Of the Uses of Chocolate.
The common Uses of Chocolate may be reduced to three: It is put in
Confections; it is used in Chocolate, properly so call'd; and there is
an Oil drawn from it, to which they give the Name of Butter. I shall
treat of them distinctly, in the three following Chapters.
CHAP. I
Of Chocolate in Confections.
They chuse _Cocao-Nuts_ that are half ripe, and take out the Kernels one
by one, for fear of spoiling them; they then lay them to soak for some
Days in Spring Water, which they take care to change Morning and
Evening: afterwards, having taken them out and wiped them, they lard
them with little Bits of Citron-Bark and Cinnamon, almost as they make
the Nuts of _Roüen_.
In the mean time, they prepare a Syrup of the finest Sugar, but very
clear; that is to say, wherein there is but little Sugar: and after it
has been clarified and purified, they take it boiling-hot off the Fire,
and put in the _Cocao-Kernels_, and let them lie 24 Hours. They repeat
this Operation six or seven times, encreasing every time the Quantity of
Sugar, without putting it on the Fire, or doing any thing else to it:
last of all, they boil another Syrup to the Consistence of Sugar, and
pour it on the Kernels well wiped and put in a clean earthen Pot; and
when the Syrup is almost cold, they mix with it some Drops of the
Essence of Amber.
When they would have these in a dry Form, they take them out of the
Syrup; and after it is well drained from them, they put them into a
Bason full of a very strong clarify'd Syrup, then they immediately put
it in a Stove, or Hot-House, where they candy it.
This Confection, which nearly resembles the Nuts of _Roüen_, is
excellent to strengthen the Stomach without heating it too much; for
this reason, they may safely be given to those who are ill of a Fever.
CHAP. II.
Of Chocolate, properly so called.
In treating of this Liquor, we have two things to examine: The First is,
the Original of Chocolate, and the different Manner of preparing it: The
Second, the Medicinal Uses that it is proper for; which shall be the
Subject of the two following Sections.
SECT. I
Of the Original of Chocolate, and the different Manners of preparing
it.
Chocolate is originally an _American_ Drink, which the _Spaniards_ found
very much in use at _Mexico_, when they conquer'd it, about the Year
1520.
The _Indians_, who have used this Drink time out of mind, prepared it
without any great Art; they roasted their Kernels in earthen Pots, then
ground them between two Stones, diluted them with hot Water, and
season'd them with _Pimento_[1]: those who were more curious, added
_Achiota_[2] to give it a Colour, and [3]_Attolla_ to augment its
Substance. All these things joined together, gave to the Composition so
strange a Look, and so odd a Taste, that a _Spanish_ Soldier said, it
was more fit to be thrown to Hogs[4], than presented to Men; and that
he could never have accustomed himself to it, if the want of Wine had
not forced him to it, that he might not always be obliged to drink
nothing but Water.
The _Spaniards_[5] taught by the _Mexicans_, and convinced by their
own Experience, that this Drink, as rustick as it appeared to them,
nevertheless yielded very wholesome Nourishment; try'd to make it more
agreeable by the Addition of Sugar, some Oriental Spices, and Things
that grew there, which it will be needless to mention, because the Names
of them are not so much as known here, and because of so many
Ingredients, there is none continued down to us but _Vanilla_; in like
manner, that Cinnamon[6] is the only Spice which has had general
Approbation, and remains in the Composition of Chocolate.
_Vanilla_ is a Cod of a brown Colour and delicate Smell; it is flatter
and longer than our [_French_] Beans, it contains a luscious Substance,
full of little black shining Grains. They must be chosen fresh, full,
and well grown, and care must be taken that they are not smeared with
Balsam, nor put in a moist Place.
The agreeable Smell, and exquisite Taste that they communicate to
Chocolate, have prodigiusly recommended it; but long Experience having
taught that it heats very much, its Use is become less frequent, and
those who prefer their Health more than pleasing their Senses, abstain
from it entirely. In _Spain_ and _Italy_, Chocolate prepared without
_Vanilla_, is called at present _Chocolate of Health_; and in the
_French_ Islands of _America_, where _Vanilla_ is neither scarce nor
dear, as in _Europe_, they do not use it at all, though they consume as
much Chocolate there as in any other Place in the World.
