item: #1 of 4
          id: A19160
      author: Colmenero de Ledesma, Antonio.
       title: A curious treatise of the nature and quality of chocolate. VVritten in Spanish by Antonio Colmenero, doctor in physicke and chirurgery. And put into English by Don Diego de Vades-forte
        date: 1640.0
       words: 7942
      flesch: 63
     summary: Notwithstanding that it is hard to be believed , that in one and the same substance , and so little of the Cacao , it can have substances so different : To the end that it may appeare more easie , cleare , and evident , first we see it in the Rubarbe , which hath in it hot and soluble parts , and parts which are Binding , Cold and Dry which have a vertue to strengthen , binde , and stop the loosenesse of the Belly : I say also , that hee that sees , and considers the steele , so much of the Nature of the earth , as being heavy , thicke , cold , and dry ; it seemes to be thought unproper for the caring of Opilations , but rather to be apt , to encrease them ; and yet it is given for a proper remedy against them . In the first place I shall declare , what Chocolate is ; and what are the Qualities of Cacao , and the other Ingredients of this Confection ; where I shall treate of the Receipt set downe by the aforesaid Author of Marchena , and declare my opinion concerning the same .
    keywords: cacao; chocolate; cold; drinke; hath; ingredients; parts; quality; substance; use; water
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        item: #2 of 4
          id: A25542
      author: England and Wales. Parliament. House of Commons.
       title: An Answer to a paper set forth by the coffee-men directed to the Honourable, the Commons in Parliament assembled being reflections upon some propositions that were exhibited to the Parliament for the changing the excise of coffee, tea, and chocolate into a custom upon the commodities.
        date: None
       words: 1746
      flesch: 67
     summary: Copies of the texts have been issued variously as SGML (TCP schema; ASCII text with mnemonic sdata character entities); displayable XML (TCP schema; characters represented either as UTF-8 Unicode or text strings within braces); or lossless XML (TEI P5, characters represented either as UTF-8 Unicode or TEI g elements). (EEBO-TCP ; phase 1, no. A25542) Transcribed from: (Early English Books Online ; image set 51227)
    keywords: chocolate; coffee; pound; tcp
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        item: #3 of 4
          id: A36763
      author: Chamberlayne, John, 1666-1723.
       title: The manner of making of coffee, tea, and chocolate as it is used in most parts of Europe, Asia, Africa, and America, with their vertues / newly done out of French and Spanish.
        date: 1685.0
       words: 20284
      flesch: 44
     summary: One cannot deny but this is a very strong argument , and 't is likely that these reasons being considered by that same Physitian of Merchena , might induce him to affirm , that Chocolate was obstructive , for he thought it contrary to all Philosophy , to say that the Cacao is hot and moist in the highest degree , which is certainly believed to be cold and dry . First by experience ; ( supposing that which Galen says , That every temperate Medicament heats that which is cold , and cools that which is hot , giving for example the Oyl of Roses ) with experience I say , grounded on the practice and custom which they have amongst them , in the Indies , for ( I coming very much heated to visit one of my Patients , when I desired some water of them to cool my self ) they advised me to take a Dish of Chocolate , with which I quenched my thirst , but taking it the next morning fasting it heated me and fortified my Stomack . Now let us prove this opinion by reason , we have before demonstrated that all the parts of the Cacao were not cold ; for we have shew'd , that the buttery and oyly parts , which are in great number are hot , or at least temperate .
    keywords: book; cacao; chocolate; coffee; cold; colour; drink; fruit; good; indies; leaves; parts; powder; quality; quantity; reason; stomach; tea; time; tree; use; water
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        item: #4 of 4
          id: A61881
      author: Stubbe, Henry, 1632-1676.
       title: The Indian nectar, or, A discourse concerning chocolata the nature of cacao-nut and the other ingredients of that composition is examined and stated according to the judgment and experience of the Indian and Spanish writers ... its effects as to its alimental and venereal quality as well as medicinal (especially in hypochondrial melancholy) are fully debated : together with a spagyrical analysis of the cacao-nut, performed by that excellent chymist Monsieur le Febure, chymist to His Majesty / by Henry Stubbe ... ; Thomas Gage, Survey of the West-Indies. chap. 15 ...
        date: 1662.0
       words: 49813
      flesch: 53
     summary: And as to the mixture of eggs , if they be put in with the yolks ▪ and white● , and suffered to stand , the white● will harden , and disgrace the Chocolata● but if only the yolks be put in , and well milled , I have tryed them so , by not only letting the Chocolata stand hot before the fire , but even to boil it again , and mill it , and let it again stand for several hours before the fire , and I have not perceived it to vary the taste , or to embody into any thicker consistence then before it had ; only I observed , that it did not yield so much cream , ( or scarce any ) on the top , nor such visible discoveries of fattiness , as it would have done otherwis● : and the setling at the bottom ( which upon refrigeration seemed as great , ☞ as if no egg had been mix'd with it , though the decoction or water were thicker much by reason of the additional yolk ) did not carry so much unctuousness , being tasted , as did those other setlings , which I had tryed , without commixing any egg with them , either only once milling , or boiling them also . His words are Los tales ( sc. those of a Complexion inclined to heat ) beban le con Atolle ( that being of a temperate nature ) y echenle m●i poca especie , y essa antes sea de la tierra ( sc. of Iamaica , or Tabasco ) que de Espanna , por que la de aca parce , que solo fue criada para esso .
    keywords: achiote; blood; body; cacao; cacao nut; cap; chocolata; cold; colour; composition; con; degree; discourse; doth; drink; effects; experience; fat; fatty; fire; food; froth; gage; general; good; half; hath; heat; hernandez; iamaica; indians; indies; ingredients; las; lib; los; man; meats; men; milled; mixture; nature; new; nourishment; nut; nuts; obstructions; opinion; parts; paste; pepper; persons; physicians; physick; piso; por; quantity; que; reason; saith; seed; self; sort; spain; spaniards; spanish; spice; spirits; stomach; sugar; taking; thing; time; use; variety; water; way; women; ● ●
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