ould be in vain to think of
computing how many times each soldier's pannikin is filled upon a halt.
It is his first idea. Frequently he carries it cold in a copper case as
a solace upon the march."

Dr. Edward Smith sums up the physiological action of tea as follows:

"1--A sense of wakefulness.

"2--Clearness of mind, and activity of thought and imagination.

"3--Increased disposition to make muscular exertion.

"4--Reaction, with a sense of exhaustion in the morning following the
preceding efforts, and in proportion to them."

=Coffee.=--The action of coffee is so similar to that of tea that we need
not consider it separately; it will be sufficient to remark that the
chief points of difference are lessening the action of the skin,
increasing the action of the heart, and, when used very strong, aiding
digestion to some extent.

=Cocoa and Chocolate.=--Both these articles are made from the kernels of a
tropical fruit, about the size of a cucumber, the fleshy part of which
is sometimes used to produce a vinous liquor; they are produced from
the seeds of the cocoa palm, and from a kind of ground nut. These
kernels consist of gum, starch, and vegetable oil; and are marketed as
cocoa shells, which are the husks of the kernel; cocoa nibs, which
consist of the crushed nuts; and ground cocoa, which is the kernels
ground fine.

Chocolate is the finely ground powder from the kernels, mixed to a stiff
paste with sugar, and, sometimes, a little starch. It is very
nutritious; when it is difficult to digest remove from its solution the
oily cake which will collect upon the surface as it cools. It is so
nutritious that a small cake of it, weighing about two ounces, will
satisfy hunger; for that reason it is a good lunch for travellers.

Both cocoa and chocolate are very nutritious, and are free from the
reactionary influences of tea and coffee. Let us count the cost of these
beverages, and see which is the best for us.

One quart of weak tea can be made from three teaspoonfuls, or half an
ounce, of tea, (which cost at least one cent;) we must have for general
use a gill of milk, (at one cent,) and four teaspoonfuls or one ounce of
sugar, (at one cent); thus if we use only the above quantities of milk
and sugar, one quart of tea costs three cents; if we increase them it
will cost more.

One quart of weak coffee can be made from one ounce, or two
tablespoonfuls of coffee, (at a cost of two cents;) two tablespoonfuls
or ou