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| author | www-data <www-data@mail.pglaf.org> | 2026-05-05 20:39:52 -0700 |
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diff --git a/78613-h/78613-h.htm b/78613-h/78613-h.htm new file mode 100644 index 0000000..fa20ebe --- /dev/null +++ b/78613-h/78613-h.htm @@ -0,0 +1,1004 @@ +<!DOCTYPE html> +<html lang="en"> +<head> + <meta charset="UTF-8"> + <meta name="viewport" content="width=device-width, initial-scale=1"> + <meta name="format-detection" content="telephone=no,date=no,address=no,email=no,url=no"> + <title> + Cacaos and Chocolates in the United States of America | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> + <style> + +body { + margin-left: 10%; + margin-right: 10%; + font-family: serif; +} + +h1, +h2, +h3, +h4, +h5, +h6 { + text-align: center; /* all headings centered */ + clear: both; + font-weight: normal; +} + +h2, h3, h4 { + font-family: sans-serif; +} + +h1 { + font-size: 100%; +} + +p { + text-indent: 1em; + margin-top: 0.51em; + text-align: justify; + margin-bottom: 0.49em; +} + +.p4 { + margin-top: 4em; +} + +.fs200 { + font-size: 200%; +} +.fs150 { + font-size: 150%; +} +.fs80 { + font-size: 80%; +} +.fs70 { + font-size: 70%; +} +.lsp2 { + letter-spacing: 0.25em; +} + +.corr { + text-decoration: none; + border-bottom: thin dashed blue; +} +.x-ebookmaker .corr { + text-decoration: none; + border-bottom: none; +} + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; +} + +hr.tb { + width: 45%; + margin-left: 27.5%; + margin-right: 27.5%; +} +hr.chap { + width: 65%; + margin-left: 17.5%; + margin-right: 17.5%; +} +@media print { + hr.chap { + display: none; + visibility: hidden; + } +} + +div.chapter { + page-break-before: always; +} +h2.nobreak { + page-break-before: avoid; +} + +table { + margin-left: auto; + margin-right: auto; +} +table.autotable { + border-collapse: collapse; +} +table.autotable td, +table.autotable th { + padding: 0.25em; +} + +.tdc { + text-align: center; +} + +.pagenum { + color: #a9a9a9; + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; +} + +.blockquot { + margin-left: 5%; + margin-right: 10%; +} + +p.drop-cap { + text-indent: -0.9em; +} +p.drop-cap:first-letter { + float: left; + margin: 0.11em 0.4em 0em 0em; + font-size: 250%; + line-height: 0.7em; + clear: both; +} +.x-ebookmaker p.drop-cap { + text-indent: 0em; +} +.x-ebookmaker p.drop-cap:first-letter { + float: none; + margin: 0; + font-size: 100%; +} + +.center { + text-align: center; + text-indent: 0; +} + +.smcap { + font-variant: small-caps; +} + +/* Images */ + +img { + max-width: 100%; + height: auto; +} +img.w100 { + width: 100%; +} + +.figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + +.poetry-container {display: flex; justify-content: center;} +.poetry-container {text-align: center;} + +/* Transcriber's notes */ +.transnote { + background-color: #e6e6fa; + color: black; + font-size: small; + padding: 0.5em; + margin-bottom: 5em; + font-family: sans-serif, serif; +} + +/* Illustration classes */ +.illowp70 {width: 70%;} +.illowe15 {width: 15em;} +.illowe25_0000 {width: 25.0000em;} +.illowe7_5000 {width: 7.5000em;} + </style> +</head> + +<body> +<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78613 ***</div> + +<div class="transnote"> +TRANSCRIBER’S NOTE + +<p>Some minor changes to the text are noted at the <a href="#transnote">end of the book</a>. +</p> +</div> + +<figure class="figcenter illowp70" id="cover"> +<img alt="Original cover" class="w100" src="images/cover.jpg"> +</figure> +<hr class="chap x-ebookmaker-drop"> + +<figure class="figcenter illowp70" id="frontis" style="max-width: 37.25em;"> + <img class="w100" src="images/frontis.jpg" alt="Anatomy of a cacao plant and fruit" data-role="presentation"> + <figcaption class='poetry-container'> +<ol style="text-align: left;"> + <li>Cabosse or fruit of the Cacao tree</li> + <li>Length-wise section of the fruit</li> + <li>Cross section</li> + <li>Bean or seed</li> + <li>Bean without shell</li> + <li>Blossom</li> +</ol> + </figcaption> +</figure> + +<p><span class="pagenum" id="Page_1">[Pg 1]</span></p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<p class="center"> +<span class="smcap">Health is Better than Wealth.