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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 — John Shaqi

Science

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

Name: 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
Author: Quélus, D.

Quélus, D.

Cacao -- Early works to 1800; Chocolate -- Early works to 1800

As for my Reasonings upon the Nature, Vertues, and Uses of Chocolate,
perhaps they may be suspected by some People, because they relate to an
Art which I do not profess; but let that be as it will, the Facts upon
which they are founded are certain, and every one is at liberty to make
what other Inferences they like best.

As there are several Names of Plants, and Terms of Art used in those
Countries, which I have been obliged to make use of, and which it was
necessary to explain somewhat at large, that they might be rightly
understood; rather than make frequent Digressions, and interrupt the
Discourse, I have thought fit to number these Terms, and to explain them
at the End of this Treatise: the Reader must therefore look forward for
those Remarks under their particular Numbers.

FOOTNOTES:

[1] De Chocolata Inda.

[2] Du The, du Caffe, & du Chocolat.

THE TABLE.

The First PART.

  Chap. I. The Description of the _Cocao-Tree_.                 Pag. 2

  Chap. II. Of the Choice and Disposition of the Place
    to plant a Nursery.                                             10

  Chap. III. Of the Method of Planting a Nursery, and of
    its Cultivation, till the Fruit comes to Maturity.              16

  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_.                24

The Second PART.

  Of the Properties of Chocolate.                                   38

  Chap. I. Of the old Prejudices against Chocolate.                 39

  Chap. II. Of the real Properties of Chocolate.                    44

  Sect. I. Chocolate is very Temperate.                             45

  Sect. II. Chocolate is very nourishing, and of easy Digestion.    47

  Sect. III. Chocolate speedily repairs the dissipated Spirits
    and decayed Strength.                                           51

  Sect. IV. Chocolate is very proper to preserve Health, and
    to prolong the Life of old Men.                                 56

The Third PART.

  Of the Uses of Chocolate.                                         60

  Chap. I. Of Chocolate in Confections.                             61

  Chap. II. Of Chocolate properly so called.                        62

  Sect. I. Of the Origin of Chocolate, and the different
    Methods of preparing it.                                        63

  The Method of preparing Chocolate used in the _French_
    Islands of _America_.                                           67

  Sect. II. Of the Uses that may be made of Chocolate, with
    relation to Medicine.                                           70

  Chap. III. Of the Oil or Butter of Chocolate.                     74

  Remarks upon some Places of this Treatise.                        80

  Medicines in whose Composition Oil, or Butter of Chocolate,
    is made use of.                                                 91

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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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