Nott.   John     - With the bookplate of 'Steuart of Allanton' one of the oldest Scottish families
The Cook and Confectioner DICTIONARY:
Or, the Accomplish’d Housewife’s Companion. CONTAINING, 1. The Choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garniture and Sauces. 11. The best way of making Bisks, Farces, forc’d Meats, Marinades, Olio’s Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French and Italian Courts. 111. All manner of Pastry-workss, as Biskets, Cakes, Cheese-cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. 1V. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of Eng-lish Wines; Also Cordials, and Beautifying Waters. V1. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweeet-meats to the best Advantage: With an Explanation of the Terms us’d in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, c. and many private and accomplish’d House-wives. The Second Edition with Additions. Revised and Recommended By John Nott, late Cook the Dukes of Somerset, Ormond and Bolton; Lord Landsdown and Ashburnham. LONDON: Printed H.P. for C. Rivington, at the Bible and Crown, in St. Paul’s Church-yard. 1724. [Price six Shillings.]
8vo. 2feps. [1] Frontis-piece by J.Pine. Title page in red and black type. [1] 4p Introduction with printers device at the top. 2p Divertisements in Cookery. No page numbers but by the Alphabet 1+AL-YO. 14p Bills of Fare and Terms for Carving and setting out Dessert. 17p Index. 1p Advertisements. 2feps. Beautiful original two-tone dark tan boards with a modern dark calf spine with rasied bands and blind tooling. With a dark tan label and gilt lettering. A nice tightly bound and clean copy.
- John Nott, Cook to his Grace the Duke of Bolton strikes one in no small measure as being quite eccentric, at least on paper. In his book, the dedication is addressed to ‘all good housewives’ and starts ‘Worthy Dames----‘ He carries on, ‘-----it is unfashionable for a Book to come abroad without an Introduction, as for a Man to appear at Church with-out a Neckcloth, or a Lady without a Hoop-petticoat----‘ further on he states, ‘----of which I am satisfied you are already very sensible, or extol my own Performance; however, I flatter myself it will not, to you, be unacceptable----‘ he further addresses the Ladies, ‘---I have not troubled you with Fucus’s and Paints, for the putting of false Faces upon Nature, because you, my Country Women, for the Generality of you (as is allow’d even by all ingenious Foreigners) stand less in need of artificial Faces (your natural ones being more amiable) than those of your Sex in neighbouring Nations, with all their Paintings and Daubings;-----‘ Nott un-does his own efforts near the end of the dedication by proclaiming, ‘---And, indeed, great Pity were it if this Beneficence of Providence should be marr’d in the ordering, so as justly to merit the Reflection of the old Proverb, that though “God sends us Meat, yet the Devil does Cooks”------.’ I am sure that if English and also foreign Housewifes, as potential customers, had read the Dedication before buying it, the sales of Nott’s book would have taken a severe dip. However in saying all of the above, it is after all, extremely scarce, interesting and well laid out. There are very few copies that come up for sale at auction, bookfairs, in antiquarian bookshops or dealers catalogues.

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Antiquarian category
ref number: 11037