</span><br> +<br> +</p> +<figure class="figcenter illowe25_0000" id="frontis-1"> + <img class="w100" src="images/frontis-1.jpg" alt="" data-role="presentation"> +</figure> +<p class="center"> +<br> +<i lang="la">UTILE DULCI</i><br> +<br> +</p> + +<figure class="figcenter" id="frontis-2" style="width: 150px;"> + <img src="images/frontis-2.jpg" width="150" height="170" alt="La Vogue Trade Mark"> +</figure> + +<br> +<h1 class="center"> +<span class="fs200">CACAOS</span><br> +<br> +<span class="fs80">AND</span><br> +<br> +<span class="fs200">CHOCOLATES</span><br> +<br> +<span class="fs80">IN THE</span><br> +<br> +<span class="smcap fs150">United States of America</span>.</h1> +<br> +<p class="center"> +By PROF. NEMO,<br> +<i>Corresponding Editor of</i> “<span class="smcap">Le Livre</span>,” <i>from Paris</i>.<br> +<br> +HUYLER’S CHOCOLATE WORKS,<br> +<span class="smcap">S. E. Cor. 18<sup class="fs70">TH</sup> St. and Irving Place</span>,<br> +<span class="lsp2">NEW YORK.</span> +</p> + +<p><span class="pagenum" id="Page_2">[2]</span></p> +</div> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<p class="center"> +<span class="smcap">Copyright, 1885,</span><br> +<span class="smcap">By</span> PROF. NEMO. +</p> +</div> + +<p class="center fs80 p4"> +Press of J. J. Little & Co.,<br> +Nos. 10 to 20 Astor Place, New York. +</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_3">[3]</span></p> + + + <h2 class="nobreak" id="To_the_Public"> + <span class="smcap">To the Public.</span> + </h2> +</div> + + +<p class="drop-cap">Among the American people there is comparatively +but a slight knowledge of the excellent +properties of <em>good chocolate</em>, and the many benefits +derived from a generous and frequent use of it in its +various forms of food and bon-bons.</p> + +<p>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.</p> + +<p>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 <em>enormous</em> extent +as soon as the people gain a knowledge of its +restorative and health giving qualities.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum"><a id="Page_4"></a><a id="Page_5"></a>[5]</span></p> + + + <h2 class="nobreak" id="Natural_History"> + <span class="smcap">Natural History.</span> + </h2> +</div> + + +<p class="drop-cap">Theobroma cacao, so classed by Linnæus, +the celebrated Swedish naturalist, is a beautiful +tree found only in the tropical countries.</p> + +<p>The Mexican name of the tree is <i lang="nah">Cocoquahuilt</i>, +and the name <i>Theobroma</i>, is derived from two +Greek words meaning “food of the gods.”</p> + +<p>In the beautiful valleys of Mexico and Venezuela +the cacao tree is found in its most perfect beauty +and in the highest cultivation. Under that genial +climate, vegetation is perennial, and leaves, buds, +flowers and fruits are seen together at all seasons, +presenting a charming and harmonious array of +most picturesque and varied colors—the graceful +ornament of the forest of the New World.</p> + +<p>The tree is exceedingly delicate; it must have +warmth, shade and moisture; the heat should never +be less than 70° F.; it must not be transplanted +out of its native soil, and, to produce good fruit, it +wants a particular quality of land, temperature and +atmospheric conditions, which are found united only +in the intertropical regions of the American Continent.</p> + +<p>The longest period of production of the theobroma +cacao tree is from eight to thirty years; it bears +usually about a hundred <em>pods</em> (cabosses or mazorcas) +<span class="pagenum" id="Page_6">[6]</span>of a form and color resembling cucumbers, containing +a number of beans enclosed in a rose-colored +spongy pulp, which is of itself an article of food.