CHAPTER V. 

 THE CACAO BEAN. 



COCOA, one of the few natural products which serves 

 equally well as food or drink, was, not inappropriately, 

 described by Linnaeus as " the food of the Gods." The 

 British Navy recognises its nourishing and stimulating 

 qualities by serving it out daily. The British Army 

 also supplies it to its men almost as frequently. 



The powder or essence, which is in domestic use, is 

 the dry cake (ground into flour) of the kernel of the cacao 

 bean, after it has been separated from the bean itself, 

 and after the greater percentage of its natural oil or butter 

 has been extracted by crushing, and pressing under a 

 hydraulic press. 



The separation of the kernel or " nib " from the bean 

 is obtained by roasting the beans, then passing them 

 through a cooling chamber, and, finally, cracking them 

 by a machine which winnows the shells and dust by a 

 powerful blast. In the making of chocolate, the butter 

 is not extracted, but the sugar and other flavourings 

 are added to the " nibs " and all ground together. The 

 chemical analysis of cacao nibs and cocoa essence is : 



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