56 COCOA : ALL ABOUT IT. 



Cocao- Kernel-Cakes of about a pound weight each. * * * 

 The Indians, from whom we borrow it, are not very nice in doing 

 it ; tliey roast the kernels in earthen pots, then free them from 

 their skins, and afterwards crush and i^rind them between two 

 stones, and so form cakes of it with their hands" ; and further on, in 

 speaking of the Spaniards' mode of preparation, says : " They 

 put them (the kernels) into a large mortar to reduce them to a 

 gross powder, which they afterwards grind upon a stone. They 

 make choice of a stone which naturally resists the fire * * # 

 rom 16 to 18 inches broad, and about 27 or 30 long and 3 in 

 thickness, and hollowed in the middle about i inch and a half 

 deep. * * * Under they place a pan of coals to heat the 

 stone so that the heat * * * makes it easy for the iron 

 roller to make it so fine as to leave neither lump nor the least 

 hardness."' 



Willoughby, in his "Travels in Spain" (1664), writes : " They 

 first toast the berries to get off the husk, then pound the kernels 

 to powder, and to every 2,/- lbs. of powder they add 2 lbs. sugar, 

 1 2 Vanillos, a little Guiny pepper (which is used by the Spaniards 

 only), and a little Acchiote to give a colour. They melt the sugar, 

 iuid then mingle all together, and work it up either in rolls or 

 leaves." Another writer says : " The usual proportion at Madrid to 

 a hundred kernels of Cocoa, to add two grains of Chile pepper, 

 a handful of anise, as many flowers — called by the natives 

 vinacaxtlides or little ears — six white roses in powder, a pod of 

 campeche, two drachms of cinnamon, a dozen almonds, and as 

 many hazel-nuts, with achiotte enough to give it a reddish tincture ; 

 the sugar and vanilla are mixed at discretion, as also the musk 

 and ambergris. They frequently work this paste with orange 

 water, which they think gives it a greater consistence and 

 iirmness." 



