Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	half_a	juice_n	4,970	5	10.2263	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A41427	The English-American, his travail by sea and land, or, A new survey of the West-India's containing a journall of three thousand and three hundred miles within the main land of America ... : also, a new and exact discovery of the Spanish navigation to those parts ... : with a grammar, or some few rediments of the Indian tongue called Poconchi, or Pocoman / by the true and painfull endeavours of Thomas Gage ... 1648.	Gage, Thomas, 1603?-1656.	1648 (1648)	Wing G109; ESTC R22621	392,970	244

Cacao is grinded and stirred the divers parts which nature hath given it doe artificially and intimately mixe themselves one with another and so the unctuous warme and moist parts mingled with the earthy represseth and leaveth them not so binding as they were before but rather with a mediocrity more inclining to the warme and moist temper of the aire then to the cold and dry of the earth as it doth appear when it is made fit to drink that scarce two turnes are given with the Molinet when there ariseth a fatty scum by which is seen how much it partaketh of the oyly part So that from all that hath been said the error of those is wel discovered who speaking of this drink of Chocolatte say that it causeth oppilations because Cacao is astringent as if that astriction were not corrected and modified by the intimate mixing of one part with another by meanes of the grinding as is said before Besides it having so many ingredients which are naturally hot it must of necessity have this effect that is to say to open attenuate and not to binde And leaving aside more reasons this truth is evidently seen in the Cacao it selfe which if it be not stirred grinded and compounded to make the Chocolatte but be eaten as it is in the fruit as many Criolian and Indian women eat it it doth notably obstruct and cause stoppings and make them looke of a broken pale and earthy colour as doe those that eat ear then ware as pots or pieces of lime-walls which is much used among the Spanish women thinking that pale and earthy colour though with obstructions and stoppings well becomes them and for this certainly in the Cacao thus eaten there is no other reason but that the divers substances which it containes are not perfectly mingled by the mastication onely but require the artificiall mixture which wee have spoken of before The tree which doth beare this fruit is so delicate and the earth where it groweth so extream hot that to keep the tree from being consumed by the sunne they first plant other trees which they call las Madres del Cacao mothers of the Cacao and when these are grown up to a good height fit to shade the Cacao trees then they plant the Cacaotals or the trees of Cacao that when they first shew themselves above the ground those trees which are already grown may shelter them and as mothers nourish defend and shadow them from the sunne and the fruit doth not grow naked but many of them as I have said before are in one great huske or cod and therein besides every grain is closed up in a white juicy skin which the women also love to suck off from the Cacao finding it coole and in the mouth dissolving into water There are two sorts of Cacao the one is common which is of a darke colour inclining towards red being round and peeked at the ends the other is broader and bigger and flatter and not so round which they call Patlaxte and this is white and more drying and is sold a great deal cheaper then the former And this especially more then the other causeth watchfullnesse and drives away sleep and therefore is not so usefull as the ordinary and is chiefly spent by the ordinary and meaner sort of people As for the rest of the ingredients which make this Chocolatticall confection there is notable variety for some put into it black Pepper which is not well approved of by the Physitians because it is so hot and dry but onely for one who hath a very cold liver but commonly instead of this Pepper they put into it long red Pepper called Chile which though it be hot in the mouth yet is cool and moist in the operation It is further compounded with white Sugar Cinnamon Clove Anniseed Almonds Hasell-nuts Orejuela Bainilla Sap●…yoll Orenge flower water some Muske and as much of Achiotte as will make it looke of the colour of a red bricke But how much of each of these may be applyed to such a quantity of Cacao the severall dispositions of mens bodies must be their rule The ordinary receipt of Antonio Colmenero was this To every hundred Cacao's two cods of Chile called long red Pepper one handfull of Anniseed and Orejuela's and two of the flowers called Mechasucbil or Bainilla or instead of this six roses of Alexandria beat to powder two drams of Cinnamon of Almonds and Hasel-nuts of each one dozen of white Sugar halfe a pound of Achiotte enough to give it the colour This Author thought neither Clove nor Musk nor any sweet water fit but in the India's they are much used Others use to put in Maiz or Paniso which is very windy but such doe it onely for their profit by increasing the quantity of the Chocolatte because every fanega or measure of Maiz containing about a bushel and a half is sold for eight shillings and they that sell Chocolatte sell it for four shillings a pound which is the ordinary price The Cinnamon is held one of the best ingredients and denied by none for that it is hot and dry in the third degree it provokes urine and helpes the kidneys and reines of those who are troubled with cold diseases and it is good for the eyes and in effect it is cordiall as appeareth by the Author of these verses Commoda urine Cinamomum renibus affert Lumina clarificat dira venena fugat The Achiotte hath a piercing attenuating quality as appeareth by the common practice of the Physicians in the India's experienced daily in the effects of it who do give it to their Patients to cut and attenuate the grosse humors which doe cause shortnesse of breath and stopping of urine and so it is used for any kind of oppilations and is given for the stoppings which are in the breast or in the region of the belly or any other part of the body This Achiotte also groweth upon a tree in round huskes which are full of red graines from whence the Achiotte is taken and first made into a paste and then being dried up is fashioned either into round balls or cakes or into the forme of little brickes and so is sold. As concerning the long red Pepper there are foure sorts of it one is called Chilchotes the other is very little which they call Chilterpin and these two kinds are very quick and biting The other two are called Tonalchiles and these are but moderately hot for they are eaten with bread by the Indians as they eat other fruits But that which is usually put into Chocolatte is called Chilpaclagua which hath a broad huske and is not so biting as the first nor so gentle as the last The Mechasuchil or Bainilla hath a purgative quality All these ingredients are usually put into the Chocolatte and by some more according to their fancies But the meaner sort of people as Blackmores and Indians commonly put nothing into it but Cacao Achiotte Maiz and a few

