Chapter 3

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"