EARLY USE. 31 



as will sweeten it, and when it is warme, 

 then to powre it upon 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 con- 

 serve 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 accord- 

 ing to the quantity of the chocolatte, and 

 then to boyle it again untill there comes 



