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.XXX. [1730]
- Books
- Online
Online resources
About this work
Also known as
Histoire naturelle du cacao et du sucre. Part 1. English
Publication/Creation
London : printed for J. Roberts, near the Oxford-Arms in Warwick-Lane, M.DCC.XXX. [1730]
Physical description
viii,95,[1]p. ; 80.
Contributors
Edition
The second edition.
References note
Henrey, 1161
Kress, S.3328
ESTC T39643
Reproduction note
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.