NUTT.   Frederick     - A superlatively rare find
Signed Hand Written Manuscript Recipe Book -- circa 1789.
The manuscript is in 5 approximately even sections with one fifth of the total pages blank: 1st section -- 214 numbered receipts with an index. 2nd section -- 59 numbered receipts with an index. 3rd section -- 9 pages of English spelling & shorthand studies. 4th section -- 69 pages of unnumbered receipts; mainly sweets, wines, cordials and pickles. No index. Frederick Nutt’s signature is on the very first page and in the 2nd section, above recipe # 42, for Currant Jelly. There is a date in the 4th section of June 10th 1826. The first section is almost the same as the 1st printed edition of Nutt’s 'Complete Confectioner' of 1789; It is almost identical in recipe sequence, recipe content and index. Out of 237 recipes in the 1st edition, there are only 44 recipes out of sequence in the manuscript. Most of the 44 recipes can be found in the 2nd section of the manuscript. The 2 biggest anomalies in the 1st section index are - # 1 -- the block of 6 ‘Cordials’ starting with recipe # 182. They are not asked for in the index of ‘The Complete Confectioner’. Anomaly # 2 – in ‘The Complete Confectioner’ there are 7 recipes in the chapter ‘Fruits Preserved in Brandy’ (recipe # 180) -- that are not in the 1st section of the manuscript, but scattered in the 2nd section. This is without doubt, Frederick Nutt’s own manuscript recipe book -- circa 1789, which he used to publish the 1st edition of his 'Complete Confectioner'.
16mo The manuscript measures 3 3/4" x 6 1/4". The book is dis-bound with back board present. The text block is tight. There are a couple of pages loose. All pages age browned. The text is small, neat, legible and in Nutt's handwriting throughout. Preserved in a brown cloth covered hand tied, folding sleeve. All held in a fine modern full tan calf clamshell box. Raised bands on spine with gilt lines and blind tooling in the compartments. 2 labels - one red, one green with gilt lettering. The boards edged with gilt lines.
- Although Frederick Nutt did not add his name to his famous book, 'The Complete Confectioner', it is understood that it was out of respect for another famous confectioner, Domenico Negri, at the 'Pot and Pineapple' shop in Berkley Square, where Nutt had been formally apprenticed. This probably means that many of the recipes contained in this manuscript and 'The Complete Confectioner' are from the 'Pot and Pineapple' as well as his later places of employment. All conscientious apprentices would keep a journal of all recipes seen and done, as they went about learning their trade. As can be seen in this detailed manuscript, in this respect Nutt was no exception, giving one a sense of a very diligent craftsman. One aspect of the manuscript that it is quite startling is how little editing happened between the manuscript (see the detailed description of this item above) and the published first edition of 'The Complete Confectioner'. Compared to today's multi-faceted approach and effort needed to get a successful cookery book onto the market, the manuscript and the subsequent book, surprise and amaze by their simplicity.

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Antiquarian category
ref number: 10908

Nutt.   Frederick     - an untrimmed copy.
THE IMPERIAL AND ROYAL COOK;
CONSISTING OF THE MOST SUMPTUOUS MADE DISHES, RAGOUTS, FRICASSES, SOUPS, GRAVIES,&c. Foreign and English: INCLUDING THE LATEST IMPROVEMENTS IN FASHIONABLE LIFE. SECOND EDITION. BY FREDERICK NUTT. AUTHOR OF THE COMPLETE CONFECTIONER. LONDON; PRINTED FOR SAMUEL LEIGH, STRAND; AND BALDWIN, CRADOCK, AND JOY, PATERNOSTER ROW. 1819
8vo 195x120mm. 1fep. Half title. [2] Frontispiece with signature 'Frederic Nutt Esq.' Engraved by Woodman from a Drawing by Satchell. Title Page. (1)vi-viii Advertisements. (1)x-xxiv Contents. (1)2-268. (1)270-276 Index. 1fep. Original cardboard boards with advertisements on both sides. Lightly age browned but still very clearly legible. Rebacked with 1/4 dark brown modern calf with raised bands with fine gilt tooling. Two labels, one red and one black with gilt lettering. Internally very clean with original untrimmed edges. A very good copy.
- The original advertisements on the front cover gives all the information for this book. Two interesting points; It states this is the second edition but the date on the cover is 1820, while on the title page it states 1819. The back cover is a full advert for Nutt's other famous book 'The Complete Confectioner' also dated 1820. The first edition for this book is 1809 and the first edition of 'The Complete Confectioner' is 1789. Also of interest, Nutt has his first name on the front cover spelt Frederic, and on the back as Frederick. Bitting has this second of 1819, Oxford the first of 1809, Cagle the first also, and the BL one of each. A very scarce book especially untrimmed and with the original boards.

