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: translated from the last edition of the French, by a physician.
Contributors: Brookes, R. fl. 1721-1763.
Publisher: Printed for J. Roberts ...
Published: 1724
Place of publication: London
Language: eng
Number of pages: 95
Subjects: Chocolate.
Work titles: Histoire naturelle du cacao et du sucre. Part 1.
Notes: Anonymous.  By D. Quélus.  Translated by Richard Brookes.  Cf. ESTC.

RBSC copy: Bound with Gataker, Thomas.  An account of the structure of the eye.  London, 1761.  Pages 91-95 wanting.