HISTORY OV TIIK USK OK COCOA, 37 



and luxuries of the country, which would in some mciisure re-acl 

 in making them disguise their office. 



Gage tells us, " ' I h.ii upo n s.iint d.i)s the ouiur ^/I^^ Uie s.iint 

 makes a great feast, the IViest beiuLr presented for his mass 



and sermon, be sides a turkey and three <jr four fowls, with as 

 much Coco. I as will serve him to make Chocolate for the who le 

 octave. 1 nese feasts bring yet unto the Saints more profit 

 Tlian mtherlo hath been spoken of; for the Indians have 

 been taught that upon such days they ought to offer up somewhat 

 unto the Saints, anil therefore they prepare either money. Cocoa or 

 fruits, which they lay^ before the image of the saint whilst the 

 m<iss is celebrating, so that iht.' Priest hath a plentiful harvest in 

 Lent for his pains in hearing their confessions." 



According to tradition. Xinucuic invented nine drinks, the 

 fourth of which was composed of ground maize and Cocoa, and was 

 d< ^ e specially for public festivals. F"or the fifth the butter 



was rxiracted from Cocoa and mixed with maize. The si.xlh was 

 prej^iired from raw maize, ground, the fermented licjuor of which, 

 mixed with C(Koa, drunk by the Itzas. was called Zata. 



liernal Diaz del Caslilio. whose work on the Coiujuest of 

 .Mexico was completed in 156S. also alluded to a fermented liquor 

 made from Cocoa and used l)y Montezuma: "After the hot dishes 

 (300 in number) had been removed from Montezuma's dinner-table, 

 every now and then was handed to him a golden jiiicher filled with 

 a kind of licjuor made from the Cocoa, which is of a very exciting 

 nature. The beverage was also j)rcscntcd to the monarch by 

 women, with the gp 't--f \«'neration. 



