,,chocolate3                            
,,or1                           ,an     
,indian ,drinke4                   ,by  
the wise and ,moderate use whereof1     
,health is preserved1 ,sicknesse        
,diverted1 and ,cured1 especially the   
,plague of the ,guts2 vulgarly called   
,the ,new ,disease2 ,fluxes1            
,consumptions1                          
,coughs of the ,lungs1 with sundry      
other desperate ,diseases4 ,by it       
also1 ,conception is ,caused1           
the ,birth ,hastened and                
facilitated1 ,beauty                    
,gain'd and continued4          ,written
 ,originally in ,spanish1 by ,antonio   
,colmenero                   of         
,ledesma1 ,doctor in ,physicke1         
and faithfully rendred in the ,english1 
,by ,capt4 ,,james ,,wadsworth4         
,,london1             ,printed by ,j4   
,g4 for ,iohn ,dakins1 dwelling         
neare the ,vine ,taverne in ,holborne1  
where this ,tract1 together with the    
,chocolate it selfe1 may be had         

at reasonable rates4 #afeb     ,,to     
,,the ,,gentry ,,of ,the ,,english      
,nation4   ,sirs1  ,the ensuing ,tract1 
,i1 many yeares since ,translated out of
 the ,originall ,spanish1 and ,dedicated
 to the ,right ,honorable ,edward ,lord 
,conway1 amp2c4 by whose ,noble         
,patronage1 the ,confection whereof it  
,treats1 together with it selfe1 were   
first admitted into the ,english ,court1
 where they received the ,approbation of
 the most ,noble and ,iuditious those   
dayes afforded4 ,since which time1 it   
hath beene universally sought for1 and  
thirsted after by people of all ,degrees
 7especially those of the ,female sex7  
either for the ,pleasure therein        
,naturally ,residing1 to ,cure1 and     
divert ,diseases2 ,or else to supply    
some ,defects of ,nature1 wherein it    
chalenges a speciall ,prerogative above 
all other ,medicines whatsoever4  ,the  
,author thereof was one ,antonio        
,colmenero of ,ledesma1 who sometimes   
lived in the ,west ,indies1 where it is 

very much used1 and held in great       
esteeme1 untill this day2 as also in    
,spaine1 ,italy1 and ,flanders1 and     
admired by the most learned ,doctors of 
all those ,nations4  ,as for the ,name  
,chocolate it is an ,indian word1       
compounded of ,ate 7as some say17 or 7as
 others7 ,atle1 which in the ,mexican   
,language1 signifieth ,water2 ,and      
,choco1 the noise that the ,water       
7wherein the ,chocolate is put7 maketh1 
when it is stirred in a ,cup1 untill it 
,bubble and rise unto a ,froth3 ,and may
 be called in ,english ,a ,compounded1  
or ,confectioned drinke4  ,the          
,confection it selfe1 consists of       
severall ,ingredients according to the  
different ,constitutions of those that  
use it3 the ,principall of which is     
called ,cacao1 a kind of ,nut1 or       
kernell1 bigger then a great ,almond1   
which growes upon a tree called the     
,tree of ,cacao containing in it the    
,quality of the ,foure ,elements1 as    
will appeare in the following           

,discourse4  ,the vertues thereof are no
 lesse various1 then ,admirable4 ,for1  
besides that it preserves ,health1 and  
makes such as drink it often1 ,fat1 and 
,corpulent1 faire and ,amiable1 it      
vehemently ,incites to ,venus1 and      
causeth ,conception in women1 hastens   
and facilitates their ,delivery3 ,it is 
an excellent help to ,digestion1 it     
cures ,consumptions1 and the ,cough of  
the ,lungs1 the ,new ,disease1 or       
,plague of the ,guts1 and other ,fluxes1
 the ,green ,sicknesse1 ,jaundise1 and  
all manner of ,inflamations1            
,opilations1 and ,obstructions4 ,it     
quite takes away the ,morphew1          
,cleanseth the ,teeth1 and sweetneth the
 ,breath1 ,provokes ,urine1 ,cures the  
,stone1 and strangury1 ,expells ,poison1
 and preserves from all infectious      
,diseases4  ,but ,i shall not assume to 
enumerate all the vertues of this       
,confection3 for that were ,impossible1 
every day producing ,new and ,admirable 
effects in such as drinke it3 ,i shall  

rather referre to the ,testimony of     
those ,noble ,personages who are known  
constantly to use and receive constant  
and manifold benefits by it1 having     
hereby no other ,aime then the ,generall
 good of this ,common-wealth 7whereof ,i
 am a ,faithfull ,member7 and to be     
esteemed 7as really ,i am7              
,gentlemen1       ,westminster          
,your ,affectionate ,friend             
,decemb4 #bj4                    to love
 and serve you1      #afea4             
,don ,diego de ,vadesforte4             
,,the ,,translator1                     
,to every ,individuall ,man1            
and ,woman1 ,learn'd1 or unlearn'd1     
,honest1 or ,dishonest3 ,in the         
due ,praise of ,divine                  
,,chocolate4     ,doctors lay by your   
,irksome ,books   ,and all ye           
,petty-,fogging ,rookes   ,leave        
,quacking2 and ,enucleate   ,the vertues
 of our ,chocolate4    ,let th'         
,universall ,medicine   7,made up of    
,dead-mens ,bones and ,skin17   ,be     

henceforth ,illegitimate1   ,and yeild  
to ,soveraigne-,chocolate4    ,let      
,bawdy-,baths be us'd no more2   ,nor   
,smoaky-,stoves but by the whore   ,of  
,babilon3 since ,happy-,fate   ,hath    
,blessed us with ,chocolate4    ,let old
 ,punctaeus ,greaze his shooes   ,with  
his ,mock-,balsome3 and ,abuse   ,no    
more the ,world3 ,but ,meditate   ,the  
,excellence of ,chocolate4    ,let      
,doctor ,trigg 7who so ,excells7   ,no  
longer ,trudge to ,westwood-,wells3     
,for though that water ,expurgate1      
',tis but the ,dreggs of ,chocolate4    
,let all the ,paracelsian ,crew   ,who  
can ,extract ,christian from ,jew2   ,or
 out of ,monarchy1 ,a ,state1   ,breake 
all their ,stills for ,chocolate4       
,tell us no more of ,weapon-,salve1     
,but rather ,doome us to a ,grave3      
,for sure our wounds will ,ulcerate1    
,unlesse they're wash'd with ,chocolate4
    ,the ,thriving ,saint1 who will not 
come   ,within a ,sack-,shop's          
,bowzing-,roome   7,his ,spirit to      

