POOD VALUE OF CACAO, ETC, 109 



"Chocolate," some "Flake or Rock Cacao" and some "Pressedi 

 Cacao" — and in most of these a portion of the original fat of the ■ 

 bean Las been removed. 



He says : — that most of the Cacao consumed in Europe is 

 jrrepai ed for use by admixture with other substances or by reviov- 

 iny part of the fat or ^ Cacao butter.' Cacao-nibs, if simply 

 ground, would yield a rich but lieavy food but not a beverage. It 

 may indeed be shown that 100 parts of Cacao-nibs contain 

 Jieat-givers equivalent to 132 parts of starch, while the Jresh- 

 Jormers present amount to no less than 17 parts, the ratio of the 

 latter being as 1 to 8. One pound of Cacao-Jiibs might in fact 

 produce as much as 2| oz, of the dry nitrogenous substance of 

 vnuscle. 



This shows that one pound of Cacao-nibs is more than equal 

 in flesh-forming constituents to one pound of lean mutton chop, 

 which is estimated to contain but 2 oz. of the diy nitrogenous 

 substance of muscle or flesh But we can't eat a pound of 

 Cacao-nibs at any one time, and it is seldom that more than 

 ^ oz, is used for a breakfast cupful, and even to this is added 

 a certain proportion of milk and sugar. The value of the milk 

 as a food constituent being as | oz. of the dry nitrogenous sub- 

 stance of muscle and flesh to the lb. So that Professor Church's 

 remark that Cacao-nibs would yield a heavy food, but not a 

 beverage, is somewhat wide of the mark,, for it actually yields only 

 a beverage, and is seldom, except on emergencies, taken as food. 



If it was consumed as "nibs" it would certainly be a 

 •"heavy food" as it appears to contain 50 %,of Fat, and 17% of 

 Albuminoids besides other constituents. No one eats it in the 

 form of " nibs" however, but small quantities in .solution, and 

 therefore when we take of prepared Cacao a part equal to- 

 -^ part of a pound, adding 4 ozs. boiling water and 4 ozs. milk ;. 

 we have according to the Professor's own analysis, the sum of 

 If drams -f 3 drams or a total of 4| drams of flesh-forming con- 

 stituents in a cup of Cacao made from the ground nibs 

 unadulterated, of which 3 drams are supplied by the added milk, 

 or a total value of ( J^) one-tenth of a pound of mutton chop. 

 "What proportion of nutriment is contained in a cup of Cacao 

 made from the various preparations, we are not able to gather,. 

 but we should estimate it at a very much lower figure. 



That Cacao-nibs, simply roasted and ground, will yield a. 

 beverage of excellent quality when properly prepared there can be 

 no doubt, though pei'haps not one calculated to .•^uit all tastes 

 but once the palate is "educated" to the flavour, it is preferred to ' 

 any of the adulterated forms or preparations. In samples of 

 Cacao or "'Cocoa" made by the best makers no less than 60% of 



