Langham.   William     - The 1633 edition.
THE GARDEN OF HEALTH
CONTAINING THE sundry rare and hidden vertues and properties of all kindes of Simples and Plants. Together with the manner they are to bee vsed and applyed in medicine for the health of mans body, against diuers diseases and infirmities most common amongst men. Gathered by the long experience and industry onf WILLIAM LANGHAM. Practitioner in Physicke. The second Edition corrected and amended. LONDON, Printed by THOMAS HARPER, with permission of the Company of Stationers. M.DC.XXXIII.
4to. 198 x 148mm. 1fep with flowing script - George King senior and Thomas King junior 1703. Title page. [1] 2 pages To the Reader. 4 pages Table of Simples. (1)2-702. 66 pages of A Table. 2feps with George King in script dated 1653, and George Thrift 1709. The dense text printed mainly in gothic type and 'indices' at the end of the chapters in roman type.Text block nice and tight and uniformly age browned but all clearly legible. Original dark brown leather on boards with a skillfully relaid spine with raised bands and gilt lettering. Has a nice patina. The inside cover paste-downs not placed showing original boards and leather edging.
- William Langham's ‘Book of Health’ is a concise medicinal herbal with many recipes interwoven into the text. Langham devotes a chapter to each plant, describing its parts and their uses. To every item of information he added a number, and at the end of the chapter there was a table of conditions relating to the numbers in the text. For instance under Fennel, one of the longest entries there are 132 items of information, ranging from ‘Adder biting’ to ‘Yard ache’. Included is a discussion of almonds, anis, apples, artichokes, barley, basil, beans, beets, bread, butter, capers, cardamom, carrots, caraway, chestnuts, cinnamon, citrons, cloves, cockles, coriander, crab, cress, cucumber, currants.and that’s just a selection taken from the A-Cs. With two general indexes, one consisting of a list of the 421 simples discussed in the book. The other index is the converse of the lists at the end of individual plants, as it indicates the ills and diseases that can be helped by the use of the many different plants. For example, forty-eight plants were indexed under consumption and eighty-eight under colic, whilst 'lust to abate' merited twenty, with thirty-five to cause it. The table repeatedly lists 10,000 plants that can be used for more than 1,150 conditions and functions. Langham includes some American plants that had only recently reached Europe. He was not the first to use this system. Henry Lyte’s English translation of Dodoen’s famous herbal ‘The New Herbal’ of 1578, had four separate indexes; one for classical Latin names of plants; one for apothecaries, the Arabs and modern herblists; one for the English names; and the fourth a subject index of what plants could do. While the title must have been influenced by the 'Gart der Gesundheit' published by Johann Wonnecke of Kaub in 1485, or the '[H]Ortus Sanitatis', published by Jacob Meydenbach in Mainz Germany on 23 June 1491, the text is quite independent. Langham's very rare text is absorbing and interesting. When checked against known modern remedies it is amazing how many fit. Every page has nuggets of information that seem to transcend time. The first edition was published in London, 1579. In the exhibition catalogue "Four Hundred Years of English Diet and Cookery" at the Bancroft Library, it is noted that "This may be the first use of cross-referencing." Like the Lilly Library, the Bancroft has the second edition only.

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Antiquarian category
ref number: 11197

Laurent   Paul    
Artistic Sugar Work
and Petit Fours. Maclaren & Sons Ltd., London & Glasgow. "Craft" Series.
FIRST AND SOLE EDITION 1934. Square 8vo. 205x205mm. 1fep. Half title. [1] Title page. [1] 1p Introduction. [1] 1p Section 1. [1] 9-175. 1p Contents. 1fep. With many b/w photographs in text. Full maroon cloth binding. With gilt lettering on the front board and spine. In very good condition with very slight rubbing at the top and bottom of the spine only.
- Paul Laurent was the Chef Patissier and Confectioner for 10 years at the Langham Hotel, London. This is a book dedicated to other professionals. Definitely not something the housewife would browse to find a little table decoration to make for a Saturday evening dinner party. The b/w photographs do not really do justice to this area of gastronomic craftmanship. They still manage to show that when done well, pieces of sugar work can surprise and amaze the uninformed. In the brigades of big professional kitchens, chefs competent and skilled in the difficult art of sugar-pulling and sugar-blowing were/are very rare. Books on sugar-work are rarer still.

