,transcriber's note3     ,spelling is   
inconsistent and has been neither       
modernised nor    corrected4     ,in the
 original1 footnotes are marked with    
lower case letters1    numbers1 or      
asterisks4 ,in this transcription1 the  
asterisks    have been replaced by the  
number of the page on which the         
footnote appears4     ,contractions     
7such as atq2 for atque7 have not been  
expanded4     ,,the ,natural ,,history  
,,of ,,chocolate3  ,,being  ,a ,distinct
 and ,particular ,account of the        
,,cocoa-,,tree1 its ,growth and         
,culture1 and the ,preparation1         
,excellent ,properties1 and ,medicinal  
,vertues of its ,fruit4  ,wherein the   
,errors of those who have wrote upon    
this ,subject are   discover'd2 the     
,best ,way of ,making ,,chocolate is    
explain'd2 and   several ,uncommon      
,,medicines drawn from it1 are          
communicated4  ,translated from the last
 ,,edition of the ,french1 ,by ,r4      
,,brookes1 ,m4 ,d4        ,the ,,second 

,,edition4  ,,london3  ,printed for ,j4 
,,roberts1 near the ,oxford-,arms in    
,warwick-,lane4 ,m ,,dcc4,,xxx4         
,,preface   ,if the ,merit of a ,natural
 ,history depends upon the ,truth of the
 ,facts which are brought to support it1
 then an unprejudiced ,eye-,witness is  
more proper to write it1 than any other 
,person2 and ,i dare even flatter       
myself1 that this will not be           
disagreeable to the ,publick            
notwithstanding its ,resemblance to the 
particular ,treatises of ,colmenero#a1  
,dufour#b1 and several others who have  
wrote upon the same ,subject4 ,upon     
examination1 so great a ,difference will
 appear1 that no one can justly accuse  
me of having borrow'd any thing from    
these ,writers4  ,this small ,treatise  
is nothing but the ,substance and       
,result of the ,observations that ,i    
made in the ,american ,islands1 during  
the fifteen ,years which ,i was obliged 
to stay there1 upon the account of his  
,majesty's ,service4 ,the great ,trade  

they drive there in ,chocolate1 excited 
my ,curiosity to examine more strictly  
than ordinary into its ,origin1         
,culture1 ,properties1 and ,uses4 ,i was
 not a little surprized when ,i every   
day discover'd1 as to the ,nature of the
 ,plant1 and the ,customs of the        
,country1 a great ,number of ,facts     
contrary to the ,ideas1 and ,prejudices1
 for which the ,writers on this ,subject
 have given room4  ,for this reason1 ,i 
resolved to examine every thing myself1 
and to represent nothing but as it      
really was in ,nature1 to advance       
nothing but what ,i had experienced1 and
 even to doubt of the ,experiments      
themselves1 till ,i had repeated them   
with the utmost ,exactness4 ,without    
these ,precautions1 there can be no     
great ,dependance on the greatest ,part 
of the ,facts1 which are produced by    
those who write upon any ,historical    
,matter from ,memorandums2 which1 from  
the ,nature of the ,subject1 they cannot
 fully comprehend4  ,as for my          

,reasonings upon the ,nature1 ,vertues1 
and ,uses of ,chocolate1 perhaps they   
may be suspected by some ,people1       
because they relate to an ,art which ,i 
do not profess2 but let that be as it   
will1 the ,facts upon which they are    
founded are certain1 and every one is at
 liberty to make what other ,inferences 
they like best4  ,as there are several  
,names of ,plants1 and ,terms of ,art   
used in those ,countries1 which ,i have 
been obliged to make use of1 and which  
it was necessary to explain somewhat at 
large1 that they might be rightly       
understood2 rather than make frequent   
,digressions1 and interrupt the         
,discourse1 ,i have thought fit to      
number these ,terms1 and to explain them
 at the ,end of this ,treatise3 the     
,reader must therefore look forward for 
those ,remarks under their particular   
,numbers4   ,,footnotes3  #a ,de        
,chocolat ,ind4  #b ,du ,th1 du ,caffe1 
du ,chocolat4     ,,the ,,table4   ,the 
,first ,,part4    ,chap4 ,i4 ,the       

,description of the ,cocao-,tree4       
,pag4 #b    ,chap4 ,,ii4 ,of the ,choice
 and ,disposition of the ,place     to  
plant a ,nursery4                       
#aj    ,chap4 ,,iii4 ,of the ,method of 
,planting a ,nursery1 and of     its    
,cultivation1 till the ,fruit comes to  
,maturity4              #af    ,chap4   
,,iv4 ,of the gathering the             
,cocao-,nuts1 and of the     ,manner of 
making the ,kernels sweat2 and also of  
drying     them that they may be        
transported into ,europe4               
#bd   ,the ,second ,,part4    ,of the   
,properties of ,chocolate4              
#ch    ,chap4 ,i4 ,of the old           
,prejudices against ,chocolate4         
#ci    ,chap4 ,,ii4 ,of the real        
,properties of ,chocolate4              
#dd    ,sect4 ,i4 ,chocolate is very    
,temperate4                             
#de    ,sect4 ,,ii4 ,chocolate is very  
nourishing1 and of easy ,digestion4     
#dg    ,sect4 ,,iii4 ,chocolate speedily
 repairs the dissipated ,spirits     and

 decayed ,strength4                     
#ea    ,sect4 ,,iv4 ,chocolate is very  
proper to preserve ,health1 and     to  
prolong the ,life of old ,men4          
#ef   ,the ,third ,,part4    ,of the    
,uses of ,chocolate4                    
#fj    ,chap4 ,i4 ,of ,chocolate in     
,confections4                           
#fa    ,chap4 ,,ii4 ,of ,chocolate      
properly so called4                     
#fb    ,sect4 ,i4 ,of the ,origin of    
,chocolate1 and the different           
,methods of preparing it4               
#fc    ,the ,method of preparing        
,chocolate used in the ,french          
,islands of ,america4                   
#fg    ,sect4 ,,ii4 ,of the ,uses that  
may be made of ,chocolate1 with         
relation to ,medicine4                  
#gj    ,chap4 ,,iii4 ,of the ,oil or    
,butter of ,chocolate4                  
#gd    ,remarks upon some ,places of    
this ,treatise4                         
#hj    ,medicines in whose ,composition 
,oil1 or ,butter of ,chocolate1     is  

made use of4                            
#ia    ,the wonderful ,plaister for the 
curing of all ,kinds of ,ulcers4  ibid4 
,an excellent ,pomatum for the ,cure of 
,tettars1 ,ringworms1     ,pimples1 and 
other ,deformities of the ,skin4        
#id         99       99       99        
99       99  ,the ,,approbation of      
,monsieur ,andry1 ,counsellor1          
,lecturer1 and ,regal   ,professor1     
,doctor1 ,regent of the ,faculty of     
,medicine at ,paris1 and   ,censor      
,royal of ,books4  ,i ,have read1 by    
order of the ,lord ,keeper of the       
,seals1 this ,natural ,history of       
,chocolate1 and ,i judge that the       
,impression will be very necessary and  
useful for the ,publick4 ,given at      
,paris this #eth of ,april1 #agai4      
,,the ,natural ,,history ,,of           
,,chocolate4     ,of the ,division of   
this ,treatise4   ,i ,shall divide this 
,treatise on ,chocolate into three      
,parts3 ,in the ,first1 after ,i have   
given a ,description of the ,cocao      

,tree1 ,i shall explain how it is       
cultivated1 and give an ,account how its
 ,fruit is prepared3 ,in the ,second1 ,i
 shall speak of the ,properties of      
,chocolate2 and in the ,third1 of its   
,uses4       ,,part ,i4     ,,chap4 ,i4 
,the ,description of the ,cocao-,tree4  
,the ,cocao-,tree is moderately tall and
 thick1 and either thrives1 or not1     
according to the ,quality of the ,soil  
wherein it grows3 ,upon the ,coast of   
,caraqua1 for instance1 it grows        
considerably larger than in the ,islands
 belonging to the ,french4  ,its ,wood  
is porous1 and very light2 the ,bark is 
pretty firm1 and of the ,colour of      
,cinnamon1 more or less dark1 according 
to the ,age of the ,tree4 ,the ,leaves  
are about nine ,inches long1 and four in
 breadth1 where they are broadest2 for  
they grow less towards the two          
,extremities1 where they terminate in a 
point3 their ,colour is a little        
darkish1 but more bright above than     
underneath2 they are joined to ,stalks  

three ,inches long1 and the tenth part  
of an ,inch broad4 ,this ,stalk1 as it  
enters the ,leaf1 makes a strait ,rib1 a
 little raised along the ,middle1 which 
grows proportionably less the nearer it 
comes to the ,end4 ,from each side of   
this ,rib proceed thirteen or fourteen  
crooked ,threads alternately4  ,as these
 ,leaves only fall off successively1 and
 in proportion as others grow again1    
this ,tree never appears naked3 ,it is  
always flourishing1 but more especially 
so towards the two ,solstices1 than in  
the other ,seasons4  ,the ,blossoms1    
which are regular and like a ,rose1 but 
very small1 and without smell1 proceed  
from the ,places from which the old     
,leaves fall1 as it were in ,bunches4 ,a
 large ,quantity of these fall off1 for 
hardly ,ten of a ,thousand come to good1
 insomuch that the ,earth underneath    
seems cover'd over with them4  ,every   
,blossom is joined to the ,tree by a    
slender ,stalk half an ,inch or a little
 more in length2 when it is yet in the  

,bud1 it is one ,fifth of an ,inch      
broad1 and about one fourth or a little 
more in length3 when it was least1 in   
proportion to the ,tree and the ,fruit1 
the more strange it appeared to me1 and 
more worthy of ,attentiona4  ,when the  
,buds begin to blow1 one may consider   
the ,calix1 the ,foliage1 and the ,heart
 of the ,blossom4 ,the ,calix is formed 
of the ,cover of the ,bud1 divided into 
five ,parts1 or ,leaves1 of a very pale 
flesh-colour4 ,these are succeeded by   
the five true ,leaves of the same       
,colour1 which fill up the empty ,spaces
 or ,partitions of the ,calix4 ,these   
,leaves have two ,parts1 the undermost  
of which is like an oblong ,cup1 striped
 with ,purple2 on the inside1 it bends  
towards the ,center by the help of a    
,stamen1 which serves to fasten it2 from
 this proceeds outwardly1 the other     
,part of the ,leaf1 which seems to be   
separate from it1 and is formed like the
 ,end of a ,pike4  ,the ,heart is       
composed of five ,threads and five      

,stamina1 with the ,pistilla in the     
middle4 ,the ,threads are strait1 and of
 a purple ,colour1 and placed           
over-against the ,intervals of the      
,leaves4 ,the ,stamina are white1 and   
bend outwardly with a kind of a ,button 
on the top1 which insinuates itself into
 the middle of each ,leaf to sustain    
itself4  ,when one looks at these small 
,objects through a ,microscope1 one is  
ready to say1 ,that the ,point of the   
,threads is like ,silver1 and that the  
,stamina are ,chrystal2 as well as the  
,pistilla1 which ,nature seems to have  
placed in the ,center1 either to be the 
,primiti of the young ,fruit1 or to     
serve to defend it1 if it be true that  
this ,embryo unfolds itself1 and is     
produced in no other place but the      
,base4  ,for want of observing these    
small ,parts1 as well as the ,bulk of   
the ,blossom1 ,f4 ,plumier had no       
distinct ,knowledge of them1 nor has he 
exactly design'd them1 any more than    
,mons4 ,tournefort1 who has done them   

after his ,draughtb4  ,the ,cocao-,tree 
almost all the ,year bears ,fruit of all
 ,ages1 which ripen successively1 but   
never grow on the end of little         
,branches1 as our ,fruits in ,europe do1
 but along the ,trunk and the chief     
,boughs1 which is not rare in these     
,countries1 where several ,trees do the 
like2 such as the #a;,cocoeiers1 the    
#b;,apricots of ,st4 ,domingo1 the      
#c;,calebashes1 the #d,papaws1 c4  ,such
 an unusual ,appearance would seem      
strange in the ,eyes of ,europeans1 who 
had never seen any thing of that kind2  
but if one examines the ,matter a       
little1 the philosophical ,reason of    
this ,disposition is very obvious4 ,one 
may easily apprehend1 that if ,nature   
had placed such bulky ,fruit at the     
,ends of the ,branches1 their great     
,weight must necessarily break them1 and
 the ,fruit would fall before it came to
 ,maturity4  ,the ,fruit of the         
,cocao-,tree is contained in a ,husk or 
,shell1 which from an exceeding small   

,beginning1 attains1 in the space of    
four ,months1 to the ,bigness and ,shape
 of a ,cucumber2 the lower ,end is sharp
 and furrow'd length-ways like a        
,melonc4  ,this ,shell in the first     
,months is either red or white1 or a    
,mixture of red and yellow3 ,this       
,variety of ,colours makes three sorts  
of ,cocao-,trees1 which have nothing    
else to distinguish them but this1 which
 ,i do not think sufficient to make in  
reality three different kinds of        
,cocao-,nutsd4  ,the ,first is of a dark
 vinous ,red1 chiefly on the sides1     
which becomes more bright and pale as   
the ,fruit ripens4  ,the ,second1 which 
is the ,white1 or rather is at first of 
so pale a ,green1 that it may be        
mistaken for ,white2 by little and      
little it assumes a ,citron ,colour1    
which still growing deeper and deeper1  
at length becomes entirely yellow4  ,the
 ,third1 which is ,red and ,yellow mix'd
 together1 unites the ,properties of the
 other two2 for as they grow ripe1 the  

,red becomes pale1 and the ,yellow grows
 more deep4  ,i have observed that the  
white ,shells are thicker and shorter   
than the other1 especially on the side  
towards the ,tree1 and that these sorts 
of ,trees commonly bear most4  ,if one  
cleaves one of these ,shells            
length-ways1 it will appear almost half 
an ,inch thick1 and its ,capacity full  
of ,chocolate ,kernels2 the ,intervals  
of which1 before they are ripe1 are     
fill'd with a hard white ,substance1    
which at length turns into a ,mucilage  
of a very grateful ,acidity3 ,for this  
reason1 it is common for ,people to take
 some of the ,kernels with their        
,covers1 and hold them in their ,mouths1
 which is mighty refreshing1 and proper 
to quench ,thirst4 ,but they take heed  
of biting them1 because the ,films of   
the ,kernels are extreamly bitter4      
,when one nicely examines the inward    
,structure of these ,shells1 and        
anatomizes1 as it were1 all their       
,parts2 one shall find that the ,fibres 

of the ,stalk of the ,fruit passing     
through the ,shell1 are divided into    
five ,branches2 that each of these      
,branches is subdivided into several    
,filaments1 every one of which          
terminates at the larger ,end of these  
,kernels1 and all together resemble a   
,bunch of ,grapes1 containing from      
twenty to thirty-five single ones1 or   
more1 ranged and placed in an admirable 
,order4  ,i cannot help observing here1 
what ,inconsistency there is in the     
,accounts concerning the ,number of     
,kernels in each ,shell4 e,dampier1 for 
instance1 says there is commonly near a 
,hundred2 other ,modernsf #fj1 #gj or   
#hj1 ranged like the ,seeds of a        
,pomgranate4 g,thomas ,gage1 #cj or #dj2
 ,colmeneroh #aj or #ab2 and ,oexmelini 
#aj or #ab1 to #ad4  ,i can affirm1     
after a thousand ,tryals1 that ,i never 
found more nor less than twenty-five4   
,perhaps if one was to seek out the     
largest ,shells in the most fruitful    
,soil1 and growing on the most          

flourishing ,trees1 one might find forty
 ,kernels2 but as it is not likely one  
should ever meet with more1 so1 on the  
other hand1 it is not probable one      
should ever find less than fifteen1     
except they are abortive1 or the ,fruit 
of a ,tree worn out with ,age in a      
barren ,soil1 or without ,culture4      
,when one takes off the ,film that      
covers one of the ,kernels1 the         
,substance of it appears2 which is      
tender1 smooth1 and inclining to a      
violet ,colour1 and is seemingly divided
 into several ,lobes1 tho' in reality   
they are but two2 but very irregular1   
and difficult to be disengaged from each
 other1 which we shall explain more     
clearly in speaking of its ,vegetation4 
k,oexmelin and several others have      
imagined1 that a ,cocao-,kernel was     
composed of five or six ,parts sticking 
fast together2 ,father ,plumier himself 
fell into this ,error1 and has led      
others into itl4 ,if the ,kernel be cut 
in two length-ways1 one finds at the    