However, a great many People are prejudiced in favour of _Vanilla_, and
that I may pay a due Deference to their Judgments, I shall employ
_Vanilla_ in the Composition of _Chocolate_, in the best Method and
Quantity, as it appears to me; I say, as it appears to me, because there
are an infinite Variety of Tastes, and every one expects that we should
have regard to his, and one Person is for adding what the other rejects.
Besides, when it is agreed upon what things to put in, it is not
possible to hit upon Proportions that will be universally approved; it
will therefore be sufficient for me to make choice of such Things as the
Majority are agreed upon, and consequently which are agreeable to the
Tastes of most.
When the Chocolate Paste is made pretty fine upon a Stone, as I have
already explain'd, they add Sugar powdered and passed through a fine
Searce; the true Proportion is the same Weight of Sugar as of Kernels,
but it is common to put a quarter part less of the former, that it may
not dry the Paste too much, nor make it too susceptible of Impressions
from the Air, and more subject to be eaten by Worms. But this fourth
Part is again supply'd, when it is made into a Liquor to drink.
The Sugar being well mix'd with the Paste, they add a very fine Powder
made of _Vanilla_ and _Cinnamon_ powdred and searced together. They mix
all over again upon the Stone very well, and then put it in Tin Moulds,
of what Form you please, where it grows as hard as before. Those that
love Perfumes, pour a little Essence of Amber on it before they put it
in the Moulds.
When the Chocolate is made without _Vanilla_, the Proportion of Cinnamon
is two Drams to a Pound of Paste; but when _Vanilla_ is used, it should
be less by one half. As for the _Vanilla_, the Proportion is arbitrary;
one, two, or three Cods, and sometimes more, to a Pound, according to
every one's Fancy.
Those that make Chocolate for Sale, that they may be thought to have put
in a good deal of _Vanilla_, put in Pepper, Ginger, _&c._ There are even
some People so accustomed to these Tastes, that they will not have it
otherwise; but these Spices serving only to inflame the Blood, and heat
the Body, prudent People take care to avoid this Excess, and will not
use any Chocolate whose Composition they are ignorant of.
_Chocolate_ made after this manner, has this Advantage, that when a
Person is obliged to go from Home, and cannot stay to have it made into
Drink, he may eat an Ounce of it, and drinking after it, leave the
Stomach to dissolve it.
In the _Antilloes_ they make Cakes of the Kernels only, without any
Addition, as I have taught at the End of the first Part of this
Treatise; and when they would make Chocolate of them, they proceed in
the following Manner.
FOOTNOTES:
[1] [2] [3] See the Remarks 8, 9, and 10.
[4] Porcorum ea verius Colluvies quam hominum Potio. _Benzo_ apud
_Clusium_ Exoticorum Lib. Cap. 28.
[5] Hæc olim Cocolatis erant Exordia & Artis prima Rudimenta. _P. Thomæ
Strozzæ_ de Mentis potio.
[6] See the 11th Remark.
The Method of making Chocolate after the Manner of the _French_ Islands
in _America_.
They scrape off with a Knife from these Cakes aforesaid[1], what
Quantity they please, (for Instance, four large Spoonfuls, which weigh
about an Ounce) and mix with it two or three Pinches of powder'd
Cinnamon finely searced, and about two large Spoonfuls of Sugar in
Powder[2].
They put this Mixture into a Chocolate-Pot with a new-laid Egg[3],
both White and Yolk; then mix all well together with the Mill, and bring
it to the Consistence of Liquid Honey, upon which they afterwards pour
boiling Liquor[4], (Milk or Water, as is liked best) at the same time
using the Mill that they may be well incorporated together.
Afterwards they put the Chocolate-Pot on the Fire, or in a Kettle of
boiling Water; and when the Chocolate rises, they take it off, and
having well mill'd it, they pour it into the Dishes. To make the Taste
more exquisite, one may, before it is poured out, add a Spoonful of
Orange-Flower Water, wherein a Drop or two of Essence of Amber has been
put.
This Manner of making Chocolate has several Advantages above any other,
and which render it preferable to them all.
In the first place, one may assert, that being well managed, it has a
very agreeable Smell, and a peculiar Delicacy in the Taste; besides, it
passes very easily off the Stomach, nor leaves any Settling either in
the Chocolate-Pot, or in the Dishes.