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Modern category
ref number: 11077

Lemery.   M. Louis     The very scarce 2nd edition.
A TREATISE OF FOODS In GENERAL:
1. The Difference and Choice which ought to be made of each Sort in particular. 11. The Good and Ill Effects produced by them. 111. The Principles wherewith they abound. And, 1V. The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for Andrew Bell, at the Cross Keys and Bible in Cornhill. 1705.
8vo. 1 fep. [1] Sponsors page dated 1703. Title Page. The Appropriation page. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-320. 6 p Index. 2p Advertisements. 1 fep. The pages are evenly and very lightly age browned. Overall a very nice copy. Very nice contemporary dark brown two tone paneled calf boards and calf spine with raised bands.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens‘ in 1702. In 1704 the very rare first translated English edition was published. This second English translation of 1705 is equally as rare. The French editions appear on the market more often, but are still quite scarce. Oxford as usual is perceptively right. He states - "It is a very interesting book and full of ancient lore and superstition" as well as having good 18th century information on all sorts of contemporary food items. Rather than the usual rote following of a recipe, this book can be picked up and read more conventionally. Due to its rarity it does not appear in most of the great collections in past auctions.

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Antiquarian category
ref number: 11192

Lemery.   M. Louis     The very rare first English edition.
A TREATISE OF FOODS In GENERAL:
First, The Difference and Choice which ought to be made of each Sort in parti-cular. Secondly, The Good and Ill Effects produced by them. Thirdly, The Principles wherewith they abound. And, Fourthly, The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for John Taylor, at the Ship in St. Pauls-Church-Yard. MDCCIV.
FIRST ENGLISH EDITION. 1 fep with provenance - Tomasina Bunyan, dated March 1830. [1] The Appropriation page is mis-bound, it should be bound in after the Title page. [1]. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-310. 6 p Index. 2p Advertisements. 1 fep. The text block has been rebound tightly. The pages are evenly age browned with notations & some marginalia in an 18th century hand. Overall a fine copy. Contemporary dark brown panelled calf boards with a re-laid matching modern calf spine with raised bands with a black morocco label with gilt writing and tooling.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens ‘ in 1702. In 1704 this very rare first English edition was translated and printed. Lemery was appointed physician at the Hôtel-Dieu de Paris in 1710, and became demonstrator of chemistry at the Jardin du Roi in 1731. He was also the author of ‘Dissertation sur la nature des os ‘ - 1704, as well as of a number of papers on chemical topics. His father Nicolas Lémery, (November 17, 1645 – June 19, 1715) a chemist, was born at Rouen. He was one of the first to develop theories on acid-base chemistry. Lemery's extremely scarce antiquarian book is also found in facsimile in the Kessinger Publishing's Legacy Reprint Series. They have made it available as part of their commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of facsimiles of rare and hard-to-find books. Bitting p.281; Cagle 821; Maclean p.89; Oxford 1704.

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Antiquarian category
ref number: 11191

Liebig Company's.       - A beautiful copy of a scarce booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. Spine is relaid crimson cloth. Inside very clean with slight foxing on the title page. The guttering has been strenghtened with a light foxing not affecting the text. Overall a very good complete copy of a very scarce company booklet that is rarely found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later, Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron, known as a very active organic chemist was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no debris of skin, bones nor meat) The promising lucrative plan appealed to the Baron so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of around 3000.

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Antiquarian category
ref number: 11063

