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D. de Quelus. The Natural History of Chocolate
The Natural History of Chocolate
Table of Contents
PREFACE
Of the Division of this Treatise
Approbation
Footnotes
The Description of the Cocao-Tree
Footnotes
Chap. II. Of the Choice and Disposition of the Place to plant a Nursery
Footnotes
Chap. III. Of the Method of Planting a Nursery, and of its Cultivation, till the Fruit comes to Maturity
Footnotes
Chap. IV. Of the gathering the Cocao-Nuts, and of the Manner of making the Kernels sweat; and also of drying them that they may be transported into Europe
Footnotes
Of the Properties of Chocolate
Chap. I. Of the old Prejudices against Chocolate
Footnotes
Chap. II. Of the real Properties of Chocolate
Sect. I. Chocolate is very Temperate
Sect. II. Chocolate is very nourishing, and of easy Digestion
Footnotes
Sect. III. Chocolate speedily repairs the dissipated Spirits and decayed Strength
Footnotes
Sect. IV. Chocolate is very proper to preserve Health, and to prolong the Life of old Men
Footnotes
Of the Uses of Chocolate
Chap. I. Of Chocolate in Confections
Chap. II. Of Chocolate properly so called
Sect. I. Of the Origin of Chocolate, and the different Methods of preparing it
Footnotes
The Method of preparing Chocolate used in the French Islands of America
Footnotes
Sect. II. Of the Uses that may be made of Chocolate, with relation to Medicine
Footnotes
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
Footnotes
MEDICINES. In whose Composition. OIL or BUTTER. OF. CHOCOLATE Is made use of
Footnotes
