

E-text prepared by Robert Cicconetti, Louise Pryor, and the Project
Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net)



Transcriber's note:

   Spelling is inconsistent and has been neither modernised nor
   corrected.

   In the original, footnotes are marked with lower case letters,
   numbers, or asterisks. In this transcription, the asterisks
   have been replaced by the number of the page on which the
   footnote appears.

   Contractions (such as atq; for atque) have not been expanded.




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.

_Translated from the last EDITION of the _French_,
_By_ R. BROOKES, M. D._







The SECOND EDITION.

_LONDON:_

Printed for J. ROBERTS, near the _Oxford-Arms_ in _Warwick-Lane_.
M DCC.XXX.




PREFACE


If the Merit of a Natural History depends upon the Truth of the Facts
which are brought to support it, then an unprejudiced Eye-Witness is
more proper to write it, than any other Person; and I dare even flatter
myself, that this will not be disagreeable to the Publick
notwithstanding its Resemblance to the particular Treatises of
_Colmenero_[1], _Dufour_[2], and several others who have wrote upon the