,extremity of the great end1 a kind of a
 longish m,grain1 one fifth of an ,inch 
long1 and one fourth ,part as broad1    
which is the ,germ1 or first ,rudiments 
of the ,plant2 but in ,european ,kernels
 this ,part is placed at the other end4 
,one may even see in ,france this       
,irregularity of the ,lobes1 and also   
the ,germ in the ,kernels that are      
roasted and cleaned to make ,chocolate4 
,,footnotes3  a ,piso says 7,montiss4   
,aromat4 cap4 #ah47 that the ,blossom is
 great and of a bright ,yellow1 ,flos   
est magnus  flavescens instar ,croci4 ,a
 modern ,author has transcribed this4   
,error of ,piso2 ,floribus1 says he1    
magnis pentapetalis  flavis4 ,dale      
,pharmacologia1 ,pag4 #dda4  b ,appen4  
,rei ,herbari4 pag4 #ffj4 tab4 #ddd4  #a
 #b #c #d ,see the ,remarks at the ,end 
of this ,treatise4  c ,benzo says they  
grow ripe in a ,year1 as well as others 
after him1 ,annuo ,spatio maturescit1   
,benzo memorante4 ,carol4 ,cluzio1 l4 c4
 ,annuo justam attingens ,maturitatem   

,spatio4 ,franc4 ,hernandes1 apud       
,anton4 ,rech4 ,in ,hist4 ,ind4         
,occidental1 lib4 #e4 c4 #a4  d ,it     
seems likely that the ,spanish ,authors 
who say there are four ,kinds of this at
 ,mexico1 have no better ,foundation for
 the difference than this2 and ,mons4   
,tournefort had reason to say after     
,father ,plumier1 that he only knew one 
,kind of this ,tree4 ,cacao ,speciem    
,unicam novi4 ,append4 ,rei ,herb4 pag4 
#ffj4  e ,a new ,voyage round the       
,world4 ,tom4 #a4 ,ch4 #c4 p4 #fi4  f   
,pomet's ,general ,history of ,drugs1   
,book vii4 ,ch4 xiv4 pag4 #bje4         
,chomel's ,abridgment of usual ,plants4 
,valentin4 ,hist4 ,simplicium reform4   
lib4 #b4  g ,new ,relation of the ,east 
,indies4 ,tom4 #a4 ,part #b4 ,ch4 #ai4  
h ,a curious ,discourse upon ,chocolate1
 by ,ant4 ,colmenero de ,cedesma1       
,physician and ,chirurgeon at ,paris    
#afdc4  i ,the ,history of ,adventures4 
,tom4 #a4 ,pag4 #dbc4  k ,ibid4  l ,in  
multas veluti ,amygdalas fissiles4      

,tournefort in ,append4 ,rei ,herb4     
,pag4 #ffj4  ,tab4 #ddd4  m ,i can't    
imagine upon what ,foundation ,oexmelin 
could assert1 that the ,spaniards in the
 making of their ,chocolate1 used       
nothing but this longish ,grain1 which  
he calls ,pignon4 ,au ,milieu desquelles
 ,amandes de ,cacao1 est1 says he1 un   
petit ,pignon1 qui a la ,germe fort     
tendre1  difficile  conserver2 c'est de 
cette ,semence que les ,espaniols font  
la celebre ,boisson de ,chocolat4       
,oexmelin ,histoire des ,avanturers1    
,tom4 #a4 pag4 #dbc4 ,he confirms more  
plainly the same ,fancy1 ,pag4 #dbf4    
,,chap4 ,,ii4  ,of the ,choice and      
,disposition of the ,place for ,planting
 ,cocao-,trees4   ,the ,cocao-,tree     
grows naturally in several ,countries in
 ,america under the ,torrid ,zone1 but  
chiefly at ,mexico1 in the ,provinces of
 ,nicaragua and ,guatimala1 as also     
along the ,banks of the ,river of the   
,amazonsn4 ,likewise upon the ,coast of 
,caraqua1 that is to say1 from ,comana  

to ,cartagenao and the ,golden ,island4 
,some also have been found in the ,woods
 of ,martinico4  ,the ,spaniards and    
,portuguese were the first to whom the  
,indians communicated the ,use of       
,cocao-,nuts1 which they kept a long    
time to themselves without acquainting  
other ,nations with it2 who in reality  
know so little of it at this day1 that  
some ,dutch ,corsairs1 ignorant of the  
,value of some ,prizes they had taken1  
out of contempt cast the ,merchandize   
into the ,sea1 calling it in derision1  
in very indifferent ,spanish1 ,cacura de
 ,carnerop1 ,the ,dung of ,beasts4  ,in 
#afdiq in the ,vert ,islands1 they had  
never seen but one ,tree planted1 which 
was in the ,garden of an ,english-,man1 
an ,inhabitant of the ,island of ,st4   
,croixr4 ,in #afee1 the ,caribeanss     
shewed to ,m4 du ,parepet a ,cocao-,tree
 in the ,woods of the ,island of        
,martinico1 whereof he was ,governour4  
,this discovery was the ,foundation of  
several others of the same kind1 in the 

,woods of the ,cape ,sterret of this    
,island4 ,and it is probable that the   
,kernels which were taken out of them1  
were the ,original of those             
,cocao-,trees that have been planted    
there since4 ,a ,jew named ,benjamin    
planted the first about the ,year #affj1
 but it was not till twenty or          
twenty-five ,years after1 that the      
,inhabitants of ,martinico apply'd      
themselves to the ,cultivation of       
,cocao-,trees1 and to raise ,nurseries  
of them4  ,when one would raise a       
,nursery1 it is necessary1 above all    
things1 to chuse a proper ,place1 in    
respect of ,situation1 and a ,soil      
agreeable to the ,nature of it4  ,the   
,place should be level1 moist1 and not  
exposed to ,winds2 a fresh1 and 7if one 
may be allow'd the ,expression7 a       
,virgin ,soil1 indifferently fat1 light1
 and deep4 ,for this reason1 ,ground    
newly cleared1 whose ,soil is black and 
sandy1 which is kept moist by a ,river1 
and its ,borders so high as to shelter  

it from the ,winds1 especially towards  
the ,sea ,coast1 is preferable to any   
other2 and they never fail putting it to
 this ,use1 when they are so happy as to
 find any of this sort4  ,i have said1  
,ground newly cleared1 that is to say1  
whose ,wood is cut down purposely for   
it2 for it is necessary to observe1 that
 they at present plant their ,nurseries 
in the middle of ,woods1 which have been
 so time out of mind1 and this for two  
weighty ,reasons3 ,the ,first1 because  
the ,wood that is left standing round   
it1 may serve as a ,shelter2 and the    
,second1 because there is less ,trouble 
in weeding or grubbing it4 ,the ,ground 
that has never produced any ,weeds1 will
 send forth but few1 for want of ,seed4 
,as for ,nurseries planted in high      
,ground1 the ,earth is neither moist nor
 deep enough1 and commonly the chief    
,root which grows directly downwards1   
cannot pierce the hard ,earth which it  
soon meets with4 ,besides1 the ,winds   
are more boisterous1 and cause the      

,blossoms to fall off as soon as blown1 
and when a little high1 overturn the    
,tree1 whose ,roots are almost all      
superficial4  ,this is yet worse on the 
,hills1 whose ,descent is too steep2 for
 besides the same ,inconveniencies1 the 
falling down of the ,earth draws with it
 the good ,soil1 and insensibly lays the
 ,roots bare4  ,one may therefore       
conclude that all these ,nurseries are a
 long time before they bear1 that they  
are never fruitful1 and that they are   
destroy'd in a little time4  ,it is also
 proper that a ,nursery1 as much as may 
be1 should be surrounded with standing  
,wood2 but if it is open on any side1 it
 should be remedy'd as soon as possible1
 by a ,border of several ,ranks of      
,trees called ,bananes#e4  ,besides     
this1 the ,nurseries should be moderate 
in respect of ,magnitude1 for the ,small
 have not ,air enough1 and are1 as it   
were1 stifled2 and the very ,large are  
too liable to ,dryness1 and to the great
 ,winds1 which1 in ,america1 they call  

,ouragansu4  ,the ,place of the ,nursery
 being chosen1 and the ,bigness         
determined1 they apply themselves to    
clear it of the ,wood4 ,they begin with 
plucking up the little ,plants1 and by  
cutting the ,shrubs1 and small kinds of 
,trees1 and felling the ,trunks and     
larger ,branches of others2 they then   
make ,piles1 and set them on fire in all
 ,parts1 and so burn down the largest   
,trees of all1 to save themselves the   
trouble of cutting them4  ,when all is  
burnt1 and there remains nothing upon   
the ,earth1 but the ,trunks of the great
 ,trees which they don't trouble        
themselves to consume1 and when the     
,space is well cleaned1 they make       
,alleys by the help of a ,line1 strait  
and at equal ,distances from each other1
 and thrust ,sticks into the ,ground of 
two or three ,foot long1 and #e1 #f1 #g1
 #h1 #i or #aj ,feet distant1 or at such
 a distance that they design to plant   
the ,cocao-,trees1 which they represent4
 ,afterwards they plant ,manioc in the  

empty ,spaces1 taking care not to come  
too near the ,sticks4  ,one may observe1
 that the ,nurseries planted at the     
great ,distances of eight or ten ,feet1 
are a great deal more troublesome to    
keep clean in the first ,years1 as we   
shall observe hereafter2 but then they  
prosper a great deal better1 bear more1 
and last longer4  ,the ,inhabitants1 who
 have a great deal to do1 and have but  
few ,slaves1 plant the ,trees nearer1   
because by this means they gain room1   
and they have less trouble to keep it   
clear2 when afterwards the ,trees come  
to hurt and annoy each other by their   
,proximity1 and they have had some      
,crops to supply their present          
,necessities3 or if otherwise1 they are 
obliged to cut some to give ,air to the 
rest4  ,on the ,coast of ,caraqua1 they 
plant the ,cocao-,trees at #ab or #ae   
,feet distance1 and they make ,trenches 
to water them from time to time in the  
dry ,seasons4 ,they happily experienced 
the ,success of this ,practice at       

,martinico some ,years since4  ,the     
,manioc#f is a woody ,shrub1 whose      
,roots being grated1 and baked on the   
,fire1 yield a ,cassave1 or ,meal1 which
 serves to make ,bread for all the      
,natives of ,america4 ,they plant it in 
the new ,nurseries1 not only because it 
is necessary to supply the ,negroes with
 ,food1 but also it hinders the ,growth 
of ,weeds1 and serves to shade the young
 ,cocao-,trees1 whose tender ,shoots1   
and even the second ,leaves1 are not    
able to resist the scorching ,beams of  
the ,sun4 ,for this reason they wait    
till the ,manioc shades the ,feet of the
 ,sticks before they plant the          
,cocao-,trees1 in the manner that we    
shall describe in the following         
,chapter4   ,,footnotes3  n ,relation of
 the ,river of the ,amazons4  o ,i have 
added this ,explication1 because ,pomet 
makes it come from ,caraqua1 of the     
,province of ,nicaragua in ,new ,spain1 
which is distant from ,caracas #e or    
#fjj ,leagues4 ,v4 ,,vii4 ,chap4 xiv4  p

 ,thomas ,gage1 ,tom4 #a4 ,part #b4     
,chap4 #ai4 ,pag4 #aej4  q ,rochefort's 
,natural ,history of the ,antilloes4    
,book #a4 ,chap4 #f4 ,artic4 #af4  r    
,father ,tertre's ,hist4 of the         
,antilloes4 ,tom4 #b4 p4 #ahd4  s ,these
 are the ,savage ,natives of the        
,antilloes4  t ,that ,part is call'd so1
 which lies exposed to the ,winds which 
come always from the ,north-,east to the
 ,south-,east4 ,that ,part under the    
,wind1 is called ,basse-,terre4  #e ,see
 the fifth ,remark at the ,end of the   
,treatise4  u ,these violent and        
outrageous ,winds blow from all ,points 
of the ,compass in twenty-four ,hours4  
,and this is one material thing to      
distinguish them from the regular and   
common ,winds of this ,climate4  #f ,see
 the ,remark at the sixth ,article4     
,,chap4 ,,iii4  ,of the ,method of      
,planting a ,nursery1 and to cultivate  
it till the ,fruit comes to ,maturity4  
,cocao-,trees are planted from the      
,kernel or ,seed1 for the ,nature of the

 ,wood will not admit of ,slips3 ,they  
open a ,cocao-,shell1 and according as  
they have occasion1 take out the        
,kernels1 and plant them one by one1    
beginning1 for example1 at the first    
,stick3 ,they pluck it up1 and with a   
sort of a ,setting-,stick made of ,iron1
 and well sharpened1 they make a ,hole1 
and turning the ,iron about1 cut off the
 little ,roots that may do hurt4 ,they  
plant the ,kernel three or four ,inches 
deep1 and thrust in the ,stick they     
before had pluck'd up a little on one   
side1 to serve as a ,mark3 and so they  
proceed from ,stick to ,stick1 and from 
,rank to ,rank1 till they have gone     
through the whole ,nursery4  ,it must be
 observed1 #a4 ,not to plant in a dry   
,season4 ,one may indeed plant in any   
,month of the ,year1 or any ,moon1 new  
or old1 when the ,season is cool1 and   
the ,place ready2 but it is commonly    
believed1 that planting from ,september 
to ,christmas1 the ,trees bear more than
 in some ,months4  #b4 ,not to plant any

 but the largest ,kernels1 and such as  
are plump3 ,for since in the finest     
,shells there are sometimes withered    
,kernels1 it would be very imprudent to 
make use of them4  #c4 ,to plant the    
great ,ends of the ,kernels lowermost4  
,this is that which is held by a little 
,thread to the ,center of the ,shell1   
when one takes the ,kernel out4 ,if the 
little ,end was placed downward1 the    
,foot of the ,tree would become crooked1
 neither would it prosper2 and if it was
 placed sideways1 the ,foot would not   
succeed very well4  #d4 ,to put two or  
three ,kernels at every ,stick1 that if 
by any ,mischance the tender ,shoots of 
one or two are broken by ,insects1 or   
otherwise1 there may be one left to     
supply the ,defect4 ,if no bad ,accident
 happen1 you have the advantage of      
chusing the straitest and most likely   
,shoot4 ,but it is not best to cut up   
the supernumerary ones till that which  
is chosen is grown up1 and1 according to
 all appearance1 out of danger4  ,the   

