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The Natural History of Chocolate

D. Quélus

Book Overview: 

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 Virtues of its Fruit. Wherein the Errors of those who have wrote upon this Subject are discovered; the Best Way of Making Chocolate is explained; and several Uncommon Medicines drawn from it, are communicated.

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Book Excerpt: 
. . .Mucilage of a very grateful Acidity: For this reason, it is common for People to take some of the Kernels with their Covers, and hold them in their Mouths, which is mighty refreshing, and proper to quench Thirst. But they take heed of biting them, because the Films of the Kernels are extreamly bitter.

When one nicely examines the inward Structure of these Shells, and anatomizes, as it were, all their Parts; one shall find that the Fibres of the Stalk of the Fruit passing through the Shell, are divided into   five Branches; that each of these Branches is subdivided into several Filaments, every one of which terminates at the larger End of these Kernels, and all together resemble a Bunch of Grapes, containing from twenty to thirty-five single ones, or more, ranged and placed in an admirable Order.

I cannot help observing here, what Inconsistency there is in the Accounts concerning the Number of Kernels in each Shell. (e) Dampier, for instance, says t. . . Read More