Latest / 30 Tempting Spaghetti Meals / Chocolate or, An Indian Drinke-Antonio Colmenero de Ledesma

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Chocolate or, An Indian Drinke-Antonio Colmenero de Ledesma · 30 Tempting Spaghetti Meals

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Speaker 1: Chocolate or an Indian Drink by Antonio Calmenero, translated by
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Speaker 1: Captain James Wadsworth. This is a LibriVox recording. All LibriVox
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Speaker 1: recordings are in the public domain. For more information or
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Speaker 1: to volunteer, please visit LibriVox dot org. Chocolate or an
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Speaker 1: Indian Drink. By the use and moderate use, whereof health
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Speaker 1: is preserved, sickness diverted and cured, especially the plague of
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Speaker 1: the guts vulgarily called the new disease fluxes, consumptions and
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Speaker 1: coughs of the lungs with sundry and other diseases. By it,
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Speaker 1: also conception is caused, the birth hastened and facilitated, beauty
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Speaker 1: gained and continued. Written originally in Spanish by Antonio Commonero,
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Speaker 1: translated by Captain James Wadsworth. Two, The Gentry of the
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Speaker 1: English Nation, Sirs, the ensuing tract I, many years since
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Speaker 1: translated out of the original Spanish and dedicated to the
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Speaker 1: right Honorable Edward Lord Conway, et cetera, by whose noble
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Speaker 1: patronage the confection whereof it treats, together with itself, were
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Speaker 1: first admitted into the English court, where they received the
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Speaker 1: approbation of the most noble and judicious those days afforded,
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Speaker 1: since which time it has been universally sought for and
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Speaker 1: thirsted after by people of all degrees, especially those of
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Speaker 1: the female sex, either for the pleasure therein naturally residing
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Speaker 1: to cure and divert diseases, or else to supply some
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Speaker 1: defects of nature, wherein it challenges a special prerogative above
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Speaker 1: all other medicines whatsoever. The author thereof was one Antonio
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Speaker 1: Comenero of Leedsma, who sometimes lived in the West Indies,
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Speaker 1: where it is very much used and held in great
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Speaker 1: esteem until this day, as also in Spain, Italy and Flanders,
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Speaker 1: and admired by the most learned doctors of all those nations.
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Speaker 1: As for the name chocolate, it is an Indian word
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Speaker 1: compounded of eight, as some say, or as others, atal,
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Speaker 1: which in the Mexican language signifieth water and coco. The
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Speaker 1: noise that the water wherein the chocolate is put maketh
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Speaker 1: when it is stirred in a cup until it bubble
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Speaker 1: and rise onto a froth, and may be called in
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Speaker 1: English a compounded or confectioned drink. The confection itself consists
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Speaker 1: of several ingredients according to the different constitutions of those
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Speaker 1: that use it, the principle of which is called cacao,
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Speaker 1: a kind of nut or kernel bigger than a great almond,
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Speaker 1: which grows upon a tree called the tree of cacao,
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Speaker 1: containing in it the quality of the four elements, as
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Speaker 1: will appear in the following discourse. The virtues thereof are
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Speaker 1: no less various than admirable four. Besides that, it preserves
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Speaker 1: health and makes such as drinks it often fat and corpulent,
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Speaker 1: fair and amiable. It vehemently incites to venus, and causes
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Speaker 1: conception in women, hastens and facilitates their delivery. It is
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Speaker 1: an excellent help to digestion. It cures consumptions in the
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Speaker 1: cough of the lungs, the new disease or plague, the
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Speaker 1: guts and other fluxes, the green sickness, jaundice, and all
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Speaker 1: manner of inflammations, opalations and obstructions. It quite takes away
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Speaker 1: the morphew, cleanses the teeth and sweeteneth The breath provokes urine,
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Speaker 1: cures the stone and stangerity, expels poison, and preserves from
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Speaker 1: all infectious diseases. But I shall not assume to enumerate
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Speaker 1: all the virtues of this confection, for that were impossible
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Speaker 1: every day producing new and admirable effects in such as
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Speaker 1: drink it. I shall rather refer to the testimony of
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Speaker 1: those noble personages who are known constantly to use and
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Speaker 1: receive constant and manifold benefits by it, having thereby no
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Speaker 1: other aim than the general good of this commonwealth. Whereof
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Speaker 1: I am a faithful member and to be esteemed as
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Speaker 1: I really am, gentlemen, your affectionate friend to love and
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Speaker 1: serve you. Don Diego de Vadisfort Westminster, December twentieth, sixteen
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Speaker 1: fifty one, the translator to every individual man and woman,
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Speaker 1: learned or unlearned, honest or dishonest, in the due praise
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Speaker 1: of divine chocolate. Doctors lay by your irksome books, and
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Speaker 1: all ye pettyfogging, rooks, quacking and Innunclet the virtues of
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Speaker 1: our chocolate. Let the universal medicine made up of dead
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Speaker 1: men's bones and skin be henceforth illegitimate and yield to
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Speaker 1: sovereign chocolate. Let body baths be used no more nor
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Speaker 1: smoky stoves, but by the hoar of Babylon. Since happy
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Speaker 1: fate has blessed us with chocolate. Let old Punctius grease
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Speaker 1: in his shoes with his mock balsam, and abuse no
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Speaker 1: more the world, but meditate the excellence of chocolate. The
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Speaker 1: doctor Trigg, whoso excels, no longer trudge to westward wells,
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Speaker 1: for though that water expurgate, tis but the dredges of chocolate.
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Speaker 1: Let all the Parsillinian crew, who can extract Christian from
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Speaker 1: jew or out of monarchy estate, break all their stills
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Speaker 1: for chocolate. Tell us no more of weapons haveve, but
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Speaker 1: rather doom us to a grave, for suer wounds will
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Speaker 1: ulcerate unless they are washed with chocolate. The thriving saint,
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Speaker 1: who will not come within a sack shop's bowsing rome
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Speaker 1: his spirit to exhilerate, drinks bowls at home of chocolate.
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Speaker 1: His spouse, when she brimful of scents, doth want herd
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Speaker 1: benevolence and babes of grace would propagate, is always sipping chocolate.
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Speaker 1: The roaring crew of gallant ones, whose marrow rots within
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Speaker 1: their bones. Their bodies quickly regulate if once but soust
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Speaker 1: in chocolate. Young heirs that have more land than wit,
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Speaker 1: when once they do but taste of it, will rather
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Speaker 1: spend their whole estate than weened bee from chocolate. The
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Speaker 1: nut brown lasses of the land, who nature veiled in
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Speaker 1: face and hand, are quickly beauties of high rate by
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Speaker 1: one small draft of chocolate. Besides, it saves the moneys
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Speaker 1: lost each day in patches, which did cost them dear
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Speaker 1: until of late they found this heavenly chocolate. Nor need
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Speaker 1: the woman longer grief who spend their oil yet not conceive,
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Speaker 1: for tis a help immediate if such but lick of chocolate. Consumptions, too,
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Speaker 1: be well assured, are no less soon than soundly cured,
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Speaker 1: excepting such as doe relate unto the purse by chocolate.
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Speaker 1: Nay more, its virtue is so much that if a
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Speaker 1: lady get a touch her grief, it will extenuate if
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Speaker 1: she but smell of chocolate. The feeble man whom nature
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Speaker 1: ties to do his mistress's drudgeries, oh how it will
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Speaker 1: is mindy late if she allow him chocolate, twill make
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Speaker 1: old women young and fresh, create new motions of the flesh,
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Speaker 1: and cause them long for you know what, if they
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Speaker 1: but taste of chocolate. There's near a common council man
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Speaker 1: whose life would reach unto a span, should he not
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Speaker 1: well affect the state, and first and last drink chocolate.
