The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-03-16

taste for such sweet, light food grew on him
so that il was not long before his coat pocket
lunch consisted more of broken candies
burnt almonds and such stuff than it did Of
cakes.
One day he tried some chocolate cara
mels. This was the beginning of the end.
Nothing no had now eaten had seemed to
brace him up 50 well and make him feel so
1 bright. For month he stuck TO caramels,
when a heavy feeling in tue pit of his stom-
ach caused him to discard { e little brown
cakes as containing too much gelatine or
some other stuff not easily digested. That
very day he purchased his first parallelo-
gram Of pan chocolate, and was as de-
lighted with his discovery as though it were
not his death warrant. His bunch of choco-
late seemed to suit his stomach as we'll as it
did his palate. 1t was a year before he
noticed how, when his pocket was empty,
his mind dwelt constantly on chocolate.
COLLAPSE OF THE sCHooLMAsTER.
At this time the young teachers appesr-
ance had begun TO att act attention. He
had become extremely thin and nervous
His eyes were bright and he was full of
energy, but at times he would sit behind his
desk in the schoolroom oblivious to all that
was going on around him. His skin had
turned very dark-it was only three or four
shades lighter than the squares of choco-
late he carried in his pocket. For two
months he had breakfasted upon a cup of
chocolate, and for several weeks he had sat
at the dinner table IN his boarding-h house
hardly touching NOR el of food. Friends
calling on him in the evening usually found
| him nibbling at piece of chocolate while
reading or correcting exercises which he
had brought from the school room for that
| purpose.
One day half an hour after the hour for
dismiss al he sat in his chair, with his chin
on his breast, muttering to himself. An
awestruck urchin stole out to the princi-
pals room and presently there was a circle
| of teachers standing around the desk of
| their stricken comrade. 1t was impossible
| to arouse him, though after q while, with
| out apparently noticing any one, he got up.
| left the school room and walked to his
boarding house.
For weeks be had been a Chocolate in
ebriate;" out now he was beyond the aid of
chocolate even. His sluggish, overworked
digestive organs had glyel up the battle.
Three days later he was dead and the physi-
clans certificate said Chronic dyspepsia"
The case of Darlington is well known to
chocolate manufacturers, who now, since
| the business has attained such enormous
proportions, take pains to acquaint them
selves fully with everything relating to the
use OF cocoa in its various forms.
ALL DRINKS ARE DANGEROUS.
81 know Of another remarkable case of
this kind said the chemist of one of the
largest manufactures in the country. at
| wa man, one of four condemned crimi-
na... In the interest of science they we're
condemned to subsist wholly, one upon
pure cocoa, another on pure chocolate, he
third on pure coffee and the fourth on pure
tea, until death claimed them. The man
who lived on chocolate was the next to the
last to die. An autopsy revealed that his
| digestive organs were clogged and rendered
useless by thousands Of small worms drawn
thither by the sweet food which had finally
neutralized the gastric fluid. Here the
worms multiplied until the man died"
And yet you 60 on manufacturing
chocolate and selling it as food to the I'M
suspecting public"
"a steady d ct of sugar would have killed
the man quicker yet. People still drink
tea d coffee and the men condemned to
live wholly on those stimulants lived barely
| q month"
"How about the man who was condemned
to live wholly on pure cocoag'
| COCOA BUTTER is INJURIOUS.
| "Hea Why, he is alive yet"
In the manufacture of chocolate the oil OF
the cocoa bean, called cocoa butter :" is re-
tanned in the pulverized meat, because il
renders the admixture of sugar more easy
The physicians and the manufacturer
| hRIee buhb LOT IDlS reason chocolate is leSS
wholesome than cocoa meat, from which
the oil is carefully extracted. In Spain and
France cocoa and chocolate are nationa
beverages and foods. The French work,
man makes a sandwich of cake of choco.
late and two pieces Of bread, and does muct
hard labor on that diet In the countrie.
named both cocoa and chocolate are con.
sidered more as a food than as a drink
When prepared in liquid form it is nearly
as thick as rich cream. Cocoa shells are
never used there, because the people know
them to be nothing but fragments of the
soiled skin of the bean, with often adherine
to them bits Of the Solth American soil on
which the beans are spread to dry when
taken from their pods. The chocolate and
cocoa manufacturers are anxious thai
American housewives should understand
the best method of preparing those bever
ages. One of them in this city has gone t.
the expense of fitting up a ''chocolat
school" where on three days Of the week
from 3 to o'clock in the afternoon, ladie
are given lessons free of charge and pre-
sented with a sort of wooden pestle said t.
be the best thing with which to sir the
stuff while it is cooking.
But this is the chocolate age, and people
who prefer the little brown tablets to any
other food should remember that there
snch thing as Chocolate inebriety.n