ogether in one mass,
which mass was subsequently divided into little cakes, and used as
required, both in the solid and fluid form.

The Indians used one pound of the wasted nuts, half a pound of sugar,
and half a pound of ground corn (maize) each, and then added
rose-water to make it palatable. This the Mexicans called chocolate,
from two words in their language, signifying the noise made by the
instruments used to mill and prepare it in the water. Many other
ingredients were subsequently added; but with the exception of
Vanilla, in the opinions of most persons, they spoil, rather than
improve it. Chocolate, as used in Mexico, is thus prepared: --The
kernels are roasted in an iron pot pierced with holes; they are then
pounded in a mortar, and afterwards ground between two stones,
generally of marble, till it is brought to a paste, to which sugar is
added, according to the taste of the manufacturer. From time to time,
as the paste assumes consistency, they add long pepper, arnatto, and
lastly, vanilla. Some manufacturers vary these ingredients, and
substitute cinnamon, cloves, or aniseed, and sometimes musk and
ambergris--the two latter on account of their aphrodisiac qualities.
The following is the formula given by a late writer:--To six pounds of
the nut add three-and-a-half pounds of sugar, seven pods of vanilla,
one-and-a-half pounds of corn meal (maize ground), half-a-pound of
cinnamon, six cloves, one drachm of capsicums (bird pepper), and as
much of the rocou or arnatto as is sufficient to color it, together
with ambergris or musk, to enforce (as he says) the flavor, but in
reality to stimulate the system. There is another chocolate made of
filberts and almonds, but this is not considered genuine. In old Spain
it is somewhat differently made; two or three kinds of flowers, also
the pods of Campeche, almonds, and hazel-nuts, being mixed up with it,
while the paste is worked with orange-water.

With regard to the manner in which chocolate is prepared in England
nothing need be said, as it is too well known to require description.
That which has appeared to me the best is "_Fry's Chocolate_," which
requires only to be rubbed up with a little boiling water, and scalded
milk added to it with sugar, according to the taste of the drinker;
there is a flavour, however, in this chocolate sometimes of _suet_,
which is probably added to give it a richness which the cacao employed
may not possess of itself. In the West Indi