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The Natural History of Chocolate
D. Quélus and Richard Brookes
Chocolate was medicine, currency, and mystery when this natural history appeared in English in the 1700s: the cocao tree described, the plantations planned, the drink prepared. An eighteenth century treatise on a luxury Europe was still learning to love. Chocolate before the candy bar, when it belonged to apothecaries. Taste its first European century.
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42 chapters
- 1Transcriber's note
- 2THE Natural HISTORY OF CHOCOLATE:
- 3PREFACE
- 4THE TABLE.
- 5THE Natural HISTORY OF CHOCOLATE.
- 6Of the Division of this Treatise.
- 7PART I.
- 8CHAP. I. The Description of the Cocao-Tree.
- 9CHAP. II. Of the Choice and Disposition of the Place for Planting Cocao-Trees.
- 10CHAP. III. Of the Method of Planting a Nursery, and to cultivate it till the Fruit comes to Maturity.
- 11CHAP IV. Of the gathering of the Cocao-Nuts, and the Manner of making them sweat, and of drying them that they may be brought sound into Europe.
- 12THE Natural HISTORY OF CHOCOLATE. PART II.
- 13Of the Properties of Chocolate.
- 14CHAP. I. Of the old Prejudices against Chocolate.
- 15CHAP. II. Of the real Properties of Chocolate.
- 16Sect. I. Chocolate is very Temperate.
- 17Sect. II. Chocolate is very nourishing and of easy Digestion.
- 18Sect. III. Chocolate speedily repairs the dissipated Spirits and decay’d Strength.
+ 24 more. The full contents open with the book.
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