THe drink called ordinarily Cho­colata is by the Indians called Hernandez herb. Mexic. l. [...] c. 46. Gul. Piso in Mantiss. A­romat. c. 17. Chocolatl: and is compound­ed of Atte, as some say, or, as others, Atl, which in the Mexi­can language signifies water; and from the sound, which the water (where­in is put the Chocolata) makes, as Gage's Sur­vey of the West-Indies, c. 16. Choco, Choco, Choco, when it is stirred in a cup by an Instrument called a molinet, or molinillo, untill it bubble, and rise into a froth. I shall not pursue other derivations of the name, it [Page 2] being sufficient, It is called Chicolate in Iaques Am­proux, of the Antilles, c. 16. and Succolata, and Chuculate by Schroder. Pharmac. l. 4. that we understand one and the same thing by the several appellations of Chocolatl, Chocolata, (so it is usually cal­led) Chocolatte, as Mr. Gage names it; or Chocholate, as Acosta Histor. nat. & moral. Indiar. l. 4. c. 22 Acosta; or Succulata, as ^d Mynsicht terms it; or Hernandez l 2. c. 4. Cacaotl, and Hernandez l. 3. c. 41. l. 5. c. 13. Ca­caoatl, and Hernandez. l. 5. c. 41. Cacauatl: all which names it bears in the Mexican Herbal, as well as that of Chocolatl aforesaid.

In America several Countries have seve­ral drinks made out of roots and fruits vari­ously prepared. The Northerly Gul. Piso in Mantiss. Aro­mat. c. 17. tract thereof principally seems to use the drink called Chocolata, in New-Spain, Mexico, and the neighbouring Provinces. If we may be­lieve Dr. Iuanes de Barrios, who lived in those parts, it hath been immemorially drunk in the Province [...]f Guatimala, and as particu­larly appertains to that Country, as Mead to Lithuania, and Ale to England; however it may have diffused it self into o­ther parts. And indeed it hath prodigiously spread it self not only over the West-Indies; but over Gage c. 16. Piso in Mantis­sa Aromat. c. 17. Spain, Portugal, Italy, France, high and low Germany, and England, yea Turky, and Persia: and hath been recommen­ded by sundry learned As Hernan­dez, Piso, Zac­chias, Severi­nus, & others. Physicians to the world. So that it may well merit our regards to enquire into the Nature and Reason of a drink endeared unto us by so great a repute; as the General usage of the Nobility and Popu­lace of both Sexes, and the Authority of the learnedst and most observing persons can give it.

[Page 3] It is so generally used in the Spanish Colonies of the West-Indies, by the Natives, and other Inhabitants: that it alone makes up both the necessary provision for their sustenances, and their delicaci [...] for extraordinary enter­tainments for pleasure. This is confirmed by the general vogue of the Indian writers: and whosoever shall have read Mr. Gage will no longer doubt it, when he shall find, besides the particular Chapter, in which he designes a special account of it, (most of which is tran­scribed out of Anton. Colmenero de Ledesma) how at sundry times he was treated there­with by way of a magnificent collation: and, being to travail, he makes a store of Choco­latte to be as important a care, as any for a journey. In Spain it is drunk all Summer, once, or twice a day; o [...] indeed at any time, by way of entertainment: for howe­ver Physicians there endeavour to confine the people to Rules, yet is it generally drunk without regard to any: and it is there, as well as in the Indies, all the year long. It is drunk, by the allowance of the Physicians, once, or twice each day: and by the prevalence of custome, as often as there is occasion for en­tertainment, or that one is tyred through business, and wants speedy refreshment. There is a controversy about the conveni­ence of taking it in Summer; since Anton. Colmenero disallows it beyond May. But others, as learned and observing as he, per­mit it all the year: and for Experience [Page 4] (which he takes notice of) they vouch the general practise of Sevil, both of the King, Court, and City. ‘ Nobis videtur consultissi­mum omni aestatis tempore potionem sumere Chocolatis. Et, si ad comprobationem valet Experientia, hoc in communi vita civi [...]m Hi­spalensium ( cum sit haec calidissima regio) ita feliciter sentitur ab omnibus, ut illo carere sit apud illos infelicitas major. Et huic acci­dit, quod illo tempore sit hominum natura laxa maxime, & fere dissoluta: &, si verum fari li­cet, neminem per haec tempora video a Choco­late abstinere, neque inter intemperantes Pro­ceres, neque temperatissimos Hispaniae Reges, nec mediae fortunae cives. Et nobis certe videtur, nullo magis tempore, quam aestate prodesse Chocolate.’ ‘I think it most fit to take Chocolate all Summer long. And, if we recurr to Expe­riments, this is the general practise of the Inhabitants of Sevi [...] (which yet is a most hot country) so that they count it a great misfortune to be deprived of it. Besides, at that time of the year, our bodies suffer a greater exolution of Spirit, and are more relaxed in their Pores, then at other times. And, to speak the truth, at this time of the year, I observe, that neither the most intem­perate Courtiers, nor the most temperate Kings, nor vulgar Citizens do refrain it. And I think it never more necessary, then at that season of the year.’ To evidence fur­ther the prevailing use of Chocolata, we are to know, that in Spain, as well as the Indies, [Page 5] people will not refrain it on fasting-daies; and it is become a Case of Conscience mana­ged with more then ordinary contests, Whe­ther the taking of Chocolata be a violation of Ecclesiastical Fasts? The Moralists and Physi­cians divide upon it: nor is there one con­siderable Argument produced for the necessity of taking it on Fast-days, and so of reconci­ling it to Ecclesiastical Fastings, but that of custome: which how authentique an argu­ment it is in this [...]ase, I leave to the disputes of others; being content to have proved the universal acception of this drink amongst the most sober and wisest of me [...].

BEing now to speak more particularly of Chocolata, to prevent ambiguities, I must tell my Reader, that however I have in the foregoing Chapter spoken of Chocolata as a drink, accordingly as it is ordinarily mentioned by Writers, and in vulgar speech; yet now I shall speak of it as a paste, or mass, made into cakes, lumps, rouls, lozenges, or enclosed in boxes, (as it pleaseth the worker to make it up) which is to be dissolved in the water, and so makes but a part of the potion, or drink, yet is ordinarily termed Chocolata, though not without some impro­priety [Page 6] of language, if we credit the already-mentioned derivation of Chocolatl.

The Indians, as they in all things almost affect a simplicity, so in the making of Choco­lata they did not multiply Ingredients; and cared rather to preserve their health, then to indulge their palates: of which they have been so sollicitous, that, had not the Spanish luxury and curiosity varyed its composition with multiplicity of mixtures, either we had never been acquainted with this drink, or we must have been contented to be treated, as the invincible Cortez was by Motezuma, the last and most illustrious King of Mexico. Bernaldus del Castillo, one of Cortez his Souldiers, relating his own ex­ploits under that famous General, in his Chapter entitul [...], Chap. 91. De la manera y persona del grande Motezuma, y de quan gran Sennor era, makes report of the stately Banquets of that Prince; and adds, Trianle frutas de todas, quantas avia en la tierra, mas no comia, si no mui poca, y de quando en quando: trajan unas como copas de oro fino, con cierta bebida hucha del mesmo Cacao, que dessian era para ten [...]r acceso con mugeres, (en este lengua se habla) enforces no miravamos en ello mas lo que yo vi, qua trajan sobra cinguenta jarr [...]s grandes hechos de buen Cacao, con su espuma, y de lo que bebia, y las mugeres le servian al beber con gra [...] ocato: [...] al tiempo del comer le assistian algunos Indios, truanes que le desian gracias, y otros que le cantavan, y bailavan, [Page 7] por que el Motezuma era mui afficionado a pla­cer; y aquellos mandaua dar de los relieves, y jarros de Cacao. That is,

They brought in the several sorts of fruits, which they had in their Country, but they eat but a very little of them, and that but leasurely, and at intervals: they brought some in cups of fine gold, with a certain drink made of the Cacao it self, which they said was effectual to provoke lustful desires towards women (as they told us in their language) in which we admired noth [...]ng more, then that they brought in above fifty great jarrs made of good Cacao, with its froth, and that they drank it, the women serving them with a great deal of respect: and when he [ Motezuma] did eat, several Indians stood by him, w [...]h gave thanks, and others, which sung to him, and danced before him, Motezuma being much given to pleasure: and he commanded the reliques of his feast to be given away, and the jarrs of Cacao.

And a little after he saies, Luego comien los de su guarda, y otros muchos sus serviciales de casa, y me parese, que sacavan sobre mil pla­tos de aquellos manjares, que dicho tengo: pues jarros de Cacao, con su espuma, como entre Mexicanos, se [...]ase mas de dos mil, y fruta in­finita. That is,

Afterwards his Guards, and other ser­vants did eat, and, I think, they had above a thousand dishes of the aforesaid delicacies. [Page 8] After which they had brought to them jarrs of Cacao, with its froth, according to the Mexican fashion, to the number of two thou­sand at least, besides an infinity of fruit.

Here is no mention of any thing, but jarrs of Cacao together with their froth: which could not have frothed so, had they not been preparations of Cacao nuts made into a paste, and reserved in cakes for the sudden use of a thousand cups; they were dissolved in water, and frothed by agitation of the molinet: for without such agitation the Ca­cao would not froth, nor would it continue in a froth, unless that some of the meal of Indian wheat, or Maiz made into Atolle, were mixed with it. And this I find to have been the first composition of Chocolata. Hernandez l. 3. c. 46. In acute diseases to a [...]ay heat and fervour, and in hot distempers of the liver, they gave the Cacao nut, punned, and dissolved in wa­ter, without any other mixture. In case of the bloody flux they mixed the said nuts with a gumm called Olli, and so cured them miraculously. Nor did they acquiesce in simple preparations of the said Cacao nut; they took of Cacao nuts, and a grain called I know not what this Po­cholt should be, if it be not Maiz (there being as great variety of names, as Kingdomes in the Indies) or Paniso: both which I find to have been put into the Chocolata of old. Pocholt, of each an equal quantity, & grind­ed them together in equal proportions; and, when they used it, they took that paste, and dissolved in an earthen vessel, and agi­tated it with a molenillo, till the more oily parts and fatty did swim on top: then did they take of the said unctuous part, and put [Page 9] to the rest some meal of Indian wheat, and having reduced it to a potable liquor, they did remix the oyl, or fat, taken off before, and so drunk it luke-warm. And this is the Chocolatl, of which Hernandez speaks, and calls peculiarly by that name in his Chapter concerning Cacaua Quahuitl, or the Cacao-tree. And that this was the primitive Cho­colata seems evident from what Benzonus l. 2. Benzonus says, who lived there amongst the first Planters. He travailed through the King­dom of Nicaragua, and observed, that they made a certain cooling-drink of the Cacao nuts: they grinded th [...] nuts into a paste, and, when they used it, they dissolved it ( [...]eing pouder'd) and milled it, tempering it by little and little with water in an Indian cup: and sometimes they added a littl [...] pepper; and this was their ordinary drink; which they did drink themselves, and [...]ave to wearied tra­vellers, as well as to the sick. This they offered to Benzonus, and when he with an abhorrency refused such a drench, they ad­mired, and laughed at him. But certainly it was not improved to any deliciousness of tast, since he saith it was bitterish, and that it was more fit to be hogs-wash, then drink for rational men. The same may be col­lected from Histor. Ind. l. 4. c. 22. Acosta, who saith, that The chiefest use the Indians make of Cacao is in a drink, which they call Chocholate, where­of they make great account in that countrey, foolishly, and without reason: for it is loath­som [Page 10] to such, Mr. Gage, speaking of the ordinary Indians of Guatemala, saith ( ch. 19.) that they drink of their poor simple Chocolatte, without Sugar, or any compounds, or of Atolle, untill their bellies be ready to burst. And in the same Chapter, a little before, he says, they call [...]heir neighbours to Chocolatte, and finish an house without any charges, more then of help them, which they minister in great cups of above a pint, not putting in any costly materials, as do the Spaniards, but only a little Anise-seed, and Chile, or Indian pepper: or else they half fill the cup with Atolle, and pour thereon as much Chocolatte, as will fill the cup, and colour it. as are not acquainted with it, ha­ving a skum, or froth, that is very unpleasant to taste, if they be not very well conceited thereof; yet it is a drink very much esteemed amongst the Indians, wherewith they feast Noble-men as they pass thorough their country.

This is that original Chocolata, to the use whereof the Indians were brought, not by any delicacy of the tast, but evident te­stimonies and [...]nse of its great utility. Hu­jus potionis long a experientia satiati, utilibus admoniti; so saith Dr. Iuanes de Barrios, who lived there immediately after the con­quest; as also did Hernandez, and Benzonus, and Acosta.

It is then clear, that the Indian ordinary Chocolata was made of the Cacao nut, and meal of Indian wheat, and water, and Po­cholt, and now and then some Pepper called Chille, which was put in, more, or less, ac­cording to the necessity of the Patient's sto­mach, or other circumstances: So that they made divers sorts of it, some hot, some cold, some temperate, and put therein much of that Chili, or Chille. So saith Acosta in the [Page 11] place above-mentioned. And I observe, that Hernandez, though in the making up of Chocolatl, where he speaks of the compositi­on of it, (which is to be supposed the ordina­ry one, because absolutely and indefinitely mentioned there) he add no more Ingre­dients, then I have already mentioned, yet in other places he tells us that for weak, Hernan. l. 2. phlegmatique, and windy stomachs, they added Xochinacaztli, or your Gage calls them Orejuelas Orichelas: so they added Tlilxochitl, or the Id. l. 2. c. 17. Vaynillas for the like ends, and to strengthen the brain, and womb. To give it an adstringency, and to strengthen a stomach debilitated, and prone to a flux, or diarrhaea, they added Id. l. 3. c. 41. Achiotl, or Achiote. So, in case of cold Stomachs, and Phlegmatiqu [...] Obstructions, they added Id. l. 5. c. 13. Mecaxochitl; which Anton. de Ledesma and Gage call Mecasuchill: and Paulus Zacchias, Mecacu [...]e. And, in case of Coughs, they added Id l. 5. c. 41. T [...]peyantli. But, besides these drinks, confessedly owned by Hernan­dez under the name of Chocolata, there is another, which however it be not reckoned as a sort of Chocolatl, but distinct from it, yet was it made of Cacao nuts, and seems [...]o have been a leading drink to the Chocolata now in use: and it is called by Hernandez the Id. I 3. c. 46. compounded Atatexi. The simple po­tion of Atatexli is made of one hundred Ca­cao nuts, crude, or prepared, and beaten well, and so mixed with as much prepared Maiz, as can be taken up betwixt both [Page 12] hands joyned together. Compounded Ata­texli was made by the addition of Mecaxo­chitl, or Mecasuchill, Xochinacatzli, or Orichelas, and Tlixcochitl, or Vaynillas. These were powdered, and mixed with the rest afore-mentioned Ingredients of sim­ple Atatexli, and being well milled, they powred them out of one vessel into another, lifting it up on high, that so it might richly froth, and the more fat and oily parts swim on the top, and render it more pleasant. This Potion was not used for sustenance a­lone, or as a drink invented by an enfor­cing necessity, but, out of a luxurious de­signe, to provoke lust: whereas the simple Atatexli did refrigerate.

I must beg pardon of my Reader for re­presenting so i [...] perfectly the aforesaid Indi­an drinks; for the Mexican Herbal is so de­fective, as it is pub [...]shed in Latin (for the Spanish is incomparably better, if I may judge thereof by some citations, I have seen) that I have the satisfaction by omit­ting nothing that is material in that book; that whosoever, with no greater helps then I have, should engage in the same affair, would not discharge the employment better then I have done.

When I consider the aforesaid compounded Atatexli, and compare it with the present compositions of Chocolata at this day record­ed, I cannot think, but what we use at pre­sent is the descendent of that Atatexli, [Page 13] and not of Chocolatl: for the Ingredients are Cacao-nuts, Mecaxochitl, Orichelas, and Vaynillas, are the same; the manner of use­ing it the same: and, at this day, the Indi­ans and Black-moors Gage c. 16 [...] do mix Maiz with their Cacao-nuts in the grinding, putting in withall Achiote, Anise-seeds, and a few Chiles, or red Pepper.

And, now I come to speak of the present ways of making Chocolata, I shall repre­sent those ways, which are authenticated by Physicians; and among these that of Antonio Colmenero de Ledesma first oc­curs.

Gage c. 16. Piso in Mant. Ar. c. 17. To every hundred nuts of Cacao he put two cods of Chile called long red Pepper, one handful of Anise-seeds, and Orichelas, or Orejaelas, and two of the flo [...]ers called Me­casuchill, one Vaynilla [...], or instead thereof (if the party were costi [...]e) [...]ix Alexandri­an Roses beaten to powder, two drams of Cinnamom, twelve Almonds, and as many Hasel-nuts, half a pound of Sugar, and as much Achiote as would colour it.

Paulus Zacchius in his Italian Discourse about Hypochondriacal Melancholy doth pro­pose this way.

Piso in Mant. Aromat. c. 17. Take twelve pound of Cacao nuts finely powdered, of Cinnamom finely powdered one pound, half a pound of Anise-seeds, six Vaynillas finely powdered, four hand­fulls of the flowers of Mecacuce, or Mecaxo­chitl, of Maiz three pound, one pound [Page 14] of Ai [...]nzoli (or half a pound of sweet Al­monds) bruised and well beaten, of Achiote half an ounce, of Sugar four pound, or as you please.

Instead of Mecaxochitl, and the Vaynillas, he allows to substitute one Nut [...]eg, and twelve Cloves. Out of these he bids us frame a mass.

Besides these Prescripts, other Receipts put in other Ingredients with a great vari­ety, and difference one from the other: some put in a proportion of black Pepper; some of long Pepper; some retain that of Chilli, or long red Pepper; Cinna [...]mom, Cloves, Almonds, Hasel-nuts, Orejuela, Vaynillas, Musk, Amber-grease, Orange-flower-water, are things usually put in, or omitted; as also Nutmeg [...] ▪imon and Citron-pill, Carda­moms, Fennel-seeds, Chymical oyls of Nutmeg and Cinnamom, and the most delicate Spice called Iamaica-pepper; nay and Achiote too is sometimes left out, or changed for San­tals, according to the devise of the Choco­lata-maker, or particular exigency of the Patient's disease.

In the common Chocolata sold so cheap there is not any thing, but eight ounces of the Nuts They are but pitifully prepared, for they cannot afford to pick or hull their nuts, nor to searce them: for they sell it in the Chocolata-seller for two shillings, or half a crown, each pound; the Dutch for eighteen, nay twelve pence: nor do they know the difference betwixt one sort of nut, and another. prepared, and powdered, seven ounces of Sugar, and one ounce of Spice; viz. half an ounce of Cinnamom, two drams of Iamaica-pepper, or other Pep­per, [Page 15] and as much of Cloves, Nutmeg, and Limon-pill, some colour it with Achiote; some decline to do so, some put into each pound, to make it extraordinary, six grains of red Pepper, or Chiles. The Iews at Am­sterdam put in Bean-flower usually, instead of Maiz.

In the making of it up these Directions are given by Mr. Gage.

I never saw any Chocolata made up in a mortar, my self; nor do I understand how the mixture can be accurately made therein. Some beat the Spices severally in a mortar, and searce them curiously: but, as the ve­hement agitation of the pestle doth dissi­pate the more subtle parts, (and it is long in doing) so it doth not equally break them into small particles, notwithstanding [Page 17] their passing the searce: I conceive it a much better wa [...], to beat the greater Spice grossly, and afterwards to mix the Vaynil­las, cut into pieces, and dryed, and so to grinde them on a stone-table (such as are made on purpose to make up Chocolata) and so with less trouble, and less dissipation of Spirits, and subtle parts, (a gentle fire being under) will they grinde to an impalpabl [...] Powder, (each acting upon other in th [...] grinding, as well as being pressed by the iron rowler) and, besides that, mix most accurately. The Spicery being thus prepa­red, the Cacao nuts are dryed either on a digesting furnace, or in a kettle over the fire, stirring and turning them carefully, that the nuts may so dry as to shell, but not to burn: for then the Chocolata will be bitter. Being pill'd, or shell'd, the nuts, being cold, will beat to a powder, which you may searce, (as you do the Spice) which is the best way, and practised by the best Chocolata-makers in Spain, and by my self always. The hulls also, many of them▪ are beat by themselves, & mix'd afterwards with the nut, and Spice, to compound Chocolata ordinarily in Spain, and by many in England, to make the com­mon Chocolata. And Mr. Gage, and Piso, whilst they say it is better to leave out the hulls, leave us to conjecture, that many put them in all. Having thus prepared the Spicery, and Nuts, they are to be mix'd, and g [...]inded on a table, with a gentle fire under [Page 18] it. In the working, if the fire be too hot, the Nuts will run into too great an oyliness, or dissolution of the fatty parts, and the Chocolata will not keep any time. If it be too cold, it will not work, but stick to the rowler. From whence we may judge of the controversie, whether an iron, or stone-table be best: It doth also work blacker on an iron-ta­ble: but who prefers a stone-rowle [...], before an i­ron one, must never have undergone the trouble of working with the former: which is much greater then with an iron one; as far as I could see: nor was the Chocola­ta better. for on a thin iron-table it is im­possible to preserve an equal heat, and con­sequently some parts of the Cacao nut will be reduced to too great a dissolution and unctuousness, and others to too little: and this inequality must needs occasion an une­qual mixture of parts, and consequently a propensity to corrupt: besides that they are enforced to make it up too soon (it growing too oylie) before the parts are e­qually mix'd. But under a thick stone-table each degree of encreasing heat is soon ob­serv'd, and remedied. I must also add, that an iron-table works the Chocolata blacker, then doth a stone.

THe Cacao nut, as it is the principal and constant Ingredient in the composition of Chocolata, so it merits an exact enquiry into its nature: for it is by it, that we are [Page 19] mainly to give an estimate of the nature and effects of the whole Composition.

The Cacao nut (if I may so call it, and not rather the seed of a greater, but dis­regarded fruit) is a Nut bigger (or as big) as a great Almond, which grows upon the Cacao-tree, and ripens in a great husk, wherein sometimes are found more, some­times less Cacaos; sometimes twenty, some­times thirty, nay fourty, and above. The tree is call'd by the Indians Cacaua Qua­huitl, it grows (wilde in the moist grounds of Guatimala, and Nicaragua; and by plan­tation elsewhere) to an indifferent heighth, equal to our largest Plum-trees in bigness; [...]t abounds in foliage, and the leaves are sharp-pointed, compar'd by so [...] to the leaves of By Antoniu Herrera. Chesnuts, and by others to the leaves of an Piso, and Hernandez. Orange. It be [...]rs a great Flower, of a Saffron-colour; which fading way, there succeeds a large fruit call'd Cacaua­centli: when it is ripe, it is as big Benzonus compares them to Cu­cumbers for size: fructus A­mygdalorum speciem refe­rens, siliquis quibusdam ve­luti cu­ [...]urbitis includitur, crassitudine & latitudine cu­cumeris. as a Musk-million, as thick, and as weighty; if we may believe Piso, and Hernandez: though others think the comparison too large, since (in Iamaica) they are not ob­serv'd to exceed the bigness of a large Pear. But there are several sorts of Cacao-trees, (and their Nuts differ more or less in fa­culty) so that difference of trees and soils may occasion the discrepancy of Au­thors. Within this putaminous husk, or large fruit, ly the Cacahuatl, or (as the [Page 20] Ludovicus Lopes t. 2. In­struct. consc. c. 112. calls it Checa And [...]iso in Latine Cacacius. Ben­zonus saith, it is usually call'd by the Indians Ca­cauate. Spaniards corruptly call them) the Cacao nuts, being about the bigness of Almonds, each of them enveloped in a slimy sub­stance, and film, of a Phlegmatique com­plexion, but of a most relishing tast: which the women love to suck of from the Cacao, finding it cool, and in the mouth dissol­ving into water. Under which is another shell▪ which, when bak'd in the Sun, some­what resembles the colour and substance of a Ch [...]snut-hull. Under that hull is lodged that nut, which is the most pretious com­modity in the Indies, as Acosta, and others tell us, and which makes up C [...]iefly our Chocolata. It is of a colour like to the out­side of a Chesnut, and divided into several scissures▪ and pieces, as is a This is the comparison used by Piso, but the re­semblance is not very great, especi­ally in some sorts of Nuts. cow's-kidney, but yet joyned together, and in those small divisions (after d [...]ying) there seems to re­main some little reliques of a Phlegmatique moisture, which often degenerates into an hoa [...]iness, and at last ends in the final corruption of the Nut. It is of such a sub­stance, that being dryed on a digesting for­nace, or pan, it will beat to a fine powder: being laid on a stone, or table, the least warmth makes the said powder dissolve into an oyliness, or fattyness instantly; and it will alone work into a paste, without any inter­mixture, and keep a year. Which paste well made up alone (or with Pocholt) was, I pre­sume, all the Chocolata, that Motezuma, and the antient Indians had, then dissolving it in [Page 21] Atolle. It will beat into a Powder, and so may be remix'd with new Ingredients of spicery, and sugar, to make the more delici­ous Chocolata. I took a quantity of it (be­ing exquisitely ground) and dissolved it in hot water, and having [...]et it stand a while by the fire to dissolve, I milled it, (with­out the mixture of any thing, but pure Ca­cao paste, and water) it frothed moderately, but the froth was but of little continuance, and, being suffered to cool, it gathered like fat (both in colour, and substance) on the top of the most fat broths, or pottage, to a great thicknesse: but when it came to be cold, however it had before a resem­blance rather of fat, then oyl, it gather­ed into a resemblance of cr [...]m; and indeed it had just such a consistence, but the colour was yellowish. To the bottom there did settle a great quantity, which I took, and tasted of: and I found it to tast just as Almond butter exactly, as to its unctuousnesse; but it had the bitternesse, which is proper to the Cacao nut. The water it self beneath the cream was reddish, and after I had pure­ly taken of the cream, it had not only a fatty taft, but taking some out, and bathing my hands in it, I found it extreme fatty. I took that Setling, and heated it in fresh wa­ter [...]ill it began to boil, then I milled it a­gain, and let it stand to cool: it was at first extraordinary fatty; then, being cold, it yielded its cream, and a red shining Cacao-butter [Page 22] (as I may call it by an allusion to Almond [...]butter) and a coloured fatty water, as before; only with this difference, that the Cacao butter seemed a little less unctuous, and not so perfectly to dissolve, and glide off the tongue, as before. Which put me upon another Experiment of decocting, and mil­ling it, till I might extract all the fat out of it, and discover the nature of this setling; if it might be so terrestrial, and obstructive, as some imagine. I hea [...]ed the aforesaid set­ling in fresh water, and milled it well; and instead of cr [...]am (though the water, as it cooled, shewed signes of a great fattinesse) there did gather on the top a thin covering or [...] (if I may so call it) of fat, such as will rise on mutton pottage not too fat. The wat [...] proved unctuous to my hand, as before, but the se [...]ling had no longer the fineness, and mel [...]ing ta [...]t of Almond butter, but seem'd as if it were not finely powder'd, and besides its bitterishnesse, to have an evi­dent piercing adstringency. From whence I concluded, that it could not be obstructive, but opening, and that when the fatty ali­mentous parts were distributed for nourish­ment, the others (as before they seemed to corroborate the stomach, and promote dige­stion; which things moderately bitter and ad­stringent do: so now they) open the ob­structions, promote concoction in the seve­ral guts, and go away in stool: which is the excellency of bread corn, that the bran [Page 23] doth promote the appetite, and digestion, and keeps the body open, and is more healthy then Manchet, and it is mix'd by many with successe in Diet-drinks to this end.

