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the Cacao Plant. 269 
friend Dr. Thomas Willis, says (I may say that Dr. Stubbes is 
just about to start for Jamaica) :—‘ I have set down the ways of 
Ledesma and Zacchias, and the way by which the Chocolata is 
commonly made, and I have left in the hands of an honest 
though poor man, Richard Mortimer, in Sun Alley, in East 
Smithfield, both my common Chocolata receipt and that other of 
Chocolata Royal, both which are fitted for the use of such as are 
in health, or not of a very weak stomach, being made up with 
mild spices of Jamaica, and such as may securely be used by the 
most healthy. They who would have particular Chocolata may 
have recourse to him, and rely upon his honesty to prepare them 
carefully, according to my method, which, though infinitely 
laborious, he is resolved to follow. I chose him because I found 
him, of all others, tractable to observe my directions, and to 
make what experiments I pleased; he lived in Spain many 
years, and is as skillful as honest. He will attend on any 
physician of note, to receive his directions, and also to inform 
him (if he would vary from my ways by any addition) what may 
be added, and what quantity to each proportion of Chocolata. 
Because that Richard Mortimer lives so far off, I have appointed 
that his Chocolata of both sorts shall be sold at Captain Beck- 
ford’s, at the Custom-House-Key; the best Chocolata, called 
Chocolata Royal, will cost six shillings and sixpence each pound, 
weighing about thirteen ounces, or somewhat more; the ordinary 
Chocolata, weighing about fifteen ounces each pound, will cost 
three shillings and eightpence. And in the same place they may 
be furnished with the best Cacao nuts which I could yet ever see 
in London; and also with Jamaica pepper.”’ 
«And now I come to speak of the present ways of making 
Chocolata. I shall represent those ways which are authenticated 
by Physicians—To every hundred nuts of Cacao are put two cods 
of Chili, called long Red Pepper, one handful of Anise seeds, and 
Crejaelas and two of the flowers called Mecasnobill, one Vaynilla, 
or instead thereof (if the party be costive) six Alexandrian Roses, 
beaten to powder, two drachms of Cinnamon, twelve Almonds, 
and as many Hazel Nuts, half a pound of sugar, and as much 
Achiote as would colour it.” 
Another receipt is—‘‘ Take twelve pounds of Cacao nuts, finely 
powdered; of Cinnamon, finely powdered, one pound, half a 
pound of Anise seed, six Vaynillas, finely powdered; of Maize, 
three pounds; one pound of Aienzoli (or half-a-pound of sweet 
almonds) bruised and well beaten ; of Achiote half an ounce; of 
sugar four pounds.” 
Out of these he bids us frame a mass. Besides these prescripts, 
other receipts put in other ingredients, with a great variety and 
difference one from the other; some put in a proportion of black 
pepper, some of long pepper, some retain that of Chili or long red 
