It was used by the Mexicans and Peruvians before their conquest by the Spaniards, and formed an article of barter among them. Columbus brought a knowledge of it to Europe; but those were not the days of non-alcoholic drinks, and it was some time before it came into vogue. Naturally, first of all in Spain, and to this day Spain is the greatest European consumer of cocoa in some shape or other. It was introduced into England about the same time as tea and coffee, but the chocolate houses, pure and simple, as such, were very few compared to the coffee houses. It was taxed as a drink by the same Acts as tea, and paid the same duty. In the eighteenth century it became a fashionable morning drink, especially for ladies, and is perpetually alluded to by the essayists; but it was so expensive as to be only a drink for the upper classes.
CHOCOLATE DRINKING.
Cocoa as a drink is far more nutritious than either tea or coffee, and like those two substances it has a volatile oil which gives the delicious aroma, and an active principle resembling Theine or Caffeine—but not identical with them—called Theobromine. It has no tannic acid, but it has what the other two do not possess, it has a peculiar fatty matter, known as cocoa butter, which sometimes amounts to half the contents of the seed. It is this excess of fat which renders it liable to disagree with some susceptible stomachs, but the mixture of farinaceous matter and sugar tend in a great measure to obviate this inconvenience.
In another method of manufacture it is known as Chocolate, which is simply the cocoa bean ground and flavoured with sugar, vanilla, almonds, cinnamon, or what not, according to taste. It is in a dry form the most popular of sweetmeats, although the adulterations practised by low class firms, in order to sell a cheap article, are many, owing to its high price; yet the goods of first-rate firms like Menier, Fry, Cadbury, and others, may be taken without suspicion, and are—good!!!
There are pseudo cocoas, as there are pseudo coffees and teas. The Guarana, or Brazilian Cocoa (Paullina sorbilis); a ground nut, the Arachis hypogeia, used in South Carolina, Angola, and elsewhere; the Cyperus esculentus, or earth chestnut, in Spain, are the chief substitutes; but it is needless to say that none compare with the Theobroma. Alas! that it should be adulterated.
J. A.
