The natural history of chocolate: Being a distinct and particular account of the cocoa-tree, its growth and culture, and the preparation, excellent properties, and medicinal vertues of its fruit. Wherein the errors of those who have wrote upon this subject are discover'd; the best way of making chocolate is explain'd; and several uncommon medicines drawn from it, are communicated. Translated from the last edition of the French, by R. Brookes, M.D.

  • Quélus, D.
Date:
M.DCC.XXV. [1725]
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  • Online

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About this work

Also known as

Histoire naturelle du cacao et de sucre. Part 1. English

Publication/Creation

London : Printed for D. Browne, Jun. at the Black-Swan without Temple-Bar, M.DCC.XXV. [1725]

Physical description

[2],viii,95,[1]p. ; 80.

Contributors

Edition

The second edition.

References note

ESTC T227046
Henrey, 1160

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