It is instructive to compare such cocoa with the cocoas prepared by what is known in chemical technology as the chemical process. The latter are prepared by treatment with alkaline matters which act on the coloring substances in the seeds, increasing the apparent effect of hot water when the latter is added. In chemically prepared cocoas, the exquisite natural odor and flavor of pure cocoa-seeds have been diminished or wholly lost by the severe treatment to which the materials have been subjected. In some cases the loss of the natural flavor is sought to be partially supplied by the use of fragrant gums, wholly foreign to the natural product. The detection of these admixtures is generally easy. Comparison with the well-known pure breakfast cocoa of Walter Baker and Co. will reveal at once the vast superiority of a product which has not been treated by chemicals, but which contains only the finest possible powder of the best chocolate-seeds freed from the excess of oil. The exquisite flavor and odor of the pure product are due wholly to the seeds themselves, since absolutely no foreign matter is added from first to last. Walter Baker and Co.’s breakfast cocoa can be used by students of the microscope and of chemistry as a perfect type of the highest order of excellence in manufacture. The enormous increase in consumption of Baker’s cocoa and chocolate indicates that our discriminating public appreciate a thoroughly good article when they see it. V. SOME PHYSIOLOGICAL ASPECTS OF CHOCOLATE-SEEDS.--VALUE OF CHOCOLATE AS AN ARTICLE OF FOOD. The seeds of plants contain a germ, or embryo, together with a certain amount of food. As soon as the germ sprouts, the food, or a good part of it, is consumed by the seedling, being used by it in the formation of new parts, such as roots and leaves by which the materials for more food can be obtained from the soil and air. Now it happens that the food of plants is pretty much the same as the food of animals, although there is this marked difference in the manner of procuring it: plants can construct their own food from inorganic or mineral matters taken from the earth and atmosphere, while animals, even those which are most like plants, must have their supply of food from organic nature. Since, then, plants prepare the food which animals are to use (of course flesh-eating animals use their plants, so to speak, at second-hand), it comes to pass very naturally that the food in a good many seeds has been recognized from early times as very useful food for man. Thus the cereals--wheat, maize, oats, barley, and rice--are the seeds of grasses; and there are many other seeds, such as beans, peas, buckwheat, and so on, which have been appropriated as food by man from remote antiquity. But the seeds of some plants are unfit for human food, owing to disagreeable properties which they possess; while there are a few which stand on the very edge of the limit of foods, and have been used in time of scarcity.