How Chocolate Is Made and Drunk
Draft: this translation has not yet been checked against the original by a separate review.
- Written
- printed at London, 1648 (Gage lived in New Spain and Guatemala from 1625 to 1637)
- Place
- Chiapa and Guatemala
- Language
- English (Early Modern)
- Kind of source
- travel
- Reading time
- 7 minutes
- Difficulty
- Challenging
- Intensity
- Low
MesoamericaFood, farming and hungerCooking and recipesTrade, markets and money
Grind the cacao on a flat stone, add chile, cinnamon, sugar and achiote until it is the color of a red brick, pour it into boxes or onto plantain leaves to harden, then beat a piece into hot water until it froths. Thomas Gage drank chocolate for twelve years in the Spanish Indies, and in 1648 he told English readers how to make it.
Gage was born into an English Catholic family and became a Dominican friar in Spain. In 1625 he sailed to New Spain with a mission bound for the Philippines, but he stayed, first in Mexico and then in Guatemala, where he served Indian towns in Guatemala as a priest for most of the next ten years. In 1637 he left for Europe. A few years later he gave up his Catholic faith, became a minister of the Church of England, and wrote this book, a rare account of the Spanish colonies by an Englishman who had lived in them.
Gage saw what he describes and made chocolate himself. Much of this chapter, though, comes from a Spanish doctor's treatise, as Gage says, including its long arguments about whether cacao is hot or cold. He knew Spanish towns and Indian villages well, but his picture of Native ways is that of a priest who lived among them.
Gage wrote as a convert who now hated the church he had served. He dedicated the book to Sir Thomas Fairfax, commander of Parliament's army, and urged England to send soldiers to take Spain's American lands. In 1654 he sailed as chaplain with the English expedition that failed at Hispaniola and took Jamaica, where he died. Elsewhere the book attacks friars and Spaniards at every turn; this chapter is one of its calmer ones.
Watch who drinks what: lords and gentlewomen with spices and sugar, Africans and Indians with little but cacao and maize. Notice how often Gage turns to his English readers.
The edited translation, in simplified modern English. Bracketed words were added for clarity; [...] marks a cut. Tap a note number to read the note.
What Chocolate Is
Chocolate is used today not only all over the West Indies but also in Spain, Italy, and Flanders, with the approval of many learned doctors of medicine. Among them Antonio Colmenero of Ledesma1 (who once lived in the Indies) has written a learned and curious treatise on the nature and quality of this drink. So I thought fit to set down here something about it from my own experience over twelve years. This name chocolate is an Indian name. It is compounded from atte, as some say, or as others say atle, which in the Mexican language means water,2 and from the sound which the water (in which the chocolate is put) makes, as choco, choco, choco, when it is stirred in a cup with an instrument called a molinet, or molinillo,3 until it bubbles and rises into a froth. And as it is a compounded name there, so in English we may well call it a compounded or confectioned drink, in which are found many different ingredients, according to the different constitutions of the bodies of those who use it. But the chief ingredient (without which it cannot be made) is called cacao. It is a kind of nut or kernel bigger than a large almond. It grows on a tree called the cacao tree and ripens in a great husk, in which are found sometimes more and sometimes fewer cacaos: sometimes twenty, sometimes thirty, even forty and more.
What Goes into It
[...] As for the rest of the ingredients that make up this chocolate confection, there is great variety. Some put black pepper into it, which the physicians do not approve of, because it is so hot and dry,4 except for one who has a very cold liver. But commonly, instead of this pepper, they put in long red pepper, called chile, which, though it is hot in the mouth, is cool and moist in its working. It is further compounded with white sugar, cinnamon, cloves, aniseed, almonds, hazelnuts, orejuela, bainilla, sapayoll,5 orange-flower water, some musk, and as much achiote6 as will make it look the color of a red brick. But how much of each of these should be put to a given quantity of cacao, the different constitutions of people's bodies must decide.
