The natural history of chocolate
Subtitle: 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
By: [D. Quélus] ; Translated from the last edition of the French, by R. Brookes
Contributors: Brookes, R. (Richard), translator
Edition: The second edition.
Publisher: Printed for D. Browne, junr
Published: 1725
Place of publication: London
Language: eng
Number of pages: 95
Subjects: Cacao; Chocolate
Work titles: Histoire naturelle du cacao, et du sucre
Notes: Woocut headpieces and initials.

A translation, by Richard Brookes, of the first part of Histoire naturelle du cacao et du sucre, by D. de Quélus. Cf. Brit. Mus. Cat. and Halkett and Laing.

Mueller, W. Bib. des Kaffee, des Kakao ... [etc.] (1960) p. 31.

Halkett & Laing (2nd ed.), v. 4 p. 156.

ESTC T227046.

Henrey, 1160.

Copy 1 Supplier/Donor: D. Bickersteth Note: Binding: Recent quarter green morocco