And it is further observable, that in this Experiment, whereas the Nut it self, and the paste of Cacao, and the Cream, and the two first Setlings (yea, and the Fatty water) did by their burning give more or lesse vi­sible testimonies of their unctuous nature in their flames, the last greety and incoherent Setling would not burn at all in flames. Be­sides, during the reiteration of these Experi­ments, (which was a fortnight) there ne­ver appeared any augmentation of the cream by standing beyond a few hours; nor no alteration in it by standing s [...]dry dayes: the cream, the water, the Setling were still the same, as to consist [...]nce, colour, and taste: it never, as to any part of it, sowred in a fortnight's keeping, nor gave any sign of cor­ruption, though, during that time, I boiled, and milled the same decoction several [...]mes, and upon any fire to heat it I observed that Setling to arise, and incorporate with the rest, the cream dissolving; as Urine, when turned at the fire: and when it cooled, it did resetle before; as the said Urines do in like case. At the same time, as I tryed sun­dry Experiments with paste of the one lump, I observed, that, having boiled the water, [Page 24] and dissolved the Cacao paste in it, and milled it but a little: though upon cooling it seem­ed very fat, yet did it yield but little cream. Another part, that was well milled, and yielded as much cream, as covered the pipkin all over to a moderate thicknesse, being skimmed, and milled, and cool'd, and cream­ed again, I took it, and heated it till it began to boil, and then poured it out of the pip­kin instantly, and it came out so clearly, and without any reliques of water in the pipkin, as water doth usually glide off oyled cloth, or other vessels, when cold water is powred on cold grease. And this happened upon three tryals, the water being tho­roughly unctuous by being twice or thrice heated, and milled (for else it succeeds not:) and to make it more conspicuous, in se­veral parts off the pipkin I could observe some little remainders of the water slide off in round globes, or corpuscles, as it will do off oyled cloth, or greased vessels.

From whence I thoug [...]t I might collect a reason, why the farrynesse of the Nut doth not annoy the stomach, being taken in drink, as other fat, or oyl will: for it exactly com­mixs with the liquor, and swims not on the top: (in these last Experiments it was never milled; but, having been milled some dayes before, and cooled in the pipkin, it was again heated, and stirred with a spoon a little, and powred out) and if, as it cools, [Page 25] part of it seem to ascend, yet doth not that all condense into cream: but the water under is fatty; and as it is hot, and boils, it is still so (as appears by this Experi­ment:) which happens not so in other fat broths. Thus, the unctuous parts not floating (as in fat, or butter, dissolved in posset drink to provoke, or help vomits) on the top, and the bitterish and adstringent parts by a little heat commixing with the other, it must be a very great repletion can make Cacao paste offensive to the stomach, and its o­rifice.

I took also Cacao paste, and dissolved, and milled it well in cold water; and it did froth, and upon standing yield a cream in as great a proportion, as that did, which had been dissolved in hot water, and well milled: the cream was yellowish▪ and inflammable; the setling was just as to [...]lour, and taste like to the other: saving that, drinking of it before it setled, I found it to be nauseous to the stomach; so as I, who hitherto never di­stasted any thing I had a mind to take, could not much relish the drinking of it: not that it was vehemently cold to the stomach, but that the fattinesse of it made the water unpleasant being cold: and it had also a rawishnesse in it, as if the fat required boil­ing, or further Cookery; which yet I felt not upon eating either the nuts, or paste of Cacao. Or else it was because that the warmth of the water causeth a more absolute [Page 26] commixture of the parts, which may prevent, as well as of those, which may cause nauseous­nesse. Or it was because that many things may be taken hot without offence, or distast, which cannot be so, when cold: the heat of the vehicle either correcting the potion, or corroborating the stomach.

I took also some simple Cacao paste, and put it into cold water, and set it on a gentle fire, stirring it with a spoon till it was dissolved: I suffered it to boil gently, and kept it all day in such a posture, that it did either boil, or continued boiling hot, but rather the latter. After it had stood seven or eight hours (during which time I observ­ed the Decoction to grow extraordinary oily, and to fill the spoon with a water so thick, that I thought it was transformed all into fat, and oil [...] it appeared all full of globous corpuscles, [...] if it had been oil broken into parcels: but these Corpus [...]les did never embody into greater quantities, nor com­mix upon agitation; yet by long digestion I observed they grew to a larger size, yet would not commix: there being besides them a distinct fattinesse to be seen. And in the end, I perceived a new body to disco­ver it self in great quantities; it was not globous, but flattish; and for colour, and taste, and nature participated more of mut­ton fat, then any thing else. It was of co­lour yellowish, inclining to white: and had little taste of the Cacao's bitternesse, or ad­stringency. [Page 27] These fatty Particles I could not get to embody into one, or more bigger bodies: though I could agi [...]te them with a spoon (for I never milled them) into lesse; yet did I perceive, that some of them were bigger then others, and at last some of them did enlarge themselves into a size as broad as a Groat, and of an indifferent depth, or thicknesse: yet could I not stir these in­to one or more bigger masses. Whereupon I set it to cool: and it was long before these bodies of oil, & fat, did harden, and disappear out of their former shape: so that I thought I had resolved it into Oil, since no Cream was to be seen. But being called away by business (which permitted me not the lea­sure to observe the minute [...]anges in this reiterated Experiment) at my return I found several whiti [...] or pale-yellowish bodies like to Fat swimming on the top, there be­ing no Cream, nor other body to overcast the top, and hinder their free floating: some were bigger, thicker, and broader, and longer then others, and of no determinate Figure. They were very solid, and melt­ed on the tongue totally, as Fat, or Butter would, or Clarified Deer's-suet, to which they were equal in hardnesse: they had (as I and others judged) a farewell or re­lish of the Cacao at last upon the tongue. So that I observed, that no dissolution could to­tally separate its bitterishnesse, and little piercing adstringency, which is peculiar to [Page 28] the Nut: and consequently it could never easily become offensive, or obstructing. The Water or Decoction was fatty, and had a deep red tincture▪ and the Setling as it was deeply red, so it had little of Oilinesse, or re­semblance of Almond butter; but it was attended with a roughn [...]sse, or sensible inequa­lity of parts, the unctuousnesse being almost as much extracted from this Setling, as from that, which had been Decocted, and Milled in several Waters; of which I already spoke. I could see no tokens of what carryed, whilst it was hot, the appearance of Oil. Ha­ving shewed it for several dayes to divers persons, I heated it again, and instantly the said hard Fat dissolved, the Setling did remix with the rest of the Liquor: and I had a Decoction of a most deep red, and swim­ming with larg [...] Fatty [...]d Oily Particles: I caused it to be well m [...]led, and setting it to cool, the said large innatant bodies, re­sembling a Solution of Fat in Water, and parcels of Oil, were dissipated, and broken, or so incorporated with other Corpuscles, that I could get very few, and those very very small pieces of solid Fat: (the same happened in compound Chocolata) though I had before had lumps, that might weigh ten or twelve grains. But there did gather on the top a skin, or cuticle (very thin) though the body of the water and top did shine with a visible Fattishnesse; and powred out of the pipkin with such an unctuousness [...], [Page 29] or oylinesse, being scalding hot, that no­thing did, or would stick, or otherwise, then glide off, as from oiled cloth, which it doth not, when powred out cold. Of fat, it was not hard, but having an affinity with the usual cream already mentioned in other try­als, but improportionate to the fat dissolved: and the setling seemed to me more unctuous, then b [...]fore, and like Almond butter.

I have not time to multiply reflections hereon, but whosoever shall set himself to observe the dissolution of Cacao paste, or Chocolata cakes, according as they are milled in water, or not milled; and according as they boil, and not boil therein; and ac­cording as they gradually dissolve on a quick or leasurely fire, will finde a great diversity of parts, occasioned by the dif­ferent texture of [...]em: and shall finde both colour and taste to vary several times (especially in the Compound Chocolata) to his amazement. I shall conclude with one tryal more; The powder of Cacao paste tastes very fatty, yet (according to variety of nuts) it dissolves with the least heat on a stone like butter: but a great heat dries it, and leaves a red, bitterish, and astringent powder behind. I took also of the said paste, and heated it on a fire shovel; and if at first it melted with a gentle heat, it did evaporate away its oily parts by a more violent one: and▪ smelling to the smoke arising from it, I had my smell affected with such a nidor, as issues from fat, [Page 30] when broiled on the coals, but milder.

These circumstances of its fattinesse, and oilin [...]sse, and of its nidorous exhalations be­ing burned, do very much recommend the Nut for a very nutritive thing. Its dissolving by the least fire, or warmth, argues its facile digestiblenesse. Its easy concretion evidenceth its promptitude to be assimilated into nou­rishment of the parts. And its nidorous va­pour, being burnt, proves, that it carries with it (if any can doubt this, that sees the Oil, or Fat, swimming in the pure Cacao decoction) at least a potential fat, and is a greater [...]logy of its symbolizing with our bodies, then it is for Bread, that by Chymical digestion it should in time be converted into blood, as some tell us.

☞ But to improve this Argument from reason a little, it is the general [...]gue of the Indians, and Indian writers, wh [...]h is no lesse, then the testimony of uncontroverted Experience, that this Cacao nut is very nourishing: that it is multi nutrimenti, is the assertion of Hernandez, Herb. Mexic. lib. 3. c. 46. Her­nandez: that it doth fatten (being made into Chocolatl by the sole mixture of [...]o­cholt grains) by frequent using it, is like­wise avowed by him. Chocolatl paratum ex granis Pocholt, & Cacauatl, aequâ mensu­râ, quod magnopere traditur corpora impingua­re, si frequentiùs eâ uti contingat. And Dr. Iu­anes de Barrios Dr. Iuanes de Barrios de Chocolata. tells us, that, when they used in Guatemala the plain and simple Chocolata, they found it very nourishing. Es comoda [Page 31] pues ella sola suple el almuerso, y algunas otras comidas, por que con ella no es menester, pan, ni corne, ni bebida, y en un momento se hace y sacona, lo que no ai en las otras.

In fine Io. de Laet, I. de Lae [...] Hist. Ind. Oc­cid. l. 7. c. 2. tells us, that it is very nourishing ( praeclarè nutrit) and that the Indians by the help of Cacao nuts alone do subsist all day, notwithstanding their great labour, and heat. Which is a truth well known to our Seamen, and Land soldiers, in, and about Iamaica, that by the help of the Cacao nut made into paste with Sugar, and dissolved in water, neither having, nor wanting other food, they usually sustain themselves, sometimes for a long season; and I have been assured, that the Indian wo­men do so feed on it, (eating it often) that they scarce eat any solid meat [...]wice in a w [...]ek; yet feel no deca [...] of heat, or strength. All which is purely to be ascribed to the nourishing nature of [...]e Cacao nut, and not to the other Ingredients; since few of them are found endowed with any such qua­lity, nor is there intermixture with the Cacao nut of any long date, the latter of which hath been already evidenced in the beginning of my discourse: and I shall de­monstrate the former, before I conclude.

But however that the Cacao nut, being grinded into a paste, and dissolved in hot water, be so nourishing, yet have the Indi­ans and Spaniards an ill opinion of the Nut, to eat it whole, and not in the usual manner [Page 32] of drink. Which, as it is told me by that ingenious Gentleman, Major Fairfax (who lived long in Iamaica, and is newly return­ed) so it is confirmed by the authority of Mr. Gage. Gage Survey of the West-Indies c. 16. ‘The Cacao, if it be not stirred, grinded, and compounded to make the Chocolatta; but be eaten, as it is in the fruit, (as many Criolian and Indian wo­men eat it) it doth notably obstruct, and cause stoppings, and make them look of a broken, pale, and earthy colour, as do those, that eat earthen ware, as pots, or pieces of lime walls; which is much used amongst the Spanish women, thinking, that pale and earthy colour, though with ob­structions, and stoppings, well becomes them.’ Which Observation, if it be true, makes no more to the prejudice of the Ca­cao nut, then it pr [...]judiceth Wheat, Oat-meal, or the like, [...]hat being eaten unma­sticated, or raw, they do create, or encrease the Green-sicknesse in maids. I say, if it be true: for here in England the honourable Robert Boyle can bear me witnesse, that seve­ral honourable Relations of his have eaten them for several years, and continue to do so; in the beauty of whose faces the world, as much as it is interested therein, can ob­serve no diminution: yea, they professe it as a real and experienced truth, that, if at any time their heads ake, to eat twelve of those nuts is a present remedy. Another Lady protested to me, that by the eating of [Page 33] those Nuts, she feels Hypochondriacal va­pours (with which she is much troubled) to be instantly allayed, or appeased. So far are they from participating of the usual Malignancy of Nuts, to beget shortness of breath, Obstructions, and Head-aches. To the former Experiencies I must add, that they are observed to be more laxative, then bind­ing; and that neither Mr. Boyle, nor my self (who did eat two pound once, and great quantities since on purpose) ever felt any heavyness, or annoyance in the stomach, Head, or elsewhere. Nor have I (as nei­ther do the others) been curious to choose particular times to eat them in: Here I desire to observe, that, though I have my self many times eaten great quantities of the Cacao nuts un­reduced to paste (as also of the simple [...]nd compound paste) yet did I never find [...] Stomach to be fill'd by them (as i [...] [...]hey had dissolved instantly therein) but [...]ather satiated, though not cloy'd; which happens not in other solid food taken so: nor could I ever perceive they did that way much nourish me; though I did eat at one time beyond any propor­tion, that I drank at another; and yet was fed and sensibly refreshed by the lat­ter course. but at all hours, and sea­sons, Morning, and Evening, before, and after meals: all day, as opportunity, or other circumstances invited us thereto. It may be then, that the obstructions, and discolou [...]ed complexi­on of the Women in the Indies eith [...]r is fabulous; or to be attributed to their eating the Cacao Nuts, whilst yet they are not sufficiently cured from their excrementitious moysture, and humidity: or that they eat another sort of Cacao Nuts, then should be [Page 34] used in Chocolata: (for it is a great cau­tion in the making Chocolata, not only, that the Nuts be well cured, and dryed; the older being accounted the best, if not corrupted, and decayed: and that they come from Caracas, and Soconusco, not Guaiachil, or the like; but that they be of the sort call'd Hernandez I. 3. c. 46. Gul. Piso in Mant. Arom. cap. 18. Clalcacahuatl especially: whereas they they make Confects of Hernandez ibid. Quauhpatlathli, (or Patlaxt, which Gage Surv. c. 16. is not so usefull as the ordinary, yet is used by the meaner sort.) Or, if it must be understood of the right Cacao (which they often eat Piso in Mant. Ar. c. 18. & Anton. de Herrera cap. 10. Hist. Ind. Occid. roasted, and made into Confects, and their Women fall into Hysterical and Hypochon [...]riacal Distem­pers, very difficult to cure; which is avow­ed by Piso, as an usual accident there, as well as by Mr. Gage) I can only say, that it hath not yet happened so here: and that however, we ought to remember that old Arabian Maxim [...] Physick, Qui non bene masticat, odit animam suam; ‘He, that doth not chew his food well, is an enemy to his own life.’ Of so great Consequence is ei­ther that salival ferment in the mouth, which inchoates digestion, being impressed into the thing chewed; or the due commi­nution, and subtiliation o [...] food: it being well known, that the eating of any meat in great morsels, and without chewing, oc­casioneth the inconveniencies attributed to the eating of the Nuts not reduced into a paste by Grinding. For it is observable, that [Page 35] the Paste of the nut will melt in the mouth perfectly, if it be well made: but the nut will not (that I could observe) though well chewed. And therefore it may seem a just caution, to weak stomachs especially, that their Chocolata be made with a Paste ex­quisitely made, the Nut being first powder'd, then searced finely, and then carefully grinded. And then there will be little or no inconvenience from the eating the Cacao Nut so order'd, either in Pastills, or Cakes; provided the other Ingredients be not noxious.

I shall now speak of the qualities and temperament of the Cacao Nut. And indeed in Taste it is none of the most pleasant, to those that are not used to it: which made Clusius say, that, besides its adstringent Taste, it had so unplea [...]ant an one, that it was no wonder, if such▪ as first taste the primitive Chocolata, care [...]ot for it. Of the same judgment was Benzonus: for which he was laughed at by the Nicaraguans, and necessity made him to comply at last with them in drinking it in that original and simple manner. It hath a Taste some­what bitterish, and sub-adstringent: and hath such a mixture of parts, that Authors no way agree in Charactering its temper. If we look on the Nut, and taste it without any other preparation, then that of taking off the hull, one would accord with De plant. Ind. Occid. c. 54. Ro­blez; El Cacao es frio y seco de su templansa, [Page 36] y per esto tienen partes astringentes, con que opila: ‘The Cacao nut is by temperament cold, and dry, and therefore hath adstrin­gent parts, with which it begetteth Ob­structions.’ Truly that it is dry, seems then sensible: and that it is cold, the u­niversal experience of all, who say it Hernandez lib. 3. cap. 46. Acutâ [...]gritudi­ne laborantibus exhiberi solet ex [...]o se­mine parata potio, [...]ui nihil praetereà com­mixtum sit, contemperando aestui, & fer­vori placando, & eis, quos calida in­temperies hepatis, al [...]eriúsve partis vexat. Benzonus lib. 2. Ex nucleo Cacao fiunt sorbitiunculae refrigeranies: eam ob cau­sam adeò expetitae, ut cum iis quidvis vel pretio, vel usu earum commutent. Jo. de Laet lib. 6. cap. 2. H [...]t. Ind Occid. Simplex enim potio (sc. fructus Cacao) refrigerat, & nutrit insigni [...]er. al­lays thirst incredi­bly, and cools the Li­ver, or any other inflamed part, seems seems a pregnant Argu­ment. And of the same judgment with Roblez (who lived in Peru) was Dr. Iu­anes de Cardenas, who lived in the In­dies, and practised Physick there, and made use of his [...]wn judgment, as well as the Narrations of the Natives. He thinks the Cacao nut to be cold and dry in a de­gree betwixt the first and second. Because he is an eminent Writer, and his Assertions may perhaps suit best with the generality of Physicians inured to old Hypotheses, I shall set down the substance of his judgment as to the Cacao nut.

Dr. Iuanes de Cardenas lib. 7. De propr. Chocolatis. He acknowledges a triple distinction of parts in the Cacao nut; from whence ari­seth a ternary of distinct Qualities in it, The first is a cold, dry, earthy, and melan­choly [Page 37] substance: which if it prevail above the rest, it produceth Obstructions, and Melancholy, and destroies concoction. The second is airy, hot, and proportionate to butter, which by agitation, and milling, riseth in froth. This he reputes to be hot and moist, and of a lenifying nature, which, whilest it prevails, begets a quite contra­ry effect: for it nouri [...]heth much, and multiplies Blood, and vital Spirits, and en­ables men to labour. This butyrous sub­stance doth principally manifest it self in the Cacao nut, when it is indifferent aged, and hath been kept a good while: and is not a little helped in the shewing it self, by being roasted, or heated in a frying-pan, or kettle, before the oil be drawn, or it be made into a paste. The third sort of parts, which he professes to be in it, is hot, and dry, which carries w [...]h it a faint resem­blance of adustion, which makes it to seem bitterish to the taste. By reason of the lat­ter parts, it becomes penetrating, and conveys the other alimentous parts into the body; it provokes sweat, and monethly evacuations in women, it opens all Obstru­ctions; and these guide the more oily and butyrous parts into the entrails, whereby the body is preserved soluble. This mul­tiplicity of parts produceth several effects in the persons using Chocolate, according as they are healthy, or sick, of a weak or strong stomach, troubled with Obstructions, [Page 38] or free from them. And much depends on the individual constitution of persons: as also on the Artificial mixture of it into Cho­colata, whereby the several parts are actu­ated, and vigorated, the butyrous parts set at liberty from the confinement they were under by reason of the styptick▪ Par­ticles; which more appear to sense in the nut, then in the mass: for the former dissolve not on the tongue, (no, not when chewed) as doth the latter: nor hath the latter that sensible astringency, and bitter­ness (joyned with its unctuousness, and a­ptitude to melt on the tongue) as the for­mer.

Hernandez (who was principal Physician in the Kingdom of Mexico, and was appoint­ed by Philip II. to wri [...]e Medicinal and Na­tural Observations in that Province) is at a great loss, what [...]ature and Temperament to ascribe to this Nut. It is (saith he Hernan Herb. Mexic. l 3. c. 46 and Io. de Laet Hist. Ind. occid. l. 6. c. 2. saith of it out of Fr. Ximenes, Cacao fructus teneri sunt nu­trimenti, sapo­ris inter dul­cem & amarum medii, temperie nonnihil frigi­dâ & humidâ.) made up of different Particles, but very well embodyed, and mix'd; it is something bitter, something sweet; and either of a temperate Nature, or a little inclined to coldness, and moisture.

Others are of opinion, that this Cacao nut is of a temperament inclining to heat, and moisture: and they consider not the nut, as it is entire, or under no greater comminuti­on, then what the teeth infer: but as it is grinded into a paste, and (sometimes as) mixed with water, and agitated into forth by [Page 39] a Molinet. And their reasons are; first▪ be­cause in the grinding it into paste, and in the working it up, and in the dissolving it in Water again, still there are no visible signes of any thing (if it be well done, and the nuts good) but of parts moderately hot, moist, and unctuous, or butyrous; there being little or no terrestrial, and heavy, gross set­ling whilest it is hot, and when it is milled, it goes all almost into froth, and fat, which proceeds (say they) from an airy, hot, and moist substance, mixing with winde. Ano­ther Argument they bring for their opinion from the quick nourishment it gives; For, (say they, and Galen too) that it could not so soon turn into nourishment of the Blood, and Spirits, if it had not a proportionateness, and agreement of temper therewith: for there would be some time requisite to assimilate and change what ha [...] a discrepancy with our Nature, before it [...]ould nourish us. But that, which is analogous to our nature, is Balsamically hot, and moist: not cold, and dry; which are enemies to it.

Gul. Piso resolves the controversies of the Cacao nut thus,

Veniamus ad Cacacii Q [...]alitates intrinsecas. Has equidem ex effectibus, caeterísque indiciis, constat esse temperatas. Substantia ei ex cras­sioribus simul & tenuioribus partibus composita est prorsus: ùt in infinitis aliis vegetabilibus observatum est, diversas omnino sub eadem for­ma Substantias co [...]tineri. Noster autem Caca­cius [Page 40] in pulverem redigitur primùm, & solâ mox, etsi frequenti tusione pinsitur, & in massam co­gitur. Quod cùm fiat sine ullius rei admistione, ratio arguit aliquid esse in eo tenacis & bitumi­nosi instar humoris, Aeris Elemento respondens. Multa insuper eidem, quibuscum suâpte naturâ miscetur, insunt ignea, quae necessariò incidere atque reserare debent corporis meatus, non ve­rò praecludere, ùt quidam voluerunt: nisi hoc intelligant de crudo, vel tosto, vel Saccharo condito, quo mulieres in Indiis nimium vesci a­mant, unde uteri, alvi, & Hypochondriorum obstructiones incurrunt difficillimas. Verùm totum hoc oritur, quòd interior ejus substantia dentium incisione non exactè comminuitur, nec perfectè commiscetur: requiritur enim artifici­osa molae ve [...]satilis contritio; atque tunc demùm siquid noxiae supersit frigiditatis, aliorum ca­lidorum commixtione temperatur, communi­catâ singulis partibus [...]âc intimae jus substan­tiae qualitate.

I shall reserve the particular decision of the controversie, untill I have made a great­er inquiry into the nature of the Nut, and its several parts, and [...]ave examined my self its several effects in Iamaica, at more leisure: but suggest these present Conside­rations.

