_From the Dispensatory of the United States of America_ (_Philadelphia:
Fifteenth Edition, 1884_).
Chocolate is differently prepared in different countries. On the
continent of Europe, sugar is generally incorporated with the paste,
and spices—especially cinnamon—are often added. Vanilla is a favorite
addition in South America, France and Spain. Cacao, called _Cocoa_, is
often sold in powder; in this state it is much employed as a drink at
breakfast and tea, and serves as a substitute for coffee in dyspepsia.
It is also a good article of diet for convalescents.
_From the National Dispensatory_ (_Philadelphia, 1884_).
The Cacao is often incorrectly called Cocoa or Chocolate tree; the
proper name is _Cacao_, from the tree _Theobroma Cacao_.