THEOBROMA CACAO 57 



Spanish chocolate according to the French chemist Bous- 

 singault : 



Cane sugar 41.40 grams. 



Cacao butter 29.24 " 



Starch, glucose 1.48 " 



Theobromine 1.93 " 



Asparagin a trace 



Albumin 6.25 " 



Gum 1.42 " 



Tartaric acid 1.98 " 



Tannin and coloring matter 0.022 " 



Soluble cellulose 6.21 



Ash 2.34 



Water 4.36 " 



Undetermined material 3.27 " 



100.00 



BOTANICAL DESCRIPTION. A small tree about 10 high, 

 with leaves broad, 6-12' long, hanging or drooping, lanceolate, 

 entire, and somewhat pubescent on both surfaces. Petioles 

 very short with 2 deciduous stipules at the base. Flowers in 

 clusters on the roots, trunk and branches. Peduncle very long. 

 Nectary divided in 5 parts, straight, awl-shaped and 2-nerved. 

 Calyx, 5 sepals. Corolla, 5 petals curved upward in the form 

 of a bow as far as the middle, where they form a hollow with 

 two little horns ; then curving downwards, then upwards, 

 widening at the end, the edge finely dentate. Stamens 5, in- 

 serted on the nectary, and alternating with the lobes of the lat- 

 ter. Anthers 2 on each filament, concealed in the hollows of 

 the petals. Ovary globose. Style awl-shaped. Stigma cleft 

 almost to the middle, 5-parted. Fruit broad, spindle-shaped, 

 4' or more long, dark reddish, warty, 10-ribbed, with 5 com- 

 partments each containing many compressed, ovoid seeds. 



HABITAT. Common in orchards and gardens throughout 

 the islands. 

 5 



