The natural history of coffee, thee, chocolate, tobacco : in four several sections; with a tract of elder and juniper-berries, shewing how useful they may be in our coffee-houses: and also the way of making mum, with some remarks upon that liquor / Collected from the writings of the best physicians, and modern travellers.
- Date:
- 1682
Licence: Public Domain Mark
Credit: The natural history of coffee, thee, chocolate, tobacco : in four several sections; with a tract of elder and juniper-berries, shewing how useful they may be in our coffee-houses: and also the way of making mum, with some remarks upon that liquor / Collected from the writings of the best physicians, and modern travellers. Source: Wellcome Collection.
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![tending much to putrefadion: from whence I have heard feverai complain in England^ that their Chocolate made up here does often prove mufty, and will fettle much to the bottom of the Difh, which is a certain fign, fays the 3t. Stubbs u- Learned Dr. Stubbs, that the Nuts are either faulty, or dkx mmu not well beaten, and made up. The belt Cacao Nuts are faid to come from Carraca or Nicaragua, out of which •Dr. Stubbs prepar’d Cholocate for the King; yet the Do- dor commends the Cacao Nuts of Jamaica, which were fir ft Planted there by the Spaniards.That you may know how to Prepare your Chocolate, I will give you a fhort diredion, if you intend to make it up your felf; con- l'ult your own conftitution and circumftances, and vary . the Ingredients according to the Premifes, for T cannot give a Receipt to make up the mafs of Chocolate, which will be agreeable, and proper to all Complexions; yet in the Compofition of it, you muft remember to ap¬ point the Cacaw Kernel for the fundamental and princi¬ pal Ingredient: as for the managing the Cacao Nut, Dr. •Dr. Stubbs In- Stubbs, and Mr. Hughes, have publifht moft excellent dim mtUr. inftrudions, how you muft peel, dry, beat and fearce it Hughes Amiri- very carefully, before you beat it up into a mafs with un Pbylkim. other fimples: as for the great quantity of Sugar which is commonly put in, it may deftroy the Native and Ge¬ nuine temper of the Chocolate, Sugar being fuch a corro- five fait, and fuch a Hypocritical Enemy to the Body. Simon Pauli Simon Pauli (a Learned Dane ) thinks Sugar to be one qnadrifin Bo-] caufe cf our Englijh Confumptions; and Dr. Willis Dr‘. Willis di blames it as one caule of our Univerfal Scurvy’s-: there- Scorhiito* fore when Chocolate produces any ill effeds, they may be often imputed to the great fuperfluity of its Sugar, which often fills up half its Compofition. For prepa¬ ring the Drink of Chocolate, you may obferve the fol¬ lowing meafures. Take of the mals of Chocolate, cut into fmall pieces, one ounce, of Milk and Water well boy I’d](https://iiif.wellcomecollection.org/image/b30327829_0026.jp2/full/800%2C/0/default.jpg)
