[CAÏLUS]. Histoire naturelle du cacao, et du sucre, divisée en deux traités qui contiennent plusieurs faits nouveaux, & beaucoup d'observations également curieuses & utiles. Paris, Laurent d'Houry, 1719. In-12, grained calf, spine ornate, mottled edges (contemporary binding). First edition of this work on cocoa and sugar, divided into two parts. The first part is devoted to a description of the cocoa tree, planting and cultivation in general, and the properties of the seed, which "promptly restores dissipated spirits and exhausted strength", while cocoa is "very suitable for preserving health and prolonging the life of the elderly". In the uses section, the author gives the recipe for "cocoa jam", chocolate, its origin and preparation, the uses to which chocolate can be put in medicine, cocoa butter, plasters to heal ulcers and other ointments. The second part deals with sugar: origin and cultivation, manufacture of all kinds of sugar, remedies that can be extracted. At the end, there is a Digression on Copahu balm and the Manière de faire la citronelle, or Barbados water. Beautiful engraved intaglio illustration by Leroux comprising 6 plates, 4 of which are fold-outs representing cocoa pods, sugar cane, the layout of a sugar refinery, etc. Binding restored. Vicaire, 444.