![The Haddon Hall Library edited by the Marquess of Granby and Mr. George A.B. Dewar. London: J.M. Dent, 1899-1903. 9 volumes, 8° (198 x 126mm). Numerous chromolithographed, photogravure and colour plates. Contemporary polished half calf gilt, hunting tools in panels of spines, brown labels on spines, top edges gilt, others uncut. Including: Sir Edward Grey [Viscount Falloden's] Fly Fishing, (1901), Alexander I. Shand's Shooting, (1902) and George Dewar's Wild Life in Hampshire Highlands, (1899).](https://www.christies.com/img/LotImages/2006/CKS/2006_CKS_07300_0768_000(113243).jpg?w=1)
细节
The Haddon Hall Library edited by the Marquess of Granby and Mr. George A.B. Dewar. London: J.M. Dent, 1899-1903. 9 volumes, 8° (198 x 126mm). Numerous chromolithographed, photogravure and colour plates. Contemporary polished half calf gilt, hunting tools in panels of spines, brown labels on spines, top edges gilt, others uncut. Including: Sir Edward Grey [Viscount Falloden's] Fly Fishing, (1901), Alexander I. Shand's Shooting, (1902) and George Dewar's Wild Life in Hampshire Highlands, (1899).
Fur and Feather Series edited by Alfred E.T. Watson. London: Longmans [and others], 1894-1912. 12 volumes, 8° (187 x 113mm). Plates. (Occasional spotting, margins a little browned.) Contemporary green half calf gilt, gilt hunting tools in compartments of spine, red labels, top edges gilt (spines faded). The set includes A.E. Gathorne-Hardy's The Salmon, (1898), James E. Harting's The Rabbit, (1898) and William Senior's Pike and Perch (1912). All volumes save that pertaining to the fox have a chapter by Alexander Shand on how to cook the bird or animal that is the subject of the book. (21)
Fur and Feather Series edited by Alfred E.T. Watson. London: Longmans [and others], 1894-1912. 12 volumes, 8° (187 x 113mm). Plates. (Occasional spotting, margins a little browned.) Contemporary green half calf gilt, gilt hunting tools in compartments of spine, red labels, top edges gilt (spines faded). The set includes A.E. Gathorne-Hardy's The Salmon, (1898), James E. Harting's The Rabbit, (1898) and William Senior's Pike and Perch (1912). All volumes save that pertaining to the fox have a chapter by Alexander Shand on how to cook the bird or animal that is the subject of the book. (21)
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