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} + .errata {text-decoration:none; border-bottom: thin gray dotted; } + .expansion {text-decoration:none; border-bottom: 1px green dashed; } + ul {list-style-type: none;margin-bottom:.5em;} + + /*The Beginning and The End*/ + #the_beginning { border-top: 2px gray solid; } + #the_end { padding: 3em 0em; border-bottom: 2px gray solid; } + + /*Link Styling*/ + a:link { text-decoration: none; } + a:visited { text-decoration: none; } + --> + + /*]]>*/ + </style> + +</head> + +<body> + + +<pre> + +The Project Gutenberg EBook of Chocolate: or, An Indian Drinke, by +Antonio Colmenero de Ledesma + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Chocolate: or, An Indian Drinke + By the wise and Moderate use whereof, Health is preserved, + Sicknesse Diverted, and Cured, especially the Plague of + the Guts; vulgarly called _The New Disease_; Fluxes, + Consumptions, & Coughs of the Lungs, with sundry other + desperate Diseases. By it also, Conception is Caused, the + Birth Hastened and facilitated, Beauty Gain'd and continued. + +Author: Antonio Colmenero de Ledesma + +Translator: James Wadsworth + +Release Date: May 2, 2007 [EBook #21271] + +Language: English + +Character set encoding: UTF-8 + +*** START OF THIS PROJECT GUTENBERG EBOOK CHOCOLATE: OR, AN INDIAN DRINKE *** + + + + +Produced by Robert Cicconetti, Barbara Tozier and the +Online Distributed Proofreading Team at http://www.pgdp.net + + + + + + +</pre> + +<div id="the_beginning"> </div> +<div id="title_page"><!--Page i--> + <h1 id="title"><span class="main_title">CHOCOLATE:</span><br /> + <span class="connector">OR,</span><br /> + <span class="subtitle">An <em>Indian</em> Drinke.</span></h1> + <p id="continued_title"> + <span class="larger_size">By the wise and Moderate use whereof,<br /> + Health is preserved, Sicknesse<br /></span> + <span class="medium_size">Diverted, and Cured, especially the<br /> + Plague of the Guts; vulgarly called<br /></span> + <em>The New Disease</em>; Fluxes, Consumptions,<br /> + & Coughs of the Lungs, with sundry<br /> + other desperate Diseases. By it<br /> + also, Conception is Caused,<br /> + the Birth Hastened and<br /> + facilitated, Beauty<br /> + Gain’d and continued. + </p> + <p id="authorship"> + Written Originally in <em>Spanish</em>, by <em id="original_author">Antonio <ins class="errata" id="errata_0" title="Original reads: Colminero">Colmenero</ins></em><br /> + of <em>Ledesma</em>, Doctor in Physicke,<br /> + <span class="smaller_size">and faithfully rendred in the <em>English</em>,</span> + </p> + <p id="translator">By Capt. <em class="special_name">James Wadsworth</em>.</p> + <p id="publishing_information"> + <span class="pub_city">LONDON,</span><br /> + Printed by <em id="printer">J. G.</em> for <em id="publisher">Iohn Dakins</em>, dwelling<br /> + <span class="smaller_size">neare the <em>Vine Taverne</em> in <em>Holborne</em>,<br /> + where this Tract, together with the<br /> + <em>Chocolate</em> it selfe, may be had at<br /> + reasonable rates. <ins class="errata" id="errata_1" title="Original reads: 165?">1652</ins></span> + </p> +</div> +<!--Page ii [Blank Page]--> +<div id="translators_dedication_1" class="section"> + <!--Page iii--> + <h2 class="dedication"><a class="print_signature" id="signature_A3" title="A3"></a><span class="smaller_size">TO</span><br /> + <span class="dedicatee">THE GENTRY</span><br /> + <span class="smaller_size">OF</span><br /> + The <em class="special_name">English</em> Nation. + </h2> + + <p class="salutation">Sirs,</p> + + <p class="first_paragraph">The ensuing Tract, I, many + yeares since Translated out of + the Originall <em>Spanish</em>, and + Dedicated to the Right Honorable + <em>Edward</em> Lord <em>Conway</em>, + &c. by whose Noble Patronage, the + Confection whereof it Treats, together with + it selfe, were first admitted into the <em>English</em> + Court, where they received the Approbation + of the most Noble and Iuditious those dayes + afforded. Since which time, it hath beene + universally sought for, and thirsted after + by people of all Degrees (especially those of + the Female sex) either for the Pleasure + therein Naturally Residing, to Cure, and + divert Diseases; Or else to supply some + <!--Page iv-->Defects of Nature, wherein it chalenges + a speciall Prerogative above all other + Medicines whatsoever.</p> + + <p>The Author thereof was one <em>Antonio + Colmenero</em> of <em>Ledesma</em>, who sometimes + lived in the <em>West Indies</em>, where it is very + much used, and held in great esteeme, untill + this day; as also in <em>Spaine</em>, <em>Italy</em>, and + <em>Flanders</em>, and admired by the most learned + Doctors of all those Nations.</p> + <p>As for the Name <em>[Chocolate]</em> it is an + <em>Indian</em> word, compounded of <em>Ate</em> (as some + say,) or (as others) <em>Atle</em>, which in the + <em>Mexican Language</em>, signifieth <em>Water</em>; And + <em>Choco</em>, the noise that the Water (wherein + the <em>Chocolate</em> is put) maketh, when it is + stirred in a Cup, untill it Bubble and rise + unto a Froth: And may be called in + <em>English</em> A Compounded, or Confectioned + drinke.</p> + + <p>The Confection it selfe, consists of severall + Ingredients according to the different + Constitutions of those that use it: the Principall + of which is called <em>Cacao</em>, [a kind of + Nut, or kernell, bigger then a great Almond, + which growes upon a tree called the + <!--Page v--><a class="print_signature" id="signature_A4" title="A4"></a>Tree of <em>Cacao</em>] containing in it the Quality + of the Foure Elements, as will appeare in + the following Discourse.</p> + + <p>The vertues thereof are no lesse various, + then Admirable. For, besides that it preserves + Health, and makes such as drink it + often, Fat, and Corpulent, faire and Amiable, + it vehemently Incites to <em>Venus</em>, and + causeth Conception in women, hastens and + facilitates their Delivery: It is an excellent + help to Digestion, it cures Consumptions, + and the Cough of the Lungs, the + New Disease, or Plague of the Guts, and + other Fluxes, the Green Sicknesse, Jaundise, + and all manner of Inflamations, Opilations, + and Obstructions. It quite takes + away the Morphew, Cleanseth the Teeth, + and sweetneth the Breath, Provokes Urine, + Cures the Stone, and strangury, Expells + Poison, and preserves from all infectious + Diseases.</p> + + <p>But I shall not assume to enumerate all + the vertues of this Confection: for that + were Impossible, every day producing New + and Admirable effects in such as drinke it: + I shall rather referre to the Testimony of + <!--Page vi-->those Noble Personages who are known constantly + to use and receive constant and manifold + benefits by it, having hereby no other + Aime then the Generall good of this + Common-wealth (whereof I am a Faithfull + Member) and to be esteemed (as really + I am)</p> + + <div class="closing"> + <p>Gentlemen,</p> + <p class="sincerely">Your Affectionate Friend<br /> + to love and serve you,</p> + <p class="signed"> + Don Diego de Vadesforte. + </p> + </div> + + <p id="location">Westminster<br /> + <span class="sign_date">Decemb.</span> 20.<br /> + 1651. + </p> +</div> +<div id="translators_poem" class="section"> + + <h2 id="poem_title"><!--Page vii--><em class="main_title">THE TRANSLATOR</em>,<br /> + <span class="larger_size">To every Individuall Man,</span><br /> + and Woman, Learn’d, or unlearn’d,<br /> + Honest, or Dishonest: In the<br /> + due Praise of Divine<br /> + <em class="more_emphasis">CHOCOLATE</em>.</h2> + + <div class="poem"> + <p class="first_paragraph"><em>Doctors</em> lay by your <em>Irksome Books</em><br /> + And all ye Petty-Fogging <em>Rookes</em><br /> + Leave <em>Quacking</em>; and <em>Enucleate</em><br /> + The <em>vertues</em> of our <em>Chocolate</em>.</p> + + <p>Let th’ <em>Universall Medicine</em><br /> + (Made up of Dead-mens <em>Bones</em> and <em>Skin</em>,)<br /> + Be henceforth <em>Illegitimate</em>,<br /> + And yeild to <em>Soveraigne-Chocolate</em>.</p> + + <p>Let <em>Bawdy-Baths</em> be us’d no more;<br /> + Nor <em>Smoaky-Stoves</em> but by the whore<br /> + Of <em>Babilon</em>: since <em>Happy-Fate</em><br /> + Hath <em>Blessed</em> us with <em>Chocolate</em>.</p> + + <p><!--Page viii-->Let old <em>Punctæus</em> Greaze his <em>shooes</em><br /> + With his <em>Mock-Balsome</em>: and Abuse<br /> + No more the World: But <em>Meditate</em><br /> + The <em>Excellence</em> of <em>Chocolate</em>.