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Temperate
Beverages.
West
Indies
and
other
tropical
parts of
the
world.
The
best
cocoa
comes
from
Caraccas,
Trinidad,
and
Surinam
;
there
are
also
other
places
pro-
ducing
good
cocoa.
The
cocoa-tree
is,
both
in
size
and
shape,
similar
to
a
young
cherry-tree
;
the
fruit
is
dispersed
on
short
stalks
over
the
stem
and
principal
branches.
The
tree
bears
flowers
and
fruit
simultaneously,
and
yields
two
crops
of
berries
annually
;
these
are
fit
for
gathering
in
June
and December
;
a
good
bearing
'tree
pi’oducing
from
20
to
30
pods,
which
average
20
to
30
nuts,
from
which
the
manufacturers
produce
cocoa
or
chocolate.
The
colour
of
the
pods
changes
from
green
to
yellow
when
they
are
gathered.
When
two
pods
happen
to
grow
together,
one
extracts
all
the
nutrition
from
the
other,
thriving
on
its
decay.
Cocoa
and
chocolate
are
prepared
from
the
nuts,
by
freeing
them
from
the
pulp
and
then
making
them
undergo
a
process
similar
to
malting;
they
are
afterwards
roasted
in a
perfor-
ated
cylinder,
and
are
then
freed
from
their
husks
and
made
into
cocoa
or
chocolate,
which
is
similar
to
cocoa,
but
made
into
a
paste,
and
contains
sugar,
and
generally
soipe
flavouring
addition, as
vanilla
or
other
aromatic
substance.
Chocolate
was
made
in
Mexico
and
other
parts
long
before
the
discovery