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Speaker 1: Nor e'er a citizen's chaste wife that ever shall prolong
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Speaker 1: her life whilst open stands her postern gait unless she
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Speaker 1: drink of chocolate. Nor does the levite any harm it
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Speaker 1: keepeth his devotion warm and eat the hair upon his pate,
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Speaker 1: so long as he drinks chocolate, both high and low,
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Speaker 1: both rich and poor. My Lord, my lady and his
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Speaker 1: with all the folks at Billingsgate, bow bow your hams
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Speaker 1: to chocolate. Don diego devatus to the author, Great Dawn,
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Speaker 1: Grandee of Spain, Illostrissimo of Venice, High and Mighty, King
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Speaker 1: of Candy, Great Banshaw of Babylon, Prince of the Moon,
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Speaker 1: Lord of the Seven Stars, Governor of the Castle of Comfort,
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Speaker 1: Sole Admiral of the Floating Caravan, Author of the European Mercury,
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Speaker 1: Chief General and Admiral of the Invisible Fleet and Army
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Speaker 1: of Terra Incognita, Captain James Wadsworth. The allowance of Melcher Delora,
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Speaker 1: Physician General for the Kingdom of Spain, I Doctor melcoor
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Speaker 1: de Lera, Physician General for the Kingdom of Spain at
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Speaker 1: the command of Don John de Vealesco and Asabido, Vicar
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Speaker 1: General of Madrid, have seen this treatise of Chocolate composed
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Speaker 1: by Antonio Colmenero of Leedsma, which is very learned and curious,
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Speaker 1: and therefore it ought to be licensed for the press.
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Speaker 1: It containing nothing contrary to good manners, and cannot be
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Speaker 1: but very pleasing to those who were affected to chocolate.
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Speaker 1: In testimony thereof I have subscribed my name in Madrid,
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Speaker 1: the twenty third day of August sixteen thirty one melcor
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Speaker 1: de Lera, the testimonial of John Demeana, doctor and physician
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Speaker 1: to the King of Spain. I, John Demeana, Physician, to
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Speaker 1: his Majesty, and one of the Council General of the Inquisition,
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Speaker 1: have seen this treatise of Chocolate composed by doctor Antonio
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Speaker 1: Colmenero of Leedsma, by command of the Supreme Royal Court
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Speaker 1: of Justice, which containeth nothing contrary to good manners, and
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Speaker 1: the subject if very learnedly handled and with great judgment
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Speaker 1: and no doubt, but it will give much pleasure and
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Speaker 1: content to all those who are affected to chocolate, and
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Speaker 1: therefore may be printed. And in confirmation of this truth,
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Speaker 1: I have hitherto subscribed my name, the seventeenth of September
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Speaker 1: sixteen thirty one, John Demeanor, Doctor in Physique, to the reader.
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Speaker 1: The number is so great of those who in these
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Speaker 1: times drink chocolate, that not only in the Indies, where
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Speaker 1: this kind of drink hath its original, but it is
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Speaker 1: also much used in Spain, Italy and Flanders, and particularly
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Speaker 1: at the cure. And many do speak diversely of it
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Speaker 1: according to the benefit or hurt they receive from it,
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Speaker 1: some saying that it is stopping, others and those the
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Speaker 1: greater part, that it makes one fat, others that the
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Speaker 1: use of it strengthens the stomach, others that it heats
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Speaker 1: and burns them, and others say that although they take
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Speaker 1: it every hour and in the dog days, yet they
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Speaker 1: find themselves well with it. And therefore my desire is
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Speaker 1: to take this pains for the pleasure and profit of
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Speaker 1: the public, endeavoring to accommodate it to the content of all,
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Speaker 1: according to the variety of those things wherewith it may
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Speaker 1: be mixed, so that every man may make choice of
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Speaker 1: that which shall be most agreeable to his disposition. I
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Speaker 1: have not seen any who have written anything concerning this
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Speaker 1: drink but only a physician of Marchena, who, as it seems,
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Speaker 1: writ only one by relation, holding an opinion that the
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Speaker 1: chocolate is stopping because that cocoa, the principal ingredient of
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Speaker 1: which it is made, is cold and dry. But because
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Speaker 1: this one reason may not have power to keep some
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Speaker 1: from the use of it who are troubled with opalations,
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Speaker 1: I think fit to defend this confection with philosophical reasons
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Speaker 1: against any whosoever will condemn this drink, which is so
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Speaker 1: wholesome and so good, knowing how to make the paste
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Speaker 1: in that manner, that it may be agreeable to diverse
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Speaker 1: dispositions in the moderate drinking of it. And so, with
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Speaker 1: all possible brevity, shall distinguish and divide this treaties into
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Speaker 1: four points or heads. In the first place, I shall
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Speaker 1: declare what chocolate is, and what are the qualities of
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Speaker 1: coco and the other ingredients of this confection. Where I
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Speaker 1: shall treat of the receipt set down by the aforesaid
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Speaker 1: author of Marchina, and declare my opinion concerning the same.
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Speaker 1: The second point shall treat of the quality which resulteth
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Speaker 1: out of the mixture of these simples which are put
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Speaker 1: into it. In the third place, the manner of compounding,
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Speaker 1: and how many ways they use to drink it in
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Speaker 1: the Indies. In the fourth and the last place, I
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Speaker 1: shall treat of the quantity and how it ought to
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Speaker 1: be taken, at what time and by what persons. End
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Speaker 1: of Part one. Part two of Chocolate or an Indian
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Speaker 1: Drink by Antonio Calmonero. This is a LibriVox recording. All
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Speaker 1: LibriVox recordings are in the public domain. For more information
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Speaker 1: or a volunteer, please visit LibriVox dot org. Chocolate or
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Speaker 1: an Indian Drink by Antonio Calmonero, Part two. The first point.
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Speaker 1: Concerning the first point, I say that chocolate is a
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Speaker 1: name of the Indians, which in our vulgar Castilian we
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Speaker 1: may call a certain confection, in which, among the ingredients
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Speaker 1: the principal basis and foundation is the cacoat, of whose
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Speaker 1: nature and quality it is necessary first to treat. And
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Speaker 1: therefore I say, according to the common received opinion, that
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Speaker 1: it is cold and dry ah prodominio. That is to
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Speaker 1: say that, though it be true that every simple contains
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Speaker 1: in it the qualities of the four elements, in the
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Speaker 1: action and reaction which it hath in it, yet there
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Speaker 1: results another distinct quality, which we call complexion. This quality
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Speaker 1: or complexion, which arises of this mixture is not always
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Speaker 1: one and the same. Neither has the effect in all
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Speaker 1: the mixtures. But they may be varied nine ways, four simple,
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Speaker 1: from whence one only quality doth abound, and four compounded,
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Speaker 1: from whence two symbolizing qualities are predominant, and one other,
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Speaker 1: which we call ad pontus, which is of all these
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Speaker 1: foresaid qualities, which are equilibrial, that is to say, in
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Speaker 1: equal measure and degree of all these. The complexion of
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Speaker 1: Cacaeo is composed, since there arise two qualities which are
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Speaker 1: cold and dry, and in the substance that rules them,
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Speaker 1: hath restrenches and obstructive of the nature of the element
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Speaker 1: of the earth. And then, as it is mixed and
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Speaker 1: not a simple element, it must needs have parts correspondent
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Speaker 1: to the rest of the elements, and particularly it partakes,
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Speaker 1: and that not a little of those which correspond with
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Speaker 1: the element of air, that is heat and moisture, which
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Speaker 1: are governed by the unctuous parts. There being drawn out
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Speaker 1: of the cocaw much butter, which in the Indies I
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Speaker 1: have seen drawn out of it. For the face by
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Speaker 1: the cuiolas it may philosophically be objected. In this manner,
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Speaker 1: two contrary qualities and disagreeing cannot be ingradu intensil in
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Speaker 1: one and the same subject. Cacaeo is cold and dry
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Speaker 1: in predominancy, therefore cannot have the qualities contrary to those
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Speaker 1: which are heat and moisture. The first proposition is most
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Speaker 1: certain and grounded upon good philosophy. The second is contented
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Speaker 1: unto by all. The third, which is the conclusion, is regular.
