rance on the stalls and in the shops. What would not Cromwell have
given to suppress 'Killing no Murder'! Edwards' 'Catalogue of the Great
Rebellion Tracts in the British Museum' was included in his 'Memoirs of
Libraries,' which appeared in 1859. George Thomason's famous collection
of Royalist tracts will be dealt with under the heading 'Pamphlets.'

[Sidenote: Classics.]

13. Of all the subjects in our list perhaps none comprises volumes of
greater beauty and printed with greater distinction than this--the
Classics of the Old World. It is a rare field for the scholar to-day, for
the time when no library could be considered complete without editions of
most of the old masters of Greece and Italy is long past; and there is
nothing like the competition nowadays to secure the well-known editions
which formerly adorned the shelves of our grandfathers. Not long ago our
book-hunter witnessed the sale of a sixteenth-century folio Isocrates,
bound in ancient green morocco, for seven and sixpence; and similar
volumes are described continually in the modern booksellers' catalogues.
There is more scope here for the collection of masterpieces of typography
than in any other heading in our list. Aldines, Estiennes, Elzeviers,
Plantins, Baskervilles, Barbous--all are within the reach of the most
modest purse. You need not trouble to study Dibdin's 'Introduction to the
Knowledge of Rare and Valuable Editions of the Greek and Latin Classics':
if you are sufficiently fond of immortal books and beautiful printing to
make this subject your hobby, your own eyes and hands will guide you in
the choice of editions--from the bibliographical standpoint.

[Sidenote: Cookery Books.]

14. The Collection of Cookery Books offers a wider field for the
book-collector's activities than would appear at first sight. Besides the
considerable number of works of a purely culinary nature, there are many
sources whence we can learn much concerning the dietary and table
customs of our ancestors. Caxton's (or rather de Worde's) 'Book of
Curtesye' is a primer of good manners for a small boy at table and
elsewhere, and it may well find a place, in modern shape, on the shelf
beside other volumes on household economy. 'Don't dip your meat in the
salt-cellar,' the wise man tells Master Jackie, 'lest folk apoynte you of
unconnyngnesse.' He must be careful, also, not to expectorate across the
table,

'ne at the borde ye shall no naylis pare
ne pyke your