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+The Project Gutenberg eBook, The Natural History of Chocolate, by D. de
+Quelus, Translated by R. Brookes
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: The Natural History of Chocolate
+       Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its Fruit
+
+
+Author: D. de Quelus
+
+
+
+Release Date: February 12, 2008  [eBook #24588]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE NATURAL HISTORY OF CHOCOLATE***
+
+
+E-text prepared by Robert Cicconetti, Louise Pryor, and the Project
+Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net)
+
+
+
+Transcriber's note:
+
+   Spelling is inconsistent and has been neither modernised nor
+   corrected.
+
+   In the original, footnotes are marked with lower case letters,
+   numbers, or asterisks. In this transcription, the asterisks
+   have been replaced by the number of the page on which the
+   footnote appears.
+
+   Contractions (such as atq; for atque) have not been expanded.
+
+
+
+
+THE
+Natural HISTORY
+OF
+CHOCOLATE:
+
+BEING
+
+A Distinct and Particular Account of the COCOA-TREE, its Growth and
+  Culture, and the Preparation, Excellent Properties, and Medicinal
+  Vertues of its Fruit.
+
+Wherein the Errors of those who have wrote upon this Subject are
+  discover'd; the Best Way of Making CHOCOLATE is explain'd; and
+  several Uncommon MEDICINES drawn from it, are communicated.
+
+_Translated from the last EDITION of the _French_,
+_By_ R. BROOKES, M. D._
+
+
+
+
+
+
+
+The SECOND EDITION.
+
+_LONDON:_
+
+Printed for J. ROBERTS, near the _Oxford-Arms_ in _Warwick-Lane_.
+M DCC.XXX.
+
+
+
+
+PREFACE
+
+
+If the Merit of a Natural History depends upon the Truth of the Facts
+which are brought to support it, then an unprejudiced Eye-Witness is
+more proper to write it, than any other Person; and I dare even flatter
+myself, that this will not be disagreeable to the Publick
+notwithstanding its Resemblance to the particular Treatises of
+_Colmenero_[1], _Dufour_[2], and several others who have wrote upon the
+same Subject. Upon examination, so great a Difference will appear, that
+no one can justly accuse me of having borrow'd any thing from these
+Writers.
+
+This small Treatise is nothing but the Substance and Result of the
+Observations that I made in the _American Islands_, during the fifteen
+Years which I was obliged to stay there, upon the account of his
+Majesty's Service. The great Trade they drive there in _Chocolate_,
+excited my Curiosity to examine more strictly than ordinary into its
+Origin, Culture, Properties, and Uses. I was not a little surprized when
+I every day discover'd, as to the Nature of the Plant, and the Customs
+of the Country, a great Number of Facts contrary to the Ideas, and
+Prejudices, for which the Writers on this Subject have given room.
+
+For this reason, I resolved to examine every thing myself, and to
+represent nothing but as it really was in Nature, to advance nothing but
+what I had experienced, and even to doubt of the Experiments themselves,
+till I had repeated them with the utmost Exactness. Without these
+Precautions, there can be no great Dependance on the greatest Part of
+the Facts, which are produced by those who write upon any Historical
+Matter from Memorandums; which, from the Nature of the Subject, they
+cannot fully comprehend.
+
+As for my Reasonings upon the Nature, Vertues, and Uses of Chocolate,
+perhaps they may be suspected by some People, because they relate to an
+Art which I do not profess; but let that be as it will, the Facts upon
+which they are founded are certain, and every one is at liberty to make
+what other Inferences they like best.
+
+As there are several Names of Plants, and Terms of Art used in those
+Countries, which I have been obliged to make use of, and which it was
+necessary to explain somewhat at large, that they might be rightly
+understood; rather than make frequent Digressions, and interrupt the
+Discourse, I have thought fit to number these Terms, and to explain them
+at the End of this Treatise: the Reader must therefore look forward for
+those Remarks under their particular Numbers.
+
+
+FOOTNOTES:
+
+[1] De Chocolatâ Indâ.
+
+[2] Du Thé, du Caffe, & du Chocolat.
+
+
+
+
+THE TABLE.
+
+
+The First PART.
+
+  Chap. I. The Description of the _Cocao-Tree_.                 Pag. 2
+
+  Chap. II. Of the Choice and Disposition of the Place
+    to plant a Nursery.                                             10
+
+  Chap. III. Of the Method of Planting a Nursery, and of
+    its Cultivation, till the Fruit comes to Maturity.              16
+
+  Chap. IV. Of the gathering the _Cocao-Nuts_, and of the
+    Manner of making the Kernels sweat; and also of drying
+    them that they may be transported into _Europe_.                24
+
+
+The Second PART.
+
+  Of the Properties of Chocolate.                                   38
+
+  Chap. I. Of the old Prejudices against Chocolate.                 39
+
+  Chap. II. Of the real Properties of Chocolate.                    44
+
+  Sect. I. Chocolate is very Temperate.                             45
+
+  Sect. II. Chocolate is very nourishing, and of easy Digestion.    47
+
+  Sect. III. Chocolate speedily repairs the dissipated Spirits
+    and decayed Strength.                                           51
+
+  Sect. IV. Chocolate is very proper to preserve Health, and
+    to prolong the Life of old Men.                                 56
+
+
+The Third PART.
+
+  Of the Uses of Chocolate.                                         60
+
+  Chap. I. Of Chocolate in Confections.                             61
+
+  Chap. II. Of Chocolate properly so called.                        62
+
+  Sect. I. Of the Origin of Chocolate, and the different
+    Methods of preparing it.                                        63
+
+  The Method of preparing Chocolate used in the _French_
+    Islands of _America_.                                           67
+
+  Sect. II. Of the Uses that may be made of Chocolate, with
+    relation to Medicine.                                           70
+
+  Chap. III. Of the Oil or Butter of Chocolate.                     74
+
+  Remarks upon some Places of this Treatise.                        80
+
+  Medicines in whose Composition Oil, or Butter of Chocolate,
+    is made use of.                                                 91
+
+  The wonderful Plaister for the curing of all Kinds of Ulcers.  ibid.
+
+  An excellent Pomatum for the Cure of Tettars, Ringworms,
+    Pimples, and other Deformities of the Skin.                     94
+
+       *       *       *       *       *
+
+The APPROBATION of Monsieur _Andry_, Counsellor, Lecturer, and Regal
+  Professor, Doctor, Regent of the Faculty of Medicine at _Paris_, and
+  Censor Royal of Books.
+
+I Have read, by order of the Lord Keeper of the Seals, this _Natural
+History of Chocolate_, and I judge that the Impression will be very
+necessary and useful for the Publick. Given at _Paris_ this 5th of
+_April, 1719_.
+
+
+
+
+THE
+Natural HISTORY
+OF
+CHOCOLATE.
+
+
+
+
+Of the Division of this Treatise.
+
+
+I Shall divide this Treatise on Chocolate into three Parts: In the
+_First_, after I have given a Description of the _Cocao Tree_, I shall
+explain how it is cultivated, and give an Account how its Fruit is
+prepared: In the _Second_, I shall speak of the Properties of
+_Chocolate_; and in the _Third_, of its Uses.
+
+
+
+
+
+
+PART I.
+
+
+
+
+CHAP. I.
+
+The Description of the _Cocao-Tree_.
+
+
+The _Cocao-Tree_ is moderately tall and thick, and either thrives, or
+not, according to the Quality of the Soil wherein it grows: Upon the
+Coast of _Caraqua_, for instance, it grows considerably larger than in
+the Islands belonging to the _French_.
+
+Its _Wood_ is porous, and very light; the _Bark_ is pretty firm, and of
+the Colour of _Cinnamon_, more or less dark, according to the Age of the
+Tree. The _Leaves_ are about nine Inches long, and four in breadth,
+where they are broadest; for they grow less towards the two Extremities,
+where they terminate in a point: their Colour is a little darkish, but
+more bright above than underneath; they are joined to Stalks three
+Inches long, and the tenth part of an Inch broad. This Stalk, as it
+enters the Leaf, makes a strait Rib, a little raised along the Middle,
+which grows proportionably less the nearer it comes to the End. From
+each side of this Rib proceed thirteen or fourteen crooked Threads
+alternately.
+
+As these Leaves only fall off successively, and in proportion as others
+grow again, this Tree never appears naked: It is always flourishing, but
+more especially so towards the two _Solstices_, than in the other
+Seasons.
+
+The _Blossoms_, which are regular and like a Rose, but very small, and
+without smell, proceed from the Places from which the old Leaves fall,
+as it were in Bunches. A large Quantity of these fall off, for hardly
+Ten of a Thousand come to good, insomuch that the Earth underneath seems
+cover'd over with them.
+
+Every _Blossom_ is joined to the Tree by a slender Stalk half an Inch or
+a little more in length; when it is yet in the Bud, it is one Fifth of
+an Inch broad, and about one fourth or a little more in length: when it
+was least, in proportion to the Tree and the Fruit, the more strange it
+appeared to me, and more worthy of Attention[a].
+
+When the Buds begin to blow, one may consider the _Calix_, the
+_Foliage_, and the Heart of the Blossom. The _Calix_ is formed of the
+Cover of the Bud, divided into five Parts, or Leaves, of a very pale
+flesh-colour. These are succeeded by the five true Leaves of the same
+Colour, which fill up the empty Spaces or Partitions of the _Calix_.
+These Leaves have two Parts, the undermost of which is like an oblong
+Cup, striped with Purple; on the inside, it bends towards the Center by
+the help of a _Stamen_, which serves to fasten it; from this proceeds
+outwardly, the other Part of the Leaf, which seems to be separate from
+it, and is formed like the End of a Pike.
+
+The Heart is composed of five Threads and five _Stamina_, with the
+_Pistilla_ in the middle. The Threads are strait, and of a purple
+Colour, and placed over-against the Intervals of the Leaves. The
+_Stamina_ are white, and bend outwardly with a kind of a Button on the
+top, which insinuates itself into the middle of each Leaf to sustain
+itself.
+
+When one looks at these small Objects through a Microscope, one is ready
+to say, That the Point of the Threads is like Silver, and that the
+_Stamina_ are Chrystal; as well as the _Pistilla_, which Nature seems to
+have placed in the Center, either to be the _Primitiæ_ of the young
+Fruit, or to serve to defend it, if it be true that this Embryo unfolds
+itself, and is produced in no other place but the Base.
+
+For want of observing these small Parts, as well as the Bulk of the
+Blossom, _F. Plumier_ had no distinct Knowledge of them, nor has he
+exactly design'd them, any more than _Mons. Tournefort_, who has done
+them after his Draught[b].
+
+The _Cocao-Tree_ almost all the Year bears Fruit of all Ages, which
+ripen successively, but never grow on the end of little Branches, as our
+Fruits in _Europe_ do, but along the Trunk and the chief Boughs, which
+is not rare in these Countries, where several Trees do the like; such as
+the [1]_Cocoeiers_, the [2]_Apricots_ of St. _Domingo_, the
+[3]_Calebashes_, the [4]_Papaws_, &c.
+
+Such an unusual Appearance would seem strange in the Eyes of
+_Europeans_, who had never seen any thing of that kind; but if one
+examines the Matter a little, the philosophical Reason of this
+Disposition is very obvious. One may easily apprehend, that if Nature
+had placed such bulky Fruit at the Ends of the Branches, their great
+Weight must necessarily break them, and the Fruit would fall before it
+came to Maturity.
+
+The Fruit of the _Cocao-Tree_ is contained in a Husk or Shell, which
+from an exceeding small Beginning, attains, in the space of four Months,
+to the Bigness and Shape of a Cucumber; the lower End is sharp and
+furrow'd length-ways like a Melon[c].
+
+This Shell in the first Months is either red or white, or a Mixture of
+red and yellow: This Variety of Colours makes three sorts of
+_Cocao-Trees_, which have nothing else to distinguish them but this,
+which I do not think sufficient to make in reality three different kinds
+of _Cocao-Nuts_[d].
+
+The First is of a dark vinous Red, chiefly on the sides, which becomes
+more bright and pale as the Fruit ripens.
+
+The Second, which is the White, or rather is at first of so pale a
+Green, that it may be mistaken for White; by little and little it
+assumes a Citron Colour, which still growing deeper and deeper, at
+length becomes entirely yellow.
+
+The Third, which is Red and Yellow mix'd together, unites the Properties
+of the other two; for as they grow ripe, the Red becomes pale, and the
+Yellow grows more deep.
+
+I have observed that the white Shells are thicker and shorter than the
+other, especially on the side towards the Tree, and that these sorts of
+Trees commonly bear most.
+
+If one cleaves one of these Shells length-ways, it will appear almost
+half an Inch thick, and its Capacity full of Chocolate Kernels; the
+Intervals of which, before they are ripe, are fill'd with a hard white
+Substance, which at length turns into a Mucilage of a very grateful
+Acidity: For this reason, it is common for People to take some of the
+Kernels with their Covers, and hold them in their Mouths, which is
+mighty refreshing, and proper to quench Thirst. But they take heed of
+biting them, because the Films of the Kernels are extreamly bitter.
+
+When one nicely examines the inward Structure of these Shells, and
+anatomizes, as it were, all their Parts; one shall find that the Fibres
+of the Stalk of the Fruit passing through the Shell, are divided into
+five Branches; that each of these Branches is subdivided into several
+Filaments, every one of which terminates at the larger End of these
+Kernels, and all together resemble a Bunch of Grapes, containing from
+twenty to thirty-five single ones, or more, ranged and placed in an
+admirable Order.
+
+I cannot help observing here, what Inconsistency there is in the
+Accounts concerning the Number of Kernels in each Shell. [e]_Dampier_,
+for instance, says there is commonly near a Hundred; other Moderns[f]
+60, 70 or 80, ranged like the Seeds of a Pomgranate. [g]_Thomas Gage_,
+30 or 40; _Colmenero_[h] 10 or 12; and _Oexmelin_[i] 10 or 12, to 14.
+
+I can affirm, after a thousand Tryals, that I never found more nor less
+than twenty-five. Perhaps if one was to seek out the largest Shells in
+the most fruitful Soil, and growing on the most flourishing Trees, one
+might find forty Kernels; but as it is not likely one should ever meet
+with more, so, on the other hand, it is not probable one should ever
+find less than fifteen, except they are abortive, or the Fruit of a Tree
+worn out with Age in a barren Soil, or without Culture.
+
+When one takes off the Film that covers one of the Kernels, the
+Substance of it appears; which is tender, smooth, and inclining to a
+violet Colour, and is seemingly divided into several Lobes, tho' in
+reality they are but two; but very irregular, and difficult to be
+disengaged from each other, which we shall explain more clearly in
+speaking of its Vegetation. [k]_Oexmelin_ and several others have
+imagined, that a _Cocao_-Kernel was composed of five or six Parts
+sticking fast together; Father _Plumier_ himself fell into this Error,
+and has led others into it[l]. If the Kernel be cut in two length-ways,
+one finds at the Extremity of the great end, a kind of a longish
+[m]Grain, one fifth of an Inch long, and one fourth Part as broad, which
+is the _Germ_, or first Rudiments of the Plant; but in _European_
+Kernels this Part is placed at the other end.
+
+One may even see in _France_ this Irregularity of the Lobes, and also
+the _Germ_ in the Kernels that are roasted and cleaned to make
+Chocolate.
+
+
+FOOTNOTES:
+
+[a] _Piso_ says (_Montiss. Aromat. cap. 18._) that the Blossom is great
+and of a bright Yellow, _Flos est magnus & flavescens instar Croci_. A
+modern Author has transcribed this. Error of _Piso_; _Floribus_, says
+he, _magnis pentapetalis & flavis_. _Dale_ Pharmacologia, _Pag. 441_.
+
+[b] Appen. Rei Herbariæ. _pag._ 660. _tab._ 444.
+
+[1] [2] [3] [4] See the Remarks at the End of this Treatise.
+
+[c] _Benzo_ says they grow ripe in a Year, as well as others after him,
+_Annuo Spatio maturescit, Benzo memorante_. Carol. Cluzio, l. c. _Annuo
+justam attingens Maturitatem Spatio_. Franc. Hernandes, _apud_ Anton.
+Rech. _In Hist. Ind. Occidental_, lib. 5. c. 1.
+
+[d] It seems likely that the _Spanish_ Authors who say there are four
+Kinds of this at _Mexico_, have no better Foundation for the difference
+than this; and Mons. _Tournefort_ had reason to say after Father
+_Plumier_, that he only knew one Kind of this Tree. Cacao _Speciem
+Unicam novi_. _Append. Rei Herb._ pag. 660.
+
+[e] _A new Voyage round the World._ Tom. 1. Ch. 3. p. 69.
+
+[f] Pomet's _General History of Drugs_, Book vii. Ch. xiv. pag. 205.
+Chomel's _Abridgment of usual Plants_. Valentin. Hist. Simplicium
+reform. lib. 2.
+
+[g] New Relation of the _East Indies_. Tom. 1. Part 2. Ch. 19.
+
+[h] A curious Discourse upon Chocolate, by _Ant. Colmenero de Cedesma_,
+Physician and Chirurgeon at _Paris_ 1643.
+
+[i] _The History of Adventures._ Tom. 1. Pag. 423.
+
+[k] Ibid.
+
+[l] In multas veluti Amygdalas fissiles. _Tournefort_ in Append. Rei
+Herb. _Pag. 660. & Tab. 444._
+
+[m] I can't imagine upon what Foundation _Oexmelin_ could assert, that
+the _Spaniards_ in the making of their Chocolate, used nothing but this
+longish Grain, which he calls _Pignon_. Au Milieu desquelles Amandes de
+Cacao, est, _says he_, un petit Pignon, qui a la Germe fort tendre, &
+difficile à conserver; c'est de cette Semence que les Espaniols font la
+celebre Boisson de Chocolat. _Oexmelin_ Histoire des Avanturers, _Tom.
+1. pag. 423_. He confirms more plainly the same Fancy, _Pag. 426_.
+
+
+
+
+CHAP. II.
+
+Of the Choice and Disposition of the Place for Planting _Cocao-Trees_.
+
+
+The _Cocao-Tree_ grows naturally in several Countries in _America_ under
+the Torrid Zone, but chiefly at _Mexico_, in the Provinces of
+_Nicaragua_ and _Guatimala_, as also along the Banks of the River of the
+_Amazons_[n]. Likewise upon the Coast of _Caraqua_, that is to say,
+from Comana to Cartagena[o] and the _Golden Island_. Some also have
+been found in the Woods of _Martinico_.
+
+The _Spaniards_ and _Portuguese_ were the first to whom the _Indians_
+communicated the Use of _Cocao-Nuts_, which they kept a long time to
+themselves without acquainting other Nations with it; who in reality
+know so little of it at this day, that some _Dutch_ Corsairs, ignorant
+of the Value of some Prizes they had taken, out of contempt cast the
+Merchandize into the Sea, calling it in derision, in very indifferent
+_Spanish_, _Cacura de Carnero_[p], The Dung of Beasts.
+
+In 1649[q] in the _Vert_ Islands, they had never seen but one Tree
+planted, which was in the Garden of an _English-Man_, an Inhabitant of
+the Island of _St. Croix_[r]. In 1655, the _Caribeans_[s] shewed to M.
+_du Parepet_ a _Cocao-Tree_ in the Woods of the Island of _Martinico_,
+whereof he was Governour. This discovery was the Foundation of several
+others of the same kind, in the Woods of the _Cape Sterre_[t] of this
+Island. And it is probable that the Kernels which were taken out of
+them, were the Original of those _Cocao-Trees_ that have been planted
+there since. A _Jew_ named _Benjamin_ planted the first about the Year
+1660, but it was not till twenty or twenty-five Years after, that the
+Inhabitants of _Martinico_ apply'd themselves to the Cultivation of
+_Cocao-Trees_, and to raise Nurseries of them.
+
+When one would raise a Nursery, it is necessary, above all things, to
+chuse a proper Place, in respect of Situation, and a Soil agreeable to
+the Nature of it.
+
+The Place should be level, moist, and not exposed to Winds; a fresh, and
+(if one may be allow'd the Expression) a Virgin Soil, indifferently fat,
+light, and deep. For this reason, Ground newly cleared, whose Soil is
+black and sandy, which is kept moist by a River, and its Borders so high
+as to shelter it from the Winds, especially towards the Sea Coast, is
+preferable to any other; and they never fail putting it to this Use,
+when they are so happy as to find any of this sort.
+
+I have said, _Ground newly cleared_, that is to say, whose Wood is cut
+down purposely for it; for it is necessary to observe, that they at
+present plant their Nurseries in the middle of Woods, which have been so
+time out of mind, and this for two weighty Reasons: The First, because
+the Wood that is left standing round it, may serve as a Shelter; and the
+Second, because there is less Trouble in weeding or grubbing it. The
+Ground that has never produced any Weeds, will send forth but few, for
+want of Seed.
+
+As for Nurseries planted in high Ground, the Earth is neither moist nor
+deep enough, and commonly the chief Root which grows directly downwards,
+cannot pierce the hard Earth which it soon meets with. Besides, the
+Winds are more boisterous, and cause the Blossoms to fall off as soon as
+blown, and when a little high, overturn the Tree, whose Roots are almost
+all superficial.
+
+This is yet worse on the Hills, whose Descent is too steep; for besides
+the same Inconveniencies, the falling down of the Earth draws with it
+the good Soil, and insensibly lays the Roots bare.
+
+One may therefore conclude that all these Nurseries are a long time
+before they bear, that they are never fruitful, and that they are
+destroy'd in a little time.
+
+It is also proper that a Nursery, as much as may be, should be
+surrounded with standing Wood; but if it is open on any side, it should
+be remedy'd as soon as possible, by a Border of several Ranks of Trees
+called _Bananes_[5].
+
+Besides this, the Nurseries should be moderate in respect of Magnitude,
+for the Small have not Air enough, and are, as it were, stifled; and the
+very Large are too liable to Dryness, and to the great Winds, which, in
+_America_, they call _Ouragans_[u].
+
+The Place of the Nursery being chosen, and the Bigness determined, they
+apply themselves to clear it of the Wood. They begin with plucking up
+the little Plants, and by cutting the Shrubs, and small kinds of Trees,
+and felling the Trunks and larger Branches of others; they then make
+Piles, and set them on fire in all Parts, and so burn down the largest
+Trees of all, to save themselves the trouble of cutting them.
+
+When all is burnt, and there remains nothing upon the Earth, but the
+Trunks of the great Trees which they don't trouble themselves to
+consume, and when the Space is well cleaned, they make Alleys by the
+help of a Line, strait and at equal Distances from each other, and
+thrust Sticks into the Ground of two or three Foot long, and 5, 6, 7, 8,
+9 or 10 Feet distant, or at such a distance that they design to plant
+the _Cocao-Trees_, which they represent. Afterwards they plant _Manioc_
+in the empty Spaces, taking care not to come too near the Sticks.
+
+One may observe, that the Nurseries planted at the great Distances of
+eight or ten Feet, are a great deal more troublesome to keep clean in
+the first Years, as we shall observe hereafter; but then they prosper a
+great deal better, bear more, and last longer.
+
+The Inhabitants, who have a great deal to do, and have but few Slaves,
+plant the Trees nearer, because by this means they gain room, and they
+have less trouble to keep it clear; when afterwards the Trees come to
+hurt and annoy each other by their Proximity, and they have had some
+Crops to supply their present Necessities: or if otherwise, they are
+obliged to cut some to give Air to the rest.
+
+On the Coast of _Caraqua_, they plant the _Cocao-Trees_ at 12 or 15 Feet
+distance, and they make Trenches to water them from time to time in the
+dry Seasons. They happily experienced the Success of this Practice at
+_Martinico_ some Years since.
+
+The _Manioc_[6] is a woody Shrub, whose Roots being grated, and baked
+on the Fire, yield a _Cassave_, or Meal, which serves to make Bread for
+all the Natives of _America_. They plant it in the new Nurseries, not
+only because it is necessary to supply the _Negroes_ with Food, but also
+it hinders the Growth of Weeds, and serves to shade the young
+_Cocao-Trees_, whose tender Shoots, and even the second Leaves, are not
+able to resist the scorching Beams of the Sun. For this reason they wait
+till the _Manioc_ shades the Feet of the Sticks before they plant the
+_Cocao-Trees_, in the manner that we shall describe in the following
+Chapter.
+
+
+FOOTNOTES:
+
+[n] Relation of the River of the _Amazons_.
+
+[o] I have added this Explication, because _Pomet_ makes it come from
+_Caraqua_, of the Province of _Nicaragua_ in _New Spain_, which is
+distant from _Caracas_ 5 or 600 Leagues. V. VII. Chap. xiv.
+
+[p] Thomas Gage, _Tom. 1. Part 2. Chap. 19. Pag. 150._
+
+[q] Rochefort's _Natural History of the _Antilloes_. Book 1. Chap. 6.
+Artic. 16._
+
+[r] Father _Tertre_'s Hist. of the _Antilloes_. Tom. 2. p. 184.
+
+[s] These are the Savage Natives of the _Antilloes_.
+
+[t] That Part is call'd so, which lies exposed to the Winds which come
+always from the _North-East_ to the _South-East_. That Part under the
+Wind, is called _Basse-Terre_.
+
+[5] See the fifth Remark at the End of the Treatise.
+
+[u] These violent and outrageous Winds blow from all Points of the
+Compass in twenty-four Hours. And this is one material thing to
+distinguish them from the regular and common Winds of this Climate.
+
+[6] See the Remark at the sixth Article.
+
+
+
+
+CHAP. III.
+
+Of the Method of Planting a Nursery, and to cultivate it till the Fruit
+comes to Maturity.
+
+
+_Cocao-Trees_ are planted from the Kernel or Seed, for the Nature of the
+Wood will not admit of Slips: They open a _Cocao-Shell_, and according
+as they have occasion, take out the Kernels, and plant them one by one,
+beginning, for example, at the first Stick: They pluck it up, and with a
+sort of a Setting-Stick made of Iron, and well sharpened, they make a
+Hole, and turning the Iron about, cut off the little Roots that may do
+hurt. They plant the Kernel three or four Inches deep, and thrust in the
+Stick they before had pluck'd up a little on one side, to serve as a
+Mark: and so they proceed from Stick to Stick, and from Rank to Rank,
+till they have gone through the whole Nursery.
+
+It must be observed, 1. _Not to plant in a dry Season._ One may indeed
+plant in any Month of the Year, or any Moon, new or old, when the Season
+is cool, and the Place ready; but it is commonly believed, that planting
+from _September_ to _Christmas_, the Trees bear more than in some
+Months.
+
+2. _Not to plant any but the largest Kernels, and such as are plump_:
+For since in the finest Shells there are sometimes withered Kernels, it
+would be very imprudent to make use of them.
+
+3. _To plant the great Ends of the Kernels lowermost._ This is that
+which is held by a little Thread to the Center of the Shell, when one
+takes the Kernel out. If the little End was placed downward, the Foot of
+the Tree would become crooked, neither would it prosper; and if it was
+placed sideways, the Foot would not succeed very well.
+
+4. _To put two or three Kernels at every Stick_, that if by any
+Mischance the tender Shoots of one or two are broken by Insects, or
+otherwise, there may be one left to supply the Defect. If no bad
+Accident happen, you have the advantage of chusing the straitest and
+most likely Shoot. But it is not best to cut up the supernumerary ones
+till that which is chosen is grown up, and, according to all appearance,
+out of danger.
+
+The Kernels come up in ten or twelve Days, more or less, according as
+the Season, more or less favourable, hastens or backens their Growth:
+The longish Grain of the Germ beginning to swell, sends forth the little
+Root downwards, which afterwards becomes the chief Stay of the Tree, and
+upwards it pushes out the Shoot, which is an Epitomy of the Trunk and
+the Branches. These Parts encreasing, and discovering themselves more
+and more, the two Lobes of the Kernel a little separated and bent back,
+appear first out of the Earth, and regain their natural Position, in
+proportion as the Shoot rises, and then separate themselves intirely,
+and become two Leaves of a different Shape, of an obscure Green, thick,
+unequal, and, as it were, shrivel'd up, and make what they call the
+_Ears_ of the Plant. The Shoot appears at the same time, and is divided
+into two tender Leaves of bright Green: To these two first Leaves,
+opposite to each other, succeed two more, and to these a third Pair. The
+Stalk or Trunk rises in proportion, and thence forward during a Year, or
+thereabouts.
+
+The whole Cultivation of the _Cocao-Tree_ may then be reduced to the
+Practice of two Things.
+
+_First_, To over-look them during the first fifteen Days; that is to
+say, to plant new Kernels in the room of those that do not come up, or
+whose Shoots have been destroy'd by Insects, which very often make
+dreadful Havock among these Plants, even when one would think they are
+out of danger. Some Inhabitants make Nurseries a-part, and transplant
+them to the Places where they are wanting: but as they do not all grow,
+especially when they are a little too big, or the Season not favourable,
+and because the greatest part of those that do grow languish a long
+time, it always seem'd to me more proper to set fresh Kernels; and I am
+persuaded, if the Consequences are duly weighed, it will be practised
+for the future.
+
+_Secondly_, Not to let any Weeds grow in the Nursery, but to cleanse it
+carefully from one end to the other, and taking care, above all things,
+not to let any Herb or Weed grow up to Seed; for if it should happen so
+but once, it will be very difficult thenceforwards to root those
+troublesome Guests out, and to keep the Nursery clean, because the Cold
+in this Country never interrupts Vegetation.
+
+This Weeding should be continued till the Trees are become large, and
+their Branches spreading, cast such a Shade as to hinder the Weeds from
+coming up; and afterwards, the Leaves falling from the Trees, and
+covering the Earth, will contribute to stifle them intirely. When this
+troublesome Business of Weeding is ended, it will be sufficient to
+overlook them once a Month, and pluck up here and there those few Weeds
+that remain, and to carry them far into the Woods for fear of Seeds.
+
+When the _Cocao-Trees_ are nine Months old, the _Manioc_ should then
+begin to be pluck'd up; and it should be managed so, that in three
+Months time there should be none left. There may be a Row or two
+replanted in each Alley, and Cucumbers, Citruls, and [x]_Giraumonts_
+may be sow'd in the void Spaces, or _Caribean_ Coleworts; because these
+Plants having great spreading Leaves, are very proper to keep the Earth
+cool and moist, and to stifle the noisome Weeds. When the _Cocao-Trees_
+come to shade the Ground entirely, then it will be necessary to pluck up
+every thing, for nothing then will grow beneath 'em.
+
+The _Cocao-Trees_ of one Year old have commonly a Trunk of four Feet
+high, and begin to spread, by sending out five Branches at the top, all
+at a time, which forms that which they call the _Crown_ of a
+_Cocao-Tree_. It seldom happens that any of these five Branches are
+wanting, and if by any Accident, or contrary to the Order of Nature, it
+has but three or four, the Tree never comes to good, and it will be
+better to cut it off, and wait for a new Crown, which will not be long
+before it is form'd.
+
+If at the end of the Year the _Manioc_ is not plucked up, they will make
+the Trees be more slow in bearing; and their Trunks running up too high,
+will be weak, slender, and more exposed to the Winds. If they should be
+crowned, their Crowns will be too close; and the chief Branches not
+opening themselves enough, the Trees will never be sufficiently
+disengaged, and will not spread so much as they ought to do.
+
+When all the Trunks are crowned, they chuse the finest Shoots, and cut
+up the supernumerary ones without mercy; for if this is not done out of
+hand, it will be difficult to persuade one's self afterwards: tho it is
+not possible but that Trees placed so near each other, should be hurtful
+to each other in the end.
+
+The Trees are no sooner crown'd, but they send forth, from time to time,
+an Inch or two above the Crown, new Shoots, which they call Suckers: If
+Nature was permitted to play her part, these Suckers would soon produce
+a second Crown, that again new Suckers, which will produce a third,
+_&c._ Thus the _Cocao-Trees_ proceed, that are wild and uncultivated,
+which are found in the Woods of _Cape-Sterre_ in _Martinico_. But seeing
+all these Crowns do but hinder the Growth of the first, and almost
+bring it to nothing, tho it is the principal; and that the Tree, if left
+to itself, runs up too high, and becomes too slender; they should take
+care every Month when they go to weed it, or gather the Fruit, to prune
+it; that is to say, to cut or lop off all the Suckers.
+
+I don't know whether they have yet thought it proper to prune, any more
+than to graft upon _Cocao-Trees_: There is however a sort of Pruning
+which, in my Opinion, would be very advantageous to it. These sort of
+Trees, for example, have always (some more than others) dead Branches
+upon them, chiefly upon the Extremities of the Boughs; and there is no
+room to doubt but it would be very proper to lop off these useless
+Branches, paring them off with the pruning Knife even to the Quick. But
+as the Advantage that will accrue from it will neither be so immediate,
+nor so apparent as the Time and Pains that is employ'd in it; it is very
+probable that this Care will be neglected, and that it will be esteem'd
+as Labour lost. But however, the _Spaniards_ do not think so; for, on
+the contrary, they are very careful to cut off all the dead Sprigs: for
+which reason their Trees are more flourishing than ours, and yield much
+finer Fruit. I believe they have not the same care in grafting them, nor
+do I think any Person has hitherto attempted to do it: I am persuaded
+nevertheless, that the _Cocao-Trees_ would be better for it. Is it not
+by the assistance of grafting our Fruit Trees in several manners, (which
+were originally wild, and found by chance in the Woods) that they have
+at length found the Art of making them bear such excellent Fruit?
+
+In proportion as the _Cocao-Trees_ grow, the Leaves upon the Trunks fall
+off by little and little, which ought to fall off on their own accord;
+for when they are entirely bare, they have not long to flourish: The
+first Blossoms commonly fall off, and the ripe Fruit is not to be
+expected in less time than three Years, and that if it be in a good
+Soil. The fourth Year the Crop is moderate, and the fifth it is as great
+as ever it will be; for then the Trees commonly bear all the Year about,
+and have Blossoms and Fruit of all Ages. Some Months indeed there is
+almost none, and others, they are loaded; and towards the Solstices,
+that is, in _June_ and _December_, they bear most.
+
+As in the Tempests called _Ouragans_ the Wind blows from all Points of
+the Compass in twenty-four Hours, it will be well if it does not break
+in at the weakest Place of the Nursery, and do a great deal of Mischief,
+which it is necessary to remedy with all possible expedition. If the
+Wind has only overturn'd the Trees without breaking the chief Root, then
+the best Method that can be taken in good Soil, is to raise them up
+again, and put them in their Places, propping them up with a Fork, and
+putting in the Earth about it very carefully: By this means they will be
+re-establish'd in less than six Months, and they will bear again as if
+no harm had come to them. In bad Soil, it will be better to let them
+lie, putting the Earth about the Roots, and cultivate at their lower
+Parts, or Feet, the best grown Sucker, and that which is nearest the
+Roots, cutting off carefully all the rest: The Tree in this Condition
+will not give over blossoming and bearing Fruit; and when in two Years
+time the Sucker is become a new Tree, the old Tree must be cut off half
+a Foot distant from the Sucker.
+
+
+FOOTNOTES:
+
+[x] These are Citruls whose Pulp is very yellow.
+
+
+
+
+CHAP IV.
+
+Of the gathering of the _Cocao-Nuts_, and the Manner of making them
+sweat, and of drying them that they may be brought sound into _Europe_.
+
+
+The Observations which we made in the first Chapter, concerning the
+Alterations of the Colour of the Nuts, give us information of the time
+that they become ripe. It will be proper to gather them when all the
+Shell has changed Colour, and when there is but a small Spot below which
+shall remain green. They go from Tree to Tree, and from Row to Row, and
+with forked Sticks or Poles, they cause the ripe Nuts to fall down,
+taking great care not to touch those that are not so, as well as the
+Blossoms: They employ the most handy _Negroes_ in this Work, and others
+follow them with Baskets to gather them, and lay them in Heaps, where
+they remain four Days without being touch'd.
+
+In the Months that they bear most, they gather them for a Fortnight
+together; in the less-fruitful Seasons, they only gather them from Month
+to Month. If the Kernels were left in Shells more than four Days, they
+would sprit, or begin to grow, and be quite spoiled[y]: It is therefore
+necessary to shell them on the fifth Day in the Morning at farthest. To
+do this, they strike on the middle of the Shells with a Bit of Wood to
+cleave them, and then pull them open with their Fingers, and take out
+the Kernels, which they put in Baskets, casting the empty Shells upon
+the Ground, that they may with the Leaves, being putrified, serve to
+fatten the Earth, and supply the Place of Dung.
+
+They afterwards carry all the Kernels into a House, and lay them on a
+heap upon a kind of loose Floor cover'd with Leaves of _Balize_[7],
+which are about four Feet long, and twenty Inches broad; then they
+surround it with Planks cover'd with the same Leaves, making a kind of
+Granary, which may contain the whole Pile of Kernels, when spread
+abroad. They cover the whole with the like Leaves, and lay some Planks
+over all: the Kernels thus laid on a heap, and cover'd close on all
+sides, do not fail to grow warm, by the Fermentation of their insensible
+Particles; and this is what they call _Sweating_, in those Parts.
+
+They uncover the Kernels Morning and Evening, and send the _Negroes_
+among them; who with their Feet and Hands, turn them topsy turvy, and
+then cover them up as before, with the same Leaves and the same Planks.
+They continue to do this for five Days, at the end of which they have
+commonly sweat enough, which is discover'd by their Colour, which grows
+a great deal deeper, and very ruddy.
+
+The more the Kernels sweat, the more they lose their Weight and
+Bitterness: but if they have not sweat enough, they are more bitter, and
+smell sour, and sometimes sprit. To succeed well therefore, there should
+be a certain Medium observed, which is only to be learnt by use.
+
+When the Kernels have sweat enough, they lay them out to air, and expose
+them to the Sun to dry them, in the manner following.
+
+They prepare before-hand, several Benches about two Foot high, in an
+even Court appointed for that purpose; they lay upon these Benches
+several Mats made of pieces of Reeds split in two, together with Bands
+made of _Mahot_ Bark[8]. Upon these Mats they put the Kernels about two
+Inches in height and move and turn them very often with a proper Piece
+of Wood for the first two Days. At Night they wrap up the Kernels in the
+Mats, which they cover with _Balize_ Leaves for fear of Rain, and they
+do the same in the day-time when it is likely to rain. Those who are
+afraid of having them stolen, lock them up.
+
+There are some Inhabitants who keep Boxes about five Feet long, and two
+broad, and three or four Inches deep, on purpose to dry the Kernels:
+There is this Advantage in them, that in the greatest Rains and
+suddenest Showers, they may presently be piled one on the top of
+another, so that none but the top-most will want a Cover; which is soon
+done with the aforesaid Leaves, and an empty Box turn'd up-side down.
+But that which makes the Usage of Mats preferable, is, that the Air may
+pass through beneath, between the Partition of the Reeds, and so dry the
+Kernels better. Boxes whose Bottoms are made like a Sieve with strong
+Brass Wire, would be very excellent; but then they must be made in
+_Europe_, which would be a considerable Charge.
+
+When the Kernels have sweat enough, they must be exposed upon the Mats
+as much as necessary: If Rain is foreseen that is likely to last, it
+will be best to let them sweat half a Day less. It is observable, that a
+few hours Rain at first, instead of doing any harm, makes them more
+beautiful, and better conditioned. In fair Weather, instead of this
+Rain, it will be proper to expose them to the Dew for the first Nights.
+The Rain of a whole Day or two will do no harm, if they are not covered
+before they have had the Benefit of the Sun, for a Day, or half a Day at
+least. For after a Day's Sun-shine, they are to be wrap'd in the Mat,
+as before directed; but if it be half a Day's Rain only, then they are
+only covered with _Balize_ Leaves in the Night, kept on with little
+Stones laid at each End: But if the Rain be too long, it makes them
+split, and then they will not keep long; they therefore make Chocolate
+of it immediately.
+
+If the Kernels have not sweat enough, or they wrap them too soon in the
+Mat, they are subject to sprit or germe, which makes them bitter, and
+good for nothing.
+
+When the Kernels have been once wrapped in a Mat, and begun to dry, care
+must be taken that they do not grow moist again; they must therefore be
+well stirr'd from time to time, that they may be thorowly dry'd, which
+you may know by taking a Handful in your Hand, and shutting it: if it
+cracks, then it is time to put them into your Store-house, and to expose
+them to sale.
+
+Those who would gain a Reputation in giving out a good Merchandize,
+before they pack it up in Vessels, pick it, and throw aside the little,
+wither'd, and thin Kernels, which are not only unsightly, but render the
+Chocolate something worse.
+
+Afterwards the Kernels of the _Cocao-Nut_ are dried in the Sun, before
+they are brought to _Europe_, and sold by the Druggists and Grocers, who
+distinguish it into great and small, and into that of _Caraqua_, and
+that of the _French_ Islands, tho with no good Foundation, for in the
+Places themselves they make no mention of this Distinction: It therefore
+seems likely, that the Merchants find their account in sorting it, since
+Kernels proceeding from the same Tree, and from the same Nut, are not
+always of the same bigness. It is indeed true, that if one Parcel of
+Kernels be compared with another, the one may consist of bigger than the
+other, which may arise from the Age or Vigour of the Trees, or from the
+Nature of the Soil; but certainly there is no kind of Kernels which may
+be called Great, as a distinct Kind, nor consequently no other which can
+properly be said to be Small.
+
+The Kernels that come to us from the Coast of _Caraqua_, are more oily,
+and less bitter, than those that come from the _French_ Islands, and in
+_France_ and _Spain_ they prefer them to these latter: But in _Germany_,
+and in the North (_Fides sit penes Autorem_) they have a quite opposite
+Taste. Several People mix that of _Caraqua_ with that of the Islands,
+half in half, and pretend by this Mixture to make the Chocolate better.
+I believe in the bottom, the difference of Chocolates is not
+considerable, since they are only obliged to encrease or diminish the
+Proportion of Sugar, according as the Bitterness of the Kernels require
+it. For it must be considered, as we have already said, that there is
+but one kind of _Cocao-Tree_, which grows as naturally in the Woods of
+_Martinico_, as in those of the Coast of _Caraqua_, that the Climates
+are almost the same, and consequently the Temperature of the Seasons
+equal, and therefore there cannot be any intrinsick Difference between
+these Fruits of any great moment.
+
+As to the outward Difference that is observed, it can arise from nothing
+but the Richness of the Soil, or the contrary; from the different
+Culture, and from the Care or Negligence of the Labourers and those that
+prepare it, from the time of its gathering, to the time of its Delivery,
+and perhaps from all three together. It is to be observed at
+_Martinico_, that the _Cocao-Trees_ prosper better in some Parts than
+others, merely from the Difference of the Soil, being more or less rich,
+or more or less moist.
+
+I have had the Experience of one of my Friends, concerning what relates
+to the Cultivation and Preparation of this Tree and its Fruit, which
+demonstrates that they may add to its Value. This Gentleman, with a
+great deal of Application and Thought, found out the way to prepare the
+finest Merchandize of the Island, which was prefer'd by the Merchants to
+all the rest, and bore a greater Price than that of any of his
+Neighbours.
+
+The Kernels of _Caraqua_ are flattish, and for Bulk and Figure not
+unlike our large Beans. Those of _St. Domingo_, _Jamaica_, and _Cuba_,
+are generally larger than those of the _Antilloes_. The more bulky the
+Kernels are, and better they have been nourished, the less Waste there
+is after they have been roasted and cleansed, which some Years ago was
+an Advantage to those of _Caraqua_. But at present, by the Regulation
+from the Month of _April_, 1717, the Kernels of our Colonies pay but
+Two-pence Duty for Entry, whereas Foreigners pay always Fifteen: These
+thirteen Pence difference make such ample amends for the small Waste,
+that there is a great deal of reason to hope, that for the time to come,
+there will be none but the Curious, and People that do not value the
+Expence, that will make use of the Chocolate of _Caraqua_, by way of
+preference to that of the _French_ Islands, and that the Cheapness of
+the latter will double the Consumption at least.
+
+The best _Cocao-Nuts_ have very brown firm Shells, and when the Kernel
+is taken out, it ought to be plump, well nourish'd, and sleek; of the
+Colour of a Hazle-Nut on the outside, but more inclining to a Red
+within; its Taste a little bitter and astringent, not at all sour or
+mouldy[z]. In a word, without any Smell, and not worm-eaten.
+
+The Fruit of the _Cocao-Tree_ is the most oily that Nature has produced,
+and it has this admirable Prerogative, never to grow rank let it be ever
+so old, which all other Fruit do that are analogous to it in Qualities;
+such as _Nuts_, _Almonds_, _Pine-Apple-Kernels_, _Pistachoe Nuts_,
+_Olives_, &c.
+
+There are also imported from _America_, _Cocao-Kernel-Cakes_ of about a
+Pound weight each; and as this Preparation is the first and principal in
+the Composition of Chocolate, it will be proper to add here the Manner
+of making it.
+
+The _Indians_, from whom we borrow it, are not very nice in doing it;
+they roast the Kernels in earthen Pots, then free them from their Skins,
+and afterwards crush and grind them between two Stones, and so form
+Cakes of it with their Hands.
+
+The _Spaniards_, more industrious than the _Savages_, and at this day
+other Nations after their Example, chuse out the best Kernels[a], and
+the most fresh: Of these they put about two Pounds in a great Iron
+Shovel over a clear Fire, stirring them continually with a large
+_Spatula_, so long that they may be roasted enough to have their Skins
+come off easily, which should be done one by one[b], laying them
+a-part; and taking great heed that the rotten and mouldy Kernels be
+thrown away, and all that comes off the good ones; for these Skins being
+left among the Chocolate, will not dissolve in any Liquor, nor even in
+the Stomach, and fall to the bottom of Chocolate-Cups, as if the Kernels
+had not been cleansed.
+
+If one was curious to weigh the Kernels at the Druggists, and then weigh
+them again after they are roasted and cleansed, one should find that
+there would be about a sixth Part wasted, more or less, according to the
+Nature and Qualities of the Kernels; that is to say, if you bought (for
+example) 30 Pounds, there would remain entirely cleansed, near
+twenty-five.
+
+All the Kernels being thus roasted and cleansed at divers times, they
+put them once more to roast in the same Iron Shovel, but over a more
+gentle Fire, and stir them with the _Spatula_ without ceasing till they
+are roasted all alike, and as much as they ought to be; which one may
+discover by their Taste, and their dark-brown Colour, without being
+black. The whole Art consists in avoiding the two Extremes, of not
+roasting them enough, and roasting them too much; that is to say, till
+they are burnt. If they are not roasted enough, they retain a
+disagreeable Harshness of Taste; and if they are roasted so much as to
+burn them, besides the Bitterness and ill Taste that they contract, they
+lose their Oilyness entirely, and the best part of their good Qualities.
+
+In _France_, where they are very apt to run into Extremes, they are
+mighty fond of the burnt Taste, and the black Colour, as if they were
+proper Marks of good Chocolate, not considering that, Quantity for
+Quantity, they may as well put so much Charcoal as burnt Chocolate. This
+Opinion is not only agreeable to Reason and good Sense, but is also
+confirmed by the unanimous Consent of all that have written on this
+Subject; and I can affirm, that it is authorized by the universal
+Consent of all _America_.
