Cocoanibs.—For this put 4oz. of cocoanibs into a pan with three quarts of water, bring it all to the boil, then let it simmer steadily for quite five hours till the water is reduced to two-and-a-half quarts. Then pour the cocoa off the nibs (if left longer than five hours the liquid acquires an acrid, bitter taste) and leave it till cold, when all the fat on the surface must be carefully skimmed off. It should then be boiled up again for use. Unlike tea or coffee, this cocoa is all the better for re-heating. In a house I knew the cocoapot was never empty nor off the hob, and its fame was such that all the workpeople on the estate always gladly welcomed a cup of “the mistress's cocoa” (she drank nothing else), and the cocoa there was famed far and wide; though no one apparently grasped the secret of its excellence, namely that the pot was always at the side of the fire. A fresh supply of cocoa was made daily or so, left to cool, then carefully skimmed, and added cold to the last pot each time any was taken from the latter, which was incontinently boiled up again.