</p> + +<p>There are two crops of the pods gathered during +the year, in June and December, although the fruit +may be collected throughout the whole year, as the +pods are continually opening.</p> + +<p>The composition of the seed in which amylaceous +matter is combined with oil, contains also a principle +similar in nature to theïn and caffeïn. As soon as +the fruit is collected, the beans are separated from +the pulp and dried in the sun. In some countries +they are placed in large tubs and covered for several +days for the purpose of undergoing a slight fermentation.</p> + +<p>The most esteemed of the known kinds of +cacao beans are the following: The <i>Soconuzco</i> and +<i>Tabasco</i> Cacaos of Mexico; the <i>Caracas</i> Cacaos +from Venezuela, among which are the celebrated +plantations of <i>Chuao</i>, <i>Maracaibo</i>, <i>Tuy</i>, <i>Porto-Cabello</i>, +<i>San-Felipe</i>, and many others.</p> + +<p>The second class embraces: <i>Para</i> or <i>Maragnon</i>, +and <i>Bahia</i> from Brazil, some from Trinidad, Martinique, +Cuba, and other West India Islands, some +from Ceylon, Bourbon and Philippine Islands, and +some from Florida and Louisiana in the United +States.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_7">[7]</span></p> + + + <h2 class="nobreak" id="Analysis_of_Cacao"> + <span class="smcap">Analysis of Cacao.</span> + </h2> +</div> + + +<p class="drop-cap">Alfred Mitscherlich, a great German +chemist, in his notice “<i lang="de">Der Cacao und die +Chocolade</i>,” published in Berlin in 1859, gives the +following analysis. We also reproduce the same +from Payen:</p> + +<table class="autotable"> + <thead> + <tr> + <th> + </th> + <th class="tdc"> + Mitscherlich. + </th> + <th class="tdc"> + Payen. + </th> + </tr> + </thead> + <tbody> + <tr> + <td>Fatty matter (fixed oil),</td> + <td class="tdc"> 49</td> + <td class="tdc"> 50</td> + </tr> + <tr> + <td>Albuminoid matter,</td> + <td class="tdc"> 13</td> + <td class="tdc"> 20</td> + </tr> + <tr> + <td>Theobromine,</td> + <td class="tdc"> 3</td> + <td class="tdc"> 3</td> + </tr> + <tr> + <td>Starch,</td> + <td class="tdc"> 14</td> + <td class="tdc"> 10</td> + </tr> + <tr> + <td>Cellulose,</td> + <td class="tdc"> 5</td> + <td class="tdc"> 2</td> + </tr> + <tr> + <td>Mineral substances,</td> + <td class="tdc"> 3</td> + <td class="tdc"> 4</td> + </tr> + <tr> + <td>Coloring matter,</td> + <td class="tdc"> 3</td> + <td class="tdc"> 0</td> + </tr> + <tr> + <td>Ashes,</td> + <td class="tdc"> 3</td> + <td class="tdc"> 0</td> + </tr> + <tr> + <td>Water,</td> + <td class="tdc"><span style="border-bottom: 1px solid black"> 9</span></td> + <td class="tdc"><span style="border-bottom: 1px solid black"> 11</span></td> + </tr> + <tr> + <td></td> + <td class="tdc">100</td> + <td class="tdc">100</td> + </tr> + </tbody> +</table> + +<p>Theobromine is the active principle of cacao, and +its taste and aroma are due mainly to an essential +oil and to tannin.</p> + +<p>The astringent substance, tannin, is found in a +large proportion in the Para cacao, but very seldom +in the Soconuzco Caracas, Cauca or Ceylon cacaos; +it is for that reason that the mixture of the last +named cacaos with the former, is quite indispensable.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum"><a id="Page_8"></a><a id="Page_9"></a>[9]</span></p> + + + <h2 class="nobreak" id="Authorities"> + <span class="smcap">Authorities.