rllollt. 



( H.'i 



-c. 



into tocoa, care is Uken to stop the roasting M HOOD m the aroma U 

 developed ; they ore then turned out, cooled, and husked. On n large 

 eoal, the roasting and husking are conducted by the aid of well- 

 constructed machinery ; on a small scale, a common frying-pan would 

 suffice for the routing, if care were taken in the procens. IT i 

 in a lecture on the results of the Great Exhibition of 1851, said : " W,- 

 have the evidence of one of the most skilful broken in London, who has 

 had fifty years experience to enable him to speak to the fact, that we 

 never get good cocoa in this country. The consequence is, that nil the 

 good chocolate is made in Spain, France, and the countries whci i In- 

 line description of cocoa goes. We get cocoa which is unripe, flinty, 

 and bitter, having undergone changes that cause it to bear a very 

 low price in the market." He showed that differential duties had had 

 something to do with this, and then proceeded : " Still, it appears to 

 me, that we might supply from our own colonies this very cocoa. 

 There was exhibited, from Trinidad, a very beautiful sample, quite 

 equal to anything produced in the best market* of the Magdaleua, ami 

 of other places on the Spanish Main. It had no bitterness, no flintim---, 

 no damaged grain in it ; but all were plump and ripe, as if they had 

 been picked. The cocoa from the Spanish Main [South America ?] 

 goes into other countries for the preparation of that delicious chocolate 

 which we buy of them." 



Chocolate. Chocolate is nothing more than breakfast-cocoa carried 

 to a little further stage of preparation. The Mexicans, to whom its 

 name U due, are said to prepare it better than it is usually prepared in 

 England. They roast the cocoa-beans in an iron pot pierced with 

 holes; then pound them in a mortar, grind the powder to a paste 

 between two stones, sweeten the paste with sugar, and add to it one or 

 two of the following ingredients : long pepper, omotto, vanilla, cinna- 

 mon, cloves, aniseed, musk, or ambergris. The Spaniards flavour their 

 chocolate with vanilla, cloves, and cinnamon, and often scent it with 

 musk and ambergris, in the Mexican fashion ; this is then called 

 Spanish chocolate. The French chocolate is made from the best 

 Caraccas beans, a good deal of refined sugar, and a little vanilla. In 

 England we have a large variety of prepared chocolates, under the 

 names of meilicated, liyyienic, humwopatliic, aromatic, chalybeate, pur- 

 i/alire, jalap, tcammony, rcrmifu'/e, c. all deriving their distinctive 

 qualities from the addition of certain drugs or pharmaceutical prepa- 

 rations to the chocolate. 



Like many other articles of prepared food, cocoa and chocolate are 

 uften disgracefully adulterated with nearly worthless substances, to 

 enable fraudulent dealers to undersell their neighbours. Chemists have 

 discovered, by careful analysis, starch, treacle, flour, potato-meal, sago- 

 meal, and colouring earthy matter, mixed up with various samples of 

 cocoa and chocolate sold in the retail shops of London. 



Cocoa U now so highly prized, both as a pleasant and as a nutritious 

 beverage, that physicians recommend it as a portion of the dietaries for 

 loldiers, sailors, emigrants, invalids, *c. ; and English private families 

 largely use it. 



CHOIR is, according to the common acceptation of the word, that 

 part of a cathedral, between the chancel and screen, in which divine 

 service is performed; it is separated from the nave by the screen, over 

 which the organ is, in England and Ireland, very commonly placed. 

 But the word is now frequently employed by writers on Gothic 

 architecture in the same sense as chancel : that is, to designate that 

 part of a church, whether cathedral or parochial, eastward of the nave, 

 in which the service of the communion is performed. 



The choir U also the term by which the lay- vicars, or lay-clerks, and 

 choristers, that in, the singers, of a cathedral, are collectively designated. 

 Their number in each cathedral varies, in most cases in proportion to 

 the degree of integrity possessed by the respective dean and chapter at 

 the Reformation, and subsequently. But, generally, the dignitaries 

 contrived to retain ax scanty a portion as possible of the musical 

 members of the church. The choral sen-ice in the English churches 

 had been much neglected, but it is now generally performed in a far 

 more reputable and decorous manner than was the case forty or fifty 

 yean back ; in most of our cathedral, and in many parish churches, the 

 choral service is now very efficiently performed. The Exeter Hall 

 performances, and the Handel Festivals at the Crystal Palace (1857 and 

 1856), have had much influence in spreading a taste for sacred nm -ir. 



CHOKE DAW1 \cu>.] 



CHOLACROL (C, H 1C> (XO,) 4 10 (), one of the products of the 

 oxidation of choloidic acid with hot nitric acid. It is a heavy oily body, 

 found at the bottom of the receiver containing the products of con- 

 densation. It U purified by washing with water, in which it is insoluble. 

 Alcohol and ether dissolve it with facility. It has a very acrid oilonr. 

 K.ir the other product of eondcii-ation. < Xrrunni"U(; ACID. 



CHOLALU ACID (i produced by the action of alkalies 



on cholic acid or choleic acid. The acids are boiled for a long time 

 with solution of ]-.t.is|j. or. U-ttvr, baryta water; the concentrated 

 liquid then dopants a crystalline mass, which may be decomposed by 

 hydrochloric a.-id, and the residue, after evaporation nearly to dryness, 

 dissolved in alcohol and rocrystallined. From solution in alcohol, it sepa- 

 rate* in tetrahedra or octohtdra, and from water in rhombic tables. 



