A PERFECT FOOD 37 
which in cases of necessity could, of itself, sustain life. By its rich- 
ness in oil, it can be placed in the class of respiratory foods, while by 
its theobromine it can 
be referred to the 
group of nutritives by 
which the tissue waste 
is checked, and thus it 
takes its place by the 
side of coffee and 
cocoa, but it has less 
intensity of action.’’ 
Dr. Edward Smith, 
LL.B., F.R.S., in his valuable work on ‘‘ Foods,’’ for the International 
Scientific Series, says : — 
INSPECTION OF BEANS 
‘These well-known substances (cocoa and chocolate) are valuable 
foods, since they are not only allied to tea and coffee as respira- 
tory excitants, but possess a large quantity of fat and other food 
materials... .” 
After giving an analysis of the cocoa bean, he goes on to say: ‘‘ This 
substance in its action is less exciting to the nervous system than tea 
or coffee, and at the same time it contains a much larger proportion 
of nutritive material. Moreover, its flavor is not lessened by the 
addition of milk, so that it can be boiled in milk only, and thus pro- 
duce a most agreeable and nutritious food. There are, therefore, 
many persons, states of system, and circumstances in which its use is 
to be preferred to either tea or coffee.” 
Brillat-Savarin, from whose work we have already quoted, says time 
and experience have shown ‘‘ that chocolate, carefully prepared, is an 
article of food as wholesome as it is agreeable ; that it is nourishing, 
easy of digestion, and does not possess those qualities injurious to 
beauty with which coffee has been reproached ; that it is excellently 
adapted to persons who are obliged to a great concentration of intellect 
