Cocoa and chocolate: a short history of their production and use

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Walter Baker & co., 1899 - Chocolate - 64 pages
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Page 30 - It is a perfect food, as wholesome as delicious, a beneficent restorer of exhausted power ; but its quality must be good, and it must be carefully prepared. It is highly nourishing and easily digested and is fitted to repair wasted strength, preserve health, and prolong life.
Page 15 - The seeds in this process, which is called claying, are occasionally stirred to keep the fermentation from proceeding too violently. The sweating is a process which requires the very greatest attention and experience, as on it, to a great extent, depends the flavor of the seeds and their fitness for preservation.
Page 27 - Ixion fix'd, the wretch shall feel The giddy motion of the whirling mill, In fumes of burning chocolate shall glow, And tremble at the sea that froths below...
Page 68 - Absolutely Pure and it is Soluble. No Chemicals are used in its preparation. It has more than three times the strength of Cocoa mixed with Starch, Arrowroot or Sugar, and is therefore far more economical, costing less than one cent a cup. It is delicious, nourishing', strengthening, EASILY DIGESTED, and admirably adapted for invalids as well as for persons in health. Sold by Grocers everywhere.
Page 58 - Known the world over. . . . Received the highest indorsements from the medical practitioner, the nurse, and the intelligent housekeeper and caterer.
Page 12 - Caribbean sea, sloping from the mountaintops to the shore, bedewed by the exhalations of the sea and irrigated by the numerous rivulets that course down the valleys, are found to be, in all respects, well adapted to the profitable cultivation of cocoa. And while the lands in the interior possessing facilities for irrigation may be said to be equally as good for the purpose, yet the absence of roads, and the consequently difficult transportation of produce on the backs of donkeys over rugged mountain...
Page 43 - ... use of this oil to cure the piles. Others use it to ease gout pains, applying it hot to the part, with a compress dipped in it, which they cover with a hot napkin. It may be used after the same manner for the rheumatism." M. Arthur Mangin says : — " When pure and freshly extracted cocoa-butter is of a pale yellow color ; its consistency is about that of tallow. Its odor is faint, but sweet, and its taste pleasant. When thoroughly purified, and protected from heat, air, and dampness, it may...
Page 32 - The people who make constant use of chocolate are the ones who enjoy the most steady health and are the least subject to a multitude of little ailments which destroy the comfort of life; their plumpness is also more equal.
Page 19 - New Survey of the West Indies," first published in 1648, gives the following interesting account of the Spanish and Indian way of making and drinking chocolate some two hundred and fifty years ago : — "Now, for the making or compounding of this drink, I shall set down here the method. The cacao and the other ingredients must be beaten in a mortar of stone, or (as the Indians use) ground upon a broad...
Page 38 - ... Magdalena and Carthagena, New Granada ; Para ; Bahia.1 The British West Indies appear to take the lead among the producers for exportation ; Ecuador stands second, Venezuela third, and Brazil fourth. The larger part of the Brazilian crop goes to France ; and the larger part of the Ecuadorian to Spain. A French officer who served in the West Indies for a period of fifteen years, during the early part of the last century, wrote, as the result of his personal observations, a treatise on "The Natural...

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