The Natural History of Chocolate
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| The Natural History of Chocolate (1730) by , translated by Richard Brookes |
THE
Natural HISTORY
OF
CHOCOLATE:
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.
Translated from the last EDITION of the French,
By R. BROOKES, M. D.
The SECOND EDITION.
LONDON:
Printed for J. ROBERTS, near the Oxford-Arms in Warwick-Lane.
M DCC.XXX.
(Preface)
THE TABLE.
The First PART.
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. |