RECEIPTS. 



VII. 



DIFFERENT METHODS OF PREPARING 

 DRINKS. 



are many different methods 

 JL of preparing cocoa and chocolate for 

 drinking. The Mexicans are in the habit 

 of preparing it with atole, a kind of pap 

 made of maize, which is their most ancient 

 and common beverage, and which they 

 mix hot, in equal quantities with the choco- 

 late dissolved in hot water, and drink di- 

 rectly. 1 They also dissolve the chocolate 



1 " I remember," says Prof. Eaton, " some that was 

 brought home from Mexico by the officers of Gen. Zachary 

 Taylor's army. The cakes were of half a pound weight, 

 or so, and were made of very coarsely pounded cocoa. 



