1 8 COCOA AND CHOCOLATE. 



radicle, which separates easily from the cotyledons. Microscopic 

 examination shows that the cells of the seed-leaves contain albumen, 

 oily matters, sometimes in a crystalline condition, crystals of an 



entirely different shape, starch, coloring substances in special recep- 



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GATHEKIXG' COCOA PODS. 



tacles known as pigment cells, and ducts with spiral markings. The 

 starch grains do not have any very characteristic form or markings ; 

 they are generally spherical and simple. The only peculiarity worth 

 mentioning is the relative slowness with which they are acted upon by 

 hot water and by iodine. The coloring substances are mainlv of a 



