The how and why of candy making
By: [by] Matthew Berman.
Publisher: E. Boyles
Published: 1925
Place of publication: Chicago
Language: eng
Number of pages: 480
Subjects: Confectionery.
Notes: Matthew Berman is the non de plume under which James P. Booker, Clifford Clay, James A. King and others have collaborated in writing this book.

Includes index.