42 COCOA AND CHOCOLATE 
pared to milk. In South America cocoa and maize cakes are used by 
travelers, and the large amount of agreeable nourishment in small 
bulk enables several days’ supplies to be easily carried. By roast- 
ing, the starch is changed into dextrine, the amount of margaric acid 
increases, and an empyrematic aromatic substance is formed.”’ 
Francois Joseph Victor Broussais, a celebrated physician and mem- 
ber of the French Institute, says : — 
‘‘ Chocolate of good quality, well made, properly cooked, is one of 
Yo gg the best aliments that 
I have yet found for 
my patients and for my- 
; self. This delicious food 
_ calms the fever, nour- 
ishes adequately the 
patient, and tends to 
restore him to health. 
I would even add that I 
attribute many cures of 
chronic dyspepsia to the 
WRAPPING ROOM, BAKER’S VANILLA AND 
CARACAS CHOCOLATES 
regular use of choco- 
late.” 
Christoph Wilhelm Hufeland, the distinguished German physi- 
cian, says :— . 
‘‘T recommend good chocolate to nervous, excitable persons; also 
to the weak, debilitated, and infirm; to children and women. I have 
obtained excellent results from it in many cases of chronic diseases 
of the digestive organs.” 
Dr. Karl Ernest Bock, of Leipsic, author of a ‘‘ Trazte de Pathol- 
ogte et de Diagnostic,” says:— 
‘‘ The nervousness and peevishness of our times are chiefly attrib- 
utable to tea and coffee; the digestive organs of confirmed coffee 
drinkers are in a state of chronic derangement, which reacts upon the 
