Of mailing other forts of Wines. 
half Milk, and boyl it, and then add the 
powdered Chocolatte to it, and boyl them 
together. Others add Wine and Water: 
every way is very good 5 but be fure whilft 
it is boy ling, keep it ftirring, and when it 
is off the fire, whirr it with your hand Mill, 
That is, it muft be mixt in a deep pot of 
Tin, Copper , or Stone , with a cover with 
a hole in the middle of it, for the handle 
of the Mill to come out at, or without a 
Cover. The Mill is only a hgop at the end 
of a llender handle or (tick, turned in a 
Turneis Lathe, and cut in Notches, or 
rough at the end 5 they are fold at the 
Turners for that purpofej This being turn¬ 
ed between your hands, whilft the" pot is 
over the fire, and the rough end in the Li¬ 
quor, caufos an equal mixture of the Li¬ 
quor with your Chocolatte , and ralfes a 
head or froth over it 5 then pour it out for 
ule in final 1 difhes for that purpoie. 
The proportion of Chocolatte to your 
Liquid matter, muft be referred to your 
diforetion, where there is only water more, 
and where water and milk lefs$ you muft 
add a convenient quantity of Sugar in the 
mixture. Thcle Cakes oiChocolatie being 
kept in a dry place, will keep many years 
without any damage, but moifture is very 
injurious to them. O 4 In 
