The second Point.As concerning the second point, I say, as I have said before, that though it be true, that theCacaois mingled with all these Ingredients, which are hot; yet there is to be a greater quantity ofCacao, then of all the rest of the Ingredients, which serve to temper the coldnesse of theCacao: 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 theCacao, and of the hot parts of the other ingredients, which makes theChocolateof 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 whichGallensayes, to be true, that every mixt Medicine, warmeth the cold, and cooleth the hot; bringing the examples of Oyle ofRoses.) By experience, I say, that in theIndies(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 ofChocolate; 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 theCacaoare 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 theCacaois 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 mixtwith 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. AndAristotlewas 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 useChocolate, after it hath beenemade 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 whyGallenin his twelfth Booke ofMethod, doth advise not to usePhilonium, till after a yeare, or, at the least, six moneths; because it is a composition made ofOpium(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, whatChocolatedid 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 theCacao. And this I shall thus prove; for, as I shall declare hereafter, if you make theChocolateboyle, when you drinke it, the boyling of it divides that fat and oyly part; and that makes a relaxation in the Stomacke in the oldChocolate, as well as if it were new.So that I conclude in this second point, that theChocolaticall Confectionis not so cold as theCacao, 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 thisConfection(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 theIndies, as inSpain, finde, it agreeth well with them. He ofMerchenahad noground 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.
As concerning the second point, I say, as I have said before, that though it be true, that theCacaois mingled with all these Ingredients, which are hot; yet there is to be a greater quantity ofCacao, then of all the rest of the Ingredients, which serve to temper the coldnesse of theCacao: 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 theCacao, and of the hot parts of the other ingredients, which makes theChocolateof 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 whichGallensayes, to be true, that every mixt Medicine, warmeth the cold, and cooleth the hot; bringing the examples of Oyle ofRoses.) By experience, I say, that in theIndies(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 ofChocolate; 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 theCacaoare 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 theCacaois 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 mixtwith 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. AndAristotlewas 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 useChocolate, after it hath beenemade 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 whyGallenin his twelfth Booke ofMethod, doth advise not to usePhilonium, till after a yeare, or, at the least, six moneths; because it is a composition made ofOpium(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, whatChocolatedid 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 theCacao. And this I shall thus prove; for, as I shall declare hereafter, if you make theChocolateboyle, when you drinke it, the boyling of it divides that fat and oyly part; and that makes a relaxation in the Stomacke in the oldChocolate, as well as if it were new.
So that I conclude in this second point, that theChocolaticall Confectionis not so cold as theCacao, 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 thisConfection(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 theIndies, as inSpain, finde, it agreeth well with them. He ofMerchenahad noground 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.