Directory of Confectionery Manufacturers,  Chicago, New York, The Manufacturing Confectioner Publishing Company, 1937. Crerar 641.85 2

The Manufacturing Confectioner. Chicago, The Manufacturing Confectioner Publishing Co., 1923. Crerar 641.051 M31

The Encyclopedia Americana; a Library of Universal Knowledge 1918-1920. New York: Encyclopedia Americana Corp. Regenstein AE5.E3

Chicago by Day and Night: The Pleasure Seeker's Guide to the Paris of America, Chicago: Thomson and Zimmerman, 1892.

The Literary Digest. New York, NY : Funk & Wagnalls Co., 1890-1938. Regenstein AP2.L7

Confectioners Journal. Philadelphia, PA: 1874-1956. Crerar 641.051 C76

Abbott, Elizabeth. Sugar : A Bittersweet History. London; New York: Duckworth Overlook, 2009. Crerar TP375.7.A23 2008

Abbott, Henry G., 1858-1905. Historical Sketch of the Confectionery Trade of Chicago. Chicago: Jobbing Confectioners' Association, 1905. Crerar Microforms TX784.H4 1905

Allsop, Kenneth. The Bootleggers; the Story of Chicago's Prohibition Era.  New Rochelle, N.Y: Arlington House, 1961. Regenstein HV6795.C5A6 1968

Austin, Alma H. The Romance of Candy. New York; London: Harper & Brothers, 1938. Crerar TX791.A9

Baker, William C. Mastercraft in Cakes and Decorating, Decorating Designs and Instructions, Recipes and Methods of Handling. Chicago: Bakers' Helper Co, 1925. Crerar 641.6 S501

Behr, Edward. Prohibition: Thirteen Years that Changed America. 1st North American ed. New York; Boston: Arcade Pub; Distributed by Little, Brown and Co, 1996. Regenstein HV5089.B424 1996

Bell, Wm M. Wm. M. Bell's "Pilot": An Authoritative Book on the Manufacture of Candies and Ice Creams. Chicago: W.M. Bell, 1911. Crerar 641.85 R106

Broekel, Ray. The Great American Candy Bar Book. Boston: Houghton Mifflin Co., 1982.

Bywaters, Hubert William. Modern Methods of Cocoa and Chocolate Manufacture. Philadelphia: P. Blakiston's Son & Co., Inc., 1930. Crerar HD9200.B89 1930

Chicago (Ill) Dept of Health Bureau of Foods, Markets and Farm Products. The Sugar Shortage and Substitutes for Sugar. Department of Health, City of Chicago.. United States. no. 1. Nov.1919. Crerar 338.185 R901

Evans, W. A. (W, Bakery and Confectionery Workers' International Union of America, and of Health Chicago (Ill) Dept. 1910). Cellar Bakeries and their Dangers to Producers and Consumers Stenographic Report of a Speech on Cellar Bakeries and their Effects. Chicago, Ill.: Bakery and Confectionery Workers' International Union of America.

Friedman, Jacob, and William Henry Kennedy. Friedman's Common-Sense Candy Teacher. 3d ed. Chicago: Ill., J.M. Bell, 1915. Crerar Microforms TX791.F8 1906

Gott, Philip Porter, 1889-, and Van Houten, L. F., joint author. All about Candy and Chocolate; a Comprehensive Study of the Candy and Chocolate Industries. Chicago: National Confectioners' Association of the United States, 1958. Crerar TX791.G69

Grillon, Octave. Modern Practical Gum Work Manual. Contains the Best and Most Modern Processes ... For the Manufacturing of Gum Drops, Soft and Hard, Superior and Ordinary Licorice, Jujube Paste, New York, 1911. Mansueto 641.85 R101

Grivetti, Louis, and Howard-Yana Shapiro. Chocolate: History, Culture, and Heritage. Hoboken, N.J.: Wiley, 2009. Crerar TX767.C5C46365 2009

Hilts, Philip J. Protecting America's Health: The FDA, Business, and One Hundred Years of Regulation. New York: Alfred A. Knopf. Crerar RA11 .H54 2003

Jensen, H. R. 1931. The Chemistry, Flavouring and Manufacture of Chocolate Confectionery and Cocoa. Philadelphia: P. Blakiston's Son & Co, 2003. Crerar Microforms TP640.J4 193

Knapp, Arthur William. The Cocoa and Chocolate Industry; the Tree, the Bean, the Beverage. Pitman's Common Commodities and Industries. London: Sir I. Pitman & Sons, Ltd, 1923. Crerar 663.9 S300

Mason, Laura. Sugar-plums and Sherbet: The Prehistory of Sweets. Totnes: Prospect, 2004.

