Eastwood, B. [Septimus, of the New York Tribune]
A Complete Manual for the Cultivation of the Cranberry, with a Description of the Best Varieties
New York: C.M. Saxton, Barker & Co., 140 Fulton Street, 1857
- $250
New York: C.M. Saxton, Barker & Co., 140 Fulton Street, 1857. Octavo (19 x 12.5 cm.), vii, 120 pages. Illustrated with ten plates containing black & white lithographs. Appendix. Second Printing; first issued in 1856. The Appendix lists prices realized for bushels of cranberries sold from 1850-1855.
This work by the Reverend Benjamin Eastwood, spurred an explosion of commercial cranberry cultivation well beyond the traditional centers of growing, Massachusetts and Rhode Island. Contents include Natural History of the Cranberry; First Growers; Proper Locations of Cranberry Patches; Soils and Modes of Preparing Them; Vines; Cranberry Patch; Planting Vines; Treatment of Young Vines; Blossoming Time; Diseases of the Cranberry; Cranberry Picking Time; The Great Cranberry Markets; The Oxycoccus Palustris, or Upland Cranberry; Letters from Growers - Practical Hints, &c. Interior contents sound but with some light foxing and soil throughout. In publisher's brown cloth, blind-stamped, and titled in gilt at the spine. Near very good. [OCLC locates twenty-seven copies].
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[Glasse, Hannah]. By a Lady Devon, England, 1983 Devon, England: Prospect Books, 1983. Quarto (30.5 x 21.5 cm.), 218 pages. Glossary. Index. List of subscribers. FIRST EDITION thus; the Prospect Books facsimile of the original 1747 edition. The Art of Cookery was the most successful and influential English cookbook of the eighteenth century. Hannah Glasse (1708-1770) was the wife of an attorney and the mother of eight children, and she published the first edition of her Art of Cookery -- a work she boasted "far exceeds any Thing of the Kind ever yet published" -- in 1747. It went through eight editions in her lifetime and was not supplanted as a culinary authority until the work of Isabella Beeton appeared in 1861. Oberlé notes that the author "Severely condemns the extravagance of French cooking. "Near fine in gray cloth. No dust jacket as issued (later printings were issued in jacket).- $150
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Mei, Anna Kong; [Mrs. Hua-Chuen Mei] Berkeley; San Francisco, 1943 Berkeley; San Francisco: the author; [printed by the Mercury Press], 1943. Booklet, stapled in wrappers (18.5 x 13.5 cm.), 16 pages. Title from cover. Evident Second Edition; first published in Claremont, Calif. in 1940. A small cookbook of simple Chinese dishes prepared by Anna Kong Mei based on recipes she used to introduce thirty women in Claremont, Calif. to Chinese cooking, a class she developed in response to a wave of enthusiasm for this type of Asian cuisine. The nineteen recipes are arranged in nine menus, each meant for a family of five. The final recipe is "How to Make Tea." The author, Anna Kong Mei, was an extremely accomplished woman. Born in Hong Kong, she emigrated to the U.S. and studied at the University of California and Barnard College. A lengthy description of her achievements appears in the front matter. In yellowish-tan textured wrappers, with English title printed in black, and Chinese title in red; fine. [OCLC records six copies of this 1943 printing, and three copies of the first of 1940].- $90
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101 Drinks and How to Mix Them
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