12 THE CHOCOLATE-PLANT: 



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

 chocolatte, and then to boyle it again untill there comes an oily scumme 

 upon it, and then to drink it. 



" There is another way yet to drink chocolatte, which is cold, which 

 the Indians use at feasts to refresh themselves, and it is made after this 

 manner : The chocolatte (which is made with none, or very few, ingre- 

 dients) being dissolved in cold water with the Molinet. they take off the 

 scumme or crassy part, which riseth in great quantity, especially when 

 the cacao is older and more putrefied. The scumme they lay aside in a 

 little dish by itself, and then put sugar into that part from whence was 

 taken the scumme, and then powre it from on high into the scumme, and 

 so drink it cold. And this drink is so cold that it agreeth not with all 

 men's stomachs ; for by experience it hath been found that it doth hurt 

 by causing pains in the stomach, especially to women. 



"The third way of taking it is the most used, and thus certainly it 

 doth no hurt, neither know I why it may not be used as well in England 

 as in other parts, both hot and cold ; for where it is so much used, the 

 most, if not all, as well in the Indias as in Spain, Italy, Flanders (which 

 is a cold countrey), find that it agreeth well with them. True it is, it is 

 used more in the Indias than in the European parts, because there the 

 stomachs are more apt to faint than here, and a cup of chocolatte well 

 confectioned comforts and strengthens the stomach. For myself I must 

 say, I used it twelve years constantly, drinking one cup in the morning, 

 another yet before dinner between nine or ten of the clock ; another 

 within an hour or two after dinner, and another between four and five 

 in the afternoon ; and when I was purposed to sit up late to study, 

 I would take another cup about seven or eight at night, which would 

 keep me waking till about midnight. And if by chance I did neglect 

 any of these accustomed houres, I presently found my stomach fainty. 

 And with this custome I lived twelve years in those parts healthy, with- 

 out any obstructions, or oppilations, not knowing what either ague or 

 feaver was." 



After its introduction into Europe from America, chocolate 

 was used at first only as a luxury, but it has steadily advanced 