+
+When the Kernels are duly roasted, and well cleansed, they put them into
+a large Mortar to reduce them into a gross Powder, which they afterwards
+grind upon a Stone till it is very fine, which requires a more
+particular Explication.
+
+They make choice of a Stone which naturally resists the Fire, not so
+soft as to rub away easily, nor so hard as to endure polishing. They cut
+it from 16 to 18 Inches broad, and about 27 or 30 long, and 3 in
+thickness, and hollowed in the middle about an Inch and a half deep.
+This Stone should be fix'd upon a Frame of Wood or Iron, a little higher
+on one side than the other: Under, they place a Pan of Coals to heat the
+Stone, so that the Heat melting the oily Parts of the Kernels, and
+reducing it to the Consistence of Honey, makes it easy for the Iron
+Roller, which they make use of for the sake of its Strength, to make it
+so fine as to leave neither Lump, nor the least Hardness. This Roller is
+a Cylinder of polish'd Iron, two Inches in diameter, and about eighteen
+long, having at each End a wooden Handle of the same Thickness, and six
+Inches long, for the Workman to hold by.
+
+When the Paste is ground as much as is thought necessary, they put it
+hot in Moulds made of Tin, where they leave it, and it becomes hard in a
+very little time. The Shape of these Moulds is arbitrary, and every one
+may have them made according to his Fancy; but the cylindrick ones,
+which will hold about 2 or 3 Pounds of Chocolate, seem to me to be most
+proper; because the thicker they are, the longer they keep good, and may
+be commodiously held when there is occasion to scrape them. These Rolls
+ought to be wrapped in Paper, and kept in a dry Place: it should also be
+observed, that they are very susceptible of good and ill Smells, and
+that it is good to keep them 5 or 6 Months before they are used.
+
+Now the Kernels being sufficiently rubb'd and ground upon the Stone, as
+we have just directed, if you would compleat the Composition in the
+Mass, there is nothing more to be done, than to add to this Paste a
+Powder sifted thro a fine Searce, composed of Sugar, Cinnamon, and, if
+it be desired, of _Vanilla_[c], according to the Quantities and
+Proportions, which we shall teach in the Third Part of this Treatise;
+and mix it well upon the Stone, the better to blend it and incorporate
+it together, and then to fashion it in Moulds made of Tin in the form of
+Lozenges of about 4 Ounces each, or if desired, half a Pound.
+
+
+FOOTNOTES:
+
+[y] For this reason, when they would send _Cocao-Nuts_ to the
+neighbouring Islands from _Martinico_, that they may have wherewithal to
+plant, they are very careful not to gather them till the Transport
+Vessel is ready to sail, and to make use of them as soon as they arrive.
+For this reason also it is not possible that the Spaniards, when they
+design to preserve Nuts for planting, should let them be wither'd and
+perfectly dry, and that afterwards they should take the Kernels of these
+same Nuts, and dry them very carefully in the Shade, and after all,
+raise a Nursery with them, as _Oexmelin_ reports, _History of
+Adventurers_, Tom. 1. Pag. 424.
+
+[7] See the seventh Note hereafter.
+
+[8] The _Mahot_ is a Shrub, whose Leaves are round and feel soft like
+those of _Guimauve_; its Bark easily comes off, which they divide into
+long Slangs, which serves for Packthread and Cords to the Inhabitants
+and Natives.
+
+[z] It gets this Taste either by being laid in a moist Place, or by
+being wet by Sea-Water in the Passage.
+
+[a] As the Kernels are never so clean, but there may be Stones, Earth,
+and bad ones among them; it will be necessary, before they are used, to
+sift them in a Sieve that will let these things pass through, while it
+retains the Kernels.
+
+[b] The Artists, to make this Work more expeditious, and to gain time,
+put a thick Mat upon a Table, and spread the Kernels upon it as they
+come hot from the Shovel, and roll a Roller of Iron over them to crack
+and get off the Skins of the Kernels; afterward they winnow all in a
+splinter Sieve, till the Kernels become entirely cleansed.
+
+[c] What this is, you will find hereafter.
+
+
+
+
+
+
+THE
+Natural HISTORY
+OF
+CHOCOLATE.
+
+PART II.
+
+Of the Properties of Chocolate.
+
+
+We have hitherto treated of _Chocolate_, as it were, superficially, and
+as it presents itself to our Senses. We come next to examine its
+intrinsick Qualities, and to search into its Nature: As far as we can,
+we will discover what Reason, join'd to long Experience, has taught us
+concerning the salutary Properties of this Fruit.
+
+
+
+
+CHAP. I.
+
+Of the old Prejudices against Chocolate.
+
+
+To proceed more methodically, and with greater Clearness in our
+Enquiries concerning _Chocolate_, it seems proper to set People right
+about the Prejudices which a false Philosophy has instilled into most
+Authors who have wrote upon this Subject; the Impressions whereof, are
+yet very deeply ingraven in the Minds of a great Number of People.
+
+The _Spaniards_, who were first acquainted with Chocolate after the
+Conquest of the new World, have laid it down for an undoubted Truth,
+that _Chocolate_ is cold and dry, participating of the Nature of Earth.
+They have supported this Determination neither with Reason nor
+Experience; nor do they know from whence they learnt it; perhaps they
+have taken it upon the Words, and from the Tradition of the Inhabitants
+of the Country. Let that be as it will, it is natural from false
+Principles to draw false Conclusions, of which the two principal are as
+follow.
+
+The first is, That Chocolate being by Nature cold, it ought not to be
+used without being mixed with Spices, which are commonly hot, that so
+they might, both together, become temperate and wholesome. This was the
+Jargon and Practice of those Times. For the same Reason the ancient
+Physicians erroneously imagining that _Opium_ was cold in the fourth
+Degree, never fail'd to correct this pretended Coldness in their
+narcotick Compositions, with Drugs extremely hot, as _Euphorbium_,
+_Pellitory_, _Pepper_, &c.
+
+Their second Conclusion was, That Chocolate being dry and earthy, and
+from thence supposed to be of a styptick and astringent Quality; if it
+was not corrected, must necessarily breed Obstructions in the _Viscera_,
+and bring on a Cacochimy, and a great Number of other incurable
+Diseases.
+
+These Prejudices have from the _Spaniards_ pass'd into other Nations. To
+prove this, it will be unnecessary to cite a great Number of Authors,
+for whoever has read one, has read them all, the later having done
+nothing but copy the former; they have even sometimes improved their
+Dreams, and exaggerated this pretended Coldness of Chocolate, and at
+length push'd the Matter so far, as to make it a kind of cold Poison;
+and if it was taken to Excess, it would bring on a Consumption[1].
+
+"Mexiaci friget nativa Cocai Temperies, tantoq; excedit Frigore ut
+inter noxia ne dubitem glandes censere Venena." _Thom. Strozzæ_ de Mentis
+potu seu de Cocolatis Opificio, _lib. 3_.
+
+"Hinc siquis solo Cocolatis Fomite Vitam extrahat, atq; assueta neget
+Cibi Prandia, sensim contrahet exsueto marcentem Corpora Tabem."
+
+It is not very extraordinary that People who are more ready to _believe_
+than to _examine_, (such as the World is full of) should give into the
+unanimous Opinion of so many Authors; and it would be strange if they
+were not carry'd down by the Stream of a Prejudice so general. But I
+cannot sufficiently admire that _Chocolate_ being so much decry'd, has
+not been entirely laid aside as unfit for Use; without doubt there was
+nothing but the daily Experience of its good Effects, which could
+support it, and hinder it from giving way to Calumny.
+
+Now to overturn this old System, it is sufficient, in my Opinion, to
+observe with how little Skill and Penetration they then treated of the
+whole Natural History; one ought not to be amazed that they have
+affirmed _Chocolate_ to be cold and dry, in an Age when, for Example,
+they could say _Camphire_ was cold and moist, which is a kind of Resin,
+from whence one Drop of Water cannot be extracted, whose sharp Taste,
+and penetrating Smell, joined to the extreme Volatility and
+Inflammability of its Particles, even in Water itself, are such evident
+Signs of its Heat, that it is difficult to conceive upon what account
+they persuade themselves of the contrary.
+
+The Qualities of Chocolate are not indeed so remarkable, nor so active,
+as those of Camphire; but, with the least Attention, one may easily
+discern, that the Quantity of Oil that it contains, and the Bitterness
+that is perceivable in Tasting, are not the Marks of Coldness, since all
+Bitters are esteem'd hot, and since Oil is a Matter very near a-kin to,
+and necessary for Fire. This is very near the Reasoning of a celebrated
+Physician at _Rome_[2] against the old Opinion: _As for me_, says he, _I
+am of another Judgment; I believe that Chocolate is rather _temperate_
+than _cold_, and I refer my self to the Decision of every ingenious
+Person that will be at the pains to taste and examine it._
+
+These Reflections will be farther confirmed in the first Section of the
+following Chapter, where we shall experimentally demonstrate that
+Chocolate is a Substance very temperate, yielding soft and wholesome
+Nourishment, incapable of doing any Harm. And if this intrinsick
+Coldness is no more to be feared, it must be own'd, that it will be
+henceforward ridiculous, if not pernicious, to join it with hot acrid
+Spices, more likely to alter and destroy its good and real Qualities,
+than to correct the bad ones which it has not: I nevertheless do not
+doubt but the Pleasantness of the Smell, and the favourite Taste of
+several agreeable Spices, being pretty much liked in this Mixture, will
+have their Partizans; who, more delighted with a present Gratification,
+than afraid of the insensible Prejudice that these Ingredients bring to
+their Health, will not resolve to leave them off. Tho these will be no
+longer the Correctors of Chocolate, yet they will serve to season it,
+with which they will please their Taste, without troubling themselves
+with the Consequences. But those Persons who will give themselves the
+trouble of thinking, and are more tractable and less sensual, will
+wisely abstain from such Extreams, and their Moderation will not be
+unattended with Benefit. Health is so valuable a Blessing, that the Care
+to gain and preserve it, ought to supersede any other Consideration.
+
+As to the pretended Obstructions which Chocolate is said to occasion
+from its astrictive Quality, they are so far from being afraid of it in
+_America_, that they have found by Experience a Vertue directly contrary
+to it; for several young Women, subject to the Whites, have been cured
+of this Distemper, by eating a Dozen _Cocao_ Kernels for Breakfast every
+Morning. It is well enough known that Obstructions are the Cause of this
+Disease, which instead of being encreas'd by Chocolate, were entirely
+taken away.
+
+Then as to those strange Disorders which are said to arise from its
+immoderate Use, we shall bring in the Sequel so many Facts directly
+contrary to these Chimerical Fears, that all Persons of good Sense will
+be disabused, and convinced of the salutary and wonderful Properties of
+this Fruit; which shall be the Subject of the following Chapter.
+
+
+FOOTNOTES:
+
+[1] _Ludov. Ramira_, Relat. ad Hurtad. ad Append. cap.
+
+[2] _Paulus Zachias_, de Malo Hypocondriaco, Lib. 2. Cap. 15.
+
+
+
+
+CHAP. II.
+
+Of the real Properties of Chocolate.
+
+
+Without talking in the Dialect of the _Peripateticks_, about the
+Qualities of Heat and Coldness, now-a-days so much decry'd, it will not
+be difficult to prove that Chocolate is a Substance, 1. Very temperate.
+2. Very nourishing, and of easy Digestion. 3. Very proper to repair the
+exhausted Spirits and decayed Strength. 4. _Lastly_, Very suitable to
+preserve the Health, and prolong the Lives of old Men. These four
+Articles shall be sufficiently demonstrated in the four following
+Sections.
+
+
+SECT. I.
+
+Chocolate is very Temperate.
+
+Nothing is so great an Argument that _Wheat_, _Rice_, _Millet_, and
+_Manioc_, are salutary and temperate, as their being used by whole
+Nations together. If any of these Substances had any predominant evil
+Quality, it would soon appear to the Prejudice of the Health of Numbers;
+the People who subsist upon it, would soon leave it off as a very
+dangerous and hurtful Aliment.
+
+One may reason much after the same manner with respect to Chocolate. The
+Natives of _New-Spain_, and of a great part of the Torrid Zone of
+_America_, have always used it as a Delicacy; and at this day all the
+_European_ Colonies which are establish'd in those Countries, make a
+Consumption of vast Quantities of it: These People use it at all Times,
+and in all Seasons, as constant daily Food, without regard to Age, Sex,
+Temperament, or Condition, without Complaint of having received the
+least Prejudice from it; they find on the contrary that it quenches
+Thirst, is very refreshing and feeding; that it procures easy quiet
+Sleep, and produces several other good Effects, to say nothing of those
+we are going to treat of in the following Sections. I could produce
+several Instances in favour of this excellent Nourishment, but I shall
+content myself with two only, equally certain and decisive in the Proof
+of its Goodness. The first is an Experiment of Chocolate's being taken
+for the _only_ Nourishment, made by a Surgeon's Wife of _Martinico_: She
+had lost by a very deplorable Accident her lower Jaw, which reduced her
+to such a Condition, that she did not know how to subsist; she was not
+capable of taking any thing solid, and not rich enough to live upon
+Jellies and nourishing Broths. In this Strait she determined to take
+three Dishes of Chocolate, prepared after the manner of the Country, one
+in the Morning, one at Noon, and one at Night. (There, Chocolate is
+nothing else but _Cocao_ Kernels dissolved in hot Water, with Sugar, and
+season'd with a Bit of Cinnamon.) This new way of Life succeeded so
+well, that she has lived a long while since, more lively and robust than
+before this Accident.
+
+I had the second Relation from a Gentleman of _Martinico_, and one of my
+Friends, not capable of a Falsity. He assured me, that in his
+Neighbourhood, an Infant of four Months old unfortunately lost his
+Nurse, and its Parents not being able to put it to another, resolved
+through Necessity to feed it with _Chocolate_; the Success was very
+happy, for the Infant came on to a Miracle, and was neither less healthy
+nor less vigorous than those who are brought up by the best Nurses.
+
+The Inferences that may be drawn from these two Histories are evident,
+and demonstratively prove that Chocolate has neither any intemperate nor
+hurtful Quality; I shall therefore say no more upon them, leaving every
+one to make his own proper Reflections.
+
+
+SECT. II.
+
+Chocolate is very nourishing and of easy Digestion.
+
+This Proposition is a necessary Consequence of the foregoing,
+established by Facts which I have just related; and we have Experiments
+as convincing of its easy Digestion, and the Goodness of the Chyle that
+it makes; but it needs no other Proof than the good Condition it puts
+those in, who ordinarily make use of it.
+
+A learned _Englishman_ has carried his Commendations so high concerning
+this particular Property of Chocolate, that he has not scrupled to
+affirm in a Dissertation that he has publish'd upon this Subject, That
+one Ounce of Chocolate contains as much Nourishment as a Pound of Beef.
+As much out of the way as this Assertion seems to be, one may easily
+conceive, that any Aliment is capable of yielding more plentiful
+Nourishment, if compar'd with any other, not only in respect to the
+Quantity, but also with relation to the Time that the Stomach takes to
+digest it.
+
+Physicians are not agreed about the Causes of Digestion, but are divided
+into two Opinions, each of which is supported by the Writings of very
+eminent Authors; convinced of my own Inability to decide the
+Controversy, which also requires a large Field to expatiate in, I shall
+not undertake to defend either Fermentation or Trituration: But it will
+be sufficient to say, in two Words, that these Opinions are not
+absolutely incompatible[1]: it perhaps will not be difficult to make a
+sort of an Alliance or Agreement between them, by uniting whatever is
+plain and evident in the two Systems, and rejecting what is otherwise;
+and from hence form a third, which will be nothing but the Union of the
+uncontested Parts of the other two.
+
+These two Causes undoubtedly concur in the Alteration that the Aliment
+undergoes in the Mouth; for the _Saliva_ that mixes with it in
+Mastication, and dilutes it, cannot be deny'd to be an admirable
+Ferment[2]; and the Tongue which moves it, and the Teeth which grind it,
+and break it, must be own'd to be the first Instruments of Trituration.
+
+Now since Nature is commonly uniform in her Operations, and since there
+is a great deal of reason to suppose that Nature compleats Digestion by
+the same means that she has begun it, let us suppose it is really so for
+a Moment, and apply it to the present Subject, and then we shall see by
+what Evidence Chocolate ought to be of an easy Digestion.
+
+In the first place, bitter and alkaline Substances, such as these
+Kernels, are stomachick and analogous to the _Saliva_ and the Ferment
+which dissolves the Aliment in the Stomach; how then can it be of hard
+Digestion with these Qualities?
+
+In the second place, if one considers attentively the Kernels as they
+are roasted, broke, and ground extremely fine upon a Stone, afterwards
+melted and dissolved in boiling Liquor, which serves as a Vehicle for
+it; it then seems very likely that the Stomach will not have much Labour
+left to do. In short, by it Digestion is more than half finished.
+
+Experience confirms these Reasonings very much, for the Digestion of
+Chocolate is soon brought about without Trouble, without Difficulty, and
+without any sensible rising of the Pulse; the Stomach very far from
+making use of its Strength, acquires new Force. And I can farther say,
+upon my own Knowledge, that I have seen several Persons who had but weak
+Digestion, if not quite spoiled, who have been entirely recovered by the
+frequent Use of Chocolate.
+
+
+SECT. III.
+
+Chocolate speedily repairs the dissipated Spirits and decay'd
+Strength.
+
+If Chocolate did not produce this Effect, but only as it is very
+nourishing, it would but have this Property in common with the most
+juicy Aliments, and such as are most proper to furnish a good Quantity
+of Blood and Plenty of Spirits: but its Effects are far more speedy; for
+if a Person, for Example, fatigued with long and hard Labour, or with a
+violent Agitation of Mind, takes a good Dish of Chocolate, he shall
+perceive almost instantly, that his Faintness shall cease, and his
+Strength shall be recovered, when Digestion is hardly begun. This Truth
+is confirmed by Experience, tho' not so easily explained by Reasoning,
+because Chocolate sensibly appears to be soft, heavy, and very little
+disposed by any active Quality to put the Spirits in motion; however,
+being resolved to neglect nothing that is likely to unfold the Cause of
+an Effect so wonderful, I undertook one day the _Chymical Analysis_ of
+Chocolate, and altho' prejudiced that I should discover nothing this way
+but a superficial Knowledge, yet I was willing to flatter myself that
+my Enquiry would not be wholly fruitless.
+
+I cleansed sixteen Ounces of Kernels without burning them, I ground them
+in a Marble Mortar, and afterwards put them in a Glass Retort well
+luted; I placed it in a Reverberatory Furnace, and fixed to it a large
+Receiver; and after having luted the Joints well, I gave it the first
+Degree of Fire.
+
+The first that ascended was pure Phlegm, which dropt for about two
+Hours; a little white unctuous Matter swam on the top of it.
+
+The Fire being augmented, the Drops became red, and congealed as they
+fell into the Receiver; this lasted about two Hours.
+
+The Fire being again augmented, the Receiver was filled with white
+Clouds, which I saw resolve into a kind of Dew, white and unctuous,
+which was partly Spirit, and partly a white Oil; the red Drops however
+continued to the End, which was about two Hours and a half.
+
+This Operation let me know that Chocolate contains two kinds of Oil; the
+one Red and Fixed, which congealed it self on the side of the Vessel;
+and the other White and Volatile, which proceeded from the white Clouds,
+and resolved itself on the other side of the Receiver.
+
+On the Morrow after, having unluted the Receiver, and having placed it
+_in Balneo Mariæ_, to melt the congealed Matter, I was agreeably
+surpriz'd to see the Vessel immediately fill'd with white Clouds: I very
+much admired the Volatility of this Unctuosity, and I was fully
+convinced, that Chocolate contained that _volatile Oil_ so highly
+esteemed in Medicine, and that one need not go farther to seek the Cause
+of the speedy Reparation of the fainting Spirits; which is confirmed by
+the daily Experience of those that use Chocolate.
+
+Having separated the Spirit by filtring through brown Paper, I divided
+the butirous Matter into two Parts: I put one, without any Addition,
+into a little Glass Cucurbit, which I placed in a Sand-Heat to rectify
+it, and by this Operation I got an Oil of an Amber Colour, swimming upon
+a little Phlegm, or Spirit[3].
+
+I melted the remaining Part, and having incorporated it with quick Lime,
+I put it into a little Glass Retort luted, and put Fire to it by
+degrees. There first came over a clear Oil, the white Clouds succeeded,
+and at length the reddish Butter. Having unluted the Recipient, and put
+all in a little Cucurbit in a Sand-Heat, the white Clouds yielded an
+Oil of an Amber Colour; and having augmented the Fire, there came over a
+little red Oil, but no Spirit.
+
+The Amber-coloured Oil is nothing else but the white volatile Oil,
+coloured a little by the Violence of the Fire: As for the red Oil, it
+seems to be the Remainder of the red Butter, fit to be exalted. These
+two Oils will not mix together; for the red, more fixed than the other,
+always gets to the bottom. Mr. Boyle[54] said he extracted from Human
+Blood, two Oils very like those above mentioned; and this Conformity of
+Substances, very much convinces me of the great Analogy I always
+supposed to be between Chocolate and Human Blood.
+
+As for the Spirit, it has nothing very disagreeable either in Taste or
+Smell, it does not sensibly ferment with Alkalies, nor alters the Colour
+of blue Paper; after some time, it grows a little acid, and tastes a
+little tartish.
+
+Having calcined the _Caput Mortuum_, which is of a violet Colour and
+filtred and evaporated the _Lixivium_, as is usual; I got nothing from
+it but a kind of Cynder, a little saltish, and in so small a quantity,
+that I did not give myself the trouble to reiterate the Calcination,
+Dissolution, Filtration, and Evaporation; for I should hardly have got
+five or six Grains of fixed purified Salt.
+
+I curiously observed, that neither in the Heads, nor in the Receivers,
+there did appear any signs of a volatile Salt: However, _M. Lemery_
+assures us[55], that it contains a good deal; but it is plain he took
+his Opinion upon trust, for had he made the Experiment, he is too
+ingenious to be mistaken.
+
+One may then conclude from these two Observations, That Chocolate is a
+mix'd Body, that has the least Quantity of Salt enters its Composition.
+
+
+SECT. IV.
+
+Chocolate is very proper to preserve Health, and to prolong the Life of
+  Old Men.
+
+Before Chocolate was known in _Europe_, good old Wine was called the
+Milk of old Men; but this Title is now apply'd with greater reason to
+Chocolate, since its Use has become so common, that it has been
+perceived that Chocolate is, with respect to them, what Milk is to
+Infants. In reality, if one examines the Nature of Chocolate, a little
+with respect to the Constitution of aged Persons, it seems as though the
+one was made on purpose to remedy the Defects of the other, and that it
+is truly the _Panacea_ of old Age.
+
+Our Life, as a famous Physician[56] observes, is, as it were, a
+continual growing dry; but yet this kind of natural Consumption is
+imperceptible to an advanced Age: when the radical Moisture is consumed
+more sensibly, then the more balmy and volatile Parts of the Blood are
+dissipated by little and little, the Salts disengaging from the
+Sulphurs, manifest themselves, the Acid appears, which is the fruitful
+Source of Chronick Diseases. The Ligaments, the Tendons, and the
+Cartilages have scarce any of the Unctuosity left, which render'd them
+so supple and so pliant in Youth. The Skin grows wrinkled as well within
+as without; in a word, all the solid Parts grow dry or bony.
+
+One may say that Nature has formed Chocolate with every Vertue proper to
+remedy these Inconveniences. The volatile Sulphur with which it abounds,
+is proper to supply the Place of that which the Blood loses every day
+through Age, it blunts and sheaths the Points of the Salts, and restores
+the usual Softness to the Blood, like as Spirit of Wine united with
+Spirit of Salt, makes a soft Liquor of a violent Corrosive. This same
+sulphurous Unctuosity at the same time spreads itself in the solid
+Parts, and gives them, in some sense, their natural Suppleness; it
+bestows on the Membranes, the Tendons, the Ligaments, and the
+Cartilages, a kind of Oil which renders them smooth and flexible. Thus
+the _Equilibrium_ between the Fluids and the Solids is in some measure
+re-establish'd, the Wheels and Springs of our Machine mended, Health is
+preserved, and Life prolonged. These are not the Consequences of
+Philosophical Reflections, but of a thousand Experiments which mutually
+confirm each other; among a great Number of which the following alone
+shall suffice.
+
+     There lately died at _Martinico_ a Counsellor about a hundred Years
+     old, who, for thirty Years past, lived on nothing but Chocolate and
+     Biscuit. He sometimes indeed had a little Soop at Dinner, but never
+     any Fish, Flesh, or other Victuals: He was, nevertheless, so
+     vigorous and nimble, that at fourscore and five, he could get on
+     horseback without Stirrups.
+
+Chocolate is not only proper to prolong the Life of aged People, but
+also of those whose Constitution is lean and dry, or weak and
+cacochimical, or who use violent Exercises, or whose Employments oblige
+them to an intense Application of Mind, which makes them very faintish:
+to all these it agrees perfectly well, and becomes to them an altering
+Diet.
+
+On the contrary, I would not counsel the daily Use of it to such who are
+very fat, or who are wont to drink a good deal of Wine, and live upon a
+juicy Diet, or who sleep much, and use no Exercise at all: In a word,
+who lead a delicate, sedentary, and indolent Life, such as a great many
+People of Condition at _Paris_ are used to. Such Bodies as these, full
+of Blood and Juice, have no need of additional Nourishment, and the
+Diet will fit them better which is mentioned in Ecclesiast. _Plentiful
+Feeding brings Diseases, and Excess hath killed Numbers; but the
+temperate Man prolongs his Days[59]._
+
+
+FOOTNOTES:
+
+[1] The _Translator_ of this Treatise, who is a Physician, thinks it
+proper to observe, that the Opinions about Digestion, are deficiently
+related by our Author; for they are chiefly four, _Trituration_,
+_Fermentation_, _Heat_, and by a _Menstruum_, which are so far from
+being incompatible, that three of them necessarily concur to promote
+Digestion; to wit, _Heat_, and a _Menstruum_ or _Liquor_, and
+_Trituration_, or the Motion or rubbing of the Coats of the Stomach: For
+it is plain, if the two former are absent, there can be no Digestion,
+and without doubt the last does assist, but which is the principal, I
+shall not take upon me to determine.
+
+[2] Our Author seems here either to mistake _Ferment_ for _Menstruum_,
+or to make them synonymous Terms: With this Allowance, his Reasoning is
+undoubtedly just; but as for a Ferment, in the usual Sense of that Word,
+it may justly be questioned whether there be any such in a Human Body.
+
+[3] Our Author seems to make Phlegm and Spirit synonymous Terms in
+Chymistry.
+
+[54] Pluribus abhinc Annis cum Sanguinem conveniente admodum
+digestione, præparassem, & solicitè distillatos Liquores supereffluentes
+flammâ lampadis rectificassem: Inter alia duo obtinui olea diversi
+omnino Coloris, quorum alterum Flavedinem, aut pallorem Succini, alterum
+vero intensissimam Rubedinem imitabatur; illud autem ingeniosis etiam,
+lynceisq; Spectatoribus, miraculi instar erat, quod licet ambo hæc Olea
+ab eodem sanguine emanassent, forentq; pura satis & limpida, non tantum
+distinctis in Massis sibi invicem supra innatarent, sed si agitatione
+commiscerentur, paulatim sese mutuo iterum extricarent, ut Oleum & Aqua.
+_Historia Sanguinis Humani._
+
+[55] Traité de Drogues, _Pag. 127_.
+
+[56] Baglivius in Edit. Lugd. 1709. _Pag. 414._ Vivere enim nostrum
+siccessere est.
+
+[59] _Chap._ xxxvii. _V._ 33 & 34. In multis Escis erit Infirmitas,
+propter crapulam multi obierunt: Qui autem abstinens est, adjiecit
+Vitam.
+
+
+
+
+
+
+THE
+Natural HISTORY
+OF
+_CHOCOLATE_.
+
+PART III.
+
+Of the Uses of Chocolate.
+
+
+The common Uses of Chocolate may be reduced to three: It is put in
+Confections; it is used in Chocolate, properly so call'd; and there is
+an Oil drawn from it, to which they give the Name of Butter. I shall
+treat of them distinctly, in the three following Chapters.
+
+
+
+
+CHAP. I
+
+Of Chocolate in Confections.
+
+
+They chuse _Cocao-Nuts_ that are half ripe, and take out the Kernels one
+by one, for fear of spoiling them; they then lay them to soak for some
+Days in Spring Water, which they take care to change Morning and
+Evening: afterwards, having taken them out and wiped them, they lard
+them with little Bits of Citron-Bark and Cinnamon, almost as they make
+the Nuts of _Roüen_.
+
+In the mean time, they prepare a Syrup of the finest Sugar, but very
+clear; that is to say, wherein there is but little Sugar: and after it
+has been clarified and purified, they take it boiling-hot off the Fire,
+and put in the _Cocao-Kernels_, and let them lie 24 Hours. They repeat
+this Operation six or seven times, encreasing every time the Quantity of
+Sugar, without putting it on the Fire, or doing any thing else to it:
+last of all, they boil another Syrup to the Consistence of Sugar, and
+pour it on the Kernels well wiped and put in a clean earthen Pot; and
+when the Syrup is almost cold, they mix with it some Drops of the
+Essence of Amber.
+
+When they would have these in a dry Form, they take them out of the
+Syrup; and after it is well drained from them, they put them into a
+Bason full of a very strong clarify'd Syrup, then they immediately put
+it in a Stove, or Hot-House, where they candy it.
+
+This Confection, which nearly resembles the Nuts of _Roüen_, is
+excellent to strengthen the Stomach without heating it too much; for
+this reason, they may safely be given to those who are ill of a Fever.
+
+
+
+
+CHAP. II.
+
+Of Chocolate, properly so called.
+
+
+In treating of this Liquor, we have two things to examine: The First is,
+the Original of Chocolate, and the different Manner of preparing it: The
+Second, the Medicinal Uses that it is proper for; which shall be the
+Subject of the two following Sections.
+
+
+SECT. I
+
+Of the Original of Chocolate, and the different Manners of preparing
+  it.
+
+Chocolate is originally an _American_ Drink, which the _Spaniards_ found
+very much in use at _Mexico_, when they conquer'd it, about the Year
+1520.
+
+The _Indians_, who have used this Drink time out of mind, prepared it
+without any great Art; they roasted their Kernels in earthen Pots, then
+ground them between two Stones, diluted them with hot Water, and
+season'd them with _Pimento_[1]: those who were more curious, added
+_Achiota_[2] to give it a Colour, and [3]_Attolla_ to augment its
+Substance. All these things joined together, gave to the Composition so
+strange a Look, and so odd a Taste, that a _Spanish_ Soldier said, it
+was more fit to be thrown to Hogs[4], than presented to Men; and that
+he could never have accustomed himself to it, if the want of Wine had
+not forced him to it, that he might not always be obliged to drink
+nothing but Water.
+
+The _Spaniards_[5] taught by the _Mexicans_, and convinced by their
+own Experience, that this Drink, as rustick as it appeared to them,
+nevertheless yielded very wholesome Nourishment; try'd to make it more
+agreeable by the Addition of Sugar, some Oriental Spices, and Things
+that grew there, which it will be needless to mention, because the Names
+of them are not so much as known here, and because of so many
+Ingredients, there is none continued down to us but _Vanilla_; in like
+manner, that Cinnamon[6] is the only Spice which has had general
+Approbation, and remains in the Composition of Chocolate.
+
+_Vanilla_ is a Cod of a brown Colour and delicate Smell; it is flatter
+and longer than our [_French_] Beans, it contains a luscious Substance,
+full of little black shining Grains. They must be chosen fresh, full,
+and well grown, and care must be taken that they are not smeared with
+Balsam, nor put in a moist Place.
+
+The agreeable Smell, and exquisite Taste that they communicate to
+Chocolate, have prodigiusly recommended it; but long Experience having
+taught that it heats very much, its Use is become less frequent, and
+those who prefer their Health more than pleasing their Senses, abstain
+from it entirely. In _Spain_ and _Italy_, Chocolate prepared without
+_Vanilla_, is called at present _Chocolate of Health_; and in the
+_French_ Islands of _America_, where _Vanilla_ is neither scarce nor
+dear, as in _Europe_, they do not use it at all, though they consume as
+much Chocolate there as in any other Place in the World.
+
+However, a great many People are prejudiced in favour of _Vanilla_, and
+that I may pay a due Deference to their Judgments, I shall employ
+_Vanilla_ in the Composition of _Chocolate_, in the best Method and
+Quantity, as it appears to me; I say, as it appears to me, because there
+are an infinite Variety of Tastes, and every one expects that we should
+have regard to his, and one Person is for adding what the other rejects.
+Besides, when it is agreed upon what things to put in, it is not
+possible to hit upon Proportions that will be universally approved; it
+will therefore be sufficient for me to make choice of such Things as the
+Majority are agreed upon, and consequently which are agreeable to the
+Tastes of most.
+
+When the Chocolate Paste is made pretty fine upon a Stone, as I have
+already explain'd, they add Sugar powdered and passed through a fine
+Searce; the true Proportion is the same Weight of Sugar as of Kernels,
+but it is common to put a quarter part less of the former, that it may
+not dry the Paste too much, nor make it too susceptible of Impressions
+from the Air, and more subject to be eaten by Worms. But this fourth
+Part is again supply'd, when it is made into a Liquor to drink.
+
+The Sugar being well mix'd with the Paste, they add a very fine Powder
+made of _Vanilla_ and _Cinnamon_ powdred and searced together. They mix
+all over again upon the Stone very well, and then put it in Tin Moulds,
+of what Form you please, where it grows as hard as before. Those that
+love Perfumes, pour a little Essence of Amber on it before they put it
+in the Moulds.
+
+When the Chocolate is made without _Vanilla_, the Proportion of Cinnamon
+is two Drams to a Pound of Paste; but when _Vanilla_ is used, it should
+be less by one half. As for the _Vanilla_, the Proportion is arbitrary;
+one, two, or three Cods, and sometimes more, to a Pound, according to
+every one's Fancy.
+
+Those that make Chocolate for Sale, that they may be thought to have put
+in a good deal of _Vanilla_, put in Pepper, Ginger, _&c._ There are even
+some People so accustomed to these Tastes, that they will not have it
+otherwise; but these Spices serving only to inflame the Blood, and heat
+the Body, prudent People take care to avoid this Excess, and will not
+use any Chocolate whose Composition they are ignorant of.
+
+_Chocolate_ made after this manner, has this Advantage, that when a
+Person is obliged to go from Home, and cannot stay to have it made into
+Drink, he may eat an Ounce of it, and drinking after it, leave the
+Stomach to dissolve it.
+
+In the _Antilloes_ they make Cakes of the Kernels only, without any
+Addition, as I have taught at the End of the first Part of this
+Treatise; and when they would make Chocolate of them, they proceed in
+the following Manner.
+
+
+FOOTNOTES:
+
+[1] [2] [3] See the Remarks 8, 9, and 10.
+
+[4] Porcorum ea verius Colluvies quam hominum Potio. _Benzo_ apud
+_Clusium_ Exoticorum Lib. Cap. 28.
+
+[5] Hæc olim Cocolatis erant Exordia & Artis prima Rudimenta. _P. Thomæ
+Strozzæ_ de Mentis potio.
+
+[6] See the 11th Remark.
+
+
+The Method of making Chocolate after the Manner of the _French_ Islands
+in _America_.
+
+They scrape off with a Knife from these Cakes aforesaid[1], what
+Quantity they please, (for Instance, four large Spoonfuls, which weigh
+about an Ounce) and mix with it two or three Pinches of powder'd
+Cinnamon finely searced, and about two large Spoonfuls of Sugar in
+Powder[2].
+
+They put this Mixture into a Chocolate-Pot with a new-laid Egg[3],
+both White and Yolk; then mix all well together with the Mill, and bring
+it to the Consistence of Liquid Honey, upon which they afterwards pour
+boiling Liquor[4], (Milk or Water, as is liked best) at the same time
+using the Mill that they may be well incorporated together.
+
+Afterwards they put the Chocolate-Pot on the Fire, or in a Kettle of
+boiling Water; and when the Chocolate rises, they take it off, and
+having well mill'd it, they pour it into the Dishes. To make the Taste
+more exquisite, one may, before it is poured out, add a Spoonful of
+Orange-Flower Water, wherein a Drop or two of Essence of Amber has been
+put.
+
+This Manner of making Chocolate has several Advantages above any other,
+and which render it preferable to them all.
+
+In the first place, one may assert, that being well managed, it has a
+very agreeable Smell, and a peculiar Delicacy in the Taste; besides, it
+passes very easily off the Stomach, nor leaves any Settling either in
+the Chocolate-Pot, or in the Dishes.
+
+In the second place, one has the Satisfaction to prepare it one's self
+to one's own Taste, to encrease or diminish at pleasure the Quantities
+of Sugar or Cinnamon, and to add or leave out the Orange-Flower Water,
+or Essence of Amber; and, in a word, to make any other Alteration that
+shall be most agreeable.
+
+In the third place, they make no Additions that destroy the good
+Qualities of the Kernels; it is so temperate, that it may be taken at
+all Times, and by all Ages, in Summer as well as in Winter, without
+fearing the least Inconveniency: Whereas _Chocolate_ season'd with
+_Vanilla_, and other hot and biting Ingredients, cannot but be very
+pernicious, especially in Summer, to young People, and to dry
+Constitutions. The Glass of cold Water that they have introduced to
+drink before it, or after it, only serves to palliate the Effects for a
+Time; for the Heat that attends it, will manifest itself in the Blood
+and _Viscera_, when the Water is drain'd off and gone, by the ordinary
+ways.
+
+In the fourth place, a Dish is so cheap, as not to come to above a
+Penny. If Tradesmen and Artizans were once aware of it, there are few
+who would not take the Advantage of so easy a Method of Breakfasting so
+agreeably, at so small a Charge, and to be well supported till
+Dinner-time, without taking any other Sustenance, Solid or Liquid.
+
+
+FOOTNOTES:
+
+[1] Or rather grate it with a flat Grater, when the Cakes are so dry
+that they will not be so easily scraped with a Knife.
+
+[2] Because if it was in a Lump, it would weigh more than double the
+Quantity of scraped Chocolate.
+
+[3] The oily Parts of the Chocolate would not readily unite with the
+aqueous or watry Parts of the Liquor, without the Intervention of the
+Egg, which serves as a common Bond, without which this Drink would not
+have a good Head.
+
+[4] The Proportion of Liquor should be about eight Ounces, or half a
+Pint, to one Ounce of Chocolate.
+
+
+SECT. II.
+
+Of the Uses that may be made of Chocolate with relation to Medicine.
+
+I have always imagined it would be a very great Advantage to Physick, if
+Medicines could be administred to sick People under an agreeable Form,
+and a familiar Taste; and the Artifice itself of giving any thing under
+the appearance and name of something that is delicate, is not without
+its Benefit: People afflicted with Distempers, have enough to do to
+support their Pains, without the Inconveniency of distastful Remedies;
+however, it would be no small matter to spare them the Aversion they
+have to every thing that is called a Medicine; and when there is a
+Necessity for such, Chocolate may serve for very proper Diet, and an
+excellent Vehicle, wherein to take a Medicine at the same time.
+
+These have been my Thoughts for some Time, and I can affirm that a happy
+Success has often confirm'd my Opinion. I could wish that this Essay,
+imperfect as it is, might serve to waken the Attention of some ingenious
+Physician, who would give himself the trouble to handle this Matter
+with greater Accuracy than my small Penetration will permit me to do.
+
+1. How many People neglect to purge themselves, and are so obstinate as
+to refuse to do it, when they have the greatest need of it, and this
+because of the great Distaste they have for ordinary Medicines? Will it
+not be of the greatest Service to teach them to purge themselves after a
+delightful Method, and even, if it was necessary, to purge them without
+their knowledge? To do this, you need only mix 20 or 26 Grains of
+_Jalap_ in Powder, (more or less, according to the Age and Strength of
+the Person) with so much Powder of Cinnamon as is common for a Dish of
+Chocolate, and to give this Dish as if it were ordinary Chocolate. I
+have had great Experience of this, it is a good Purge without Griping;
+several have mistaken the Effect for the Benefit of Nature only, being
+entirely ignorant of the officious Deceit which I made use of for their
+sakes. What Advantages may not there be drawn from this Method of
+Purging apply'd to Children, who are so backward to take any thing that
+has the least ill Taste?
+
+2. The Preparations of the _Cortex_, both Galenical and Chymical, have
+not succeeded. Its Infusion in Wine, heretofore so much cry'd up,
+contains but a part of the Vertue; for the _Fæces_, or the Bark that
+remains at the bottom of the Bottle, has Strength enough to cure the
+intermitting Fever. Thus after a thousand fruitless Trials, it is now
+given again in Substance, reduced to a very fine Powder, which is either
+made into _Bolus's_, or taken in Water. This Practice however is
+attended with several Inconveniences; for a great many People,
+especially Children, cannot swallow it in _Bolus's_. The same
+Inconveniences follow the other Way of taking it in Water, and is
+neither less troublesome, nor less nauseous.
+
+To avoid all this, a Dram of the _Cortex_ reduced to a fine[1] Powder,
+and finely searced, and afterwards ground dry on a Porphyry, with the
+Cinnamon designed for a Dish of Chocolate, and mixed in the Chocolate
+with more Sugar than ordinary, may be taken without the least
+Reluctancy, and, if necessary, without being perceived: The Person will
+be nourished at the same time much better than with Broth, which is
+easily corrupted by a feverish Stomach; neither will the Particles of
+the _Cortex_ offend the Stomach, being wrapped up by the Unctuosity of
+the Chocolate. I have cured Intermittent Fevers after this manner, nor
+did it ever fail of good Success.
+
+3. The most elaborate Preparations of Steel, are not one jot the better
+upon that account; the simple Filings have more Vertue than was ever
+extorted from this Metal by any Preparation: there is nevertheless an
+Inconveniency in the Use of them, because all the Particles of the Steel
+uniting together, by their Weight, at the bottom of the Stomach, form a
+kind of a Cake, which fatigues it, and makes it very uneasy.
+
+To remedy this, after the Filings have been ground into a very fine
+Powder upon a Porphyry; you must mix it with the Cinnamon, when you make
+your Chocolate, and it is certain that the Particles of the Steel will
+be so divided and separated by the Agitation of the Mill, and so
+entangled in the Chocolate, that there will be no danger of a future
+Separation. Besides, the aromatick Particles of the Cinnamon, and the
+alkaline ones of the Chocolate, will not a little add to the Strength
+and Operation of this Remedy.
+
+4. After this manner may you mix with the Chocolate the Powders of
+_Millepedes_, _Vipers_, _Earthworms_, the Livers and Galls of Eels, to
+take away the distasteful Ideas that the Sick entertain against these
+Remedies.
+
+5. The Use of Milk is a specifick Remedy for the Cure of several
+Distempers, but by Misfortune there are but few Stomachs that can bear
+it, and several Methods have been try'd to find out Help for this
+Inconvenience. Without troubling myself to mention or examine them, will
+it not be an easy and natural Method, to hinder the Milk from curdling
+on the Stomach, to pour a hot Dish of Chocolate upon a Pint or Quart of
+Milk? The butirous Parts of the Milk and Chocolate, are in reality
+analogous to each other, and very proper to be united for the same
+Purpose; and what is bitter and alkaline in the Chocolate, ought
+necessarily to hinder the curdling of the Milk in the Stomach. It is
+easy to confirm by Experience the Reasoning upon this sort of Chocolated
+Milk.
+
+
+FOOTNOTES:
+
+[1] This, if true, overturns what has been said about the Mechanical
+Cure of an Ague, by _Quincy_, who pretends that the Vertue of the Cortex
+lies in its Texture, which this Preparation destroys.
+
+
+
+
+CHAP. III.
+
+Of the Oil or Butter of Chocolate.
+
+
+Chocolate Kernels are a Fruit very oleaginous, but the Oil is very
+closely united with the other Principles, that it requires a great deal
+of Labour to separate it, and to make it pure. The three common Ways to
+extract Oils, are by Distillation, Expression, and Decoction; we reject
+the first as being very imperfect, because the Violence of the Fire
+alters the Nature of all Oils that are extracted that way. The Success
+will answer no better by Expression, because that which is got will be
+very impure and in very small Quantity. There then remains no way but by
+Decoction, to draw out this essential Oil that we are in quest of, which
+is the true and the only way, for it gives it in its utmost Purity
+without any Alteration.
+
+They take Chocolate that is roasted, cleaned, and ground upon the Stone,
+they throw the Paste into a Pan of boiling Water over a clear Fire; they
+let it boil till almost all the Water is consumed, then they pour more
+Water upon it till the Pan is full; the Oil ascends to the Top in
+proportion as the Water cools, and grows to the Consistence of Butter.
+If this Oil is not very white, it needs only be melted in a Pan full of
+hot Water, where it will be disengaged and purified from the red and
+terrestrial Particles that remain.
+
+At _Martinico_ this Oil is of the Consistence of Butter, but brought
+into _France_, it becomes almost as hard as _Fromage_, or _French_
+Cheese, which melts nevertheless, and becomes liquid with a moderate
+Heat: it has no very sensible Smell, and has the good fortune never to
+grow rank; I have some of it now by me, that has been made this fifteen
+Years. One Year, when Oil of Olives failed us, we used that of Chocolate
+during the Time of _Lent_. It is very well tasted, and very far from
+being hurtful; it contains the most essential and most healthful Parts
+of the Chocolate.
+
+I had the Curiosity to examine it by a Chymical Analysis; I put three
+Ounces into a little Glass Cucurbit placed in the Heat of Ashes, there
+drop'd from it an oily Liquor, which congealed as it fell down, and
+which did not differ from the Butter that I have described, but by a
+light Impression made upon it by the Fire. I only observed, that there
+was at the bottom of the Receiver, two or three Drops of a clear Liquor,
+which tasted a little acid, but very agreeable.
+
+As this Oil is very anodyne, or an Easer of Pain, it is excellent, taken
+inwardly, to cure Hoarseness, and to blunt the Sharpness of the Salts
+that irritate the Lungs. In using, it must be melted and mix'd with a
+sufficient Quantity of Sugar-Candy, and made into Lozenges, which must
+be held in the Mouth as long as may be, before they melt quite away,
+swallowing it down gently.
+
+Oil of Chocolate also taken seasonably, may be a wonderful Antidote
+against corrosive Poisons.
+
+Its Vertues are no ways inferior, if used outwardly.
+
+1. It is the best and most natural _Pomatum_ for Ladies to _clear_ and
+_plump_ the Skin when it is _dry_, _rough_, or _shrivel'd_, without
+making it appear either _fat_ or _shining_. The _Spanish Women_ at
+_Mexico_, use it very much, and it is highly esteem'd by them. If it is
+thought too hard, it may be softened with Oil of Ben, or Oil of Sweet
+Almonds, cold drawn.
