17th Century Wine found in a Shipwreck.

https://www.popularmechanics.com/science/a27632499/17th-century-wine-discovered/;

Interesting seals on the above 17th century wine bottles, my 18th century karaf came with the same type of seal.

Pods, Pots, and Potions: Putting Cacao to Paper in Early Modern Europe

Frontispieve to the chocolate section in Philippe Dufour’s Traitez nouveaux et curieux du café, du thé et du chocolate —

https://publicdomainreview.org/2017/12/07/pods-pots-and-potions-putting-cacao-to-paper-in-early-modern-europe/

Chocolate: History, Culture, and Heritage

An interesting article. Apparently it was very common to add a variety of spices to chocolate, two of which was wine & sugar, known as "wine chocolate". Well worth reading.
Keith.
https://books.google.com.au/books?id=zwVS5gsJMUcC&pg=PA2006-IA32&lpg=PA2006-IA32&dq=tinned+iron+cooking+kettles&source=bl&ots=DjtFi_BDZo&sig=mgxuo6b_La6svPlgrBHaE2EKe1c&hl=en&sa=X&ved=2ahUKEwjXtMeEnqreAhUUQH0KHZsXAYw4FBDoATADegQIBxAB#v=onepage&q=tinned%20iron%20cooking%20kettles&f=false

Chocolate Preparation & Serving Vessels in Early North America.

An 18th century chocolate house in London England.

https://americanhistory.si.edu/sites/default/files/Lange_Chocolate%20Preparation.pdf

Tea Drinking In 18th Century America.

http://www.gutenberg.org/files/46775/46775-h/46775-h.htm

More on Food Packaging.

A Firkin.

http://www.the-saleroom.com/en-gb/auction-catalogues/james-d-julia/catalogue-id-srjame10004/lot-0f75d439-6d36-4cf0-9495-a43000b5b031;

In the 18th century bottles, jars & cloth bags were popular items for containing a variety of foods, spices & drinks. Bottles in particular have been found at many historical sites, & it is known that they were reused for containing a variety of liquids. 
It seems that commercial sales of foods stuffs was in bulk form, suggesting that the retail purchaser would supply their own containers for the amount they wished to purchase, but also money was offered by some businesses for bottles, suggesting that some retailers offered these bottles to customers.

Some of the author's items for repackaging food & drink products.

Below is a record of commercial 18th century food & drink containers. This information is from a PDF, the link to which I have supplied. This PDF contains much more information, including containers from the 19th century, & images of original containers.

Food & Drink Packaging.

Olive oil sold in flasks and jars is an example of this product/package link.

mustard in quarter-pound bottles, pickles in quart bottles, olive oil by the jar or chest.

Kegs were used for dried goods such as split peas, barley, crackers, oatmeal, raisins, and rice; for butter, lard, or paint oils; for pickled meats and other pickles; sometimes for alcohol and sometimes for other packaging:

Hogs Lard in small kegs from 20 to 28 lbs. each (QG 26 May 1785:Richard Dalton).

Barley in 50 and 25 lb cags (New-York Mercury [NYM] 26 Jan. 1761:John Alexander and Company).

Best Nantz Brandy in 8 and 4 Gallon Kegs (NYM 3 Aug. 1761 :Dirck Brinckerhoff).

Choice French Brandy in Kegs of 5 and 6 Gallons, at five Shillings Halifax per Gallon (QG 20 Dec. 1770:John Lees). Linseed oyl in 10 gallon cags (NYM 12 Jan. 1761:Isaac Man).

 7 Kegs Mustard in 1-4 lb. bottles (Montreal Herald [MH] 22 Jan. 1820:Macnider, Aird, & Whyte).

Chocolate by the Box or Dozen (NYM 1 June 1761:John Morton). A few boxes fresh Durham flour mustard, (NSG&WC 30 June 1789:s. Hart).

 lb. bottles A very fresh, excellent Kind of Poland Starch and Hair Powder in Boxes of Cwt. each in Pound papers (NSG&WC 24 May 1785:David Fergusson).

fine Genoa Vermacelli, at 1s. a Pound, or 14s. a Box, containing seventeen Pounds (DA 14 Dec. 1739:Joseph Carbon).

Lemmons by the Box, Hundred or Dozen (Boston Gazette & Country Journal [BG&CJ] 14 March 1774:Joseph Hall).

bohea tea by the box, dozen or single pound (NYM 23 June 1755:Matheus Sleght).

Bags held dry products such as bottle corks, biscuit, flour, coffee, and sometimes ginger, pepper, snuff, and cocoa nuts.

Cheshire Cheese by the Basket or Single Cheese (NSG&WC 14 June 1785:Edward Oxnard).

Gloucester Cheese by the Basket or smaller quantity (NSG&WC 23 Feb. 1779:Andrew Thomson).

bohea and congo teas, pound, half and quarter pound tin cannisters (NYM 4 Oct. 1762:Richard Curson).

