palatable or satisfactory in use, and none of the leading British firms are guilty of using such adulterants, or of the still more objectionable practice of grinding cocoa-shells and mixing them with their common chocolates.[1]
Flavouring is introduced according to the object in view; vanilla is largely employed in this country, though in France and Spain cinnamon is used, and elsewhere various spices. Willoughby, in his "Travels in Spain" (1664), writes:
"To every three and a half pounds of powder they add two pounds of sugar, twelve Vanillos, a little Guiny pepper (which is used by the Spaniards only), and a little Achiotet[2] to give a colour. They melt the sugar, and then mingle all together, and work it up either in rolls or leaves."
Another writer says: "The usual proportion at Madrid to a hundred kernels of cocoa is to add two grains of Chile pepper, a handful of anise, as many
