consisted of cocoa mixed with a fermented liquor prepared from maize; but a more harmless invention was a drink composed of cocoa-butter and maize.
There remain three forms in which pure cocoa may be prepared as a beverage:
1. Cocoa-nibs.—The natural broken segments of the roasted cocoa-bean, after the shell has been removed, prepared for table as an infusion by prolonged simmering.
It is strange that this ridiculous and wasteful means is still in use at all, as next to none of the valuable portions of the nib are extracted. The quantity of matter removed by the hot water is so small, that close upon 90 per cent, of the nourishing and feeding constituents are left behind in the undissolved sediment, the substances extracted being principally salts and colouring matters. One can but suppose that the long habit of drinking an infusion from coffee-beans and tea-leaves has fixed in the mind the erroneous idea that the substance of the cocoa-bean is also valueless. The fact remains, however, that it is still customary at
