CHOCOLATE. 169 
is undoubtedly a useful drug when employed judiciously in 
suitable cases, and in appropriate doses ; but if taken habitually, 
or in considerable quantities, it is calculated to stimulate the 
nerve centres in harmful excess. 
Cocoa of itself, without the addition of Kola, or Cuca, is a 
sufficiently restorative, and sustaining food, which, like good 
wine, “needs no bush.” ‘‘ Johnny Cope,” says the British 
Baker (1902), ‘‘ carried with him a supply of Chocolate when 
he went on his disastrous campaign which ended at Preston 
Pans. The Highlanders at Sherifimuir, on putting the English 
to rout, looted the carriage of the Commander-in-chief, wherein 
were found several rolls of brown material which was put into 
use as an ointment for dressing wounds; and the find was 
actually sold as a specific for wounds under the name of ‘ Johnny 
Cope’s salve.’ A soldier showed some of it to a friend, who, 
to his utter dismay, put it into his mouth, and ate it. The 
friend was of more travelled experience, and had made the 
acquaintance of Chocolate before then.” 
Spanish ladies of the new world love Chocolate to distraction, so 
much so that, not content to take it several times a day, they even 
carry it to church with them. This practice has often called forth 
the censure of the clergy, but they have finished by winking at it, 
declaring that Chocolate made with water does not break a 
fast, and extending thus to the penitents the sanction of the 
ancient adage, ‘‘ Liquidum non frangi: jejunium.”  Brillat 
Savarin declares that if, after a copious lunch, a large cupful 
of good Chocolate is taken, everything will have been digested 
three hours subsequently, and the appetite will be again in good 
order for dinner. .Persons who drink Chocolate enjoy an almost 
constantly good state of health, and are but little subject to the 
crowd of small troubles which spoil the happiness of life. To 
make Chocolate for immediate use, about an ounce and a half 
should be sufficient for a cup, and dissolved slowly in water heated 
over the fire, constantly stirring this with a wooden spoon. It 
must be allowed to boil gently for a quarter of an hour so as to 
give it consistence, and this must be taken hot. The Chocolate 
should be served in cups, and be sufficiently thick to be eaten 
with a small spoon, rather than drunk. It was used in this way 
by the Mexicans, except that they took it with golden spoons. 
‘Chocolate in a red cup and saucer, to be eaten with a golden 
spoon, is, as we have tested, xsthetical perfection, both taste 
