Show In a recent article on coffee and cocoa co-coa the eminent acumen chemist Professor Pro-fessor btulter speaking of the Dutch process of preparing cocoa bv Ihe addition addi-tion of polnsli and of the process common com-mon In ua In which ammonia It added9mlyc Ucrmany The only I loa trI them processes 1 to make the liquid appear turbid to the eye uf the consumer without i tho out effecting a real solution of cocoa co-coa substance This artificial manipulation manip-ulation for tha purpose of aoeulled solubility sol-ubility Is I therefore more or lean Inspired In-spired by deception end always takes place At the I ton t purity pleasant taste useful action and aramallo flavor 11 he treatment of cocoa by aucli chemical meansla I entirely objectionable l objection-able Cocoa treated with potash pot-ash or ammonia would ba entirely un saleable but for the supplementiry addition Supplementarf il loo I f dition of artificial flavors by which a poor substitute for the aroma driven out Into tho air ls offered to the consumer con-sumer Tile delicious llreakfast Cocoa I made by Wai Till llAKrn rka Ov of Dor chester Mat la absolutely pure and soluble No chemical or dyes or artificial arti-ficial flavor are tired lulL |