In the second place, one has the Satisfaction to prepare it one's self
to one's own Taste, to encrease or diminish at pleasure the Quantities
of Sugar or Cinnamon, and to add or leave out the Orange-Flower Water,
or Essence of Amber; and, in a word, to make any other Alteration that
shall be most agreeable.
In the third place, they make no Additions that destroy the good
Qualities of the Kernels; it is so temperate, that it may be taken at
all Times, and by all Ages, in Summer as well as in Winter, without
fearing the least Inconveniency: Whereas _Chocolate_ season'd with
_Vanilla_, and other hot and biting Ingredients, cannot but be very
pernicious, especially in Summer, to young People, and to dry
Constitutions. The Glass of cold Water that they have introduced to
drink before it, or after it, only serves to palliate the Effects for a
Time; for the Heat that attends it, will manifest itself in the Blood
and _Viscera_, when the Water is drain'd off and gone, by the ordinary
ways.
In the fourth place, a Dish is so cheap, as not to come to above a
Penny. If Tradesmen and Artizans were once aware of it, there are few
who would not take the Advantage of so easy a Method of Breakfasting so
agreeably, at so small a Charge, and to be well supported till
Dinner-time, without taking any other Sustenance, Solid or Liquid.
FOOTNOTES:
[1] Or rather grate it with a flat Grater, when the Cakes are so dry
that they will not be so easily scraped with a Knife.
[2] Because if it was in a Lump, it would weigh more than double the
Quantity of scraped Chocolate.
[3] The oily Parts of the Chocolate would not readily unite with the
aqueous or watry Parts of the Liquor, without the Intervention of the
Egg, which serves as a common Bond, without which this Drink would not
have a good Head.
[4] The Proportion of Liquor should be about eight Ounces, or half a
Pint, to one Ounce of Chocolate.
SECT. II.
Of the Uses that may be made of Chocolate with relation to Medicine.
I have always imagined it would be a very great Advantage to Physick, if
Medicines could be administred to sick People under an agreeable Form,
and a familiar Taste; and the Artifice itself of giving any thing under
the appearance and name of something that is delicate, is not without
its Benefit: People afflicted with Distempers, have enough to do to
support their Pains, without the Inconveniency of distastful Remedies;
however, it would be no small matter to spare them the Aversion they
have to every thing that is called a Medicine; and when there is a
Necessity for such, Chocolate may serve for very proper Diet, and an
excellent Vehicle, wherein to take a Medicine at the same time.
These have been my Thoughts for some Time, and I can affirm that a happy
Success has often confirm'd my Opinion. I could wish that this Essay,
imperfect as it is, might serve to waken the Attention of some ingenious
Physician, who would give himself the trouble to handle this Matter
with greater Accuracy than my small Penetration will permit me to do.
1. How many People neglect to purge themselves, and are so obstinate as
to refuse to do it, when they have the greatest need of it, and this
because of the great Distaste they have for ordinary Medicines? Will it
not be of the greatest Service to teach them to purge themselves after a
delightful Method, and even, if it was necessary, to purge them without
their knowledge? To do this, you need only mix 20 or 26 Grains of
_Jalap_ in Powder, (more or less, according to the Age and Strength of
the Person) with so much Powder of Cinnamon as is common for a Dish of
Chocolate, and to give this Dish as if it were ordinary Chocolate. I
have had great Experience of this, it is a good Purge without Griping;
several have mistaken the Effect for the Benefit of Nature only, being
entirely ignorant of the officious Deceit which I made use of for their
sakes. What Advantages may not there be drawn from this Method of
Purging apply'd to Children, who are so backward to take any thing that
has the least ill Taste?
2. The Preparations of the _Cortex_, both Galenical and Chymical, have
not succeeded. Its Infusion in Wine, heretofore so much cry'd up,
contains but a part of the Vertue; for the _Fæces_, or the Bark that
remains at the bottom of the Bottle, has Strength enough to cure the
intermitting Fever. Thus after a thousand fruitless Trials, it is now
given again in Substance, reduced to a very fine Powder, which is either
made into _Bolus's_, or taken in Water. This Practice however is
attended with several Inconveniences; for a great many People,
especially Children, cannot swallow it in _Bolus's_. The same
Inconveniences follow the other Way of taking it in Water, and is
neither less troublesome, nor less nauseous.
