178 Of mhjag Other forts of Wines. 
fant Drink, by decoding the fame in Wine, 
or Milk, or other Liquidities: And with¬ 
out queftion, Kernels , Grains , and Flowers 
may here be found, that may make a coun¬ 
terfeit of it in tafte, and equal to it in vir¬ 
tue. Qn&re ^whether the Kernel of the Wall- 
mtt may not fupply the defedt of the Cacao, 
if well ground. 
Notwithftanding that objection, that 
the Kernel of a WaUmt will retain its tafte 
amongft whatever other materials it be 
uled } Yet may time wear out that tafte, 
and render it more plealant, as we may ob- 
ferve in the favour that proceeds from 
Malt burn d on the Kiln, 8tc. that the Beer 
or Ale will become move pleafant by keep¬ 
ing it, fowill Tobacco that is hot in the 
mouth become more mild by age. 
Various are the ways that the Amrcians 
ufe in Compounding the Cakes to make 
this excellent Liquor, as was obferved by 
that great Scrutinift Mr Gage , in his Survey, 
of the W eft-Ww, where fome put into it 
black Pepper, which he faith is too hot and 
dry 5 but the long red Pepper called Chile 
is good, which although it be hot in the 
mouth, yet in the operation is cool and 
moift. 
Some compound with it, White Sugar , 
Cinamott , 
