The Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling In all its branches [.] [SKUSE E.] Children's and Illustrated Books

The Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling In all its branches. The Manufacture of Creams, Fondants, Liqueurs, Pastilles, Jujubes (Gelatine and Gum), Comfits, Lozenges (Plain and Medicated), Chocolate, Chocolate Creams, Drops, Bars, &c; American Caramels, Ice Creams and Moulded Ices of every description; Jams, Jellies and Marmalades (By Fire and Steam). Preserved and Crystalized Fruits, Candied Peel, English and Scotch Pastry, Cordials and Syrups for American Hot & Iced Beverages. Aerated Waters Of every description, by Hand and Machine, for Bottle, Syphon, or Fountain, Ginger Beer, Horehound, and other Fermented Beers. Black and white illustrations throughout the text. Fourth Edition. 8vo. [218 x 141 x 18 mm]. vii, 184, [26] pp. Bound in publisher's blue cloth, blocked in black on the front cover and in blind on the rear, lettered in gilt, cream endpapers. (Spine and corners a little bumped and rubbed, joints cracked, showing some signs of wear). London: E. Skuse, 30, Praed, Street, London, W.; Simpkin, Marshall & Co., Stationers' Hall Court; Hamilton, Adams & co., Paternoster Row, [c.1883] Lightly foxed, showing signs of use, a small tear to p.171 and some leaves coming slightly loose, otherwise pages are bright and clean. Ink ownership inscriptions to front pastedown and flyleaf. With 26pp of advertisements at the rear including an 11pp price list of ingredients from E. Skuse. A good copy.