EARLY USE OF COCOA AND CHOCOLATE. 



29 



" ' Take a hundred cacao kernels, two heads of Chili or long peppers, 

 a handful of anise or orjevala, and two of mesachusil or vanilla, or, 

 instead, six Alexandria roses, powdered, two drachms of cinnamon, 

 a dozen almonds, and as many hazel-nuts, a half pound of white sugar, 

 and annotto enough to color it, and you have the king of chocolates.' " 



The Spaniards thus early acquired a knowledge of the fruit and of 

 the manner of preparing it, which tlu-y kept seei%V for many years. 



A MOLDING ROOM IX WALTER ISAKRR & GO'S MILLS. 



selling it very profitably as "chocollat" to the \vealthy and luxurious 

 classes of Europe. 



Says Brillat-Savarin, in his famous " Physiologic du Gout," " Choco- 

 late came over the mountains [from Spain to France] with Anne of 

 Austria, daughter of Philip III., and queen of Louis XIII. The 

 Spanish monks also spread the knowledge of it by the presents they 

 made to their brothers in France. It is well known that Linnaeus 

 called the fruit of the cocoa tree theobroma, ' food for the gods.' The 

 cause of this emphatic qualification has been sought, and attributed by 