,exhilerate7   ,drinkes ,bowles 7at     
home7 of ,chocolate4    ,his ,spouse    
when she 7,brimfull of ,sense7   ,doth  
want her due ,benevolence1   ,and ,babes
 of ,grace would ,propagate1   ,is      
alwayes ,sipping ,chocolate4    ,the    
,roaring-,crew of ,gallant-,ones        
,whose ,marrow ,rotts within their      
,bones3   ,their ,bodyes quickly        
,regulate1   ,if once but ,sous'd in    
,chocolate4    ,young ,heires that have 
more ,land then ,wit1   ,when once they 
doe but ,tast of it1   ,will rather     
spend their whole ,estate1   ,then      
weaned be from ,chocolate4    ,the      
,nut-,browne-,lasses of the ,land       
,whom ,nature vayl'd in ,face and ,hand1
   ,are quickly ,beauties of            
,high-,rate1   ,by one small ,draught of
 ,chocolate4    ,besides1 it saves the  
,moneys lost   ,each day in ,patches1   
which did cost   ,them deare1 untill of 
,late   ,they found this ,heavenly      
,chocolate4    ,nor need the ,women     
longer grieve   ,who spend their ,oyle1 

yet not conceive1   ,for 'tis a         
,helpe-,immediate1   ,if such but ,lick 
of ,chocolate4    ,consumptions too 7be 
well assur'd7   ,are no lesse soone then
 soundly cur'd3   7,excepting such as   
doe ,relate   ,unto the ,purse7 by      
,chocolate4    ,nay more3 ,it's vertue  
is so much1   ,that if a ,lady get a    
,touch1   ,her griefe it will           
,extenuate1   ,if she but smell of      
,chocolate4    ,the ,feeble-,man1 whom  
,nature ,tyes   ,to doe his ,mistresse's
 ,drudgeries2   ,o how it will his minde
 ,elate1   ,if shee allow him           
,chocolate6    ',twill make ,old women  
,young and ,fresh2   ,create            
,new-,motions of the ,flesh1   ,and     
cause them long for you know what1   ,if
 they but ,tast of ,chocolate4          
,there's ne're a ,common ,counsell-,man1
   ,whose ,life would ,reach unto a     
,span1   ,should he not ,well-,affect   
the ,state1   ,and ,first and ,last     
,drinke ,chocolate4    ,nor e're a      
,citizen's ,chast wife1   ,that ever    

shall prolong her ,life1   7,whilst open
 stands ,her ,posterne-,gate7   ,unlesse
 she drinke of ,chocolate4    ,nor dost 
the ,levite any ,harme1   ,it keepeth   
his ,devotion warme1   ,and eke the     
,hayre upon his ,pate1   ,so long as he 
drinkes ,chocolate4    ,both ,high and  
,low1 both ,rich and ,poore   ,my ,lord1
 my ,lady1 and his --   ,with all the   
,folkes at ,billingsgate1   ,bow1 ,bow  
your ,hamms to ,chocolate4              
,don ,diego de ,vadesforte4     ,to the 
,author1  ,great ,don1 ,grandee of      
,spaine1 ,illostrissimo of ,venice1     
,high and mighty ,king of ,candie1      
,great ,bashaw of ,babilon1 ,prince of  
the ,moone1 ,lord of the ,seven         
,starres1 ,governour of the ,castle of  
,comfort1 ,sole ,admirall of the        
,floating ,caravan1 ,author of ,th'     
,europian ,mercury1 ,chiefe ,generall   
and ,admirall of the ,invisible ,fleet  
and ,army of ,terra ,incognita1         
,cap4 ,james ,wadsworth4     ,the       
,allowance of ,melchor ,de ,lara1       

,physitian ,generall for the ,kingdome  
of ,spaine4   ,i ,doctor ,melchor de    
,lara ,physitian ,generall for the      
,kingdom of ,spaine1 at the command of  
,don ,john de ,velasco1 and ,asebedo1   
,vicar ,generall of ,madrid1 have seene 
this ,treatise of ,chocolate1 composed  
by ,antonio ,colmenero of ,ledesma2     
which is very learned1 and curious1 and 
therefore it ought to be ,licensed for  
the ,presse2 it containing nothing      
contrary to good manners2 and cannot but
 be very pleasing to those1 who are     
affected to ,chocolate4 ,in testimony   
whereof1 ,i have subscribed my ,name1 in
 ,madrid the #bc4 day of ,august4 #afca4
                                        
,melchor de ,lara4     ,the             
,testimoniall of ,john de ,mena1 ,doctor
 and ,physitian to the ,king of ,spaine4
  ,i ,john de ,mena1 ,physitian to his  
,majesty1 and one of the ,counsell      
,generall of the ,inquisition1 have     
seene this ,treatise of ,chocolate      
7composed by ,doctor ,antonio ,colmenero

 of ,ledesma7 by command of the         
,supreame ,royall ,court of ,justice3   
which containeth nothing contrary to    
good ,manners1 and the ,subject if very 
learnedly handled1 and with great       
,iudgement2 and no doubt1 but it will   
give much pleasure and content to all   
those1 who are affected to ,chocolate2  
and therefore may be printed3 ,and in   
confirmation of this truth1 ,i have     
hereto subscribed my ,name the #ag4 of  
,septemb4 #afca4                        
,john de ,mena ,doctor in ,physicke4    
,to the ,reader4   ,the number is so    
great of those1 who1 in these times1    
drinke ,chocolate1 that not only in the 
,indies1 where this kind of ,drink hath 
its originall2 but it is also much used 
in ,spain1 ,italy and ,flanders1 and    
particularly at the ,cour4 ,and many doe
 speake diversly of it1 according to the
 benefit1 or hurt1 they receive from it3
 ,some saying1 that it is stopping3     
,others1 and those the greater part1    
that it makes one fat3 ,others1 that the

 use of it strengthens the stomacke3    
,others1 that it heates1 and burns them3
 ,and others say1 that although they    
take it every houre1 and in the         
,dogdayes1 yet they finde themselves    
well with it4 ,and therefore my desire  
is1 to take this paines1 for the        
pleasure1 and profit of the publicke2   
endeavouring to accommodate it to the   
content of all1 according to the variety
 of those things1 wherewith it may be   
mixt2 that so every man may make choise 
of that1 which shal be most agreeable to
 his disposition4 ,i have not seene any1
 who hath written any thing1 concerning 
this drinke2 but onely a ,physitian of  
,marchena1 who 7as it seemes7 writ onely
 by ,relation2 holding an opinion1 that 
the ,chocolate is stopping1 because that
 ,cacao 7the principall ,ingredient of  
which it is made7 is cold1 and dry4 ,but
 because this onely reason1 may not have
 power to keepe some from the use of it1
 who are troubled with ,opilations2 ,i  
thinke fit to defend this ,confection1  

with ,philosophicall ,reasons1 against  
any whosoever will condemne this        
,drinke1 which is so wholesome1 and so  
good1 knowing how to make the ,paste in 
that manner1 that it may be agreeable to
 divers dispositions1 in the moderate   
drinking of it4 ,and so1 with all       
possible brevity1 shall distinguish and 
divide this ,treatise into foure poynts1
 or ,heads4 ,in the first place ,i shall
 declare1 what ,chocolate is2 and what  
are the ,qualities of ,cacao1 and the   
other ,ingredients of this ,confection2 
where ,i shall treate of the ,receipt   
set downe by the aforesaid ,author of   
,marchena1 and declare my opinion       
concerning the same4 ,the second point  
shall treate of the ,quality1 which     
resulteth out of the mixture of these   
,simples1 which are put into it4 ,in the
 third place the manner of ,compounding2
 and how many wayes they use to drink it
 in the ,indies4 ,in the fourth1 and    
last place ,i shall treat of the        
,quantity2 and how it ought to be taken2