,kernels come up in ten or twelve ,days1
 more or less1 according as the ,season1
 more or less favourable1 hastens or    
backens their ,growth3 ,the longish     
,grain of the ,germ beginning to swell1 
sends forth the little ,root downwards1 
which afterwards becomes the chief ,stay
 of the ,tree1 and upwards it pushes out
 the ,shoot1 which is an ,epitomy of the
 ,trunk and the ,branches4 ,these ,parts
 encreasing1 and discovering themselves 
more and more1 the two ,lobes of the    
,kernel a little separated and bent     
back1 appear first out of the ,earth1   
and regain their natural ,position1 in  
proportion as the ,shoot rises1 and then
 separate themselves intirely1 and      
become two ,leaves of a different       
,shape1 of an obscure ,green1 thick1    
unequal1 and1 as it were1 shrivel'd up1 
and make what they call the ,ears of the
 ,plant4 ,the ,shoot appears at the same
 time1 and is divided into two tender   
,leaves of bright ,green3 ,to these two 
first ,leaves1 opposite to each other1  

succeed two more1 and to these a third  
,pair4 ,the ,stalk or ,trunk rises in   
proportion1 and thence forward during a 
,year1 or thereabouts4  ,the whole      
,cultivation of the ,cocao-,tree may    
then be reduced to the ,practice of two 
,things4  ,first1 ,to over-look them    
during the first fifteen ,days2 that is 
to say1 to plant new ,kernels in the    
room of those that do not come up1 or   
whose ,shoots have been destroy'd by    
,insects1 which very often make dreadful
 ,havock among these ,plants1 even when 
one would think they are out of danger4 
,some ,inhabitants make ,nurseries      
a-part1 and transplant them to the      
,places where they are wanting3 but as  
they do not all grow1 especially when   
they are a little too big1 or the       
,season not favourable1 and because the 
greatest part of those that do grow     
languish a long time1 it always seem'd  
to me more proper to set fresh ,kernels2
 and ,i am persuaded1 if the            
,consequences are duly weighed1 it will 

be practised for the future4  ,secondly1
 ,not to let any ,weeds grow in the     
,nursery1 but to cleanse it carefully   
from one end to the other1 and taking   
care1 above all things1 not to let any  
,herb or ,weed grow up to ,seed2 for if 
it should happen so but once1 it will be
 very difficult thenceforwards to root  
those troublesome ,guests out1 and to   
keep the ,nursery clean1 because the    
,cold in this ,country never interrupts 
,vegetation4  ,this ,weeding should be  
continued till the ,trees are become    
large1 and their ,branches spreading1   
cast such a ,shade as to hinder the     
,weeds from coming up2 and afterwards1  
the ,leaves falling from the ,trees1 and
 covering the ,earth1 will contribute to
 stifle them intirely4 ,when this       
troublesome ,business of ,weeding is    
ended1 it will be sufficient to overlook
 them once a ,month1 and pluck up here  
and there those few ,weeds that remain1 
and to carry them far into the ,woods   
for fear of ,seeds4  ,when the          

,cocao-,trees are nine ,months old1 the 
,manioc should then begin to be pluck'd 
up2 and it should be managed so1 that in
 three ,months time there should be none
 left4 ,there may be a ,row or two      
replanted in each ,alley1 and           
,cucumbers1 ,citruls1 and x,giraumonts  
may be sow'd in the void ,spaces1 or    
,caribean ,coleworts2 because these     
,plants having great spreading ,leaves1 
are very proper to keep the ,earth cool 
and moist1 and to stifle the noisome    
,weeds4 ,when the ,cocao-,trees come to 
shade the ,ground entirely1 then it will
 be necessary to pluck up every thing1  
for nothing then will grow beneath 'em4 
,the ,cocao-,trees of one ,year old have
 commonly a ,trunk of four ,feet high1  
and begin to spread1 by sending out five
 ,branches at the top1 all at a time1   
which forms that which they call the    
,crown of a ,cocao-,tree4 ,it seldom    
happens that any of these five ,branches
 are wanting1 and if by any ,accident1  
or contrary to the ,order of ,nature1 it

 has but three or four1 the ,tree never 
comes to good1 and it will be better to 
cut it off1 and wait for a new ,crown1  
which will not be long before it is     
form'd4  ,if at the end of the ,year the
 ,manioc is not plucked up1 they will   
make the ,trees be more slow in bearing2
 and their ,trunks running up too high1 
will be weak1 slender1 and more exposed 
to the ,winds4 ,if they should be       
crowned1 their ,crowns will be too      
close2 and the chief ,branches not      
opening themselves enough1 the ,trees   
will never be sufficiently disengaged1  
and will not spread so much as they     
ought to do4  ,when all the ,trunks are 
crowned1 they chuse the finest ,shoots1 
and cut up the supernumerary ones       
without mercy2 for if this is not done  
out of hand1 it will be difficult to    
persuade one's self afterwards3 tho it  
is not possible but that ,trees placed  
so near each other1 should be hurtful to
 each other in the end4  ,the ,trees are
 no sooner crown'd1 but they send forth1

 from time to time1 an ,inch or two     
above the ,crown1 new ,shoots1 which    
they call ,suckers3 ,if ,nature was     
permitted to play her part1 these       
,suckers would soon produce a second    
,crown1 that again new ,suckers1 which  
will produce a third1 c4 ,thus the      
,cocao-,trees proceed1 that are wild and
 uncultivated1 which are found in the   
,woods of ,cape-,sterre in ,martinico4  
,but seeing all these ,crowns do but    
hinder the ,growth of the first1 and    
almost bring it to nothing1 tho it is   
the principal2 and that the ,tree1 if   
left to itself1 runs up too high1 and   
becomes too slender2 they should take   
care every ,month when they go to weed  
it1 or gather the ,fruit1 to prune it2  
that is to say1 to cut or lop off all   
the ,suckers4  ,i don't know whether    
they have yet thought it proper to      
prune1 any more than to graft upon      
,cocao-,trees3 ,there is however a sort 
of ,pruning which1 in my ,opinion1 would
 be very advantageous to it4 ,these sort

 of ,trees1 for example1 have always    
7some more than others7 dead ,branches  
upon them1 chiefly upon the ,extremities
 of the ,boughs2 and there is no room to
 doubt but it would be very proper to   
lop off these useless ,branches1 paring 
them off with the pruning ,knife even to
 the ,quick4 ,but as the ,advantage that
 will accrue from it will neither be so 
immediate1 nor so apparent as the ,time 
and ,pains that is employ'd in it2 it is
 very probable that this ,care will be  
neglected1 and that it will be esteem'd 
as ,labour lost4 ,but however1 the      
,spaniards do not think so2 for1 on the 
contrary1 they are very careful to cut  
off all the dead ,sprigs3 for which     
reason their ,trees are more flourishing
 than ours1 and yield much finer ,fruit4
 ,i believe they have not the same care 
in grafting them1 nor do ,i think any   
,person has hitherto attempted to do it3
 ,i am persuaded nevertheless1 that the 
,cocao-,trees would be better for it4   
,is it not by the assistance of grafting

 our ,fruit ,trees in several manners1  
7which were originally wild1 and found  
by chance in the ,woods7 that they have 
at length found the ,art of making them 
bear such excellent ,fruit8  ,in        
proportion as the ,cocao-,trees grow1   
the ,leaves upon the ,trunks fall off by
 little and little1 which ought to fall 
off on their own accord2 for when they  
are entirely bare1 they have not long to
 flourish3 ,the first ,blossoms commonly
 fall off1 and the ripe ,fruit is not to
 be expected in less time than three    
,years1 and that if it be in a good     
,soil4 ,the fourth ,year the ,crop is   
moderate1 and the fifth it is as great  
as ever it will be2 for then the ,trees 
commonly bear all the ,year about1 and  
have ,blossoms and ,fruit of all ,ages4 
,some ,months indeed there is almost    
none1 and others1 they are loaded2 and  
towards the ,solstices1 that is1 in     
,june and ,december1 they bear most4    
,as in the ,tempests called ,ouragans   
the ,wind blows from all ,points of the 

,compass in twenty-four ,hours1 it will 
be well if it does not break in at the  
weakest ,place of the ,nursery1 and do a
 great deal of ,mischief1 which it is   
necessary to remedy with all possible   
expedition4 ,if the ,wind has only      
overturn'd the ,trees without breaking  
the chief ,root1 then the best ,method  
that can be taken in good ,soil1 is to  
raise them up again1 and put them in    
their ,places1 propping them up with a  
,fork1 and putting in the ,earth about  
it very carefully3 ,by this means they  
will be re-establish'd in less than six 
,months1 and they will bear again as if 
no harm had come to them4 ,in bad ,soil1
 it will be better to let them lie1     
putting the ,earth about the ,roots1 and
 cultivate at their lower ,parts1 or    
,feet1 the best grown ,sucker1 and that 
which is nearest the ,roots1 cutting off
 carefully all the rest3 ,the ,tree in  
this ,condition will not give over      
blossoming and bearing ,fruit2 and when 
in two ,years time the ,sucker is become

 a new ,tree1 the old ,tree must be cut 
off half a ,foot distant from the       
,sucker4   ,,footnotes3  x ,these are   
,citruls whose ,pulp is very yellow4    
,,chap ,,iv4  ,of the gathering of the  
,cocao-,nuts1 and the ,manner of making 
them sweat1 and of drying them that they
 may be brought sound into ,europe4     
,the ,observations which we made in the 
first ,chapter1 concerning the          
,alterations of the ,colour of the      
,nuts1 give us information of the time  
that they become ripe4 ,it will be      
proper to gather them when all the      
,shell has changed ,colour1 and when    
there is but a small ,spot below which  
shall remain green4 ,they go from ,tree 
to ,tree1 and from ,row to ,row1 and    
with forked ,sticks or ,poles1 they     
cause the ripe ,nuts to fall down1      
taking great care not to touch those    
that are not so1 as well as the         
,blossoms3 ,they employ the most handy  
,negroes in this ,work1 and others      
follow them with ,baskets to gather     

them1 and lay them in ,heaps1 where they
 remain four ,days without being        
touch'd4  ,in the ,months that they bear
 most1 they gather them for a ,fortnight
 together2 in the less-fruitful         
,seasons1 they only gather them from    
,month to ,month4 ,if the ,kernels were 
left in ,shells more than four ,days1   
they would sprit1 or begin to grow1 and 
be quite spoiledy3 ,it is therefore     
necessary to shell them on the fifth    
,day in the ,morning at farthest4 ,to do
 this1 they strike on the middle of the 
,shells with a ,bit of ,wood to cleave  
them1 and then pull them open with their
 ,fingers1 and take out the ,kernels1   
which they put in ,baskets1 casting the 
empty ,shells upon the ,ground1 that    
they may with the ,leaves1 being        
putrified1 serve to fatten the ,earth1  
and supply the ,place of ,dung4  ,they  
afterwards carry all the ,kernels into a
 ,house1 and lay them on a heap upon a  
kind of loose ,floor cover'd with       
,leaves of ,balize#g1 which are about   

four ,feet long1 and twenty ,inches     
broad2 then they surround it with       
,planks cover'd with the same ,leaves1  
making a kind of ,granary1 which may    
contain the whole ,pile of ,kernels1    
when spread abroad4 ,they cover the     
whole with the like ,leaves1 and lay    
some ,planks over all3 the ,kernels thus
 laid on a heap1 and cover'd close on   
all sides1 do not fail to grow warm1 by 
the ,fermentation of their insensible   
,particles2 and this is what they call  
,sweating1 in those ,parts4  ,they      
uncover the ,kernels ,morning and       
,evening1 and send the ,negroes among   
them2 who with their ,feet and ,hands1  
turn them topsy turvy1 and then cover   
them up as before1 with the same ,leaves
 and the same ,planks4 ,they continue to
 do this for five ,days1 at the end of  
which they have commonly sweat enough1  
which is discover'd by their ,colour1   
which grows a great deal deeper1 and    
very ruddy4  ,the more the ,kernels     
sweat1 the more they lose their ,weight 

and ,bitterness3 but if they have not   
sweat enough1 they are more bitter1 and 
smell sour1 and sometimes sprit4 ,to    
succeed well therefore1 there should be 
a certain ,medium observed1 which is    
only to be learnt by use4  ,when the    
,kernels have sweat enough1 they lay    
them out to air1 and expose them to the 
,sun to dry them1 in the manner         
following4  ,they prepare before-hand1  
several ,benches about two ,foot high1  
in an even ,court appointed for that    
purpose2 they lay upon these ,benches   
several ,mats made of pieces of ,reeds  
split in two1 together with ,bands made 
of ,mahot ,bark#h4 ,upon these ,mats    
they put the ,kernels about two ,inches 
in height and move and turn them very   
often with a proper ,piece of ,wood for 
the first two ,days4 ,at ,night they    
wrap up the ,kernels in the ,mats1 which
 they cover with ,balize ,leaves for    
fear of ,rain1 and they do the same in  
the day-time when it is likely to rain4 
,those who are afraid of having them    

stolen1 lock them up4  ,there are some  
,inhabitants who keep ,boxes about five 
,feet long1 and two broad1 and three or 
four ,inches deep1 on purpose to dry the
 ,kernels3 ,there is this ,advantage in 
them1 that in the greatest ,rains and   
suddenest ,showers1 they may presently  
be piled one on the top of another1 so  
that none but the top-most will want a  
,cover2 which is soon done with the     
aforesaid ,leaves1 and an empty ,box    
turn'd up-side down4 ,but that which    
makes the ,usage of ,mats preferable1   
is1 that the ,air may pass through      
beneath1 between the ,partition of the  
,reeds1 and so dry the ,kernels better4 
,boxes whose ,bottoms are made like a   
,sieve with strong ,brass ,wire1 would  
be very excellent2 but then they must be
 made in ,europe1 which would be a      
considerable ,charge4  ,when the        
,kernels have sweat enough1 they must be
 exposed upon the ,mats as much as      
necessary3 ,if ,rain is foreseen that is
 likely to last1 it will be best to let 

them sweat half a ,day less4 ,it is     
observable1 that a few hours ,rain at   
first1 instead of doing any harm1 makes 
them more beautiful1 and better         
conditioned4 ,in fair ,weather1 instead 
of this ,rain1 it will be proper to     
expose them to the ,dew for the first   
,nights4 ,the ,rain of a whole ,day or  
two will do no harm1 if they are not    
covered before they have had the        
,benefit of the ,sun1 for a ,day1 or    
half a ,day at least4 ,for after a      
,day's ,sun-shine1 they are to be wrap'd
 in the ,mat1 as before directed2 but if
 it be half a ,day's ,rain only1 then   
they are only covered with ,balize      
,leaves in the ,night1 kept on with     
little ,stones laid at each ,end3 ,but  
if the ,rain be too long1 it makes them 
split1 and then they will not keep long2
 they therefore make ,chocolate of it   
immediately4  ,if the ,kernels have not 
sweat enough1 or they wrap them too soon
 in the ,mat1 they are subject to sprit 
or germe1 which makes them bitter1 and  

good for nothing4  ,when the ,kernels   
have been once wrapped in a ,mat1 and   
begun to dry1 care must be taken that   
they do not grow moist again2 they must 
therefore be well stirr'd from time to  
time1 that they may be thorowly dry'd1  
which you may know by taking a ,handful 
in your ,hand1 and shutting it3 if it   
cracks1 then it is time to put them into
 your ,store-house1 and to expose them  
to sale4  ,those who would gain a       
,reputation in giving out a good        
,merchandize1 before they pack it up in 
,vessels1 pick it1 and throw aside the  
little1 wither'd1 and thin ,kernels1    
which are not only unsightly1 but render
 the ,chocolate something worse4        
,afterwards the ,kernels of the         
,cocao-,nut are dried in the ,sun1      
before they are brought to ,europe1 and 
sold by the ,druggists and ,grocers1 who
 distinguish it into great and small1   
and into that of ,caraqua1 and that of  
the ,french ,islands1 tho with no good  
,foundation1 for in the ,places         

themselves they make no mention of this 
,distinction3 ,it therefore seems       
likely1 that the ,merchants find their  
account in sorting it1 since ,kernels   
proceeding from the same ,tree1 and from
 the same ,nut1 are not always of the   
same bigness4 ,it is indeed true1 that  
if one ,parcel of ,kernels be compared  
with another1 the one may consist of    
bigger than the other1 which may arise  
from the ,age or ,vigour of the ,trees1 
or from the ,nature of the ,soil2 but   
certainly there is no kind of ,kernels  
which may be called ,great1 as a        
distinct ,kind1 nor consequently no     
other which can properly be said to be  
,small4  ,the ,kernels that come to us  
from the ,coast of ,caraqua1 are more   
oily1 and less bitter1 than those that  
come from the ,french ,islands1 and in  
,france and ,spain they prefer them to  
these latter3 ,but in ,germany1 and in  
the ,north 7,fides sit penes ,autorem7  
they have a quite opposite ,taste4      
,several ,people mix that of ,caraqua   

