CHOCOLATE. 131 



broken, mild poultices must be served. If fungous granula- 

 tions appear, they may be touched with some mild caustic. 



Carefully avoid going near the fire or furnace, as great 

 heat causes the weak vessels to distend, and sometimes leads 

 to ulceration. 



CHOCOLATE. A preparation made of the seeds or 

 nuts of the cocoa-tree. (Worcester.) These preparations 

 are varied by French and Italian flavorings. 



Common chocolate comes usually in small squares of the 

 weight of an ounce. In preparing the beverage, you scrape or 

 grate the chocolate with a common grater kept for the pur- 

 pose. Put the scraped chocolate over the fire in a saucepan, 

 with cold water, regulating the quantity of water by the 

 strength you wish the infusion to have. If you wish it rich, 

 put to two squares or ounces a gill of water. Stir it slowly 

 with a wooden spoon, until it thickens, when it should be 

 stirred quickly, and a pint of boiling milk added, a little at a 

 time. Chocolate should be served hot. Sugar may be put 

 in on the table. 



Chocolate after the Italian method is made in a chocolate- 

 pot of peculiar construction, which contains a utensil which 

 answers the purpose of a wooden spatula, and the handle of 

 which passes up through the lid. Put into the pot two 

 ounces of scraped chocolate, and pour over it, gradually, a 

 pint of boiling milk, fasten the lid on with the wooden dasher 

 enclosed, and agitate the handle constantly, that the choco- 

 late, when hot, may present a frothy appearance. 



French chocolate frequently comes flavored with vanilla, 

 and sweetened. It is less oily than common chocolate. If 

 it comes as a powder, dissolve it gradually in boiled milk, and 

 serve hot. A teaspoonful and a half of powdered chocolate 

 is the French recipe. 



Cocoa is imported in bags. The nut is roasted or dried in 



