CONTENTS. 



CHAPTER 



INTRODUCTORY 



I. OUTLINE OF THE EARLY HISTORY OF THE CHOCOLATE PLANT. 

 ITS PRIMITIVE CULTIVATION. EARLY METHODS OF UTIL- 

 IZING THE SEEDS. INTRODUCTION OF THE BEVERAGE INTO 

 EUROPE 7 



II. THE NATURAL HISTORY OF THE CHOCOLATE PLANT. THE 

 PRESENT RANGE OF THE PLANT UNDER MODERN METHODS OF 

 CULTIVATION. COMMERCIAL RELATIONS 16 



III. THE SEEDS OF THE CHOCOLATE PLANT, AS THEY APPEAR IN 



COMMERCE. THEIR MICROSCOPIC AND CHEMICAL CHARACTER 23 



IV. MANUFACTURE OF CHOCOLATE, AND BREAKFAST COCOA ... 26 



V. SOME PHYSIOLOGICAL ASPECTS OF CHOCOLATE SEEDS. VALUE 

 OF CHOCOLATE AS AN ARTICLE OF FOOD. APPLICATIONS OF 

 COCOA-BUTTER 32 



VI. A FEW CULINARY RELATIONS OF CHOCOLATE AND BREAKFAST 



COCOA, BY MRS. ELLEN H. RICHARDS AND Miss PARLOA . 35 



