The Project Gutenberg EBook of Chocolate: or, An Indian Drinke, by Antonio Colmenero de Ledesma This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Chocolate: or, An Indian Drinke By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called _The New Disease_; Fluxes, Consumptions, & Coughs of the Lungs, with sundry other desperate Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain'd and continued. Author: Antonio Colmenero de Ledesma Translator: James Wadsworth Release Date: May 2, 2007 [EBook #21271] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK CHOCOLATE: OR, AN INDIAN DRINKE *** Produced by Robert Cicconetti, Barbara Tozier and the Online Distributed Proofreading Team at http://www.pgdp.net CHOCOLATE: OR, An _Indian_ Drinke. By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called _The New Disease_; Fluxes, Consumptions, & Coughs of the Lungs, with sundry other desperate Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain'd and continued. Written Originally in _Spanish_, by _Antonio Colmenero_ of _Ledesma_, Doctor in Physicke, and faithfully rendred in the _English_, By Capt. JAMES WADSWORTH. LONDON, Printed by _J. G._ for _Iohn Dakins_, dwelling neare the _Vine Taverne_ in _Holborne_, where this Tract, together with the _Chocolate_ it selfe, may be had at reasonable rates. 1652 TO THE GENTRY OF The ENGLISH Nation. Sirs, _The ensuing Tract, I, many yeares since Translated out of the Originall _Spanish_, and Dedicated to the Right Honorable _Edward_ Lord _Conway_, &c. by whose Noble Patronage, the Confection whereof it Treats, together with it selfe, were first admitted into the _English_ Court, where they received the Approbation of the most Noble and Iuditious those dayes afforded. Since which time, it hath beene universally sought for, and thirsted after by people of all Degrees (especially those of the Female sex) either for the Pleasure therein Naturally Residing, to Cure, and divert Diseases; Or else to supply some Defects of Nature, wherein it chalenges a speciall Prerogative above all other Medicines whatsoever._ _The Author thereof was one _Antonio Colmenero_ of _Ledesma_, who sometimes lived in the _West Indies_, where it is very much used, and held in great esteeme, untill this day; as also in _Spaine_, _Italy_, and _Flanders_, and admired by the most learned Doctors of all those Nations._ _As for the Name [_Chocolate_] it is an _Indian_ word, compounded of _Ate_ (as some say,) or (as others) _Atle_, which in the _Mexican Language_, signifieth _Water_; And _Choco_, the noise that the Water (wherein the _Chocolate_ is put) maketh, when it is stirred in a Cup, untill it Bubble and rise unto a Froth: And may be called in _English_ A Compounded, or Confectioned drinke._ _The Confection it selfe, consists of severall Ingredients according to the different Constitutions of those that use it: the Principall of which is called _Cacao_, [a kind of Nut, or kernell, bigger then a great Almond, which growes upon a tree called the Tree of _Cacao_] containing in it the Quality of the Foure Elements, as will appeare in the following Discourse._ _The vertues thereof are no lesse various, then Admirable. For, besides that it preserves Health, and makes such as drink it often, Fat, and Corpulent, faire and Amiable, it vehemently Incites to _Venus_, and causeth Conception in women, hastens and facilitates their Delivery: It is an excellent help to Digestion, it cures Consumptions, and the Cough of the Lungs, the New Disease, or Plague of the Guts, and other Fluxes, the Green Sicknesse, Jaundise, and all manner of Inflamations, Opilations, and Obstructions. It quite takes away the Morphew, Cleanseth the Teeth, and sweetneth the Breath, Provokes Urine, Cures the Stone, and strangury, Expells Poison, and preserves from all infectious Diseases._ _But I shall not assume to enumerate all the vertues of this Confection: for that were Impossible, every day producing New and Admirable effects in such as drinke it: I shall rather referre to the Testimony of those Noble Personages who are known constantly to use and receive constant and manifold benefits by it, having hereby no other Aime then the Generall good of this Common-wealth (whereof I am a Faithfull Member) and to be esteemed (as really I am)_ _Gentlemen_, Westminster Your Affectionate Friend _Decemb._ 20. to love and serve you, 1651. _Don Diego de Vadesforte._ _THE TRANSLATOR_, To every Individuall Man, and Woman, Learn'd, or unlearn'd, Honest, or Dishonest: In the due Praise of Divine _CHOCOLATE_. _Doctors_ lay by your _Irksome Books_ And all ye Petty-Fogging _Rookes_ Leave _Quacking_; and _Enucleate_ The _vertues_ of our _Chocolate_. Let th' _Universall Medicine_ (Made up of Dead-mens _Bones_ and _Skin_,) Be henceforth _Illegitimate_, And yeild to _Soveraigne-Chocolate_. Let _Bawdy-Baths_ be us'd no more; Nor _Smoaky-Stoves_ but by the whore Of _Babilon_: since _Happy-Fate_ Hath _Blessed_ us with _Chocolate_. Let old _Punctaeus_ Greaze his _shooes_ With his _Mock-Balsome_: and Abuse No more the World: But _Meditate_ The _Excellence_ of _Chocolate_. Let _Doctor Trigg_ (who so Excells) No longer Trudge to _Westwood-Wells_: For though that water _Expurgate_, 'Tis but the _Dreggs_ of _Chocolate_. Let all the _Paracelsian_ Crew Who can Extract _Christian_ from _Jew_; Or out of _Monarchy_, A _State_, Breake `all their _Stills_ for _Chocolate_. Tell us no more of _Weapon-Salve_, But rather Doome us to a _Grave_: For sure our wounds will _Ulcerate_, Unlesse they're _wash'd_ with _Chocolate_. The _Thriving Saint_, who will not come Within a _Sack-Shop_'s Bowzing-Roome (His _Spirit_ to _Exhilerate_) Drinkes _Bowles_ (at home) of _Chocolate_. His _Spouse_ when she (_Brimfull_ of _Sense_) Doth want _her due Benevolence_, And _Babes_ of _Grace_ would _Propagate_, Is alwayes Sipping _Chocolate_. The _Roaring-Crew_ of _Gallant-Ones_ Whose _Marrow_ Rotts within their _Bones_: Their _Bodyes_ quickly _Regulate_, If once but _Sous'd_ in _Chocolate_. Young _Heires_ that have more _Land_ then Wit, When once they doe but _Tast_ of it, Will rather spend their whole _Estate_, Then _weaned_ be from _Chocolate_. The _Nut-Browne-Lasses_ of the Land Whom _Nature_ vayl'd in _Face_ and _Hand_, Are quickly _Beauties_ of _High-Rate_, By one small _Draught_ of _Chocolate_. Besides, it saves the _Moneys_ lost Each day in _Patches_, which did cost Them deare, untill of Late They found this _Heavenly Chocolate_. Nor need the _Women_ longer _grieve_ Who _spend_ their _Oyle_, yet not _conceive_, For 'tis a _Helpe-Immediate_, If such but _Lick_ of _Chocolate_. _Consumptions_ too (be well assur'd) Are no lesse _soone_ then _soundly_ cur'd: (Excepting such as doe Relate Unto the _Purse_) by _Chocolate_. Nay more: It's _vertue_ is so much, That if a _Lady_ get a _Touch_, Her griefe it will _Extenuate_, If she but _smell_ of _Chocolate_. The _Feeble-Man_, whom _Nature_ Tyes To doe his Mistresse's _Drudgeries_; O how it will _his minde Elate_, If _shee_ allow him _Chocolate_! 