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Speaker 1: It cannot be denied that the argument is very strong.
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Speaker 1: And these reasons, being considered by him of Marchina, have
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Speaker 1: made him affirm that chocolate is obstructive. It seemed to
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Speaker 1: be contrary to philosophy that in it there should be
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Speaker 1: found heat and moisture in graduate intenso, and to be
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Speaker 1: so likewise in cold and dry. To this there are
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Speaker 1: two things to be answered, One that he never saw
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Speaker 1: the experience of drawing out the butter, which I have done,
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Speaker 1: And that when the chocolate is made without adding anything
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Speaker 1: to the dried powder, which it is incorporated only by
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Speaker 1: beating it well together, and is united and made into
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Speaker 1: a paste, which is a sign that there is a
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Speaker 1: moist and glutenous part, which of necessity must correspond with
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Speaker 1: the element of air. The other reason we will draw
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Speaker 1: from philosophy, affirming that in the cacao there are different substances.
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Speaker 1: In the one, that is to say, in that which
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Speaker 1: is not so fat, it has a greater quantity of
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Speaker 1: the oil than of the earthy substance, and in the
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Speaker 1: fatter part it hath more of the earthy than of
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Speaker 1: the oily substance. In these there is heat and moisture
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Speaker 1: in predominancy, and in the other cold and dry. Notwithstanding that,
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Speaker 1: it is hard to be believed that in one and
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Speaker 1: the same substance, and so little of the cacao, it
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Speaker 1: can have substances so different, to the end that it
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Speaker 1: may appear more easy, clear, and evident. First we see
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Speaker 1: it in the rhubarb, which hath it in hot and
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Speaker 1: soluble parts, and parts which are binding, cold and dry,
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Speaker 1: which have a virtue to strengthen, bind, and stop the
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Speaker 1: looseness of the belly. I say also that he that
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Speaker 1: sees and considers the steel so much of the nature
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Speaker 1: of the earth as being heavy, thick, cold, and dry,
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Speaker 1: it seems to be thought unproper for the curing opulations,
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Speaker 1: but rather to be apt to increase them. And yet
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Speaker 1: it is given for a proper remedy against them. This
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Speaker 1: difficulty is cleared thus that, though it be true that
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Speaker 1: it hath much of the earthy part, yet it hath
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Speaker 1: also parts of sulfur and of quicksilver, which do open
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Speaker 1: and disopilate. Neither doth it so until it helped by art,
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Speaker 1: as it is ground, stirred, and made fine. In the
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Speaker 1: preparing of it. The sulfurous parts and those of quicksilver,
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Speaker 1: being thin, active, and penetrative, they mingle at the last
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Speaker 1: with those parts which are earthly and astringent. Insomuch that
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Speaker 1: they being mingled after this manner, one with another, we
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Speaker 1: cannot now say that the steel is astringent, but rather
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Speaker 1: that it is penetrative, attenuating, and opening. Let us prove
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Speaker 1: this doctrine by authorities, and let the first be from
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Speaker 1: Gallon one three of the Qualities of Simples, Chapter fourteen,
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Speaker 1: where first of all he teacheth that all those medicines
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Speaker 1: which to our sense seem to be simple, are notwithstanding
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Speaker 1: naturally compounded, containing in themselves contrary qualities, And that is
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Speaker 1: to say, a quality to expel and to retain, to
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Speaker 1: incrassate and attenuate, to raffye, and to condense. Neither are
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Speaker 1: we to wonder at it, it being understood that in
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Speaker 1: every foresaid medicine there is a quality to heat and
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Speaker 1: to cool, to moisten, and to dry. And whatsoever medicine
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Speaker 1: it to be, it hath in it thick and thin, parts,
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Speaker 1: rare and dense, soft and hard. And in the fifteenth
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Speaker 1: chapter following the same book, he puts an example of
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Speaker 1: the broth of a cock, which moves the belly, and
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Speaker 1: the flesh hath the virtue to bind. He puts also
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Speaker 1: the example of the aloes, which, if it was to
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Speaker 1: be washed, loses the purgative virtue, or that which it
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Speaker 1: hath is but weak. That this differing virtue and faculty
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Speaker 1: is found in diverse substances or parts of simple medicants,
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Speaker 1: Gallant shows in the first book of his Simple Medicines,
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Speaker 1: and the seventeenth chapter bringing the example of milk, in
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Speaker 1: which three substances are found and separated, that is to say,
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Speaker 1: the substance of cheese, which has the virtue to stop
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Speaker 1: the flux of the belly, and the substance of whey,
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Speaker 1: which is purging and butter, as it is expressed in
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Speaker 1: the said Gallon chapter fifteen. Also we find in wine,
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Speaker 1: which is in the must three substances, that is to say, earth,
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Speaker 1: which is the chief, and a thinner substance, which is
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Speaker 1: the flour, and may be called the scum or froth,
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Speaker 1: and a third substance, which we properly call wine. And
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Speaker 1: every one of these substances contains in itself diverse qualities
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Speaker 1: and virtues, in the color, in the smell, and in
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Speaker 1: other accidents. Aristotle, in the fourth book of the Meteors,
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Speaker 1: and the first chapter treating putrefaction, he found the same substances,
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Speaker 1: and in the second chapter next following were he that
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Speaker 1: curious may read it. And also by the doctrine of
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Speaker 1: Galon and Aristotle, diverse substances are attributed to every of
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Speaker 1: the mixed under one and the same form and quantity,
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Speaker 1: which is very conformable to reason. If we consider that
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Speaker 1: every ailment, be it ever so simple, begets and produces
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Speaker 1: in the liver for humors not only differing in temper,
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Speaker 1: but also in substance, and begets more or less of
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Speaker 1: that humor, according as that ailment hath more or fewer
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Speaker 1: parts corresponding to the substance of that humor which is
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Speaker 1: most engendered. And so in cold diseases we give warm
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Speaker 1: nourishment and cold nourishment in hot diseases, from which evident examples,
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Speaker 1: and many others which we might produce to this purpose,
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Speaker 1: we may gather that when we grind and stir the cacao,
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Speaker 1: the divers parts which nature has given it do artificially
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Speaker 1: and intimately mix themselves one with another. And so the unctuous,
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Speaker 1: warm and moist parts, mingled with the earthy, as we
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Speaker 1: have said of the steel, represses and leaves them not
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Speaker 1: so binding as they were before, but rather with a mediocrity,
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Speaker 1: more inclining to the warm and moist temper of the
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Speaker 1: air than to the cold and dry of the earth.
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Speaker 1: As it doth appear when it is made fit to drink,
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Speaker 1: that you scarce give it two turns with the molinet
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Speaker 1: when there rises the fatty scum, by which you may
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Speaker 1: see how much it partaketh of the oily part, from
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Speaker 1: which doctrine I gather that the author of Marchina was
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Speaker 1: an error, who, writing of chocolate, saith that it causes opealations.