If the Nut be a right good Nut of Ni­caragua (or Caracas) and Soconusco (the Nuts of the Islands are not reputed equal to those of the main: I have eaten and used as good Nuts of the growth of Iamaica, as any, I have yet met with. and in Iamaica they have but newly learned to cure them; in which there is much art) and so old, as to be at its perfection, not decay'd and of a darkish red, approaching to black, af­ter it is pilled, it is to Taste, adstringent, and a little bitterish; but not very unplea­sant [Page 42] to any, who shall have eaten but a few of them. It will be dry, and hard to taste, and not dissolve into an unctuous liquour in the mouth: though you may easily per­ceive in a rich nut to the Taste an extraor­dinary butyrousness, though congeled, and fixed by some particular Principle else. I never could observe any coldness in the nut at all neither, on the tongue, nor stomach; nor yet any sense of heat. If the sensible bitterishness must argue heat, the effects of which are not further perceived, because the unctuous parts implicate and dull the vi­gour of the other; and if that the sensible unctuousness in the most dry nuts, maugre the stypticity, evinces their moisture: yet will any, who eats the nut, be apt to excuse them, who by their taste judge the nut (ungrinded) to be cold and dry in the first and second Degre [...]

I have already shewed, that our Experi­ence in England in my self, and others, (some being well, some being sickly) doth not evidence the Nut eaten of it self (not reduced to a Paste on a stone) to be ob­structing, or clogging to the Stomach: and, whereas it is attributed to the grinding, and so commixing the parts, that it keeps the body soluble, our Experience shews, that even the N [...]t eaten produceth the like effect; though by the taste one would con­jecture otherwise.

Whereas it is said by some, that the Nut [Page 43] in Paste dissolved into water is of an hot as well as moist nature: I must propose some doubts thereto, since it is so good in fevers, and to quench thirst at other times; and is so repugnant to cold Stomachs (a gene­ral calamity in hot Climates) that the Indi­ans and English generally are inforced to mix with it either long Pepper, or Iamaica-Pep­per, or red Pepper call'd Chilli, to make it supportable to their Stomachs: and Men▪ otherwise of unquestionable strength, and health, have assured me upon their own experience, that this is true. Besides, it is a known Experiment both in Spain, and the Indies, that the butyrous and oily part of the Cacao nut, being taken of, and pre­served from the Chocolata, or otherwise drawn, is a very great remedy against In­flammations, and particularly the Erisipelas, or fire of St. Anthony. And in such appli­cations it is sensibly cooling.

In fine, let men debate eternally the temperament of the Nut, they, who have ascribed to it Qualities altogether repugnant to nutriment, have never controverted its incredible nutritive faculty. It is in this that all agree. It is multi alimenti, yields plentious nourishment, saith Hernandez; who holds it to be temperate, or inclining to cold and moisture. Io. de Laet saith of it, refrigerat, & nutrit insigniter, it cools, and nourishes exceedingly. Dr. Iuanes de Car­denas professeth, that it yields buen sustento [Page 44] al cuerpo, good nourishment for the body. And Roblez, who concurs in opinion with the other, that it is cold, and dry, declares it to be summamente alimentoso, exceeding nutritive. And Benzonus gives it this Cha­racter, Ea Caelia sapore aliquantùm amaro satiat, & refrigerat corpus minimè tamen, inebriat: ‘That muddy Drink, or Ale, with its bitterish taste satisfies, and cools the bo­dy, not intoxicating any way the Head.’ And it is observable, that albeit the eating of Cullises, and Iellies continually, doth so debilitate the Stomach, that, thorough much use of the former, men become incapable to digest any grosser meats: of the verity of which practical Observation there is a no­table instance in Sanctorius De vit and [...] error. of a Student at Padua, who, that he might have more time to study, and not be diverted there­from by any re [...]rd of Diet, fed him­self only with Iellies, and C [...]llises, where­with he expected not only to be strength­ened much, but also freed from the concerns of exercise, and other circumstances necessa­ry for digesting stronger meats; but he af­terwards falling sick, and being inured to no other food, then that appertained to sick-folks, whilst he was well; being sick could receive no no sustenance at all, and so dyed lamentably for want of food, more then by the violence of his disease: I say, it is not so with the plain Chocolata, made of the pure Cacao-Paste, and perhaps a little [Page 45] Sugar, and Pepper; for the Indians, English, and Spaniards, who have lived on it several days, sometimes weeks, without any o­ther food, do without any inconvenience resume a more gross Diet, and again inter­mit it at their pleasure.

I have been thus particular in the inqui­ry into the nature of the Cacao nut, be­cause it is the principal Ingredient in Cho­colata: and it is this Nut alone in the Com­position, (if there be neither Maiz, nor Bean-meal in it, which may be admitted in small quantities as wholesome, for ought I can imagine; or Pistachia nuts, or Almonds; of the healthfulness of either of which, but especially the latter, I doubt as to this Composition) which yieldeth the nourishment, and fatness, which is expected from the Drink, and often found. All the other are but Spicery (under which I com­prise Amber-griese, and Musk) and serve at best but as a Vehicle to distribute the Ca­cao nut into the body, and to make it a­greable to the stomach, which otherwise might, and often is troubled with the cold­ness of the Cacao, o [...] what other Quality it may have (perhaps too much relaxing the stomach, or offending its o [...]ifice by its unctu­ousness) wher [...]by to offend the stomach.

And since the Indians did first correct it with Chiles, or red Pepper, I shall speak of that in the first place.

Chiles, Chilli, or red Pepper, in the lan­guage [Page 46] of Acosta Hist. Ind. l. 4. c. 20. Cusco is called Vchu; in that of Mexico, Chili: or Piso hist. Nat. & Med. l. 6. c. 15. ex Xi­mene. Chilli by the old In­habitants of Hispaniola (call'd Haitini by Hernandez. l. 5. c. 3. Hernandez) it is called Hernandez. l. 5. c. 3. Agies (by Rob­lez, los Agies) which some Acosta l. 4. c. 20. Piso ex Ximene l. 6. c. 51. otherwise write (according to the variety of spelling) Axi. By Monardes it is called La pimienta de las Indias. In Portugal it is call'd pimienta de Brasil. In Brasil, and by Piso, Quiya. In fine, amongst almost an infinity of names, the most usual now are long red Pepper, and American or Brasile Pepper, for no other reason, but that the Portughese brought it first thence. Acosta ubi suprá. It was much esteemed of in old time amongst the Indians, which they carryed into places, where it grew not, as a Merchandise of consequence. Piso ubi su­prá. And in all the inhabited places of America it is so frequently used, that there is scarce any meat dressed without it. Mr. Sig [...]n's Descript. of Barbadas p. 79. This Spice the Spaniards love, and will have it in all their meat, that they in [...]end to have picant: for a greater Hough-goo is not in the World; Garlick is faint and cool to it. It is so violently strong, as, when one breaks but the skin, it sends out such a vapour into the Lungs, as he falls to coughing, which lasts of quarter of an hour after the fruit is removed: but, as long as it is grabling, they never give over. To describe its seve­ral kinds, and particularize its virtues, it would be requisite to transcribe the Trea­tise of Father Gregory the Capuchine upon [Page 47] this Subject, which is to be found in Carolus Clu [...]ius's Curae posteriores, Piso, and Hernan­dez. However that the Spice merits great commendation, and that Chap. 54. Monardes, and Histor. Nat. Ind. l. 7. c. 7. Oviedo prefer it before the East [...]Indy Pepper: and that many Acosta ubi suprá. repute it to be cold, and well-tempered: (as do Bontas c. 5. De cons. valet. in Ind. others that of the East-Indies) yet it is by such, as regard the testimony of what they taste, and feel, (before traditional Discourses) to be Acosta ubi suprá. hot in the highest Degree. Q [...]artum haec caloris gradum attingunt, & tertium ferè siccitatis, so saith Ubi suprá. Hernandez. And Monardes a­vows them to be hot, and dry, as it were in the fourth Degree. Es caliente, y seca, ca [...]i en quarto grado. There is this caution given of them, See Acosta, Hernandez, Piso, ubi su­prá. that they inflame the Blood, and distemper the Eyes, the Liver, and the Reins; that they create Fevers, Pleurisies, and Peripneumonies; that they are no way agreeable for young folks, but for the old Flegmatique▪ Which Asserti­on is to be understood of its unproportionate mixture with other Compositions.

Another Ingredient in the composition of Chocolata is that most delicate of Spices, call'd usually in England Pepper of Iama­ica, by the Spaniards Pepper of Xamaica (so Herrera, and other Spaniards call Ia­maica) Pepper of Tabasco or Tamasco, and Pepper of Chiapa: and by the Indians X [...] ­coxochitl. It is commonly called in Iama­ica, Pimienta: which name they took from [Page 48] the Spaniards, some of which I find to call it gravos de pimienta, and pimienta alone: though otherwise that name is of a greater comprehension. This Spice hath a most delicate smell, and such, as resembles an Orange stuck with Cloves: being swallow­ed whole, it amends the breath, is excellent against Wind, and helps digestion, and yields no sign of an immoderate heat; but being broken, within the outward husk, or shell, there are two (sometimes three) little grains, which make the impression of a pretty violent heat, yet short of the o­ther Peppers: I have not met with any Writer, who utters a word to their pre­judice; a few of them, burnt with wine, re­commend it for fragrancy, and taste, be­yond any Spice. Ferdinandez l. 1. sect. 1. c. 14. Vide & Her­bar. Mexican. l. 2. c. 5. de Xoc [...]-Xochitl seu pipere Ta­basc. Es la Pimienta de sua­ve olor, caliente, y s [...]ca en grado tercero, cordial, desoppilativa, provoca mezes, y es remedio à los dolores flatuoses, corrobora el estomago, y ajuda [...]a digestion de la comida. ‘The pimienta (of Iamaica) is sweet-sented, hot and dry in the third Degree, opening Obstructions, Cordial, provoking the Terms, and it is good against Wind, and flatu­lent pains, it strengthens the Stomach, and Digestion, being eaten.’

Roblez gives it this Character, E hecho experientia desta semilla, o granos de Pimi­enta, y hallo en ella el calor, y sequedad igu­ales, y ser a proposito para confortar el esto­mago, interiormente bebida, o exteriormente [Page 49] aplicada. Sufre cossimiento medianamente, y trituracion mediocre, y subtil, como les de mas aromaticos, y le tengo por substituto de los clavos de especies: mata las lombrices con la parte amarga, y detiene los vomitos. That is:

Io. de Laet, in his Description of Ameri­ca, speaks thus of the Province of Tabasco, Lib. 5. cap. 3. and its Pepper. Vnam habet [ea provincia] inprimis arborem domesticam, quantivis pre­tii, quam vocant Xocox [...]chitl, quae est arbor grandis▪ foliis mali Aurantiae, fragrantissimis, Floribus rubris instar Granati, odore item Au­rantiorum, grato juxtà, ac suavi; fructibus rotundis, ac racematim pendulis, qui initio quidem sunt virides, posteà ruffi, & ad extre­mum nigri; acris saporis, & mordacis; boní­que odoris; calidi & sicci in tertio gradu, ità ut Piperi substitui, & pro Carpo-balsomo in Officinis possit obtrudi. Hispani vulgò vo­cant Piper Tabascense. Corroborat cor, & ventriculum; amicum est utero; discutit fla­tus; aperit obstructa; movet urinam, & [Page 50] menses; succurrit colicis & nephriticis dolo­ribus; consumit humores crassos & viscosos; fugat rigores febrium. i. e. The Province of ☞ Tabasco hath one tree particular to it [ when Ximenes writ this, whom Laet follows; it was not known to grow in Jamaica, as it doth plentifully] which is call'd Xocoxochitl, i. e. a tree not to be valued. It is of a very large growth, hath leaves like an Orange [...]tree, being of a most fragrant scent; it bears a red Flower like to that of a Pome­granate, of a sweet and pleasing smell, and which also resembles th [...]t of Oranges. The Fruit is round, and grows in clusters, like as Grapes do, [ so does the Amomum of Dioscorides] at first it is green, then red, and at last blackish: it is of an excellent smell, and biting taste. It is bot and dry in the third Degree, so as that it may be substituted instead of ordinary Pepper [but it is s [...] farr short of it in heat, and bitingness of taste, that in Pies there is no comparison betwixt them; as I have seen,] and in the Shops it may pass [ but without any resemblance] for Carpo-balsamus. The Spaniards usually call it Pepper of Tabasco. It strengthens the Heart, and Stomach; it comforts the Womb, it dispells Winde; it opens Obstructions; it provokes Urine, and the Terms in women; it helps Colique and Nephritique pains; it consumes tough and viscid H [...]mours; and d [...]ives away the cold fits of Agues.

I cannot pass by this delicate Spice, with­out [Page 51] putting the World in mind, that per­haps upon Observation there where it grows, and a little constraining of Dioscorides, It may be found to be the very Amomum of the Antients; so famed in all their rich Un­guents for Luxury, and so commended for Medicinal uses, instead of which we are fain to put into Mithridate, and Treacle, either Cubebs, or Cloves, but, I hope, henceforward Amomum and Carp [...]-balsamus shall find no other substitute then this Pep­per of Iamaica. I am not the only per­son who propose this: Hernandez (lib. 2 cap. 5.) professeth, it may be used instead o [...] the Carpo-balsamus; and who shall enquire into the Amomum Clusii, will find how others, as well as I, have [...]omented this Opinion: of which I shall treat more hereafter, when I have observed its growth. In the mean while it seems to be that Garyophyllon of Pliny (lib. 2. cap. 7.) where, having spoken of Pepper, he adds, Et etiamnum in India Piperis granis simile, quod vocatur Garyophyllon, grandius fragiliúsque. Tradunt in Indico loco id gigni. Advehitur odoris gratiâ. ‘There is at this day in the Indies something, that re­sembles Pepper, men call it Garyophyllon; it is bigger and more brittle then Pepper. They report it to grow in a place of the Indies: and it is brought hither ( sc. to Roms) out of a regard to the delicacy of its scent.’ There is not any thing in Pli [...]y, which carries repugnancy to our Pepper: [Page 52] its excellent smell, the name of Garyo­phyllon, being the Greek, not Indian name, and signifying Cloves, or Clove-gillow-flowers, with the smell whereof, (and taste [...]f the former, but mildly) it hath a re­semblance. It is more big, it is more brittle, and consequently, till a clearer dis­covery be made, we are to presume, that we have retrived after so many hundreds of years one of the most select Odours, that Antiqui [...]y ever boasted of.

I shall not add any more, untill I have prepared a second Edition in Iamaica. In­stead of this, there is usually put in com­mon Black-Pepper, or White-Pepper: con­cerning the virtues of which I shall not en­large. They are well known already, and better known then approved of either by the Vide Pison▪ in Mantiss. Ar [...]mat. c. 9. Natives of those Countries where they grow; or our learned Physicians in Eu­rope.

The next Ingredient of Chocolata is Tlilxochi [...]l (or, as some write it, Tlixochil) or, as the Spaniards call it, banillas oloro­sas, or Vaynillas. The former is the Indian name recorded in Hernand [...]z H [...]rb. Mexic. l. 2. [...]. 15. Hernandez; the latter is the usual Spanish Term acknowledged by P [...] so in Ma [...] ­ti [...]s. Aromat. c. 18. Piso, and others. The Plant is compared to Aromatical Arach, it runs up Trees, as doth Ivy, it hath a broad leaf, in length eleven inches, and in breadth six, it resem­bl [...]s a Plantain-leaf, but is more fatty, it is of a deep green; it bears a blackish [Page 53] Flower: it produceth a Cod, that is about six inches long, slender, and of a blackish co­lour (yet are some, that I have seen, reddish, and yet good) their smell is admirable, they, which have parallel'd it with Amber-grise, Musk, or Her [...]andez, & Piso, ubi suprá. Balsame, failed in their Chara­cter; for it ha [...]h a peculiar mildness, and delicacy in it, not to be found in those o­ther. If, in the Iamaica Pepper we have found out what the Antients lost, it is herein that we have out-done them: it being a dis­covery, which, I doubt not, but a little Art will improve beyound all the odours yet known. The Spani­ards put it in­to their p [...]armicae, or Sneezing-powders, a­vowing it to corroborate the Br [...]in infinitely: as I am ascertain­ed by such, as have seen this practise in Spain, and the Indies. It is reputed hot in the third Degree, and adds to Chocolata not only a cu­rious scent, but taste: and moderately pro­vokes Urine, and the monethly evacuations in women; it strengthens the Brain, com­forts the Wombe, dissipates Winde, concocts and attenuates gross and crude Humours. I cannot do this excellent product of Iamaica the injustice, not to tender the double Cha­racter given of it in Spanish, by two Spani­ards, that lived in the Indies, and whose Learning equalled their Curiosity.

Doctor Fernandez (lib. 1. Sect. 1. titulo De los Bainillos) speaks thus of them: Son cali­entes, y secas en tercero grado, cordiales, pro­vocatuias de meses, y de orina, aceleran el parto, el echar las pares, cuessen y adelgason lo crudo, y fortelesan el corason, y cerebro, y ses facultades. They are hot and dry in the third Degree, Cordial, provoke the Terms, [Page 54] and Urine, and speedy Labour, and freeing for the after-birth, they concoct and atte­nuate Crudities, they strengthen the Heart, and Brain, and its faculties.

Doctor Iuanes de Cardenas gives us this account of them. Las Bainillas compiten con el Ambar. Son de complexion caliente, y seca en primero grado, con que don al Chocolate mui suave olor: y se accentajan à las de mas en ser mui cordiales amigas del corason: engendron espiritos de fuerte, y robusta mixtion, ajudan al cossimiento del estomago, y con su calor cuessen los humores gruessos, y crudos; y lo que es mas que todo, con las partes sutiles, y calientes, con­sumen lo [...]terrestre del Chocolate; con que le dexan mas puro, y sin los dannos do lo Me­lancholico. T [...]at is:

The Vaynillas equal Amber-grise. They are of Quality hot and dry in the first degree, wherewith they give to the Chocolata an ex­ceeding sweet smell: and excell other Sim­ples, being extraordinary strengthning for the Heart: they beget strong Spirits, and of a firm mixture; they promote digestion in the Stomach, and by their heat concoct crude and gross Humours, and, which is a­bove all, with their subtle and hot parts they consume the earthy parts of the Choco­lata, and so leave it more pure, and free from the inconveniencies, with which it might o­therwaies threaten the Melancholy.

To conclude this Discourse of the Vay­nillas: It is so called by the Spaniard, because [Page 55] that it resembles the Vagnuila or sheath of a little Sword; it much resembles the Cod of a French-bean in length, and shape; it hath in it a small Seed, which fills it from one end to the other, of a blackish colour, but very subtle parts, and scent. It is observable, that one Spanish Writer makes it to be hot in the third Degree, and dry; another only hot and dry in the first Degree. Such Contradictions are usual in Writers of the Indies, and not much to be regarded further, then as the resueries of men too Methodical, or as the in­trigues of Nature to be paralleled in Opium, Camphire, Vitriol, Quick-silver, &c▪ con­cerning which our most inquisitive and Phi­losophical Physicians are so perplexed, and differing in Opinions, that we may pardon the discrepancy of the Writers alledged here. Whosoever shall try these Vaynillas by the strength and penetratingness of their smell, and perhaps by the vig [...]ur of their effects, performing what nothing of European, or East-Indy growth, of a less Degree in heat, and dryness, then the third, doth; will rank them with those of that sort; but here who shall consult his Senses, and observe the mild delicacy in these American Products, and particularly in the Vaynillas, which is inconsistent with so much heat, and dryness; and shall consider, that his tongue feels no­thing parallel to what happens upon the ta­sting of a grain of Chili, or red Pepper (which yet is placed as hot in the third Degree) he [Page 56] will by many degrees separate and distin­guish the former from the latter. And in­deed these powerful effects are not the con­sequents of an excess of Heat, but of parts moderately hot, and well subtiliated, and digested, in a Country, whose Climate yields☞ an uninterrupted temperature of Heat to its production: from whence we may once for all observe, that it is impossible to provide any succedanea, or substitutes for these kind of Commodities: for to use Cloves insteed of Vainillas is a ridiculous mockage, and hurt­ful to several complexions, in Chocolota.

Chacanguarica, Pumagua, or Achiotl (as it is called by Hernandez. Herb. Mexic. l. 3. c. 41. Hernandez) or Achiote, as it is usually called (Mr. Gage calls it Achiotte) is called by Oviedo, and Clusius, Bixa; by the Natives of Brasile Piso in Mar. c. 18. Vrucu, and Roucou in the Description of the Antilles. It is a Tree, that grows every where in the West-Indies, without cultivation; [...]t is regarded as well for its use in Painting, as Physick. It is a Tree of indifferent bigness, leaved somewhat like to an Elm, after it hath flowred (which Flower hath scarce any sensible smell) the fruit grows out in a [...]od containing thirty or fourty grains, which grains, before they ripen to an hardness, yield a juice of a pure Vermilion colour: out of these grains, either ripe, or unripe, is the When I am in Iamaica, I shall inform my self of the different operation of Achiote, according as it is differently made: of which they, who bring it, or sell it, can give no account. Achiote so▪ called [Page 57] made by a way, I shall not repeat; yet in the making of it up there is so great a differ­ence, that it is very considerable, some ha­ving been purged to death, & others thrown into Fluxes by mixing Achiote, not rightly prepared; in Chocolata; which hath occasio­ned some to speak against its being put into it. But it is not by that Character, that the good Achiote must be censured: for, if right­ly prepared, it is with very good effect mixed with meats in the Indies to meliorate their taste, and colour, and smell too. Piso ubi suprá. Urucu, sive Achiote effi­cit, nè Choco­late, quantâvis quantitate hausta, noceat: illius quippe ope facilè digeritur si­ne ulla crudi­tate. Ità Fr. Ximenes a [...] ­pud Burggra­vium in Hist. Bras. l 2. c. 3. And in Chocolata it produceth all these effects, if put in a due proportion: and makes it to be drunk more safely, and with lesse nauseous­ness: it makes it also to purify the Blood more, and to strengthen the inward parts. In Brasile the Achiote grains, being duely pre­pared into Cakes, are mix'd in an indefinite proportion with a dish of Carima (which is made of Tipioca) and give [...] against Poysons, or other Distempers, promiscuously. Piso Hist. utr. Ind. l. 4. c. 14. It strengthens the Stomach, stoppeth Fluxes, and, being mixed with agreeable Juleps, al­layeth Feverish heats. Piso in Mant. Aromat. c. 18. Fructuum grana rubri frigida sunt & sicca cum modica adstrictione: ex quibus placentulas efformant, quae non solùm medicamentis contra quosvis Sanguinis Fluxus inordina [...]os, sed & cibariis immiscentur, gratúmque simul saporem & colorem iis sup­peditant. Inprimis autem omnia haec beneficia praestant confectioni nostrae Chocolatae, si certâ quantitate addentur; tutiùs enim tunc bibitur, & citra satietatis & nauseae incommodum: adde, quòd sanguinem ma­gis purificet, & viscera corroboret. It is cold, and dry, and moderately adstringent.

[Page 58] Having given you this testimony of it from the learned Piso, who interested not himself much in the digesting Plants into several Degrees according to their first Qua­lities; but consulted unquestionable Expe­rience: I shall now represent the several Characters of this Achiote, given by Spani­ards, and such as lived in the Indies.

The Spanish Doctor Ferdinandez, doth thus Character it in his first Book, Sect. 1. Chap. 14. Estre se hase de la semilla de un arbol cosida. Yes frio en tercero grado, con alguna adstriccion, Mitiga la sed: y, mas­clado con el agua, templa [...] lis calenturas ardi­entes, y cura la dysenteria de humores colericos. Da gusto, y sabor, y ol [...]r al Chocolate, y le hase mas fresc [...]: de mas de que ajuda a la digestion, y no solo se mescla para color al Chocolate, si no por que engorda, y annide sustento, con la parte pingue, y butirosa, que es la, que en el praeva­lese: y siendo assi, [...]iene partes calientes, como io son todas bas butirosas. It is made of the grains of a Tree boiled. It is cold in the third Degree, with some adstriction. It allaies the Thirst, and being mixed with Water, it tempers the burning-Fever, and cures the Bloody-flux, occasioned by Choler. It gives a taste, relish, and colour to Chocolata, and makes it more brisk; besides it helps digestion: nor is it mixed with the Choco­lata for the colour's sake alone, but also be­cause it fattens, and encreaseth its nourish­ment with its fat and butyrous parts, which [Page 59] prevail in it: and, being so, it must needs have hot parts in it, as have all butyrous things.

With this agrees the Mexican Herbal, lib. 3. cap. 41. Frigida est ordine tertio, & non­nullam siccitatem adstrictionémque participat▪— Extinguit, epotum, aut admotum, [...]ebri­entium incendia, opitulatur Dysenteriis, re­pellítque tumores praeter naturam; quo fit, ut E­pithematis, frigorificis Potionibus, seu Iula­piis, & quibusvis infrigidantibus cibariis, & Medicamentis, misceri perquàm commodè possit. Additur semen Chocoatl, ( id est, Chocolatae) refrigerii gratiâ, commendandíque saporis, at­que coloris. Dentium doloris è calida causa ort [...]s lenit, corroborat, evocat urinam, sitim ex­tinguit, accroci apud aliquas gentes gerit vicem. —Adstringit nonnihil, ideóque, cum resina per­mixtum, medetur scabiei, atque ulceribus, ven­triculum corroborat, fluxum alvi cohibet, lac auget permixtum crustis Cacaoatl ( id est, Chocolatae) quem reddit innoxium quâcunque mensurâ bibatur: ejus siquidem gratiâ, facilè, ac citra satietatis incommodum solet concoqui. (i. e) ‘It is cold in the third Degree, and participates of some adstriction, as well as dryness.—Being given inwardly, or outwardly applied, it allays Feverish di­stempers, it helpeth the Bloody-flux, and repels praeternatural Tumours; for this cause it may be mixed in cooling Epithe­mes, Julips, or any food, or Physick, used to cool. It is mixed with Chocolata to cool, as well as to embitter the taste, and [Page 60] colour. It helpeth the Tooth-ach ari [...]ing from hot causes, it strengthens the Gums, it provokes Urine, it quencheth Thirst, and with some Nat [...]ons it is See Pison. Histor. Ind. utr. l. 4. c. 14. used instead of Saffron.—It is somewhat adstringent, and therefore, being mix'd with Rosin, it cureth the Itch, and Ulcers; it strengthens the Stomach, stoppeth the Fluxes of the belly; it encreaseth Milk, being mix'd in Chocolata; which last drink it renders ve­ry innocent, in how great quantity soever it be drunk: for, by reason of the mixture of Achiote, it is drunk down easily, and with­out any ensuing nauseousness of the Sto­mach.’

