e trees,
an abundant pleasant-smelling white resin flows from them, which
is largely used in the Philippines to calk ships with. It also has
a great reputation as an anti-rheumatic plaster. It is twenty years
since it was first exported to Europe; and the first consignees made
large profits, as the resin, which was worth scarcely anything in
the Philippines, became very popular and was much sought in Europe.

[80] The general name for the beverage was Cacahoa-atl (cacao
water). Chocolatl was the term given to a particular kind. F. Hernandez
found four kinds of cacao in use among the Axtecs, and he describes
four varieties of drinks that were prepared from them. The third
was called chocolatl, and apparently was prepared as follows:--Equal
quantities of the kernels of the pochotl (Bombaz ceiba) and cacahoatl
(cacao) trees were finely ground, and heated in an earthen vessel, and
all the grease removed as it rose to the surface. Maize, crushed and
soaked, was added to it, and a beverage prepared from the mixture; to
which the oily parts that had been skimmed off the top were restored,
and the whole was drunk hot.

[81] Berthold Seemann speaks of a tree with finger-shaped leaves
and small round berries, which the Indians sometimes offered for
sale. They made chocolate from them, which in flavor much surpassed
that usually made from cacao.

[82] Report of the French consul.

[83] Mysore and Mocha coffees fetch the highest prices. From $20 to
$22.50 per cwt. is paid for Mysore; and as much as $30, when it has
attained an age of five or six years, for Mocha.

[84] In 1865-66-67 California imported three and one-half, eight
and ten million lbs. of coffee, of which two, four and five millions
respectively came from Manila. In 1868 England was the best customer
of the Philippines.

[85] Report of the Belgian consul.

[86] Coffee is such an exquisite beverage, and is so seldom
properly prepared, that the following hints from a master in the
art (Report of the Jury, Internat. Exhib., Paris, 1868) will not be
unwelcome:--1st. Select good coffees. 2nd. Mix them in the proper
proportions. 3rd. Thoroughly dry the beans; otherwise in roasting them
a portion of the aroma escapes with the steam. 4th. Roast them in a dry
atmosphere, and roast each quality separately. 5th. Allow them to cool
rapidly. If it is impossible to roast the beans at home, then purchase
only sufficient for each day's consumption. With the exception of the