with that of the ,islands1 half in half1
 and pretend by this ,mixture to make   
the ,chocolate better4 ,i believe in the
 bottom1 the difference of ,chocolates  
is not considerable1 since they are only
 obliged to encrease or diminish the    
,proportion of ,sugar1 according as the 
,bitterness of the ,kernels require it4 
,for it must be considered1 as we have  
already said1 that there is but one kind
 of ,cocao-,tree1 which grows as        
naturally in the ,woods of ,martinico1  
as in those of the ,coast of ,caraqua1  
that the ,climates are almost the same1 
and consequently the ,temperature of the
 ,seasons equal1 and therefore there    
cannot be any intrinsick ,difference    
between these ,fruits of any great      
moment4  ,as to the outward ,difference 
that is observed1 it can arise from     
nothing but the ,richness of the ,soil1 
or the contrary2 from the different     
,culture1 and from the ,care or         
,negligence of the ,labourers and those 
that prepare it1 from the time of its   

gathering1 to the time of its ,delivery1
 and perhaps from all three together4   
,it is to be observed at ,martinico1    
that the ,cocao-,trees prosper better in
 some ,parts than others1 merely from   
the ,difference of the ,soil1 being more
 or less rich1 or more or less moist4   
,i have had the ,experience of one of my
 ,friends1 concerning what relates to   
the ,cultivation and ,preparation of    
this ,tree and its ,fruit1 which        
demonstrates that they may add to its   
,value4 ,this ,gentleman1 with a great  
deal of ,application and ,thought1 found
 out the way to prepare the finest      
,merchandize of the ,island1 which was  
prefer'd by the ,merchants to all the   
rest1 and bore a greater ,price than    
that of any of his ,neighbours4  ,the   
,kernels of ,caraqua are flattish1 and  
for ,bulk and ,figure not unlike our    
large ,beans4 ,those of ,st4 ,domingo1  
,jamaica1 and ,cuba1 are generally      
larger than those of the ,antilloes4    
,the more bulky the ,kernels are1 and   

better they have been nourished1 the    
less ,waste there is after they have    
been roasted and cleansed1 which some   
,years ago was an ,advantage to those of
 ,caraqua4 ,but at present1 by the      
,regulation from the ,month of ,april1  
#agag1 the ,kernels of our ,colonies pay
 but ,two-pence ,duty for ,entry1       
whereas ,foreigners pay always ,fifteen3
 ,these thirteen ,pence difference make 
such ample amends for the small ,waste1 
that there is a great deal of reason to 
hope1 that for the time to come1 there  
will be none but the ,curious1 and      
,people that do not value the ,expence1 
that will make use of the ,chocolate of 
,caraqua1 by way of preference to that  
of the ,french ,islands1 and that the   
,cheapness of the latter will double the
 ,consumption at least4  ,the best      
,cocao-,nuts have very brown firm       
,shells1 and when the ,kernel is taken  
out1 it ought to be plump1 well         
nourish'd1 and sleek2 of the ,colour of 
a ,hazle-,nut on the outside1 but more  

inclining to a ,red within2 its ,taste a
 little bitter and astringent1 not at   
all sour or mouldyz4 ,in a word1 without
 any ,smell1 and not worm-eaten4  ,the  
,fruit of the ,cocao-,tree is the most  
oily that ,nature has produced1 and it  
has this admirable ,prerogative1 never  
to grow rank let it be ever so old1     
which all other ,fruit do that are      
analogous to it in ,qualities2 such as  
,nuts1 ,almonds1 ,pine-,apple-,kernels1 
,pistachoe ,nuts1 ,olives1 c4  ,there   
are also imported from ,america1        
,cocao-,kernel-,cakes of about a ,pound 
weight each2 and as this ,preparation is
 the first and principal in the         
,composition of ,chocolate1 it will be  
proper to add here the ,manner of making
 it4  ,the ,indians1 from whom we borrow
 it1 are not very nice in doing it2 they
 roast the ,kernels in earthen ,pots1   
then free them from their ,skins1 and   
afterwards crush and grind them between 
two ,stones1 and so form ,cakes of it   
with their ,hands4  ,the ,spaniards1    

more industrious than the ,savages1 and 
at this day other ,nations after their  
,example1 chuse out the best ,kernelsa1 
and the most fresh3 ,of these they put  
about two ,pounds in a great ,iron      
,shovel over a clear ,fire1 stirring    
them continually with a large ,spatula1 
so long that they may be roasted enough 
to have their ,skins come off easily1   
which should be done one by oneb1 laying
 them a-part2 and taking great heed that
 the rotten and mouldy ,kernels be      
thrown away1 and all that comes off the 
good ones2 for these ,skins being left  
among the ,chocolate1 will not dissolve 
in any ,liquor1 nor even in the         
,stomach1 and fall to the bottom of     
,chocolate-,cups1 as if the ,kernels had
 not been cleansed4  ,if one was curious
 to weigh the ,kernels at the           
,druggists1 and then weigh them again   
after they are roasted and cleansed1 one
 should find that there would be about a
 sixth ,part wasted1 more or less1      
according to the ,nature and ,qualities 

of the ,kernels2 that is to say1 if you 
bought 7for example7 #cj ,pounds1 there 
would remain entirely cleansed1 near    
twenty-five4  ,all the ,kernels being   
thus roasted and cleansed at divers     
times1 they put them once more to roast 
in the same ,iron ,shovel1 but over a   
more gentle ,fire1 and stir them with   
the ,spatula without ceasing till they  
are roasted all alike1 and as much as   
they ought to be2 which one may discover
 by their ,taste1 and their dark-brown  
,colour1 without being black4 ,the whole
 ,art consists in avoiding the two      
,extremes1 of not roasting them enough1 
and roasting them too much2 that is to  
say1 till they are burnt4 ,if they are  
not roasted enough1 they retain a       
disagreeable ,harshness of ,taste2 and  
if they are roasted so much as to burn  
them1 besides the ,bitterness and ill   
,taste that they contract1 they lose    
their ,oilyness entirely1 and the best  
part of their good ,qualities4  ,in     
,france1 where they are very apt to run 

into ,extremes1 they are mighty fond of 
the burnt ,taste1 and the black ,colour1
 as if they were proper ,marks of good  
,chocolate1 not considering that1       
,quantity for ,quantity1 they may as    
well put so much ,charcoal as burnt     
,chocolate4 ,this ,opinion is not only  
agreeable to ,reason and good ,sense1   
but is also confirmed by the unanimous  
,consent of all that have written on    
this ,subject2 and ,i can affirm1 that  
it is authorized by the universal       
,consent of all ,america4  ,when the    
,kernels are duly roasted1 and well     
cleansed1 they put them into a large    
,mortar to reduce them into a gross     
,powder1 which they afterwards grind    
upon a ,stone till it is very fine1     
which requires a more particular        
,explication4  ,they make choice of a   
,stone which naturally resists the      
,fire1 not so soft as to rub away       
easily1 nor so hard as to endure        
polishing4 ,they cut it from #af to #ah 
,inches broad1 and about #bg or #cj     

long1 and #c in thickness1 and hollowed 
in the middle about an ,inch and a half 
deep4 ,this ,stone should be fix'd upon 
a ,frame of ,wood or ,iron1 a little    
higher on one side than the other3      
,under1 they place a ,pan of ,coals to  
heat the ,stone1 so that the ,heat      
melting the oily ,parts of the ,kernels1
 and reducing it to the ,consistence of 
,honey1 makes it easy for the ,iron     
,roller1 which they make use of for the 
sake of its ,strength1 to make it so    
fine as to leave neither ,lump1 nor the 
least ,hardness4 ,this ,roller is a     
,cylinder of polish'd ,iron1 two ,inches
 in diameter1 and about eighteen long1  
having at each ,end a wooden ,handle of 
the same ,thickness1 and six ,inches    
long1 for the ,workman to hold by4      
,when the ,paste is ground as much as is
 thought necessary1 they put it hot in  
,moulds made of ,tin1 where they leave  
it1 and it becomes hard in a very little
 time4 ,the ,shape of these ,moulds is  
arbitrary1 and every one may have them  

made according to his ,fancy2 but the   
cylindrick ones1 which will hold about  
#b or #c ,pounds of ,chocolate1 seem to 
me to be most proper2 because the       
thicker they are1 the longer they keep  
good1 and may be commodiously held when 
there is occasion to scrape them4 ,these
 ,rolls ought to be wrapped in ,paper1  
and kept in a dry ,place3 it should also
 be observed1 that they are very        
susceptible of good and ill ,smells1 and
 that it is good to keep them #e or #f  
,months before they are used4  ,now the 
,kernels being sufficiently rubb'd and  
ground upon the ,stone1 as we have just 
directed1 if you would compleat the     
,composition in the ,mass1 there is     
nothing more to be done1 than to add to 
this ,paste a ,powder sifted thro a fine
 ,searce1 composed of ,sugar1 ,cinnamon1
 and1 if it be desired1 of ,vanillac1   
according to the ,quantities and        
,proportions1 which we shall teach in   
the ,third ,part of this ,treatise2 and 
mix it well upon the ,stone1 the better 

to blend it and incorporate it together1
 and then to fashion it in ,moulds made 
of ,tin in the form of ,lozenges of     
about #d ,ounces each1 or if desired1   
half a ,pound4   ,,footnotes3  y ,for   
this reason1 when they would send       
,cocao-,nuts to the neighbouring        
,islands from ,martinico1 that they may 
have wherewithal to plant1 they are very
 careful not to gather them till the    
,transport ,vessel is ready to sail1 and
 to make use of them as soon as they    
arrive4 ,for this reason also it is not 
possible that the ,spaniards1 when they 
design to preserve ,nuts for planting1  
should let them be wither'd and         
perfectly dry1 and that afterwards they 
should take the ,kernels of these same  
,nuts1 and dry them very carefully in   
the ,shade1 and after all1 raise a      
,nursery with them1 as ,oexmelin        
reports1 ,history of ,adventurers1 ,tom4
 #a4 ,pag4 #dbd4  #g ,see the seventh   
,note hereafter4  #h ,the ,mahot is a   
,shrub1 whose ,leaves are round and feel

 soft like those of ,guimauve2 its ,bark
 easily comes off1 which they divide    
into long ,slangs1 which serves for     
,packthread and ,cords to the           
,inhabitants and ,natives4  z ,it gets  
this ,taste either by being laid in a   
moist ,place1 or by being wet by        
,sea-,water in the ,passage4  a ,as the 
,kernels are never so clean1 but there  
may be ,stones1 ,earth1 and bad ones    
among them2 it will be necessary1 before
 they are used1 to sift them in a ,sieve
 that will let these things pass        
through1 while it retains the ,kernels4 
b ,the ,artists1 to make this ,work more
 expeditious1 and to gain time1 put a   
thick ,mat upon a ,table1 and spread the
 ,kernels upon it as they come hot from 
the ,shovel1 and roll a ,roller of ,iron
 over them to crack and get off the     
,skins of the ,kernels2 afterward they  
winnow all in a splinter ,sieve1 till   
the ,kernels become entirely cleansed4  
c ,what this is1 you will find          
hereafter4       ,,the ,natural         

,,history ,,of ,,chocolate4  ,,part     
,,ii4  ,of the ,properties of           
,chocolate4   ,we have hitherto treated 
of ,chocolate1 as it were1              
superficially1 and as it presents itself
 to our ,senses4 ,we come next to       
examine its intrinsick ,qualities1 and  
to search into its ,nature3 ,as far as  
we can1 we will discover what ,reason1  
join'd to long ,experience1 has taught  
us concerning the salutary ,properties  
of this ,fruit4     ,,chap4 ,i4  ,of the
 old ,prejudices against ,chocolate4    
,to proceed more methodically1 and with 
greater ,clearness in our ,enquiries    
concerning ,chocolate1 it seems proper  
to set ,people right about the          
,prejudices which a false ,philosophy   
has instilled into most ,authors who    
have wrote upon this ,subject2 the      
,impressions whereof1 are yet very      
deeply ingraven in the ,minds of a great
 ,number of ,people4  ,the ,spaniards1  
who were first acquainted with          
,chocolate after the ,conquest of the   

new ,world1 have laid it down for an    
undoubted ,truth1 that ,chocolate is    
cold and dry1 participating of the      
,nature of ,earth4 ,they have supported 
this ,determination neither with ,reason
 nor ,experience2 nor do they know from 
whence they learnt it2 perhaps they have
 taken it upon the ,words1 and from the 
,tradition of the ,inhabitants of the   
,country4 ,let that be as it will1 it is
 natural from false ,principles to draw 
false ,conclusions1 of which the two    
principal are as follow4  ,the first is1
 ,that ,chocolate being by ,nature cold1
 it ought not to be used without being  
mixed with ,spices1 which are commonly  
hot1 that so they might1 both together1 
become temperate and wholesome4 ,this   
was the ,jargon and ,practice of those  
,times4 ,for the same ,reason the       
ancient ,physicians erroneously         
imagining that ,opium was cold in the   
fourth ,degree1 never fail'd to correct 
this pretended ,coldness in their       
narcotick ,compositions1 with ,drugs    

extremely hot1 as ,euphorbium1          
,pellitory1 ,pepper1 c4  ,their second  
,conclusion was1 ,that ,chocolate being 
dry and earthy1 and from thence supposed
 to be of a styptick and astringent     
,quality2 if it was not corrected1 must 
necessarily breed ,obstructions in the  
,viscera1 and bring on a ,cacochimy1 and
 a great ,number of other incurable     
,diseases4  ,these ,prejudices have from
 the ,spaniards pass'd into other       
,nations4 ,to prove this1 it will be    
unnecessary to cite a great ,number of  
,authors1 for whoever has read one1 has 
read them all1 the later having done    
nothing but copy the former2 they have  
even sometimes improved their ,dreams1  
and exaggerated this pretended ,coldness
 of ,chocolate1 and at length push'd the
 ,matter so far1 as to make it a kind of
 cold ,poison2 and if it was taken to   
,excess1 it would bring on a            
,consumption#a4  ,mexiaci friget nativa 
,cocai ,temperies1 tantoq2 excedit      
,frigore ut inter noxia ne dubitem      

glandes censere ,venena4 ,thom4 ,strozz 
de ,mentis potu seu de ,cocolatis       
,opificio1 lib4 #c4  ,hinc siquis solo  
,cocolatis ,fomite ,vitam extrahat1 atq2
 assueta neget ,cibi ,prandia1 sensim   
contrahet exsueto marcentem ,corpora    
,tabem4  ,it is not very extraordinary  
that ,people who are more ready to      
believe than to examine1 7such as the   
,world is full of7 should give into the 
unanimous ,opinion of so many ,authors2 
and it would be strange if they were not
 carry'd down by the ,stream of a       
,prejudice so general4 ,but ,i cannot   
sufficiently admire that ,chocolate     
being so much decry'd1 has not been     
entirely laid aside as unfit for ,use2  
without doubt there was nothing but the 
daily ,experience of its good ,effects1 
which could support it1 and hinder it   
from giving way to ,calumny4  ,now to   
overturn this old ,system1 it is        
sufficient1 in my ,opinion1 to observe  
with how little ,skill and ,penetration 
they then treated of the whole ,natural 

