al PERFECT FOOD 45 
‘“The drinking of chocolate, especially of that made with milk, is 
recommended to persons affected with phthisis or consumption ; and, 
in fact, it supplies a juice which is nourishing, substantial, and smooth, 
which deadens the acrimony of the humors ; provided, as we have said, 
that the cocoa is properly roasted, and mixed witha very small quantity 
of spices.”’ 
A French officer who served in the West Indies fora period of fifteen 
years, during the early part of the last century, wrote, as the result of 
PACKING ROOM, BAKER’S CHOCOLATE 
his personal observations, a treatise on ‘‘ The Natural History of Choc- 
olate, Being a Distinct and Particular Account of the Cacao Tree, Its 
Growth and Culture, and the Preparation, Excellent Properties, and 
Medicinal Virtues of Its Fruit,’’ which received the approbation of the 
Regent of the Faculty of Medicine at Paris, and which was translated 
and published in London, in 1730. After describing the different 
methods of raising and curing the fruit and preparing it for food (which 
