The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1912-08-16

duoers Fernando Po by the way. is pnother
small island, OF only $50 square miles. not far
from Africa II was once Portuguese but Is now
Spanish.
The British possessions have become remark.
able producers OF cRcao In recent years In tho
West Indies they include Trim dad jamaica. Grcn.
ada, 81 Lucia aud Dominica. In Africa the Gold
Coast and lagos. while In tho far east IL Ccylon
which seems to specialize In cropa that appeal to
the unaleohollc tastes OF tho modern.
The principal constituents OF tho cacao bean
are. u) alkaloids; (2l starch and sugars: (O
albuminous mattcrs: (D cAcao butter. together
with various mineral substances Tho alkalolda
are complex organic substances which are 70.
sponsihle for tho Htimuant effects Of cacRo. caf
feline II one Of them but appears In lesser amount
than In coffee or tea, and there IL variable guam.
tity OF theobromne, which IL not very unlike caf.
feline starch Is present In the proportion OF about
10 10 per cent while real sugar (glucose) at
least In the bean itself. shows only about onehalf
OF l per cent although the starch may be con
Verted as preparation Of cacaO advances albu
mlnous matters about s 10 ~ per cent: fats OF
which cAcao butter Is the essential. from Is TO
something over 90 per cent the mineral sub
stances are phosphoric acid. potash and magnesla
other analyses may be found or made. yet for
practical purposes this statement Ia accurate
enough. There Ia delicate substance called
"cacao red which Ia coloring matter and this
with thcohromlne, Is said to give to eacao It's
characteristic taste.
such proportions OF nutrient ingredients are by
no means a perfect food II may be- shown that
100 parts Of cacao nibs contan heat giyors equlya
lent TO i32 parts Of starch. while the flesh form.
ers present amount 10 about ~ parts; or In other
terms, one pound ~ cacao nlbs In more than
equal IN neshformlng constituents Co pound Of
lean mutton chop, but pound Of cAcao nlhs can
not be eaten or drunk NJ one tmelt would be
quite lndigestlhle-so that no argument can be
based upon It's theoretlc food value The amount
of cacao butter, however important In itself. IL
also OF little service In this connection although
II has other ana much higher values In com.
merce; II would therefore be wasted n reserved
for food alone.
The great advantage oacao has over similar
substances. where also experience fails 10 sup
port theory 10 the fact that In the form Of choco
late. where the fats are retained the palatabty
and assimllabllity ~ sugar mixed with II are very
much enhanced Not 80 many years ago the drink
called chocolate was thought 60 be reckless
dissipation for one who had no regard for his
or her stomach. To indulge IN chocolate candy
was quite as perniclous AS TO eat tomatoes and
with quite much reason. Tomatoes were once
declared poison. but today they are considered
a very wholesome vegetable Chocolate was once
exotic and bizarre drink told about by trav.
elers who had ventured into Mexico or Spain but
today It is even ordered In the sick room and.
a. least in the form Of cacao from which the fats
have largely been removed It Is considered both
dlgestiblo and nourishing. Candles and pastry
with chocolate were practically taboo TO we'll.
bTought-up children. and tho adult who INDUCED