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

Title Variants

Uniform: Histoire naturelle du cacao, et du sucre

By

Quélus, D.

Brookes, R. (Richard), active 1721-1763

Type

Book

Material

Published material

Publication info

London, Printed for J. Roberts, near the Oxford-Arms in Warwick-Lane, M.DCC.XXX. [1730]

Edition

The second edition.

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.

Subjects

1730 , Booksellers' catalogs , Cacao , Great Britain , Imprint 1730

Language

English

Identifiers

DOI: https://doi.org/10.5962/bhl.title.151732