The chocolate-plant (Theobroma cacao) and its products
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1. Front matter2. INTRODUCTORY.3. I. OUTLINE OF THE EARLY HISTORY OF THE CHOCOLATE-PLANT.4. II. THE NATURAL HISTORY OF THE CHOCOLATE-PLANT.5. III. THE SEEDS OF THE CHOCOLATE-PLANT AS THEY APPEAR IN COMMERCE. THEIR MICROSCOPIC AND CHEMICAL CHARACTERS.6. IV. MANUFACTURE OF CHOCOLATE AND BREAKFAST COCOA.7. V. SOME PHYSIOLOGICAL ASPECTS OF CHOCOLATE-SEEDS.—VALUE OF CHOCOLATE AS AN ARTICLE OF FOOD.8. SUGGESTIONS RELATIVE TO THE COOKING OF CHOCOLATE AND COCOA. BY MRS. ELLEN H. RICHARDS, Of the Massachusetts Institute of Technology.9. RECEIPTS. By MISS PARLOA.10. Transcriber’s Notes