To avoid all this, a Dram of the _Cortex_ reduced to a fine[1] Powder,
and finely searced, and afterwards ground dry on a Porphyry, with the
Cinnamon designed for a Dish of Chocolate, and mixed in the Chocolate
with more Sugar than ordinary, may be taken without the least
Reluctancy, and, if necessary, without being perceived: The Person will
be nourished at the same time much better than with Broth, which is
easily corrupted by a feverish Stomach; neither will the Particles of
the _Cortex_ offend the Stomach, being wrapped up by the Unctuosity of
the Chocolate. I have cured Intermittent Fevers after this manner, nor
did it ever fail of good Success.
3. The most elaborate Preparations of Steel, are not one jot the better
upon that account; the simple Filings have more Vertue than was ever
extorted from this Metal by any Preparation: there is nevertheless an
Inconveniency in the Use of them, because all the Particles of the Steel
uniting together, by their Weight, at the bottom of the Stomach, form a
kind of a Cake, which fatigues it, and makes it very uneasy.
To remedy this, after the Filings have been ground into a very fine
Powder upon a Porphyry; you must mix it with the Cinnamon, when you make
your Chocolate, and it is certain that the Particles of the Steel will
be so divided and separated by the Agitation of the Mill, and so
entangled in the Chocolate, that there will be no danger of a future
Separation. Besides, the aromatick Particles of the Cinnamon, and the
alkaline ones of the Chocolate, will not a little add to the Strength
and Operation of this Remedy.
4. After this manner may you mix with the Chocolate the Powders of
_Millepedes_, _Vipers_, _Earthworms_, the Livers and Galls of Eels, to
take away the distasteful Ideas that the Sick entertain against these
Remedies.
5. The Use of Milk is a specifick Remedy for the Cure of several
Distempers, but by Misfortune there are but few Stomachs that can bear
it, and several Methods have been try'd to find out Help for this
Inconvenience. Without troubling myself to mention or examine them, will
it not be an easy and natural Method, to hinder the Milk from curdling
on the Stomach, to pour a hot Dish of Chocolate upon a Pint or Quart of
Milk? The butirous Parts of the Milk and Chocolate, are in reality
analogous to each other, and very proper to be united for the same
Purpose; and what is bitter and alkaline in the Chocolate, ought
necessarily to hinder the curdling of the Milk in the Stomach. It is
easy to confirm by Experience the Reasoning upon this sort of Chocolated
Milk.
FOOTNOTES:
[1] This, if true, overturns what has been said about the Mechanical
Cure of an Ague, by _Quincy_, who pretends that the Vertue of the Cortex
lies in its Texture, which this Preparation destroys.
CHAP. III.
Of the Oil or Butter of Chocolate.
Chocolate Kernels are a Fruit very oleaginous, but the Oil is very
closely united with the other Principles, that it requires a great deal
of Labour to separate it, and to make it pure. The three common Ways to
extract Oils, are by Distillation, Expression, and Decoction; we reject
the first as being very imperfect, because the Violence of the Fire
alters the Nature of all Oils that are extracted that way. The Success
will answer no better by Expression, because that which is got will be
very impure and in very small Quantity. There then remains no way but by
Decoction, to draw out this essential Oil that we are in quest of, which
is the true and the only way, for it gives it in its utmost Purity
without any Alteration.
They take Chocolate that is roasted, cleaned, and ground upon the Stone,
they throw the Paste into a Pan of boiling Water over a clear Fire; they
let it boil till almost all the Water is consumed, then they pour more
Water upon it till the Pan is full; the Oil ascends to the Top in
proportion as the Water cools, and grows to the Consistence of Butter.
If this Oil is not very white, it needs only be melted in a Pan full of
hot Water, where it will be disengaged and purified from the red and
terrestrial Particles that remain.
At _Martinico_ this Oil is of the Consistence of Butter, but brought
into _France_, it becomes almost as hard as _Fromage_, or _French_
Cheese, which melts nevertheless, and becomes liquid with a moderate
Heat: it has no very sensible Smell, and has the good fortune never to
grow rank; I have some of it now by me, that has been made this fifteen
Years. One Year, when Oil of Olives failed us, we used that of Chocolate
during the Time of _Lent_. It is very well tasted, and very far from
being hurtful; it contains the most essential and most healthful Parts
of the Chocolate.