,history2 one ought not to be amazed    
that they have affirmed ,chocolate to be
 cold and dry1 in an ,age when1 for     
,example1 they could say ,camphire was  
cold and moist1 which is a kind of      
,resin1 from whence one ,drop of ,water 
cannot be extracted1 whose sharp ,taste1
 and penetrating ,smell1 joined to the  
extreme ,volatility and ,inflammability 
of its ,particles1 even in ,water       
itself1 are such evident ,signs of its  
,heat1 that it is difficult to conceive 
upon what account they persuade         
themselves of the contrary4  ,the       
,qualities of ,chocolate are not indeed 
so remarkable1 nor so active1 as those  
of ,camphire2 but1 with the least       
,attention1 one may easily discern1 that
 the ,quantity of ,oil that it contains1
 and the ,bitterness that is perceivable
 in ,tasting1 are not the ,marks of     
,coldness1 since all ,bitters are       
esteem'd hot1 and since ,oil is a       
,matter very near a-kin to1 and         
necessary for ,fire4 ,this is very near 

the ,reasoning of a celebrated          
,physician at ,rome#b against the old   
,opinion3 ,as for me1 says he1 ,i am of 
another ,judgment2 ,i believe that      
,chocolate is rather temperate than     
cold1 and ,i refer my self to the       
,decision of every ingenious ,person    
that will be at the pains to taste and  
examine it4  ,these ,reflections will be
 farther confirmed in the first ,section
 of the following ,chapter1 where we    
shall experimentally demonstrate that   
,chocolate is a ,substance very         
temperate1 yielding soft and wholesome  
,nourishment1 incapable of doing any    
,harm4 ,and if this intrinsick ,coldness
 is no more to be feared1 it must be    
own'd1 that it will be henceforward     
ridiculous1 if not pernicious1 to join  
it with hot acrid ,spices1 more likely  
to alter and destroy its good and real  
,qualities1 than to correct the bad ones
 which it has not3 ,i nevertheless do   
not doubt but the ,pleasantness of the  
,smell1 and the favourite ,taste of     

several agreeable ,spices1 being pretty 
much liked in this ,mixture1 will have  
their ,partizans2 who1 more delighted   
with a present ,gratification1 than     
afraid of the insensible ,prejudice that
 these ,ingredients bring to their      
,health1 will not resolve to leave them 
off4 ,tho these will be no longer the   
,correctors of ,chocolate1 yet they will
 serve to season it1 with which they    
will please their ,taste1 without       
troubling themselves with the           
,consequences4 ,but those ,persons who  
will give themselves the trouble of     
thinking1 and are more tractable and    
less sensual1 will wisely abstain from  
such ,extreams1 and their ,moderation   
will not be unattended with ,benefit4   
,health is so valuable a ,blessing1 that
 the ,care to gain and preserve it1     
ought to supersede any other            
,consideration4  ,as to the pretended   
,obstructions which ,chocolate is said  
to occasion from its astrictive         
,quality1 they are so far from being    

afraid of it in ,america1 that they have
 found by ,experience a ,vertue directly
 contrary to it2 for several young      
,women1 subject to the ,whites1 have    
been cured of this ,distemper1 by eating
 a ,dozen ,cocao ,kernels for ,breakfast
 every ,morning4 ,it is well enough     
known that ,obstructions are the ,cause 
of this ,disease1 which instead of being
 encreas'd by ,chocolate1 were entirely 
taken away4  ,then as to those strange  
,disorders which are said to arise from 
its immoderate ,use1 we shall bring in  
the ,sequel so many ,facts directly     
contrary to these ,chimerical ,fears1   
that all ,persons of good ,sense will be
 disabused1 and convinced of the        
salutary and wonderful ,properties of   
this ,fruit2 which shall be the ,subject
 of the following ,chapter4             
,,footnotes3  #a ,ludov4 ,ramira1       
,relat4 ad ,hurtad4 ad ,append4 cap4  #b
 ,paulus ,zachias1 de ,malo             
,hypocondriaco1 ,lib4 #b4 ,cap4 #ae4    
,,chap4 ,,ii4  ,of the real ,properties 

of ,chocolate4   ,without talking in the
 ,dialect of the ,peripateticks1 about  
the ,qualities of ,heat and ,coldness1  
now-a-days so much decry'd1 it will not 
be difficult to prove that ,chocolate is
 a ,substance1 #a4 ,very temperate4 #b4 
,very nourishing1 and of easy           
,digestion4 #c4 ,very proper to repair  
the exhausted ,spirits and decayed      
,strength4 #d4 ,lastly1 ,very suitable  
to preserve the ,health1 and prolong the
 ,lives of old ,men4 ,these four        
,articles shall be sufficiently         
demonstrated in the four following      
,sections4   ,,sect4 ,i4  ,chocolate is 
very ,temperate4  ,nothing is so great  
an ,argument that ,wheat1 ,rice1        
,millet1 and ,manioc1 are salutary and  
temperate1 as their being used by whole 
,nations together4 ,if any of these     
,substances had any predominant evil    
,quality1 it would soon appear to the   
,prejudice of the ,health of ,numbers2  
the ,people who subsist upon it1 would  
soon leave it off as a very dangerous   

and hurtful ,aliment4  ,one may reason  
much after the same manner with respect 
to ,chocolate4 ,the ,natives of         
,new-,spain1 and of a great part of the 
,torrid ,zone of ,america1 have always  
used it as a ,delicacy2 and at this day 
all the ,european ,colonies which are   
establish'd in those ,countries1 make a 
,consumption of vast ,quantities of it3 
,these ,people use it at all ,times1 and
 in all ,seasons1 as constant daily     
,food1 without regard to ,age1 ,sex1    
,temperament1 or ,condition1 without    
,complaint of having received the least 
,prejudice from it2 they find on the    
contrary that it quenches ,thirst1 is   
very refreshing and feeding2 that it    
procures easy quiet ,sleep1 and produces
 several other good ,effects1 to say    
nothing of those we are going to treat  
of in the following ,sections4 ,i could 
produce several ,instances in favour of 
this excellent ,nourishment1 but ,i     
shall content myself with two only1     
equally certain and decisive in the     

,proof of its ,goodness4 ,the first is  
an ,experiment of ,chocolate's being    
taken for the only ,nourishment1 made by
 a ,surgeon's ,wife of ,martinico3 ,she 
had lost by a very deplorable ,accident 
her lower ,jaw1 which reduced her to    
such a ,condition1 that she did not know
 how to subsist2 she was not capable of 
taking any thing solid1 and not rich    
enough to live upon ,jellies and        
nourishing ,broths4 ,in this ,strait she
 determined to take three ,dishes of    
,chocolate1 prepared after the manner of
 the ,country1 one in the ,morning1 one 
at ,noon1 and one at ,night4 7,there1   
,chocolate is nothing else but ,cocao   
,kernels dissolved in hot ,water1 with  
,sugar1 and season'd with a ,bit of     
,cinnamon47 ,this new way of ,life      
succeeded so well1 that she has lived a 
long while since1 more lively and robust
 than before this ,accident4  ,i had the
 second ,relation from a ,gentleman of  
,martinico1 and one of my ,friends1 not 
capable of a ,falsity4 ,he assured me1  

that in his ,neighbourhood1 an ,infant  
of four ,months old unfortunately lost  
his ,nurse1 and its ,parents not being  
able to put it to another1 resolved     
through ,necessity to feed it with      
,chocolate2 the ,success was very happy1
 for the ,infant came on to a ,miracle1 
and was neither less healthy nor less   
vigorous than those who are brought up  
by the best ,nurses4  ,the ,inferences  
that may be drawn from these two        
,histories are evident1 and             
demonstratively prove that ,chocolate   
has neither any intemperate nor hurtful 
,quality2 ,i shall therefore say no more
 upon them1 leaving every one to make   
his own proper ,reflections4   ,,sect4  
,,ii4  ,chocolate is very nourishing and
 of easy ,digestion4  ,this ,proposition
 is a necessary ,consequence of the     
foregoing1 established by ,facts which  
,i have just related2 and we have       
,experiments as convincing of its easy  
,digestion1 and the ,goodness of the    
,chyle that it makes2 but it needs no   

other ,proof than the good ,condition it
 puts those in1 who ordinarily make use 
of it4  ,a learned ,englishman has      
carried his ,commendations so high      
concerning this particular ,property of 
,chocolate1 that he has not scrupled to 
affirm in a ,dissertation that he has   
publish'd upon this ,subject1 ,that one 
,ounce of ,chocolate contains as much   
,nourishment as a ,pound of ,beef4 ,as  
much out of the way as this ,assertion  
seems to be1 one may easily conceive1   
that any ,aliment is capable of yielding
 more plentiful ,nourishment1 if        
compar'd with any other1 not only in    
respect to the ,quantity1 but also with 
relation to the ,time that the ,stomach 
takes to digest it4  ,physicians are not
 agreed about the ,causes of ,digestion1
 but are divided into two ,opinions1    
each of which is supported by the       
,writings of very eminent ,authors2     
convinced of my own ,inability to decide
 the ,controversy1 which also requires a
 large ,field to expatiate in1 ,i shall 

not undertake to defend either          
,fermentation or ,trituration3 ,but it  
will be sufficient to say1 in two       
,words1 that these ,opinions are not    
absolutely incompatible#a3 it perhaps   
will not be difficult to make a sort of 
an ,alliance or ,agreement between them1
 by uniting whatever is plain and       
evident in the two ,systems1 and        
rejecting what is otherwise2 and from   
hence form a third1 which will be       
nothing but the ,union of the           
uncontested ,parts of the other two4    
,these two ,causes undoubtedly concur in
 the ,alteration that the ,aliment      
undergoes in the ,mouth2 for the ,saliva
 that mixes with it in ,mastication1 and
 dilutes it1 cannot be deny'd to be an  
admirable ,ferment#b2 and the ,tongue   
which moves it1 and the ,teeth which    
grind it1 and break it1 must be own'd to
 be the first ,instruments of           
,trituration4  ,now since ,nature is    
commonly uniform in her ,operations1 and
 since there is a great deal of reason  

to suppose that ,nature compleats       
,digestion by the same means that she   
has begun it1 let us suppose it is      
really so for a ,moment1 and apply it to
 the present ,subject1 and then we shall
 see by what ,evidence ,chocolate ought 
to be of an easy ,digestion4  ,in the   
first place1 bitter and alkaline        
,substances1 such as these ,kernels1 are
 stomachick and analogous to the ,saliva
 and the ,ferment which dissolves the   
,aliment in the ,stomach2 how then can  
it be of hard ,digestion with these     
,qualities8  ,in the second place1 if   
one considers attentively the ,kernels  
as they are roasted1 broke1 and ground  
extremely fine upon a ,stone1 afterwards
 melted and dissolved in boiling        
,liquor1 which serves as a ,vehicle for 
it2 it then seems very likely that the  
,stomach will not have much ,labour left
 to do4 ,in short1 by it ,digestion is  
more than half finished4  ,experience   
confirms these ,reasonings very much1   
for the ,digestion of ,chocolate is soon

 brought about without ,trouble1 without
 ,difficulty1 and without any sensible  
rising of the ,pulse2 the ,stomach very 
far from making use of its ,strength1   
acquires new ,force4 ,and ,i can farther
 say1 upon my own ,knowledge1 that ,i   
have seen several ,persons who had but  
weak ,digestion1 if not quite spoiled1  
who have been entirely recovered by the 
frequent ,use of ,chocolate4   ,,sect4  
,,iii4  ,chocolate speedily repairs the 
dissipated ,spirits and decay'd         
,strength4  ,if ,chocolate did not      
produce this ,effect1 but only as it is 
very nourishing1 it would but have this 
,property in common with the most juicy 
,aliments1 and such as are most proper  
to furnish a good ,quantity of ,blood   
and ,plenty of ,spirits3 but its        
,effects are far more speedy2 for if a  
,person1 for ,example1 fatigued with    
long and hard ,labour1 or with a violent
 ,agitation of ,mind1 takes a good ,dish
 of ,chocolate1 he shall perceive almost
 instantly1 that his ,faintness shall   

cease1 and his ,strength shall be       
recovered1 when ,digestion is hardly    
begun4 ,this ,truth is confirmed by     
,experience1 tho' not so easily         
explained by ,reasoning1 because        
,chocolate sensibly appears to be soft1 
heavy1 and very little disposed by any  
active ,quality to put the ,spirits in  
motion2 however1 being resolved to      
neglect nothing that is likely to unfold
 the ,cause of an ,effect so wonderful1 
,i undertook one day the ,chymical      
,analysis of ,chocolate1 and altho'     
prejudiced that ,i should discover      
nothing this way but a superficial      
,knowledge1 yet ,i was willing to       
flatter myself that my ,enquiry would   
not be wholly fruitless4  ,i cleansed   
sixteen ,ounces of ,kernels without     
burning them1 ,i ground them in a       
,marble ,mortar1 and afterwards put them
 in a ,glass ,retort well luted2 ,i     
placed it in a ,reverberatory ,furnace1 
and fixed to it a large ,receiver2 and  
after having luted the ,joints well1 ,i 

gave it the first ,degree of ,fire4     
,the first that ascended was pure       
,phlegm1 which dropt for about two      
,hours2 a little white unctuous ,matter 
swam on the top of it4  ,the ,fire being
 augmented1 the ,drops became red1 and  
congealed as they fell into the         
,receiver2 this lasted about two ,hours4
  ,the ,fire being again augmented1 the 
,receiver was filled with white ,clouds1
 which ,i saw resolve into a kind of    
,dew1 white and unctuous1 which was     
partly ,spirit1 and partly a white ,oil2
 the red ,drops however continued to the
 ,end1 which was about two ,hours and a 
half4  ,this ,operation let me know that
 ,chocolate contains two kinds of ,oil2 
the one ,red and ,fixed1 which congealed
 it self on the side of the ,vessel2 and
 the other ,white and ,volatile1 which  
proceeded from the white ,clouds1 and   
resolved itself on the other side of the
 ,receiver4  ,on the ,morrow after1     
having unluted the ,receiver1 and having
 placed it in ,balneo ,mari1 to melt the

 congealed ,matter1 ,i was agreeably    
surpriz'd to see the ,vessel immediately
 fill'd with white ,clouds3 ,i very much
 admired the ,volatility of this        
,unctuosity1 and ,i was fully convinced1
 that ,chocolate contained that volatile
 ,oil so highly esteemed in ,medicine1  
and that one need not go farther to seek
 the ,cause of the speedy ,reparation of
 the fainting ,spirits2 which is        
confirmed by the daily ,experience of   
those that use ,chocolate4  ,having     
separated the ,spirit by filtring       
through brown ,paper1 ,i divided the    
butirous ,matter into two ,parts3 ,i put
 one1 without any ,addition1 into a     
little ,glass ,cucurbit1 which ,i placed
 in a ,sand-,heat to rectify it1 and by 
this ,operation ,i got an ,oil of an    
,amber ,colour1 swimming upon a little  
,phlegm1 or ,spirit#c4  ,i melted the   
remaining ,part1 and having incorporated
 it with quick ,lime1 ,i put it into a  
little ,glass ,retort luted1 and put    
,fire to it by degrees4 ,there first    

came over a clear ,oil1 the white       
,clouds succeeded1 and at length the    
reddish ,butter4 ,having unluted the    
,recipient1 and put all in a little     
,cucurbit in a ,sand-,heat1 the white   
,clouds yielded an ,oil of an ,amber    
,colour2 and having augmented the ,fire1
 there came over a little red ,oil1 but 
no ,spirit4  ,the ,amber-coloured ,oil  
is nothing else but the white volatile  
,oil1 coloured a little by the ,violence
 of the ,fire3 ,as for the red ,oil1 it 
seems to be the ,remainder of the red   
,butter1 fit to be exalted4 ,these two  
,oils will not mix together2 for the    
red1 more fixed than the other1 always  
gets to the bottom4 ,mr4 ,boyle#ed said 
he extracted from ,human ,blood1 two    
,oils very like those above mentioned2  
and this ,conformity of ,substances1    
very much convinces me of the great     
,analogy ,i always supposed to be       
between ,chocolate and ,human ,blood4   
,as for the ,spirit1 it has nothing very
 disagreeable either in ,taste or       

,smell1 it does not sensibly ferment    
with ,alkalies1 nor alters the ,colour  
of blue ,paper2 after some time1 it     
grows a little acid1 and tastes a little
 tartish4  ,having calcined the ,caput  
,mortuum1 which is of a violet ,colour  
and filtred and evaporated the          
,lixivium1 as is usual2 ,i got nothing  
from it but a kind of ,cynder1 a little 
saltish1 and in so small a quantity1    
that ,i did not give myself the trouble 
to reiterate the ,calcination1          
,dissolution1 ,filtration1 and          
,evaporation2 for ,i should hardly have 
got five or six ,grains of fixed        
purified ,salt4  ,i curiously observed1 
that neither in the ,heads1 nor in the  
,receivers1 there did appear any signs  
of a volatile ,salt3 ,however1 ,m4      
,lemery assures us#ee1 that it contains 
a good deal2 but it is plain he took his
 ,opinion upon trust1 for had he made   
the ,experiment1 he is too ingenious to 
be mistaken4  ,one may then conclude    
from these two ,observations1 ,that     

