326 ESSENTIALS OF BOTANY 
one is the cocoanut (Fig. 226), a drupe containing an enor- 
mous seed with oily endosperm, eaten in its natural con- 
dition, and also used in the preparation of many well-known 
dishes and in confectionery. 
Chocolate, so well known as a food, a flavoring, and 
as a beverage, is made from the ground or crushed seeds 
of the cacao tree (Fig. 227), cultivated 
in many tropical countries, originally 
a native of Mexico. Cocoa is merely 
chocolate deprived of a large part of 
its oily material. 
Coffee, which has little value as a 
food, but is most widely used as a stim- 
ulating beverage, is made from the seeds 
of a small tree, a native of the moun- 
tains of eastern Africa, much cultivated 
in tropical countries. The seeds are 
borne in red berries abundantly clus- 
tered in the axils of the leaves(Fig. 228). 
Many edible nuts of temperate cli- 
mates are furnished by three families 
of trees. The Walnut family furnishes 
es the so-called English walnuts, black 
Fic. 226. A Cluster of Walnuts, butternuts, pecans, and hick- 
Cocoanuts. (Much ory nuts; the Birch family furnishes 
seduced) hazelnuts and filberts; and the Beech 
family furnishes beechnuts and chestnuts. 
From the Rose family come almonds, which are drupes, 
like a peach, but with the ripened ovary-wall fibrous rather 
than fleshy. 
From a tropical family related to the mangroves and the 
myrtles are obtained the well-known Brazil nuts. 
