To the Public.
Reading edition
Among the American people there is comparatively but a slight knowledge of the excellent properties of good chocolate, and the many benefits derived from a generous and frequent use of it in its various forms of food and bon-bons.
In presenting a full account of its manufacture, we give a history of the cacao bean, from its growth to its final change into the chocolate, ready for use as a delicacy or as an article of food for family use.
We have also added the decided opinions of many eminent authorities of this country, and especially of those in Europe where chocolate has been much longer and more abundantly used; and we believe that its use here will increase to an enormous extent as soon as the people gain a knowledge of its restorative and health giving qualities.