Paris: Achille Faure Libraire-Editeur, 1866. Duodecimo, 180 pages. First edition. A collection of 311 culinary observations, with a culinary calendar. With the ex libris stamp of H.J. Grossi and a bookseller’s stamp to the rear paste down. Little bump to head of spine, otherwise a fine copy in contemporary green buckram. [Vicaire, Bitting (later edition)].
Boston: Ticknor and Fields, 1867. 16mo., vii, 183 pages. First edition. A novel addressing the strains of running a household during the Civil War, including the challenges of War-time taxation, speculation, oil fever, inflation, etc. A section in which the main character considers charitable work with the Sanitation Commission or ladies' charitable groups is enlightening. Some soiling to a few pages. Previous owner's inscription to endpapers; newspaper clipping bearing a......
New York: G.P. Putnam & Son, 661 Broadway, 1868. Octavo, 134 pages, [6] ads (variously paginated). First edition. A special forward on breakfast, includes the following: "A breakfast should be as carefully composed as a dinner. Secure by art what is due to the dignity of the meal, and give it its true position." With the bookplate of Mrs. John Calvin Smith, wife of the cartographer and member of the.....
New York: G.P. Putnam & Son, 661 Broadway, 1868. Octavo, 134 pages, [6] ads (variously paginated). First edition. A special forward on breakfast, includes the following: "A breakfast should be as carefully composed as a dinner. Secure by art what is due to the dignity of the meal, and give it its true position." Some soiling throughout; hinged a bit shaken; in publisher's blank-ruled and gilt-titled brown cloth. Cloth is.....
Quedlinburg & Leipzig: G. Basse, 1828; 1833. Octavo (17.5 x 12 cm.), 80; 44 pages; with the addition of 12 pages and 4 pages respectively, of contemporary hand-written notes in German. Second, Improved Edition; First Edition. Two works bound as one. The first consists of a general guide to making all kinds of vinegars from different sources and for differing purposes. Domestic and commercial production of these useful ferments are.....