60 COCOA AND CHOCOLATE. 



"In my particular way of specifying 

 things I call amber chocolate chocolate 

 for the afflicted, because each one of 

 these various conditions which I have 

 designated has something in common 

 which resembles affliction." 



M. Boussingault, 1 a member of the 

 French Institute, in an interesting paper 

 printed in the u Annales de Physique et 

 du Chimie" says : 



" Chocolate contains a very large pro- 

 portion of nutritive matter in a small vol- 

 ume. In an expedition to a great distance, 

 where it is imperatively necessary to re- 

 duce the weight of the rations, chocolate 

 offers undeniable advantages, as I have 

 had frequent occasions to notice. Hum- 

 bolclt recalls what has been said with 

 reason, that in Africa rice, gum, and 



1 Jean Baptiste Joseph Dieudonne" Boussingault, French 

 chemist, served in his youth on the staff of Bolivar, the 

 liberator of South America. 