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Antiquarian category
ref number: 11026

NUTT.   Frederick     - The very rare first edition.
The Complete Confectioner
The COMPLETE CONFECTIONER; or the Whole ART of CONFECTIONARY: Forming a Ready Assistant to all Genteel FAMILIES; giving them a PERFECT KNOWLEDGE of CONFECTIONARY: with INSTRUCTIONS, NEATLY ENGRAVED ON TEN COPPER-PLATES, How to decorate a TABLE with TASTE and ELEGANCE, Without the Expence or Assistance of a Confectioner. By a Person, Late an Apprentice to the well known Messrs. Negri and Witten, of Berkley Square. London: Printed for the Author; and sold by J. Mathews, No. 18, Strand, MDCCLXXXIX. Price 10s 6d. neatly bound. Entered at Stationers Hall. (Nutt's name did not appear on the title page until the 3rd edition of 1806)
FIRST EDITION. 8vo. Pp. Half title. Title page [v-xxiv] [1] 2-212 Illustrations: Ten engraved plates, three folding, nine of table settings and one - a pastry moulding tool. (Plates 2&3 bound in back to front) A very clean copy with minimal stains. Fully bound in dark brown calf, rebacked, raised bands with blind tooling , red label with gilt lettering. Contemporary boards slightly bumped with nice polished patina. A rare item.
- Although Nutt did not add his name to the 'Complete Confectioner', it is understood that it was out of respect for another famous confectioner, Domenico Negri, at the 'Pot and Pneapple' shop in Berkley Square, where Nutt had been formally apprenticed. This probably means that many of the recipes contained in the Complete Confectioner are from the 'Pot and Pineapple' as well as his other places of employment. All conscientious apprentices would keep a journal of all recipes seen and done, as they went about learning their trade. This can be seen in the original Frederick Nutt manuscript this compiler has in his collection. Approximately a total of a third of the recipes in the manuscript match all the recipes in this first edition. The eminent cookery book dealer, Janet Clarke, informs us in her catalogue online, a very interesting little snippet about Nutt the professional confectioner and his book. To quote; "The author was obviously highly proficient in his art and his recipes are meticulous and was, at one time, offered £1000 to withdraw his work from the public in order to protect his fellow confectioners who were fearful of losing business to those who might rival them having learned their art through this work". He obviously declined the offer. One wonders in what regard Nutt's fellow professionals held him after that.

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Antiquarian category
ref number: 10909

Parnell.   Henry     - Rare.
A Collection of Valuable Receipts.
IN VARIOUS BRANCHES OF DOMESTIC ECONOMY, SELECTED FROM THE WORKS OF BRITISH AND FOREIGN WRITERS OF UNQUESTIONABLE AUTHORITY AND EXPERIENCE. BY HENRY PARNELL, OF LINCOLN’S INN FIELDS. London: WILLIAM DARTON, JUN. 58, HOLBORN HILL. Sold by the Booksellers in Town and Country. 1819.
FIRST and possible SOLE EDITION. 174mm x 105mm. 2feps. [1] Frontispiece dated 1822. [1] (1)4-72. 2feps. Original discoloured dark grey covers with rubbed corners. Quarter red cloth. Spine with black label lengthways with gilt lettering. Pages slightly age browned throughout with the frontis and title page a little more. Overall fine.
- There are no copies in the bibliographies nor auction catalogues. Nothing can be found out about Henry Parnell. There is no further information in the book besides that on the title page. The frontis dated 1822 added to the title page dated 1819 is a further curiosity that defies an explanation. It is a curious book with general and diverse receipts, such as 'To detect Dampness in a Bed', or 'Experienced Method of Catching Larks' also 'Method of recovering persons Apparently Drowned'. Incredibly the recipe for “British Champagne” comes after advice on 'How to destroy worms in a gravel path'. COPAC shows only two copies at Oxford, both dated 1819 and one other in the BL dated 1819 with the frontis also dated 1822. A rare item even without proof of other possible editions.