Io. Lib. 5. c. 3. de Laet in his Description of the We [...]t-Indies reports thus of Achiote. E semi­ne [sc. Achiotl] fit tinctura coccinea, quâ Pi­ctores utuntur: eadem & in Medicina usur­patur, quum frigida sit qualitate. Cum aqua aliqua ejusdem qualitatis hausta, aut foris ap­plicata, mitigat aestus febriles, sistitque Dysen­teriam, denique utiliter adjungitur omnibus Potionibus refriger antibus, unde etiam vulgò miscetur potioni Cacao ad refrigerandum, & bonum saporem & colorem illi conciliandum. i. e. ‘Out of the seeds [of Achiotl] there is made a Scarlet tincture, which is used by Painters. The same is also used in Phy­sick, being of a cold Quality. Being mix'd with a proper Vehicle, and either given in­wardly, or outwardly applyed, it allay­eth Feverish heats, and stops the Bloody-Flux. [Page 61] In fine, it is with much benefit put into cooling Drinks; wherefore it is com­monly mix'd with the Cacao, to make it cooling, as well as to amend the taste, and colour.’

I have shewed the Opinion of such, as fa­vour its being cold even in the third De­gree: and therein only it is matter of O­pinion; for as to the Effects attributed thereto, I believe them to be of unquesti­onable authority, being grounded upon the practise of the Indies, and not established upon Conjectures. I now come to propose the Opinion of that diligent observer Rob­lez, who irreconcileably differs from the rest, as it follows. El Achiote, o Viza, assi le llaman los Indios, le echan en las comidas por a cafran. Es caliente, y enemigo de nuestro calor natural, offende las partes espirituales, estraga el higado, es ventoso sobre manera, por que su calor, y humedad pasa de segundo o tercero grado, lleuanta vapores gruessos, hincha los Hypochondrios: dicen que es a pro­posito para las passiones de ornia. Todo el Chocolate, que viene de la Nueva-Espanna, y Guatimala, viene cargado desta terrible veza, baptisado con nombre de Achiote; y deven los Medicos a conseiar, no se use deste con ex [...]sso, por que tengo por sin duda, que el Achiote es una lima [...] s [...]rda, que produce en nos otros malas passiones: y assi desseara te­ner autoridad para moderarlo, tengole por caliente en grado tercero, y humedo en segundo; [Page 62] y por sas propriedades enemigo de nuestra na­turalesa. That is,

‘ Achiote, or Viza, as it is call'd by the Indians, is used by the Natives in their meats instead of Saffron. It is hot, and destructive to our natural heat, it offends the spiritual parts, it weakens the Liver, it is beyond measure flatulent, and windy; because its heat and moisture equals the second or third Degree: it raiseth gross Va­pours, it causes a tension in the Hypochon­dria: they say, it is good to ease Distem­pers occasioned by stoppage of Urine. All the Chocolata, which comes from New-Spain, and Guatemala, is fill'd with this horrible Ingredient, Christen'd with the name of A­chiote, and Physicians ought to give advice, lest people use it in too great a quantity, and with excess: because I am undoubtedly assured that it insensibly consumesus [ the Spanish is not to be expressed, I think, more fittingly] and creates in us many other evil Distempers: and therefore it ought to be restrained by publick Authority. I suppose it to be hot in the third Degree, and moist in the second: for its Quality it is repugnant to our nature.’

It may seem very strange how so learned and experienced and observing a man could run into an Opinion so contrary to the o­ther of Hernandez, both living in the In­dies, one in Mexico, and the former in Peru. If we regard our Yet it hath so violent a pi [...]rcing on the tongue, that the im­pression cea­ [...]eth not of a long time af­ter. taste, it seems to plead [Page 63] for Hernandez: as being evidently cooling (though not to that Degree) and some­what adstringent; though the coldness and adstringency sensibly differ, according as it is better or worse prepared: I mean ac­cording to the taste, for I have yet ex­perimented it no further. If we consider its Effects, such as have been related, they seem still to oppose Roblez, and assert its cooling, and adstringency. As to that en­mity, which he maketh it to have with hu­mane Nature, the universal experience of the Indies (and of all, that use it; suppo­sing the Achiote rightly prepared) parti­cularly of Brasile, New-Spain, and Guatima­la, in the latter of which Chocolata hath been immemorially drunk, and in both which places it is the general and famed Drink, doth refute him. Nor is every thing, that is hot and moist in the third Degree, to be exterminated Physick, as destructive to our nature. What Apology then can we make for so learned and observing a man? The principal excuse▪ that I can make for him, is, first, that he relies upon One sayes of him in this case, Falsâ In­dorum tradi­tione errat, non exacto verita­tis examine. the Autho­rity of the Indians, who it seems are as peremptory, that Achiote is hot, as that Chilli, or red Pepper is cold. Secondly he observed, what is also granted by Ferdi­nandez; That, however it had cooling and adstringent effects, it had also an operation of a quite different nature: for per las par­tes aereas, y delgadas tambien desopila, y pro­voca [Page 64] mezes, y sudor: by its aereal parts it did open Obstructions, provoke the courses in Women, and cause Sweat. And this operation of Achiote is likewise attested by two eye winesses, Dr. Iuanes de Cardenas, and Dr. Iuanes de Barrios; and is confirmed to us by Mr. Gage's Surv. c. 16. Mr. Gage in these ensuing words. Achiotte hath a piercing attenuating Quality, as ap­peareth by the common practise of the Physi­cians in the Indies, experienced daily in the effects of it, who do give it to their Patients, to cut and attenuate gross Humours, which do cause shortness of breath, and stopping of V­rine: and so it is used for any kind of Oppi­lations, and is given for the stoppings, which are in the breast, or in the region of the belly, or any other part of the body. Now, since these effects are u­sually performed by Medicines of such a nature, Mr. Gage in another place speaks thus of Achiote. ‘In Nixapa, within the coun­try of Guaxa [...]a grow many Trees of Cacao, and Achiote: whereof is made the Chocolatte, and is a commodity of much trading in those parts; though our English and the Hollanders make little of it when they take a prize of it at Sea, as not knowing the secret virtue, and qua­lity of it for the good of the Stomach.’ Gage chap. 3. Which Passage, whether we understand it of compound Chocolata, or of simple Achiote, it amounts to one thing, since it manifests the innocency of it in our Composure. as Roblez attributes to Achiote, it is to be presumed, that he said it upon that ground: but that operatio sequitur esse, that from a parity of Effects one may argue a resem­blance of Causes, is an errour in Physick. And in that he saith, it hath an opposition, and qualities destructive [Page 65] to the nature of Man; I suppose, it being granted to have a diuretique and diaphore­tique nature, and that it introduceth a fusion (and precipitation oftentimes) in the Blood, it may then be granted to bear an hostility against our bodies, if taken by way of food, what is really Physick; and what Hip­pocrates saith of Purges, that those in health bear them with difficulty: and that they do depredate, and dissolve, by way of colliquati­on, the flesh, this is true of diuretique Medi­cines, if frequently or continually used by per­sons in perfect health: which as it is the course prescribed to make people lean, so it is in consistent with the intended use of Chocolata, which is to make fat: and this might as well merit his censure there, as the causeless taking of Smallage, and diuretique pottages with us in Spring. He prohibits it con excesso only, in too great a quantity.

This I thought to be fit to say by way of Apology for Roblez; I shall only add, that others do repute this Achiote to be of a very temperate quality: and as no sense evinceth it to be hot; so its de-obstructing faculty, and its diureticalness (it being highly commended not only to dissipate gross Humours, but even the Stone in the kidnies) argue it not to be very cold. How­ever, it is certain, that the Achiote ought to be good, and that it ought to be put [...] but in a due quantity: for as the Reasons specified render the excess of it suspicious▪ [Page 66] so do those other, that it meliorates the co­lour, taste, and smel of the Chocolata; and makes it agreeable to the Stomach; these ma­nifest the necessity of commixing some: and for this we have the Precedents of New-Spain, and Guatemala, and Mexico, and the gene­ral consent of such Writers, as have recom­mended it to the practice of other parts of the World; as you may see in Piso's Dis­course of Chocolata.

Mecaxochitl, Mesacuchil, Mechasuchil, or Mecacuce (as Paulus Zacchias calls it in Piso Mantis. Aro [...]n. c. 18. Piso) in Spanish it is called Manojitos de olor. Id. ubi su­prá. It is a peculiar sort of Pepper, grow­ing only in Mexico, and as it resembles long Pepper, so it may be Hernandez Herb. Mexic. lib. 5. cap. 13. reckoned as a sort of it. It is hot in the fourth Degree, and dry in the third; if we may credit Ubi suprá. Hernandez, and Piso: but as other Ingredients have been strangely represented by Indian Phy­sicians, as to their qualities, so it is with Mecasuchil, for Franciscus Ferdinandez; (lib. 2. Sect. 1. C. 13.) gives us an Opinion of his very discrepant from the former, viz. that it is only hot in the first Degree, and dry in the second: his words are these; Esta especie Aromatica es caliente en primero, seca en se­gundo, cordial, util à las ventosedades, y con­tra veneno, echa la criatura muerta, es pro­vocatuia de meses, y orina, que facilita los ma­los partos, y abre opilaciones, y es corrobo­rante con moderada adstriccion; que repara el calor nativo, y alimenta el influente con nu­evos [Page 67] espiritos, que cria, fo [...]talece el higado, y es excellente en la templansa y mixtion A­romatica.

It is put into Chocolata not only because it gives it a good taste, but because it opens Obstructions, cures Colds, and Distempers a­rising from cold causes; it attenuates gross Humours, it strengthens the Stomach, and it amends the Breath, and resisteth Poysons, and in this Character Ubi supr [...]. Hernandez and ^e Piso differ little.

Xochinacaztlis, Xochinacatlis, Orichelas or Orejuelas, (in Spanish) and (in Latine) flos auriculae, Hernandez & Piso ubi su­prá. is a tree with long and nar­row leaves, which bears somewhat large flowers, the leaves whereof are inwardly purple-colour'd, and on the out-side of a grass-green, they somewhat resemble ears, whence they have their Spanish name: they are of a very pleasant smell. These flowers are of great esteem in the Indies; there [...] [Page 68] not any thing more valued, nor more com­mon in their Shops. They contribute much to the grace of the Chocolata, and improve it as far beyond its self, as it transcends other Drinks: they give it a rich scent, and taste, and render it very whole­some. It is said by Hernandez Herb. Mexic. lib. 2. cap. 4. Hernandez to be hot in almost the fourth Degree, and dry in almost the third: and Ubi suprá. Piso ascribes to it the same temperament, that he doth to Mecasuchil. It is allowed Hernandez, & Piso ubi su­prá: with whom agree the Dr. Iua­nes de Barrios, & Cardenas. to strengthen the stomach, being troubled with cold, and winde; to revive the Spirits, and beget good blood, and nourishment, and to provoke the monethly evacuations in women. But its temperament is more controverted: for the Doctors Iu­anes de Barrios, and Cardenas repute it hot in the first Degree, and dry in the second. I have already declared the Opinion of Her­nandez: and Franciscus Ferdinandez (lib. 1.) saith, it is hot in the third Degree, and dry in the second. His words are, Ninguna es de m [...]jor valor, para esta bebida per Aroma­tica cordial, y de excellente olor: caliente en tercero grado, seca en segundo, y que con­forta el corason, cordial en la vitalidad, cria muchos y robustos espiritos, y mas de los vita­les, de fuerte y robusta mixtion, indissolubiles: y es de excellente sabor. ‘There is no Ingre­dient in Chocolata of greater esteem, by reason of its Aromatical and Cordial vir­tue, and excellent smell: it is hot in the third, and dry in the second Degree, it [Page 69] strengthens the Heart, and Vital parts, it begets many and strong Spirits, and espe­cially the Vital Spirits of a strong mix­ture, not dissipable: and it hath an excel­lent taste.’

Besides the fore-mentioned Ingredients, several others are put in partly by the Indians, as Maiz; partly by others, as Anise-seeds, Fennel-seeds, Cinnamom, Saffron, Sugar, Cloves, Mace, Orange and Limon-pill (in a small quantity) Musk, Amber-grise, Orange-flower water, Almonds, Filberts, Pistaches, the Chymical oyls of Cinnamom, Cloves, Nutmeg; and some leave out Achiote, and colour it with Santals: in fine every Chocolata-maker puts in what he doth think good, and cordial, or pleasant, and leaves out what he dislikes insomuch that some reduce Chocolata almost to Ginger-bread; and put in little of the true Cacao-nut. Nor is this variety practised only in England; in Spain, and Portugal there is the like; and an infinite discrepancy in the Ingredi­ents, and proportions In that, which I made, and which pleased His Majesty, the proportion of the Cacao-nut was double to the other Ingredients: in that, which I commonly use, the Cacao-nut is little more then half of the composition, which proporti­on is allowed by Piso: in the vulgar Chocolata, which is made to eat in Cakes, or Lozenges, there is hardly [...] third part of the Cacao-nut. of them. I have not time, nor can it justly be expected, that I should give a particular account of the men­tioned Ingredients, whose Natu [...]e may be found in every Herbal almost: I shall only give these general Observations.

1. THat there ought to be a great care in the due choice of the Cacao nut. For there is a great variety in the nature and taste of the Nut: some are bitterer then others, some are more oily and nourishing then others. Thus those of Carraca, or Nicarag [...]a, were chosen by me to prepare Chocolata for His Majesty, notwithstand­ing that I had seen some from Iamaica, that were very well tasted, and well cured: for there is not only a great difference in the growth and nature of the Nuts, but in the curing of them; for, if they be not gathered in due tim [...], and well sweated after they are gathered, and that upon Mats, not Boards, (for the Mat dries up the sweat better, then the Board, in which whilst they soak, the Phl [...]gm is re-imbibed by the Nut, and the oily parts not sufficiently exalted, and di­gested) the Nuts are not so good, as that we should expect any great excellency from the Chocolata.

2. That there ought to be a great care in the Picking, Garbling, and preparing the Nuts. It is not sufficient to choose Nuts of a good age, and growth; old, but not decayed: (for these are most oily) nor to cast away such, as are apparently corrupt: but having dryed them (in the doing of which be­ware you burn them not; and so imbitter [Page 71] the Composition) you must hull them, and then pick them, casting away all the cor­rupt and musty ones; for, if you be not care­full herein, the Chocolata will in a little time shew it self to be musty, and decay. I had once some new Chocolata shew'd me, to ask my judgment of: and it seemed to me then very pleasant, and good: within a fortnight after, I tasted it, and it was good for nothing; so musty was it, after it had fermented a while by standing: yet was it carefully kept. It is usual amongst the Cho­colata-makers to repute those Nuts good, and sound, which are blackish, and not musty, nor rotten; though upon breaking of the Nut, in the several divisions and parts there be in intercurrent hoariness, which will vanish at their drying: but I suppose all rational Persons will grant, that that is a tendency to corruption; and any curious Ob­server will distinguish those Nuts from such, as have not the least inchoated decay, by the taste. After all this garbling, they must be well beaten to powder, and finely searced, or else the Paste will not be good: for, although, in the grinding, they will mix, and melt into a Paste, yet will not that Paste consist of so small Particles, as when searced; and consequently not dissolve so well in the Potion, as otherwise it would.

And after it is thus prepar'd, in the grind­ing of it there is much of Art: I have al­ready excepted against the making it in a [Page 72] Mortar, or on an Iron Table; the only way to moderate the heat, and to preserve it from discolouring (by the iron) or running too fast into oyl, whereby it is made unfit to keep; and also some parts unequally dis­solve, the Spices mix not well, and it is preci­pitated in the making up before a sufficient incorporation, and never ferments right, nor attains its perfect gust.

I have already spoken concerning the way of grinding the Spice, rather then beat­ing it; and that with this caution, that the Spice be not only ground singly over, but after ground all together, that so the se­veral parts of each individual Spice, and In­gredient, may operate upon the subtiliating of the other; besides that hereby each is more exquisitely commix'd, then by any other ☞way can be contrived.

I am of the mind, that if there be any set­ling at all in the Chocolata Drink, it is ei­ther because the Nut is faulty, being ill-cured, unripe, new, or corrupt, and so its parts dissolve not into oyl, but sever them­selves, or because it is not well beaten, and searced; or made up too hot, and so hastily dispatched, because some parts dissolve too much, and others not at all: or the Spice is not well beaten, and incorporated; or by reason of some other Mixture: for otherwise there will not be any Setling at all, nor any such ter­restrious parts, as some besides the Spaniards do imagine. This is to be understood of the Chocolata being hot: for, if it cool, the pores of [Page 73] the water, being fill'd with a sufficient propor­tion of Particles, do precipitate the su­perfluous Corpuscles to the bottom; as do other liquors in the like case. To prevent this discovery, the Chocolata-sellers mix an egg or two or more with it, that so the in­dissolved, or indissoluble parts may be sup­ported by the grossness of the Liquor. The like is to be seen, when it is prepared with Milk; which is a thicker body, and will bear more and greater parts innatant, then water: yet it is to be noted, that let the best Chocolata be prepared milled, and un­milled, and there will be a great discrepancy in the innatant, supernatant, and subsiding bodies; but in good Chocolata either there is no setling, or remanence in the bottom of the Cup you drink▪ if it be indifferent warm: or, if there be, it is not black, but reddish and oily, and easie to be digested; the contrary whereof is observable in the ordina­ry, and Spanish, as well as Dutch Chocolata.

Since that the effect of Chocolata, as to its nourishing nature depends upon the Ca­c [...]o nut, that Chocolata is best, which hath most of it; all things else corresponding: and that worst, as to the aforesaid end, which hath least of it; though that be en­deavour'd to be supplyed by Almonds, Fil­berts, Pistaches; these last being more stopping, less nourishing, and not dissolving in the Po­tion proportionably to the other.

Since that the Paste must be well work'd, [Page 74] and that the excellency of Chocolata lies in that the parts of the Cacao nut, being not too much dissolved into an oyl; for then it will not keep; nor endure the heat of your hand, or pocket (especialy in Cakes) but melt; and yet must be kept in a box, or place temperately hot, and free from moi­sture, or it will mould and decay: or, in that the said parts of the Cacao nut be sufficiently dissolved; for otherwise it will keep neither (in England, without care) nor ferment well, and attain its delicate taste; but yield a setling: Upon this score it seems to follow, that neither the put­ting in of Orange-flower water, nor Chy­mical oyls, into it at its making up, is good: for it hi [...]ders it in the working, to be suffi­ciently dissolved; or causeth it to dissolve too much: nor could I ever yet see any with those oyls in it, which would keep or carry well (especially in Cakes:) but thsi is not the only reason against them.

For, if to Stomachs, that are in perfect health, and of a good temper, it be prejudi­cial to give things too hot, and qualified rather to dissipate then continue the vigour of the Spirits; and such are Chymical oyls, and hot Spices in a great proportion: hence we see cold distempers, as the green-sickness, rheums, and the like, to follow upon eat­ing much thereof; as Piso in Man­tiss. Arom. c. 9. Piso observes, that eating of Nutmeg, (however much cryed up in distempers of the Memory, and Brain) [Page 75] did introduce, to his knowledge, forgetful­ness, dulness, and sleepiness. The like is ob­served concerning Nutmeg and Mace in Ia­va by I. Bontius de Med. Ind. lib. 1. cap. 5. De Aromat. Bontius: and Rondeletius somewhere tells us, that in France the Maids drink Ginger to make them look pale: of which I once saw the Experiment in a fair Pati­ent; which recovered upon the discontinu­ing of what she drunk by advise as Physick for a cold Stomach. But however that I do not approve of the putting in of those East-Indy Spices, As to the Chymical oyls, you have a further exception against them hereafter: be pleased here only to add, that such oyls being dissolved in the Stomach, as they are more dissipable (so as to relin­quish the Cacao-nut in the Stomach, whilst they diffuse themselves by the Nerves, or Veins, into the bo­dy) and more dissipating being vi­gorated by the fire, and disengaged from the gross parts, which detained them before in solid Spices; so the use of them frequently or constant­ly produceth the same infirmities, that do the Spices themselves. yet I do not any way disallow those more delicate and mild ones of America; the defect of which I suppose is not to be sup­plyed by any Cloves, or Nutmegs, or Black Pepper. And although I do commend our A­merican Spice, yet would I not have ex­cess of them, but a me­diocrity; especially of the Chiles, or long red Pepper, which though it be very good for weak Stomachs (which reign generally in the Indies, and hot Coun­tries) yet hath it its faults, which I have already recited: yet of this, that, which is brought as the richest from Spain, (and imitated by several here) is too full; so as that I have felt the impression of it on the [Page 76] glandules of my throat for a long time after I drank of that Chocolata.

Since that it is necessary, that Chocolata be kept at least a moneth, before that it can arrive to its proper Taste; which is a known thing, and I have tryed it: even that, which so pleased him above any, that Spain, or Flanders produced, had not the advantage of time; for a moneth after it had a much more excellent taste then before. It being so, we are to have regard to the particu­lar age of the Chocolata to be used: for, if it be new, it is not come to its Maturity, nor attained that perfection, which is to be gain'd by long Digestion, and Fermentation; it being observed, that several Compounds (which is demonstrable in Treacle, and Mithridate) derive a particular virtue from a long Fermentation, distinct from what the several Ingredients new put together have: nor is this benefit of Fermentation to be denyed to Chocolata (though it can ne­ver be bad, if the Ingredients be good, and well ordered, and proportioned) since we experience it in the good Chocolata, that it becomes better; and in the bad, that (however it may taste well at first; if the nuts be corrupt, and musty) it will suddainly grow worse, notwithstandi [...]g the goodness of the Spicery.

Since Age and Fermentation is so requi­site to the improving Chocolata (which is avowed by the most accurate Spanish Phy­sicians: I leave it to the consideration of [Page 77] Men, if the making it up into Cakes, or Loz [...]nges can be so good; since neither in so small a proportion, [...]or so small a bulk do Compounds ferment well, nor Spicy pre­parations keep their vigour.

Besides, if Age and time be requisite to☜ the imbettering Chocolata, how can any Chymical Oyls, or Spirits, be properly put in, since they admit not so long keeping, but evaporate, and so destroy the Composition intended to be enriched by them: they carry away with them the choice parts of the Cacao Nut, and deal by Chocolata, as hot Drinks and Spicery by our bodies, which create Apoplexies, Palsies, and other cold Distempers.

TO speak concerning the particular ef­fects of Chocolata may to some seem a superfluous attempt; and to others impos­sible. The former may ground their Opi­nion upon what I have said of the Cacao Nut; whose virtues and nature being known, we cannot ignore the nature and effects of the plain simple Chocolata, such as alone hath the commendation of the Indian Ex­perience for so many years: it being made up of nothing but Cacao [...] Nuts, and Pocholt-grain, [Page 78] (which I suppose to be all one with the Paniso) incorporated; and in time of use it was dissolved in Atolle, (which what it is I have already told) and that this was refrigerating, and very alimentous, is undubitable. The Achiote, Orichelas, and Vaynillas, were not ordinary Ingredients, but occasionally put in, as People's Stomachs could not bear the common Composition, it being too cold, or too Uuctuous (and so re­laxing of the Stomach) to Persons of a more then ordinary debility of Stomach: and according as they were more or less weak, so they put in more mild Spices, as the Vay­nillas, &c. or the more violent, as Agies, or Guiny-pepper. So that I, having en­larged about the Cacao Nut, may justly seem to decline a repetition of what I have said. And as to more elaborate Composi­tions, abstracting from the already declared nature of the Cacao Nut, and other In­gredients already related, or hinted, it seems impossible to declare any great thing concerning those, since their Compositions are unknown, and not established by Expe­rience, but the conjectures of Physicians, or ignorant Chocolata-makers, who amass what­soever is good, or pleasant alone, to be an Ingredient of this Composition. Which course is very vain and foolish, since even Cordials, and hot things (however effectual in swoonings, or distempers of cold and winde) are prejudicial to the healthy, and suit not [Page 79] with all Tempers; no, nor with any as con­stant Diet, but as Medicinal, which is not the real use of Chocolata. The Indians, as they used it for food, and daily aliment, prepared it as aforesaid: upon occasion of Fevers, and other hot Distempers, they made some little alteration of it, suitable to the disease, and so in Fluxes, and Dysenteries, and imbecillity of Stomach. They put no Sugar in it, nor otherwise enriched it in that they ordinarily fed on; and to this day they have not encreased their way beyond Mr. Gage Chap. 16. Cacao, Achiote, Maiz, and a few Chiles, and a little Anise-seed. Nor did the Spani­ards vary much from it, long after they had subdued the Indies. About fifty years ago it began to be used in Spain, being sent over for a delicacy, after that they had enriched it, and given it a pleasant gusto at Mexico. And what is now used, if we look back to An. Colm. de Ledesma's way, is of a newer date: and if it scarce have the credit of being experienced; much less have the several variations created since: which have no other Original, then that a Spanish Physician, finding his Patient used, or enclined to Chocolata, prescribed it to him, or her, with a mixture of these Spices, or other pleasing and rich Ingredients (and Thus Ant. Colmenero says, you may add the seeds of Melons and Pompions of Valencia dryed, and powdered, or Ceterach, Amber-grise, and Musk; o­thers add Trochises of Rhubarb, Madder-roots powdered, and pre­pared steel, and so give it, as an alterative. sometimes not so) to be taken to open Ob­structions, [Page 80] and to strengthen Nature after a general course of Physick premised: and this kind of Chocolata, being successful in the re­covery of one Grandee, or eminent Lady, must be propagated to be the entertainment of others, whose indispositions require it not, or whose healthy condition cannot bear it. For it is not to be thought, that Gusman de Alfarache's Hospital of Fools is confined to England; no, in other Countries there are those, that can be as impertinent in their Cho­colatas, or other Cordials, as our Ladies, and Gentlewomen are, who obtrude upon their Visitants their Diet-drinks, Herb-pottage, Cordials, and Confections, with the solemn recommendation of, It was used by such and such:—It contains nothing, but what is opening.—It is good for the Spleen, or Li­ver.—It dissipates wind,—and a thousand such like prefatory Discourses to endear to them their mischief. This is that, which hath occasioned that variety of Chocolata in Spain, so that scarce two houses in Sevil make it alike. And amongst us the case is worse, since that the mixture of Chymical Oyls (unknown in Spain) and several Ma­gisteries, give scope to Chocolata makers, and Ladies to practise with, as well as Phy­sicians.