</p> + + <p>Let <em>Doctor Trigg</em> (who so Excells)<br /> + No longer Trudge to <em>Westwood-Wells</em>:<br /> + For though that water <em>Expurgate</em>,<br /> + ’Tis but the <em>Dreggs</em> of <em>Chocolate</em>.</p> + + <p>Let all the <em>Paracelsian</em> Crew<br /> + Who can Extract <em>Christian</em> from <em>Jew</em>;<br /> + Or out of <em>Monarchy</em>, A <em>State</em>,<br /> + Breake àll their <em>Stills</em> for <em>Chocolate</em>.</p> + + <p>Tell us no more of <em>Weapon-Salve</em>,<br /> + But rather Doome us to a <em>Grave</em>:<br /> + For sure our wounds will <em>Ulcerate</em>,<br /> + Unlesse they’re <em>wash’d</em> with <em>Chocolate</em>.</p> + + <p>The <em>Thriving Saint</em>, who will not come<br /> + Within a <em>Sack-Shop</em>’s Bowzing-Roome<br /> + (His <em>Spirit</em> to <em>Exhilerate</em>)<br /> + Drinkes <em>Bowles</em> (at home) of <em>Chocolate</em>.</p> + + <p><!--Page ix-->His <em>Spouse</em> when she (<em>Brimfull</em> of <em>Sense</em>)<br /> + Doth want <em>her due Benevolence</em>,<br /> + And <em>Babes</em> of <em>Grace</em> would <em>Propagate</em>,<br /> + Is alwayes Sipping <em>Chocolate</em>.</p> + + <p>The <em>Roaring-Crew</em> of <em>Gallant-Ones</em><br /> + Whose <em>Marrow</em> Rotts within their <em>Bones</em>:<br /> + Their <em>Bodyes</em> quickly <em>Regulate</em>,<br /> + If once but <em>Sous’d</em> in <em>Chocolate</em>.</p> + + <p>Young <em>Heires</em> that have more <em>Land</em> then Wit,<br /> + When once they doe but <em>Tast</em> of it,<br /> + Will rather spend their whole <em>Estate</em>,<br /> + Then <em>weaned</em> be from <ins class="errata" id="errata_2" title="Original reads: Chonolate"><em>Chocolate</em></ins>.</p> + + <p>The <em>Nut-Browne-Lasses</em> of the Land<br /> + Whom <em>Nature</em> vayl’d in <em>Face</em> and <em>Hand</em>,<br /> + Are quickly <em>Beauties</em> of <em>High-Rate</em>,<br /> + By one small <em>Draught</em> of <em>Chocolate</em>.</p> + + <p>Besides, it saves the <em>Moneys</em> lost<br /> + Each day in <em>Patches</em>, which did cost<br /> + Them deare, untill of Late<br /> + They found this <em>Heavenly Chocolate</em>.</p> + + <p><!--Page x-->Nor need the <em>Women</em> longer <em>grieve</em><br /> + Who <em>spend</em> their <em>Oyle</em>, yet not <em>conceive</em>,<br /> + For ’tis a <em>Helpe-Immediate</em>,<br /> + If such but <em>Lick</em> of <em>Chocolate</em>.</p> + + <p><em>Consumptions</em> too (be well assur’d)<br /> + Are no lesse <em>soone</em> then <em>soundly</em> cur’d:<br /> + (Excepting such as doe Relate<br /> + Unto the <em>Purse</em>) by <em>Chocolate</em>.</p> + + <p>Nay more: It’s <em>vertue</em> is so much,<br /> + That if a <em>Lady</em> get a <em>Touch</em>,<br /> + Her griefe it will <em>Extenuate</em>,<br /> + If she but <em>smell</em> of <em>Chocolate</em>.</p> + + <p>The <em>Feeble-Man</em>, whom <em>Nature</em> Tyes<br /> + To doe his Mistresse’s <em>Drudgeries</em>;<br /> + O how it will <em>his minde Elate</em>,<br /> + If <em>shee</em> allow him <em>Chocolate</em>!</p> + + <p>’Twill make Old women <em>Young</em> and <em>Fresh</em>;<br /> + Create <em>New-Motions</em> of the <em>Flesh</em>,<br /> + And cause them <em>long for you know what</em>,<br /> + If they but <em>Tast</em> of <em>Chocolate</em>.</p> + + <p><!--Page xi-->There’s ne’re a <em>Common Counsell-Man</em>,<br /> + Whose <em>Life</em> would Reach unto a <em>Span</em>,<br /> + Should he not <em>Well-Affect</em> the <em>State</em>,<br /> + And <em>First</em> and <em>Last</em> Drinke <em>Chocolate</em>.</p> + + <p>Nor e’re a <em>Citizen</em>’s Chast wife,<br /> + That ever shall prolong her <em>Life</em>,<br /> + (Whilst <em>open</em> stands <em>Her Posterne-Gate</em>)<br /> + Unlesse she <em>drinke</em> of <em>Chocolate</em>.</p> + + <p>Nor dost the <em>Levite</em> any Harme,<br /> + It keepeth his <em>Devotion</em> warme,<br /> + And eke the <em>Hayre</em> upon his <em>Pate</em>,<br /> + So long as he drinkes <em>Chocolate</em>.</p> + + <p>Both <em>High</em> and <em>Low</em>, both <em>Rich</em> and <em>Poore</em><br /> + My <em>Lord</em>, my <em>Lady</em>, and his <em>——</em><br /> + With all the <em>Folkes</em> at <em>Billingsgate</em>,<br /> + <em>Bow</em>, <em>Bow</em> your <em>Hamms</em> to <em>Chocolate</em>.</p> + + </div> + + <p id="poem_signature">Don Diego de Vadesforte.</p> +</div> +<div id="translators_dedication_2" class="section"> + <!--Page xii--> + <h2 class="dedication_2">To the Author,</h2> + + <p class="first_paragraph">Great Don, Grandee of <em>Spaine</em>, + Illostrissimo of <em>Venice</em>, High and + mighty King of <em>Candie</em>, Great + Bashaw of <em>Babilon</em>, Prince of the Moone, + Lord of the Seven Starres, Governour of + the Castle of <em>Comfort</em>, Sole Admirall of + the Floating <em>Caravan</em>, Author of Th’ + <em>Europian</em> Mercury, Chiefe Generall and + Admirall of the Invisible Fleet and Army + of <em>Terra Incognita</em>,</p> + + + <p class="signed">Cap. <em class="special_name">James Wadsworth</em>.</p> +</div> +<div id="testimonial_1" class="section"> + <!--Page xii--> + <h2 class="testimonal_1_title"><span class="larger_size">The Allowance of <em>Melchor De</em></span><br /> + <em>Lara</em>, Physitian Generall for the<br /> + Kingdome of <em>Spaine</em>.</h2> + + <p class="first_paragraph">I Doctor <em>Melchor de Lara</em> Physitian + Generall for the Kingdom + of <em>Spaine</em>, at the command + of <em>Don John de Velasco</em>, + and <em>Asebedo</em>, Vicar Generall of <em>Madrid</em>, + have seene this Treatise of <em>Chocolate</em>, + composed by <em>Antonio Colmenero</em> of <em>Ledesma</em>; + which is very learned, and curious, + and therefore it ought to be Licensed + for the Presse; it containing nothing + contrary to good manners; and cannot + but be very pleasing to those, who are + affected to <em>Chocolate</em>. In testimony whereof, + I have subscribed my Name, in + <em>Madrid</em> the 23. day of <em>August</em>. 1631.</p> + + + <p class="signed">Melchor de Lara.</p> + +</div> +<div id="testimonial_2" class="section"> +<!--Page xiii--> + <h2 class="testimonial_2_title"><span class="larger_size">The Testimoniall of <em>John de</em></span><br /> + <em>Mena</em>, Doctor and Physitian to<br /> + the King of <em>Spaine</em>.</h2> + + <p class="first_paragraph">I <em>John de Mena</em>, Physitian to + his Majesty, and one of the + Counsell Generall of the Inquisition, + have seene this Treatise + of <em>Chocolate</em> (composed by + Doctor <em>Antonio Colmenero</em> of <em>Ledesma</em>) + by command of the <em>Supreame Royall + Court of Justice</em>: which containeth nothing + contrary to good Manners, and the + Subject if very learnedly handled, and with + great Iudgement; and no doubt, but it will + give much pleasure and content to all those, + who are affected to <em>Chocolate</em>; and therefore + may be printed: And in confirmation + of this truth, I have hereto subscribed my + Name the <em>17.</em> of <em>Septemb. 1631.</em></p> + + <p class="signed"><em>John de Mena</em> Doctor in Physicke.</p> + +</div> +<div id="introduction" class="section"> + <h2 id="to_the_reader"><a class="pagenum" id="page_1" title="1"></a><a class="print_signature" id="signature_B" title="B"></a>To the Reader.