Cocoa : its growth and culture, manufacture, and modes of preparation for the table accompanied by easy methods of analysis, whereby its purity may be ascertained / by Charles Hewett.

  • Hewett, Charles.
Date:
1862
Catalogue details

Licence: Public Domain Mark

Credit: Cocoa : its growth and culture, manufacture, and modes of preparation for the table accompanied by easy methods of analysis, whereby its purity may be ascertained / by Charles Hewett. Source: Wellcome Collection.

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    CONTENTS page; X.—INTRODUCTORY REMAKES 1 II.—BOTANICAL DESCRIPTION OF THE THEOBROMA CACAO ... 4 HI—HISTORY OF THE USE OF CHOCOLATE AND COCOA 7 IY.—GROWTH OF THE CACAO NUT TREE, AND PREPARATION OF ITS FRUIT FOR THE MARKET V—THE THEOBROMA CACAO AT KEW, SOUTH KENSINGTON MUSEUM, CRYSTAL PALACE, &c VL—ON THE ACTIVE PRINCIPLES OF COCOA Vn—DILUENTS AND THEIR USES: FONDNESS OF ALL NATIONS FOR WARM UNFERMENTED DRINKS - THI.—CHEMICAL COMPOSITION OF COCOA, AS COMPARED WITH TEA AND COFFEE—USES IN THE SYSTEM IX. —INCREASE OF CONSUMPTION OF COCOA X. —RELATIVE VALUE OF DIFFERENT GROWTHS XI. —COCOA, AND ITS POWERS OF COMBINATION XU—ICELAND MOSS COCOA XHL—MILK AND COCOA XIVI—UPON WHAT DOES THE VALUE OF COCOA AS AN ARTICLE OF DIET DEPEND I XV.—COCOA AS A RAW AND AS A MANUFACTURED ARTICLE ... XVI —CHOCOLATE AND GRANULATED COCOA XYH—HOW ARE CHOCOLATE AND COCOA RENDERED SOLUBLE? XVni.—CACAO SHELLS OR HUSKS XIX.—COCOA AS A REMEDIAL AGENT: HOMOEOPATHIC AND DIETETIC COCOAS XX—FOOD AND ITS ADULTERATIONS 13 20 23 25 30 46 48 50 55 59 G2 G4 68 69 71 73 76 XXI.—ON THE PREPARATION OF CHOCOLATE AND COCOA FOR TABLE 84 XXH.—COCOA APPLIED TO ARTICLES OF LUXURY—CHOCOLATE DROPS, STICKS, &c., USE OF, IN TRAVELLING 86