File:Nature neighbors, embracing birds, plants, animals, minerals, in natural colors by color photography, containing articles by Gerald Alan Abbott, Dr. Albert Schneider, William Kerr Higley...and other (14749645674).jpg

Identifier: natureneighborse04bant (find matches)
Title: www.flickr.com/photos/internetarchivebookimages/tags/book...
Year: 1914 (1910s)
Authors: Banta, Nathaniel Moore, 1867- Schneider, Albert, 1863- Higley, William Kerr, 1860-1908 Abbott, Gerard Alan
Subjects: Natural history
Publisher: Chicago, American Audobon association
Contributing Library: University of Illinois Urbana-Champaign
Digitizing Sponsor: University of Illinois Urbana-Champaign

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tropical countries that it is impossible to distinguish itsoriginal habitat. It flourishes with equal vigor on the coastof the East Indies, throughout the tropical islands of thePacific, and in the West Indies and tropical America. Itis most at home, however, in the numerous small islands ofthe Pacific Ocean. COCOA The Cocoa-yielding plant is a tree varying from fifteento forty feet in height. The main stem or trunk is muchtwisted and knotty, from which the branches stand outalmost horizontally. The bark is thick, rough, and of acinnamon-brown color. The chocolate tree is a native of Mexico, Central Amer-ica, Brazil, and other South American countries. It is nowextensively cultivated in most tropical countries of bothhemispheres. The West Indian islands have numerous largeplantations. It is also found in botanic gardens and green-houses. There are several cultivated varieties. The cocoa or cacao-yielding plant must not be con-founded with the cocoanut palm or the coca-yielding plant.
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COCOA FRUIT. MUMPORD, PUBLISHER, CHICAGO 424 FRUITS, NUTS, ETC. 181 There is perhaps no food substance which is more univer-sally liked than chocolate. Mothers have no small amountof trouble in hiding the household chocolate from the chil-dren. With the omnipresent penny-in-the-slot machine,more pennies are credited to it than to the chewing gum.The housewife and baker use it very extensively with choco-late cake. The confectioner uses it very freely, to the greatdelight of the children. The principal use to which cocoa is put is in the prepa-ration of a beverage. For this purpose, enormous quantitiesof chocolate, cocoa broma, and hulls are consumed annually.The drink is prepared by thoroughly triturating the desiredamount of chocolate, cocoa, or broma with a small quantityof water, then stirring this into the necessary quantity ofboiling milk or water, and boiling for a few minutes, withconstant stirring. The oil present gives the drink greatnutritive value. Cocoa butter, which resem

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