</h2> + + <p class="first_paragraph">The number is so great of + those, who, in these times, + drinke <em>Chocolate</em>, that not only + in the <em>Indies</em>, where this + kind of Drink hath its originall; + but it is also much used in <em>Spain</em>, <em>Italy</em> + and <em>Flanders</em>, and particularly at the + Cour. And many doe speake diversly + of it, according to the benefit, or hurt, + they receive from it: Some saying, that + it is stopping: Others, and those the greater + part, that it makes one fat: Others, + that the use of it strengthens the stomacke: + Others, that it heates, and burns + them: And others say, that although they + take it every houre, and in the Dogdayes, + yet they finde themselves well with it. + And therefore my desire is, to take this + paines, for the pleasure, and profit of the + publicke; endeavouring to accommodate + <a class="pagenum" id="page_2" title="2"></a>it to the content of all, according to the + variety of those things, wherewith it may + be mixt; that so every man may make + choise of that, which shal be most agreeable + to his disposition. I have not seene + any, who hath written any thing, concerning + this drinke; but onely a Physitian + of <em>Marchena</em>, who (as it seemes) writ onely + by Relation; holding an opinion, that + the <em>Chocolate</em> is stopping, because that + <em>Cacao</em> (the principall Ingredient of which + it is made) is cold, and dry. But because + this onely reason, may not have power to + keepe some from the use of it, who are + troubled with Opilations; I thinke fit to + defend this <em>Confection</em>, with Philosophicall + Reasons, against any whosoever will + condemne this Drinke, which is so wholesome, + and so good, knowing how to + make the Paste in that manner, that it + may be agreeable to divers dispositions, + in the moderate drinking of it. And so, + with all possible brevity, shall distinguish + and divide this Treatise into foure poynts, + or Heads. In the first place I shall declare, + what <em>Chocolate</em> is; and what are + <a class="pagenum" id="page_3" title="3"></a><a class="print_signature" id="signature_B2" title="B2"></a>the Qualities of <em>Cacao</em>, and the other Ingredients + of this <em>Confection</em>; where I + shall treate of the Receipt set downe by + the aforesaid Author of <em>Marchena</em>, and + declare my opinion concerning the + same. The second point shall treate of + the Quality, which resulteth out of the + mixture of these Simples, which are put + into it. In the third place the manner of + Compounding; and how many wayes + they use to drink it in the <em>Indies</em>. In the + fourth, and last place I shall treat of the + Quantity; and how it ought to be taken; + at what time; and by what persons.</p> +</div> +<div id="the_first_point" class="section"> + <h2 class="point_title"><a class="pagenum" id="page_4" title="4"></a>The first Point.</h2> + + <p class="first_paragraph">Concerning the first Point, I say, + that <em>Chocolate</em> is a name of the <em>Indians</em>; + which in our vulgar Castilian, + we may call a certaine <em>Confection</em>, + in which (among the Ingredients) the + principall <em>Basis</em>, and Foundation, is the + <em>Cacao</em>; of whose Nature and Quality + it is necessary first to treat: And therefore + I say, according to the common <ins class="errata" id="errata_3" title="Original reads: re-received">received</ins> + opinion, that it is cold, and dry, + <i >à prædominio</i>; that is to say, that though + it be true, that every Simple containes in + it the Qualities of the foure Elements, in + the action, and re-action, which it hath + in it, yet there results another distinct + quality, which we call Complexion.</p> + + <p>This Quality or Complexion, which + ariseth of this Mixture, is not alwayes + one, and the same; neither hath it the + effect in all the mixtures, but they may + be varied nine wayes; four <em>Simple</em>, from + <a class="pagenum" id="page_5" title="5"></a><a class="print_signature" id="signature_B3" title="B3"></a>whence one onely quality doth abound; + and foure <em>Compounded</em>, from whence two + Symbolizing qualities are predominant; + and one other, which we call <i>ad + pondus</i>, which is of all these fore-said + qualities, which are in <i>æquilibrio</i>, + that is to say, in equall measure and degree.</p> + + <p>Of all these the Complexion of <em>Cacao</em> + is composed, since there arise two qualities, + which are cold, and dry; and in the + substance, that rules them, hath it <em>restringent</em> + and <em>obstructive</em>, of the nature of the + Element of the <em>Earth</em>. And then, as it is + a Mixed, and not a simple Element, it + must needs have parts correspondent to + the rest of the Elements; and particularly, + it partakees (and that, not a little) of + those, which correspond with the Element + of Aire, that is, Heat and Moysture, + which are governed by the Unctious + parts; there being drawne out of the + <em>Cacao</em> much Butter, which, in the <em>Indies</em> + I have seene drawne out if it, for the + Face, by the <em>Criollas</em>.</p> + + <p>It may Philosophically be objected, in + <a class="pagenum" id="page_6" title="6"></a>this manner: <span class="reverse_emphasis">Two contrary Qualities, and + Disagreeing, cannot be <em>in gradu intenso</em>, + in one and the same Subject: <em>Cacao</em> is + cold and drie, in predominency: Therefore, + it cannot have the qualities contrary to those; + which are Heat, and Moysture. The first Proposition + is most certaine, and grounded upon + good Philosophy: The second is consented + unto, by all: The third, which is the Conclusion, + is regular.</span></p> + + <p>It cannot be denyed, but that the <em>Argument</em> + is very strong, and these reasons + being considered by him of <em>Marchena</em>, + have made him affirme, that <em>Chocolate</em> is + Obstructive; it seeming to be contrary + to Philosophy, that in it there should be + found <em>Heat</em> and <em>Moysture</em>, <i>in gradu intenso</i>; + and to be so likewise in <em>Cold</em> and <em>Dry</em>.</p> + + <p>To this, there are two things to be <ins class="errata" id="errata_4" title="Original reads: an-answered">answered</ins>: + One, that he never saw the + experience of drawing out the Butter, + which I have done; and that when the + <em>Chocolate</em> is made without adding any + thing to the dryed Powder, which is incorporated, + onely by beating it well together, + and is united, and made into a + <a class="pagenum" id="page_7" title="7"></a><a class="print_signature" id="signature_B4" title="B4"></a>Paste, which is a signe, that there is a + moist, and glutinous part, which, of necessity, + must correspond with the Element + of Aire.</p> + + <p>The other reason, we will draw from + Philosophy; affirming that, in the <em>Cacao</em>, + there are different substances. In the + one, that is to say, in that, which is not + so fat, it hath a greater quantity of the + Oylie, then of the earthie Substance; + and in the fatter part, it hath more of + the earthy than of the Oily substance. + In these there is Heate and Moysture in + predominancy; and in the other, cold + and dry.</p> + + <p>Notwithstanding that it is hard to be + believed, that in one and the same substance, + and so little of the <em>Cacao</em>, it can + have substances so different: To the end + that it may appeare more easie, clear, and + evident, first we see it in the <em>Rubarbe</em>, + which hath in it hot and soluble parts, + and parts which are Binding, Cold and + Dry, which have a vertue to strengthen, + binde, and stop the loosenesse of the Belly: + I say also, that he that sees and con<a class="pagenum" id="page_8" title="8"></a>siders + the steele, so much of the nature of + the earth, as being heavy, thick, cold, and + dry; it seemes to be thought unproper + for the curing of Opilations, but rather + to be apt to encrease them; and yet it + is given for a proper remedy against + them.</p> + + <p>This difficulty is cleared thus, that + though it be true, that it hath much of + the Earthy part; yet it hath also parts + of Sulphur, and of quick silver, which + doe open, and disopilate; neither doth + it so, untill it be helped by Art, as it is + ground, stirred, and made fine, in the preparing + of it; the Sulphurous parts, and + those of quick-silver, being thinne, + active, and penetrative, they mingle, at + the last with those parts, which are Earthy + and astringent: Insomuch, that they + being mingled after this manner one with + another, we cannot now say, that the + steele is astringent, but rather, that it is + penetrative, attenuating and opening. + Let us prove this Doctrine by Authorities; + and let the first be from <em>Gallen</em>, <i>l. 3.</i> + of the qualities of Simples, <i>c. 14.</i> Where, + <a class="pagenum" id="page_9" title="9"></a>first of all he teacheth, that almost all + those Medicines, which, to our sence, + seeme to be <em>Simple</em>, are notwithstanding + naturally <em>Compounded</em>, containing in + themselves contrary qualities; and that + is to say, a quality to expell, and to retaine; + to incrassate, and attenuate; to rarifie, + and to condense. Neither are we to + wonder at it, it being understood, that in + every fore-said Medicine, there is a quality + to heat, and to coole; to moisten and + to dry. And whatsoever Medicine it be, + it hath in it, thick, and thinne parts; rare, + and dense; soft, and hard. And in the + fifteenth Chapter following, in the same + Book, he puts an example of the Broth of + a Cock, which moves the Belly; and the + flesh hath the vertue to bind. He puts also + the example of the <em>Aloes</em>, which if it be + washt, looseth the Purgative vertue; or + that which it hath, is but weake.