ering 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

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.