If these discoveries took place in spite of the barriers opposed to curiosity by a jealous nation, we may reasonably hope that they will be multiplied ten-fold in the course of the years to come; and that the explorations of the savants of old Europe will enrich the three kingdoms with a multitude of substances which will give us new sensations, as vanilla has, or augment our alimentary resources, as cocoa. It has been determined to call chocolate the result of the paste of cocoa burnt with sugar and the bark of the cinnamon. This is the technical definition of chocolate. Sugar is the integral part, for without sugar the compound is cocoa and, chocolate. To sugar, cinnamon and cocoa is joined the delicious aroma of vanilla, and thus is obtained the ne plus ultra to which this preparation can be carried. To this small number of ingredients has been reduced the number of things sought to mingle with cocoa in the manufacture of chocolate. Pepper, pimento, anise seed, ginger and others, have necessarily been tried. The cocoa tree is a native of South America, and is found both in the islands and on the continent. It has been confessed, however, that the best fruit is produced by the trees which grow on the banks of Moracaibo, in the valleys of Caracas, and in the province of Sokomusko. The fruit is larger, the sugar less bitter, and the taste higher. Since these regions have become accessible, a comparison may be made every day and the palate will never be deceived. The Spanish women of the new world are passionately fond of chocolate; and not satisfied with taking it two or three times a day, have it even sent after them to church. This sensuality has often drawn down the censure of their bishops, who, however, gradually closed their eyes to it. The reverend father Escobar, the metaphysics of whom was subtle as his morals were accommodating, used to declare that chocolate made with water did not break a fast; thus for the use of his penitents reproducing the old adage, "Liquidum non frangit jejunium." Chocolate was brought to Spain about the end of the seventeenth century, and the use became at once common. Women especially showed great fondness for it. Manners have not changed in this particular as yet, and now throughout all the peninsula chocolate is presented on all occasions when it is usual to offer any refreshment. Chocolate crossed the mountains with Anne of Austria, the daughter of Philip II., and wife of Louis XIII. The Spanish monks also made it known, by presents to their brethren in France. The Spanish ambassadors also made it popular, and during the regency it was more universally used than coffee, because it was taken as an agreeable food, while coffee was esteemed a luxury.