MR. SANDOW AS A COCOA KING.

Taranaki Herald, Volume LIX, Issue 143647, 15 November 1911, Page 7

MR. SANDOW AS A COCOA KING.

BEVERAGE MADS WITH COLD WATER. Mr. Eugene Sandow, now known to the world as the chict apostle and exponent oi physical culture, may eventually be famous as the Cocoa Ring. Ho has taken the large premises at • the Elephant and Castle, formerly Itnown to South London as ‘‘l aril’s, the furnishers, and has equipped them with newfy-inventod and patented ma- , chinery for the manufacture ol cocoa by a new process, which, he claims, produces a result which has not been * obtained before by cocoa manufacturers. “Within a month 1 shall be employing abont 1500 persons in that establishment,” Mr. Sandow says, “and ? there will also be other works elso- " whore, as these are not large enough to house the whole of the business. “My cocoa will bo called ‘Sandow’s ! Health and Strength Cocoa,’ ” he ■ added, “because it is easily digested by everyone, acts as a great nerve tonic, tmcl also gives strength by reason of the large percentage of albumen it contains.” It may be wondered why Mr. Sanaow hag turned his attention to the making oScocoa. “It happened in this way,” Mr. Sandow said, “I have always liked cocoa, «md fonhd it to bo one of the most nourishing foods that exist. It has done me good, and I have, in my professional work, recommended it to patients at the Sandow Institute. “But I have found that many persona are unable to digest it because it contains too much fat, and I set myself tfco Problem o# finding a method of extracting all the fat and leaving all the albuminoids, which are the strengthgiving elements. “That problem I have solved, and tho cocoa I am about to offer is a cocoa of an exceptionally high nourishing quality, with an extremely small proportion of fat. "That is one feature, but there is another which is of interest to everyone who drinks cocoa, as well as to those who at present can apt. It is this: By means of the new mtent process we are able to grind the cocoa to such a degree of fineness that it becomes absolutely soluble in either hot or cold water. The cocoa is reduced % porcelain rollers to an impalpable dust.

“Ons consequence is that the cocoa powder has an odour of unusual iracmance. Another is that, the powder twing absolutely soluble, a cup of cocoa il of the same consistency all through, Sind does not, after a tow moments, betome thin at tho top and thick at the bottom.

"Being more finely ground, the same weight has a larger bulk, and, more soluble, gives a larger cup of cocoa for the same quantity*of powder. "An analysis of tjjjp cocoa shows that it contains 25.19 percent, of flesh-form-ing 'constituents, or albuminoids, which is extraordinarily high. "I should like to emphasise the fact that it is pure cocoa, with no addition of albumen or anything ei?% The albumen is a natural part of the cocoa itself, and its high proportion in the cocoa wo produce is doc to the low proportion of the fat retained. Thus it is a cocoa of a high nutritive value.”