COCOA AS roon. — w-^ \i»llti:kations. Si 



Third, as Cocoa Ivsscncc. — I his is the same article as the 



second, with al)out sixty per cent, of the natural lnitt«r in C«)cna 



removed, conse(iiiently the- proportion of albiiniinniis and stimu- 

 lating elements are greatly increased. 



It is made instantly l>\- pouring boiling waiter u[jon it in the 

 cup. and thus forms a light beverage, with all the strength and 

 tlesh-forming constituents of Cocoa. 



The e.\cu.ses lor adding alkali are that " it makes the Coc«)a 

 more soluble." This is — chemically — impossible, as can easily be 

 l)n>ved 1)\- allowing the licpior to stand until cold, when it will be 

 fountl that all the albuminous i)art of the Cocoa has sunk to the 

 bottom of the cup, whik^ the fatl\- portion is lloatinL,^ on the 

 surface. 



Also "that the adtlition ot alkali improves the cjualitv." The 

 test lor this would be to ask a doctor which he would recommend 

 for a child that had lost its natural supply of mothers milk — pure 

 Cocoa or alkalized Cocoa .•* Cocoa with butter in its natural state 

 or with the butter saponified in the form of an emulsion.-* 



The true re.ison for the adilition of alk.di is apparent to the 

 initiate<l. It gives a deceptive value to the Cocoa by tlarkening 

 its colour in tin* cuj). The addition of fixeil alkalies is easily 

 tletecttrd by an.dysi.s, and when volatiU; alkalies are used, such as 

 ammonia, their traces can be easily detected by the sajvinificaiion of 

 the butter and the various sceni< "i'' fl '\ . .11.1.1..^, n.., .! 1., . ..v.-r the 

 t)ffensive smell and taste. 