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Speaker 1: Because cacao is astringent, and if the astriction were not
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Speaker 1: corrected by the intimate mixing of one part with another
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Speaker 1: by means of the grinding, as is said before, besides
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Speaker 1: it having so many ingredients which are naturally hot, it
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Speaker 1: must of necessity have this effect, that is to say,
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Speaker 1: to open, attenuate, and not to bind. And indeed, there
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Speaker 1: is no cause of bringing more examples or producing more
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Speaker 1: reasons for this truth than that which we see in
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Speaker 1: the cacao itself, which, if it not be stirred and compounded,
24:19
Speaker 1: as aforesaid to make the chocolate, but eating of it
24:23
Speaker 1: as is in the fruit, as the crelass eat it
24:26
Speaker 1: in the indies, it doth notably obstruct and cause stoppings
24:30
Speaker 1: for no other cause but this that the diverse substance
24:34
Speaker 1: which it contains are not perfectly mingled by the mastication onely,
24:38
Speaker 1: but require the artificial mixture which we have spoken of before. Besides,
24:44
Speaker 1: our adversary should have considered and called to his memory
24:48
Speaker 1: the first rudiments of philosophy, that.
24:51
Speaker 2: A dicto secundum quid a dictum simplicit air non wallet consequentia.
24:57
Speaker 1: As it is not enough to say the black and
25:00
Speaker 1: Moore is white because his teeth are white. For he
25:03
Speaker 1: may be black, though he hath white teeth. And so
25:06
Speaker 1: it is not enough to say that the cacao is stopping,
25:09
Speaker 1: and therefore the confection which is made of it is
25:12
Speaker 1: also stopping. The tree which bears this fruit is so delicate,
25:17
Speaker 1: and the earth where it grows is so extreme hot,
25:20
Speaker 1: that to keep the tree from being consumed by the sun,
25:23
Speaker 1: they first plant other trees, and when they are grown
25:26
Speaker 1: up to a good height, then they plant the cacao trees,
25:29
Speaker 1: that when it first shows itself above the ground, those
25:33
Speaker 1: trees which are already grown may shelter it from the sun.
25:36
Speaker 1: And the fruit doth not grow naked. But ten or
25:39
Speaker 1: twelve of them are in one gourd or cod, which
25:42
Speaker 1: is of the bigness of a great black fig, or bigger,
25:45
Speaker 1: and of the same form and color. There are two
25:49
Speaker 1: sorts of cacao. The one is common, which is of
25:52
Speaker 1: a gray color, inclining towards red. The other is broader
25:56
Speaker 1: and bigger, which they call pat laxty. And this is
26:00
Speaker 1: white and more drying, whereby it causes watchfulness and drives
26:04
Speaker 1: away sleep. And therefore it is not so useful as
26:07
Speaker 1: the ordinary. This shall suffice to be said of the cacao.
26:13
Speaker 1: And as for the rest of the ingredients which makes
26:15
Speaker 1: our chocoletical confection, there is notable variety, because some do
26:20
Speaker 1: put into it black pepper, and also tasco red root
26:25
Speaker 1: like matter, which is not proper because it is so
26:28
Speaker 1: hot and dry, but only for one who hath a
26:31
Speaker 1: very cold liver. And of this opinion was a certain
26:34
Speaker 1: doctor of the University of Mexico, of whom a religious
26:38
Speaker 1: man of good credit, told me that he, finding the
26:40
Speaker 1: ordinary round pepper, was not fit to bring his purpose about,
26:44
Speaker 1: and to the end he might discover whether the long
26:47
Speaker 1: red pepper were more proper. He made trial upon the
26:50
Speaker 1: liver of a sheep, and putting the ordinary pepper on
26:53
Speaker 1: one side and the red pepper chili on the other.
26:56
Speaker 1: After twenty four hours, the part where the ordinary pepper
26:59
Speaker 1: life was dried up, and the other part continued moist,
27:03
Speaker 1: as if nothing had been thrown upon it. The receipt
27:07
Speaker 1: of him who wrote Marchina is this of cacao, seven
27:11
Speaker 1: hundred of white sugar, one pound and a half cinnamon,
27:15
Speaker 1: two ounces of long pepper, fourteen of clothes half an ounce,
27:20
Speaker 1: three CODs of the longwood or campeset tree, or instead
27:24
Speaker 1: of that the weight of two reals or a shilling
27:27
Speaker 1: of an iceed as much of aggiote as will give
27:31
Speaker 1: the color, which is the quantity of a hazel nut.
27:34
Speaker 1: Some put in almond kernels of nuts, and orange flower water.
27:40
Speaker 1: Concerning this receipt, I shall first say, this shoe will
27:43
Speaker 1: not fit every foot, But for those who have diseases
27:47
Speaker 1: or are inclining to be infirmed, you may either add
27:50
Speaker 1: or take away, according to the necessity and temperature of
27:53
Speaker 1: every one. And I hold it not a mess that
27:56
Speaker 1: sugar be put into it when it is drunk, so
27:58
Speaker 1: that it be according to the quand I shall hereafter
28:01
Speaker 1: set down. And sometimes they make tablets of the sugar
28:05
Speaker 1: and the chocolate together, which they do onely to please
28:08
Speaker 1: the palates, as the dames of Mexico do use it.
28:11
Speaker 1: And they are there sold in shops, and are confected
28:15
Speaker 1: and eaten like other sweetmeats. For the cloves which are
28:18
Speaker 1: put into this drink by the aforesaid author, the best
28:22
Speaker 1: writers of this composition use them not peradventure, upon this
28:26
Speaker 1: reason that although they take away the ill savor of
28:29
Speaker 1: the mouth, they bind as a learned writer hath expressed
28:32
Speaker 1: in these verses.
28:34
Speaker 2: Fitorim emendat orrish caryophilia foidum constringent wenttrem pri maquemembra.
28:42
Speaker 1: You want clothes, do perfume a stinking breath and bind
28:47
Speaker 1: the belly. Hence the prime members comfort find and because
28:53
Speaker 1: they are binding and hot and dry in the third degree,
28:56
Speaker 1: they must not be used, though they help the chief
28:59
Speaker 1: parts of a concoction, which are the stomach and liver,
29:02
Speaker 1: As appears by the verses before recited, the husks or
29:06
Speaker 1: cads of longwood or campesh are very good and smells
29:10
Speaker 1: like fennel. And everyone puts in of these because they
29:14
Speaker 1: are not very hot. Though it excuse not the putting
29:17
Speaker 1: in of a nice seed, as says the author of
29:19
Speaker 1: this receipt, for there is no chocolate without it, because
29:23
Speaker 1: it is good for many cold diseases, being hot in
29:26
Speaker 1: the third degree, and to temper the coldness of the cacao.
29:29
Speaker 1: And it may appear it helps indisposition of the cold parts.
29:34
Speaker 1: I will cite the verses of one curious in this.
29:37
Speaker 2: Art Morboso s renes weshikam kutura wulnam in testina ye
29:44
Speaker 2: kur kum kueluene kaput confortat war yes qua a nissum
29:50
Speaker 2: sub tita morbis membra is stood tantumwim laywai semin habit.
29:58
Speaker 1: The rains, the bladder, throat and thing between, and trails,
30:02
Speaker 1: and liver, with the head and spleen and other parts
30:05
Speaker 1: by annis it are comforted. So great a virtues in
30:09
Speaker 1: that little seed. The quantity of a nut of the
30:13
Speaker 1: acciote tasco is too little to color the quantity made
30:17
Speaker 1: according to his receipt, And therefore he that makes it
30:21
Speaker 1: may put in it as much as he thinks fat.
30:24
Speaker 1: Those who add almonds and nuts do not ill, because
30:28
Speaker 1: they give it more body and substance than maize or
30:32
Speaker 1: panazio grain like millet, which others use. And for my part,
30:36
Speaker 1: I should always put it into chocolate. For almonds, besides
30:40
Speaker 1: what I have said of them before, are moderately hot
30:43
Speaker 1: and have a thin juice. But you must not use
30:46
Speaker 1: new almonds. As a learned author says in these verses.
30:50
Speaker 2: That mordique khalidum dulkisque a migdala sucum etenuem in ducunt
30:57
Speaker 2: plurima damna noa.
