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: Translated from the last edition of the French by R. Brookes, M.D.
Contributors: Brookes, R. (Richard), active 1721-1763
Edition: The second edition.
Publisher: Printed for J. Roberts, near the Oxford-Arms in Warwick-Lane
Published: 1730
Place of publication: London
Language: eng
Number of pages: 95
Subjects: Booksellers' catalogs; Cacao
Work titles: Histoire naturelle du cacao, et du sucre. Part 1.
Notes: Second edition (1st ed. London, 1724) of a translation, by Richard Brookes, of the first part of: Histoire naturelle du cacao, et du sucre, by D. Quélus.

Signatures: pi1 A-N⁴ (N4 verso blank)

Bookseller's advertisement: p. [2] (1st count)

Brown, J.C.  Bibliotheca Americana, III:445.

Alden, J.A.  European Americana, 730/199.

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