[...] All these ingredients are usually put into chocolate, and by some people more, according to their fancies. But the poorer sort of people, such as Blackamoors7 and Indians, commonly put nothing into it but cacao, achiote, maize, and a few chiles with a little aniseed.
How It Is Made
[...] Now for the making or compounding of this drink, I shall set down the method here. The cacao and the other ingredients must be beaten in a stone mortar, or (as the Indians do) ground on a broad stone which they call a metate,8 which is made only for that use. But first the ingredients are all to be dried, except the achiote. Take care that they can be beaten to powder, and keep stirring them so that they are not burnt or turn black; for if they are overdried, they will be bitter and lose their virtue. The cinnamon and the long red pepper are to be beaten first, with the aniseed, and then the cacao, which must be beaten little by little till it is all powdered; and in the beating it must be turned round, so that it mixes better. Every one of these ingredients must be beaten by itself, and then all put into the vessel where the cacao is, which you must stir together with a spoon. Then take out that paste and put it into the mortar, under which there must be a little fire after the confection is made. But if more fire is put under it than will just warm it, then the oily part will dry away. The achiote also must be put in during the beating, so that it may take the color better. All the ingredients must be sifted, except only the cacao, and if the dry shell is taken off the cacao, it will be all the better. When it is well beaten and incorporated (which will be known by its shortness),9 then some of the paste, which will be almost liquid, is taken up with a spoon (as is done in the Indies) and made into tablets, or else put into boxes without a spoon; and when it is cold it will be hard.
How It Is Drunk
[...] The ways of drinking it are various. One (the way most used in Mexico) is to take it hot with atole.10 You dissolve a tablet in hot water, and then stir and beat it with a molinet in the cup it is to be drunk from. When it is well stirred to a scum or froth, you fill the cup with hot atole and so drink it sip by sip.
[...] But the most ordinary way is to heat the water very hot, and then pour out half the cupful that you mean to drink. Put into it a tablet or two, or as much as will thicken the water reasonably, and then grind it well with the molinet. When it is well ground and has risen to a froth, fill the cup with hot water, and so drink it by sips (having sweetened it with sugar), and eat with it a little conserve, or maple bread,11 dipped into the chocolate.
There is yet another way to drink chocolate, which is cold. The Indians use it at feasts, to refresh themselves, and it is made in this manner. The chocolate (which is made with no ingredients, or very few) is dissolved in cold water with the molinet. Then they take off the scum or thick part, which rises in great quantity, especially when the cacao is older and more decayed. They lay the scum aside in a little dish by itself, and then put sugar into the part from which the scum was taken. Then they pour it from on high into the scum, and so drink it cold. And this drink is so cold that it does not agree with every stomach; for experience has shown that it does harm by causing pains in the stomach, especially to women.
Atole in the Markets
[...] The other drink which is much used in the Indies is called atole. I will say only a little about it, because I know it cannot be used here. This was the drink of the ancient Indians. It is a thick pap made of the flour of maize, with the husks taken off, which is windy and melancholy.12 It is commonly carried hot in pots by the Indian women to the markets, and there it is sold in cups. The Creole students,13 as we go to a tavern to drink a cup of wine, go together to the public markets and just as publicly buy and drink this atole by the measure. Sometimes it is seasoned with a little chile, or long pepper, and then it pleases them best. But the nuns and gentlewomen have learned a trick of making it with cinnamon, sweet waters, amber or musk, and plenty of sugar. Made this way it is held to be a very strong and nourishing drink, which the physicians prescribe for a weak body, as we do almond milk here. But of what England never knew nor tasted, I will say no more, but hurry my pen on to Guatemala, which has been my second patria.14
Notes
- Antonio Colmenero de Ledesma, a Spanish doctor, whose Curious Treatise of the Nature and Quality of Chocolate was printed in Madrid in 1631. back
- Atl is the Nahuatl word for water. Where the word chocolate came from is not certain. back
- A molinillo, a wooden stick with rings or knobs at the end, twirled between the palms to froth the drink. back
