56 



JDiatrihution of the conttituentt of the fresh Cocoa Fruit, variety " Foras- 



tero.'^ 



Name of part. Kernels of Cuticlei and 



Per eent of part 



Water 



1. Albuminoidfl 



2. Indeterminate nitrogenous matters 



3. Theobromine ,.. 



4. Caffeine 

 Fat 



Glucose 

 Sucrose 

 Starch 



Astringent matter 



Pectin, etc. 



Cocoa-red 



Digestible fibre 



Woody fibre 



Tartaric acid, free 



Acetic acid, free 



Tartaric acid, combined 



Iron peroxide 



Magnesia^ 



Lime 



Potash 



Soda , I 



Silica ; 



Sulphuric anhydride ... 

 Phosphoric anydride ... 

 Chlorine 



1. Containing nitrogen 



2. " " 



3. " « 



4. " " 



beans. 



pulp. 



xLusks. 



'sU 



A .rrQ 

 *• /o 



©y • 1 



1 .07/4 C 





/□ 'y/ ou 





AAA1 



yioo 



. 1 ATI 



nil. 





U»< D 



•uio* 



• AQfiA 

 Uoou 



. A1 1 Q 



•UU^o 



nil. 





. A1 QU 



Xi2 < O 



Kj\J9v 



•U4< o 



.Q7AQ 

 •04 UO 



• U*wO 



• UU4o 



•nil 



nil. 





. Aft! T 







• UvOi. 











UOOO 



. \JOOO 





. 1 f;iq 

 loiy 



•oiuo 





•loo 4 



llDi 







.AOS A 





nil. 



trace. 



•063a 



•026S 



•0166 



•5213 



•0017 



•0005 



•0081 







•0907 



•0056 



•0014 



•0332^ 



•0343 



•0117 



•3217 



•0036 



•0007 



•0065 



•0008 



•0002 



•0072 



•0026 



•0015 



•0288 



•0564 



.0046 



•0864 



.0016 



•O024 



•0023 



5*3912 



4-7296 



89-7898 



•0417 



•0096 



•1465 



•0233 



nil. 



•0045 



•0146 



•0050 



•0270 



•0233 



•0008 



nil. 



•0830 



•0154 



•1780 



Total nitrogen 



The fruit of Calabacillo contained less water tut distinctly more 

 nitrogen, potash and phosphoric anhydride than that of Forastero. 

 The kernels of the beans of Calabacillo were distinctly richer in the 

 alkaloids, also in astringent matter, and in cocoa-red than were those of 

 Forastero, the result being that the beans of the former variety were of 

 a harsher, more astringent flavour than those of the latter. The beans 

 of the two \arieties showed but little difference in their contents of fat, 

 but those of Forastero were of a higher content of starch and sugars. 

 In the cuticles and pulp from Calabacillo there wtre found somewhat 

 lesser amounts both of the alkaloids and of starch and sugars than in 

 those from Forastero. In the husks of both varieties small amounts^ of 

 theobromine, less than 1 per cent, were found, but no caffeine, which 

 W8S present in small quantities in the kernels and cuticles of both va- 

 rieties, was found in eithtr. But little difference existed in the husks 

 of both varieties in their contents of nitrogen and phosphoric anhydridt 

 but those of Calabacillo contained the higher proportion of potash. 



