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DRINKS,
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possess,
it
has
a
peculiar
fatty
matter,
known
as
cocoa
butter,
which
sometimes
amounts
to
half
the
contents
of
the
seed.
It
is
this
excess
of
fat
which
renders
it
liable
to
disagree
with
some
susceptible
stomachs,
but
the
mixture
of
farinaceous
matter
and
sugar
tend
in
a
great
measure
to
obviate
this
inconvenience.
In
another
method
of
manufacture
it
is
known
as
Chocolate,
which
is
simply
the
cocoa
bean
ground
and
flavoured
with
sugar,
vanilla,
almonds,
cinnamon,
or
what
not,
according
to
taste.
It
is
in
a
dry
form
the
most
popular
of
sweetmeats,
although
the
adulterations
practised
by
low
class
firms,
in
order
to
sell
a
cheap
article,
are
many,
owing
to
its
high
price
;
yet
the
goods
of
first-rate
firms
like
Menier,
Fry,
Cadbury,
and
others,
may
be
taken
without
suspicion,
and
are
—
eood
! !
There
are
pseudo
cocoas,
as
there
are
pseudo
coffees
and
teas.
The
Guarana,
or
Brazilian
Cocoa
{^Patillina
sorbilis)
;
a
ground
nut,
the
Arachis
hypogeia,
used
in
South
Carolina,
Angola,
and
elsewhere
;
the
Cyperus
esculentus,
or
earth
chestnut,
in
Spain,
are the
chief
substitutes
;
but
it
is
needless
to
say
that
none com-
pare
with
the
TiiEOBROMA.
Alas
!
that
it
should
be
adulterated.
J.
A.