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is sparingly used as a coffee substitute. It contains no caffeine, but a 
narcotic principle that affects the nerves somewhat like caffeine. 
2266. Another sample of the same. Presented by H. H. Rusby. 
2267. Coffee-No. A coffee substitute said to consist of the germ of grain prepared 
and somewhat sweetened. 
CHOCOLATE 
Chocolate is a hardened paste, composed of the ground 
kernels of the seeds of Theobroma Cacao L. (Sterculiaceae, 
Chocolate Family), native of tropical America and cul- 
tivated in all tropical regions. The cacao tree is about as 
large as an apple tree and of much the same form. Its 
fruits are of the size of small cantaloupes and of the same 
general form, though somewhat narrowed at the end. 
The shell is somewhat hard, like the rind of a squash. 
It is filled with a soft white pulp, out of which a good jelly 
is made. The seeds are embedded in this pulp and are 
about as large as almonds. They are removed and cleaned 
from the pulp and are then subjected to a sweating process, 
by various methods. A common method is to bury them 
in clay for a few days. They are then dried and are 
ready for the market under the name of cacao, or chocolate 
beans. In making chocolate, the seeds are roasted like 
coffee, and are then coarsely broken up. ‘The shells are 
winnowed out and the broken kernels that remain are 
known as chocolate nibs. These nibs are then finely 
ground between millstones. The heat developed by the 
friction melts the fat of the kernels, so that a thick, 
molasses-like liquid is formed, which is allowed to drip into 
molds. On cooling, it hardens into a cake in the form of 
the. mould. This cake then consists of plain or un- 
sweetened chocolate. By regrinding it with the addition 
of sugar, sweet chocolate is produced. On pressing choco- 
late cakes between hot plates, a fat is squeezed out in 
melted form that is known as cocoa butter, or oleum 
theobromatis. For making the finest of chocolate, some 
of this fat is added to ordinary chocolate. ‘The cake that 
remains after the removal of cocoa butter is ground to 
