COCOA AS lOuD. ITS AI tLLTKRATIONS. 7 I 



*• Cocoa," aiul not Chocolate, there were only eight samples free 

 from adulteration. This adulteralinn aiiiounted to 65 percent, in 

 some of the "Soluble Cocoas," and in one of the most extensive 

 manufactures in I'ngland th(! (juaniity of I'otato .Starch came to 

 50 per cent, of the article, without reckoning the dose of sugar. It 

 was found by the Analytical Commission that the majority of the 

 68 samples were coloured with mineral or earthy pigments. 

 Specimens, indeed, of Cocoa thus treated with red lead are exposed 

 in the Museum at South Kensington, under the authority of the 

 British Government. 



It is refreshing to record that in the early days of Cocoa 

 drinking in England, Churchman's Chocolate obtained a name 

 and fame for being a pure preparation of Cocoa. Churchman 

 obtained Letters Patent for his "new invention, which is now sold 

 at 4s. 9d. per lb. X.H. — The curious may be supjilied with his 

 superfine Chocolate, that exceeds the finest sold by other makers, 

 plain at 6s., with vanillos at 7s. To be sold for ready money only 

 at Mr. Churchman's Chocolate warehouse, at Mr. John Young's, in 

 .St. Paul's Churchyard, London, a.d. 1732." 



•All foods are classified under two types (»r divisions — namely, 

 the nitrogenous, or tissue-forming, and the calorificent, or heat- 

 creating. By the term "nitrogenous" is meant all foods, whether 

 derived from the animal orveget.ible kingtlom, which contain nitrogen 

 as one of the elements of their composition, in adtliiion to carlxjn, 

 hydrogen and oxygen. These Unxh are also called tissue-formers, 

 and the measure of their llcsh-forming value is the quantity of 

 nitrogen they contain. The rea.son of this is found in the fact 

 that all the tissues of the body, fat excepted, contain nitrogen, and 

 those wherein the nutritive changes are most active, such iis 

 muscle and nerve, contain the largest amount of nitrogen. 



1 J 



