The American physitian, or, A treatise of the roots, plants, trees, shrubs, fruit, herbs, &c. growing in the English plantations in America describing the place, time, names, kindes, temperature, vertues and uses of them, either for diet, physick, &c. : whereunto is added a discourse of the cacao-nut-tree and the use of its fruit, with all the ways of making of chocolate ... / by W. Hughes.

Of the making of Chocolate into Drink.

IN the making of that so-much-fam'd or Renowned Drink, (which may be called the American Nectar) at this day well known in most parts of Christen∣dom by the name of Chocolate, there are many and various ways used, as well in India as Europe: The later of which I shall speak nothing at all to; but to the former, I will relate what I have acci∣dentally seen and made use of in those parts; as also what some have written of it long since, who approved and recom∣mended the same to others.

This Drink is often made several ways; some using one way, and some another, as seemeth best and most familiar to them: and therefore we will begin with that which is most generally known, and that which all common people, and ser∣vants also, before they go forth to work in the Plantations in a morning, take a draught or two of, for the better support of Nature in their hard labour.

For this, they take of the Balls or Lumps made up only of the Cacao, when they are thorough dry and hard (for they ought to be at least nine daies or a fort-night old fermenting, before they be made use of) and grate it very small on a Tin-Grater, such as Cooks use to grate their bread on, or the like; but it ought to be finer, I mean, the holes thereof made smaller, holding the piece of Cho∣colate lightly on it, that it may be gra∣ted very fine into some dish, or the like convenient thing, as may be fit to re∣ceive it.

The quantity to be grated is as much as shall be thought fit for present use at that time, more or less, according to the number of the company to drink thereof, according to the greater or smaller proportion as every ones appe∣tite requires; or as is desired to be made thicker or thinner, and the like; order∣ing all things for the making thereof with∣out exact limitation. Then they take as much fair water out of the Spring or Jar (for some have Jars for the keeping fresh water cool) as they think will be suffici∣ently answerable to their ingredients;

and in that water, they put about as much, or else somewhat less Casava-bread, as the quantity of the grated Chocolate. This bread being a while in the cold water, although it be not gra∣ted, but only broken into bits or small pieces, and put therein, will dissolve in a little time; which in hot water it is not so apt to do: (yet it may be grated and put in with the Chocolate.) When it is dissolved, they set that water on the fire in the Chocolate-Pot, Kettle, or what o∣ther Vessel they see good; and when it boils, they put in the grated Chocolate, and make it boil again a quarter of an hour, or less, stirring it a little in the in∣terim: and then taking it off the fire, they pour it out of the Pot, or what else it was boiled in, into some handsome large Dish or Bason: and after they have sweetned it a little with Sugar, being all together, and sitting down round a∣bout it like good Fellows, every one dips in his Calabash, or some other Dish, sup∣ping it off very hot.

And this is their usual Breakfast; without which, servants or others are not well able to perform their most la∣borious

employments in the Plantations, or work with any great courage until eleven a Clock, their usual time of going to Dinner.

Neither were any of our Ships-Com∣pany well able to perform violent exer∣cise or business, or to walk so far, or with that activity without it, notwith∣standing we did eat a sufficient quantity of other food, as experience quickly taught us.

Another sort of Chocolate is made af∣ter the same manner as we have even now mentioned, but that they make th••r•…•… a more Compound, by putting in red Pepper, Vaynillas, sweet Pepper or An∣chiote, or some or one of these; or els•…•… some other Productions of the Country for variety: and being naturally a littl•…•… bitterish in taste, they sweeten it with Su∣gar, according to their own palats.

Some there are that take Milk and Water; and when it boileth, they pu•…•… in grated Chocolate and Casawder t•…•… thicken it, of what consistence b••s•…•… pleaseth them; and being sweetned a lit∣tle, they drink it very hot.

Others make it with Milk, a little Wa¦ter,

Eggs well beaten, and Chocolate in a Pot, and very well frothing it up when they drink it: but this is too stopping for some persons, pestering them with Flegm; yet to others it is very nourish∣ing, being taken with good advice.

There is yet another way, and that is especially used by Maroonoes, Hunters, and such as have occasion to travel the Country, to be ready at all times, which is Balls or Lozanges finely made up with Cacao, and some of the fore-mentioned ingredients besides, and as much Sugar as will sufficiently sweeten it: and when they have an inclination to make use of those Tablets or Lozanges, they only dissolve them in water, froth it, or stir it well, and so drink it off: And this exceeds a Scotch-mans provision of Oat∣meal and Water, as much (in my Opi∣nion) as the best Ox-Beef for strong sto∣macks exceeds the meanest food.