Читать книгу The Natural History of Chocolate - D. de Quelus - Страница 2

Preface

Chap. I. The Description of the Cocao-Tree.

Chap. II. Of the Choice and Disposition of the Place to plant a Nursery.

Chap. III. Of the Method of Planting a Nursery, and of its Cultivation, till the Fruit comes to Maturity.

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

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 decayed Strength.

Sect. IV. Chocolate is very proper to preserve Health, and to prolong the Life of old Men.

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.

The Method of preparing Chocolate used in the French Islands of 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 this Treatise.

Medicines in whose Composition Oil, or Butter of Chocolate, is made use of.