62  Cocoa :  Its  Production  and  Use.  {^'J^l^X' 
ing  than  coffee — when  the  percentages  of  theine  and  theobromine  in 
the  raw  materials  are  considered.  But  how  much  theine  goes  into 
a  cup  of  tea,  how  much  caffeine  into  a  cup  of  coffee,  and  how  much 
theobromine  into  a  cup  of  cocoa  or  a  cake  of  chocolate  ?  And, 
further,  what  part  of  each  after  reaching  the  stomach  can  place  itself 
on  such  intimate  terms  with  its  host  as  to  call  forth  heartfelt  re- 
sponses ?  In  determining  what  amount  of  each  alkaloid  finally 
reaches  the  stomach,  account  must  be  taken  of  the  fact  that  for  each 
cup  of  the  respective  beverages  tea  leaves  are  used  in  almost  feather- 
weight quantities,  coffee  is  used  by  the  tablespoonful  and  cocoa  is 
used  by  the  teaspoonful.  Of  the  tea  and  coffee  the  leaves  and 
grounds  are  left  in  the  pot,  and  they  retain  at  least  a  part  of  the 
theine,  while  the  cocoa,  being  an  emulsion,  is  all  consumed  and  all  the 
theobrcmine  is  swallowed.  Tea  and  coffee  are  generally  denied  to 
children  and  invalids,  but  this  is  rarely  or  never  the  case  with  cocoa; 
and  children  are  allowed  to  eat  large  quantities  of  chocolate  candy 
without  receiving  any  warning  other  than  that  which  is  so  often 
necessary  to  keep  them  from  stuffing.  On  account  of  their  tender 
years  and  as  their  systems  are  unaccustomed  to  the  alkaloid  it 
might  be  expected  that  in  the  sudden  use  of  cocoa  and  chocolate 
the  theobromine  would  manifest  very  obvious  effects,  just  as  tobacco, 
the  first  time  it  is  smoked,  has  effects  which  are  unequalled  at  any 
future  smoking ;  but  such  does  not  appear  to  be  the  case,  and  about 
the  only  marked  effects  are  such  as  come  from  an  improper  adjust- 
ment between  quantity  and  quality  of  food.  Except  in  the  matter 
of  alkaloid,  cocoa  differs  in  all  respects  from  tea  and  coffee,  as  it  is 
a  true  food,  and  the  other  two  are  not,  their  main  value  consisting 
in  the  tendency  of  the  theine  to  retard  waste  of  tissue.  The  cocoa 
has  the  double  effect  of  retarding  waste  because  of  the  theobromine  ; 
and  of  furnishing  the  material  for  new  tissue  and  for  energy,  be- 
cause of  the  starch,  oil  and  nitrogenous  compounds. 
Upon  entering  a  cocoa  and  chocolate  factory,  the  sight  of  a  num- 
ber of  various  kinds  of  machines  leads  one  to  suppose  that  the 
manufacture  involves  very  complicated  processes  ;  but,  as  a  matter 
of  fact,  the  reverse  of  this  is  true.  The  earliest  tools  used  for  the 
purpose  were  simply  a  stone  and  pestle,  or  roller  lor  crushing  the 
roasted  seeds  to  powder.  Practically  every  step  in  the  making  of 
chocolate  is  simplicity  itself,  and  the  making  of  a  loaf  of  bread 
involves  as  much,  if  not  more,  science.    The  essential  steps  are  the 
