BEVERAGES 87 



When well dried the outer skin of the kernel should be hard 

 and crisp, and separate easily from the kernel below. The 

 beans are carefully picked, so as to free them from any 

 which are mouldy or worm-eaten, and then gently roasted 

 in an iron cylinder (over a fire), with holes in the ends to 

 allow the vapour to escape ; when the aroma is well deve- 

 loped this part of the process is complete. Next, the beans 

 are turned out, cooled, and freed from the husks by fanning 

 and sifting. The bean itself is now ready (minus its outer 

 covering) to be crushed in a mortar, or on a smooth heated 

 stone by means of a roller, thus becoming a paste. The 

 Mexicans have a special handmill for this purpose. The 

 flavouring materials, in the form of a fine powder, are now 

 worked in with it ; also the starchy substances and sugai*. 

 It is then sprinkled with a few drops of cold water, placed 

 in tin moulds, and left to harden in the air. 



When required for use it is ground to a fine powder, and 

 prepared in the usual way with boiling water. Chocolate 

 Asiatico has cocoa-paste, 42 parts ; powdered sugar, ISO ; 

 sweet potato flour, 112 ; rice flour, 64 ; and powdered vanilla 

 or cinnamon, 3. AVhen cocoa is prepared locally it is best 

 to boil it a short time, and, before pouring out, stir until 

 there is a good deal of froth. 



The cocoa bean contains 2 per cent, of theobromine, a 

 little volatile oil, and 52 per cent, of fat (butter), etc. 



Kola 



» 



{Cola acumiiiata) 



A native of tropical Africa, the area of growth extending 

 inland 500 to 600 miles. It is called Guru Nut (Western 