He has likewise a parcel of fine green tea, in pound canisters, at 14s. a canister (NYM 29 Dec. 1766:Edward Agar).

Portable soup, of the best Sorts, made separately from Beef, Veal, Mutton, and Chicken, is sold at 4s. a Dozen in Tin Boxes, which is about equal to 8s. a Pound, excepting the Chicken. Also an inferior Sort made into square Cakes from Beef, is sold by Weight at 5s. a Pound, very handy for Sauces as well as Soups. . . . This Commodity has been made, ever since the late Rebellion, by Mrs. Bennet (whose Name was then Du Bois) and it was at that Time, and ever since, greatly valued by Gentlemen in the Army (DA 11 Sept. 1762:Portable Soup.

Naples soap, at 5s a pot, Containing eight ounces (DA 31 Jan. 1740:Joseph Carbn). A Fine parcel of New Honey, of this year’s collecting in glazed Pots, leather’d on the Top, and in Pots from 15 lb. to 35 lb. and to be sold as follows: Single Pots at Fourpence Halfpenny per Pound, and at Forty Shillings per Hundred; and some Allowance to those who take a larger Quantity (DA 17 Sept. 1762:To be Sold at the Windmill . . . ). Potted Venison in small Pots at Six-pence per Pot (DA 29 July 1760:To be Sold, Fine true Grass fed Venison . . . ).

Lately landed a curious Parcel of Bloom Sun Raisins, much finer than any in the Jars, in small Boxes about 12 Ib. each, to be sold by the Importer . . . at 7s. a Pound. No less Quantity than a Box (DA 4 Jan. 1762: Lately landed.

Twenty Jars of very fine Lucca Oil, each Jar containing about thirty Gallons, one Jar in each lot (DA 21 NOV. 1739:To be soid by Auction.

 Fine Lucca Sallad Oil, neat as imported, in whole Jars, Half-jars, and Quarter-Jars (DA 23 May 1740:To be Sold . . . ).

http://www.sha.org/bottle/pdffiles/Jones1993.pdf

Nutmeg & Graters.

http://www.saucygirlskitchen.com/2010/12/16/nutmeg-myristica-fragrans-the-holiday-spice/;

https://beatcancer2010.wordpress.com/2015/01/01/herb-and-spice-of-the-week-nutmeg/;

A George III repousse egg-shaped Nutmeg Grater, maker's mark only, London circa 1760, David Field.

England, c. 1760

http://www.petercameronantiquesilver.com/antique-silver/d/an-18th-century-nutmeg-grater/159893/;

Nutmeg grater

ca. 1690, British

Cowrie shell, silver

http://kittycalash.com/2014/04/04/what-would-you-carry/;

Makers mark only - 'I.E.', London c1685-1700.

https://www.1stdibs.com/furniture/dining-entertaining/sterling-silver/exceptionally-large-17th-century-silver-teadrop-nutmeg-grater/id-f_937560/;

Nutmeg graters were carried in the pocket to add nutmeg when drinking punch.

https://en.wikipedia.org/wiki/Nutmeg_grater 

nutmeg was used when flavouring 17th and 18th century alcoholic beverages such as punches, toddies, ales, wines, syllabubs and flips.  

http://nutmeggraters.com/

Beverages in the Georgian Era by Chuck H.

https://historicinterpreter.wordpress.com/2015/10/23/beverages-in-the-georgian-era/

Making Switchel.

http://savoringthepast.net/2015/08/17/switchel-the-original-energy-ade/

Savoring The Past: Grocer Advertisement from Boston 1732

http://savoringthepast.net/2012/09/27/grocer-advertisement-from-boston-1732/

Colonial Drinks. A Link.

http://drinks.seriouseats.com/2014/04/colonial-era-drinks-cocktails-rum-flip-stonefence-syllabub-rattleskull.html#.U0c4hDbtueE.twitter

My thanks to my friend Sara for this link. Sara's Blog can be found at: http://myneighborwellington.blogspot.com.au/

Receipt for Pompion Ale

http://www.theoldfoodie.com/2012/10/pumpkin-wine-grown-on-vine.html

Pepy's Diary Posts.

Friday 30 April 1669

Up, and by coach to the coachmaker’s: and there I do find a great many ladies sitting in the body of a coach that must be ended by to-morrow: they were my Lady Marquess of Winchester, Bellassis, and other great ladies; eating of bread and butter, and drinking ale. I to my coach, which is silvered over, but no varnish yet laid on, so I put it in a way of doing; and myself about other business, and particularly to see Sir W. Coventry, with whom I talked a good while to my great content; and so to other places — among others, to my tailor’s:

http://www.pepysdiary.com/archive/1669/04/30/

My Chocolate Experiment.

I purchased some dark cooking chocolate so I could try and reproduce the look of 18th century chocolate bars. I have no idea what was used to mold these bars originally, so I had to use some modern technology. I used a half egg box and some aluminium foil.