I thought it my duty to give publick no­tice hereof, to the end, that Physicians might be acquainted with the reason of the great discrepancy in Chocolata, and that others [Page 81] might be cautioned against the following the particular preparations of several persons, who have sophisticated and spoiled one of the most excellent and healthful drinks in the world. It is true, that Physicians say how in Alteratives there is little mistake in the dose, or quantity: but this respects their being given once, or but for a short time: and so these alterative Chocolatas, being taken but once, or seldom [...] (if the Ingredients be not violent, nor the body Cacochymical, nor the season sickly) may little endammage the sound; and as little amend the sick. But, if they be often taken, or constantly by way of re­paste, it is not to be doubted, but how little error soever be, or can be committed in the dose, a great one will be committed in the continuance, if either the body be health­ful, or possessed with a distemper not re­quiring (or repugning to) the additional In­gredients in the Chocolata. And several have experienced the consequences of this variety of mixtures, and uncertainty of compounding Chocolata: for, having taken Chocolata of Antwerp for Hypochondriacal di­stempers, by using that of Spain they have in­stantly been molested with the Haemorrhoids. Some, having been troubled with a virulent Gonorrhaea, and debilitated therewith, have took the plain Cacao-paste with Nutmeg, Mace, Cinnamom, and Sugar, to advantage: but being ind [...]fferently well, or recovered quite in a manner, by drinking of Chocolata [Page 82] made up with ordinary Pepper, they have relapsed, or incurred a sharpness of Urine, to their great astonishment; they not under­standing the difference of Chocolatas. O­thers, having been troubled with the appre­hen [...]ons of a Consumption, and Cough; and having found benefit by the simple Cho­colata used by some ordinary sellers of it, meeting with a parcel of what hath been esteemed choice, and rich, by using it they have been damnified in their health; their Rheums have been encreased by a col­liquation of the humours, the palat of their mouths being brought down by the keenness of the Chiles acting on the glandules about the throat; and, their blood being heated, their sleep hath forsaken them. In fine, the issue hath been altogether contrary to their expe­pectation, and perhaps the Physician, who recommended it, hath, as well as his Patient, entertained an ill opinion of the Drink, whereas they ought to blame the Chocolata-makers, who inform them not of the variety of Ingredients, wherewith it is made.

I come now to represent the virtues of the compound Chocolata, the praises whereof I would not have understood of the several rich Compositions not authenticated by ex­perience, nor known to the world, nor those Authors I shall alledge: all they say is to be restrained to the plain Chocolata of the Indies made up of the Nut, Maiz, A­chiote, a few Anise-seeds, and Chiles; pro­portioned, [Page 83] and suited to the temper of the Patient, and given in pure water, or Atolle, (and the last more or less plain, as occasi­on served) or of what was not discrepant from it by the mixture of any vehement Spi­ces of the East-Indies, but the more milde ones of America, as the Vaynillas, Iamaica-pepper, Sugar, and the like; which being within no unsuitable latitude, I shall report their Characters promiscuously.

Franciscus Ferdinandez, principal Physici­an in the Kingdom of Mexico under Philip II. and appointed by him to enquire dili­gently, and to write of the Natural and Medicinal Rarities of that Province, saith of Chocolata thus: Es una de las mas saludables, y praeciosas bebidas, de quantas hasta oi estan des­cubiertas: por que en toda esta bebida no se echa cosa, que sea mala, ni haga danna à la sa­lud, si no todas cordiales, y de mucho provecho, para vi eios ninnos, mugeres praennadas, y gente ociosa: y conviene no beber tras della, ni comer otia cosa, ni hacer exercicio despues de tomarle, si no estar se un rato quieto. Y deve to­marse bien caliente.

‘It is one of the most wholesome and pre­tious Drinks, that have been discovered to this day: because in the whole Drink there is not one Ingredient put in, which is either hurtful in it self, or by commixtion; but all are cordial, and very beneficial to our bodies, whether we be old, or young, great with child, or others accustomed to a [Page 84] sedentary life. And we ought not to drink, or eat after the taking Chocolata; no nor to use any exercise after it: but to rest for a while after it without stirring. It must be taken very hot.’ ☞ This is the Chara­cter of Chocolata with Achiote in it: for Fer­dinandez did much approve thereof.

Dr. Iuanes de Barrios speaks thus of it: Digo pues, que es menester considerar, que al principio, que esta bebida se comenso à usar, se hacia de menos simples, y cosas, que el dia de oi se hase, por que los Indios antigos de Guati­mala no echevan en el lo que oi echa: y no es de maravillar, por que en las comidas, y bebidas, y cosas compuestas, el uso, y el tíempo las perficiona, hasta dar les [...]el punto de la salud, y de gusto, que oi tiene, y esto passa en los usos, hasta darle su punto.

‘I say, it is to be considered, that in the beginning, when this Drink of Chocolata came first to be used, it was made of fewer Ingredients, and things, then it is now made with; because the antient Indians of Guatimala did not put into it them, as now: nor is that to be marvelled ar, because in meats, and drinks, and all manner of com­positions it is Natural for them not to be begun, and perfected at once: but this must be done by time, and practise; till they arrive at that height of healthfulness, and taste, which they get at length.’ And, having said this, he adds, Es comoda pues ellae sola suple el almuerso, y algunas otras comidas, [Page 85] por que con ella no es menester, pan, ni carne, nì bebida: y en une mo mento se hase y sacona, lo que no ai en las otras. ‘It is good alone to make up a breakfast, and supply other victu­als; because, having it, you need no further meat, bread, or drink: and in a moment it is prepared, which is not to be found in others.’

Dr. Iuanes de Cardenas concludes thus of it: Y digo, que usado con esta advertencia, [...] de mucho provecho para la salud, y es bastante a alar gar los dias de la vida; por que fuera de que da buen sustento al cuerpo, ajuda agestar el mal humor, vacuandole por sudor hieses, y urina: y digo otra ves, que entierra ninguna es mas necessario, que en las Indias, por que como es humida, y dexativa, andan los cuerpos, y estomagos llenos de flemas, y de superflua hu­midad, laqual con el calor del Chocolate, se cuesse, y convierte en sangre, lo que no hace el vi­no: por que realmente antes se azeda, con la flema, y suele ahitar mas.

Iohn de Laet, Secretary of the West-Indy­company in Holland, a Man accurate both in the Geography, and natural History of the Indies, represents it thus: Chocolate variis modis componitur pro cujusque appetitu: de qua hoc tantùm dicemus, quòd praeclarè nutriat; verùm si nimis crebrò & immoderatè sumatur, debilitat, & alia praetereà adfert detrimen­ta.— [...]. immodicus usus potionis è Cacao con­fectae plurimarum infirmitatum & morborum causa est: quia generat Obstructiones, cor­rumpit colorem, & inducit Cacochymiam, & similes pravos effectus.

Iaques Amproux in his Natural and Moral History of the A [...]lles of America, (ch. 16.) gives us this Intelligence. Le Cacao croist en la province de Guatimala, pres la Neuue-Es­pagn, qui est aussi un fruit tres-reuommé en [Page 87] toute l' Amerique, pour estre le principal In­gredient, qui entre en la composition de la Chicolate, ou Chocolate, d'ont on fait un bruvage souveraín pour fortifier la poitrine, dissiper toutes les humeurs malignes, qui s'y at­tachent, chasser la gravelle, y tenir le corps frais, y dispos, pour veu qu'on le prene moderé­ment.

Gul Piso quotes this Passage as from the experience of Ant. de Ledesma, whom he recommends as a credible Author. Motus e­nim iis, inquit Ant. de Ledesma, quae in Indiis fieri solent, cùm illùc pervenissem, ae­grotantiúmque domos, aeris calore ferventes per­currerem, aliquando haustum aquae petere soli­tus, vitales restinguendi faces gratiâ, Indorum suasu Chocolatam fiti compescendae conveni­entiorem bibi: saepiúsque id factum, leniebatur exinde ardens bibendi desiderium: etiamsi je­junus assumpsissem, Stomachi tamen vires refe­ctas sentiebam. Ex [...] potionis continuato usu alii mecum impinguefacti sunt: cùm ta­men pleraque Ingredientia, excepto Cacacio, [Page 88] & Maizio, quòd calida & sicca sint ordine tertio, ad extenuationem corporis facere vide­antur: sed constat ratio; butyrosae enim Cacacii partes pingue reddunt corpus; calidae verò, quae confectionem ingrediuntur, pro vehiculo inser­viunt, quo pinguis ista substantia ad jecur de­feratur, & indè in caeteras dimanet partes, tandémque ad carneas demùm derivetur. ‘Having a curiosity to see to acquaint my self with the Rarities of the Indies, at my being there, I went to visit my Patients, and being thirsty I used to call for some water to allay my drought, and defect of vital Spirits; at length by the perswasion of the Indians I drank Chocolata, as being more convenient to allay my thirst. And indeed upon the drinking of it I found my vehement desire of drink to leave me; and, if I took Chocolata in a morning, I found it did much corroborate and refresh my Sto­mach. By the continual use of which drink I, and several with me, became fat; notwithstanding that most of the Ingredi­ents, except Cacae-nuts, and Maiz, be hot and dry in the third Degree, and seem more ready to extenuate. But the reason is, for that the unctuous and butyrous parts of the Cacao-nut do fatten, whileft the other Ingredients serve only as vehicles, to di­stribute those other to the Liver, and thence to the whole body.’ This is the account he gives from Anton. de Ledesma: his own Ob­servation in Holland is as follows; Quia [Page 89] maxima pars Ingredientium, excepto Cacacio, in Europam non deferuntur, substitui possunt; & solent vel vulgaria illa Indiae Orientalis A­romata, vel alia aliqua semina, aut flores cui­que regioni & individuo convenientia. Quod & fieri saepe in Belgio vidi, & ipse cum vo­luptate viriúmque refectione hìc confectam gu­stavi. Porrò non memini aliquem nostratium (modò non ferverent illi Hypochondria) ex quotidiano usu ejus potûs malè habuisse. Mul­tis contrà morbosis medelam attulisse scio, prae­sertim Hecticis, Catarrhosis, Asthmaticis, qui­búsque praecordia languerent. ‘Because that ☜ few of the Ingredients of Chocolata, except the Cacao-nut, are brought into Europe, instead of them there are, and may be sub­stituted either those common Spices of the East-Indies, or other Seeds, and Flowers, suitable to the particular condition of each Climate, or individual Person. Which I have often seen done in Holland, and I my self have drunk of it with great plea­sure, and refreshment of my Spirits. Nor do I remember, that any of our Country­men [ Hollanders] was ill, or any thing the worse for drinking of Chocolata daily; ex­cept he were troubled with Hypochondri­acal heats. But, on the other side, I am sure on my own knowledge, that it hath done much good to many, who were very sickly, and in particular to several troubled with Hectick Fevers, Catarrhs, Asthmas, and imbecillity of the Stomach, and Vitals.’

[Page 90] Besides the virtues attributed to Chocolata, I desire it may be observed what he tells is done in the compounding of it; how, instead of the true American Ingredients, other suc­cedaneous ones are employed, viz. the Spicery of the East-Indies; betwixt which and those of the West-Indies there is no resemblance, the one being milde, the other violent: and against the use of which (even to the total exterminating them) Gul▪ Piso Hist. utr. Ind. in Mant. Arom. cap. 9. this Author hath writ a Discourse, however that he allow them to be substituted for the other in Choco­lata. Nor is the commutation of Spice for Spice onely; even other Flowers and Seeds are substituted, and this he knows to be done in Holland: which being so, how can any re­commend the use of Chocolata, not knowing what Ingredients are in it, In Spain, to make it purg­ing, or leni­tive, they put in Alexandri­an Roses, as Ledesma, and others ac­knowledg: and what if one should meet with a parcel of such Chocolata, who is alrea­dy too solu­ble, or to whom it may be pernicious to be so? They who sell Chocolata understand not any distinction. or knowing that comes from Holland, where other Ingredients then ought to be, are put in for certain; though it be as uncertain what they are, or whereunto effectual? It is further to be ob­served out of his words, that such Ingredi­ents are to be put in, as suit with each particular Climate, and individual Constitution. Where­fore the same Chocolata is not to be promiscu­ously used by men in health, of all tempers, nor by men sick of different diseases. Which was observed before by me in this Discourse, and I take notice of it here again occasionally, to shew, that I am not singular in my opinion.

[Page 91] Mr. Gage chap. 16, tells us of it: ‘That where it is so much used, the most, if not all of them, as well in the Indies, as in Spain, Italy, Flanders, (which is a cold Country) finde, that it agreeth well with them. True it is, that it is used more in the Indies, then in the European parts, be­cause there their Stomachs are more apt to faint then here, and a cup of Chocolatte well confectioned comforts and strength­ens the Stomach. For my self, I must say, I used it twelve years constantly, drinking one cup in the Morning, another yet be­fore Diner, between nine and ten of the Clock; another within an hour or two after Diner, and another between four and five in the afternoon, and when I was purposed to [...]it up late to Study, I would take another cup about seven or eight at night, which would keep me waking till midnight. And, if by chance I did neglect any of these accustomed hours, I presently found my Stomach fainty. And with this custome I lived twelve years in those parts healthy, without any Obstructions, or Oppilations, not know­ing what either Ague or Fever was. Yet I will not dare to regulate by mine own the Bodies of others, nor take upon m [...] the skill of a Physician, to appoint, and define, at what time, and by what Per­sons it may be used. Only I say, I have known some, that have been the worse [Page 92] for it, either for drinking it with too much Sugar, which hath relaxed their Stomachs, or for drinking it too often: for certainly, if it be drunk beyond measure, not only this Chocolatte, but all other Drinks, how innocent soever, may be hurtfull. And if some have found it op­pilative, it hath come by the too too much use of it. As when one drinks o­vermuch Wine, instead of comforting and warming himself, he breeds and nourishes cold Diseases; because Nature cannot overcome it, nor turn so great a quantity into good nourishment. So he, that drinks much Chocolatte, which hath fat parts, cannot make distribution of so great a quantity to all the parts: and that part, which remains in the slender Veins of the Liver, must needs cause Oppi­lations, ☞and Obstructions. But lastly, to conclude with this Indian drink, I will add what I have heard Physicians of the In­dies say of it, and have seen it by expe­rience in others (though never could I find it in my self) that those, that use this Cho­colatte much, grow fat, and corpulent by it: which indeed may seem hard to be­lieve; for considering, that all the Ingre­dients, except the Cacao, do rather exte­nuate, then make fat, because they are hot in the third Degree. And we have already said, that the Qualities, which do predominate in the Cacao, are cold, and [Page 93] dry, which are very unfit to add any substance to the body. Nevertheless it may be answered, that the many un­ctuous parts, which have been proved to be in the Cacao, are those, which pingue­fie, and make fat: and the hotter Ingre­dients of this Composition serve for a guide, or Vehicle, to pass to the Liver, and the other parts, untill they come to the fleshy parts: and there finding a like substance, which is hot, and moist, as is the unctuous part, converting it self into the same substance, it doth augment, and pinguefie.’ Hereupon he recommends it to the English, to be drunk by them: I shall not instance many Testimonies out of him, to evince its general use among the Indians; besides what he sayes in the Chapter already cited, in his Relations of Guate­mala, and Chiapa, the mentioneth their use of it, more then once: and speaking of Chiapa (chap. 15.) he hath this following Story, which because it evidenceth the O­pinion the Spanish Dames have of Chocolatte, I shall insert at large.

A certain Spanish Physician of Sevil, who made it his peculiar inquiry to search into the nature of Chocolata, as he doth on eve­ry occasion shew himself extraordinarily learned, and to have consulted all the publick Discourses and private Manuscripts a­bout it, so he manifests a great regard to the Testimony of Experience, which he a­vows to be so favourable for Chocolata, that there is not one, who doth drink it, and doth not feel himself to be manifestly re­freshed, and strengthened, as well as delight­ed by it: and that, whereas none hath been known to live above seven dayes by drink­ing☜ Wine alone, one may live moneths, [Page 98] and years, using nothing but Chocolata. In fine, he himself saw a Childe weaned, which could not be brought by any Artifice to take any food, and for four moneths space he was preserved alive by giving him Choco­lata only, mixing now and then some crumbs of bread therewith. So powerfull a virtue hath it to nourish, and strengthen. Nor doth he allow it for food alone, and the preservation of Life, but medicinally, as a thing, that is advantageous to health; for he gives this Character to a preparation of Chocolata, which is almost the same with what I made for His Majesty. Antiquam compositionem Chocolatis Indiae & Hispaniae enarrare, hoc tempore nullius fructûs erit; quoniam illud habuit, ut ad ultimam per­fectionem [...]veniret. (i.e.) ‘It is not worth while to recount the antient wayes of com­pounding Chocolata; because this proposed is arrived at its heighth, and last degree of perfection.’ Haec est omnium potionum preti­osior potio: haec in commodis salutis omnes superat, illarum nempe, quae in hodiernam diem aut voluptas invexit, aut decur­rentium saeculorum series alternata con­spexit; quia nec in ea, dum in actum potionis reducitur, nec aliquo simplicium, ante ejus in­gressum, vi [...]ae defuit necessarium, neque vo­luptati, quod non valeat illecebrâ appetitum allicere: sunt enim alia alimento gratissima, alia Aromaticâ virtute roborantia, alia cordi auxiliantia, dum Nectar vivificum instaurant, [Page 99] seu spiritus dissipant malignos, aut naturales robustae mixtionis producunt: sunt & omnia vitae longiùs producendae aptissima: quoniam Chocolate ultimâ qualitate, quae resultat ex fermentatione, ùt theriaca, calorem nati­vum roborat, & promptâ instauratione influ­entem (ob facilem conversionem) multum & laudabilem sanguinem gignit. Ob substantiae tenuitatem, & fermentationis efficaciam, in­dissolubiles & robustos spiritus, immortali la­bori & studiorum collimationi aptissimos, fa­cultates praecipuas, & tempera [...]enti mixtio [...]e, & Aromaticâ virtute in vigore conservat: moderato calore dum concoquitur, flatus tur­gentes dissipat, ac penetratione ap [...]rienti ob­structiones aperit, menses provocat, & inter alia ventrem plerisque lenit; & super omnia cibaria vires praesentaneè & promptissimè re­ficit, quod res aliae essentiâ potabiles non ità promptè agunt: quo videtur singulari diffe­rentiâ ob aliis differre. ‘This is the most pretious Drink of Drinks; this excells all others in advantages for our health, which either Time by a long succession of years, or encrease of Luxury and Pleasure to this day hath acquainted us with: be­cause neither in the Chocolata it self being made into a Drink, no nor in This is to be understood not of the or­dinary Spa­nish Chocola­ta, against which my Authour protests; but of what is made up, as I prepared that for His Majesty, which varyed little from his way. any In­gredient thereof, is there any thing want­ing, that is necessary for the Life, or de­light [Page 100] of Man, and so to invite him to use it. Some things in it are most pleasant nou­rishment; others strengthen by their Aro­matical virtue; others are Cordial, and re­vive the vital Balsame, or Nectar, either dissipating evil and burthensome Spirits, or producing new ones of a durable nature. In fine, all are transcendently qualified to prolong life; because Cho­colata by a To obtain this then, it must be kept, and fermented; and conse­quently neither what is made in­to Cakes, (which will not keep, nor ferment in so small quantities) nor what is made in Power, and mix'd with Spicery, as it is prepared to drink; nor what is made alone into Paste, and kept, and spiced in the time it is to be used; can be approved of, since the latter wants the benefit of fermenting with the Spicery, and the Paste alone grows effaete, and insipid. new quality arising to the Compositi­on through fermentati­on (as happens in Trea­cle) strengthens the na­tural heat in each part, and encreaseth that, which continually in­flows, and influenceth it, begetting by a speedy and easie transmutation much and good Blood: by the tenuity of its parts, and efficacious fermentation, it begets strong and indissi­pable Spirits, and so enables Men vigo­rously to prosecute their Studies, and tedi­ous exercises of the Brain, it strengthens and preserves in full vigour the princi­pal faculties in men by the exquisiteness of its temperament, and Aromatical pow­er: being digested, with its moderate heat it dispells Winde; and by its penetrancy, and opening quality, it removes Obstructi­ons, provoketh the monethly evacuations [Page 101] in Women, and, amongst other qualities, it generally preserves the body This is to be understood only of such Chocolata, as his was, be­ing rich of the Cacao, and moderately spiced, & that with milde Spices: yet did he put in a good quan­tity of Cinna­mom. soluble: and it doth more speedily and readily refresh and invigorate the bodily strength, then any other sustenance whatever, no other potable li­quours [which yet do most quickly nourish] producing so speedy and sensible an effect: whereby it seems to be peculiarly differenced from all other Viands.’

I Think I have sufficiently (at least accord­ing to my present leasure, and the unsup­plyable want of my own Library, and Col­lections) manifested the effects of Chocolata: I shall now treat of the way of preparing it into Drink, when any hath occasion to use it. And because that the Composition it self is of the Indian discovery, as I have hitherto still directed my inquiries by searching into their Usages and Opinions concerning the several Ingredients, so I shall now begin with a recital of the several ways they use to prepare it into Drink: and for this I have the most accurate account from Chap. 16. Mr. Gage, (who yet seems to transcribe Ledesma) whom I shall therefore transcribe, with [Page 102] such Animadversions, as may seem perti­nent.

The manner of Drinking it is divers. The one ( being the way, which is used in Mexico) is to take it hot with Atolle, dissolving a Tablet in hot Water, and then stir­ring it, and beating it in the Cup, where it is to be drunk, with a Mo­linet, and, when it is well stirred to a scum, or froth, then to fill the Cup with hot Atolle, and so drink it sup by sup.

This way of preparing it may seem (since it is the way of Mexico) to have been the way, that Motezuma treated Bernaldus del Castillo with, when he caused to be brought forth jarros grandes hechos de buen Cacao, con su espuma, ‘great jarrs made with good Cacao, with its froth.’ It is not to be questioned, but that the pure Cacao-paste, well dis­solved in hot water, and long, and violent­ly agitated with a Molinet, will raise a con­siderable (but not lasting) Froth, not in­feriour to what, with less agitation, is seen where Eggs entire, or Yolks alone, are put [Page 103] in: much more perhaps it may froth, if that Paste had Pochol or Paniso grains mixed with it; or, if being well milled before, it were a second time milled upon the com­mixture of the Atolle: for the Maiz flower would make it froth much; and it is from the commixture of Maiz, or Bean-flower, (or perhaps some other substitute) that some Chocolata doth now froth more then others; though the difference in the milling likewise produce a variety. I have already explica­ted what Atolle is, in the beginning, and so shall not repeat it; but onely add, that, from this way of the Indians using it, our Physi­cians may order it to be drunk with streined Water-gruel, Almond-milk, or cremore ptisa­nae, or any other mixture they please, that is more, or less nourishing, as they please; ordering the Chocolata according to the a­foresaid Method: concerning which Dr. Iuanes de Barrios gives this admonition, Para hombres y mugeres Sanguineos no se tome con Atole, por que aumenta la sangre; sino con aqua, poco anis, Chile, y acucar, y mingu­nas especies Aromaticas, ni cosas de olor. Y para los Flegmaticos se haga con todos los Ingredien­tes, que avemos dicho, o con mas especies de lo ordinario, y se tome mui caliente. Y en los Melancholicos, que se haga sin Chile, poco anis, y con coras de buen olor, y que se tome tibio.

Which Caution may not only direct us as to Atolle, which is not to be made, or used in England; but illustrates and confirms an Animadversion of mine formerly laid down: viz. that according to the several tempers and ☞distempers of persons there ought to be framed variety of Chocolata; and that to be given variously, as the discreet Physician shall propose; and this is agreeable (you see) to the procedure of the Indies.

Another way of drinking Choco­latte is, that the Chocolatte, being dissolved with cold water, and stir­red with the Molinet, and the scum taken of, and put into another vessel, the remainder be set on the fire, with [Page 105] as much Sugar, as will sweeten it, and when it is warm, then to poure it on the scum, which was taken of before▪ and so drink it.

I understand not the reason of this proce­dure; unless it be for ornament sake: it looking more pleasantly being thus ordered, then if the water were hot, and milled to a froth with Chocolata, and so drunk. It is cer­tain, yet strange, that the Cacao-paste, being milled well with cold water, will froth as much, and yield as plentiful a scum, or cream upon setling, as it will do if it were milled in hot water: and I have shewed how that cream is fat, and the water also is fatty (though cold) in which it is milled, but it comes not to that red colour, which the o­ther hath, which is prepared hot. This s [...]eum being taken of, and the rest heated, and put to it (pouring it on high) makes it look more pleasantly on the top, then if it were a bare solution of the Cacao-paste, (which▪ will dissolve in it, so as not to pre­cipitate any setling almost, whilest it is hot) and the Cacao-paste which remains (after the froth is taken of) to be heated dissolves sufficiently in the water by meer heating, without milling.

