MISCELLANEOUS FOOD-PRODUCTS 107 
Fia. 115, I.—Cacao (Theobroma Cacao, Silk-Cotton Family, Sterculiacee). 
The plant is a tree 5-13 m. tall, with shining leaves, and brownish-red 
flowers which spring from the trunk and older branches, and produce 
yellowish, orange, or brownish fruits, somewhat resembling a squash. 
(Baillon.) 
‘ 
ocean, is used for food, generally in a sort of pudding, some- 
what as tapioca. The whole plant is cooked, after having 
being dried and bleached in the sun at the time of gathering. 
The principal chemical constituent (see chart) is a mucilagi- 
nous carbohydrate which swells greatly in water and gives to 
Trish moss blane-mange its jelly-like character. 
Finally must be mentioned as widely cultivated for food: 
the common field mushroom (Fig. 119) which, as the chart 
will show, compares favorably with many vegetables in the 
percentage of nutritious constituents. The statement is 
frequently made, however, by writers who ought to be better 
