A PERFECT FOOD. 



43 



Regent of the Faculty of Medicine at Paris, and which was translated 

 and published in London, in 1730. After describing the different 

 methods of raising and curing the fruit and preparing it for food (which 

 it is not worth while to reproduce here, as the methods have essentially 

 changed since that time), he goes on to demonstrate, as the result of 

 actual experiment, that chocolate is a substance "very temperate, very 

 nourishing, and of easy digestion ; very proper to repair the exhausted 



PACKING ROOM, BAKER'S CHOCOLATE. 



spirits and decayed strength ; and very suitable to preserve the health 

 and prolong the lives of old men. . . . 



"There lately died at Martinico a counselor, about a hundred years 

 old, who for thirty years past lived on nothing but chocolate and bis- 

 cuit. He sometimes, indeed, had a little soup at dinner, but never any 

 fish, flesh, or other victuals. He was, nevertheless, so vigorous and 

 nimble that at fourscore and five he could get on horseback without 

 stirrups. 



