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Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	body_n	reason_n	see_v	1,402	5	3.3292	3	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A36763	The manner of making of coffee, tea, and chocolate as it is used in most parts of Europe, Asia, Africa, and America, with their vertues / newly done out of French and Spanish.; De l'usage du caphé, du thé, et du chocolate. English	Dufour, Philippe Sylvestre, 1622-1687.; Colmenero de Ledesma, Antonio. Curioso tratado de la naturaleza y calidad del chocolate. English.; Chamberlayne, John, 1666-1723.	1685 (1685)	Wing D2455; ESTC R4072	38,381	122

old as if it were but just made Therefore to conclude this Second Part we must acknowledge that the Chocolate is not so cold as the Cacao nor is it so hot as the other ingredients but from the action and reaction thereof there proceeds a moderate complexion or temper which may agree with and serve as well for the stomachs that be cold as those that are hot provided it be took in an indifferent quantity as I will shew you by and by and that it has been made a whole month as is said before so that I know not any one who having experimented this confection made as it is convenient for every individual can speak ill thereof or in any wise discommend it besides that all the world generally using it there is scarce any one that does not highly approve of it through all Europe as well as in the Indies I know not therefore what reason any one has to say that Chocolate causes obstructions for if it should be so and the Liver become obstructed it would bring a leanness on all the Body but experience teaches us the contrary for we see nothing fattens more than Chocolate whereof I will give the reason hereafter and so much for this Second Part. Proceed we now to the Third THE THIRD PART IN the First Part having treated of Chocolate and given you the definition thereof as likewise the quality of the Cacao and the other ingredients And in the Second of the temperament or complexion which results from the mixture of the said ingredient In this third Part it remains to shew you how they mix it But first I judge it not unnecessary to give you the best receipt thereof and the most convenient I could find and tho I have said before that it is impossible to give a Receipt that may be proper and agreeable to all sort of Persons but that is meant for those that are distempered and not well in health for to those that are in good health this here is most fit and convenient but for the others as I have shewed at the end of the First part each one may choose the ingredients according as they shall be most needful to one or other distempered part of his body This therefore is the Receipt With each hundred of Cacao's you must mingle two grains of Chile or Pepper of Mexico of those great Grains which we have elsewhere told you are called Chilpatlagua and for want of them they use to take two Indian Pepper corns the largest and the least hot that you can find or if you can get them the Pimiento's of Spain an handful of Annis-seed two of those Flowers called Xuchinachutzli or little ears and two others named Mecasuchil if there be need to loosen the Belly In Spain instead of these last they are wont to use the powder of six Roses of Alexandria vulgarly called pale Roses a little Bean Cod or Vanilla de Campeche two drams of Cinnamon a dozen of Almonds and as many Filberts half a pound of Sugar such a quantity of Achiote as shall be sufficieut to colour the whole composition The way of making Chocolate The Cacao and the other ingredients are pounded and beaten on a Stone which the Indians call Metatl made for that purpose The first thing they begin to do is to broyl well and carefully to dry before the fire all the ingredients except the Achiote to the end that they may be easily pounded and broken but in the broyling of them before the fire there must be great heed taken that they be often turned and stirr'd about for fear of burning or becoming black besides which they being too much done lose their vertue and receive a bitter taste The Cinnamon and the Pepper of Mexico ought to be first pounded and the latter of them should be beaten together with the Annis-seed The Cacao is that which is to be last of all beaten but by little and little till you think there is so much as may be sufficient for your purpose and every time you must give it three or four turns in the Mortar You must also take care that every one is beaten severally and by it self having beaten all these ingredients to a fine powder you put them altogether in a Vessel where the Cacao is and these powders they stir and mix with a spoon and presently they take of this past which they begin again to pound in Mortar or rather if they have it the forementioned Stone under which they make a gentle fire taking special heed that they do not make it too gr●at and too quick nor that you heat it too much for fear of scattering and d●ssipating the buttery parts You must also take notice that in pounding the Cacao you mix the Achiote therewith to the end that you may give it a better colour and the tincture may remain and be the better implanted therein The Powder of each ingredient except that only of the Cacao must be well sifted and if you peel the Cacao and take it out of its little shell the drink thereof will be more dainty and delicious Then when all shall seem to be well mixed and incorporated the which you may easily know if you find it without the least straw or lump you shall take with a spoon of this mass which will be almost all melted and dissolved whereof they make little Cakes and and put into boxes which by that time it is cold will become hard and firm You must observe nevertheless that to make these Cakes they throw a spoonful of the Liquor on some paper or as in the Indies on some great leaves like those of the Plane-Tree our Author means here the Indian plane-tree and not that of Europe for the Platanus of the Indies was so named by the Spaniards for reasons that are unknown to us for it has no resemblance with our Plane-tree but it is rather like the Palm tree as well in shape as in the bigness of the leaves which are so large that they cover a man from head to foot T is also observable that these leaves serve for the same use as paper with us But to the purpose two or three spoonfuls being thus put on one of these leaves and set in the shade do soon grow hard and afterwards folding or doubling the paper those Cakes as being very fat are easily separated from the paper But if you should pour it into some earthen Vessel or on some board it is not easie to unfasten those Cakes or get them off whole They drink this li●uor in the Indies two wayes of which the first and most ordinary is to take it hot with Atholle an ancient Drink of the Indians who call by this name a Drink made of the flower of Maiz well steept in Water and boyl'd to a clear Liquor or rather like starch but there be other different sorts thereof which are excellently well described by Laet in his 7th Book Chap. 3. which the