I had the Curiosity to examine it by a Chymical Analysis; I put three
Ounces into a little Glass Cucurbit placed in the Heat of Ashes, there
drop'd from it an oily Liquor, which congealed as it fell down, and
which did not differ from the Butter that I have described, but by a
light Impression made upon it by the Fire. I only observed, that there
was at the bottom of the Receiver, two or three Drops of a clear Liquor,
which tasted a little acid, but very agreeable.
As this Oil is very anodyne, or an Easer of Pain, it is excellent, taken
inwardly, to cure Hoarseness, and to blunt the Sharpness of the Salts
that irritate the Lungs. In using, it must be melted and mix'd with a
sufficient Quantity of Sugar-Candy, and made into Lozenges, which must
be held in the Mouth as long as may be, before they melt quite away,
swallowing it down gently.
Oil of Chocolate also taken seasonably, may be a wonderful Antidote
against corrosive Poisons.
Its Vertues are no ways inferior, if used outwardly.
1. It is the best and most natural _Pomatum_ for Ladies to _clear_ and
_plump_ the Skin when it is _dry_, _rough_, or _shrivel'd_, without
making it appear either _fat_ or _shining_. The _Spanish Women_ at
_Mexico_, use it very much, and it is highly esteem'd by them. If it is
thought too hard, it may be softened with Oil of Ben, or Oil of Sweet
Almonds, cold drawn.
2. I am persuaded if the antient Custom of the _Greeks_ and _Romans_, of
anointing their Bodies with Oil, was revived, there is nothing would
answer their Expectations better, in augmenting the Strength and
Suppleness of their Muscles, and preserving them from Rheumatisms and
other torturing Pains. The leaving off this Practice, can be attributed
to nothing else but to the ill Smell and other Properties that attended
it; but if Oil of Chocolate was used instead of Oil of Olives, those
Inconveniences would be avoided, because it has no Smell, and dries
entirely into the Skin: nothing certainly would be more advantageous,
especially for aged Persons, than to renew this Custom, which has been
authorized by the Experience of Antiquity.
3. Apothecaries ought to make use of this preferably to all others, as
the Basis of their Apoplectick Balsams; because all other Oils grow
rancid, and the Oil of Nutmegs, though whiten'd with Spirit of Wine,
always retains somewhat of its natural Smell, whereas Oil of Chocolate
is not subject to any of these Accidents.
4. There is nothing so proper as this to keep Arms from rusting, because
it contains less Water than any other Oil made use of for that purpose.
5. In the _American_ Islands they make use of this Oil to cure the
Piles; some use it without Mixture, others melt two or three Pounds of
Lead, and gathering the Dross, reduce it into fine Powder, and after it
is finely searced, incorporate it with this Oil, and make a Liniment of
it very efficacious for this Disease. Others for the same Intention mix
with this Oil the Powder of _Millepedes_, Sugar of Lead, _Pompholix_,
and a little _Laudanum_.
Others use this Oil to ease Gout Pains, applying it hot to the Part,
with a Compress dip'd in it, which they cover with a hot Napkin. It may
be used after the same manner for the Rheumatism.
6. _Lastly_, This Oil enters the Composition of the wonderful Plaister,
and the _Pomatum_ against Tetters. You will find their Description and
Properties among the Remarks at the End of this Treatise.
REMARKS
Upon some PLACES of the
TREATISE upon _Chocolate_.
REMARK I.
The _Coco-tree_ is the same as the Palm-Tree so famous in the
_East-Indies_; its Fruit is call'd _Coco_, and care should be taken that
it be not confounded with _Cocao_. I make this Remark, because I find
that _William Dampier_ very improperly calls[a] _Coco's Cocao-Nuts_,
and the Tree that bears them a _Cocao_.
REMARK II.
They have transported these great Trees from _St. Domingo_ to the _Vent
Islands_; their Leaves being almost round, are firm and so smooth, that
one would think they had been varnished. Their Fruit are sometimes as
large as one's Head, and their Skins very thick: When that is taken off,
the Pulp is very near the Colour, Smell, and Taste of our Apricocks; in
the Middle there are four Stones as big as Pullets Eggs, which are
difficult to separate from the Fruit. They are eaten with Wine and
Sugar; they make also very good Marmalade.
REMARK III.