,chocolate is a mix'd ,body1 that has   
the least ,quantity of ,salt enters its 
,composition4   ,,sect4 ,,iv4           
,chocolate is very proper to preserve   
,health1 and to prolong the ,life of    
,old ,men4  ,before ,chocolate was known
 in ,europe1 good old ,wine was called  
the ,milk of old ,men2 but this ,title  
is now apply'd with greater reason to   
,chocolate1 since its ,use has become so
 common1 that it has been perceived that
 ,chocolate is1 with respect to them1   
what ,milk is to ,infants4 ,in reality1 
if one examines the ,nature of          
,chocolate1 a little with respect to the
 ,constitution of aged ,persons1 it     
seems as though the one was made on     
purpose to remedy the ,defects of the   
other1 and that it is truly the ,panacea
 of old ,age4  ,our ,life1 as a famous  
,physician#ef observes1 is1 as it were1 
a continual growing dry2 but yet this   
kind of natural ,consumption is         
imperceptible to an advanced ,age3 when 
the radical ,moisture is consumed more  

sensibly1 then the more balmy and       
volatile ,parts of the ,blood are       
dissipated by little and little1 the    
,salts disengaging from the ,sulphurs1  
manifest themselves1 the ,acid appears1 
which is the fruitful ,source of        
,chronick ,diseases4 ,the ,ligaments1   
the ,tendons1 and the ,cartilages have  
scarce any of the ,unctuosity left1     
which render'd them so supple and so    
pliant in ,youth4 ,the ,skin grows      
wrinkled as well within as without2 in a
 word1 all the solid ,parts grow dry or 
bony4  ,one may say that ,nature has    
formed ,chocolate with every ,vertue    
proper to remedy these ,inconveniences4 
,the volatile ,sulphur with which it    
abounds1 is proper to supply the ,place 
of that which the ,blood loses every day
 through ,age1 it blunts and sheaths the
 ,points of the ,salts1 and restores the
 usual ,softness to the ,blood1 like as 
,spirit of ,wine united with ,spirit of 
,salt1 makes a soft ,liquor of a violent
 ,corrosive4 ,this same sulphurous      

,unctuosity at the same time spreads    
itself in the solid ,parts1 and gives   
them1 in some sense1 their natural      
,suppleness2 it bestows on the          
,membranes1 the ,tendons1 the           
,ligaments1 and the ,cartilages1 a kind 
of ,oil which renders them smooth and   
flexible4 ,thus the ,equilibrium between
 the ,fluids and the ,solids is in some 
measure re-establish'd1 the ,wheels and 
,springs of our ,machine mended1 ,health
 is preserved1 and ,life prolonged4     
,these are not the ,consequences of     
,philosophical ,reflections1 but of a   
thousand ,experiments which mutually    
confirm each other2 among a great       
,number of which the following alone    
shall suffice4       ,there lately died 
at ,martinico a ,counsellor about a     
hundred ,years      old1 who1 for thirty
 ,years past1 lived on nothing but      
,chocolate and      ,biscuit4 ,he       
sometimes indeed had a little ,soop at  
,dinner1 but never      any ,fish1      
,flesh1 or other ,victuals3 ,he was1    

nevertheless1 so      vigorous and      
nimble1 that at fourscore and five1 he  
could get on      horseback without     
,stirrups4  ,chocolate is not only      
proper to prolong the ,life of aged     
,people1 but also of those whose        
,constitution is lean and dry1 or weak  
and cacochimical1 or who use violent    
,exercises1 or whose ,employments oblige
 them to an intense ,application of     
,mind1 which makes them very faintish3  
to all these it agrees perfectly well1  
and becomes to them an altering ,diet4  
,on the contrary1 ,i would not counsel  
the daily ,use of it to such who are    
very fat1 or who are wont to drink a    
good deal of ,wine1 and live upon a     
juicy ,diet1 or who sleep much1 and use 
no ,exercise at all3 ,in a word1 who    
lead a delicate1 sedentary1 and indolent
 ,life1 such as a great many ,people of 
,condition at ,paris are used to4 ,such 
,bodies as these1 full of ,blood and    
,juice1 have no need of additional      
,nourishment1 and the ,diet will fit    

them better which is mentioned in       
,ecclesiast4 ,plentiful ,feeding brings 
,diseases1 and ,excess hath killed      
,numbers2 but the temperate ,man        
prolongs his ,days#ei4   ,,footnotes3   
#a ,the ,translator of this ,treatise1  
who is a ,physician1 thinks it proper to
 observe1 that the ,opinions about      
,digestion1 are deficiently related by  
our ,author2 for they are chiefly four1 
,trituration1 ,fermentation1 ,heat1 and 
by a ,menstruum1 which are so far from  
being incompatible1 that three of them  
necessarily concur to promote           
,digestion2 to wit1 ,heat1 and a        
,menstruum or ,liquor1 and ,trituration1
 or the ,motion or rubbing of the ,coats
 of the ,stomach3 ,for it is plain1 if  
the two former are absent1 there can be 
no ,digestion1 and without doubt the    
last does assist1 but which is the      
principal1 ,i shall not take upon me to 
determine4  #b ,our ,author seems here  
either to mistake ,ferment for          
,menstruum1 or to make them synonymous  

,terms3 ,with this ,allowance1 his      
,reasoning is undoubtedly just2 but as  
for a ,ferment1 in the usual ,sense of  
that ,word1 it may justly be questioned 
whether there be any such in a ,human   
,body4  #c ,our ,author seems to make   
,phlegm and ,spirit synonymous ,terms in
 ,chymistry4  #ed ,pluribus abhinc      
,annis cum ,sanguinem conveniente       
admodum digestione1 prparassem1  solicit
 distillatos ,liquores supereffluentes  
flamm lampadis rectificassem3 ,inter    
alia duo obtinui olea diversi omnino    
,coloris1 quorum alterum ,flavedinem1   
aut pallorem ,succini1 alterum vero     
intensissimam ,rubedinem imitabatur2    
illud autem ingeniosis etiam1 lynceisq2 
,spectatoribus1 miraculi instar erat1   
quod licet ambo hc ,olea ab eodem       
sanguine emanassent1 forentq2 pura satis
  limpida1 non tantum distinctis in     
,massis sibi invicem supra innatarent1  
sed si agitatione commiscerentur1       
paulatim sese mutuo iterum extricarent1 
ut ,oleum  ,aqua4 ,historia ,sanguinis  

,humani4  #ee ,trait de ,drogues1 ,pag4 
#abg4  #ef ,baglivius in ,edit4 ,lugd4  
#agji4 ,pag4 #dad4 ,vivere enim nostrum 
siccessere est4  #ei ,chap4 xxxvii4 ,v4 
#cc  #cd4 ,in multis ,escis erit        
,infirmitas1 propter crapulam multi     
obierunt3 ,qui autem abstinens est1     
adjiecit ,vitam4       ,,the ,natural   
,,history ,,of ,,chocolate4  ,,part     
,,iii4  ,of the ,uses of ,chocolate4    
,the common ,uses of ,chocolate may be  
reduced to three3 ,it is put in         
,confections2 it is used in ,chocolate1 
properly so call'd2 and there is an ,oil
 drawn from it1 to which they give the  
,name of ,butter4 ,i shall treat of them
 distinctly1 in the three following     
,chapters4     ,,chap4 ,i  ,of          
,chocolate in ,confections4   ,they     
chuse ,cocao-,nuts that are half ripe1  
and take out the ,kernels one by one1   
for fear of spoiling them2 they then lay
 them to soak for some ,days in ,spring 
,water1 which they take care to change  
,morning and ,evening3 afterwards1      

having taken them out and wiped them1   
they lard them with little ,bits of     
,citron-,bark and ,cinnamon1 almost as  
they make the ,nuts of ,roen4  ,in the  
mean time1 they prepare a ,syrup of the 
finest ,sugar1 but very clear2 that is  
to say1 wherein there is but little     
,sugar3 and after it has been clarified 
and purified1 they take it boiling-hot  
off the ,fire1 and put in the           
,cocao-,kernels1 and let them lie #bd   
,hours4 ,they repeat this ,operation six
 or seven times1 encreasing every time  
the ,quantity of ,sugar1 without putting
 it on the ,fire1 or doing any thing    
else to it3 last of all1 they boil      
another ,syrup to the ,consistence of   
,sugar1 and pour it on the ,kernels well
 wiped and put in a clean earthen ,pot2 
and when the ,syrup is almost cold1 they
 mix with it some ,drops of the ,essence
 of ,amber4  ,when they would have these
 in a dry ,form1 they take them out of  
the ,syrup2 and after it is well drained
 from them1 they put them into a ,bason 

full of a very strong clarify'd ,syrup1 
then they immediately put it in a       
,stove1 or ,hot-,house1 where they candy
 it4  ,this ,confection1 which nearly   
resembles the ,nuts of ,roen1 is        
excellent to strengthen the ,stomach    
without heating it too much2 for this   
reason1 they may safely be given to     
those who are ill of a ,fever4          
,,chap4 ,,ii4  ,of ,chocolate1 properly 
so called4   ,in treating of this       
,liquor1 we have two things to examine3 
,the ,first is1 the ,original of        
,chocolate1 and the different ,manner of
 preparing it3 ,the ,second1 the        
,medicinal ,uses that it is proper for2 
which shall be the ,subject of the two  
following ,sections4   ,,sect4 ,i  ,of  
the ,original of ,chocolate1 and the    
different ,manners of preparing   it4   
,chocolate is originally an ,american   
,drink1 which the ,spaniards found very 
much in use at ,mexico1 when they       
conquer'd it1 about the ,year #aebj4    
,the ,indians1 who have used this ,drink

 time out of mind1 prepared it without  
any great ,art2 they roasted their      
,kernels in earthen ,pots1 then ground  
them between two ,stones1 diluted them  
with hot ,water1 and season'd them with 
,pimento#a3 those who were more curious1
 added ,achiota#b to give it a ,colour1 
and #c;,attolla to augment its          
,substance4 ,all these things joined    
together1 gave to the ,composition so   
strange a ,look1 and so odd a ,taste1   
that a ,spanish ,soldier said1 it was   
more fit to be thrown to ,hogs#d1 than  
presented to ,men2 and that he could    
never have accustomed himself to it1 if 
the want of ,wine had not forced him to 
it1 that he might not always be obliged 
to drink nothing but ,water4  ,the      
,spaniards#e taught by the ,mexicans1   
and convinced by their own ,experience1 
that this ,drink1 as rustick as it      
appeared to them1 nevertheless yielded  
very wholesome ,nourishment2 try'd to   
make it more agreeable by the ,addition 
of ,sugar1 some ,oriental ,spices1 and  

,things that grew there1 which it will  
be needless to mention1 because the     
,names of them are not so much as known 
here1 and because of so many            
,ingredients1 there is none continued   
down to us but ,vanilla2 in like manner1
 that ,cinnamon#f is the only ,spice    
which has had general ,approbation1 and 
remains in the ,composition of          
,chocolate4  ,vanilla is a ,cod of a    
brown ,colour and delicate ,smell2 it is
 flatter and longer than our ,french    
,beans1 it contains a luscious          
,substance1 full of little black shining
 ,grains4 ,they must be chosen fresh1   
full1 and well grown1 and care must be  
taken that they are not smeared with    
,balsam1 nor put in a moist ,place4     
,the agreeable ,smell1 and exquisite    
,taste that they communicate to         
,chocolate1 have prodigiusly recommended
 it2 but long ,experience having taught 
that it heats very much1 its ,use is    
become less frequent1 and those who     
prefer their ,health more than pleasing 

their ,senses1 abstain from it entirely4
 ,in ,spain and ,italy1 ,chocolate      
prepared without ,vanilla1 is called at 
present ,chocolate of ,health2 and in   
the ,french ,islands of ,america1 where 
,vanilla is neither scarce nor dear1 as 
in ,europe1 they do not use it at all1  
though they consume as much ,chocolate  
there as in any other ,place in the     
,world4  ,however1 a great many ,people 
are prejudiced in favour of ,vanilla1   
and that ,i may pay a due ,deference to 
their ,judgments1 ,i shall employ       
,vanilla in the ,composition of         
,chocolate1 in the best ,method and     
,quantity1 as it appears to me2 ,i say1 
as it appears to me1 because there are  
an infinite ,variety of ,tastes1 and    
every one expects that we should have   
regard to his1 and one ,person is for   
adding what the other rejects4 ,besides1
 when it is agreed upon what things to  
put in1 it is not possible to hit upon  
,proportions that will be universally   
approved2 it will therefore be          

sufficient for me to make choice of such
 ,things as the ,majority are agreed    
upon1 and consequently which are        
agreeable to the ,tastes of most4  ,when
 the ,chocolate ,paste is made pretty   
fine upon a ,stone1 as ,i have already  
explain'd1 they add ,sugar powdered and 
passed through a fine ,searce2 the true 
,proportion is the same ,weight of      
,sugar as of ,kernels1 but it is common 
to put a quarter part less of the       
former1 that it may not dry the ,paste  
too much1 nor make it too susceptible of
 ,impressions from the ,air1 and more   
subject to be eaten by ,worms4 ,but this
 fourth ,part is again supply'd1 when it
 is made into a ,liquor to drink4  ,the 
,sugar being well mix'd with the ,paste1
 they add a very fine ,powder made of   
,vanilla and ,cinnamon powdred and      
searced together4 ,they mix all over    
again upon the ,stone very well1 and    
then put it in ,tin ,moulds1 of what    
,form you please1 where it grows as hard
 as before4 ,those that love ,perfumes1 

pour a little ,essence of ,amber on it  
before they put it in the ,moulds4      
,when the ,chocolate is made without    
,vanilla1 the ,proportion of ,cinnamon  
is two ,drams to a ,pound of ,paste2 but
 when ,vanilla is used1 it should be    
less by one half4 ,as for the ,vanilla1 
the ,proportion is arbitrary2 one1 two1 
or three ,cods1 and sometimes more1 to a
 ,pound1 according to every one's       
,fancy4  ,those that make ,chocolate for
 ,sale1 that they may be thought to have
 put in a good deal of ,vanilla1 put in 
,pepper1 ,ginger1 c4 ,there are even    
some ,people so accustomed to these     
,tastes1 that they will not have it     
otherwise2 but these ,spices serving    
only to inflame the ,blood1 and heat the
 ,body1 prudent ,people take care to    
avoid this ,excess1 and will not use any
 ,chocolate whose ,composition they are 
ignorant of4  ,chocolate made after this
 manner1 has this ,advantage1 that when 
a ,person is obliged to go from ,home1  
and cannot stay to have it made into    

