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.

    29/131 (page 11)
    was the originator, and issued articles, first under the name of “ Chocolate Paste,” and some years afterwards under those of “Soluble Chocolate,” “Chocolate Powder,” and “ Soluble Cocoa.” The same plans have since been adopted by other makers in consequence of their success. This mixture is not, however, to be regarded as an adulteration of cocoa. Strictly speaking, cocoa, as well as chocolate, is a manufactured article, and the name of the raw material is cacao, not cocoa. The arrowroot and sugar are only added to accomplish certain results,—to render it emulsive. We have appended a chapter on “ Cocoa and its Powers of Combination,” in which the clietetical reasons for adding arrowroot are fully explained, so that it is unnecessary to enter upon them here. We have also added another chapter upon a combination, to accomplish which we spent years of labour, that with Lichen Islandicus, or Iceland Moss, of which also, though since imitated by other makers, we were the originators. Other substances are added to cocoa, which render it more or less injurious, we therefore append a short chapter on “ Analysis, with Tests,” by which the presence of all substances with which cocoa is usually adulterated may be readily discovered. Por these substances we shall take the account of the “ Lancet Sanitary Commission ” on the adulteration of food. For ourselves, it will be sufficient to refer our readers to the certificate of Dr. Normandy (author of The Commercial Handbook of Chemical Analysis, and many other chemical works), to be found on another page, with the condition, a penalty of ^50, annexed to it. When cocoa could thus be prepared for the table in one minute, with no other trouble than pouring boiling water over it, a new era was opened for its use. Not only now