Selected quad for the lemma: ground_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
ground_n	great_a	grow_v	tree_n	3,224	5	8.0751	4	true

Text snippets containing the quad

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

and exactly with the terrestrial and astringent that being thus mingled the one with the other one cannot affirm that the Steel is astringent but rather that it is incisive attenuates and removes obstructions We will prove this opinion by several Doctrines and first that of Galen who in the Third Book Of the Faculties of simple Drugs in the 14. chapter at the beginning thereof saith That all Drugs that are simple to the outward appearance are altogether mixt and by this means have contrary qualities that is to expel and to retain to thicken and subtillize to condense and rarifie of which there is no wonder since that the same Drugs hath the power to heat and make cold to moisten or dry and that in every Drug or Medicament there are found parts subtil and gross thick and thin soft and hard and in the following Chapter of the same Book he asserts the example of an old Cock the broth whereof loosened the belly but its flesh was binding and also of Aloes the which being washed immediately loses its purgative vertue or that which remains thereof is very feeble Then that this difference of the vertues and qualities is found in different parts or substances of Medicaments Galen shews in his 1. Book Of the Power of Medicaments c. 17. Where he particularly instances of Milk wherein is found and from which is separated three distinct substances to wit the Cheese which hinders and stops the flux of the Belly the serosity or Cream which is purgative and the Butter which nourishes as he himself has explained it in the Third Book Of Aliments and in the fifteenth Chapter This is manifestly experimented in the Must or new Wine which likewise has three different Substances the Terrestrial which are the Lees the Subtlety which is the Flower or the Scum thereof and a third which is properly the Wine and each of these Substances has its different faculties and vertues in colour taste and in other Accidents Aristotle in his fourth Book of Meteors Chap. 1. treating of Putrefaction or Rottenness acknowledgeth these different Substances as the more curious if they will take the pains may see at large in the following Chapter of the same Author and so according to the opinion of Galen and Aristotle different Substances are assigned to each mixt part under the same form and quantity which is very agreeable to reason if we consider that of each Aliment how simple soever it be there is produced and ingendered in the Liver four humours not only different in temperament but also in substance and there is ingender'd more or less of such a humour according as such an aliment has more or less parts conformable to the substance of the humour which will be produced in a greater quantity And so to cold diseases we order hot food and to hot we prescribe cool From these so evident examples and from divers others one may gather that when the Cacao is pounded and beaten the substances which it has naturally different in it divers parts are so artificially and exactly mingled and joyned the one with the other the fat and buttery hot and moist with the terrestrial cold and dry as is aforesaid of the Steel that these last are quelled and corrected so that they are no longer so astringent as before but with a mediocrity or moderation more inclining to a hot and moist temperament of the Air then to the cold and dry of the Earth as is manifest when we reduce this Cacao to a Drink Maradon in his Dialogue sayes it is made like a Spindle wherewith they spin the thred in Spain for scarce can one give two turns with the Mill which is an instrument of Wood they imploy for that purpose but you may see a thick scum which is a clear proof that there are a great many buttery parts in the Cacao By this abovesaid we manifest that those Physicians are very much deceived touching the Chocolate who affirm that it causes Obstructions because the Cacao is astringent as if the costiveness where not enough corrected by the exact mixture of the parts one with the other besides as has been said the grinding and there being with the Cacao so many other ingredients hot of their own Nature it must necessarily happen that they work their effects which is to cut and attenuate and not at all to stop or obstruct and certainly there is no need of other examples or doctrines as a proof to confirm this truth then that which we see in the very Cacao the which if it be not pounded and prepared as we have shewn in the making of the Chocolate as also the eating thereof as it is in the fruit by the Spanish women born in the Indies causes stoppages and notable obstructions by no other reason but that the divers substances and parts are not so exactly and perfectly mingled together by the chewing alone as they are by the artificial grinding which they use therein Furthermore our adverse part ought to consider and call to mind the first Rudiments and Principles of Philosophy which say that from a particular proposition a dicto secundum quid we must not draw from thence a general ad dictum simpliciter so that it serves for nothing to say this man has white teeth by consequence this man is white for it may happen that a man that has white teeth may be black in like manner 't is a foolish thing to say the Cacao is astringent that by consequence therefore the confection which is made thereof and of other ingredients is astringent The Tree which bears this fruit is so delicate and the ground where it grows so excessively hot that for fear the Sun should burn and dry it up they plant there the Plantane or Bonona tree to be a shade and defence to them to secure them from the parching beams of the too near Sun and when these are great and grown up they plant under them the Cacao Tree those Trees the Indian call Athlynam vulgarly the Mothers of the Cacao to the end that when the young and tender Tree shall spring up out of the earth the others may serve as a Canopy to them It s fruit also is not naked or uncovered but ten or twelve Cacao Nuts are as it were wedged and inclosed in the same shell just like a litle gourd as big as an early fig and sometimes bigger of the same colour and form with the said fig. There be two sorts of the Cacao the one is ordinarily of a Brown colour inclining to a reddish and the other bigger and larger called Patlaxte the which is great and very drying and which by that means keeps persons awake and hinders sleeping and therefore that 's the reason that this is not so proper as the ordinary Cacao and this is all that can be said touching this Fruit. As for the other ingredients which go to the making of your Confection of Chocolate I find many different