DICOTYLEDONS: ARCHICHLAMYDELE 301 



(6) CHOCOLATE. Chocolate is obtained from the seeds 

 of the cacao-tree, a native of Mexico, which was introduced 

 into Europe by the Spaniards, and is now cultivated in all 

 tropical countries. The fruit is about the size of a small 

 cucumber and contains numerous large flat seeds embedded 

 in its flesh. The seeds are crushed to a fine paste, which is 

 heated and run into molds. Coco is obtained from choco- 

 late by removing from it some of its oil. 



