134 POPULAR ECONOMIC BOTANY. 



Bean. Many other seeds are roasted and used for one or 

 both, of the above purposes. 



Cocoa, Cocao, or Cacao. — The seeds of a small tree in- 

 digenous to the TTest Indies and tropical America, Theo- 

 broma Cacao. (Nat. Ord. Byttneriacece.) (Plate I. fig. 3.) 



The seeds of the Theobroma are borne in a large oval 

 capsule, rather pointed at each end ; when ripe, the capsule 

 is about four inches in length and two inches in diameter at 

 the middle ; the seeds are in the middle of the capsule, en- 

 closed in a pulp, and closely packed round a central pla- 

 centa, so that when the capsule is removed, the cluster of 

 seeds resembles a short cob of Indian corn. They contain 

 large quantities of a peculiar solid oil called the " butter of 

 Cacao/'' Some qualities of the seed are possessed of consi- 

 derable acridity, which is removed by burying the seeds for 

 thirty or forty days; this however induces mouldiness. 



The tree is ornamental, having fine dark-green shining 

 leaves, with a wavy surface ; and clusters of small white 

 flowers. From the seeds, both chocolate and cacao, or cocoa, 

 are manufactured. For the former, the seeds are freed from 

 the husk, roasted and ground, and then mixed with sugar, 

 and flavoured with vanilla, sassafras nuts, or some other aro- 

 matics. Cocoa is manufactured by grinding up the nuts 



