BOXING CHOCOLATES.BOXING CHOCOLATES.
BOXING CHOCOLATES.
I ate a little chocolate from my supply, well knowing the miraculous sustaining powers of the simple little block (fromMr. Isaacs, by F. Marion Crawford).
Whilst the food value of cocoa powder is very highthe drink prepared from it can only be regarded as an accessory food, because it is usual to take the powder in small quantities—just as with beef-tea it is usual to take only a small portion of an ox in a tea-cup—but chocolate is often eaten in considerable quantities at a time, and must therefore be regarded as an important foodstuff, and not considered, as it frequently is considered, simply as a luxury.
The eating of cacao mixed with sugar dates from very early days, but it is only in recent times that it has become the principal sweetmeat. What would a "sweetshop" be to-day without chocolate, that summit of the confectioner's art, when the rich brown of chocolate is the predominant note in every confectioner's window? What would the lovers in England do without chocolates, which enable them to indulge their delight in giving that which is sure to be well received?
As a luxury it is universally appreciated, and because of this appreciation its value as a food is sometimes overlooked.
During the war chocolate was valued as a compact foodstuff, which is easily preserved. Dr. Gastineau Earle, lecturing for the Institute of Hygiene in 1915 on "Food Factor in War," said: "Chocolate is a most valuable concentrated food, especially when other foods are not available; it is the chief constituent of the emergency ration." Its importance as a concentrated foodstuff was appreciated in the United States, for every "comfort kit" made up for the American soldiers fighting in the war contained a cake of sweet chocolate.
There are a number of records of people whose lives have been preserved by means of chocolate. One of the most recent was the case of Commander Stewart, who was torpedoed in H.M.S. "Cornwallis" in the Mediterranean in 1917. He happened to have in his cabin one of the boxes of chocolate presented to the Army and Navy in 1915 by the colonies of Trinidad,Grenada, and St. Lucia, who gave the cacao and paid English manufacturers to make it into chocolate. He had been treasuring the box as a souvenir, but being the only article of food available, he filled his pockets with the chocolate, which sustained him through many trying hours.[3]
We have already seen the high food value of the cacao bean: what of the sugar which chocolate contains? Sugar is consumed in large quantities in England, the consumption per head amounting to 80-90 lbs. per year. It is well known as a giver of heat and energy, and Sir Ernest Shackleton reports that it proved a great life preserver and sustainer in Arctic regions. Our practical acquaintance with sugar commences at birth—milk containing about 5 per cent. of milk sugar—and when one considers the amazing activity of young children one understands their continuous demand for sugar. Dr. Hutchison, in his well-knownFood and the Principles of Dietetics, says: "The craving for sweets which children show is, no doubt, the natural expression of a physiological need, but they should be taken with, and not between, meals. Chocolate is one of the most wholesome and nutritious forms of such sweets."
Both the constituents of chocolate being nourishing, it follows that chocolate itself has a high food value. This is proved by the figures given below.
As with cocoa, we have first to know the composition before we can calculate the food value. The relative proportions of nib, butter and sugar, vary considerably in ordinary chocolate, so that it is difficult to give an average composition: there are sticks of eating chocolate which contain as little as 24 per cent. of cacao butter, whilst chocolate used for covering contains about 36 per cent. of butter.
As modern high-class eating chocolate containsabout 31 per cent. of butter, we will take this for purposes of calculation:
Composition.Energy-giving powerCalories per lb.Cacao Butter31.4=1,327Protein (total nitrogen 78%)4.1=76Cacao StarchOther Digestible Carbohydrates, etc.2.36.4}=162Stimulants{TheobromineCaffein0.30.1Mineral Matter1.2Crude Fibre0.9Moisture1.oSugar52.3=973100.02,538
In Snyder'sHuman Foods(1916) the official analyses of 163 common foods are given. They include practically everything that human beings eat, and only three are greater than chocolate in energy-giving power.
The result (2,538 calories per lb.) which we obtain by calculation is lower than the figure (2,768 calories per lb.) for chocolate given by Sherman in his book onFood and Nutrition(1918). Probably his figure is for unsweetened chocolate. The table below shows the energy-giving value of cocoa and chocolate compared with well-known foodstuffs. The figures (save for "eating" chocolate) are taken from Sherman's book, and are calculated from the analyses given in Bulletin 28 of the United States Department of Agriculture:
Foodstuffas Purchased.Caloriesper lb.Cabbage121Cod Fish209Apples214Potatoes302Milk314Eggs594Beef Steak960Bread (average white)1,180Oatmeal1,811Sugar1,815Cocoa2,258Eating Chocolate2,538
PACKING CHOCOLATES AT BOURNVILLE.PACKING CHOCOLATES AT BOURNVILLE.
PACKING CHOCOLATES AT BOURNVILLE.
The value of milk as a food is so generally recognised as to need no commendation here. When milk is evaporated to a dry solid, about 87.5 per cent. of water is driven off, so that the dry milk left has about eight times the food value of the original milk. Milk chocolate of good quality contains from 15 to 25 per cent. of milk solids. Milk chocolate varies greatly in composition, but for the purpose of calculating the food value, we may assume that about a quarter of a high-class milk chocolate consists of solid milk, and this is combined with about 40 per cent. of cane sugar and 35 per cent. of cacao butter and cacao mass.
Energy-givingpower.Calories per lb.Milk Fat and Cacao Butter35.0=1,480Milk and Cocoa Proteins8.0=149Cacao Starch and Digestible Carbohydrates3.0=56Stimulants (Theobromine and Caffein)0.2Mineral Matter2.0Crude Fibre0.3Moisture1.5Milk Sugar and Cane Sugar50.0=930100.0=2,615
It will be noted that the food value of milk chocolate is even greater than that of plain chocolate. It is highly probable that milk chocolate is the most nutritious of all sweetmeats. It is not generally recognised that when we purchase one pound of high-class milk chocolate we obtain three-quarters of a pound of chocolate and two pounds of milk!
[1]Hygienische Rundschau, 1900, p. 305.
[2]Die Bewertung des Kakaos als Nahrungs- und Genussmittel, 1906.
[3]SeeWest India Committee Journal, p. 55, 1917.
Those that mix maize in the Chocolate do very ill, for they beget bilious and melancholy humours.
A Curious Treatise on the Nature and Quality of Chocolate, Antonio Colmenero de Ledesma, 1685.
Cocoa might conveniently be defined as consisting exclusively of shelled, roasted, finely-ground cacao beans, partially de-fatted, with or without a minute quantity of flavouring material.