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Antiquarian category
ref number: 11185

Partridge.   John     - Extremely rare.
THE TREASURY OF Hidden Secrets,
Commonly called, The Good-huswives Closet of provision, for the health of her Household. Gathered out of sundry experiments, lately practised by men of great knowledge: And now newly inlarged with divers necessary Physick helps, and knowledge of the names and disposition of diseases, that most commonly happen to Men and Women. Not imeprtinant for every good Huswife to us ein her House, amongst her own Family. [Printers woodcut device] LONDON, Printed by Jane Bell, and to be sold at the East-end of Christ-Church, 1653.
Quarto, A-I in 4's. 1fep. Title page. [1] A2 - FINIS. [Total pp 63] 3p The Table. 1fep. Original full dark brown calf. Blind tooled border line to boards. Spine with gilt lines and lettering re-laid. Pages are age browned with browning to edges. Text in black letter. Top of one leaf restored without loss. A good copy of an extremely rare book.
- John Partridge was an Elizabethan author of historical poem-romance. The earthy, mundane cookbook was an unusual transgression from the norm. His book, the ‘Treasury of Hidden Secrets’ was a popular 16th and early 17th century English handbook of cookery, herbals, and medicine. First published around 1573, it was printed in London by Richard Jones, and gives John Partridge as the author. It was frequently reprinted for over 75 years; the present volume is that of the 1653 edition printed by Jane Bell. The earliest extant copy of the book is the 1573 edition. Its title was ‘The Treasurie of Commodious Conceits & Hidden Secrets’, reprinted in 1584, again by Jones, the title-page advertised it as 'now the fourth time corrected, and inlarged,' The Elizabethan printer might have been exclusively a printer, or both bookseller and printer; but booksellers were not necessarily printers. Both printers and booksellers in London were tightly controlled, licensed, censored, and fined for violations. Some copies note that Jones’s 1584 printing was 'at Eliot’s Court Press for Henry Car,' suggesting Car as a bookseller who helped to finance the printing. When the book was reprinted in 1591, Richard Jones is now located specifically ‘at the Rose and Crowne neere Holborne bridge.’ The Bodleian’s bibliographic record suggests J. Charlewood as the 1591 printer. Jones is again given as printer for the 1596 edition. The book was again reprinted in 1608. This seems to be the latest date that the name John Partridge occurs in the text; subsequent editions are published anonymously. The next reprint was in 1627, from a new bookseller and printer; the book was ‘Printed [by Eliot’s Court Press] for E.B[rewster] and R.B[yrd], and are to be sold at the ‘signe of the Bible in Cheapside.’ By 1627 the phrase, ‘Commodious Conceits’ had dropped out of the title and the title page identifies it as ‘The Treasurie of Hidden Secrets.’ In 1633 it was first printed by a woman ‘Elizabeth All-de dwelling neere Christs-church.’ Elizabeth was the widow of Edward All-de, a typical London printer whose father, John, was also a printer and whose work and style is well known. In 1637 ‘Treasury’ was ‘printed by Richard Oulton, dwelling neere Christs-church.’ As McKerrow (genealogy resources) suggest that Allde died in 1628, Richard Oulton may have taken over the press from his widow by 1637. Finally, ‘Treasury’ was last reprinted in 1653 'by Jane Bell and to be sold at the East end of Christ-church.' Originals of the 1573 printing are held by the Folger Shakespeare Library and the Henry E. Huntington Library. The only other work attributed to John Partridge is the cookery-medicine book called ‘The Widowes Treasure'. Partridge borrowed from a friend a copy of a household book written for the private use of ‘a gentlewoman in the country’, and decided it was his duty to publish it in 1585 under the title, 'The Widowes Treasure'. Copies of both Partridge's books are extremely rare, with none at auction since 1926. The BL only locates two other copies of the 1653 edition of ‘Treasury of Hidden Secrets’, one in the UK, and one in the US.

