24 COCOA AXD CHOCOLATE. 



which will be almost liquid, and made into tablets, or else without a 

 spoon put into boxes, and when it is cold it will be hard. 



Those that make it into tablets put a spoonful of the paste upon a 

 piece of paper (the Indians put it upon the leaf of a plaintain tree), 

 where, being put into the shade (for in the sun it melts and dissolves), 

 it grows hard ; and then bowing the paper or leaf, the tablet f als off by 

 reason of the fatnesse of the paste. But if it be put into anything of 

 earth or wood, it stickes fast, and will not come off but with scraping or 

 breaking. The manner of drinking it is divers ; the one (being the 

 way most used in Mexico) is to take it hot with Atolle, dissolving a 

 tablet in hot water, and stirring and beating it in the cup, when it is 

 to be drunk, with a Molinet, and when it is well 

 stirred to a scumme or froth, then to fill the 

 cup with hot Atolle, and so drink it sup by sup. 

 Another way is that the chocolate, being dis- 

 solved with cold water and stirred with the Moli- 

 net, and the scumme being taken off and put 

 into another vessel, the remainder be set upon 

 the fire, with as much sugar as will sweeten it, 

 and when it is warme, then to powre it upon 



... , rr v f i "MOLIXETS." 



the scumme which was taken off before, and 



so to drink it. But the most ordinary way is to warme the water very 

 hot, and then to powre out half the cup full that you mean to drink ; 

 and to put into it a tablet or two, or as much as will thicken reasonably 

 the water, and then grinde it well with the Molinet, and when it is well 

 ground and risen to a scumme, to fill the cup with hot water, and so 

 drink it by sups (having sweetened it with sugar), and to eat it with a 

 little conserve or maple bred, steeped into the chocolatte. 



" Besides these ways there is another way (which is much used 

 in the Island of Santo Domingo), which is to put the chocolatte into a 

 pipkin with a little water, and to let it boyle well till it be dissolved, and 

 then to put in sufficient water and sugar according to the quantity of 



