We have hitherto treated of Chocolate, as it were, superficially, and as it presents itself to our Senses. We come next to examine its intrinsick Qualities, and to search into its Nature: As far as we can, we will discover what Reason, join’d to long Experience, has taught us concerning the salutary Properties of this Fruit.
CHAP. I.
Of the old Prejudices against Chocolate.
To proceed more methodically, and with greater Clearness in our Enquiries concerning Chocolate, it seems proper to set People right about the Prejudices which a false Philosophy has instilled into most Authors who have wrote upon this Subject; the Impressions whereof, are yet very deeply ingraven in the Minds of a great Number of People.
The Spaniards, who were first acquainted with Chocolate after the Conquest of the new World, have laid it down for an undoubted Truth, that Chocolate is cold and dry, participating of the Nature of Earth. They have supported this Determination neither with Reason nor Experience; nor do they know from whence they learnt it; perhaps they have taken it upon the Words, and from the Tradition of the Inhabitants of the Country. Let that be as it will, it is natural from false Principles to draw false Conclusions, of which the two principal are as follow.
The first is, That Chocolate being by Nature cold, it ought not to be used without being mixed with Spices, which are commonly hot, that so they might, both together, become temperate and wholesome. This was the Jargon and Practice of those Times. For the same Reason the ancient Physicians erroneously imagining that Opium was cold in the fourth Degree, never fail’d to correct this pretended Coldness in their narcotick Compositions, with Drugs extremely hot, as Euphorbium, Pellitory, Pepper, &c.
Their second Conclusion was, That Chocolate being dry and earthy, and from thence supposed to be of a styptick and astringent Quality; if it was not corrected, must necessarily breed Obstructions in the Viscera, and bring on a Cacochimy, and a great Number of other incurable Diseases.
These Prejudices have from the Spaniards pass’d into other Nations. To prove this, it will be unnecessary to cite a great Number of Authors, for whoever has read one, has read them all, the later having done nothing but copy the former; they have even sometimes improved their Dreams, and exaggerated this pretended Coldness of Chocolate, and at length push’d the Matter so far, as to make it a kind of cold Poison; and if it was taken to Excess, it would bring on a Consumption [(1)].
“Mexiaci friget nativa Cocai Temperies, tantoq; excedit Frigore ut inter noxia ne dubitem glandes censere Venena.” Thom. Strozzæ de Mentis potu seu de Cocolatis Opificio, lib. 3.
“Hinc siquis solo Cocolatis Fomite Vitam extrahat, atq; assueta neget Cibi Prandia, sensim contrahet exsueto marcentem Corpora Tabem.”
It is not very extraordinary that People who are more ready to believe than to examine, (such as the World is full of) should give into the unanimous Opinion of so many Authors; and it would be strange if they were not carry’d down by the Stream of a Prejudice so general. But I cannot sufficiently admire that Chocolate being so much decry’d, has not been entirely laid aside as unfit for Use; without doubt there was nothing but the daily Experience of its good Effects, which could support it, and hinder it from giving way to Calumny.