</p> + + <p>That this differing vertue, and faculty, + is found in divers substances, or parts of + simple Medicaments, <em>Gallen</em> shewes + in the first Booke of his simple Medicines, + and the seventeenth Chapter, + <a class="pagenum" id="page_10" title="10"></a>bringing the example of Milke; in which, + three substances are found, and separated, + that is to say, the substance of + Cheese, which hath the vertue to stop the + Fluxe of the Belly; and the substance of + Whay, which is purging; and Butter, as + it is expressed in the said <em>Gallen</em>, <i>Cap. 15.</i> + Also we finde in Wine which is in the + Must, three substances, that is to say, + earth, which is the chiefe; and a thinner + substance, which is the flower, and may + be called the scum, or froath: and a third + substance which we properly call Wine; + And every one of these substances, containes + in it selfe divers qualities, and vertues; + in the colour, in the smell, and in + other Accidents.</p> + + <p><em>Aristotle</em> in the fourth Book of the Meteors + and the first Chapter, treating of + Putrefaction, he found the same substances; + and in the second Chapter next following, + where he that is curious may + read it. And also by the Doctrine of + <em>Galen</em>, and of <em>Aristotle</em>, divers substances + are attributed to every of the mixt under + one and the same forme and quantity; + <a class="pagenum" id="page_11" title="11"></a>which is very conformable to reason, if + we consider, that every Aliment be it never + so simple, begets, and produceth in + the liver, foure humours, not onely differing + in temper, but also in substance; + and begets more or lesse of that humour, + according as that Aliment hath more or + fewer parts corresponding to the substance + of that humour, which is most ingendred. + And so in cold diseases, we give + warme nourishment; and cold nourishment, + in hot diseases.</p> + + <p>From which evident examples, and + many others, which we might produce to + this purpose, we may gather, that, when + we grind and stir the <em>Cacao</em>, the divers + parts, which Nature hath given it, + doe artificially, and intimately mixe + themselves one with another; and so the + unctuous, warme, and moist parts, mingled + with the earthy (as we have said + of the steele) represses, and leaves them + not so binding, as they were before; but + rather with a mediocritie, more inclining + to the warme, and moist temper of the + Aire, then to the cold and dry of the + <a class="pagenum" id="page_12" title="12"></a>Earth; as it doth appeare when it is made + fit to drinke; that you scarce give it two + turnes with the Molinet when there riseth + a fatty scumme: by which you may + see how much it partaketh of the Oylie + part.</p> + + <p>From which doctrine I gather, that + the Author of <em>Marchena</em>, was in an errour, + who, writing of <em>Chocolate</em>, saith that it + causeth Opilations, because <em>Cacao</em> is astringent; + as if that astriction were not + corrected, by the intimate mixing of one + part with another, by meanes of the + grinding, as is said before. Besides, it + having so many ingredients, which are + naturally hot, it must of necessity have + this effect; that is to say, to open, attenuate, + and not to binde; and, indeed, there + is no cause of bringing more examples, or + producing more reasons, for this truth, + then that which we see in the <em>Cacao</em> it self: + which, if it be not stirred, and compounded, + as aforesaid, to make the <em>Chocolate</em>. + But eating of it, as it is in the fruite, as + the <em>Criollas</em> eate it in the <em>Indies</em>, it doth notably + obstruct, and cause stoppings; for + <a class="pagenum" id="page_13" title="13"></a>no other cause but this, that the divers + substances which it containes, are not + perfectly mingled by the mastication + onely, but require the artificiall mixture, + which we have spoken of before.</p> + + <p>Besides, our Adversary should have + considered, and called to his memory, + the first rudiments of Philosophy, that <i>à + dicto secundum quid, ad dictum simpliciter, + non valet consequentia</i>; As it is not + enough to say, the Black-a-Moore is + white, because his teeth are white; for he + may be blacke, though he hath white + teeth; and so it is not enough to say, + that the <em>Cacao</em> is stopping; and therefore + the Confection, which is made of it, is + also stopping.</p> + + <p>The Tree, which beares this fruit, is so + delicate; and the earth, where it growes, + is so extreme hot, that to keepe the tree + from being consumed by the Sun, they + first plant other trees; and when they + are growne up to a good height, then + they plant the <em>Cacao</em> trees; that when it + first shewes it selfe above the ground, + those trees which are already growne, + <a class="pagenum" id="page_14" title="14"></a>may shelter it from the Sunne; and the + fruit doth not grow naked, but ten or + twelve of them are in one Gorde or Cod, + which is of the bignesse of a greate black + Figge, or bigger, and of the same forme, + and colour.</p> + + <p>There are two sorts of <em>Cacao</em>; the one + is common, which is of a gray colour, + inclining towards red; the other is broader + and bigger, which they call <em>Patlaxte</em>, + and this is white, and more drying; + whereby it causeth watchfulnesse, and + drives away sleepe, and therefore it is not + so usefull, as the ordinary. This shall + suffice to be said of the <em>Cacao</em>.</p> + + <p>And as for the rest of the ingredients, + which make our <em>Chocolaticall</em> Confection, + there is notable variety; because + some doe put into it black Pepper, and + also <em>Tauasco</em><span class="sidenote">A red roote like madder.</span>; which is not proper, + because it is so hot and dry; but + onely for one, who hath a very cold + Liver. And of this opinion, was a + certaine Doctor of the University of + <em>Mexico</em>, of whom a Religious man of + good credit told me, that he finding the + <a class="pagenum" id="page_15" title="15"></a>ordinary round Pepper was not fit to + bring his purpose about, and to the end, + he might discover, whether the long red + pepper were more proper, he made triall + upon the liver of a Sheepe; and putting + the ordinary pepper on one side, and the + red pepper<span class="sidenote">Chile.</span> on the other, after 24 hours, + the part, where the ordinary pepper lay, + was dryed up; and the other part continued + moist, as if nothing had bin thrown + upon it.</p> + + <p>The Receipt of him who wrote at + <em>Marchena</em>, is this: Of <em>Cacaos</em>, 700; of + white Sugar, one pound and a halfe; Cinnamon, + 2. ounces; of long red pepper, + 14. of Cloves, halfe an ounce: Three + Cods of the Logwood or Campeche + tree; or in steade of that, the weight of + 2. Reals, or a shilling of Anniseeds; as + much of <em>Agiote</em>, as will give the colour, + which is about the quantity of a Hasell-nut. + Some put in Almons, kernells of + Nuts, and Orenge-flower-water.</p> + + <p>Concerning this Receipt I shall first + say, This shooe will not fit every foote; + but for those, who have diseases, or are + <a class="pagenum" id="page_16" title="16"></a>inclining to be infirme, you may either + adde, or take away, according to the necessity, + and temperature of every one: + and I hold it not amisse, that Sugar be + put into it, when it is drunke, so that it + be according to the quantity I shall hereafter + set downe. And sometimes they + make Tablets of the Sugar, and the <em>Chocolate</em> + together: which they doe onely to + please the Pallats, as the Dames of <em>Mexico</em> + doe use it; and they are there sold in + shops, and are confected and eaten like + other sweet-meats. For the Cloves, + which are put into this drinke, by the + Author aforesaid, the best Writers of + this Composition use them not; peradventure + upon this reason: that although + they take away the ill savour of the + mouth, they binde; as a learned Writer + hath exprest in these verses:</p> + + <blockquote> + <p class="poem">Fœtorem emendat oris Cariophilia fœdum;<br /> + Constringunt ventrem, <ins class="expansion" id="expansion_1" title="Expanded: primaq;">primaque</ins> membra juvant.</p> + + <p class="poem_translation">Cloves doe perfume a stincking Breath, and Bind<br /> + The Belly: Hence the prime members comfort find.