 at what time2 and by what persons4     
,the first ,point4   ,concerning the    
first ,point1 ,i say1 that ,chocolate is
 a name of the ,indians2 which in our   
vulgar ,castilian1 we may call a        
certaine ,confection1 in which 7among   
the ,ingredients7 the principall ,basis1
 and ,foundation1 is the ,cacao2 of     
whose ,nature and ,quality it is        
necessary first to treat3 ,and therefore
 ,i say1 according to the common        
received opinion1 that it is cold1 and  
dry1  prdominio2 that is to say1 that   
though it be true1 that every ,simple   
containes in it the ,qualities of the   
foure ,elements1 in the action1 and     
re-action1 which it hath in it1 yet     
there results another distinct quality1 
which we call ,complexion4  ,this       
,quality or ,complexion1 which ariseth  
of this ,mixture1 is not alwayes one1   
and the same2 neither hath it the effect
 in all the mixtures1 but they may be   
varied nine wayes2 four ,simple1 from   
whence one onely quality doth abound2   

and foure ,compounded1 from whence two  
,symbolizing qualities are predominant2 
and one other1 which we call ad pondus1 
which is of all these fore-said         
qualities1 which are in quilibrio1 that 
is to say1 in equall measure and degree4
  ,of all these the ,complexion of      
,cacao is composed1 since there arise   
two qualities1 which are cold1 and dry2 
and in the substance1 that rules them1  
hath it restringent and obstructive1 of 
the nature of the ,element of the       
,earth4 ,and then1 as it is a ,mixed1   
and not a simple ,element1 it must needs
 have parts correspondent to the rest of
 the ,elements2 and particularly1 it    
partakees 7and that1 not a little7 of   
those1 which correspond with the        
,element of ,aire1 that is1 ,heat and   
,moysture1 which are governed by the    
,unctious parts2 there being drawne out 
of the ,cacao much ,butter1 which1 in   
the ,indies ,i have seene drawne out if 
it1 for the ,face1 by the ,criollas4    
,it may ,philosophically be objected1 in

 this manner3 ,two contrary ,qualities1 
and ,disagreeing1 cannot be in gradu    
intenso1 in one and the same ,subject3  
,cacao is cold and drie1 in             
predominency3 ,therefore1 it cannot have
 the qualities contrary to those2 which 
are ,heat1 and ,moysture4 ,the first    
,proposition is most certaine1 and      
grounded upon good ,philosophy3 ,the    
second is consented unto1 by all3 ,the  
third1 which is the ,conclusion1 is     
regular4  ,it cannot be denyed1 but that
 the ,argument is very strong1 and these
 reasons being considered by him of     
,marchena1 have made him affirme1 that  
,chocolate is ,obstructive2 it seeming  
to be contrary to ,philosophy1 that in  
it there should be found ,heat and      
,moysture1 in gradu intenso2 and to be  
so likewise in ,cold and ,dry4  ,to     
this1 there are two things to be        
answered3 ,one1 that he never saw the   
experience of drawing out the ,butter1  
which ,i have done2 and that when the   
,chocolate is made without adding any   

thing to the dryed ,powder1 which is    
incorporated1 onely by beating it well  
together1 and is united1 and made into a
 ,paste1 which is a signe1 that there is
 a moist1 and glutinous part1 which1 of 
necessity1 must correspond with the     
,element of ,aire4  ,the other reason1  
we will draw from ,philosophy2 affirming
 that1 in the ,cacao1 there are         
different substances4 ,in the one1 that 
is to say1 in that1 which is not so fat1
 it hath a greater quantity of the      
,oylie1 then of the earthie ,substance2 
and in the fatter part1 it hath more of 
the earthy than of the ,oily substance4 
,in these there is ,heate and ,moysture 
in predominancy2 and in the other1 cold 
and dry4  ,notwithstanding that it is   
hard to be believed1 that in one and the
 same substance1 and so little of the   
,cacao1 it can have substances so       
different3 ,to the end that it may      
appeare more easie1 clear1 and evident1 
first we see it in the ,rubarbe1 which  
hath in it hot and soluble parts1 and   

parts which are ,binding1 ,cold and     
,dry1 which have a vertue to strengthen1
 binde1 and stop the loosenesse of the  
,belly3 ,i say also1 that he that sees  
and considers the steele1 so much of the
 nature of the earth1 as being heavy1   
thick1 cold1 and dry2 it seemes to be   
thought unproper for the curing of      
,opilations1 but rather to be apt to    
encrease them2 and yet it is given for a
 proper remedy against them4  ,this     
difficulty is cleared thus1 that though 
it be true1 that it hath much of the    
,earthy part2 yet it hath also parts of 
,sulphur1 and of quick silver1 which doe
 open1 and disopilate2 neither doth it  
so1 untill it be helped by ,art1 as it  
is ground1 stirred1 and made fine1 in   
the preparing of it2 the ,sulphurous    
parts1 and those of quick-silver1 being 
thinne1 active1 and penetrative1 they   
mingle1 at the last with those parts1   
which are ,earthy and astringent3       
,insomuch1 that they being mingled after
 this manner one with another1 we cannot

 now say1 that the steele is astringent1
 but rather1 that it is penetrative1    
attenuating and opening4 ,let us prove  
this ,doctrine by ,authorities2 and let 
the first be from ,gallen1 l4 #c4 of the
 qualities of ,simples1 c4 #ad4 ,where1 
first of all he teacheth1 that almost   
all those ,medicines1 which1 to our     
sence1 seeme to be ,simple1 are         
notwithstanding naturally ,compounded1  
containing in themselves contrary       
qualities2 and that is to say1 a quality
 to expell1 and to retaine2 to          
incrassate1 and attenuate2 to rarifie1  
and to condense4 ,neither are we to     
wonder at it1 it being understood1 that 
in every fore-said ,medicine1 there is a
 quality to heat1 and to coole2 to      
moisten and to dry4 ,and whatsoever     
,medicine it be1 it hath in it1 thick1  
and thinne parts2 rare1 and dense2 soft1
 and hard4 ,and in the fifteenth        
,chapter following1 in the same ,book1  
he puts an example of the ,broth of a   
,cock1 which moves the ,belly2 and the  

flesh hath the vertue to bind4 ,he puts 
also the example of the ,aloes1 which if
 it be washt1 looseth the ,purgative    
vertue2 or that which it hath1 is but   
weake4  ,that this differing vertue1 and
 faculty1 is found in divers substances1
 or parts of simple ,medicaments1       
,gallen shewes in the first ,booke of   
his simple ,medicines1 and the          
seventeenth ,chapter1 bringing the      
example of ,milke2 in which1 three      
substances are found1 and separated1    
that is to say1 the substance of        
,cheese1 which hath the vertue to stop  
the ,fluxe of the ,belly2 and the       
substance of ,whay1 which is purging2   
and ,butter1 as it is expressed in the  
said ,gallen1 ,cap4 #ae4 ,also we finde 
in ,wine which is in the ,must1 three   
substances1 that is to say1 earth1 which
 is the chiefe2 and a thinner substance1
 which is the flower1 and may be called 
the scum1 or froath3 and a third        
substance which we properly call ,wine2 
,and every one of these substances1     

containes in it selfe divers qualities1 
and vertues2 in the colour1 in the      
smell1 and in other ,accidents4         
,aristotle in the fourth ,book of the   
,meteors and the first ,chapter1        
treating of ,putrefaction1 he found the 
same substances2 and in the second      
,chapter next following1 where he that  
is curious may read it4 ,and also by the
 ,doctrine of ,galen1 and of ,aristotle1
 divers substances are attributed to    
every of the mixt under one and the same
 forme and quantity2 which is very      
conformable to reason1 if we consider1  
that every ,aliment be it never so      
simple1 begets1 and produceth in the    
liver1 foure humours1 not onely         
differing in temper1 but also in        
substance2 and begets more or lesse of  
that humour1 according as that ,aliment 
hath more or fewer parts corresponding  
to the substance of that humour1 which  
is most ingendred4 ,and so in cold      
diseases1 we give warme nourishment2 and
 cold nourishment1 in hot diseases4     

