The natural history of chocolate
Subtitle: being a distinct and particular account of the cocoa-tree ... : wherein the errors of those who have wrote upon this subject are discover'd, the best way of making chocolate is explain'd ...
By: translated from the last edition of the French by R. Brookes ...
Edition: The second edition.
Series: Goldsmiths'-Kress library of economic literature -- no. 6748.5; Making of the Modern World
Publisher: Printed for J. Roberts ...
Published: 1730
Place of publication: London
Language: eng
Translated from: fre
Number of pages: 95
Subjects: Cacao; Early works to 1800; Chocolate
Work titles: Histoire naturelle du cacao, et du sucre
Notes: Translation of: Histoire naturelle du cacao, et du sucre.

Goldsmiths'-Kress no. 06748.5.

Includes bibliographical references.

Kress Lib., S.3328.

Henrey 1161

Kress S.3328

Blake, J. NLM 18th cent., p. 367

ESTC (RLIN) T39643