You are here
قراءة كتاب 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
تنويه: تعرض هنا نبذة من اول ١٠ صفحات فقط من الكتاب الالكتروني، لقراءة الكتاب كاملا اضغط على الزر “اشتر الآن"
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
class="hanging">Chap. I. Of the old Prejudices against Chocolate.
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 |
| The wonderful Plaister for the curing of all Kinds of Ulcers. | ibid. |
| An excellent Pomatum for the Cure of Tettars, Ringworms, Pimples, and other Deformities of the Skin. | 94 |
The Approbation of Monsieur Andry, Counsellor, Lecturer, and Regal Professor, Doctor, Regent of the Faculty of Medicine at Paris, and Censor Royal of Books.
I Have read, by order of the Lord Keeper of the Seals, this Natural History of Chocolate, and I judge that the Impression will be very necessary and useful for the Publick. Given at Paris this 5th of April, 1719.
THE
Natural HISTORY
OF
CHOCOLATE.
Of the Division of this Treatise.
I Shall divide this Treatise on Chocolate into three Parts: In the First, after I have given a Description of the Cocao Tree, I shall explain how it is cultivated, and give an Account how its Fruit is prepared: In the Second, I shall speak of the Properties of Chocolate; and in the Third, of its Uses.
PART I.
CHAP. I.
The Description of the Cocao-Tree.
The Cocao-Tree is moderately tall and thick, and either thrives, or not, according to the Quality of the Soil wherein it grows: Upon the Coast of Caraqua, for instance, it grows considerably larger than in the Islands belonging to the French.
Its Wood is porous, and very light; the Bark is pretty firm, and of the Colour of Cinnamon, more or less dark, according to the Age of the Tree. The Leaves are about nine Inches long, and four in breadth, where they are broadest; for they grow less towards the two Extremities, where they terminate in a point: their Colour is a little darkish, but more bright above than underneath; they are joined to Stalks three Inches long, and the tenth part of an Inch broad. This Stalk, as it enters the Leaf, makes a strait Rib, a little raised along the Middle, which grows proportionably less the nearer it comes to the End. From each side of this Rib proceed thirteen or fourteen crooked Threads alternately.
As these Leaves only fall off successively, and in proportion as others grow again, this Tree never appears naked: It is always flourishing, but more especially so towards the two Solstices, than in the other Seasons.
The Blossoms, which are regular and like a Rose, but very small, and without smell, proceed from the Places from which the old Leaves fall, as it were in Bunches. A large Quantity of these fall off, for hardly Ten of a Thousand come to good, insomuch that the Earth underneath seems cover’d over with them.
Every Blossom is joined to the Tree by a slender Stalk half an Inch or a little more in length; when it is yet in the