[Page 106] Besides these ways, there is a­nother way (which is much used in the Island of Santo Domingo) which is to put the Chocolatte into a Pipkin with a little water, and to let it boil well, till it be dissolved, and then to put in sufficient Water, and Sugar, according to the quantity of the Chocolatte, and then to boil it again untill there comes an oily scum on it, and then to drink it.

This way I was at first much pleased with, Since the writing here­of I did try it in some of my own Chocola­ta, and it was very pleasing, and more rightly fat then any o­ther way; but I obser­ved, that the Spice had a more vehe­ment heat, and taste, then otherwise: which happened either because the boiling added a sharpness to them; or that the compages or body of the Composition was more laxed, then otherwise: for not being mill'd, it did not seem so well commix'd, as otherwise. and upon tryal I found, that it did more perfectly dissolve the Nut then any, and re­duced it into a perfect fatty broth, which did not at all offend my Stomach: but notwith­standing that it did not offend mine, yet I fear, that neither the adstringent bitterness of the Cacao-paste (which alone I drunk) nor the aid of Achiote, Sugar, and Spices (which may loose their virtue by boiling, and are not used by the Indians) will render it supportable to tender Stomachs; so ex­ceeding unctuous is the broth, or Drink.

[Page 107] But the most ordinary way is, to warm the water very hot, and then to poure out half the cup-full, that you mean to drink; and to put into it a Tablet, or two, or as much, as will thicken reasonably the water, and then grind it well with a Molinet, and when it is well ground, and risen well to a scum, to fill up the cup with hot water, and so drink it by sups (having sweet­ened it with Sugar) and to eat it with a little Conserve, or Maple­bread, steeped into the Chocolatte.

Of this last way Mr. Gage saith not only, that it is the most used, but that certainly it doth no harm, and he recommends it to the practise of the English: he gives no rea­son why the Chocolata may not be milled with all, but a part of the hot water; nor do I apprehend any, except that the vessel, in which it is made, may be so little, as that it may not be able to contain the whole liquour to be milled, and prepared: for it must be done in a pretty deep vessel, that it may [Page 108] have room to dash about the sides, without flying out, or running over, as it is mill'd▪ Otherwise I think no man will believe, that there can be so equal and due commix­ture in the Chocolata-drink, if one half on­ly be mill'd, and the other half of water poured to it; as if the whole were milled together: and consequently, it cannot be so good.

Wherefore the way now used at Sevil seems more rational, whereby it is thus made. The Chocolata-cake in a due proportion (that is, in my Chocolata, one ounce of Paste, two ounces of Sugar, and eight of Water) is dissolved in hot water; it never boiling at the fire after the Chocolata is put in; be­cause (say they) it will by boiling grow I am sure, that the simple Cacao­paste sowres not by boiling long, and several times; no not my compound Chocolata: but it is pos­sible, that the Vaynillas, Alexan­drian Roses, or some other Ingre­dient in Spain may upon boiling give the drink a sowrish taste. Or it may subvert the Stomach by becoming too oily, or unctuous, as I observed before. sowrish, or be so depraved as to subvert the Stomach. Then it is well milled, that it may grow frothy, and fat­ty: then it is powred out into Xicharas, or Cups, and so drunk hot. They give a special Caution, that after it hath been once milled, if it cool again, it is not to be heated and mill'd a second time, and so drunk. Because, they say, it corrupts, and sowres: and herein they avouch their Ex­perience, and desire no reason may be ur­ged against it. This Caution, being given [Page 109] concerning the best Spanish Chocolata, and which most resembleth mine, I could not omit: and I am sure either it is not true, (though we finde a difference in broths, when twice heated) or it must arise from some Ingredient (I suppose the Vaynillas) and not from the Cacao, the simple paste whereof I took and mill'd, and kept it several days, and heated it again; and it was neither sowre, nor offensive to my Stomach: and I kept it three days longer, and then heat­ed it, milled it, and tasted it, and it varyed not its relish, but was inoffensive, and free from sowrishness. I boiled some of mine, and drunk it cold, unmilled, without annoy­ance: and I know a Lady, that with success boiled it twice. Here in England we are not content with the plain Spanish way of mix­ing Chocolata with water: but they either use milk alone; or half milk, and half con­duit-water; or else thicken the water (if they mix no milk with it) with one or more eggs put in entire, or yolks only into the water, or where milk is mingled with the water. In which way, as it is sold in the Chocolata-houses, there are these inconveni­ences: if it be done with milk, it is natu­ral for milk, being hot, and standing so, to cast up a Scum; and, if it cool, it creams: so that, if the Chocolata be kept after it is milled, and not immediatly drunk, either upon your second milling it you must cast away the scum (or cream, if it stand cold) or mill [Page 110] it into the D [...]ink. the former course we [...]ens it, by casting away also the flower, [...] cream of the Chocolata; and the latter ren­ders it unpleasant. And as to the mixture of eggs, if they be put in with the yolks ▪ and white [...], and suffered to stand, the white [...] will harden, and disgrace the Chocolata [...] but if only the yolks be put in, and well milled, I have tryed them so, by not only letting the Chocolata stand hot before the fire, but even to boil it again, and mill it, and let it again stand for several hours be­fore the fire, and I have not perceived it to vary the taste, or to embody into any thicker consistence then before it had; only I ob­served, that it did not yield so much cream, (or scarce any) on the top, nor such visi­ble discoveries of fattiness, as it would have done otherwis [...]: and the setling at the bottom (which upon refrigeration seemed as great,☞ as if no egg had been mix'd with it, though the decoction or water were thicker much by reason of the additional yolk) did not carry so much unctuousness, being tasted, as did those other setlings, which I had tryed, without commixing a­ny egg with them, either only once mil­ling, or boiling them also. From whence I leave it to the more mature consideration of others to determine, whether the commix­ture of an egg be good, since it seems to hin­der the dissolution of the Cacao into oily or unctuous parts; and whether it may not pro­duce [Page 111] a like effect in the [...], as it does in the Pipkin, (Concoction being but a sort of Elixation) and so impede the nourishment expected from the Chocolata: it being of­tentimes as true, ‘Quae prodesse queant singula, juncta nocent:’ as that other Saying, ‘Et quae non prosunt singula, juncta juvant.’ But these Experiments were made with the simple paste of the Cacao-nut, and not with compound Chocolata.

In Spain to Cholerick constitutions, and where there is any extraordinary heat, or inflammation of the Liver, or Kidni [...], I find, that there is a more milde and temperate way of Chocolata, then is usual, prepared: or else the usual one is diluted with En­dive or Scorsonera water: and where Phlegm and Crudities abound, there it is prescribed with the water of Radishes, Fennel, or Car­duus Benedictus, which (say they, though some in England protest against it) vary not the taste, but encrease its virtue. It is gi­ven thus by way of alteration, as are other alteratives, general Medicines being pre­mised; and every sixth day there is either another gentle purge given, or the Chocolata is then dissolved in an infusion of Mechoa­can, or the like. In the Winter it is drunk [Page 112] hot (being given to open Obstructions) and in the Spring it is drunk in a more mode­rate temper: after it they prescribe Exer­cise for an hour, or half an hour, which must be moderate: and this course is con­tinued thirty, or at least twenty days, or in­definitely till they be well: which they will soon know, the pale recovering their colour, and the short-breathed their winde; the Vrine amending its colour, and consistence: and all Symptoms either mitigating, or ceasing. But, if the Obstructions be inveterate, and too dif­ficult to be overcome by this method, then they prescribe every day half a dram of Rhubarb trochiscated to be mix'd with the Chocolata, or of Madder-root, or a dram of Steel prepa­red. And this is the Spanish practise, and from which Anton. Colmenero de Ledesma varyeth not much; as he, that shall compare him with my Intelligence, will easily see.

There is another way of drink­ing Chocolatte cold, which the In­dians use at Feasts, to refresh themselves, as it is made after this manner. The Chocolatte (which is made with none, or ve­ry few Ingredients) being dissolv­ed in cold water with the Moli­net, [Page 113] they take off the Scum, or [...]rassie part, which riseth in great quan­tity, especially when the Cacao is older, and more putrefied: the Scum they lay aside in a little dish by it self, and then put Sugar into that part, whence the Scum was ta­ken, and then poure it from on high into the Scum, and so drink it cold. And this Drink is so cold, that it agreeth not with all Mens Stomachs: for by Experience it hath been found, that it doth hurt, by causing pains in the Stomach, especially to Women.

I should except against this way, not for the bare coldness only, (though Gul. Piso in Mant. Aro­mat. cap. 18. Piso and A [...]ton. Colmenero de Ledesma agree with Mr. Gage in the noxious effects of Chocolata drunk thus cold) but because of its nauseousness: for I found it to offend my Stomach with its coldness, more then if it had been pure water; and the nauseousness was insupport­able, which did arise from the fat of the Nut dissolving in the water, and rendring [Page 114] it as odious, as would be fat Mutton-broth drunk cold. The Spaniards drink not the simple Cacao-paste dissolved in cold water, as do the Indians: but as that Nation is incli­ned to drink Snow, Snow-water, and Drinks refrigerated in Snow (which are more au­thenticated by custom, and iodisyncra [...]ie, then reason) so they refrigerate and freeze their solution of Chocolata, richly Aromatised, with Snow: and so the Gallants, especially the Ladies, drink it; reputing the Spice a sufficient corrective of the coldness, I caused some Chocolata of my ordinary sort to be boiled, and some I milled, the other part I did not; and drinking both of them cold, I did not finde any dis­agreement, but a pleasingness to my taste: yet was that unmilled very fatty. and nauseousness of it. I do believe, that it is not this way so nause­ous, as the Indian way: but I cannot believe it wholesom, since so cold Drinks (before the heat of the Spice be actuated by the Stomach) do often make a fatal and irrecoverable im­pression upon the Stomach it self, and Lungs, and Heart, ☞ and Womb; and is generally (not universally) condemned even as poy­son by the Spanish Physicians, however that their authority is suspended by a contrary practise received in Madrid, and Sevil.

As to the time of taking it, it is held (by the Spaniards) the most fit time to take it in the Morning, and Supper being di­gested, and the Body fresh, and the Sto­mach empty to receive it; (or else it may be taken in the morning not upon the [Page 115] first stirring, and before any repaste, but after the taking of some other sustenance in a moderate quantity: (for then it seems most acceptable to the Stomach, and most necessary for the undergoing the employ­ments of the subsequent day. Besides crude, and indigested, or depraved reliques of the last night's meal are hereby ei­ther It is an indubitable Truth, that after digestion, and descent of the Chyle into the guts, there are still some remainders in the Stomach, which by long fasting, or particu­lar indisposition, do corrupt, and grow acid: such, continuing so, are not to be wrought on; but, if they be diluted by the mixture of warm Chocolata, Nature will then concoct it, as it doth Spirit of Vitriol, or the like with Julep. reduced under a second concoction for the use of the bo­dy, or outed the Sto­mach for its ease. The Chocolata it self also is much more easily concocted, and distri­buted, whilst there is not any thing else in the Stomach to delay, or retard its progress into the Veins, and va­sa chylifera: its influ­ence is then more sen­sible to dissipate any noxious Vapours. Which Effects are to be supposed to follow, if it be taken with moderation; being neither of too thick If it be too thick, they say, it will obstruct: if it be too thin, it yields neither delight, nor nourish­ment considerable. a consistence, nor too large a quantity. Some there are, who have taken it usually, instead of Wine [ which is their table-drink in Spain] at Diner, and Supper: but this hath not been sufficiently expe­rimented, that it may be vulgarly per­mitted; [Page 116] since perhaps custom, or individual constitution, or a moderation in Diet, ( which helps all errours, but is not vul­garly to be presumed on) may render it only innoxious to them. But it is certain, that it may freely be taken four or five hours after Diner, Concoction being then finished, and the meat not only dissolved in, but distributed in great part out of the Stomach. And so it will enable them to persist till night, or ( if they eat no sup­pers) the day following. Nor need any fear, that being taken at such a time as four or five a clock, it will prejudice his sleep the night following: for such accidents befall only those, who take it Mr. Gage (Ch. 16.) saith, that, when he purposed to sit up late to study, he would take a cup about seven or eight a clock at night, which would keep him waking till midnight. I took it my self twice at ten a clock at night, and I think it did render me less sleepy then ordinary; though I am usually one of little sleep. late at night, and not so early, as it is here recommended: or where the Chocolata is too hot of Spices, so as that it begets too great an agitation and servour in the blood; which may befall any body: or where the body is of so hot and Cholerick a temper, that it can­not bear Chocolata moderately spiced, or compounded with milde Spices. But in Phlegmatique Persons, and such as are aged, it is observed, that it causeth them to rest excellently well.

They further caution us, If we be dry, [Page 117] or in Summer, not to drink Chocolata till we have first drunk some cold water, [which is instead of Beer to them in Spain, when they drink not Wine] lest Chocolata [as it is now compounded with Spices, and Sugar] should produce, or augment our thirst. And, after we have drunk Choco­lata, they strictly prohibit all manner of Drink; for, whether Water or Wine be drunk after it, there do frequently ensue very dangerous Diseases, and Symptomes. A very observing Spanish Physician as­sures us upon his own knowledg, some have been thereby immediatly seised with a vertiginous indisposition, and giddiness; I have been ascer­tained also of these ac­cidents by one, who li­ved many years in Por­tugal, and made Choco­lata there. others with a Cho­lera; very many have falle [...] speechless. It is also prohibited by them as hurtfull in Fevers, [because prepared otherwise then by the Indians] as augmenting the Disease. So they prohibit it in Fluxes, by reason of its lubricity to encrease the already excessive laxity of the guts: yet they confess it hath sometimes been bene­ficial in Lienteries.

But, in conclusion, my Author tells us, that It is a certain thing, that however these Cautions may seem rational, yet it is not observable, how the drinking of Cho­colata can be reduced under any certain model of Rules in the taking it; since it is become so universally used [in Spain]☜ [Page 118] that it is taken at all hours, and times; it is the delight of the Masters, the sustenance of Families, and the grand entertainment of Friends: quia jam sine illo vitam nesci­unt; because they know not how to live without it.

There is another way of taking it made into Lozenges, or shaped into Almonds, with Orange-flower water, Amber-grise, Sugar, and the white of an Egg, gum-dragant, and perhaps some other Ingredients. As to the former way of making up Chocolata into Lozenges, or Cakes, and so eating it, my Spanish Author gives it this Character, (which indeed extends to both sorts) man­dendo, aut in buccellis comedere, insuperabiles obstruction [...] creat, seu dum fiunt bellaria cum saccharo, aut in pasta [...]omeditur: ‘To eat Chocolata in Cakes, or otherwise by bits, begets insuperable Obstructions; that is, if you eat it made up into Confects or Sweat­meats with Sugar, or in Paste.’ I cannot, I must confess, pass so general a sentence on Chocolata: I suppose the Opinion of it is to be regulated by the goodness of the Choco­lata that is ea [...]en; and that I leave to be ex­amined by my precedent Discourse about the variety thereof. That the Cacao-nut is nourishing, there is no doubt of it; that the simple paste may innocently be eaten, I think too: but that Chocolata made up with so great a proportion of Sugar, and with such Spices, Oils, and Essences, as are used (all, or [Page 119] some of them) in the Chocolata designed for that use, I believe no Physician will promi­s [...]uously, and without distinction of Persons, allow it, but who hath another Opinion of Sugar, and Spicery (except what I have re­commended) and Chymical Oils, and Essences, then I have in this case, or many other. It is true, Hippocrates saith, It is easier to be nourished with Drinks, then solid meat; and that They, who have need to be quickly refresh­ed, must be dieted with Drinks, or potable li­quours: but these two Sayings make not for the giving of Chocolata in Paste, or Confects, no more then his recommending in sundry cases P [...]isanes of Barley doth en­courage us to give to weak Stomachs barley [...]bread: or, because Almond-milk is good, therefore to recommend the Maccaroni of I­taly so condemned by Fienus D [...] ­flat. Fienus. Should I say never so much for the one or other way, and evince them to be better, then any pre­parations of Almonds, and Pista­chias; as I beliveve them to be: yet would they still be Sweet-meats, and consequently more used, I must say this in favour of the Cacao, above Almond and Pistachia-sweet- meats; that I cannot take any Sugar'd Drinks, or Sweet-meats without a sensible disorder of my blood: but I never found, that Chocolata, though drunk with a double proportion of Sugar, be­sides what is in the Paste, or Cake, did ever offend me; but re­fresh and comfort me very much: nor did the Chocolata-Cake eaten ever offend me, though I never found it to strengthen, or satisfie much, no nor the Nuts when eaten dry; which is a strange effect, yet perceivable to any that drink, and eat it, or the Nuts. Fienus. Should I say never so much for the one or other way, and evince them to be better, then any pre­parations of Almonds, and Pistachias; as I beliveve them to be: yet would they still be Sweet-meats, and consequently more used, then approved. And the Obstructiveness of them, how inveterate and obstinate soever, [Page 120] arises not from any particular badness of the Cacao-nut, but from the general un­wholesomness of all Confects, and Sweet-meats. And this I shall not now make out by Ar­guments, (though it might easily be done) but by the instance given by Dr. Hart in his Diet of the diseased (lib. 1. cap. 22) and it is as follows. I remember, living in Paris 1607, a young Clerk, living with a Lawyer in the City, procured a false key for the Closet, where his Mistresses Sweet-meats lay: and for many days together continued thus to feast with her Sweet-meats, and loaf-sugar (whereof there was no small store) untill at length he became so pale in Colour, lean in Body, and withall so feeble, that he was scarce able to stand on his legs; insomuch that the skilfullest Physicians of the City, with the best means they could use, [...]ad much ado to restore him to his former health again. A little time will shew whether the use of these new Cakes will be as prejudi­cial to health, and productive of Consumpti­ons, and other weaknesses of the back, or Hy­pochondria, in our English Women; as the rest of Sweet-meats have been: for it is the gene­ral opinion, that the multitude of Sweet-meats used by our Ladies is the occasion of our aforesaid Diseases so much increasing. I I shall not now enquire into the verity of the Opinion: for there are instances of Coun­tries, in which Sweet-meats are much more used then here amongst us, and yet they [...]re not so molested, as we, with those Di­stempers. [Page 121] I say then, that the ill effects of Sweet-meats do but accidentally follow upon their use, and therefore we ought to ex­amine those circumstances, that occasion his variety of effects: which I have not leisure to do, nor that opportunity, which I expect amidst the Sugar-works of the West Indies.

IT were easie to evidence the excell [...]ncy of warm Drinks above those, that are taken cold, if I had leisure: for certainly, if the use of Drink be to allay thirst, to moisten the body, and to distribute or help the di­gestion of the food we take; it is not to be doubted, but hot Drinks perform all this better then cold: and for the evincing of this to each point, both Reason and Expe­rience might be alledged. For the practise of the antient Romans favours much hot Drinks; as every man knows; and the mo­dern tryals of Campanella, and Gassendus Phys. Sect. [...] l. 5. c. 1. Si ha­beatur ratio valetudinis, docet experientiae quàm saepe gelidae potus noceat, quàm nunquam potus calefactae. Gassendus, as well as Antonius Persius, doth manifest, that all the aforesaid ends may be attained [Page 122] by warm or hot Drinks: and particularly, as to the quenching of thirst, it is undenya­ble, that hot Drink not only quencheth it at present, but prevents its return, better then cold; and yields as much delight, maugre the assertion of Pliny, that all Animals de­sire cold Drink: and that musty Definition of Aristotelian Philosophy, that Sitis est appe­titus frigidi & humidi: Thirst is a desire of cold and moisture; which is notoriously false, disproved by the Arguments and try­al of Gassendus as well as others. Yea Drinks, that are taken hot, surpass themselves in their effects, compared to what they do when taken cold. Thus hot water drunk daily before Diner cures the Stone, and Gravel in the Reins, as Zecchius affirms, and Trallian. l. 9. c. 4, 5. Tral­lianus: and the benefit others have found by it doth manifest. Wine drunk hot doth much more corroborate a weak Stomach, then when drunk cold; as Costaeus De puot in morb. lib. 1. cap. 52. Costaeus avows, and hath been tryed by several in Con­sumptions, to my knowledg. I shall not speak concerning the Decoctions of China-root, Sarsa-Parilla, and Guajacum, of which the same Assertion may be made. I have not leisure to insist hereon, nor the conveniency of my Library to aid my memory with ci­tations at present. I suppose then, that, in general, Chocolata is rather advantaged, then prejudiced, by being an hot Drink.

It is of an unquestionable nourishment: for, as it is the chief sustenance of the Spanish [Page 123] Indies, this cannot be colourably denyed: and though Pope Vrban the Eighth did declare it in discourse, and by a solemn Bull, that it was meerly a Drink, and so consistent with the Fasts of the Church; yet few believe him infallible therein, who understand the Drink: and the Carmelite-Friers, by way of Mortification, have a Statute amongst them in the Indies, that they will drink no Chocolata. You will not finde Mr. Gage to take a journey, but he makes it an impor­tant care to provide Chocolata: nor is he singular therein; but follows the general example of the Spaniards. Whether he is treated publickly by Towns, or privately by particular Persons, his entertainment and refection is Chocolata▪ agreeable to what Acosta says, Lib. 4. cap. 22. It is a Drink very much esteemed among the Indians, wherewith they feast No­ble-men, as they pass thorough their Country. The Spaniards, both Men, and Women, that are accustomed to the Country, are very greedy of it. The Nut is one of the richest commo­dities of the Acosta lib. 4. cap 22. Gage chap. 16. Ben­zon. lib. 2. West-Indies: and however some disallow the use of it raw, or roasted, others do repute it less obstructive, and more wholsom then they judge it to be. The Nut is of an exceeding fatty substance, being viewed in a Microscope: in a Iamaica-nut I could observe large and spreading Veins or streaks of white fat, which I sup­pose to make the fat, which appears upon digesting, or boiling it without milling it. [Page 124] Examining the Caraca-nut by a Microscope I could observe nothing of fatty veins, or streaks; yet is not that Nut leaner, then the other: I know not whether I ought to call it oyl, or fat; and for either appellation I may be questioned: but, give it what name you please, I dare avow, that one ounce of Cacao-paste well digested will yield more fat, then a pound of fat Beef, or Mutton, even when stewed. Besides the fat, which never so separates from the other parts, as to lose totally its bitterness, whereby it is preserved agreeable, and not nauseous to the Stomach, there is a red part, which princi­pally contains the bitter parts: it hath been generally reputed as an earthy and obstructive thing; but, without doubt, it is as necessa­ry, as any part of the Nut, and as little to be rejected: for it is that part, which forti­fies the Stomach, and enables it to bear the oyliness or fattishness of the rest of the Cho­colata-potion: it preserves the taste in its vi­gour, and the appetite, which would other­wise be dulled by the fatty potion: and as it helps digestion in the Stomach; so in the Guts, it promotes Concoction there; and corroborates them: all which is not to be denyed to parts of that relish, as we expe­riment daily in herbs of a bitterish taste: nor need we to fear its costiveness; for, as none ever experimented such an inconveni­ence by taking good Chocolata, so I think it impossible, it should bind; since it is fer­mentation, [Page 125] that we owe each stool to; and it is impossible what promotes that in the Guts, can ever create a prejudice by too great an adstringency. It is strange, that all Ages and Countries finde it to agree with them, and the effects of it are such every where, that it alone may seem to supply all food and Physick. I have heard and read Discourses of Panaceas, and Vniversal Me­dicines: and truly I think Chocolata may as justly at least pretend to that Title, as a­ny. For indubitably Health is nothing else but an ability to discharge the several ends, to which Nature hath designed us: and this de­pends upon the preserving each individual person in the individual constitution, which Nature hath given him. For howbeit, that we propose to our selves the Idea (conform­able to what Polycletus did in another case) of a man exactly tempered; yet it is not the intent of a Physician to reduce every Patient thereunto: to the Cholerick it is his na­ture, not disease to be so; and so for the other complexions: and to subvert the par­ticular temperament, is to destroy, not to cure: and the attempt will not succeed. To pre­serve a Man herein, it is necessary, that his food be such, as digests well, begets good Blood and Spirits: and that this Blood (in which according to the Scripture is the life of Animals) be depurated so by the se­veral emunctories, as that it may qualifie the party to exercise those acts, the perform­ance [Page 126] whereof is an evidence of life; and the well-performance of them, Health. It is natural for the Blood to purge it self by several ways; and, if that be done, all the Operations of Life, and the intermissions of any of them, will be according to Nature. To imagine, that this can be performed by Medicines, is an impertinent folly: the Blood is more naturally purg'd by transpiration, and sweat; by urine, and siege duely dis­charg'd; by spittle, and snot; then by any Purges, or Vomits, or Electuaries, or Phlebo­tomy. It is not to be done much less by one Medicine; for though such an Arcanum were in being, as would depurate the Blood, and revive the decayed ferments of Nature: yet would it require other circumstances to ef­fect this, as a moderation of Diet, and the six things non-natural, &c. without which it can do no more on the blood, then the mixture of barm doth to wort; it may be ready to produce a fermentation, but it will not open a bung-hole, or create vents for the Drink. Frequent Phlebotomy hastens old Age, besides other inconveniences: frequent Purges are much worse; for it is usual with Nature, when taught one course to pursue that to the discontinuing of other evacua­tions: so that, to teach Nature to disburthen her self into the Guts, and Stomach, (neither of which are designed for Vehicles or re­ceptacles of Excrements remaining after di­gestion, or cast in there by Nature, but for a [Page 127] continued Concoction, prosecuted by Nature from first to last) is to teach her to omit her other evacuations, which are as necessa­ry as going to stool, and (which is more) to accustom her to disburthen her ill Humours into those parts, the right Tone whereof is that, whereon principally Health depends.