,drink1 he may eat an ,ounce of it1 and 
drinking after it1 leave the ,stomach to
 dissolve it4  ,in the ,antilloes they  
make ,cakes of the ,kernels only1       
without any ,addition1 as ,i have taught
 at the ,end of the first ,part of this 
,treatise2 and when they would make     
,chocolate of them1 they proceed in the 
following ,manner4   ,,footnotes3  #a #b
 #c ,see the ,remarks #h1 #i1 and #aj4  
#d ,porcorum ea verius ,colluvies quam  
hominum ,potio4 ,benzo apud ,clusium    
,exoticorum ,lib4 ,cap4 #bh4  #e ,hc    
olim ,cocolatis erant ,exordia  ,artis  
prima ,rudimenta4 ,p4 ,thom ,strozz de  
,mentis potio4  #f ,see the #aath       
,remark4   ,the ,method of making       
,chocolate after the ,manner of the     
,french ,islands in ,america4  ,they    
scrape off with a ,knife from these     
,cakes aforesaid#a1 what ,quantity they 
please1 7for ,instance1 four large      
,spoonfuls1 which weigh about an ,ounce7
 and mix with it two or three ,pinches  
of powder'd ,cinnamon finely searced1   

and about two large ,spoonfuls of ,sugar
 in ,powder#b4  ,they put this ,mixture 
into a ,chocolate-,pot with a new-laid  
,egg#c1 both ,white and ,yolk2 then mix 
all well together with the ,mill1 and   
bring it to the ,consistence of ,liquid 
,honey1 upon which they afterwards pour 
boiling ,liquor#d1 7,milk or ,water1 as 
is liked best7 at the same time using   
the ,mill that they may be well         
incorporated together4  ,afterwards they
 put the ,chocolate-,pot on the ,fire1  
or in a ,kettle of boiling ,water2 and  
when the ,chocolate rises1 they take it 
off1 and having well mill'd it1 they    
pour it into the ,dishes4 ,to make the  
,taste more exquisite1 one may1 before  
it is poured out1 add a ,spoonful of    
,orange-,flower ,water1 wherein a ,drop 
or two of ,essence of ,amber has been   
put4  ,this ,manner of making ,chocolate
 has several ,advantages above any      
other1 and which render it preferable to
 them all4  ,in the first place1 one may
 assert1 that being well managed1 it has

 a very agreeable ,smell1 and a peculiar
 ,delicacy in the ,taste2 besides1 it   
passes very easily off the ,stomach1 nor
 leaves any ,settling either in the     
,chocolate-,pot1 or in the ,dishes4  ,in
 the second place1 one has the          
,satisfaction to prepare it one's self  
to one's own ,taste1 to encrease or     
diminish at pleasure the ,quantities of 
,sugar or ,cinnamon1 and to add or leave
 out the ,orange-,flower ,water1 or     
,essence of ,amber2 and1 in a word1 to  
make any other ,alteration that shall be
 most agreeable4  ,in the third place1  
they make no ,additions that destroy the
 good ,qualities of the ,kernels2 it is 
so temperate1 that it may be taken at   
all ,times1 and by all ,ages1 in ,summer
 as well as in ,winter1 without fearing 
the least ,inconveniency3 ,whereas      
,chocolate season'd with ,vanilla1 and  
other hot and biting ,ingredients1      
cannot but be very pernicious1          
especially in ,summer1 to young ,people1
 and to dry ,constitutions4 ,the ,glass 

of cold ,water that they have introduced
 to drink before it1 or after it1 only  
serves to palliate the ,effects for a   
,time2 for the ,heat that attends it1   
will manifest itself in the ,blood and  
,viscera1 when the ,water is drain'd off
 and gone1 by the ordinary ways4  ,in   
the fourth place1 a ,dish is so cheap1  
as not to come to above a ,penny4 ,if   
,tradesmen and ,artizans were once aware
 of it1 there are few who would not take
 the ,advantage of so easy a ,method of 
,breakfasting so agreeably1 at so small 
a ,charge1 and to be well supported till
 ,dinner-time1 without taking any other 
,sustenance1 ,solid or ,liquid4         
,,footnotes3  #a ,or rather grate it    
with a flat ,grater1 when the ,cakes are
 so dry that they will not be so easily 
scraped with a ,knife4  #b ,because if  
it was in a ,lump1 it would weigh more  
than double the ,quantity of scraped    
,chocolate4  #c ,the oily ,parts of the 
,chocolate would not readily unite with 
the aqueous or watry ,parts of the      

,liquor1 without the ,intervention of   
the ,egg1 which serves as a common      
,bond1 without which this ,drink would  
not have a good ,head4  #d ,the         
,proportion of ,liquor should be about  
eight ,ounces1 or half a ,pint1 to one  
,ounce of ,chocolate4   ,,sect4 ,,ii4   
,of the ,uses that may be made of       
,chocolate with relation to ,medicine4  
,i have always imagined it would be a   
very great ,advantage to ,physick1 if   
,medicines could be administred to sick 
,people under an agreeable ,form1 and a 
familiar ,taste2 and the ,artifice      
itself of giving any thing under the    
appearance and name of something that is
 delicate1 is not without its ,benefit3 
,people afflicted with ,distempers1 have
 enough to do to support their ,pains1  
without the ,inconveniency of distastful
 ,remedies2 however1 it would be no     
small matter to spare them the ,aversion
 they have to every thing that is called
 a ,medicine2 and when there is a       
,necessity for such1 ,chocolate may     

serve for very proper ,diet1 and an     
excellent ,vehicle1 wherein to take a   
,medicine at the same time4  ,these have
 been my ,thoughts for some ,time1 and  
,i can affirm that a happy ,success has 
often confirm'd my ,opinion4 ,i could   
wish that this ,essay1 imperfect as it  
is1 might serve to waken the ,attention 
of some ingenious ,physician1 who would 
give himself the trouble to handle this 
,matter with greater ,accuracy than my  
small ,penetration will permit me to do4
  #a4 ,how many ,people neglect to purge
 themselves1 and are so obstinate as to 
refuse to do it1 when they have the     
greatest need of it1 and this because of
 the great ,distaste they have for      
ordinary ,medicines8 ,will it not be of 
the greatest ,service to teach them to  
purge themselves after a delightful     
,method1 and even1 if it was necessary1 
to purge them without their knowledge8  
,to do this1 you need only mix #bj or   
#bf ,grains of ,jalap in ,powder1 7more 
or less1 according to the ,age and      

,strength of the ,person7 with so much  
,powder of ,cinnamon as is common for a 
,dish of ,chocolate1 and to give this   
,dish as if it were ordinary ,chocolate4
 ,i have had great ,experience of this1 
it is a good ,purge without ,griping2   
several have mistaken the ,effect for   
the ,benefit of ,nature only1 being     
entirely ignorant of the officious      
,deceit which ,i made use of for their  
sakes4 ,what ,advantages may not there  
be drawn from this ,method of ,purging  
apply'd to ,children1 who are so        
backward to take any thing that has the 
least ill ,taste8  #b4 ,the             
,preparations of the ,cortex1 both      
,galenical and ,chymical1 have not      
succeeded4 ,its ,infusion in ,wine1     
heretofore so much cry'd up1 contains   
but a part of the ,vertue2 for the      
,fces1 or the ,bark that remains at the 
bottom of the ,bottle1 has ,strength    
enough to cure the intermitting ,fever4 
,thus after a thousand fruitless        
,trials1 it is now given again in       

,substance1 reduced to a very fine      
,powder1 which is either made into      
,bolus's1 or taken in ,water4 ,this     
,practice however is attended with      
several ,inconveniences2 for a great    
many ,people1 especially ,children1     
cannot swallow it in ,bolus's4 ,the same
 ,inconveniences follow the other ,way  
of taking it in ,water1 and is neither  
less troublesome1 nor less nauseous4    
,to avoid all this1 a ,dram of the      
,cortex reduced to a fine#a ,powder1 and
 finely searced1 and afterwards ground  
dry on a ,porphyry1 with the ,cinnamon  
designed for a ,dish of ,chocolate1 and 
mixed in the ,chocolate with more ,sugar
 than ordinary1 may be taken without the
 least ,reluctancy1 and1 if necessary1  
without being perceived3 ,the ,person   
will be nourished at the same time much 
better than with ,broth1 which is easily
 corrupted by a feverish ,stomach2      
neither will the ,particles of the      
,cortex offend the ,stomach1 being      
wrapped up by the ,unctuosity of the    

,chocolate4 ,i have cured ,intermittent 
,fevers after this manner1 nor did it   
ever fail of good ,success4  #c4 ,the   
most elaborate ,preparations of ,steel1 
are not one jot the better upon that    
account2 the simple ,filings have more  
,vertue than was ever extorted from this
 ,metal by any ,preparation3 there is   
nevertheless an ,inconveniency in the   
,use of them1 because all the ,particles
 of the ,steel uniting together1 by     
their ,weight1 at the bottom of the     
,stomach1 form a kind of a ,cake1 which 
fatigues it1 and makes it very uneasy4  
,to remedy this1 after the ,filings have
 been ground into a very fine ,powder   
upon a ,porphyry2 you must mix it with  
the ,cinnamon1 when you make your       
,chocolate1 and it is certain that the  
,particles of the ,steel will be so     
divided and separated by the ,agitation 
of the ,mill1 and so entangled in the   
,chocolate1 that there will be no danger
 of a future ,separation4 ,besides1 the 
aromatick ,particles of the ,cinnamon1  

and the alkaline ones of the ,chocolate1
 will not a little add to the ,strength 
and ,operation of this ,remedy4  #d4    
,after this manner may you mix with the 
,chocolate the ,powders of ,millepedes1 
,vipers1 ,earthworms1 the ,livers and   
,galls of ,eels1 to take away the       
distasteful ,ideas that the ,sick       
entertain against these ,remedies4  #e4 
,the ,use of ,milk is a specifick       
,remedy for the ,cure of several        
,distempers1 but by ,misfortune there   
are but few ,stomachs that can bear it1 
and several ,methods have been try'd to 
find out ,help for this ,inconvenience4 
,without troubling myself to mention or 
examine them1 will it not be an easy and
 natural ,method1 to hinder the ,milk   
from curdling on the ,stomach1 to pour a
 hot ,dish of ,chocolate upon a ,pint or
 ,quart of ,milk8 ,the butirous ,parts  
of the ,milk and ,chocolate1 are in     
reality analogous to each other1 and    
very proper to be united for the same   
,purpose2 and what is bitter and        

alkaline in the ,chocolate1 ought       
necessarily to hinder the curdling of   
the ,milk in the ,stomach4 ,it is easy  
to confirm by ,experience the ,reasoning
 upon this sort of ,chocolated ,milk4   
,,footnotes3  #a ,this1 if true1        
overturns what has been said about the  
,mechanical ,cure of an ,ague1 by       
,quincy1 who pretends that the ,vertue  
of the ,cortex lies in its ,texture1    
which this ,preparation destroys4       
,,chap4 ,,iii4  ,of the ,oil or ,butter 
of ,chocolate4   ,chocolate ,kernels are
 a ,fruit very oleaginous1 but the ,oil 
is very closely united with the other   
,principles1 that it requires a great   
deal of ,labour to separate it1 and to  
make it pure4 ,the three common ,ways to
 extract ,oils1 are by ,distillation1   
,expression1 and ,decoction2 we reject  
the first as being very imperfect1      
because the ,violence of the ,fire      
alters the ,nature of all ,oils that are
 extracted that way4 ,the ,success will 
answer no better by ,expression1 because

 that which is got will be very impure  
and in very small ,quantity4 ,there then
 remains no way but by ,decoction1 to   
draw out this essential ,oil that we are
 in quest of1 which is the true and the 
only way1 for it gives it in its utmost 
,purity without any ,alteration4  ,they 
take ,chocolate that is roasted1        
cleaned1 and ground upon the ,stone1    
they throw the ,paste into a ,pan of    
boiling ,water over a clear ,fire2 they 
let it boil till almost all the ,water  
is consumed1 then they pour more ,water 
upon it till the ,pan is full2 the ,oil 
ascends to the ,top in proportion as the
 ,water cools1 and grows to the         
,consistence of ,butter4 ,if this ,oil  
is not very white1 it needs only be     
melted in a ,pan full of hot ,water1    
where it will be disengaged and purified
 from the red and terrestrial ,particles
 that remain4  ,at ,martinico this ,oil 
is of the ,consistence of ,butter1 but  
brought into ,france1 it becomes almost 
as hard as ,fromage1 or ,french ,cheese1

 which melts nevertheless1 and becomes  
liquid with a moderate ,heat3 it has no 
very sensible ,smell1 and has the good  
fortune never to grow rank2 ,i have some
 of it now by me1 that has been made    
this fifteen ,years4 ,one ,year1 when   
,oil of ,olives failed us1 we used that 
of ,chocolate during the ,time of ,lent4
 ,it is very well tasted1 and very far  
from being hurtful2 it contains the most
 essential and most healthful ,parts of 
the ,chocolate4  ,i had the ,curiosity  
to examine it by a ,chymical ,analysis2 
,i put three ,ounces into a little      
,glass ,cucurbit placed in the ,heat of 
,ashes1 there drop'd from it an oily    
,liquor1 which congealed as it fell     
down1 and which did not differ from the 
,butter that ,i have described1 but by a
 light ,impression made upon it by the  
,fire4 ,i only observed1 that there was 
at the bottom of the ,receiver1 two or  
three ,drops of a clear ,liquor1 which  
tasted a little acid1 but very          
agreeable4  ,as this ,oil is very       

anodyne1 or an ,easer of ,pain1 it is   
excellent1 taken inwardly1 to cure      
,hoarseness1 and to blunt the ,sharpness
 of the ,salts that irritate the ,lungs4
 ,in using1 it must be melted and mix'd 
with a sufficient ,quantity of          
,sugar-,candy1 and made into ,lozenges1 
which must be held in the ,mouth as long
 as may be1 before they melt quite away1
 swallowing it down gently4  ,oil of    
,chocolate also taken seasonably1 may be
 a wonderful ,antidote against corrosive
 ,poisons4  ,its ,vertues are no ways   
inferior1 if used outwardly4  #a4 ,it is
 the best and most natural ,pomatum for 
,ladies to clear and plump the ,skin    
when it is dry1 rough1 or shrivel'd1    
without making it appear either fat or  
shining4 ,the ,spanish ,women at        
,mexico1 use it very much1 and it is    
highly esteem'd by them4 ,if it is      
thought too hard1 it may be softened    
with ,oil of ,ben1 or ,oil of ,sweet    
,almonds1 cold drawn4  #b4 ,i am        
persuaded if the antient ,custom of the 

,greeks and ,romans1 of anointing their 
,bodies with ,oil1 was revived1 there is
 nothing would answer their             
,expectations better1 in augmenting the 
,strength and ,suppleness of their      
,muscles1 and preserving them from      
,rheumatisms and other torturing ,pains4
 ,the leaving off this ,practice1 can be
 attributed to nothing else but to the  
ill ,smell and other ,properties that   
attended it2 but if ,oil of ,chocolate  
was used instead of ,oil of ,olives1    
those ,inconveniences would be avoided1 
because it has no ,smell1 and dries     
entirely into the ,skin3 nothing        
certainly would be more advantageous1   
especially for aged ,persons1 than to   
renew this ,custom1 which has been      
authorized by the ,experience of        
,antiquity4  #c4 ,apothecaries ought to 
make use of this preferably to all      
others1 as the ,basis of their          
,apoplectick ,balsams2 because all other
 ,oils grow rancid1 and the ,oil of     
,nutmegs1 though whiten'd with ,spirit  

of ,wine1 always retains somewhat of its
 natural ,smell1 whereas ,oil of        
,chocolate is not subject to any of     
these ,accidents4  #d4 ,there is nothing
 so proper as this to keep ,arms from   
rusting1 because it contains less ,water
 than any other ,oil made use of for    
that purpose4  #e4 ,in the ,american    
,islands they make use of this ,oil to  
cure the ,piles2 some use it without    
,mixture1 others melt two or three      
,pounds of ,lead1 and gathering the     
,dross1 reduce it into fine ,powder1 and
 after it is finely searced1 incorporate
 it with this ,oil1 and make a ,liniment
 of it very efficacious for this        
,disease4 ,others for the same          
,intention mix with this ,oil the       
,powder of ,millepedes1 ,sugar of ,lead1
 ,pompholix1 and a little ,laudanum4    
,others use this ,oil to ease ,gout     
,pains1 applying it hot to the ,part1   
with a ,compress dip'd in it1 which they
 cover with a hot ,napkin4 ,it may be   
used after the same manner for the      

,rheumatism4  #f4 ,lastly1 ,this ,oil   
enters the ,composition of the wonderful
 ,plaister1 and the ,pomatum against    
,tetters4 ,you will find their          
,description and ,properties among the  
,remarks at the ,end of this ,treatise4 
,,remarks   ,upon some ,,places of the  
,,treatise upon ,chocolate4   ,,remark  
,i4  ,the ,coco-tree is the same as the 
,palm-,tree so famous in the            
,east-,indies2 its ,fruit is call'd     
,coco1 and care should be taken that it 
be not confounded with ,cocao4 ,i make  
this ,remark1 because ,i find that      
,william ,dampier very improperly callsa
 ,coco's ,cocao-,nuts1 and the ,tree    
that bears them a ,cocao4   ,,remark    
,,ii4  ,they have transported these     
great ,trees from ,st4 ,domingo to the  
,vent ,islands2 their ,leaves being     
almost round1 are firm and so smooth1   
that one would think they had been      
varnished4 ,their ,fruit are sometimes  
as large as one's ,head1 and their      
,skins very thick3 ,when that is taken  

off1 the ,pulp is very near the ,colour1
 ,smell1 and ,taste of our ,apricocks2  
in the ,middle there are four ,stones as
 big as ,pullets ,eggs1 which are       
difficult to separate from the ,fruit4  
,they are eaten with ,wine and ,sugar2  
they make also very good ,marmalade4    
,,remark ,,iii4  ,the ,calebash-,tree is
 nigh as large as the ,apple-,tree2 it  
supplies the ,natives and ,negroes with 
,buckets1 ,pots1 ,bottles1 ,dishes1     
,plates1 and several other ,houshold    
,utensils4 ,one cannot describe the     
,shape nor ,bigness of ,calebashes1     
since there are some of the ,size of a  
,pear1 and others as large as the       
greatest ,citrons2 and besides1 there   
are long1 round1 oval1 and of all       
,fashions4 ,the ,fruit1 which is green  
and smooth upon the ,tree1 becomes grey 
as it dries2 within1 it is full of a    
white ,pulp1 of no use at all1 which    
they take out through a ,hole2 the      
,shells they put to several ,services4  
,the ,bark is about one ,fifth of an    