,from which evident examples1 and many  
others1 which we might produce to this  
purpose1 we may gather1 that1 when we   
grind and stir the ,cacao1 the divers   
parts1 which ,nature hath given it1 doe 
artificially1 and intimately mixe       
themselves one with another2 and so the 
unctuous1 warme1 and moist parts1       
mingled with the earthy 7as we have said
 of the steele7 represses1 and leaves   
them not so binding1 as they were       
before2 but rather with a mediocritie1  
more inclining to the warme1 and moist  
temper of the ,aire1 then to the cold   
and dry of the ,earth2 as it doth       
appeare when it is made fit to drinke2  
that you scarce give it two turnes with 
the ,molinet when there riseth a fatty  
scumme3 by which you may see how much it
 partaketh of the ,oylie part4  ,from   
which doctrine ,i gather1 that the      
,author of ,marchena1 was in an errour1 
who1 writing of ,chocolate1 saith that  
it causeth ,opilations1 because ,cacao  
is astringent2 as if that astriction    

were not corrected1 by the intimate     
mixing of one part with another1 by     
meanes of the grinding1 as is said      
before4 ,besides1 it having so many     
ingredients1 which are naturally hot1 it
 must of necessity have this effect2    
that is to say1 to open1 attenuate1 and 
not to binde2 and1 indeed1 there is no  
cause of bringing more examples1 or     
producing more reasons1 for this truth1 
then that which we see in the ,cacao it 
self3 which1 if it be not stirred1 and  
compounded1 as aforesaid1 to make the   
,chocolate4 ,but eating of it1 as it is 
in the fruite1 as the ,criollas eate it 
in the ,indies1 it doth notably         
obstruct1 and cause stoppings2 for no   
other cause but this1 that the divers   
substances which it containes1 are not  
perfectly mingled by the mastication    
onely1 but require the artificiall      
mixture1 which we have spoken of before4
  ,besides1 our ,adversary should have  
considered1 and called to his memory1   
the first rudiments of ,philosophy1 that

  dicto secundum quid1 ad dictum        
simpliciter1 non valet consequentia2 ,as
 it is not enough to say1 the           
,black-a-,moore is white1 because his   
teeth are white2 for he may be blacke1  
though he hath white teeth2 and so it is
 not enough to say1 that the ,cacao is  
stopping2 and therefore the ,confection1
 which is made of it1 is also stopping4 
,the ,tree1 which beares this fruit1 is 
so delicate2 and the earth1 where it    
growes1 is so extreme hot1 that to keepe
 the tree from being consumed by the    
,sun1 they first plant other trees2 and 
when they are growne up to a good       
height1 then they plant the ,cacao      
trees2 that when it first shewes it     
selfe above the ground1 those trees     
which are already growne1 may shelter it
 from the ,sunne2 and the fruit doth not
 grow naked1 but ten or twelve of them  
are in one ,gorde or ,cod1 which is of  
the bignesse of a greate black ,figge1  
or bigger1 and of the same forme1 and   
colour4  ,there are two sorts of ,cacao2

 the one is common1 which is of a gray  
colour1 inclining towards red2 the other
 is broader and bigger1 which they call 
,patlaxte1 and this is white1 and more  
drying2 whereby it causeth              
watchfulnesse1 and drives away sleepe1  
and therefore it is not so usefull1 as  
the ordinary4 ,this shall suffice to be 
said of the ,cacao4  ,and as for the    
rest of the ingredients1 which make our 
,chocolaticall ,confection1 there is    
notable variety2 because some doe put   
into it black ,pepper1 and also         
,tauasco,a2 which is not proper1 because
 it is so hot and dry2 but onely for    
one1 who hath a very cold ,liver4 ,and  
of this opinion1 was a certaine ,doctor 
of the ,university of ,mexico1 of whom a
 ,religious man of good credit told me1 
that he finding the ordinary round      
,pepper was not fit to bring his purpose
 about1 and to the end1 he might        
discover1 whether the long red pepper   
were more proper1 he made triall upon   
the liver of a ,sheepe2 and putting the 

ordinary pepper on one side1 and the red
 pepper,b on the other1 after #bd hours1
 the part1 where the ordinary pepper    
lay1 was dryed up2 and the other part   
continued moist1 as if nothing had bin  
thrown upon it4      ,a ,a red roote    
like madder4      ,b ,chile4  ,the      
,receipt of him who wrote at ,marchena1 
is this3 ,of ,cacaos1 #gjj2 of white    
,sugar1 one pound and a halfe2          
,cinnamon1 #b4 ounces2 of long red      
pepper1 #ad4 of ,cloves1 halfe an ounce3
 ,three ,cods of the ,logwood or        
,campeche tree2 or in steade of that1   
the weight of #b4 ,reals1 or a shilling 
of ,anniseeds2 as much of ,agiote1 as   
will give the colour1 which is about the
 quantity of a ,hasell-nut4 ,some put in
 ,almons1 kernells of ,nuts1 and        
,orenge-flower-water4  ,concerning this 
,receipt ,i shall first say1 ,this shooe
 will not fit every foote2 but for      
those1 who have diseases1 or are        
inclining to be infirme1 you may either 
adde1 or take away1 according to the    

necessity1 and temperature of every one3
 and ,i hold it not amisse1 that ,sugar 
be put into it1 when it is drunke1 so   
that it be according to the quantity ,i 
shall hereafter set downe4 ,and         
sometimes they make ,tablets of the     
,sugar1 and the ,chocolate together3    
which they doe onely to please the      
,pallats1 as the ,dames of ,mexico doe  
use it2 and they are there sold in      
shops1 and are confected and eaten like 
other sweet-meats4 ,for the ,cloves1    
which are put into this drinke1 by the  
,author aforesaid1 the best ,writers of 
this ,composition use them not2         
peradventure upon this reason3 that     
although they take away the ill savour  
of the mouth1 they binde2 as a learned  
,writer hath exprest in these verses3   
,foetorem emendat oris ,cariophilia     
foedum2   ,constringunt ventrem1        
primaque membra juvant4    ,cloves doe  
perfume a stincking ,breath1 and ,bind  
,the ,belly2 ,hence the prime members   
comfort find4  ,and because they are    

