yellow colour, and as it melts at about 90° F. it is of great value for pharmaceutical purposes, especially as it only becomes rancid when subjected to excessive heat and light, as to the direct rays of the sun.
The albuminoid or nitrogenous constituents will be seen to form about a sixth of the whole
being served as hot as possible, it is desirable to warm the jug before the cocoa is put into it. The effect of this method of preparation is to impart to the cocoa a more mellow taste, and to produce a deep froth on the surface, giving it a most appetizing appearance. The thorough mixing to which the cocoa is subjected also materially lessens the amount of sediment in the bottom of the cup.