- Gage follows humoral medicine, in which every food was hot or cold, moist or dry, and could balance or upset the four humors, the body fluids that doctors believed had to stay in balance for health. back
- Bainilla is vanilla. Orejuela and sapayoll were other local flavorings. back
- Achiote (annatto), a red coloring made from the seeds of a tropical shrub. back
- Gage's word for Africans and people of African descent, many of them enslaved, in the Spanish colonies. back
- A grinding stone of volcanic rock, on which maize and cacao were ground with a stone roller. back
- Crumbliness: the paste is ready when it breaks easily. back
- A thick drink of maize flour cooked in water (Nahuatl atolli). Gage describes it at the end of the chapter. back
- The meaning is uncertain; probably a kind of sweet bread or biscuit. back
- In humoral medicine, windy foods caused gas, and melancholy ones bred black bile, the cold, dry humor. back
- Criollos, people of Spanish descent born in the Americas. back
- Homeland. back
Chocolatte being this day used not onely over all the West-India's, but also in Spain, Italy, and Flanders, with approbation of many learned Doctors in Physick, among whom Antonio Colmenero of Ledesma; (who lived once in the India's) hath composed a learned and curious Treatise concerning the nature and quality of this drink; I thought fit to insert here also somewhat of it concerning my own experience for the space of twelve yeers. This name Chocolatte is an Indian name, and is compounded from Atte, as some say or as others, Atle, which in the Mexican language signifieth water, & from the sound which the water (wherein is put the Chocolatte) makes, as Choco, Choco, Choco, when it is stirred in a cup by an instrument called a Molinet, or Molinillo, untill it bubble and rise unto a froath. And as there it is a name compounded, so in English wee may well call it a compounded or a confectioned drink wherein are found many and severall Ingredients, according to the different disposition of the body of them that use it. But the chief Ingredient (without which it cannot be made) is called Cacao, a kind of nut or kernell bigger then a great Almond, which growes upon a tree called the tree of Cacao, and ripens in a great huske, wherein sometimes are found more, sometimes lesse Cacao's, sometimes twenty, sometimes thirty, nay forty, and above.
Chocolate is used today not only all over the West Indies but also in Spain, Italy, and Flanders, with the approval of many learned doctors of medicine. Among them Antonio Colmenero of Ledesma (who once lived in the Indies) has written a learned and curious treatise on the nature and quality of this drink. So I thought fit to set down here something about it from my own experience over twelve years. This name chocolate is an Indian name. It is compounded from atte, as some say, or as others say atle, which in the Mexican language means water, and from the sound which the water (in which the chocolate is put) makes, as choco, choco, choco, when it is stirred in a cup with an instrument called a molinet, or molinillo, until it bubbles and rises into a froth. And as it is a compounded name there, so in English we may well call it a compounded or confectioned drink, in which are found many different ingredients, according to the different constitutions of the bodies of those who use it. But the chief ingredient (without which it cannot be made) is called cacao. It is a kind of nut or kernel bigger than a large almond. It grows on a tree called the cacao tree and ripens in a great husk, in which are found sometimes more and sometimes fewer cacaos: sometimes twenty, sometimes thirty, even forty and more.
- Antonio Colmenero de Ledesma, a Spanish doctor, whose Curious Treatise of the Nature and Quality of Chocolate was printed in Madrid in 1631.
- Atl is the Nahuatl word for water. Where the word chocolate came from is not certain.
- A molinillo, a wooden stick with rings or knobs at the end, twirled between the palms to froth the drink.
Left out of this excerpt.
Left out of this excerpt.
Left out of this excerpt.
As for the rest of the ingredients which make this Chocolatticall confection, there is notable variety; for some put into it black Pepper, which is not well approved of by the Physitians, because it is so hot and dry, but onely for one who hath a very cold liver; but commonly instead of this Pepper, they put into it long red Pepper, called Chile, which though it be hot in the mouth, yet is cool and moist in the operation. It is further compounded with white Sugar, Cinnamon, Clove, Anniseed, Almonds, Hasell-nuts, Orejuela, Bainilla, Sapayoll, Orenge flower water, some Muske, and as much of Achiotte, as will make it looke of the colour of a red bricke. But how much of each of these may be applyed to such a quantity of Cacao, the severall dispositions of mens bodies must be their rule.