binding 7and hot and dry in the third   
degree7 they must not be used1 though   
they help the chiefe parts of           
,concoction1 which are the ,stomacke and
 the ,liver1 as appeares by the ,verses 
before recited4  ,the ,huskes or ,cods  
of ,logwood1 or ,campeche1 are very     
good1 and smell like ,fennell2 and every
 one puts in of these1 because they are 
not very hot2 though it excuse not the  
putting in of ,annis-seed1 as sayes the 
,author of this ,receipt2 for there is  
no ,chocolate without it1 because it is 
good for many cold diseases1 being hot  
in the third degree2 and to temper the  
coldnesse of the ,cacao2 and that it may
 appeare1 it helpes the indisposition of
 ,cold parts1 ,i will cite the ,verses  
of one curious in this ,art3            
,morbosus renes1 vesicam1 guttura1      
vulnam1   ,intestina1 jecur1 cumque     
lyene caput   ,confortat1 variisque     
,anisum subdita morbis   ,membra3 istud 
tantum vim leve semen habet4    ,the    
,reyns1 the ,bladder1 throat1  thing    

between--   ,enatrailes and ,liver1 with
 the ,head1 and spleen   ,and other     
,parts1 by ,c it are comforted3   ,so   
great a vertue's in that little seed4   
,c ,annis4  ,the quantity of a ,nut of  
the ,achiote,d is too little to colour  
the quantity made according to his      
,receipt2 and therefore1 he that makes  
it1 may put in it1 as much as he thinkes
 fit4      ,d ,ta-asco4  ,those1 who    
adde ,almons1 and ,nuts1 doe not ill2   
because they give it more body and      
substance then ,maiz or ,paniso,e1 which
 others use2 and for my part1 ,i should 
always put it into ,chocolate1 for      
,almonds 7besides what ,i have said of  
them before7 are moderately hot1 and    
have a thinne juice2 but you must not   
use new ,almons1 as a learned ,author   
sayes in these ,verses4       ,e ,a     
graine like ,millet4    ,dat modice     
calidum dulcisque ,amigdala succum1     
,et tenuem2 inducunt plurima damna nova4
    ,new ,almonds yeild a ,hot and      
slender juice1   ,but bring new         

mischiefs by too often use4   ,and the  
small ,nuts are not ill for our purpose2
 for they have almost the temper1 which 
the ,almons have2 onely because they are
 dryer1 they come nearer the temper of  
,choler2 and doe therefore strengthen   
the ,belly1 and the ,stomacke1 being    
dryed3 for so they must be used for the 
,confection2 and they preserve the head 
from those vapours1 which rise from the 
,belly3 as it appeares by the said      
,author in these ,verses4    ,bilis     
,avellanam sequitur2 sed roborat alvum  
,ventris1  a fumis liberat assa caput4  
,filberds breed ,chollar1 ,th' ,belly   
,fortifie1   ,benzoin the ,head frees   
from ,fumosity4  ,and therefore they are
 proper for such as are troubled with   
ventuosities1 and ,hypochondriacall     
vapours1 which offend the brain1 and    
there cause such troublesome dreames1   
and sad imaginations4  ,those who mixe  
,maiz or ,paniso in the ,chocolate doe  
very ill2 because those graines doe     
beget a very melancholly humour3 as the 

same ,author expresseth in these        
,verses4    ,crassa melancholicum       
prstant tibi ,panica succum   ,siccant1 
si penas membra1 gelantque foris4       
,grosse ,eares of ,corne have           
,cholorique juice 7no doubt7   ,which   
dries1 if taken inward2 cooles without4 
,it is also apparantly windy2 and those 
which mixe it in this ,confection1 doe  
it onely for their profit1 by encreasing
 the quantity of the ,chocolate2 because
 every ,fanega or measure of ,f ,grani  
containing about a ,bushell and a halfe1
 is sold for eight shillings1 and they  
sell this ,confection for foure         
shillings a pound1 which is the ordinary
 price of the ,chocolate4      ,f ,maiz1
 or ,indian ,wheat  ,the ,cinamon is hot
 and dry in the third degree2 it        
provokes ,urine1 and helps the ,kidneys 
and ,reynes of those who are troubled   
with cold diseases2 and it is good for  
the eyes2 and in effect1 it is cordiall2
 as appeares by the ,author of these    
,verses4    ,commoda  urin ,cinnamomum1 

renibus   ,lumina clarificat1 dira      
venena fugat4   7affert3    ,cinnamon   
helps the ,reines and ,urine well1   ,it
 cleares the ,eyes1 and ,poison doth    
expell4  ,the ,achiote hath a piercing  
attenuating quality1 as appeareth by the
 common practice of the ,physitians in  
the ,indies1 experienced daily in the   
effects of it1 who doe give it to their 
,patients1 to cut1 and attenuate the    
grosse humours1 which doe cause         
shortnesse of breath1 and stopping of   
urine2 and so it may be used for any    
kind of ,opilations2 for we give it for 
the stoppings1 which are in the breast1 
or in the ,region of the belly1 or any  
other part of the ,body4  ,and          
concerning the long red ,peper1 there   
are foure sorts of it4 ,one is called   
,chilchotes3 the other very little1     
which they call ,chilterpin2 and these  
two kinds1 are very quicke and biting4  
,the other two are called ,tonalchiles1 
and these are moderately hot2 for they  
are eaten with bread1 as they eate other

 fruits1  they are of a yellow colour2  
and they grow onely about the ,townes1  
which are in1 and adjoyning to the ,lake
 of ,mexico4 ,the other ,pepper is      
called ,chilpaclagua1 which hath a broad
 huske1 and this is not so biting as the
 first2 nor so gentle as the last1 and  
is that1 which is usually put into the  
,chocolate4  ,there are also other      
ingredients1 which are used in this     
,confection4 ,one called ,mechasuchil2  
and another which they call ,vinecaxtli1
 which in the ,spanish they call        
,orejuelas1 which are sweet smelling    
,flowers1 ,aromaticall and hot4 ,and the
 ,mechasuchil hath a ,purgative quality2
 for in the ,indies they make a purging 
portion of it4 ,in stead of this1 in    
,spaine they put into the ,confection1  
powder of ,alexandria1 for opening the  
,belly4  ,i have spoken of all these    
,ingredients1 that every one may make   
choise of those which please him best1  
or are most proper for infirmities4     
,the second ,point4   ,as concerning the

 second point1 ,i say1 as ,i have said  
before1 that though it be true1 that the
 ,cacao is mingled with all these       
,ingredients1 which are hot2 yet there  
is to be a greater quantity of ,cacao1  
then of all the rest of the             
,ingredients1 which serve to temper the 
coldnesse of the ,cacao3 ,just as when  
we seek1 of two ,medicines of contrary  
qualities1 to compound one1 which shall 
be of a moderate temper3 ,in the same   
manner doth result the same action and  
re-action of the cold parts of the      
,cacao1 and of the hot parts of the     
other ingredients1 which makes the      
,chocolate of so moderate a quality1    
that it differs very little from a      
mediocrity2 and when there is not put in
 any ordinary pepper1 or ,cloves1 but   
onely a little ,annisseed 7as ,i shall  
shew hereafter7 we may boldly say1 that 
it is very temperate4 ,and this may be  
proved by reason1 and experience3       
7supposing that which ,gallen sayes1 to 
be true1 that every mixt ,medicine1     

