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SOURCES OF INFORMATION. 



" A New Survey of the West Indies," etc., by 

 Thomas Gage. 2d edition, London, 1655. 



"The Natural History of Chocolate," by a 

 French Officer; translated by Dr. R. Brookes, 

 and printed in London, 1730. 



"Foods": (International scientific series), 

 by Dr. Edward Smith, London, 1873. 



" The Beverages we Infuse " : Blackwood's 

 Magazine, v. 75, 1854. 



" Physiologic du Gout," by J. Anthelme Bril- 

 lat-Savarin. New edition, 2 v., Paris. 



." Le Cacao et le Chocolat, considered aux 

 points de vue botanique, chimique, physiolo- 

 gique, agricole, commercial, industrial et eco- 

 nomique." Par Arthur Mangin, Paris, 1862. 



" A Practical Treatise on the Analysis of Tea, 

 Coffee, Cocoa, Chocolate, etc.," by J. Alfred 

 Wanklyn, Public Analyst, etc., London, 1874. 