+
+2. I am persuaded if the antient Custom of the _Greeks_ and _Romans_, of
+anointing their Bodies with Oil, was revived, there is nothing would
+answer their Expectations better, in augmenting the Strength and
+Suppleness of their Muscles, and preserving them from Rheumatisms and
+other torturing Pains. The leaving off this Practice, can be attributed
+to nothing else but to the ill Smell and other Properties that attended
+it; but if Oil of Chocolate was used instead of Oil of Olives, those
+Inconveniences would be avoided, because it has no Smell, and dries
+entirely into the Skin: nothing certainly would be more advantageous,
+especially for aged Persons, than to renew this Custom, which has been
+authorized by the Experience of Antiquity.
+
+3. Apothecaries ought to make use of this preferably to all others, as
+the Basis of their Apoplectick Balsams; because all other Oils grow
+rancid, and the Oil of Nutmegs, though whiten'd with Spirit of Wine,
+always retains somewhat of its natural Smell, whereas Oil of Chocolate
+is not subject to any of these Accidents.
+
+4. There is nothing so proper as this to keep Arms from rusting, because
+it contains less Water than any other Oil made use of for that purpose.
+
+5. In the _American_ Islands they make use of this Oil to cure the
+Piles; some use it without Mixture, others melt two or three Pounds of
+Lead, and gathering the Dross, reduce it into fine Powder, and after it
+is finely searced, incorporate it with this Oil, and make a Liniment of
+it very efficacious for this Disease. Others for the same Intention mix
+with this Oil the Powder of _Millepedes_, Sugar of Lead, _Pompholix_,
+and a little _Laudanum_.
+
+Others use this Oil to ease Gout Pains, applying it hot to the Part,
+with a Compress dip'd in it, which they cover with a hot Napkin. It may
+be used after the same manner for the Rheumatism.
+
+6. _Lastly_, This Oil enters the Composition of the wonderful Plaister,
+and the _Pomatum_ against Tetters. You will find their Description and
+Properties among the Remarks at the End of this Treatise.
+
+
+
+
+  REMARKS
+  Upon some PLACES of the
+  TREATISE upon _Chocolate_.
+
+
+REMARK I.
+
+The _Coco-tree_ is the same as the Palm-Tree so famous in the
+_East-Indies_; its Fruit is call'd _Coco_, and care should be taken that
+it be not confounded with _Cocao_. I make this Remark, because I find
+that _William Dampier_ very improperly calls[a] _Coco's Cocao-Nuts_,
+and the Tree that bears them a _Cocao_.
+
+
+REMARK II.
+
+They have transported these great Trees from _St. Domingo_ to the _Vent
+Islands_; their Leaves being almost round, are firm and so smooth, that
+one would think they had been varnished. Their Fruit are sometimes as
+large as one's Head, and their Skins very thick: When that is taken off,
+the Pulp is very near the Colour, Smell, and Taste of our Apricocks; in
+the Middle there are four Stones as big as Pullets Eggs, which are
+difficult to separate from the Fruit. They are eaten with Wine and
+Sugar; they make also very good Marmalade.
+
+
+REMARK III.
+
+The _Calebash_-Tree is nigh as large as the Apple-Tree; it supplies the
+Natives and Negroes with Buckets, Pots, Bottles, Dishes, Plates, and
+several other Houshold Utensils. One cannot describe the Shape nor
+Bigness of _Calebashes_, since there are some of the Size of a Pear, and
+others as large as the greatest Citrons; and besides, there are long,
+round, oval, and of all Fashions. The Fruit, which is green and smooth
+upon the Tree, becomes grey as it dries; within, it is full of a white
+Pulp, of no use at all, which they take out through a Hole; the Shells
+they put to several Services. The Bark is about one Fifth of an Inch
+thick, but very hard, and difficult to break.
+
+
+REMARK IV.
+
+The _Papaw_-Tree is pretty uncommon as to its Make; its Trunk is strait,
+but hollow, and of so tender a Wood, that it is easily cut down with a
+Hedging-Bill; it is about four Yards high, without any Branches; its
+Leaves much like those of our Fig-Trees, but twice as big, and are
+joined to the top by Stalks of a Foot and a half long, and hollow like a
+Reed. They being about thirty in number, grow at the top of the Trunk
+all round about it; the lowest are ripest and largest, they are green,
+and of the bigness of one's Fist. The Pulp, which is but half an Inch
+thick, is like that of a Melon, but of a sweet faintish Taste; but it
+makes a pretty good Confection, of a fine green Colour.
+
+There is another kind of _Papaw_-Tree, whose Fruit is as large as a
+Melon, and better tasted than the former.
+
+
+REMARK V.
+
+The _Banane_ is a sort of Plant, whose Root is a great round Bulb, from
+whence proceeds a Trunk, green and smooth, six Feet high, as thick as
+one's Thigh, and without any Leaf. On the top of it grow about twenty
+Leaves, about a Foot and a half broad, and about five Feet long; but so
+tender, that the Wind tears them from the Middle to the Sides, into
+Slangs like Ribbons: From the Center of these Leaves grows a second
+Trunk, more firm than the rest of the Plant: upon this grows a Cluster
+of about forty or fifty _Bananes_, sometimes more, sometimes less. A
+_Banane_ is a Fruit as thick as one's Arm, about a Foot long, and a
+little crooked. They gather this Cluster green, and hang it up in the
+Ceiling; and as the _Bananes_ grow yellow, or mellow, they gather them.
+When this Cluster is taken away, the Plant withers, or they cut it down
+at the Root; but for one Trunk lost, the Root sends forth five or six
+more.
+
+Besides these _Bananes_, there is a Fruit call'd _Banane-Figs_; but the
+Plants that produce them are very little different: The Figs are much
+less than the _Bananes_, being but four or five Inches long. The Fig is
+more delicious, but the _Banane_ is thought to be more wholesome, and
+the Pulp more solid. They roast them upon a Grid-Iron, or bake them in
+an Oven, they eat them with Sugar and the Juice of an Orange. The
+_Banane_ done in a Stew-Pan in its own Juice, with Sugar and a little
+Cinnamon, is excellent.
+
+
+REMARK VI.
+
+_Manioc_ is a Shrub very crooked, and full of Knots, its Wood is tender
+and brittle, and the Branches are easily broke off into Slips: There are
+several and different Colours, some more forward and fruitful than
+others. Commonly they are pluck'd up in a Year or thereabouts; and there
+is found at every one, several plump Roots, without any sensible Fibres,
+more or less thick, according to the Kind and the Goodness of the Soil.
+These Roots are wash'd in a good deal of Water, to free them from the
+Earth; and after they are scraped with a Knife like wild Turnips, they
+_grate_ them; that is to say, they rub them hard with great Copper
+Graters, which the _French_ call _Grages_, just as they do Quinces to
+get out the Juice. This grated _Manioc_ is put in the Press in Sacks
+made of coarse Hemp, or Rushes, to get out the superfluous Moisture,
+which is not only unwholesome, but poisonous. This, thus press'd, they
+take from the Sacks, and pass it through a coarse Sieve called
+_Hibichet_; they afterwards bake it two several ways, to make what they
+call _Cassave_, or Meal of _Manioc_.
+
+In the first place, when they would make the _Cassave_, they spread the
+sifted _Manioc_ upon a Plate of Iron over a clear Fire, which they
+tapping down with the Ball of their Hands, make a broad Cake about half
+an Inch thick, and two Feet in diameter; and when it is baked on one
+side, they turn it on the other: and if they would keep it any time,
+they dry it in the Sun.
+
+In the second place, when they would make what they call the Meal, they
+put the _Manioc_, grated, pressed, and sifted, as before, upon a great
+Copper Plate four Feet in diameter, with a Brim five or six Inches high,
+and placed upon a Brick Furnace: They stir it continually with a wooden
+_Spatula_, that it may not stick and be baked all alike. This Meal
+resembles Bread grosly crumbled, and may be kept a long while in a dry
+Place. The Natives do not trouble themselves to make the Meal; they only
+eat _Cassave_, which they bake every day, because, when it is hot, it
+is more agreeable and palatable.
+
+If they leave the expressed Juice of _Manioc_ to settle, it lets fall a
+_Fæcula_ to the bottom, called _Moussache_, which they afterwards dry in
+the Sun: it is as white as Snow, of which they make very good Cakes,
+called in those Parts, _Craquelins_.
+
+The Laundresses use this _Fæcula_ instead of Starch, to starch their
+Linnen. Some Inhabitants mix one Third of this with two Thirds of
+_French_ Meal, and make Bread that is very white, and well tasted.
+
+
+REMARK VII.
+
+At first sight, one would take a _Balize_-Tree for a _Banane_, they are
+so like each other: there is, however, this difference between them,
+That the Leaves of the _Balize_-Tree are not so tender, and apt to be
+tore; for this reason, they serve the Natives for Table-Cloths and
+Napkins, as well as the Negroes, and some of the Planters that live in
+the Woods. Sometimes they serve as Umbrella's to shade them from the
+Sun, or Showers of Rain, that surprize them.
+
+The Hunters have great assistance from this Plant; for sometimes
+finding themselves pressed with Thirst, in Places at some distance from
+Rivers or Fountains, they give the Trunk of a _Balize_ a Slash with a
+Knife, and immediately hold their Hat, or a Cup, which catches a clear,
+good, and cool Water, even in the greatest Heat.
+
+
+REMARK VIII.
+
+_Pimento_, called also _Jamaica-Pepper_, has been brought into _France_,
+where it grows, as in _America_, in pyramidal Cods of three or four
+Inches long: they are at first green, then yellow, afterwards red, and
+last of all, black. They pickle them in Vinegar, as they do Capers and
+little Cucumbers. There are in _America_ several other Kinds of
+_Pimentoes_, and especially one that is round, and as red as a Cherry.
+This is the hottest of all, it sets the Mouth all on fire; for which
+reason it is called the mad _Pimento_. The Natives eat nothing without
+_Pimento_, it is their universal Seasoning, it serves them instead of
+Salt, and all Oriental Spices.
+
+
+REMARK IX.
+
+_Achote_ is best known in _France_, under the Name of _Roucou_, and is a
+sort of Red which the Dyers and Painters make use of. It is the
+favourite Colour of the Savages, which they are very careful of planting
+in their Gardens, that they may paint their Bodies every Morning, which
+they call _Roucouing_.
+
+_Roucou_ is planted of a Kernel much after the same manner as the
+_Cocao-Tree_. The Shrub that is most like it in _Europe_, is the
+_Lilach_, or the _Arabian_ Bean. Its Leaves, of the Shape of a Heart,
+are longish, pointed, and placed alternately; its Blossoms grow in
+Bunches at the end of the Boughs, they are white, mix'd with Carnation,
+like the Flowers of the wild Rose-Tree. In the middle, there is a Tuft
+of yellow _Stamina_ with red Points; when these Blossoms fall off, there
+appears tawny Buds, beset with fine Prickles: These Buds grow to be
+Shells, which, when ripe, open on the upper side, and discover within,
+two Rows of Pippins, almost like little Peas, cover'd with Vermilion,
+which sticks to the Fingers, when touch'd, and leaves the Pippins quite,
+when wash'd with warm Water. The Water being settled, they pour it off
+gently by degrees, they dry the Colour in the Shade that fell to the
+bottom of the Vessel; and this is the true _Roucou_, without any
+Mixture. The Physicians in these Parts prescribe it to cut and attenuate
+thick and tough Humours, which cause difficulty of Breathing, Retension
+of Urine, and all sorts of Obstructions[89].
+
+
+REMARK X.
+
+_Atolla_ is a kind of Gruel which they make with Meal of _Maise_, (which
+is the same as our _Indian_ Corn, or _Turkey_ Millet.) The _Mexicans_
+season it with _Pimento_; but the Nuns and _Spanish_ Ladies, instead of
+_Pimento_, use Sugar, Cinnamon, perfumed Waters of Amber, Musk, _&c._ In
+these Parts, they make the same Use of _Atolla_, as of the best Rice in
+the _Levant_.
+
+
+REMARK XI.
+
+One ought to chuse the smallest Cinnamon, the highest coloured, and of
+the most biting Taste, as well as sweet and spicy, because a great Part
+is full of Pieces, from whence they have drawn the Essence, and has
+neither any Colour nor Taste, but that of the Wood. To help and amend
+both, there needs only a Clove to be ground in the Mortar, with an Ounce
+of Cinnamon. This Spice is best that comes from the _East-Indies_, it
+has nothing of Acrid in it, and contains an oleous Volatile, which
+agrees very well with that of Chocolate. Cinnamon also has always kept
+its Place in all the Compositions of Chocolate.
+
+
+FOOTNOTES:
+
+[a] _New Voyage round the World_, Tom. 1. Chap. 10.
+
+[89] Thomas Gage, _Tom. 1. Part 2. Pag. 142_.
+
+
+
+
+  MEDICINES
+  In whose Composition
+  OIL or BUTTER
+  OF
+  _CHOCOLATE_
+  Is made use of.
+
+
+_The Wonderful Plaister for the Curing of all sorts of Ulcers._
+
+Take _Oil-Olive_ a Pound, _Venetian Ceruss_, in Powder, half a Pound.
+
+Put them in a Copper Pan, or a glazed Earthen one, upon a clear moderate
+Fire, stirring them continually with a wooden _Spatula_ till the
+Mixture is become black, and almost of the Consistence of a Plaister,
+(which you may know by letting fall two or three Drops upon a Pewter
+Plate; for if they grow cold immediately, and do not stick to the
+Fingers, when touch'd, it is done enough.) Then must be added,
+
+     Of _Bees-Wax cut in little Bits_, an Ounce and a half.
+
+     _Oil or Butter of Chocolate_, an Ounce.
+
+     _Balsam Capivi_, an Ounce and a half.
+
+When they are all melted and mixed together, the Pan must be taken off
+the Fire; and stirring constantly with the _Spatula_, you must add the
+following Ingredients, reduced into a fine Powder separately, and then
+well mixed together.
+
+     _Lapis Calaminaris_, heated in the Fire, and then quenched in
+       Lime-Water, and ground upon a Porphyry, one Ounce.
+
+     _Myrrh in Drops_,   }
+     _Aloes Succotrine_, } of each two
+     _Round Birthwort_,  } Drams.
+     _Florentine Orris_, }
+
+     _Camphire_, a Dram.
+
+When they are all well incorporated together, they must cool a little,
+and then be poured upon a Marble to be made into Rolls, after the
+ordinary Manner.
+
+       *       *       *       *       *
+
+I have seen such surprizing Effects from this Emplaister, that I am
+almost backward to mention them, lest they should seem incredible. It
+cures the most stubborn and inveterate Ulcers, provided the Bone is not
+carious: for in this Case, lest you should lose your Labour, you must
+begin with the Bone, and then apply the Plaister. The Place must be
+dress'd Morning and Evening after it is clean'd with Lime Water, and
+wiped well with a Linnen Cloth.
+
+The same Plaister may serve several Times, provided it be washed with
+Lime Water, wiped with a Rag, and held to the Fire a Moment before it is
+apply'd.
+
+I exhort charitable People to make this Plaister and give it to the
+Poor, especially those that live in the Country; they will draw down a
+Thousand Blessings in this Life, and the Lord will recompence them
+hereafter.
+
+
+_An excellent Pomatum for Ringworms, Tettars, Pimples, and other
+Deformities of the Skin._
+
+Take _Flowers_ of _Brimstone_[a], _Salt Petre_ purified, of each Half
+an Ounce; good _White Precipitate_[b], two Drams; _Benzoin_ or
+_Benjamin_, a Dram.
+
+Beat the _Benjamin_ and _Salt-Petre_ a good while in a Brass Mortar,
+till they are reduced into a very fine Powder, then mix the Flower of
+Brimstone and White Precipitate with them and keep this Powder for Use.
+
+       *       *       *       *       *
+
+At _Martinico_ when I had occasion to make use of it, I incorporated it
+with Butter of Chocolate; but in _France_, I substitute the best-scented
+_Jessamin Pomatum_: This Smell, joined with that of Benjamin, corrects
+the Smell of the Brimstone, which some Persons abhor.
+
+I cannot sufficiently recommend this _Pomatum_, which always succeeds
+well, and I have often found it beneficial when every thing else fail'd.
+
+You must not wonder if on the first, and sometimes the second Day, the
+Tettar seems more lively, or the Complection more dull; it is a sign
+that the Malignity is drawn out, and that the Seeds of it are destroy'd:
+you must therefore take heed of desisting, for the Skin in a little Time
+will be render'd as even and smooth as you can desire.
+
+
+FOOTNOTES:
+
+[a] To wit, those that are made in _Holland_, if they can be got.
+
+[b] To know if the _Precipitate_ be good, you may do thus; Put a little
+upon a live Coal, if it flies away, it is good; if it stays behind, it
+is nothing but powder'd Ceruss, or some such thing.
+
+
+
+
+_FINIS._
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK THE NATURAL HISTORY OF CHOCOLATE***
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+<title>The Project Gutenberg eBook of The Natural History of Chocolate, by D. de Quelus</title>
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+<h1 class="pg">The Project Gutenberg eBook, The Natural History of Chocolate, by D. de
+Quelus, Translated by R. Brookes</h1>
+<pre>
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at <a href = "http://www.gutenberg.org">www.gutenberg.org</a></pre>
+<p>Title: The Natural History of Chocolate</p>
+<p>       Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its Fruit</p>
+<p>Author: D. de Quelus</p>
+<p>Release Date: February 12, 2008  [eBook #24588]</p>
+<p>Language: English</p>
+<p>Character set encoding: ISO-8859-1</p>
+<p>***START OF THE PROJECT GUTENBERG EBOOK THE NATURAL HISTORY OF CHOCOLATE***</p>
+<p>&nbsp;</p>
+<h3 class="pg">E-text prepared by Robert Cicconetti, Louise Pryor,<br />
+    and the<br />
+    Project Gutenberg Online Distributed Proofreading Team<br />
+    (http://www.pgdp.net)</h3>
+<p>&nbsp;</p>
+<div class="transnote">
+<h4><b>Transcriber's note</b></h4>
+<p>Spelling is inconsistent and has been neither
+modernised nor corrected.<br />
+<br />
+In the original, footnotes are marked with
+lower case letters, numbers, or asterisks. In this transcription, the
+asterisks have been replaced by the number of the page on which the
+footnote appears.<br />
+<br />
+Contractions (such as atq; for atque) have not been
+expanded.</p>
+</div>
+<p>&nbsp;</p>
+<hr class="full" />
+
+<div class="titlepage">
+<h1>
+<span class="littler">THE</span><br />
+<span class="little">Natural HISTORY</span><br />
+<span class="littler">OF</span><br />
+<i>CHOCOLATE</i>:</h1>
+
+<p  class="center little">BEING
+</p>
+
+<p class="special1 hanging">A Distinct and Particular Account of the <span class="smcap">Cocoa-tree</span>, its Growth and
+Culture, and the Preparation, Excellent Properties, and Medicinal
+Vertues of its Fruit.</p>
+
+<p class="hanging">Wherein the Errors of those who have wrote upon this Subject are
+discover&#8217;d; the Best Way of Making <span class="smcap">Chocolate</span> is explain&#8217;d; and
+several Uncommon <span class="smcap">Medicines</span> drawn from it, are communicated.</p>
+
+
+
+<p class="bt it center">
+Translated from the last <span class="smcap">Edition</span> of the <em>French</em>,<br />
+<em>By</em> R. BROOKES, <em>M. D.</em>
+</p>
+
+
+<p class="bt center">
+The <span class="smcap">Second Edition</span>.</p>
+
+<p class="bt center it">LONDON:</p>
+
+
+<p class="center little">
+Printed for <span class="smcap">J. Roberts</span>, near the <i>Oxford-Arms</i> in <i>Warwick-Lane</i>.<br />
+<span class="smcap">M dcc.xxx.</span>
+</p>
+</div>
+
+<h2>
+<span class="pagebreak"  title="iii">&nbsp;</span><a name="Page_iii" id="Page_iii"></a>
+<a name="PREFACE" id="PREFACE"></a>PREFACE</h2>
+
+
+<p class="it">If the Merit of a Natural History depends upon the Truth of the Facts
+which are brought to support it, then an unprejudiced Eye-Witness is
+more proper to write it, than any other Person; and I dare even flatter
+myself, that this will not be disagreeable to the Publick
+notwithstanding its Resemblance to the particular Treatises of
+<em>Colmenero</em>&nbsp;<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a href="#Footnote_1_1" class="fnanchor">(1)</a>, <em>Dufour</em>&nbsp;<a name="FNanchor_2_2" id="FNanchor_2_2"></a><a href="#Footnote_2_2" class="fnanchor">(2)</a>, and several others who have wrote upon the same
+Subject. Upon examination, so great a Difference will appear, that no
+<span class="pagebreak" title="iv">&nbsp;</span><a name="Page_iv" id="Page_iv"></a>one can justly accuse me of having borrow&#8217;d any thing from these
+Writers.</p>
+
+<p class="it">This small Treatise is nothing but the Substance and Result of the
+Observations that I made in the <em>American Islands</em>, during the fifteen
+Years which I was obliged to stay there, upon the account of his
+Majesty&#8217;s Service. The great Trade they drive there in <em>Chocolate</em>,
+excited my Curiosity to examine more strictly than ordinary into its
+Origin, Culture, Properties, and Uses. I was not a little surprized when
+I every day discover&#8217;d, as to the Nature of the Plant, and the Customs
+of the Country, a great Number of Facts contrary to the Ideas, and
+Prejudices, for which the Writers on this Subject have given room.</p>
+
+<p class="it">For this reason, I resolved to examine every thing myself, and to
+represent nothing but as it really was in Nature, to advance nothing but
+what I had experienced, and even to doubt of the Experiments themselves,
+till I had repeated them with the utmost Exactness. Without these
+Precautions, there can be no great Dependance on the greatest Part of
+the Facts, which are produced by those who write upon any Historical
+Matter from Memorandums; which, from the Nature of the Subject, they
+cannot fully comprehend.</p>
+
+<p class="it">
+<span class="pagebreak" title="v">&nbsp;</span><a name="Page_v" id="Page_v"></a>
+As for my Reasonings upon the Nature, Vertues, and Uses of Chocolate,
+perhaps they may be suspected by some People, because they relate to an
+Art which I do not profess; but let that be as it will, the Facts upon
+which they are founded are certain, and every one is at liberty to make
+what other Inferences they like best.</p>
+
+<p class="it">As there are several Names of Plants, and Terms of Art used in those
+Countries, which I have been obliged to make use of, and which it was
+necessary to explain somewhat at large, that they might be rightly
+understood; rather than make frequent Digressions, and interrupt the
+Discourse, I have thought fit to number these Terms, and to explain them
+at the End of this Treatise: the Reader must therefore look forward for
+those Remarks under their particular Numbers.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_1_1" id="Footnote_1_1"></a><span class="label"><a href="#FNanchor_1_1">(1)</a></span> De Chocolat&acirc; Ind&acirc;.</p></div>
+
+<div class="footnote"><p><a name="Footnote_2_2" id="Footnote_2_2"></a><span class="label"><a href="#FNanchor_2_2">(2)</a></span> Du Th&eacute;, du Caffe, &amp; du Chocolat.</p></div>
+</div>
+
+
+<div class="titlepage">
+<h2>
+<span class="pagebreak" title="vi">&nbsp;</span><a name="Page_vi" id="Page_vi"></a>
+
+THE TABLE.</h2>
+
+
+<p class="center big">The First <span class="smcap">Part</span>.</p>
+
+<div class="center">
+<table class="ToC">
+<tr>
+<td class="hanging">
+Chap. I. <i>The Description of the <em>Cocao-Tree</em>.</i></td>
+<td class="tocpage">Pag.&nbsp;<a href="#Page_2">2</a></td></tr>
+
+<tr><td class="hanging">
+Chap. II. <i>Of the Choice and Disposition of the Place to plant a Nursery.</i>
+</td>
+<td  class="tocpage"> <a href="#Page_10">10</a></td></tr>
+
+<tr><td class="hanging">
+Chap. III. <i>Of the Method of Planting a
+Nursery, and of its Cultivation, till
+the Fruit comes to Maturity.</i></td>
+<td class="tocpage"><a href="#Page_16">16</a></td></tr>
+
+<tr><td class="hanging">
+Chap. IV. <i>Of the gathering the <em>Cocao-Nuts</em>,
+and of the Manner of making the Kernels sweat; and
+also of drying them that they may be transported into
+<em>Europe</em>.</i></td>
+<td class="tocpage"><a href="#Page_24">24</a></td></tr>
+</table>
+</div>
+
+<p class="center big">
+<span class="pagebreak" title="vii">&nbsp;</span><a name="Page_vii" id="Page_vii"></a>
+The Second <span class="smcap">Part</span>.</p>
+
+<div class="center">
+<table class="ToC">
+<tr><td class="hanging">
+<i>Of the Properties of Chocolate.</i></td>
+<td class="tocpage"><a href="#Page_38">38</a></td></tr>
+
+<tr><td class="hanging">
+Chap. I. <i>Of the old Prejudices against Chocolate.</i></td>
+<td class="tocpage"><a href="#Page_39">39</a></td></tr>
+
+<tr><td class="hanging">
+Chap. II. <i>Of the real Properties of Chocolate.</i></td>
+<td class="tocpage"><a href="#Page_44">44</a></td></tr>
+
+<tr><td class="hanging">
+Sect. I. <i>Chocolate is very Temperate.</i></td>
+<td class="tocpage"><a href="#Page_45">45</a></td></tr>
+
+<tr><td class="hanging">
+Sect. II. <i>Chocolate is very nourishing, and
+of easy Digestion.</i></td>
+<td class="tocpage"><a href="#Page_47">47</a></td></tr>
+
+<tr><td class="hanging">
+Sect. III. <i>Chocolate speedily repairs the
+dissipated Spirits and decayed Strength.</i></td>
+<td class="tocpage"><a href="#Page_51">51</a></td></tr>
+
+<tr><td class="hanging">
+Sect. IV. <i>Chocolate is very proper to preserve
+Health, and to prolong the Life of old Men.</i></td>
+<td class="tocpage"><a href="#Page_56">56</a></td></tr>
+</table>
+</div>
+
+<p class="center big">The Third <span class="smcap">Part</span>.</p>
+
+<div class="center">
+<table class="ToC">
+
+<tr><td class="hanging">
+<i>Of the Uses of Chocolate.</i></td>
+<td class="tocpage"><a href="#Page_60">60</a></td></tr>
+
+<tr><td class="hanging">
+Chap. I. <i>Of Chocolate in Confections.</i></td>
+<td class="tocpage"><a href="#Page_61">61</a></td></tr>
+
+<tr><td class="hanging">
+Chap. II. <i>Of Chocolate properly so called.</i></td>
+<td class="tocpage"><a href="#Page_62">62</a></td></tr>
+
+<tr><td class="hanging">
+Sect. I. <i>Of the Origin of Chocolate, and
+the different Methods of preparing it.</i> </td>
+<td class="tocpage"><a href="#Page_63">63</a></td></tr>
+
+<tr><td class="hanging">
+<span class="pagebreak" title="viii">&nbsp;</span><a name="Page_viii" id="Page_viii"></a>
+<i>The Method of preparing Chocolate used
+in the <em>French</em> Islands of <em>America</em>.</i></td>
+<td class="tocpage"><a href="#Page_67">67</a></td></tr>
+
+<tr><td class="hanging">
+Sect. II. <i>Of the Uses that may be made
+of Chocolate, with relation to Medicine.</i></td>
+<td class="tocpage"><a href="#Page_70">70</a></td></tr>
+
+<tr><td class="hanging">
+Chap. III. <i>Of the Oil or Butter of Chocolate.</i></td>
+<td class="tocpage"><a href="#Page_74">74</a></td></tr>
+
+<tr><td class="hanging">
+<i>Remarks upon some Places of this Treatise.</i></td>
+<td class="tocpage"><a href="#Page_80">80</a></td></tr>
+
+<tr><td class="hanging">
+<i>Medicines in whose Composition Oil, or
+Butter of Chocolate, is made use of.</i></td>
+<td class="tocpage"><a href="#Page_91">91</a></td></tr>
+
+<tr><td class="hanging">
+<i>The wonderful Plaister for the curing of
+all Kinds of Ulcers.</i></td>
+<td class="tocpage"><a href="#Page_91">ibid.</a></td></tr>
+
+<tr><td class="hanging">
+<i>An excellent Pomatum for the Cure of Tettars, Ringworms,
+Pimples, and other Deformities of the Skin.</i></td>
+<td class="tocpage"><a href="#Page_94">94</a></td></tr>
+</table>
+</div>
+
+
+
+
+<div class="bt gaplet">
+<p class="hanging">The <span class="smcap">Approbation</span> of Monsieur <i>Andry</i>, Counsellor, Lecturer, and Regal
+Professor, Doctor, Regent of the Faculty of Medicine at <i>Paris</i>, and
+Censor Royal of Books.</p>
+
+<p class="little"><i><span class="dropcap">I</span> Have read, by order of the Lord Keeper of the Seals, this <em>Natural
+History of Chocolate</em>, and I judge that the Impression will be very
+necessary and useful for the Publick.</i> Given at <i>Paris</i> this 5th of
+<i>April, 1719</i>.</p>
+
+</div>
+</div>
+
+<h2>
+<span class="pagebreak" title="1">&nbsp;</span><a name="Page_1" id="Page_1"></a>
+
+<span class="little">THE</span><br />
+Natural HISTORY<br />
+<span class="little">OF</span><br />
+<i>CHOCOLATE</i>.
+</h2>
+
+
+
+
+<h3><a name="Of_the_Division_of_this_Treatise" id="Of_the_Division_of_this_Treatise"></a>
+<i>Of the Division of this Treatise.</i></h3>
+
+
+<p>I Shall divide this Treatise on Chocolate into three Parts: In the
+<i>First</i>, after I have given a Description of the <i>Cocao Tree</i>, I shall
+explain how it is cultivated, and give an Account how its Fruit is
+prepared: In the <i>Second</i>, I shall speak of the Properties of
+<i>Chocolate</i>; and in the <i>Third</i>, of its Uses.</p>
+
+
+
+
+
+<h2>
+<span class="pagebreak" title="2">&nbsp;</span><a name="Page_2" id="Page_2"></a>
+<a name="PART_I" id="PART_I"></a>PART I.</h2>
+
+
+
+<hr />
+<h3><a name="CHAP_I" id="CHAP_I"></a>CHAP. I.<br />
+
+<i>The Description of the <em>Cocao-Tree</em>.</i></h3>
+
+
+<p>The <i>Cocao-Tree</i> is moderately tall and thick, and either thrives, or
+not, according to the Quality of the Soil wherein it grows: Upon the
+Coast of <i>Caraqua</i>, for instance, it grows considerably larger than in
+the Islands belonging to the <i>French</i>.</p>
+
+<p>Its <i>Wood</i> is porous, and very light; the <i>Bark</i> is pretty firm, and of
+the Colour of <i>Cinnamon</i>, more or less dark, according to the Age of the
+Tree. The <i>Leaves</i> are about nine Inches long, and four in breadth,
+where they are broadest; for they grow less towards the two Extremities,
+where they terminate in a point: their Colour is a little darkish, but
+more bright above than underneath; they are joined to Stalks three
+Inches long, and the tenth part of an Inch broad. This Stalk, as it
+enters the Leaf, makes a strait Rib, a little raised
+<span class="pagebreak" title="3">&nbsp;</span><a name="Page_3" id="Page_3"></a>
+along the Middle,
+which grows proportionably less the nearer it comes to the End. From
+each side of this Rib proceed thirteen or fourteen crooked Threads
+alternately.</p>
+
+<p>As these Leaves only fall off successively, and in proportion as others
+grow again, this Tree never appears naked: It is always flourishing, but
+more especially so towards the two <i>Solstices</i>, than in the other
+Seasons.</p>
+
+<p>The <i>Blossoms</i>, which are regular and like a Rose, but very small, and
+without smell, proceed from the Places from which the old Leaves fall,
+as it were in Bunches. A large Quantity of these fall off, for hardly
+Ten of a Thousand come to good, insomuch that the Earth underneath seems
+cover&#8217;d over with them.</p>
+
+<p>Every <i>Blossom</i> is joined to the Tree by a slender Stalk half an Inch or
+a little more in length; when it is yet in the Bud, it is one Fifth of
+an Inch broad, and about one fourth or a little more in length: when it
+was least, in proportion to the Tree and the Fruit, the more strange it
+appeared to me, and more worthy of Attention&nbsp;<a name="FNanchor_A_3" id="FNanchor_A_3"></a><a href="#Footnote_A_3" class="fnanchor">(a)</a>.</p>
+
+<p>
+<span class="pagebreak" title="4">&nbsp;</span><a name="Page_4" id="Page_4"></a>
+When the Buds begin to blow, one may consider the <i>Calix</i>, the
+<i>Foliage</i>, and the Heart of the Blossom. The <i>Calix</i> is formed of the
+Cover of the Bud, divided into five Parts, or Leaves, of a very pale
+flesh-colour. These are succeeded by the five true Leaves of the same
+Colour, which fill up the empty Spaces or Partitions of the <i>Calix</i>.
+These Leaves have two Parts, the undermost of which is like an oblong
+Cup, striped with Purple; on the inside, it bends towards the Center by
+the help of a <i>Stamen</i>, which serves to fasten it; from this proceeds
+outwardly, the other Part of the Leaf, which seems to be separate from
+it, and is formed like the End of a Pike.</p>
+
+<p>The Heart is composed of five Threads and five <i>Stamina</i>, with the
+<i>Pistilla</i> in the middle. The Threads are strait, and of a purple
+Colour, and placed over-against the Intervals of the Leaves. The
+<i>Stamina</i> are white, and bend outwardly with a kind of a Button on the
+top, which insinuates itself into the middle of each Leaf to sustain
+itself.</p>
+
+<p>When one looks at these small Objects through a Microscope, one is ready
+to say, That the Point of the Threads is like Silver, and that the
+<i>Stamina</i> are Chrystal; as well as the <i>Pistilla</i>, which Nature seems to
+have placed in the Center, either
+<span class="pagebreak" title="5">&nbsp;</span><a name="Page_5" id="Page_5"></a>
+to be the <i>Primiti&aelig;</i> of the young
+Fruit, or to serve to defend it, if it be true that this Embryo unfolds
+itself, and is produced in no other place but the Base.</p>
+
+<p>For want of observing these small Parts, as well as the Bulk of the
+Blossom, <i>F. Plumier</i> had no distinct Knowledge of them, nor has he
+exactly design&#8217;d them, any more than <i>Mons. Tournefort</i>, who has done
+them after his Draught&nbsp;<a name="FNanchor_B_4" id="FNanchor_B_4"></a><a href="#Footnote_B_4" class="fnanchor">(b)</a>.</p>
+
+<p>The <i>Cocao-Tree</i> almost all the Year bears Fruit of all Ages, which
+ripen successively, but never grow on the end of little Branches, as our
+Fruits in <i>Europe</i> do, but along the Trunk and the chief Boughs, which
+is not rare in these Countries, where several Trees do the like; such as
+the <a name="FNanchor_1_5" id="FNanchor_1_5"></a><a href="#Footnote_1_5" class="fnanchor">(1)</a>&nbsp;<i>Cocoeiers</i>, the <a href="#Footnote_1_5" class="fnanchor">(2)</a>&nbsp;<i>Apricots</i> of St. <i>Domingo</i>, the
+<a href="#Footnote_1_5" class="fnanchor">(3)</a>&nbsp;<i>Calebashes</i>, the <a href="#Footnote_1_5" class="fnanchor">(4)</a> <i>Papaws</i>, &amp;c.</p>
+
+<p>Such an unusual Appearance would seem strange in the Eyes of
+<i>Europeans</i>, who had never seen any thing of that kind; but if one
+examines the Matter a little, the philosophical Reason of this
+Disposition is very obvious. One may easily apprehend, that if Nature
+had placed such bulky Fruit at the Ends of the Branches, their great
+Weight must necessarily
+<span class="pagebreak" title="6">&nbsp;</span><a name="Page_6" id="Page_6"></a>
+break them, and the Fruit would fall before it
+came to Maturity.</p>
+
+<p>The Fruit of the <i>Cocao-Tree</i> is contained in a Husk or Shell, which
+from an exceeding small Beginning, attains, in the space of four Months,
+to the Bigness and Shape of a Cucumber; the lower End is sharp and
+furrow&#8217;d length-ways like a Melon&nbsp;<a name="FNanchor_C_6" id="FNanchor_C_6"></a><a href="#Footnote_C_6" class="fnanchor">(c)</a>.</p>
+
+<p>This Shell in the first Months is either red or white, or a Mixture of
+red and yellow: This Variety of Colours makes three sorts of
+<i>Cocao-Trees</i>, which have nothing else to distinguish them but this,
+which I do not think sufficient to make in reality three different kinds
+of <i>Cocao-Nuts</i>&nbsp;<a name="FNanchor_D_7" id="FNanchor_D_7"></a><a href="#Footnote_D_7" class="fnanchor">(d)</a>.</p>
+
+<p>The First is of a dark vinous Red, chiefly on the sides, which becomes
+more bright and pale as the Fruit ripens.</p>
+
+<p>The Second, which is the White, or rather is at first of so pale a
+Green, that it may be mistaken for White; by little and
+<span class="pagebreak" title="7">&nbsp;</span><a name="Page_7" id="Page_7"></a>
+little it
+assumes a Citron Colour, which still growing deeper and deeper, at
+length becomes entirely yellow.</p>
+
+<p>The Third, which is Red and Yellow mix&#8217;d together, unites the Properties
+of the other two; for as they grow ripe, the Red becomes pale, and the
+Yellow grows more deep.</p>
+
+<p>I have observed that the white Shells are thicker and shorter than the
+other, especially on the side towards the Tree, and that these sorts of
+Trees commonly bear most.</p>
+
+<p>If one cleaves one of these Shells length-ways, it will appear almost
+half an Inch thick, and its Capacity full of Chocolate Kernels; the
+Intervals of which, before they are ripe, are fill&#8217;d with a hard white
+Substance, which at length turns into a Mucilage of a very grateful
+Acidity: For this reason, it is common for People to take some of the
+Kernels with their Covers, and hold them in their Mouths, which is
+mighty refreshing, and proper to quench Thirst. But they take heed of
+biting them, because the Films of the Kernels are extreamly bitter.</p>
+
+<p>When one nicely examines the inward Structure of these Shells, and
+anatomizes, as it were, all their Parts; one shall find that the Fibres
+of the Stalk of the Fruit passing through the Shell, are divided into
+
+<span class="pagebreak" title="8">&nbsp;</span><a name="Page_8" id="Page_8"></a>
+five Branches; that each of these Branches is subdivided into several
+Filaments, every one of which terminates at the larger End of these
+Kernels, and all together resemble a Bunch of Grapes, containing from
+twenty to thirty-five single ones, or more, ranged and placed in an
+admirable Order.</p>
+
+<p>I cannot help observing here, what Inconsistency there is in the
+Accounts concerning the Number of Kernels in each Shell. <a name="FNanchor_E_8" id="FNanchor_E_8"></a><a href="#Footnote_E_8" class="fnanchor">(e)</a>&nbsp;<i>Dampier</i>,
+for instance, says there is commonly near a Hundred; other Moderns&nbsp;<a name="FNanchor_F_9" id="FNanchor_F_9"></a><a href="#Footnote_F_9" class="fnanchor">(f)</a>
+60, 70 or 80, ranged like the Seeds of a Pomgranate. <a name="FNanchor_G_10" id="FNanchor_G_10"></a><a href="#Footnote_G_10" class="fnanchor">(g)</a>&nbsp;<i>Thomas Gage</i>,
+30 or 40; <i>Colmenero</i>&nbsp;<a name="FNanchor_H_11" id="FNanchor_H_11"></a><a href="#Footnote_H_11" class="fnanchor">(h)</a> 10 or 12; and
+<i>Oexmelin</i>&nbsp;<a name="FNanchor_I_12" id="FNanchor_I_12"></a><a href="#Footnote_I_12" class="fnanchor">(i)</a> 10 or 12, to 14.</p>
+
+<p>I can affirm, after a thousand Tryals, that I never found more nor less
+than twenty-five. Perhaps if one was to seek out the largest Shells in
+the most fruitful Soil, and growing on the most flourishing Trees, one
+might find forty Kernels; but as it is not likely one should ever meet
+with more, so, on the other hand, it is not
+<span class="pagebreak" title="9">&nbsp;</span><a name="Page_9" id="Page_9"></a>
+probable one should ever
+find less than fifteen, except they are abortive, or the Fruit of a Tree
+worn out with Age in a barren Soil, or without Culture.</p>
+
+<p>When one takes off the Film that covers one of the Kernels, the
+Substance of it appears; which is tender, smooth, and inclining to a
+violet Colour, and is seemingly divided into several Lobes, tho&#8217; in
+reality they are but two; but very irregular, and difficult to be
+disengaged from each other, which we shall explain more clearly in
+speaking of its Vegetation. <a name="FNanchor_K_13" id="FNanchor_K_13"></a><a href="#Footnote_K_13" class="fnanchor">(k)</a>&nbsp;<i>Oexmelin</i> and several others have
+imagined, that a <i>Cocao</i>-Kernel was composed of five or six Parts
+sticking fast together; Father <i>Plumier</i> himself fell into this Error,
+and has led others into it&nbsp;<a name="FNanchor_L_14" id="FNanchor_L_14"></a><a href="#Footnote_L_14" class="fnanchor">(l)</a>. If the Kernel be cut in two length-ways,
+one finds at the Extremity of the great end, a kind of a longish <a name="FNanchor_M_15" id="FNanchor_M_15"></a><a href="#Footnote_M_15" class="fnanchor">(m)</a>&nbsp;Grain, one fifth of an Inch long, and one fourth Part as broad, which is
+the <i>Germ</i>, or first Rudiments
+<span class="pagebreak" title="10">&nbsp;</span><a name="Page_10" id="Page_10"></a>
+of the Plant; but in <i>European</i> Kernels
+this Part is placed at the other end.</p>
+
+<p>One may even see in <i>France</i> this Irregularity of the Lobes, and also
+the <i>Germ</i> in the Kernels that are roasted and cleaned to make
+Chocolate.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_A_3" id="Footnote_A_3"></a><span class="label"><a href="#FNanchor_A_3">(a)</a></span> <i><em>Piso</em> says (<em>Montiss. Aromat. cap. 18.</em>) that the Blossom is
+great and of a bright Yellow, <em>Flos est magnus &amp; flavescens instar Croci</em>.
+A modern Author has transcribed this. Error of <em>Piso</em>; <em>Floribus</em>, says he,
+<em>magnis pentapetalis &amp; flavis</em>. <em>Dale</em> Pharmacologia, <em>Pag. 441</em>.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_B_4" id="Footnote_B_4"></a><span class="label"><a href="#FNanchor_B_4">(b)</a></span> Appen. Rei Herbari&aelig;. <i>pag.</i> 660. <i>tab.</i> 444.</p></div>
+
+<div class="footnote"><p><a name="Footnote_1_5" id="Footnote_1_5"></a><span class="label"><a href="#FNanchor_1_5">(1) (2) (3) (4)</a></span> <i>See the <a href="#Remarks">Remarks</a> at the End of this Treatise.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_C_6" id="Footnote_C_6"></a><span class="label"><a href="#FNanchor_C_6">(c)</a></span> <i><em>Benzo</em> says they grow ripe in a Year, as well as others
+after him, <em>Annuo Spatio maturescit, Benzo memorante</em>. Carol. Cluzio, l.
+c. <em>Annuo justam attingens Maturitatem Spatio</em>. Franc. Hernandes, <em>apud</em>
+Anton. Rech. <em>In Hist. Ind. Occidental</em>, lib. 5. c. 1.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_D_7" id="Footnote_D_7"></a><span class="label"><a href="#FNanchor_D_7">(d)</a></span> <i>It seems likely that the <em>Spanish</em> Authors who say there are
+four Kinds of this at <em>Mexico</em>, have no better Foundation for the
+difference than this; and Mons. <em>Tournefort</em> had reason to say after
+Father <em>Plumier</em>, that he only knew one Kind of this Tree. Cacao <em>Speciem
+Unicam novi. Append. Rei Herb.</em> pag. 660.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_E_8" id="Footnote_E_8"></a><span class="label"><a href="#FNanchor_E_8">(e)</a></span> <i>A new Voyage round the World.</i> Tom. 1. Ch. 3. p. 69.</p></div>
+
+<div class="footnote"><p><a name="Footnote_F_9" id="Footnote_F_9"></a><span class="label"><a href="#FNanchor_F_9">(f)</a></span> Pomet&#8217;s <i>General History of Drugs</i>, Book vii. Ch. xiv. pag.
