ON THE COMPOSITION AND USE &§ CHOCOLATE. 1/i) 



I thought it a duty to take this opportunity to examine other Examination of 

 chocolates bought indifcriminately from feveral makers; fome vanous kmds * 

 I found to be faithfully prepared ; but others contained the fa- 

 rina of wheat, others the farina of lentils, of peas and of beans, 

 and laftly, the fecula of potatoes. It will be faid that thefe 

 lubftances are not injurious to the animal economy; and to that 

 I agree. But in circumftances in which chocolate makes part The added »n- 

 of a regimen, and is prefcribedas a medicinal food, they can^ gredients though 



!• ..... , . i , f r- i i • x i not unwhole- 



not but be prejudicial to the health: betides, why introduce f omemaybeim . 



them into it? they are intirely foreign to the compofition of proper in the 

 chocolate. Thefe obfervations apply to all the additions which 

 are mentioned in advertifements, and fuppofed by fome per* 

 fons to be improvements. 



But admitting what is not true, that it is neceflary to make Any addition 

 chocolate thicker and more fubftantial, the mixtures here men- lm P ro P er > 

 tioned pught not to be made till the moment of its preparation, 

 and, if I may be allowed the exprefiion, under the eye of the 

 confumer. I muft obferve that, if it be thought ufeful to add 

 farinaceous matters, they mould always be employed in the 

 itate of fecula or ftarch, becaufe in that date they are deprived 

 of glutinous and extractive matter, and contain the alimentary 

 principle only. 



The compofition of chocolate ought to be diftinguifhed from unlefs made by 

 its preparation, or making up ; the latter is in the province of tlie confumer. 

 the confumer, who may add at his pleafure the yolks of eggs, 

 for the purpofe of giving to his beverage a more faponaceous 

 character, and make life of milk inflead of water to increafe 

 its nutritive properties. It has even been remarked that many 

 who are unable to take milk without the immediate production 

 of acidity, have fucceeded in digefting it by the help of a little 

 chocolate ; but I again repeat, that if it fhould be the defign 

 Of a phyfician to prefcribe it, it is a medicine on whofe effects 

 he cannot rely, while its compofition continues arbitrary and 

 uncertain. 



There are other frauds ftill more injurious to the effects of Injurious frauds. 

 chocolate, which I have alfo difcovered in my examination ; 

 fome makers procure, at a low price, the refufe of cocoa pafte, 

 from which the butter has been extracted, and replace it by 

 oils or animal fats ; others add roafted almonds, gum tragacanth, 

 or gum arabic ; and laftly there are fome who provide them- 

 felves with acrid, bitter, and newly gathered cocoa-nuts, be- 



N 2 caufo* 



