The commonwealth. (Greenwood, Miss.) 1896-1923, 1912-08-09

ducers. Fernando Pc, by the way, is another
small island. of only 1850 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 Ceylon,
which seems to specialize in crops that appeal to
The unalcoholic tastes Of the modern.
The principal constituents Of the cacao bean
are. ~ alkaloids; (2) starch and sugars; (0
sbuminous matters; az cacao butter, together
With various mineral substances. The alkaloids
ne 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 a variable guam
ty Of theobromine, which is not very unlike car
feline; starch is present In the proportion OF about
Ito 10 per cent, while real sugar (glucose), at
least in the bean itself. shows only about one-half
Of per cent, although the starch may be con-
verified as preparation Of cacao advances; albu-
nlnous matters about 5 to IL per cent, fats, OF
which cacao butter is the essential. from As to
something over so per cent; the mineral sub
stances are phosphortc acid, potash and magnesia.
Other analyses may be found or made, yet for
practical purposes this statement Is accurate
enough. There is a delicate substance called
'cacao red" which is a coloring matter, and this,
with theobromine, is said to give to cacao its
Characteristic taste.
auch proportions of nutrient ingredients are by
no means a perfect food. 1t may be shown that
100 parts of cacao nibs. contain heat givers 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 fesh-forming constituents to pound OF
lean mutton chop, but a pound Of cacao nibs can
not be eaten or drunk at one time-tt would be
quite ndigestible-so that no argument can be
based upon Its theoretic food value. The amount
q cacao butter, however important In Itself, 10
also Of little service in this connection, although
II has other and much higher values in COM
MERGE; It would therefore be wasted II reserved
FOR food alone.
The great advantage cacao has over similar
substances, where also experience falls to sup
port theory, Is the fact that, in the form OF choco-
he, where the fats are retained, the palatabhity
sd assimilabllity Of sugar mixed with 1t are very
much enhanced. Not SO many years ago the drink
called chocolate was thought to be a reckless
dissipation for one vino had no regard for his
" her stomach. To indulge in chocolate candy
was quite as pernicious as to eat tomatoes, and
WIN quite as much reason. Tomatoes were once
declared q poison, but today they are considered
asery wholesome vegetable. Chocolate was once
"a exotic and bizarre drink. told about by trav-
aers who had ventured into Mexico or Spain, but
@oay 1t 10 even ordered in the sick room, and.
- east In the form OF cacao from which the fats
Ave largely been removed 1t IL considered both
ulsestole and nourishing. Candles and pastry
sun chocolate were practically taboo to we'll
''0usntup children. and the adult who INDUCED