hey are used.

Now the Kernels being sufficiently rubb'd and ground upon the Stone, as
we have just directed, if you would compleat the Composition in the
Mass, there is nothing more to be done, than to add to this Paste a
Powder sifted thro a fine Searce, composed of Sugar, Cinnamon, and, if
it be desired, of _Vanilla_[c], according to the Quantities and
Proportions, which we shall teach in the Third Part of this Treatise;
and mix it well upon the Stone, the better to blend it and incorporate
it together, and then to fashion it in Moulds made of Tin in the form of
Lozenges of about 4 Ounces each, or if desired, half a Pound.

FOOTNOTES:

[y] For this reason, when they would send _Cocao-Nuts_ to the
neighbouring Islands from _Martinico_, that they may have wherewithal to
plant, they are very careful not to gather them till the Transport
Vessel is ready to sail, and to make use of them as soon as they arrive.
For this reason also it is not possible that the Spaniards, when they
design to preserve Nuts for planting, should let them be wither'd and
perfectly dry, and that afterwards they should take the Kernels of these
same Nuts, and dry them very carefully in the Shade, and after all,
raise a Nursery with them, as _Oexmelin_ reports, _History of
Adventurers_, Tom. 1. Pag. 424.

[7] See the seventh Note hereafter.

[8] The _Mahot_ is a Shrub, whose Leaves are round and feel soft like
those of _Guimauve_; its Bark easily comes off, which they divide into
long Slangs, which serves for Packthread and Cords to the Inhabitants
and Natives.

[z] It gets this Taste either by being laid in a moist Place, or by
being wet by Sea-Water in the Passage.

[a] As the Kernels are never so clean, but there may be Stones, Earth,
and bad ones among them; it will be necessary, before they are used, to
sift them in a Sieve that will let these things pass through, while it
retains the Kernels.

[b] The Artists, to make this Work more expeditious, and to gain time,
put a thick Mat upon a Table, and spread the Kernels upon it as they
come hot from the Shovel, and roll a Roller of Iron over them to crack
and get off the Skins of the Kernels; afterward they winnow all in a
splinter Sieve, till the Kernels become entirely cleansed.

[c] What this is, you will find hereafter.

THE
Natural HISTORY
OF
CHOCOLATE.

PART II.

Of the Properties of Chocolate.

We have hitherto treated of _Chocolate_, as it were, superficia