The natural history of chocolate
Subtitle: Being a distinct and particular account of the cocao-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
By: Being published with the particular approbation of Mons. Andry, counsellor, lecturer, and Regal Professor, Doctor, Regent of the Faculty of Medicine at Paris, and Censor-Royal of books. ; Translated from the last edition of the French, by a physician
Publisher: Printed for J. Roberts, near the Oxford-Arms in Warwick-Lane.
Published: 1724
Place of publication: London
Language: eng
Translated from: fre
Number of pages: 95
Subjects: Cacao
Work titles: Histoire naturelle du cacao, et du sucre. Part 1.
Notes: A translation, by Richard Brookes, of the first part of Histoire naturelle du cacao et du sucre, by D. de Que lus. Cf. Brit. Mus. Cat. and Halkett and Laing.

Signatures: A-Nþ́ (N4 verso blank).

Alden, J.A. European Americana 724/140

Waring, E.J. Bib. therapeutica, p. 730