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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

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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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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

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