FOOD VALUE AND MANUFACTURE 249 



and it is seldom that more than J 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 con- 

 stituent being as | oz. of the dry nitrogenous substance 

 of muscle and flesh to the pound. If it were consumed as 

 " nibs " it would certainly be a " heavy food," as it appears 

 to contain 50 per cent, of fat, and 17 per cent, of albu- 

 minoids, besides other constituents. No one eats it in the 

 form of " nibs," however, but we consume it in small 

 quantities in solution, and therefore, when we take of 

 prepared cacao a part equal to -^ part of a pound, and add, 

 say, 4 oz. boiling water and 4 oz. milk, we have, according 

 to the Professor's analysis, the sum of If drachms 4- 8 

 drachms or a total of 4| drachms of flesh-forming con- 

 stituents in a cup of cacao made from the ground nibs 

 unadulterated, of which 3 drachms are supplied by the 

 added milk, or a total value of (^) one-tenth of a pound 

 of mutton chop. The proportion of nutriment which is 

 contained in a cup of cacao made from the various pre- 

 parations we are not able to gather, but should estimate 

 it at a very nxuch lower figure, notwithstanding the many 

 advertisements claiming high value. 



That cacao-nibs, simply roasted and ground, will yield 

 a beverage of excellent quality when properly prepared 

 there can be no doubt, though perhaps not one calculated 

 to suit 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 per cent, of sugar has 

 been found. This large amount of sugar is accounted for 

 by the fact that without this addition it does not sell. 



Not a little prejudice exists as to the digestibility and 

 indigestibility of cacao fat, and this prejudice is taken 

 advantage of by some manufacturers in making their 

 preparations. It is somewhat curious to note, however, 

 that some of the fat extracted from the preparation in- 

 tended for use as a beverage is used in the preparation of 

 confectionery, such as " chocolate creams," when no 



