5 2 COCOA AND CHOCOLATE. 



of converting starch into sugar, and if the malt retained this power in 

 the cup of cocoa its inclusion could be defended. But the diastase is 

 killed at 175 deg. Fahr., and therefore the digestive action of the malt 

 is entirely destroyed by the addition of the boiling milk or water to the 

 powder or paste in the cup. Inasmuch as malt is inferior to cocoa in 

 actual food value, its addition to cocoa lowers the nutritive value of the 

 beverage. The use of hops is also entirely useless as far as practical 



MILL NO. 4, WALTER BAKER & CO. LTD. 



results are concerned, for if sufficient hops were used to be of any 

 service as a tonic to the stomach, the flavor of the cocoa would be so 

 influenced as to make it quite unpalatable, and as the hops have no 

 nutritive value, the addition is without beneficial results. The treatment 

 of cocoa -I'ith potash is to be strongly condemned, as the slightly increased 

 solubility obtained is more than counter-balanced by the injurious effects 