The _Calebash_-Tree is nigh as large as the Apple-Tree; it supplies the
Natives and Negroes with Buckets, Pots, Bottles, Dishes, Plates, and
several other Houshold Utensils. One cannot describe the Shape nor
Bigness of _Calebashes_, since there are some of the Size of a Pear, and
others as large as the greatest Citrons; and besides, there are long,
round, oval, and of all Fashions. The Fruit, which is green and smooth
upon the Tree, becomes grey as it dries; within, it is full of a white
Pulp, of no use at all, which they take out through a Hole; the Shells
they put to several Services. The Bark is about one Fifth of an Inch
thick, but very hard, and difficult to break.
REMARK IV.
The _Papaw_-Tree is pretty uncommon as to its Make; its Trunk is strait,
but hollow, and of so tender a Wood, that it is easily cut down with a
Hedging-Bill; it is about four Yards high, without any Branches; its
Leaves much like those of our Fig-Trees, but twice as big, and are
joined to the top by Stalks of a Foot and a half long, and hollow like a
Reed. They being about thirty in number, grow at the top of the Trunk
all round about it; the lowest are ripest and largest, they are green,
and of the bigness of one's Fist. The Pulp, which is but half an Inch
thick, is like that of a Melon, but of a sweet faintish Taste; but it
makes a pretty good Confection, of a fine green Colour.
There is another kind of _Papaw_-Tree, whose Fruit is as large as a
Melon, and better tasted than the former.
REMARK V.
The _Banane_ is a sort of Plant, whose Root is a great round Bulb, from
whence proceeds a Trunk, green and smooth, six Feet high, as thick as
one's Thigh, and without any Leaf. On the top of it grow about twenty
Leaves, about a Foot and a half broad, and about five Feet long; but so
tender, that the Wind tears them from the Middle to the Sides, into
Slangs like Ribbons: From the Center of these Leaves grows a second
Trunk, more firm than the rest of the Plant: upon this grows a Cluster
of about forty or fifty _Bananes_, sometimes more, sometimes less. A
_Banane_ is a Fruit as thick as one's Arm, about a Foot long, and a
little crooked. They gather this Cluster green, and hang it up in the
Ceiling; and as the _Bananes_ grow yellow, or mellow, they gather them.
When this Cluster is taken away, the Plant withers, or they cut it down
at the Root; but for one Trunk lost, the Root sends forth five or six
more.
Besides these _Bananes_, there is a Fruit call'd _Banane-Figs_; but the
Plants that produce them are very little different: The Figs are much
less than the _Bananes_, being but four or five Inches long. The Fig is
more delicious, but the _Banane_ is thought to be more wholesome, and
the Pulp more solid. They roast them upon a Grid-Iron, or bake them in
an Oven, they eat them with Sugar and the Juice of an Orange. The
_Banane_ done in a Stew-Pan in its own Juice, with Sugar and a little
Cinnamon, is excellent.
REMARK VI.
_Manioc_ is a Shrub very crooked, and full of Knots, its Wood is tender
and brittle, and the Branches are easily broke off into Slips: There are
several and different Colours, some more forward and fruitful than
others. Commonly they are pluck'd up in a Year or thereabouts; and there
is found at every one, several plump Roots, without any sensible Fibres,
more or less thick, according to the Kind and the Goodness of the Soil.
These Roots are wash'd in a good deal of Water, to free them from the
Earth; and after they are scraped with a Knife like wild Turnips, they
_grate_ them; that is to say, they rub them hard with great Copper
Graters, which the _French_ call _Grages_, just as they do Quinces to
get out the Juice. This grated _Manioc_ is put in the Press in Sacks
made of coarse Hemp, or Rushes, to get out the superfluous Moisture,
which is not only unwholesome, but poisonous. This, thus press'd, they
take from the Sacks, and pass it through a coarse Sieve called
_Hibichet_; they afterwards bake it two several ways, to make what they
call _Cassave_, or Meal of _Manioc_.
In the first place, when they would make the _Cassave_, they spread the
sifted _Manioc_ upon a Plate of Iron over a clear Fire, which they
tapping down with the Ball of their Hands, make a broad Cake about half
an Inch thick, and two Feet in diameter; and when it is baked on one
side, they turn it on the other: and if they would keep it any time,
they dry it in the Sun.
In the second place, when they would make what they call the Meal, they
put the _Manioc_, grated, pressed, and sifted, as before, upon a great
Copper Plate four Feet in diameter, with a Brim five or six Inches high,
and placed upon a Brick Furnace: They stir it continually with a wooden
_Spatula_, that it may not stick and be baked all alike. This Meal
resembles Bread grosly crumbled, and may be kept a long while in a dry
Place. The Natives do not trouble themselves to make the Meal; they only
eat _Cassave_, which they bake every day, because, when it is hot, it
is more agreeable and palatable.
