VARIOUS FOOD-PLANTS 103 
Fig. 111.—Pineapple (Ananas sativus, Pineapple Family, Bromeliacee). 
A, flowering shoot, bearing the cone-like cluster of flowers each pro- 
tected by a bract. B, fruit, showing continuation of the shoot from its 
tip. C,a flower. D, same, cut vertically. EH, a petal, with two scales 
at the base, and a single attached stamen. /, calyx and style with 
branching stigma. G, ovary, cut across. H, ovule. (Koch, Le Maout 
and Decaisne.)—A perennial herb with short stem and tough pale 
green leaves; flowers bluish; fruit reddish or orange. New plants are 
grown from the tuft of leaves crowning the fruit. 
“cocoanut”? and which is a plant totally different from the 
one that gives us chocolate, as may be seen by a glance at 
Figs. 115 and 34. Cacao is a much better name for the plant 
and product from which chocolate is manufactured, for it 
is the name commonly used in tropical America where the 
plant grows, and is applied to no other sort. It is the seeds 
which afford the cacao of commerce. Separated from the 
fleshy pulp of the somewhat squash-like fruits, the seeds 
are placed in tight boxes or otherwise massed with exclusion 
of air, and allowed to undergo for some days a process of 
fermentation or ‘‘sweating,’’ whereby their peculiar flavor is 
developed. This accomplished, they are dried by exposure 
to the sun, daily, for two or three weeks, when they assume a 
