The Indians used one pound of the wasted nuts, half a pound of sugar, and half a pound of ground corn (maize) each, and then added rose-water to make it palatable. This the Mexicans called chocolate, from two words in their language, signifying the noise made by the instruments used to mill and prepare it in the water. Many other ingredients were subsequently added; but with the exception of Vanilla, in the opinions of most persons, they spoil, rather than improve it. Chocolate, as used in Mexico, is thus prepared: --The kernels are roasted in an iron pot pierced with holes; they are then pounded in a mortar, and afterwards ground between two stones, generally of marble, till it is brought to a paste, to which sugar is added, according to the taste of the manufacturer. From time to time, as the paste assumes consistency, they add long pepper, arnatto, and lastly, vanilla. Some manufacturers vary these ingredients, and substitute cinnamon, cloves, or aniseed, and sometimes musk and ambergris--the two latter on account of their aphrodisiac qualities. The following is the formula given by a late writer:--To six pounds of the nut add three-and-a-half pounds of sugar, seven pods of vanilla, one-and-a-half pounds of corn meal (maize ground), half-a-pound of cinnamon, six cloves, one drachm of capsicums (bird pepper), and as much of the rocou or arnatto as is sufficient to color it, together with ambergris or musk, to enforce (as he says) the flavor, but in reality to stimulate the system. There is another chocolate made of filberts and almonds, but this is not considered genuine. In old Spain it is somewhat differently made; two or three kinds of flowers, also the pods of Campeche, almonds, and hazel-nuts, being mixed up with it, while the paste is worked with orange-water. With regard to the manner in which chocolate is prepared in England nothing need be said, as it is too well known to require description. That which has appeared to me the best is "_Fry's Chocolate_," which requires only to be rubbed up with a little boiling water, and scalded milk added to it with sugar, according to the taste of the drinker; there is a flavour, however, in this chocolate sometimes of _suet_, which is probably added to give it a richness which the cacao employed may not possess of itself. In the West Indies they rarely add anything to cacoa but arnatto (sometimes a little fresh butter), though it is often scented and sweetened, and sold in little rolls at five-pence and ten-pence each, currency. It is always boiled with milk, which, though very indigestible when boiled and taken alone, seems to lose this quality when taken with chocolate. Chocolate thus made is much drank, when cold, in the middle of the day, and is considered, both by the negroes and the old settlers, as a most nutritive and salutary beverage.