If they leave the expressed Juice of _Manioc_ to settle, it lets fall a
_Fæcula_ to the bottom, called _Moussache_, which they afterwards dry in
the Sun: it is as white as Snow, of which they make very good Cakes,
called in those Parts, _Craquelins_.
The Laundresses use this _Fæcula_ instead of Starch, to starch their
Linnen. Some Inhabitants mix one Third of this with two Thirds of
_French_ Meal, and make Bread that is very white, and well tasted.
REMARK VII.
At first sight, one would take a _Balize_-Tree for a _Banane_, they are
so like each other: there is, however, this difference between them,
That the Leaves of the _Balize_-Tree are not so tender, and apt to be
tore; for this reason, they serve the Natives for Table-Cloths and
Napkins, as well as the Negroes, and some of the Planters that live in
the Woods. Sometimes they serve as Umbrella's to shade them from the
Sun, or Showers of Rain, that surprize them.
The Hunters have great assistance from this Plant; for sometimes
finding themselves pressed with Thirst, in Places at some distance from
Rivers or Fountains, they give the Trunk of a _Balize_ a Slash with a
Knife, and immediately hold their Hat, or a Cup, which catches a clear,
good, and cool Water, even in the greatest Heat.
REMARK VIII.
_Pimento_, called also _Jamaica-Pepper_, has been brought into _France_,
where it grows, as in _America_, in pyramidal Cods of three or four
Inches long: they are at first green, then yellow, afterwards red, and
last of all, black. They pickle them in Vinegar, as they do Capers and
little Cucumbers. There are in _America_ several other Kinds of
_Pimentoes_, and especially one that is round, and as red as a Cherry.
This is the hottest of all, it sets the Mouth all on fire; for which
reason it is called the mad _Pimento_. The Natives eat nothing without
_Pimento_, it is their universal Seasoning, it serves them instead of
Salt, and all Oriental Spices.
REMARK IX.
_Achote_ is best known in _France_, under the Name of _Roucou_, and is a
sort of Red which the Dyers and Painters make use of. It is the
favourite Colour of the Savages, which they are very careful of planting
in their Gardens, that they may paint their Bodies every Morning, which
they call _Roucouing_.
_Roucou_ is planted of a Kernel much after the same manner as the
_Cocao-Tree_. The Shrub that is most like it in _Europe_, is the
_Lilach_, or the _Arabian_ Bean. Its Leaves, of the Shape of a Heart,
are longish, pointed, and placed alternately; its Blossoms grow in
Bunches at the end of the Boughs, they are white, mix'd with Carnation,
like the Flowers of the wild Rose-Tree. In the middle, there is a Tuft
of yellow _Stamina_ with red Points; when these Blossoms fall off, there
appears tawny Buds, beset with fine Prickles: These Buds grow to be
Shells, which, when ripe, open on the upper side, and discover within,
two Rows of Pippins, almost like little Peas, cover'd with Vermilion,
which sticks to the Fingers, when touch'd, and leaves the Pippins quite,
when wash'd with warm Water. The Water being settled, they pour it off
gently by degrees, they dry the Colour in the Shade that fell to the
bottom of the Vessel; and this is the true _Roucou_, without any
Mixture. The Physicians in these Parts prescribe it to cut and attenuate
thick and tough Humours, which cause difficulty of Breathing, Retension
of Urine, and all sorts of Obstructions[89].
REMARK X.
_Atolla_ is a kind of Gruel which they make with Meal of _Maise_, (which
is the same as our _Indian_ Corn, or _Turkey_ Millet.) The _Mexicans_
season it with _Pimento_; but the Nuns and _Spanish_ Ladies, instead of
_Pimento_, use Sugar, Cinnamon, perfumed Waters of Amber, Musk, _&c._ In
these Parts, they make the same Use of _Atolla_, as of the best Rice in
the _Levant_.
REMARK XI.