As for the rest of the ingredients that make up this chocolate confection, there is great variety. Some put black pepper into it, which the physicians do not approve of, because it is so hot and dry, except for one who has a very cold liver. But commonly, instead of this pepper, they put in long red pepper, called chile, which, though it is hot in the mouth, is cool and moist in its working. It is further compounded with white sugar, cinnamon, cloves, aniseed, almonds, hazelnuts, orejuela, bainilla, sapayoll, orange-flower water, some musk, and as much achiote as will make it look the color of a red brick. But how much of each of these should be put to a given quantity of cacao, the different constitutions of people's bodies must decide.
- Gage follows humoral medicine, in which every food was hot or cold, moist or dry, and could balance or upset the four humors, the body fluids that doctors believed had to stay in balance for health.
- Bainilla is vanilla. Orejuela and sapayoll were other local flavorings.
- Achiote (annatto), a red coloring made from the seeds of a tropical shrub.
Left out of this excerpt.
Left out of this excerpt.
Left out of this excerpt.
All these ingredients are usually put into the Chocolatte, and by some more, according to their fancies. But the meaner sort of people, as Blackmores and Indians, commonly put nothing into it, but Cacao, Achiotte, Maiz, and a few Chiles with a little Anniseed.
All these ingredients are usually put into chocolate, and by some people more, according to their fancies. But the poorer sort of people, such as Blackamoors and Indians, commonly put nothing into it but cacao, achiote, maize, and a few chiles with a little aniseed.
- Gage's word for Africans and people of African descent, many of them enslaved, in the Spanish colonies.
Left out of this excerpt.
Now for the making or compounding of this drinke, I shall set downe here the method. The Cacao, and the other ingredients must be beaten in a morter of stone, or (as the Indians use) ground upon a broad stone, which they call Metate, and is only made for that use. But first the ingredients are all to be dried, except the Achiotte, with care that they may be beaten to powder, keeping them still in stirring, that they be not burnt, or become black; for if they be overdried, they will be bitter, and lose their virtue. The Cinnamon and the long red pepper are to be first beaten, with the Anniseed, and then the Cacao, which must be beaten by little and little, till it be all powdred; and in the beating it must be turned round, that it may mixe the better. Every one of these ingredients must be beaten by it selfe, and then all be put into the vessell, where the Cacao is, which you must stirre together with a spoon, and then take out that paste, and put it into the morter, under which there must be a little fire, after the confection is made; but if more fire be put under then will only warme it, then the unctuous part will dry away. The Achiotte also must be put in in the beating, that it may the better take the colour. All the ingredients must be searsed, save onely the Cacao, and if from the Cacao the dry shell be taken, it will be the better. When it is well beaten, and incorporated (which will be known by the shortnesse of it) then with a spoon (so in the India's is used) is taken up some of the paste, which will be almost liquid, and made into tablets, or else without a spoon put into boxes, and when it is cold it will be hard.
Now for the making or compounding of this drink, I shall set down the method here. The cacao and the other ingredients must be beaten in a stone mortar, or (as the Indians do) ground on a broad stone which they call a metate, which is made only for that use. But first the ingredients are all to be dried, except the achiote. Take care that they can be beaten to powder, and keep stirring them so that they are not burnt or turn black; for if they are overdried, they will be bitter and lose their virtue. The cinnamon and the long red pepper are to be beaten first, with the aniseed, and then the cacao, which must be beaten little by little till it is all powdered; and in the beating it must be turned round, so that it mixes better. Every one of these ingredients must be beaten by itself, and then all put into the vessel where the cacao is, which you must stir together with a spoon. Then take out that paste and put it into the mortar, under which there must be a little fire after the confection is made. But if more fire is put under it than will just warm it, then the oily part will dry away. The achiote also must be put in during the beating, so that it may take the color better. All the ingredients must be sifted, except only the cacao, and if the dry shell is taken off the cacao, it will be all the better. When it is well beaten and incorporated (which will be known by its shortness), then some of the paste, which will be almost liquid, is taken up with a spoon (as is done in the Indies) and made into tablets, or else put into boxes without a spoon; and when it is cold it will be hard.
