be regarded as a substitute for tea and coffee;
it is, in fact, a substitute for all other kinds of food, and
when taken with some form of bread, little or nothing else need
be added at a meal. The same may be said of chocolate."

FOOTNOTES:

[1] According to Drs. Playfair and Lankester:

Tea contains 3 per cent. theine.
Coffee " 1 3/4 " caffeine.
Cocoa " 2 " theobromine.

Probably the proportion of caffeine in coffee would be more correctly
stated as 1 1/4 per cent. Theine and caffeine are identical, but
theobromine (C_{7}H_{8}N_{4}O_{2}) differs from both in the greater
proportion of nitrogen which it contains.

[2] Dr. Johnson's analysis:

Dried milk 35 \
Cocoa essence 34 3/4 \ Flesh formers in
Cocoa-nibs 23 / each hundred parts.
Best French chocolates 11 /

[3] Mr. O.L. Symonds, "Commercial Products of the Vegetable Kingdom."

[4] The _Cacao theobroma_. There are several other varieties of cacao,
but none of them produce the famous food.

[5] The _Cocos nucifera_, or "nut-bearing coco."

[6] _Erythroxylon coca._

[7] Or, as otherwise written, _cacava quahuitl_.

[8] 10 George III., c. 10.

[9] To make cocoa in perfection, for three breakfast-cups: in a quart
jug (with rounded bottom and narrower neck by preference) mix 1 1/2
dessert spoonfuls (3/4 oz.) of Cocoa Essence with equal bulk of
powdered white sugar, and stir to a thin paste with a little boiling
water. Mix in an enamelled saucepan one breakfast-cup of milk with two
cups of water (cups to be about 3/4 full), and boil with care. When on
the boil, pour this over the contents of the jug, and whisk vigorously
for a few seconds (see illustration, p. 1). Serve to table without
delay. To make a richer drink, use equal parts of milk and water. To
ensure the beverage being served as hot as possible, it is desirable
to warm the jug before the cocoa is put into it. The effect of this
method of preparation is to impart to the cocoa a more mellow taste,
and to produce a deep froth on the surface, giving it a most
appetizing appearance. The thorough mixing to which the cocoa is
subjected also materially lessens the amount of sediment in the bottom
of the cup.

[Illustration--Colour Plate: CACAO PODS]

II. ITS GROWTH AND CULTIVATION.

[Illustration--Drawing: CACAO HARVESTING.]

Cocoa