PREFATORY NOTE 
HIS publication is made up in part of original matter and in 
T part of matter reprinted from three of our previous publica- 
tions, now out of print, namely: ‘‘ Cocoa and Chocolate: A 
Short History of Their Production and Use,’?—a 12mo of 152 
pages, published in 1886; ‘‘ The Chocolate Plant and Its Products,”’ 
—a small 4to of 40 pages, published in 1891; and ‘‘ Cocoa and 
Chocolate: A Short History of Their Production and Use,’’ a quarto 
of 72 pages, first printed in 1899 and reprinted in 1901, 1904, 1907, 
and 1910. 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 gather- 
ing 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 
definition of those terms : — 
Cocoa.— The commercial name given (1) 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 designated as ‘‘ breakfast cocoa ’’ 
or ‘‘ powdered cocoa.”’ 
CHOCOLATE. — (1) 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’’; (2) the 
same product to which have been added sugar and various flavoring sub- 
stances, sometimes known as ‘‘ sweet chocolate ’’ or ‘‘ vanilla chocolate.’’ 
WALTER BAKER & CO. Lrp. 