31:01
Speaker 1: New almond shield a hot and slender juice, but bring
31:04
Speaker 1: new mischiefs by too often use. And the small nuts
31:08
Speaker 1: are not ill for our purpose, for they have almost
31:12
Speaker 1: the temper which the almonds have. Onely because they are drier,
31:16
Speaker 1: they come nearer the temper of collar, and do therefore
31:19
Speaker 1: strengthen the belly and the stomach being dried. For so
31:22
Speaker 1: they must be used for the confection. And they preserve
31:25
Speaker 1: the head from those vapors which rise from the belly.
31:29
Speaker 1: As it appears by the said author in these verses.
31:32
Speaker 2: Be les aulanam secuitour said roborat alum wentris eta fumis
31:41
Speaker 2: liberat assaka.
31:42
Speaker 1: Put philbirds breed, collar, the belly, fortify benzoin the head,
31:49
Speaker 1: freeze from fumosity, and therefore they are proper, for such
31:54
Speaker 1: as are troubled with ventuosities and hypochroondiacial vapors, which offend
32:01
Speaker 1: the brain and there cause troublesome dreams and sad imaginations.
32:06
Speaker 1: Those who mix maize or panico in the chocolate too
32:10
Speaker 1: very ill, because those grains do beget a very melancholy humor.
32:15
Speaker 1: As the same author exprethist in these verses.
32:19
Speaker 2: Crassa melancholicum pristant tippi panica, succum scant sipenas membra gillant
32:28
Speaker 2: geffouris gross.
32:31
Speaker 1: Ears of corn have coleriichi juice no doubt, which dries
32:34
Speaker 1: if taken inward, cools without It is also apparently windy,
32:41
Speaker 1: and those which mix it in this confection do it
32:44
Speaker 1: only for their profit by increasing the quantity of the chocolate,
32:48
Speaker 1: because every fenetgaia or measure of maize or Indian wheat granny,
32:53
Speaker 1: containing about a bushel and a half is sold for
32:56
Speaker 1: eight shillings, and they sell this confection for four shillings
33:00
Speaker 1: the pound, which is the ordinary price of the chocolate.
33:04
Speaker 1: This cinnamon is hot and dry in the third degree,
33:07
Speaker 1: it provokes urine and helps the kidneys and rise of
33:11
Speaker 1: those who are troubled with cold diseases. And it is
33:14
Speaker 1: good for the eyes, and in effect it is cordial,
33:17
Speaker 1: as appears by the author of these verses.
33:20
Speaker 2: Commoda et urinai kinnamomum et rainibus lumina clarificat deira wnena fugat.
33:30
Speaker 1: Cinnamon helps the rains and urine well. It clears the eyes,
33:34
Speaker 1: and poisoned doth expel. The achiote has a piercing attenuating quality,
33:40
Speaker 1: as appeareth by the common practice of the physicians in
33:43
Speaker 1: the Indies, experienced daily in the effect of it, who
33:47
Speaker 1: do give it to their patients to cut and attenuate
33:50
Speaker 1: the gross humors which do cause shortness of breath and
33:54
Speaker 1: stopping of urine. And so it may be used for
33:56
Speaker 1: any kind of opulations, for we give it for the
33:59
Speaker 1: stop which are in the breast, or in the region
34:02
Speaker 1: of the belly, or any other part of the body.
34:06
Speaker 1: And concerning the long red pepper, there are four sorts
34:10
Speaker 1: of it. One is called chicotes, the other very little,
34:14
Speaker 1: which are called chilchapin. And these two kinds are very
34:18
Speaker 1: quick and biting. The other two are called tonchillis, and
34:22
Speaker 1: these are moderately hot, for they are eaten with bread,
34:25
Speaker 1: as they eat other fruits. And they are of a
34:28
Speaker 1: yellow color. And they grow onely about the towns which
34:31
Speaker 1: are in and adjoining to the Lake of Mexico. The
34:34
Speaker 1: other pepper is called chopaculagua, which has a broad husk,
34:39
Speaker 1: and this is not so biting as the first, nor
34:42
Speaker 1: so gentle as the last, and is that which is
34:45
Speaker 1: usually put into the chocolate. There are also other ingredients
34:50
Speaker 1: which are used in this confection, one called mechasucho, and
34:55
Speaker 1: another which they call vincacstili, which in the Spanish they
34:59
Speaker 1: call or the halls, which are sweet smelling flowers, aromatical
35:03
Speaker 1: and hot. And the mecha sucho hath a purgative quality,
35:08
Speaker 1: for in the Indies they make a purging portion of it.
35:13
Speaker 1: Instead of this, in Spain they put into the confection
35:16
Speaker 1: powder of Alexandria for opening the belly. I have spoken
35:21
Speaker 1: of all these ingredients that everyone may make a choice
35:24
Speaker 1: of those which please him best or are most proper
35:27
Speaker 1: for infirmities. The second point. As concerning the second point,
35:33
Speaker 1: I say, as I have said before, that though it
35:36
Speaker 1: be true that the cacao is mingled with all these
35:39
Speaker 1: ingredients which are hot, yet there is to be a
35:41
Speaker 1: greater quantity of cacao than of all the rest of
35:44
Speaker 1: the ingredients which serve to temper the coldness of the cacao.
35:49
Speaker 1: Just as when we seek of two medicines of contrary
35:52
Speaker 1: qualities to compound one which shall be of a moderate temper,
35:57
Speaker 1: in the same manner, doth result the same action and reason.
36:00
Speaker 1: Action of the cold parts of the cacao and of
36:03
Speaker 1: the hot parts of the other ingredients, which makes the
36:06
Speaker 1: chocolate of so moderate a quality that it differs very
36:09
Speaker 1: little from a mediocrity. And when there is not put
36:12
Speaker 1: in any ordinary pepper or cloves, but only a little aniseed,
36:17
Speaker 1: as I shall show hereafter, we may boldly say that
36:20
Speaker 1: it is very temperate. And this may be proved by
36:23
Speaker 1: reason and experience. Supposing that which Galan says to be true,
36:29
Speaker 1: that every mixed medicine warmth the cold, and cooleth the hot.
36:33
Speaker 1: Bring in the example of oil of roses. By experience,
36:38
Speaker 1: I say that in the Indies, as is the custom
36:41
Speaker 1: of the country, I coming in a heat to visit
36:43
Speaker 1: a sick person, and asking water to refresh me, they
36:47
Speaker 1: persuaded me to take a draft of chocolate, which quenched
36:50
Speaker 1: my thirst. And in the morning, if I took it fasting,
36:54
Speaker 1: it did warm and comfort my stomach. Now let us
36:57
Speaker 1: prove by reason. We have already proved that all the
37:00
Speaker 1: parts of the cacao are not cold, for we have
37:03
Speaker 1: made it appear that the unctuous parts, which are many,
37:06
Speaker 1: be all hot or temperate. Then, though it be true
37:10
Speaker 1: that the quantity of the cacao is greater than all
37:13
Speaker 1: of the rest of the ingredients. Yet the cold parts
37:16
Speaker 1: are the most, not half so many as the hot.
37:19
Speaker 1: And if for all this they should be more, yet
37:22
Speaker 1: by stirring and mangling of the warm unctuous parts they
37:25
Speaker 1: are much qualified. And on the other side, it being
37:29
Speaker 1: mixed with the other ingredients, which are hot in the
37:32
Speaker 1: second and third degree, being the predominant quality, it must
37:36
Speaker 1: needs be brought to a mediocrity. Like as two men
37:41
Speaker 1: who shake hands, the one being hot and the other cold,
37:44
Speaker 1: the one hand borrows heat and the other is made colder,
37:48
Speaker 1: and in conclusion neither hand retains the cold or heat
37:51
Speaker 1: it had before, but both of them remain more temperate.
