The citizen. (Frederick City, Md.) 1895-1923, 1912-08-09

ducers Fernando Pc, by the way, is another
small island, OF only $50 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 unalcoholc tastes of the modern
The principal constituents of the cacao bean
are: % alkalods; (2) starch and sugars; CD
abuminous matters; "a cacao butter together
with various mineral substances. The alkaloids
are complex organic substances which are re-
sponsible for the stimuaEt effects Of cacao; caf-
feline is one Of them but appears in lesser amount
than in coffee tea, and there IS variable guam
THY Of theobromine, which is not very unlike car-
feline; starch Is present In the proportion OF about
7 to 10 per cent while real sugar (glucose) at
least in the bean itself, shows only about onehalt
OF ! per cent although the starch may be con.
verified as preparation Of advances albu-
mnous matters about to u per cent; fats OF
which cacao butter is the essential. from As to
something so per cent; the mineral sub
stances are phosphoric acid, potash and magnesa.
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.
Such proportions OF nutrient ingredients are by
no means perfect food. It may be shown that
100 parts Of cacao nbs contain heat sivers eQuiya
lent to 1872 parts OF starch, while the flesh form
ers present amount to about IT parts; or in other
Serms one pound Of cacao nibs IS more than
equal I'm heshforming constituents to ! pound OF
lean mutton chop, but pound OF cacao nibs can
not be eaten or drunk at time-lt would be
quite indgestbe-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
Il has other and much higher values in COM
merce II would therefore be wasted If reserved
for food alone.
The great advantage cacao has similar
substances where also experience fails to sup
port theory, Is the fact that in the form Of choco-
late where the fats are retained. the paatability
and assimability OF sugar mixed with II very
much enhanced Not so many years ago the drink
called chocolate thought TO be reckless
dissipation for who had regard for his
or her stomach To indulge in chocolate candy
was quite pernicious to eat tomatoes, and
with quite much reason. Tomatoes were once
declared poison but today they are considered
a very wholesome vegetable. Chocolate once
an exotic and bizarre drink, told about by trav-
elers who had ventured into Mexico or Spain, but
at least in the form OF cacao from which the fats
have largely been removed 1t is considered both
digestible and nourishng Candies and pastry
with chocolate were practically taboo to we'll
brought-up children. and the adult who INDUCED