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Antiquarian category
ref number: 11023

Peckham.   Ann     - Very scarce.
THE Complete English COOK
OR PRUDENT HOUSEWIFE.BEING, A Collection of the most general, yet least expen-sive RECEIPTS in every Branch of COOKERY and Good Housewifery, With DIRECTIONS for Roasting, Boiling, Stewing, Ragoos, Soops, Sauces, (a perpendicular separating line) Fricassees, Pies, Tarts, Puddings, Cheese-cakes, Custards, Jellies, (a perpendicular separating line) Potting, Candying, Collaring, Pickling, Preserving, Made Wines &c. Together with Directions for placing Dishes on Tables of Entertainment: And many other Things equally ne-cessary. The whole made easy in the meanest Capacity, and far more useful to young beginners than any Book of the Kind extant. (a flat separating line) By ANN PECKHAM, of Leeds, Well know to have been for Forty Years one of the most noted Cooks in the County of York. (a flat separating line) The THIRD EDITION (a flat separating line) TO WHICH IS ADDED A SUPPLEMENT, Containing Forty Nine Receipts, never before printed. (a flat separating line) LEEDS: Printed for Griffith Wright and John Binns: And sold by G. Robinson, and Fielding and Walker, Paster-noster Row; J. Wallis, No. 16, Ludgate-Street, London; and all other Booksellers in Town and Country. [ Price Two Shillings Bound. ]
N/d. 12mo. 2 feps. Title page. [1] (1)iv. Preface. 5-218. 214-242 Illustrated pages of Dinners and Suppers for a whole year. 9 pages of Index. 2 feps. The whole text block lightly age browned throughout. Original dark brown leather boards with slightly scuffed corners. Sympathetically rebound spine in brown leather with raised bands and two red leather labels, with gilt text and lines. Overall, a nice copy of a very scarce title originating in and from Yorkshire.
- Not much can be found out about Ann Peckham, except from her book itself. She writes in her Preface that the recipes are the result of forty years practice in the best families in and about Leeds. She goes further, telling us amusingly, with a touch of Yorkshire plainness and prudence, that the recipes are not fluffed out with a nauseous hodge-podge of French kickshaws; and yet the real delicacies of the most sumptuous entertainments are by no means neglected. Oxford adds in the notes to his copy of Peckham’s Complete Cook, that the title page has been taken boldly from ‘The Complete English Cook’ by Cathrine Brooks. A disconcerting snippet that can't be reconciled in any way without further info or research. One wonders naturally, how much of Brooks’ recipes are also in the text. The first edition appeared in 1767, with a second of 1771. This undated third; circa 1775, is the first with a supplement. MacLean records two 4th editions of 1790. Cagle, page 662; Oxford, page 95; Bitting, page 360, citing a 3rd edition; Vicaire, page 669, also a 3rd edition.

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Antiquarian category
ref number: 11231

