The Achiote hath a piercing attenuating quality, as appeareth by the common practice of the Physitians in the Indies, experienced daily in the effects of it, who doe give it to their Patients, to cut, and attenuate the grosse humours, which doe cause shortnesse of breath, and stopping of urine; and so it may be used for any kind of Opilations; for we give it for the stoppings, which are in the breast, or in the Region of the belly, or any other part of the Body.
And concerning the long red Peper, there are foure sorts of it. One is called Chilchotes: the other very little, which they call Chilterpin; and these two kinds, are very quicke and biting. The other two are called Tonalchiles, and these are moderately hot; for they are eaten with bread, as they eate other fruits, & they are of a yellow colour; and they grow onely about the Townes, which are in, and adjoyning to the Lake of Mexico. The other Pepper is called Chilpaclagua, which hath a broad huske, and this is not so biting as the first; nor so gentle as the last, and is that, which is usually put into the Chocolate.
There are also other ingredients, which are used in this Confection. One called Mechasuchil; and another which they call Vinecaxtli, which in the Spanish they call Orejuelas, which are sweet smelling Flowers, Aromaticall and hot. And the Mechasuchil hath a Purgative quality; for in the Indies they make a purging portion of it. In stead of this, in Spaine they put into the Confection, powder of Alexandria, for opening the Belly.
I have spoken of all these Ingredients, that every one may make choise of those which please him best, or are most proper for infirmities.
The second Point.
As concerning the second point, I say, as I have said before, that though it be true, that the Cacao is mingled with all these Ingredients, which are hot; yet there is to be a greater quantity of Cacao, then of all the rest of the Ingredients, which serve to temper the coldnesse of the Cacao: Just as when we seek, of two Medicines of contrary qualities, to compound one, which shall be of a moderate temper: In the same manner doth result the same action and re-action of the cold parts of the Cacao, and of the hot parts of the other ingredients, which makes the Chocolate of so moderate a quality, that it differs very little from a mediocrity; and when there is not put in any ordinary pepper, or Cloves, but onely a little Annisseed (as I shall shew hereafter) we may boldly say, that it is very temperate. And this may be proved by reason, and experience: (supposing that which Gallen sayes, to be true, that every mixt Medicine, warmeth the cold, and cooleth the hot; bringing the examples of Oyle of Roses.) By experience, I say, that in the Indies (as is the custom of that countrey) I comming in a heat to visite a sick person, and asking water to refresh me, they perswaded mee to take a Draught of Chocolate; which quencht my thirst: & in the morning (if I took it fasting) it did warme and comfort my stomack. Now let us prove it by reason. Wee have already proved, that all the parts of the Cacao are not cold. For we have made it appeare that the unctuous parts, which are many, be all hot, or temperate: then, though it be true, that the quantity of the Cacao is greater than of all the rest of the ingredients, yet the cold parts are at the most, not halfe so many as the hot; and if for all this they should be more, yet by stirring, & mangling of the warme unctuous parts, they are much qualified. And, on the other side, it being mixt with the other Ingredients, which are hot in the second and third degree, being the predominant quality, it must needs be brought to a mediocrity. Like as two men, who shake hands, the one being hot, and the other cold, the one hand borrows heat, and the other is made colder; and in conclusion, neither hand retaines the cold, or heat it had before, but both of them remain more temperate. So like-wise two men, who go to wrestle, at the first they are in their full vigour and strength; but after they have strugled a while, their force lessens by degrees, till at last they are both much weaker, than when they began to wrestle. And Aristotle was also of this opinion in his fourth Booke of the Nature of Beasts, cap. 3. Where he sayes, that every Agent suffers with the patient; as that which cuts, is made dul by the thing it cuts; that which warmes, cooles it selfe; and that which thrusts, or forceth forward, is in some sort driven bake it selfe.
From whence I gather, that it is better to use Chocolate, after it hath beene made some time, a Moneth at the least. I believe this time to be necessary, for breaking the contrary qualities of the severall Ingredients, and to bring the Drinke to a moderate temper. For, as it alwayes falls out at the first, that every contrary will have its predominancy, and will worke his owne effects, Nature not liking well to be heated and cooled, at the same time. And this is the cause why Gallen in his twelfth Booke of Method, doth advise not to use Philonium, till after a yeare, or, at the least, six moneths; because it is a composition made of Opium (which is cold in the fourth degree) and of Pepper, and other Ingredients, which are hot in the third degree. This Theorum, and Doctrine, is made good by the practise, which some have made, of whom I have asked, what Chocolate did best agree with them? and they have affirmed, that the best is that which hath beene made some moneths: and that the new doth hurt by loosening the Stomack; And, in my opinion, the reason of it is, that the unctuous or fat parts, are not altogether corrected, by the earthy parts of the Cacao. And this I shall thus prove; for, as I shall declare hereafter, if you make the Chocolate boyle, when you drinke it, the boyling of it divides that fat and oyly part; and that makes a relaxation in the Stomacke in the old Chocolate, as well as if it were new.
So that I conclude in this second point, that the Chocolaticall Confection is not so cold as the Cacao, nor so hot as the rest of the Ingredients; but there results from the action and re-action of these Ingredients, a moderate temper which may be good, both for the cold and hot stomacks, 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 many 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 Spain, finde, it agreeth well with them. He of Merchena 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 Point.
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 sick; 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 may make choyse of the Ingredients, as they may be usefull, to this, or that part of his body.