Liebig Company's.       - A nice copy of a beautifully designed booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. The guttering has a little rust form the staples not affecting the look or text. Overall a very nice complete copy of a very scarce company booklet that is not usually found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron was known as a very active organic chemist and was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no weight of skin, bones nor meat) The idea appealed to the Baron and promised to be very lucrative, so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, (see image #2 below) where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of 3000. The meat extract was a molasses-like black spread packaged in an opaque white glass bottle, and contained only reduced meat stock and salt (4%). It took 3 kg of meat to make 100 g of extract. By 1875, 500 tonnes of the extract were being produced at the Fray Bentos plant each year. The manufacture of the meat extract was done under the strict control of a company chemist. It was then shipped to Antwerp. On arrival in Europe it was again inspected and samples of each consignment were tested for composition and flavour. In the booklet the public are cautioned against various imitations. In 1873, Liebig's began producing tinned corned beef, sold under the label Fray Bentos. Later, freezer units were installed, enabling the company to also export frozen and chilled raw meat. A cheaper version of Liebig extract was introduced under the name Oxo in 1899. Later, the Oxo bouillon cube was introduced. In the 1920s, the company acquired the Oxo Tower Wharf on the south bank of the river Thames in London. There they erected a factory, demolishing most of the original building, preserving and building upon the riverside frontage. The Liebig Extract of Meat Company was acquired by the Vestey Group in 1924 and the factory was renamed El Anglo. Liebig merged with Brooke Bond in 1968, which was in turn acquired by Unilever in 1984. Liebig produced many illustrated advertising products: table cards, menu-cards, children games, free trade card sets, calendars, posters, poster-stamps, paper and other ephemera. These were often in the form of trading card sets with stories, historical tidbits, geographic tidbits, and so on. The sets usually consisted of six cards, one card included per product sale. Many famous artists were contracted to design those series of cards, which were first produced using true lithography, then litho chromo, chromolithography and finally offset printing. The cards remain popular with collectors and are often collected in albums. Copies of Liebig's recipe booklet are also much sought after. Due to the fact that they did not survive well in the oily and robust kitchen environment, lovely clean copies such as this one are quite rare.

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Antiquarian category
ref number: 11147

M.H. & Mary Tillinghast.       - Two books bound in one
THE YOUNG COOKS Monitor;
OR DIRECTIONS FOR Cookery and Distilling, BEING A Choice Compendium of Excellent Receipts. Made Publick for the Use and Benifit of my Scholars. The THIRD EDITION with Large ADDITIONS. By M.H. LONDON: Printed for the Author, at her House in Limestreet. 1705. --- BOUND WITH: Rare and Excellent RECEIPTS. Experienc'd, and Taught By Mrs Mary Tillinghast. And now Printed for the Use of her Scholars only. LONDON, Printed in the Year, 1690.
12mo. 2fep. Title page. 2pp. Epistle preface, signed M.H. (9-180) 2nd Title page. (1-30) 2fep. Nicely bound in contemporary full mottled tan calf with gilt lines and fillet on boards. Spine with raised bands, gilt lines, red label with gilt lettering. Clean internally with very light ageing and minor worming to some pages without loss of text. A very rare item.
- The first edition was printed 1683. Oxford states that the 2nd edition of 1690 has an appendix. This third edition of 1705 also has an appendix. The second book; Tillinghast's 'Rare and Excellent Receipts' was first printed in 1678. This copy is the second of 1690. In Oxford's 'Notes from a Collector's Catalogue' he writes on pp87, that both his and the BM's copies of Tillinghast's book are also bound with the 'Young Cook's Monitor' There is also a surprising similarity between these 2 books bound in one volume, and the anonymous work, 'The True Way'. The three books and receipts are remarkably similar with the three Title pages all proclaiming they are; Made Publick for the Use and Benefit of my Scholars' The Epistle Directories of both books have the same similar statement addressed to her Scholars. (There is no Epistle Directory in Tillinghast's book). The 'True Way' does not have any indication of authorship, while the 'Cook's Monitor' has M.H. after the preface. This compiler suggests that Mary Tillinghast is the maiden name of the M.H. of the 'Young Cooks Monitor'. I suggest that sometime after writing/publishing her 'Excellent Receipts' in 1678, Mary Tillinghast married and assumed her married initials of M.H. while keeping the authorship of 'The True Way' anonymous. At this point in time there is no way to prove this theory, but the startling similarities between the three works (bound in two volumes) are too evident to ignore.