warmeth the cold1 and cooleth the hot2  
bringing the examples of ,oyle of       
,roses47 ,by experience1 ,i say1 that in
 the ,indies 7as is the custom of that  
countrey7 ,i comming in a heat to visite
 a sick person1 and asking water to     
refresh me1 they perswaded mee to take a
 ,draught of ,chocolate2 which quencht  
my thirst3  in the morning 7if ,i took  
it fasting7 it did warme and comfort my 
stomack4 ,now let us prove it by reason4
 ,wee have already proved1 that all the 
parts of the ,cacao are not cold4 ,for  
we have made it appeare that the        
unctuous parts1 which are many1 be all  
hot1 or temperate3 then1 though it be   
true1 that the quantity of the ,cacao is
 greater than of all the rest of the    
ingredients1 yet the cold parts are at  
the most1 not halfe so many as the hot2 
and if for all this they should be more1
 yet by stirring1  mangling of the warme
 unctuous parts1 they are much          
qualified4 ,and1 on the other side1 it  
being mixt with the other ,ingredients1 

which are hot in the second and third   
degree1 being the predominant quality1  
it must needs be brought to a           
mediocrity4 ,like as two men1 who shake 
hands1 the one being hot1 and the other 
cold1 the one hand borrows heat1 and the
 other is made colder2 and in           
conclusion1 neither hand retaines the   
cold1 or heat it had before1 but both of
 them remain more temperate4 ,so        
like-wise two men1 who go to wrestle1 at
 the first they are in their full vigour
 and strength2 but after they have      
strugled a while1 their force lessens by
 degrees1 till at last they are both    
much weaker1 than when they began to    
wrestle4 ,and ,aristotle was also of    
this opinion in his fourth ,booke of the
 ,nature of ,beasts1 cap4 #c4 ,where he 
sayes1 that every ,agent suffers with   
the patient2 as that which cuts1 is made
 dul by the thing it cuts2 that which   
warmes1 cooles it selfe2 and that which 
thrusts1 or forceth forward1 is in some 
sort driven bake it selfe4  ,from whence

 ,i gather1 that it is better to use    
,chocolate1 after it hath beene made    
some time1 a ,moneth at the least4 ,i   
believe this time to be necessary1 for  
breaking the contrary qualities of the  
severall ,ingredients1 and to bring the 
,drinke to a moderate temper4 ,for1 as  
it alwayes falls out at the first1 that 
every contrary will have its            
predominancy1 and will worke his owne   
effects1 ,nature not liking well to be  
heated and cooled1 at the same time4    
,and this is the cause why ,gallen in   
his twelfth ,booke of ,method1 doth     
advise not to use ,philonium1 till after
 a yeare1 or1 at the least1 six moneths2
 because it is a composition made of    
,opium 7which is cold in the fourth     
degree7 and of ,pepper1 and other       
,ingredients1 which are hot in the third
 degree4 ,this ,theorum1 and ,doctrine1 
is made good by the practise1 which some
 have made1 of whom ,i have asked1 what 
,chocolate did best agree with them8 and
 they have affirmed1 that the best is   

that which hath beene made some moneths3
 and that the new doth hurt by loosening
 the ,stomack2 ,and1 in my opinion1 the 
reason of it is1 that the unctuous or   
fat parts1 are not altogether corrected1
 by the earthy parts of the ,cacao4 ,and
 this ,i shall thus prove2 for1 as ,i   
shall declare hereafter1 if you make the
 ,chocolate boyle1 when you drinke it1  
the boyling of it divides that fat and  
oyly part2 and that makes a relaxation  
in the ,stomacke in the old ,chocolate1 
as well as if it were new4  ,so that ,i 
conclude in this second point1 that the 
,chocolaticall ,confection is not so    
cold as the ,cacao1 nor so hot as the   
rest of the ,ingredients2 but there     
results from the action and re-action of
 these ,ingredients1 a moderate temper  
which may be good1 both for the cold and
 hot stomacks1 being taken moderately1  
as shall be declared hereafter2 and it  
having beene made a moneth at the least2
 as is already proved4 ,and so ,i know  
not why any many having made experience 

of this ,confection 7which is composed1 
as it ought to be1 for every particular7
 should speake ill of it4 ,besides1     
where it is so much used1 the most1 if  
not all1 as well in the ,indies1 as in  
,spain1 finde1 it agreeth well with     
them4 ,he of ,merchena had no ground in 
saying1 that it did cause ,opilations4  
,for1 if it were so1 the ,liver being   
obstructed1 it would extenuate its      
subject2 and by experience1 we see to   
the contrary1 that it makes fat2 the    
reason whereof ,i shall shew hereafter4 
,and this shall suffice for the second  
,point4     ,the third ,point4   ,having
 treated in the first poynt1 of the     
definition of ,chocolate1 the quality of
 the ,cacao1 and of the other           
,ingredients2 and in the second ,point1 
of the ,complexion1 which results from  
the mixture of them2 ,there remaines now
 in the third poynt1 to shew the way how
 to mingle them3 ,and first ,i will     
bring the best ,receipt1 and the most to
 the purpose1 that ,i could find out2   

although it be true which ,i have said1 
that one ,receipt cannot be given1 which
 shall be proper for all2 that is to be 
understood of those1 who are sick2 for  
those that are strong1 and in health1   
this may serve3 and for the other 7as ,i
 have said in the conclusion of the     
first ,poynt7 every one may make choyse 
of the ,ingredients1 as they may be     
usefull1 to this1 or that part of his   
body4   ,the ,receipt is this4  ,to     
every #ajj4 ,cacaos1 you must put two   
cods of the,g long red ,pepper1 of which
 ,i have spoken before1 and are called  
in the ,indian ,tongue1 ,chilparlagua2  
and in stead of those of the ,indies1   
you may take those of ,spaine which are 
broadest1  least hot4 ,one handfull of  
,annis-seed ,orejuelas1 which are       
otherwise called ,pinacaxlidos3 and two 
of the flowers1 called ,mechasuchil1 if 
the ,belly be bound4 ,but in stead of   
this1 in ,spaine1 we put in six ,roses  
of ,alexandria beat to ,powder3 ,one    
,cod of ,campeche1 or ,logwood3 ,two    

,drams of ,cinamon2 ,almons1 and        
,hasle-,nuts1 of each one ,dozen3 ,of   
white ,sugar1 halfe a pound3 of ,achiote
 enough to give it the colour4 ,and if  
you cannot have those things1 which come
 from the ,indies1 you may make it with 
the rest4      ,g ,chiles   ,the way of 
,compounding4  ,the ,cacao1 and the     
other ,ingredients must be beaten in a  
,morter of ,stone1 or ground upon a     
broad stone1 which the ,indians call    
,metate1 and is onely made for that use3
 ,but the first thing that is to be     
done1 is to dry the ,ingredients1 all   
except the ,achiote2 with care that they
 may be beaten to powder1 keeping them  
still in stirring1 that they be not     
burnt1 or become black2 and if they be  
over-dried1 they will be bitter1 and    
lose their vertue4 ,the ,cinamon1 and   
the long red ,pepper are to be first    
beaten1 with the ,annis-seed2 and then  
beate the ,cacao1 which you must beate  
by a little and little1 till it be all  
powdred2 and sometimes turne it round in

