Scented water to keep them cool. Henry Percy, 6th Earl of Northumberland in 1511-12 had various scented waters made for him, which consisted of his usage of over a gallon each week for the year. In the 1571 estate inventory of John Brodocke, an apothecary in Southampton, lists 32 types of scented water that he had as some of the items in his shop. In 17th century Constantinople the Venetians and Genoese had apothecary shops that had merchants of scented water including rose water. Scented waters were still being used into the 19th century of the wealthy nobles in Egypt as a
Dominican tea culture from British culture, where "tea" often refers to a light meal with a cup of Assam tea in the late afternoon. Cocoa is a staple crop in Dominica that most farmers traditionally harvested, and that is common in Caribbean markets. Cocoa tea is made by chopping a cocoa stick or ball into small pieces, or shredding the cocoa on a grater. It is mixed with water, condensed milk, cinnamon, leaves from a Christmas bush or bay leaves, grated nutmeg and sugar. Cocoa tea is served hot, often accompanied by a light snack such as banana fritters. Cocoa tea is similar