There are many different methods of preparing cocoa and chocolate for drinking. The Mexicans are in the habit of preparing it with atole, a kind of pap made of maize, which is their most ancient and common beverage, and which they mix hot, in equal quantities with the chocolate dissolved in hot water, and drink directly.1 They also dissolve the chocolate 1 "I remember," says Prof. Eaton, "some that was brought home from Mexico by the officers of Gen. Zachary Taylor's army. The cakes were of half a pound weight, or so, and were made of very coarsely pounded cocoa.

in cold water, stirring it with the chocolate stick, and skim off the froth into another vessel, then put the remaining chocolate over the fire with sugar enough to sweeten it, and as soon as it boils pour it over the froth, and drink it.

The inhabitants of St. Domingo put chocolate into a vessel with a little water, and boil it till it is dissolved; then add the necessary water and sugar, let it boil again till an unctuous froth is formed, and drink it in this state.

The Indians of New Spain make use of They were well sweetened, and contained a large proportion of some starchy material. For a drink the chocolate is broken into small pieces and placed with water in a red earthen pot, an upright cylindrical pot, and heated. When the chocolate is boiled enough it is stirred violently with a sort of dasher, much like that of an old-fashioned churn, except that the handle is rolled between the hands rather than worked up and down. The chocolate is beaten into a foam, which the old travellers declared remained so stiff after the chocolate was cold that it could be cut up and eaten in mouthfuls. This effect must have been due to the quantity of starch, or, most likely, fine maize-meal, in the drink, rather than to any special skill in milling it." cold chocolate in their festivals, prepared by milling pure chocolate in cold water, skimming off the froth into another vessel, then adding sugar to the remaining liquid, and pouring it from a great height on the froth. This chocolate is exceedingly cold.

Iced chocolate is used in many parts of Italy, where it is the custom to cool almost all beverages upon snow or ice.

The Spanish method of making chocolate is to mix it so thick that a spoon can stand upright in the mixture; then to drink iced water after it by way of diluting it.

Chocolate is usually milled in a tin vessel, within which a wheel, somewhat smaller in circumference than the vessel, is fixed to a stem which passes through the lid, and, being turned rapidly between the palms of the hands, bruises and mixes the chocolate with the water. Chocolate should be first milled off the fire, then put on and left to simmer for some time, after which it is milled again till perfectly smooth, and free from sediment. Any ladle or stick which effectually mixes the chocolate with the water may be substituted for the milling stick. Chocolate in powder does not require milling. Chocolate should never be made until wanted, as it is spoiled by reheating. Chocolate may be made in an iron pot or stewpan, a chocolate-pot, or Chocolatiere. - The Dessert Book.