By the time the French came around to capitalizing on the chocolate drug two decades later, exoticism and fashionability were more important branding criteria for chocolate than its medical application. Circa 1670, self-described French merchant-tradesman Philippe Sylvestre Dufour published Usage du caphé, du thé, et du chocolate (1671). Dufour, “from the oven”, may be another witty pseudonym (some speculate for physician and archeologist Jacob Spon, whom others claim was Dufour’s friend), as the drinks were served hot. What we do know is that the author claims in his introduction to work as a pharmacist whose “commercial ties make him more knowledgeable than a learned man could ever be through intellectual contemplation.” Certainly he read avidly enough to discover a collection of international writers who had pontificated on the merits of coffee, hot chocolate, and tea. Claiming to translate them all himself, he took the unprecedented step of binding them together into one volume. He placed a poorly-known 1643 French translation of Colmenero by René Moreau alongside articles on coffee and tea derived from writings by a number of French and Dutch diplomats, as well as Jesuit missionaries. The Usage thus gathered the world’s hot beverages under a single title. What’s more, the physical binding of the drugs in one volume echoed “the strong connection these drinks have to one another”, a main theme in the new introduction for the 1685 edition. Both in their preparation by boiling and in their physiological effects, drugs from three different corners of the earth behave in a strikingly similar fashion. That disparate world cultures make similar use of steeped tonics in medicine and ritual gave Dufour enough insight to deduce that they indeed form a pharmacological category unto themselves.