74 COCOA AND CHOCOLATE. 



is that it acts according to the wishes 

 of the one who takes it." 



It will be observed that Brillat-Savarin 

 corroborates this statement as to the value 

 of chocolate as an aid to digestion. 



" The cocoa-fMrt," says M. Payen, in 

 " Des Substances Alimentaires" " has in 

 its composition more azote than wheat 

 flour, about twenty times as much fatty 

 matter, a considerable proportion of starch, 

 and an agreeable aroma which excites the 

 appetite. We are entirely disposed to admit 

 that this substance contains a remarkable 

 nutritive power. Besides, direct experience 

 has proved this to be the case. In fact, 

 cocoa, closely combined with an equal or 

 two-thirds weight of sugar, forming the 

 article well-known under the name of 

 chocolate, constitutes a food, substantial 

 in all respects, and capable of sustaining 

 the strength in travelling." 



And, a little farther on, he acids : 



