The third Point.Having treated in the first poynt, of the definition ofChocolate, the quality of theCacao, 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*Chileslong red Pepper, of which I have spoken before, and are called in theIndianTongue,Chilparlagua; and in stead of those of theIndies, you may take those ofSpainewhich are broadest, & least hot. One handfull of Annis-seedOrejuelas, which are otherwise calledPinacaxlidos: and two of the flowers, calledMechasuchil, if the Belly be bound. But in stead of this, inSpaine, we put in six Roses ofAlexandriabeat to Powder: One Cod ofCampeche, or Logwood: Two Drams of Cinamon; Almons, and Hasle-Nuts, of each one Dozen: Of white Sugar, halfe a pound: ofAchioteenough to give it the colour. And if you cannot have those things, which come from theIndies, you may make it with the rest.The way of Compounding.TheCacao, and the other Ingredients must be beaten in a Morter of Stone, or ground upon a broad stone, which theIndianscallMetate, and is onely made for that use: But the first thing that is to be done, is to dry the Ingredients, all except theAchiote; 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 theCacao, 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; andthen put all the Ingredients into the Vessell, where theCacaois; 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 theConfectionis 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 theAchiotein the beating; that it may the better take the colour. You must Searse all the Ingredients, but onely theCacao; and if you take the shell from theCacao, 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, theIndiansput it upon the leaf of aPlanten-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 theIndiesthey take it two severall waies: the one, being the common way, is to take it hot, withAtolle, which was the Drinke of AncientIndians(theIndianscallAtollepappe, made of the flower ofMaiz, and so they mingle it with theChocolate, and that theAtollemay be more wholesome, they take off the Husks of theMaiz, 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 theChocolate, 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 youhave put it into a pot, or dish, as muchChocolateas 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 theChocolateinto 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 theChocolate; 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 drinkChocolate, which is cold; and it takes its name from the principall Ingredient, and is calledCacao; whichthey use at feasts, to refresh themselves; and it is made after this manner. TheChocolatebeing dissolved in water with theMolinet, take off the scumme or crassy part, which riseth in greater quantity, when theCacaois 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 calledCacao Penoli; and it is done, by adding to the sameChocolate(having made theConfection, as is before set downe) so muchMaiz, dryed, and well ground, and taken from the Huske, and then well mingled in the Morter, with theChocolate, 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 someChocolate, scraped, and mingled with sugar, into a little Cup; and when the water is hot, you powre the water to theChocolate, and then dissolve it with the Molinet; and then without taking off the scum, drink it as is before directed.
Having treated in the first poynt, of the definition ofChocolate, the quality of theCacao, 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.
To every 100.Cacaos, you must put two cods of the*Chileslong red Pepper, of which I have spoken before, and are called in theIndianTongue,Chilparlagua; and in stead of those of theIndies, you may take those ofSpainewhich are broadest, & least hot. One handfull of Annis-seedOrejuelas, which are otherwise calledPinacaxlidos: and two of the flowers, calledMechasuchil, if the Belly be bound. But in stead of this, inSpaine, we put in six Roses ofAlexandriabeat to Powder: One Cod ofCampeche, or Logwood: Two Drams of Cinamon; Almons, and Hasle-Nuts, of each one Dozen: Of white Sugar, halfe a pound: ofAchioteenough to give it the colour. And if you cannot have those things, which come from theIndies, you may make it with the rest.
TheCacao, and the other Ingredients must be beaten in a Morter of Stone, or ground upon a broad stone, which theIndianscallMetate, and is onely made for that use: But the first thing that is to be done, is to dry the Ingredients, all except theAchiote; 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 theCacao, 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; andthen put all the Ingredients into the Vessell, where theCacaois; 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 theConfectionis 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 theAchiotein the beating; that it may the better take the colour. You must Searse all the Ingredients, but onely theCacao; and if you take the shell from theCacao, 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, theIndiansput it upon the leaf of aPlanten-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 theIndiesthey take it two severall waies: the one, being the common way, is to take it hot, withAtolle, which was the Drinke of AncientIndians(theIndianscallAtollepappe, made of the flower ofMaiz, and so they mingle it with theChocolate, and that theAtollemay be more wholesome, they take off the Husks of theMaiz, 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 theChocolate, 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 youhave put it into a pot, or dish, as muchChocolateas 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 theChocolateinto 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 theChocolate; 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 drinkChocolate, which is cold; and it takes its name from the principall Ingredient, and is calledCacao; whichthey use at feasts, to refresh themselves; and it is made after this manner. TheChocolatebeing dissolved in water with theMolinet, take off the scumme or crassy part, which riseth in greater quantity, when theCacaois 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 calledCacao Penoli; and it is done, by adding to the sameChocolate(having made theConfection, as is before set downe) so muchMaiz, dryed, and well ground, and taken from the Huske, and then well mingled in the Morter, with theChocolate, 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 someChocolate, scraped, and mingled with sugar, into a little Cup; and when the water is hot, you powre the water to theChocolate, and then dissolve it with the Molinet; and then without taking off the scum, drink it as is before directed.