There is reason to believe that long before the discovery of America, Tea and Coffee had been vaguely known to travellers in the Orient, as curiosities, much as we to-day regard the Kola-nut and Maté, but neither Tea nor Coffee was then employed as a beverage anywhere in Western Europe. In fact, all trustworthy evidence in the case leads us to a surprising conclusion, namely, That _Chocolate was the first of these beverages to attract the attention of Europeans_. This beverage rapidly made its way throughout Europe, beginning from Spain and Portugal, whither its discoverers had brought it. The other beverages, Tea and Coffee, soon followed, and after a short time became associated together in popular regard. In a duodecimo work published in 1685, and now very rare, the beverages derived from these three plants are described in a clear and forcible manner. The reproduction of the frontispiece of this book, given above, shows how intimate the association of these beverages was regarded even two centuries ago. It is interesting to observe the distinction made by the artist in the receptacles and cups for holding these three different drinks. On the floor, near the vase, is seen one of the chocolate-stirrers described on page 10. At the outset the manufacture of chocolate in Europe was carried on with substantially the same appliances as those used by the natives. A curious indication of this is afforded by the engraving, which shows that the Portuguese mill was to all intents modelled after that used by the Mexicans. [Illustration: CHOCOLATE-GRINDING IN THE SEVENTEENTH CENTURY. _From an early engraving._] II. THE NATURAL HISTORY OF THE CHOCOLATE-PLANT. [Illustration: THEOBROMA CACAO.] The chocolate plant is known to botanists as _Theobroma Cacao_. The first or generic word in this name means _food of the gods_. The genus contains six species, only one of which is generally cultivated. It is probable, however, that some of the seeds which find their way into commerce are yielded by other and wild species. It is, moreover, more than likely that among the numerous varieties of Theobroma Cacao now cultivated there may be some hybrids between the different forms. [Illustration: FLOWERS, FRUIT, AND SEEDS OF THEOBROMA. _From an old engraving._] The plant belongs to the Sterculiaceæ, a natural order containing forty-one genera and five hundred and twenty species. The general habit of the tree is well shown in the engraving. [Illustration: FLOWERS, FRUIT, AND SEEDS OF THEOBROMA. _From a recent drawing._] The seeds of the plant are borne in pods, represented in the illustrations on pages 17 and 18, the former taken from one of the early works on the subject. No. 1 in the first engraving exhibits the ripened pod, 5 and 6 the fruits in different stages of growth. No. 2 shows the pod cut open and displays some of the seeds, while 3 and 4 are the seeds themselves,--the former in its natural state, the latter with the seed-coats removed.