A Little About Chocolate
( Originally Published Early 1900's )
A substance made from the seeds of the cocoa tree which grows extensively in the West Indies and South America. The seeds are about the size of an almond, and when broken into small pieces are subjected to great pressure until they are reduced to a rough powder, after which they are mixed with sugar and rolled into a very thick paste, or into a very fine powder, called chocolate. Chocolate is less exciting to the nervous system than tea or coffee, and at the same time it contains a much larger proportion of nutritive matter. Its flavor, moreover, is not lessened by the addition of milk, so that it may be boiled in milk only and thus produce a most agreeable and nutritive food. " There are, therefore," says Dr. Edward Smith, "many persons, states of system, and circumstances, on which its use is preferred to either tea or coffeee."