Cocoa Shells and Nibs.
The thin shells that are removed from the roasted cocoa bean, and a part of the nut in a roughly broken state, are used for a beverage. The shells are sometimes used alone, but this makes rather a poor drink. The shells and nibs are put into a cocoa pot with boiling water and simmered for four hours or more. Use a gill of the shells, one tablespoonful of the nibs, and a quart of water. This will give a generous pint of the beverage. Serve it with hot milk and sugar.