'Twill make Old women _Young_ and _Fresh_; Create _New-Motions_ of the _Flesh_, And cause them _long for you know what_, If they but _Tast_ of _Chocolate_. There's ne're a _Common Counsell-Man_, Whose _Life_ would Reach unto a _Span_, Should he not _Well-Affect_ the _State_, And _First_ and _Last_ Drinke _Chocolate_. Nor e're a _Citizen_'s Chast wife, That ever shall prolong her _Life_, (Whilst _open_ stands _Her Posterne-Gate_) Unlesse she _drinke_ of _Chocolate_. Nor dost the _Levite_ any Harme, It keepeth his _Devotion_ warme, And eke the _Hayre_ upon his _Pate_, So long as he drinkes _Chocolate_. Both _High_ and _Low_, both _Rich_ and _Poore_ My _Lord_, my _Lady_, and his _--_ With all the _Folkes_ at _Billingsgate_, _Bow_, _Bow_ your _Hamms_ to _Chocolate_. Don Diego de Vadesforte. To the Author, Great Don, Grandee of _Spaine_, Illostrissimo of _Venice_, High and mighty King of _Candie_, Great Bashaw of _Babilon_, Prince of the Moone, Lord of the Seven Starres, Governour of the Castle of _Comfort_, Sole Admirall of the Floating _Caravan_, Author of Th' _Europian_ Mercury, Chiefe Generall and Admirall of the Invisible Fleet and Army of _Terra Incognita_, Cap. James Wadsworth. _The Allowance of _Melchor De Lara_, Physitian Generall for the Kingdome of _Spaine_._ I Doctor _Melchor de Lara_ Physitian Generall for the Kingdom of _Spaine_, at the command of _Don John de Velasco_, and _Asebedo_, Vicar Generall of _Madrid_, have seene this Treatise of _Chocolate_, composed by _Antonio Colmenero_ of _Ledesma_; which is very learned, and curious, and therefore it ought to be Licensed for the Presse; it containing nothing contrary to good manners; and cannot but be very pleasing to those, who are affected to _Chocolate_. In testimony whereof, I have subscribed my Name, in _Madrid_ the 23. day of _August_. 1631. _Melchor de Lara._ The Testimoniall of _John de Mena_, Doctor and Physitian to the King of _Spaine_. _I _John de Mena_, Physitian to his Majesty, and one of the Counsell Generall of the Inquisition, have seene this Treatise of _Chocolate_ (composed by Doctor _Antonio Colmenero_ of _Ledesma_) by command of the _Supreame Royall Court of Justice_: which containeth nothing contrary to good Manners, and the Subject if very learnedly handled, and with great Iudgement; and no doubt, but it will give much pleasure and content to all those, who are affected to _Chocolate_; and therefore may be printed: And in confirmation of this truth, I have hereto subscribed my Name the 17. of _Septemb._ 1631._ John de Mena _Doctor in Physicke_. To the Reader. The number is so great of those, who, in these times, drinke _Chocolate_, that not only in the _Indies_, where this kind of Drink hath its originall; but it is also much used in _Spain_, _Italy_ and _Flanders_, and particularly at the Cour. And many doe speake diversly of it, according to the benefit, or hurt, they receive from it: Some saying, that it is stopping: Others, and those the greater part, that it makes one fat: Others, that the use of it strengthens the stomacke: Others, that it heates, and burns them: And others say, that although they take it every houre, and in the Dogdayes, yet they finde themselves well with it. And therefore my desire is, to take this paines, for the pleasure, and profit of the publicke; endeavouring to accommodate it to the content of all, according to the variety of those things, wherewith it may be mixt; that so every man may make choise of that, which shal be most agreeable to his disposition. I have not seene any, who hath written any thing, concerning this drinke; but onely a Physitian of _Marchena_, who (as it seemes) writ onely by Relation; holding an opinion, that the _Chocolate_ is stopping, because that _Cacao_ (the principall Ingredient of which it is made) is cold, and dry. But because this onely reason, may not have power to keepe some from the use of it, who are troubled with Opilations; I thinke fit to defend this _Confection_, with Philosophicall Reasons, against any whosoever will condemne this Drinke, which is so wholesome, and so good, knowing how to make the Paste in that manner, that it may be agreeable to divers dispositions, in the moderate drinking of it. And so, with all possible brevity, shall distinguish and divide this Treatise into foure poynts, or Heads. In the first place I shall declare, what _Chocolate_ is; and what are the Qualities of _Cacao_, and the other Ingredients of this _Confection_; where I shall treate of the Receipt set downe by the aforesaid Author of _Marchena_, and declare my opinion concerning the same. The second point shall treate of the Quality, which resulteth out of the mixture of these Simples, which are put into it. In the third place the manner of Compounding; and how many wayes they use to drink it in the _Indies_. In the fourth, and last place I shall treat of the Quantity; and how it ought to be taken; at what time; and by what persons. _The first Point._ Concerning the first Point, I say, that _Chocolate_ is a name of the _Indians_; which in our vulgar Castilian, we may call a certaine _Confection_, in which (among the Ingredients) the principall _Basis_, and Foundation, is the _Cacao_; of whose Nature and Quality it is necessary first to treat: And therefore I say, according to the common received opinion, that it is cold, and dry, _ą prędominio_; that is to say, that though it be true, that every Simple containes in it the Qualities of the foure Elements, in the action, and re-action, which it hath in it, yet there results another distinct quality, which we call Complexion. This Quality or Complexion, which ariseth of this Mixture, is not alwayes one, and the same; neither hath it the effect in all the mixtures, but they may be varied nine wayes; four _Simple_, from whence one onely quality doth abound; and foure _Compounded_, from whence two Symbolizing qualities are predominant; and one other, which we call _ad pondus_, which is of all these fore-said qualities, which are in _ęquilibrio_, that is to say, in equall