. Le cacao et le chocolat, une histoire courte de leur production et de leur utilisation. Cacao ; CHOCOLAT ; cbk. 24 A.VI) de cacao Chocolat. qui sera presque liquide, et transformé en comprimés, ou d'autre sans l'aide d'une cuillère mettre dans des boîtes, et lorsqu'il est froid il sera difficile. " Ceux qui le rendent en comprimés mettre une cuillerée de la coller sur un morceau de papier (les Indiens le mit sur la feuille d'un arbre plaintain), où, d'être mis à l'ombre (au soleil elle fond et se dissout), il pousse fort ; puis s'inclinant le papier ou la feuille, le comprimé fals off en raison de l'fatnesse de la pâte. Mais si c'est mis dans un^

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. Cocoa and chocolate, a short history of their production and use. Cocoa; Chocolate; cbk. 24 COCOA A.VI) CHOCOLATE. which will be almost liquid, and made into tablets, or else without a spoon put into boxes, and when it is cold it will be hard. " Those that make it into tablets put a spoonful of the paste upon a piece of paper (the Indians put it upon the leaf of a plaintain tree), where, being put into the shade (for in the sun it melts and dissolves), it grows hard ; and then bowing the paper or leaf, the tablet fals off by reason of the fatnesse of the paste. But if it be put into an^'thing of earth or wood, it stickes fast, and will not come off but with scraping or breaking. The manner of drinking it is divers ; the one (being the way most used in Mexico) is to take it hot with Atolle, dissolving a tablet in hot water, and stirring and beating it in the cup, when it is to be drunk, with a Molinet, and when it is well stirred to a scumme or froth, then to fill the cup with hot Atolle, and so drink it sup by sup. Another way is that the chocolate, being dis- solved with cold water and stirred with the Moli- net, and the scumme being taken off and put into another vessel, the remainder be set upon the fire, with as much sugar as will sweeten it, and when it is warme, then to powre it upon the scumme which was taken off before, and so to drink it. But the most ordinary way is to warme the water very hot, and then to powre out half the cup full that 3'ou mean to drink; and to put into it a tablet or two, or as much as will thicken reasonably the water, and then grinde it well with the Molinet, and when it is well ground and risen to a scumme, to fill the cup with hot water, and so drink it by sups (having sweetened it with sugar), and to eat it with a little conserve or maple bred, steeped into the chocolatte. " Besides these ways there is another way (which is much used in the Island of Santo Domingo), which is to put the chocolatte into a pipkin with a

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