| CHAPTER | PAGE | |
|---|---|---|
| Introductory | 5 | |
| I. | Outline of the Early History of the Chocolate Plant. — Its Primitive Cultivation. — Early Methods of Utilizing The Seeds. — Introduction of the Beverage into Europe | 7 |
| II. | The Natural History of the Chocolate Plant. — The present Range of the Plant under modern methods of Cultivation. — Commercial Relations | 16 |
| III. | The Seeds of the Chocolate Plant, as they appear in Commerce. — Their Microscopic and Chemical Character | 23 |
| IV. | Manufacture of Chocolate, and Breakfast Cocoa | 26 |
| V. | Some Physiological Aspects of Chocolate Seeds. — Value of Chocolate as an Article of Food. — Applications of Cocoa-butter | 32 |
| VI. | A Few Culinary Relations of Chocolate and Breakfast Cocoa, by Mrs. Ellen H. Richards and Miss Parloa | 35 |