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PREFATORY NOTE. 



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THIS publication is made up in part of original matter and in part 

 of matter reprinted from three of our previous publications, now 

 out of print, namely : " Cocoa and Chocolate : A Short History 

 of Their Production and Use," a i2mo of 152 pages, published in 

 1886; "The Chocolate Plant and Its Products," a small 410 of 40 

 pages, published in 1891 ; and "Cocoa and Chocolate: A Short His- 

 tory of Their Production and Use," a quarto of 72 pages, first printed 

 in 1899 and reprinted in 1901 and 1904. Copies of them can be found 

 in many of the public and school libraries in the United States. 



We have included in this work some new views of our mills and 

 workrooms, and also some engravings from photographs taken in the 

 West Indies and in Ceylon, showing the present methods of gathering 

 and curing the fruit of the cocoa tree. 



As even the standard dictionaries fail to give the exact meanings of 

 the words " cocoa" and " chocolate," we give here an accurate defini- 

 tion of those terms : 



COCOA. The commercial name given (i) to the seeds of the small tropical 

 tree known to botanists as Theobroma Cacao ; (2) to the cracked or coarsely 

 ground product of the roasted seeds, sometimes designated more particularly as 

 "cocoa nibs," or "cracked cocoa " ; (3) to the finely pulverized product of the 

 roasted seeds from which a portion of the fat has been removed, sometimes des- 

 ignated as " breakfast cocoa " or " powdered cocoa." 



CHOCOLATE. (i) The solid or plastic mass produced by grinding to fineness 

 the kernel of the roasted seeds of Theobroma Cacao without removing any of the 

 fat, sometimes called " plain chocolate " or " bitter chocolate " ; (2) the same 

 product to which have been added sugar and various flavoring substances, some- 

 times known as " sweet chocolate " or " vanilla chocolate." 



WALTER BAKER & CO. LTD. 