The gross adulteration of cocoa is now a thing of the past, and most of the cocoa sold conforms with this definition. Statements, however, get copied from book to book, and hence we continue to read that cocoa usually contains arrowroot or other starch. In the old days this was frequently so, but now, owing to many legal actions by Public Health Authorities, this abuse has been stamped out. Nowadays if a Public Analyst finds flour or arrowroot in a sample bought as cocoa, he describes it as adulterated, and the seller is prosecuted and fined. Hence, save for the presence of cacao shell, the cocoa of the present day is a pure article consisting simply of roasted, finely-ground cacao beans partially de-fatted. The principal factors affecting the quality of the finished cocoa are the difference in the kind of cacao bean used, the amount of cacao butter extracted, the care in preparation, and the amount of cacao shell left in.
The presence of more than a small percentage of shell in cocoa is a disadvantage both on the ground of taste and of food value. This has been recognised from the earliest times (see quotations onp. 128). In the Cocoa Powder Order of 1918, the amount of shell which a cocoa powder might contain was defined—grade Anot to contain more than two per cent. of shell, andgrade Bnot more than five per cent. of shell. The manufacturers of high-class cocoa welcomed these standards, but unfortunately the known analytical methods are not delicate enough to estimate accurately such small quantities, so that any external check is difficult, and the purchaser has to trust to the honesty of the manufacturer. Hence it is wise to purchase cocoa only from makers of good repute.
We have so far no legal definition of chocolate in England. As Mr. N.P. Booth pointed out at the Seventh International Congress of Applied Chemistry: "At the present time a mixture of cocoa with sugar and starch cannot be sold as pure cocoa, but only as 'chocolate powder,' and with a definite declaration that the article is a mixture of cocoa and other ingredients. Prosecutions are constantly occurring where mixtures of foreign starch and sugar with cocoa have been sold as 'cocoa,' and it seems, therefore, a proper step to take to require that a similar declaration shall be made in the case of 'chocolate' which contains other constituents than the products of cocoa nib and sugar." We cannot do better than quote in full the definitions suggested in Mr. Booth's paper.
The author refers to the absence of any legal standard for chocolate in England, although in some of the European countries standards are in force, and points out, as a result of this, that articles of which the sale would be prohibited in some other countries, are permitted to come without restriction on to the English market.
WHARF AT FACTORY AT KNIGHTON, AT WHICH MILK IS EVAPORATED FOR MILK CHOCOLATE MANUFACTURE. (Messrs. Cadbury Bros., Ltd.)WHARF AT FACTORY AT KNIGHTON, AT WHICH MILK IS EVAPORATED FOR MILK CHOCOLATE MANUFACTURE.(Messrs. Cadbury Bros., Ltd.)
WHARF AT FACTORY AT KNIGHTON, AT WHICH MILK IS EVAPORATED FOR MILK CHOCOLATE MANUFACTURE.(Messrs. Cadbury Bros., Ltd.)
He suggests that the following definitions for chocolate goods are reasonable, and could be conformed to by makers of the genuine article. These standards are not more stringent than those already enforced in some of the Colonies and European countries:
(1) Unsweetened chocolate orcacao massmust be prepared exclusively from roasted, shelled, finely-ground cacao beans, with or without the addition of a small quantity of flavouring matter, and should not contain less than 45 per cent. of cacao butter.(2) Sweetened chocolate orchocolate.—A preparation consisting exclusively of the products of roasted, shelled, finely-ground cacao beans, and not more than 65 per cent. of sugar, with or without a small quantity of harmless flavouring matter.(3)Granulated, orGround Chocolate for Drinkingpurposes.—The same definition as for sweetened chocolate should apply here, except that the proportion of sugar may be raised to not more than 75 per cent.(4)Chocolate-covered Goods.—Various forms of confectionery covered with chocolate, the composition of the latter agreeing with the definition of sweetened chocolate.(5)Milk Chocolate.—A preparation composed exclusively of roasted, shelled cacao beans, sugar, and not less than 15 per cent. of the dry solids of full-cream milk, with or without a small quantity of harmless flavouring matter.
(1) Unsweetened chocolate orcacao massmust be prepared exclusively from roasted, shelled, finely-ground cacao beans, with or without the addition of a small quantity of flavouring matter, and should not contain less than 45 per cent. of cacao butter.
(2) Sweetened chocolate orchocolate.—A preparation consisting exclusively of the products of roasted, shelled, finely-ground cacao beans, and not more than 65 per cent. of sugar, with or without a small quantity of harmless flavouring matter.
(3)Granulated, orGround Chocolate for Drinkingpurposes.—The same definition as for sweetened chocolate should apply here, except that the proportion of sugar may be raised to not more than 75 per cent.
(4)Chocolate-covered Goods.—Various forms of confectionery covered with chocolate, the composition of the latter agreeing with the definition of sweetened chocolate.
(5)Milk Chocolate.—A preparation composed exclusively of roasted, shelled cacao beans, sugar, and not less than 15 per cent. of the dry solids of full-cream milk, with or without a small quantity of harmless flavouring matter.
Mr. Booth further states that starch other than that naturally present in the cacao bean, and cacao shell in powder form, should be absolutely excluded from any article which is to be sold under the name of "chocolate."
The Kernels that come to us from the Coast ofCaraqua, are more oily, and less bitter, than those that come from theFrenchIslands, and inFranceandSpainthey prefer them to these latter. But inGermanyand in theNorth(Fides sit penes autorem) they have a quite opposite Taste. Several People mix that ofCaraquawith that of the Islands, half in half, and pretend by this Mixture to make the Chocolate better. I believe in the bottom, the difference of Chocolates is not considerable, since they are only obliged to increase or diminish the Proportion of Sugar, according as the Bitterness of the Kernels require it.
The Natural History of Chocolate, R. Brookes, 1730.
The war has caused such a disturbance that the statistics for the years of the war are difficult to obtain. For many years the German publication, theGordian, was the most reliable source of cacao statistics, and so far we have nothing in England sufficiently comprehensive to replace it, although useful figures can be obtained from the Board of Trade returns of imports into Great Britain, from Mr. Theo. Vasmer's reports which appear from time to time inThe Confectioners' Unionand elsewhere, from Mr. Hamel Smith's collated material inTropical Life, and from the reports of important brokers like Messrs. Woodhouse. In 1919 theBulletin of the Imperial Institutegave a very completerésuméof cacao production as far as the British Empire is concerned.
