Bodleian Library
Univertiy of Oxford Manuscripts and Archives at Oxford University
  • Home
  • About
  • Help

Help with advanced searching

Manuscript: [John Gisborne]

MS. Abinger d. 22, fols. i-ii, 1-24

Bodleian Libraries, University of Oxford

Details

This item is described in 1 online catalogue.?

For the main catalogue entry, see: Bodleian Archives & Manuscripts

Description

From Bodleian Archives & Manuscripts

This is an extract only. For more information, see the catalogue record in Bodleian Archives & Manuscripts.

Bodleian Archives & Manuscripts contains descriptions of the Bodleian Libraries’ archival collections, including post-1500 manuscripts. Some manuscripts with records in other catalogues are also described here as part of a description of a larger archive. Learn more.

Title

Manuscript: [John Gisborne]

Shelfmark

MS. Abinger d. 22, fols. i-ii, 1-24

Summary

Fair copy, in the hand of John Gisborne

Notebook containing copies of letters from Thomas Jefferson Hogg to Jane Williams 7 July 1825-2 Nov. 1825; poem 'The Phantom Duke', 2 May 1832

Date

1825, 1832

Language

English

Physical extent

26 Leaves

View full record in Bodleian Archives & Manuscripts

Collection contents

The Abinger Papers

Letters & papers between third parties (Percy and Mary Shelley era)

Journals of John Gisborne

Manuscript: [John Gisborne]

View full collection in Bodleian Archives & Manuscripts

See this item

Requesting

For information on how to request this item, see Bodleian Archives & Manuscripts.

View full record

See this itemFind out how to request this item

Not available online

Bodleian Libraries, University of Oxford

On this page

  • Overview
  • Description from Bodleian Archives & Manuscripts
  • Collection contents
  • See this item
  • Accessibility
  • Privacy policy
  • Cookies
  • Terms of use
  • Contact

© Bodleian Libraries, University of Oxford 2025

  • Mellon Foundation
  • Bodleian Libraries, Univertiy of Oxford
We use cookies to help give you the best experience on our website. By continuing without changing your cookie settings, we assume you agree to this. Please read our cookie policy to find out more. Cookie Policy