,inch thick1 but very hard1 and         
difficult to break4   ,,remark ,,iv4    
,the ,papaw-,tree is pretty uncommon as 
to its ,make2 its ,trunk is strait1 but 
hollow1 and of so tender a ,wood1 that  
it is easily cut down with a            
,hedging-,bill2 it is about four ,yards 
high1 without any ,branches2 its ,leaves
 much like those of our ,fig-,trees1 but
 twice as big1 and are joined to the top
 by ,stalks of a ,foot and a half long1 
and hollow like a ,reed4 ,they being    
about thirty in number1 grow at the top 
of the ,trunk all round about it2 the   
lowest are ripest and largest1 they are 
green1 and of the bigness of one's      
,fist4 ,the ,pulp1 which is but half an 
,inch thick1 is like that of a ,melon1  
but of a sweet faintish ,taste2 but it  
makes a pretty good ,confection1 of a   
fine green ,colour4  ,there is another  
kind of ,papaw-,tree1 whose ,fruit is as
 large as a ,melon1 and better tasted   
than the former4   ,,remark ,v4  ,the   
,banane is a sort of ,plant1 whose ,root

 is a great round ,bulb1 from whence    
proceeds a ,trunk1 green and smooth1 six
 ,feet high1 as thick as one's ,thigh1  
and without any ,leaf4 ,on the top of it
 grow about twenty ,leaves1 about a     
,foot and a half broad1 and about five  
,feet long2 but so tender1 that the     
,wind tears them from the ,middle to the
 ,sides1 into ,slangs like ,ribbons3    
,from the ,center of these ,leaves grows
 a second ,trunk1 more firm than the    
rest of the ,plant3 upon this grows a   
,cluster of about forty or fifty        
,bananes1 sometimes more1 sometimes     
less4 ,a ,banane is a ,fruit as thick as
 one's ,arm1 about a ,foot long1 and a  
little crooked4 ,they gather this       
,cluster green1 and hang it up in the   
,ceiling2 and as the ,bananes grow      
yellow1 or mellow1 they gather them4    
,when this ,cluster is taken away1 the  
,plant withers1 or they cut it down at  
the ,root2 but for one ,trunk lost1 the 
,root sends forth five or six more4     
,besides these ,bananes1 there is a     

,fruit call'd ,banane-,figs2 but the    
,plants that produce them are very      
little different3 ,the ,figs are much   
less than the ,bananes1 being but four  
or five ,inches long4 ,the ,fig is more 
delicious1 but the ,banane is thought to
 be more wholesome1 and the ,pulp more  
solid4 ,they roast them upon a          
,grid-,iron1 or bake them in an ,oven1  
they eat them with ,sugar and the ,juice
 of an ,orange4 ,the ,banane done in a  
,stew-,pan in its own ,juice1 with      
,sugar and a little ,cinnamon1 is       
excellent4   ,,remark ,,vi4  ,manioc is 
a ,shrub very crooked1 and full of      
,knots1 its ,wood is tender and brittle1
 and the ,branches are easily broke off 
into ,slips3 ,there are several and     
different ,colours1 some more forward   
and fruitful than others4 ,commonly they
 are pluck'd up in a ,year or           
thereabouts2 and there is found at every
 one1 several plump ,roots1 without any 
sensible ,fibres1 more or less thick1   
according to the ,kind and the ,goodness

 of the ,soil4 ,these ,roots are wash'd 
in a good deal of ,water1 to free them  
from the ,earth2 and after they are     
scraped with a ,knife like wild         
,turnips1 they grate them2 that is to   
say1 they rub them hard with great      
,copper ,graters1 which the ,french call
 ,grages1 just as they do ,quinces to   
get out the ,juice4 ,this grated ,manioc
 is put in the ,press in ,sacks made of 
coarse ,hemp1 or ,rushes1 to get out the
 superfluous ,moisture1 which is not    
only unwholesome1 but poisonous4 ,this1 
thus press'd1 they take from the ,sacks1
 and pass it through a coarse ,sieve    
called ,hibichet2 they afterwards bake  
it two several ways1 to make what they  
call ,cassave1 or ,meal of ,manioc4  ,in
 the first place1 when they would make  
the ,cassave1 they spread the sifted    
,manioc upon a ,plate of ,iron over a   
clear ,fire1 which they tapping down    
with the ,ball of their ,hands1 make a  
broad ,cake about half an ,inch thick1  
and two ,feet in diameter2 and when it  

is baked on one side1 they turn it on   
the other3 and if they would keep it any
 time1 they dry it in the ,sun4  ,in the
 second place1 when they would make what
 they call the ,meal1 they put the      
,manioc1 grated1 pressed1 and sifted1 as
 before1 upon a great ,copper ,plate    
four ,feet in diameter1 with a ,brim    
five or six ,inches high1 and placed    
upon a ,brick ,furnace3 ,they stir it   
continually with a wooden ,spatula1 that
 it may not stick and be baked all      
alike4 ,this ,meal resembles ,bread     
grosly crumbled1 and may be kept a long 
while in a dry ,place4 ,the ,natives do 
not trouble themselves to make the      
,meal2 they only eat ,cassave1 which    
they bake every day1 because1 when it is
 hot1 it is more agreeable and          
palatable4  ,if they leave the expressed
 ,juice of ,manioc to settle1 it lets   
fall a ,fcula to the bottom1 called     
,moussache1 which they afterwards dry in
 the ,sun3 it is as white as ,snow1 of  
which they make very good ,cakes1 called

 in those ,parts1 ,craquelins4  ,the    
,laundresses use this ,fcula instead of 
,starch1 to starch their ,linnen4 ,some 
,inhabitants mix one ,third of this with
 two ,thirds of ,french ,meal1 and make 
,bread that is very white1 and well     
tasted4   ,,remark ,,vii4  ,at first    
sight1 one would take a ,balize-,tree   
for a ,banane1 they are so like each    
other3 there is1 however1 this          
difference between them1 ,that the      
,leaves of the ,balize-,tree are not so 
tender1 and apt to be tore2 for this    
reason1 they serve the ,natives for     
,table-,cloths and ,napkins1 as well as 
the ,negroes1 and some of the ,planters 
that live in the ,woods4 ,sometimes they
 serve as ,umbrella's to shade them from
 the ,sun1 or ,showers of ,rain1 that   
surprize them4  ,the ,hunters have great
 assistance from this ,plant2 for       
sometimes finding themselves pressed    
with ,thirst1 in ,places at some        
distance from ,rivers or ,fountains1    
they give the ,trunk of a ,balize a     

,slash with a ,knife1 and immediately   
hold their ,hat1 or a ,cup1 which       
catches a clear1 good1 and cool ,water1 
even in the greatest ,heat4   ,,remark  
,,viii4  ,pimento1 called also          
,jamaica-,pepper1 has been brought into 
,france1 where it grows1 as in ,america1
 in pyramidal ,cods of three or four    
,inches long3 they are at first green1  
then yellow1 afterwards red1 and last of
 all1 black4 ,they pickle them in       
,vinegar1 as they do ,capers and little 
,cucumbers4 ,there are in ,america      
several other ,kinds of ,pimentoes1 and 
especially one that is round1 and as red
 as a ,cherry4 ,this is the hottest of  
all1 it sets the ,mouth all on fire2 for
 which reason it is called the mad      
,pimento4 ,the ,natives eat nothing     
without ,pimento1 it is their universal 
,seasoning1 it serves them instead of   
,salt1 and all ,oriental ,spices4       
,,remark ,,ix4  ,achote is best known in
 ,france1 under the ,name of ,roucou1   
and is a sort of ,red which the ,dyers  

and ,painters make use of4 ,it is the   
favourite ,colour of the ,savages1 which
 they are very careful of planting in   
their ,gardens1 that they may paint     
their ,bodies every ,morning1 which they
 call ,roucouing4  ,roucou is planted of
 a ,kernel much after the same manner as
 the ,cocao-,tree4 ,the ,shrub that is  
most like it in ,europe1 is the ,lilach1
 or the ,arabian ,bean4 ,its ,leaves1 of
 the ,shape of a ,heart1 are longish1   
pointed1 and placed alternately2 its    
,blossoms grow in ,bunches at the end of
 the ,boughs1 they are white1 mix'd with
 ,carnation1 like the ,flowers of the   
wild ,rose-,tree4 ,in the middle1 there 
is a ,tuft of yellow ,stamina with red  
,points2 when these ,blossoms fall off1 
there appears tawny ,buds1 beset with   
fine ,prickles3 ,these ,buds grow to be 
,shells1 which1 when ripe1 open on the  
upper side1 and discover within1 two    
,rows of ,pippins1 almost like little   
,peas1 cover'd with ,vermilion1 which   
sticks to the ,fingers1 when touch'd1   

and leaves the ,pippins quite1 when     
wash'd with warm ,water4 ,the ,water    
being settled1 they pour it off gently  
by degrees1 they dry the ,colour in the 
,shade that fell to the bottom of the   
,vessel2 and this is the true ,roucou1  
without any ,mixture4 ,the ,physicians  
in these ,parts prescribe it to cut and 
attenuate thick and tough ,humours1     
which cause difficulty of ,breathing1   
,retension of ,urine1 and all sorts of  
,obstructions#hi4   ,,remark ,x4        
,atolla is a kind of ,gruel which they  
make with ,meal of ,maise1 7which is the
 same as our ,indian ,corn1 or ,turkey  
,millet47 ,the ,mexicans season it with 
,pimento2 but the ,nuns and ,spanish    
,ladies1 instead of ,pimento1 use       
,sugar1 ,cinnamon1 perfumed ,waters of  
,amber1 ,musk1 c4 ,in these ,parts1 they
 make the same ,use of ,atolla1 as of   
the best ,rice in the ,levant4          
,,remark ,,xi4  ,one ought to chuse the 
smallest ,cinnamon1 the highest         
coloured1 and of the most biting ,taste1

 as well as sweet and spicy1 because a  
great ,part is full of ,pieces1 from    
whence they have drawn the ,essence1 and
 has neither any ,colour nor ,taste1 but
 that of the ,wood4 ,to help and amend  
both1 there needs only a ,clove to be   
ground in the ,mortar1 with an ,ounce of
 ,cinnamon4 ,this ,spice is best that   
comes from the ,east-,indies1 it has    
nothing of ,acrid in it1 and contains an
 oleous ,volatile1 which agrees very    
well with that of ,chocolate4 ,cinnamon 
also has always kept its ,place in all  
the ,compositions of ,chocolate4        
,,footnotes3  a ,new ,voyage round the  
,world1 ,tom4 #a4 ,chap4 #aj4  #hi      
,thomas ,gage1 ,tom4 #a4 ,part #b4 ,pag4
 #adb4       ,,medicines   ,in whose    
,composition   ,,oil or ,,butter   ,,of 
,,chocolate   ,is made use of4   ,the   
,wonderful ,plaister for the ,curing of 
all sorts of ,ulcers4  ,take ,oil-,olive
 a ,pound1 ,venetian ,ceruss1 in        
,powder1 half a ,pound4  ,put them in a 
,copper ,pan1 or a glazed ,earthen one1 

upon a clear moderate ,fire1 stirring   
them continually with a wooden ,spatula 
till the ,mixture is become black1 and  
almost of the ,consistence of a         
,plaister1 7which you may know by       
letting fall two or three ,drops upon a 
,pewter ,plate2 for if they grow cold   
immediately1 and do not stick to the    
,fingers1 when touch'd1 it is done      
enough47 ,then must be added1       ,of 
,bees-,wax cut in little ,bits1 an      
,ounce and a half4       ,oil or ,butter
 of ,chocolate1 an ,ounce4       ,balsam
 ,capivi1 an ,ounce and a half4  ,when  
they are all melted and mixed together1 
the ,pan must be taken off the ,fire2   
and stirring constantly with the        
,spatula1 you must add the following    
,ingredients1 reduced into a fine       
,powder separately1 and then well mixed 
together4       ,lapis ,calaminaris1    
heated in the ,fire1 and then quenched  
in        ,lime-,water1 and ground upon 
a ,porphyry1 one ,ounce4       ,myrrh in
 ,drops1         ,aloes ,succotrine1  of

 each two      ,round ,birthwort1       
,drams4      ,florentine ,orris1        
,camphire1 a ,dram4  ,when they are all 
well incorporated together1 they must   
cool a little1 and then be poured upon a
 ,marble to be made into ,rolls1 after  
the ordinary ,manner4         99        
99       99       99       99  ,i have  
seen such surprizing ,effects from this 
,emplaister1 that ,i am almost backward 
to mention them1 lest they should seem  
incredible4 ,it cures the most stubborn 
and inveterate ,ulcers1 provided the    
,bone is not carious3 for in this ,case1
 lest you should lose your ,labour1 you 
must begin with the ,bone1 and then     
apply the ,plaister4 ,the ,place must be
 dress'd ,morning and ,evening after it 
is clean'd with ,lime ,water1 and wiped 
well with a ,linnen ,cloth4  ,the same  
,plaister may serve several ,times1     
provided it be washed with ,lime ,water1
 wiped with a ,rag1 and held to the     
,fire a ,moment before it is apply'd4   
,i exhort charitable ,people to make    

this ,plaister and give it to the ,poor1
 especially those that live in the      
,country2 they will draw down a         
,thousand ,blessings in this ,life1 and 
the ,lord will recompence them          
hereafter4   ,an excellent ,pomatum for 
,ringworms1 ,tettars1 ,pimples1 and     
other ,deformities of the ,skin4  ,take 
,flowers of ,brimstonea1 ,salt ,petre   
purified1 of each ,half an ,ounce2 good 
,white ,precipitateb1 two ,drams2       
,benzoin or ,benjamin1 a ,dram4  ,beat  
the ,benjamin and ,salt-,petre a good   
while in a ,brass ,mortar1 till they are
 reduced into a very fine ,powder1 then 
mix the ,flower of ,brimstone and ,white
 ,precipitate with them and keep this   
,powder for ,use4         99       99   
99       99       99  ,at ,martinico    
when ,i had occasion to make use of it1 
,i incorporated it with ,butter of      
,chocolate2 but in ,france1 ,i          
substitute the best-scented ,jessamin   
,pomatum3 ,this ,smell1 joined with that
 of ,benjamin1 corrects the ,smell of   

the ,brimstone1 which some ,persons     
abhor4  ,i cannot sufficiently recommend
 this ,pomatum1 which always succeeds   
well1 and ,i have often found it        
beneficial when every thing else fail'd4
  ,you must not wonder if on the first1 
and sometimes the second ,day1 the      
,tettar seems more lively1 or the       
,complection more dull2 it is a sign    
that the ,malignity is drawn out1 and   
that the ,seeds of it are destroy'd3 you
 must therefore take heed of desisting1 
for the ,skin in a little ,time will be 
render'd as even and smooth as you can  
desire4   ,,footnotes3  a ,to wit1 those
 that are made in ,holland1 if they can 
be got4  b ,to know if the ,precipitate 
be good1 you may do thus2 ,put a little 
upon a live ,coal1 if it flies away1 it 
is good2 if it stays behind1 it is      
nothing but powder'd ,ceruss1 or some   
such thing4     ,,finis4