a very famous Arabian Physician who has composed a great many excellent Books to wit Ten dedicated to King Almansor and Fifteen other learned Works He was the first that did explain what was the meaning of Bunchum assuring us that it is hot and dry very good for the Stomach it hinders the unpleasant smell of Sweat and of depilatory Oyntments After Rases divers other Physicians and particularly Avicenne explains Bon under the name of Bunchum As to the choice thereof he says that of a Lemmon colour light and of a good smell is the best that the white and the heavy is naught that it is hot and dry in the first degree and according to others cold in the first degree As to its operations and effects it fortifies the members it cleans the skin and dries up the humidities that are under it and it gives an excellent smell to all the Body Prosper Alpinus in his Book of the Medicines and Plants of Egypt throughly describes the Bean Bon and the Drink they make thereof For he sayes the Grain Bon is in great use among the Egyptians of which they prepare a decoction whereof they drink in their Country just the same as we do the wine in our Taverns And tho they drink it all day long yet their manner is alwayes to take a large quantity thereof in the morning fasting as hot as they can well indure it it being the general opinion amongst them that it warms and corroborates the Stomach and that it is a powerful remedy to cure all the obstructions of the Bowels It is an excellent Remedy against the stoppage of Womens Courses and they make often use thereof when they don't flow so fast as they desire they sip a great deal of it as hot as they can drink it alwayes taking care to drink it by little and little for it is the Custome of every one to drink it after that manner He proceeds further in it saying that the drink called Coffee is much esteem'd of in those Countries the which they prepare with certain black Grains which come very near to Beans This decoction they make two ways the one with the skin or the outside of the aforesaid Grain and the other with the very substance of the Bean. That which is made of the skin is of more force then the other that 's made with the Bean it self I have seen the Tree whereon it grows in the Orchard of a Turkish Commander who had caused it to be transplanted out of Arabia it very much resembles the Plant called Priests Bonnet The quality of this Drink is cold and dry or rather temperate in respect of cold by reason of some heat which is found mingled therewith For this grain is composed of two different substances to wit the one gross and terren whereby it strengthens and corroborates and the other is thought to be made up of warm parts by which it heats cleanses and opens This decoction has a taste not much different from that of Succory tho it has a greater power to remove all obstructions Having then took notice that the Women in the beginning of their courses to help evacuations drink of it by little and little a great quantity very hot and in that time make great use of this Drink Assisted and with this experience I begun to employ it for all women whatsoever who by some cause or other have their purgations ceas'd or diminished the which I have seen experimented by very many with good success and thence I have learned that this sort of Medicine was excellent for the stopping of Womens courses which proceeds from the obstructions of the veins in the Matrice having before hand provided for the purging of the body This Drink took in the morning fasting mightily provokes the Courses and it is a quick and certain remedy for those Women who not having their courses are troubled with violent pains They prepare this decoction taking a pound and a half of the Kernels of this Grain peeling off the skin they roast it before the fire and having roasted or parched it they boyl it in twenty pintes of water Others take the Grain roasted or parched and beat to powder and let it lie steept in water a whole day and without any other infusion they boyl it half a way and having strain'd it they keep it in earthen pots stopt close to make use thereof when they shall want it They prepare this drink after the same fashion with the Bark of the aforesaid Grain which nevertheless they take in a less quantity viz. some only six ounces others nine with twenty pintes of Fountain water which they boyl half away This Drink the Arabians call Caova the Berries as I said before grow on a Tree much like our Priests Bonnet tho the leaves are thicker harder and greener and besides they are green all the year round They use this decoction to fortifie the stomach when it is too cold and to help digestion as also to remove the obstructions of the entrails they make use of it several days with good success in the cold swellings of the Liver and the Spleen Avieenne mentions these Grains and attributes the same use to them esteeming them to be hot in the third degree and dry in the second which does not seem likely since it has a sweet with a kind of bitterness without any sharpness or acrimony We must now particularize the preparation of this Drink made with Coffee t is true I have spoken something hereof before but in general now I will proceed to the particulars The Coffee Tree The Instrument I have here explained in general the Virtues of that wholesome drink called Coffee tho it will not be altogether unnecessary to relate what an eminent Arabian Physician speaks thereof who more particularly declares these things that follow The fruit Bon says he is gathered in the Month Ab which being took out of its shell is divided into two parts its Flowers are whitish this Bean is hot in the first degree and dry in the second that is to say its Skin as to the kirnel it is altogether temperate nevertheless it dries but moderately and plesantly Its drink is good against Catharrs and Rheums which trouble the Breast In the stoppage of Womens courses and Urine against the boyling of the blood and the decaying of the strength 't is very necessary This drink has got the same esteem in Denmark and Sweden In which Countries the great Lords make use of it frequently And especially at Paris there are a great many Shops that sell Coffee publickly with this following commendation The most excellent Virtues of the Berry called Coffee COffee is a Berry which only grows in the desert of Arabia from whence it is transported into all the Dominions of the Grand Seigniour which being drunk dries up all the cold and moist humours disperses the wind fortifies the Liver eases the dropsie by its purifying quality 't is a Sovereign