ts for
preserving and candying; and there were a few others, about the same
time, of whose works I shall add here a short list:--

1. The Accomplished Cook. By Robert May. 8vo, 1660. Fifth edition,
8vo, 1685.

2. The Whole Body of Cookery Dissected. By Will. Rabisha. 8vo, 1661.

3. The Queen-like Closet: a Rich Cabinet, stored with all manner of
rare receipts. By Hannah Wolley. 8vo, 1670.

4. The True Way of Preserving and Candying, and making several sorts
of Sweetmeats. Anon. 8vo, 1681.

5. The Complete Servant-Maid. 12 mo, 1682-3.

6. A Choice Collection of Select Remedies.... Together with excellent
Directions for Cooking, and also for Preserving and Conserving. By G.
Hartman [a Chemist]. 8vo, 1684.

7. A Treatise of Cleanness in Meats and Drinks, of the Preparation of
Food, etc. By Thomas Tryon. 4to, 1682.

8. The Genteel Housekeeper's Pastime; or, The mode of Carving at the
Table represented in a Pack of Playing Cards. 8vo, 1693.

9. A New Art of Brewing Beer, Ale, and other sorts of Liquors. By T.
Tryon. 12mo, 1690-91.

10. The Way to get Wealth; or, A New and Ready Way to make
twenty-three sorts of Wines, equal to that of France ... also to make
Cyder.... By the same. 12mo, 1702.

11. A Treatise of Foods in General. By Louis Lemery. Translated into
English. 8vo, 1704.

12. England's Newest Way in all sorts of Cookery. By Henry Howard,
Free Cook of London. Second edition, 8vo, 1708.

13. Royal Cookery; or, the Complete Court-Cook. By Patrick Lamb, Esq.,
near 50 years Master-Cook to their late Majesties King Charles II.,
King James II., King William, Mary, and to her present Majesty, Queen
Anne. 8vo, 1710. Third edition, 8vo, 1726.

14. The Queen's Royal Cookery. By J. Hall, Free Cook of London. 12mo,
1713-15.

15. Mrs. Mary Eales' Receipts, Confectioner to her late Majesty, Queen
Anne. 8vo, 1718.

16. A Collection of three hundred Receipts in Cookery, Physic, and
Surgery. In two parts, 8vo, 1729.

17. The Complete City and Country Cook. By Charles Carter. 8vo, 1732.

18. The Complete Housewife. Seventh edition, 8vo, 1736.

19. The Complete Family Piece: A very choice Collection of Receipts.
Second edition, 8vo, 1737.

20. The Modern Cook. By Vincent La Chapelle, Cook to the Prince of
Orange. Third edition. 8vo, 1744.

21. A Treatise of all sorts of Foods. By L. Lemery. Translated by D.
Hay, M.D. 8vo, 1745.

This completes the list of books, so far as they have fallen in my
way, or b