measure and degree. Of all these the Complexion of _Cacao_ is composed, since there arise two qualities, which are cold, and dry; and in the substance, that rules them, hath it _restringent_ and _obstructive_, of the nature of the Element of the _Earth_. And then, as it is a Mixed, and not a simple Element, it must needs have parts correspondent to the rest of the Elements; and particularly, it partakees (and that, not a little) of those, which correspond with the Element of Aire, that is, Heat and Moysture, which are governed by the Unctious parts; there being drawne out of the _Cacao_ much Butter, which, in the _Indies_ I have seene drawne out if it, for the Face, by the _Criollas_. It may Philosophically be objected, in this manner: _Two contrary Qualities, and Disagreeing, cannot be _in gradu intenso_, in one and the same Subject: _Cacao_ is cold and drie, in predominency: Therefore, it cannot have the qualities contrary to those; which are Heat, and Moysture. The first Proposition is most certaine, and grounded upon good Philosophy: The second is consented unto, by all: The third, which is the Conclusion, is regular._ It cannot be denyed, but that the _Argument_ is very strong, and these reasons being considered by him of _Marchena_, have made him affirme, that _Chocolate_ is Obstructive; it seeming to be contrary to Philosophy, that in it there should be found _Heat_ and _Moysture_, _in gradu intenso_; and to be so likewise in _Cold_ and _Dry_. To this, there are two things to be answered: One, that he never saw the experience of drawing out the Butter, which I have done; and that when the _Chocolate_ is made without adding any thing to the dryed Powder, which is incorporated, onely by beating it well together, and is united, and made into a Paste, which is a signe, that there is a moist, and glutinous part, which, of necessity, must correspond with the Element of Aire. The other reason, we will draw from Philosophy; affirming that, in the _Cacao_, there are different substances. In the one, that is to say, in that, which is not so fat, it hath a greater quantity of the Oylie, then of the earthie Substance; and in the fatter part, it hath more of the earthy than of the Oily substance. In these there is Heate and Moysture in predominancy; and in the other, cold and dry. Notwithstanding that it is hard to be believed, that in one and the same substance, and so little of the _Cacao_, it can have substances so different: To the end that it may appeare more easie, clear, and evident, first we see it in the _Rubarbe_, which hath in it hot and soluble parts, and parts which are Binding, Cold and Dry, which have a vertue to strengthen, binde, and stop the loosenesse of the Belly: I say also, that he that sees and considers the steele, so much of the nature of the earth, as being heavy, thick, cold, and dry; it seemes to be thought unproper for the curing of Opilations, but rather to be apt to encrease them; and yet it is given for a proper remedy against them. This difficulty is cleared thus, that though it be true, that it hath much of the Earthy part; yet it hath also parts of Sulphur, and of quick silver, which doe open, and disopilate; neither doth it so, untill it be helped by Art, as it is ground, stirred, and made fine, in the preparing of it; the Sulphurous parts, and those of quick-silver, being thinne, active, and penetrative, they mingle, at the last with those parts, which are Earthy and astringent: Insomuch, that they being mingled after this manner one with another, we cannot now say, that the steele is astringent, but rather, that it is penetrative, attenuating and opening. Let us prove this Doctrine by Authorities; and let the first be from _Gallen_, _l. 3._ of the qualities of Simples, _c. 14._ Where, first of all he teacheth, that almost all those Medicines, which, to our sence, seeme to be _Simple_, are notwithstanding naturally _Compounded_, containing in themselves contrary qualities; and that is to say, a quality to expell, and to retaine; to incrassate, and attenuate; to rarifie, and to condense. Neither are we to wonder at it, it being understood, that in every fore-said Medicine, there is a quality to heat, and to coole; to moisten and to dry. And whatsoever Medicine it be, it hath in it, thick, and thinne parts; rare, and dense; soft, and hard. And in the fifteenth Chapter following, in the same Book, he puts an example of the Broth of a Cock, which moves the Belly; and the flesh hath the vertue to bind. He puts also the example of the _Aloes_, which if it be washt, looseth the Purgative vertue; or that which it hath, is but weake. That this differing vertue, and faculty, is found in divers substances, or parts of simple Medicaments, _Gallen_ shewes in the first Booke of his simple Medicines, and the seventeenth Chapter, bringing the example of Milke; in which, three substances are found, and separated, that is to say, the substance of Cheese, which hath the vertue to stop the Fluxe of the Belly; and the substance of Whay, which is purging; and Butter, as it is expressed in the said _Gallen_, _Cap. 15._ Also we finde in Wine which is in the Must, three substances, that is to say, earth, which is the chiefe; and a thinner substance, which is the flower, and may be called the scum, or froath: and a third substance which we properly call Wine; And every one of these substances, containes in it selfe divers qualities, and vertues; in the colour, in the smell, and in other Accidents. _Aristotle_ in the fourth Book of the Meteors and the first Chapter, treating of Putrefaction, he found the same substances; and in the second Chapter next following, where he that is curious may read it. And also by the Doctrine of _Galen_, and of _Aristotle_, divers substances are attributed to every of the mixt under one and the same forme and quantity; which is very conformable to reason, if we consider, that every Aliment be it never so simple, begets, and produceth in the liver, foure humours, not onely differing in temper, but also in substance; and begets more or lesse of that humour, according as that Aliment hath more or fewer parts corresponding to the substance of that humour, which is most ingendred. And so in cold diseases, we give warme nourishment; and cold nourishment, in hot diseases. From which evident examples, and many others, which we might produce to this purpose, we may gather, that, when we grind and stir the _Cacao_, the divers parts, which Nature hath given it, doe artificially, and intimately mixe themselves