The Natural History of Chocolate: Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its Fruit — John Shaqi
The Natural History of Chocolate: Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its FruitQuélus, D.
Science
The Natural History of Chocolate: Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its Fruit
Quélus, D.
Cacao -- Early works to 1800; Chocolate -- Early works to 1800
When the Kernels have sweat enough, they must be exposed upon the Mats
as much as necessary: If Rain is foreseen that is likely to last, it
will be best to let them sweat half a Day less. It is observable, that a
few hours Rain at first, instead of doing any harm, makes them more
beautiful, and better conditioned. In fair Weather, instead of this
Rain, it will be proper to expose them to the Dew for the first Nights.
The Rain of a whole Day or two will do no harm, if they are not covered
before they have had the Benefit of the Sun, for a Day, or half a Day at
least. For after a Day's Sun-shine, they are to be wrap'd in the Mat,
as before directed; but if it be half a Day's Rain only, then they are
only covered with _Balize_ Leaves in the Night, kept on with little
Stones laid at each End: But if the Rain be too long, it makes them
split, and then they will not keep long; they therefore make Chocolate
of it immediately.
If the Kernels have not sweat enough, or they wrap them too soon in the
Mat, they are subject to sprit or germe, which makes them bitter, and
good for nothing.
When the Kernels have been once wrapped in a Mat, and begun to dry, care
must be taken that they do not grow moist again; they must therefore be
well stirr'd from time to time, that they may be thorowly dry'd, which
you may know by taking a Handful in your Hand, and shutting it: if it
cracks, then it is time to put them into your Store-house, and to expose
them to sale.
Those who would gain a Reputation in giving out a good Merchandize,
before they pack it up in Vessels, pick it, and throw aside the little,
wither'd, and thin Kernels, which are not only unsightly, but render the
Chocolate something worse.
Afterwards the Kernels of the _Cocao-Nut_ are dried in the Sun, before
they are brought to _Europe_, and sold by the Druggists and Grocers, who
distinguish it into great and small, and into that of _Caraqua_, and
that of the _French_ Islands, tho with no good Foundation, for in the
Places themselves they make no mention of this Distinction: It therefore
seems likely, that the Merchants find their account in sorting it, since
Kernels proceeding from the same Tree, and from the same Nut, are not
always of the same bigness. It is indeed true, that if one Parcel of
Kernels be compared with another, the one may consist of bigger than the
other, which may arise from the Age or Vigour of the Trees, or from the
Nature of the Soil; but certainly there is no kind of Kernels which may
be called Great, as a distinct Kind, nor consequently no other which can
properly be said to be Small.
Public-domain text, read in full here on John Shaqi.
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