 the beating1 that it may mixe the      
better3 ,and every one of these         
,ingredients1 must be beaten by it      
selfe2 and then put all the ,ingredients
 into the ,vessell1 where the ,cacao is2
 which you must stirre together with a  
spoone2 and then take out that ,paste1  
and put it into the ,morter1 under which
 you must lay a little fire1 after the  
,confection is made4 ,but you must be   
very carefull1 not to put more fire1    
than will warme it1 that the unctuous   
part doe not dry away4 ,and you must    
also take care1 to put in the ,achiote  
in the beating2 that it may the better  
take the colour4 ,you must ,searse all  
the ,ingredients1 but onely the ,cacao2 
and if you take the shell from the      
,cacao1 it is the better2 and when you  
shall find it to be well beaten1        
incorporated 7which you shall know by   
the shortness of it7 then with a spoone 
take up some of the ,paste1 which will  
be almost liquid2 and so either make it 
into ,tablets2 or put it into ,boxes2   

and when it is cold it will be hard4 ,to
 make the ,tablets you must put a       
spoonfull of the ,paste upon a piece of 
paper1 the ,indians put it upon the leaf
 of a ,planten-tree2 where1 being put   
into the shade1 it growes hard2 and then
 bowing the paper1 the ,tablet falls    
off1 by reason of the fatnesse of the   
paste4 ,but if you put it into any thing
 of earth1 or wood1 it sticks fast1 and 
will not come off1 but with scraping1 or
 breaking4 ,in the ,indies they take it 
two severall waies3 the one1 being the  
common way1 is to take it hot1 with     
,atolle1 which was the ,drinke of       
,ancient ,indians 7the ,indians call    
,atolle pappe1 made of the flower of    
,maiz1 and so they mingle it with the   
,chocolate1 and that the ,atolle may be 
more wholesome1 they take off the ,husks
 of the ,maiz1 which is windy1 and      
melancholy2 and so there remaines onely 
the best and most substantiall part47   
,now1 to returne to the matter1 ,i say1 
that the other ,moderne drinke1 which   

the ,spaniards use so much1 is of two   
sorts4 ,the one is1 that the ,chocolate1
 being dissolved with cold water1  the  
scumme taken off1 and put into another  
,vessell1 the remainder is put upon the 
fire1 with ,sugar2 and when it is warme1
 then powre it upon the ,scumme you     
tooke off before1 and so drinke it4 ,the
 other is to warme the water2 and then1 
when you have put it into a pot1 or     
dish1 as much ,chocolate as you thinke  
fit1 put in a little of the warme water1
 and then grinde it well with the       
molinet2 and when it is well ground1 put
 the rest of the warme water to it2 and 
so drinke it with ,sugar4  ,besides     
these former wayes1 there is one other  
way2 which is1 put the ,chocolate into a
 pipkin1 with a little water2 and let it
 boyle well1 till it be dissolved2 and  
then put in sufficient water and ,sugar1
 according to the quantity of the       
,chocolate2 and then boyle it againe1   
untill there comes an oyly scumme upon  
it2 and then drinke it4 ,but if you put 

too much fire1 it will runne over1 and  
spoyle4 ,but1 in my opinion1 this last  
way is not so wholsome1 though it       
pleaseth the pallate better2 because1   
when the ,oily is divided from the      
earthy part1 which remaines at the      
bottome1 it causeth ,melancholy2 and the
 oily part loosens the stomacke1 and    
takes away the appetite3 ,there is      
another way to drink ,chocolate1 which  
is cold2 and it takes its name from the 
principall ,ingredient1 and is called   
,cacao2 which they use at feasts1 to    
refresh themselves2 and it is made after
 this manner4 ,the ,chocolate being     
dissolved in water with the ,molinet1   
take off the scumme or crassy part1     
which riseth in greater quantity1 when  
the ,cacao is older1 and more putrified4
 ,the scumme is laid aside by it selfe  
in a little dish2 and then put sugar    
into that part1 from whence you tooke   
the scumme2 and powre it from on high   
into the scumme2 and so drink it cold4  
,and this drink is so cold1 that it     

agreeth not with all mens stomacks2 for 
by experience we find the hurt it doth1 
by causing paines in the stomacke1 and  
especially to ,women4 ,i could deliver  
the reason of it2 but ,i avoid it1      
because ,i will not be tedious1 some use
 it1 c4  ,there is another way to drinke
 it cold1 which is called ,cacao        
,penoli2 and it is done1 by adding to   
the same ,chocolate 7having made the    
,confection1 as is before set downe7 so 
much ,maiz1 dryed1 and well ground1 and 
taken from the ,huske1 and then well    
mingled in the ,morter1 with the        
,chocolate1 it falls all into flowre1 or
 dust2  so these things being mingled1  
as is said before1 there riseth the     
,scum2 and so you take and drink it1 as 
before4  ,there is another way1 which is
 a shorter and quicker way of making it1
 for men of businesse1 who cannot stay  
long about it2 and it is more wholsome2 
and it is that1 which ,i use4 ,that is1 
first to set some water to warm2 and    
while it warms1 you throw a ,tablet1 or 

some ,chocolate1 scraped1 and mingled   
with sugar1 into a little ,cup2 and when
 the water is hot1 you powre the water  
to the ,chocolate1 and then dissolve it 
with the ,molinet2 and then without     
taking off the scum1 drink it as is     
before directed4     ,the fourth ,part4 
,there remaines to be handled in the    
last ,point1 of the ,quantity1 which is 
to be drunke3 at what ,time2 and by what
 persons3 because if it be drunk beyond 
measure1 not onely of ,chocolate1 but of
 all other drinkes1 or meates1 though of
 themselves they are good and wholsome1 
they may be hurtfull4 ,and if any finde 
it ,opilative1 it comes by the too much 
use of it2 as when one drinkes over much
 ,wine1 in stead of comforting1 and     
warming himselfe1 he breeds1 and        
nourisheth cold diseases2 because       
,nature cannot overcome it1 nor turne so
 great a quantity into good nourishment4
 ,so he that drinkes much ,chocolate1   
which hath fat parts1 cannot make       
distribution of so great a quantity to  

all the parts2 and that part which      
remaines in the slender veines of the   
,liver1 must needs cause ,opilations1   
and ,obstructions4  ,to avoid this      
inconvenience2 you must onely take five 
or six ounces1 in the morning1 if it be 
in winter2 and if the party who takes   
it1 be ,cholerick1 in stead of ordinary 
water1 let him take the distilled water 
of ,endive4 ,the same reason serves in  
,summer1 for those1 who take it         
physically1 having the ,liver hot and   
obstructed4 ,if his ,liver be cold and  
obstructed1 then to use the water of    
,rubarb4 ,and to conclude1 you may take 
it till the ,moneth of ,may1 especially 
in temperate dayes4 ,but ,i doe not     
approve1 that in the ,dogdayes it should
 be taken in ,spaine1 unlesse it be one1
 who by custome of taking it1 receives  
no prejudice by it4 ,and if he be of a  
hot ,constitution1 and that he have     
neede to take it in that season1 let it1
 as is said before1 be mingled with     
water of ,endive2 and once in foure     