- A grinding stone of volcanic rock, on which maize and cacao were ground with a stone roller.
- Crumbliness: the paste is ready when it breaks easily.
Left out of this excerpt.
The manner of drinking it, is divers; the one (being the way most used in Mexico) is to take it hot with Atolle, dissolving a tablet in hot water, and then stirring and beating it in the cup, where it is to be drunke, with a Molinet, and when it is well stirred to a scumme or froath, then to fill the cup with hot Atolle and so drinke it sup by sup.
The ways of drinking it are various. One (the way most used in Mexico) is to take it hot with atole. You dissolve a tablet in hot water, and then stir and beat it with a molinet in the cup it is to be drunk from. When it is well stirred to a scum or froth, you fill the cup with hot atole and so drink it sip by sip.
- A thick drink of maize flour cooked in water (Nahuatl atolli). Gage describes it at the end of the chapter.
Left out of this excerpt.
But the most ordinary way, is, to warme the water very hot, and then to powre out halfe the cup full that you mean to drinke; and to put into it a tablet or two, or as much as will thicken reasonably the water, and then grind it well with the Molinet, and when it is well ground and risen to a scum, to fill the cup with hot water, and so drinke it by sups (having sweetned it with Sugar) and to eat it with a little conserve, or maple bread, steeped into the Chocolatte.
But the most ordinary way is to heat the water very hot, and then pour out half the cupful that you mean to drink. Put into it a tablet or two, or as much as will thicken the water reasonably, and then grind it well with the molinet. When it is well ground and has risen to a froth, fill the cup with hot water, and so drink it by sips (having sweetened it with sugar), and eat with it a little conserve, or maple bread, dipped into the chocolate.
- The meaning is uncertain; probably a kind of sweet bread or biscuit.
Left out of this excerpt.
There is another way yet to drinke Chocolatte, which is cold, which the Indians use at feasts, to refresh themselves, and it is made after this manner. The Chocolatte (which is made with none or very few ingredients) being dissolved in cold water with the Molinet, they take off the scumme or crassy part, which riseth in great quantity, especially when the Cacao is older and more putrefied. The scumme they lay aside in a little dish by it selfe, and then put sugar into that part from whence was taken the scum, and then powre it from on high into the scumme, and so drinke it cold. And this drinke is so cold, that it agreeth not with all mens stomacks; for by experience it hath been found, that it doth hurt, by causing pains in the stomack, especially to women.
There is yet another way to drink chocolate, which is cold. The Indians use it at feasts, to refresh themselves, and it is made in this manner. The chocolate (which is made with no ingredients, or very few) is dissolved in cold water with the molinet. Then they take off the scum or thick part, which rises in great quantity, especially when the cacao is older and more decayed. They lay the scum aside in a little dish by itself, and then put sugar into the part from which the scum was taken. Then they pour it from on high into the scum, and so drink it cold. And this drink is so cold that it does not agree with every stomach; for experience has shown that it does harm by causing pains in the stomach, especially to women.
Left out of this excerpt.
Left out of this excerpt.
Left out of this excerpt.
The other drinke which is much used in the India's is called Atolle, of which I will say but a little, because I know it cannot be used here. This was the drinke of the ancient Indians, and is a thick pap made of the flower of Maiz, taking off the huskes from it, which is windy and melancholy. This is commonly carried by the Indian women to the Markets hot in pots, and there is sold in cups. The Criolian students, as wee goe to a Taverne to drink a cup of wine, so they go in company to the publike Markets, and as publikely buy and drinke by measure of this Atolle; which somtimes is seasoned with a little Chile, or long Pepper, and then it pleaseth them best. But the Nuns and Gentlewomen have got a trick of confectioning it with Cinnamon, Sweet-waters, Amber, or Muske, and store of Sugar, and thus it is held to be a most strong and nourishing drinke, which the Physitians doe prescribe unto a weake body, as we doe here our Almond-milke. But of what England never knew nor tasted, I will say no more, but hasten my penne to Guatemala, which hath been my second patria.