</span> + </h2> +</div> + +<p class="center"> +<cite>From the Dispensatory of the United States of America</cite> +(<cite>Philadelphia: Fifteenth Edition, 1884</cite>). +</p> + +<p>Chocolate is differently prepared in different countries. +On the continent of Europe, sugar is generally incorporated +with the paste, and spices—especially cinnamon—are +often added. Vanilla is a favorite addition in South +America, France and Spain. Cacao, called <i>Cocoa</i>, is +often sold in powder; in this state it is much employed as +a drink at breakfast and tea, and serves as a substitute for +coffee in dyspepsia. It is also a good article of diet for +convalescents.</p> + + +<p class="center"><cite>From the National Dispensatory</cite> (<cite>Philadelphia, 1884</cite>).</p> + +<p>The Cacao is often incorrectly called Cocoa or Chocolate +tree; the proper name is <i>Cacao</i>, from the tree <i>Theobroma +Cacao</i>.</p> + + +<p class="center">OIL OF THEOBROMA, BUTTER OF CACAO.</p> + +<p>In the manufacture of chocolate a portion of the cacao +seed are deprived of their fat by removing the shells, +heating the kernels to about 70° C. (158° F.), and pressing +them between hot iron plates. The yield from different +varieties of cacao is from 35 to 45 per cent.</p> + +<p><span class="pagenum" id="Page_10">[10]</span></p> + +<p>The dietetic use of chocolate does not require any +detailed notice in this place. Prepared with water or +milk, it is employed as a substitute for coffee in southern +Europe, South America, Mexico and West India, and to +a less degree in other civilized countries. It is to be preferred +to the other agents mentioned when a nutritive +rather than an excitant operation is desired; and hence +it is familiarly employed during convalescence from acute +disease, and as a substitute for tea or coffee in the diet of +persons whose nervous system is liable to be deranged by +them.</p> + +<hr class="tb"> + +<p>The English name cocoa, which is used to designate +the product of the highly-prized cocoa bean (<i>Theobroma +Cacao</i>), is improperly applied to that fruit; for, according +to <cite>Webster’s</cite> Dictionary (Edition of 1884), <i>cacao</i> is the +proper term to use; cocoa should only be employed to +designate the fruit or nut of the <i>Cocoa-nut tree</i>.</p> + + +<p class="center"><cite>From A Manual of Practical Hygiene. By Ed. A. Parkes, M.D., +F.R.S.</cite> (<cite>London, 1878</cite>).</p> + +<p>Although the theobromine of cocoa is now known to be +identical with theïn and caffeïn, the quantity of fat is +large. It varies even in the same sort of cocoa, but +usually from 45 to 50 per cent.</p> + +<p>The large quantity of fat and albuminoid substance +make it a very nourishing article of diet, and it is therefore +useful in weak states of the system (and for healthy +men under circumstances of great exertion).</p> + +<p><span class="pagenum" id="Page_11">[11]</span></p> + +<p>By roasting, the starch is changed into dextrin, the +amount of manganic acid increases, and an empyreumatic +aromatic substance is formed.</p> + +<p>According to the celebrated French chemist, <span class="smcap">Payen</span>, +the alimentary properties of chocolate are fully proved. +The cacao bean contains twice as much azotic matter +(nitrogen) as the best flour, about twenty-five times more +fatty matter, a notable portion of starch and a very agreeable +aroma, whilst the theobromine which it contains produces +appetite and facilitates digestion. This analysis of +ingredients proves effectually that it is endowed with nutritive +power in an eminent degree.</p> + +<p><span class="smcap">Chevalier</span>, member of the Academy of Medicine and +of the Board of Health of Paris, in his treatise on Chocolate, +declares that cacao and chocolate are a complete food, +and adds that “coffee and tea are not food, but cacao +gives one-third of its weight in starch and one-half of its +weight in cacao butter, and, converted into chocolate by +the addition of sugar, it realizes the idea of a complete +aliment, wholesome and eminently hygienic.