Middlebury register. (Middlebury, Vt.) 1886-1937, 1890-10-03
COCOA AND COCAINE.
THEY ARE MADE FROM ALTOGETHER
DIFFERENT SHRUBS.

The introduction and the common use
of the terms coca" and cocoa appli.
cable to medicinal substances. have had
the effect of confusing peoples minds
with regard to the source and prepare.
ton. and in some cases, creating pref
udice against the use of wholly different
substances-chocolate and cocoa. The
medicinal wines of cocoa and the pow.
erful allsaloids and nerve stimulants, CO.
caine and hygrine, are prepared from
the leaves of erythroxylon coca, a shrub
indigenous to Peru and Bolivia. wholly
different to theobroma cacao, a small
but beautiful tree, which grows luxuri-
antly both wild and cultivated in the
northern parts of South America, Cen
trail America. Mexico and the West In
dies. from the seeds of which chocolate
and cocoa. and from the Obj cocoa ONT
ment or "butter," are prepared.
When the Spaniards first visited Mex
leo. four centuries ago, they found the
natives using chocolate. 1t was intro
duced into Europe as early as 1920, and
has since been more or less extensively
used in every civilized country. Lin
naus was so fond of it that he gave tC
the tree from which it was obtained
the name of Theobroma-food for the
gods. Chocolate and cocoa are only two
forms of the same substance.
HOW COCOA is OBTAINED.
The tree twice year yields a crop of
reddish spongy fruit, shaped somewhat
like cucumber. 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 con-
tains from six to fifty Enthusiastically
about twentv-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 language called indifferently "beans,"
seeds. nuts" berries" and fruits"
but their character will be better under
stood by regarding them as beans con-
tanned within pod. They are gener-
ally picked ont and dried for exporta-
ton.
Besides the beans the pulp contains
creamy and cordial juice, and by steam
ing and pressing the beans will yield
one-third Of their weight of 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 choc-
olate by a manufacturing process. They
are first roasted in slowly rotating ovens,
then broken by machine into such state
that the husks may be separated from
the kernels by blast of air. and they
are afterward treated and beaten and
converted into a pulp by means Of their
own oil.
The pulp, when ground between mill
stones till it assumes u consistency some.
thing like that of trcacle, is in a state to
receive any of the notifications that
will fit it for the market. 1t may be
plain cocoa" or homeopathic cocoa
or vanilla chocolate" it may have ar
rowroot or sage or sugar mixed with it:
or if the manufacturers be tinCtured
with roguery there may perchance be
/ bean meal or other I. 'ulterants mixed
with the pulp
CHOCOLATE IL MANY FORMS.
The pulp, when fully prepared in any
| of these diverse ways, is cast into large
molds; the cakes thus produced are cut
into minute shreds by machine, and the
shreds are rubbed, sifted and packed for
sale.
| The preparations of cocoa and choco-
| late made in France are more numerous
than usually made in England or the
United States; they comprise vanilla
chocolate milk chocolate, chocolate bon
bons, chocolate papillotes, chocolate
crackers, chocolate pastilles, chocolate
with taraxacum or with sarsaparilla,
! chocolate with tar-in short. there is no
end to the list for once admit the prin-
cipal of mixing cocoa with vegetable in
fusiOns or decoctions or essences and
the variety becomes interminable.
The French limit themselves to the
use of the word chocolate" derived
from the Mexican name of the plant
(chocolatD; they seldom speak of cocoa"
What are called cocoa nibs" are the
beans roughly crushed. Flake cocoa"
also, is another name for the beans when
crushed between rollers, but before any
thing else has been added to them. The
husk Of the seed after roasting con-
tains good deal of nutriment; indeed
so do the pods likewise, and all three are
more or less used in making cheap
cocoa.
The plant is certainly used in more
ways than coffee-drank as a thick decoc-
ton made to somewhat resemble grueD
made into various confections and pas
tries, eaten as bonbons etc.-while IA
poor decoction is drank in some places
by boiling the huslSs separated from the
beans.
While chocolate and cocoa contain an
essential principle, theobromine com
parable to caffeine and theine-the aka
loids of coffee and tea--it is much less
potent as disturber of the nervous sys-
TEN; and chocolate and cocoa are pro-
portionally more welcome as a beverage.
besides possessing specially nutritive
qualities, which render them much