ani._

[55] Traite de Drogues, _Pag. 127_.

[56] Baglivius in Edit. Lugd. 1709. _Pag. 414._ Vivere enim nostrum
siccessere est.

[59] _Chap._ xxxvii. _V._ 33 & 34. In multis Escis erit Infirmitas,
propter crapulam multi obierunt: Qui autem abstinens est, adjiecit
Vitam.

THE
Natural HISTORY
OF
_CHOCOLATE_.

PART III.

Of the Uses of Chocolate.

The common Uses of Chocolate may be reduced to three: It is put in
Confections; it is used in Chocolate, properly so call'd; and there is
an Oil drawn from it, to which they give the Name of Butter. I shall
treat of them distinctly, in the three following Chapters.

CHAP. I

Of Chocolate in Confections.

They chuse _Cocao-Nuts_ that are half ripe, and take out the Kernels one
by one, for fear of spoiling them; they then lay them to soak for some
Days in Spring Water, which they take care to change Morning and
Evening: afterwards, having taken them out and wiped them, they lard
them with little Bits of Citron-Bark and Cinnamon, almost as they make
the Nuts of _Rouen_.

In the mean time, they prepare a Syrup of the finest Sugar, but very
clear; that is to say, wherein there is but little Sugar: and after it
has been clarified and purified, they take it boiling-hot off the Fire,
and put in the _Cocao-Kernels_, and let them lie 24 Hours. They repeat
this Operation six or seven times, encreasing every time the Quantity of
Sugar, without putting it on the Fire, or doing any thing else to it:
last of all, they boil another Syrup to the Consistence of Sugar, and
pour it on the Kernels well wiped and put in a clean earthen Pot; and
when the Syrup is almost cold, they mix with it some Drops of the
Essence of Amber.

When they would have these in a dry Form, they take them out of the
Syrup; and after it is well drained from them, they put them into a
Bason full of a very strong clarify'd Syrup, then they immediately put
it in a Stove, or Hot-House, where they candy it.

This Confection, which nearly resembles the Nuts of _Rouen_, is
excellent to strengthen the Stomach without heating it too much; for
this reason, they may safely be given to those who are ill of a Fever.

CHAP. II.

Of Chocolate, properly so called.

In treating of this Liquor, we have two things to examine: The First is,
the Original of Chocolate, and the different Manner of preparing it: The
Second, the Medicinal Uses that it is proper for; which shall be the
Subject of