COCOA AS FOOD — ITS ADL'LTKRATIOXS. 77 



Cavill, ill liis cclcLnilcd swim from Soiiih.imiJluii lo Porlsmoulli, 

 and his nearly successful attcmiJt to swim across the Mnglish 

 Chaiuicl, considered it to he the most conccnirated and sustaining 

 food he could use for that trying test of his staying power. Several 

 other instances could be given of the samt! character. 



1 )r. John .Muter, Th.))., l.C.S., in an .irticle on l*repar(!d 

 Cocoa, says : — 



"The only objection which can and does exist to its use in a 

 state of puril)- is the excessive proportion of fat, which renders it 

 too rich for most digestions, and gives unfortunately a colourable 

 excuse for its admixture with starch. There are two classes of 

 prei)ared Cocoa : (i)'l'hat in whicii the reduction of the fat is 

 secured by adding starch and sugar; and (2) That where the fat 

 is partially removed and the remainder of the bean is .served to 

 the public unmixed. 



"On looking at the composition of Cocoa, the great fallacy of 

 countenancing the addition of starch is at once apparent. The 

 only possible excuse is the tlilution of the fat, but then, at the 

 same time, the nutritious gluten and stimulating theobromine are 

 equally reduced in value. On the other hand, given the removal 

 of a portion of the fat, the other constituents are not only ke|)t 

 int.u t but j.. .sitivcly concentrated in a high degree." 



line Cocoa, carefully prepared and combined with sugar, is 

 probably the most delicious and delicate of all confections, and if 

 free from the husk or shell, which is often used in the lower 

 qualities of chocolate, is certainly one of the most nutritious articles 

 of food. 