The other drink which is much used in the Indies is called atole. I will say only a little about it, because I know it cannot be used here. This was the drink of the ancient Indians. It is a thick pap made of the flour of maize, with the husks taken off, which is windy and melancholy. It is commonly carried hot in pots by the Indian women to the markets, and there it is sold in cups. The Creole students, as we go to a tavern to drink a cup of wine, go together to the public markets and just as publicly buy and drink this atole by the measure. Sometimes it is seasoned with a little chile, or long pepper, and then it pleases them best. But the nuns and gentlewomen have learned a trick of making it with cinnamon, sweet waters, amber or musk, and plenty of sugar. Made this way it is held to be a very strong and nourishing drink, which the physicians prescribe for a weak body, as we do almond milk here. But of what England never knew nor tasted, I will say no more, but hurry my pen on to Guatemala, which has been my second patria.
- In humoral medicine, windy foods caused gas, and melancholy ones bred black bile, the cold, dry humor.
- Criollos, people of Spanish descent born in the Americas.
- Homeland.
Who and what this source names, in the original. Each name links to every source in the library that mentions it. Not yet checked.
Ideas
- Almond milk Almonds ground and mixed with broth, water or wine into a thick white milk. Medieval cooks used it in place of cow's milk, especially on the Church's fish days. Sections 16.21.
- Cacao The beans from which chocolate is made. In Mexico and Yucatán they served as money. Sections 16.1, 16.5, 16.11.
- Chocolate A drink made from ground cacao beans, beaten to a froth and often spiced with chile, vanilla or sugar. The Mexica served it to lords; by the 1600s Spaniards drank it all over the Indies and in Europe. Sections 16.1, 16.17.
- Feast days and the church year The saints' days and church feasts, such as Candlemas, Lammas, Michaelmas and Martinmas, by which people dated events and timed the work of the year. Sections 16.17.
- Maize (corn) The grain of the Americas, eaten as bread, porridge and drink and planted in hills or holes made with a stick. English writers called it Indian corn. Sections 16.9, 16.13, 16.21.
- Markets and trade Buying, selling and trading goods: markets, merchants, money and the routes along which goods traveled. Sections 16.21.
- Spices Ginger, cinnamon, cloves, mace, galingale and other costly spices brought to Europe from the East, with saffron grown in Spain, Italy and England, used freely at great tables and mixed into ready-made powders. Sections 16.5.
- Sugar and honey The sweeteners of the past: honey, gathered at home, and sugar, an expensive import used freely only at great tables. Sections 16.5, 16.15.
- The humors The four body fluids (blood, phlegm, yellow bile, black bile) that doctors from Hippocrates to the 1800s believed had to stay in balance for health. Sections 16.5, 16.21.
People
- Antonio Colmenero de Ledesma A Spanish doctor who had lived in the Indies and wrote a treatise on chocolate, printed in Madrid in 1631. Thomas Gage drew on it for his chapter on chocolate. Sections 16.1.
Peoples
Places
- England The kingdom ruled by Edward III when the Black Death struck in 1348–1349, and later the home of the colonists who sailed to Roanoke and Plymouth. Sections 16.21.
- Flanders The county around Ghent and Bruges in the Low Countries, ruled by the kings of Spain in the 1600s. Gage names it among the cold countries where chocolate was drunk. Sections 16.1.
- Italy The peninsula south of the Alps, divided in the 1300s among city-republics, lordships, the Papal States and the kingdom of Naples. The Black Death swept it in 1348. Sections 16.1.
- Mexico-Tenochtitlan The Mexica capital, built on an island in a lake in the Valley of Mexico. Cortés entered it in November 1519, was driven out in June 1520, and took it by siege in 1521; Mexico City was built on its site. Sections 16.13.