Metzgar, C. M. Home-made Ice Cream and Candy. Chicago, IL : Metzgar Publishing Co., c.1908. Crerar Microform TX795.M59 1908

Minifie, Bernard W. Chocolate, Cocoa and Confectionery: Science and Technology. [1st U.S.] ed. Westport, Conn.: Avi Publishing Co., 1970. Crerar 663.91 Y001

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York, N.Y: Viking, 1985. Regenstein GT2869.M66

National Confectioners' Association of the United States. Annual Report. Chicago, IL. Regenstein HD6515.B2N37

O'Shaughnessy, W. B.,  Poisoned Confectionary, Detection of Gamboge, Lead, Copper, Mercury, and Chromate of Lead, in Various Articles of Sugar Confectionary. London: Mills, Jowett, and Mills, 1831. Online resource.

Parloa, Maria, 1843-1909, and Janet McKenzie Hill 1852-1933. Chocolate and Cocoa Recipes. Dorchester, MA: W. Baker & Co., 1911. Crerar 641.8 R100

Randall, Roy Oscar, and John Sydney Baxter. Progress of the World; an Illustrated Exposition of the Most Recent Advance in Science, Industry and Mechanics. 1919.

Richardson, Tim. Sweets: The History of Temptation. London: Bantam. 2003.

Richmond, Walter. Choice Confections; Manufacturing Methods and Formulas. Oak Park, Ill.: Manufacturing Confectioner Pub. Co., 1954. Crerar 664.14 W401

Candy Production, Methods and Formulas. Chicago: Manufacturing Confectioner, 1948. Crerar TD2 352

Saint-Arroman, A. Coffee, Tea and Chocolate: Their Influence Upon the Health, the Intellect, and the Moral Health of Man. Philadelphia: Crissy & Markley, 1852.

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Farrar, Straus, and Giroux, 1986. Crerar TX173.S440 1986

Toussaint-Samat, Maguelonne. A History of Food. Cambridge, MA: Blackwell Reference, 1994. Crerar TX353.T64130 1992

United States. Women's Bureau, Caroline Manning, Elizabeth Adshead Hyde 1876-, and Mary Viola Robinson. Women in the Candy Industry in Chicago and St. Louis; a Study of Hours, Wages, and Working Conditions .. Vol. no. 25. Washington: Government Printing Office, 1922. Crerar HD6093.A55 no.25

Walter Baker & Company. The Chocolate-Plant (theobroma cacao) and its Products .. Dorchester, Mass.: W. Baker and Company, 1891. Crerar SB267.B15

Walter Baker & Company, and James M. (James McKellar) Bugbee 1837-1913. Cocoa and Chocolate; a Short History of Their Production and Use, with Full and Particular Account of Their Properties, and of the Various Methods of Preparing Them for Food. Dorchester, MA, 1907. Crerar 663.9 O600

Wiley, Harvey Washington. Foods and their Adulteration; Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations. Philadelphia: P. Blakiston's Son & Co., 1907. Crerar TX531.W67

Wm, Wrigley, Jr. The Wrigley Spearmen at Work and Play. book no. 2. Chicago: Wm. Wrigley Jr. Company, 1915. Special Collections Rare Books HF6146.B7W7 1915

Woloson, Wendy A., 1964-.  Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America. Johns Hopkins University Studies in Historical and Political Science; ser.120, no. 1. Baltimore: Johns Hopkins University Press. Crerar TX783.W65 2002

Writers' Program of the Work Projects Administration in the State of Illinois, Art Project Illinois, of Education Chicago (Ill) Board, and of Dept Illinois Division. Chicago's Candy Kettle. 1941. Crerar HD9999.C742U6W8

Zipperer, Paul, The Manufacture of Chocolate and Other Cacao Preparations. 2nd ed. Berlin: New York: M. Karyn; Spon & Chamberlain. 1902. Crerar TP640.Z52