New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-06-07


on manufactured cocoa there is duty OF two
cents a pound. a light impost that does not pre-
vent large importatons. as IS SHOWN by me Us ,g
10 pounds valued at s479l53 a. The importation
has not Increased greatly since 1891. >,,
on the arrival Of the cocoa beans IN New-l Ori,
expert buyers are the lookout for the best IN
factory is an interesting place ana unlike some
factories, gives one an increased appetite for the
pleasant aromatic odor pervades the place. and
the various processes appear 10 he cledni, wl.h
the product The beans are roasted nke coIlees OF
peanuts, and then run through cracker loosen
The shells from the beans. which are now called
"nibs." There yet remains In them the tile DARK
difficult TO get out by sleeves manipulating Some
do not get out for that matter. but are ground
the cocoa In the shape of a thick brown liquor Ike
molasses. This is surprising Transformation as
effect the change. This thin paste will solidfy on
cooling, and Is then put by most nanuia,cturers III
the cocoa oil is extracted. at least large pro-
pa process not so well approved IS chemi-
Gals to extract the oil. This extracts also the
natural Indian red color. which is sometimes re-
Wis or artsrje roIoring After the oil r. extracted
tie compressed cakes are ground fine and vsriousy
treated by different firms Some mix proportion
Of arr9wroo and sugar SOM b OF Is hen
ground again. boted. and packed in tins OF quarter
RDu ISe mxRs and @ boiling rooms present an odd
chocojat e-colored appearance. as the dust fills the
air and coOrs skin. clothes and hair indiscrlm-
nateiy. In the packlng-room. however. there IL
neat and attractive picture formed by the lOh8
rows Of rosy girls filling the bright cans ana ark
ing the snowy labels.
Chocolates are merely combina tons Of cocoa and
sugar with some navoring, allowed to cool in
forms and sold as solid cakes 10 be shaved up
before using They generally contain more oil than
sold in tins. and the cheaper sorts are mixed
The bv-products OF cocoa are Of considerable
value. cocoa butter being highly valued 70 cure
irritatiOns OF the skin ointment for the nur-
not stain. nor become rancid. being proof against
Oxidiza ton or capitalization. 1t ls used largely in
making suppositor.es. for oiling guns. and for
various In the arts. and in making soaps.
pomades CONNECTIONS. etc. 1t sells at 80 to 30 cents
q pound wholesale.
The cocoa shells are also cold In many stores a
flavor and the stmulant principle. The use Of
cocoa. IL may be seen has marked advantage
that of tea or coffee. These beverages are
mere nfusiOns or dococtons. containing little nutri-
ment and as a rule. more of hurtful ingredients IN
the way Of fannie acid narcotic stimulants
Cocoa on the contrary. being usually made with
milk TO begin with. II then has valuable nitro
genous elements. considerable starch and more or
less OF cocoa fat. all highly nutritious.
The history OF cocoa takes one back 10 columbus,
~ MsG az the present time 1t is mentioned in
Prescott's conquest Of Peru" seen in con-
spicuous plantations, interspersec with corn and
potatoes the foothills Of the Andes II was the
fayorite beverage Of Emperor Montezuma OF MeX-
co. and in that country formed one or the knds or
money. 49,,
with a quaint advertisement from an English news
paper 'The Public Advertiser" Of June 10. 1851:
I'm Bishoysgatc-st., In Queens Head Alley, at a
Frenchmans house. is an excellent West Indian
drink called chocolate to be sold, where you may
have II ready at any time and also unmade, at
reasonable rates"