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Another writer says: "The usual proportion at Madrid to a hundred kernels of cocoa is to add two grains of Chile pepper, a handful of anise, as many flowers called by the natives vinacaxtlides, or little ears six white roses in powder, a pod of campeche, two drachms of cinnamon, a dozen almonds and as many hazel-nuts, with achiote enough to give it a reddish tincture; the sugar and vanilla are mixed at discretion, as also the musk and ambergris.
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