one with another; and so the unctuous, warme, and moist parts, mingled with the earthy (as we have said of the steele) represses, and leaves them not so binding, as they were before; but rather with a mediocritie, more inclining to the warme, and moist temper of the Aire, then to the cold and dry of the Earth; as it doth appeare when it is made fit to drinke; that you scarce give it two turnes with the Molinet when there riseth a fatty scumme: by which you may see how much it partaketh of the Oylie part. From which doctrine I gather, that the Author of _Marchena_, was in an errour, who, writing of _Chocolate_, saith that it causeth Opilations, because _Cacao_ is astringent; as if that astriction were not corrected, by the intimate mixing of one part with another, by meanes of the grinding, as is said before. Besides, it having so many ingredients, which are naturally hot, it must of necessity have this effect; that is to say, to open, attenuate, and not to binde; and, indeed, there is no cause of bringing more examples, or producing more reasons, for this truth, then that which we see in the _Cacao_ it self: which, if it be not stirred, and compounded, as aforesaid, to make the _Chocolate_. But eating of it, as it is in the fruite, as the _Criollas_ eate it in the _Indies_, it doth notably obstruct, and cause stoppings; for no other cause but this, that the divers substances which it containes, are not perfectly mingled by the mastication onely, but require the artificiall mixture, which we have spoken of before. Besides, our Adversary should have considered, and called to his memory, the first rudiments of Philosophy, that _ą dicto secundum quid, ad dictum simpliciter, non valet consequentia_; As it is not enough to say, the Black-a-Moore is white, because his teeth are white; for he may be blacke, though he hath white teeth; and so it is not enough to say, that the _Cacao_ is stopping; and therefore the Confection, which is made of it, is also stopping. The Tree, which beares this fruit, is so delicate; and the earth, where it growes, is so extreme hot, that to keepe the tree from being consumed by the Sun, they first plant other trees; and when they are growne up to a good height, then they plant the _Cacao_ trees; that when it first shewes it selfe above the ground, those trees which are already growne, may shelter it from the Sunne; and the fruit doth not grow naked, but ten or twelve of them are in one Gorde or Cod, which is of the bignesse of a greate black Figge, or bigger, and of the same forme, and colour. There are two sorts of _Cacao_; the one is common, which is of a gray colour, inclining towards red; the other is broader and bigger, which they call _Patlaxte_, and this is white, and more drying; whereby it causeth watchfulnesse, and drives away sleepe, and therefore it is not so usefull, as the ordinary. This shall suffice to be said of the _Cacao_. And as for the rest of the ingredients, which make our _Chocolaticall_ Confection, there is notable variety; because some doe put into it black Pepper, and also _Tauasco_[A]; which is not proper, because it is so hot and dry; but onely for one, who hath a very cold Liver. And of this opinion, was a certaine Doctor of the University of _Mexico_, of whom a Religious man of good credit told me, that he finding the ordinary round Pepper was not fit to bring his purpose about, and to the end, he might discover, whether the long red pepper were more proper, he made triall upon the liver of a Sheepe; and putting the ordinary pepper on one side, and the red pepper[B] on the other, after 24 hours, the part, where the ordinary pepper lay, was dryed up; and the other part continued moist, as if nothing had bin thrown upon it. [A] A red roote like madder. [B] Chile. The Receipt of him who wrote at _Marchena_, is this: Of _Cacaos_, 700; of white Sugar, one pound and a halfe; Cinnamon, 2. ounces; of long red pepper, 14. of Cloves, halfe an ounce: Three Cods of the Logwood or Campeche tree; or in steade of that, the weight of 2. Reals, or a shilling of Anniseeds; as much of _Agiote_, as will give the colour, which is about the quantity of a Hasell-nut. Some put in Almons, kernells of Nuts, and Orenge-flower-water. Concerning this Receipt I shall first say, This shooe will not fit every foote; but for those, who have diseases, or are inclining to be infirme, you may either adde, or take away, according to the necessity, and temperature of every one: and I hold it not amisse, that Sugar be put into it, when it is drunke, so that it be according to the quantity I shall hereafter set downe. And sometimes they make Tablets of the Sugar, and the _Chocolate_ together: which they doe onely to please the Pallats, as the Dames of _Mexico_ doe use it; and they are there sold in shops, and are confected and eaten like other sweet-meats. For the Cloves, which are put into this drinke, by the Author aforesaid, the best Writers of this Composition use them not; peradventure upon this reason: that although they take away the ill savour of the mouth, they binde; as a learned Writer hath exprest in these verses: Foetorem emendat oris Cariophilia foedum; Constringunt ventrem, primaque membra juvant. _Cloves doe perfume a stincking Breath, and Bind The Belly; Hence the prime members comfort find._ And because they are binding (and hot and dry in the third degree) they must not be used, though they help the chiefe parts of Concoction, which are the Stomacke and the Liver, as appeares by the Verses before recited. The Huskes or Cods of Logwood, or Campeche, are very good, and smell like Fennell; and every one puts in of these, because they are not very hot; though it excuse not the putting in of Annis-seed, as sayes the Author of this Receipt; for there is no _Chocolate_ without it, because it is good for many cold diseases, being hot in the third degree; and to temper the coldnesse of the _Cacao_; and that it may appeare, it helpes the indisposition of Cold parts, I will cite the Verses of one curious in this Art: Morbosus renes, vesicam, guttura, vulnam, Intestina, jecur, cumque lyene caput Confortat, variisque Anisum subdita morbis Membra: istud tantum vim leve semen habet. _The Reyns, the Bladder, throat, & thing between-- Enatrailes and Liver, with the Head, and spleen And other Parts, by [C] it are comforted: So great a vertue's in that little seed._ [C] Annis. The quantity of a Nut of the _Achiote_[D] is too little to colour the quantity made according to his Receipt; and therefore, he that makes