Charles Doucot (1 results)

Soft cover. Condition: Poor. 1st Edition. Because the lower half of pp. 115-116 was cut out and all of pp. 117-118 is gone as well, photocopies of the missing original sections of those four pages have been laid in; that restoration job is, however, thoroughly amateurish, with the photocopies being on a smaller scale and laid in haphazardly; cover has tiny, faint former ownership stamp of entomologist C[harles]. T. Brues; front wrapper has short tear at top left, repaired on the verso; spine area is chipped; frontispiece plate is coming loose at top half; back wrapper, back free endpaper, and top margin of the final plate have large chip/tear, not affecting the body of the plate; volume is worn and has foxing; text block has interior hinge split at top at back; reading copy only of a scarce volume. Paginated 87-128, with an in-text illustration and 8 leaves of plates. Laid in loosely at front is Bureau of Fisheries economic circular 12, issued March 24, 1914, printed in 1915 by USGPO, entitled Sea Mussels: What They Are and How to Cook Them: with 18 recipes furnished by Charles Doucot, chef, Hotel Brunswick, Boston (5 p., 1 illustration; circular has short closed tear in gutter impinging on text. Oversize [B2:6:4].