[y] For this reason, when they would send _Cocao-Nuts_ to the neighbouring Islands from _Martinico_, that they may have wherewithal to plant, they are very careful not to gather them till the Transport Vessel is ready to sail, and to make use of them as soon as they arrive. For this reason also it is not possible that the Spaniards, when they design to preserve Nuts for planting, should let them be wither'd and perfectly dry, and that afterwards they should take the Kernels of these same Nuts, and dry them very carefully in the Shade, and after all, raise a Nursery with them, as _Oexmelin_ reports, _History of Adventurers_, Tom. 1. Pag. 424. [7] See the seventh Note hereafter. [8] The _Mahot_ is a Shrub, whose Leaves are round and feel soft like those of _Guimauve_; its Bark easily comes off, which they divide into long Slangs, which serves for Packthread and Cords to the Inhabitants and Natives. [z] It gets this Taste either by being laid in a moist Place, or by being wet by Sea-Water in the Passage. [a] As the Kernels are never so clean, but there may be Stones, Earth, and bad ones among them; it will be necessary, before they are used, to sift them in a Sieve that will let these things pass through, while it retains the Kernels. [b] The Artists, to make this Work more expeditious, and to gain time, put a thick Mat upon a Table, and spread the Kernels upon it as they come hot from the Shovel, and roll a Roller of Iron over them to crack and get off the Skins of the Kernels; afterward they winnow all in a splinter Sieve, till the Kernels become entirely cleansed. [c] What this is, you will find hereafter. THE Natural HISTORY OF CHOCOLATE. PART II. Of the Properties of Chocolate. We have hitherto treated of _Chocolate_, as it were, superficially, and as it presents itself to our Senses. We come next to examine its intrinsick Qualities, and to search into its Nature: As far as we can, we will discover what Reason, join'd to long Experience, has taught us concerning the salutary Properties of this Fruit. CHAP. I. Of the old Prejudices against Chocolate. To proceed more methodically, and with greater Clearness in our Enquiries concerning _Chocolate_, it seems proper to set People right about the Prejudices which a false Philosophy has instilled into most Authors who have wrote upon this Subject; the Impressions whereof, are yet very deeply ingraven in the Minds of a great Number of People.