it, may put in it, as much as he thinkes fit. [D] Ta-asco. Those, who adde Almons, and Nuts, doe not ill; because they give it more body and substance then _Maiz_ or _Paniso_[E], which others use; and for my part, I should always put it into _Chocolate_, for Almonds (besides what I have said of them before) are moderately hot, and have a thinne juice; but you must not use new Almons, as a learned Author sayes in these Verses. [E] A graine like Millet. Dat modice calidum dulcisque Amigdala succum, Et tenuem; inducunt plurima damna nova. _New Almonds yeild a Hot and slender juice, But bring new mischiefs by too often use._ And the small Nuts are not ill for our purpose; for they have almost the temper, which the Almons have; onely because they are dryer, they come nearer the temper of Choler; and doe therefore strengthen the Belly, and the Stomacke, being dryed: for so they must be used for the Confection; and they preserve the head from those vapours, which rise from the Belly: as it appeares by the said Author in these Verses. Bilis Avellanam sequitur; sed roborat alvum Ventris, & a fumis liberat assa caput. _Filberds breed Chollar, Th' Belly Fortifie, Benzoin the Head frees from Fumosity._ And therefore they are proper for such as are troubled with ventuosities, and _Hypochondriacall_ vapours, which offend the brain, and there cause such troublesome dreames, and sad imaginations. Those who mixe _Maiz_ or _Paniso_ in the _Chocolate_ doe very ill; because those graines doe beget a very melancholly humour: as the same Author expresseth in these Verses. Crassa melancholicum pręstant tibi Panica succum Siccant, si penas membra, gelantque foris. _Grosse Eares of Corne have Cholorique juice (no doubt) Which dries, if taken inward; cooles without._ It is also apparantly windy; and those which mixe it in this _Confection_, doe it onely for their profit, by encreasing the quantity of the _Chocolate_; because every _Fanega_ or measure of [F] _Grani_ containing about a Bushell and a halfe, is sold for eight shillings, and they sell this _Confection_ for foure shillings a pound, which is the ordinary price of the _Chocolate_. [F] Maiz, or Indian Wheat The _Cinamon_ is hot and dry in the third degree; it provokes Urine, and helps the Kidneys and Reynes of those who are troubled with cold diseases; and it is good for the eyes; and in effect, it is cordiall; as appeares by the Author of these Verses. Commoda & urinę Cinnamomum, & renibus Lumina clarificat, dira venena fugat. (affert: _Cinnamon helps the Reines and Urine well, It cleares the Eyes, and Poison doth expell._ The _Achiote_ hath a piercing attenuating quality, as appeareth by the common practice of the Physitians in the _Indies_, experienced daily in the effects of it, who doe give it to their Patients, to cut, and attenuate the grosse humours, which doe cause shortnesse of breath, and stopping of urine; and so it may be used for any kind of Opilations; for we give it for the stoppings, which are in the breast, or in the Region of the belly, or any other part of the Body. And concerning the long red Peper, there are foure sorts of it. One is called _Chilchotes_: the other very little, which they call _Chilterpin_; and these two kinds, are very quicke and biting. The other two are called _Tonalchiles_, and these are moderately hot; for they are eaten with bread, as they eate other fruits, & they are of a yellow colour; and they grow onely about the Townes, which are in, and adjoyning to the Lake of _Mexico_. The other Pepper is called _Chilpaclagua_, which hath a broad huske, and this is not so biting as the first; nor so gentle as the last, and is that, which is usually put into the _Chocolate_. There are also other ingredients, which are used in this _Confection_. One called _Mechasuchil_; and another which they call _Vinecaxtli_, which in the _Spanish_ they call _Orejuelas_, which are sweet smelling Flowers, Aromaticall and hot. And the _Mechasuchil_ hath a Purgative quality; for in the _Indies_ they make a purging portion of it. In stead of this, in _Spaine_ they put into the _Confection_, powder of _Alexandria_, for opening the Belly. I have spoken of all these Ingredients, that every one may make choise of those which please him best, or are most proper for infirmities. _The second Point._ As concerning the second point, I say, as I have said before, that though it be true, that the _Cacao_ is mingled with all these Ingredients, which are hot; yet there is to be a greater quantity of _Cacao_, then of all the rest of the Ingredients, which serve to temper the coldnesse of the _Cacao_: Just as when we seek, of two Medicines of contrary qualities, to compound one, which shall be of a moderate temper: In the same manner doth result the same action and re-action of the cold parts of the _Cacao_, and of the hot parts of the other ingredients, which makes the _Chocolate_ of so moderate a quality, that it differs very little from a mediocrity; and when there is not put in any ordinary pepper, or Cloves, but onely a little Annisseed (as I shall shew hereafter) we may boldly say, that it is very temperate. And this may be proved by reason, and experience: (supposing that which _Gallen_ sayes, to be true, that every mixt Medicine, warmeth the cold, and cooleth the hot; bringing the examples of Oyle of _Roses_.) By experience, I say, that in the _Indies_ (as is the custom of that countrey) I comming in a heat to visite a sick person, and asking water to refresh me, they perswaded mee to take a Draught of _Chocolate_; which quencht my thirst: & in the morning (if I took it fasting) it did warme and comfort my stomack. Now let us prove it by reason. Wee have already proved, that all the parts of the _Cacao_ are not cold. For we have made it appeare that the unctuous parts, which are many, be all hot, or temperate: then, though it be true, that the quantity of the _Cacao_ is greater than of all the rest of the ingredients, yet the cold parts are at the most, not halfe so many as the hot; and if for all this they should be more, yet by stirring, & mangling of the warme unctuous parts, they are much qualified. And, on the other side, it being mixt with the other Ingredients, which are hot in the second and third degree, being the predominant quality, it must needs be brought to a mediocrity. Like as two men, who shake hands, the one being hot, and the other cold, the one hand borrows heat, and the other is made colder; and in conclusion, neither hand retaines the cold, or heat it had before, but