Since 1830 the consumption of cacao in the British Isles has shown a great and continuous increase, and there is every reason to believe that the consumption will easily keep pace with the rapidly growing production. One effect of the war has been to increase the consumption of cocoa and chocolate. Many thousands of men who took no interest in "sweets" learned from the use of their emergency ration that chocolate was a very convenient and concentrated foodstuff.
Year.EnglishTons.1830450184090018501,40018601,45018703,10018804,70018909,000190016,900191024,550
Year.TotalImportedtons.Retained inthe countrytons.HomeConsumptiontons.191233,60027,45024,600191335,00028,20023,200191441,75029,60024,900191581,80054,40040,300191688,80064,75029,300191757,90053,10041,300
The above figures are compiled from theBulletin of the Imperial Institute(No. 1, 1919). The total imports for 1918 were 42,390 tons. This sudden and marked drop in the amount imported was due to shortage of shipping. There were, however, large quantities of cacao in stock, and the amount consumed showed a marked advance on previous years, being 61,252 tons.
The Board of Trade Returns for 1919 are as follow:
FromBritish West Africa72,886 tonsBritish West Indies13,219 tonsEcuador9,153 tonsBrazil3,665 tonsCeylon903 tonsOther Countries13,820 tonsTotal113,646 tonsHome Consumption64,613 tons
It will be noted that the import of British cacao is over 75 per cent. of the total.
Before the war about half the cacao imported into the United Kingdom was grown in British possessions. During the war more and more British cacao was imported, and now that a preferential duty of seven shillings per hundredweight has been given to British Colonial growths we shall probably see a still higher percentage of British cacao consumed in the United Kingdom.
Total value of CacaoFrom British Possessions.Year.Beans Imported.Value.Per cent.1913£2,199,000£1,158,00052.71914£2,439,000£1,204,00049.41915£5,747,000£3,546,00061.71916£6,498,000£4,417,00068.01917£3,498,000£3,010,00086.01918£3,040,000£2,549,00083.81919£9,207,000£6,639,00072.1
That the consumption of cacao is expected to grow greater yet in the immediate future is reflected in the prices of raw cacao, which, as soon as they were no longer fixed by the Government, rose rapidly, thus Accra cacao rose from 65s. per hundredweight to over 90s. per hundredweight in a few weeks, and now (January, 1920) stands at 104s. (See diagramp. 113).
The world's consumption of cacao is steadily rising. Before the war the United States, Germany, Holland, Great Britain, France, and Switzerland were the principal consumers. Whilst we have increased our consumption, so that Great Britain now occupies second place, the United States has outstripped all the other countries, having doubled its consumption in a few years, and is now taking almost as much as all the rest of the world put together. It is thought that since America has "gone dry" this remarkably large consumption is likely to be maintained.
(to the nearest thousand tons)1 ton = 1000 kilograms.Pre-warWar PeriodPost-warCountry.1913.Tons.Average of1914, 5, 6,&. 7. Tons.1918.Tons.1919.Tons.U.S.A.68,000103,000145,000145,000Germany51,00028,000?13,000Holland30,00025,0002,00039,000Great Britain28,00041,00062,00066,000France28,00035,00039,00046,000Switzerland10,00014,00018,00021,000Austria7,0002,000?2,000Belgium6,0001,0001,0008,000Spain6,0007,0006,0008,000Russia5,0004,000??Canada3,0004,0009,000?Italy2,0005,0006,0006,000Denmark2,0002,0002,000?Sweden1,0002,0002,000?Norway1,0002,0002,000?Other countries (estimated)5,0008,00011,00026,000Total252,000283,000305,000380,000
The above figures are compiled chiefly from Mr. Theo. Vasmer's reports. TheGordianestimates thatthe world's consumption in 1918 was 314,882 tons. In several of our larger colonies and in at least one European country there is obviously ample room for increase in the consumption. When one considers the great population of Russia, four to five thousand tons per annum is a very small amount to consume. It is pleasant to think of cocoa being drunk in the icebound North of Russia—it brings to mind so picturesque a contrast: cacao, grown amongst the richly-coloured flora of the tropics, consumed in a land that is white with cold. When Russia has reached a more stable condition we shall doubtless see a rapid expansion in the cacao consumption.
CACAO PODS, LEAVES AND FLOWERS. Reproduced by permission of Messrs. Fry & Sons, Ltd., Bristol.CACAO PODS, LEAVES AND FLOWERS.Reproduced by permission of Messrs. Fry & Sons, Ltd., Bristol.
CACAO PODS, LEAVES AND FLOWERS.Reproduced by permission of Messrs. Fry & Sons, Ltd., Bristol.
