250 CACAO 



questions whatever arise as to its indigestibility. Many 

 indeed who object to a certain amount of fat with their 

 breakfast cacao, use ten times the amount of quite as 

 indigestible a fat, in the form of butter, without a thought 

 of indigestion. The value of chocolate creams, chocolate 

 stick, and other " bon-bons " as a food may be estimated 

 from the analyses. They contain from 12 to 40 per cent, 

 of cacao which has a large percentage of fat, some starches, 

 and some albuminoids, and these, added to the food value 

 of 60 per cent, of sugar will give the total value, which 

 will be found over-estimated in the majority of cases, 

 both by sellers and consumers. If the public could be 

 persuaded to demand pure cacao, adding the sugar them- 

 selves, they would be better served. 



In Central America, and in most cacao-growing countries, 

 the bean is manufactured for local consumption into the 

 form commonly known as " chocolate," made into rolls, 

 cakes, or balls convenient for use. In Central America, 

 especially in Nicaragua and lower Mexico, the produce 

 of the cacao-tree is used for the early morning meal by 

 rich and poor. It is, however, not consumed as a beverage, 

 but as a pap, or porridge, with the admixture of a pre- 

 paration of maize (Indian corn), which is specially prepared 

 for the purpose. The process of making this food is simple 

 in the extreme, as would naturally be expected where it 

 has formed a portion of the food of the inhabitants from 

 prehistoric times. The maize grains are soaked in water 

 (to which a small quantity of lime has been added) for 

 several hours, or until they are swollen almost to bursting, 

 when the skin or cuticle of the grain is carefully removed. 

 Corn prepared in a similar way is in common use in Trinidad 

 for making " Pastelles," which are considered as delicious 

 food, and much used among the better classes of the colony. 

 The softened interiors are then mixed with an equal 

 quantity of -prepared " nibs " or cake, chocolate, and ground 

 into a fine paste on a native mill or stone, which is well 

 adapted to the purpose. A drawing is shown on next page 

 of one seen by the writer (Fig. 61), of simple construction. 



