Note (m) — PART I.
R. (Richard) Brookes translation
I can’t imagine upon what Foundation Oexmelin could assert, that the Spaniards in the making of their Chocolate, used nothing but this longish Grain, which he calls Pignon. Au Milieu desquelles Amandes de Cacao, est, says he, un petit Pignon, qui a la Germe fort tendre, & difficile à conserver; c’est de cette Semence que les Espaniols font la celebre Boisson de Chocolat. Oexmelin Histoire des Avanturers, Tom. 1. pag. 423. He confirms more plainly the same Fancy, Pag. 426.