RAUCH, Joan. Franc.DISPUTATIO MEDICO DIOETETICA DE AËRE ET ESCULENTIS, DE NECNON POTU.Vienna 1624[Condemns cocoa as a violent inflamer of the passions.]COLMENERO, Antonio de Ledesma.[Treatise on Chocolate in Spanish entitled:]CURIOSO TRATADO DE LA NATURALEZA Y CALIDAD DEL CHOCOLATE, DIVIDIDO EN QUATRO PUNTOS.Madrid 1631Translated into English by Don Diego de Vades-forte 1640Translated into French by René Moreau 1643Translated into Latin by J.G. Volckamer 1644Translated into English by J. Wadsworth 1652Translated into Italian by A. Vitrioli 1667Moreau's translation edited by Sylvestre Dufour 1671 and 1685and translated into English by J. Chamberlaine 1685[for titles, etc., see under translators]DE VADES-FORTE, Don Diego.[The magnificent pseudonym of J. Wadsworth.] (Translated by.)A CURIOUS TREATISE OF THE NATURE AND QUALITY OF CHOCOLATEby Antonio de Ledesma Colmenero.London 1640MOREAU, René.(Translated by.)DU CHOCOLAT DISCOURS CURIEUXby Antonio de Ledesma Colmenero. pp. 59.Paris 1643[VOLCKAMER, J.G. Translated by.]CHOCOLATA INDA, OPUSCULUM DE QUALITATE ET NATURA CHOCOLATAEby Antonio de Ledesma Colmenero. pp. 73.Norimbergae 1644(In same volume with this is "Opobalsamum Orientalae" and "Pisonis Observationes Medicae." Total pp. 224.)WADSWORTH, J.(Translated by.)CHOCOLATE: OR AN INDIAN DRINKE ETC.by Antonio Ledesma Colmenero.London 1652STUBBE(S), Henry.THE INDIAN NECTAR OR A DISCOURSE CONCERNING CHOCOLATA.pp. 184.London 1662BRANCATIUS, Franciscus Maria.DE CHOCALATIS POTU DIATRIBE.pp. 36.Rome 1664PAULLI, Simon.COMMENTARIUS DE ABUSU TABACI THEE.Argentorati (see1746) 1665VITRIOLI, A.(Translated by.)DELLA CIOCCOLATA DISCORSO.[From Moreau's translation of Colmenero's book.]Rome 1667SEBASTUS MELISSENUS, F. Nicephorus.DE CHOCOLATIS POTIONE RESOLUTIO MORALIS.pp. 36.Naples 1671SYLVESTRE DUFOUR, P.[Edited by.]DE L'USAGE DU CAPHÉ, DU THÉ, ET DU CHOCOLAT.pp. 188.Lyon 1671[The part on chocolate, pp. 59, is a revision of Moreau's translation of Colmenero's book, plus B. Marradon's dialogue on chocolate.]Translated into English by J. Chamberlaine (which see).1685HUGHES, William.THE AMERICAN PHYSITIAN ... WHEREUNTO IS ADDED A DISCOURSE ON THE CACAO-NUT-TREE, AND THE USE OF ITS FRUIT, WITH ALL THE WAYS OF MAKING CHOCOLATE.London 1672AUTHOR NOT GIVEN.DESCRIPTION AND MANAGEMENT OF THE COCOA TREE.Phil. Trans. Abr. II. pp. 59.1673BONTEKOE, Willem.Sundry short treatises in Dutch on Cocoa and Chocolate.about 1679AUTHOR NOT GIVEN.THE NATURAL HISTORY OF COFFEE, TEA, CHOCOLATE, TOBACCO AND ALSO THE WAY OF MAKING MUM.pp. 39. Printed for Christopher Wilkinson.London 1682[Condemns chocolate on account of its containing "such a corrosive salt" as sugar. Mum is a peculiar kind of beer made from wheat malt.]MUNDY, Henry.OPERA OMNIA MEDICO-PHYSICA DE AËRE VITALI, ESCULENTIS ET POTULENTIS CUM APPENDICE DE PARERGIS IN VICTU ET CHOCOLATU, THEA, CAFFEA, TOBACCO.Oxford 1680Leyden 1685SYLVESTRE DUFOUR, P.TRAITEZ NOUVEAUX ET CURIEUX DU CAFÉ, DU THÉ ET DU CHOCOLAT.[The treatise on chocolate is compiled from the Spanish of Colmenero and B. Marradon.] pp. 403.à la Haye 1685(With additions by St. Disdier) pp. 404.à la Haye 1693Published by Deville. pp. 404.Lyon 1688The above in Latin (by J. Spon),"TRACTATUS NOVI DE POTU CAPHE, DE CHIENSIUM, THE, ET DE CHOCOLATA."pp. 202.Paris 1685A further Latin translation of the above,"NOVI TRACTATUS DE POTU CAPHE DE CHIENSIUM, THE, ET DE CHOCOLATA."pp. 188.Geneva 1699CHAMBERLAINE, J.(Translated by.)THE MANNER OF MAKING COFFEE, TEA AND CHOCOLATE,pp. 116.London 1685[A translation of Sylvestre Dufour's compilation, the part on Chocolate entitled "A Curious Treatise of the Nature and Quality of Chocolate," being a translation of Colmenero's book.]BLEGNY, Nicholas de.LE BON USAGE DE THÉ, DU CAFFÉ, ET DU CHOCOLAT POUR LA PRESERVATION ET POUR LA GUERISON DES MALADES.pp. 358. Paris 1687pp. 358. Lyon 1687MAPPUS, Marcus.DISSERTATIONES MEDICAE TRES DE RECEPTIS HODIE ETIAM IN EUROPA, POTUS CALIDI GENERIBUS THÉE, CAFÉ, CHOCOLATA.pp. 66.Argentorati 16951701-1800DUNCAN, Dr.WHOLESOME ADVICE AGAINST THE ABUSE OF HOT LIQUORS, PARTICULARLY OF COFFEE, TEA, CHOCOLATE, ETC.pp. 280.London 1706AUTHOR NOT GIVEN[by De Chélus.]HISTOIRE NATURELLE DU CACAO ET DU SUCRE.pp. 227. Paris 1719pp. 228. Amsterdam 1720pp. 404. Amsterdam 1720pp. 95. London 1724BROOKES, R.[the above by De Chélus.] (Translated by.)NATURAL HISTORY OF CHOCOLATE.pp. 95. Printed for J. Roberts, London 1724pp. 95. Printed for Browne, London 1725pp. 95. Printed for J. Roberts, London 1730ACT OF PARLIAMENT, George II, 1723.Relating to"LAYING INLAND DUTIES ON COFFEE, TEA AND CHOCOLATE."London 1724BRUCKMAN, F.E.RELATIO DE CACAO.Brunswick 1738BARON, H.T.AN SENIBUS CHOCOLATAE PUTUS?Paris 1739PAULI, S.[PAULLI.]A TREATISE ON TOBACCO, TEA, COFFEE AND CHOCOLATE.Translated by Dr. James. pp. 171.London (see1665) 1746N.N.[pseudonym of D. CONGINA.]MEMORIE STORICHE SOPRA L'USO DELLA CIOCCOLATA IN TEMPO DI DIGIUNO ETC.Historical memoir on the use of chocolate upon fast days. pp. 196.Venice 1748STAYLEY, G.THE CHOCOLATE MAKERS OR MIMICKRY EXPOSED.An Interlude.Dublin 1759AUTHOR NOT GIVEN.OBSERVATIONS SUR LE CACAO ET SUR LE CHOCOLAT.pp. 144.Paris 1772SMITH, Hugh.AN ESSAY ON FOREIGN TEAS, WITH OBSERVATIONS ON MINERAL WATERS, COFFEE, CHOCOLATE, ETC.London 17941801-1900PARMENTIERON THE COMPOSITION AND USE OF CHOCOLATE.Nicholson's Journal.London 1803GALLAIS, A.MONOGRAPHIE DU CACAO.pp. 216.Paris 1827MITSCHERLICH, A.DER KAKAO UND DIE SCHOKOLADE.Berlin 1859GOSSELIN, A.MANUEL DES CHOCOLATIERS.pp. 53.Paris 1860MANGIN, A.LE CACAO ET LA CHOCOLAT.Paris 1862HEWETT, C.