32 



HISTORY OF MEXICO. 



and groffer ; and each is compofed, like other feeds, of 

 two lobi ; and has its germinating point. It is fit for 

 eating, and well tafted when not raw but only a little 

 toafled. If they are much toafted, they acquire a fmell 

 and tafte fo like coffee, any one may be deceived by it. 

 Oil is made from the Cacahuati, which is not ill tafted ; 

 but it is believed to be unwholefome becaufe it is very 

 hot. It makes a beautiful light, but is eafily extinguifti- 

 ed. This plant would thrive, with certainty, in Italy. It 

 is fown in March or April, and the fruit is gathered in 

 October or November. 



Among many other fruits, which I pafs over to fliorten 

 my account, I cannot difpenfe with the mention of the 

 cocoa, the cocoa nut, vainilla, chia, chilli or great pepper, 

 Tomati, the pepper of Tabafco, cotton, grain, and legu- 

 minous plants which are moft common with the Mexi- 

 cans. 



Of the Cocoa nuts, fa name taken from the Mexican 

 word Cacahuatli^) Hernandez enumerates four fpecies j 

 but the Tlalcacahuatl, the fmalleft of the whole, was the 

 one moft ufed by the Mexicans in their chocolate and 

 other daily drink ; the other fpecies ferved more as mo- 

 ney to traffic with in the market, than aliment. The 

 Cocoa nut was one of the plants moft cultivated in the 

 warm countries of that empire ; and many provinces paid 

 it in tribute to the crown of Mexico ; and amongft others 

 the province of Xoconocho, whofe Cocoa-nut is excel- 

 lent and better than that of Maddalena. The defcrip- 

 tion of this celebrated plant, and its culture, is to be 

 found in many authors of every poliflied nation in Eu- 

 rope. 



The Vainilla or Vainiglia, fo well known and much 

 ufed in Europe, grows without culture, in warm coun- 

 tries. 



