Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	let_v	put_v	sugar_n	4,102	5	11.0449	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A19160	A curious treatise of the nature and quality of chocolate. VVritten in Spanish by Antonio Colmenero, doctor in physicke and chirurgery. And put into English by Don Diego de Vades-forte; Curioso tratado de la naturaleza y calidad del chocolate. English	Colmenero de Ledesma, Antonio.; Wadsworth, James, 1604-1656?	1640 (1640)	STC 5570; ESTC S108510	14,787	28

being taken moderately as shall be declared hereafter and it having beene made a moneth at the least as is already proved And so I know not why any man having made experience of this Confection which is composed as it ought to be for every particular should speake ill of it Besides where it is so much used the most if not all as well in the Indies as in Spaine find it agreeth wel with them He of Marchena had no ground in saying that it did cause Opilations For if it were so the Liver being obstructed it would extenuate its subject and by experience we see to the contrary that it makes fat the reason whereof I shall shew hereafter And this shall suffice for the second Poynt The third Point HAving treated in the first poynt of the definition of Chocolate the quality of the Cacao and of the other Ingredients and in the second Point of the Complexion which results from the mixture of them There remaines now in the third poynt to shew the way how to mingle them And first I will bring the best Receipt and the most to the purpose that I could find out although it be true which I have said that one Receipt cannot be given which shall be proper for all that is to be understood of those who are sicke for those that are strong and in health this may serve and for the other as I have said in the Conclusion of the first Poynt every one make choyse of the Ingredients as they may be usefull to this or that part of his body The Receipt is this TO every 100. Cacaos you must put two cods of the * long red Pepper of which I have spoken before and are called in the Indian Tongue Chilparlagua and in stead of those of the Indies you may take those of Spaine which are broadest and least hot One handfull of Annis-seed Orejuelas which are otherwise called Vinacaxlidos and two of the flowers called Mechasuehil if the Belly be bound But in stead of this in Spaine we put in sixe Roses of Alexandria beat to Powder One Cod of Campeche or Logwood Two Drams of Cinamon Almons and Hasle-Nuts of each one Dozen Of white Sugar halfe a pound Of Achiote enough to give it the colour And if you cannot have those things which come from the Indies you may make it with the rest The way of Compounding THe Cacao and the other Ingredients must be beaten in a Morter of Stone or ground upon a broad stone which the Indians call Metate and is onely made for that use But the first thing that is to be done is to dry the Ingredients all except the Achiote with care that they may be beaten to powder keeping them still in stirring that they be not burnt or become blacke and if they be over-dried they will be bitter and lose their vertue The Cinamon and the long red Pepper are to be first beaten with the Annis-seed and then beate the Cacao which you must beate by a little and little till it be all powdred and sometimes turne it round in the beating that it may mixe the better And every one of these Ingredients must be beaten by it selfe and then put all the Ingredients into the Vessell where the Cacao is which you must stirre together with a spoone and then take out that Paste and put it into the Morter under which you must lay a little fire after the Confection is made But you must be very carefull not to put more fire than will warme it that the unctuous part doe not dry away And you must also take care to put in the Achiote in the beating that it may the better take the colour You must Searse all the Ingredients but onely the Cacao and if you take the shell from the Cacao it is the better and when you shall find it to be well beaten and incorporated which you shall know by the shortnesse of it then with a spoone take up some of the Paste which will be almost liquid and so either make it into Tablets or put it into Boxes and when it is cold it will be hard To make the Tablets you must put a spoonefull of the paste upon a piece of paper the Indians put it upon the leaf of a Planten-tree where being put into the shade it growes hard and then bowing the paper the Tablet falls off by reason of the fatnesse of the paste But if you put it into any thing of earth or wood it sticks fast and will not come off but with scraping or breaking In the Indies they take it two severall waies The one being the common way is to take it hot with Atolle which was the Drinke of the Ancient Indians the Indians call Atolle pappe made of the flower of Maiz and so they mingle it with the Chocolate and that the Atolle may be more wholsome they take off the Huskes of the Maiz which is windy and melancholy and so there remaines onely the best and most substantiall part Now to returne to the matter I say that the other Moderne drinke which the Spaniards use so much is of two sorts The one is that the Chocolate being dissolved with cold water and the scumme taken off and put into another Vessell the remainder is put upon the fire with Sugar and when it is warme then powre it upon the Scumme you tooke off before and so drinke it The other is to warme the water and then when you have put it into a pot or dish as much Chocolate as you thinke fit put in a little of the warme water and then grind it well with the molinet and when it is well ground put the rest of the warme water to it and so drinke it with Sugar Besides these former wayes there is one other way which is to put the Chocolate into a pipkin with a little water and let it boyle well till it be dissolved and then put in sufficient water and sugar according to the quantity of the Chocolate and then boyle it againe untill there comes an oyly summe upon it and then drinke it But if you put too much fire it will runne over and spoyle But in my opinion this last way is not so wholsome though it pleaseth the pallate better because when the Oily is divided from the earthy part which remaines at the bottome it causeth Melancholy and the oily part loosens the stomacke and takes away the appetite There is another way to drinke Chocolate which is cold and it takes its name from the principall Ingredient and is called Cacao which they use at feasts to refresh themselves and it is made after this manner The Chocolate being dissolved in water with the Molinet take off the scumme or crassy part which riseth in greater quantity when the Cacao is older and more putrified The scumme is laid aside by it selfe in a little dish and then put sugar into that part from whence you took the scumme and powre it