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
Free
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
By D. Quélus
Free
Book Description

Table of Contents
  • The Project Gutenberg eBook, The Natural History of Chocolate, by D. de Quelus, Translated by R. Brookes
    • E-text prepared by Robert Cicconetti, Louise Pryor, and the Project Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net)
      • Transcriber's note
    • Transcriber's note
  • THE Natural HISTORY OF CHOCOLATE:
    • PREFACE
    • THE TABLE.
    • THE Natural HISTORY OF CHOCOLATE.
      • Of the Division of this Treatise.
    • Of the Division of this Treatise.
    • PART I.
      • CHAP. I. The Description of the Cocao-Tree.
      • CHAP. II. Of the Choice and Disposition of the Place for Planting Cocao-Trees.
      • CHAP. III. Of the Method of Planting a Nursery, and to cultivate it till the Fruit comes to Maturity.
      • CHAP 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.
    • CHAP. I. The Description of the Cocao-Tree.
    • CHAP. II. Of the Choice and Disposition of the Place for Planting Cocao-Trees.
    • CHAP. III. Of the Method of Planting a Nursery, and to cultivate it till the Fruit comes to Maturity.
    • CHAP 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.
    • THE Natural HISTORY OF CHOCOLATE.
    • PART II.
      • Of the Properties of Chocolate.
      • CHAP. I. Of the old Prejudices against Chocolate.
      • CHAP. II. Of the real Properties of Chocolate.
        • Sect. I. Chocolate is very Temperate.
        • Sect. II. Chocolate is very nourishing and of easy Digestion.
        • Sect. III. Chocolate speedily repairs the dissipated Spirits and decay’d Strength.
        • Sect. IV. Chocolate is very proper to preserve Health, and to prolong the Life of Old Men.
      • Sect. I. Chocolate is very Temperate.
      • Sect. II. Chocolate is very nourishing and of easy Digestion.
      • Sect. III. Chocolate speedily repairs the dissipated Spirits and decay’d Strength.
      • Sect. IV. Chocolate is very proper to preserve Health, and to prolong the Life of Old Men.
    • Of the Properties of Chocolate.
    • CHAP. I. Of the old Prejudices against Chocolate.
    • CHAP. II. Of the real Properties of Chocolate.
      • Sect. I. Chocolate is very Temperate.
      • Sect. II. Chocolate is very nourishing and of easy Digestion.
      • Sect. III. Chocolate speedily repairs the dissipated Spirits and decay’d Strength.
      • Sect. IV. Chocolate is very proper to preserve Health, and to prolong the Life of Old Men.
    • Sect. I. Chocolate is very Temperate.
    • Sect. II. Chocolate is very nourishing and of easy Digestion.
    • Sect. III. Chocolate speedily repairs the dissipated Spirits and decay’d Strength.
    • Sect. IV. Chocolate is very proper to preserve Health, and to prolong the Life of Old Men.
    • THE Natural HISTORY OF CHOCOLATE.
    • PART III.
      • Of the Uses of Chocolate.
      • CHAP. I Of Chocolate in Confections.
      • CHAP. II. Of Chocolate, properly so called.
        • Sect. I Of the Original of Chocolate, and the different Manners of preparing it.
        • The Method of making Chocolate after the Manner of the French Islands in America.
        • Sect. II. Of the Uses that may be made of Chocolate with relation to Medicine.
      • Sect. I Of the Original of Chocolate, and the different Manners of preparing it.
      • The Method of making Chocolate after the Manner of the French Islands in America.
      • Sect. II. Of the Uses that may be made of Chocolate with relation to Medicine.
      • CHAP. III. Of the Oil or Butter of Chocolate.
    • Of the Uses of Chocolate.
    • CHAP. I Of Chocolate in Confections.
    • CHAP. II. Of Chocolate, properly so called.
      • Sect. I Of the Original of Chocolate, and the different Manners of preparing it.
      • The Method of making Chocolate after the Manner of the French Islands in America.
      • Sect. II. Of the Uses that may be made of Chocolate with relation to Medicine.
    • Sect. I Of the Original of Chocolate, and the different Manners of preparing it.
    • The Method of making Chocolate after the Manner of the French Islands in America.
    • Sect. II. Of the Uses that may be made of Chocolate with relation to Medicine.
    • CHAP. III. Of the Oil or Butter of Chocolate.
    • REMARKS Upon some Places of the Treatise upon Chocolate.
      • Remark I.
      • Remark II.
      • Remark III.
      • Remark IV.
      • Remark V.
      • Remark VI.
      • Remark VII.
      • Remark VIII.
      • Remark IX.
      • Remark X.
      • Remark XI.
    • Remark I.
    • Remark II.
    • Remark III.
    • Remark IV.
    • Remark V.
    • Remark VI.
    • Remark VII.
    • Remark VIII.
    • Remark IX.
    • Remark X.
    • Remark XI.
    • MEDICINES In whose Composition Oil or Butter OF CHOCOLATE Is made use of.
      • The Wonderful Plaister for the Curing of all sorts of Ulcers.
      • An excellent Pomatum for Ringworms, Tettars, Pimples, and other Deformities of the Skin.
    • The Wonderful Plaister for the Curing of all sorts of Ulcers.
    • An excellent Pomatum for Ringworms, Tettars, Pimples, and other Deformities of the Skin.
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