The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened Whereby is Discovered Several Ways for Making of Metheglin, Sider, Cherry-Wine, &C. together with Excellent Directions for Cookery as also for Preserving, Conserving, Candying, &C... published by his son's consent. The third edition corrected

London: Printed by H.C. [Henry Cruttenden] for H. Brome, at the West-end of St. Pauls, 1677. Duodecimo (15 x 10 cm.), [2], 251, [8] pages. Table of contents at rear. Printer's name from Wing. ~ Stated Third Edition corrected, first published in 1669. A classic of seventeenth-century English food writing that belies the author's youthful adventures as handsome courtier, ardent lover, swordsman, pirate, and possible double agent. Later, more serious pursuits include those of naval administrator, scientist, inventor, bibliophile, philosopher, literary executor of Ben Johnson's estate, and founding member of the Royal Society. Digby is also considered the father of the modern wine bottle following his revolutionary manufacturing process that produced a sturdier bottle with a tinted glass that protected the wine from natural light. His cookbook, published after his death and the achievement for which he is best remembered, was based on his manuscript notes and recipes recorded over several years when he devoted himself fully to the pleasures of the table. Today considered a valuable source of period recipes for both beverages (mead, wine, and ale of many types) (pages 1-128) and food and conserves (pages 129-312). This oft-cited work contains what may be the first printing of several modern day staples, including the combination of bacon and eggs for breakfast. Literate and entertaining, Digby's writing still enchants. Internally sound and clean. In later half-calf over marbled boards, with five raised bands and gilt-titled red morocco spine label. Bookplate of the Craig Collection. Scarce. [OCLC locates fifteen copies; Cagle 646; Une Affaire du Gout 70; ESTC R010652; Wing D1429].