+205. Chomel&#8217;s <i>Abridgment of usual Plants</i>. Valentin. Hist. Simplicium
+reform. lib. 2.</p></div>
+
+<div class="footnote"><p><a name="Footnote_G_10" id="Footnote_G_10"></a><span class="label"><a href="#FNanchor_G_10">(g)</a></span> <i>New Relation of the <em>East Indies</em>. Tom. 1. Part 2. Ch. 19.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_H_11" id="Footnote_H_11"></a><span class="label"><a href="#FNanchor_H_11">(h)</a></span> <i>A curious Discourse upon Chocolate, by <em>Ant. Colmenero de
+Cedesma</em>, Physician and Chirurgeon at <em>Paris</em> 1643.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_I_12" id="Footnote_I_12"></a><span class="label"><a href="#FNanchor_I_12">(i)</a></span> <i>The History of Adventures.</i> Tom. 1. Pag. 423.</p></div>
+
+<div class="footnote"><p><a name="Footnote_K_13" id="Footnote_K_13"></a><span class="label"><a href="#FNanchor_K_13">(k)</a></span> Ibid.</p></div>
+
+<div class="footnote"><p><a name="Footnote_L_14" id="Footnote_L_14"></a><span class="label"><a href="#FNanchor_L_14">(l)</a></span> In multas veluti Amygdalas fissiles. <i>Tournefort</i> in
+Append. Rei Herb. <i>Pag. 660. &amp; Tab. 444.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_M_15" id="Footnote_M_15"></a><span class="label"><a href="#FNanchor_M_15">(m)</a></span> <i>I can&#8217;t imagine upon what Foundation <em>Oexmelin</em> could
+assert, that the <em>Spaniards</em> in the making of their Chocolate, used
+nothing but this longish Grain, which he calls <em>Pignon</em>.</i> Au Milieu
+desquelles Amandes de Cacao, est, <i>says he</i>, un petit Pignon, qui a la
+Germe fort tendre, &amp; difficile &agrave; conserver; c&#8217;est de cette Semence que
+les Espaniols font la celebre Boisson de Chocolat. <i>Oexmelin</i> Histoire
+des Avanturers, <i>Tom. 1. pag. 423</i>. <i>He confirms more plainly the same
+Fancy, <em>Pag. 426</em>.</i></p></div>
+</div>
+
+
+
+<h3><a name="CHAP_II" id="CHAP_II"></a>CHAP. II.<br />
+
+<i>Of the Choice and Disposition of the Place for Planting <em>Cocao-Trees</em>.</i></h3>
+
+
+<p>The <i>Cocao-Tree</i> grows naturally in several Countries in <i>America</i> under
+the Torrid Zone, but chiefly at <i>Mexico</i>, in the Provinces of
+<i>Nicaragua</i> and <i>Guatimala</i>, as also along the Banks of the River of the
+<i>Amazons</i>&nbsp;<a name="FNanchor_N_16" id="FNanchor_N_16"></a><a href="#Footnote_N_16" class="fnanchor">(n)</a>. Likewise upon the Coast of <i>Caraqua</i>, that is to say,
+from Comana to Cartagena&nbsp;<a name="FNanchor_O_17" id="FNanchor_O_17"></a><a href="#Footnote_O_17" class="fnanchor">(o)</a> and the <i>Golden Island</i>. Some also have
+been found in the Woods of <i>Martinico</i>.</p>
+
+<p>The <i>Spaniards</i> and <i>Portuguese</i> were the first to whom the <i>Indians</i>
+communicated the Use of <i>Cocao-Nuts</i>, which they
+<span class="pagebreak" title="11">&nbsp;</span><a name="Page_11" id="Page_11"></a>
+kept a long time to
+themselves without acquainting other Nations with it; who in reality
+know so little of it at this day, that some <i>Dutch</i> Corsairs, ignorant
+of the Value of some Prizes they had taken, out of contempt cast the
+Merchandize into the Sea, calling it in derision, in very indifferent
+<i>Spanish</i>, <i>Cacura de Carnero</i>&nbsp;<a name="FNanchor_P_18" id="FNanchor_P_18"></a><a href="#Footnote_P_18" class="fnanchor">(p)</a>, The Dung of Beasts.</p>
+
+<p>In 1649&nbsp;<a name="FNanchor_Q_19" id="FNanchor_Q_19"></a><a href="#Footnote_Q_19" class="fnanchor">(q)</a> in the <i>Vert</i> Islands, they had never seen but one Tree
+planted, which was in the Garden of an <i>English-Man</i>, an Inhabitant of
+the Island of <i>St. Croix</i>&nbsp;<a name="FNanchor_R_20" id="FNanchor_R_20"></a><a href="#Footnote_R_20" class="fnanchor">(r)</a>. In 1655, the <i>Caribeans</i>&nbsp;<a name="FNanchor_S_21" id="FNanchor_S_21"></a><a href="#Footnote_S_21" class="fnanchor">(s)</a> shewed to M.
+<i>du Parepet</i> a <i>Cocao-Tree</i> in the Woods of the Island of <i>Martinico</i>,
+whereof he was Governour. This discovery was the Foundation of several
+others of the same kind, in the Woods of the <i>Cape Sterre</i>&nbsp;<a name="FNanchor_T_22" id="FNanchor_T_22"></a><a href="#Footnote_T_22" class="fnanchor">(t)</a> of this
+Island. And it is probable that the Kernels which were taken out of
+them, were the Original of those <i>Cocao-Trees</i> that have been planted
+there since. A <i>Jew</i> named <i>Benjamin</i> planted the first about the Year
+1660, but it was not till twenty or twenty-five Years after,
+<span class="pagebreak" title="12">&nbsp;</span><a name="Page_12" id="Page_12"></a>
+that the
+Inhabitants of <i>Martinico</i> apply&#8217;d themselves to the Cultivation of
+<i>Cocao-Trees</i>, and to raise Nurseries of them.</p>
+
+<p>When one would raise a Nursery, it is necessary, above all things, to
+chuse a proper Place, in respect of Situation, and a Soil agreeable to
+the Nature of it.</p>
+
+<p>The Place should be level, moist, and not exposed to Winds; a fresh, and
+(if one may be allow&#8217;d the Expression) a Virgin Soil, indifferently fat,
+light, and deep. For this reason, Ground newly cleared, whose Soil is
+black and sandy, which is kept moist by a River, and its Borders so high
+as to shelter it from the Winds, especially towards the Sea Coast, is
+preferable to any other; and they never fail putting it to this Use,
+when they are so happy as to find any of this sort.</p>
+
+<p>I have said, <i>Ground newly cleared</i>, that is to say, whose Wood is cut
+down purposely for it; for it is necessary to observe, that they at
+present plant their Nurseries in the middle of Woods, which have been so
+time out of mind, and this for two weighty Reasons: The First, because
+the Wood that is left standing round it, may serve as a Shelter; and the
+Second, because there is less Trouble in weeding or grubbing it. The
+Ground that has never produced any Weeds, will send forth but few, for
+want of Seed.</p>
+
+<p>
+<span class="pagebreak" title="13">&nbsp;</span><a name="Page_13" id="Page_13"></a>
+As for Nurseries planted in high Ground, the Earth is neither moist nor
+deep enough, and commonly the chief Root which grows directly downwards,
+cannot pierce the hard Earth which it soon meets with. Besides, the
+Winds are more boisterous, and cause the Blossoms to fall off as soon as
+blown, and when a little high, overturn the Tree, whose Roots are almost
+all superficial.</p>
+
+<p>This is yet worse on the Hills, whose Descent is too steep; for besides
+the same Inconveniencies, the falling down of the Earth draws with it
+the good Soil, and insensibly lays the Roots bare.</p>
+
+<p>One may therefore conclude that all these Nurseries are a long time
+before they bear, that they are never fruitful, and that they are
+destroy&#8217;d in a little time.</p>
+
+<p>It is also proper that a Nursery, as much as may be, should be
+surrounded with standing Wood; but if it is open on any side, it should
+be remedy&#8217;d as soon as possible, by a Border of several Ranks of Trees
+called <i>Bananes</i>&nbsp;<a name="FNanchor_5_23" id="FNanchor_5_23"></a><a href="#Footnote_5_23" class="fnanchor">(5)</a>.</p>
+
+<p>Besides this, the Nurseries should be moderate in respect of Magnitude,
+for the Small have not Air enough, and are, as it were, stifled; and the
+very Large are too liable to Dryness, and to the great
+<span class="pagebreak" title="14">&nbsp;</span><a name="Page_14" id="Page_14"></a>
+Winds, which, in
+<i>America</i>, they call <i>Ouragans</i>&nbsp;<a name="FNanchor_U_24" id="FNanchor_U_24"></a><a href="#Footnote_U_24" class="fnanchor">(u)</a>.</p>
+
+<p>The Place of the Nursery being chosen, and the Bigness determined, they
+apply themselves to clear it of the Wood. They begin with plucking up
+the little Plants, and by cutting the Shrubs, and small kinds of Trees,
+and felling the Trunks and larger Branches of others; they then make
+Piles, and set them on fire in all Parts, and so burn down the largest
+Trees of all, to save themselves the trouble of cutting them.</p>
+
+<p>When all is burnt, and there remains nothing upon the Earth, but the
+Trunks of the great Trees which they don&#8217;t trouble themselves to
+consume, and when the Space is well cleaned, they make Alleys by the
+help of a Line, strait and at equal Distances from each other, and
+thrust Sticks into the Ground of two or three Foot long, and 5, 6, 7, 8,
+9 or 10 Feet distant, or at such a distance that they design to plant
+the <i>Cocao-Trees</i>, which they represent. Afterwards they plant <i>Manioc</i>
+in the empty Spaces, taking care not to come too near the Sticks.</p>
+
+<p>One may observe, that the Nurseries planted at the great Distances of
+eight or
+<span class="pagebreak" title="15">&nbsp;</span><a name="Page_15" id="Page_15"></a>
+ten Feet, are a great deal more troublesome to keep clean in
+the first Years, as we shall observe hereafter; but then they prosper a
+great deal better, bear more, and last longer.</p>
+
+<p>The Inhabitants, who have a great deal to do, and have but few Slaves,
+plant the Trees nearer, because by this means they gain room, and they
+have less trouble to keep it clear; when afterwards the Trees come to
+hurt and annoy each other by their Proximity, and they have had some
+Crops to supply their present Necessities: or if otherwise, they are
+obliged to cut some to give Air to the rest.</p>
+
+<p>On the Coast of <i>Caraqua</i>, they plant the <i>Cocao-Trees</i> at 12 or 15 Feet
+distance, and they make Trenches to water them from time to time in the
+dry Seasons. They happily experienced the Success of this Practice at
+<i>Martinico</i> some Years since.</p>
+
+<p>The <i>Manioc</i>&nbsp;<a name="FNanchor_6_25" id="FNanchor_6_25"></a><a href="#Footnote_6_25" class="fnanchor">(6)</a> is a woody Shrub, whose Roots being grated, and baked
+on the Fire, yield a <i>Cassave</i>, or Meal, which serves to make Bread for
+all the Natives of <i>America</i>. They plant it in the new Nurseries, not
+only because it is necessary to supply the <i>Negroes</i> with Food, but also
+it hinders the Growth of Weeds, and serves to shade the young
+<i>Cocao-Trees</i>, whose tender Shoots, and even the second
+<span class="pagebreak" title="16">&nbsp;</span><a name="Page_16" id="Page_16"></a>
+Leaves, are not
+able to resist the scorching Beams of the Sun. For this reason they wait
+till the <i>Manioc</i> shades the Feet of the Sticks before they plant the
+<i>Cocao-Trees</i>, in the manner that we shall describe in the following
+Chapter.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_N_16" id="Footnote_N_16"></a><span class="label"><a href="#FNanchor_N_16">(n)</a></span> <i>Relation of the River of the <em>Amazons</em>.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_O_17" id="Footnote_O_17"></a><span class="label"><a href="#FNanchor_O_17">(o)</a></span> <i>I have added this Explication, because <em>Pomet</em> makes it come
+from <em>Caraqua</em>, of the Province of <em>Nicaragua</em> in <em>New Spain</em>, which is
+distant from <em>Caracas</em> 5 or 600 Leagues.</i> V. <span class="smcap">VII</span>. Chap. xiv.</p></div>
+
+<div class="footnote"><p><a name="Footnote_P_18" id="Footnote_P_18"></a><span class="label"><a href="#FNanchor_P_18">(p)</a></span> Thomas Gage, <i>Tom. 1. Part 2. Chap. 19. Pag. 150.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_Q_19" id="Footnote_Q_19"></a><span class="label"><a href="#FNanchor_Q_19">(q)</a></span> Rochefort&#8217;s <i>Natural History of the <em>Antilloes</em>. Book 1.
+Chap. 6. Artic. 16.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_R_20" id="Footnote_R_20"></a><span class="label"><a href="#FNanchor_R_20">(r)</a></span> <i>Father <em>Tertre</em>&#8217;s Hist. of the <em>Antilloes</em>. Tom. 2. p. 184.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_S_21" id="Footnote_S_21"></a><span class="label"><a href="#FNanchor_S_21">(s)</a></span> <i>These are the Savage Natives of the <em>Antilloes</em>.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_T_22" id="Footnote_T_22"></a><span class="label"><a href="#FNanchor_T_22">(t)</a></span> <i>That Part is call&#8217;d so, which lies exposed to the Winds
+which come always from the <em>North-East</em> to the <em>South-East</em>. That Part under
+the Wind, is called <em>Basse-Terre</em>.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_5_23" id="Footnote_5_23"></a><span class="label"><a href="#FNanchor_5_23">(5)</a></span> <i>See the <a href="#Remark5">fifth Remark</a> at the End of the Treatise.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_U_24" id="Footnote_U_24"></a><span class="label"><a href="#FNanchor_U_24">(u)</a></span> <i>These violent and outrageous Winds blow from all Points of
+the Compass in twenty-four Hours. And this is one material thing to
+distinguish them from the regular and common Winds of this Climate.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_6_25" id="Footnote_6_25"></a><span class="label"><a href="#FNanchor_6_25">(6)</a></span> <i>See the <a href="#Remark6">Remark</a> at the sixth Article.</i></p></div>
+</div>
+
+
+
+<h3><a name="CHAP_III" id="CHAP_III"></a>CHAP. III.<br />
+
+<i>Of the Method of Planting a Nursery, and to cultivate it till the Fruit
+comes to Maturity.</i></h3>
+
+
+<p><i>Cocao-Trees</i> are planted from the Kernel or Seed, for the Nature of the
+Wood will not admit of Slips: They open a <i>Cocao-Shell</i>, and according
+as they have occasion, take out the Kernels, and plant them one by one,
+beginning, for example, at the first Stick: They pluck it up, and with a
+sort of a Setting-Stick made of Iron, and well sharpened, they make a
+Hole, and turning the Iron about, cut off the little Roots that may do
+hurt. They plant the Kernel three or four Inches deep, and thrust in the
+Stick they before had pluck&#8217;d up a little on one side, to serve as a
+Mark: and so they proceed from Stick to Stick, and from Rank to Rank,
+till they have gone through the whole Nursery.</p>
+
+<p>
+<span class="pagebreak" title="17">&nbsp;</span><a name="Page_17" id="Page_17"></a>
+It must be observed, 1. <i>Not to plant in a dry Season.</i> One may indeed
+plant in any Month of the Year, or any Moon, new or old, when the Season
+is cool, and the Place ready; but it is commonly believed, that planting
+from <i>September</i> to <i>Christmas</i>, the Trees bear more than in some
+Months.</p>
+
+<p>2. <i>Not to plant any but the largest Kernels, and such as are plump</i>:
+For since in the finest Shells there are sometimes withered Kernels, it
+would be very imprudent to make use of them.</p>
+
+<p>3. <i>To plant the great Ends of the Kernels lowermost.</i> This is that
+which is held by a little Thread to the Center of the Shell, when one
+takes the Kernel out. If the little End was placed downward, the Foot of
+the Tree would become crooked, neither would it prosper; and if it was
+placed sideways, the Foot would not succeed very well.</p>
+
+<p>4. <i>To put two or three Kernels at every Stick</i>, that if by any
+Mischance the tender Shoots of one or two are broken by Insects, or
+otherwise, there may be one left to supply the Defect. If no bad
+Accident happen, you have the advantage of chusing the straitest and
+most likely Shoot. But it is not best to cut up the supernumerary ones
+till that which is chosen is grown up, and, according to all appearance,
+out of danger.</p>
+
+<p>
+<span class="pagebreak" title="18">&nbsp;</span><a name="Page_18" id="Page_18"></a>
+The Kernels come up in ten or twelve Days, more or less, according as
+the Season, more or less favourable, hastens or backens their Growth:
+The longish Grain of the Germ beginning to swell, sends forth the little
+Root downwards, which afterwards becomes the chief Stay of the Tree, and
+upwards it pushes out the Shoot, which is an Epitomy of the Trunk and
+the Branches. These Parts encreasing, and discovering themselves more
+and more, the two Lobes of the Kernel a little separated and bent back,
+appear first out of the Earth, and regain their natural Position, in
+proportion as the Shoot rises, and then separate themselves intirely,
+and become two Leaves of a different Shape, of an obscure Green, thick,
+unequal, and, as it were, shrivel&#8217;d up, and make what they call the
+<i>Ears</i> of the Plant. The Shoot appears at the same time, and is divided
+into two tender Leaves of bright Green: To these two first Leaves,
+opposite to each other, succeed two more, and to these a third Pair. The
+Stalk or Trunk rises in proportion, and thence forward during a Year, or
+thereabouts.</p>
+
+<p>The whole Cultivation of the <i>Cocao-Tree</i> may then be reduced to the
+Practice of two Things.</p>
+
+<p><i>First</i>, To over-look them during the first fifteen Days; that is to
+say, to plant new Kernels in the room of those that do
+<span class="pagebreak" title="19">&nbsp;</span><a name="Page_19" id="Page_19"></a>
+not come up, or
+whose Shoots have been destroy&#8217;d by Insects, which very often make
+dreadful Havock among these Plants, even when one would think they are
+out of danger. Some Inhabitants make Nurseries a-part, and transplant
+them to the Places where they are wanting: but as they do not all grow,
+especially when they are a little too big, or the Season not favourable,
+and because the greatest part of those that do grow languish a long
+time, it always seem&#8217;d to me more proper to set fresh Kernels; and I am
+persuaded, if the Consequences are duly weighed, it will be practised
+for the future.</p>
+
+<p><i>Secondly</i>, Not to let any Weeds grow in the Nursery, but to cleanse it
+carefully from one end to the other, and taking care, above all things,
+not to let any Herb or Weed grow up to Seed; for if it should happen so
+but once, it will be very difficult thenceforwards to root those
+troublesome Guests out, and to keep the Nursery clean, because the Cold
+in this Country never interrupts Vegetation.</p>
+
+<p>This Weeding should be continued till the Trees are become large, and
+their Branches spreading, cast such a Shade as to hinder the Weeds from
+coming up; and afterwards, the Leaves falling from the Trees, and
+covering the Earth, will contribute to stifle them intirely. When this
+troublesome Business of Weeding is
+<span class="pagebreak" title="20">&nbsp;</span><a name="Page_20" id="Page_20"></a>
+ended, it will be sufficient to
+overlook them once a Month, and pluck up here and there those few Weeds
+that remain, and to carry them far into the Woods for fear of Seeds.</p>
+
+<p>When the <i>Cocao-Trees</i> are nine Months old, the <i>Manioc</i> should then
+begin to be pluck&#8217;d up; and it should be managed so, that in three
+Months time there should be none left. There may be a Row or two
+replanted in each Alley, and Cucumbers, Citruls, and <a name="FNanchor_X_26" id="FNanchor_X_26"></a><a href="#Footnote_X_26" class="fnanchor">(x)</a>&nbsp;<i>Giraumonts</i>
+may be sow&#8217;d in the void Spaces, or <i>Caribean</i> Coleworts; because these
+Plants having great spreading Leaves, are very proper to keep the Earth
+cool and moist, and to stifle the noisome Weeds. When the <i>Cocao-Trees</i>
+come to shade the Ground entirely, then it will be necessary to pluck up
+every thing, for nothing then will grow beneath &#8217;em.</p>
+
+<p>The <i>Cocao-Trees</i> of one Year old have commonly a Trunk of four Feet
+high, and begin to spread, by sending out five Branches at the top, all
+at a time, which forms that which they call the <i>Crown</i> of a
+<i>Cocao-Tree</i>. It seldom happens that any of these five Branches are
+wanting, and if by any Accident, or contrary to the Order of Nature, it
+has but three or four, the Tree never comes to good, and it will be
+
+<span class="pagebreak" title="21">&nbsp;</span><a name="Page_21" id="Page_21"></a>
+better to cut it off, and wait for a new Crown, which will not be long
+before it is form&#8217;d.</p>
+
+<p>If at the end of the Year the <i>Manioc</i> is not plucked up, they will make
+the Trees be more slow in bearing; and their Trunks running up too high,
+will be weak, slender, and more exposed to the Winds. If they should be
+crowned, their Crowns will be too close; and the chief Branches not
+opening themselves enough, the Trees will never be sufficiently
+disengaged, and will not spread so much as they ought to do.</p>
+
+<p>When all the Trunks are crowned, they chuse the finest Shoots, and cut
+up the supernumerary ones without mercy; for if this is not done out of
+hand, it will be difficult to persuade one&#8217;s self afterwards: tho it is
+not possible but that Trees placed so near each other, should be hurtful
+to each other in the end.</p>
+
+<p>The Trees are no sooner crown&#8217;d, but they send forth, from time to time,
+an Inch or two above the Crown, new Shoots, which they call Suckers: If
+Nature was permitted to play her part, these Suckers would soon produce
+a second Crown, that again new Suckers, which will produce a third,
+<i>&amp;c.</i> Thus the <i>Cocao-Trees</i> proceed, that are wild and uncultivated,
+which are found in the Woods of <i>Cape-Sterre</i> in <i>Martinico</i>. But seeing
+all these Crowns do but hinder the Growth of the first, and
+<span class="pagebreak" title="22">&nbsp;</span><a name="Page_22" id="Page_22"></a>
+almost
+bring it to nothing, tho it is the principal; and that the Tree, if left
+to itself, runs up too high, and becomes too slender; they should take
+care every Month when they go to weed it, or gather the Fruit, to prune
+it; that is to say, to cut or lop off all the Suckers.</p>
+
+<p>I don&#8217;t know whether they have yet thought it proper to prune, any more
+than to graft upon <i>Cocao-Trees</i>: There is however a sort of Pruning
+which, in my Opinion, would be very advantageous to it. These sort of
+Trees, for example, have always (some more than others) dead Branches
+upon them, chiefly upon the Extremities of the Boughs; and there is no
+room to doubt but it would be very proper to lop off these useless
+Branches, paring them off with the pruning Knife even to the Quick. But
+as the Advantage that will accrue from it will neither be so immediate,
+nor so apparent as the Time and Pains that is employ&#8217;d in it; it is very
+probable that this Care will be neglected, and that it will be esteem&#8217;d
+as Labour lost. But however, the <i>Spaniards</i> do not think so; for, on
+the contrary, they are very careful to cut off all the dead Sprigs: for
+which reason their Trees are more flourishing than ours, and yield much
+finer Fruit. I believe they have not the same care in grafting them, nor
+do I think any Person has hitherto attempted to do it: I am persuaded
+
+<span class="pagebreak" title="23">&nbsp;</span><a name="Page_23" id="Page_23"></a>
+nevertheless, that the <i>Cocao-Trees</i> would be better for it. Is it not
+by the assistance of grafting our Fruit Trees in several manners, (which
+were originally wild, and found by chance in the Woods) that they have
+at length found the Art of making them bear such excellent Fruit?</p>
+
+<p>In proportion as the <i>Cocao-Trees</i> grow, the Leaves upon the Trunks fall
+off by little and little, which ought to fall off on their own accord;
+for when they are entirely bare, they have not long to flourish: The
+first Blossoms commonly fall off, and the ripe Fruit is not to be
+expected in less time than three Years, and that if it be in a good
+Soil. The fourth Year the Crop is moderate, and the fifth it is as great
+as ever it will be; for then the Trees commonly bear all the Year about,
+and have Blossoms and Fruit of all Ages. Some Months indeed there is
+almost none, and others, they are loaded; and towards the Solstices,
+that is, in <i>June</i> and <i>December</i>, they bear most.</p>
+
+<p>As in the Tempests called <i>Ouragans</i> the Wind blows from all Points of
+the Compass in twenty-four Hours, it will be well if it does not break
+in at the weakest Place of the Nursery, and do a great deal of Mischief,
+which it is necessary to remedy with all possible expedition. If the
+Wind has only overturn&#8217;d the Trees without breaking the chief Root, then
+the best
+<span class="pagebreak" title="24">&nbsp;</span><a name="Page_24" id="Page_24"></a>
+Method that can be taken in good Soil, is to raise them up
+again, and put them in their Places, propping them up with a Fork, and
+putting in the Earth about it very carefully: By this means they will be
+re-establish&#8217;d in less than six Months, and they will bear again as if
+no harm had come to them. In bad Soil, it will be better to let them
+lie, putting the Earth about the Roots, and cultivate at their lower
+Parts, or Feet, the best grown Sucker, and that which is nearest the
+Roots, cutting off carefully all the rest: The Tree in this Condition
+will not give over blossoming and bearing Fruit; and when in two Years
+time the Sucker is become a new Tree, the old Tree must be cut off half
+a Foot distant from the Sucker.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_X_26" id="Footnote_X_26"></a><span class="label"><a href="#FNanchor_X_26">(x)</a></span> <i>These are Citruls whose Pulp is very yellow.</i></p></div>
+</div>
+
+
+<h3><a name="CHAP_IV" id="CHAP_IV"></a>CHAP IV.<br />
+
+<i>Of the gathering of the <em>Cocao-Nuts</em>, and the Manner of making them
+sweat, and of drying them that they may be brought sound into <em>Europe</em>.</i></h3>
+
+
+<p>The Observations which we made in the first Chapter, concerning the
+Alterations of the Colour of the Nuts, give us information of the time
+that they become
+<span class="pagebreak" title="25">&nbsp;</span><a name="Page_25" id="Page_25"></a>
+ripe. It will be proper to gather them when all the
+Shell has changed Colour, and when there is but a small Spot below which
+shall remain green. They go from Tree to Tree, and from Row to Row, and
+with forked Sticks or Poles, they cause the ripe Nuts to fall down,
+taking great care not to touch those that are not so, as well as the
+Blossoms: They employ the most handy <i>Negroes</i> in this Work, and others
+follow them with Baskets to gather them, and lay them in Heaps, where
+they remain four Days without being touch&#8217;d.</p>
+
+<p>In the Months that they bear most, they gather them for a Fortnight
+together; in the less-fruitful Seasons, they only gather them from Month
+to Month. If the Kernels were left in Shells more than four Days, they
+would sprit, or begin to grow, and be quite spoiled&nbsp;<a name="FNanchor_Y_27" id="FNanchor_Y_27"></a><a href="#Footnote_Y_27" class="fnanchor">(y)</a>: It is therefore
+necessary to shell them on the fifth Day in the Morning at farthest. To
+do this, they strike on the middle of the Shells with a
+<span class="pagebreak" title="26">&nbsp;</span><a name="Page_26" id="Page_26"></a>
+Bit of Wood to
+cleave them, and then pull them open with their Fingers, and take out
+the Kernels, which they put in Baskets, casting the empty Shells upon
+the Ground, that they may with the Leaves, being putrified, serve to
+fatten the Earth, and supply the Place of Dung.</p>
+
+<p>They afterwards carry all the Kernels into a House, and lay them on a
+heap upon a kind of loose Floor cover&#8217;d with Leaves of <i>Balize</i>&nbsp;<a name="FNanchor_7_28" id="FNanchor_7_28"></a><a href="#Footnote_7_28" class="fnanchor">(7)</a>,
+which are about four Feet long, and twenty Inches broad; then they
+surround it with Planks cover&#8217;d with the same Leaves, making a kind of
+Granary, which may contain the whole Pile of Kernels, when spread
+abroad. They cover the whole with the like Leaves, and lay some Planks
+over all: the Kernels thus laid on a heap, and cover&#8217;d close on all
+sides, do not fail to grow warm, by the Fermentation of their insensible
+Particles; and this is what they call <i>Sweating</i>, in those Parts.</p>
+
+<p>They uncover the Kernels Morning and Evening, and send the <i>Negroes</i>
+among them; who with their Feet and Hands, turn them topsy turvy, and
+then cover them up as before, with the same Leaves and the same Planks.
+They continue to do this for five Days, at the end of which they have
+commonly sweat enough, which
+<span class="pagebreak" title="27">&nbsp;</span><a name="Page_27" id="Page_27"></a>
+is discover&#8217;d by their Colour, which grows
+a great deal deeper, and very ruddy.</p>
+
+<p>The more the Kernels sweat, the more they lose their Weight and
+Bitterness: but if they have not sweat enough, they are more bitter, and
+smell sour, and sometimes sprit. To succeed well therefore, there should
+be a certain Medium observed, which is only to be learnt by use.</p>
+
+<p>When the Kernels have sweat enough, they lay them out to air, and expose
+them to the Sun to dry them, in the manner following.</p>
+
+<p>They prepare before-hand, several Benches about two Foot high, in an
+even Court appointed for that purpose; they lay upon these Benches
+several Mats made of pieces of Reeds split in two, together with Bands
+made of <i>Mahot</i> Bark&nbsp;<a name="FNanchor_8_29" id="FNanchor_8_29"></a><a href="#Footnote_8_29" class="fnanchor">(8)</a>. Upon these Mats they put the Kernels about two
+Inches in height and move and turn them very often with a proper Piece
+of Wood for the first two Days. At Night they wrap up the Kernels in the
+Mats, which they cover with <i>Balize</i> Leaves for fear of Rain, and they
+do the same in the day-time when it is likely to rain. Those who are
+afraid of having them stolen, lock them up.</p>
+
+<p>
+<span class="pagebreak" title="28">&nbsp;</span><a name="Page_28" id="Page_28"></a>
+There are some Inhabitants who keep Boxes about five Feet long, and two
+broad, and three or four Inches deep, on purpose to dry the Kernels:
+There is this Advantage in them, that in the greatest Rains and
+suddenest Showers, they may presently be piled one on the top of
+another, so that none but the top-most will want a Cover; which is soon
+done with the aforesaid Leaves, and an empty Box turn&#8217;d up-side down.
+But that which makes the Usage of Mats preferable, is, that the Air may
+pass through beneath, between the Partition of the Reeds, and so dry the
+Kernels better. Boxes whose Bottoms are made like a Sieve with strong
+Brass Wire, would be very excellent; but then they must be made in
+<i>Europe</i>, which would be a considerable Charge.</p>
+
+<p>When the Kernels have sweat enough, they must be exposed upon the Mats
+as much as necessary: If Rain is foreseen that is likely to last, it
+will be best to let them sweat half a Day less. It is observable, that a
+few hours Rain at first, instead of doing any harm, makes them more
+beautiful, and better conditioned. In fair Weather, instead of this
+Rain, it will be proper to expose them to the Dew for the first Nights.
+The Rain of a whole Day or two will do no harm, if they are not covered
+before they have had the Benefit of the Sun, for a Day, or half a Day at
+least.
+<span class="pagebreak" title="29">&nbsp;</span><a name="Page_29" id="Page_29"></a>
+For after a Day&#8217;s Sun-shine, they are to be wrap&#8217;d in the Mat,
+as before directed; but if it be half a Day&#8217;s Rain only, then they are
+only covered with <i>Balize</i> Leaves in the Night, kept on with little
+Stones laid at each End: But if the Rain be too long, it makes them
+split, and then they will not keep long; they therefore make Chocolate
+of it immediately.</p>
+
+<p>If the Kernels have not sweat enough, or they wrap them too soon in the
+Mat, they are subject to sprit or germe, which makes them bitter, and
+good for nothing.</p>
+
+<p>When the Kernels have been once wrapped in a Mat, and begun to dry, care
+must be taken that they do not grow moist again; they must therefore be
+well stirr&#8217;d from time to time, that they may be thorowly dry&#8217;d, which
+you may know by taking a Handful in your Hand, and shutting it: if it
+cracks, then it is time to put them into your Store-house, and to expose
+them to sale.</p>
+
+<p>Those who would gain a Reputation in giving out a good Merchandize,
+before they pack it up in Vessels, pick it, and throw aside the little,
+wither&#8217;d, and thin Kernels, which are not only unsightly, but render the
+Chocolate something worse.</p>
+
+<p>Afterwards the Kernels of the <i>Cocao-Nut</i> are dried in the Sun, before
+they are brought to <i>Europe</i>, and sold by the Druggists and Grocers, who
+distinguish it into great and small, and into that of <i>Caraqua</i>, and
+that
+<span class="pagebreak" title="30">&nbsp;</span><a name="Page_30" id="Page_30"></a>
+of the <i>French</i> Islands, tho with no good Foundation, for in the
+Places themselves they make no mention of this Distinction: It therefore
+seems likely, that the Merchants find their account in sorting it, since
+Kernels proceeding from the same Tree, and from the same Nut, are not
+always of the same bigness. It is indeed true, that if one Parcel of
+Kernels be compared with another, the one may consist of bigger than the
+other, which may arise from the Age or Vigour of the Trees, or from the
+Nature of the Soil; but certainly there is no kind of Kernels which may
+be called Great, as a distinct Kind, nor consequently no other which can
+properly be said to be Small.</p>
+
+<p>The Kernels that come to us from the Coast of <i>Caraqua</i>, are more oily,
+and less bitter, than those that come from the <i>French</i> Islands, and in
+<i>France</i> and <i>Spain</i> they prefer them to these latter: But in <i>Germany</i>,
+and in the North (<i>Fides sit penes Autorem</i>) they have a quite opposite
+Taste. Several People mix that of <i>Caraqua</i> with that of the Islands,
+half in half, and pretend by this Mixture to make the Chocolate better.
+I believe in the bottom, the difference of Chocolates is not
+considerable, since they are only obliged to encrease or diminish the
+Proportion of Sugar, according as the Bitterness of the Kernels require
+it. For it must be considered, as
+<span class="pagebreak" title="31">&nbsp;</span><a name="Page_31" id="Page_31"></a>
+we have already said, that there is
+but one kind of <i>Cocao-Tree</i>, which grows as naturally in the Woods of
+<i>Martinico</i>, as in those of the Coast of <i>Caraqua</i>, that the Climates
+are almost the same, and consequently the Temperature of the Seasons
+equal, and therefore there cannot be any intrinsick Difference between
+these Fruits of any great moment.</p>
+
+<p>As to the outward Difference that is observed, it can arise from nothing
+but the Richness of the Soil, or the contrary; from the different
+Culture, and from the Care or Negligence of the Labourers and those that
+prepare it, from the time of its gathering, to the time of its Delivery,
+and perhaps from all three together. It is to be observed at
+<i>Martinico</i>, that the <i>Cocao-Trees</i> prosper better in some Parts than
+others, merely from the Difference of the Soil, being more or less rich,
+or more or less moist.</p>
+
+<p>I have had the Experience of one of my Friends, concerning what relates
+to the Cultivation and Preparation of this Tree and its Fruit, which
+demonstrates that they may add to its Value. This Gentleman, with a
+great deal of Application and Thought, found out the way to prepare the
+finest Merchandize of the Island, which was prefer&#8217;d by the Merchants to
+all the rest, and bore a greater Price than that of any of his
+Neighbours.</p>
+
+<p>
+<span class="pagebreak" title="32">&nbsp;</span><a name="Page_32" id="Page_32"></a>
+The Kernels of <i>Caraqua</i> are flattish, and for Bulk and Figure not
+unlike our large Beans. Those of <i>St. Domingo</i>, <i>Jamaica</i>, and <i>Cuba</i>,
+are generally larger than those of the <i>Antilloes</i>. The more bulky the
+Kernels are, and better they have been nourished, the less Waste there
+is after they have been roasted and cleansed, which some Years ago was
+an Advantage to those of <i>Caraqua</i>. But at present, by the Regulation
+from the Month of <i>April</i>, 1717, the Kernels of our Colonies pay but
+Two-pence Duty for Entry, whereas Foreigners pay always Fifteen: These
+thirteen Pence difference make such ample amends for the small Waste,
+that there is a great deal of reason to hope, that for the time to come,
+there will be none but the Curious, and People that do not value the
+Expence, that will make use of the Chocolate of <i>Caraqua</i>, by way of
+preference to that of the <i>French</i> Islands, and that the Cheapness of
+the latter will double the Consumption at least.</p>
+
+<p>The best <i>Cocao-Nuts</i> have very brown firm Shells, and when the Kernel
+is taken out, it ought to be plump, well nourish&#8217;d, and sleek; of the
+Colour of a Hazle-Nut on the outside, but more inclining to a Red
+within; its Taste a little bitter and astringent, not at all sour or
+
+<span class="pagebreak" title="33">&nbsp;</span><a name="Page_33" id="Page_33"></a>
+mouldy&nbsp;<a name="FNanchor_Z_30" id="FNanchor_Z_30"></a><a href="#Footnote_Z_30" class="fnanchor">(z)</a>. In a word, without any Smell, and not worm-eaten.</p>
+
+<p>The Fruit of the <i>Cocao-Tree</i> is the most oily that Nature has produced,
+and it has this admirable Prerogative, never to grow rank let it be ever
+so old, which all other Fruit do that are analogous to it in Qualities;
+such as <i>Nuts</i>, <i>Almonds</i>, <i>Pine-Apple-Kernels</i>, <i>Pistachoe Nuts</i>,
+<i>Olives</i>, &amp;c.</p>
+
+<p>There are also imported from <i>America</i>, <i>Cocao-Kernel-Cakes</i> of about a
+Pound weight each; and as this Preparation is the first and principal in
+the Composition of Chocolate, it will be proper to add here the Manner
+of making it.</p>
+
+<p>The <i>Indians</i>, from whom we borrow it, are not very nice in doing it;
+they roast the Kernels in earthen Pots, then free them from their Skins,
+and afterwards crush and grind them between two Stones, and so form
+Cakes of it with their Hands.</p>
+
+<p>The <i>Spaniards</i>, more industrious than the <i>Savages</i>, and at this day
+other Nations after their Example, chuse out the best Kernels&nbsp;<a name="FNanchor_A_31" id="FNanchor_A_31"></a><a href="#Footnote_A_31" class="fnanchor">(a)</a>, and
+the most fresh: Of these
+<span class="pagebreak" title="34">&nbsp;</span><a name="Page_34" id="Page_34"></a>
+they put about two Pounds in a great Iron
+Shovel over a clear Fire, stirring them continually with a large
+<i>Spatula</i>, so long that they may be roasted enough to have their Skins
+come off easily, which should be done one by one&nbsp;<a name="FNanchor_B_32" id="FNanchor_B_32"></a><a href="#Footnote_B_32" class="fnanchor">(b)</a>, laying them
+a-part; and taking great heed that the rotten and mouldy Kernels be
+thrown away, and all that comes off the good ones; for these Skins being
+left among the Chocolate, will not dissolve in any Liquor, nor even in
+the Stomach, and fall to the bottom of Chocolate-Cups, as if the Kernels
+had not been cleansed.</p>
+
+<p>If one was curious to weigh the Kernels at the Druggists, and then weigh
+them again after they are roasted and cleansed, one should find that
+there would be about a sixth Part wasted, more or less, according to the
+Nature and Qualities of the Kernels; that is to say, if you bought (for
+example) 30 Pounds, there would remain entirely cleansed, near
+twenty-five.</p>
+
+<p>All the Kernels being thus roasted and cleansed at divers times, they
+put them once more to roast in the same Iron Shovel, but over a more
+gentle Fire, and stir
+<span class="pagebreak" title="35">&nbsp;</span><a name="Page_35" id="Page_35"></a>
+them with the <i>Spatula</i> without ceasing till they
+are roasted all alike, and as much as they ought to be; which one may
+discover by their Taste, and their dark-brown Colour, without being
+black. The whole Art consists in avoiding the two Extremes, of not
+roasting them enough, and roasting them too much; that is to say, till
+they are burnt. If they are not roasted enough, they retain a
+disagreeable Harshness of Taste; and if they are roasted so much as to
+burn them, besides the Bitterness and ill Taste that they contract, they
+lose their Oilyness entirely, and the best part of their good Qualities.</p>
+
+<p>In <i>France</i>, where they are very apt to run into Extremes, they are
+mighty fond of the burnt Taste, and the black Colour, as if they were
+proper Marks of good Chocolate, not considering that, Quantity for
+Quantity, they may as well put so much Charcoal as burnt Chocolate. This
+Opinion is not only agreeable to Reason and good Sense, but is also
+confirmed by the unanimous Consent of all that have written on this
+Subject; and I can affirm, that it is authorized by the universal
+Consent of all <i>America</i>.</p>
+
+<p>When the Kernels are duly roasted, and well cleansed, they put them into
+a large Mortar to reduce them into a gross Powder, which they afterwards
+grind upon a
+<span class="pagebreak" title="36">&nbsp;</span><a name="Page_36" id="Page_36"></a>
+Stone till it is very fine, which requires a more
+particular Explication.</p>
+
+<p>They make choice of a Stone which naturally resists the Fire, not so
+soft as to rub away easily, nor so hard as to endure polishing. They cut
+it from 16 to 18 Inches broad, and about 27 or 30 long, and 3 in
+thickness, and hollowed in the middle about an Inch and a half deep.
+This Stone should be fix&#8217;d upon a Frame of Wood or Iron, a little higher
+on one side than the other: Under, they place a Pan of Coals to heat the
+Stone, so that the Heat melting the oily Parts of the Kernels, and
+reducing it to the Consistence of Honey, makes it easy for the Iron
+Roller, which they make use of for the sake of its Strength, to make it
+so fine as to leave neither Lump, nor the least Hardness. This Roller is
+a Cylinder of polish&#8217;d Iron, two Inches in diameter, and about eighteen
+long, having at each End a wooden Handle of the same Thickness, and six
+Inches long, for the Workman to hold by.</p>
+
+<p>When the Paste is ground as much as is thought necessary, they put it
+hot in Moulds made of Tin, where they leave it, and it becomes hard in a
+very little time. The Shape of these Moulds is arbitrary, and every one
+may have them made according to his Fancy; but the cylindrick ones,
+which will hold about 2
+<span class="pagebreak" title="37">&nbsp;</span><a name="Page_37" id="Page_37"></a>
+or 3 Pounds of Chocolate, seem to me to be most
+proper; because the thicker they are, the longer they keep good, and may
+be commodiously held when there is occasion to scrape them. These Rolls
+ought to be wrapped in Paper, and kept in a dry Place: it should also be
+observed, that they are very susceptible of good and ill Smells, and
+that it is good to keep them 5 or 6 Months before they are used.</p>
+
+<p>Now the Kernels being sufficiently rubb&#8217;d and ground upon the Stone, as
+we have just directed, if you would compleat the Composition in the
+Mass, there is nothing more to be done, than to add to this Paste a
+Powder sifted thro a fine Searce, composed of Sugar, Cinnamon, and, if
+it be desired, of <i>Vanilla</i>&nbsp;<a name="FNanchor_C_33" id="FNanchor_C_33"></a><a href="#Footnote_C_33" class="fnanchor">(c)</a>, according to the Quantities and
+Proportions, which we shall teach in the Third Part of this Treatise;
+and mix it well upon the Stone, the better to blend it and incorporate
+it together, and then to fashion it in Moulds made of Tin in the form of
+Lozenges of about 4 Ounces each, or if desired, half a Pound.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_Y_27" id="Footnote_Y_27"></a><span class="label"><a href="#FNanchor_Y_27">(y)</a></span> <i>For this reason, when they would send <em>Cocao-Nuts</em> to the
+neighbouring Islands from <em>Martinico</em>, that they may have wherewithal to
+plant, they are very careful not to gather them till the Transport
+Vessel is ready to sail, and to make use of them as soon as they arrive.
+For this reason also it is not possible that the Spaniards, when they
+design to preserve Nuts for planting, should let them be wither&#8217;d and
+perfectly dry, and that afterwards they should take the Kernels of these
+same Nuts, and dry them very carefully in the Shade, and after all,
+raise a Nursery with them, as <em>Oexmelin</em> reports, <em>History of Adventurers</em>,
+Tom. 1. Pag. 424.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_7_28" id="Footnote_7_28"></a><span class="label"><a href="#FNanchor_7_28">(7)</a></span> <i>See the seventh Note hereafter.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_8_29" id="Footnote_8_29"></a><span class="label"><a href="#FNanchor_8_29">(8)</a></span> <i>The <em>Mahot</em> is a Shrub, whose Leaves are round and feel soft
+like those of <em>Guimauve</em>; its Bark easily comes off, which they divide
+into long Slangs, which serves for Packthread and Cords to the
+Inhabitants and Natives.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_Z_30" id="Footnote_Z_30"></a><span class="label"><a href="#FNanchor_Z_30">(z)</a></span> <i>It gets this Taste either by being laid in a moist Place,
+or by being wet by Sea-Water in the Passage.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_A_31" id="Footnote_A_31"></a><span class="label"><a href="#FNanchor_A_31">(a)</a></span> <i>As the Kernels are never so clean, but there may be
+Stones, Earth, and bad ones among them; it will be necessary, before
+they are used, to sift them in a Sieve that will let these things pass
+through, while it retains the Kernels.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_B_32" id="Footnote_B_32"></a><span class="label"><a href="#FNanchor_B_32">(b)</a></span> <i>The Artists, to make this Work more expeditious, and to
+gain time, put a thick Mat upon a Table, and spread the Kernels upon it
+as they come hot from the Shovel, and roll a Roller of Iron over them to
+crack and get off the Skins of the Kernels; afterward they winnow all in
+a splinter Sieve, till the Kernels become entirely cleansed.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_C_33" id="Footnote_C_33"></a><span class="label"><a href="#FNanchor_C_33">(c)</a></span> <i>What this is, you will find hereafter.</i></p></div>
+
+
+</div>
+
+
+<h2>
+<span class="pagebreak" title="38">&nbsp;</span><a name="Page_38" id="Page_38"></a>
+
+<span class="little">THE</span><br />
+Natural HISTORY<br />
+<span class="little">OF</span><br />
+CHOCOLATE.
+</h2>
+
+<h2>PART II.</h2>
+<hr />
+
+<h3><i>Of the Properties of Chocolate.</i></h3>
+
+
+<p>We have hitherto treated of <i>Chocolate</i>, as it were, superficially, and
+as it presents itself to our Senses. We come next to examine its
+intrinsick Qualities, and to search into its Nature: As far as we can,
+we will discover what Reason, join&#8217;d to long Experience, has taught us
+concerning the salutary Properties of this Fruit.</p>
+
+
+
+<h3>
+<span class="pagebreak" title="39">&nbsp;</span><a name="Page_39" id="Page_39"></a>
+
+<a name="II_CHAP_I" id="II_CHAP_I"></a>CHAP. I.<br />
+
+<i>Of the old Prejudices against Chocolate.</i></h3>
+
+
+<p>To proceed more methodically, and with greater Clearness in our
+Enquiries concerning <i>Chocolate</i>, it seems proper to set People right
+about the Prejudices which a false Philosophy has instilled into most
+Authors who have wrote upon this Subject; the Impressions whereof, are
+yet very deeply ingraven in the Minds of a great Number of People.</p>
+
+<p>The <i>Spaniards</i>, who were first acquainted with Chocolate after the
+Conquest of the new World, have laid it down for an undoubted Truth,
+that <i>Chocolate</i> is cold and dry, participating of the Nature of Earth.