</p> + </blockquote> + + <p><a class="pagenum" id="page_17" title="17"></a><a class="print_signature" id="signature_C" title="C"></a>And because they are binding (and hot + and dry in the third degree) they must + not be used, though they help the chiefe + parts of Concoction, which are the Stomacke + and the Liver, as appeares by the + Verses before recited.</p> + + <p>The Huskes or Cods of Logwood, or + Campeche, are very good, and smell like + Fennell; and every one puts in of these, + because they are not very hot; though <ins class="errata" id="errata_5" title="Original reads: it it">it</ins> + excuse not the putting in of Annis-seed, + as sayes the Author of this Receipt; + for there is no <em>Chocolate</em> without it, because + it is good for many cold diseases, + being hot in the third degree; and to + temper the coldnesse of the <em>Cacao</em>; and + that it may appeare, it helpes the indisposition + of Cold parts, I will cite the Verses + of one curious in this Art:</p> + + <blockquote> + <p class="poem">Morbosus renes, vesicam, guttura, vulnam,<br /> + Intestina, jecur, <ins class="expansion" id="expansion_2" title="Expanded: cumq;">cumque</ins> lyene caput<br /> + Confortat, variisque Anisum subdita morbis<br /> + Membra: istud tantum vim leve semen habet.</p> + + <p class="poem_translation">The Reyns, the Bladder, throat, & thing between—<br /> + Enatrailes and Liver, with the Head, and spleen<br /> + And other Parts, by <span class="note_marker">*</span><span class="sidenote">* Annis.</span> it are comforted:<br /> + So great a vertue’s in that little seed.</p> + </blockquote> + + <p><a class="pagenum" id="page_18" title="18"></a>The quantity of a Nut of the <em>Achiote</em> <span class="sidenote"><ins class="errata" id="errata_6" title="Unclear in original.">Ta-asco.</ins></span> is + too little to colour the quantity made according + to his Receipt; and therefore, he + that makes it, may put in it, as much as + he thinkes fit.</p> + + <p>Those, who adde Almons, and Nuts, + doe not ill; because they give it more + body and substance then <em>Maiz</em> or <em>Paniso</em><span class="sidenote">A graine like Millet.</span>, + which others use; and for my part, I + should always put it into <em>Chocolate</em>, for + Almonds (besides what I have said of + them before) are moderately hot, and + have a thinne juice; but you must not + use new Almons, as a learned Author + sayes in these Verses.</p> + + <blockquote> + <p class="poem">Dat modice calidum <ins class="expansion" id="expansion_3" title="Expanded: dulcisq;">dulcisque</ins> Amigdala succum,<br /> + Et tenuem; inducunt plurima damna nova.</p> + + <p class="poem_translation">New Almonds yeild a Hot and slender juice,<br /> + But bring new mischiefs by too often use.</p> + </blockquote> + + <p>And the small Nuts are not ill for + our purpose; for they have almost the + temper, which the Almons have; onely + because they are dryer, they come nearer + the temper of Choler; and doe therefore + <a class="pagenum" id="page_19" title="19"></a><a class="print_signature" id="signature_C2" title="C2"></a>strengthen the Belly, and the Stomacke, + being dryed: for so they must + be used for the Confection; and they + preserve the head from those vapours, + which rise from the Belly: as it appeares + by the said Author in these Verses.</p> + + <blockquote> + <p class="poem">Bilis Avellanam sequitur; sed roborat alvum<br /> + Ventris, & a fumis liberat assa caput.</p> + + <p class="poem_translation">Filberds breed Chollar, Th’ Belly Fortifie,<br /> + Benzoin the Head frees from Fumosity.</p> + </blockquote> + + <p>And therefore they are proper for such + as are troubled with ventuosities, and + <em>Hypochondriacall</em> vapours, which offend + the brain, and there cause such troublesome + dreames, and sad imaginations.</p> + + <p>Those who mixe <em>Maiz</em> or <em>Paniso</em> in the + <em>Chocolate</em> doe very ill; because those + graines doe beget a very melancholly + humour: as the same Author expresseth + in these Verses.</p> + + <blockquote> + <p class="poem">Crassa melancholicum præstant tibi Panica succum<br /> + Siccant, si penas membra, gelantque foris.</p> + + <p class="poem_translation">Grosse Eares of Corne have Cholorique juice (no doubt)<br /> + Which dries, if taken inward; cooles without.</p> + </blockquote> + + <p><a class="pagenum" id="page_20" title="20"></a>It is also apparantly windy; and those + which mixe it in this <em>Confection</em>, doe it + onely for their profit, by encreasing the + quantity of the <em>Chocolate</em>; because every + <em>Fanega</em> or measure of <span class="note_marker">*</span><span class="sidenote">* Maiz, or Indian Wheat</span> <em>Grani</em> containing + about a Bushell and a halfe, is sold for + eight shillings, and they sell this <em>Confection</em> + for foure shillings a pound, which is + the ordinary price of the <em>Chocolate</em>.</p> + + <p>The <em>Cinamon</em> is hot and dry in the + third degree; it provokes Urine, + and helps the Kidneys and Reynes of + those who are troubled with cold diseases; + and it is good for the eyes; and in + effect, it is cordiall; as appeares by the + Author of these Verses.</p> + + <blockquote> + <p class="poem">Commoda & urinæ Cinnamomum, & renibus<br /> + Lumina clarificat, dira venena fugat. <span class="keep_separate">(affert:</span></p> + + <p class="poem_translation">Cinnamon helps the Reines and Urine well,<br /> + It cleares the Eyes, and Poison doth expell.</p> + </blockquote> + + <p>The <em>Achiote</em> hath a piercing attenuating + quality, as appeareth by the <ins class="expansion" id="expansion_4" title="Expanded: commõ">common</ins> + practice of the Physitians in the <em>Indies</em>, + experienced daily in the effects of it, who + <a class="pagenum" id="page_21" title="21"></a><a class="print_signature" id="signature_C3" title="C3"></a>doe give it to their Patients, to cut, and + attenuate the grosse humours, which doe + cause shortnesse of breath, and stopping + of urine; and so it may be used for any + kind of Opilations; for we give it for the + stoppings, which are in the breast, or in + the Region of the belly, or any other part + of the Body.</p> + + <p>And concerning the long red Peper, + there are foure sorts of it. One is called + <em>Chilchotes</em>: the other very little, which + they call <em>Chilterpin</em>; and these two kinds, + are very quicke and biting. The other + two are called <em>Tonalchiles</em>, and these are + moderately hot; for they are eaten with + bread, as they eate other fruits, & they are + of a yellow colour; and they grow onely + about the Townes, which are in, and adjoyning + to the Lake of <em>Mexico</em>. The other + Pepper is called <em>Chilpaclagua</em>, which + hath a broad huske, and this is not so + biting as the first; nor so gentle as the + last, and is that, which is usually put into + the <em>Chocolate</em>.</p> + + <p>There are also other ingredients, which + are used in this <em>Confection</em>. One called + <a class="pagenum" id="page_22" title="22"></a><em>Mechasuchil</em>; and another which they call + <em>Vinecaxtli</em>, which in the <em>Spanish</em> they call + <em>Orejuelas</em>, which are sweet smelling Flowers, + Aromaticall and hot. And the + <em>Mechasuchil</em> hath a Purgative quality; + for in the <em>Indies</em> they make a purging + portion of it. In stead of this, in <em>Spaine</em> + they put into the <em>Confection</em>, powder of + <em>Alexandria</em>, for opening the Belly.</p> + + <p>I have spoken of all these Ingredients, + that every one may make choise of those + which please him best, or are most proper + for infirmities.</p> + + +</div> +<div id="the_second_point" class="section"> + <h2 class="point_title"><a class="pagenum" id="page_23" title="23"></a><a class="print_signature" id="signature_C4" title="C4"></a>The second Point.