AFebmary!i9aor4m*}        Cocoa  :  Its  Production  and  Use,  6$ 
freedom  from  acid  and  from  the  fact  that  although  it  is  usually  firm 
the  temperature  of  the  body  quickly  reduces  it  to  a  fluid  condition. 
The  low  temperature  at  which  it  melts  has  made  it  one  of  the  chief 
materials  depended  on  for  medication  when  the  need  is  for  a  salve 
or  ointment  that  shall  rapidly  turn  to  a  fluid  and  be  absorbed.  The 
plain  cocoa  butter,  without  medication  of  any  kind,  is  an  excellent 
ointment  for  chapped  hands  and  lips.  The  butter  is  also  used  for 
making  fine  soaps  and  in  some  of  the  cream  confections. 
The  correct  name  is  cacao  and  not  "  cocoa,''  and  according  to 
rules  we  should  say  cacao.  But  our  people  claim  the  right  to  break 
the  rules  to  suit  their  convenience,  and,  with  the  exception  of  a  few 
purists,  they  have  used  the  word  cocoa.  In  fact,  cacao  is  altogether 
unknown  to  the  greater  number  of  our  people.  To  pronounce  it  in 
their  presence  calls  forth  a  question  which  makes  it  necessary  to 
explain  by  the  word  "  chocolate  "  or  "  cocoa."  When  the  grocer 
is  asked  for  cocoa  he  should,  according  to  the  dictionary,  hand  out 
'  a  preparation  of  cocoanut,  but  in  every  case  he  will  hand  out  the 
beverage  material  forming  the  subject  of  this  paper.  The  people  of 
this  country  have  long  since  discontinued  the  use  of  "  cocoa  "  to 
indicate  any  of  the  food  products  of  the  cocoa  palm  and  always  add 
the  word  "  nut,"  making  the  word  cocoanut.  Cocoa  fiber  used  in 
cocoa  matting  is  derived  from  the  cocoa  palm  or  cocoanut  palm  and 
has  no  relation  whatever  to  the  beverage  cocoa. 
Great  numbers  of  our  people  believe  that  cocoa  (cacao),  coca  and 
cocoanut  are  the  same  product  or  that  they  are  derived  from  the 
same  source.  There  is,  of  course,  no  close  relation  among  them,  as 
they  come  from  three  different  plant  orders  and  are  used  for  dif- 
ferent purposes.  There  is  also  some  confusion  between  "  cocoa  "  and 
"  chocolate,"  some  persons  using  "  chocolate  "  to  indicate  the  con- 
fection, the  cocoa  in  cakes  and  the  beverage,  while  others  use  it  to 
indicate  the  confection  only,  calling  all  the  unsweetened  forms  and 
the  beverage  cocoa.  The  tendency  is  to  use  "  chocolate  "  to  indicate 
all  the  manufactured  forms  of  cocoa  and  the  beverage  also.  One  of 
the  largest  cocoa  and  chocolate  manufacturing  firms  has  published 
the  following  definitions : 
Cocoa. — The  commercial  name  given  (1)  to  the  seeds  of  the  small 
tropical  tree  known  to  botanists  as  Theobroma  cacao;  (2)  to  the 
cracked  or  coarsely  ground  product  of  the  roasted  seeds,  sometimes 
designated  more  particularly  as  "  cocoa  nibs  "  or  "  cracked  cocoa  ;  " 
