id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
A36763	Chamberlayne, John, 1666-1723.	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.	1685.0		.xml	application/xml	20284	380	44	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 .	cache/A36763.xml	txt/A36763.txt