</h2> + + <p class="first_paragraph">As concerning the second point, I + say, as I have said before, that + though it be true, that the <em>Cacao</em> + is mingled with all these Ingredients, + which are hot; yet there is to be a + greater quantity of <em>Cacao</em>, then of all the + rest of the Ingredients, which serve to + temper the coldnesse of the <em>Cacao</em>: Just + as when we seek, of two Medicines of + contrary qualities, to compound one, + which shall be of a moderate temper: In + the same manner doth result the same + action and re-action of the cold parts of + the <em><ins class="errata" id="errata_7" title="Original reads: Cocao">Cacao</ins></em>, and of the hot parts of the other + ingredients, which makes the <em>Chocolate</em> + of so moderate a quality, that it + differs very little from a mediocrity; + and when there is not put in any ordinary + pepper, or Cloves, but onely a little + Annisseed (as I shall shew hereafter) we + may boldly say, that it is very temperate. + <a class="pagenum" id="page_24" title="24"></a>And this may be proved by reason, and + experience: (supposing that which <em>Gallen</em> + sayes, to be true, that every mixt Medicine, + warmeth the cold, and cooleth the + hot; bringing the examples of Oyle of + <em>Roses</em>.) By experience, I say, that in the + <em>Indies</em> (as is the custom of that countrey) + I comming in a heat to visite a sick person, + and asking water to refresh me, they + perswaded mee to take a Draught of + <em>Chocolate</em>; which quencht my thirst: & in + the morning (if I took it fasting) it did + warme and comfort my stomack. Now + let us prove it by reason. Wee have already + proved, that all the parts of the + <em>Cacao</em> are not cold. For we have made it + appeare that the unctuous parts, which + are many, be all hot, or temperate: then, + though it be true, that the quantity of + the <em>Cacao</em> is greater than of all the rest of + the ingredients, yet the cold parts are at + the most, not halfe so many as the hot; + and if for all this they should be more, + yet by stirring, & mangling of the warme + unctuous parts, they are much qualified. + And, on the other side, it being mixt + <a class="pagenum" id="page_25" title="25"></a>with the other Ingredients, which are hot + in the second and third degree, being the + predominant quality, it must needs be + brought to a mediocrity. Like as two + men, who shake hands, the one being hot, + and the other cold, the one hand borrows + heat, and the other is made colder; + and in conclusion, neither hand retaines + the cold, or heat it had before, but both + of them remain more temperate. So like-wise + two men, who go to wrestle, at the + first they are in their full vigour and + strength; but after they have strugled a + while, their force lessens by degrees, till + at last they are both much weaker, than + when they began to wrestle. And <em>Aristotle</em> + was also of this opinion in his fourth + Booke of the Nature of Beasts, <i>cap. 3.</i> + Where he sayes, that every Agent suffers + with the patient; as that which cuts, is + made dul by the thing it cuts; that which + warmes, cooles it selfe; and that which + thrusts, or forceth forward, is in some + sort driven bake it selfe.</p> + + <p>From whence I gather, that it is better + to use <em>Chocolate</em>, after it hath beene + <a class="pagenum" id="page_26" title="26"></a>made some time, a Moneth at the least. I + believe this time to be necessary, for + breaking the contrary qualities of the severall + Ingredients, and to bring the + Drinke to a moderate temper. For, as it + alwayes falls out at the first, that every + contrary will have its predominancy, and + will worke his owne effects, Nature not + liking well to be heated and cooled, at + the same time. And this is the cause why + <em>Gallen</em> in his twelfth Booke of <i>Method</i>, + doth advise not to use <em>Philonium</em>, till after + a yeare, or, at the least, six moneths; + because it is a composition made of <em>Opium</em> + (which is cold in the fourth degree) + and of Pepper, and other Ingredients, + which are hot in the third degree. This + Theorum, and Doctrine, is made good + by the practise, which some have made, + of whom I have asked, what <em>Chocolate</em> + did best agree with them? and they have + affirmed, that the best is that which + hath beene made some moneths: and + that the new doth hurt by loosening the + Stomack; And, in my opinion, the reason + of it is, that the unctuous or fat parts, + <a class="pagenum" id="page_27" title="27"></a>are not altogether corrected, by the earthy + parts of the <em>Cacao</em>. And this I shall + thus prove; for, as I shall declare hereafter, + if you make the <em>Chocolate</em> boyle, + when you drinke it, the boyling of it divides + that fat and oyly part; and that + makes a relaxation in the Stomacke in + the old <em>Chocolate</em>, as well as if it were new.</p> + + <p>So that I conclude in this second point, + that the <em>Chocolaticall Confection</em> is not so + cold as the <em>Cacao</em>, nor so hot as the rest + of the Ingredients; but there results + from the action and re-action of these Ingredients, + a moderate temper which + may be good, both for the cold and hot + stomacks, being taken moderately, as + shall be declared hereafter; and it having + beene made a moneth at the least; as + is already proved. And so I know not + why any many having made experience of + this <em>Confection</em> (which is composed, as it + ought to be, for every particular) should + speake ill of it. Besides, where it is so + much used, the most, if not all, as well + in the <em>Indies</em>, as in <em>Spain</em>, finde, it agreeth + well with them. He of <em>Merchena</em> had no + <a class="pagenum" id="page_28" title="28"></a>ground in saying, that it did cause Opilations. + For, if it were so, the Liver being + obstructed, it would extenuate its + subject; and by experience, we see to the + contrary, that it makes fat; the reason + whereof I shall shew hereafter. And this + shall suffice for the second Point.</p> +</div> +<div id="the_third_point" class="section"> + <h2 class="point_title">The third Point.</h2> + + <p class="first_paragraph">Having treated in the first poynt, + of the definition of <em>Chocolate</em>, + the quality of the <em>Cacao</em>, and of + the other Ingredients; and in the second + Point, of the Complexion, which results + from the mixture of them; There remaines + now in the third poynt, to shew + the way how to mingle them: And first + I will bring the best Receipt, and the + most to the purpose, that I could find + out; although it be true which I have said, + that one Receipt cannot be given, which + shall be proper for all; that is to be un<a class="pagenum" id="page_29" title="29"></a>derstood of those, who are sick; for those + that are strong, and in health, this may + serve: and for the other (as I have said in + the conclusion of the first Poynt) every + one may make choyse of the Ingredients, + as they may be usefull, to this, or that + part of his body.</p> + + <h3 class="point_subtitle">The Receipt is this.</h3> + + <p class="first_paragraph">To every 100. <em>Cacaos</em>, you must put + two cods of the<span class="note_marker">*</span><span class="sidenote">Chiles</span> long red Pepper, of + which I have spoken before, and are called + in the <em>Indian</em> Tongue, <em>Chilparlagua</em>; + and in stead of those of the <em>Indies</em>, you + may take those of <em>Spaine</em> which are broadest, + & least hot. One handfull of Annis-seed + <em>Orejuelas</em>, which are otherwise called + <em>Pinacaxlidos</em>: and two of the flowers, + called <em>Mechasuchil</em>, if the Belly be bound. + But in stead of this, in <em>Spaine</em>, we put in + six Roses of <em>Alexandria</em> beat to Powder: + One Cod of <em>Campeche</em>, or Logwood: + Two Drams of Cinamon; Almons, + and Hasle-Nuts, of each one Dozen: Of + white Sugar, halfe a pound: of <em>Achiote</em> + <a class="pagenum" id="page_30" title="30"></a>enough to give it the colour. And if you + cannot have those things, which come + from the <em>Indies</em>, you may make it with + the rest.</p> + + <h3 class="point_subtitle">The way of Compounding.