both of them remain more temperate. So like-wise two men, who go to wrestle, at the first they are in their full vigour and strength; but after they have strugled a while, their force lessens by degrees, till at last they are both much weaker, than when they began to wrestle. And _Aristotle_ was also of this opinion in his fourth Booke of the Nature of Beasts, _cap. 3._ Where he sayes, that every Agent suffers with the patient; as that which cuts, is made dul by the thing it cuts; that which warmes, cooles it selfe; and that which thrusts, or forceth forward, is in some sort driven bake it selfe. From whence I gather, that it is better to use _Chocolate_, after it hath beene made some time, a Moneth at the least. I believe this time to be necessary, for breaking the contrary qualities of the severall Ingredients, and to bring the Drinke to a moderate temper. For, as it alwayes falls out at the first, that every contrary will have its predominancy, and will worke his owne effects, Nature not liking well to be heated and cooled, at the same time. And this is the cause why _Gallen_ in his twelfth Booke of _Method_, doth advise not to use _Philonium_, till after a yeare, or, at the least, six moneths; because it is a composition made of _Opium_ (which is cold in the fourth degree) and of Pepper, and other Ingredients, which are hot in the third degree. This Theorum, and Doctrine, is made good by the practise, which some have made, of whom I have asked, what _Chocolate_ did best agree with them? and they have affirmed, that the best is that which hath beene made some moneths: and that the new doth hurt by loosening the Stomack; And, in my opinion, the reason of it is, that the unctuous or fat parts, are not altogether corrected, by the earthy parts of the _Cacao_. And this I shall thus prove; for, as I shall declare hereafter, if you make the _Chocolate_ boyle, when you drinke it, the boyling of it divides that fat and oyly part; and that makes a relaxation in the Stomacke in the old _Chocolate_, as well as if it were new. So that I conclude in this second point, that the _Chocolaticall Confection_ is not so cold as the _Cacao_, nor so hot as the rest of the Ingredients; but there results from the action and re-action of these Ingredients, a moderate temper which may be good, both for the cold and hot stomacks, being taken moderately, as shall be declared hereafter; and it having beene made a moneth at the least; as is already proved. And so I know not why any many having made experience of this _Confection_ (which is composed, as it ought to be, for every particular) should speake ill of it. Besides, where it is so much used, the most, if not all, as well in the _Indies_, as in _Spain_, finde, it agreeth well with them. He of _Merchena_ had no ground in saying, that it did cause Opilations. For, if it were so, the Liver being obstructed, it would extenuate its subject; and by experience, we see to the contrary, that it makes fat; the reason whereof I shall shew hereafter. And this shall suffice for the second Point. _The third Point._ Having treated in the first poynt, of the definition of _Chocolate_, the quality of the _Cacao_, and of the other Ingredients; and in the second Point, of the Complexion, which results from the mixture of them; There remaines now in the third poynt, to shew the way how to mingle them: And first I will bring the best Receipt, and the most to the purpose, that I could find out; although it be true which I have said, that one Receipt cannot be given, which shall be proper for all; that is to be understood of those, who are sick; for those that are strong, and in health, this may serve: and for the other (as I have said in the conclusion of the first Poynt) every one may make choyse of the Ingredients, as they may be usefull, to this, or that part of his body. _The Receipt is this._ To every 100. _Cacaos_, you must put two cods of the[G] long red Pepper, of which I have spoken before, and are called in the _Indian_ Tongue, _Chilparlagua_; and in stead of those of the _Indies_, you may take those of _Spaine_ which are broadest, & least hot. One handfull of Annis-seed _Orejuelas_, which are otherwise called _Pinacaxlidos_: and two of the flowers, called _Mechasuchil_, if the Belly be bound. But in stead of this, in _Spaine_, we put in six Roses of _Alexandria_ beat to Powder: One Cod of _Campeche_, or Logwood: Two Drams of Cinamon; Almons, and Hasle-Nuts, of each one Dozen: Of white Sugar, halfe a pound: of _Achiote_ enough to give it the colour. And if you cannot have those things, which come from the _Indies_, you may make it with the rest. [G] Chiles _The way of Compounding._ The _Cacao_, and the other Ingredients must be beaten in a Morter of Stone, or ground upon a broad stone, which the _Indians_ call _Metate_, and is onely made for that use: But the first thing that is to be done, is to dry the Ingredients, all except the _Achiote_; with care that they may be beaten to powder, keeping them still in stirring, that they be not burnt, or become black; and if they be over-dried, they will be bitter, and lose their vertue. The Cinamon, and the long red Pepper are to be first beaten, with the Annis-seed; and then beate the _Cacao_, which you must beate by a little and little, till it be all powdred; and sometimes turne it round in the beating, that it may mixe the better: And every one of these Ingredients, must be beaten by it selfe; and then put all the Ingredients into the Vessell, where the _Cacao_ is; which you must stirre together with a spoone; and then take out that Paste, and put it into the Morter, under which you must lay a little fire, after the _Confection_ is made. But you must be very carefull, not to put more fire, than will warme it, that the unctuous part doe not dry away. And you must also take care, to put in the _Achiote_ in the beating; that it may the better take the colour. You must Searse all the Ingredients, but onely the _Cacao_; and if you take the shell from the _Cacao_, it is the better; and when you shall find it to be well beaten, & incorporated (which you shall know by the shortness of it) then with a spoone take up some of the Paste, which will be almost liquid; and so either make it into Tablets; or put it into Boxes; and when it is cold it will be hard. To make the Tablets you must put a spoonfull of the Paste upon a piece of paper, the _Indians_ put it upon the leaf of a _Planten-tree_; where, being put into the shade, it growes hard; and then bowing the paper, the