When the Chocolate Paste is made pretty fine upon a Stone, as I have already explain'd, they add Sugar powdered and passed through a fine Searce; the true Proportion is the same Weight of Sugar as of Kernels, but it is common to put a quarter part less of the former, that it may not dry the Paste too much, nor make it too susceptible of Impressions from the Air, and more subject to be eaten by Worms. But this fourth Part is again supply'd, when it is made into a Liquor to drink. The Sugar being well mix'd with the Paste, they add a very fine Powder made of _Vanilla_ and _Cinnamon_ powdred and searced together. They mix all over again upon the Stone very well, and then put it in Tin Moulds, of what Form you please, where it grows as hard as before. Those that love Perfumes, pour a little Essence of Amber on it before they put it in the Moulds. When the Chocolate is made without _Vanilla_, the Proportion of Cinnamon is two Drams to a Pound of Paste; but when _Vanilla_ is used, it should be less by one half. As for the _Vanilla_, the Proportion is arbitrary; one, two, or three Cods, and sometimes more, to a Pound, according to every one's Fancy. Those that make Chocolate for Sale, that they may be thought to have put in a good deal of _Vanilla_, put in Pepper, Ginger, _&c._ There are even some People so accustomed to these Tastes, that they will not have it otherwise; but these Spices serving only to inflame the Blood, and heat the Body, prudent People take care to avoid this Excess, and will not use any Chocolate whose Composition they are ignorant of. _Chocolate_ made after this manner, has this Advantage, that when a Person is obliged to go from Home, and cannot stay to have it made into Drink, he may eat an Ounce of it, and drinking after it, leave the Stomach to dissolve it. In the _Antilloes_ they make Cakes of the Kernels only, without any Addition, as I have taught at the End of the first Part of this Treatise; and when they would make Chocolate of them, they proceed in the following Manner. FOOTNOTES: [1] [2] [3] See the Remarks 8, 9, and 10. [4] Porcorum ea verius Colluvies quam hominum Potio. _Benzo_ apud _Clusium_ Exoticorum Lib. Cap. 28. [5] Haec olim Cocolatis erant Exordia & Artis prima Rudimenta. _P. Thomae Strozzae_ de Mentis potio. [6] See the 11th Remark. The Method of making Chocolate after the Manner of the _French_ Islands in _America_. They scrape off with a Knife from these Cakes aforesaid[1], what Quantity they please, (for Instance, four large Spoonfuls, which weigh about an Ounce) and mix with it two or three Pinches of powder'd Cinnamon finely searced, and about two large Spoonfuls of Sugar in Powder[2].