- Santiago de Guatemala The capital of Spanish Guatemala from 1543 until an earthquake in 1773. Bernal Díaz wrote his history there, and Thomas Gage lived in the Indian towns nearby in the 1620s and 1630s. Sections 16.21.
- Spain The kingdoms of Castile and Aragon, ruled together by Isabella and Ferdinand from 1479 and by their heirs after them. Their crown sponsored Columbus and ruled much of the Americas in the 1500s. Sections 16.1.
Page images of the original object or of the printed edition, from the libraries and archives that hold them. The pages shown are copied here where the holder marks them public domain; titles link to the holder's own viewer. Click a page to see it full size.
Thomas Gage, The English-American his Travail by Sea and Land, London 1648
Internet Archive (John Carter Brown Library copy). pp. 106–110. Public domain (published 1648).
The printing our text follows.
Thomas Gage, A New Survey of the West-India's, 2nd ed., London 1655
Internet Archive (John Carter Brown Library copy). Public domain (published 1655).
The second edition, for comparison; not checked against our passage.
Gage wrote in English; this is his text as printed in London in 1648, chapter XVI, pages 106–110. About 1,260 of the chapter's 3,600 words: what chocolate is, how it is made and drunk, and atole. Gage's medical arguments, the cacao tree, a borrowed recipe, his own habits and his advice on trade are cut, and the cuts are marked.
Spelling, capitals and punctuation are modernized and some long sentences are split; Gage's words and word order are kept. Spanish and Nahuatl words are put in italics at first use. A few words are given their modern forms: “sup” becomes “sip”, “searsed” becomes “sifted”, “crassy” becomes “thick”, “Criolian” becomes “Creole”, and “Blackmores” becomes “Blackamoors”.
- Original
- Text as printed in the named edition or on the object, read from page images. Edition: Thomas Gage, The English-American his Travail by Sea and Land: or, A New Survey of the West-India's (London: R. Cotes, for Humphrey Blunden and Thomas Williams, 1648), chapter XVI, pp. 106–110. Digital text: Project Gutenberg eBook 54425, transcribed from this printing, compared with the page images of Internet Archive item englishamericanh00gage (John Carter Brown Library copy).
- Editor’s review
- Not yet.
- Rights
- Original: public domain. Edition: public domain. Our translations and notes: CC BY-SA 4.0; credit “Hearth Library, hearthinteractive.com” with a link.
Sources for the notes
- Gage, Thomas. The English-American his Travail by Sea and Land: or, A New Survey of the West-India's. London: R. Cotes, 1648. Internet Archive (John Carter Brown Library copy). https://archive.org/details/englishamericanh00gage. Chapter XVI, pp. 106–110.
- Gage, Thomas. The English-American, His Travail by Sea and Land. Project Gutenberg eBook 54425. https://www.gutenberg.org/ebooks/54425. Title page, the Epistle Dedicatory to Sir Thomas Fairfax, and chapter XVI.
- King's College London Archives and Special Collections. “Rogues and Rebels.” In Latin America (online exhibition). https://kingscollections.org/exhibitions/specialcollections/latin-america/rogues-and-rebels. On Gage's life: Catholic family, Dominican, voyage of 1625, years in Guatemala, the book of 1648, the expedition of 1654 and his death in Jamaica.
- Library and Archives Canada. “Gage (1625–1637).” In Passages: Canadian Immigration and Exploration (archived web exhibition). https://epe.lac-bac.gc.ca/100/206/301/lac-bac/passages-ef/passages/h8-220-e.html. On his departure from Cadiz in 1625, his return in 1637 and his conversion.
- Bancroft, Hubert Howe. The Native Races of the Pacific States of North America. Vol. 2, Civilized Nations. New York: D. Appleton, 1875. Internet Archive. https://archive.org/details/nativeracesofpac02banc. The chapter on food and drink (the making of chocolatl), read in the OCR text; page numbers to be added.