It removes the sense of fatigue and is thus beneficial in some cases, as in the army, when long marches are necessary. It is valuable as an antidote in opium poisoning or in cases of alcoholism. It is given to those addicted to liquor, as a milder stimulant when they are recovering from a spell of intoxication. The only use of coffee as a food is that its pleasant aroma stimulates the flow of gastric juice. Strong coffee, particularly that which has been boiled for a long time, retards digestion, and, if much is drunk, it will produce the same symptoms of over stimulation of the nervous system as are manifest in the tea habit. Heartburn, constipation, dyspepsia, and insomnia may result. Sometimes the habit is manifested by excessive eating of the coffee bean. Such users show marked symptoms of nervousness; they are usually thin and their faces are drawn and anxious. Each person must decide for himself whether or not coffee or tea is injurious to him and cease the habit if he finds it is interfering with the proper functioning of the system, remembering always that the purpose of food is to resupply body waste and produce heat and energy. One who knows that coffee disturbs his digestion, and yet cannot break himself from the habit of drinking it, should have sympathy for the one who is addicted to liquor and finds it difficult to break the habit of depending on this _so-called_ stimulant. _Cereal Coffee_ has been discussed under the heading “Cereals.” “Crust” coffee is made by pouring boiling water on “caramelized” bread or bread deeply toasted, allowing it to stand ten minutes, then pouring off the liquid, which may be sweetened to taste or mixed with cream or milk. It is also made by using crusts of bread which have been dried in the oven without being allowed to brown. * * * * * [Sidenote: Cocoa and Chocolate] _Cocoa and Chocolate_ are prepared from the cocoa bean. Cocoa is from the shell of the bean and chocolate from the kernel. As shown by Table VII, they are more nutritious than the other beverages. Cocoa butter is the fat of the cocoa bean. It has a pleasant odor and does not easily become rancid. Its nutritive value depends on its fat. Most of the fat has been removed from the cocoa made for the use of invalids, hence the nutritive value of this cocoa is lessened. The milk and sugar used in its preparation constitute the most of its nourishment; the cocoa simply gives a flavor. Part of the value of chocolate is in the sugar used with it. If well prepared it is digested with ease and forms a nutritious article of diet. The habit of using large amounts of chocolate in candy, or as a beverage, disorders the system because of the gastric disturbances produced by the excess of sugar. When food is not easily obtained, compressed cakes of chocolate may be carried, as in traveling, for a temporary food supply. Chocolate, as sugar, in moderation, constitutes a good food for the growing child.