dayes1 and chiefely when he findes his  
stomacke in the morning to be weake and 
fainting4 ,and though it be true1 that1 
in the ,indies1 they use it all the     
yeare long1 it being a very hot         
,countrey1 and so it may seeme by the   
same reason it may be taken in ,spaine3 
,first1 ,i say1 that ,custome may allow 
it3 ,secondly1 that as there is an      
extraordinary proportion of heate1 so   
there is also of moisture2 which helpes1
 with the exorbitant heat1 to open the  
pores2 and so dissipates1 and           
impoverisheth our substance1 or naturall
 vigor3 by reason whereof1 not only in  
the morning1 but at any time of the day1
 they use it without prejudice4 ,and    
this is most true1 that the excessive   
heate of the ,country1 drawes out the   
naturall heate1 and disperseth that of  
the stomack and of the inward parts3    
,insomuch that though the weather be    
never so hot1 yet the stomack being     
cold1 it usually doth good4 ,i do not   
onely say this of the ,chocolate1 which1

 as ,i have proved1 hath a moderate     
heate2 ,but if you drinke pure wine1 be 
the weather never so hot1 it hurts not1 
but rather comforts the stomack2 and if 
in hot weather you drinke water1 the    
hurt it doth is apparant1 in that it    
cooles the stomack too much2 from whence
 comes a viciated ,concoction1 and a    
thousand other inconveniences4  ,you    
must also observe1 that it being        
granted1 as ,i have said1 that there are
 earthy parts in the ,cacao1 which fall 
to the bottome of the ,cup1 when you    
make the drinke1 divers are of the      
opinion1 that1 that which remaines1 is  
the best and the more substantiall2 and 
they hurt themselves not a litle1 by    
drinking of it4 ,for besides1 that it is
 an earthy substance1 thick1 and        
stopping1 it is of a malancholy ,nature2
 and therefore you must avoid the       
drinking of it1 contenting your selfe   
with the best1 which is the most        
substantiall4  ,last of all1 there rests
 one difficulty to be resolved1 formerly

 poynted at2 namely1 what is the cause1 
why ,chocolate makes most of them that  
drinke it1 fat4 ,for considering that   
all of the ,ingredients1 except the     
,cacao1 do rather extenuate1 than make  
fat1 because they are hot and dry in the
 third degree4 ,for we have already     
said1 that the qualities which do       
predominate in ,cacao1 are cold1 and    
dry2 which are very unfit to adde any   
substance to the body4 ,neverthelesse1  
,i say1 that the many unctuous parts1   
which ,i have proved to be in the       
,cacao1 are those1 which pinguifie1 and 
make fat2 and the hotter ingredients of 
this ,composition1 serve for a guide1 or
 vehicall1 to passe to the ,liver1 and  
the other parts1 untill they come to the
 fleshy parts2 and there finding a like 
substance1 which is hot and moyst1 as is
 the unctuous part1 converting it selfe 
into the same substance1 it doth augment
 and pinguifie4 ,much more might be said
 from the ground of ,philosophy1 and    
,physique2 but because that is fitter   

for the ,schooles1 than for this        
discourse2 ,i leave it1 and onely give  
this ,caution1 that in my ,receipt1 you 
may adde ,mellon seeds1 and seeds of    
,pompions of ,valencia1 dryed1 and      
beaten into powder1 where there is any  
heat of the ,liver or ,kidnyes4 ,and if 
there be any obstructions of the ,liver1
 or ,spleene1 with any cold distemper1  
you may mixe the powder of ,ceterach2 to
 which you may adde ,amber1 or ,muske1  
to please the scent4  ,and it will be no
 small matter1 to have pleased all1 with
 this ,discourse4     ,,finis4          
,how to make use of the ,chocolate1     
to be taken as a drinke1 exceeding      
cordiall for the comfort of             
the healthfull1 and also for            
those in weaknesse and ,consumptions1   
to be dissolved in ,milke or ,water4    
,if you please to take it in milke1 to a
 quart1 three ounces of ,chocolate will 
be sufficient3 ,scrape your ,chocolate  
very fine1 put it into your milke when  
it boiles1 work it very well with the   

,spanish ,instrument called ,molenillo  
between your hands3 which ,instrument   
must be of wood1 with a round knob made 
very round1 and cut ragged1 that as you 
turne it in your hands1 the milke may   
froth and dissolve the ,chocolate the   
better3 then set the milke on the fire  
againe1 untill it be ready to boyle3    
having the yelke of two eggs well beaten
 with some of the hot milke2 then put   
your eggs into the milke1 and ,chocolate
 and ,sugar1 as much as you like for    
your taste1 and worke all together with 
the ,molenillo1 and thus drinke a good  
draught3 or if you please you may slice 
a little ,manchet into a dish1 and so   
eate it for a breakfast3 you may if you 
please make your ,chocolate with ,water 
and ,sugar1 working it after the same   
order with your ,molenillo1 which for   
some weake stomacks may chance to be    
better liked4 ,and many there be that   
beat ,almonds1 and strayne them into the
 water it is boyled1 and wrought with   
the ,chocolate and ,sugar3 others like  

to put the yelkes of eggs as before in  
the milke1 and even sweeten it with     
,sugar to your taste3 ,if you drinke a  
good draught of this in a morning1 you  
may travell all the day without any     
other thing1 this is so ,substantiall   
and ,cordiall4     ,the manner of making
 ,chocolate4   ,set a ,pot of ,conduit  
,water over the fire untill it boiles1  
then to every person that is to drink1  
put an ounce of ,chocolate1 with as much
 ,sugar into another ,pot2 wherein you  
must poure a pint of the said boiling   
,water1 and therein mingle the          
,chocolate and the ,sugar1 with the     
instrument called ,el ,molinillo1 untill
 it be thoroughly incorporated3 which   
done1 poure in as many halfe pints of   
the said ,water as there be ounces of   
,chocolate1 and if you please1 you may  
put in one or two yelks of fresh ,eggs1 
which must be beaten untill they froth  
very much2 the hotter it is drunke1 the 
better it is1 being cold it may doe     
harme4 ,you may likewise put in a slice 

of white bred or ,bisquet1 and eate that
 with the ,chocolate4 ,the newer and    
fresher made it is1 the more benefit you
 shall finde by it2 that which comes    
from forreigne parts1 and is stale1 is  
not so good as that which is made here4 
,,finis4     ,transcriber's ,note3   ,in
 general1 spelling and punctuation are  
as found4 ,changes have been made as    
follows3  ,sidenotes_/footnotes3        
,sidenotes converted to footnotes4      
,markers ,a1 ,b1 ,d1 and ,e were placed 
where it seemed most     appropriate4   
,other markers were left where they     
occurred in the text4   ,footnote ,d    
,ta-asco4 is unclear in the scan and was
 left as found4  ,title ,page3   ,the   
date #afeb is from the catalogue entry4 
,the last digit is     obscured 7#afe87 
in the original4   ,colminero changed to
 ,colmenero 7matches other occurrences  
in the text74  ,poem3   ,original in    
,italic with ,roman emphasis4           
,chonolate changed to ,chocolate in     
,then weaned be from ,chocolate4  ,first

 ,point3   re-received changed to       
received in according to the common     
received     opinion1   an-answered     
changed to answered in two things to be 
answered3   primaq2 expanded to primaque
 in primaque membra juvant   ,removed   
duplicated word it in though it excuse  
not   cumq2 expanded to cumque in cumque
 lyene caput   dulcisq2 expanded to     
dulcisque in dulcisque ,amigdala succum 
commo expanded to common in appeareth by
 the common practice  ,second ,point3   
,cocao changed to ,cacao in ,cacao1 and 
of the hot parts