New York: Fowler & Wells, Publishers. No. 753 Broadway. 1884. 1st edition (Cagle 221; Wheaton & Kelly 1723 [NB. #1722 a ghost, see Cagle]; cf. Axford, p. 198, & Bitting, p. 125 for a 1901 [6th] edition). xi, [1 (blank)], 602, 4, , 8,  pp. Index concludes text. Adverts at rear. Crown 8vo. 7-5/8" x 5-1/8". Original publisher's terra-cotta cloth binding with gilt stamp lettering & black stamp geometric design to front board. Yellow eps. Little to no extremity wear to covers, bright gilt, square & tight. Front hinge paper starting in bottom half, with mull showing. Period prior owner book label to front paste-down. With a nod to the starting hinge, still a pleasing VG+ copy. Item #39148.2
The author born in a log cabin in Randolph county, near Richmond, Indiana to parents who were members of the Society of Friends. Susanna was the eldest of thirteen children, was enormously ambitious, and at an early age decided on a college education. In 1864, she received a degree from the New York Hygeio-Therapeutic College. In 1870, Dr. Dodds began to practice in St Louis. In this practice, she was joined by her husband's sister, Dr. Mary Dodds. As physicians, the two did much for the physical redemption of women. Dr. S. Dodds became dean of the St. Louis Hygienic College of Physicians and Surgeons, as well as a member of its faculty. She published this work, in addition to papers in health journals, detailing her philosophy of the benefits stemming from a 'hygienic' diet.
While not a strictly vegetarian cook-book, the author makes no qualms about her preference for non-meat cookery... for example, on p. 48 we find her opining "If there is a practice in all of Christendom that deserves the censure of this enlightened age, it is that of eating swine's flesh."