+They have supported this Determination neither with Reason nor
+Experience; nor do they know from whence they learnt it; perhaps they
+have taken it upon the Words, and from the Tradition of the Inhabitants
+of the Country. Let that be as it will, it is natural from false
+Principles to draw false Conclusions, of which the two principal are as
+follow.</p>
+
+<p>
+<span class="pagebreak" title="40">&nbsp;</span><a name="Page_40" id="Page_40"></a>
+The first is, That Chocolate being by Nature cold, it ought not to be
+used without being mixed with Spices, which are commonly hot, that so
+they might, both together, become temperate and wholesome. This was the
+Jargon and Practice of those Times. For the same Reason the ancient
+Physicians erroneously imagining that <i>Opium</i> was cold in the fourth
+Degree, never fail&#8217;d to correct this pretended Coldness in their
+narcotick Compositions, with Drugs extremely hot, as <i>Euphorbium</i>,
+<i>Pellitory</i>, <i>Pepper</i>, &amp;c.</p>
+
+<p>Their second Conclusion was, That Chocolate being dry and earthy, and
+from thence supposed to be of a styptick and astringent Quality; if it
+was not corrected, must necessarily breed Obstructions in the <i>Viscera</i>,
+and bring on a Cacochimy, and a great Number of other incurable
+Diseases.</p>
+
+<p>These Prejudices have from the <i>Spaniards</i> pass&#8217;d into other Nations. To
+prove this, it will be unnecessary to cite a great Number of Authors,
+for whoever has read one, has read them all, the later having done
+nothing but copy the former; they have even sometimes improved their
+Dreams, and exaggerated this pretended Coldness of Chocolate, and at
+length push&#8217;d the Matter so far, as to make it a kind of cold Poison;
+and if it was taken
+<span class="pagebreak" title="41">&nbsp;</span><a name="Page_41" id="Page_41"></a>
+to Excess, it would bring on a Consumption&nbsp;<a name="FNanchor_1_34" id="FNanchor_1_34"></a><a href="#Footnote_1_34" class="fnanchor">(1)</a>.</p>
+
+<p>&#8220;<i>Mexiaci friget nativa Cocai Temperies, tantoq; excedit Frigore ut
+inter noxia ne dubitem glandes censere Venena.&#8221; <em>Thom. Strozz&aelig;</em> de Mentis
+potu seu de Cocolatis Opificio, <em>lib. 3</em>.</i></p>
+
+<p>&#8220;<i>Hinc siquis solo Cocolatis Fomite Vitam extrahat, atq; assueta neget
+Cibi Prandia, sensim contrahet exsueto marcentem Corpora Tabem.</i>&#8221;</p>
+
+<p>It is not very extraordinary that People who are more ready to <i>believe</i>
+than to <i>examine</i>, (such as the World is full of) should give into the
+unanimous Opinion of so many Authors; and it would be strange if they
+were not carry&#8217;d down by the Stream of a Prejudice so general. But I
+cannot sufficiently admire that <i>Chocolate</i> being so much decry&#8217;d, has
+not been entirely laid aside as unfit for Use; without doubt there was
+nothing but the daily Experience of its good Effects, which could
+support it, and hinder it from giving way to Calumny.</p>
+
+<p>Now to overturn this old System, it is sufficient, in my Opinion, to
+observe with how little Skill and Penetration they then treated of the
+whole Natural History; one ought not to be amazed that they have
+
+<span class="pagebreak" title="42">&nbsp;</span><a name="Page_42" id="Page_42"></a>
+affirmed <i>Chocolate</i> to be cold and dry, in an Age when, for Example,
+they could say <i>Camphire</i> was cold and moist, which is a kind of Resin,
+from whence one Drop of Water cannot be extracted, whose sharp Taste,
+and penetrating Smell, joined to the extreme Volatility and
+Inflammability of its Particles, even in Water itself, are such evident
+Signs of its Heat, that it is difficult to conceive upon what account
+they persuade themselves of the contrary.</p>
+
+<p>The Qualities of Chocolate are not indeed so remarkable, nor so active,
+as those of Camphire; but, with the least Attention, one may easily
+discern, that the Quantity of Oil that it contains, and the Bitterness
+that is perceivable in Tasting, are not the Marks of Coldness, since all
+Bitters are esteem&#8217;d hot, and since Oil is a Matter very near a-kin to,
+and necessary for Fire. This is very near the Reasoning of a celebrated
+Physician at <i>Rome</i>&nbsp;<a name="FNanchor_2_35" id="FNanchor_2_35"></a><a href="#Footnote_2_35" class="fnanchor">(2)</a> against the old Opinion: <i>As for me</i>, says he,
+<i>I am of another Judgment; I believe that Chocolate is rather <em>temperate</em>
+than <em>cold</em>, and I refer my self to the Decision of every ingenious Person
+that will be at the pains to taste and examine it.</i></p>
+
+<p>These Reflections will be farther confirmed in the first Section of the
+following
+<span class="pagebreak" title="43">&nbsp;</span><a name="Page_43" id="Page_43"></a>
+Chapter, where we shall experimentally demonstrate that
+Chocolate is a Substance very temperate, yielding soft and wholesome
+Nourishment, incapable of doing any Harm. And if this intrinsick
+Coldness is no more to be feared, it must be own&#8217;d, that it will be
+henceforward ridiculous, if not pernicious, to join it with hot acrid
+Spices, more likely to alter and destroy its good and real Qualities,
+than to correct the bad ones which it has not: I nevertheless do not
+doubt but the Pleasantness of the Smell, and the favourite Taste of
+several agreeable Spices, being pretty much liked in this Mixture, will
+have their Partizans; who, more delighted with a present Gratification,
+than afraid of the insensible Prejudice that these Ingredients bring to
+their Health, will not resolve to leave them off. Tho these will be no
+longer the Correctors of Chocolate, yet they will serve to season it,
+with which they will please their Taste, without troubling themselves
+with the Consequences. But those Persons who will give themselves the
+trouble of thinking, and are more tractable and less sensual, will
+wisely abstain from such Extreams, and their Moderation will not be
+unattended with Benefit. Health is so valuable a Blessing, that the Care
+to gain and preserve it, ought to supersede any other Consideration.</p>
+
+<p>
+<span class="pagebreak" title="44">&nbsp;</span><a name="Page_44" id="Page_44"></a>
+As to the pretended Obstructions which Chocolate is said to occasion
+from its astrictive Quality, they are so far from being afraid of it in
+<i>America</i>, that they have found by Experience a Vertue directly contrary
+to it; for several young Women, subject to the Whites, have been cured
+of this Distemper, by eating a Dozen <i>Cocao</i> Kernels for Breakfast every
+Morning. It is well enough known that Obstructions are the Cause of this
+Disease, which instead of being encreas&#8217;d by Chocolate, were entirely
+taken away.</p>
+
+<p>Then as to those strange Disorders which are said to arise from its
+immoderate Use, we shall bring in the Sequel so many Facts directly
+contrary to these Chimerical Fears, that all Persons of good Sense will
+be disabused, and convinced of the salutary and wonderful Properties of
+this Fruit; which shall be the Subject of the following Chapter.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_1_34" id="Footnote_1_34"></a><span class="label"><a href="#FNanchor_1_34">(1)</a></span> <i>Ludov. Ramira</i>, Relat. ad Hurtad. ad Append. cap.</p></div>
+
+<div class="footnote"><p><a name="Footnote_2_35" id="Footnote_2_35"></a><span class="label"><a href="#FNanchor_2_35">(2)</a></span> <i>Paulus Zachias</i>, de Malo Hypocondriaco, Lib. 2. Cap. 15.</p></div>
+</div>
+
+
+
+<h3><a name="II_CHAP_II" id="II_CHAP_II"></a>CHAP. II.<br />
+
+<i>Of the real Properties of Chocolate.</i></h3>
+
+
+<p>Without talking in the Dialect of the <i>Peripateticks</i>, about the
+Qualities of Heat and Coldness, now-a-days so much decry&#8217;d, it will not
+be difficult to prove that Chocolate is a Substance,
+<span class="pagebreak" title="45">&nbsp;</span><a name="Page_45" id="Page_45"></a>
+1. Very temperate.
+2. Very nourishing, and of easy Digestion. 3. Very proper to repair the
+exhausted Spirits and decayed Strength. 4. <i>Lastly</i>, Very suitable to
+preserve the Health, and prolong the Lives of old Men. These four
+Articles shall be sufficiently demonstrated in the four following
+Sections.</p>
+
+
+<h4><span class="smcap">Sect. I.</span><br />
+
+<i>Chocolate is very Temperate.</i></h4>
+
+<p>Nothing is so great an Argument that <i>Wheat</i>, <i>Rice</i>, <i>Millet</i>, and
+<i>Manioc</i>, are salutary and temperate, as their being used by whole
+Nations together. If any of these Substances had any predominant evil
+Quality, it would soon appear to the Prejudice of the Health of Numbers;
+the People who subsist upon it, would soon leave it off as a very
+dangerous and hurtful Aliment.</p>
+
+<p>One may reason much after the same manner with respect to Chocolate. The
+Natives of <i>New-Spain</i>, and of a great part of the Torrid Zone of
+<i>America</i>, have always used it as a Delicacy; and at this day all the
+<i>European</i> Colonies which are establish&#8217;d in those Countries, make a
+Consumption of vast Quantities of it: These People use it at all Times,
+and in all Seasons, as constant daily Food, without regard to Age, Sex,
+Temperament, or
+<span class="pagebreak" title="46">&nbsp;</span><a name="Page_46" id="Page_46"></a>
+Condition, without Complaint of having received the
+least Prejudice from it; they find on the contrary that it quenches
+Thirst, is very refreshing and feeding; that it procures easy quiet
+Sleep, and produces several other good Effects, to say nothing of those
+we are going to treat of in the following Sections. I could produce
+several Instances in favour of this excellent Nourishment, but I shall
+content myself with two only, equally certain and decisive in the Proof
+of its Goodness. The first is an Experiment of Chocolate&#8217;s being taken
+for the <i>only</i> Nourishment, made by a Surgeon&#8217;s Wife of <i>Martinico</i>: She
+had lost by a very deplorable Accident her lower Jaw, which reduced her
+to such a Condition, that she did not know how to subsist; she was not
+capable of taking any thing solid, and not rich enough to live upon
+Jellies and nourishing Broths. In this Strait she determined to take
+three Dishes of Chocolate, prepared after the manner of the Country, one
+in the Morning, one at Noon, and one at Night. (There, Chocolate is
+nothing else but <i>Cocao</i> Kernels dissolved in hot Water, with Sugar, and
+season&#8217;d with a Bit of Cinnamon.) This new way of Life succeeded so
+well, that she has lived a long while since, more lively and robust than
+before this Accident.</p>
+
+<p>I had the second Relation from a Gentleman of <i>Martinico</i>, and one of my
+
+<span class="pagebreak" title="47">&nbsp;</span><a name="Page_47" id="Page_47"></a>
+Friends, not capable of a Falsity. He assured me, that in his
+Neighbourhood, an Infant of four Months old unfortunately lost his
+Nurse, and its Parents not being able to put it to another, resolved
+through Necessity to feed it with <i>Chocolate</i>; the Success was very
+happy, for the Infant came on to a Miracle, and was neither less healthy
+nor less vigorous than those who are brought up by the best Nurses.</p>
+
+<p>The Inferences that may be drawn from these two Histories are evident,
+and demonstratively prove that Chocolate has neither any intemperate nor
+hurtful Quality; I shall therefore say no more upon them, leaving every
+one to make his own proper Reflections.</p>
+
+
+<h4><span class="smcap">Sect. II.</span><br />
+
+<i>Chocolate is very nourishing and of easy Digestion.</i></h4>
+
+<p>This Proposition is a necessary Consequence of the foregoing,
+established by Facts which I have just related; and we have Experiments
+as convincing of its easy Digestion, and the Goodness of the Chyle that
+it makes; but it needs no other Proof than the good Condition it puts
+those in, who ordinarily make use of it.</p>
+
+<p>
+<span class="pagebreak" title="48">&nbsp;</span><a name="Page_48" id="Page_48"></a>
+A learned <i>Englishman</i> has carried his Commendations so high concerning
+this particular Property of Chocolate, that he has not scrupled to
+affirm in a Dissertation that he has publish&#8217;d upon this Subject, That
+one Ounce of Chocolate contains as much Nourishment as a Pound of Beef.
+As much out of the way as this Assertion seems to be, one may easily
+conceive, that any Aliment is capable of yielding more plentiful
+Nourishment, if compar&#8217;d with any other, not only in respect to the
+Quantity, but also with relation to the Time that the Stomach takes to
+digest it.</p>
+
+<p>Physicians are not agreed about the Causes of Digestion, but are divided
+into two Opinions, each of which is supported by the Writings of very
+eminent Authors; convinced of my own Inability to decide the
+Controversy, which also requires a large Field to expatiate in, I shall
+not undertake to defend either Fermentation or Trituration: But it will
+be sufficient to say, in two Words, that these Opinions are not
+absolutely incompatible&nbsp;<a name="FNanchor_1_36" id="FNanchor_1_36"></a><a href="#Footnote_1_36" class="fnanchor">(1)</a>: it perhaps will not be difficult to make a
+sort
+<span class="pagebreak" title="49">&nbsp;</span><a name="Page_49" id="Page_49"></a>
+of an Alliance or Agreement between them, by uniting whatever is
+plain and evident in the two Systems, and rejecting what is otherwise;
+and from hence form a third, which will be nothing but the Union of the
+uncontested Parts of the other two.</p>
+
+<p>These two Causes undoubtedly concur in the Alteration that the Aliment
+undergoes in the Mouth; for the <i>Saliva</i> that mixes with it in
+Mastication, and dilutes it, cannot be deny&#8217;d to be an admirable
+Ferment&nbsp;<a name="FNanchor_2_37" id="FNanchor_2_37"></a><a href="#Footnote_2_37" class="fnanchor">(2)</a>; and the Tongue which moves it, and the Teeth which grind it, and
+break it, must be own&#8217;d to be the first Instruments of Trituration.</p>
+
+<p>Now since Nature is commonly uniform in her Operations, and since there
+is a great deal of reason to suppose that Nature compleats Digestion by
+the same means that she has begun it, let us suppose it is really so for
+a Moment, and apply it to the present Subject, and then we shall see by
+what Evidence Chocolate ought to be of an easy Digestion.</p>
+
+<p>
+<span class="pagebreak" title="50">&nbsp;</span><a name="Page_50" id="Page_50"></a>
+In the first place, bitter and alkaline Substances, such as these
+Kernels, are stomachick and analogous to the <i>Saliva</i> and the Ferment
+which dissolves the Aliment in the Stomach; how then can it be of hard
+Digestion with these Qualities?</p>
+
+<p>In the second place, if one considers attentively the Kernels as they
+are roasted, broke, and ground extremely fine upon a Stone, afterwards
+melted and dissolved in boiling Liquor, which serves as a Vehicle for
+it; it then seems very likely that the Stomach will not have much Labour
+left to do. In short, by it Digestion is more than half finished.</p>
+
+<p>Experience confirms these Reasonings very much, for the Digestion of
+Chocolate is soon brought about without Trouble, without Difficulty, and
+without any sensible rising of the Pulse; the Stomach very far from
+making use of its Strength, acquires new Force. And I can farther say,
+upon my own Knowledge, that I have seen several Persons who had but weak
+Digestion, if not quite spoiled, who have been entirely recovered by the
+frequent Use of Chocolate.</p>
+
+
+<h4>
+<span class="pagebreak" title="51">&nbsp;</span><a name="Page_51" id="Page_51"></a>
+<span class="smcap">Sect. III.</span><br />
+
+<i>Chocolate speedily repairs the dissipated Spirits and decay&#8217;d
+Strength.</i></h4>
+
+<p>If Chocolate did not produce this Effect, but only as it is very
+nourishing, it would but have this Property in common with the most
+juicy Aliments, and such as are most proper to furnish a good Quantity
+of Blood and Plenty of Spirits: but its Effects are far more speedy; for
+if a Person, for Example, fatigued with long and hard Labour, or with a
+violent Agitation of Mind, takes a good Dish of Chocolate, he shall
+perceive almost instantly, that his Faintness shall cease, and his
+Strength shall be recovered, when Digestion is hardly begun. This Truth
+is confirmed by Experience, tho&#8217; not so easily explained by Reasoning,
+because Chocolate sensibly appears to be soft, heavy, and very little
+disposed by any active Quality to put the Spirits in motion; however,
+being resolved to neglect nothing that is likely to unfold the Cause of
+an Effect so wonderful, I undertook one day the <i>Chymical Analysis</i> of
+Chocolate, and altho&#8217; prejudiced that I should discover nothing this way
+but a superficial Knowledge, yet I was willing
+<span class="pagebreak" title="52">&nbsp;</span><a name="Page_52" id="Page_52"></a>
+to flatter myself that
+my Enquiry would not be wholly fruitless.</p>
+
+<p>I cleansed sixteen Ounces of Kernels without burning them, I ground them
+in a Marble Mortar, and afterwards put them in a Glass Retort well
+luted; I placed it in a Reverberatory Furnace, and fixed to it a large
+Receiver; and after having luted the Joints well, I gave it the first
+Degree of Fire.</p>
+
+<p>The first that ascended was pure Phlegm, which dropt for about two
+Hours; a little white unctuous Matter swam on the top of it.</p>
+
+<p>The Fire being augmented, the Drops became red, and congealed as they
+fell into the Receiver; this lasted about two Hours.</p>
+
+<p>The Fire being again augmented, the Receiver was filled with white
+Clouds, which I saw resolve into a kind of Dew, white and unctuous,
+which was partly Spirit, and partly a white Oil; the red Drops however
+continued to the End, which was about two Hours and a half.</p>
+
+<p>This Operation let me know that Chocolate contains two kinds of Oil; the
+one Red and Fixed, which congealed it self on the side of the Vessel;
+and the other White and Volatile, which proceeded from the white Clouds,
+and resolved itself on the other side of the Receiver.</p>
+
+<p>
+<span class="pagebreak" title="53">&nbsp;</span><a name="Page_53" id="Page_53"></a>
+On the Morrow after, having unluted the Receiver, and having placed it
+<i>in Balneo Mari&aelig;</i>, to melt the congealed Matter, I was agreeably
+surpriz&#8217;d to see the Vessel immediately fill&#8217;d with white Clouds: I very
+much admired the Volatility of this Unctuosity, and I was fully
+convinced, that Chocolate contained that <i>volatile Oil</i> so highly
+esteemed in Medicine, and that one need not go farther to seek the Cause
+of the speedy Reparation of the fainting Spirits; which is confirmed by
+the daily Experience of those that use Chocolate.</p>
+
+<p>Having separated the Spirit by filtring through brown Paper, I divided
+the butirous Matter into two Parts: I put one, without any Addition,
+into a little Glass Cucurbit, which I placed in a Sand-Heat to rectify
+it, and by this Operation I got an Oil of an Amber Colour, swimming upon
+a little Phlegm, or Spirit&nbsp;<a name="FNanchor_3_38" id="FNanchor_3_38"></a><a href="#Footnote_3_38" class="fnanchor">(3)</a>.</p>
+
+<p>I melted the remaining Part, and having incorporated it with quick Lime,
+I put it into a little Glass Retort luted, and put Fire to it by
+degrees. There first came over a clear Oil, the white Clouds succeeded,
+and at length the reddish Butter. Having unluted the Recipient, and put
+all in a little Cucurbit in a Sand-Heat, the
+<span class="pagebreak" title="54">&nbsp;</span><a name="Page_54" id="Page_54"></a>
+white Clouds yielded an
+Oil of an Amber Colour; and having augmented the Fire, there came over a
+little red Oil, but no Spirit.</p>
+
+<p>The Amber-coloured Oil is nothing else but the white volatile Oil,
+coloured a little by the Violence of the Fire: As for the red Oil, it
+seems to be the Remainder of the red Butter, fit to be exalted. These
+two Oils will not mix together; for the red, more fixed than the other,
+always gets to the bottom. Mr. Boyle&nbsp;<a name="FNanchor_54-A_39" id="FNanchor_54-A_39"></a><a href="#Footnote_54-A_39" class="fnanchor">(54)</a> said he extracted from Human
+Blood, two Oils very like those above mentioned; and this Conformity of
+Substances, very much convinces me of the great Analogy I always
+supposed to be between Chocolate and Human Blood.</p>
+
+<p>As for the Spirit, it has nothing very disagreeable either in Taste or
+Smell, it does not sensibly ferment with Alkalies, nor alters the Colour
+of blue Paper; after
+<span class="pagebreak" title="55">&nbsp;</span><a name="Page_55" id="Page_55"></a>
+some time, it grows a little acid, and tastes a
+little tartish.</p>
+
+<p>Having calcined the <i>Caput Mortuum</i>, which is of a violet Colour and
+filtred and evaporated the <i>Lixivium</i>, as is usual; I got nothing from
+it but a kind of Cynder, a little saltish, and in so small a quantity,
+that I did not give myself the trouble to reiterate the Calcination,
+Dissolution, Filtration, and Evaporation; for I should hardly have got
+five or six Grains of fixed purified Salt.</p>
+
+<p>I curiously observed, that neither in the Heads, nor in the Receivers,
+there did appear any signs of a volatile Salt: However, <i>M. Lemery</i>
+assures us&nbsp;<a name="FNanchor_55-A_40" id="FNanchor_55-A_40"></a><a href="#Footnote_55-A_40" class="fnanchor">(55)</a>, that it contains a good deal; but it is plain he took
+his Opinion upon trust, for had he made the Experiment, he is too
+ingenious to be mistaken.</p>
+
+<p>One may then conclude from these two Observations, That Chocolate is a
+mix&#8217;d Body, that has the least Quantity of Salt enters its Composition.</p>
+
+
+<h4>
+<span class="pagebreak" title="56">&nbsp;</span><a name="Page_56" id="Page_56"></a>
+<span class="smcap">Sect. IV.</span><br />
+
+<i>Chocolate is very proper to preserve Health, and to prolong the Life of
+Old Men.</i></h4>
+
+<p>Before Chocolate was known in <i>Europe</i>, good old Wine was called the
+Milk of old Men; but this Title is now apply&#8217;d with greater reason to
+Chocolate, since its Use has become so common, that it has been
+perceived that Chocolate is, with respect to them, what Milk is to
+Infants. In reality, if one examines the Nature of Chocolate, a little
+with respect to the Constitution of aged Persons, it seems as though the
+one was made on purpose to remedy the Defects of the other, and that it
+is truly the <i>Panacea</i> of old Age.</p>
+
+<p>Our Life, as a famous Physician&nbsp;<a name="FNanchor_56-A_41" id="FNanchor_56-A_41"></a><a href="#Footnote_56-A_41" class="fnanchor">(56)</a> observes, is, as it were, a
+continual growing dry; but yet this kind of natural Consumption is
+imperceptible to an advanced Age: when the radical Moisture is consumed
+more sensibly, then the more balmy and volatile Parts of the Blood are
+dissipated by little and little, the Salts disengaging from the
+
+<span class="pagebreak" title="57">&nbsp;</span><a name="Page_57" id="Page_57"></a>
+Sulphurs, manifest themselves, the Acid appears, which is the fruitful
+Source of Chronick Diseases. The Ligaments, the Tendons, and the
+Cartilages have scarce any of the Unctuosity left, which render&#8217;d them
+so supple and so pliant in Youth. The Skin grows wrinkled as well within
+as without; in a word, all the solid Parts grow dry or bony.</p>
+
+<p>One may say that Nature has formed Chocolate with every Vertue proper to
+remedy these Inconveniences. The volatile Sulphur with which it abounds,
+is proper to supply the Place of that which the Blood loses every day
+through Age, it blunts and sheaths the Points of the Salts, and restores
+the usual Softness to the Blood, like as Spirit of Wine united with
+Spirit of Salt, makes a soft Liquor of a violent Corrosive. This same
+sulphurous Unctuosity at the same time spreads itself in the solid
+Parts, and gives them, in some sense, their natural Suppleness; it
+bestows on the Membranes, the Tendons, the Ligaments, and the
+Cartilages, a kind of Oil which renders them smooth and flexible. Thus
+the <i>Equilibrium</i> between the Fluids and the Solids is in some measure
+re-establish&#8217;d, the Wheels and Springs of our Machine mended, Health is
+preserved, and Life prolonged. These are not the Consequences of
+Philosophical Reflections, but of a thousand
+<span class="pagebreak" title="58">&nbsp;</span><a name="Page_58" id="Page_58"></a>
+Experiments which mutually
+confirm each other; among a great Number of which the following alone
+shall suffice.</p>
+
+<div class="blockquot"><p>There lately died at <i>Martinico</i> a Counsellor about a hundred Years
+old, who, for thirty Years past, lived on nothing but Chocolate and
+Biscuit. He sometimes indeed had a little Soop at Dinner, but never
+any Fish, Flesh, or other Victuals: He was, nevertheless, so
+vigorous and nimble, that at fourscore and five, he could get on
+horseback without Stirrups.</p></div>
+
+<p>Chocolate is not only proper to prolong the Life of aged People, but
+also of those whose Constitution is lean and dry, or weak and
+cacochimical, or who use violent Exercises, or whose Employments oblige
+them to an intense Application of Mind, which makes them very faintish:
+to all these it agrees perfectly well, and becomes to them an altering
+Diet.</p>
+
+<p>On the contrary, I would not counsel the daily Use of it to such who are
+very fat, or who are wont to drink a good deal of Wine, and live upon a
+juicy Diet, or who sleep much, and use no Exercise at all: In a word,
+who lead a delicate, sedentary, and indolent Life, such as a great many
+People of Condition at <i>Paris</i> are used to. Such Bodies as these, full
+
+<span class="pagebreak" title="59">&nbsp;</span><a name="Page_59" id="Page_59"></a>
+of Blood and Juice, have no need of additional Nourishment, and the
+Diet will fit them better which is mentioned in Ecclesiast. <i>Plentiful
+Feeding brings Diseases, and Excess hath killed Numbers; but the
+temperate Man prolongs his Days&nbsp;<a name="FNanchor_59-A_42" id="FNanchor_59-A_42"></a><a href="#Footnote_59-A_42" class="fnanchor">(59)</a>.</i></p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_1_36" id="Footnote_1_36"></a><span class="label"><a href="#FNanchor_1_36">(1)</a></span> <i>The <em>Translator</em> of this Treatise, who is a Physician,
+thinks it proper to observe, that the Opinions about Digestion, are
+deficiently related by our Author; for they are chiefly four,
+<em>Trituration</em>, <em>Fermentation</em>, <em>Heat</em>, and by a <em>Menstruum</em>, which are so far
+from being incompatible, that three of them necessarily concur to
+promote Digestion; to wit, <em>Heat</em>, and a <em>Menstruum</em> or <em>Liquor</em>, and
+<em>Trituration</em>, or the Motion or rubbing of the Coats of the Stomach: For
+it is plain, if the two former are absent, there can be no Digestion,
+and without doubt the last does assist, but which is the principal, I
+shall not take upon me to determine.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_2_37" id="Footnote_2_37"></a><span class="label"><a href="#FNanchor_2_37">(2)</a></span> <i>Our Author seems here either to mistake <em>Ferment</em> for
+<em>Menstruum</em>, or to make them synonymous Terms: With this Allowance, his
+Reasoning is undoubtedly just; but as for a Ferment, in the usual Sense
+of that Word, it may justly be questioned whether there be any such in a
+Human Body.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_3_38" id="Footnote_3_38"></a><span class="label"><a href="#FNanchor_3_38">(3)</a></span> <i>Our Author seems to make Phlegm and Spirit synonymous
+Terms in Chymistry.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_54-A_39" id="Footnote_54-A_39"></a><a href="#FNanchor_54-A_39"><span class="label">(54)</span></a> Pluribus abhinc Annis cum Sanguinem conveniente admodum
+digestione, pr&aelig;parassem, &amp; solicit&egrave; distillatos Liquores supereffluentes
+flamm&acirc; lampadis rectificassem: Inter alia duo obtinui olea diversi
+omnino Coloris, quorum alterum Flavedinem, aut pallorem Succini, alterum
+vero intensissimam Rubedinem imitabatur; illud autem ingeniosis etiam,
+lynceisq; Spectatoribus, miraculi instar erat, quod licet ambo h&aelig;c Olea
+ab eodem sanguine emanassent, forentq; pura satis &amp; limpida, non tantum
+distinctis in Massis sibi invicem supra innatarent, sed si agitatione
+commiscerentur, paulatim sese mutuo iterum extricarent, ut Oleum &amp; Aqua.
+<i>Historia Sanguinis Humani.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_55-A_40" id="Footnote_55-A_40"></a><a href="#FNanchor_55-A_40"><span class="label">(55)</span></a> Trait&eacute; de Drogues, <i>Pag. 127</i>.</p></div>
+
+<div class="footnote"><p><a name="Footnote_56-A_41" id="Footnote_56-A_41"></a><a href="#FNanchor_56-A_41"><span class="label">(56)</span></a> Baglivius in Edit. Lugd. 1709. <i>Pag. 414.</i> Vivere enim
+nostrum siccessere est.</p></div>
+
+<div class="footnote"><p><a name="Footnote_59-A_42" id="Footnote_59-A_42"></a><a href="#FNanchor_59-A_42"><span class="label">(59)</span></a> <i>Chap.</i> xxxvii. <i>V.</i> 33 &amp; 34. In multis Escis erit
+Infirmitas, propter crapulam multi obierunt: Qui autem abstinens est,
+adjiecit Vitam.</p></div>
+
+
+</div>
+
+
+<h2>
+<span class="pagebreak" title="60">&nbsp;</span><a name="Page_60" id="Page_60"></a>
+
+
+<span class="little">THE</span><br />
+Natural HISTORY<br />
+<span class="little">OF</span><br />
+<i>CHOCOLATE</i>.</h2>
+
+
+<h2>PART III.</h2>
+<hr />
+
+<h3><i>Of the Uses of Chocolate.</i></h3>
+
+
+<p>The common Uses of Chocolate may be reduced to three: It is put in
+Confections; it is used in Chocolate, properly so call&#8217;d; and there is
+an Oil drawn from it, to which they give the Name of Butter. I shall
+treat of them distinctly, in the three following Chapters.</p>
+
+
+
+<h3>
+<span class="pagebreak" title="61">&nbsp;</span><a name="Page_61" id="Page_61"></a>
+<a name="III_CHAP_I" id="III_CHAP_I"></a>CHAP. I<br />
+
+<i>Of Chocolate in Confections.</i></h3>
+
+
+<p>They chuse <i>Cocao-Nuts</i> that are half ripe, and take out the Kernels one
+by one, for fear of spoiling them; they then lay them to soak for some
+Days in Spring Water, which they take care to change Morning and
+Evening: afterwards, having taken them out and wiped them, they lard
+them with little Bits of Citron-Bark and Cinnamon, almost as they make
+the Nuts of <i>Ro&uuml;en</i>.</p>
+
+<p>In the mean time, they prepare a Syrup of the finest Sugar, but very
+clear; that is to say, wherein there is but little Sugar: and after it
+has been clarified and purified, they take it boiling-hot off the Fire,
+and put in the <i>Cocao-Kernels</i>, and let them lie 24 Hours. They repeat
+this Operation six or seven times, encreasing every time the Quantity of
+Sugar, without putting it on the Fire, or doing any thing else to it:
+last of all, they boil another Syrup to the Consistence of Sugar, and
+pour it on the Kernels well wiped and put in a clean earthen Pot; and
+when the Syrup is almost cold, they mix
+<span class="pagebreak" title="62">&nbsp;</span><a name="Page_62" id="Page_62"></a>
+with it some Drops of the
+Essence of Amber.</p>
+
+<p>When they would have these in a dry Form, they take them out of the
+Syrup; and after it is well drained from them, they put them into a
+Bason full of a very strong clarify&#8217;d Syrup, then they immediately put
+it in a Stove, or Hot-House, where they candy it.</p>
+
+<p>This Confection, which nearly resembles the Nuts of <i>Ro&uuml;en</i>, is
+excellent to strengthen the Stomach without heating it too much; for
+this reason, they may safely be given to those who are ill of a Fever.</p>
+
+
+
+<h3><a name="III_CHAP_II" id="III_CHAP_II"></a>CHAP. II.<br />
+
+<i>Of Chocolate, properly so called.</i></h3>
+
+
+<p>In treating of this Liquor, we have two things to examine: The First is,
+the Original of Chocolate, and the different Manner of preparing it: The
+Second, the Medicinal Uses that it is proper for; which shall be the
+Subject of the two following Sections.</p>
+
+
+<h4>
+<span class="pagebreak" title="63">&nbsp;</span><a name="Page_63" id="Page_63"></a>
+<span class="smcap">Sect. I</span><br />
+
+<i>Of the Original of Chocolate, and the different Manners of preparing
+it.</i></h4>
+
+<p>Chocolate is originally an <i>American</i> Drink, which the <i>Spaniards</i> found
+very much in use at <i>Mexico</i>, when they conquer&#8217;d it, about the Year
+1520.</p>
+
+<p>The <i>Indians</i>, who have used this Drink time out of mind, prepared it
+without any great Art; they roasted their Kernels in earthen Pots, then
+ground them between two Stones, diluted them with hot Water, and
+season&#8217;d them with <i>Pimento</i>&nbsp;<a name="FNanchor_1_43" id="FNanchor_1_43"></a><a href="#Footnote_1_43" class="fnanchor">(1)</a>: those who were more curious, added
+<i>Achiota</i>&nbsp;<a href="#Footnote_1_43" class="fnanchor">(2)</a> to give it a Colour, and <a href="#Footnote_1_43" class="fnanchor">(3)</a> <i>Attolla</i> to augment its
+Substance. All these things joined together, gave to the Composition so
+strange a Look, and so odd a Taste, that a <i>Spanish</i> Soldier said, it
+was more fit to be thrown to Hogs&nbsp;<a name="FNanchor_4_44" id="FNanchor_4_44"></a><a href="#Footnote_4_44" class="fnanchor">(4)</a>, than presented to Men; and that
+he could never have accustomed himself to it, if the want of Wine had
+not forced him to it, that he might not always be obliged to drink
+nothing but Water.</p>
+
+<p>
+<span class="pagebreak" title="64">&nbsp;</span><a name="Page_64" id="Page_64"></a>
+The <i>Spaniards</i>&nbsp;<a name="FNanchor_5_45" id="FNanchor_5_45"></a><a href="#Footnote_5_45" class="fnanchor">(5)</a> taught by the <i>Mexicans</i>, and convinced by their
+own Experience, that this Drink, as rustick as it appeared to them,
+nevertheless yielded very wholesome Nourishment; try&#8217;d to make it more
+agreeable by the Addition of Sugar, some Oriental Spices, and Things
+that grew there, which it will be needless to mention, because the Names
+of them are not so much as known here, and because of so many
+Ingredients, there is none continued down to us but <i>Vanilla</i>; in like
+manner, that Cinnamon&nbsp;<a name="FNanchor_6_46" id="FNanchor_6_46"></a><a href="#Footnote_6_46" class="fnanchor">(6)</a> is the only Spice which has had general
+Approbation, and remains in the Composition of Chocolate.</p>
+
+<p><i>Vanilla</i> is a Cod of a brown Colour and delicate Smell; it is flatter
+and longer than our [<i>French</i>] Beans, it contains a luscious Substance,
+full of little black shining Grains. They must be chosen fresh, full,
+and well grown, and care must be taken that they are not smeared with
+Balsam, nor put in a moist Place.</p>
+
+<p>The agreeable Smell, and exquisite Taste that they communicate to
+Chocolate, have prodigiusly recommended it; but long Experience having
+taught that it heats very much, its Use is become less
+<span class="pagebreak" title="65">&nbsp;</span><a name="Page_65" id="Page_65"></a>
+frequent, and
+those who prefer their Health more than pleasing their Senses, abstain
+from it entirely. In <i>Spain</i> and <i>Italy</i>, Chocolate prepared without
+<i>Vanilla</i>, is called at present <i>Chocolate of Health</i>; and in the
+<i>French</i> Islands of <i>America</i>, where <i>Vanilla</i> is neither scarce nor
+dear, as in <i>Europe</i>, they do not use it at all, though they consume as
+much Chocolate there as in any other Place in the World.</p>
+
+<p>However, a great many People are prejudiced in favour of <i>Vanilla</i>, and
+that I may pay a due Deference to their Judgments, I shall employ
+<i>Vanilla</i> in the Composition of <i>Chocolate</i>, in the best Method and
+Quantity, as it appears to me; I say, as it appears to me, because there
+are an infinite Variety of Tastes, and every one expects that we should
+have regard to his, and one Person is for adding what the other rejects.
+Besides, when it is agreed upon what things to put in, it is not
+possible to hit upon Proportions that will be universally approved; it
+will therefore be sufficient for me to make choice of such Things as the
+Majority are agreed upon, and consequently which are agreeable to the
+Tastes of most.</p>
+
+<p>When the Chocolate Paste is made pretty fine upon a Stone, as I have
+already explain&#8217;d, they add Sugar powdered and passed through a fine
+Searce; the true Proportion is the same Weight of Sugar as
+<span class="pagebreak" title="66">&nbsp;</span><a name="Page_66" id="Page_66"></a>
+of Kernels,
+but it is common to put a quarter part less of the former, that it may
+not dry the Paste too much, nor make it too susceptible of Impressions
+from the Air, and more subject to be eaten by Worms. But this fourth
+Part is again supply&#8217;d, when it is made into a Liquor to drink.</p>
+
+<p>The Sugar being well mix&#8217;d with the Paste, they add a very fine Powder
+made of <i>Vanilla</i> and <i>Cinnamon</i> powdred and searced together. They mix
+all over again upon the Stone very well, and then put it in Tin Moulds,
+of what Form you please, where it grows as hard as before. Those that
+love Perfumes, pour a little Essence of Amber on it before they put it
+in the Moulds.</p>
+
+<p>When the Chocolate is made without <i>Vanilla</i>, the Proportion of Cinnamon
+is two Drams to a Pound of Paste; but when <i>Vanilla</i> is used, it should
+be less by one half. As for the <i>Vanilla</i>, the Proportion is arbitrary;
+one, two, or three Cods, and sometimes more, to a Pound, according to
+every one&#8217;s Fancy.</p>
+
+<p>Those that make Chocolate for Sale, that they may be thought to have put
+in a good deal of <i>Vanilla</i>, put in Pepper, Ginger, <i>&amp;c.</i> There are even
+some People so accustomed to these Tastes, that they will not have it
+otherwise; but these Spices serving only to inflame the Blood,
+<span class="pagebreak" title="67">&nbsp;</span><a name="Page_67" id="Page_67"></a>
+and heat
+the Body, prudent People take care to avoid this Excess, and will not
+use any Chocolate whose Composition they are ignorant of.</p>
+
+<p><i>Chocolate</i> made after this manner, has this Advantage, that when a
+Person is obliged to go from Home, and cannot stay to have it made into
+Drink, he may eat an Ounce of it, and drinking after it, leave the
+Stomach to dissolve it.</p>
+
+<p>In the <i>Antilloes</i> they make Cakes of the Kernels only, without any
+Addition, as I have taught at the End of the first Part of this
+Treatise; and when they would make Chocolate of them, they proceed in
+the following Manner.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_1_43" id="Footnote_1_43"></a><span class="label"><a href="#FNanchor_1_43">(1) (2) (3)</a></span> <i>See the Remarks <a href="#Remark8">8</a>, <a href="#Remark9">9</a>, and <a href="#Remark10">10</a>.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_4_44" id="Footnote_4_44"></a><span class="label"><a href="#FNanchor_4_44">(4)</a></span> Porcorum ea verius Colluvies quam hominum Potio. <i>Benzo</i>
+apud <i>Clusium</i> Exoticorum Lib. Cap. 28.</p></div>
+
+<div class="footnote"><p><a name="Footnote_5_45" id="Footnote_5_45"></a><span class="label"><a href="#FNanchor_5_45">(5)</a></span> H&aelig;c olim Cocolatis erant Exordia &amp; Artis prima Rudimenta.
+<i>P. Thom&aelig; Strozz&aelig;</i> de Mentis potio.</p></div>
+
+<div class="footnote"><p><a name="Footnote_6_46" id="Footnote_6_46"></a><span class="label"><a href="#FNanchor_6_46">(6)</a></span> <i>See the <a href="#Remark11">11th</a> Remark.</i></p></div>
+
+</div>
+
+<h4><i>The Method of making Chocolate after the Manner of the <em>French</em> Islands
+in <em>America</em>.</i></h4>
+
+<p>They scrape off with a Knife from these Cakes aforesaid&nbsp;<a name="FNanchor_1_47" id="FNanchor_1_47"></a><a href="#Footnote_1_47" class="fnanchor">(1)</a>, what
+Quantity they please, (for Instance, four large Spoonfuls, which weigh
+about an Ounce) and mix with it two or three Pinches of powder&#8217;d
+Cinnamon finely searced, and about two large Spoonfuls of Sugar in
+Powder&nbsp;<a name="FNanchor_2_48" id="FNanchor_2_48"></a><a href="#Footnote_2_48" class="fnanchor">(2)</a>.</p>
+
+<p>
+<span class="pagebreak" title="68">&nbsp;</span><a name="Page_68" id="Page_68"></a>
+They put this Mixture into a Chocolate-Pot with a new-laid Egg&nbsp;<a name="FNanchor_3_49" id="FNanchor_3_49"></a><a href="#Footnote_3_49" class="fnanchor">(3)</a>,
+both White and Yolk; then mix all well together with the Mill, and bring
+it to the Consistence of Liquid Honey, upon which they afterwards pour
+boiling Liquor&nbsp;<a name="FNanchor_4_50" id="FNanchor_4_50"></a><a href="#Footnote_4_50" class="fnanchor">(4)</a>, (Milk or Water, as is liked best) at the same time
+using the Mill that they may be well incorporated together.</p>
+
+<p>Afterwards they put the Chocolate-Pot on the Fire, or in a Kettle of
+boiling Water; and when the Chocolate rises, they take it off, and
+having well mill&#8217;d it, they pour it into the Dishes. To make the Taste
+more exquisite, one may, before it is poured out, add a Spoonful of
+Orange-Flower Water, wherein a Drop or two of Essence of Amber has been
+put.</p>
+
+<p>This Manner of making Chocolate has several Advantages above any other,
+and which render it preferable to them all.</p>
+
+<p>In the first place, one may assert, that being well managed, it has a
+very agreeable Smell, and a peculiar Delicacy in the Taste; besides, it
+passes very easily off the Stomach, nor leaves any Settling either in
+the Chocolate-Pot, or in the Dishes.</p>
+
+<p>
+<span class="pagebreak" title="69">&nbsp;</span><a name="Page_69" id="Page_69"></a>
+In the second place, one has the Satisfaction to prepare it one&#8217;s self
+to one&#8217;s own Taste, to encrease or diminish at pleasure the Quantities
+of Sugar or Cinnamon, and to add or leave out the Orange-Flower Water,
+or Essence of Amber; and, in a word, to make any other Alteration that
+shall be most agreeable.</p>
+
+<p>In the third place, they make no Additions that destroy the good
+Qualities of the Kernels; it is so temperate, that it may be taken at
+all Times, and by all Ages, in Summer as well as in Winter, without
+fearing the least Inconveniency: Whereas <i>Chocolate</i> season&#8217;d with
+<i>Vanilla</i>, and other hot and biting Ingredients, cannot but be very
+pernicious, especially in Summer, to young People, and to dry
+Constitutions. The Glass of cold Water that they have introduced to
+drink before it, or after it, only serves to palliate the Effects for a
+Time; for the Heat that attends it, will manifest itself in the Blood
+and <i>Viscera</i>, when the Water is drain&#8217;d off and gone, by the ordinary
+ways.</p>
+
+<p>In the fourth place, a Dish is so cheap, as not to come to above a
+Penny. If Tradesmen and Artizans were once aware of it, there are few
+who would not take the Advantage of so easy a Method of Breakfasting so
+agreeably, at so small a Charge, and to be well supported till
+
+<span class="pagebreak" title="70">&nbsp;</span><a name="Page_70" id="Page_70"></a>
+Dinner-time, without taking any other Sustenance, Solid or Liquid.</p>
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_1_47" id="Footnote_1_47"></a><span class="label"><a href="#FNanchor_1_47">(1)</a></span> <i>Or rather grate it with a flat Grater, when the Cakes are
+so dry that they will not be so easily scraped with a Knife.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_2_48" id="Footnote_2_48"></a><span class="label"><a href="#FNanchor_2_48">(2)</a></span> <i>Because if it was in a Lump, it would weigh more than
+double the Quantity of scraped Chocolate.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_3_49" id="Footnote_3_49"></a><span class="label"><a href="#FNanchor_3_49">(3)</a></span> <i>The oily Parts of the Chocolate would not readily unite
+with the aqueous or watry Parts of the Liquor, without the Intervention
+of the Egg, which serves as a common Bond, without which this Drink
+would not have a good Head.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_4_50" id="Footnote_4_50"></a><span class="label"><a href="#FNanchor_4_50">(4)</a></span> <i>The Proportion of Liquor should be about eight Ounces, or
+half a Pint, to one Ounce of Chocolate.</i></p></div>
+</div>
+
+<h4 class="smcap">Sect. II.<br />
+
+<i>Of the Uses that may be made of Chocolate with relation to Medicine.</i></h4>
+
+<p>I have always imagined it would be a very great Advantage to Physick, if
+Medicines could be administred to sick People under an agreeable Form,
+and a familiar Taste; and the Artifice itself of giving any thing under
+the appearance and name of something that is delicate, is not without
+its Benefit: People afflicted with Distempers, have enough to do to
+support their Pains, without the Inconveniency of distastful Remedies;
+however, it would be no small matter to spare them the Aversion they
+have to every thing that is called a Medicine; and when there is a
+Necessity for such, Chocolate may serve for very proper Diet, and an
+excellent Vehicle, wherein to take a Medicine at the same time.</p>
+
+<p>These have been my Thoughts for some Time, and I can affirm that a happy
+Success has often confirm&#8217;d my Opinion. I could wish that this Essay,
+imperfect as it is, might serve to waken the Attention of some ingenious
+Physician, who would give himself the trouble to handle this
+<span class="pagebreak" title="71">&nbsp;</span><a name="Page_71" id="Page_71"></a>
+Matter
+with greater Accuracy than my small Penetration will permit me to do.</p>
+
+<p>1. How many People neglect to purge themselves, and are so obstinate as
+to refuse to do it, when they have the greatest need of it, and this
+because of the great Distaste they have for ordinary Medicines? Will it
+not be of the greatest Service to teach them to purge themselves after a
+delightful Method, and even, if it was necessary, to purge them without
+their knowledge? To do this, you need only mix 20 or 26 Grains of
+<i>Jalap</i> in Powder, (more or less, according to the Age and Strength of
+the Person) with so much Powder of Cinnamon as is common for a Dish of
+Chocolate, and to give this Dish as if it were ordinary Chocolate. I
+have had great Experience of this, it is a good Purge without Griping;
+several have mistaken the Effect for the Benefit of Nature only, being
+entirely ignorant of the officious Deceit which I made use of for their
+sakes. What Advantages may not there be drawn from this Method of
+Purging apply&#8217;d to Children, who are so backward to take any thing that
+has the least ill Taste?</p>
+
+<p>2. The Preparations of the <i>Cortex</i>, both Galenical and Chymical, have
+not succeeded. Its Infusion in Wine, heretofore so much cry&#8217;d up,
+contains but a part of the Vertue; for the <i>F&aelig;ces</i>, or the Bark
+<span class="pagebreak" title="72">&nbsp;</span><a name="Page_72" id="Page_72"></a>
+that
+remains at the bottom of the Bottle, has Strength enough to cure the
+intermitting Fever. Thus after a thousand fruitless Trials, it is now
+given again in Substance, reduced to a very fine Powder, which is either
+made into <i>Bolus&#8217;s</i>, or taken in Water. This Practice however is
+attended with several Inconveniences; for a great many People,
+especially Children, cannot swallow it in <i>Bolus&#8217;s</i>. The same
+Inconveniences follow the other Way of taking it in Water, and is
+neither less troublesome, nor less nauseous.</p>
+
+<p>To avoid all this, a Dram of the <i>Cortex</i> reduced to a fine&nbsp;<a name="FNanchor_1_51" id="FNanchor_1_51"></a><a href="#Footnote_1_51" class="fnanchor">(1)</a> Powder,
+and finely searced, and afterwards ground dry on a Porphyry, with the
+Cinnamon designed for a Dish of Chocolate, and mixed in the Chocolate
+with more Sugar than ordinary, may be taken without the least
+Reluctancy, and, if necessary, without being perceived: The Person will
+be nourished at the same time much better than with Broth, which is
+easily corrupted by a feverish Stomach; neither will the Particles of
+the <i>Cortex</i> offend the Stomach, being wrapped up by the Unctuosity of
+the Chocolate. I have cured Intermittent Fevers
+<span class="pagebreak" title="73">&nbsp;</span><a name="Page_73" id="Page_73"></a>
+after this manner, nor
+did it ever fail of good Success.</p>
+
+<p>3. The most elaborate Preparations of Steel, are not one jot the better
+upon that account; the simple Filings have more Vertue than was ever
+extorted from this Metal by any Preparation: there is nevertheless an
+Inconveniency in the Use of them, because all the Particles of the Steel
+uniting together, by their Weight, at the bottom of the Stomach, form a
+kind of a Cake, which fatigues it, and makes it very uneasy.</p>
+
+<p>To remedy this, after the Filings have been ground into a very fine
+Powder upon a Porphyry; you must mix it with the Cinnamon, when you make
+your Chocolate, and it is certain that the Particles of the Steel will
+be so divided and separated by the Agitation of the Mill, and so
+entangled in the Chocolate, that there will be no danger of a future
+Separation. Besides, the aromatick Particles of the Cinnamon, and the
+alkaline ones of the Chocolate, will not a little add to the Strength
+and Operation of this Remedy.</p>
+
+<p>4. After this manner may you mix with the Chocolate the Powders of
+<i>Millepedes</i>, <i>Vipers</i>, <i>Earthworms</i>, the Livers and Galls of Eels, to
+take away the distasteful Ideas that the Sick entertain against these
+Remedies.</p>
+
+<p>
+<span class="pagebreak" title="74">&nbsp;</span><a name="Page_74" id="Page_74"></a>
+5. The Use of Milk is a specifick Remedy for the Cure of several
+Distempers, but by Misfortune there are but few Stomachs that can bear
+it, and several Methods have been try&#8217;d to find out Help for this
+Inconvenience. Without troubling myself to mention or examine them, will
+it not be an easy and natural Method, to hinder the Milk from curdling
+on the Stomach, to pour a hot Dish of Chocolate upon a Pint or Quart of
+Milk? The butirous Parts of the Milk and Chocolate, are in reality
+analogous to each other, and very proper to be united for the same
+Purpose; and what is bitter and alkaline in the Chocolate, ought
+necessarily to hinder the curdling of the Milk in the Stomach. It is
+easy to confirm by Experience the Reasoning upon this sort of Chocolated
+Milk.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_1_51" id="Footnote_1_51"></a><span class="label"><a href="#FNanchor_1_51">(1)</a></span> <i>This, if true, overturns what has been said about the
+Mechanical Cure of an Ague, by <em>Quincy</em>, who pretends that the Vertue of
+the Cortex lies in its Texture, which this Preparation destroys.</i></p></div>
+</div>
+
+
+
+<h3><a name="III_CHAP_III" id="III_CHAP_III"></a>CHAP. III.<br />
+
+<i>Of the Oil or Butter of Chocolate.</i></h3>
+
+
+<p>Chocolate Kernels are a Fruit very oleaginous, but the Oil is very
+closely united with the other Principles, that it requires a great deal
+of Labour to
+<span class="pagebreak" title="75">&nbsp;</span><a name="Page_75" id="Page_75"></a>
+separate it, and to make it pure. The three common Ways to
+extract Oils, are by Distillation, Expression, and Decoction; we reject
+the first as being very imperfect, because the Violence of the Fire
+alters the Nature of all Oils that are extracted that way. The Success
+will answer no better by Expression, because that which is got will be
+very impure and in very small Quantity. There then remains no way but by
+Decoction, to draw out this essential Oil that we are in quest of, which
+is the true and the only way, for it gives it in its utmost Purity
+without any Alteration.</p>
+
+<p>They take Chocolate that is roasted, cleaned, and ground upon the Stone,
+they throw the Paste into a Pan of boiling Water over a clear Fire; they
+let it boil till almost all the Water is consumed, then they pour more
+Water upon it till the Pan is full; the Oil ascends to the Top in
+proportion as the Water cools, and grows to the Consistence of Butter.
