The manner of making of coffee, tea, and chocolate as it is used in most parts of Europe, Asia, Africa, and America, with their vertues / newly done out of French and Spanish.
| dc.contributor | Text Creation Partnership, |
| dc.contributor.author | Dufour, Philippe Sylvestre, 1622-1687. |
| dc.contributor.author | Colmenero de Ledesma, Antonio. Curioso tratado de la naturaleza y calidad del chocolate. English. |
| dc.contributor.author | Chamberlayne, John, 1666-1723. |
| dc.coverage.placeName | London |
| dc.date.accessioned | 2018-05-25 |
| dc.date.accessioned | 2019-11-09T15:09:31Z |
| dc.date.available | 2019-11-09T15:09:31Z |
| dc.date.created | 1685 |
| dc.date.issued | 2004-03 |
| dc.identifier | ota:A36763 |
| dc.identifier.citation | http://purl.ox.ac.uk/ota/A36763 |
| dc.identifier.uri | http://hdl.handle.net/20.500.12024/A36763 |
| dc.description.abstract | The tracts on tea and on chocolate have special title pages. Those on tea and coffee are translated by John Chamberlayne from the French of Philippe Sylvestre Dufour; that on chocolate from the Spanish of A. Colmenero de Ledesma. Cf. BM. Reproduction of original in British Library. |
| dc.format.extent | Approx. 118 KB of XML-encoded text transcribed from 62 1-bit group-IV TIFF page images. |
| dc.format.medium | Digital bitstream |
| dc.format.mimetype | text/xml |
| dc.language | English |
| dc.language.iso | eng |
| dc.publisher | University of Oxford |
| dc.relation.isformatof | https://data.historicaltexts.jisc.ac.uk/view?pubId=eebo-ocm12246570e |
| dc.relation.ispartof | EEBO-TCP (Phase 1) |
| dc.rights | This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. This Phase I text is available for reuse, according to the terms of Creative Commons 0 1.0 Universal. The text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. |
| dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ |
| dc.rights.label | PUB |
| dc.subject.lcsh | Coffee -- Early works to 1800. |
| dc.subject.lcsh | Tea -- Early works to 1800. |
| dc.subject.lcsh | Chocolate -- Early works to 1800. |
| dc.title | The manner of making of coffee, tea, and chocolate as it is used in most parts of Europe, Asia, Africa, and America, with their vertues / newly done out of French and Spanish. |
| dc.type | Text |
| has.files | yes |
| branding | Oxford Text Archive |
| files.size | 1821116 |
| files.count | 4 |
| identifier.stc | Wing D2455 |
| identifier.stc | ESTC R4072 |
| otaterms.date.range | 1600-1699 |
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