e_ is the most oily that Nature has produced,
and it has this admirable Prerogative, never to grow rank let it be ever
so old, which all other Fruit do that are analogous to it in Qualities;
such as _Nuts_, _Almonds_, _Pine-Apple-Kernels_, _Pistachoe Nuts_,
_Olives_, &c.

There are also imported from _America_, _Cocao-Kernel-Cakes_ of about a
Pound weight each; and as this Preparation is the first and principal in
the Composition of Chocolate, it will be proper to add here the Manner
of making it.

The _Indians_, from whom we borrow it, are not very nice in doing it;
they roast the Kernels in earthen Pots, then free them from their Skins,
and afterwards crush and grind them between two Stones, and so form
Cakes of it with their Hands.

The _Spaniards_, more industrious than the _Savages_, and at this day
other Nations after their Example, chuse out the best Kernels[a], and
the most fresh: Of these they put about two Pounds in a great Iron
Shovel over a clear Fire, stirring them continually with a large
_Spatula_, so long that they may be roasted enough to have their Skins
come off easily, which should be done one by one[b], laying them
a-part; and taking great heed that the rotten and mouldy Kernels be
thrown away, and all that comes off the good ones; for these Skins being
left among the Chocolate, will not dissolve in any Liquor, nor even in
the Stomach, and fall to the bottom of Chocolate-Cups, as if the Kernels
had not been cleansed.

If one was curious to weigh the Kernels at the Druggists, and then weigh
them again after they are roasted and cleansed, one should find that
there would be about a sixth Part wasted, more or less, according to the
Nature and Qualities of the Kernels; that is to say, if you bought (for
example) 30 Pounds, there would remain entirely cleansed, near
twenty-five.

All the Kernels being thus roasted and cleansed at divers times, they
put them once more to roast in the same Iron Shovel, but over a more
gentle Fire, and stir them with the _Spatula_ without ceasing till they
are roasted all alike, and as much as they ought to be; which one may
discover by their Taste, and their dark-brown Colour, without being
black. The whole Art consists in avoiding the two Extremes, of not
roasting them enough, and roasting them too much; that is to say, till
they are burnt. If they are not roasted enough, they retain a
disagreeable Harshness of Taste; and if they are roasted so much as to
burn them