+If this Oil is not very white, it needs only be melted in a Pan full of
+hot Water, where it will be disengaged and purified from the red and
+terrestrial Particles that remain.</p>
+
+<p>At <i>Martinico</i> this Oil is of the Consistence of Butter, but brought
+into <i>France</i>, it becomes almost as hard as <i>Fromage</i>, or
+<span class="pagebreak" title="76">&nbsp;</span><a name="Page_76" id="Page_76"></a>
+<i>French</i>
+Cheese, which melts nevertheless, and becomes liquid with a moderate
+Heat: it has no very sensible Smell, and has the good fortune never to
+grow rank; I have some of it now by me, that has been made this fifteen
+Years. One Year, when Oil of Olives failed us, we used that of Chocolate
+during the Time of <i>Lent</i>. It is very well tasted, and very far from
+being hurtful; it contains the most essential and most healthful Parts
+of the Chocolate.</p>
+
+<p>I had the Curiosity to examine it by a Chymical Analysis; I put three
+Ounces into a little Glass Cucurbit placed in the Heat of Ashes, there
+drop&#8217;d from it an oily Liquor, which congealed as it fell down, and
+which did not differ from the Butter that I have described, but by a
+light Impression made upon it by the Fire. I only observed, that there
+was at the bottom of the Receiver, two or three Drops of a clear Liquor,
+which tasted a little acid, but very agreeable.</p>
+
+<p>As this Oil is very anodyne, or an Easer of Pain, it is excellent, taken
+inwardly, to cure Hoarseness, and to blunt the Sharpness of the Salts
+that irritate the Lungs. In using, it must be melted and mix&#8217;d with a
+sufficient Quantity of Sugar-Candy, and made into Lozenges, which must
+be held in the Mouth as
+<span class="pagebreak" title="77">&nbsp;</span><a name="Page_77" id="Page_77"></a>
+long as may be, before they melt quite away,
+swallowing it down gently.</p>
+
+<p>Oil of Chocolate also taken seasonably, may be a wonderful Antidote
+against corrosive Poisons.</p>
+
+<p>Its Vertues are no ways inferior, if used outwardly.</p>
+
+<p>1. It is the best and most natural <i>Pomatum</i> for Ladies to <i>clear</i> and
+<i>plump</i> the Skin when it is <i>dry</i>, <i>rough</i>, or <i>shrivel&#8217;d</i>, without
+making it appear either <i>fat</i> or <i>shining</i>. The <i>Spanish Women</i> at
+<i>Mexico</i>, use it very much, and it is highly esteem&#8217;d by them. If it is
+thought too hard, it may be softened with Oil of Ben, or Oil of Sweet
+Almonds, cold drawn.</p>
+
+<p>2. I am persuaded if the antient Custom of the <i>Greeks</i> and <i>Romans</i>, of
+anointing their Bodies with Oil, was revived, there is nothing would
+answer their Expectations better, in augmenting the Strength and
+Suppleness of their Muscles, and preserving them from Rheumatisms and
+other torturing Pains. The leaving off this Practice, can be attributed
+to nothing else but to the ill Smell and other Properties that attended
+it; but if Oil of Chocolate was used instead of Oil of Olives, those
+Inconveniences would be avoided, because it has no Smell, and dries
+entirely into the Skin: nothing certainly would be more advantageous,
+
+<span class="pagebreak" title="78">&nbsp;</span><a name="Page_78" id="Page_78"></a>
+especially for aged Persons, than to renew this Custom, which has been
+authorized by the Experience of Antiquity.</p>
+
+<p>3. Apothecaries ought to make use of this preferably to all others, as
+the Basis of their Apoplectick Balsams; because all other Oils grow
+rancid, and the Oil of Nutmegs, though whiten&#8217;d with Spirit of Wine,
+always retains somewhat of its natural Smell, whereas Oil of Chocolate
+is not subject to any of these Accidents.</p>
+
+<p>4. There is nothing so proper as this to keep Arms from rusting, because
+it contains less Water than any other Oil made use of for that purpose.</p>
+
+<p>5. In the <i>American</i> Islands they make use of this Oil to cure the
+Piles; some use it without Mixture, others melt two or three Pounds of
+Lead, and gathering the Dross, reduce it into fine Powder, and after it
+is finely searced, incorporate it with this Oil, and make a Liniment of
+it very efficacious for this Disease. Others for the same Intention mix
+with this Oil the Powder of <i>Millepedes</i>, Sugar of Lead, <i>Pompholix</i>,
+and a little <i>Laudanum</i>.</p>
+
+<p>Others use this Oil to ease Gout Pains, applying it hot to the Part,
+with a Compress dip&#8217;d in it, which they cover with a hot Napkin. It may
+be used after the same manner for the Rheumatism.</p>
+
+<p>
+<span class="pagebreak" title="79">&nbsp;</span><a name="Page_79" id="Page_79"></a>
+6. <i>Lastly</i>, This Oil enters the Composition of the wonderful Plaister,
+and the <i>Pomatum</i> against Tetters. You will find their Description and
+Properties among the Remarks at the End of this Treatise.</p>
+
+
+<h2>
+<span class="pagebreak" title="80">&nbsp;</span><a name="Page_80" id="Page_80"></a>
+
+<a name="Remarks" id="Remarks"></a>REMARKS<br />
+<span class="little">Upon some <span class="smcap">Places</span> of the</span><br />
+<span class="smcap">Treatise</span> upon <i>Chocolate</i>.
+</h2>
+
+
+<h3 class="smcap"><a name="Remark1" id="Remark1"></a>Remark I.</h3>
+
+<p>The <i>Coco-tree</i> is the same as the Palm-Tree so famous in the
+<i>East-Indies</i>; its Fruit is call&#8217;d <i>Coco</i>, and care should be taken that
+it be not confounded with <i>Cocao</i>. I make this Remark, because I find
+that <i>William Dampier</i> very improperly calls <a name="FNanchor_A_52" id="FNanchor_A_52"></a><a href="#Footnote_A_52" class="fnanchor">(a)</a>&nbsp;<i>Coco&#8217;s Cocao-Nuts</i>,
+and the Tree that bears them a <i>Cocao</i>.</p>
+
+
+<h3 class="smcap">
+<span class="pagebreak" title="81">&nbsp;</span><a name="Page_81" id="Page_81"></a>
+<a name="Remark2" id="Remark2"></a>Remark II.</h3>
+
+<p>They have transported these great Trees from <i>St. Domingo</i> to the <i>Vent
+Islands</i>; their Leaves being almost round, are firm and so smooth, that
+one would think they had been varnished. Their Fruit are sometimes as
+large as one&#8217;s Head, and their Skins very thick: When that is taken off,
+the Pulp is very near the Colour, Smell, and Taste of our Apricocks; in
+the Middle there are four Stones as big as Pullets Eggs, which are
+difficult to separate from the Fruit. They are eaten with Wine and
+Sugar; they make also very good Marmalade.</p>
+
+
+<h3 class="smcap"><a name="Remark3" id="Remark3"></a>Remark III.</h3>
+
+<p>The <i>Calebash</i>-Tree is nigh as large as the Apple-Tree; it supplies the
+Natives and Negroes with Buckets, Pots, Bottles, Dishes, Plates, and
+several other Houshold Utensils. One cannot describe the Shape nor
+Bigness of <i>Calebashes</i>, since there are some of the Size of a Pear, and
+others as large as the greatest Citrons; and besides, there are long,
+round, oval, and of all Fashions. The Fruit, which
+<span class="pagebreak" title="82">&nbsp;</span><a name="Page_82" id="Page_82"></a>
+is green and smooth
+upon the Tree, becomes grey as it dries; within, it is full of a white
+Pulp, of no use at all, which they take out through a Hole; the Shells
+they put to several Services. The Bark is about one Fifth of an Inch
+thick, but very hard, and difficult to break.</p>
+
+
+<h3 class="smcap"><a name="Remark4" id="Remark4"></a>Remark IV.</h3>
+
+<p>The <i>Papaw</i>-Tree is pretty uncommon as to its Make; its Trunk is strait,
+but hollow, and of so tender a Wood, that it is easily cut down with a
+Hedging-Bill; it is about four Yards high, without any Branches; its
+Leaves much like those of our Fig-Trees, but twice as big, and are
+joined to the top by Stalks of a Foot and a half long, and hollow like a
+Reed. They being about thirty in number, grow at the top of the Trunk
+all round about it; the lowest are ripest and largest, they are green,
+and of the bigness of one&#8217;s Fist. The Pulp, which is but half an Inch
+thick, is like that of a Melon, but of a sweet faintish Taste; but it
+makes a pretty good Confection, of a fine green Colour.</p>
+
+<p>There is another kind of <i>Papaw</i>-Tree, whose Fruit is as large as a
+Melon, and better tasted than the former.</p>
+
+
+<h3 class="smcap">
+<span class="pagebreak" title="83">&nbsp;</span><a name="Page_83" id="Page_83"></a>
+<a name="Remark5" id="Remark5"></a>Remark V.</h3>
+
+<p>The <i>Banane</i> is a sort of Plant, whose Root is a great round Bulb, from
+whence proceeds a Trunk, green and smooth, six Feet high, as thick as
+one&#8217;s Thigh, and without any Leaf. On the top of it grow about twenty
+Leaves, about a Foot and a half broad, and about five Feet long; but so
+tender, that the Wind tears them from the Middle to the Sides, into
+Slangs like Ribbons: From the Center of these Leaves grows a second
+Trunk, more firm than the rest of the Plant: upon this grows a Cluster
+of about forty or fifty <i>Bananes</i>, sometimes more, sometimes less. A
+<i>Banane</i> is a Fruit as thick as one&#8217;s Arm, about a Foot long, and a
+little crooked. They gather this Cluster green, and hang it up in the
+Ceiling; and as the <i>Bananes</i> grow yellow, or mellow, they gather them.
+When this Cluster is taken away, the Plant withers, or they cut it down
+at the Root; but for one Trunk lost, the Root sends forth five or six
+more.</p>
+
+<p>Besides these <i>Bananes</i>, there is a Fruit call&#8217;d <i>Banane-Figs</i>; but the
+Plants that produce them are very little different: The Figs are much
+less than the <i>Bananes</i>,
+<span class="pagebreak" title="84">&nbsp;</span><a name="Page_84" id="Page_84"></a>
+being but four or five Inches long. The Fig is
+more delicious, but the <i>Banane</i> is thought to be more wholesome, and
+the Pulp more solid. They roast them upon a Grid-Iron, or bake them in
+an Oven, they eat them with Sugar and the Juice of an Orange. The
+<i>Banane</i> done in a Stew-Pan in its own Juice, with Sugar and a little
+Cinnamon, is excellent.</p>
+
+
+<h3 class="smcap"><a name="Remark6" id="Remark6"></a>Remark VI.</h3>
+
+<p><i>Manioc</i> is a Shrub very crooked, and full of Knots, its Wood is tender
+and brittle, and the Branches are easily broke off into Slips: There are
+several and different Colours, some more forward and fruitful than
+others. Commonly they are pluck&#8217;d up in a Year or thereabouts; and there
+is found at every one, several plump Roots, without any sensible Fibres,
+more or less thick, according to the Kind and the Goodness of the Soil.
+These Roots are wash&#8217;d in a good deal of Water, to free them from the
+Earth; and after they are scraped with a Knife like wild Turnips, they
+<i>grate</i> them; that is to say, they rub them hard with great Copper
+Graters, which the <i>French</i> call <i>Grages</i>, just as they do Quinces to
+get out the Juice. This grated
+<span class="pagebreak" title="85">&nbsp;</span><a name="Page_85" id="Page_85"></a>
+<i>Manioc</i> is put in the Press in Sacks
+made of coarse Hemp, or Rushes, to get out the superfluous Moisture,
+which is not only unwholesome, but poisonous. This, thus press&#8217;d, they
+take from the Sacks, and pass it through a coarse Sieve called
+<i>Hibichet</i>; they afterwards bake it two several ways, to make what they
+call <i>Cassave</i>, or Meal of <i>Manioc</i>.</p>
+
+<p>In the first place, when they would make the <i>Cassave</i>, they spread the
+sifted <i>Manioc</i> upon a Plate of Iron over a clear Fire, which they
+tapping down with the Ball of their Hands, make a broad Cake about half
+an Inch thick, and two Feet in diameter; and when it is baked on one
+side, they turn it on the other: and if they would keep it any time,
+they dry it in the Sun.</p>
+
+<p>In the second place, when they would make what they call the Meal, they
+put the <i>Manioc</i>, grated, pressed, and sifted, as before, upon a great
+Copper Plate four Feet in diameter, with a Brim five or six Inches high,
+and placed upon a Brick Furnace: They stir it continually with a wooden
+<i>Spatula</i>, that it may not stick and be baked all alike. This Meal
+resembles Bread grosly crumbled, and may be kept a long while in a dry
+Place. The Natives do not trouble themselves to make the Meal; they only
+eat <i>Cassave</i>,
+<span class="pagebreak" title="86">&nbsp;</span><a name="Page_86" id="Page_86"></a>
+which they bake every day, because, when it is hot, it
+is more agreeable and palatable.</p>
+
+<p>If they leave the expressed Juice of <i>Manioc</i> to settle, it lets fall a
+<i>F&aelig;cula</i> to the bottom, called <i>Moussache</i>, which they afterwards dry in
+the Sun: it is as white as Snow, of which they make very good Cakes,
+called in those Parts, <i>Craquelins</i>.</p>
+
+<p>The Laundresses use this <i>F&aelig;cula</i> instead of Starch, to starch their
+Linnen. Some Inhabitants mix one Third of this with two Thirds of
+<i>French</i> Meal, and make Bread that is very white, and well tasted.</p>
+
+
+<h3 class="smcap"><a name="Remark7" id="Remark7"></a>Remark VII.</h3>
+
+<p>At first sight, one would take a <i>Balize</i>-Tree for a <i>Banane</i>, they are
+so like each other: there is, however, this difference between them,
+That the Leaves of the <i>Balize</i>-Tree are not so tender, and apt to be
+tore; for this reason, they serve the Natives for Table-Cloths and
+Napkins, as well as the Negroes, and some of the Planters that live in
+the Woods. Sometimes they serve as Umbrella&#8217;s to shade them from the
+Sun, or Showers of Rain, that surprize them.</p>
+
+<p>
+<span class="pagebreak" title="87">&nbsp;</span><a name="Page_87" id="Page_87"></a>
+The Hunters have great assistance from this Plant; for sometimes
+finding themselves pressed with Thirst, in Places at some distance from
+Rivers or Fountains, they give the Trunk of a <i>Balize</i> a Slash with a
+Knife, and immediately hold their Hat, or a Cup, which catches a clear,
+good, and cool Water, even in the greatest Heat.</p>
+
+
+<h3 class="smcap"><a name="Remark8" id="Remark8"></a>Remark VIII.</h3>
+
+<p><i>Pimento</i>, called also <i>Jamaica-Pepper</i>, has been brought into <i>France</i>,
+where it grows, as in <i>America</i>, in pyramidal Cods of three or four
+Inches long: they are at first green, then yellow, afterwards red, and
+last of all, black. They pickle them in Vinegar, as they do Capers and
+little Cucumbers. There are in <i>America</i> several other Kinds of
+<i>Pimentoes</i>, and especially one that is round, and as red as a Cherry.
+This is the hottest of all, it sets the Mouth all on fire; for which
+reason it is called the mad <i>Pimento</i>. The Natives eat nothing without
+<i>Pimento</i>, it is their universal Seasoning, it serves them instead of
+Salt, and all Oriental Spices.</p>
+
+
+<h3 class="smcap">
+<span class="pagebreak" title="88">&nbsp;</span><a name="Page_88" id="Page_88"></a>
+<a name="Remark9" id="Remark9"></a>Remark IX.</h3>
+
+<p><i>Achote</i> is best known in <i>France</i>, under the Name of <i>Roucou</i>, and is a
+sort of Red which the Dyers and Painters make use of. It is the
+favourite Colour of the Savages, which they are very careful of planting
+in their Gardens, that they may paint their Bodies every Morning, which
+they call <i>Roucouing</i>.</p>
+
+<p><i>Roucou</i> is planted of a Kernel much after the same manner as the
+<i>Cocao-Tree</i>. The Shrub that is most like it in <i>Europe</i>, is the
+<i>Lilach</i>, or the <i>Arabian</i> Bean. Its Leaves, of the Shape of a Heart,
+are longish, pointed, and placed alternately; its Blossoms grow in
+Bunches at the end of the Boughs, they are white, mix&#8217;d with Carnation,
+like the Flowers of the wild Rose-Tree. In the middle, there is a Tuft
+of yellow <i>Stamina</i> with red Points; when these Blossoms fall off, there
+appears tawny Buds, beset with fine Prickles: These Buds grow to be
+Shells, which, when ripe, open on the upper side, and discover within,
+two Rows of Pippins, almost like little Peas, cover&#8217;d with Vermilion,
+which sticks to the Fingers, when touch&#8217;d, and leaves the Pippins quite,
+when wash&#8217;d with warm Water. The Water
+<span class="pagebreak" title="89">&nbsp;</span><a name="Page_89" id="Page_89"></a>
+being settled, they pour it off
+gently by degrees, they dry the Colour in the Shade that fell to the
+bottom of the Vessel; and this is the true <i>Roucou</i>, without any
+Mixture. The Physicians in these Parts prescribe it to cut and attenuate
+thick and tough Humours, which cause difficulty of Breathing, Retension
+of Urine, and all sorts of Obstructions&nbsp;<a name="FNanchor_89-A_53" id="FNanchor_89-A_53"></a><a href="#Footnote_89-A_53" class="fnanchor">(89)</a>.</p>
+
+
+<h3 class="smcap"><a name="Remark10" id="Remark10"></a>Remark X.</h3>
+
+<p><i>Atolla</i> is a kind of Gruel which they make with Meal of <i>Maise</i>, (which
+is the same as our <i>Indian</i> Corn, or <i>Turkey</i> Millet.) The <i>Mexicans</i>
+season it with <i>Pimento</i>; but the Nuns and <i>Spanish</i> Ladies, instead of
+<i>Pimento</i>, use Sugar, Cinnamon, perfumed Waters of Amber, Musk, <i>&amp;c.</i> In
+these Parts, they make the same Use of <i>Atolla</i>, as of the best Rice in
+the <i>Levant</i>.</p>
+
+
+<h3 class="smcap"><a name="Remark11" id="Remark11"></a>Remark XI.</h3>
+
+<p>One ought to chuse the smallest Cinnamon, the highest coloured, and of
+the most biting Taste, as well as sweet and spicy, because a great Part
+is
+<span class="pagebreak" title="90">&nbsp;</span><a name="Page_90" id="Page_90"></a>
+full of Pieces, from whence they have drawn the Essence, and has
+neither any Colour nor Taste, but that of the Wood. To help and amend
+both, there needs only a Clove to be ground in the Mortar, with an Ounce
+of Cinnamon. This Spice is best that comes from the <i>East-Indies</i>, it
+has nothing of Acrid in it, and contains an oleous Volatile, which
+agrees very well with that of Chocolate. Cinnamon also has always kept
+its Place in all the Compositions of Chocolate.</p>
+
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_A_52" id="Footnote_A_52"></a><span class="label"><a href="#FNanchor_A_52">(a)</a></span> <i>New Voyage round the World</i>, Tom. 1. Chap. 10.</p></div>
+
+<div class="footnote"><p><a name="Footnote_89-A_53" id="Footnote_89-A_53"></a><a href="#FNanchor_89-A_53"><span class="label">(89)</span></a> Thomas Gage, <i>Tom. 1. Part 2. Pag. 142</i>.</p></div>
+</div>
+
+
+
+<h2>
+
+<span class="pagebreak" title="91">&nbsp;</span><a name="Page_91" id="Page_91"></a>
+MEDICINES<br />
+<span class="little">In whose Composition</span><br />
+<span class="smcap">Oil</span> or <span class="smcap">Butter</span><br />
+<span class="little">OF</span><br />
+<i>CHOCOLATE</i><br />
+Is made use of.</h2>
+
+
+<h3><i>The Wonderful Plaister for the Curing of all sorts of Ulcers.</i></h3>
+
+<p>Take <i>Oil-Olive</i> a Pound, <i>Venetian Ceruss</i>, in Powder, half a Pound.</p>
+
+<p>Put them in a Copper Pan, or a glazed Earthen one, upon a clear moderate
+Fire, stirring them continually with a
+<span class="pagebreak" title="92">&nbsp;</span><a name="Page_92" id="Page_92"></a>
+wooden <i>Spatula</i> till the
+Mixture is become black, and almost of the Consistence of a Plaister,
+(which you may know by letting fall two or three Drops upon a Pewter
+Plate; for if they grow cold immediately, and do not stick to the
+Fingers, when touch&#8217;d, it is done enough.) Then must be added,</p>
+
+<div class="blockquot"><p class="hanging">Of <i>Bees-Wax cut in little Bits</i>, an Ounce and a half.</p>
+
+<p class="hanging"><i>Oil or Butter of Chocolate</i>, an Ounce.</p>
+
+<p class="hanging"><i>Balsam Capivi</i>, an Ounce and a half.</p></div>
+
+<p>When they are all melted and mixed together, the Pan must be taken off
+the Fire; and stirring constantly with the <i>Spatula</i>, you must add the
+following Ingredients, reduced into a fine Powder separately, and then
+well mixed together.</p>
+
+<div class="blockquot"><p class="hanging"><i>Lapis Calaminaris</i>, heated in the Fire, and then quenched in
+Lime-Water, and ground upon a Porphyry, one Ounce.</p>
+
+<table>
+<tr><td>
+<i>Myrrh in Drops</i>,<br />
+<i>Aloes Succotrine</i>, <br />
+<i>Round Birthwort</i>,  <br />
+<i>Florentine Orris</i>,
+</td>
+<td class="bracket">&nbsp; </td>
+<td class="afterb">of each two<br /> Drams.</td>
+</tr></table>
+
+
+<p class="hanging"><i>Camphire</i>, a Dram.</p></div>
+
+<p>
+<span class="pagebreak" title="93">&nbsp;</span><a name="Page_93" id="Page_93"></a>
+When they are all well incorporated together, they must cool a little,
+and then be poured upon a Marble to be made into Rolls, after the
+ordinary Manner.</p>
+
+<hr />
+
+<p>I have seen such surprizing Effects from this Emplaister, that I am
+almost backward to mention them, lest they should seem incredible. It
+cures the most stubborn and inveterate Ulcers, provided the Bone is not
+carious: for in this Case, lest you should lose your Labour, you must
+begin with the Bone, and then apply the Plaister. The Place must be
+dress&#8217;d Morning and Evening after it is clean&#8217;d with Lime Water, and
+wiped well with a Linnen Cloth.</p>
+
+<p>The same Plaister may serve several Times, provided it be washed with
+Lime Water, wiped with a Rag, and held to the Fire a Moment before it is
+apply&#8217;d.</p>
+
+<p>I exhort charitable People to make this Plaister and give it to the
+Poor, especially those that live in the Country; they will draw down a
+Thousand Blessings in this Life, and the Lord will recompence them
+hereafter.</p>
+
+
+<h3>
+<span class="pagebreak" title="94">&nbsp;</span><a name="Page_94" id="Page_94"></a>
+<i>An excellent Pomatum for Ringworms, Tettars, Pimples, and other
+Deformities of the Skin.</i></h3>
+
+<p>Take <i>Flowers</i> of <i>Brimstone</i>&nbsp;<a name="FNanchor_A_54" id="FNanchor_A_54"></a><a href="#Footnote_A_54" class="fnanchor">(a)</a>, <i>Salt Petre</i> purified, of each Half
+an Ounce; good <i>White Precipitate</i>&nbsp;<a name="FNanchor_B_55" id="FNanchor_B_55"></a><a href="#Footnote_B_55" class="fnanchor">(b)</a>, two Drams; <i>Benzoin</i> or
+<i>Benjamin</i>, a Dram.</p>
+
+<p>Beat the <i>Benjamin</i> and <i>Salt-Petre</i> a good while in a Brass Mortar,
+till they are reduced into a very fine Powder, then mix the Flower of
+Brimstone and White Precipitate with them and keep this Powder for Use.</p>
+
+<hr />
+
+<p>At <i>Martinico</i> when I had occasion to make use of it, I incorporated it
+with Butter of Chocolate; but in <i>France</i>, I substitute the best-scented
+<i>Jessamin Pomatum</i>: This Smell, joined with that of Benjamin, corrects
+the Smell of the Brimstone, which some Persons abhor.</p>
+
+<p>I cannot sufficiently recommend this <i>Pomatum</i>, which always succeeds
+well, and I have often found it beneficial when every thing else fail&#8217;d.</p>
+
+<p>
+<span class="pagebreak" title="95">&nbsp;</span><a name="Page_95" id="Page_95"></a>
+You must not wonder if on the first, and sometimes the second Day, the
+Tettar seems more lively, or the Complection more dull; it is a sign
+that the Malignity is drawn out, and that the Seeds of it are destroy&#8217;d:
+you must therefore take heed of desisting, for the Skin in a little Time
+will be render&#8217;d as even and smooth as you can desire.</p>
+
+<div class="footnotes">
+
+<div class="footnote"><p><a name="Footnote_A_54" id="Footnote_A_54"></a><span class="label"><a href="#FNanchor_A_54">(a)</a></span> <i>To wit, those that are made in <em>Holland</em>, if they can be
+got.</i></p></div>
+
+<div class="footnote"><p><a name="Footnote_B_55" id="Footnote_B_55"></a><span class="label"><a href="#FNanchor_B_55">(b)</a></span> <i>To know if the <em>Precipitate</em> be good, you may do thus; Put a
+little upon a live Coal, if it flies away, it is good; if it stays
+behind, it is nothing but powder&#8217;d Ceruss, or some such thing.</i></p></div>
+
+</div>
+
+<p class="center biggap">
+<i>FINIS.</i><br />
+</p>
+
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<hr class="full" />
+<p>***END OF THE PROJECT GUTENBERG EBOOK THE NATURAL HISTORY OF CHOCOLATE***</p>
+<p>******* This file should be named 24588-h.txt or 24588-h.zip *******</p>
+<p>This and all associated files of various formats will be found in:<br />
+<a href="http://www.gutenberg.org/dirs/2/4/5/8/24588">http://www.gutenberg.org/2/4/5/8/24588</a></p>
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+The Project Gutenberg eBook, The Natural History of Chocolate, by D. de
+Quelus, Translated by R. Brookes
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: The Natural History of Chocolate
+       Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its Fruit
+
+
+Author: D. de Quelus
+
+
+
+Release Date: February 12, 2008  [eBook #24588]
+
+Language: English
+
+Character set encoding: ISO-646-US (US-ASCII)
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE NATURAL HISTORY OF CHOCOLATE***
+
+
+E-text prepared by Robert Cicconetti, Louise Pryor, and the Project
+Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net)
+
+
+
+Transcriber's note:
+
+   Spelling is inconsistent and has been neither modernised nor
+   corrected.
+
+   In the original, footnotes are marked with lower case letters,
+   numbers, or asterisks. In this transcription, the asterisks
+   have been replaced by the number of the page on which the
+   footnote appears.
+
+   Contractions (such as atq; for atque) have not been expanded.
+
+
+
+
+THE
+Natural HISTORY
+OF
+CHOCOLATE:
+
+BEING
+
+A Distinct and Particular Account of the COCOA-TREE, its Growth and
+  Culture, and the Preparation, Excellent Properties, and Medicinal
+  Vertues of its Fruit.
+
+Wherein the Errors of those who have wrote upon this Subject are
+  discover'd; the Best Way of Making CHOCOLATE is explain'd; and
+  several Uncommon MEDICINES drawn from it, are communicated.
+
+_Translated from the last EDITION of the _French_,
+_By_ R. BROOKES, M. D._
+
+
+
+
+
+
+
+The SECOND EDITION.
+
+_LONDON:_
+
+Printed for J. ROBERTS, near the _Oxford-Arms_ in _Warwick-Lane_.
+M DCC.XXX.
+
+
+
+
+PREFACE
+
+
+If the Merit of a Natural History depends upon the Truth of the Facts
+which are brought to support it, then an unprejudiced Eye-Witness is
+more proper to write it, than any other Person; and I dare even flatter
+myself, that this will not be disagreeable to the Publick
+notwithstanding its Resemblance to the particular Treatises of
+_Colmenero_[1], _Dufour_[2], and several others who have wrote upon the
+same Subject. Upon examination, so great a Difference will appear, that
+no one can justly accuse me of having borrow'd any thing from these
+Writers.
+
+This small Treatise is nothing but the Substance and Result of the
+Observations that I made in the _American Islands_, during the fifteen
+Years which I was obliged to stay there, upon the account of his
+Majesty's Service. The great Trade they drive there in _Chocolate_,
+excited my Curiosity to examine more strictly than ordinary into its
+Origin, Culture, Properties, and Uses. I was not a little surprized when
+I every day discover'd, as to the Nature of the Plant, and the Customs
+of the Country, a great Number of Facts contrary to the Ideas, and
+Prejudices, for which the Writers on this Subject have given room.
+
+For this reason, I resolved to examine every thing myself, and to
+represent nothing but as it really was in Nature, to advance nothing but
+what I had experienced, and even to doubt of the Experiments themselves,
+till I had repeated them with the utmost Exactness. Without these
+Precautions, there can be no great Dependance on the greatest Part of
+the Facts, which are produced by those who write upon any Historical
+Matter from Memorandums; which, from the Nature of the Subject, they
+cannot fully comprehend.
+
+As for my Reasonings upon the Nature, Vertues, and Uses of Chocolate,
+perhaps they may be suspected by some People, because they relate to an
+Art which I do not profess; but let that be as it will, the Facts upon
+which they are founded are certain, and every one is at liberty to make
+what other Inferences they like best.
+
+As there are several Names of Plants, and Terms of Art used in those
+Countries, which I have been obliged to make use of, and which it was
+necessary to explain somewhat at large, that they might be rightly
+understood; rather than make frequent Digressions, and interrupt the
+Discourse, I have thought fit to number these Terms, and to explain them
+at the End of this Treatise: the Reader must therefore look forward for
+those Remarks under their particular Numbers.
+
+
+FOOTNOTES:
+
+[1] De Chocolata Inda.
+
+[2] Du The, du Caffe, & du Chocolat.
+
+
+
+
+THE TABLE.
+
+
+The First PART.
+
+  Chap. I. The Description of the _Cocao-Tree_.                 Pag. 2
+
+  Chap. II. Of the Choice and Disposition of the Place
+    to plant a Nursery.                                             10
+
+  Chap. III. Of the Method of Planting a Nursery, and of
+    its Cultivation, till the Fruit comes to Maturity.              16
+
+  Chap. IV. Of the gathering the _Cocao-Nuts_, and of the
+    Manner of making the Kernels sweat; and also of drying
+    them that they may be transported into _Europe_.                24
+
+
+The Second PART.
+
+  Of the Properties of Chocolate.                                   38
+
+  Chap. I. Of the old Prejudices against Chocolate.                 39
+
+  Chap. II. Of the real Properties of Chocolate.                    44
+
+  Sect. I. Chocolate is very Temperate.                             45
+
+  Sect. II. Chocolate is very nourishing, and of easy Digestion.    47
+
+  Sect. III. Chocolate speedily repairs the dissipated Spirits
+    and decayed Strength.                                           51
+
+  Sect. IV. Chocolate is very proper to preserve Health, and
+    to prolong the Life of old Men.                                 56
+
+
+The Third PART.
+
+  Of the Uses of Chocolate.                                         60
+
+  Chap. I. Of Chocolate in Confections.                             61
+
+  Chap. II. Of Chocolate properly so called.                        62
+
+  Sect. I. Of the Origin of Chocolate, and the different
+    Methods of preparing it.                                        63
+
+  The Method of preparing Chocolate used in the _French_
+    Islands of _America_.                                           67
+
+  Sect. II. Of the Uses that may be made of Chocolate, with
+    relation to Medicine.                                           70
+
+  Chap. III. Of the Oil or Butter of Chocolate.                     74
+
+  Remarks upon some Places of this Treatise.                        80
+
+  Medicines in whose Composition Oil, or Butter of Chocolate,
+    is made use of.                                                 91
+
+  The wonderful Plaister for the curing of all Kinds of Ulcers.  ibid.
+
+  An excellent Pomatum for the Cure of Tettars, Ringworms,
+    Pimples, and other Deformities of the Skin.                     94
+
+       *       *       *       *       *
+
+The APPROBATION of Monsieur _Andry_, Counsellor, Lecturer, and Regal
+  Professor, Doctor, Regent of the Faculty of Medicine at _Paris_, and
+  Censor Royal of Books.
+
+I Have read, by order of the Lord Keeper of the Seals, this _Natural
+History of Chocolate_, and I judge that the Impression will be very
+necessary and useful for the Publick. Given at _Paris_ this 5th of
+_April, 1719_.
+
+
+
+
+THE
+Natural HISTORY
+OF
+CHOCOLATE.
+
+
+
+
+Of the Division of this Treatise.
+
+
+I Shall divide this Treatise on Chocolate into three Parts: In the
+_First_, after I have given a Description of the _Cocao Tree_, I shall
+explain how it is cultivated, and give an Account how its Fruit is
+prepared: In the _Second_, I shall speak of the Properties of
+_Chocolate_; and in the _Third_, of its Uses.
+
+
+
+
+
+
+PART I.
+
+
+
+
+CHAP. I.
+
+The Description of the _Cocao-Tree_.
+
+
+The _Cocao-Tree_ is moderately tall and thick, and either thrives, or
+not, according to the Quality of the Soil wherein it grows: Upon the
+Coast of _Caraqua_, for instance, it grows considerably larger than in
+the Islands belonging to the _French_.
+
+Its _Wood_ is porous, and very light; the _Bark_ is pretty firm, and of
+the Colour of _Cinnamon_, more or less dark, according to the Age of the
+Tree. The _Leaves_ are about nine Inches long, and four in breadth,
+where they are broadest; for they grow less towards the two Extremities,
+where they terminate in a point: their Colour is a little darkish, but
+more bright above than underneath; they are joined to Stalks three
+Inches long, and the tenth part of an Inch broad. This Stalk, as it
+enters the Leaf, makes a strait Rib, a little raised along the Middle,
+which grows proportionably less the nearer it comes to the End. From
+each side of this Rib proceed thirteen or fourteen crooked Threads
+alternately.
+
+As these Leaves only fall off successively, and in proportion as others
+grow again, this Tree never appears naked: It is always flourishing, but
+more especially so towards the two _Solstices_, than in the other
+Seasons.
+
+The _Blossoms_, which are regular and like a Rose, but very small, and
+without smell, proceed from the Places from which the old Leaves fall,
+as it were in Bunches. A large Quantity of these fall off, for hardly
+Ten of a Thousand come to good, insomuch that the Earth underneath seems
+cover'd over with them.
+
+Every _Blossom_ is joined to the Tree by a slender Stalk half an Inch or
+a little more in length; when it is yet in the Bud, it is one Fifth of
+an Inch broad, and about one fourth or a little more in length: when it
+was least, in proportion to the Tree and the Fruit, the more strange it
+appeared to me, and more worthy of Attention[a].
+
+When the Buds begin to blow, one may consider the _Calix_, the
+_Foliage_, and the Heart of the Blossom. The _Calix_ is formed of the
+Cover of the Bud, divided into five Parts, or Leaves, of a very pale
+flesh-colour. These are succeeded by the five true Leaves of the same
+Colour, which fill up the empty Spaces or Partitions of the _Calix_.
+These Leaves have two Parts, the undermost of which is like an oblong
+Cup, striped with Purple; on the inside, it bends towards the Center by
+the help of a _Stamen_, which serves to fasten it; from this proceeds
+outwardly, the other Part of the Leaf, which seems to be separate from
+it, and is formed like the End of a Pike.
+
+The Heart is composed of five Threads and five _Stamina_, with the
+_Pistilla_ in the middle. The Threads are strait, and of a purple
+Colour, and placed over-against the Intervals of the Leaves. The
+_Stamina_ are white, and bend outwardly with a kind of a Button on the
+top, which insinuates itself into the middle of each Leaf to sustain
+itself.
+
+When one looks at these small Objects through a Microscope, one is ready
+to say, That the Point of the Threads is like Silver, and that the
+_Stamina_ are Chrystal; as well as the _Pistilla_, which Nature seems to
+have placed in the Center, either to be the _Primitiae_ of the young
+Fruit, or to serve to defend it, if it be true that this Embryo unfolds
+itself, and is produced in no other place but the Base.
+
+For want of observing these small Parts, as well as the Bulk of the
+Blossom, _F. Plumier_ had no distinct Knowledge of them, nor has he
+exactly design'd them, any more than _Mons. Tournefort_, who has done
+them after his Draught[b].
+
+The _Cocao-Tree_ almost all the Year bears Fruit of all Ages, which
+ripen successively, but never grow on the end of little Branches, as our
+Fruits in _Europe_ do, but along the Trunk and the chief Boughs, which
+is not rare in these Countries, where several Trees do the like; such as
+the [1]_Cocoeiers_, the [2]_Apricots_ of St. _Domingo_, the
+[3]_Calebashes_, the [4]_Papaws_, &c.
+
+Such an unusual Appearance would seem strange in the Eyes of
+_Europeans_, who had never seen any thing of that kind; but if one
+examines the Matter a little, the philosophical Reason of this
+Disposition is very obvious. One may easily apprehend, that if Nature
+had placed such bulky Fruit at the Ends of the Branches, their great
+Weight must necessarily break them, and the Fruit would fall before it
+came to Maturity.
+
+The Fruit of the _Cocao-Tree_ is contained in a Husk or Shell, which
+from an exceeding small Beginning, attains, in the space of four Months,
+to the Bigness and Shape of a Cucumber; the lower End is sharp and
+furrow'd length-ways like a Melon[c].
+
+This Shell in the first Months is either red or white, or a Mixture of
+red and yellow: This Variety of Colours makes three sorts of
+_Cocao-Trees_, which have nothing else to distinguish them but this,
+which I do not think sufficient to make in reality three different kinds
+of _Cocao-Nuts_[d].
+
+The First is of a dark vinous Red, chiefly on the sides, which becomes
+more bright and pale as the Fruit ripens.
+
+The Second, which is the White, or rather is at first of so pale a
+Green, that it may be mistaken for White; by little and little it
+assumes a Citron Colour, which still growing deeper and deeper, at
+length becomes entirely yellow.
+
+The Third, which is Red and Yellow mix'd together, unites the Properties
+of the other two; for as they grow ripe, the Red becomes pale, and the
+Yellow grows more deep.
+
+I have observed that the white Shells are thicker and shorter than the
+other, especially on the side towards the Tree, and that these sorts of
+Trees commonly bear most.
+
+If one cleaves one of these Shells length-ways, it will appear almost
+half an Inch thick, and its Capacity full of Chocolate Kernels; the
+Intervals of which, before they are ripe, are fill'd with a hard white
+Substance, which at length turns into a Mucilage of a very grateful
+Acidity: For this reason, it is common for People to take some of the
+Kernels with their Covers, and hold them in their Mouths, which is
+mighty refreshing, and proper to quench Thirst. But they take heed of
+biting them, because the Films of the Kernels are extreamly bitter.
+
+When one nicely examines the inward Structure of these Shells, and
+anatomizes, as it were, all their Parts; one shall find that the Fibres
+of the Stalk of the Fruit passing through the Shell, are divided into
+five Branches; that each of these Branches is subdivided into several
+Filaments, every one of which terminates at the larger End of these
+Kernels, and all together resemble a Bunch of Grapes, containing from
+twenty to thirty-five single ones, or more, ranged and placed in an
+admirable Order.
+
+I cannot help observing here, what Inconsistency there is in the
+Accounts concerning the Number of Kernels in each Shell. [e]_Dampier_,
+for instance, says there is commonly near a Hundred; other Moderns[f]
+60, 70 or 80, ranged like the Seeds of a Pomgranate. [g]_Thomas Gage_,
+30 or 40; _Colmenero_[h] 10 or 12; and _Oexmelin_[i] 10 or 12, to 14.
+
+I can affirm, after a thousand Tryals, that I never found more nor less
+than twenty-five. Perhaps if one was to seek out the largest Shells in
+the most fruitful Soil, and growing on the most flourishing Trees, one
+might find forty Kernels; but as it is not likely one should ever meet
+with more, so, on the other hand, it is not probable one should ever
+find less than fifteen, except they are abortive, or the Fruit of a Tree
+worn out with Age in a barren Soil, or without Culture.
+
+When one takes off the Film that covers one of the Kernels, the
+Substance of it appears; which is tender, smooth, and inclining to a
+violet Colour, and is seemingly divided into several Lobes, tho' in
+reality they are but two; but very irregular, and difficult to be
+disengaged from each other, which we shall explain more clearly in
+speaking of its Vegetation. [k]_Oexmelin_ and several others have
+imagined, that a _Cocao_-Kernel was composed of five or six Parts
+sticking fast together; Father _Plumier_ himself fell into this Error,
+and has led others into it[l]. If the Kernel be cut in two length-ways,
+one finds at the Extremity of the great end, a kind of a longish
+[m]Grain, one fifth of an Inch long, and one fourth Part as broad, which
+is the _Germ_, or first Rudiments of the Plant; but in _European_
+Kernels this Part is placed at the other end.
+
+One may even see in _France_ this Irregularity of the Lobes, and also
+the _Germ_ in the Kernels that are roasted and cleaned to make
+Chocolate.
+
+
+FOOTNOTES:
+
+[a] _Piso_ says (_Montiss. Aromat. cap. 18._) that the Blossom is great
+and of a bright Yellow, _Flos est magnus & flavescens instar Croci_. A
+modern Author has transcribed this. Error of _Piso_; _Floribus_, says
+he, _magnis pentapetalis & flavis_. _Dale_ Pharmacologia, _Pag. 441_.
+
+[b] Appen. Rei Herbariae. _pag._ 660. _tab._ 444.
+
+[1] [2] [3] [4] See the Remarks at the End of this Treatise.
+
+[c] _Benzo_ says they grow ripe in a Year, as well as others after him,
+_Annuo Spatio maturescit, Benzo memorante_. Carol. Cluzio, l. c. _Annuo
+justam attingens Maturitatem Spatio_. Franc. Hernandes, _apud_ Anton.
+Rech. _In Hist. Ind. Occidental_, lib. 5. c. 1.
+
+[d] It seems likely that the _Spanish_ Authors who say there are four
+Kinds of this at _Mexico_, have no better Foundation for the difference
+than this; and Mons. _Tournefort_ had reason to say after Father
+_Plumier_, that he only knew one Kind of this Tree. Cacao _Speciem
+Unicam novi_. _Append. Rei Herb._ pag. 660.
+
+[e] _A new Voyage round the World._ Tom. 1. Ch. 3. p. 69.
+
+[f] Pomet's _General History of Drugs_, Book vii. Ch. xiv. pag. 205.
+Chomel's _Abridgment of usual Plants_. Valentin. Hist. Simplicium
+reform. lib. 2.
+
+[g] New Relation of the _East Indies_. Tom. 1. Part 2. Ch. 19.