Let us consider, how our Palat and Taste is disorder'd by the defluxion or redundancy of an insipid Salt, or sharp and Vitrioline Humour: let us examine the like inconve­niences, when they befall the Stomach, and by this Analogy conjecture at the effects, which arise in the Guts upon the like accidents. And can we think it prudence to use Nature to discharge it self into that Chanel, so often as we do? View the World, and you will see, that not one of those, that constant­ly take purging and opening Diet-drinks; that deal so much in Pills of Scammony, and o­ther such like Purges; not one of them, but is more or less Hypochondriacal: whereas those Country-people, which sweat, and labour, enjoy an undisturbed health, strength, and fresh colour.

To apply all this, since the nature of Health is such, as I have described it to be; and that it depends upon such means, as I have specified; it is undenyable, that there is not any thing hitherto extant in Physick, that may compare with Chocolata, which is not only mony in the Indies, but food, and Medicine too every where▪ It yields [Page 128] good nourishment, with this advantage, (wherein it surpasses all Wines, and Cordial Spirits) that its nourishment is not only quick, but less dissipable then theirs. It be­getteth such Blood, as fitly depurates it self by Stool, Vrine, Spittle, and Sweat; as [...] have observed in my self: and consequent­ly there cannot be any thing more apt to preserve Health, and vigour of Spirit. [...] must profess it to be the Assertion of the Indian Writers, ☞ that it opens Obstructions, provokes Vrine, and Sweat. I dispute not its temperament, be it hot, or cold, or imper­vestigable: but I shall tell my own Experi­ments, consonant to the Indian Discourses. I never could finde any such effects, when I took it mix'd with eggs, or milk: and in­deed I like not much either of those ways, since the Nut there seems to differ much from it self, when prepared alone; as I observed in the dressing of it with the Yolk: and the same I have observed with the white, when commix'd the ordinary way; though I must needs say, that I have so put in, and mill'd the whole egg, that the whites have never curdled, though it hath been heated twice. But, to pursue my inquiry into the truth of the Indian assertion, I prepared it the In­dian and Spanish way, and walking upon it, I felt my self to be seised with a gentle sweat, or moisture, and moderately to purge by Vrine, and to expectorate: and this I finde constantly to befall me, if I take it [Page 129] so: and it less offends the Stomach, and re­freshes more▪ then any other way. Having been lately at a Fish-diner, I found my self not well after it; Coffee gave me no ease: but ra­ther encreased the Distemper; till I forced my self to vomit several times: having done so, I went to bed (it being night) and drunk a large draught of hot Chocolata, pre­pared the Indian and Spanish way, and I suddenly fell into a sleep, and sweat: and so continued all night-long, and found my self perfectly well in the Morning. This effect seemed more strange, because many think Chocolata to oppose sleep, but I found my repose then very suddain, and length­ened at least three hours beyond what I usu­ally take. Since that, I have sundry times ta­ken it that way, going to bed, and I have found it no way to prevent sleep: nay, I ne­ver sleep better, then when I take it: and therefore I am ready to give this Reason for Mr. Gage's taking it, as often as he was to fit up; not to keep him awake, but to pre­serve his Spirits, which in the Indies need a frequent supply of food. Or it may be said, Since sleepiness, and natural sleep are tow things, that Chocolata may allay splenetique fumes, and drowsiness, and yet promote na­tural sleep.

And as Chocolata provokes other Evacu­ations thorough the several Emunctories of the body, so it doth that of Seed, and be­comes provocative to lust upon no other ac­count, [Page 130] then that it begets good Blood; that nourisheth much, and, as it nourishes, separates the already inexistent superflui­ties; or varies, and degenerates into new Ex­crements, which are to be discharged out of the body by their several passages, one whereof are the Spermatick vessels. If I do call the Seed an excrement, I am sure I have Aristotle's authority for it: which will make it the less a Paradox to the vulgar; whilst others Vide Prosper. Alpin. Medic. method. lib. 11. cap. 13. concur with me herein, who by Excrement understand nothing, but quod Na­tur a excernere decreverat, what Nature in­tended to excern: and that the Seed is such a thing, is undenyable, I think. The use of Venery is as natural, as for a Man to blow his nose: though not so lawfull every way; since even simple Fornication is prohi­bited the Act. 15. 29. Gentiles with as strict necessity, as the eating of blood, and things strangled: And however after-times have absolved themselves from the necessity, which pro­hibited the latter, by eating strangled Rabbets, and black-Puddings: yet have few or no Divines attempted the former, or alleviated it: howbeit that ***

Petron. De vict. Rom. lib. 5. cap. 1. Prosper. Al­pin. Med. me­thod. lib. 3. cap. 6. And it is an unquestionable Experiment, that moderate Venery eases the Chest, re­vives the Brain, impinguates the Body, and cures or contributes much to the cure of many Diseases in both Sexes: it is admi­rably effectual in hot Distempers, and mad­ness [Page 131] of the Brain in young unmarried folks; as I have seen, both in Maniacks, and Me­lancholicks, whose Cure hath been more fa­cilitated hereby, if not totally effected, then by repeated Phlebotomy, and extenua­ting Diet, and Potions, or Electuaries. Yea, I have known a Chronical Tertian break in the Spring by a Critical solution of this na­ture: which, however it may seem incre­dible, is I am sure true; nor had the Par­ty ever before experimented those polluti­ons; but he did instantly recover, and was so far from being debilitated with a large Critical eruption, that he was beyond be­lief at that very time refreshed, and strengthened in his Spirits. I shall not insist upon the benefit Women receive [...]hereby: though I could recite an infinity of Cases out of the Physicians for Nunneries, that might be considerable herein; their Hysterical fits, Hypochondriacal-melancholy, Love-melancholy, Atrophy, their Spermatical Fevers (related by Sinibaldus in his Geneanthropia) are in­stances of the necessity hereof: and then the great prudence of Moses, who, if he se­verely prohibited, that there should be no Whore amongst the Daughters of Israel, he took great care for their timely marriage. As for Men, I have known many, who, be­ing absent from their Wives but a few days, would be troubled with a smelling of the Testicles, or an unusual paleness, and stupi­ [...] of Brain seising on them, who would [Page 132] finde a constant and infallible Cure again in the embraces of their Wives. Nor is this passage designed by Nature alone for the e­vacuation of the Seed: I have shewed how a Chronical Tertian critically did break that way; and many other eruptions happen that way, then are Seminal. I mention not the virulent Gonorrhaea; but intend other Pol­lutions, and Ejections, which are recorded in the books of the Roman Casuists, especi­ally [...] Gerson de pollutione nocturna. And, if I be thought immodest in this Discourse, I am sure the Chancellour of Paris is never named (no not by Protestants) but with honour, notwithstanding what he hath writ; and there are Passages in the Bible, that retrench, as much upon Civility, as any thing, that hath falle [...] from my pen: and I treat of nothing, but what is as much in­cluded within my Profession, as within the Subject of Casuists; and why should I be more blamed? Is it not one of the ends of Marriage to prevent burning? yea, is not this the principal Argument insisted on by the Protestants in the behalf of a marryed Clergy?****

Let us then take it for a certain Position, that What yields the best Blood, and promotes all naturall expurgations, is the best of Food, and Physick. And that Chocolata is such, appears by what I have already said. I cannot allow it to be Provocative upon any [Page 133] other account: (if it be prepared without any lust-full Ingredients) and it hath this advantage above the most substantial But­cher's meat (the taking whereof with chear­fulness, and manly exercises, is the best Vene­real preparation) that it allays, with its milde and vegetable Oiliness, the sharpness of the Blood, and Nervous Liquour, which the animal Sulphureousness of the other does not. There can be no Universal Prescript for the promoting seminal Excretions: yet, since it is a part of Physical Institutions, and treated on by every English'd Institutionist, I shall enlarge thereon, for the benefit of the married: which is a justification always sufficient for these kind of Discourses.

I take it for granted, that there is a par­ticular ferment implanted in the Testicles, and Seminal parts adjacent, whose Nature it is, after that it hath lain digesting, and maturing for so many years ( viz. twelve in Females, and fourteen in Males; more, or less, according to the individual tempe­rament) then to exert it self, and to vigo­rate the Blood, so as the whole body, as well as voice, suffers a great change: the Aspect becomes more lively, and chearfull, their Wits more ripe, their Carriage more debonair, their Nerves more agile: in fine, I may here accommodate, as to the age begin­ning to be qualified for thoughts of Love▪ what the Comedian said concerning Love it self, [Page 134]

This Seminal ferment in i [...]s first operati­ons doth only impregnate the Blood, and ner­vous liquour, circulating, and passing through those places, in which it resides, with a new and unspeakable vigour, and sprightliness, without occasioning any excretion, or semi­nal congestion in the Testicles, or prostate, but inclining to erect: for the operation of each ferment hath its time, and requires a deter­minate Subject to operate on. Thus Lads have Venereal prol [...]sions▪ yet without emission; because the Seminal ferment doth enlive [...] their Blood, without any separating of seed thence: for the Blood, and proportionably the Liquor of the Nerves, is not of the same nature in Striplings, as it is in men of fuller growth; there being in the former a great deal of Phlegm with a small quantity of Spirit, and vol [...]til Salt, whereas the latter is of a much different nature: and conse­quently, the effects of the Ferment are not so powerfull in the former, as in the latter.

From this Consideration it is easie to finde out a reason, why Striplings are longer before they eject, then others, and yield not so much pleasure to the Female they em­brace. Their Seed being without doubt clogged with Phlegm, which doth more [Page 135] slowly issue out, and, for want of Salt, and Spirit, doth not so affect the Womb, that re­ceives it, as doth that of a grown man: and this is the reason, that one man differs from another in the pleasure arising from his embra­ces▪ and a Woman, accustomed to the Socie­ty of one Husband, may either not love him, or prefer another, with more excuse, then the vulgar allow, or apprehend: there be­ing a very great resemblance betwixt the Womb, and the Stomach, and as great a possibility, that the one is capable of loath­ing some—as well as the other may do some Meats: and of this, as to the variety and difference betwixt Woman and Woman, or betwixt the same Woman at one time, and at another, I have been assured by Men of great Experience, as also by sundry emi­nent Writers, as Vlmus, Campanella, and Sinibaldus: and Martial many times insinu­ates it.

Whilst it is not natural for this Seminal ferment to act, so long the Blood needs no such evacuation; and the attempts of it are prejudicial to the Health, untimely Venery hastening old age: but, when the Blood and Nervous Liquor becomes acrimoniou [...] tho­rough the abundance of Spirit, and Salt, and that it is impregnated by the Seminal fer­ment, as water passing thorough Minerals: then it is natural for it to depurate it self by a separation of Seed in and about the Testi­cles: and that, being separated there, is not [Page 136] reimbibed into the Vessels again usually, (for in some Cases I believe it to be) but it will force its way out in nocturnal polluti­ons, or create perpetual inclinations to lust; or, in part remixing with the Blood, after it hath been long extravasated, it begets red­ness and Pimples in the face, acrimony of Blood, Sputation, Oppressions of the Chest, Pal­pitations of the Heart, furliness of Humour, disturbed Sleeps, Head-aches, a peculiar Di­stemper in the Brain, as (together with its Cure) is more evident to Vide Pros­per. Alpin. lib. 3. Med. Method. cap. 6. sense, then to be expressed by language.

This is the nature of Man, who in Para­dise was to encrease, and multiply; and by the fall his Nature was d [...]bilitated, not lost▪ In his book Aug. de civit. Dei lib. 4. cap. 23. & 24. The whole Pas­sage, being too large to insert here, is put in at the end of the book; to il­lustrate the effects of A­dam's fall; and as an Apolo­gy for this Discourse a­gainst severe Censurers. concerning the City of God it is avowed by St. Austin, that Adam in Para­dise, before the fall, could have erected at pleasure, and that the motions of the flesh were so perfectly subordinate to his will, that he could as easily have moved his—as his hand; a constant vigour and immortality of spirits attending him, and being entailed on him, whilest he continued in that condi­tion: but, since the fall of Adam, those a­morous inclinations are less constant to men, and depend upon other circumstances, then the dictates of his Will. The effects of Grace bestowed on Adam are endeavour'd to be supplyed (where youth, or Nature fails; the efforts whereof are infinitely short of the pleasures of Paradise) by Salt, [Page 137] or Spiced meats, Cullises, and Iellies. But neither A [...]choves, or Bononia-sawsages; no Preparations of Cock or Lamb-stones, or Dia­satyrion equal that primitive condition: nor do the Fruits in Iamaica call'd Cushu e­qual the feeding of the tree of Life, as to this point. Some are provocative only by pro­ducing a strong and well-digested nourish­ment. Thus solid and substantial Butcher's meat, and the like, are the only lustfull sustenance to a good constitution, and strong body, inured to vigorous Exercises: for the performances of the bed are not crea­ted therein. Ease and soft-lying do but effe­minate the body, and they become unable to concoct strong meats: and the Seed be­comes worse-digested, and, as I may call it, worse-relished for the Gusto of the Womb; I hope the Presbyterians will consider this, and no longer condemn the Chocolata drinkers for Luxury, and Vene­real inclinations: since it seems manifest, that there is no Ve­nereal projects like to your con­stant Diet: viz. a Cawdle in a morning, milde, but hearty▪ a diner of solid meats, a good Sack-posset with Eggs & milde Spice, at night; and all day a moderation in drink, and exer­cise. the erection is less vigorous, and the spi­rituascency of the seed little; and the ejaculation too sud­dain, weak and improportio­nate to the ardours, and de­sires, and expectation too of the Female Paramour. The Nourishment, that ariseth from substantial meats, and of full growth, is less dissi­pable, and more impregna­ted with animal Salt, then the young, tender flesh, or liquid sups: they require and pre­serve a strong Stomach; which lighter meats [Page 138] do not: and exercise depurates the Blood, separating out the several excrements by distinct emunctories, whereby the Blood is better concocted, and capable to yield a more vigorous Seed, and to bear its ejecti­on more easily, then otherwise it would. The Nerves and Muscles are more tense and strong; the Pulse is more full and strong after wa­king, then in the sleep: and every Man ex­periments the truth hereof in himself. To a good Constitution if you give Wine, Spi­ced-drinks, or other Delicacies, or Luxu­rious provocations, you destroy his Stomach, and debilitate him. These Incentives are only for the Phlegmatick. The others (e­specially the more hot) are more provoked by cooling things, and what fixes rather, then heightens the Spirits. Thus Rachel purchase Mandrakes for Iacob. Thus the amorous and Martial Turk drinks Opium, and Shirbet, to continue his lust, as well as strength: and however the generality pre­fer the yolks of Eggs, the most observing Vide Petron. De vict. Ro­man. lib. 3. cap. 19. De ovis, & lib. 5. cap. 16. Qui etiam ad sobolem procreandam majore irrita­mento, plurìque semine indigent, hos & efficaciùs & suaviùs con­cubituros, si priùs, quàm uxorem ineant, ferculum ex lacte [...]v [...]rum, quae tremula nuncupantur, cum pane recenti, quemadmodum lac i­psum comeditur, [...]riduùm quatriduúmve manè & vesperì ante cibum assumpserint. Neque in hoc casu praesidium aliud ullum huic par esse, sive pipiones cum vino rubro, cum Aromatibus, sive Diasatyrion in medium adduxreis. Petronaus, and others, who have tryed it, bid me say, there is not any thing in Art, that equals the white of an Egg mix'd with some [Page 139] temperate Cordial emulsion, or beaten with Rose-water, and mix'd cautelously (to pre­vent Curdling) with some streined water-gruel, or the like, and sweetened with Sugar. And being prepared this last way (or with Rose-mary-Posset-drink) it is an excellent thing for any Cold, or for a weary Travel­ler, causing him to rest well, and reliveing his strength, so as to diminish or take away all wearisomness occasion'd by hard tra­vail. Others will be the more inclined to this Opinion not by tryal, but common reason: it being the White, out of which the Chick is shaped; the Yolk being entire, when the Chick is almost ready to hatch. It is an albugineo [...]s substance, out of which we are created, and fed in the Womb: and the Seed ejected hath a more then ordi­nary resemblance, in its colour, consistence, and spirituascency, to the white of an Egg. Besides, it is the white of an Egg, which makes the bread, cakes, &c. to be light; your Yolks commix'd make them heavy: the one allays all acrimony of Humours; the other encreases Choler, and augments the evil Humours in the Stomach by being easi­ly depraved. In summ, I think it can hardly be imagined, that the Yolks of Eggs be good food; since the taste of them upon the Sto­mach, after the eating of other meat, is a sign of ill-digestion. And indeed the ta­king of the aforesaid Preparation of Whites of Eggs is never more necessary, then after [Page 140] those amorous conflicts; when the Nerves and Blood are weakened by the late effusion, and the vigorous performance of those Venereal Exercises, in which the whole body suffers a very great agitation, and the Sinews a tension answerable to the stretching of a chord; the whole Blood boils, and the Brain labours proportionable to the passion of the Inamorato: who, if he be not of too hot a Complexion, exchangeth those trans­ports, and pleasing languours, which conclude these dalliances, for a delightful slumber; but, if he be of a more Cholerick, or hot con­stitution, the disorders of his Blood survive his delights, and diminish them much by rendring him Melancholy, or peevish, and either immediatly, or not long after crea­ting him an head-ac [...], which is not allayed but by the next night's repose. To prevent this, our wise fore-fathers in England made it a custom each Wedding-night to provide a Sack-posset with Eggs for the Bride-groom to eat of, going to bed; and also to stand by him all night, that he might eat of it, as of­ten as he pleased, to recruit his Spirits. I should recommend the like practise (ei­ther mixing his whites of Eggs with gruel, or Sack, or Sack-posset-drink; and omit­ting, or lessening the yolks) to every Lo­ver, as often as he is engaged, taking of it immediatly after he hath ended his sport: whereby he will (provided it be not too thick) prevent the inconveniences of the [Page 141] past conflict, and be ena­bled for another. I cannot rely upon my own ex­perience in any part of these amo­rous Discourses, and Observations: but I owe it all to the acquain­tance I have had with Persons, the vigour of whose Spirits, as it made them learned and eminent Philosophers, so it did incline them to render to love. It being observed by the Marquess Mal­vezzi, that Men of great parts are not chaste by Nature, but Grace or Prudence makes them to be so. But, as to the taking of the white of an Egg in gruel at night, I have for some years scarce used any other Suppe [...]: and I finde it to refresh my Spirits, which are ta­ken up with perpetual contem­plations, and to allay all ardours of the Blood, and vapours, whose acrimony might disturb my rest, and to remove all weariness oc­casion'd by study, or travail. As for Chocolata, how effectual it may be herein, I un­derstand not by experi­ence: but, since the most amorous Nations in the World drink it, it is ve­ry possible, it may conduce thereunto much. If it be the design of Physick to preserve Nature, and free her from superfluous col­lections of Humours; and nothing doth that better then Chocolata, as far as Venery is but the Collecti­on and [...]jection of a super­fluity gathered in, and a­bout the Testicles: with­out doubt Physicians cannot decline to re­commend it. It chears the Spirits, begets good Blood, and opens all the Emunctories of the body, and passages, by which Nature designs the ejectment of some particular Hu­mour. And this is to be understood of the Cacao-paste, and milde Compositions of Choco­lata, in which there is nothing, that doth beget a particular fusion in the Blood, and a titillation inclining a man to Venery be­yond the natural disposition of the Person.

What I have hitherto spoken had no fur­ther intent, then the support of that Nature, [Page 142] which God gave us, and which, as I have shewed out of St. Austin, hath been much impaired by the fall. I know many will be apt to censure this Discourse, as tending to sensuality, and the upholding carnal lusts and desires: but I suppose the more prudent will acquit me from any such imputation; since that is not the use, but abuse of Choco­lata, and is common to it with all other meats of good nourishment: against which I do not hear them so to declaim, as to in­terdict them totally. I am not ignorant, that there is a Doctrine of Mortification, and that we ought to suppress carnal lusts: but I am to learn, that this is to be understood literally; and that we must geld our selves like Origen, or Chastise our selves with the Papists, and not understand all those Do­ctrines spiritually, and like good Protestants, defying the exercises falsely called Spiritual by the Popish Friers, and Iesuits, who pra­ctise this literal Mortification: whilest we i­magine that carnality may be subdued by other means, captivating the Vnderstanding into the obedience of Faith, and subduing our wills, not breaking our backs; and denying our lusts, whilst we preserve a Nature and temperament given us by God. I expect the greatest censure from those, who disclaim Fasting-days, and Ember-weeks; who keep Lent with Capon, Sack and roast Beef; which is their Luxury: and what they con­demn in others is but a different and less so­lid [Page 143] Luxury, then what they pursue.

I am not any way disposed to instruct Men in evil, and would not seem to en­courage them therein: and, to evidence this, I shall now speak concerning the more com­pound Chocolatas, which are made, or used on purpose to augment Venereous inclinations. The things usually designed to exstimulate Nature to excessive Venery are very hot, and Aromatical, and which also carry with them an acrimony, or saltness, wherewith they con­tinually excite Nature; which being in­cessantly provoked thereby casts out what­ever is next, whether it be well or ill-con­cocted Seed, or Phlegm, or Blood impregnated with a saliness. It is not heat alone in meats, that doth it: for the effect of Cloves, Cin­namom, and Nutmegs, or Mace is not equi­valent to that of Pepper, or Salt, and Salt­meats. These last operate by introducing a momentany or lasting saltness, or acrimony in the Blood, which, as it circulates thorough each part, makes different impressions, accord­ing to the different Nature, or indisposition of the part. And, if any disease introduce any acrimony or Saltness into the Blood, the same Persons will be much inclined to Ve­nery, thus those, who have the Itch, and Le­prosie, as also the Melancholick Persons are exceeding amorous; however the last bear those evacuations very ill; and the lying long, and on soft beds, and living idly, doth render Men lascivious; but these are [Page 144] not natural, but morbid inclinations, and therefore are neither executed with that activity, nor hath their seed that relish, or gusto in the Womb of the Feminine consort, that attends vigorous and active Men. For ease and idleness retard transpiration: and those Humours, which should issue out ac­cording to the several intents, and passages of Nature, being retained, or resumed into the Blood again, introduce an acrimony into it, whereby Nature is exstimulated to an ineffectual Venery. Thus, after long Agues, or the recovery out of Chronical Diseases, a salacity possesses the Patient, which as it ariseth from no other cause, then I have already specified; so it is prejudicial to the Person he embraceth, for hereby Diseases are transplanted oftentimes, as the Pocks, and Consumptions: or new ones introduced, of which the poor woman is not apprehensive, being ignorant of this cause lying in the constitution of the seed of her Husband newly recovered, or newly having fill'd his Veins with acrimony, or saline humour, oc­casioned by some late entertainment. And when I consider seriously the multiplicity of Distempers, which affect our English Ladies, so as that such as were very healthy Virgins, become very sickly and infirm Wives, and some recover again as soon as they are Wi­dows, I cannot but think that many of their Diseases may arise from the seed, which their Husbands inject, and are fomented so thereby, [Page 145] that all Physick becomes unsuccesfull, be­cause they do not totally refrain each o­ther's Bed. I am very confident of this O­pinion of mine, that it is true: because se­veral have assured me of a great discrepan­cy they could feel in the seed of their Hus­bands at several times, and that they were variously affected thereupon.

I shall evidence this by a notable History of Laurentius Hofmannus, De usu & abusu Me­dic. Chym. pag. 124. Et ego ipse nobile par con­jugum mirabili morbo afflictum vidi, quos hoc i­pso [sc. Mercurio vitae] feliciter curavi. Ca­sum itaque hunc mirabilem, & vix auditum, lubet apponere. Quotiescunque maritus rem cum uxore juvencula formosissima habere cupe­ret, maximè haec trepidabat, concubitúmque illius reformidabat, pr [...] ptereà quòd plerumque, post seminis masculini, calidissimi, & foetidissi­mi, effusionem, exanimis in thoro j [...]ceret: foe­tor enim seminis adeò abominabilis fuit, ut ferè semper post coitum in animi deliquium inciderit. Interim tamen quinque annorum spatio decies concepit, & molas, vel [...] peperit. In consilium itaque vocatus, Mercu­rium vitae marito, uxori verò alia conveni­entia exhibui remedia; quibus Deus ità be­nedixerat, ut non tantùm magnâ cum dulce­dine nobilissimi conjuges deinceps amoris poma [...] decerperent, sed etiam anno sequenti paren­tes audirent. That is, ‘I knew a noble mar­ryed couple troubled with a strange sort of Indisposition, whom I successfully cured [Page 146] with Mercurius vitae. I shall report the Case, it being rare, and unheard of. As often as ever the Husband conjugally embraced his Wife, which was a Person of extraordina­ry beauty, and youth, she used to shiver, and tremble, and feared nothing so much as his amours: because that for the most part, after that she had received into her womb the seed of her Husband, which was very hot, and of a most stinking scent, she used to swoon away: for so abominably noy­som was the seed of her Husband, that it was no sooner injected, but it caused faintings and swoonings in her: yet did she conceive, and miscarry ten times in the space of five years. Being demanded my ad­vice, I gave the Husband Mercurius vitae, and to the Wife other suitable remedies, which had so great an effect, by God's blessing, that the two Noble Personages did enjoy each other with a great deal of pleasure, and she brought forth a living childe the fol­lowing year.’

Nor is this repugnant to what we daily observe in uterine injections, which diffe­rently operate according to the different Ingredients, and Qualities. And if it be so herein, how much more ought we to al­low the truth hereof in Seminal injections, which as they are injected, as are the for­mer, so they are received with much more ardour, the conflux of Spirits thither oc­casioning a greater tension and heat there [Page 147] at that time, so that the contagion pierces deeper; as Infection is sooner caught by the hot, and sweating (the pores being open) then by the cold, and chill.