Pegge.   Samuel     14th century recipes of the Master Cooks of Richard 11
THE FORME OF CURY.
A ROLL OF ANCIENT COOKERY, Compiled, about A.D. 1390, by the Master-Cooks of King Richard 11, Presented afterwards to Queen Elizabeth, by Edward Lord Stafford, And now in the Possession of Gustavus Brander, Esq. Illustrated with NOTES, And a copious INDEX, or GLOSSARY. A MANUSCRIPT of the EDITOR, of the same Age and Subject, with other congruous Matters, are Subjoined. "---ingeniosa gula est." MARTIAL LONDON PRINTED BY J. NICHOLS, PRINTER TO THE SOCIETY OF ANTIQUARIES. M DCC LXXX.
FIRST AND SOLE EDITION. 1780. Inside the green cover, bookplate of Crosby Giage. 1fep. [1] On verso the Frontispiece with a nice ornate illustration of Samuel Pegge. [1] iii-iv dedication from Brander to Pegge. i - xxx Preface. [1] 1page facsimile of the manuscript. xxxi - xxxvi. 1-161 The Forme of Cury. 162 Addenda. 163-164 Advertisement. 163-188 Rolls of Provisions. 2feps. Quarter red red leather with red marbled boards. Spine with gilt lines on raised bands. Gilt title and date. Internally test block and pages in fine clean condition.
- The Forme of Cury (The Method of Cooking) is an extensive collection of medieval English recipes from the 14th century. Originally in the form of a scroll, its authors are listed as "the chief Master Cooks of King Richard II". It is among the oldest English cookery texts, and the first to mention olive oil, gourds, and spices such as mace and cloves. The scroll was written in late Middle English (c. 1390) on vellum and contains about 200 recipes (although the exact number of recipes varies slightly between different versions) with many of the same recipes as 'Ancient Cookery' (Latin: Diuersa seruicia). The Forme of Cury may have been written partly to compete with 'Le Viandier' of Taillevent, a French cookbook created around the same time. This supports the idea that banquets were a symbol of power and prestige for medieval lords and kings. The name The Forme of Cury was given by Samuel Pegge, who published this edition of the manuscript in 1780 for the curator of the British Museum, Gustavus Brander. The name has come to be used for almost all versions, although they differ from each other. It is one of the best-known medieval guides to cooking. In 2009 The Forme of Cury from apparently about the same time, but in codex form, was discovered in the John Rylands Library at Manchester University. Samuel Pegge the elder, born 5 November 1704, was an English antiquary and clergyman. Besides the 'Forme of Cury' he wrote seven memoirs in the Bibliotheca Topographica Britannica, including The Story of Guy, Earl of Warwick (1783); The History of Eccleshall Manor (1784); The Roman Roads of Derbyshire (1784);[4] The Textus Roffensis (1784) ; History of Bolsover and Peak Castles, Derbyshire (1783). He also wrote a large number of articles for the Gentleman's Magazine from 1746 to 1795, He died, after a fortnight's illness, on 14 February 1796 at age 92. He was buried in the chancel at Whittington, where a mural tablet was installed.

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Antiquarian category
ref number: 11250

Piedmontese.   Alessio [Girolamo Ruscello]     - A medieval classic.
The Secrets of Alexis:
CONTAINING MANY EXCELLENT REMEDIES AGAINST DIVERS DISEASES, wounds, and other Accidents. With the maner to make Distillations, Parfumes, Confritures, Dying, Colours, Fusions, and Meltings. A worke well approved, very necessarie for every man. Newly corrected and amended, and also somewhat more enlarged in certaine places, which wanted in the former Editions. Lonodn, Printed by William Stansby for Richard Meighen and Thomas Iones, and are to be sold at their shop with-out Temple-barre under S. Clements Church. 1615.
4to. 180x145mm. 3feps (with 2 19th-cent. ink inscriptions on recto, one being from J.Osbourn Francis) Title page. [1] 6pp The Epistle to Francis, Lord Russel, Earle of Bedford. 4pp To the Reader. Unusual pagination; recto with number, verso unnumbered -- (1) 2-348 (698 pages) Lacking 259-290 including title to the fourth part. 28pp The Table. 3feps. Some mild age browning throughout, with the title and last pages a little darker. Printed mainly in black letter. Some pencil markings in the margins, Five early English MS marginalia discussing recipes. Bound in 19th-cent. marled boards with the page edges marbled to match. Sympathetically rebacked in dark brown smooth calf with gilt lines and red morocco gilt label. Overall a very good copy of an early book.
- Alessio Piemontese, also known under his latinized name of Alexius Pedemontanus, was the pseudonym of Girolamo Ruscelli, a 16th century Italian physician, alchemist, humanist and cartographer, who was born in Viterbo around 1504 and died in Venice, 1566, and the author of this immensely popular book, 'The Secrets of Master Alexis of Piedmont'. This work is in five parts, parts 2-3 have separate dated title pages (and the fourth when present); the fifth part has a caption title; foliation and register are continuous. The title pages to the second, third and fourth parts bear the imprint "Printed at London by W. Stansby, anno Dom. 1614." The first three parts were first published separately in an English translation, beginning in 1559 and the four parts were first published together in English in 1595. Our edition contains an additional fifth part attributed in the title to "Mayster Alexis of Piemont" but not found in the original Italian editions nor the English edition of 1595 It continued to be published in more than a hundred editions and was still being reprinted in the 1790s. As well as English, the work was translated into Latin, German, Spanish, French, and Polish. It unleashed a torrent of 'books of secrets' that continued to be published down through the eighteenth century. Alessio was the prototypical professor of secrets. His description of his hunt for secrets in the preface to the 'Secreti' helped to give rise to a legend of the wandering empiric who dedicated his life to the search for natural and technological secrets. The book contributed to the emergence of the concept of science as a hunt for the secrets of nature, which pervaded experimental science during the period of the Scientific Revolution. In a later work, Ruscelli reported that the Secreti contained the experimental results of an ‘Academy of Secrets’ that he and a group of humanists and noblemen founded in Naples in the 1540s. Ruscelli’s academy is the first recorded example of an experimental scientific society. First published in Venice in 1555 as the famous title 'De secreti del Reverendo Donno Alessio Piedmontese' , it helped to shape Giambattista Della Porta's famous 'Magia Naturalis' of 1558 and Isabella Crtese's 'Secreti' of 1564. -- Duveen, Bibliotheca Alchemica et Chemica, pages 15-17; Krivatsy, 17th Century Books in the National Library of Medicine, page 21, No. 209; Wellcome Library, Volume I, page 9, No. 188.

