A Dictionary of the English Language
                        A Digital Edition of the 1755 Classic by Samuel Johnson
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View Scan · View Transcription · from page 371

View Scan · View Transcription · from page 371

Chócolate. n.s. [chocolate, Span.]

  1. The nut of the cacao-tree.

    The tree hath a rose flower, of a great number of petals, from whose empalement arises the pointal, being a tube cut into many parts, which becomes a fruit shaped somewhat like a cucumber, and deeply furrowed, in which are contained several seeds, collected into an oblong heap, and slit down, somewhat like almonds. It is a native of America, and is found in great plenty in several places between the Tropicks, and grows wild. See Cocoa. Miller.

  2. The cake or mass, made by grinding the kernel of the cacao-nut with other substances, to be dissolved in hot water.

    The Spaniards were the first who brought chocolate into use in Europe, to promote the consumption of their cacao-nuts, achiot, and other drugs, which their West Indies furnish, and which enter the composition of chocolate. Chambers.

  3. The liquor, made by a solution of chocolate in hot water.

    Chocolate is certainly much the best of these three exotick liquors: its oil seems to be both rich, alimentary, and anodyne. Arbuthnot on Aliments.

    In fumes of burning chocolate shall glow,
    And tremble at the sea that froths below!

Sources: Arbuthnot, John (227) · Chambers, Ephraim (20) · Miller, Philip (58) · Pope, Alexander (393)

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Cite this page: Johnson, Samuel. "Chocolate." A Dictionary of the English Language: A Digital Edition of the 1755 Classic by Samuel Johnson. Edited by Brandi Besalke. Last modified: December 6, 2011. https://johnsonsdictionaryonline.com/chocolate/.

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