CHOCOLATE. 191 
the sun. They have now a sweetish acid taste, and 
may be eaten like any other fruit. When perfectly 
dry they are put into bags, each containing about a 
hundred weight ; and, thus packed, are exported to 
foreign countries. 
Previously to the preparation of these nuts into the 
substance which we call chocolate, they are gently 
roasted, or parched over the fire, in an iron vessel, 
after which process their thin external covering is easily 
separated. The kernel is then pounded in a mortar, 
and subsequently ground on a smooth warm stone. 
Sometimes a little arnatto (173) is added ; and, with 
the aid of water, the whole is formed into a paste. 
This, whilst hot, is put into tin moulds, where in a 
short time it congeals ; and in this state it is the cho- 
colate of the shops. In South America and Spain 
other modes are adopted ; the chocolate is mixed with 
sugar, long pepper (21), vanilla, cinnamon, cloves, al- 
monds, and other ingredients, according to the taste of 
the respective inhabitants. Mr. Edwards was of opi- 
nion, that the cakes of chocolate used in England were 
made of about one half genuine chocolate, and the re- 
mainder of flour, or Castile soap. 
Chocolate was first introduced into Europe by the 
Spaniards, and that from the Caraccas is considered 
the best. It should be used whilst new, as neither the 
seeds nor the cakes will keep well more than two years. 
The chocolate used in this country must be manufac- 
tured in England, for, by an Act of the legislature, the 
importation of chocolate paste is prohibited, under 
heavy penalties. The mode in which this substance is 
immediately prepared for use is well known. 
By the natives of South America chocolate nuts are 
used for food, and also as a circulating medium instead 
of coin : about 1200 of them being considered equal in 
value to a dollar. 
A white oily matter, about the consistence of suet, 
is obtained by bruising these nuts, and boiling the pulp. 
The oil is by this means liquefied, and rises to the surface, 
