54 COCOA AND CHOCOLATE. 



A writer in Blackwood's Magazine 

 (1854, V. 75) says: " Of all the varieties 

 of ordinary human food cocoa has the 

 closest resemblance to milk ; " and he 

 gives the following analyses of dried milk 

 and the dried kernel of the cocoa-bean : 



Cocoa-Beans. Dried Milk. 



Gluten or Caseine 18 . . 35 



Starch or Sugar ... 23 .. 37 



Fat 55 . . 24 



Mineral matter ... 4 . . 4 



" These numbers show," he says, " that 

 the bean is rich in all the important nutri- 

 tious principles which are found to coexist 

 in our most valued forms of ordinary food. 

 It differs from milk chiefly in the larger 

 proportion of fat it contains, and hence it 

 cannot be used so largely without admixt- 

 ure as the more familiar milk. When 

 mixed with water, however, it is more 

 properly compared with milk than with 



