i57 



CHAPTER VII 



BY-PRODUCTS OF THE COCOA AND 

 CHOCOLATE INDUSTRY 



Of Cacao Butter 



It is the best and most natural Pomatum for Ladies to 

 clear and plump the Skin when it is dry, rough, or shrivel ' d, 

 without making it appear either jat or shining. The Spanish 

 Women at Mexico use it very much, and it is highly esteem'd 

 by them. The Natural History of Chocolate, 



R. Brookes, 1730. 



Of Cacao Shell. 



In Russia and Belgium many families take Caravello at 

 breakfast. This is nothing but cocca husk, washed and 

 then boiled in milk. 



Chocolate and Confectionery Manufacture. 

 A. Jacoutot. 



Cacao Butter. 



IN that very able compilation, Allen s Organic 

 Analysis, Mr. Leonard Archbutt states (Vol. II, 

 p. 176) that cacao butter " is obtained in large 

 quantities as a by-product in the manufacture of 

 chocolate." This is repeated in the excellent book on 

 Oils, by C. A. Mitchell (Common Commodities of 

 Commerce series). These statements are, of course, 

 incorrect. We have seen that cacao butter is obtained 

 as a by-product in the manufacture of cocoa, and is 

 consumed in large quantities in the manufacture of 

 chocolate. When, during the war, the use of sugar for 

 chocolate-making was restricted and little chocolate 

 was produced, the cacao butter formerly used in this 

 industry was freed for other purposes. Thus there was 

 plenty of cacao butter available at a time when other 

 fats were scarce. Cacao butter has a pleasant, bland 



