much Chocolate there as in any other Place in the World.

However, a great many People are prejudiced in favour of _Vanilla_, and
that I may pay a due Deference to their Judgments, I shall employ
_Vanilla_ in the Composition of _Chocolate_, in the best Method and
Quantity, as it appears to me; I say, as it appears to me, because there
are an infinite Variety of Tastes, and every one expects that we should
have regard to his, and one Person is for adding what the other rejects.
Besides, when it is agreed upon what things to put in, it is not
possible to hit upon Proportions that will be universally approved; it
will therefore be sufficient for me to make choice of such Things as the
Majority are agreed upon, and consequently which are agreeable to the
Tastes of most.

When the Chocolate Paste is made pretty fine upon a Stone, as I have
already explain'd, they add Sugar powdered and passed through a fine
Searce; the true Proportion is the same Weight of Sugar as of Kernels,
but it is common to put a quarter part less of the former, that it may
not dry the Paste too much, nor make it too susceptible of Impressions
from the Air, and more subject to be eaten by Worms. But this fourth
Part is again supply'd, when it is made into a Liquor to drink.

The Sugar being well mix'd with the Paste, they add a very fine Powder
made of _Vanilla_ and _Cinnamon_ powdred and searced together. They mix
all over again upon the Stone very well, and then put it in Tin Moulds,
of what Form you please, where it grows as hard as before. Those that
love Perfumes, pour a little Essence of Amber on it before they put it
in the Moulds.

When the Chocolate is made without _Vanilla_, the Proportion of Cinnamon
is two Drams to a Pound of Paste; but when _Vanilla_ is used, it should
be less by one half. As for the _Vanilla_, the Proportion is arbitrary;
one, two, or three Cods, and sometimes more, to a Pound, according to
every one's Fancy.

Those that make Chocolate for Sale, that they may be thought to have put
in a good deal of _Vanilla_, put in Pepper, Ginger, _&c._ There are even
some People so accustomed to these Tastes, that they will not have it
otherwise; but these Spices serving only to inflame the Blood, and heat
the Body, prudent People take care to avoid this Excess, and will not
use any Chocolate whose Composition they are ignorant of.

_Chocolate_ made after this manner, has this Advantage, that when a
Person is obliged to go from H