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Antiquarian category
ref number: 10960

MacDonald   Duncan     - The 1st edition - 2nd issue.
The New London Family Cook:
OR, TOWN AND COUNTRY HOUSEKEEPER’s GUIDE. COMPREHENDING DIRECTIONS FOR MARKETING. With illustrative Plates, on a principle entirely new; General Observations, and Bills of Fare for every Week in the Year; Practical Instructions for preparing SOUPS, BROTHS, GRAVIES, SAUCES, AND MADE DISHES; AND FOR DRESSING FISH, VENISON, HARES, BUTCHERS’ MEAT, POULTRY, GAME, &C. IN ALL THEIR VARIETIES. With the respective Branches of PASTRY AND CONFECTIONARY, THE ART OF POTTING, PICKLING, PRESERVING, &C. COOKERY FOR THE SICK, AND FOR THE POOR; Directions for Carving; And a Glossary of the most generally received French and English Terms in the Culinary Art. ALSO A COLLECTION OF VALUABLE FAMILY RECIPES, IN DYEING, PERFUMERY, &C. INSTRUCTIONS FOR BREWING, MAKING OF BRITISH WINES, DISTILLING, MANAGING THE DAIRY, AND GARDENING. AND AN APPENDIX, Containing General Directions for Servants relative to the Cleaning of Household Furniture, Floor-Cloths, Stoves, Marble Chimney-pieces, &c. Forming in the whole a most complete FAMILY INSTRUCTOR. [a small line] BY DUNCAN MACDONALD, LATE HEAD COOK AT THE BEDFORD TAVERN AND HOTEL, COVENT GARDEN, AND ASSITANTS. [two very fine double lines] London: PRINTED AND PUBLISHED BY J.ROBINS AND CO. IVY LANE, PATERNOSTER ROW.
FIRST EDITION 2nd issue. Circa 1800. 12 mo. 1 fep. [1] Frontispiece of Macdonald’s portrait, ‘Published by J.Robins & Albion Press London’. Title page. [1] Preface 2 pages. (1)6 – 600. In-text 10 pages Plates of Carving and Butchery, Table settings and Bills of Fare, nine of the plates without an imprint, except one “Desserts” which is imprinted with ‘Engraved for Macdonald’s New London Cook’. 609-619 Tables of Marketing. 620-621 Conclusion. 622-630 Index. 2 pages Advertisements. 1fep. Frontispiece and the last for pages lightly damp browned. The text block is quite clean. With a modern binding of marbled boards with a quarter brown calf, raised bands, blind tooling with gilt text. Overall a good copy.
- The unusual information on the title page that informs us that the author is Duncan Macdonald the late Head Cook….. and also his assistants. What could this mean.? That Macdonald is dead and the book is written by, or collated by his assistants. Or does it mean Macdonald no longer works there and his ex-assistants took a part in the writing of the book after he had gone. Or did Macdonald write the book with the help of assistants. If this last is the case, and they were important enough to be included in the title page, then why not name them.? The mentioning of the “two servants” might be explained by the inclusion of the two page “Conclusion” on page 620 where it states that “The Proprietors of Macdonald’s New London Family Cook, cannot suffer the Volume to be closed, without remarking, that the promises, which they held forth in their promises for Publishing it, have been realised in their fullest extent”. It further states that “In addition to Mr Macdonald’s instructions for Cookery, in all its branches; for Marketing, and Carving: for Pastry, Confectionary, Potting, Pickling, and Preserving; they pledged themselves to furnish”….. etc etc etc. So, there we have it! All the other title page branches being added by the Proprietors. Using MacDonald’s name and his key chapters of Cookery etc, the Proprietors have put together a very comprehensive and interesting book. The effort has been thorough and sincere as can be seen by the inclusion of the well designed the frontispiece portrait of Macdonald. Quite how much of the material is original and how much is plagiarized would take some research. On page 197, there is a recipe for ‘The West-Indian Method of Dressing a Turtle’. When checked against an original handwritten publisher’s manuscript with the recipe "To dress a Turtle in the West India Way" inside a copy of the 4th edition of 1751 of Hannah Glasse’s famous work; “The Art of Cookery made Plain and Easy”, see item # 10968 on page 16 of this website, the Macdonald recipe is identical in composition with every sentence cleverly re-arranged using the same words. In a recent conversation with Uta Schumacher Voelker she confirmed that the 1st Edition – 1st issue has the sentence in the title “An Alphabetical List of the most respectable Manufacturers and Dealers in the various Articles connected with Domestic Economy”. This copy does not have it, pointing towards a 2nd issue. MacLean informs of a second edition printed by John Cundee with the Preface dated 1808. Cagle cites only one J.Robin’s edition in the Library of Congress, but we are not told if it’s a 1st or 2nd issue. Oxford has this edition and states that it seems to be very complete.

