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]
- Books
- Online
Online resources
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