VALUE AS FOOD. 55 



the infusions of little direct nutritive 

 value, like those of tea and coffee ; and, on 

 the other hand, it has the great advantage 

 over milk, over beef-tea, and other similar 

 beverages, that it contains the substance 

 theobromine and the volatile empyrematic 

 oil, both possessed of very valuable 

 properties. Thus it unites in itself the 

 exhilarating and other special qualities 

 which distinguish tea, with the strengthen- 

 ing and ordinary body- supporting qualities 

 of milk." 



Brillat-Savarin, from whose work we 

 have already quoted, says : 



" Chocolate has given rise to profound 

 dissertations, whose object has been to de- 

 termine its nature and properties, and to 

 place it in the category of hot, cold, or 

 temperate foods ; and it must be confessed 

 that these learned writings have contributed 

 but very slightly to the demonstration of 

 the truth. 