+
+[h] A curious Discourse upon Chocolate, by _Ant. Colmenero de Cedesma_,
+Physician and Chirurgeon at _Paris_ 1643.
+
+[i] _The History of Adventures._ Tom. 1. Pag. 423.
+
+[k] Ibid.
+
+[l] In multas veluti Amygdalas fissiles. _Tournefort_ in Append. Rei
+Herb. _Pag. 660. & Tab. 444._
+
+[m] I can't imagine upon what Foundation _Oexmelin_ could assert, that
+the _Spaniards_ in the making of their Chocolate, used nothing but this
+longish Grain, which he calls _Pignon_. Au Milieu desquelles Amandes de
+Cacao, est, _says he_, un petit Pignon, qui a la Germe fort tendre, &
+difficile a conserver; c'est de cette Semence que les Espaniols font la
+celebre Boisson de Chocolat. _Oexmelin_ Histoire des Avanturers, _Tom.
+1. pag. 423_. He confirms more plainly the same Fancy, _Pag. 426_.
+
+
+
+
+CHAP. II.
+
+Of the Choice and Disposition of the Place for Planting _Cocao-Trees_.
+
+
+The _Cocao-Tree_ grows naturally in several Countries in _America_ under
+the Torrid Zone, but chiefly at _Mexico_, in the Provinces of
+_Nicaragua_ and _Guatimala_, as also along the Banks of the River of the
+_Amazons_[n]. Likewise upon the Coast of _Caraqua_, that is to say,
+from Comana to Cartagena[o] and the _Golden Island_. Some also have
+been found in the Woods of _Martinico_.
+
+The _Spaniards_ and _Portuguese_ were the first to whom the _Indians_
+communicated the Use of _Cocao-Nuts_, which they kept a long time to
+themselves without acquainting other Nations with it; who in reality
+know so little of it at this day, that some _Dutch_ Corsairs, ignorant
+of the Value of some Prizes they had taken, out of contempt cast the
+Merchandize into the Sea, calling it in derision, in very indifferent
+_Spanish_, _Cacura de Carnero_[p], The Dung of Beasts.
+
+In 1649[q] in the _Vert_ Islands, they had never seen but one Tree
+planted, which was in the Garden of an _English-Man_, an Inhabitant of
+the Island of _St. Croix_[r]. In 1655, the _Caribeans_[s] shewed to M.
+_du Parepet_ a _Cocao-Tree_ in the Woods of the Island of _Martinico_,
+whereof he was Governour. This discovery was the Foundation of several
+others of the same kind, in the Woods of the _Cape Sterre_[t] of this
+Island. And it is probable that the Kernels which were taken out of
+them, were the Original of those _Cocao-Trees_ that have been planted
+there since. A _Jew_ named _Benjamin_ planted the first about the Year
+1660, but it was not till twenty or twenty-five Years after, that the
+Inhabitants of _Martinico_ apply'd themselves to the Cultivation of
+_Cocao-Trees_, and to raise Nurseries of them.
+
+When one would raise a Nursery, it is necessary, above all things, to
+chuse a proper Place, in respect of Situation, and a Soil agreeable to
+the Nature of it.
+
+The Place should be level, moist, and not exposed to Winds; a fresh, and
+(if one may be allow'd the Expression) a Virgin Soil, indifferently fat,
+light, and deep. For this reason, Ground newly cleared, whose Soil is
+black and sandy, which is kept moist by a River, and its Borders so high
+as to shelter it from the Winds, especially towards the Sea Coast, is
+preferable to any other; and they never fail putting it to this Use,
+when they are so happy as to find any of this sort.
+
+I have said, _Ground newly cleared_, that is to say, whose Wood is cut
+down purposely for it; for it is necessary to observe, that they at
+present plant their Nurseries in the middle of Woods, which have been so
+time out of mind, and this for two weighty Reasons: The First, because
+the Wood that is left standing round it, may serve as a Shelter; and the
+Second, because there is less Trouble in weeding or grubbing it. The
+Ground that has never produced any Weeds, will send forth but few, for
+want of Seed.
+
+As for Nurseries planted in high Ground, the Earth is neither moist nor
+deep enough, and commonly the chief Root which grows directly downwards,
+cannot pierce the hard Earth which it soon meets with. Besides, the
+Winds are more boisterous, and cause the Blossoms to fall off as soon as
+blown, and when a little high, overturn the Tree, whose Roots are almost
+all superficial.
+
+This is yet worse on the Hills, whose Descent is too steep; for besides
+the same Inconveniencies, the falling down of the Earth draws with it
+the good Soil, and insensibly lays the Roots bare.
+
+One may therefore conclude that all these Nurseries are a long time
+before they bear, that they are never fruitful, and that they are
+destroy'd in a little time.
+
+It is also proper that a Nursery, as much as may be, should be
+surrounded with standing Wood; but if it is open on any side, it should
+be remedy'd as soon as possible, by a Border of several Ranks of Trees
+called _Bananes_[5].
+
+Besides this, the Nurseries should be moderate in respect of Magnitude,
+for the Small have not Air enough, and are, as it were, stifled; and the
+very Large are too liable to Dryness, and to the great Winds, which, in
+_America_, they call _Ouragans_[u].
+
+The Place of the Nursery being chosen, and the Bigness determined, they
+apply themselves to clear it of the Wood. They begin with plucking up
+the little Plants, and by cutting the Shrubs, and small kinds of Trees,
+and felling the Trunks and larger Branches of others; they then make
+Piles, and set them on fire in all Parts, and so burn down the largest
+Trees of all, to save themselves the trouble of cutting them.
+
+When all is burnt, and there remains nothing upon the Earth, but the
+Trunks of the great Trees which they don't trouble themselves to
+consume, and when the Space is well cleaned, they make Alleys by the
+help of a Line, strait and at equal Distances from each other, and
+thrust Sticks into the Ground of two or three Foot long, and 5, 6, 7, 8,
+9 or 10 Feet distant, or at such a distance that they design to plant
+the _Cocao-Trees_, which they represent. Afterwards they plant _Manioc_
+in the empty Spaces, taking care not to come too near the Sticks.
+
+One may observe, that the Nurseries planted at the great Distances of
+eight or ten Feet, are a great deal more troublesome to keep clean in
+the first Years, as we shall observe hereafter; but then they prosper a
+great deal better, bear more, and last longer.
+
+The Inhabitants, who have a great deal to do, and have but few Slaves,
+plant the Trees nearer, because by this means they gain room, and they
+have less trouble to keep it clear; when afterwards the Trees come to
+hurt and annoy each other by their Proximity, and they have had some
+Crops to supply their present Necessities: or if otherwise, they are
+obliged to cut some to give Air to the rest.
+
+On the Coast of _Caraqua_, they plant the _Cocao-Trees_ at 12 or 15 Feet
+distance, and they make Trenches to water them from time to time in the
+dry Seasons. They happily experienced the Success of this Practice at
+_Martinico_ some Years since.
+
+The _Manioc_[6] is a woody Shrub, whose Roots being grated, and baked
+on the Fire, yield a _Cassave_, or Meal, which serves to make Bread for
+all the Natives of _America_. They plant it in the new Nurseries, not
+only because it is necessary to supply the _Negroes_ with Food, but also
+it hinders the Growth of Weeds, and serves to shade the young
+_Cocao-Trees_, whose tender Shoots, and even the second Leaves, are not
+able to resist the scorching Beams of the Sun. For this reason they wait
+till the _Manioc_ shades the Feet of the Sticks before they plant the
+_Cocao-Trees_, in the manner that we shall describe in the following
+Chapter.
+
+
+FOOTNOTES:
+
+[n] Relation of the River of the _Amazons_.
+
+[o] I have added this Explication, because _Pomet_ makes it come from
+_Caraqua_, of the Province of _Nicaragua_ in _New Spain_, which is
+distant from _Caracas_ 5 or 600 Leagues. V. VII. Chap. xiv.
+
+[p] Thomas Gage, _Tom. 1. Part 2. Chap. 19. Pag. 150._
+
+[q] Rochefort's _Natural History of the _Antilloes_. Book 1. Chap. 6.
+Artic. 16._
+
+[r] Father _Tertre_'s Hist. of the _Antilloes_. Tom. 2. p. 184.
+
+[s] These are the Savage Natives of the _Antilloes_.
+
+[t] That Part is call'd so, which lies exposed to the Winds which come
+always from the _North-East_ to the _South-East_. That Part under the
+Wind, is called _Basse-Terre_.
+
+[5] See the fifth Remark at the End of the Treatise.
+
+[u] These violent and outrageous Winds blow from all Points of the
+Compass in twenty-four Hours. And this is one material thing to
+distinguish them from the regular and common Winds of this Climate.
+
+[6] See the Remark at the sixth Article.
+
+
+
+
+CHAP. III.
+
+Of the Method of Planting a Nursery, and to cultivate it till the Fruit
+comes to Maturity.
+
+
+_Cocao-Trees_ are planted from the Kernel or Seed, for the Nature of the
+Wood will not admit of Slips: They open a _Cocao-Shell_, and according
+as they have occasion, take out the Kernels, and plant them one by one,
+beginning, for example, at the first Stick: They pluck it up, and with a
+sort of a Setting-Stick made of Iron, and well sharpened, they make a
+Hole, and turning the Iron about, cut off the little Roots that may do
+hurt. They plant the Kernel three or four Inches deep, and thrust in the
+Stick they before had pluck'd up a little on one side, to serve as a
+Mark: and so they proceed from Stick to Stick, and from Rank to Rank,
+till they have gone through the whole Nursery.
+
+It must be observed, 1. _Not to plant in a dry Season._ One may indeed
+plant in any Month of the Year, or any Moon, new or old, when the Season
+is cool, and the Place ready; but it is commonly believed, that planting
+from _September_ to _Christmas_, the Trees bear more than in some
+Months.
+
+2. _Not to plant any but the largest Kernels, and such as are plump_:
+For since in the finest Shells there are sometimes withered Kernels, it
+would be very imprudent to make use of them.
+
+3. _To plant the great Ends of the Kernels lowermost._ This is that
+which is held by a little Thread to the Center of the Shell, when one
+takes the Kernel out. If the little End was placed downward, the Foot of
+the Tree would become crooked, neither would it prosper; and if it was
+placed sideways, the Foot would not succeed very well.
+
+4. _To put two or three Kernels at every Stick_, that if by any
+Mischance the tender Shoots of one or two are broken by Insects, or
+otherwise, there may be one left to supply the Defect. If no bad
+Accident happen, you have the advantage of chusing the straitest and
+most likely Shoot. But it is not best to cut up the supernumerary ones
+till that which is chosen is grown up, and, according to all appearance,
+out of danger.
+
+The Kernels come up in ten or twelve Days, more or less, according as
+the Season, more or less favourable, hastens or backens their Growth:
+The longish Grain of the Germ beginning to swell, sends forth the little
+Root downwards, which afterwards becomes the chief Stay of the Tree, and
+upwards it pushes out the Shoot, which is an Epitomy of the Trunk and
+the Branches. These Parts encreasing, and discovering themselves more
+and more, the two Lobes of the Kernel a little separated and bent back,
+appear first out of the Earth, and regain their natural Position, in
+proportion as the Shoot rises, and then separate themselves intirely,
+and become two Leaves of a different Shape, of an obscure Green, thick,
+unequal, and, as it were, shrivel'd up, and make what they call the
+_Ears_ of the Plant. The Shoot appears at the same time, and is divided
+into two tender Leaves of bright Green: To these two first Leaves,
+opposite to each other, succeed two more, and to these a third Pair. The
+Stalk or Trunk rises in proportion, and thence forward during a Year, or
+thereabouts.
+
+The whole Cultivation of the _Cocao-Tree_ may then be reduced to the
+Practice of two Things.
+
+_First_, To over-look them during the first fifteen Days; that is to
+say, to plant new Kernels in the room of those that do not come up, or
+whose Shoots have been destroy'd by Insects, which very often make
+dreadful Havock among these Plants, even when one would think they are
+out of danger. Some Inhabitants make Nurseries a-part, and transplant
+them to the Places where they are wanting: but as they do not all grow,
+especially when they are a little too big, or the Season not favourable,
+and because the greatest part of those that do grow languish a long
+time, it always seem'd to me more proper to set fresh Kernels; and I am
+persuaded, if the Consequences are duly weighed, it will be practised
+for the future.
+
+_Secondly_, Not to let any Weeds grow in the Nursery, but to cleanse it
+carefully from one end to the other, and taking care, above all things,
+not to let any Herb or Weed grow up to Seed; for if it should happen so
+but once, it will be very difficult thenceforwards to root those
+troublesome Guests out, and to keep the Nursery clean, because the Cold
+in this Country never interrupts Vegetation.
+
+This Weeding should be continued till the Trees are become large, and
+their Branches spreading, cast such a Shade as to hinder the Weeds from
+coming up; and afterwards, the Leaves falling from the Trees, and
+covering the Earth, will contribute to stifle them intirely. When this
+troublesome Business of Weeding is ended, it will be sufficient to
+overlook them once a Month, and pluck up here and there those few Weeds
+that remain, and to carry them far into the Woods for fear of Seeds.
+
+When the _Cocao-Trees_ are nine Months old, the _Manioc_ should then
+begin to be pluck'd up; and it should be managed so, that in three
+Months time there should be none left. There may be a Row or two
+replanted in each Alley, and Cucumbers, Citruls, and [x]_Giraumonts_
+may be sow'd in the void Spaces, or _Caribean_ Coleworts; because these
+Plants having great spreading Leaves, are very proper to keep the Earth
+cool and moist, and to stifle the noisome Weeds. When the _Cocao-Trees_
+come to shade the Ground entirely, then it will be necessary to pluck up
+every thing, for nothing then will grow beneath 'em.
+
+The _Cocao-Trees_ of one Year old have commonly a Trunk of four Feet
+high, and begin to spread, by sending out five Branches at the top, all
+at a time, which forms that which they call the _Crown_ of a
+_Cocao-Tree_. It seldom happens that any of these five Branches are
+wanting, and if by any Accident, or contrary to the Order of Nature, it
+has but three or four, the Tree never comes to good, and it will be
+better to cut it off, and wait for a new Crown, which will not be long
+before it is form'd.
+
+If at the end of the Year the _Manioc_ is not plucked up, they will make
+the Trees be more slow in bearing; and their Trunks running up too high,
+will be weak, slender, and more exposed to the Winds. If they should be
+crowned, their Crowns will be too close; and the chief Branches not
+opening themselves enough, the Trees will never be sufficiently
+disengaged, and will not spread so much as they ought to do.
+
+When all the Trunks are crowned, they chuse the finest Shoots, and cut
+up the supernumerary ones without mercy; for if this is not done out of
+hand, it will be difficult to persuade one's self afterwards: tho it is
+not possible but that Trees placed so near each other, should be hurtful
+to each other in the end.
+
+The Trees are no sooner crown'd, but they send forth, from time to time,
+an Inch or two above the Crown, new Shoots, which they call Suckers: If
+Nature was permitted to play her part, these Suckers would soon produce
+a second Crown, that again new Suckers, which will produce a third,
+_&c._ Thus the _Cocao-Trees_ proceed, that are wild and uncultivated,
+which are found in the Woods of _Cape-Sterre_ in _Martinico_. But seeing
+all these Crowns do but hinder the Growth of the first, and almost
+bring it to nothing, tho it is the principal; and that the Tree, if left
+to itself, runs up too high, and becomes too slender; they should take
+care every Month when they go to weed it, or gather the Fruit, to prune
+it; that is to say, to cut or lop off all the Suckers.
+
+I don't know whether they have yet thought it proper to prune, any more
+than to graft upon _Cocao-Trees_: There is however a sort of Pruning
+which, in my Opinion, would be very advantageous to it. These sort of
+Trees, for example, have always (some more than others) dead Branches
+upon them, chiefly upon the Extremities of the Boughs; and there is no
+room to doubt but it would be very proper to lop off these useless
+Branches, paring them off with the pruning Knife even to the Quick. But
+as the Advantage that will accrue from it will neither be so immediate,
+nor so apparent as the Time and Pains that is employ'd in it; it is very
+probable that this Care will be neglected, and that it will be esteem'd
+as Labour lost. But however, the _Spaniards_ do not think so; for, on
+the contrary, they are very careful to cut off all the dead Sprigs: for
+which reason their Trees are more flourishing than ours, and yield much
+finer Fruit. I believe they have not the same care in grafting them, nor
+do I think any Person has hitherto attempted to do it: I am persuaded
+nevertheless, that the _Cocao-Trees_ would be better for it. Is it not
+by the assistance of grafting our Fruit Trees in several manners, (which
+were originally wild, and found by chance in the Woods) that they have
+at length found the Art of making them bear such excellent Fruit?
+
+In proportion as the _Cocao-Trees_ grow, the Leaves upon the Trunks fall
+off by little and little, which ought to fall off on their own accord;
+for when they are entirely bare, they have not long to flourish: The
+first Blossoms commonly fall off, and the ripe Fruit is not to be
+expected in less time than three Years, and that if it be in a good
+Soil. The fourth Year the Crop is moderate, and the fifth it is as great
+as ever it will be; for then the Trees commonly bear all the Year about,
+and have Blossoms and Fruit of all Ages. Some Months indeed there is
+almost none, and others, they are loaded; and towards the Solstices,
+that is, in _June_ and _December_, they bear most.
+
+As in the Tempests called _Ouragans_ the Wind blows from all Points of
+the Compass in twenty-four Hours, it will be well if it does not break
+in at the weakest Place of the Nursery, and do a great deal of Mischief,
+which it is necessary to remedy with all possible expedition. If the
+Wind has only overturn'd the Trees without breaking the chief Root, then
+the best Method that can be taken in good Soil, is to raise them up
+again, and put them in their Places, propping them up with a Fork, and
+putting in the Earth about it very carefully: By this means they will be
+re-establish'd in less than six Months, and they will bear again as if
+no harm had come to them. In bad Soil, it will be better to let them
+lie, putting the Earth about the Roots, and cultivate at their lower
+Parts, or Feet, the best grown Sucker, and that which is nearest the
+Roots, cutting off carefully all the rest: The Tree in this Condition
+will not give over blossoming and bearing Fruit; and when in two Years
+time the Sucker is become a new Tree, the old Tree must be cut off half
+a Foot distant from the Sucker.
+
+
+FOOTNOTES:
+
+[x] These are Citruls whose Pulp is very yellow.
+
+
+
+
+CHAP IV.
+
+Of the gathering of the _Cocao-Nuts_, and the Manner of making them
+sweat, and of drying them that they may be brought sound into _Europe_.
+
+
+The Observations which we made in the first Chapter, concerning the
+Alterations of the Colour of the Nuts, give us information of the time
+that they become ripe. It will be proper to gather them when all the
+Shell has changed Colour, and when there is but a small Spot below which
+shall remain green. They go from Tree to Tree, and from Row to Row, and
+with forked Sticks or Poles, they cause the ripe Nuts to fall down,
+taking great care not to touch those that are not so, as well as the
+Blossoms: They employ the most handy _Negroes_ in this Work, and others
+follow them with Baskets to gather them, and lay them in Heaps, where
+they remain four Days without being touch'd.
+
+In the Months that they bear most, they gather them for a Fortnight
+together; in the less-fruitful Seasons, they only gather them from Month
+to Month. If the Kernels were left in Shells more than four Days, they
+would sprit, or begin to grow, and be quite spoiled[y]: It is therefore
+necessary to shell them on the fifth Day in the Morning at farthest. To
+do this, they strike on the middle of the Shells with a Bit of Wood to
+cleave them, and then pull them open with their Fingers, and take out
+the Kernels, which they put in Baskets, casting the empty Shells upon
+the Ground, that they may with the Leaves, being putrified, serve to
+fatten the Earth, and supply the Place of Dung.
+
+They afterwards carry all the Kernels into a House, and lay them on a
+heap upon a kind of loose Floor cover'd with Leaves of _Balize_[7],
+which are about four Feet long, and twenty Inches broad; then they
+surround it with Planks cover'd with the same Leaves, making a kind of
+Granary, which may contain the whole Pile of Kernels, when spread
+abroad. They cover the whole with the like Leaves, and lay some Planks
+over all: the Kernels thus laid on a heap, and cover'd close on all
+sides, do not fail to grow warm, by the Fermentation of their insensible
+Particles; and this is what they call _Sweating_, in those Parts.
+
+They uncover the Kernels Morning and Evening, and send the _Negroes_
+among them; who with their Feet and Hands, turn them topsy turvy, and
+then cover them up as before, with the same Leaves and the same Planks.
+They continue to do this for five Days, at the end of which they have
+commonly sweat enough, which is discover'd by their Colour, which grows
+a great deal deeper, and very ruddy.
+
+The more the Kernels sweat, the more they lose their Weight and
+Bitterness: but if they have not sweat enough, they are more bitter, and
+smell sour, and sometimes sprit. To succeed well therefore, there should
+be a certain Medium observed, which is only to be learnt by use.
+
+When the Kernels have sweat enough, they lay them out to air, and expose
+them to the Sun to dry them, in the manner following.
+
+They prepare before-hand, several Benches about two Foot high, in an
+even Court appointed for that purpose; they lay upon these Benches
+several Mats made of pieces of Reeds split in two, together with Bands
+made of _Mahot_ Bark[8]. Upon these Mats they put the Kernels about two
+Inches in height and move and turn them very often with a proper Piece
+of Wood for the first two Days. At Night they wrap up the Kernels in the
+Mats, which they cover with _Balize_ Leaves for fear of Rain, and they
+do the same in the day-time when it is likely to rain. Those who are
+afraid of having them stolen, lock them up.
+
+There are some Inhabitants who keep Boxes about five Feet long, and two
+broad, and three or four Inches deep, on purpose to dry the Kernels:
+There is this Advantage in them, that in the greatest Rains and
+suddenest Showers, they may presently be piled one on the top of
+another, so that none but the top-most will want a Cover; which is soon
+done with the aforesaid Leaves, and an empty Box turn'd up-side down.
+But that which makes the Usage of Mats preferable, is, that the Air may
+pass through beneath, between the Partition of the Reeds, and so dry the
+Kernels better. Boxes whose Bottoms are made like a Sieve with strong
+Brass Wire, would be very excellent; but then they must be made in
+_Europe_, which would be a considerable Charge.
+
+When the Kernels have sweat enough, they must be exposed upon the Mats
+as much as necessary: If Rain is foreseen that is likely to last, it
+will be best to let them sweat half a Day less. It is observable, that a
+few hours Rain at first, instead of doing any harm, makes them more
+beautiful, and better conditioned. In fair Weather, instead of this
+Rain, it will be proper to expose them to the Dew for the first Nights.
+The Rain of a whole Day or two will do no harm, if they are not covered
+before they have had the Benefit of the Sun, for a Day, or half a Day at
+least. For after a Day's Sun-shine, they are to be wrap'd in the Mat,
+as before directed; but if it be half a Day's Rain only, then they are
+only covered with _Balize_ Leaves in the Night, kept on with little
+Stones laid at each End: But if the Rain be too long, it makes them
+split, and then they will not keep long; they therefore make Chocolate
+of it immediately.
+
+If the Kernels have not sweat enough, or they wrap them too soon in the
+Mat, they are subject to sprit or germe, which makes them bitter, and
+good for nothing.
+
+When the Kernels have been once wrapped in a Mat, and begun to dry, care
+must be taken that they do not grow moist again; they must therefore be
+well stirr'd from time to time, that they may be thorowly dry'd, which
+you may know by taking a Handful in your Hand, and shutting it: if it
+cracks, then it is time to put them into your Store-house, and to expose
+them to sale.
+
+Those who would gain a Reputation in giving out a good Merchandize,
+before they pack it up in Vessels, pick it, and throw aside the little,
+wither'd, and thin Kernels, which are not only unsightly, but render the
+Chocolate something worse.
+
+Afterwards the Kernels of the _Cocao-Nut_ are dried in the Sun, before
+they are brought to _Europe_, and sold by the Druggists and Grocers, who
+distinguish it into great and small, and into that of _Caraqua_, and
+that of the _French_ Islands, tho with no good Foundation, for in the
+Places themselves they make no mention of this Distinction: It therefore
+seems likely, that the Merchants find their account in sorting it, since
+Kernels proceeding from the same Tree, and from the same Nut, are not
+always of the same bigness. It is indeed true, that if one Parcel of
+Kernels be compared with another, the one may consist of bigger than the
+other, which may arise from the Age or Vigour of the Trees, or from the
+Nature of the Soil; but certainly there is no kind of Kernels which may
+be called Great, as a distinct Kind, nor consequently no other which can
+properly be said to be Small.
+
+The Kernels that come to us from the Coast of _Caraqua_, are more oily,
+and less bitter, than those that come from the _French_ Islands, and in
+_France_ and _Spain_ they prefer them to these latter: But in _Germany_,
+and in the North (_Fides sit penes Autorem_) they have a quite opposite
+Taste. Several People mix that of _Caraqua_ with that of the Islands,
+half in half, and pretend by this Mixture to make the Chocolate better.
+I believe in the bottom, the difference of Chocolates is not
+considerable, since they are only obliged to encrease or diminish the
+Proportion of Sugar, according as the Bitterness of the Kernels require
+it. For it must be considered, as we have already said, that there is
+but one kind of _Cocao-Tree_, which grows as naturally in the Woods of
+_Martinico_, as in those of the Coast of _Caraqua_, that the Climates
+are almost the same, and consequently the Temperature of the Seasons
+equal, and therefore there cannot be any intrinsick Difference between
+these Fruits of any great moment.
+
+As to the outward Difference that is observed, it can arise from nothing
+but the Richness of the Soil, or the contrary; from the different
+Culture, and from the Care or Negligence of the Labourers and those that
+prepare it, from the time of its gathering, to the time of its Delivery,
+and perhaps from all three together. It is to be observed at
+_Martinico_, that the _Cocao-Trees_ prosper better in some Parts than
+others, merely from the Difference of the Soil, being more or less rich,
+or more or less moist.
+
+I have had the Experience of one of my Friends, concerning what relates
+to the Cultivation and Preparation of this Tree and its Fruit, which
+demonstrates that they may add to its Value. This Gentleman, with a
+great deal of Application and Thought, found out the way to prepare the
+finest Merchandize of the Island, which was prefer'd by the Merchants to
+all the rest, and bore a greater Price than that of any of his
+Neighbours.
+
+The Kernels of _Caraqua_ are flattish, and for Bulk and Figure not
+unlike our large Beans. Those of _St. Domingo_, _Jamaica_, and _Cuba_,
+are generally larger than those of the _Antilloes_. The more bulky the
+Kernels are, and better they have been nourished, the less Waste there
+is after they have been roasted and cleansed, which some Years ago was
+an Advantage to those of _Caraqua_. But at present, by the Regulation
+from the Month of _April_, 1717, the Kernels of our Colonies pay but
+Two-pence Duty for Entry, whereas Foreigners pay always Fifteen: These
+thirteen Pence difference make such ample amends for the small Waste,
+that there is a great deal of reason to hope, that for the time to come,
+there will be none but the Curious, and People that do not value the
+Expence, that will make use of the Chocolate of _Caraqua_, by way of
+preference to that of the _French_ Islands, and that the Cheapness of
+the latter will double the Consumption at least.
+
+The best _Cocao-Nuts_ have very brown firm Shells, and when the Kernel
+is taken out, it ought to be plump, well nourish'd, and sleek; of the
+Colour of a Hazle-Nut on the outside, but more inclining to a Red
+within; its Taste a little bitter and astringent, not at all sour or
+mouldy[z]. In a word, without any Smell, and not worm-eaten.
+
+The Fruit of the _Cocao-Tree_ is the most oily that Nature has produced,
+and it has this admirable Prerogative, never to grow rank let it be ever
+so old, which all other Fruit do that are analogous to it in Qualities;
+such as _Nuts_, _Almonds_, _Pine-Apple-Kernels_, _Pistachoe Nuts_,
+_Olives_, &c.
+
+There are also imported from _America_, _Cocao-Kernel-Cakes_ of about a
+Pound weight each; and as this Preparation is the first and principal in
+the Composition of Chocolate, it will be proper to add here the Manner
+of making it.
+
+The _Indians_, from whom we borrow it, are not very nice in doing it;
+they roast the Kernels in earthen Pots, then free them from their Skins,
+and afterwards crush and grind them between two Stones, and so form
+Cakes of it with their Hands.
+
+The _Spaniards_, more industrious than the _Savages_, and at this day
+other Nations after their Example, chuse out the best Kernels[a], and
+the most fresh: Of these they put about two Pounds in a great Iron
+Shovel over a clear Fire, stirring them continually with a large
+_Spatula_, so long that they may be roasted enough to have their Skins
+come off easily, which should be done one by one[b], laying them
+a-part; and taking great heed that the rotten and mouldy Kernels be
+thrown away, and all that comes off the good ones; for these Skins being
+left among the Chocolate, will not dissolve in any Liquor, nor even in
+the Stomach, and fall to the bottom of Chocolate-Cups, as if the Kernels
+had not been cleansed.
+
+If one was curious to weigh the Kernels at the Druggists, and then weigh
+them again after they are roasted and cleansed, one should find that
+there would be about a sixth Part wasted, more or less, according to the
+Nature and Qualities of the Kernels; that is to say, if you bought (for
+example) 30 Pounds, there would remain entirely cleansed, near
+twenty-five.
+
+All the Kernels being thus roasted and cleansed at divers times, they
+put them once more to roast in the same Iron Shovel, but over a more
+gentle Fire, and stir them with the _Spatula_ without ceasing till they
+are roasted all alike, and as much as they ought to be; which one may
+discover by their Taste, and their dark-brown Colour, without being
+black. The whole Art consists in avoiding the two Extremes, of not
+roasting them enough, and roasting them too much; that is to say, till
+they are burnt. If they are not roasted enough, they retain a
+disagreeable Harshness of Taste; and if they are roasted so much as to
+burn them, besides the Bitterness and ill Taste that they contract, they
+lose their Oilyness entirely, and the best part of their good Qualities.
+
+In _France_, where they are very apt to run into Extremes, they are
+mighty fond of the burnt Taste, and the black Colour, as if they were
+proper Marks of good Chocolate, not considering that, Quantity for
+Quantity, they may as well put so much Charcoal as burnt Chocolate. This
+Opinion is not only agreeable to Reason and good Sense, but is also
+confirmed by the unanimous Consent of all that have written on this
+Subject; and I can affirm, that it is authorized by the universal
+Consent of all _America_.
+
+When the Kernels are duly roasted, and well cleansed, they put them into
+a large Mortar to reduce them into a gross Powder, which they afterwards
+grind upon a Stone till it is very fine, which requires a more
+particular Explication.
+
+They make choice of a Stone which naturally resists the Fire, not so
+soft as to rub away easily, nor so hard as to endure polishing. They cut
+it from 16 to 18 Inches broad, and about 27 or 30 long, and 3 in
+thickness, and hollowed in the middle about an Inch and a half deep.
+This Stone should be fix'd upon a Frame of Wood or Iron, a little higher
+on one side than the other: Under, they place a Pan of Coals to heat the
+Stone, so that the Heat melting the oily Parts of the Kernels, and
+reducing it to the Consistence of Honey, makes it easy for the Iron
+Roller, which they make use of for the sake of its Strength, to make it
+so fine as to leave neither Lump, nor the least Hardness. This Roller is
+a Cylinder of polish'd Iron, two Inches in diameter, and about eighteen
+long, having at each End a wooden Handle of the same Thickness, and six
+Inches long, for the Workman to hold by.
+
+When the Paste is ground as much as is thought necessary, they put it
+hot in Moulds made of Tin, where they leave it, and it becomes hard in a
+very little time. The Shape of these Moulds is arbitrary, and every one
+may have them made according to his Fancy; but the cylindrick ones,
+which will hold about 2 or 3 Pounds of Chocolate, seem to me to be most
+proper; because the thicker they are, the longer they keep good, and may
+be commodiously held when there is occasion to scrape them. These Rolls
+ought to be wrapped in Paper, and kept in a dry Place: it should also be
+observed, that they are very susceptible of good and ill Smells, and
+that it is good to keep them 5 or 6 Months before they are used.
+
+Now the Kernels being sufficiently rubb'd and ground upon the Stone, as
+we have just directed, if you would compleat the Composition in the
+Mass, there is nothing more to be done, than to add to this Paste a
+Powder sifted thro a fine Searce, composed of Sugar, Cinnamon, and, if
+it be desired, of _Vanilla_[c], according to the Quantities and
+Proportions, which we shall teach in the Third Part of this Treatise;
+and mix it well upon the Stone, the better to blend it and incorporate
+it together, and then to fashion it in Moulds made of Tin in the form of
+Lozenges of about 4 Ounces each, or if desired, half a Pound.
+
+
+FOOTNOTES:
+
+[y] For this reason, when they would send _Cocao-Nuts_ to the
+neighbouring Islands from _Martinico_, that they may have wherewithal to
+plant, they are very careful not to gather them till the Transport
+Vessel is ready to sail, and to make use of them as soon as they arrive.
+For this reason also it is not possible that the Spaniards, when they
+design to preserve Nuts for planting, should let them be wither'd and
+perfectly dry, and that afterwards they should take the Kernels of these
+same Nuts, and dry them very carefully in the Shade, and after all,
+raise a Nursery with them, as _Oexmelin_ reports, _History of
+Adventurers_, Tom. 1. Pag. 424.
+
+[7] See the seventh Note hereafter.
+
+[8] The _Mahot_ is a Shrub, whose Leaves are round and feel soft like
+those of _Guimauve_; its Bark easily comes off, which they divide into
+long Slangs, which serves for Packthread and Cords to the Inhabitants
+and Natives.
+
+[z] It gets this Taste either by being laid in a moist Place, or by
+being wet by Sea-Water in the Passage.
+
+[a] As the Kernels are never so clean, but there may be Stones, Earth,
+and bad ones among them; it will be necessary, before they are used, to
+sift them in a Sieve that will let these things pass through, while it
+retains the Kernels.
+
+[b] The Artists, to make this Work more expeditious, and to gain time,
+put a thick Mat upon a Table, and spread the Kernels upon it as they
+come hot from the Shovel, and roll a Roller of Iron over them to crack
+and get off the Skins of the Kernels; afterward they winnow all in a
+splinter Sieve, till the Kernels become entirely cleansed.
+
+[c] What this is, you will find hereafter.
+
+
+
+
+
+
+THE
+Natural HISTORY
+OF
+CHOCOLATE.
+
+PART II.
+
+Of the Properties of Chocolate.
+
+
+We have hitherto treated of _Chocolate_, as it were, superficially, and
+as it presents itself to our Senses. We come next to examine its
+intrinsick Qualities, and to search into its Nature: As far as we can,
+we will discover what Reason, join'd to long Experience, has taught us
+concerning the salutary Properties of this Fruit.
+
+
+
+
+CHAP. I.
+
+Of the old Prejudices against Chocolate.
+
+
+To proceed more methodically, and with greater Clearness in our
+Enquiries concerning _Chocolate_, it seems proper to set People right
+about the Prejudices which a false Philosophy has instilled into most
+Authors who have wrote upon this Subject; the Impressions whereof, are
+yet very deeply ingraven in the Minds of a great Number of People.
+
+The _Spaniards_, who were first acquainted with Chocolate after the
+Conquest of the new World, have laid it down for an undoubted Truth,
+that _Chocolate_ is cold and dry, participating of the Nature of Earth.
+They have supported this Determination neither with Reason nor
+Experience; nor do they know from whence they learnt it; perhaps they
+have taken it upon the Words, and from the Tradition of the Inhabitants
+of the Country. Let that be as it will, it is natural from false
+Principles to draw false Conclusions, of which the two principal are as
+follow.
+
+The first is, That Chocolate being by Nature cold, it ought not to be
+used without being mixed with Spices, which are commonly hot, that so
+they might, both together, become temperate and wholesome. This was the
+Jargon and Practice of those Times. For the same Reason the ancient
+Physicians erroneously imagining that _Opium_ was cold in the fourth
+Degree, never fail'd to correct this pretended Coldness in their
+narcotick Compositions, with Drugs extremely hot, as _Euphorbium_,
+_Pellitory_, _Pepper_, &c.
+
+Their second Conclusion was, That Chocolate being dry and earthy, and
+from thence supposed to be of a styptick and astringent Quality; if it
+was not corrected, must necessarily breed Obstructions in the _Viscera_,
+and bring on a Cacochimy, and a great Number of other incurable
+Diseases.
+
+These Prejudices have from the _Spaniards_ pass'd into other Nations. To
+prove this, it will be unnecessary to cite a great Number of Authors,
+for whoever has read one, has read them all, the later having done
+nothing but copy the former; they have even sometimes improved their
+Dreams, and exaggerated this pretended Coldness of Chocolate, and at
+length push'd the Matter so far, as to make it a kind of cold Poison;
+and if it was taken to Excess, it would bring on a Consumption[1].
+
+"Mexiaci friget nativa Cocai Temperies, tantoq; excedit Frigore ut
+inter noxia ne dubitem glandes censere Venena." _Thom. Strozzae_ de Mentis
+potu seu de Cocolatis Opificio, _lib. 3_.
+
+"Hinc siquis solo Cocolatis Fomite Vitam extrahat, atq; assueta neget
+Cibi Prandia, sensim contrahet exsueto marcentem Corpora Tabem."
+
+It is not very extraordinary that People who are more ready to _believe_
+than to _examine_, (such as the World is full of) should give into the
+unanimous Opinion of so many Authors; and it would be strange if they
+were not carry'd down by the Stream of a Prejudice so general. But I
+cannot sufficiently admire that _Chocolate_ being so much decry'd, has
+not been entirely laid aside as unfit for Use; without doubt there was
+nothing but the daily Experience of its good Effects, which could
+support it, and hinder it from giving way to Calumny.
+
+Now to overturn this old System, it is sufficient, in my Opinion, to
+observe with how little Skill and Penetration they then treated of the
+whole Natural History; one ought not to be amazed that they have
+affirmed _Chocolate_ to be cold and dry, in an Age when, for Example,
+they could say _Camphire_ was cold and moist, which is a kind of Resin,
+from whence one Drop of Water cannot be extracted, whose sharp Taste,
+and penetrating Smell, joined to the extreme Volatility and
+Inflammability of its Particles, even in Water itself, are such evident
+Signs of its Heat, that it is difficult to conceive upon what account
+they persuade themselves of the contrary.
+
+The Qualities of Chocolate are not indeed so remarkable, nor so active,
+as those of Camphire; but, with the least Attention, one may easily
+discern, that the Quantity of Oil that it contains, and the Bitterness
+that is perceivable in Tasting, are not the Marks of Coldness, since all
+Bitters are esteem'd hot, and since Oil is a Matter very near a-kin to,
+and necessary for Fire. This is very near the Reasoning of a celebrated
+Physician at _Rome_[2] against the old Opinion: _As for me_, says he, _I
+am of another Judgment; I believe that Chocolate is rather _temperate_
+than _cold_, and I refer my self to the Decision of every ingenious
+Person that will be at the pains to taste and examine it._
+
+These Reflections will be farther confirmed in the first Section of the
+following Chapter, where we shall experimentally demonstrate that
+Chocolate is a Substance very temperate, yielding soft and wholesome
+Nourishment, incapable of doing any Harm. And if this intrinsick
+Coldness is no more to be feared, it must be own'd, that it will be
+henceforward ridiculous, if not pernicious, to join it with hot acrid
+Spices, more likely to alter and destroy its good and real Qualities,
+than to correct the bad ones which it has not: I nevertheless do not
+doubt but the Pleasantness of the Smell, and the favourite Taste of
+several agreeable Spices, being pretty much liked in this Mixture, will
+have their Partizans; who, more delighted with a present Gratification,
+than afraid of the insensible Prejudice that these Ingredients bring to
+their Health, will not resolve to leave them off. Tho these will be no
+longer the Correctors of Chocolate, yet they will serve to season it,
+with which they will please their Taste, without troubling themselves
+with the Consequences. But those Persons who will give themselves the
+trouble of thinking, and are more tractable and less sensual, will
+wisely abstain from such Extreams, and their Moderation will not be
+unattended with Benefit. Health is so valuable a Blessing, that the Care
+to gain and preserve it, ought to supersede any other Consideration.
+
+As to the pretended Obstructions which Chocolate is said to occasion
+from its astrictive Quality, they are so far from being afraid of it in
+_America_, that they have found by Experience a Vertue directly contrary
+to it; for several young Women, subject to the Whites, have been cured
+of this Distemper, by eating a Dozen _Cocao_ Kernels for Breakfast every
+Morning. It is well enough known that Obstructions are the Cause of this
+Disease, which instead of being encreas'd by Chocolate, were entirely
+taken away.
+
+Then as to those strange Disorders which are said to arise from its
+immoderate Use, we shall bring in the Sequel so many Facts directly
+contrary to these Chimerical Fears, that all Persons of good Sense will
+be disabused, and convinced of the salutary and wonderful Properties of
+this Fruit; which shall be the Subject of the following Chapter.
+
+
+FOOTNOTES:
+
+[1] _Ludov. Ramira_, Relat. ad Hurtad. ad Append. cap.
+
+[2] _Paulus Zachias_, de Malo Hypocondriaco, Lib. 2. Cap. 15.
+
+
+
+
+CHAP. II.
+
+Of the real Properties of Chocolate.
+
+
+Without talking in the Dialect of the _Peripateticks_, about the
+Qualities of Heat and Coldness, now-a-days so much decry'd, it will not
+be difficult to prove that Chocolate is a Substance, 1. Very temperate.
+2. Very nourishing, and of easy Digestion. 3. Very proper to repair the
+exhausted Spirits and decayed Strength. 4. _Lastly_, Very suitable to
+preserve the Health, and prolong the Lives of old Men. These four
+Articles shall be sufficiently demonstrated in the four following
+Sections.
+
+
+SECT. I.
+
+Chocolate is very Temperate.
+
+Nothing is so great an Argument that _Wheat_, _Rice_, _Millet_, and
+_Manioc_, are salutary and temperate, as their being used by whole
+Nations together. If any of these Substances had any predominant evil
+Quality, it would soon appear to the Prejudice of the Health of Numbers;
+the People who subsist upon it, would soon leave it off as a very
+dangerous and hurtful Aliment.
+
+One may reason much after the same manner with respect to Chocolate. The
+Natives of _New-Spain_, and of a great part of the Torrid Zone of
+_America_, have always used it as a Delicacy; and at this day all the
+_European_ Colonies which are establish'd in those Countries, make a
+Consumption of vast Quantities of it: These People use it at all Times,
+and in all Seasons, as constant daily Food, without regard to Age, Sex,
+Temperament, or Condition, without Complaint of having received the
+least Prejudice from it; they find on the contrary that it quenches
+Thirst, is very refreshing and feeding; that it procures easy quiet
+Sleep, and produces several other good Effects, to say nothing of those
+we are going to treat of in the following Sections. I could produce
+several Instances in favour of this excellent Nourishment, but I shall
+content myself with two only, equally certain and decisive in the Proof
+of its Goodness. The first is an Experiment of Chocolate's being taken
+for the _only_ Nourishment, made by a Surgeon's Wife of _Martinico_: She
+had lost by a very deplorable Accident her lower Jaw, which reduced her
+to such a Condition, that she did not know how to subsist; she was not
+capable of taking any thing solid, and not rich enough to live upon
+Jellies and nourishing Broths. In this Strait she determined to take
+three Dishes of Chocolate, prepared after the manner of the Country, one
+in the Morning, one at Noon, and one at Night. (There, Chocolate is
+nothing else but _Cocao_ Kernels dissolved in hot Water, with Sugar, and
+season'd with a Bit of Cinnamon.) This new way of Life succeeded so
+well, that she has lived a long while since, more lively and robust than
+before this Accident.
+
+I had the second Relation from a Gentleman of _Martinico_, and one of my
+Friends, not capable of a Falsity. He assured me, that in his
+Neighbourhood, an Infant of four Months old unfortunately lost his
+Nurse, and its Parents not being able to put it to another, resolved
+through Necessity to feed it with _Chocolate_; the Success was very
+happy, for the Infant came on to a Miracle, and was neither less healthy
+nor less vigorous than those who are brought up by the best Nurses.
+
+The Inferences that may be drawn from these two Histories are evident,
+and demonstratively prove that Chocolate has neither any intemperate nor
+hurtful Quality; I shall therefore say no more upon them, leaving every
+one to make his own proper Reflections.
+
+
+SECT. II.
+
+Chocolate is very nourishing and of easy Digestion.
+
+This Proposition is a necessary Consequence of the foregoing,
+established by Facts which I have just related; and we have Experiments
+as convincing of its easy Digestion, and the Goodness of the Chyle that
+it makes; but it needs no other Proof than the good Condition it puts
+those in, who ordinarily make use of it.
+
+A learned _Englishman_ has carried his Commendations so high concerning
+this particular Property of Chocolate, that he has not scrupled to
+affirm in a Dissertation that he has publish'd upon this Subject, That
+one Ounce of Chocolate contains as much Nourishment as a Pound of Beef.
+As much out of the way as this Assertion seems to be, one may easily
+conceive, that any Aliment is capable of yielding more plentiful
+Nourishment, if compar'd with any other, not only in respect to the
+Quantity, but also with relation to the Time that the Stomach takes to
+digest it.
+
+Physicians are not agreed about the Causes of Digestion, but are divided
+into two Opinions, each of which is supported by the Writings of very
+eminent Authors; convinced of my own Inability to decide the
+Controversy, which also requires a large Field to expatiate in, I shall
+not undertake to defend either Fermentation or Trituration: But it will
+be sufficient to say, in two Words, that these Opinions are not
+absolutely incompatible[1]: it perhaps will not be difficult to make a
+sort of an Alliance or Agreement between them, by uniting whatever is
+plain and evident in the two Systems, and rejecting what is otherwise;
+and from hence form a third, which will be nothing but the Union of the
+uncontested Parts of the other two.
+
+These two Causes undoubtedly concur in the Alteration that the Aliment
+undergoes in the Mouth; for the _Saliva_ that mixes with it in
+Mastication, and dilutes it, cannot be deny'd to be an admirable
+Ferment[2]; and the Tongue which moves it, and the Teeth which grind it,
+and break it, must be own'd to be the first Instruments of Trituration.
+
+Now since Nature is commonly uniform in her Operations, and since there
+is a great deal of reason to suppose that Nature compleats Digestion by
+the same means that she has begun it, let us suppose it is really so for
+a Moment, and apply it to the present Subject, and then we shall see by
+what Evidence Chocolate ought to be of an easy Digestion.
+
+In the first place, bitter and alkaline Substances, such as these
+Kernels, are stomachick and analogous to the _Saliva_ and the Ferment
+which dissolves the Aliment in the Stomach; how then can it be of hard
+Digestion with these Qualities?
+
+In the second place, if one considers attentively the Kernels as they
+are roasted, broke, and ground extremely fine upon a Stone, afterwards
+melted and dissolved in boiling Liquor, which serves as a Vehicle for
+it; it then seems very likely that the Stomach will not have much Labour
+left to do. In short, by it Digestion is more than half finished.
