FOOD VALUE OF CACAO, ETC. 109 



w Chocolate," some " Flake or Rock Cacao" arid some " Pressed 

 Cacao" and in most of these a portion of the original fat of the 

 bean has been removed. 



He says : that most of the Cacao consumed in Europe is 

 prepared for use by admixture ivith other substances or by remov- 

 ing part of the fat or ' Cacao butter.' Cacao-nibs, if simply 

 ground, would yield a rich but heavy food but not a beverage. It 

 may indeed be shown that 100 parts of Cacao-nibs contain 

 /teat givers equivalent to 132 parts of starch, ichile the Jresh- 

 Jormers present amount to no less than 17 parts, the ratio of the 

 latter being as 1 to 8. One pound of Cacao-nibs might in fact 

 produce as much as 2| oz . of the dry nitrogenous substance of 

 muscle. 



This shows that one pound of Cacao-nibs is more than equal 

 in flesh-forming constituents to one pound of lean mutton chop, 

 which is estimated to contain but 2 oz. of the dry nitrogenous 

 substance of muscle or flesh But we can't eat a pound of 

 Cacao-nibs at any one time, and it is seldom that more than 

 ^ oz is used for a breakfast cupful, and even to this is added 

 a certain proportion of milk and sugar. The value of the milk 

 as a food constituent being as f oz of the dry nitrogenous sub- 

 stance of muscle and flesh to the Ib. So that 1'rofessor Church's 

 remark that Cacao-nibs would yield a heavy food, but not a 

 beverage, is somewhat wide of the mark, for it actually yields only 

 a beverage, and is seldom, except on emergencies, taken as food.. 



If it was consumed as "nibs" it would certainly be a 

 "heavy food" as it appears to contain 50 % of Fat, and 17% of 

 Albuminoids be- ides other constituents. No one eats it in the 

 form of "nibs" however, but small quantities in solution, and 

 therefore when we take of prepared Cacao u part equal to 

 - part of a pound, adding 4 ozs. boiling waler and 4 ozs. milk ; 

 we have accoiding to the Pioiessor's own analysis, the sum of 

 1^ drams -}-3 di^ms or a total of 4^ drams of fle^sh-forming con- 

 stituents in a cup of (. acuo made from the ground nibs 

 unadulterated, of which 3 du.ms me supplied by the ao'dtd milk, 

 or a total xalue of (~^) one-tenth of a pi.uud of mutton chop. 

 "What proportion ot nutriment is coutaimd in a tup of Cacao 

 made fiom ihe various prepaiations, we me iiot able to Bather,. 

 but we shoUid estimate, it at a \eiy much iov\tr ii^ure. 



That (aca>-nibs, simply roasted and ground, will yield a 

 beverage of excellent quality when properly piepaied there can be 

 no doubt, though perhaps not one calculated to .^uit all tasies 

 but nee the paiat'3 i.s "educated" to the flavour, it is preferred La- 

 any of the adul'efaied forms or preparations. In .samples of 

 Cacao, or ^Locoa," n.aue by u^e beat uuo,keis tio less Ltiuu 00 / o 



