JUST PUBLISHED.
MR. CARLYLE'S FREDERICK THE GREAT.
Demy 8vo, with Portrait and Maps, Vol. III., 20s.
HISTORY OF FRIEDRICH THE SECOND,
CALLED FREDERICK THE GREAT.
BY THOMAS CARLYLE.
Vols. I and II. 8vo. Third Edition, with Portraits and Maps, 40s.
Third Edition, in Two Vols, demy 8vo., 34s.
NORTH AMERICA.
BY ANTHONY TROLLOPE.
'This book should be welcomed both for its subject and its author,—for this latest survey of the States is information on an engrossing topic, and it is information endorsed by a popular name. Mr. Trollope promised himself that he would write his own book about the United States as the ambition of his literary life, irrespective of their recent troubles. The circumstance that he has seen them seething in the cauldron of revolution, though not part of his original design, adds immensely to the animation and interest of the result.'—Times, June 11th.
In post 8vo. Price 12s. With numerous Illustrations.
FRANCATELLI'S ROYAL CONFECTIONER.
'Under the above abbreviated designation we are announcing a work the mere title-page of which is a catalogue of culinary mysteries, and the programme of an exhibition of subtle and ambrosial art. "The Royal English and Foreign Confectioner," as this title-page avers, "is a practical treatise on the art of confectionery in all its branches, comprising ornamental confectionery artificially developed; different methods of preserving fruits, fruit pulps, and juices in bottles, the preparation of jams and jellies, fruit and other syrups, summer beverages, and a great variety of national drinks; with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials; also the art of ice-making, and the arrangement aud general economy of fashionable desserts; by Charles Elmé Francatelli, pupil to the celebrated Carême, and late Maitre-d'Hotel to Her Majesty the Queen, author of 'The Modern Cook,' 'The Cook's Guide,' and 'Cookery for the Working Classes' with numerous illustrations in chromo-lithography;" all of which arcana of modern culinary science are revealed to such pensive and inquiring spirits as will ask for the instructive volume at Messrs. Chapman and Hall's . . . . We shall not affect to pass judgment on the vast variety of recipes which remain, and which carry out the abundant promise of Francatelli's titlc-page. It is enough to absolve us from such endless labour to mention that the oontents of the chapters occupy 15 pages, and that the index, in which the references are printed very closely, comprises upwards of 20 pages, and includes all imaginable products of the confectionery art, from "Albert biscuits" up to "zephyrs souffles.".. .. We salute Mr. Francatelli respectfully in dismissing his book; only adding that his recipe for beignets of pine-apples, on page 252, is worth all the money which the purchaser will pay for this very opportune volume.'—Times, Sept. l2th.
