tity of starch, and an agreeable aroma to tempt the palate, it cannot be otherwise than a valuable alimentary material. It has been compared in this respect to milk. It conveniently furnishes a large amount of agreeable nourishment in a small bulk, and, taken with bread, will suffice, in the absence of any other food, to furnish a good repast."
Indeed, the value of cocoa as food for ordinary mortals as well as for mythical beings cannot be better summed up than in the words of Professor Lankester, Superintendent of the Food Collections at South Kensington, who declares:
"It can hardly be regarded as a substitute for tea and coffee; it is, in fact, a substitute for all other kinds of food, and when taken with some form of bread, little or nothing else need be added at a meal. The same may be said of chocolate."
