64 COCOA AND CHOCOLATE 
tains only the finest possible powder of the best chocolate seeds freed 
from the excess of oil. The exquisite flavor and odor of the pure 
product are due wholly to the seeds themselves, since absolutely no 
foreign matter is added from first to last. It can be used by students 
of the microscope and of chemistry as a perfect type of the highest 
order of excellence in manufacture. 
GROUP OF DEMONSTRATORS, WALTER BAKER & CO. LTD. 
Dr. H. C. Sawyer, in his valuable little book on ‘‘ Nerve Waste,”’ 
says :— 
‘‘ Baker’s Breakfast Cocoa is a light preparation which can be 
heartily recommended ; it contains only so much fat as can be digested 
by almost any one, and is peculiar in not cloying or palling after a 
time as so many cocoa preparations do. Such a beverage is far more 
wholesome, and more agreeable, after one becomes used to it, than 
tea, which is much over-used.”’ 