37:56
Speaker 1: So likewise two men who go to wrestle. At the
37:59
Speaker 1: first they are all in their full vigor and strength,
38:02
Speaker 1: But after they have struggled for a while, their force
38:05
Speaker 1: lessens by degrees, till at last they are both much
38:08
Speaker 1: weaker than when they began to wrestle. And Aristotle was
38:12
Speaker 1: also of this opinion in his fourth Book of Nature
38:15
Speaker 1: of Beasts, cap. Three, where he says that every agent
38:19
Speaker 1: suffers with the patient, as that which cuts is made
38:23
Speaker 1: dull by the thing it cuts. That which warms cools itself,
38:27
Speaker 1: and that which thrusts or forces forward, is in some
38:30
Speaker 1: sort driven back itself. From whence I gather it is
38:35
Speaker 1: better to use chocolate after it hath been made some
38:38
Speaker 1: time a moment at least I believe this time to
38:41
Speaker 1: be necessary for breaking the contrary qualities of the several ingredients,
38:45
Speaker 1: and to bring the drink to a moderate temper, for
38:48
Speaker 1: as it always falls out at the first that every
38:51
Speaker 1: contrary will have its predominancy and will work his own effects.
38:56
Speaker 1: Nature not liking well to be heated and cooled at
38:58
Speaker 1: the same time. And this is the cause why Gallon,
39:01
Speaker 1: in his twelfth Book of method doth advise not to
39:05
Speaker 1: use felonium till after a year or at least six months,
39:09
Speaker 1: because it is a composition made of opium, which is
39:12
Speaker 1: cooled in the fourth degree, and of pepper and other
39:16
Speaker 1: ingredients which are hot in the third degree. This theorem
39:20
Speaker 1: and doctrine is made good by the practice which some
39:23
Speaker 1: have made, of whom I have asked which chocolate did best?
39:26
Speaker 1: Agree with them, and they have affirmed that the best
39:30
Speaker 1: is that which hath been made some moments, and that
39:33
Speaker 1: the new doth hurt by loosening the stomach. And in
39:37
Speaker 1: my opinion, the reason of it is that the unctuous
39:40
Speaker 1: or fat parts are not altogether corrected by the earthly
39:44
Speaker 1: parts of the cacao. And this I shall thus prove,
39:48
Speaker 1: for as I shall declare hereafter, if you make the
39:51
Speaker 1: chocolate boil when you drink it, the boiling of it
39:54
Speaker 1: divides the fat and oily part, and that makes a
39:57
Speaker 1: relaxation in the stomach in the old child chocolate as
40:01
Speaker 1: well as if it were new. So that I conclude
40:04
Speaker 1: in this second point that the chocoltical confection is not
40:07
Speaker 1: so cold as the cacao, nor so hot as the
40:10
Speaker 1: rest of the ingredients, but their results from the action
40:14
Speaker 1: and reaction of these ingredients a moderate temper, which may
40:17
Speaker 1: be good both for the cold and hot stomachs, being
40:21
Speaker 1: taken moderately, and shall be declared hereafter. And it having
40:25
Speaker 1: been made a moment at the least, as is already proved.
40:30
Speaker 1: And so I know not why any many, having made
40:33
Speaker 1: experience of this confection, which is composed as it ought
40:36
Speaker 1: to be for every particular, should speak ill of it. Besides,
40:41
Speaker 1: were it so much used the most, if not all,
40:44
Speaker 1: as well in the Indies as in Spain, find it
40:48
Speaker 1: agreeth well with them. He of Marchina has no ground
40:52
Speaker 1: in saying that it did cause opalations, for if it
40:55
Speaker 1: were so, the liver being obstructed, it would extenuate its subject.
41:00
Speaker 1: And by experience we see to the contrary that it
41:03
Speaker 1: makes fact. The reason whereof I shall show hereafter, and
41:08
Speaker 1: this shall suffice for the second point.
41:12
Speaker 3: End of Part two, Section three of Chocolate or an
41:21
Speaker 3: Indian Drink. This is a LibriVox recording. All LibriVox recordings
41:25
Speaker 3: are in the public domain. For more information or to volunteer,
41:29
Speaker 3: please visit LibriVox dot org. Recorded by Laurie Ann Walden.
41:35
Speaker 3: Chocolate or an Indian Drink by Antonio Colmenero de la Desma.
41:41
Speaker 3: The third point having treated in the first point of
41:45
Speaker 3: the definition of chocolate the quality of the cacao and
41:49
Speaker 3: of the other ingredients, and in the second point of
41:52
Speaker 3: the complexion which results from the mixture of them, there
41:55
Speaker 3: remains now in the third point to show the way
41:58
Speaker 3: how to mingle them. First, I will bring the best
42:01
Speaker 3: receipt and the most to the purpose that I could
42:03
Speaker 3: find out. Although it be true which I have said,
42:07
Speaker 3: that one receipt cannot be given which shall be proper
42:10
Speaker 3: for all that is to be understood, of those who
42:13
Speaker 3: are sick, for those that are strong and in health,
42:16
Speaker 3: this may serve. And for the other, as I have
42:19
Speaker 3: said in the conclusion of the first point, every one
42:23
Speaker 3: may make choice of the ingredients as they may be
42:25
Speaker 3: useful to this or that part of his body. The
42:29
Speaker 3: receipt is this. To every one hundred cacaos, you must
42:33
Speaker 3: put two CODs of the long red pepper of which
42:36
Speaker 3: I have spoken before, and are called in the Indian
42:39
Speaker 3: tongue chilparlagua. And instead of those of the Indies, you
42:43
Speaker 3: may take those of Spain, which are broadest and least hot,
42:47
Speaker 3: one handful of aniseid aurouelus, which are otherwise called pinecaxlidos,
42:53
Speaker 3: and two of the flowers called mechsuchel if the belly
42:57
Speaker 3: be bound. But instead of this in Spain we put
43:01
Speaker 3: in six roses of alexandria beat to powder, one cod
43:05
Speaker 3: of campeche or logwood, two DRAMs of cinnamon, almonds and
43:10
Speaker 3: hazel nuts, of each one dozen of white sugar, half
43:14
Speaker 3: a pound of acchiote, enough to give it the color.
43:18
Speaker 3: And if you cannot have those things which come from
43:21
Speaker 3: the Indies, you may make it with the rest The
43:25
Speaker 3: way of compounding. The cacao and the other ingredients must
43:29
Speaker 3: be beaten in a mortar of stone or ground upon
43:32
Speaker 3: a broadstone, which the Indians call matate, and is only
43:36
Speaker 3: made for that use. But the first thing that is
43:39
Speaker 3: to be done is to dry the ingredients, all except
43:42
Speaker 3: the acchiote, with care that they may be beaten to powder,
43:46
Speaker 3: keeping them still in stirring, that they may not be
43:49
Speaker 3: burnt or become black, and if they be overdried, they
43:52
Speaker 3: will be bitter and lose their virtue. The cinnamon and
43:56
Speaker 3: the long red pepper are to be first beaten with
43:59
Speaker 3: the anise, and then beat the cacao, which you must
44:02
Speaker 3: beat by a little and little till it be all powdered,
44:06
Speaker 3: and sometimes turn it round in the beating, that it
44:08
Speaker 3: may mix the better. And every one of these ingredients
44:12
Speaker 3: must be beaten by itself. And then put all the
44:15
Speaker 3: ingredients into the vessel where the cacao is, which you
44:18
Speaker 3: must stir together with a spoon, And then take out
44:22
Speaker 3: that paste and put it into the mortar, under which
44:24
Speaker 3: you must lay a little fire after the confection is made,
44:28
Speaker 3: but you must be very careful not to put more
44:31
Speaker 3: fire than will warm it. That the unctuous part does
44:33
Speaker 3: not dry away. And you must also take care to
44:37
Speaker 3: put in the achiote in the beating, that it may
44:39
Speaker 3: the better take the color. You must searce all the ingredients,
44:44
Speaker 3: but only the cacao, And if you take the shell
44:47
Speaker 3: from the cacao, it is the better. And when you
44:50
Speaker 3: shall find it to be well beaten and incorporated, which
44:53
Speaker 3: you shall know by the shortness of it, then with
44:56
Speaker 3: a spoon, take up some of the paste, which will
44:58
Speaker 3: be almost liquid, and so either make it into tablets
45:01
Speaker 3: or put it into boxes. And when it is cold
45:05
Speaker 3: it will be hard. To make the tablets. You must
45:08
Speaker 3: put a spoonful of the paste upon a piece of paper.