(of Messrs. Dunn and Hewett.)CHOCOLATE AND COCOA, GROWTH AND PREPARATION.pp. 88.London 1862COMPAGNIE COLONIALE.CHOCOLATE: ITS CHARACTER AND HISTORY.pp. 37.Paris 1868HOLM, J.COCOA AND ITS MANUFACTURE.Rivers, London.SINCLAIR, W.J.BEVERAGES, TEA, COCOA, ETC.(Health Lectures, Vol. 4).Manchester 1881SALDAU, E.DIE CHOCOLADE-FABRIKATION.pp. 232.Vienna (see1907) 1881MORRIS, D.CACAO: HOW TO GROW IT.pp. 45.Jamaica 1882 (see1887)TRINIDAD Agricultural Association.CURING OF COCOA DISCUSSED.pp. 6.1885BARTELINK, E.J.HANDLEIDING VOOR KAKAO-PLANTERS.pp. 68.Amsterdam 1885English Translation,"THE CACAO PLANTERS' MANUAL."pp. 57.London 1885BAKER, W., & Co.COCOA AND CHOCOLATE.pp. 152.Dorchester, Mass., U.S.A. 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(Transactions Croydon Microscopical and Natural History Club)1898BAKER, W., & Co.COCOA AND CHOCOLATE.pp. 71.Dorchester, Mass., U.S.A. (see1886and1891) 1899HART, J.H.CACAO.pp. 117.Port of Spain, Trinidad (see1892and1911) 1900JUMELLE, H.LE CACOYER: SA CULTURE ET SON EXPLOITATION.pp. 211.Paris 1900MENIER.HISTORIQUE DES ÉTABLISSEMENTS MENIER.(Printed for Exposition Universelle.) pp. 44.Paris 1900MODERN WORKS, 1901-1920.(a)Cacao Cultivation.SMITH, H. Hamel.SOME NOTES ON COCOA PLANTING IN THE WEST INDIES.pp. 70.1901WILDEMAN, E. de.LES PLANTES TROPICALES DE GRANDE CULTURE—CAFE, CACAO, ETC.pp. 304.Bruxelles 1902PREUSS, Paul.EXPEDITION NACH CENTRAL UND SÜD-AMERIKA.Berlin.French translation of part of the above,"LE CACAO, CULTURE ET PREPARATION"(from Bulletin Société d'Etudes Coloniales). pp. 249.1902EITLING, C.DER KAKAO, SEINE KULTUR UND BEREITUNG.pp. 39.1903OLIVIERI, F.E.TREATISE ON CACAO.pp. 101.Trinidad (see1897) 1903KINDT, L.DIE KULTUR DES KAKAOBAUMES UND SEINE SCHÄDLINGE.pp. 157.Hamburg 1904STEUART, M.E.EVERYDAY LIFE ON A CEYLON COCOA ESTATE.pp. 256.London 1905CHALOT, C. and LUC, M.LE CACOYER AU CONGO FRANCAIS.pp. 58.1906FAUCHERE, A.CULTURE PRATIQUE DU CACAOYER ET PREPARATION DU CACAO.pp. 175.Paris 1906PRUD'HOMME, E.LE COCOTIER. CULTURE, INDUSTRIE ET COMMERCE.pp. 491.1906DE MENDONCA, Monteiro.BOA ENTRADA PLANTATIONS, SAN THOMÉ.pp. 63.London 1907MOUNTMORRES, Viscount.MAIZE, COCOA, RUBBER.pp. 44.Liverpool 1907SALDAU, E.DIE SCHOKOLADEN FABRIKATION.Vienna (see1881) 1907WRIGHT, H.THEOBROMA CACAO OR COCOA.pp. 249.Colombo 1907RAFAELI, V., and MAXIMILIANO, E.HOW JOSÉ FORMED HIS CACAO ESTATE.pp. 18.Trinidad 1907TORAILLE, C.F.STOLEN FROM THE FIELDS. A TREATISE ON CACAO AND ITS CULTIVATION.Trinidad 1907HUGGINS, J.D.HINTS TO THOSE ENGAGING IN THE CULTIVATION OF COCOA.pp. 24.Port of Spain, Trinidad 1908SMITH, H. Hamel.THE FUTURE OF CACAO PLANTING.pp. 95.London 1908ATBE.EL CULTIVO LAS DISERSAS INDUSTRIAS DES COCO.pp. 42.Quito 1909HART, J.H.CACAO.pp. 307.Duckworth, London (see1892and1900) 1911SMITH, H. Hamel.NOTES ON SOIL AND PLANT SANITATION ON CACAO AND RUBBER ESTATES.pp. 603.Bale, London 1911CARVATHO, d'Almeida.A ILHA DE S. THOME E A AGRICULTURA PROGRESSIVA.(Includes Culturas de Cacoeiro.) pp. 228.Lisbon 1912JOHNSON, W.H.COCOA: ITS CULTIVATION AND PREPARATION.pp. 186. (Imperial Institute.)London 1912AUTHOR NOT GIVEN.CACAO CULTURE IN THE WEST INDIESpp. 75.Havana. (Published by German Alkali Works, Cuba.) 1912HENRY, Yves.LE CACAO.pp. 103.Paris 1913SMITH, H. Hamel.THE FERMENTATION OF CACAO.pp. 318.>Bale, London 1913MALINS-SMITH, W.M.PRACTICAL CACAO PLANTING IN GRENADA.(West India Committee Circular, April to December.)1913HALL, C.J.J. van.COCOA.pp. 512.Macmillan, London 1914KNAPP, A.W.THE PRACTICE OF CACAO FERMENTATION.pp. 24.Bale, London 1914(b)Chocolate Manufacture.BESSELICH, N.DIE SCHOKOLADE.pp. 74.Trier.ZIPPERER, P.MANUFACTURE OF CHOCOLATE.pp. 277.Berlin, London and New York (see1889and1913) 1902DUVAL, E.CONFISERIE MODERNE.1908BOOTH, N.P., CRIBB, C.H., and ELLIS-RICHARDS, P.A.THE COMPOSITION AND ANALYSIS OF CHOCOLATE.Reprinted from theAnalyst. pp. 15.London 1909FRITSCH, F.FABRICATION DU CHOCOLAT.pp. 349.Paris 1910FRANCOIS, L.LES ALIMENTS SUCRES INDUSTRIELS(Chocolats, Bonbons, etc.)pp. 143.Paris 1912WHYMPER, R.COCOA AND CHOCOLATE: THEIR CHEMISTRY AND MANUFACTURE.pp. 327.Churchill, London 1912ZIPPERER, P.DIE SCHOKOLADEN-FABRIKATION.pp. 349.Berlin (see also1889and1902) 1913JACOUTOT, Auguste.CHOCOLATE AND CONFECTIONERY MANUFACTURE.pp. xv, 211.J. Baker & Sons. London(c)General.WINTON, A.L., SILVERMAN, M., and BAILEY, E.M.[ANALYSES OF CACAO AND COCOA.]Report Connecticut Agri. Expt. Station, U.S.A.pp. 40.1902HEAD, Brandon.THE FOOD OF THE GODS.pp. 109.London 1903STOLLWERCK, W.DER KAKAO UND DIE SCHOKOLADEN INDUSTRIE.pp. 102.Jena 1907U.S. CONSULAR REPORT NO. 50(Dept. of Commerce and Labour.)COCOA PRODUCTION AND TRADE.pp. 51.Washington 1912CASTILLO, Ledon.EL CHOCOLATE.pp. vi, 30.Mexico 1917BULLETIN IMPERIAL INSTITUTE.COCOA PRODUCTION IN THE BRITISH EMPIRE.pp. 40-95.London 1919KNAPP, A.W., and McLELLAN, B.G.THE ESTIMATION OF CACAO SHELL(reprint fromAnalyst).pp. 21.London 1919
RAUCH, Joan. Franc.
