the Spanish
monarchy in 1520; and it was so highly esteemed by Linnaeus
receive from him the name now conferred upon it, of Theobroma, a
term derived from the Greek, and signifying "_food for gods_."
Chocolate has always been a favourite beverage among the
Spaniards and Creoles, and was considered here as a great luxury
when first introduced, after the discovery of America; but the
high duties laid upon it, confined it long almost entirely to
the wealthier classes. Before it was subjected to duty, Mr.
Bryan Edwards stated that cocoa plantations were numerous in
Jamaica, but that the duty caused their almost entire ruin. The
removal of this duty has increased their cultivation. (For
engraving of cocoa-bean, _see_ No. 1816.)

TO MAKE ESSENCE OF COFFEE.

1808. INGREDIENTS.--To every 1/4 lb. of ground coffee allow 1 small
teaspoonful of powdered chicory, 3 small teacupfuls, or 1 pint, of
water.

_Mode_.--Let the coffee be freshly ground, and, if possible, freshly
roasted; put it into a percolater, or filter, with the chicory, and pour
_slowly_ over it the above proportion of boiling water. When it has all
filtered through, warm the coffee sufficiently to bring it to the
simmering-point, but do not allow it to boil; then filter it a second
time, put it into a clean and dry bottle, cork it well, and it will
remain good for several days. Two tablespoonfuls of this essence are
quite sufficient for a breakfast-cupful of hot milk. This essence will
be found particularly useful to those persons who have to rise extremely
early; and having only the milk to make boiling, is very easily and
quickly prepared. When the essence is bottled, pour another 3
tea-cupfuls of _boiling_ water slowly on the grounds, which, when
filtered through, will be a very weak coffee. The next time there is
essence to be prepared, make this weak coffee boiling, and pour it on
the ground coffee instead of plain water: by this means a better coffee
will be obtained. Never throw away the grounds without having made use
of them in this manner; and always cork the bottle well that contains
this preparation, until the day that it is wanted for making the fresh
essence.

_Time_.--To be filtered once, then brought to the boiling-point, and
filtered again.

_Average cost_, with coffee at 1s. 8d. per lb., 6d.

_Sufficient'_-Allow 2 tablespoonfuls for a breakfast-cupful of hot milk.

TO ROAST COFFEE.

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