the two following Sections.

SECT. I

Of the Original of Chocolate, and the different Manners of preparing
it.

Chocolate is originally an _American_ Drink, which the _Spaniards_ found
very much in use at _Mexico_, when they conquer'd it, about the Year
1520.

The _Indians_, who have used this Drink time out of mind, prepared it
without any great Art; they roasted their Kernels in earthen Pots, then
ground them between two Stones, diluted them with hot Water, and
season'd them with _Pimento_[1]: those who were more curious, added
_Achiota_[2] to give it a Colour, and [3]_Attolla_ to augment its
Substance. All these things joined together, gave to the Composition so
strange a Look, and so odd a Taste, that a _Spanish_ Soldier said, it
was more fit to be thrown to Hogs[4], than presented to Men; and that
he could never have accustomed himself to it, if the want of Wine had
not forced him to it, that he might not always be obliged to drink
nothing but Water.

The _Spaniards_[5] taught by the _Mexicans_, and convinced by their
own Experience, that this Drink, as rustick as it appeared to them,
nevertheless yielded very wholesome Nourishment; try'd to make it more
agreeable by the Addition of Sugar, some Oriental Spices, and Things
that grew there, which it will be needless to mention, because the Names
of them are not so much as known here, and because of so many
Ingredients, there is none continued down to us but _Vanilla_; in like
manner, that Cinnamon[6] is the only Spice which has had general
Approbation, and remains in the Composition of Chocolate.

_Vanilla_ is a Cod of a brown Colour and delicate Smell; it is flatter
and longer than our [_French_] Beans, it contains a luscious Substance,
full of little black shining Grains. They must be chosen fresh, full,
and well grown, and care must be taken that they are not smeared with
Balsam, nor put in a moist Place.

The agreeable Smell, and exquisite Taste that they communicate to
Chocolate, have prodigiusly recommended it; but long Experience having
taught that it heats very much, its Use is become less frequent, and
those who prefer their Health more than pleasing their Senses, abstain
from it entirely. In _Spain_ and _Italy_, Chocolate prepared without
_Vanilla_, is called at present _Chocolate of Health_; and in the
_French_ Islands of _America_, where _Vanilla_ is neither scarce nor
dear, as in _Europe_, they do not use it at all, though they consume as