Cocoa essence 34¾ \ 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 1½
dessert spoonfuls (¾ 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 ¾ 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