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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+   have been replaced by the number of the page on which the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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