the exception of milk, can be said to serve equally well as food or
drink, or to possess nourishing and stimulating properties in such
well-adjusted proportions. Few, however, realize that in its
stimulating properties cocoa ranks ahead of coffee, though below tea.
As a matter of fact, the active principles of all three are alkaloids,
practically identical and equally effective.[1] Each derives its value
from its influence on the nervous system, which it stimulates, while
checking the waste of tissue, but the cocoa-bean provides in addition
solid food to replace wasted tissue. It is, indeed, so closely allied
in composition to pure dried milk, that in this respect there is
little to choose between an absolutely pure cocoa essence and the
natural fluid.[2] It is this which makes it invaluable as an
alternative food for invalids or infants.

[Illustration--Black and White Plate: Cacao Trees, Trinidad.]

An early English writer on this valuable product spoke truly when he
remarked: "All the American travellers have written such panegyricks,
that I should degrade this royal liquor if I should offer any; yet
several of these curious travellers and physicians do agree in this,
that the cocoa has a wonderful faculty of quenching thirst, allaying
hectick heats, of nourishing and fattening the body."

A modern writer[3] affords the same testimony in a more practical form
when he records that: "Cocoa is of domestic drinks the most
alimentary; it is without any exception the cheapest food that we can
conceive, as it may be literally termed meat and drink, and were our
half-starved artisans and over-worked factory children induced to
drink it, instead of the in-nutritious beverage called tea, its
nutritive qualities would soon develop themselves in their improved