</p> + +<p>“The shells of the cacao bean contain the same principles +as the kernels, and the extract, obtained by infusion +of the shells in sweetened milk, forms a mixture +at once agreeable to the taste and an advantageous +substitute for tea and coffee at the breakfast, lunch, dinner +and supper table.”</p> + +<p>In a recent work by the chemist <span class="smcap">Boussingault</span> (April, +1883), we read: “Chocolate possesses an essential quality—that +<span class="pagenum" id="Page_12">[12]</span>of comprising in a small bulk a large portion +of nutritive matter.</p> + +<p>“In Africa, rice, gum and shea butter help the Arab +to cross the desert; in the New World, cacao and +chocolate make the heights of the Andes and the vast +American forests accessible to man.”</p> + +<p>This is at once a perfect food and a most energetic +tonic. There is in fact in cacao, legumine, albumine and +vegetable meat, associated with fat, starch and sugar, which +maintain respiratory combustion; phosphates, the material +of the bony system; and lastly, a precious substance, +Theobromine.</p> + +<p><span class="smcap">Huffeland</span>, physician to the King of Prussia, said: “I +recommend <em>good chocolate</em> to nervous, excitable persons; +also to the weak, debilitated and infirm; to children, to +women; I have obtained excellent results from it in many +cases of chronic diseases of the digestive organs.”</p> + +<p>The celebrated <span class="smcap">Humboldt</span>, in his narrative of travels, +affirms that chocolate possesses an essential quality, viz., +that of containing in a small compass a large proportion of +the elements necessary to good and healthy feeding.</p> + +<p><span class="smcap">Fernando Cortez</span>, conqueror of Mexico, probably exaggerated +its value when he said: “He who has drunk a +cup of Mexican chocolate, can march all day without +further nourishment,” but it is quite certain that for long expeditions, +as also when hunting, fishing or traveling, especially +when it is desirable to reduce the bulk and the weight +of the rations, chocolate offers incontestable advantages.</p> + +<p><span class="pagenum" id="Page_13">[13]</span></p> + +<p><span class="smcap"><ins class="corr" id="TN-1" title="Transcriber's Note—original text: Baron Leibig">Baron Liebig</ins></span>, the great chemist and physician, said of +chocolate: “It is a perfect food, as wholesome as +delicious, a beneficent restorer of exhausted power, but +its quality must be <em>good</em>, and its culinary preparation +must be <em>careful</em>; chocolate is a substance extremely +nourishing and easily digested, it is fitted to repair +wasted strength, to preserve health and prolong life. +This salutary food agrees with dry temperaments and +convalescents; with mothers who nurse their children, +and with those whose occupations oblige them to undergo +an extensive strain of mind; with public speakers and +with all those who give to work a portion of the time +needed for sleep. It soothes both stomach and brain, +and for this reason, as well as for others, it is the best +friend of literary men.”</p> + +<p><span class="smcap">Voltaire</span>, in his Encyclopædia, calls chocolate “milk +for the aged.”</p> + +<p><span class="smcap">Broussais</span>, a celebrated physician, said: “Chocolate of +<em>good quality</em>, well made, and properly cooked, is one of +the best aliments that I have yet found for my patients +and for myself. This delicious food calms the fever, +nourishes adequately the patient and tends to restore him +to health. I would even add that I attribute many cures +of chronic dyspepsia to the regular use of chocolate.”</p> + +<p><span class="smcap">Brillat-Savarin</span>, the master of gastronomy, said: +“Time and experiment have demonstrated that <em>good +chocolate</em>, <em>well-prepared</em>, is an aliment as salutary as it is +agreeable; that it is nourishing, of easy digestion and is +<span class="pagenum" id="Page_14">[14]</span>free from the objections found against coffee; that it is +very suitable to persons mentally overworked, to journalists +and travelers; it agrees with the most feeble and the +most delicate stomachs. A few persons complain of their +inability to digest chocolate; good and well-prepared +chocolate should agree with any stomach however weak +might be its digestive power.”