8vo. ix, [1], 147pp, [3]. With a half-title and a final leaf pf publisher's advertisements. Original publisher's brown cloth, stamped and lettered in gilt and black. Minor shelf-wear. Internally clean and crisp.

The first edition in book form of two (revised and expanded) articles which originally appeared in the Nineteenth Century Review in 1879 on the history of the culinary arts and the preparation of nutritious food.