¶  An exhaustive collection of 523 recipes for all forms of jam and fruit preserving.   About half the recipes are for fruit preserves other than jams or marmalades.  Produce preserved includes apples, bananas, barberrys, berries of all sorts, dates, figs, elder, guava, all forms of citrus, rowan, tomato, marrows, celery, ginger, chestnuts, coconuts, roses, walnuts, and rose-hips.   The introduction explains the various techniques and equipment, discussing sugar at length, noting that although many recipes require sugar, there are a number of recipes that do not and are appropriate for war-time.  The recipes are written longhand.   

Byron was a prolific British writer, biographer and poet, in the late Victoria and Edwardian eras, publishing over one hundred books including ten cookery books, all issued in the same format, the first of which was the Pot-Luck Cookbook (1914).  Byron is best known for her abridgements of J. M. Barrie's Peter Pan books.

Scarce, particularly with a dustjacket.  A lovely copy.

§  OCLC records only three holdings this edition, RMIT, Cambridge and Michigan State.  All other holdings later or facsimile.
§  Axford p.276.