Tablet falls off, by reason of the fatnesse of the paste. But if you put it into any thing of earth, or wood, it sticks fast, and will not come off, but with scraping, or breaking. In the _Indies_ they take it two severall waies: the one, being the common way, is to take it hot, with _Atolle_, which was the Drinke of Ancient _Indians_ (the _Indians_ call _Atolle_ pappe, made of the flower of _Maiz_, and so they mingle it with the _Chocolate_, and that the _Atolle_ may be more wholesome, they take off the Husks of the _Maiz_, which is windy, and melancholy; and so there remaines onely the best and most substantiall part.) Now, to returne to the matter, I say, that the other Moderne drinke, which the Spaniards use so much, is of two sorts. The one is, that the _Chocolate_, being dissolved with cold water, & the scumme taken off, and put into another Vessell, the remainder is put upon the fire, with Sugar; and when it is warme, then powre it upon the Scumme you tooke off before, and so drinke it. The other is to warme the water; and then, when you have put it into a pot, or dish, as much _Chocolate_ as you thinke fit, put in a little of the warme water, and then grinde it well with the molinet; and when it is well ground, put the rest of the warme water to it; and so drinke it with Sugar. Besides these former wayes, there is one other way; which is, put the _Chocolate_ into a pipkin, with a little water; and let it boyle well, till it be dissolved; and then put in sufficient water and Sugar, according to the quantity of the _Chocolate_; and then boyle it againe, untill there comes an oyly scumme upon it; and then drinke it. But if you put too much fire, it will runne over, and spoyle. But, in my opinion, this last way is not so wholsome, though it pleaseth the pallate better; because, when the Oily is divided from the earthy part, which remaines at the bottome, it causeth Melancholy; and the oily part loosens the stomacke, and takes away the appetite: There is another way to drink _Chocolate_, which is cold; and it takes its name from the principall Ingredient, and is called _Cacao_; which they use at feasts, to refresh themselves; and it is made after this manner. The _Chocolate_ being dissolved in water with the _Molinet_, take off the scumme or crassy part, which riseth in greater quantity, when the _Cacao_ is older, and more putrified. The scumme is laid aside by it selfe in a little dish; and then put sugar into that part, from whence you tooke the scumme; and powre it from on high into the scumme; and so drink it cold. And this drink is so cold, that it agreeth not with all mens stomacks; for by experience we find the hurt it doth, by causing paines in the stomacke, and especially to Women. I could deliver the reason of it; but I avoid it, because I will not be tedious, some use it, &c. There is another way to drinke it cold, which is called _Cacao Penoli_; and it is done, by adding to the same _Chocolate_ (having made the _Confection_, as is before set downe) so much _Maiz_, dryed, and well ground, and taken from the Huske, and then well mingled in the Morter, with the _Chocolate_, it falls all into flowre, or dust; & so these things being mingled, as is said before, there riseth the Scum; and so you take and drink it, as before. There is another way, which is a shorter and quicker way of making it, for men of businesse, who cannot stay long about it; and it is more wholsome; and it is that, which I use. That is, first to set some water to warm; and while it warms, you throw a Tablet, or some _Chocolate_, scraped, and mingled with sugar, into a little Cup; and when the water is hot, you powre the water to the _Chocolate_, and then dissolve it with the Molinet; and then without taking off the scum, drink it as is before directed. _The fourth Part._ There remaines to be handled in the last Point, of the Quantity, which is to be drunke: at what Time; and by what persons: because if it be drunk beyond measure, not onely of _Chocolate_, but of all other drinkes, or meates, though of themselves they are good and wholsome, they may be hurtfull. And if any finde it Opilative, it comes by the too much use of it; as when one drinkes over much Wine, in stead of comforting, and warming himselfe, he breeds, and nourisheth cold diseases; because Nature cannot overcome it, nor turne so great a quantity into good nourishment. So he that drinkes much _Chocolate_, which hath fat parts, cannot make distribution of so great a quantity to all the parts; and that part which remaines in the slender veines of the Liver, must needs cause Opilations, and Obstructions. To avoid this inconvenience; you must onely take five or six ounces, in the morning, if it be in winter; and if the party who takes it, be Cholerick, in stead of ordinary water, let him take the distilled water of Endive. The same reason serves in Summer, for those, who take it physically, having the Liver hot and obstructed. If his Liver be cold and obstructed, then to use the water of _Rubarb_. And to conclude, you may take it till the Moneth of _May_, especially in temperate dayes. But I doe not approve, that in the Dogdayes it should be taken in _Spaine_, unlesse it be one, who by custome of taking it, receives no prejudice by it. And if he be of a hot Constitution, and that he have neede to take it in that season, let it, as is said before, be mingled with water of _Endive_; and once in foure dayes, and chiefely when he findes his stomacke in the morning to be weake and fainting. And though it be true, that, in the _Indies_, they use it all the yeare long, it being a very hot Countrey, and so it may seeme by the same reason it may be taken in _Spaine_: First, I say, that Custome may allow it: Secondly, that as there is an extraordinary proportion of heate, so there is also of moisture; which helpes, with the exorbitant heat, to open the pores; and so dissipates, and impoverisheth our substance, or naturall vigor: by reason whereof, not only in the morning, but at any time of the day, they use it without prejudice. And this is most true, that the excessive heate of the Country, drawes out the naturall heate, and disperseth that of the stomack and of the inward parts: Insomuch that though the weather be never so hot, yet the stomack being cold, it usually doth good. I do not onely say this of the _Chocolate_, which, as I have proved, hath a moderate heate; But if you drinke pure wine, be the weather never so hot, it hurts not, but rather comforts the stomack; and if in hot weather you