Oct, 2, 1893.] THE TROPICAL AGRICULTURIST. 
227 
composition of Ceylon cocoa may fitly be in- 
sei'ted here: — 
"The Ceylon cocoa is specially adapted for 
the manufacture of chocolate. Its delicious 
aroma and flavour making it especially agreeable 
to the palate. The Forastera .sort is not bought 
at all by some manufacturers. Ceylon ^ coa 
is said to be laigely bought for America, and 
sent to Mexico, where it is slightly roasted, 
and eaten without further preparation. A glass 
containing these beans may usually be seen in 
any bar in Me.xico."' 
I extract some of the most recent published 
analyses connected with the cultivation and 
manufacture of cocoa, from Thorpe's Dictionary 
of Applied Chemistry (1890). The following 
analysis of cocoa nibs, by which are meant the 
bruised roasted beans deprived of their husky 
covering is by Dr. Bell, Director of the Chemical 
Laboratories, Somerset House: — 
Analysis of Trinidad Cocoa Nibs. 
Per cent. 
Moisture ... ... ... ... 5-23 
Fat 50' 44 
Starch ... ... .. ... 4-20 
Albuminous matter (soluble)... ... 6'30 
Do do (insoluble) ... 6-96 
Astringent principles .. ... 6 '71 
Gum .. ... ... ... 2'17 
Celhilose ... ... ... ... 6-40 
Alkaloids ... .. ... . . -84 
Cocoa (red) ... ... ... ... 2 20 
Indefinite organic matter (insoluble) .. 5 "80 
Ash 2-75 
100-00 
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