The tri-weekly standard. [volume] (Raleigh, N.C.) 1866-1868, 1868-01-11
A CUP OF CHOCGL ATE.

Linnaus, the great bOtanist, appre-
ciated SO highly the good qualities of
chocolate that he gave it the name OF
theoJraaa-foodf for gods. Its agree
able taste, and its gently stimulating
and nutritious properties have been
long proved by experience, and modern
chemistry has shown that it is compos-
ed of Just the constituents, and in such
proportion as to make it n food, If not
for celestial beings, the best adapted to
the wants of man. Its composition has
a remarkable similarity to that OF milk,
all of whose nutritious elements 1t pos
Z sesses. 1t has moreover an aromatic
oil which gives it a peculiar and agree
able flavor, and principle called theo-
6rami,ae, which has the same relnar-
kable property rs the theme of tea and
c0feiae of coffec-of checking the waste
of, and thus not only Indirectly nourlsh-
ing, but refreshing the body.
Chocolate is both food and drink.
1t contains the nutritious properties OF
bread, and the celebrating qualities of
tea and coffee. There probably is no
single substance known which could
exclusively support human life so long
as chocolate.
ic CUCtft ptstiI, " iitti tiIt i'i''tiNi
of a small tree known to lo.anists a>
the TieObron,a CttcuO, native oi Mex
leo, and of Central and Southern lmc-
rica, is neither a very palatahlc nor
wholesome food until prepared by art.
1t possesses Il bitterness in i'll its natural
state, and such Il large proportion Of
oil that both the taste and stomach are
apt to reject it. Deprived, however,
of its husk and roasted, or mixed into Il
paste with -four or starch, sugar, and
favored with vanilla or spice, 1t is cx
ceedingly palatahle and wholesome.
When used in the former state it is
known as cacao, and in the latter rs
chocolate, under which name CAocol-
Eat0 Qortez and his followers found it
universal beverage in Mexico, where
it had been SO long i'll y vat its ori-
gin was forgotten.
The consumptir late is by
no means SO IS fitness to
the Uses of foved both by
exptrienc sst ee. While there |
ar922' .pounds OF tea, and |
70 70 Ids OF coffee, there |
Il" .,s'Eo.yteeg of cocoa consumed |
>,s+se The countries of which
.snl s45It is almost the exclusive
age, and it is besides largely
Ank in France, Spain, and Italy In
our. jountry it is unfortunately so very
extensive Ehat its use is confined almost
exclusively to the wealthy, among
whom, commended by its cost, it takes
lts'place as a fashionable refreshment.
Though cacao, or the bean roasted
and ground, is prepared for drinking
by infnslng IL with boiling water, like
tea and coffee, the paste or chocolate
Is made very much as a soup, and is
consumed in its totality offud and sub
stance. Chocolate is often complained
OF, by those of delicate stomach, as be.
ing too rich. This oce1. riehness ordi-
narily arises from the mistake of max ]
ing it with milk instead of water. The
practice so universal in French, Spa
nish, and Italian coffee-houses, of serv-
ing a glass of cold water with the cup ]
of chocolate, is good one; as an occa- ,
sloonal sip of the former greatly qualities |
the richness and oiliness of the latter. {
Such are the nutritious and other
wholesome qualities Of chocolate, that b
1t offers one Of the best articles of diet
wheh convenience or necessity requires
that the food should be taken in a con-
eentrated form. In travelling. a small F
supply OF the ordinary chocolate cakes.
'oid 10 the confectioners' shop, will sa. L
'isfy the appetite and sustain the vigor !,
# the bo ly during a long journey
We would recommend every traveIer p
'y our railways to- store away in his Q
pocket a4paper OF chocolate 6ou6ons b
md forego--no difficult matter. we b
hoald suppose--tIle headlong rush to Is.
he troaghs of the way-side piggerics.
refreshment-roons, and thus
escape the. dangerous embrace. Of the
iei'.on of dyspepsia, which hoyers oyer :
hem. :
Those, moreover, whose business ii
,"mpeis them to lengthcn iiaordih.ttlygoa 9
ne interval of time between breakfast q