There is an American edition of Richard Briggs who was not deprived of the credit of his book, though robbed of his title. There are American editions I have no doubt of many besides which I have only to haunt the old bookstalls and second-hand book stores of Philadelphia assiduously enough to find. But of American cookery books, either borrowed or original, before the time of Miss Leslie, I own but the stolen Mrs. Glasse and an insignificant little manual issued in New York in 1813, an American adaptation probably of an English model to which I have not yet succeeded in tracing it.
Nor do I know of any I do not own, and I know as much of American cookery books as any of the authorities, and I do not mind saying so, as I can without the shadow of conceit. Vicaire includes only two or three in his Bibliographie; Hazlitt, to save trouble, confined himself to English books; Dr. Oxford's interest is frankly in the publications of his own country, though, in his first bibliography, he mentions a few foreign volumes, and in his second he refers to one American piracy, and these are the three chief bibliographers of the Kitchen in Europe. American authorities do not exist, when I except myself. It is true that G. H. Ellwanger made a list of cookery books, but he threw them together anyhow, with no attempt at classification, and his list scarcely merits the name of bibliography. The history of the American cookery book is a virgin field, and as such I present it to the innumerable American students who are turned out from the Univer-
