64 COCOA AND CHOCOLATE. 



tinguishing them under the microscope 

 from any other starch granules. As an 

 article of food cocoa differs essentially from 

 both tea and coffee. While only an in- 

 fusion of these substances is used, leaving 

 a large proportion of their total weight 

 unconsumed, the entire substance of the 

 cocoa-seeds is prepared as an emulsion for 

 drinking, and the whole is thus utilized 

 within the system. While the contents of 

 a cup of tea or coffee can thus only be re- 

 garded as stimulant in its effect, and almost 

 entirely destitute of essential nutritive prop- 

 erties, a cup of prepared cocoa is really a 

 most nourishing article of diet, as, in addi- 

 tion to the value of the theobromine it con- 

 tains, it introduces into the system no incon- 

 siderable portion of valuable nitrogenous 

 and oleaginous elements." 



M. Arthur Mangin, in his valuable 

 work, " Le Cacao et le Chocolat" pub- 

 lished in 1862, gives some very good 



