ble nutritious principles, in fact, in
every material necessary for the growth, development, and
sustenance of the body."

After giving some remarkable cases of children being restored from
"the last stage of exhaustion" by its use, and "continued through the
whole period of infancy," with the effect of their becoming fine,
healthy children, he concluded by saying:

"I beg therefore respectfully to commend cocoa, as an article
of infant's food, to the notice of my professional brethren,
especially those who, holding office under the Poor Laws, have
such large and extensive opportunities of testing its value."

As a beverage for mothers or nurses cocoa is recommended by Dr. Milner
Fothergill, in his work on "The Food we Eat," in preference to
porter, stout or ale, an opinion now becoming generally adopted. It
may, therefore, be regarded as the indispensable, all-round nursery
food, if not the constant stand-by of the family.

That it is as nutritious for old as well as young we have an
interesting proof in the fact that the first Englishman born in
Jamaica, Colonel Montague James, who lived to the age of 104, took
scarcely any food but cocoa and chocolate for the last thirty years of
his life. For athletes and all who desire the development of the
muscular tissues, its use is most beneficial. Professor Cavill, in his
celebrated swim from Southampton to Portsmouth, and his nearly
successful attempt to swim across the English Channel, considered it
to be the most concentrated and sustaining food he could use for that
trying test of endurance.

In his "Treatise on Food and Dietetics," Dr. Pavy remarks that:

"Containing, as pure cocoa does, twice as much nitrogenous
matter, and twenty-five times as much fatty matter as wheaten
flour, with a notable quantity of starch, and an agreeable
aroma to tempt the palate, it cannot be otherwise than a
valuable alimentary material. It has been compared in this
respect to milk. It conveniently furnishes a large amount of
agreeable nourishment in a small bulk, and, taken with bread,
will suffice, in the absence of any other food, to furnish a
good repast."

Indeed, the value of cocoa as food for ordinary mortals as well as for
mythical beings cannot be better summed up than in the words of
Professor Lankester, Superintendent of the Food Collections at South
Kensington, who declares:

"It can hardly