The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1894-04-27
cAcAo, COCA, COCO AND COCOA.
A Clearing Up Of Singular Confusion Of
Names.

A Clearing Up Of Singular Confusion of
Names.
A striking example of the ignorance of
tropical things on the part of jewellers in
temperate regions is to be found in the
confusion into which the articles various
ly termed cacao, coca, COCO, cocoa, have
been got by shippers, tradesmen, diction-
tionary and encyclopedia makers, and the
public following them. There are four
widely separated vegetable growths that
are variously mixed under these names.
The first, cacao, is we'll placed in the
genus theobroma, name given it by Lin
neus, and signifying "food for the gods. I"
The specific name comes from the Portu-
guese "cacau, " in turn derived from the
ancient Mexican "cacautl.n Its name is
almost universally spelled cocoa in the
United States and England and confused
with the cocoanut of the palm tribe, with
which it has far less natural affinity than
has the rose with the pear. All the die
tionaries confuse or misapply these names.
Even the Encyclopedia Britannica talks
of the cocoa tree, and, though admitting
that it is more properly cacao," says I'M
der that heading see cocoa" Worcester's
school dictionary actually says, Cocoa,
a beverage made of the cocoanut," which
is quite as accurate as it would be to de-
fine gooseberry pie as product of the as
paragus plant.
The cacao is a small evergreen tree from
Is to 35 feet high under cultivation and
higher in its native forests. Though a
native of America, from Mexico to Peru,
it was introduced into Africa over 200
years ago, where it has since escaped from
cultivation and may now be found grow
ing wild. Its somewhat egg shaped pods
are from to IL inches long, with thick,
almost woody rind. Ten elevated outside
ridges indicate five celled fruit This con-
tains from 25 to 100 seeds, imbedded in
the sweetish pulp. These are the "cacao
beans" from which are prepared seed. The
tree must have plenty of heat and rain, a
deep, rich soil and but little wind. The
best cacao is that of Caracas
cacao.
The cacao pods are gathered twice
year, in June and December. Roasted and
Invested of husks, the pods become ''cacao
nibs;" ground into paste, sweetened and
favored, they yield chocolate; in crude,
unsweetened paste, cacao, enormously call
ed COCO, with the oil extracted, dried and
PoWueHoui DrOlud, anu Ino Oil VI Jn0
seed yields a nonrancid fat, "cacao but
ter" much used in pharmacy.
The second of our quartet, coca, often
incorrectly spelled cuca, is shrub closely
resembling blackthorn and native of tn,
Andes, attaining six or eight feet in height,
with straight branches and brilliant green
leaves. The latter, when chewed, produce
sense of warmth in the mouth, having
pleasant, pungent taste.
OF coco much less can be said than Of
the others. So little is it known in north
ern countries that the dictionaries and en-
cyclopedias, with one exception, ignore it.
1t yields a root which, properly cooked,
is not unlike sweet potato, and which
have found palatable and very nourishing.
1t is not Of sufficient value, however, to
come into general use where either pota-
toes, breadfruit or plantains abound.
The last of our quartet, the cocoanut
palm, Is the most widely distributed of
tropical growths and without exception
the most useful of any single one of ma
lures prodncts-save earth, air and water.
The cocoanut palm, which the Ency-
clopedia Britannica enormously thinks
should be called coconut, grows from 40
to ITO feet high and is sometimes feet
in diameter. The trunk is exceedingly
elastic. Ihave seen trees rs feet high bend
in hurricane till their tops touched the
ground and then right themselves unin-
jured, moment after. The leaf, some
times over 90 feet long, has midrib Dor
dered by many long leaflets, the whole re-
Bembling mammoth feather. The nuts
grow in punches of 10 to 90, are ~ to 10
inches long and to in diameter.-SaD
francisco Chronicle.