[CAYLUS (Anne-Claude de). Histoire naturelle du cacao et du sucre. Amsterdam, Henri Strick, 1720. 12 pages, fawn calf, spine ribbed and decorated, brown title page, gilt arms on the covers, red edges (period binding). Second edition, revised and corrected, of this rare and remarkable work. The work is divided into two tracts, which contain several new facts and many equally curious and useful observations, devoted to the manner of cultivating the cocoa tree, the properties of cocoa and its use in medicine and cooking (cocoa jam, in particular), then to the cultivation of sugar cane, the sugar refinery, candy sugar and the use of sugar. The original edition was published by d'Houry in 1719. The work is illustrated with 5 plates (4 of which are fold-outs). A copy bearing the arms of the town of Besançon, the first flyleaf printed "Ex munificentia vice-comitis majoris et consulum urbis Bisuntinae ... Collegio Bisuntino Societatis Jesu, anno 1739". Vicaire, 444.