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category
ref number: 11246

MACKENZIE   COLIN    
Five Thousand Receipts.
IN ALL THE USEFUL AND DOMESTIC ARTS, CONSTITUTING A COMPLETE AND UNIVERSAL Practical Library, AND OPERATIVE CYCLOPAEDIA. - Mr Hobbes, of Malmesbury, thought the accumulation of details a hindrance of learning; and used to wish all the Books in the world were embarked in one ship, and he might be permitted to bore a hole in its bottom. He was right in one sense; for the Disquisitions and Treatises with which our Libraries are filled, are ofter merely the husks and shells of knowledge; but it would be to be wished, that before he were permitted to bore his hole, some literary analysts should select all the facts, Recipes, and Prescriptions, useful to Man, and condense them into a portable Volume. LOCKE. By COLIN MACKENZIE, AUTHOR OF ONE THOUSAND EXPERIMENTS IN MANUFACTURES AND CHEMISTRY. FIFTH EDITION. LONDON: PRINTED FOR G.B.WHITTAKER, AVE MARIA LANE, AND TO BE HAD OF ALL BOOKSELLERS. 1825. Price 10s 6d. Bound, or 12s, Calf-gilt.
Thick 140 x 147mm. 3 feps with ink stamp ‘Capt. G.D. INGLIS. R.M. A.D. 1908. Title page with Capt. Inglis’s stamp. [1] (1)iv Preface. (1)6 – 798. (1)800 – 827 Index. [1] Advertisement. 3 fep with Capt. Inglis’s stamp. Original full brown calf with gilt writing on the front boards. A little rubbed. The spine is a modern quarter red cloth with gilt writing. Internally very clean. A very nice copy.
- This is a Victorian style all purpose household and hobbies book that has a gilt heading on the front cover stating "Family Library". The chapters start with Metallurgy and include Varnishes, Polishing, Artists Colours, Crayons, Miniature Paintings, Enamelling, Engraving, Dyeing, Bleaching, Brewing, Wines, Distilling, Cookery, Pastry, Perfumery, Medicine, Farriery, Tanning, Horticulture, Husbandry, Domestic Economy, Pottery, Glass etc etc. A comprehensive and true glimpse of the crafts of the time.

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Antiquarian category
ref number: 11117

MACKENZIE   COLIN     - Very scarce.
Five Thousand Receipts.
IN ALL THE USEFUL AND DOMESTIC ARTS, CONSTITUTING A COMPLETE AND UNIVERSAL Practical Library, AND OPERATIVE CYCLOPAEDIA. - Mr Hobbes, of Malmesbury, thought the accumulation of details a hindrance of learning; and used to wish all the Books in the world were embarked in one ship, and he might be permitted to bore a hole in its bottom. He was right in one sense; for the Disquisitions and Treatises with which our Libraries are filled, are ofter merely the husks and shells of knowledge; but it would be to be wished, that before he were permitted to bore his hole, some literary analysts should select all the facts, Recipes, and Prescriptions, useful to Man, and condense them into a portable Volume. LOCKE. By COLIN MACKENZIE, AUTHOR OF ONE THOUSAND EXPERIMENTS IN MANUFACTURES AND CHEMISTRY. A NEW EDITION. LONDON: SHERWOOD, GILBERT, AND PIPER, PATERNOSTER-ROW; AND TO BE HAD OF ALL BOOKSELLERS IN TOWN AND COUNTRY. 1834. Price 10s 6d. Bound.
Thick 143 x 150mm. 1 fep. Title page. [1] (1)iv Preface. (1)6 – 798. (1)800 – 827 Index. 1p Advertisements. (1) [1] (1)4 – 22 [2] Catalogue of Modern Books. 1fep. Original full brown calf boards with gilt writing on the front. A little rubbed. Re-backed spine in modern mid-tan calf with raised bands, gilt lines and blind tooling. Black label with gilt writing. Internally quite clean. A nice copy of a very scarce book.
- Nothing is recorded nor known about MacKenzie. Oxford appears to have a first edition of 1823 and cites a third of 1824. He also states that there was reprints in America as late as 1870. Bitting has a fourth American edition of 1829 and cites a Philadelphia edition of 1866.

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Information

Antiquarian category
ref number: 11118