45:11
Speaker 3: The Indians put it upon the leaf of a plantin tree,
45:15
Speaker 3: where being put into the shade, it grows hard, and
45:18
Speaker 3: then bowing the paper, the tablet falls off by reason
45:21
Speaker 3: of the fatness of the paste. But if you put
45:24
Speaker 3: it into anything of earth or wood, it sticks fast
45:28
Speaker 3: and will not come off, but with scraping or breaking.
45:31
Speaker 3: In the Indies they take it two several ways, the
45:34
Speaker 3: one being the common way is to take it hot
45:37
Speaker 3: with atoye, which was the drink of the ancient Indians.
45:41
Speaker 3: The Indians call atoye pope made of the flower of maize,
45:45
Speaker 3: and so they mingle it with the chocolate, and that
45:48
Speaker 3: the aetoye may be more wholesome, they take off the
45:50
Speaker 3: husks of the maize, which is windy and melancholy, and
45:54
Speaker 3: so there remains only the best and most substantial part. Now,
45:59
Speaker 3: to return to the matter, I say that the other
46:02
Speaker 3: modern drink, which the Spaniards use so much, is of
46:05
Speaker 3: two sorts. The one is that the chocolate being dissolved
46:09
Speaker 3: with cold water, and the scum taken off and put
46:12
Speaker 3: into another vessel. The remainder is put upon the fire
46:15
Speaker 3: with sugar, and when it is warm, then pour it
46:18
Speaker 3: upon the scum you took off before, and so drink it.
46:22
Speaker 3: The other is to warm the water, and then, when
46:25
Speaker 3: you have put it into a pot or dish as
46:27
Speaker 3: much chocolate as you think fit, put in a little
46:30
Speaker 3: of the warm water, and then grind it well with
46:33
Speaker 3: the molinet, and when it is well ground, put the
46:36
Speaker 3: rest of the warm water to it, and so drink
46:39
Speaker 3: it with sugar. Besides these former ways, there is one
46:43
Speaker 3: other way, which is put the chocolate into a pipkin
46:46
Speaker 3: with a little water, and let it, boil well till
46:49
Speaker 3: it be dissolved, and then put in sufficient water and
46:53
Speaker 3: sugar according to the quantity of the chocolate, and then
46:56
Speaker 3: boil it again until there comes an oily scum upon it,
47:00
Speaker 3: and then drink it. But if you put too much fire,
47:03
Speaker 3: it will run over and spoil. But in my opinion,
47:07
Speaker 3: this last way is not so wholesome, though it pleases
47:10
Speaker 3: the palate better, because when the oily is divided from
47:13
Speaker 3: the earthy part, which remains at the bottom, it causeth melancholy,
47:17
Speaker 3: and the oily part loosens the stomach and takes away
47:20
Speaker 3: the appetite. There is another way to drink chocolate, which
47:24
Speaker 3: is cold, and it takes its name from the principal ingredient,
47:28
Speaker 3: and is called cacao, which they use it feasts to
47:31
Speaker 3: refresh themselves, and it is made after this manner, the
47:36
Speaker 3: chocolate being dissolved in water with the molinet take off
47:39
Speaker 3: the scum or crassy part, which riseth in greater quantity.
47:43
Speaker 3: When the cacao is older and more putrefied, the scum
47:47
Speaker 3: is laid aside by itself in a little dish, and
47:50
Speaker 3: then put sugar into that part. From whence you took
47:53
Speaker 3: the scum and pour it from on high into the scum,
47:57
Speaker 3: and so drink it cold. This drink is so cold
48:01
Speaker 3: that it agreeth not with all men's stomachs, For by
48:05
Speaker 3: experience we find the herd it doth by causing pains
48:08
Speaker 3: in the stomach, and especially to women. I could deliver
48:11
Speaker 3: the reason of it, but I avoid it, because I
48:14
Speaker 3: will not be tedious. Some use it, et cetera. There
48:18
Speaker 3: is another way to drink it cold, which is called
48:21
Speaker 3: cacao pinoli, and it is done by adding to the
48:24
Speaker 3: same chocolate. Having made the confection as is before, set
48:28
Speaker 3: down so much maize, dried and well ground and taken
48:32
Speaker 3: from the husk, and then well mingled in the mortar
48:35
Speaker 3: with the chocolate. It falls all into flour or dust.
48:39
Speaker 3: And so these things being mingled as is said before,
48:43
Speaker 3: there riseth the scum. And so you take and drink
48:46
Speaker 3: it as before. There is another way, which is a
48:50
Speaker 3: shorter and quicker way of making it for men of
48:52
Speaker 3: business who cannot stay long about it, and it is
48:56
Speaker 3: more wholesome. And it is that which I use. That
48:59
Speaker 3: is first to set some water to warm, and while
49:02
Speaker 3: it warms, you throw a tablet or some chocolate scraped
49:05
Speaker 3: and mingled with sugar into a little cup, And when
49:09
Speaker 3: the water is hot, you pour the water to the chocolate,
49:12
Speaker 3: and then dissolve it with the mulinet, and then, without
49:15
Speaker 3: taking off the scum, drink it as is before directed.
49:20
Speaker 3: The fourth part there remains to be handled in the
49:24
Speaker 3: last point of the quantity, which is to be drunk,
49:27
Speaker 3: at what time and to buy what persons, Because if
49:31
Speaker 3: it be drunk beyond measure not only of chocolate, but
49:34
Speaker 3: of all other drinks or meats, though of themselves they
49:37
Speaker 3: are good and wholesome, they may be hurtful. And if
49:41
Speaker 3: any find it opilative, it comes by the too much
49:44
Speaker 3: use of it, as when one drinks over much wine,
49:47
Speaker 3: instead of comforting and warming himself, he breeds, and nourisheth
49:51
Speaker 3: cold diseases, because nature cannot overcome it, nor turn so
49:55
Speaker 3: great a quantity into good nourishment. So he that drinks
49:59
Speaker 3: much chocolate, which hath fat parts, cannot make distribution of
50:03
Speaker 3: so great a quantity to all the parts. And that
50:06
Speaker 3: part which remains in the slender veins of the liver
50:09
Speaker 3: must need cause opalations and obstructions to avoid this inconvenience
50:15
Speaker 3: you must only take five or six ounces in the morning,
50:18
Speaker 3: if it be in winter, and if the party who
50:22
Speaker 3: takes it be choleric instead of ordinary water, let him
50:25
Speaker 3: take the distilled water of endive. The same reason serves
50:29
Speaker 3: in summer for those who take it physically, having the
50:32
Speaker 3: liver hot and obstructed. If his liver be cold and obstructed,
50:36
Speaker 3: then to use the water of rhubarb. And to conclude,
50:40
Speaker 3: you may take it till the month of May, especially
50:42
Speaker 3: in temperate days. But I do not approve that in
50:46
Speaker 3: the dog days it should be taken in Spain, unless
50:49
Speaker 3: it be one who, by custom of taking it, receives
50:51
Speaker 3: no prejudice by it. And if he be of a
50:54
Speaker 3: hot constitution, and that he have need to take it
50:57
Speaker 3: in that season, let it, as is said before, be
51:00
Speaker 3: mingled with water of endive, and once in four days,
51:04
Speaker 3: and chiefly when he finds his stomach in the morning
51:06
Speaker 3: to be weak and fainting. And though it be true
51:10
Speaker 3: that in the Indies they use it all the year long,
51:13
Speaker 3: it being a very hot country, and so it may
51:16
Speaker 3: seem by the same reason it may be taken in Spain.
