BEVERAGES 



71 



Cocoa is the nibs alone, from which most of the oil 

 has been extracted, either ground or unground, dried or 

 powdered, or the crude paste dried into flakes. On 

 this account, cocoa is easier to digest than chocolate, 



Cocoa Pods and Leaves. 



this being especially true of some varieties from which 

 about half the fat has been extracted in the course 

 of manufacture. In making tea or coffee, care is 

 taken to dissolve only the part that is stimulating; 

 but in preparing chocolate or cocoa, the entire sub- 

 stance is dissolved in hot milk or water, making a 

 nutritious as well as a healthfully stimulating food. 

 Why it is wise to let such beverages displace coffee and 

 tea can readily be seen. Few try faithfully to do so 

 without becoming equally fond of the substitutes. 