</h3> + + <p class="first_paragraph">The <em>Cacao</em>, and the other Ingredients + must be beaten in a Morter of Stone, + or ground upon a broad stone, which the + <em>Indians</em> call <em>Metate</em>, and is onely made + for that use: But the first thing that is to + be done, is to dry the Ingredients, all except + the <em>Achiote</em>; with care that they + may be beaten to powder, keeping them + still in stirring, that they be not burnt, or + become black; and if they be over-dried, + they will be bitter, and lose their vertue. + The Cinamon, and the long red Pepper + are to be first beaten, with the Annis-seed; + and then beate the <em>Cacao</em>, which + you must beate by a little and little, till + it be all powdred; and sometimes turne + it round in the beating, that it may mixe + the better: And every one of these Ingredients, + must be beaten by it selfe; and + <a class="pagenum" id="page_31" title="31"></a>then put all the Ingredients into the Vessell, + where the <em>Cacao</em> is; which you must + stirre together with a spoone; and then + take out that Paste, and put it into the + Morter, under which you must lay a + little fire, after the <em>Confection</em> is made. + But you must be very carefull, not to put + more fire, than will warme it, that the + unctuous part doe not dry away. And + you must also take care, to put in the + <em>Achiote</em> in the beating; that it may the + better take the colour. You must Searse + all the Ingredients, but onely the <em>Cacao</em>; + and if you take the shell from the <em>Cacao</em>, + it is the better; and when you shall find it + to be well beaten, & incorporated (which + you shall know by the shortness of it) then + with a spoone take up some of the Paste, + which will be almost liquid; and so either + make it into Tablets; or put it into Boxes; + and when it is cold it will be hard. To + make the Tablets you must put a spoonfull + of the Paste upon a piece of paper, the + <em>Indians</em> put it upon the leaf of a <em>Planten-tree</em>; + where, being put into the shade, it + growes hard; and then bowing the paper, + <a class="pagenum" id="page_32" title="32"></a>the Tablet falls off, by reason of the fatnesse + of the paste. But if you put it into + any thing of earth, or wood, it sticks fast, + and will not come off, but with scraping, + or breaking. In the <em>Indies</em> they take it two + severall waies: the one, being the common + way, is to take it hot, with <em>Atolle</em>, + which was the Drinke of Ancient <em>Indians</em> + (the <em>Indians</em> call <em>Atolle</em> pappe, made of + the flower of <em>Maiz</em>, and so they mingle + it with the <em>Chocolate</em>, and that the <em>Atolle</em> + may be more wholesome, they take off + the Husks of the <em>Maiz</em>, which is windy, + and melancholy; and so there remaines + onely the best and most substantiall + part.) Now, to returne to the matter, I + say, that the other Moderne drinke, + which the Spaniards use so much, is of + two sorts. The one is, that the <em>Chocolate</em>, + being dissolved with cold water, & the + scumme taken off, and put into another + Vessell, the remainder is put upon the fire, + with Sugar; and when it is warme, then + powre it upon the Scumme you tooke off + before, and so drinke it. The other is to + warme the water; and then, when you + <a class="pagenum" id="page_33" title="33"></a><a class="print_signature" id="signature_D" title="D"></a>have put it into a pot, or dish, as much + <em>Chocolate</em> as you thinke fit, put in a little + of the warme water, and then grinde it + well with the molinet; and when it is + well ground, put the rest of the warme + water to it; and so drinke it with Sugar.</p> + + <p>Besides these former wayes, there is + one other way; which is, put the <em>Chocolate</em> + into a pipkin, with a little water; + and let it boyle well, till it be dissolved; + and then put in sufficient water and Sugar, + according to the quantity of the + <em>Chocolate</em>; and then boyle it againe, untill + there comes an oyly scumme upon it; + and then drinke it. But if you put too + much fire, it will runne over, and spoyle. + But, in my opinion, this last way is not so + wholsome, though it pleaseth the pallate + better; because, when the Oily is divided + from the earthy part, which remaines at + the bottome, it causeth Melancholy; and + the oily part loosens the stomacke, and + takes away the appetite: There is another + way to drink <em>Chocolate</em>, which is cold; + and it takes its name from the principall + Ingredient, and is called <em>Cacao</em>; which + <a class="pagenum" id="page_34" title="34"></a>they use at feasts, to refresh themselves; + and it is made after this manner. The + <em>Chocolate</em> being dissolved in water with + the <em>Molinet</em>, take off the scumme or crassy + part, which riseth in greater quantity, + when the <em>Cacao</em> is older, and more putrified. + The scumme is laid aside by it selfe + in a little dish; and then put sugar into + that part, from whence you tooke the + scumme; and powre it from on high into + the scumme; and so drink it cold. And + this drink is so cold, that it agreeth not + with all mens stomacks; for by experience + we find the hurt it doth, by causing + paines in the stomacke, and especially to + Women. I could deliver the reason of + it; but I avoid it, because I will not be + tedious, some use it, &c.</p> + + <p>There is another way to drinke it cold, + which is called <em>Cacao Penoli</em>; and it is + done, by adding to the same <em>Chocolate</em> + (having made the <em>Confection</em>, as is before + set downe) so much <em>Maiz</em>, dryed, and + well ground, and taken from the Huske, + and then well mingled in the Morter, + with the <em>Chocolate</em>, it falls all into flowre, + <a class="pagenum" id="page_35" title="35"></a><a class="print_signature" id="signature_D2" title="D2"></a>or dust; & so these things being mingled, + as is said before, there riseth the Scum; + and so you take and drink it, as before.</p> + + <p>There is another way, which is a shorter + and quicker way of making it, for + men of businesse, who cannot stay long + about it; and it is more wholsome; and + it is that, which I use. That is, first to set + some water to warm; and while it warms, + you throw a Tablet, or some <em>Chocolate</em>, + scraped, and mingled with sugar, into a + little Cup; and when the water is hot, you + powre the water to the <em>Chocolate</em>, and + then dissolve it with the Molinet; and + then without taking off the scum, drink + it as is before directed.</p> +</div> +<div id="the_fourth_part" class="section"> + <h2 class="point_title">The fourth Part.</h2> + + <p class="first_paragraph">There remaines to be handled in + the last Point, of the Quantity, + which is to be drunke: at what + Time; and by what persons: because if + it be drunk beyond measure, not onely of + <a class="pagenum" id="page_36" title="36"></a><em>Chocolate</em>, but of all other drinkes, or + meates, though of themselves they are + good and wholsome, they may be hurtfull. + And if any finde it Opilative, it + comes by the too much use of it; as when + one drinkes over much Wine, in stead of + comforting, and warming himselfe, he + breeds, and nourisheth cold diseases; because + Nature cannot overcome it, nor + turne so great a quantity into good nourishment. + So he that drinkes much <em>Chocolate</em>, + which hath fat parts, cannot make + distribution of so great a quantity to all + the parts; and that part which remaines + in the slender veines of the Liver, must + needs cause Opilations, and Obstructions.</p> + + <p>To avoid this inconvenience; you must + onely take five or six ounces, in the morning, + if it be in winter; and if the party + who takes it, be Cholerick, in stead of + ordinary water, let him take the distilled + water of Endive. The same reason serves + in Summer, for those, who take it physically, + having the Liver hot and obstructed. + If his Liver be cold and obstructed, + then to use the water of <em>Rubarb</em>. + <a class="pagenum" id="page_37" title="37"></a><a class="print_signature" id="signature_D3" title="D3"></a>And to conclude, you may take it till the + Moneth of <em>May</em>, especially in temperate + dayes. But I doe not approve, that in + the Dogdayes it should be taken in + <em>Spaine</em>, unlesse it be one, who by custome + of taking it, receives no prejudice by + it. And if he be of a hot Constitution, + and that he have neede to take it in that + season, let it, as is said before, be mingled + with water of <em>Endive</em>; and once in foure + dayes, and chiefely when he findes his + stomacke in the morning to be weake + and fainting. And though it be true, + that, in the <em>Indies</em>, they use it all the yeare + long, it being a very hot Countrey, and + so it may seeme by the same reason it + may be taken in <em>Spaine</em>: First, I say, that + Custome may allow it: Secondly, that + as there is an extraordinary proportion + of heate, so there is also of moisture; + which helpes, with the exorbitant heat, + to open the pores; and so dissipates, and + impoverisheth our substance, or naturall + vigor: by reason whereof, not only in + the morning, but at any time of the day, + they use it without prejudice. And this + <a class="pagenum" id="page_38" title="38"></a>is most true, that the excessive heate of + the Country, drawes out the naturall + heate, and disperseth that of the stomack + and of the inward parts: Insomuch that + though the weather be never so hot, yet + the stomack being cold, it usually doth + good. I do not onely say this of the <em>Chocolate</em>, + which, as I have proved, hath a + moderate heate; But if you drinke pure + wine, be the weather never so hot, it hurts + not, but rather comforts the stomack; + and if in hot weather you drinke water, + the hurt it doth is apparant, in that it + cooles the stomack too much; from + whence comes a viciated Concoction, + and a thousand other inconveniences.