The natural history of chocolate [electronic resource] : 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.
1730
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The natural history of chocolate [electronic resource] : 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.
Author
Uniform Title
Histoire naturelle du cacao et du sucre. Part 1. English
Edition
The second edition.
Publication Details
London : printed for J. Roberts, near the Oxford-Arms in Warwick-Lane, M.DCC.XXX. [1730]
Place of Publication or Printing
Great Britain -- England -- London.
Language
English
Description
viii,95,[1]p. ; 8⁰.
Note
A translation, by Richard Brookes, of the first part of 'Histoire naturelle du cacao et de sucre' by D. Quélus.
A reissue of the first edition with a cancel titlepage and a half-title.
Reproduction of original from Harvard University Graduate School of Business.
A reissue of the first edition with a cancel titlepage and a half-title.
Reproduction of original from Harvard University Graduate School of Business.
Access Note
Access limited to authorized users.
Indexed In
Henrey, 1161
Kress, S.3328
English Short Title Catalog, T39643.
Kress, S.3328
English Short Title Catalog, T39643.
Reproduction
Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements.
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