DISPUTATIO MEDICO DIOETETICA DE AËRE ET ESCULENTIS, DE NECNON POTU.
Vienna 1624
[Condemns cocoa as a violent inflamer of the passions.]
COLMENERO, Antonio de Ledesma.
[Treatise on Chocolate in Spanish entitled:]
CURIOSO TRATADO DE LA NATURALEZA Y CALIDAD DEL CHOCOLATE, DIVIDIDO EN QUATRO PUNTOS.
Madrid 1631
[for titles, etc., see under translators]
DE VADES-FORTE, Don Diego.
[The magnificent pseudonym of J. Wadsworth.] (Translated by.)
A CURIOUS TREATISE OF THE NATURE AND QUALITY OF CHOCOLATEby Antonio de Ledesma Colmenero.
London 1640
MOREAU, René.(Translated by.)
DU CHOCOLAT DISCOURS CURIEUXby Antonio de Ledesma Colmenero. pp. 59.
Paris 1643
[VOLCKAMER, J.G. Translated by.]
CHOCOLATA INDA, OPUSCULUM DE QUALITATE ET NATURA CHOCOLATAEby Antonio de Ledesma Colmenero. pp. 73.
Norimbergae 1644
(In same volume with this is "Opobalsamum Orientalae" and "Pisonis Observationes Medicae." Total pp. 224.)
WADSWORTH, J.(Translated by.)
CHOCOLATE: OR AN INDIAN DRINKE ETC.by Antonio Ledesma Colmenero.
London 1652
STUBBE(S), Henry.
THE INDIAN NECTAR OR A DISCOURSE CONCERNING CHOCOLATA.pp. 184.
London 1662
BRANCATIUS, Franciscus Maria.
DE CHOCALATIS POTU DIATRIBE.pp. 36.
Rome 1664
PAULLI, Simon.
COMMENTARIUS DE ABUSU TABACI THEE.
Argentorati (see1746) 1665
VITRIOLI, A.(Translated by.)
DELLA CIOCCOLATA DISCORSO.[From Moreau's translation of Colmenero's book.]
Rome 1667
SEBASTUS MELISSENUS, F. Nicephorus.
DE CHOCOLATIS POTIONE RESOLUTIO MORALIS.pp. 36.
Naples 1671
SYLVESTRE DUFOUR, P.[Edited by.]
DE L'USAGE DU CAPHÉ, DU THÉ, ET DU CHOCOLAT.pp. 188.
Lyon 1671
[The part on chocolate, pp. 59, is a revision of Moreau's translation of Colmenero's book, plus B. Marradon's dialogue on chocolate.]Translated into English by J. Chamberlaine (which see).1685
HUGHES, William.
THE AMERICAN PHYSITIAN ... WHEREUNTO IS ADDED A DISCOURSE ON THE CACAO-NUT-TREE, AND THE USE OF ITS FRUIT, WITH ALL THE WAYS OF MAKING CHOCOLATE.
London 1672
AUTHOR NOT GIVEN.
DESCRIPTION AND MANAGEMENT OF THE COCOA TREE.Phil. Trans. Abr. II. pp. 59.
1673
BONTEKOE, Willem.
Sundry short treatises in Dutch on Cocoa and Chocolate.
about 1679
AUTHOR NOT GIVEN.
THE NATURAL HISTORY OF COFFEE, TEA, CHOCOLATE, TOBACCO AND ALSO THE WAY OF MAKING MUM.pp. 39. Printed for Christopher Wilkinson.
London 1682
[Condemns chocolate on account of its containing "such a corrosive salt" as sugar. Mum is a peculiar kind of beer made from wheat malt.]
MUNDY, Henry.
OPERA OMNIA MEDICO-PHYSICA DE AËRE VITALI, ESCULENTIS ET POTULENTIS CUM APPENDICE DE PARERGIS IN VICTU ET CHOCOLATU, THEA, CAFFEA, TOBACCO.
Oxford 1680Leyden 1685
SYLVESTRE DUFOUR, P.
TRAITEZ NOUVEAUX ET CURIEUX DU CAFÉ, DU THÉ ET DU CHOCOLAT.[The treatise on chocolate is compiled from the Spanish of Colmenero and B. Marradon.] pp. 403.
à la Haye 1685
(With additions by St. Disdier) pp. 404.à la Haye 1693
Published by Deville. pp. 404.Lyon 1688
The above in Latin (by J. Spon),"TRACTATUS NOVI DE POTU CAPHE, DE CHIENSIUM, THE, ET DE CHOCOLATA."pp. 202.Paris 1685
A further Latin translation of the above,"NOVI TRACTATUS DE POTU CAPHE DE CHIENSIUM, THE, ET DE CHOCOLATA."pp. 188.Geneva 1699
CHAMBERLAINE, J.(Translated by.)
THE MANNER OF MAKING COFFEE, TEA AND CHOCOLATE,pp. 116.
London 1685
[A translation of Sylvestre Dufour's compilation, the part on Chocolate entitled "A Curious Treatise of the Nature and Quality of Chocolate," being a translation of Colmenero's book.]
BLEGNY, Nicholas de.
LE BON USAGE DE THÉ, DU CAFFÉ, ET DU CHOCOLAT POUR LA PRESERVATION ET POUR LA GUERISON DES MALADES.
MAPPUS, Marcus.
DISSERTATIONES MEDICAE TRES DE RECEPTIS HODIE ETIAM IN EUROPA, POTUS CALIDI GENERIBUS THÉE, CAFÉ, CHOCOLATA.pp. 66.
