C H O 



353 



C H O 



ChocoUtf. 



tains some activity long after it has been separated from 

 its .body. It is deposited in small holes in the ba:k." 

 The only mode of destroying it is by hand. 



" At the beginning of the rainy season, another very 

 destructive insect appears, and destroys the leaves of the 

 tree. It is four inches long, of the thickness of one's 

 finger, and of various colours. It is called Goosino by 

 some, and Angaripola by others. These destructive 

 creatures are sometimes so numerous, as to afford con- 

 tinued employment to the whole establishment in killing 

 them. They are deposited by butterflies, which have 

 escaped the vigilance .of the planter. When they appear 

 and fly about, fires, sufficiently large to attract their no- 

 tice, should be made on different parts, and they always 

 fly into the flames." 



There is a third variety of caterpillars called Rosqitillit, 

 which infest certain districts. It thrives in the dry sea- 

 son. ... 



There are also others called Acerredorcs, larger and 

 blacker than the others, that destroy the bark. They 

 gnaw the wood. . 



The caterpillar^ called V.achaeos, are also, very mis- 

 chievous in devouring .the leaves and the flowers. The 

 earth, in which they have, their nests, must be taken 

 away. 



Parasitic 



tree, 

 rish. 



plants that attach themselves to the cacao 

 must be removed by hand, or the tree will pe- 



The cacao tree is subject to blotches on the bark, 

 which must be extirpated by the knife. 



Stags, monkeys, and other animals, destroy the tree 

 and its produce. The precautions to guard against their 

 incursions must be suggested by local circumstances. 



Chocolate is a well known paste, the basis of which 

 is the cacao, and occasionally other ingredients arc added 

 to heighten its flavour. The rudest mode of preparing 

 the chocolate, is by roasting the nut in an earthen pot, 

 then grinding ft between two 8'ones, and Ut of all by 

 moulding it into any form by the hand. The more im- 

 proved method is the fullmving . one : After the cacao 

 has been properly roasted and freed from every impurity, 

 it is pounded in a mortar into a coarse powder, which is 

 sufficiently ground ou a stone to the greatest degree of 

 fineness, and heated, when it is put into cylindrical or 

 flat moulds, in which it conjreaU and is lit for use. The 

 Spaniards mix spices of different kinds, besides large 

 quantities of drugs, which. are, offensive to some palates. 

 In England and France, . Vanilla sugar, and. occasionally 

 cinnamon, are the ingredients that are added. The cho- 

 colate manufactured in this c-juntry pays an inland tax 

 of about Is. 6d. per pound ; and must be wrapped up 

 in stamped papers. After a notice of three days, private 

 families may make chocolate for their own use, provided, 

 that not lest than half a hundred weight of cacao nuts 

 be used at once. 



Although foreigners prefer the Spanish chocolate, 

 that which in prepared in this country is better triturat- 

 ed, and does not yield the quantity of oil which renders 

 the other so disagreeable. When well prepared and pro- 

 perly boiled, (which is an operation of more delicacy 

 than is t-< mmonly imagined) it is an excellent, nutrient 

 food for people whose stomachs are weak. 



Chocolate has had many virtues ascribed to it, although 

 modern physicians do not recognise them. Its chief vir- 

 tue appears to consist in its being very agreeable to most 

 palates, easily digested, and very nutritive. 



Chocolate, fresh ground, and cooled in tin vessels, be- 

 comes highly electrical, 83 was observed by Mr Henley. 



YOU VI. I'AHT I. 



This property it retains until it has been much handled. 

 It also loses it on being dried and powdered, but regains 

 it when the chocolate is well mixed with some olive oil 

 in an iron pot. These facts have given rise to some con- 

 jectures, which we need not repeat. See Voyage a la 

 Terre-ferme par Depons, &c. ; Cullen's Materia Mcdica ; 

 Willdcnow, &c. (c. M.) 



CHOMELIA, a genus of plants of the class Tetran- 

 dria, and order Monogynia, See BOTANY, p. 120. 



CHONDRILLA, a genus of plants of the class Syn- 

 genesia, and order Polygamia ./Equalis. See BOTANV, 

 p. 290. 



CHORAL FUND. Among the numerous benevo- 

 lent institutions which receive the patronage and support 

 of the British public, is an institution called the Choral 

 Fund, established in London, which had its origin in the 

 active zeal of Messrs John Farey, Joseph Doane, Robert 

 Willoughby, Leonard Willshire, Thomas Elliot, and 

 other members of private societies, for practising choral 

 music once a week. These gentlemen having, in 1791, 

 projected a plan of uniting these societies, and establish- 

 ing a common fund for the relief of choral vocal per- 

 formers in sickness, and for their widows and orphans, 

 the plan was no sooner submitted to the late Dr Samuel 

 Arnold, than he patronised it in the most liberal manner, 

 and assisted in conducting, a public concert annually, 

 for the benefit of this fund, which met with the most 

 flattering support from the public. On the death of 

 Dr Arnold, Messrs Greatorex, Harrison, and Bank- 

 man, handsomely came forward to lend their profes- 

 sional aid in conducting the concerts, by which, and 

 the high noble patronage which the institution has pro- 

 gressively received, its credit and funds have been rapidly 

 increasing, and it has already done extensive good. 

 The Prince Regent, and the Royal Dukes of Clarence, 

 Sussex, and Cambridge being at present patrons, and the 

 Duke of Manchester president. .Among a most respect- 

 able list of vice-presidents, the name of the lord mayor 

 of London, for the time being, has always appeared for 

 several years back, with many aldermen, some eminent 

 musicians, &c. (r) 



CHORD, in Music, is sometimes used synonymously 

 with Consonance, to denote the combined effect of two 

 musical sounds heard together, but more commonly 

 practical musicians and theorists intend thrrc sounds, at 

 least, to be heard together, to constitute a chord ; and 

 these they distinguish by various names, as accidental, 

 borrowed, common, complete, connecting, direct, equi- 

 vocal, essential, uncommon, &c. or, the added sixth, 

 diminished seventh, extreme .-.harp six h, fifth and sixth, 

 fourth and sixth, redundant sixth, second and fourth, 

 second and third, sixth, sixth and ninth, sixth and se- 

 venth, third and fourth, &c. It is almost general with 

 writers on the theory of music, to use or.ly the Arabic 

 numerals to express chords. Thus thecommon chord they 



835 

 denote by 5 or 8 or 3, &c. and when sharps or flats occur 



358 



annexed to these, in figuring thorough-bass, these last 

 generally have reference to the sharps or flats affixed to 

 the beginning of the piece or stave, usually called its 

 signature ; but they are not in the habit of distinguish- 

 ing the major fn cr\ the minor intervals, that enter into 

 the composition of chords, by particular marks, though 

 the same is otten much wanted. The Rev. Henry Lis- 

 ton, in his Essay an Perfect Intonation, p. 50, has in 

 some degree remedied tins defect, by the use of the Ara- 

 bic numerals, '2, 3, 1, 5, 6, 7, and 8, for the minor in-' 



Chomelia 

 Chord. 



