usually fascinating even in its history, in all the tales regarding this treasure-trove of the New World, and in the curious methods by which it has been treated. The story of its discovery takes us into the atmosphere of the Elizabethan period, and into the company of Cortes and Columbus; to learn of its cultivation and preparation we are transported to the glorious realms of the tropics, and to some of the most healthful centres of labour in the old country—in one case to the model village of the English Midlands. It is therefore an exceedingly pleasant round that lies before us in investigating this subject, as well as one which will afford much useful knowledge for every-day life.
Before proceeding to a closer acquaintance with the origin of cocoa, it may be well to clear the ground of possible misconceptions which occasionally cause confusion.
First, there is the word "cocoa" itself, an unfortunate inversion of the name of the tree from which it is derived, the cacao. [1] A still more
- ↑ The Cacao theobroma. There are several other varieties of cacao, but none of them produce the famous food.
