The Appeal. [volume] (Saint Paul, Minn. ;) 1889-19??, 1912-08-10

ducers Fernando Pc, by the way, is another
small island, of only 7s0 square miles, not far
from Africa 1t was once Portuguese, but is now
Spanish
The British possessions have become remark
able producers of cacao in recent years: In the
West Indies they include Trinidad, jamaica Gren-
ada, ST. Lucia and Dominica; in Africa the Gold
Coast and Lagos, while in the far east is Ceylen,
which seems to specialize in crops that appeal to
the unalcoholic tastes of the modern.
The principal constituents Of the cacao bean
are CD alkaloids; (2) starch and SUGARS 90
albumlnous matters; a. cacao butter, together
with various mineral substances. The alkalods
are complex organic substances which are re-
sponsible for the stimulant effects of cacao caf-
feline is one OF them, but appears in lesser amount
than in coffee or tea and there is variable guam
tity of theobromine which is not very unlike caf-
feline; starch is present In the proportion of about
Z to 10 per cent, while real sugar (glucose), at
least In the bean ITSELF shows only about one-haf
of 1 per cent, although the starch may be con-
verified as preparation of cacao advances: alb,I-
minous matters about to IL per cent; fats, of
which cacao butter Is the essential from Is to
something SO per cent; the mineral sub
stances are phosphoric acid, potash and magnesia
other analyses may be found made yet for
practical purposes this statement Is accurate
enough. There Is delicate substance called
"cacao red which is coloring matter, and this,
with theobromine, is said to give to cacao It's
characteristic taste. ,..h. 49,.
Such proportions of nutrient ingredients are by
no means perfect food It may be shown that
100 parts of nibs contain heat gvers equiva-
lent to 1872 parts of starch, while the flesh form
ers present amount to about II parts; or in other
terms, one pound Of cacao nibs Is more than
equal in iesh-forming constituents to 1 pound of
lean mutton chop but pound Of cacao nibs can
not be eaten or drunk at one time-it would be
quite indigestible-so that no argument can be
based upon its theoretic food value The amount
of cacao butter, however important in ITSELF is
also of little service in this connection although
1t has other and much higher values in CON-
merce; it would therefore be wasted If reserved
for food alone. -.-.. ID" s.-
The great advantage cacao has over similar
substances, where also experience fails to sup
port theory Is the fact that in the form of choco
late, where the fats retained, the palatability
and assimilability of sugar mixed with it very
much enhanced. Not so many years ago the drink
called chocolate was thought to be reckless
dissipation for one who had no regard for his
or her. stomach To indulge in chocolate candy
was quite as pernicious as to eat tomatoes and
with quite as 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 tray-
elers who had ventured into Mexico or Spain hut
today it is even ordered in the sick room and
at least in the form Of cacao from which the fats
have largely been removed it is considered both
digestible and nour1shing. Candies and pastry
with chocolate were practically taboo to we'll
brought-up children. and the adult who INDUCED