The Natural History of Chocolate
|The Natural History of Chocolate (1730)
by , translated by Richard Brookes
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.
Translated from the last EDITION of the French,
By R. BROOKES, M. D.
The SECOND EDITION.
Printed for J. ROBERTS, near the Oxford-Arms in Warwick-Lane.
The First PART.
- Chap. III. Of the Method of Planting a Nursery, and of its Cultivation, till the Fruit comes to Maturity.
- Chap. IV. Of the gathering the Cocao-Nuts, and of the Manner of making the Kernels sweat; and also of drying them that they may be transported into Europe.
The Second PART.
The Third PART.
- (The wonderful Plaister for the curing of all Kinds of Ulcers.)
- (An excellent Pomatum for the Cure of Tettars, Ringworms, Pimples, and other Deformities of the Skin.)
|This work published before January 1, 1923 is in the public domain worldwide because the author died at least 100 years ago.|