108 COCOA TN MEXICO. 



The seeds are embedded in the bitter pulp and arranged 

 in the ripe fruit in five longitudinal rows. The bitter 

 flavour of the seeds is mitigated bA' a fermenting process, 

 to which thev are submitted when they have been freed 

 from the pulp. 



Cocoa was known to the Astecs in Mexico and 

 even to the Toltecs whom the^- subdued. When the 

 Spaniards conquered Mexico in 1519 they found the 

 cultivation of the Cocoa alread\' well established. Cocoa 

 "nibs'" were used in Mexico, and even in the whole of 

 Central America, as coins, in the same way as Pepper 

 was once used in Europe. It was said that when the 

 Spaniards conquered Mexico the\' found in the state 

 coffers no fewer than two-and-a-half million pounds of 

 these "nibs". In Mexico the roasted Cocoa ''nibs" were 

 shelled and powdered and then stirred in cold water to 

 make a brew, and mixed with maize meal. Those who 

 could afford it added spices, vanilla, scented flowers and 

 honey. This dc coction, ''bouillie assez degoutante" savs 

 Le Grand d'AussA', was called "Chokoladl". It is still 

 uncertain \\'hether this A\-ord is derived from the Mexican 

 name of the plant "Kakao", or "Kakagnate", or from 

 "Choko" (foam) and "Atl" (water). The Spaniards, who 

 had first tasted Cocoa at the court of Montezuma, soon 

 introduced it to Europe, and toda\' Spain still consumes 

 the greatest quantit^- of Cocoa. When Carletti returned 

 to Florence in 1()0(i h'om his travels m distant countries, 

 during which he visited the West Indies, he brought 

 Cocoa with him. The hot be\'eragc, which was made 

 in Florence from Cocoa-powder, was soon wideh' used 



