EARLY CSE OF COCOA AND CHOCOLATE 31 
pers, a handful of anise or orjevala, and two of mesachusil or vanilla, 
—or, instead, six Alexandria roses, powdered,—two drachms of 
cinnamon, a dozen almonds, and as many hazel-nuts, a half pound of 
white sugar, and annotto enough to color it, and you have the king 
of chocolates.’ ”’ Be 
The Spaniards thus early acquired 'a knowledge of the fruit and of 
the manner of preparing it, which they kept secret for many years, 
selling it very profitably as ‘‘ chocollat.”’ to the wealthy and luxuri- 
ous classes of Europe. 
Says Brillat-Sava- 
rin, in his famous. 
‘“Physiologie du 
Gout,’’ ‘‘ Chocolate’ 
came over the moun- 
tains [from Spain to’ 
France | with Anne of 
Austria, daughter of 
Philip III., and queen 
of Louis XIII. The 
Spanish monks also 
COOLING ROOM, WALTER BAKER & co.’S MILLS 
spread the knowledge of it by the presents they made to their broth- 
ers in France. It is well known'that Linnzeus called the fruit of 
the cocoa tree theobroma, ‘food for the gods.’ The cause of this em- 
phatic qualification has been sought, and attributed by some to the 
fact that he was extravagantly fond of chocolate ; by others to his 
desire to please his confessor; and by others to his gallantry, a 
queen having first introduced it into France. 
‘The Spanish ladies of the New World, it is said, carried their 
love for-chocolate to such a degree that, not content with partaking 
of it several times a day, they had it sometimes carried after them to 
church. This favoring of the senses often drew upon them the cen- 
sures of the bishop ; but the Reverend Father Escobar, whose meta- 