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Antiquarian category
ref number: 11085

Pine.   John     - Only 100 copies subscribed
The Procession and Ceremonies of the Knights Companions.
THE Procession and Ceremonies Observed at the Time of the INSTALLATION OF THE KNIGHTS COMPANIONS Of the Most HONOURABLE MILITARY ORDER of the BATH: Upon Thursday, June 17, 1725. With the Arms, Names, Titles, &c. of the Knights Companions, and of their Esquires, As they are fix'd up in HENDRY VIIth Chapel in Westminster Abbey. By JOHN PINE, Engraver. N.B. The Portraits of most of the Knights Companions and Officers of the Order are done from Original Pictures painted for that Purpose. LONDON: Printed by S. Palmer and F. Huggonson, For JOHN PINE, and Sold by W.Innys; F.Fayram; R.Gosling; N.Provost; J.Vandenhoeck; J.Smith; D.Lyon; A.Johnston; J.KIng, and J.Brindley. MDCCXXX.
FIRST EDITION: 1730. Elephant Folio.(38x51cm) 2feps. 2 Title pages in red and black. (One in English and the other in French) with fine engraved pieces. 1 Dedication page 'to the King' 2 pp of Subscribers. pp 1-18. pp 2 (address form Garter Principal King of Arms) 20 fine engraved plates all but one double-page. Contemporary sprinkled calf, sympathetically rebacked in antique-style calf with raised bands with gilt lines. A red Morocco label. Faded double gilt lines on the boards. The gutter between the 2 title pages slightly loose but still holding well. A few plates are overall age-yellowed, otherwise an exceptionally nice crisp copy. A rare book as only 100 copies were subscribed.
- Most plates show the procession of Knights with their arms engraved below in great detail, also the ceremony in Westminster Abbey, the arms and regalia and a wonderful double-page engraving of "The Knights at Dinner" followed by double plates of table layouts with the food offered. There is also an additional leaf of text, sometimes omitted. With a fine Provenance: From the library of the famous architect James Gibb, particularly noted for St Martins in the Fields, London. With his engraved bookplate dated 1736. Lowndes states "All the figures are said to be portraits" which are by Joseph Highgrove. The fantastic vignettes and decorations are Pine's work.

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Information

Antiquarian category
ref number: 10987