Chocolate aud Cocoa. BY A. N. BELL The introduction and common use of the terms ' coca ' and 'cocoa' applicable to medicinal sub stances have had the effect of confusing people's minds with regard to the source and preparation and in some cases creating a prejudice against the use of the wholly different substances—chocolate and cocoa. The medicinal wine of coca and the powerful alka loids and nerve stimulants cocaine and hygrine are indigenous to Peru and Bolivia wholly different to grows luxuriantly both wild and cultivated in the northern parts of South America Central America
Chocolate aud Cocoa. BY A. N. BELL The introduction and common use of the terms ' coca ' and 'cocoa' applicable to medicinal sub stances have had the effect of confusing people's minds with regard to the source and preparation and in some cases creating a prejudice against the use of the wholly different substances—chocolate and cocoa. The medicinal wine of coca and the powerful alka loids and nerve stimulants cocaine and hygrine are indigenous to Peru and Bolivia wholly different to grows luxuriantly both wild and cultivated in the northern parts of South America Central America chocolate and cocoa and (from the oil) cocoa ointment When the Spaniards first visited Mexic four centu It was introduced into Europe as early as 1520 and has since been more or less extensively used in every civilized country. Linnssus was so fond of it that he the tree from which it was obtained the name Chocolate and cocoa are only two forms of the same substance. The tree twice in the year yields a crop of reddish spongy fruit shaped somewhat like a cucum ber ; the ripe fruit being collected at the decline of the moon the tree continues its yield for twenty or thirty years. Each fruit or pod contains from six to fifty beans—usually about twenty—and there are from ten to twenty pounds of such beans from each tree at each crop. The beans are usually about the size of large almonds ; they are frequently (from a confusion of lan guage) called indifferently ' beans' ' seeds' ' nuts' ' berries' and ' fruits' but their character will be better understood by regarding them as beans con tained within a pod. They are generally picked out and dried for exportation. Besides the beans the pulp contains a creamy and cordial juice ; and by steaming and pressing the beans will yield one-third of their weight of a kind of butter to which the richness of cocoa is due. For preparing the beverage material the beans are exported in their original state to be converted into cocoa or c
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