My wife said that I should have melted the chocolate in a kettle that was inside another kettle of water to stop the chocolate from burning! Next time.

Turned out okay, but, the heating process has changed the chocolate in some way, because now it melts at the slightest touch where as it did not do so before melting!

I will have to try another method. More on this later.

18th Century Chocolate Part 2.

"Scrape four ounces of chocolate and pour a quart of boiling water upon it; mix it well and sweeten it to your taste; give it a boil and let it stand all night; then mix it again very well; boil it in two minutes, then mix it till it will leave the froth upon the tops of your cups."
1769 in The Experienced English Housekeeper:

French & Indians 1745 carrying chocolate.
http://books.google.com.au/books?id=zwVS5gsJMUcC&pg=RA2-PA39&lpg=RA2-PA39&dq=18th+century+military+chocolate+rations&source=bl&ots=DhsFbYDEXv&sig=Qy6zNmgDO8lPD19--MU-OYTP-iU&hl=en&sa=X&ei=APJGT7S9NamjiAf-2YijDg&sqi=2&redir_esc=y#v=onepage&q=18th%20century%20military%20chocolate%20rations&f=false


Benjamin Franklin secured six pounds of chocolate per officer as a special supply for soldiers marching with General Braddock’s army at the onset of the French & Indian War. Connecticut soldier Daniel Sizer supplemented his meager diet on the northern New York frontier with rations of chocolate in 1759. Chocolate was supplied to the British troops during construction of His Majesty’s Fort at Crown Point, New York, in 1768. During the American Revolution, commissaries accounted for a steady supply of chocolate at such northern defenses as Fort Ticonderoga, where Captain Moses Greenleaf regularly “breakfasted on chocolate”. In 1777 it was forbidden to export chocolate from Massachusetts, as it was required “for the supply of the army”.

http://americanheritagechocolate.com/html/history/choco_colonilal_army.htm

And for your health:

Milk chocolate, or milk coffee, which is not made too strong of the coffee, or too thick with chocolate, may be taken in common, as breakfast or supper; milk porridge, leek porridge, etc. are very proper. Dry toasted bread, with honey, or some preserve, or marmalade of fruit, etc. may be eaten with the tea, chocolate, etc. where tea, or any of the above things do not agree, some of the aromatic herbs may be used as such.

Thomas Hayes, 1796. A Serious Address on the Dangerous Consequences of Neglecting Common Colds.

http://americanheritagechocolate.com/html/history/choco_health.htm

”Mr. Hill, Mr. Lucas, & I went to Mr. Burland’s to see his and his wife’s Pictures, & Breakfasted on Chocolate.”

Dr. C Morris 21 Feb 1721.

http://18thcenturydiary.org.uk/chocolate-and-tea/

I was amazed at how difficult it was to research chocolate. Though several companies claim to be using period wrapping, there is no documentation to back this up. Linen paper was available and this seems to be the most likely choice, but people would have wrapped their own to suit their purpose.

As to what chocolate looked like when produced for sale, the most likely shape is in bar form, but this too was hard to research. Chocolate was available in the 17th century:

 In Bishopsgate St is an excellent West India drink called chocolate to be sold, where you may have it ready at any time, and also unmade at reasonable rates.

Public Advertiser 1657.

”One penny was spent on chocolata”

The account book of Sarah Fell of Swarthmoor hall.

November 1675.

"April 24, 1661 - Waked in the morning with my head in a sad taking through the last night’s drink, which I am very sorry for; so rose and went with Mr Creede to drink our morning draught, which he did give me in jocolatte to settle my stomach"

"November 24, 1664. About noon out with Commissioner Pett, and he and I to a Coffee-house, to drink jocolatte, very good; and so by coach to Westminster, being the first day of the Parliament's meeting."

Samuel Pepys Diary.

Early 18th century Valencia Spain.

Here you can see the bars of chocolate ready for melting.
http://users.telenet.be/worldstandards/chocolate%20-%20history.html

Luis Melendez 1715-1780. Here it appears that the chocolate has been made in biscuit form, and looks as though it was wrapped in linen paper.

As this chocolate was supplied in a solid form, there is nothing to say that the chocolate was not eaten as a food as well as being used for a drink. It would indeed make a reasonable trail food, though in its original form without added nutmeg, cinnamon, sugar or honey it would no doubt have tasted a little bitter.

I suggest that if you intend to produce your own chocolate sticks from melted dark chocolate, that you simply wrap it is paper and then place it in a linen or cotton bag.

To Make Orange Shrub. A Link.

English Housewifry: exemplified in above four hundred and fifty receipts giving directions in most parts of cookery ... with an appendix containing upwards of sixty receipts, by Elizabeth Moxon, 1743.



The reciept is here at The Old Foodie: http://www.theoldfoodie.com/2011/07/shrubanyone.html