CHEMICAL CONSTITUENTS OF COCOA BEAN. 



935 



Importation of cocoa or cacao, crude, and the leaves and shells of, for the year ending June 



30, 1890. 



During the same period, 634,551 pounds of chocolate, valued at 

 $140,476, and 993,402 poundsof manufactured or prepared cocoa, valued 

 at $400,385, were imported. 



The Shipping and Commercial List and New York Price Current 

 for October 7, 1891, gave the following quotations for cocoa: 



Cents per pound. 



Caracas 14 to 15 



Trinidad 13 to 14 



Guyaquil 13 to 14i 



Baliia 13 



St. Domingo 8 to 8 



CHEMICAL CONSTITUENTS. 



On account of 'the peculiar properties of the cocoa bean, its prepara- 

 tions merit a place on our tables for two reasons: In addition to being 

 like tea and coifee, the material for the preparation of a pleasant and 

 exhilarating beverage, it is a valuable food material. Not only is it 

 much richer in nutritive substances than tea or coifee, but both the sol- 

 uble and insoluble portions become a part of the beverage, while only 

 the constituents soluble in hot water are obtained in the beverages 

 prepared from tea and coffee. The investigations of Stutzer (see below, 

 under head of nitrogenous constituents) and others clearly prove, how- 



