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[DE CHELUS, D. (fl. 1724-30)] Histoire Naturelle du Cacao et du Sucre, Paris: Laurent d'Houry, 1719, 12° in 8's and 4's, FIRST EDITION, 6 engraved plates, 4 folding, with approbation and privilege leaves at end (heavy staining to lower margins affecting text on some pages, plate 1 a little crumpled), contemporrary speckled calf, gilt spine in compartments (lightly rubbed at extremities), red speckled edges, marbled endpapers. [Knapp p. 194; Vicaire 444: "on trouve dans cet ouvrage ... les diverses manières de préparer le chocolat at la recette du cacao en confitures"]

Details
[DE CHELUS, D. (fl. 1724-30)] Histoire Naturelle du Cacao et du Sucre, Paris: Laurent d'Houry, 1719, 12° in 8's and 4's, FIRST EDITION, 6 engraved plates, 4 folding, with approbation and privilege leaves at end (heavy staining to lower margins affecting text on some pages, plate 1 a little crumpled), contemporrary speckled calf, gilt spine in compartments (lightly rubbed at extremities), red speckled edges, marbled endpapers. [Knapp p. 194; Vicaire 444: "on trouve dans cet ouvrage ... les diverses manières de préparer le chocolat at la recette du cacao en confitures"]
Provenance
Mr. de Chauvadon, 19th-century armorial bookplate.

Lot Essay

The plates illustrate the cocoa pods, sugar cane, plans of the "sucrerie" and "purgerie," a grinding mill for sugar and a stove for "pains de sucre."
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