51:19
Speaker 3: First I say that custom may allow it. Secondly, that
51:23
Speaker 3: as there is an extraordinary proportion of heat. So there
51:26
Speaker 3: is also of moisture, which helps, with the exorbitant heat
51:30
Speaker 3: to open the pores, and so dissipates and impoverisheth our
51:35
Speaker 3: substance or natural vigor by reason whereof not only in
51:39
Speaker 3: the morning, but at any time of the day, they
51:41
Speaker 3: use it without prejudice. And this is most true, that
51:45
Speaker 3: the excessive heat of the country draws out the natural
51:47
Speaker 3: heat and disperseth that of the stomach and of the
51:50
Speaker 3: inward parts. Insomuch that though the weather be never so hot,
51:55
Speaker 3: yet the stomach being cold, it usually doth good. I
51:59
Speaker 3: do not only say this of the chocolate, which, as
52:02
Speaker 3: I have proved, hath a moderate heat. But if you
52:04
Speaker 3: drink pure wine, be the weather never so hot, it
52:08
Speaker 3: hurts not, but rather comforts the stomach. And if in
52:11
Speaker 3: hot weather you drink water, the hurt it doth is
52:14
Speaker 3: apparent in that it cools the stomach too much. From
52:17
Speaker 3: whence comes aviciated concoction, and a thousand other inconveniences. You
52:24
Speaker 3: must also observe that, it being granted, as I have said,
52:27
Speaker 3: that there are earthy parts in the cacao which fall
52:29
Speaker 3: to the bottom of the cup when you make the
52:31
Speaker 3: drink diverse are of the opinion that that which remains
52:35
Speaker 3: is the best and the more substantial, And they hurt
52:38
Speaker 3: themselves not a little by drinking of it. For besides
52:42
Speaker 3: that it is an earthy substance, thick and stopping. It
52:45
Speaker 3: is of a melancholy nature, and therefore you must avoid
52:48
Speaker 3: the drinking of it, contenting yourself with the best, which
52:52
Speaker 3: is the most substantial. Last of all, there rests one
52:56
Speaker 3: difficulty to be resolved formerly pointed at, namely, what is
53:01
Speaker 3: the cause why chocolate makes most of them that drink
53:03
Speaker 3: it fat? For considering that all of the ingredients except
53:07
Speaker 3: the cacao, do rather extenuate than make fat, because they
53:11
Speaker 3: are hot and dry in the third degree, For we
53:15
Speaker 3: have already said that the qualities which do predominate in
53:18
Speaker 3: cacao are cold and dry, which are very unfit to
53:21
Speaker 3: add any substance to the body. Nevertheless, I say that
53:26
Speaker 3: the many unctuous parts which I have proved to be
53:29
Speaker 3: in the cacao are those which pinguify and make fat.
53:33
Speaker 3: And the hotter ingredients of this composition serve for a
53:36
Speaker 3: guide or vehicle to pass to the liver and the
53:39
Speaker 3: other parts, until they come to the fleshy parts, and
53:43
Speaker 3: there finding a like substance which is hot and moist
53:46
Speaker 3: as is the unctuous part, converting itself into the same
53:50
Speaker 3: substance it doth augment and pinguify. Much more might be
53:55
Speaker 3: said from the ground of philosophy and physique, But because
53:59
Speaker 3: that is fit for the schools, than for this discourse,
54:02
Speaker 3: I leave it, and only give this caution that in
54:05
Speaker 3: my receipt you may add melon seeds and seeds of
54:08
Speaker 3: pompions of valencia, dried and beaten into powder. Where there
54:13
Speaker 3: is any heat of the liver or kidneys, and if
54:16
Speaker 3: there be any obstructions of the liver or spleen with
54:19
Speaker 3: any cold distimper you may mix the powder of cetaratch,
54:23
Speaker 3: to which you may add amber or musk to please
54:26
Speaker 3: the scent. And it will be no small matter to
54:29
Speaker 3: have pleased all with this discourse. Phenis how to make
54:35
Speaker 3: use of the chocolate to be taken as a drink
54:37
Speaker 3: exceeding cordial for the comfort of the healthful, and also
54:41
Speaker 3: for those in weakness and consumptions, to be dissolved in
54:44
Speaker 3: milk or water. If you please to take it in
54:48
Speaker 3: milk to a quart three ounces of chocolate will be sufficient.
54:52
Speaker 3: Scrape your chocolate very fine, put it into your milk
54:55
Speaker 3: when it boils, work it very well with the Spanish
54:58
Speaker 3: instrument called molini between your hands, which instrument must be
55:02
Speaker 3: of wood, with a round knob, made very round and
55:06
Speaker 3: cut ragged, that as you turn it in your hands
55:08
Speaker 3: the milk may froth and dissolve the chocolate. The better.
55:12
Speaker 3: Then set the milk on the fire again until it
55:14
Speaker 3: be ready to boil. Having the yolk of two eggs
55:17
Speaker 3: well beaten with some of the hot milk, then put
55:21
Speaker 3: your eggs into the milk, and chocolate and sugar as
55:24
Speaker 3: much as you like for your taste, and work all
55:27
Speaker 3: together with the molineo, and thus drink a good draft.
55:32
Speaker 3: Or if you please, you may slice a little manchet
55:34
Speaker 3: into a dish, and so eat it for a breakfast.
55:37
Speaker 3: You may, if you please, make your chocolate with water
55:40
Speaker 3: and sugar, working it after the same order with your molineo,
55:44
Speaker 3: which for some weak stomachs may chance to be better liked.
55:48
Speaker 3: And many there be that beat almonds and strain them
55:51
Speaker 3: into the water it is boiled and wrought with the
55:53
Speaker 3: chocolate and sugar. Others like to put the yolks of
55:56
Speaker 3: eggs as before in the milk, and even sweeten it
55:59
Speaker 3: with sugar tea your taste. If you drink a good
56:02
Speaker 3: draft of this in a morning, you may travel all
56:04
Speaker 3: the day without any other thing. This is so substantial
56:07
Speaker 3: and cordial the manner of making chocolate. Set a pot
56:14
Speaker 3: of conduit water over the fire until it boils. Then
56:17
Speaker 3: to every person that is to drink, put an ounce
56:19
Speaker 3: of chocolate, with as much sugar, into another pot, wherein
56:23
Speaker 3: you must pour a pint of the sad boiling water,
56:26
Speaker 3: and therein mingle the chocolate and the sugar with the
56:29
Speaker 3: instrument called el molineo, until it be thoroughly incorporated. Which done,
56:34
Speaker 3: pour in as many half pints of the said water
56:37
Speaker 3: as there be ounces of chocolate. And if you please,
56:40
Speaker 3: you may put in one or two yolks of fresh eggs,
56:43
Speaker 3: which must be beaten until they froth very much. The
56:47
Speaker 3: hotter it is drunk, the better it is. Being cold
56:50
Speaker 3: it may do harm. You may likewise put in a
56:54
Speaker 3: slice of white bread or biscuit, and eat that with
56:57
Speaker 3: the chocolate. The newer and fresher may it is, the
57:00
Speaker 3: more benefit you shall find by it that which comes
57:04
Speaker 3: from foreign parts. And as stale is not so good
57:06
Speaker 3: as that which is made here phinis end of Section three.
57:13
Speaker 3: End of Chocolate or an Indian Drink by Antonio Comonero
57:18
Speaker 3: de la Deesma