Evening journal., 1901-03-11
CHOCOLATE GROWS
IN POPULARITY
Restores Exhausted Powers,
NOuriSheS and Is Easily
DigeSted

The recent adoption of chocolate as
an emergency ration in most OF the
larmies OF the civilized world comes
rather late. when we consider that
three centuries ago the health-giving
and strength-sustaining properties OF
chocolate were generally known. Annie
OF Austria. daughter Of Philip H., and
queen Of Louis Kill, made It FASH
lionable in France. In the beginning
OF the eighteenth century It vas the
popular beverage in England. and the
cocoa tree was the favorlte sign for
places OF refreshment. Long before
this the Spaniards who accompanied
Cortez in his conquest brought 1t back
/ from Mexico, where Il was the prlnci-
l. pal food of the natives. Crude cocoa
was brought to America IN 177i by
/ Gloucester fishermen. who received Il
in exchange for fish which they ship
ped to the West Indies. SO highly did
the natives Of Central America value
liz that they used the seed OF cocoa.
or cacao. as staple article Of COM
merce and a medium of exchange. Hot
chocolate was the invention Of the
! MeNicans. who early acquired a know
ledge OF the fruit After then, the
Castiiians kept secret the manner OF
preparing chocolate selling very
lprohtably TO the wealthy and hlxurious
classes of Europe.
It's value as a remedial agent was
then known. as we learn from an emil
lnent physician OF the time that Cardi-
MAI hlohelieu was cured OF general
latrophy by It's use Authorities agree
lag the present time, that chocolate Is
a Denehcent restOrer of exhausted now
er' is nighly nourlshing and easily d.
lsested. IL Is peculiarly adapted TO the
needs or those who undergo severe
mental strain and live a strenuous
/ ne. one medical authority goes so
iar as to say that the people who make
constant use Of chocolate enjoy the
most steady health and are lcast sub
lect TO little ailments.
Chocolate and cocoa have increasa5
wonderfully in consumption In recent
years. The cocoa crop has about
doubled and the larger part Of this In
crease IS consumed in the United
states Great Britain and Germany
countries most advanced in the science
oI nutrition and whose hands and
I Drains are doing the most work I'm the
! A- AAoHltdl countries EXPORT
annually about $4,000 900 pounds OF
crude cocoa The cocoa coming from
enezuela Is OF very fine quality, and
Is known as the Caracas brand. The
United States consumes about g0OOO
lVOO pounds an Increase in thlrty-seven
years OF 2.130 per cent. This Increase
Is considerably larger than that Of
conee II this ratio keeps up for thirty
4 Go ~
II VIII, as cocoa is one of the few ar
ticles containing all essentials OF a
perfect food-the amount Of crude
cocoa required In this country alone
viii be nearly GOO 900 900 pounds. The
islands over which the United. states
recently extended its protection are all
within the cocoa belt.
A cocoa plantation IS a source Of
great profit to its owner. At the age
lof five years 1t begins to bear fruit
and Yields two crops annuallv-in lima
land December. Under proper care. the
ltree bears 40 years, and a cocoa planta-
ton should yield about GOO pounds per
acre. IE-F
A cocoa tree grows to an average
height OF 13 feet, is OF spreading hablt
and healthy growth. The cocoa seeds
the main trunk and branches. These
pods are about foot in length and
about half as much in diameter. The
color when young, Is green. changing
later to a yellowish brown. The rind
thick and tough. The pods are filed
with closely packed beans or seeds,
embedded in mass OF cellular tissue.
The seeds are about as large as ordin-
/. a a1 10 al
J ter taste When dried, they become
brown. When ripened the pods are
cut from the trees, the seeds extracted
and cured in the sun. and placed in
a sweatboX to ferment for some time.
The fermentation is sometimes effect
ed by burying the seeds in clay This
fermentation requires great attention
and experience. as on It. to a great ex-
, tent, depends the flavor Of the seeds.
Thereafter the seeds are exposed again
5 to the sun for drying. and those, of a
d fine quality assume n warm reddish
tint The seeds are brought into the
! market in their crude state. In the
! factory they receive the mechanical
) treatment requisite 20 develop their
high and attractive natural flavor and
! fragrance.
Oliiy ltOtHly lue Well-hhoWu Him
OF ii. o. Wilbur & Sons. Philadel-
phia. began to advertise their cele-
brated cocoa. although the brand has
been on the market for many years
and steadily growing in popularity
Their preparation has been heartily
endorsed by the medical profession as
being Of the greatest purity and nu-
trient value. qualities which are first
considered by careful housewives and
all food experts. To the selection Of
only the highest grade cocoa beans
their careful preparation, and the
scientific processes OF manufacture Is
!. attributed the great popularity Of ''Wil-
= lbur's Cocoa"