Boston: J.E. Tilton and Company; [Stereotyped by C.J. Peters & Son], 1866.
Octavo (20 x 13 cm.), 346 pages. FIRST EDITION. As complete and thorough a confectionery book as was published in America in the 19th Century. The author claims these "receipts are from the best New York, Philadelphia, and Boston Confectioners, and include a large number from the French and other foreign nations..." though much of it was sourced from Francatelli's Royal Cook and Confectioner (London, 1862), with twenty-six of forty-four chapters reprinted verbatim though assembled in a different order. Included are sections on candy, bon-bons, jellys, ices, fruit compotes, nougats, tinctures, essential oils and colorants. Text block a bit shaken, but sound and clean; in gilt-decorated brown cloth, chipped at head of spine, but otherwise bright and near very good. [Bitting, page 518; Brown 1496; Cagle 48; Wheaton & Kelly 265].