f 359 1 



"We are prefented with three methods of prepar- 

 ing Chocolate, as pradlifed by the Indians^ by the 

 Spaniards^ and by others, as follow : The Indians, 

 to one pound of the r0afte<i nuts, put half a pound 

 of fugar, difTolved in rofe-water, a«d half a pound 

 of flour of Mays, or Indian corn. The Spaniards^ 

 to fix pounds of the nut, add three and an half of 

 fugar, feven pods of vanillas, one pound and an 

 half of flour of Indian corn, half a pound of cinna- 

 inon, fix cloves, one drachm of capficum, and 

 whatfoever is thought requifite of the roucou-nut 

 to improve the colour, together with amber- 

 greafe or muflc, to impart an agreeable fcent. In 

 the other ^ and more common way, to feventeen 

 pounds of nuts are added ten pounds of fugar, 

 twenty-eight pods of vanillas, one drachm of am- 

 bergreafe, and fix ounces of cinnamon. 



ThtVanillas are the pods filled with minute feeds, 

 from a parafitical climbing plant, defcribed under 

 the name of Epidendrum Vanilla, Sp. PI. 1347, 

 belonging to the Gynandrom clafs, with the Orchides, 

 and like them reputed an aphrodifiac. Spices 

 ane added to give pungency, and mitigate the 

 oleaginous quality of the nut. 



Having detailed the hiftory of the mit, the au- . 

 thor confiders Chocolate as an aliment, and in a 

 medicinal view. He recommends it in emaciating 

 difeafes, both as aliment and medicine; and next 

 very ftrenuoufly in hypochondriacal cafes, and in 

 confirmation adduces that of Cardinal Richelieu, 

 who, he fays, was refl:ored to health by living on 

 Chocolate. He is not lefs copious on its good 

 effects againfl: the Hemorrhoids ; in aid of which he 



A a 4 ^ relates 



