, besides the Bitterness and ill Taste that they contract, they
lose their Oilyness entirely, and the best part of their good Qualities.

In _France_, where they are very apt to run into Extremes, they are
mighty fond of the burnt Taste, and the black Colour, as if they were
proper Marks of good Chocolate, not considering that, Quantity for
Quantity, they may as well put so much Charcoal as burnt Chocolate. This
Opinion is not only agreeable to Reason and good Sense, but is also
confirmed by the unanimous Consent of all that have written on this
Subject; and I can affirm, that it is authorized by the universal
Consent of all _America_.

When the Kernels are duly roasted, and well cleansed, they put them into
a large Mortar to reduce them into a gross Powder, which they afterwards
grind upon a Stone till it is very fine, which requires a more
particular Explication.

They make choice of a Stone which naturally resists the Fire, not so
soft as to rub away easily, nor so hard as to endure polishing. They cut
it from 16 to 18 Inches broad, and about 27 or 30 long, and 3 in
thickness, and hollowed in the middle about an Inch and a half deep.
This Stone should be fix'd upon a Frame of Wood or Iron, a little higher
on one side than the other: Under, they place a Pan of Coals to heat the
Stone, so that the Heat melting the oily Parts of the Kernels, and
reducing it to the Consistence of Honey, makes it easy for the Iron
Roller, which they make use of for the sake of its Strength, to make it
so fine as to leave neither Lump, nor the least Hardness. This Roller is
a Cylinder of polish'd Iron, two Inches in diameter, and about eighteen
long, having at each End a wooden Handle of the same Thickness, and six
Inches long, for the Workman to hold by.

When the Paste is ground as much as is thought necessary, they put it
hot in Moulds made of Tin, where they leave it, and it becomes hard in a
very little time. The Shape of these Moulds is arbitrary, and every one
may have them made according to his Fancy; but the cylindrick ones,
which will hold about 2 or 3 Pounds of Chocolate, seem to me to be most
proper; because the thicker they are, the longer they keep good, and may
be commodiously held when there is occasion to scrape them. These Rolls
ought to be wrapped in Paper, and kept in a dry Place: it should also be
observed, that they are very susceptible of good and ill Smells, and
that it is good to keep them 5 or 6 Months before t