52 COCOA AND CHOCOLATE. 



V. 



VALUE AS FOOD. 



DR. EDWARD SMITH, LL.B., 

 F.R.S., in his valuable work on 

 "Foods," for the International Scientific 

 Series, says : 



" These well-known substances (cocoa 

 and chocolate) are valuable foods, since 

 they are not only allied to tea and coffee 

 as respiratory excitants, but possess a 

 large quantity of fat and other food mate- 

 rials. 



" The following is the analysis of the 

 cocoa-bean, from various localities, by 

 Tuchen : 



Surinam. Caracas. Para. Trinidad. 



Theobromine, per. ct. 0.56 0.55 0.66 0.48 

 Cocoa, red . . . 6.61 6.18 6.18 6.22 

 Cocoa-butter . . . 36.97 35.08 34.48 36.42 



