A Treatise on the Art of Boiling Sugar, Crystallizing, Lozenge-Making, Comfits, Gum Goods, and Other Processes for Confectionery, Etc. In Which are Explained, In an Easy and Familiar Manner, The Various Methods of Manufacturing every Description of Raw and Refined Sugar Goods, As Sold by the Trade, Confectioners, adn Others.
Philadelphia: Henry Carey Baird & Co., 1884. Octavo, 131, 30 pages, publisher's original gilt-lettered green pebbled cloth covered boards. Henry Weatherley’s A Treatise on the Art of Boiling Sugar is a scarce nineteenth-century confectionery trade manual, offering practical instruction in sugar boiling, crystallizing, lozenge-making, comfits, gum goods, and related branches of the candy-maker’s art. Published in Philadelphia by Henry Carey Baird & Co., the work belongs to Baird’s important series of practical technical manuals for tradesmen, manufacturers, and artisans. Weatherley’s text documents the methods and vocabulary of Victorian-era confectionery before the full industrialization of modern candy production, making it a valuable reference for the history of sugar work, commercial sweet-making, and culinary technology. This 1884 American edition is especially appealing to collectors of cookery, confectionery, food history, trade manuals, and nineteenth-century practical arts.
Provenance: From the library of Dr. William Woys Weaver, acclaimed American food historian and author, acquired directly from his historic home, Roughwood, in Chester County, Pennsylvania. Minimal rubbing and wear, corners slightly bruised, else in very good + condition. Item #299
Price: $150.00