Page:The food of the Gods - A Popular Account of Cocoa.djvu/117

58 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.

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: