CONTENTS. 



chapter page 



Introductory 5 



I. Outline of the Early History of the Chocolate Plant. 

 — Its Primitive Cultivation. — Early Methods of Util- 

 izing the Seeds. — Introduction of the Beverage into 

 Europe . . . . . . . 7 



II. The Natural History of the Chocolate Plant. — The 

 present Range of the Plant under modern methods of 

 Cultivation. — Commercial Relations 16 



III. The Seeds of the Chocolate Plant, as they appear in 



Commerce. — Their Microscopic and Chemical Character 23 



IV. Manufacture of Chocolate, and Breakfast Cocoa . .26 



V. Some Physiological Aspects of Chocolate Seeds. — Value 

 v 4 of Chocolate as an Article of Food. — Applications of 



Cocoa-butter 



32 



VI. A Few Culinary Relations of Chocolate and Breakfast 



Cocoa, by Mrs. Ellen H. Richards and Miss Parloa . 35 



