ome, and cannot stay to have it made into
Drink, he may eat an Ounce of it, and drinking after it, leave the
Stomach to dissolve it.

In the _Antilloes_ they make Cakes of the Kernels only, without any
Addition, as I have taught at the End of the first Part of this
Treatise; and when they would make Chocolate of them, they proceed in
the following Manner.

FOOTNOTES:

[1] [2] [3] See the Remarks 8, 9, and 10.

[4] Porcorum ea verius Colluvies quam hominum Potio. _Benzo_ apud
_Clusium_ Exoticorum Lib. Cap. 28.

[5] Haec olim Cocolatis erant Exordia & Artis prima Rudimenta. _P. Thomae
Strozzae_ de Mentis potio.

[6] See the 11th Remark.

The Method of making Chocolate after the Manner of the _French_ Islands
in _America_.

They scrape off with a Knife from these Cakes aforesaid[1], what
Quantity they please, (for Instance, four large Spoonfuls, which weigh
about an Ounce) and mix with it two or three Pinches of powder'd
Cinnamon finely searced, and about two large Spoonfuls of Sugar in
Powder[2].

They put this Mixture into a Chocolate-Pot with a new-laid Egg[3],
both White and Yolk; then mix all well together with the Mill, and bring
it to the Consistence of Liquid Honey, upon which they afterwards pour
boiling Liquor[4], (Milk or Water, as is liked best) at the same time
using the Mill that they may be well incorporated together.

Afterwards they put the Chocolate-Pot on the Fire, or in a Kettle of
boiling Water; and when the Chocolate rises, they take it off, and
having well mill'd it, they pour it into the Dishes. To make the Taste
more exquisite, one may, before it is poured out, add a Spoonful of
Orange-Flower Water, wherein a Drop or two of Essence of Amber has been
put.

This Manner of making Chocolate has several Advantages above any other,
and which render it preferable to them all.

In the first place, one may assert, that being well managed, it has a
very agreeable Smell, and a peculiar Delicacy in the Taste; besides, it
passes very easily off the Stomach, nor leaves any Settling either in
the Chocolate-Pot, or in the Dishes.

In the second place, one has the Satisfaction to prepare it one's self
to one's own Taste, to encrease or diminish at pleasure the Quantities
of Sugar or Cinnamon, and to add or leave out the Orange-Flower Water,
or Essence of Amber; and, in a word, to make any other Alteration that
shall be most agreeable.

In the third place, they make no Additions that destroy