drinke water, the hurt it doth is apparant, in that it cooles the stomack too much; from whence comes a viciated Concoction, and a thousand other inconveniences. You must also observe, that it being granted, as I have said, that there are earthy parts in the _Cacao_, which fall to the bottome of the Cup, when you make the drinke, divers are of the opinion, that, that which remaines, is the best and the more substantiall; and they hurt themselves not a litle, by drinking of it. For besides, that it is an earthy substance, thick, and stopping, it is of a malancholy Nature; and therefore you must avoid the drinking of it, contenting your selfe with the best, which is the most substantiall. Last of all, there rests one difficulty to be resolved, formerly poynted at; namely, what is the cause, why _Chocolate_ makes most of them that drinke it, fat. For considering that all of the Ingredients, except the _Cacao_, do rather extenuate, than make fat, because they are hot and dry in the third degree. For we have already said, that the qualities which do predominate in _Cacao_, are cold, and dry; which are very unfit to adde any substance to the body. Neverthelesse, I say, that the many unctuous parts, which I have proved to be in the _Cacao_, are those, which pinguifie, and make fat; and the hotter ingredients of this Composition, serve for a guide, or vehicall, to passe to the Liver, and the other parts, untill they come to the fleshy parts; and there finding a like substance, which is hot and moyst, as is the unctuous part, converting it selfe into the same substance, it doth augment and pinguifie. Much more might be said from the ground of Philosophy, and Physique; but because that is fitter for the Schooles, than for this discourse; I leave it, and onely give this Caution, that in my Receipt, you may adde Mellon seeds, and seeds of Pompions of _Valencia_, dryed, and beaten into powder, where there is any heat of the Liver or Kidnyes. And if there be any obstructions of the Liver, or Spleene, with any cold distemper, you may mixe the powder of _Ceterach_; to which you may adde Amber, or Muske, to please the scent. And it will be no small matter, to have pleased all, with this Discourse. _FINIS._ How to make use of the _Chocolate_, to be taken as a drinke, exceeding cordiall for the comfort of the healthfull, and also for those in weaknesse and Consumptions, to be dissolved in Milke or Water. _If you please to take it in milke, to a quart, three ounces of _Chocolate_ will be sufficient: Scrape your _Chocolate_ very fine, put it into your milke when it boiles, work it very well with the _Spanish_ Instrument called _Molenillo_ between your hands: which Instrument must be of wood, with a round knob made very round, and cut ragged, that as you turne it in your hands, the milke may froth and dissolve the _Chocolate_ the better: then set the milke on the fire againe, untill it be ready to boyle: having the yelke of two eggs well beaten with some of the hot milke; then put your eggs into the milke, and _Chocolate_ and _Sugar_, as much as you like for your taste, and worke all together with the _Molenillo_, and thus drinke a good draught: or if you please you may slice a little Manchet into a dish, and so eate it for a breakfast: you may if you please make your _Chocolate_ with Water and Sugar, working it after the same order with your _Molenillo_, which for some weake stomacks may chance to be better liked. And many there be that beat Almonds, and strayne them into the water it is boyled, and wrought with the _Chocolate_ and Sugar: others like to put the yelkes of eggs as before in the milke, and even sweeten it with Sugar to your taste: If you drinke a good draught of this in a morning, you may travell all the day without any other thing, this is so Substantiall and Cordiall._ _The manner of making_ Chocolate. Set a Pot of Conduit Water over the fire untill it boiles, then to every person that is to drink, put an ounce of _Chocolate_, with as much Sugar into another Pot; wherein you must poure a pint of the said boiling Water, and therein mingle the _Chocolate_ and the Sugar, with the instrument called _El Molinillo_, untill it be thoroughly incorporated: which done, poure in as many halfe pints of the said Water as there be ounces of _Chocolate_, and if you please, you may put in one or two yelks of fresh Eggs, which must be beaten untill they froth very much; the hotter it is drunke, the better it is, being cold it may doe harme. You may likewise put in a slice of white bred or Bisquet, and eate that with the _Chocolate_. The newer and fresher made it is, the more benefit you shall finde by it; that which comes from forreigne parts, and is stale, is not so good as that which is made here. _FINIS._ Transcriber's Note: In general, spelling and punctuation are as found. Changes have been made as follows: Sidenotes/footnotes: Sidenotes converted to footnotes. Markers [A], [B], [D], and [E] were placed where it seemed most appropriate. Other markers were left where they occurred in the text. Footnote [D] "Ta-asco." is unclear in the scan and was left as found. Title Page: The date 1652 is from the catalogue entry. The last digit is obscured (165?) in the original. Colminero changed to Colmenero (matches other occurrences in the text). Poem: Original in Italic with Roman emphasis. Chonolate changed to Chocolate in "Then _weaned_ be from _Chocolate_." First Point: re-received changed to received in "according to the common received opinion," an-answered changed to answered in "two things to be answered:" primaq; expanded to primaque in "primaque membra juvant" Removed duplicated word "it" in "though it excuse not" cumq; expanded to cumque in "cumque lyene caput" dulcisq; expanded to dulcisque in "dulcisque Amigdala succum" comm[~o] expanded to common in "appeareth by the common practice" Second Point: Cocao changed to Cacao in "_Cacao_, and of the hot parts" End of the Project Gutenberg EBook of Chocolate: or, An Indian Drinke, by Antonio Colmenero de Ledesma *** END OF THIS PROJECT GUTENBERG EBOOK CHOCOLATE: OR, AN INDIAN DRINKE *** ***** This file should be named 21271-8.txt or 21271-8.zip ***** This and all associated files of various formats will be found in: http://www.gutenberg.org/2/1/2/7/21271/ Produced by Robert Cicconetti, Barbara Tozier and the Online Distributed Proofreading Team at http://www.pgdp.net Updated editions will replace the previous one--the old editions will be renamed. 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