To this small number of ingredients has been reduced the number of things sought to mingle with cocoa in the manufacture of chocolate.  Pepper, pimento, anise seed, ginger and others, have necessarily been tried.

The cocoa tree is a native of South America, and is found both in the islands and on the continent.  It has been confessed, however, that the best fruit is produced by the trees which grow on the banks of Moracaibo, in the valleys of Caracas, and in the province of Sokomusko.  The fruit is larger, the sugar less bitter, and the taste higher.  Since these regions have become accessible, a comparison may be made every day and the palate will never be deceived.

The Spanish women of the new world are passionately fond of chocolate; and not satisfied with taking it two or three times a day, have it even sent after them to church.  This sensuality has often drawn down the censure of their bishops, who, however, gradually closed their eyes to it.  The reverend father Escobar, the metaphysics of whom was subtle as his morals were accommodating, used to declare that chocolate made with water did not break a fast; thus for the use of his penitents reproducing the old adage, “Liquidum non frangit jejunium.”

Chocolate was brought to Spain about the end of the seventeenth century, and the use became at once common.  Women especially showed great fondness for it.  Manners have not changed in this particular as yet, and now throughout all the peninsula chocolate is presented on all occasions when it is usual to offer any refreshment.

Chocolate crossed the mountains with Anne of Austria, the daughter of Philip ii., and wife of Louis XIII.  The Spanish monks also made it known, by presents to their brethren in France.  The Spanish ambassadors also made it popular, and during the regency it was more universally used than coffee, because it was taken as an agreeable food, while coffee was esteemed a luxury.

Linnaeus calls the cocoa cacao theobroma, (cocoa, the drink of the gods).  A cause for this name has been sought.  Some assign his passionate fondness for it, and the other his desire to please his confessor; there are those who attribute it to gallantry, a Queen having first introduced it. (Incertum.)

Properties of chocolate.

Chocolate has given occasion to profound dissertations, with the object of determining its nature and properties, and to place it in the category of warm, cold, or temperate drinks.  We must own all their lucubrations have contributed but slightly to the elucidation of truth.

It was left for time and experience, those two great masters, to show that chocolate prepared with care is as healthful as it is agreeable.  That it is nourishing, easily digested, and is not so injurious to beauty as coffee said to be.  It is very suitable to persons who have much mental toil, to professors and lawyers, especially to lawyers.  It also suits certain feeble stomachs, and has been thought most advantageous in chronic diseases.  It is the last resource in affections of the pylorus.