i:»7 



Table for planters, showing the number of trees required per acre, from 

 1 to 30 feet distance between each plant. -Continued. 



670.-NATIVE METHOD OP CACAO PREPARATION. 



MAKING CHOCOLATE. 



The word chocolate is to be understood as material manufactured 

 from Cacao beans roasted, ground ; and hardened into cakes, balls or 

 rolls ; which may be used for making breakfast chocolate. 



A recent trial of a weight of 24 lbs. of first class Cacao resulted 

 as follows : — 



lbs. 

 Cacao in bean operated upon ... ... ...24 



1st. — Loss of weight during roasting and 



taking off skin of beans was ...19'27%. 

 2nd. — Loss during grinding operations ... 6-77%. 

 3rd. — Loss while pressing into rolls ... 1'04%. 



oz. 

 



27-08%.= 6 



8 



Total weight of chocolate made ... 



17 



showing loss of over 25% during operation on weight of raw material. 



The loss would of course be less in proportion with a larger 

 amount of material. 



Makers add variable quantities of sugar, in some well known 

 brands as much as 60 per cent, of fine sugar is added to cake or 

 roll chocolate, so that 40 lbs. of roll chocolate would become 100 lbs. 

 of the sweetened material. It is an admitted fact, that the sweetened 

 material sells much better than the pure product of the Cacao bean. 



