Chocolate: or, An Indian Drinke

To this, there are two things to be answered: One, that he never saw the experience of drawing out the Butter, which I have done; and that when the Chocolate is made without adding any thing to the dryed Powder, which is incorporated, onely by beating it well together, and is united, and made into a Paste, which is a signe, that there is a moist, and glutinous part, which, of necessity, must correspond with the Element of Aire.

The other reason, we will draw from Philosophy; affirming that, in the Cacao, there are different substances. In the one, that is to say, in that, which is not so fat, it hath a greater quantity of the Oylie, the