Argentorati 1695
DUNCAN, Dr.
WHOLESOME ADVICE AGAINST THE ABUSE OF HOT LIQUORS, PARTICULARLY OF COFFEE, TEA, CHOCOLATE, ETC.pp. 280.
London 1706
AUTHOR NOT GIVEN[by De Chélus.]
HISTOIRE NATURELLE DU CACAO ET DU SUCRE.
BROOKES, R.[the above by De Chélus.] (Translated by.)
NATURAL HISTORY OF CHOCOLATE.
ACT OF PARLIAMENT, George II, 1723.
Relating to"LAYING INLAND DUTIES ON COFFEE, TEA AND CHOCOLATE."
London 1724
BRUCKMAN, F.E.
RELATIO DE CACAO.
Brunswick 1738
BARON, H.T.
AN SENIBUS CHOCOLATAE PUTUS?
Paris 1739
PAULI, S.[PAULLI.]
A TREATISE ON TOBACCO, TEA, COFFEE AND CHOCOLATE.Translated by Dr. James. pp. 171.
London (see1665) 1746
N.N.[pseudonym of D. CONGINA.]
MEMORIE STORICHE SOPRA L'USO DELLA CIOCCOLATA IN TEMPO DI DIGIUNO ETC.Historical memoir on the use of chocolate upon fast days. pp. 196.
Venice 1748
STAYLEY, G.
THE CHOCOLATE MAKERS OR MIMICKRY EXPOSED.An Interlude.
Dublin 1759
AUTHOR NOT GIVEN.
OBSERVATIONS SUR LE CACAO ET SUR LE CHOCOLAT.pp. 144.
Paris 1772
SMITH, Hugh.
AN ESSAY ON FOREIGN TEAS, WITH OBSERVATIONS ON MINERAL WATERS, COFFEE, CHOCOLATE, ETC.
London 1794
PARMENTIER
ON THE COMPOSITION AND USE OF CHOCOLATE.Nicholson's Journal.
London 1803
GALLAIS, A.
MONOGRAPHIE DU CACAO.pp. 216.
Paris 1827
MITSCHERLICH, A.
DER KAKAO UND DIE SCHOKOLADE.
Berlin 1859
GOSSELIN, A.
MANUEL DES CHOCOLATIERS.pp. 53.
Paris 1860
MANGIN, A.
LE CACAO ET LA CHOCOLAT.
Paris 1862
HEWETT, C.(of Messrs. Dunn and Hewett.)
CHOCOLATE AND COCOA, GROWTH AND PREPARATION.pp. 88.
London 1862
COMPAGNIE COLONIALE.
CHOCOLATE: ITS CHARACTER AND HISTORY.pp. 37.
Paris 1868
HOLM, J.
COCOA AND ITS MANUFACTURE.
Rivers, London.
SINCLAIR, W.J.
BEVERAGES, TEA, COCOA, ETC.(Health Lectures, Vol. 4).
Manchester 1881
SALDAU, E.
DIE CHOCOLADE-FABRIKATION.pp. 232.
Vienna (see1907) 1881
MORRIS, D.
CACAO: HOW TO GROW IT.pp. 45.
Jamaica 1882 (see1887)
TRINIDAD Agricultural Association.
CURING OF COCOA DISCUSSED.pp. 6.
1885
BARTELINK, E.J.
HANDLEIDING VOOR KAKAO-PLANTERS.pp. 68.
Amsterdam 1885
English Translation,"THE CACAO PLANTERS' MANUAL."pp. 57.
London 1885
BAKER, W., & Co.
COCOA AND CHOCOLATE.pp. 152.
Dorchester, Mass., U.S.A. (see1891and1899) 1886
MORRIS, D.
CACAO: HOW TO GROW IT.pp. 42.
Jamaica 1887 (see1882)
ZIPPERER, P.
DIE CHOCOLADE FABRIKATION.pp. 181.
Berlin (see1902and1913) 1889
BANNISTER, R.
CANTOR LECTURES ON SUGAR, COFFEE, TEA AND COCOA.pp. 77.
London 1890
BAKER, W., & Co.
THE CHOCOLATE PLANT AND ITS PRODUCTS.pp. 40.
Dorchester, Mass., U.S.A. (see1886and1899) 1891
HART, J.H.
CACAO.pp. 77.
Port of Spain, Trinidad (see1900and1911) 1892
HATTON, J.
COCOA.pp. 22.
London 1892
HISTORICUS.
COCOA: ALL ABOUT IT.pp. 114.
London (see1896) 1892
GORDIAN, A.
DIE DEUTSCHE SCHOKOLADEN UND ZUCKER-WAREN INDUSTRIE.Hartleben's Verlag.
Hamburg 1895
ROQUE, L. De Belfort de la.
GUIDE PRATIQUE DE LA FABRICATION DU CHOCOLAT.
Paris 1895
HISTORICUS.
COCOA: ALL ABOUT IT.pp. 99.
London (see1892) 1896
VILLON.
MANUEL DU CONFISEUR ET DU CHOCOLAT.
Paris 1896
GOLDOS, L.
MANNUAL DE FABRICACIÓN INDUSTRIAL DE CHOCOLATE.pp. 261.
Madrid 1897
OLIVIERI, F.E.
CACAO PLANTING AND ITS CULTIVATION.pp. 34.
Port of Spain, Trinidad (see1903) 1897
EPPS, James.
THE CACAO PLANT.pp. 11. (Transactions Croydon Microscopical and Natural History Club)
1898
BAKER, W., & Co.
COCOA AND CHOCOLATE.pp. 71.
Dorchester, Mass., U.S.A. (see1886and1891) 1899
HART, J.H.
CACAO.pp. 117.
Port of Spain, Trinidad (see1892and1911) 1900
JUMELLE, H.
LE CACOYER: SA CULTURE ET SON EXPLOITATION.pp. 211.
Paris 1900
MENIER.
HISTORIQUE DES ÉTABLISSEMENTS MENIER.(Printed for Exposition Universelle.) pp. 44.
Paris 1900
SMITH, H. Hamel.
SOME NOTES ON COCOA PLANTING IN THE WEST INDIES.pp. 70.
1901
WILDEMAN, E. de.
LES PLANTES TROPICALES DE GRANDE CULTURE—CAFE, CACAO, ETC.pp. 304.
Bruxelles 1902
PREUSS, Paul.
EXPEDITION NACH CENTRAL UND SÜD-AMERIKA.
Berlin.
French translation of part of the above,"LE CACAO, CULTURE ET PREPARATION"(from Bulletin Société d'Etudes Coloniales). pp. 249.