+
+Experience confirms these Reasonings very much, for the Digestion of
+Chocolate is soon brought about without Trouble, without Difficulty, and
+without any sensible rising of the Pulse; the Stomach very far from
+making use of its Strength, acquires new Force. And I can farther say,
+upon my own Knowledge, that I have seen several Persons who had but weak
+Digestion, if not quite spoiled, who have been entirely recovered by the
+frequent Use of Chocolate.
+
+
+SECT. III.
+
+Chocolate speedily repairs the dissipated Spirits and decay'd
+Strength.
+
+If Chocolate did not produce this Effect, but only as it is very
+nourishing, it would but have this Property in common with the most
+juicy Aliments, and such as are most proper to furnish a good Quantity
+of Blood and Plenty of Spirits: but its Effects are far more speedy; for
+if a Person, for Example, fatigued with long and hard Labour, or with a
+violent Agitation of Mind, takes a good Dish of Chocolate, he shall
+perceive almost instantly, that his Faintness shall cease, and his
+Strength shall be recovered, when Digestion is hardly begun. This Truth
+is confirmed by Experience, tho' not so easily explained by Reasoning,
+because Chocolate sensibly appears to be soft, heavy, and very little
+disposed by any active Quality to put the Spirits in motion; however,
+being resolved to neglect nothing that is likely to unfold the Cause of
+an Effect so wonderful, I undertook one day the _Chymical Analysis_ of
+Chocolate, and altho' prejudiced that I should discover nothing this way
+but a superficial Knowledge, yet I was willing to flatter myself that
+my Enquiry would not be wholly fruitless.
+
+I cleansed sixteen Ounces of Kernels without burning them, I ground them
+in a Marble Mortar, and afterwards put them in a Glass Retort well
+luted; I placed it in a Reverberatory Furnace, and fixed to it a large
+Receiver; and after having luted the Joints well, I gave it the first
+Degree of Fire.
+
+The first that ascended was pure Phlegm, which dropt for about two
+Hours; a little white unctuous Matter swam on the top of it.
+
+The Fire being augmented, the Drops became red, and congealed as they
+fell into the Receiver; this lasted about two Hours.
+
+The Fire being again augmented, the Receiver was filled with white
+Clouds, which I saw resolve into a kind of Dew, white and unctuous,
+which was partly Spirit, and partly a white Oil; the red Drops however
+continued to the End, which was about two Hours and a half.
+
+This Operation let me know that Chocolate contains two kinds of Oil; the
+one Red and Fixed, which congealed it self on the side of the Vessel;
+and the other White and Volatile, which proceeded from the white Clouds,
+and resolved itself on the other side of the Receiver.
+
+On the Morrow after, having unluted the Receiver, and having placed it
+_in Balneo Mariae_, to melt the congealed Matter, I was agreeably
+surpriz'd to see the Vessel immediately fill'd with white Clouds: I very
+much admired the Volatility of this Unctuosity, and I was fully
+convinced, that Chocolate contained that _volatile Oil_ so highly
+esteemed in Medicine, and that one need not go farther to seek the Cause
+of the speedy Reparation of the fainting Spirits; which is confirmed by
+the daily Experience of those that use Chocolate.
+
+Having separated the Spirit by filtring through brown Paper, I divided
+the butirous Matter into two Parts: I put one, without any Addition,
+into a little Glass Cucurbit, which I placed in a Sand-Heat to rectify
+it, and by this Operation I got an Oil of an Amber Colour, swimming upon
+a little Phlegm, or Spirit[3].
+
+I melted the remaining Part, and having incorporated it with quick Lime,
+I put it into a little Glass Retort luted, and put Fire to it by
+degrees. There first came over a clear Oil, the white Clouds succeeded,
+and at length the reddish Butter. Having unluted the Recipient, and put
+all in a little Cucurbit in a Sand-Heat, the white Clouds yielded an
+Oil of an Amber Colour; and having augmented the Fire, there came over a
+little red Oil, but no Spirit.
+
+The Amber-coloured Oil is nothing else but the white volatile Oil,
+coloured a little by the Violence of the Fire: As for the red Oil, it
+seems to be the Remainder of the red Butter, fit to be exalted. These
+two Oils will not mix together; for the red, more fixed than the other,
+always gets to the bottom. Mr. Boyle[54] said he extracted from Human
+Blood, two Oils very like those above mentioned; and this Conformity of
+Substances, very much convinces me of the great Analogy I always
+supposed to be between Chocolate and Human Blood.
+
+As for the Spirit, it has nothing very disagreeable either in Taste or
+Smell, it does not sensibly ferment with Alkalies, nor alters the Colour
+of blue Paper; after some time, it grows a little acid, and tastes a
+little tartish.
+
+Having calcined the _Caput Mortuum_, which is of a violet Colour and
+filtred and evaporated the _Lixivium_, as is usual; I got nothing from
+it but a kind of Cynder, a little saltish, and in so small a quantity,
+that I did not give myself the trouble to reiterate the Calcination,
+Dissolution, Filtration, and Evaporation; for I should hardly have got
+five or six Grains of fixed purified Salt.
+
+I curiously observed, that neither in the Heads, nor in the Receivers,
+there did appear any signs of a volatile Salt: However, _M. Lemery_
+assures us[55], that it contains a good deal; but it is plain he took
+his Opinion upon trust, for had he made the Experiment, he is too
+ingenious to be mistaken.
+
+One may then conclude from these two Observations, That Chocolate is a
+mix'd Body, that has the least Quantity of Salt enters its Composition.
+
+
+SECT. IV.
+
+Chocolate is very proper to preserve Health, and to prolong the Life of
+  Old Men.
+
+Before Chocolate was known in _Europe_, good old Wine was called the
+Milk of old Men; but this Title is now apply'd with greater reason to
+Chocolate, since its Use has become so common, that it has been
+perceived that Chocolate is, with respect to them, what Milk is to
+Infants. In reality, if one examines the Nature of Chocolate, a little
+with respect to the Constitution of aged Persons, it seems as though the
+one was made on purpose to remedy the Defects of the other, and that it
+is truly the _Panacea_ of old Age.
+
+Our Life, as a famous Physician[56] observes, is, as it were, a
+continual growing dry; but yet this kind of natural Consumption is
+imperceptible to an advanced Age: when the radical Moisture is consumed
+more sensibly, then the more balmy and volatile Parts of the Blood are
+dissipated by little and little, the Salts disengaging from the
+Sulphurs, manifest themselves, the Acid appears, which is the fruitful
+Source of Chronick Diseases. The Ligaments, the Tendons, and the
+Cartilages have scarce any of the Unctuosity left, which render'd them
+so supple and so pliant in Youth. The Skin grows wrinkled as well within
+as without; in a word, all the solid Parts grow dry or bony.
+
+One may say that Nature has formed Chocolate with every Vertue proper to
+remedy these Inconveniences. The volatile Sulphur with which it abounds,
+is proper to supply the Place of that which the Blood loses every day
+through Age, it blunts and sheaths the Points of the Salts, and restores
+the usual Softness to the Blood, like as Spirit of Wine united with
+Spirit of Salt, makes a soft Liquor of a violent Corrosive. This same
+sulphurous Unctuosity at the same time spreads itself in the solid
+Parts, and gives them, in some sense, their natural Suppleness; it
+bestows on the Membranes, the Tendons, the Ligaments, and the
+Cartilages, a kind of Oil which renders them smooth and flexible. Thus
+the _Equilibrium_ between the Fluids and the Solids is in some measure
+re-establish'd, the Wheels and Springs of our Machine mended, Health is
+preserved, and Life prolonged. These are not the Consequences of
+Philosophical Reflections, but of a thousand Experiments which mutually
+confirm each other; among a great Number of which the following alone
+shall suffice.
+
+     There lately died at _Martinico_ a Counsellor about a hundred Years
+     old, who, for thirty Years past, lived on nothing but Chocolate and
+     Biscuit. He sometimes indeed had a little Soop at Dinner, but never
+     any Fish, Flesh, or other Victuals: He was, nevertheless, so
+     vigorous and nimble, that at fourscore and five, he could get on
+     horseback without Stirrups.
+
+Chocolate is not only proper to prolong the Life of aged People, but
+also of those whose Constitution is lean and dry, or weak and
+cacochimical, or who use violent Exercises, or whose Employments oblige
+them to an intense Application of Mind, which makes them very faintish:
+to all these it agrees perfectly well, and becomes to them an altering
+Diet.
+
+On the contrary, I would not counsel the daily Use of it to such who are
+very fat, or who are wont to drink a good deal of Wine, and live upon a
+juicy Diet, or who sleep much, and use no Exercise at all: In a word,
+who lead a delicate, sedentary, and indolent Life, such as a great many
+People of Condition at _Paris_ are used to. Such Bodies as these, full
+of Blood and Juice, have no need of additional Nourishment, and the
+Diet will fit them better which is mentioned in Ecclesiast. _Plentiful
+Feeding brings Diseases, and Excess hath killed Numbers; but the
+temperate Man prolongs his Days[59]._
+
+
+FOOTNOTES:
+
+[1] The _Translator_ of this Treatise, who is a Physician, thinks it
+proper to observe, that the Opinions about Digestion, are deficiently
+related by our Author; for they are chiefly four, _Trituration_,
+_Fermentation_, _Heat_, and by a _Menstruum_, which are so far from
+being incompatible, that three of them necessarily concur to promote
+Digestion; to wit, _Heat_, and a _Menstruum_ or _Liquor_, and
+_Trituration_, or the Motion or rubbing of the Coats of the Stomach: For
+it is plain, if the two former are absent, there can be no Digestion,
+and without doubt the last does assist, but which is the principal, I
+shall not take upon me to determine.
+
+[2] Our Author seems here either to mistake _Ferment_ for _Menstruum_,
+or to make them synonymous Terms: With this Allowance, his Reasoning is
+undoubtedly just; but as for a Ferment, in the usual Sense of that Word,
+it may justly be questioned whether there be any such in a Human Body.
+
+[3] Our Author seems to make Phlegm and Spirit synonymous Terms in
+Chymistry.
+
+[54] Pluribus abhinc Annis cum Sanguinem conveniente admodum
+digestione, praeparassem, & solicite distillatos Liquores supereffluentes
+flamma lampadis rectificassem: Inter alia duo obtinui olea diversi
+omnino Coloris, quorum alterum Flavedinem, aut pallorem Succini, alterum
+vero intensissimam Rubedinem imitabatur; illud autem ingeniosis etiam,
+lynceisq; Spectatoribus, miraculi instar erat, quod licet ambo haec Olea
+ab eodem sanguine emanassent, forentq; pura satis & limpida, non tantum
+distinctis in Massis sibi invicem supra innatarent, sed si agitatione
+commiscerentur, paulatim sese mutuo iterum extricarent, ut Oleum & Aqua.
+_Historia Sanguinis Humani._
+
+[55] Traite de Drogues, _Pag. 127_.
+
+[56] Baglivius in Edit. Lugd. 1709. _Pag. 414._ Vivere enim nostrum
+siccessere est.
+
+[59] _Chap._ xxxvii. _V._ 33 & 34. In multis Escis erit Infirmitas,
+propter crapulam multi obierunt: Qui autem abstinens est, adjiecit
+Vitam.
+
+
+
+
+
+
+THE
+Natural HISTORY
+OF
+_CHOCOLATE_.
+
+PART III.
+
+Of the Uses of Chocolate.
+
+
+The common Uses of Chocolate may be reduced to three: It is put in
+Confections; it is used in Chocolate, properly so call'd; and there is
+an Oil drawn from it, to which they give the Name of Butter. I shall
+treat of them distinctly, in the three following Chapters.
+
+
+
+
+CHAP. I
+
+Of Chocolate in Confections.
+
+
+They chuse _Cocao-Nuts_ that are half ripe, and take out the Kernels one
+by one, for fear of spoiling them; they then lay them to soak for some
+Days in Spring Water, which they take care to change Morning and
+Evening: afterwards, having taken them out and wiped them, they lard
+them with little Bits of Citron-Bark and Cinnamon, almost as they make
+the Nuts of _Rouen_.
+
+In the mean time, they prepare a Syrup of the finest Sugar, but very
+clear; that is to say, wherein there is but little Sugar: and after it
+has been clarified and purified, they take it boiling-hot off the Fire,
+and put in the _Cocao-Kernels_, and let them lie 24 Hours. They repeat
+this Operation six or seven times, encreasing every time the Quantity of
+Sugar, without putting it on the Fire, or doing any thing else to it:
+last of all, they boil another Syrup to the Consistence of Sugar, and
+pour it on the Kernels well wiped and put in a clean earthen Pot; and
+when the Syrup is almost cold, they mix with it some Drops of the
+Essence of Amber.
+
+When they would have these in a dry Form, they take them out of the
+Syrup; and after it is well drained from them, they put them into a
+Bason full of a very strong clarify'd Syrup, then they immediately put
+it in a Stove, or Hot-House, where they candy it.
+
+This Confection, which nearly resembles the Nuts of _Rouen_, is
+excellent to strengthen the Stomach without heating it too much; for
+this reason, they may safely be given to those who are ill of a Fever.
+
+
+
+
+CHAP. II.
+
+Of Chocolate, properly so called.
+
+
+In treating of this Liquor, we have two things to examine: The First is,
+the Original of Chocolate, and the different Manner of preparing it: The
+Second, the Medicinal Uses that it is proper for; which shall be the
+Subject of the two following Sections.
+
+
+SECT. I
+
+Of the Original of Chocolate, and the different Manners of preparing
+  it.
+
+Chocolate is originally an _American_ Drink, which the _Spaniards_ found
+very much in use at _Mexico_, when they conquer'd it, about the Year
+1520.
+
+The _Indians_, who have used this Drink time out of mind, prepared it
+without any great Art; they roasted their Kernels in earthen Pots, then
+ground them between two Stones, diluted them with hot Water, and
+season'd them with _Pimento_[1]: those who were more curious, added
+_Achiota_[2] to give it a Colour, and [3]_Attolla_ to augment its
+Substance. All these things joined together, gave to the Composition so
+strange a Look, and so odd a Taste, that a _Spanish_ Soldier said, it
+was more fit to be thrown to Hogs[4], than presented to Men; and that
+he could never have accustomed himself to it, if the want of Wine had
+not forced him to it, that he might not always be obliged to drink
+nothing but Water.
+
+The _Spaniards_[5] taught by the _Mexicans_, and convinced by their
+own Experience, that this Drink, as rustick as it appeared to them,
+nevertheless yielded very wholesome Nourishment; try'd to make it more
+agreeable by the Addition of Sugar, some Oriental Spices, and Things
+that grew there, which it will be needless to mention, because the Names
+of them are not so much as known here, and because of so many
+Ingredients, there is none continued down to us but _Vanilla_; in like
+manner, that Cinnamon[6] is the only Spice which has had general
+Approbation, and remains in the Composition of Chocolate.
+
+_Vanilla_ is a Cod of a brown Colour and delicate Smell; it is flatter
+and longer than our [_French_] Beans, it contains a luscious Substance,
+full of little black shining Grains. They must be chosen fresh, full,
+and well grown, and care must be taken that they are not smeared with
+Balsam, nor put in a moist Place.
+
+The agreeable Smell, and exquisite Taste that they communicate to
+Chocolate, have prodigiusly recommended it; but long Experience having
+taught that it heats very much, its Use is become less frequent, and
+those who prefer their Health more than pleasing their Senses, abstain
+from it entirely. In _Spain_ and _Italy_, Chocolate prepared without
+_Vanilla_, is called at present _Chocolate of Health_; and in the
+_French_ Islands of _America_, where _Vanilla_ is neither scarce nor
+dear, as in _Europe_, they do not use it at all, though they consume as
+much Chocolate there as in any other Place in the World.
+
+However, a great many People are prejudiced in favour of _Vanilla_, and
+that I may pay a due Deference to their Judgments, I shall employ
+_Vanilla_ in the Composition of _Chocolate_, in the best Method and
+Quantity, as it appears to me; I say, as it appears to me, because there
+are an infinite Variety of Tastes, and every one expects that we should
+have regard to his, and one Person is for adding what the other rejects.
+Besides, when it is agreed upon what things to put in, it is not
+possible to hit upon Proportions that will be universally approved; it
+will therefore be sufficient for me to make choice of such Things as the
+Majority are agreed upon, and consequently which are agreeable to the
+Tastes of most.
+
+When the Chocolate Paste is made pretty fine upon a Stone, as I have
+already explain'd, they add Sugar powdered and passed through a fine
+Searce; the true Proportion is the same Weight of Sugar as of Kernels,
+but it is common to put a quarter part less of the former, that it may
+not dry the Paste too much, nor make it too susceptible of Impressions
+from the Air, and more subject to be eaten by Worms. But this fourth
+Part is again supply'd, when it is made into a Liquor to drink.
+
+The Sugar being well mix'd with the Paste, they add a very fine Powder
+made of _Vanilla_ and _Cinnamon_ powdred and searced together. They mix
+all over again upon the Stone very well, and then put it in Tin Moulds,
+of what Form you please, where it grows as hard as before. Those that
+love Perfumes, pour a little Essence of Amber on it before they put it
+in the Moulds.
+
+When the Chocolate is made without _Vanilla_, the Proportion of Cinnamon
+is two Drams to a Pound of Paste; but when _Vanilla_ is used, it should
+be less by one half. As for the _Vanilla_, the Proportion is arbitrary;
+one, two, or three Cods, and sometimes more, to a Pound, according to
+every one's Fancy.
+
+Those that make Chocolate for Sale, that they may be thought to have put
+in a good deal of _Vanilla_, put in Pepper, Ginger, _&c._ There are even
+some People so accustomed to these Tastes, that they will not have it
+otherwise; but these Spices serving only to inflame the Blood, and heat
+the Body, prudent People take care to avoid this Excess, and will not
+use any Chocolate whose Composition they are ignorant of.
+
+_Chocolate_ made after this manner, has this Advantage, that when a
+Person is obliged to go from Home, and cannot stay to have it made into
+Drink, he may eat an Ounce of it, and drinking after it, leave the
+Stomach to dissolve it.
+
+In the _Antilloes_ they make Cakes of the Kernels only, without any
+Addition, as I have taught at the End of the first Part of this
+Treatise; and when they would make Chocolate of them, they proceed in
+the following Manner.
+
+
+FOOTNOTES:
+
+[1] [2] [3] See the Remarks 8, 9, and 10.
+
+[4] Porcorum ea verius Colluvies quam hominum Potio. _Benzo_ apud
+_Clusium_ Exoticorum Lib. Cap. 28.
+
+[5] Haec olim Cocolatis erant Exordia & Artis prima Rudimenta. _P. Thomae
+Strozzae_ de Mentis potio.
+
+[6] See the 11th Remark.
+
+
+The Method of making Chocolate after the Manner of the _French_ Islands
+in _America_.
+
+They scrape off with a Knife from these Cakes aforesaid[1], what
+Quantity they please, (for Instance, four large Spoonfuls, which weigh
+about an Ounce) and mix with it two or three Pinches of powder'd
+Cinnamon finely searced, and about two large Spoonfuls of Sugar in
+Powder[2].
+
+They put this Mixture into a Chocolate-Pot with a new-laid Egg[3],
+both White and Yolk; then mix all well together with the Mill, and bring
+it to the Consistence of Liquid Honey, upon which they afterwards pour
+boiling Liquor[4], (Milk or Water, as is liked best) at the same time
+using the Mill that they may be well incorporated together.
+
+Afterwards they put the Chocolate-Pot on the Fire, or in a Kettle of
+boiling Water; and when the Chocolate rises, they take it off, and
+having well mill'd it, they pour it into the Dishes. To make the Taste
+more exquisite, one may, before it is poured out, add a Spoonful of
+Orange-Flower Water, wherein a Drop or two of Essence of Amber has been
+put.
+
+This Manner of making Chocolate has several Advantages above any other,
+and which render it preferable to them all.
+
+In the first place, one may assert, that being well managed, it has a
+very agreeable Smell, and a peculiar Delicacy in the Taste; besides, it
+passes very easily off the Stomach, nor leaves any Settling either in
+the Chocolate-Pot, or in the Dishes.
+
+In the second place, one has the Satisfaction to prepare it one's self
+to one's own Taste, to encrease or diminish at pleasure the Quantities
+of Sugar or Cinnamon, and to add or leave out the Orange-Flower Water,
+or Essence of Amber; and, in a word, to make any other Alteration that
+shall be most agreeable.
+
+In the third place, they make no Additions that destroy the good
+Qualities of the Kernels; it is so temperate, that it may be taken at
+all Times, and by all Ages, in Summer as well as in Winter, without
+fearing the least Inconveniency: Whereas _Chocolate_ season'd with
+_Vanilla_, and other hot and biting Ingredients, cannot but be very
+pernicious, especially in Summer, to young People, and to dry
+Constitutions. The Glass of cold Water that they have introduced to
+drink before it, or after it, only serves to palliate the Effects for a
+Time; for the Heat that attends it, will manifest itself in the Blood
+and _Viscera_, when the Water is drain'd off and gone, by the ordinary
+ways.
+
+In the fourth place, a Dish is so cheap, as not to come to above a
+Penny. If Tradesmen and Artizans were once aware of it, there are few
+who would not take the Advantage of so easy a Method of Breakfasting so
+agreeably, at so small a Charge, and to be well supported till
+Dinner-time, without taking any other Sustenance, Solid or Liquid.
+
+
+FOOTNOTES:
+
+[1] Or rather grate it with a flat Grater, when the Cakes are so dry
+that they will not be so easily scraped with a Knife.
+
+[2] Because if it was in a Lump, it would weigh more than double the
+Quantity of scraped Chocolate.
+
+[3] The oily Parts of the Chocolate would not readily unite with the
+aqueous or watry Parts of the Liquor, without the Intervention of the
+Egg, which serves as a common Bond, without which this Drink would not
+have a good Head.
+
+[4] The Proportion of Liquor should be about eight Ounces, or half a
+Pint, to one Ounce of Chocolate.
+
+
+SECT. II.
+
+Of the Uses that may be made of Chocolate with relation to Medicine.
+
+I have always imagined it would be a very great Advantage to Physick, if
+Medicines could be administred to sick People under an agreeable Form,
+and a familiar Taste; and the Artifice itself of giving any thing under
+the appearance and name of something that is delicate, is not without
+its Benefit: People afflicted with Distempers, have enough to do to
+support their Pains, without the Inconveniency of distastful Remedies;
+however, it would be no small matter to spare them the Aversion they
+have to every thing that is called a Medicine; and when there is a
+Necessity for such, Chocolate may serve for very proper Diet, and an
+excellent Vehicle, wherein to take a Medicine at the same time.
+
+These have been my Thoughts for some Time, and I can affirm that a happy
+Success has often confirm'd my Opinion. I could wish that this Essay,
+imperfect as it is, might serve to waken the Attention of some ingenious
+Physician, who would give himself the trouble to handle this Matter
+with greater Accuracy than my small Penetration will permit me to do.
+
+1. How many People neglect to purge themselves, and are so obstinate as
+to refuse to do it, when they have the greatest need of it, and this
+because of the great Distaste they have for ordinary Medicines? Will it
+not be of the greatest Service to teach them to purge themselves after a
+delightful Method, and even, if it was necessary, to purge them without
+their knowledge? To do this, you need only mix 20 or 26 Grains of
+_Jalap_ in Powder, (more or less, according to the Age and Strength of
+the Person) with so much Powder of Cinnamon as is common for a Dish of
+Chocolate, and to give this Dish as if it were ordinary Chocolate. I
+have had great Experience of this, it is a good Purge without Griping;
+several have mistaken the Effect for the Benefit of Nature only, being
+entirely ignorant of the officious Deceit which I made use of for their
+sakes. What Advantages may not there be drawn from this Method of
+Purging apply'd to Children, who are so backward to take any thing that
+has the least ill Taste?
+
+2. The Preparations of the _Cortex_, both Galenical and Chymical, have
+not succeeded. Its Infusion in Wine, heretofore so much cry'd up,
+contains but a part of the Vertue; for the _Faeces_, or the Bark that
+remains at the bottom of the Bottle, has Strength enough to cure the
+intermitting Fever. Thus after a thousand fruitless Trials, it is now
+given again in Substance, reduced to a very fine Powder, which is either
+made into _Bolus's_, or taken in Water. This Practice however is
+attended with several Inconveniences; for a great many People,
+especially Children, cannot swallow it in _Bolus's_. The same
+Inconveniences follow the other Way of taking it in Water, and is
+neither less troublesome, nor less nauseous.
+
+To avoid all this, a Dram of the _Cortex_ reduced to a fine[1] Powder,
+and finely searced, and afterwards ground dry on a Porphyry, with the
+Cinnamon designed for a Dish of Chocolate, and mixed in the Chocolate
+with more Sugar than ordinary, may be taken without the least
+Reluctancy, and, if necessary, without being perceived: The Person will
+be nourished at the same time much better than with Broth, which is
+easily corrupted by a feverish Stomach; neither will the Particles of
+the _Cortex_ offend the Stomach, being wrapped up by the Unctuosity of
+the Chocolate. I have cured Intermittent Fevers after this manner, nor
+did it ever fail of good Success.
+
+3. The most elaborate Preparations of Steel, are not one jot the better
+upon that account; the simple Filings have more Vertue than was ever
+extorted from this Metal by any Preparation: there is nevertheless an
+Inconveniency in the Use of them, because all the Particles of the Steel
+uniting together, by their Weight, at the bottom of the Stomach, form a
+kind of a Cake, which fatigues it, and makes it very uneasy.
+
+To remedy this, after the Filings have been ground into a very fine
+Powder upon a Porphyry; you must mix it with the Cinnamon, when you make
+your Chocolate, and it is certain that the Particles of the Steel will
+be so divided and separated by the Agitation of the Mill, and so
+entangled in the Chocolate, that there will be no danger of a future
+Separation. Besides, the aromatick Particles of the Cinnamon, and the
+alkaline ones of the Chocolate, will not a little add to the Strength
+and Operation of this Remedy.
+
+4. After this manner may you mix with the Chocolate the Powders of
+_Millepedes_, _Vipers_, _Earthworms_, the Livers and Galls of Eels, to
+take away the distasteful Ideas that the Sick entertain against these
+Remedies.
+
+5. The Use of Milk is a specifick Remedy for the Cure of several
+Distempers, but by Misfortune there are but few Stomachs that can bear
+it, and several Methods have been try'd to find out Help for this
+Inconvenience. Without troubling myself to mention or examine them, will
+it not be an easy and natural Method, to hinder the Milk from curdling
+on the Stomach, to pour a hot Dish of Chocolate upon a Pint or Quart of
+Milk? The butirous Parts of the Milk and Chocolate, are in reality
+analogous to each other, and very proper to be united for the same
+Purpose; and what is bitter and alkaline in the Chocolate, ought
+necessarily to hinder the curdling of the Milk in the Stomach. It is
+easy to confirm by Experience the Reasoning upon this sort of Chocolated
+Milk.
+
+
+FOOTNOTES:
+
+[1] This, if true, overturns what has been said about the Mechanical
+Cure of an Ague, by _Quincy_, who pretends that the Vertue of the Cortex
+lies in its Texture, which this Preparation destroys.
+
+
+
+
+CHAP. III.
+
+Of the Oil or Butter of Chocolate.
+
+
+Chocolate Kernels are a Fruit very oleaginous, but the Oil is very
+closely united with the other Principles, that it requires a great deal
+of Labour to separate it, and to make it pure. The three common Ways to
+extract Oils, are by Distillation, Expression, and Decoction; we reject
+the first as being very imperfect, because the Violence of the Fire
+alters the Nature of all Oils that are extracted that way. The Success
+will answer no better by Expression, because that which is got will be
+very impure and in very small Quantity. There then remains no way but by
+Decoction, to draw out this essential Oil that we are in quest of, which
+is the true and the only way, for it gives it in its utmost Purity
+without any Alteration.
+
+They take Chocolate that is roasted, cleaned, and ground upon the Stone,
+they throw the Paste into a Pan of boiling Water over a clear Fire; they
+let it boil till almost all the Water is consumed, then they pour more
+Water upon it till the Pan is full; the Oil ascends to the Top in
+proportion as the Water cools, and grows to the Consistence of Butter.
+If this Oil is not very white, it needs only be melted in a Pan full of
+hot Water, where it will be disengaged and purified from the red and
+terrestrial Particles that remain.
+
+At _Martinico_ this Oil is of the Consistence of Butter, but brought
+into _France_, it becomes almost as hard as _Fromage_, or _French_
+Cheese, which melts nevertheless, and becomes liquid with a moderate
+Heat: it has no very sensible Smell, and has the good fortune never to
+grow rank; I have some of it now by me, that has been made this fifteen
+Years. One Year, when Oil of Olives failed us, we used that of Chocolate
+during the Time of _Lent_. It is very well tasted, and very far from
+being hurtful; it contains the most essential and most healthful Parts
+of the Chocolate.
+
+I had the Curiosity to examine it by a Chymical Analysis; I put three
+Ounces into a little Glass Cucurbit placed in the Heat of Ashes, there
+drop'd from it an oily Liquor, which congealed as it fell down, and
+which did not differ from the Butter that I have described, but by a
+light Impression made upon it by the Fire. I only observed, that there
+was at the bottom of the Receiver, two or three Drops of a clear Liquor,
+which tasted a little acid, but very agreeable.
+
+As this Oil is very anodyne, or an Easer of Pain, it is excellent, taken
+inwardly, to cure Hoarseness, and to blunt the Sharpness of the Salts
+that irritate the Lungs. In using, it must be melted and mix'd with a
+sufficient Quantity of Sugar-Candy, and made into Lozenges, which must
+be held in the Mouth as long as may be, before they melt quite away,
+swallowing it down gently.
+
+Oil of Chocolate also taken seasonably, may be a wonderful Antidote
+against corrosive Poisons.
+
+Its Vertues are no ways inferior, if used outwardly.
+
+1. It is the best and most natural _Pomatum_ for Ladies to _clear_ and
+_plump_ the Skin when it is _dry_, _rough_, or _shrivel'd_, without
+making it appear either _fat_ or _shining_. The _Spanish Women_ at
+_Mexico_, use it very much, and it is highly esteem'd by them. If it is
+thought too hard, it may be softened with Oil of Ben, or Oil of Sweet
+Almonds, cold drawn.
+
+2. I am persuaded if the antient Custom of the _Greeks_ and _Romans_, of
+anointing their Bodies with Oil, was revived, there is nothing would
+answer their Expectations better, in augmenting the Strength and
+Suppleness of their Muscles, and preserving them from Rheumatisms and
+other torturing Pains. The leaving off this Practice, can be attributed
+to nothing else but to the ill Smell and other Properties that attended
+it; but if Oil of Chocolate was used instead of Oil of Olives, those
+Inconveniences would be avoided, because it has no Smell, and dries
+entirely into the Skin: nothing certainly would be more advantageous,
+especially for aged Persons, than to renew this Custom, which has been
+authorized by the Experience of Antiquity.
+
+3. Apothecaries ought to make use of this preferably to all others, as
+the Basis of their Apoplectick Balsams; because all other Oils grow
+rancid, and the Oil of Nutmegs, though whiten'd with Spirit of Wine,
+always retains somewhat of its natural Smell, whereas Oil of Chocolate
+is not subject to any of these Accidents.
+
+4. There is nothing so proper as this to keep Arms from rusting, because
+it contains less Water than any other Oil made use of for that purpose.
+
+5. In the _American_ Islands they make use of this Oil to cure the
+Piles; some use it without Mixture, others melt two or three Pounds of
+Lead, and gathering the Dross, reduce it into fine Powder, and after it
+is finely searced, incorporate it with this Oil, and make a Liniment of
+it very efficacious for this Disease. Others for the same Intention mix
+with this Oil the Powder of _Millepedes_, Sugar of Lead, _Pompholix_,
+and a little _Laudanum_.
+
+Others use this Oil to ease Gout Pains, applying it hot to the Part,
+with a Compress dip'd in it, which they cover with a hot Napkin. It may
+be used after the same manner for the Rheumatism.
+
+6. _Lastly_, This Oil enters the Composition of the wonderful Plaister,
+and the _Pomatum_ against Tetters. You will find their Description and
+Properties among the Remarks at the End of this Treatise.
+
+
+
+
+  REMARKS
+  Upon some PLACES of the
+  TREATISE upon _Chocolate_.
+
+
+REMARK I.
+
+The _Coco-tree_ is the same as the Palm-Tree so famous in the
+_East-Indies_; its Fruit is call'd _Coco_, and care should be taken that
+it be not confounded with _Cocao_. I make this Remark, because I find
+that _William Dampier_ very improperly calls[a] _Coco's Cocao-Nuts_,
+and the Tree that bears them a _Cocao_.
+
+
+REMARK II.
+
+They have transported these great Trees from _St. Domingo_ to the _Vent
+Islands_; their Leaves being almost round, are firm and so smooth, that
+one would think they had been varnished. Their Fruit are sometimes as
+large as one's Head, and their Skins very thick: When that is taken off,
+the Pulp is very near the Colour, Smell, and Taste of our Apricocks; in
+the Middle there are four Stones as big as Pullets Eggs, which are
+difficult to separate from the Fruit. They are eaten with Wine and
+Sugar; they make also very good Marmalade.
+
+
+REMARK III.
+
+The _Calebash_-Tree is nigh as large as the Apple-Tree; it supplies the
+Natives and Negroes with Buckets, Pots, Bottles, Dishes, Plates, and
+several other Houshold Utensils. One cannot describe the Shape nor
+Bigness of _Calebashes_, since there are some of the Size of a Pear, and
+others as large as the greatest Citrons; and besides, there are long,
+round, oval, and of all Fashions. The Fruit, which is green and smooth
+upon the Tree, becomes grey as it dries; within, it is full of a white
+Pulp, of no use at all, which they take out through a Hole; the Shells
+they put to several Services. The Bark is about one Fifth of an Inch
+thick, but very hard, and difficult to break.
+
+
+REMARK IV.
+
+The _Papaw_-Tree is pretty uncommon as to its Make; its Trunk is strait,
+but hollow, and of so tender a Wood, that it is easily cut down with a
+Hedging-Bill; it is about four Yards high, without any Branches; its
+Leaves much like those of our Fig-Trees, but twice as big, and are
+joined to the top by Stalks of a Foot and a half long, and hollow like a
+Reed. They being about thirty in number, grow at the top of the Trunk
+all round about it; the lowest are ripest and largest, they are green,
+and of the bigness of one's Fist. The Pulp, which is but half an Inch
+thick, is like that of a Melon, but of a sweet faintish Taste; but it
+makes a pretty good Confection, of a fine green Colour.
+
+There is another kind of _Papaw_-Tree, whose Fruit is as large as a
+Melon, and better tasted than the former.
+
+
+REMARK V.
+
+The _Banane_ is a sort of Plant, whose Root is a great round Bulb, from
+whence proceeds a Trunk, green and smooth, six Feet high, as thick as
+one's Thigh, and without any Leaf. On the top of it grow about twenty
+Leaves, about a Foot and a half broad, and about five Feet long; but so
+tender, that the Wind tears them from the Middle to the Sides, into
+Slangs like Ribbons: From the Center of these Leaves grows a second
+Trunk, more firm than the rest of the Plant: upon this grows a Cluster
+of about forty or fifty _Bananes_, sometimes more, sometimes less. A
+_Banane_ is a Fruit as thick as one's Arm, about a Foot long, and a
+little crooked. They gather this Cluster green, and hang it up in the
+Ceiling; and as the _Bananes_ grow yellow, or mellow, they gather them.
+When this Cluster is taken away, the Plant withers, or they cut it down
+at the Root; but for one Trunk lost, the Root sends forth five or six
+more.
+
+Besides these _Bananes_, there is a Fruit call'd _Banane-Figs_; but the
+Plants that produce them are very little different: The Figs are much
+less than the _Bananes_, being but four or five Inches long. The Fig is
+more delicious, but the _Banane_ is thought to be more wholesome, and
+the Pulp more solid. They roast them upon a Grid-Iron, or bake them in
+an Oven, they eat them with Sugar and the Juice of an Orange. The
+_Banane_ done in a Stew-Pan in its own Juice, with Sugar and a little
+Cinnamon, is excellent.
+
+
+REMARK VI.
+
+_Manioc_ is a Shrub very crooked, and full of Knots, its Wood is tender
+and brittle, and the Branches are easily broke off into Slips: There are
+several and different Colours, some more forward and fruitful than
+others. Commonly they are pluck'd up in a Year or thereabouts; and there
+is found at every one, several plump Roots, without any sensible Fibres,
+more or less thick, according to the Kind and the Goodness of the Soil.
+These Roots are wash'd in a good deal of Water, to free them from the
+Earth; and after they are scraped with a Knife like wild Turnips, they
+_grate_ them; that is to say, they rub them hard with great Copper
+Graters, which the _French_ call _Grages_, just as they do Quinces to
+get out the Juice. This grated _Manioc_ is put in the Press in Sacks
+made of coarse Hemp, or Rushes, to get out the superfluous Moisture,
+which is not only unwholesome, but poisonous. This, thus press'd, they
+take from the Sacks, and pass it through a coarse Sieve called
+_Hibichet_; they afterwards bake it two several ways, to make what they
+call _Cassave_, or Meal of _Manioc_.
+
+In the first place, when they would make the _Cassave_, they spread the
+sifted _Manioc_ upon a Plate of Iron over a clear Fire, which they
+tapping down with the Ball of their Hands, make a broad Cake about half
+an Inch thick, and two Feet in diameter; and when it is baked on one
+side, they turn it on the other: and if they would keep it any time,
+they dry it in the Sun.
+
+In the second place, when they would make what they call the Meal, they
+put the _Manioc_, grated, pressed, and sifted, as before, upon a great
+Copper Plate four Feet in diameter, with a Brim five or six Inches high,
+and placed upon a Brick Furnace: They stir it continually with a wooden
+_Spatula_, that it may not stick and be baked all alike. This Meal
+resembles Bread grosly crumbled, and may be kept a long while in a dry
+Place. The Natives do not trouble themselves to make the Meal; they only
+eat _Cassave_, which they bake every day, because, when it is hot, it
+is more agreeable and palatable.
+
+If they leave the expressed Juice of _Manioc_ to settle, it lets fall a
+_Faecula_ to the bottom, called _Moussache_, which they afterwards dry in
+the Sun: it is as white as Snow, of which they make very good Cakes,
+called in those Parts, _Craquelins_.
+
+The Laundresses use this _Faecula_ instead of Starch, to starch their
+Linnen. Some Inhabitants mix one Third of this with two Thirds of
+_French_ Meal, and make Bread that is very white, and well tasted.
+
+
+REMARK VII.
+
+At first sight, one would take a _Balize_-Tree for a _Banane_, they are
+so like each other: there is, however, this difference between them,
+That the Leaves of the _Balize_-Tree are not so tender, and apt to be
+tore; for this reason, they serve the Natives for Table-Cloths and
+Napkins, as well as the Negroes, and some of the Planters that live in
+the Woods. Sometimes they serve as Umbrella's to shade them from the
+Sun, or Showers of Rain, that surprize them.
+
+The Hunters have great assistance from this Plant; for sometimes
+finding themselves pressed with Thirst, in Places at some distance from
+Rivers or Fountains, they give the Trunk of a _Balize_ a Slash with a
+Knife, and immediately hold their Hat, or a Cup, which catches a clear,
+good, and cool Water, even in the greatest Heat.
+
+
+REMARK VIII.
+
+_Pimento_, called also _Jamaica-Pepper_, has been brought into _France_,
+where it grows, as in _America_, in pyramidal Cods of three or four
+Inches long: they are at first green, then yellow, afterwards red, and
+last of all, black. They pickle them in Vinegar, as they do Capers and
+little Cucumbers. There are in _America_ several other Kinds of
+_Pimentoes_, and especially one that is round, and as red as a Cherry.
+This is the hottest of all, it sets the Mouth all on fire; for which
+reason it is called the mad _Pimento_. The Natives eat nothing without
+_Pimento_, it is their universal Seasoning, it serves them instead of
+Salt, and all Oriental Spices.
+
+
+REMARK IX.
+
+_Achote_ is best known in _France_, under the Name of _Roucou_, and is a
+sort of Red which the Dyers and Painters make use of. It is the
+favourite Colour of the Savages, which they are very careful of planting
+in their Gardens, that they may paint their Bodies every Morning, which
+they call _Roucouing_.
+
+_Roucou_ is planted of a Kernel much after the same manner as the
+_Cocao-Tree_. The Shrub that is most like it in _Europe_, is the
+_Lilach_, or the _Arabian_ Bean. Its Leaves, of the Shape of a Heart,
+are longish, pointed, and placed alternately; its Blossoms grow in
+Bunches at the end of the Boughs, they are white, mix'd with Carnation,
+like the Flowers of the wild Rose-Tree. In the middle, there is a Tuft
+of yellow _Stamina_ with red Points; when these Blossoms fall off, there
+appears tawny Buds, beset with fine Prickles: These Buds grow to be
+Shells, which, when ripe, open on the upper side, and discover within,
+two Rows of Pippins, almost like little Peas, cover'd with Vermilion,
+which sticks to the Fingers, when touch'd, and leaves the Pippins quite,
+when wash'd with warm Water. The Water being settled, they pour it off
+gently by degrees, they dry the Colour in the Shade that fell to the
+bottom of the Vessel; and this is the true _Roucou_, without any
+Mixture. The Physicians in these Parts prescribe it to cut and attenuate
+thick and tough Humours, which cause difficulty of Breathing, Retension
+of Urine, and all sorts of Obstructions[89].
+
+
+REMARK X.
+
+_Atolla_ is a kind of Gruel which they make with Meal of _Maise_, (which
+is the same as our _Indian_ Corn, or _Turkey_ Millet.) The _Mexicans_
+season it with _Pimento_; but the Nuns and _Spanish_ Ladies, instead of
+_Pimento_, use Sugar, Cinnamon, perfumed Waters of Amber, Musk, _&c._ In
+these Parts, they make the same Use of _Atolla_, as of the best Rice in
+the _Levant_.
+
+
+REMARK XI.
+
+One ought to chuse the smallest Cinnamon, the highest coloured, and of
+the most biting Taste, as well as sweet and spicy, because a great Part
+is full of Pieces, from whence they have drawn the Essence, and has
+neither any Colour nor Taste, but that of the Wood. To help and amend
+both, there needs only a Clove to be ground in the Mortar, with an Ounce
+of Cinnamon. This Spice is best that comes from the _East-Indies_, it
+has nothing of Acrid in it, and contains an oleous Volatile, which
+agrees very well with that of Chocolate. Cinnamon also has always kept
+its Place in all the Compositions of Chocolate.
+
+
+FOOTNOTES:
+
+[a] _New Voyage round the World_, Tom. 1. Chap. 10.
+
+[89] Thomas Gage, _Tom. 1. Part 2. Pag. 142_.
+
+
+
+
+  MEDICINES
+  In whose Composition
+  OIL or BUTTER
+  OF
+  _CHOCOLATE_
+  Is made use of.
+
+
+_The Wonderful Plaister for the Curing of all sorts of Ulcers._
+
+Take _Oil-Olive_ a Pound, _Venetian Ceruss_, in Powder, half a Pound.
+
+Put them in a Copper Pan, or a glazed Earthen one, upon a clear moderate
+Fire, stirring them continually with a wooden _Spatula_ till the
+Mixture is become black, and almost of the Consistence of a Plaister,
+(which you may know by letting fall two or three Drops upon a Pewter
+Plate; for if they grow cold immediately, and do not stick to the
+Fingers, when touch'd, it is done enough.) Then must be added,
+
+     Of _Bees-Wax cut in little Bits_, an Ounce and a half.
+
+     _Oil or Butter of Chocolate_, an Ounce.
+
+     _Balsam Capivi_, an Ounce and a half.
+
+When they are all melted and mixed together, the Pan must be taken off
+the Fire; and stirring constantly with the _Spatula_, you must add the
+following Ingredients, reduced into a fine Powder separately, and then
+well mixed together.
+
+     _Lapis Calaminaris_, heated in the Fire, and then quenched in
+       Lime-Water, and ground upon a Porphyry, one Ounce.
+
+     _Myrrh in Drops_,   }
+     _Aloes Succotrine_, } of each two
+     _Round Birthwort_,  } Drams.
+     _Florentine Orris_, }
+
+     _Camphire_, a Dram.
+
+When they are all well incorporated together, they must cool a little,
+and then be poured upon a Marble to be made into Rolls, after the
+ordinary Manner.
+
+       *       *       *       *       *
+
+I have seen such surprizing Effects from this Emplaister, that I am
+almost backward to mention them, lest they should seem incredible. It
+cures the most stubborn and inveterate Ulcers, provided the Bone is not
+carious: for in this Case, lest you should lose your Labour, you must
+begin with the Bone, and then apply the Plaister. The Place must be
+dress'd Morning and Evening after it is clean'd with Lime Water, and
+wiped well with a Linnen Cloth.
+
+The same Plaister may serve several Times, provided it be washed with
+Lime Water, wiped with a Rag, and held to the Fire a Moment before it is
+apply'd.
+
+I exhort charitable People to make this Plaister and give it to the
+Poor, especially those that live in the Country; they will draw down a
+Thousand Blessings in this Life, and the Lord will recompence them
+hereafter.
+
+
+_An excellent Pomatum for Ringworms, Tettars, Pimples, and other
+Deformities of the Skin._
+
+Take _Flowers_ of _Brimstone_[a], _Salt Petre_ purified, of each Half
+an Ounce; good _White Precipitate_[b], two Drams; _Benzoin_ or
+_Benjamin_, a Dram.
+
+Beat the _Benjamin_ and _Salt-Petre_ a good while in a Brass Mortar,
+till they are reduced into a very fine Powder, then mix the Flower of
+Brimstone and White Precipitate with them and keep this Powder for Use.
+
+       *       *       *       *       *
+
+At _Martinico_ when I had occasion to make use of it, I incorporated it
+with Butter of Chocolate; but in _France_, I substitute the best-scented
+_Jessamin Pomatum_: This Smell, joined with that of Benjamin, corrects
+the Smell of the Brimstone, which some Persons abhor.
+
+I cannot sufficiently recommend this _Pomatum_, which always succeeds
+well, and I have often found it beneficial when every thing else fail'd.
+
+You must not wonder if on the first, and sometimes the second Day, the
+Tettar seems more lively, or the Complection more dull; it is a sign
+that the Malignity is drawn out, and that the Seeds of it are destroy'd:
+you must therefore take heed of desisting, for the Skin in a little Time
+will be render'd as even and smooth as you can desire.
+
+
+FOOTNOTES:
+
+[a] To wit, those that are made in _Holland_, if they can be got.
+
+[b] To know if the _Precipitate_ be good, you may do thus; Put a little
+upon a live Coal, if it flies away, it is good; if it stays behind, it
+is nothing but powder'd Ceruss, or some such thing.
+
+
+
+
+_FINIS._
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK THE NATURAL HISTORY OF CHOCOLATE***
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