faith mosca en leche a flie in milke But the train of the Viceroy who often goeth to this place is wonderfull stately which some say is as great as the train of his Master the King of Spaine At this meeting are carried about many sorts of sweet-meats and papers of comfites to be sold for to relish a cup of coole water which is cried about in curious glasses to coole the blood of these love hot gallants But many times these their meetings sweetned with conserves and 〈◊〉 have sowre fawce at the end for jealousie will not suffer a Lady to be co●…reed no nor sometimes to be spoken to ●…uts fury into the violent hand to draw a sword or dagger and to stab or murther whom he was jealous of and when one sword is drawne thousands art presently drawne some to right the party wounded or murthered others to defend the party murthering whose friends will not permit him to bee apprehended but will guard him with drawn swords untill they have conveyed him to the Sanctuary of some Church from whence the Viceroy his power is not able to take him for a legall tryall Many of these suddain skirmishes happened whilest I lived about Mexico of which City a whole volume might bee compiled but that by other Authors much hath beene written and I desire not to fill my History with trifles but onely with what is most remarkable in it I may not omit yet from the situation of it upon a lake to tell that certainly the water hath its passage under all the streets of it for toward the street of St. Austin and the lower parts of the City I can confidently averre that in my time before the removing of the Lake those that died were rather drowned then buried for a grave could not bee digged with an ordinary graves depth but they met with water and I was eye-witnesse of many thus buried whose coffins was covered with water And this is so apparent that had not the Cloister of the Augustines often been repaired and almost rebuilt it had quite sunk by this In my time it was a repairing and I saw the old pillars had sunk very low upon the which they were then laying new foundations and I was credibly informed that that was the third time that new pillars had been erected upon the old which were quite sunk away This City hath but three wayes to come unto it by Cawsey the one is from the West and that Cawsey is a mile and a halfe long Another from the North and containeth three miles in length Eastward the City hath no entry but Southward the Cawsey is five miles long which was the way that Cortez entred into it when hee conquered it The fruit called Nuchtli whereof I have spoken before and some say this City was called Tenuchtitlan from it though it bee in most parts of America yea and now in Spain yet in no place there is more abundance of it then in Mexico and it is absolutely one of the best fruits in it It is like unto the Figge and so hath many little kernels or grains within but they are somewhat larger and crowned like unto a Medler There are of them of sundry colours some are green without and carnation-like within which have a good taste Others are yellow and others white and some speckled the best sort are the white It is a fruit that will last long Some of them taste of Pears and other some of Grapes It is a cold and a fresh fruit and best esteemed in the heat of summer The Spaniards doe more esteem them then the Indians The more the ground is laboured where they grow the fruit is so much the better There is yet another kind of this fruit red and that is nothing so much esteemed although his taste is not evill but because it doth colour and dye the eaters mouth lips and apparell yea and maketh the Urine looke like pure blood Many Spaniards at their first comming into India and eating this fruit were amazed and at their wits end thinking that all the blood in their bodies came out in Urine yea and many Physitians at their first comming were of the same belief And it hath happened when they have been sent for unto such as have eaten this fruit they not knowing the cause and beholding the Urine by and by they have administred medicines to staunch blood a thing to laugh at to see Physitians so deceived The skinne of the outside is thick and full of little small prickles and when it is cut downeright with one cut to the kernels with one finger you may uncleave the whole skin round about without breaking it take out the fruit to eat The Spaniards use to jest with it with strangers taking half a dozen of them and rubbing them in a napkin those smal prickles which can scarce bee seen or perceived stick invisibly unto the napkin wherewith a man wiping his mouth to drink those little prickles stick in his lips so that they seeme to sow them up together and make him for a while faulter in his speech till with much rubbing and washing they come off There is another fruit twice of the bignesse of a great warden which they call the growing Manjar Blanco or white meat which is a dainty dish made by them with the white of a Capon Cream and Rice and sugar and sweet waters much like unto the which tasteth this fruit It is as sweet as any hony and dissolves like meked snow in the mouth into a juyce most luscious within it is full of hard black kernels or stones which being cracked are bitter and these not joyned together but by division one from another each one having a bag or little skin discerning them in their rankes and orders so that when you cut this fruit in the middle it represents a Cheque ●…rd with black and white the white is suckt or eaten and the kernels thrown away But I cannot forget that which they call Pinia or Pineapple not the Pineapple of the high Pine tree but a pineapple that groweth upon a lower shrub with prickly leaves and is bigger then our biggest Muskmillians in England when it is ripe it is yellow without and within without it is full of little bunches and within so juycy and cool that nothing more dangerous then to eat much of it Before they eat it they cut it in round slices and lay it a while in salt and water and so being scoured half an houre in that salt and water which taketh much of the rawnes and coldnes from it and then putting into dishes with more fresh water they eat it thus But the better way of eating it is preserved which is absolutely the best preserve in all that Countrey There is also the Grape though they make not wine of it the Apple the Peare the Quince the Peach the Apricock the Pomegranate the Muskmillian the Plantin the Figge the Walnut the Chesnut the Orange