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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. 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
Quélus, D; Brookes, R (fl. 1721-1763)
1730
Translation of: Histoire naturelle du cacao, et du sucre. Anon., by D. Quélus. Includes bibliographical references. References: Kress Lib : S.3328.