Cholalic acid decompose* soluble carbonates with effervescence, and 

 .'.>< with moat base* to form salt*, some of which are crystalline. 



H. S NO..S,), (Sulphocholdc acid ; Tav, 

 add ; Taurocholalic acid). Of the two acids that, combined with soda, 



occur in ox-bila, oholetc acid i nlom> t!>, one that contains sulphur. 

 It U also leu abundant than cholic acid, the other constituent, 

 the bile of serpent* and fishes is by far the principal ingrcdi- nt. It s - 

 be*t prepared by precipitating aqueous .- x-bile, first with 



neutral acetate, and then with MiUu-utatc of lead, till clear, 

 plaster-like precipitate* are obtained. The filtered liquid v. 

 with subacetote of lead and free ammonia .. 

 almost exclusively of choleate of lead. This compound U wash. 

 water, dissolved iu alcohol, and reprecipitated by water; twice or thrice 

 treated in a similar way; and tinally decomposed by passing sulphu- 

 retted hydrogen through water, in which it is suspended. The filtered 

 solution, by evaporation to dryness, yiel acid as a grayish- 



white mass. 



Boiled with alkalies, it is decomposed into cholalic acid, mo 

 above, and laurln [T,M HIN], thug: 



C,,H 4 ,NO M 8, + SHO = C.H : N0.8, + C 4 ,H..O 10 



Choleic acid. 



T ittrin. 



Cholalic ai id. 



i imleic acid forms, with the alkalies, salts, soluble in water and 

 alcohol. With baryta, it forms a crystalline combination. It gives a 

 purple colouration with sugar and sulphuric acid, similar to that 

 produced by cholic acid. 



CHOLEPYRRHIN. The brown colouring matter of human bile. 

 It is readily altered by re-agent*. The alteration in colour produced 

 by nitric acid has been proposed as a method of detecting bile in 

 urine, which, if bile be present, becomes first green, then blue, and 

 finally violet, when nitric acid is added to it. 



CHOLERA, from x*^ an d frf&, signifying 1. di -eauc which 



has derived its name from its supposed cause, a preternatural quantity 

 and a morbid quality of the biliary secretion. 



The first symptom of this malady commonly consists of griping pains 

 of the bowels ; these are soon followed by vomiting and purging 

 is always a redundancy and an altered condition of the bile, and, iu some 

 cases, after the vomiting and purging have continued for some, time, 

 there supervene spasms in different parts of the body, but particularly 

 in the upper and lower extremities, and more especially in the legs. 

 The tongue is usually dry, the thirst urgent, and the urine scanty. 

 The pulse, at first free and frequent, a the disease advances becomes 

 smaller and weaker, and the strength is very rapidly red need. This 

 form of the disease is commonly termed bilious cholera. 



The chief exciting causes of this malady appear to be particularly 

 connected with temperature. It rarely if ever attacks in the spring, 

 at least in this country, while it is seldom altogether absent in the 

 latter part of summer, and particularly when summer is passing into 

 autumn. Hence its exciting cause would appear to be not so much a 

 high temperature as an alternation of temperature from heat to cold, 

 such an alternation constantly taking place at this season of the year, 

 and occurring every day, in the great diU'ercm-c tli.it takes place 

 between the temperature of the day ami that . >f the night. Accordingly 

 this disease is observed to be by far the most frequent and tin 

 severe at the seasons when those alternations are the most remarkable ; 

 when, for example, cold easterly or northerly winds suddenly set in 

 if tei hot weather, and, above all, when this cold is combined 

 moist atmosphere, as "during very warm summers and autumns 

 occurring after a very rainy winter ami spring, or after a succession of 

 wet seasons, ami when the days have been warm, bright, and sunny, 

 and the nights cold with heavy dews." When such a concurrence of 

 circumstances takes place in a high degree, the disease become* so 

 prevalent as to be as truly epidemic as any of the forms of fever 

 common to the climate. 



It is generally conceived that the use of certain kinds of fruit which 

 abound at this season, as cucumbers and melons, and certain voge; 

 as peas and the un.lresKed vegetables used in salads, arc powerful con 

 current cause.- In paifOIU very mu. li pMcUtpoted to this malady, 

 such articles of diet may co-operate with the season to produce it ; but 

 when the state of the season is such a* to render the disease epidemic, 

 it attacks numbers of persons who never use food of this kind. Animal 

 food of a bad quality or too long kept, as animal food of all descriptions 

 is very apt to be at this season of the year, is a much more powerful 

 concurrent cause. So also is excess of food, though of the best quality, 

 and intemperance in the use of malt, vinous, and spirituous liquors ; 

 together with whatever causes tend to diminish the vit.l energies, and 

 so to lessen the power of resistance inherent in the body to the influence 

 of noxious agents. 



There is reason to believe that cei ; >i matter. 



<! iivi .1 tV,,m ilr.-.-iycd vegetable and animal substances, and diffn 

 the atmosphere, are among the most powerful exciting causes of cl 

 as it is certain that in- Hence it has been observed that 



to certain districts in some southerly climates, particularly between 

 the tropics, bilious clmlira ni.iy 1"- .-Mid, from the frequency of its 

 : . although in a less marked degree 

 than certain forms of fever or dysentery. "According to my own 

 observation," *ays Dr. Copland, "and that of Beveral friends n 

 range of experience has been great, bilious cholera is nt in 



situations which are subject to emanations from decayed \ c,_ 

 matter, or putrid ma!i.-r .f any description, particularly from sw 

 moist ground, the banks of rivers, lakes, or canals, 4c., and from foul 



