A PERFECT FOOD. 



39 



" Although the theobromine of cocoa is now known to be identical 

 with theine and caffeine, the composition of cocoa removes it widely 

 from tea and coffee. The quantity of fat varies even in the same sort 

 of cocoa. The ash contains a large quantity of phosphate of potash. 

 The larger quantity of fat makes it a very nourishing article of diet, 

 and it is therefore useful in weak states of the system, and for healthy 

 men under circumstances of great exertion. It has even been com- 

 pared to milk. In South America cocoa and maize cakes are used by 

 travelers, and the large amount of agreeable nourishment in small bulk 



WRAPPING ROOM, BAKER'S BREAKFAST COCOA. 



enables several days' supplies to be easily carried. By roasting, the 

 starch is changed into dextrine, the amount of margaric acid increases, 

 and an empyrematic aromatic substance is formed." 



Francois Joseph Victor Broussais, a celebrated physician and mem- 

 ber of the French Institute, says : 



" Chocolate of good quality, well made, properly cooked, is one of 

 the best aliments that I have yet found for my patients and for myself. 

 This delicious food calms the fever, nourishes adequately the patient, 

 and tends to restore him to health. I would even add that I attribute 

 many cures of chronic dyspepsia to the regular use of chocolate." 



