144 / 244
144
Temperate
Beverages.
racter
to
tlieine
and
caffeine,
the
active
principles
of
tea
and
coffee.
Cocoa,
when
unadulterated,
forms
a
wholesome
nutritive
beverage,
superior,
as
we
have
said,
to
tea
or
coffee,
but
it is
apt
to
disagree
with
those
unaccustomed
to
its
use,
on
account
of
the
large
quantity
of
gluten,
starch,
and
fat
it
contains
;
in
which
case
an
excellent
plan
is,
before
partaking
of
the
cocoa
or
chocolate,
to
chew
well
and
swallow
a
dry
crust
just
previous
to the
cup
of
cocoa
;
it
has
the
effect
of
exciting
the
saliva.
Of
the
prepara-
tions
of
cocoa,
the
best
descriptions
for
use
are
cocoa-
nibs,
which
are
simply
cocoa-nuts
ground.
To
make
cocoa
from
nibs,
place
them
in
a
clean
coffee-
pot
by
the
side
of
the
fire,
pour
on
boiling
water,
allow
the
infusion
to
simmer
eight
hours,
taking
care
it
does
not
boil
(if
it
does,
a
coagulum
will
form
which
cannot
be
dissolved
by
water)
;
then
strain
clear.
Flake
Cocoa
cocoa
-
nuts
crushed
between
rollers.
Prepared
Cocoa
is
made
by
grinding
the
nuts
into
powder
and
mixing
a
soluble
substance,
easily
diffusible
in
milk
or
water.
Cocoa
or
Chocolate
is
made
by
rendering
it
fine,
and
making
it
into
a
paste
with
a
little
boiling