Sylvestre Dufour, P.
TRAITEZ NOUVEAUX ET CURIEUX DU CAFÉ, DU THÉ ET DU CHOCOLAT.
[The treatise on chocolate is compiled from the Spanish of Colmenero and B. Marradon.] pp. 403.
à la Haye 1685
(With additions by St. Disdier) pp. 404.
à la Haye 1693
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 THÉ, DU CAFFÉ, ET DU CHOCOLAT POUR LA PRESERVATION ET POUR LA GUERISON DES MALADES.
pp. 358. Paris 1687
pp. 358. Lyon 1687
MAPPUS, Marcus.
DISSERTATIONES MEDICAE TRES DE RECEPTIS HODIE ETIAM IN EUROPA, POTUS CALIDI GENERIBUS THÉE, CAFÉ, CHOCOLATA.
pp. 66.
Argentorati 1695
1701-1800
Duncan, Dr.
WHOLESOME ADVICE AGAINST THE ABUSE OF HOT LIQUORS, PARTICULARLY OF COFFEE, TEA, CHOCOLATE, ETC.
pp. 280.
London 1706
AUTHOR NOT GIVEN [by De Chélus.]
HISTOIRE NATURELLE DU CACAO ET DU SUCRE.
pp. 227. Paris 1719
pp. 228. Amsterdam 1720
pp. 404. Amsterdam 1720
pp. 95. London 1724
BROOKES, R. [the above by De Chélus.] (Translated by.)
NATURAL HISTORY OF CHOCOLATE.
pp. 95. Printed for J. Roberts, London 1724
pp. 95. Printed for Browne, London 1725
pp. 95. Printed for J. Roberts, London 1730
ACT OF PARLIAMENT, George II, 1723.
Relating to
“LAYING INLAND DUTIES ON COFFEE, TEA AND CHOCOLATE.”
London 1724
BRUCKMAN, F.E.
RELATIO DE CACAO.
Brunswick 1738
BARON, H.T.
AN SENIBUS CHOCOLATAE PUTUS?
Paris 1739
A TREATISE ON TOBACCO, TEA, COFFEE AND CHOCOLATE.
Translated by Dr. James. pp. 171.
London (see 1665) 1746
N.N. [pseudonym of D. CONGINA.]
MEMORIE STORICHE SOPRA L’USO DELLA CIOCCOLATA IN TEMPO DI DIGIUNO ETC.
Historical memoir on the use of chocolate upon fast days. pp. 196.
Venice 1748
STAYLEY, G.
THE CHOCOLATE MAKERS OR MIMICKRY EXPOSED.
An Interlude.
Dublin 1759
AUTHOR NOT GIVEN.
OBSERVATIONS SUR LE CACAO ET SUR LE CHOCOLAT.
pp. 144.
Paris 1772
SMITH, Hugh.
AN ESSAY ON FOREIGN TEAS, WITH OBSERVATIONS ON MINERAL WATERS, COFFEE, CHOCOLATE, ETC.
London 1794
1801-1900
PARMENTIER
ON THE COMPOSITION AND USE OF CHOCOLATE.
Nicholson’s Journal.
London 1803
GALLAIS, A.
MONOGRAPHIE DU CACAO.
pp. 216.
Paris 1827
MITSCHERLICH, A.
DER KAKAO UND DIE SCHOKOLADE.
Berlin 1859
GOSSELIN, A.
MANUEL DES CHOCOLATIERS.
pp. 53.
Paris 1860
MANGIN, A.
LE CACAO ET LA CHOCOLAT.
Paris 1862
HEWETT, C. (of Messrs. Dunn and Hewett.)
CHOCOLATE AND COCOA, GROWTH AND PREPARATION.
pp. 88.
London 1862
COMPAGNIE COLONIALE.
CHOCOLATE: ITS CHARACTER AND HISTORY.
pp. 37.
Paris 1868
HOLM, J.
COCOA AND ITS MANUFACTURE.
Rivers, London.
SINCLAIR, W.J.
BEVERAGES, TEA, COCOA, ETC.
(Health Lectures, Vol. 4).
Manchester 1881