One ought to chuse the smallest Cinnamon, the highest coloured, and of
the most biting Taste, as well as sweet and spicy, because a great Part
is full of Pieces, from whence they have drawn the Essence, and has
neither any Colour nor Taste, but that of the Wood. To help and amend
both, there needs only a Clove to be ground in the Mortar, with an Ounce
of Cinnamon. This Spice is best that comes from the _East-Indies_, it
has nothing of Acrid in it, and contains an oleous Volatile, which
agrees very well with that of Chocolate. Cinnamon also has always kept
its Place in all the Compositions of Chocolate.
FOOTNOTES:
[a] _New Voyage round the World_, Tom. 1. Chap. 10.
[89] Thomas Gage, _Tom. 1. Part 2. Pag. 142_.
MEDICINES
In whose Composition
OIL or BUTTER
OF
_CHOCOLATE_
Is made use of.
_The Wonderful Plaister for the Curing of all sorts of Ulcers._
Take _Oil-Olive_ a Pound, _Venetian Ceruss_, in Powder, half a Pound.
Put them in a Copper Pan, or a glazed Earthen one, upon a clear moderate
Fire, stirring them continually with a wooden _Spatula_ till the
Mixture is become black, and almost of the Consistence of a Plaister,
(which you may know by letting fall two or three Drops upon a Pewter
Plate; for if they grow cold immediately, and do not stick to the
Fingers, when touch'd, it is done enough.) Then must be added,
Of _Bees-Wax cut in little Bits_, an Ounce and a half.
_Oil or Butter of Chocolate_, an Ounce.
_Balsam Capivi_, an Ounce and a half.
When they are all melted and mixed together, the Pan must be taken off
the Fire; and stirring constantly with the _Spatula_, you must add the
following Ingredients, reduced into a fine Powder separately, and then
well mixed together.
_Lapis Calaminaris_, heated in the Fire, and then quenched in
Lime-Water, and ground upon a Porphyry, one Ounce.
_Myrrh in Drops_, }
_Aloes Succotrine_, } of each two
_Round Birthwort_, } Drams.
_Florentine Orris_, }
_Camphire_, a Dram.
When they are all well incorporated together, they must cool a little,
and then be poured upon a Marble to be made into Rolls, after the
ordinary Manner.
* * * * *
I have seen such surprizing Effects from this Emplaister, that I am
almost backward to mention them, lest they should seem incredible. It
cures the most stubborn and inveterate Ulcers, provided the Bone is not
carious: for in this Case, lest you should lose your Labour, you must
begin with the Bone, and then apply the Plaister. The Place must be
dress'd Morning and Evening after it is clean'd with Lime Water, and
wiped well with a Linnen Cloth.
The same Plaister may serve several Times, provided it be washed with
Lime Water, wiped with a Rag, and held to the Fire a Moment before it is
apply'd.
I exhort charitable People to make this Plaister and give it to the
Poor, especially those that live in the Country; they will draw down a
Thousand Blessings in this Life, and the Lord will recompence them
hereafter.
_An excellent Pomatum for Ringworms, Tettars, Pimples, and other
Deformities of the Skin._
Take _Flowers_ of _Brimstone_[a], _Salt Petre_ purified, of each Half
an Ounce; good _White Precipitate_[b], two Drams; _Benzoin_ or
_Benjamin_, a Dram.
Beat the _Benjamin_ and _Salt-Petre_ a good while in a Brass Mortar,
till they are reduced into a very fine Powder, then mix the Flower of
Brimstone and White Precipitate with them and keep this Powder for Use.
* * * * *
At _Martinico_ when I had occasion to make use of it, I incorporated it
with Butter of Chocolate; but in _France_, I substitute the best-scented
_Jessamin Pomatum_: This Smell, joined with that of Benjamin, corrects
the Smell of the Brimstone, which some Persons abhor.
I cannot sufficiently recommend this _Pomatum_, which always succeeds
well, and I have often found it beneficial when every thing else fail'd.
You must not wonder if on the first, and sometimes the second Day, the
Tettar seems more lively, or the Complection more dull; it is a sign
that the Malignity is drawn out, and that the Seeds of it are destroy'd:
you must therefore take heed of desisting, for the Skin in a little Time
will be render'd as even and smooth as you can desire.
FOOTNOTES:
[a] To wit, those that are made in _Holland_, if they can be got.
[b] To know if the _Precipitate_ be good, you may do thus; Put a little
upon a live Coal, if it flies away, it is good; if it stays behind, it
is nothing but powder'd Ceruss, or some such thing.
_FINIS._