1902
EITLING, C.
DER KAKAO, SEINE KULTUR UND BEREITUNG.pp. 39.
1903
OLIVIERI, F.E.
TREATISE ON CACAO.pp. 101.
Trinidad (see1897) 1903
KINDT, L.
DIE KULTUR DES KAKAOBAUMES UND SEINE SCHÄDLINGE.pp. 157.
Hamburg 1904
STEUART, M.E.
EVERYDAY LIFE ON A CEYLON COCOA ESTATE.pp. 256.
London 1905
CHALOT, C. and LUC, M.
LE CACOYER AU CONGO FRANCAIS.pp. 58.
1906
FAUCHERE, A.
CULTURE PRATIQUE DU CACAOYER ET PREPARATION DU CACAO.pp. 175.
Paris 1906
PRUD'HOMME, E.
LE COCOTIER. CULTURE, INDUSTRIE ET COMMERCE.pp. 491.
1906
DE MENDONCA, Monteiro.
BOA ENTRADA PLANTATIONS, SAN THOMÉ.pp. 63.
London 1907
MOUNTMORRES, Viscount.
MAIZE, COCOA, RUBBER.pp. 44.
Liverpool 1907
SALDAU, E.
DIE SCHOKOLADEN FABRIKATION.
Vienna (see1881) 1907
WRIGHT, H.
THEOBROMA CACAO OR COCOA.pp. 249.
Colombo 1907
RAFAELI, V., and MAXIMILIANO, E.
HOW JOSÉ FORMED HIS CACAO ESTATE.pp. 18.
Trinidad 1907
TORAILLE, C.F.
STOLEN FROM THE FIELDS. A TREATISE ON CACAO AND ITS CULTIVATION.
Trinidad 1907
HUGGINS, J.D.
HINTS TO THOSE ENGAGING IN THE CULTIVATION OF COCOA.pp. 24.
Port of Spain, Trinidad 1908
SMITH, H. Hamel.
THE FUTURE OF CACAO PLANTING.pp. 95.
London 1908
ATBE.
EL CULTIVO LAS DISERSAS INDUSTRIAS DES COCO.pp. 42.
Quito 1909
HART, J.H.
CACAO.pp. 307.
Duckworth, London (see1892and1900) 1911
SMITH, H. Hamel.
NOTES ON SOIL AND PLANT SANITATION ON CACAO AND RUBBER ESTATES.pp. 603.
Bale, London 1911
CARVATHO, d'Almeida.
A ILHA DE S. THOME E A AGRICULTURA PROGRESSIVA.(Includes Culturas de Cacoeiro.) pp. 228.
Lisbon 1912
JOHNSON, W.H.
COCOA: ITS CULTIVATION AND PREPARATION.pp. 186. (Imperial Institute.)
London 1912
AUTHOR NOT GIVEN.
CACAO CULTURE IN THE WEST INDIESpp. 75.
Havana. (Published by German Alkali Works, Cuba.) 1912
HENRY, Yves.
LE CACAO.pp. 103.
Paris 1913
SMITH, H. Hamel.
THE FERMENTATION OF CACAO.pp. 318.>
Bale, London 1913
MALINS-SMITH, W.M.
PRACTICAL CACAO PLANTING IN GRENADA.(West India Committee Circular, April to December.)
1913
HALL, C.J.J. van.
COCOA.pp. 512.
Macmillan, London 1914
KNAPP, A.W.
THE PRACTICE OF CACAO FERMENTATION.pp. 24.
Bale, London 1914
BESSELICH, N.
DIE SCHOKOLADE.pp. 74.
Trier.
ZIPPERER, P.
MANUFACTURE OF CHOCOLATE.pp. 277.
Berlin, London and New York (see1889and1913) 1902
DUVAL, E.
CONFISERIE MODERNE.
1908
BOOTH, N.P., CRIBB, C.H., and ELLIS-RICHARDS, P.A.
THE COMPOSITION AND ANALYSIS OF CHOCOLATE.Reprinted from theAnalyst. pp. 15.
London 1909
FRITSCH, F.
FABRICATION DU CHOCOLAT.pp. 349.
Paris 1910
FRANCOIS, L.
LES ALIMENTS SUCRES INDUSTRIELS(Chocolats, Bonbons, etc.)pp. 143.
Paris 1912
WHYMPER, R.
COCOA AND CHOCOLATE: THEIR CHEMISTRY AND MANUFACTURE.pp. 327.
Churchill, London 1912
ZIPPERER, P.
DIE SCHOKOLADEN-FABRIKATION.pp. 349.
Berlin (see also1889and1902) 1913
JACOUTOT, Auguste.
CHOCOLATE AND CONFECTIONERY MANUFACTURE.pp. xv, 211.
J. Baker & Sons. London
WINTON, A.L., SILVERMAN, M., and BAILEY, E.M.
[ANALYSES OF CACAO AND COCOA.]Report Connecticut Agri. Expt. Station, U.S.A.pp. 40.
1902
HEAD, Brandon.
THE FOOD OF THE GODS.pp. 109.
London 1903
STOLLWERCK, W.
DER KAKAO UND DIE SCHOKOLADEN INDUSTRIE.pp. 102.
Jena 1907
U.S. CONSULAR REPORT NO. 50(Dept. of Commerce and Labour.)
COCOA PRODUCTION AND TRADE.pp. 51.
Washington 1912
CASTILLO, Ledon.
EL CHOCOLATE.pp. vi, 30.
Mexico 1917
BULLETIN IMPERIAL INSTITUTE.
COCOA PRODUCTION IN THE BRITISH EMPIRE.pp. 40-95.
London 1919
KNAPP, A.W., and McLELLAN, B.G.
THE ESTIMATION OF CACAO SHELL(reprint fromAnalyst).pp. 21.
London 1919
The bibliography above is made as complete as possible as far as bound books in English are concerned. It also gives the more important continental publications. Should any errors or omissions have been made here or elsewhere, the author will be grateful if readers will point them out.
Only one or two of the important papers in current literature are mentioned. Much valuable material is to be found in the following:
The papers published by the various departments of agriculture (especially those of Trinidad, Grenada, Philippines, Java, Ceylon, Gold Coast, Kew, etc.), theBulletin of the Imperial Institute,The West India Committee Circular,Tropical Life,West Africa,Der Tropenpflanzer, etc.
The Gordian,Tea and Coffee Trade Journal.
The Confectioners' Union.
The Analyst, theJournal of the Society of Chemical Industry, and theJournal of the Chemical Society.