Lest the Women hereby should upbraid the Men, and boast the hazards they run by Marriage: I must crave leave to tell you, that there is as great variety in their Sex, as in ours; and that every one, that wears a Petticoat, is not capable, nor merits the af­fection of a Man, how beautifull soever she may be: nay, commonly it may be said, that the fairest Persons (where a mixture of white and red accomplishes the face) and the best shaped are fitter for Mistresses, then Wives, and yield a more pleasing en­tertainment in a Balcony, or Coach, then Bed. I shall not alledge the Reasons, though they are irrefragable: but only add, that it were easie to write an Apology for those, who, ha­ving marryed such, continue not their af­fections beyond the first moneth, or year. It is for such that the Proverb of Hony-moon was designed: and if any can continue a long affection for such, either the Man is ex­traordinary good, or cautious, or the Wo­man extraordinary cunning; or else he is a Novice, who, having no experience of the Sex, imagines all to be as his Wife is; as that Romane Dame supposed all Men's breath to stink (she having never kiss'd a­ny else) because her Husband's did so. I could here enlarge upon the Reasons, why a [Page 148] Man may love eagerly and constantly a de­formed Person to the prejudice of a beau­teous Lady, and assert the commendation of Ronsard to Pasithea, or the Queen of Na­varre, whom he represents to be ‘Of Complexion rather brown, then fair.’ With which agrees the choice of Solo­mon in the Canticles: I am black, but lovely. But I shall only add, that it is an undeny­able thing, That there is not that Variety, or certainty of Accidents, that befall a Man, so as to render his Embraces distastfull, or fatal (excepting the French Pox) to any Woman, that there is in most Women, to render them unfitting, or unworthy the Em­braces of a Man: so great an alteration doth Age, Child-bearing, Sickness, and the like, introduce into the Womb, as to its Natural Make, or Original Ferment. Nor are Men either to be separated for the re­ality of their applications, and professions, be­fore marriage; because they live not up to them, after it: or to be censured so bitterly for inconstancy; because they persist not in their first Affection, and Declarations: for perhaps the beautifull Lady is changed; or did by Surrender acquaint him with Disco­veries he knew not before, nor could make: and therefore, if he proceeded by that Rule, which his sight and utmost enquiry gave him, he acted as well as Man could; but he still [Page 149] might be deceived in the Conclusion: but that, being deceived, and knowing himself to be so, he should act, and comport himself as if he were not so, is a constraint every Man's Spirit cannot submit to: and there­fore it is to be excused, as well as the prin­cipal frailties, whereunto Humane Nature is lyable.

The truth of what hath been already said being granted, I shall suggest two Conclusi­ons therefrom, which I think inevitably do follow: viz.

1. If it be true, that the col­lection and ejection of Seed in Man, (or Woman) is a natural act, arising from the Blood depurating it self, and the Ferment of the ge­nerative parts particularly opera­ting upon the Blood; then ought they no more to be forced, then those other natural Exreetions are, of Snot, Spittle, Urine, &c. which we do not promote, but when their deficiency is, or may be trouble­some: nor do we evacuate, but [Page 150] when we are sensible of their re­dundancy.

2. If it be true, that there is a great discrepancy not only betwixt the Seed of one Man and another, but betwixt the Seed of the same Man at one time, and another; which is occasioned as well by the Food, and Physick he takes, as by alte­ration of Age, or Sickness: it is then very considerable what Pro­vocatives a Man takes, or a Wo­man gives to provoke lust, or con­jugal desires, lest the Nature of the Seed be depraved, and the Wo­man incurr harm thereby.

It likewise concerns the Woman to have a particular regard to her self, that she may with equal ardours meet the embraces of her Husband: she must know, that to re­tain his affection more is necessary then so­lemn promises, and joyning of hands in the Church, or the continuing of her beautifull aspect and shape; these may acquire, and fix a Servant, but not an Husband: she must therefore take care, that her Blood be eve­ry [Page 151] way sufficiently depurated, upon which depends the Vigour of Body, and Minde; to the effecting whereof more is requisite, then I can now propose.

Active Complexions are only to be pre­served what they are: all forcing destroys them. These therefore must have a milde and temperate sort of Chocolata; not enriched with any sort of Pepper, but that of Iamaica, nor any other Spice, then of the West-Indy growth. They need not natural heat; and the aforesaid Composition will sufficiently enliven them: but, if any debility of Sto­mach, or accidental weakness befall them, they may vigorate the Chocolata with a glass of good Canary, or old Malaga-Sack, when they mill it up; or take a more rich sort, but yet short of those hot and fiery Compounds used by the Spaniards. The Phlegmatick Tempers, if also abounding with ill Humours, must take Chocolata cautiously at first: pre­mising a Purge, and taking some gentle Le­nitive once in six or eight days; left it be­get too great a fusion of Humours in his bo­dy: and he must begin with milde Chocola­ta, and after take richer and more effectual Compositions. Nature endures not violent and suddain changes. I once had a Woman came to me to complain of the unactiveness of her Husband; who was, to see to, a lusty able Man, but Phlegmatick, and of [...] muddy aspect, as if Cacochymical: she desiring of me some powerfull Electuary to add cou­rage [Page 152] and life to him: I prescribed her one agreeable to what Vanninus in his Dia­logues recommends; not doubting, but he would propose the most effectual in that kind, Leachery being his greatest Moral vice. He had not taken it many times, but it cre­ated in him desires altogether unusual; but, in the midst of his and his Wive's delight, he fell into a suddain fit of an Asthma, which had almost ended his days.

In reference to both these Considerations perhaps it is, that in Italy they now con­demn Chocolata, if we may believe Oritur A­spermia ob re­rum impensè calidarum u­sum, quae se­men, & succos, è quibus prodit exsiccant, & exhauriunt; ùt ruta, mentha, camphora, & alia id genus malefi [...]a na­turalia: quibus addi potest nova illa forbitio, ex calidissimis herbis ab Indis parata, quam vocant Chocolate. Haec enim Seminalem suc­cum arefa [...]it adeò, ut qui illam frequentant, brevi tempore aspermati fiant. Sinibald. Geneanthrop. lib. 15. tr. 1. cap. 20. Sini­baldus; because it was found so Provocative, that in a little time it rendred the Men im­potent: like those Plauts, which, if they be suffer'd to run to Seed, dy that year. But those Italians know no Chocolata, but what is of the Spanish-make, and abounding with Chilli, or red Pepper.

I shall speak no more concerning the use of Chocolata, then as it is prescribed in Hy­pochondriacal Melancholy: because that this doth merit a particular enquiry; for sundry do commend it therein. Paulus Zacchias in his Italian Treatise of Hypochondriacal Melancholy mentions it, and saith, It is not [Page 153] to be allowed in that Distemper, but with a great deal of judgment: since he cannot believe, but it is rather hot, then temperate. And Piso saith, he knew none in Holland to receive hurt by the use of Chocolata, but such, as were troubl'd with Hypochondriacal heats: from whence we may collect, that, in his judgment, it could not be allowed them. Yet I have known learned Men here in England prescribe it in the Case aforesaid. I shall, with submission to better Judgments, solve the Question by distinguishing the several Compositions of Chocolata, and accommodating them to the Disease con­troverted. In Hypochondriacal Melancholy we are to consider how there are great Ob­structions in the Mesa [...]aical Veins, and Chy­liferous Vessels, so that no other Chyle is distributed into the Body, but what is apt upon the least occasion to ferment, and boil: which as it is perceivable by the Patient in the whole Body, so the multitude of Ar­teries in the Spleen, and its communion with the Stomach (by what ways I enquire not, but the Communion is undeniable) make it primarily and most evidently perceivable there. There is also a Debility of the Sto­mach, which is so relaxed, that it neither digests the Food received, well; nor emits it, being digested: so that it corrupts by long stay in the Stomach, (the Body being costive in the mean while) and grows sowr, and so corrodes the Stomach, and whatever [Page 154] is ingested, it presently begets a great con­flict in the Stomach, attended with acid vomitings oftentimes, and the whole mass of subtle and sharp Blood is likewise affected, and put into heat and disorder, especially the Hypochondria thereupon. Thus they ar [...] never well, full, nor fasting; and pine away, complaining of a weak Stomach: which the Italian and Spanish Galenists considering, thought the Disease to proceed from a cold Stomach, and not from an Aqua Stygia, or the like Menstruum in the Stomach, made up of the several Salts, and Tartars, extracted out of the different meats eaten, and a re­dundant sharpe liquour issuing out of the capillary Arteries, and coats of the Stomach, into the Stomach: for as the blood is in such very serous and sharpe, so is the Hu­mour transuding into the Stomach heigth­ened in its acrimony, and augmented in its quantity beyond measure. Now, the Que­stion is to be understood, praemissis genera­libus, general Purgings being d [...]ely pre­mised, and opening Physick administred. And in this Case I answer, That hot-spiced Chocolata (and especially what hath black, long, or red Pepper in it, whose Nature it is to create an acrimony, as well as to heat the Blood) cannot agree with the Stomach; because they will more heat and inflame the Blood, then is tolerable: and this is con­firm'd by the experience of Piso. But, as for milde and temperate Chocolata, I doubt not, [Page 155] but such a sort might be made, as would exactly suit the Disease, and contribute much to the recovery, being given in water, not mix'd with milk, or eggs; but given the Spanish and Indian fashion: and the water it self being such a water, as will not stay in the Stomach, but pass immediatly into the Blood, and void it self by Vrine. To confirm my Opinion, do but consider the Nature of the Cacao-nut, and paste: it is very nourishing, it allays vapours and e­bullitions of the Blood; it is not apt to sowre (as gruels, and broths of meat, or China-root instantly will) and it keepeth the Body solu­ble, and moderately purges by Vrine. All which Indications we are to aim at in the Cure of this Disease. It also corroborateth the Stomach by its adstriction, it allayeth the sowr Humour by its unctuousness (which floats not on the top, but accurately com­mixes with the liquour) and its bitterishness, then which there is not any thing else more gratefull to a weak Stomach. Add to these Considerations, that Chocolata is a liquour, and that the Cure of Hypochondriacks de­pends upon humectation (seeing that Me­lancholici, si bene humectantur, bene curantur) and there is not any thing can occasion a scruple, but the addition of Sugar: which how far it may agree, is to be determined by Experience, since otherwise it will be condemned by Reason. But, should it not a­gree, the Cacao-paste may be prepared for [Page 156] Persons deeply Hypochondriacal without Su­gar, or Spice, except a few Anise-seeds, and powder of Santals, or Sassafras, and dissol­ved, upon occasion, together with some Be­z [...]ar, or any other Stomachical Preparation of Antimony, or whatever will saturate that esurive Humour upon the Stomach, and o­pen Obstructions. Being thus given, I cannot imagine, but it must be a very effectual con­trivance for the desperate Hypochondriacks, being regulated by a diligent Physician, and an observant Patient: without which it is impossible to effect that Cure; which is te­dious, and requires circumspection, and vari­ety of remedies to carry it on. As for those, who are afflicted with that Distemper, I suppose a milde sort o [...] Chocolata, with a mixture of Spice, and Sugar, may agree ve­ry well.

The other Virtues of Chocolata in Hyste­rical fits, and Asthmas, or Consumptions, I I have not time to in [...]ist on: from what I have said, and shall say about the way of using Chocolata, any Physician will be able to collect how it is, or may be used in such like Cases.

Concerning the variety of Ingredients in Chocolata, and the several frauds in making it up, I have already spoken so much, as I need not to enlarge again: only as to the Addition of Achiote, I hear the use of it is condemned by one of our most learned Phy­sicians, as being prejudicial to the Head. I [Page 157] could never yet hear what Motives he had for that Opinion of his: for in all the In­dian Writers I do not remember any such thing; I have already represented their Te­stimony, and that is the voice of Experi­ence in Comprobation of the use of it. I never found any inconvenience by the use of Achiote (which is an Ingredient in my ordinary and royal Chocolata) nor do I hear of any, that does. I would rather adven­ture to recommend the use of Achiote, since, without heating, it doth powerfully at­tenuate all gross Humours, (and the Blood of us Northern People is more gross, and less fusile, then that of the Spaniards, or Indi­ans, and we are prone to Coughs, stoppings of the Chest, and Asthmas, by reason of our gross feeding, and the thickness of the Blood, whereby it is apt to obstruct the Lungs) and since it doth make the Cho­colata to agree better with the Stomach, then otherwise it would. I have faithfully decla­red already the judgment of several Wri­ters concerning Achiote. It is generally put into Chocolata by the Indians, and Spa­niards, and Portugheses; and that none should ever observe in it a particular repu­gnancy to the Brain, or a quality, that might give ground for such a surmise (which I can­not by my taste) is very strange: and how probable the thing is, let others judge.

Since the writing of the aforesaid Passage I have received the complaints of a fair La­dy, [Page 158] who thinks, that taking of my common Chocolata with Achiote in it, the Head-ach (whereunto she is Naturally, as well as by her condition of being with Childe, prone) is encreased; and that it doth create a more then usual heat in her Face, and Body; and indeed I my self, taking for sundry days of the same Chocolata, found, that, taken in Paste, or liquour, it did cause in my Stomach and Body a greater and particular heat, which before I never felt. To finde out the cause of this Accident, I examined the Per­son, that made it up, and I found, he had varyed his Achiote, and used a new parcel, (which to me seemed not so good) which in the same weight did yield a deeper co­lour by farr, and occasioned, as I thought, the aforesaid Case, w [...]ich did not happen when I used another sort, which to me seemed more pure, then the last used. But I did further observe, that the Chocolata complained of did promote Expectoration beyond any other, I ever took to eat, or drank: so that I conceive, in Case of Asthmas, and stuffings from Phlegm, such a sort of Chocolata might agree well. As to the heat of Achiote it self, I could not perceive any more in the last, then in the other; nay, I must profess, I think, that five Grains of the said Achiote, taken by it self, did not so much heat me, (nay, it did not cause in me any sense of heat) as did half a Dram of Chocolata-paste already mentioned: [Page 159] yet in sixteen Ounces thereof there was but one Scruple. And this Consideration puts me in mind of the Indian remark, that A­chiote (though destitute almost of Taste, and Smell) doth amend the Taste, and Smell, (which it may do, as well as the heat) of the other Ingredients. And though it be not sensibly hot, yet by its penetrancy, and the great attenuating faculty it hath, it may occasion some Distempers in the Head, where the Blood is already so attenuated, that it admits no further Rare faction with­out indisposing the Head, which (accord­ing to Mechanical Philosophy) must needs receive a greater afflux of Blood, the thin­ner it is. In the choice of Achiote I can on­ly give this Rule, that it be solid, not soft, rather pale-red, then deep, free from seeds, or greenish hulls within; and not musty. As to the quantity to be put in, I finde it is impossible to determine the proportion, by reason of the variety of Achiote: but take the Indian Rule, recorded in Ledesma, to put in as much, as will colour it: (and that not deeply) and adhere not to what was prescribed me, viz. half a Dram in each Pound: which though it proved well in the first Essay I made for His Majesty, the A­chiote being singular; it hath since displeased me.

The way, in which I choose to take Cho­colata, is sometimes to mix two parts of wa­ter with one of milk, and to dissolve the [Page 160] Chocolate-paste therein with an Egg: for I care not for milk alone. But most usually I take three quarters of a pint of good [Con­duit] water well-boil'd, and dissolve in it (stirring it frequently with a Spoon) one ounce of Chocolata, and two ounces of fine Su­gar: having let it stand before a moderate fire to dissolve, when it is so dissolved, as that the liquour seems very fatty with a yellow fat, and that there sticks to the spoon an undescribable unctuousness, or oyliness, (however that the Chocolata be not half dis­solved, but that a great part of it still swim in great stakes, and small parcels, up and down) I proceed to mill it very well, and then set it to the fire again to dissolve more perfectly: and having, let it stand a good while (even till it be ready to boil, of near upon it) I mill it once more with great di­ligence: and then either drink it alone (which is the common Indian and Spanish way) or putting in one Egg ( white and yolk) without ever beating it before break­ing it into the water, and immediatly mil­ling it very hard, sometimes playing the molinet (and that most, at first especially, to break the Egg, and hinder its curdling) on the top of the water, and sometimes at the bottom. And I have observed, that by this course the Chocolata (when taken without an Egg) becomes better tasted then otherwise it would: and, if an Egg be put in, the Chocolata is farr better dissolved, [Page 161] and swims with a greater oyl or fat on the top, then if the Egg were put in sooner, and never so long milled. Nor doth the Egg harden, or curdle, if dropped in whole without beating, but dissolve better (if nimbly milled, and that towards the top, where the Egg floats at first) then if it were beaten much, and put in afterwards by little and little.

I prepare no more at once, then I drink that time: not that I feel any offensiveness in what hath been once heated, and cold, before it be heated again for me: but be­cause I finde an observable difference be­twixt fresh and old Chocolata-liquour: the Spice evaporating their more subtile parts. But the discrepancy is not such, as is in Pottage, or Gruel, &c. twice heated: nor do I know what reason the Spaniards have to prohibite so severely the use of Chocola­ta twice heated. I drink it moderately hot, and dip a piece of diet-bread, Mr. Gage Chap. 15. to begin his journey drinks Chocolatte, and eats a Maple-bread with a little Conserve:—and in the s [...]me Chapter, that we may know how hot he drank it, he calls it a scalding cup of his Chocolatte. or wig, &c. in it. I drink it without proportion, but commonly half a pint, or more: and this I do twice or thrice in a day (nay, be­fore Diner) with a sensible refreshment; finding it to ke [...]p my body soluble enough, as I could wish; though otherwise I am inclined to costiveness. Sometimes I put in a spoonful of Orange flower-water; which gives it a [Page 162] most excellent taste, if the water be good: sometimes (if I am faint with business) I put in a glass of good Canary, or Malaga-Sack: in which I imitate Vide Lipsium in Elect. Stuckium lib. 3. De Conviviis Mercurialem, &c. the antient Ro­mans, who did usually mix their old and well-bodyed Wines with hot water, which in several houses, call'd Thermopolia, was kept always ready for entertainment. And this practise of theirs is asserted by Campanella for the most wholesom way of drinking Wine. And Costaeus Augen. Epist. t. 3. l. 10. Ep. 30. tells us, that for a weak Stomach there is not any thing more profi­table, then a draught of hot Wine; which I have known experimented in England with good success, not only in the case men­tioned, but in sundry Atrophies, and Consum­ptions. And Vallesius Valles. Phi­los. Sacr. tells us, that, however it be Proverbially said, that Wine is the old Man's milk, yet is it indigestible, if it be not first heated. I have sometimes Aroma­tised it with a few Sassafrass Chips, not un­pleasingly. They, who would put in emulsions, or the like, must dissolve, and mix the Chocola­ta with less water, and having mill'd it well, then put in the emulsion, &c. and mill it again.

As to the times, whereat I take it; I ob­serve none particularly, besides the taking of it in a Morning, and Evening: sometimes sooner, sometimes later, as occasion permits. Nor do I regard the quantity, taking fre­quently a pint, but usually above half a pint: eating tosted wig, or diet-bread often with it. What it may do to others, I know not; [Page 163] but I never found my sleep retarded, or di­stu [...]bed by it: it is possible, some may finde it otherwise; for, if Sleep be a relaxation of the Nerves, and vacation from sense thorough wearisomness of the Organs, what corrobo­rates Nature, and dispells wearisomness, may (without its disparagement) retard sleep.

I have often wonder'd to hear upon how inconsiderable causes many complain; though they have no occasion to sleep: yet, if they sleep not at certain times, they entertain strange thoughts of their danger of sickness, and condemn the occasion of it presently. So, if they eat not flesh at least once or twice a day, they repute their Stomach to be lost, and imagine they must dy: not regarding, that the end of food is to repair the defects of Nature, and prevent its decay for the fu­ture: and, when we enjoy these ends, we are not to be solicitous of any particular means further to procure what we already possess. To Eat, to Drink, to Sleep, were there no need thereof, were folly: and he makes Reason submit to Custom, or Con­ceit, who Eats, Drinks, or Sleeps, when he is sensible, there is no necessity of it; and in­curs by a superfluity dangers, he would a­void. Nizolius, the great Ciceronian, slept not of ten years: others have watched longer (as you may read in Heurnius De morb▪ cap. cap. 17. Heurnius) without prejudice. Several have never drunk, and others have, to avoid a Dropsie, or the like, for a long time refrain'd all Drink; and [Page 164] done as well, or better then others: and the case of Rabbets, Sheep, and sundry Birds, evidence the possibility of the Antient and Modern Relations in this case. As for Eat­ing, except the Maid of Confolans (reci­ted by Citesius) I can hardly credit any, that have subsisted without that: but with­out doubt a greater temperance might be practised therein, then is used. And, upon the aforementioned Account, some cry out upon Chocolata, as if it destroyed their sleep; others, that, taking it, they can eat no Diner after it, it preventing their appetite there­unto: but, would these people be pleased to think, that Chocolata feeds more then their Diner, of the loss of which they complain, and that they are in no danger of dying by hunger, whilest they f [...]ed hereon, the for­mality of eating a se [...] Meal would not be insisted on. I must profess, I never could ob­serve in my self any alteration of my Sto­mach by drinking Chocolata in a Morning: and, if any have, it is because their Stomachs are weak, and that their Diner would not digest well with them, if they had it. Is it not sufficient, that Chocolata offends not their Stomach? and that their Blood depu­rates it self (upon the taking thereof) by Sweat, Vrine, Stool, and Expectoration? Let them but consider, how apt Meat is to cor­rupt on the Stomach; how little it agrees with a weak Stomach; and how binding its remanency, or earthy parts (as they call [Page 165] them) are: since that in Fluxes it is recom­mended Vide Alex. Trajan. Petron. De victu Ro­man. for an excellent Remedy to give the reliques of the meat, out of which all the strength is Boil'd or Pressed in Jellies and Cullices:) and let them see how much they are hurt by being put by such a Meal.

I shall conclude with this Advise; that however the Chocolata be good; and that such, as stand i [...] need of quick refection, are to be fed with Drinks; which yield a more speedy nourishment, then others: yet is there Caution to be used in the taking even of the best: for thus my Spaniard directs, whose Pre­script agrees with my Chocolata Royal al­most.

In quantitate hujus potionis sumendae, & vicibus numero repeti [...]is, est prudens certè cau­tio adhibenda: nam, si plus justo, & pluries quàm calor Stomachi ferat, ingeratur, tunc adhuc robusto Stomacho multum negotii fa­cessit, & vices repetitae onera sunt plenis, & maximè quando non ad tollendam, sed ad ir­ritandam famem queritur; indè enim pallor, & nervorum cruditate madentium tremor ac­cidit, & miserabilis ex cruditate macies; indè distentus venter, & decolor vultus; a­liquando vertigines, & capitis dolores, & for­tè longa febris, & insuperabiles varicosae ob­structiones, unde Hypochondriaca Melan­cholia, & ex varia multiplicíque cruditate affectus planè contrarii: iis tamen malis mi­nùs erunt obnoxii, qui se non tantis deliciis solverint; qui sibi prudenter temperantes im­perabunt, [Page 166] & Corpora opere & vero labore ex­ercebunt: hos enim innoxiè non tant [...]m Cho­colate, sed cibus excipiet, qui non nisi esuri­enti potest plac [...]re. Necesse est enim, ut ex dis­cordi cibo morbi contrarii etiam oriantur: & haec nobis hodiè unica videtur ratio, quare in Hypochondriaca Melancholia tam confusae & contraria, & longè inter se dissimilia ob­serventur accidentia; & in plerisque Febribus ex contrariis naturae partibus, quae in eandem compulsa redundant. Et hanc propter ratio­nem apud aliquos reor Chocolate noxii o­pinionem subîisse; non quòd il [...]ud sui ratione mereatur: quinimò, si temperatâ frugalitate adsumatur, magnas utilitates omnes expertum iri, nobis est indubitata fides; neque displicet, subhac frugalitate, post pran [...]ium & coenam (maxi­mè moderata) parùm de Chocolate pitissare; ut utroque calore suam digestionem perficiat Stomachus, & indè facultates roborentur, ac, plerisque impedientibus ablatis, meliùs perficia­tur coctio: quod te experientia feliciùs doce­bit, & moderatio usum securiorem faciet. (That is,) ‘There ought to be a great cau­tion, and prudence, used in the number, and quantity of those draughts, we take of Cho­colatd; for, if it be taken in too large a quantity, or too frequently, so as Nature cannot overcome it, it becomes trouble­some even to the most strong Stomachs, and often usage makes it a burthen, espe­cially, if it be taken rather for wanton­ness, then necessity, to cause, and not allay [Page 167] hunger: for from this cause happens Pale­ness, tremblings, and Palsies of t [...]e mo [...]stened Nerves, and a miserable leaness occasioned by Crudities; the Belly is distended; the Countenance is discoloured; sometimes Giddiness, and other Aches of the Head, and Chronical Agues, and Fevers, and in­superable Obstructions in the Varices, as also Hypochondriacal Melancholy, and Diseases of a different Nature springing of several Crudities: but such are least ob­noxious to these Distempers, as do not debilitate themselves with Luxury, who command their Appetite, and keep their Bodies in much exercise; for these may take not only Chocolata, but other suste­nance at any time without danger: no food being good upon a full Stomach; for from a repugnancy in the meats ariseth a repugnancy and difference of Diseases: which is in my judgment the reason, why in Hypochondriacal Melancholy there is observed such a variety of Accidents, as also in many Fevers, by reason of the se­veral Heterogeneous parts commixing oc­casionally together. And I suppose, that the aforesaid cause moved many to ima­gine Chocolata to be somewhat hurtfull; not that it really deserved that imputa­tion: for, if it be moderately used, it is my assured perswasion, that all will finde great benefit thereby. Nor am I against it in them, that practise such moderation, if [Page 168] they take it after So did Mote­zuma, as I shewed in the beginning out of Bernaldus del Castillo. Diner, or Supper (both of them being moderate) that so Nature, having her own heat augmented by the accessional of Chocolate, may better con­coct, and strengthen the Faculties, and dis­sipate what might impede digestion [...]. And this Experience will teach: and it is no less true, that it is moderation, that makes it safe to take Chocolata.’ I shall conclude this Discourse with the Judgment of the Learned Roblez, Physician in Peru, which is as follows.