Naples 1671

SYLVESTRE DUFOUR, P. [Edited by.]

DE L'USAGE DU CAPHE, DU THE, ET DU CHOCOLAT. pp. 188. Lyon 1671

[The part on chocolate, pp. 59, is a revision of Moreau's
translation of Colmenero's book, plus B. Marradon's dialogue
on chocolate.]

Translated into English by J. Chamberlaine (which see). 1685

HUGHES, William.

THE AMERICAN PHYSITIAN ... WHEREUNTO IS ADDED A DISCOURSE ON
THE CACAO-NUT-TREE, AND THE USE OF ITS FRUIT, WITH ALL THE
WAYS OF MAKING CHOCOLATE. London 1672

AUTHOR NOT GIVEN.

DESCRIPTION AND MANAGEMENT OF THE COCOA TREE.
Phil. Trans. Abr. II. pp. 59. 1673

BONTEKOE, Willem.

Sundry short treatises in Dutch on Cocoa and Chocolate. about 1679

AUTHOR NOT GIVEN.

THE NATURAL HISTORY OF COFFEE, TEA, CHOCOLATE, TOBACCO AND
ALSO THE WAY OF MAKING MUM.
pp. 39. Printed for Christopher Wilkinson. London 1682

[Condemns chocolate on account of its containing "such a
corrosive salt" as sugar. Mum is a peculiar kind of beer
made from wheat malt.]

MUNDY, Henry.

OPERA OMNIA MEDICO-PHYSICA DE AERE VITALI, ESCULENTIS ET
POTULENTIS CUM APPENDICE DE PARERGIS IN VICTU ET CHOCOLATU,
THEA, CAFFEA, TOBACCO. Oxford 1680. Leyden 1685

SYLVESTRE DUFOUR, P.

TRAITEZ NOUVEAUX ET CURIEUX DU CAFE, DU THE ET DU CHOCOLAT.

[The treatise on chocolate is compiled from the Spanish of
Colmenero and B. Marradon.] pp. 403. a la Haye 1685
(With additions by St. Disdier) pp. 404. a la Haye 1693
Published by Deville. pp. 404. Lyon 1688

The above in Latin (by J. Spon),
"TRACTATUS NOVI DE POTU CAPHE, DE CHIENSIUM, THE, ET DE
CHOCOLATA." pp. 202. Paris 1685

A further Latin translation of the above,
"NOVI TRACTATUS DE POTU CAPHE, DE CHIENSIUM, THE, ET DE
CHOCOLATA." pp. 188. Geneva 1699

CHAMBERLAINE, J. (Translated by.)

THE MANNER OF MAKING COFFEE, TEA AND CHOCOLATE. pp. 116. London 1685

[A translation of Sylvestre Dufour's compilation, the part
on Chocolate entitled "A Curious Treatise of the Nature and
Quality of Chocolate," being a translation of Colmenero's book.]

BLEGNY, Nicholas de.

LE BON USAGE DE THE, DU CAFFE, ET DU CHOCOLAT POUR LA
PRESERVATION ET POUR LA GUERISON DES MALADES.
pp. 35