COCOA 153 



Uses. Cola seeds have properties similar to those of tea, coffee, 

 &c., and are used as a nerve stimulant. Kolatin increases the energy 

 of the cardiac contractions, and as this substance is not present in 

 the commercial drug, it having been converted into kola-red, the 

 therapeutical action of the dried seeds is somewhat different from 

 that of the fresh ; hence possibly the strong preference in Africa 

 for the fresh seeds. The action of the dried sterilised seeds resembles 

 that of the fresh. 



Varieties. C. acuminata, Schott and Endlicher ; Cameroon and 

 Congo States ; the seeds have three to five cotyledons ; they are 

 eaten like the genuine, and are sometimes imported, but contain less 

 caffeine and are less esteemed. 



C. Ballayi, Carnu ; Gaboon ; the seeds have six cotyledons and 

 contain but little caffeine. 



C. astrophora, Warburg, the red cola of the Ashantis, always has 

 red seeds ; C. alba, the white cola of the Ngaus, always has whitish 

 seeds. C. vera is said to be a hybrid of these two species ; its seeds 

 are sometimes red, sometimes white. 



Other seeds have from time to time been substituted for cola seeds, 

 but the genuine are easily distinguished by the characters given. 



COCOA SEEDS 



(Semina Theobromatis) 



Source, &c. The cocoa tree, Thedbroma Cacao, Linne (N.O. 

 Sterculiacece) , is a native of tropical America, and is cultivated there 

 as well as in other tropical countries, such as Java, Ceylon, the West 

 Indies, &c. 



The seeds had without doubt long been an important article of diet 

 to the Mexicans when they were conquered by the Spaniards. Their 

 use soon spread to Spain and thence over Europe. 



The flowers are small, and spring directly from the trunk ; they 

 are succeeded by large orange or deep red fruits of the shape of a 

 small pointed vegetable marrow and about 15 or 20 cm. in length. 

 Each fruit contains forty or fifty nearly colourless, fleshy seeds 

 embedded in a scanty, mucilaginous pulp. The seeds are separated 

 and packed in boxes, in which they undergo a process of fermentation, 

 considerable heat, which, however, should not be allowed to exceed 

 about 42, being developed ; they are then dried hi the sun. During 

 these processes the seeds acquire a reddish brown colour, and the 

 taste, which at first is astringent and bitter, becomes mild and oily. 

 Sometimes the seeds are simply freed from the pulp and dried in the 

 sun ; they have then a more astringent and bitter taste and are less 

 valuable. 



