Prefatory Note.
This publication is made up in part of original matter and in part of matter reprinted from three of our previous publications, namely: "Cocoa and Chocolate: A Short History of Their Production and Use," — a 12mo of 152 pages, published in 1889; "The Chocolate Plant and Its Products," — a small 4to of 40 pages, published in 1891; and "Cocoa and Chocolate: A Short History of Their Production and Use," a quarto of 72 pages, first printed in 1899 and reprinted in 1901. Copies of them can be found in many of the public and school libraries in the United States.
We have included in this work some new views of our mills and workrooms, and also some engravings from photographs taken also and in the West Indies and in Ceylon, showing the present methods of gathering and curing the fruit of the cocoa tree.
As even the standard dictionaries fail to give the exact meanings of the words "cocoa" and "chocolate," we give here an accurate definitions of those terms:—
Cocoa. — The commercial name given (1) to the seeds of the small tropical tree known to botanists as Theobroma Cacao; (2) to the cracked or coarsely ground product of the roasted seeds, sometimes designated more particularly as "cocoa nibs," or "cracked cocoa"; (3) to the finely pulverized product of the roasted seeds from which a portion of the fat has been removed, sometimes designated as "breakfast cocoa" or "powdered cocoa."
Chocolate. — (1) The solid or plastic mass produced by grinding to fineness the kernel of the roasted seeds of Theobrotna Cacao without removing any of the fat, sometimes called "plain chocolate" or "bitter chocolate"; (2) the same product to which have been added sugar and various flavoring substances, sometimes known as "sweet chocolate" or "vanilla chocolate."
