N-AECOTIC PLANTS AND STIMULANTS SAFFOED. 423 



kernel, which consists mostly of the crumpled cotyledons. If taken 

 from the pod the seed soon loses its vitality. It is consequently 

 difficult to transport it to distant countries unless in a germinating 

 condition or in ripe pods, which, if kept cool, will last 10 days or 

 perhaps 2 weeks. 



In gathering the pods care is taken to cut the stalks neatly half 

 way between the pod and the tree, so as not to tear the bark, as is 

 often done if the pod is removed by twisting ; for it is in the bark at 

 the base of the old stalk that adventitious buds issue which produce 

 the ensuing crop. As a rule only one or two of the flowers in each 

 cluster develop pods. In many countries seeds are usually subjected 

 to a process of sweating or fermenting, by means of which the flavor 

 is developed. Sometimes this process takes place in holes or trenches 

 in the ground, after which the seeds are dried. Plantations of cacao 

 were visited by the writer in the French Antilles, on the island of 

 Trinidad, in the vicinity of Caracas, and near Guayaquil. From 

 the latter place great quantities of cacao are exported. In Mexico 

 he witnessed the preparation of chocolate by grinding the beans into 

 a paste on a stone metlatl just as maize is ground for making tor- 

 tillas; and on the Pacific coast of Central America he was regaled 

 with delicious tiste made of ground cacao and parched maize and 

 served in gourds (the fruit of Crescentia cujete). On the island 

 of Guam, where cacao culture was introduced from Mexico, the 

 Mexican metlatl is used. Here the beans, after having been care- 

 fully cleaned, are usually dried without fermentation and kept until 

 required for use. They are then toasted like coffee, ground on the 

 family metlatl, and made at once into chocolate. Chocolate made 

 from newly toasted and ground beans is especially rich and aromatic. 

 Sometimes more than is required for immediate use is prepared with 

 the addition of a little flour or arrowroot, but without spices, and 

 made into balls or lozenge-shaped disks large enough for a single 

 cup of chocolate. Thus prepared it has a fine flavor and since none 

 of the oil is removed it is very rich. The natives of the island scorn 

 imported chocolate, declaring that it tastes like medicine. 



It is interesting to note that the alkaloid theobromine, which is 

 the active principle of cacao, is also found in cola, which plays almost 

 as important a role in certain parts of Africa as cacao in tropical 

 America. More interesting still is the fact that this is almost iden- 

 tical with the alkaloids found in PauUinia cupana and the American 

 ilexes described in this paper, and in tea and coffee. But while 

 the ilexes and tea and coffee are only stimulants, chocolate is both 

 stimulant and food. Theobromine is now valued in medicine, es- 

 pecially for use as a diuretic. Its physiological effects are very 

 similar to those of caffein. 