</p> + + <p>You must also observe, that it being + granted, as I have said, that there are earthy + parts in the <em>Cacao</em>, which fall to the + bottome of the Cup, when you make the + drinke, divers are of the opinion, that, + that which remaines, is the best and the + more substantiall; and they hurt themselves + not a litle, by drinking of it. For + besides, that it is an earthy substance, + thick, and stopping, it is of a malancho<a class="pagenum" id="page_39" title="39"></a>ly Nature; and therefore you must avoid + the drinking of it, contenting your selfe + with the best, which is the most substantiall.</p> + + <p>Last of all, there rests one difficulty to + be resolved, formerly poynted at; namely, + what is the cause, why <em>Chocolate</em> makes + most of them that drinke it, fat. For considering + that all of the Ingredients, except + the <em>Cacao</em>, do rather extenuate, than + make fat, because they are hot and dry in + the third degree. For we have already + said, that the qualities which do predominate + in <em>Cacao</em>, are cold, and dry; which + are very unfit to adde any substance to + the body. Neverthelesse, I say, that the + many unctuous parts, which I have proved + to be in the <em>Cacao</em>, are those, which + pinguifie, and make fat; and the hotter + ingredients of this Composition, serve + for a guide, or vehicall, to passe to the + Liver, and the other parts, untill they + come to the fleshy parts; and there finding + a like substance, which is hot and + moyst, as is the unctuous part, converting + it selfe into the same substance, it doth + <a class="pagenum" id="page_40" title="40"></a>augment and pinguifie. Much more + might be said from the ground of Philosophy, + and Physique; but because that + is fitter for the Schooles, than for this discourse; + I leave it, and onely give this + Caution, that in my Receipt, you may + adde Mellon seeds, and seeds of Pompions + of <em>Valencia</em>, dryed, and beaten into + powder, where there is any heat of the + Liver or Kidnyes. And if there be any + obstructions of the Liver, or Spleene, + with any cold distemper, you may mixe + the powder of <em>Ceterach</em>; to which you + may adde Amber, or Muske, to please the + scent.</p> + + <p>And it will be no small matter, to have + pleased all, with this Discourse.</p> + +</div> +<div id="finis_1" class="finish"> + <h2>FINIS.</h2> +</div> +<div id="appendix_1" class="section"> + <!--Page I--> + <h2><a class="print_signature" id="signature_E" title="E"></a><span class="medium_size">How to make use of the <em>Chocolate</em>,</span><br /> + to be taken as a drinke, exceeding<br /> + cordiall for the comfort of<br /> + the healthfull, and also for<br /> + <span class="smaller_size">those in weaknesse and Consumptions,<br /> + to be dissolved<br /> + in Milke or Water.</span></h2> + + <p class="first_paragraph">If you please to take it in milke, to a + quart, three ounces of <em>Chocolate</em> will + be sufficient: Scrape your <em>Chocolate</em> + very fine, put it into your milke when it + boiles, work it very well with the <em>Spanish</em> + Instrument called <em>Molenillo</em> between your + hands: which Instrument must be of wood, + with a round knob made very round, and + cut ragged, that as you turne it in your + hands, the milke may froth and dissolve the + <em>Chocolate</em> the better: then set the milke + on the fire againe, untill it be ready to boyle: + having the yelke of two eggs well beaten + with some of the hot milke; then put your + <!--Page II-->eggs into the milke, and <em>Chocolate</em> and + <em>Sugar</em>, as much as you like for your taste, + and worke all together with the <em>Molenillo</em>, + and thus drinke a good draught: or if you + please you may slice a little Manchet into a + dish, and so eate it for a breakfast: you may + if you please make your <em>Chocolate</em> with + Water and Sugar, working it after the same + order with your <em>Molenillo</em>, which for some + weake stomacks may chance to be better + liked. And many there be that beat Almonds, + and strayne them into the water it is boyled, + and wrought with the <em>Chocolate</em> and Sugar: + others like to put the yelkes of eggs as + before in the milke, and even sweeten it + with Sugar to your taste: If you drinke a + good draught of this in a morning, you may + travell all the day without any other thing, + this is so Substantiall and Cordiall.</p> + +</div> +<div id="appendix_2" class="section"> + <!--Page III--> + <h2 class="section_title">The manner of making <em>Chocolate</em>.</h2> + + <p class="first_paragraph">Set a Pot of Conduit Water over + the fire untill it boiles, then to every + person that is to drink, put an ounce + of <em>Chocolate</em>, with as much Sugar into + another Pot; wherein you must poure a + pint of the said boiling Water, and + therein mingle the <em>Chocolate</em> and the Sugar, + with the instrument called <em>El Molinillo</em>, + untill it be thoroughly incorporated: + which done, poure in as many halfe pints + of the said Water as there be ounces of + <em>Chocolate</em>, and if you please, you may + put in one or two yelks of fresh Eggs, + which must be beaten untill they froth + very much; the hotter it is drunke, the + better it is, being cold it may doe harme. + You may likewise put in a slice of white + bred or Bisquet, and eate that with the + <em>Chocolate</em>. The newer and fresher made + it is, the more benefit you shall finde by + it; that which comes from forreigne + parts, and is stale, is not so good as that + which is made here.</p> +</div> +<div id="finis_2" class="finish"> + <h2>FINIS.</h2> +</div> +<div id="transcriber_note"> + <h2 class="note_title">Transcriber’s Note:</h2> + + <p>In general, spelling and punctuation are as found. Changes have been made as follows:</p> + <ul> + <li>Title Page: + <ul> + <li>The date <a href="#errata_0" title="Go to changed item">1652</a> is from the catalogue entry. The last digit is obscured (165?) in the original.</li> + <li>Colminero changed to <a href="#errata_1" title="Go to changed item">Colmenero</a> (matches other occurrences in the text).</li> + </ul> + </li> + <li>Poem: + <ul> + <li>Chonolate changed to <a href="#errata_2" title="Go to changed item">Chocolate</a></li> + </ul> + </li> + <li>First Point: + <ul> + <li>re-received changed to <a href="#errata_3" title="Go to changed item">received</a></li> + <li>an-answered changed to <a href="#errata_4" title="Go to changed item">answered</a></li> + <li>primaq; expanded to <a href="#expansion_1" title="Go to changed item">primaque</a></li> + <li>Removed duplicated word “it” in “though <a href="#errata_5" title="Go to changed item">it</a> excuse not”</li> + <li>Sidenote <a href="#errata_6" title="Go to changed item">Ta-asco.</a> is unclear in the scan and was left as found.</li> + <li>cumq; expanded to <a href="#expansion_2" title="Go to changed item">cumque</a></li> + <li>dulcisq; expanded to <a href="#expansion_3" title="Go to changed item">dulcisque</a></li> + <li>commõ expanded to <a href="#expansion_4" title="Go to changed item">common</a></li> + </ul> + </li> + <li>Second Point: + <ul> + <li>Cocao changed to <a href="#errata_7" title="Go to changed item">Cacao</a></li> + <li>Duplicated signature mark B4 changed to <a href="#signature_C4" title="Go to changed item">C4</a></li> + </ul> + </li> + </ul> + +</div> +<div id="the_end"> </div> + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Chocolate: or, An Indian Drinke, by +Antonio Colmenero de Ledesma + +*** END OF THIS PROJECT GUTENBERG EBOOK CHOCOLATE: OR, AN INDIAN DRINKE *** + +***** This file should be named 21271-h.htm or 21271-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/1/2/7/21271/ + +Produced by Robert Cicconetti, Barbara Tozier and the +Online Distributed Proofreading Team at http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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