</p> + +<p>During the wars of the French Empire the great Napoleon +and many of the officers of his staff passed entire +days on horseback without other nourishment than a +tablet of good chocolate.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_15">[15]</span></p> + + + <h2 class="nobreak" id="Manufacture"> + <span class="smcap">Manufacture.</span> + </h2> +</div> + + +<p class="drop-cap">The manufacture of chocolate demands the most +scrupulous care in the selection of the different +kinds of cacao beans, and the mode of mixing them. +A sustained and undivided attention must guide the +manufacturer in order to insure continuous perfection +in quality.</p> + +<p>Upon the arrival of cacaos in the factory all the +bags are opened, and their contents spread out in +a well-aired apartment, in order to dry the beans +and to free them from all humidity previous to +the roasting process.</p> + +<p>When thoroughly dried they are placed in a +hopper of a separator, having six compartments +formed of metallic grating, whose meshes being of +unequal size mechanically separate the large grains +from the smaller, the flat from the round, and +thoroughly free them from all particles of dust and +foreign substances, so that after this first cleaning +and picking the beans are ready for torrefaction (or +delicate roasting), in grains of equal size.</p> + +<p>The cacao beans are then roasted in a spherical +apparatus having a rotary motion, heated by a slow +and regular fire, whose temperature does not exceed +130° F.</p> + +<p><span class="pagenum" id="Page_16">[16]</span></p> + +<p>In roasting some qualities we use, with excellent +results, an imported steam roaster, ours being the only +one used in the United States at the present time.</p> + +<p>Each kind of cacao bean is roasted in accordance +with its natural qualities, the maturity of the +fruit, and the size of the kernel.</p> + +<p>When the cacao beans are sufficiently cooled they +are carried to the hopper of a machine called, in +French, <i>Tarare</i> (which is a cracking and fanning machine +combined); they fall into the cracker, where +they are cracked and separated in different sizes by +sieves and boards, which conduct them to the different +cases, where they are found perfectly cleaned.</p> + +<p>During the operation the wings of the ventilator, +revolving with great rapidity, carry off into a special +room the shells and dust which have been separated +from the grain during the crushing process.</p> + +<p>Theory, as well as experience, shows that the +proper roasting of cacao is indispensable to the +manufacture of good chocolate. Cacao acquires +different qualities according to the degree of heat to +which it is submitted.</p> + +<p>The Italians carry this roasting to excess: +their chocolate is more bitter; it dries and irritates +the stomach. The Spanish scarcely brown their +cacaos; hence the aroma is slightly developed, and +their chocolate is more fatty with less flavor, and +<span class="pagenum" id="Page_17">[17]</span>heavier for digestion. The process used by the +French is the best, being between these two extremes, +and hence their chocolate is reputed excellent, +as gratifying equally the senses of taste and smell. +After very careful examination of the various systems +of manufacture, the French has been adopted by the +house of Huyler’s.</p> + +<p>The cacao beans thus roasted, cleaned and separated +into broken grains, are then mixed together in +the proportions desired, and herein lies the secret of +the manufacture. It is next carried to the drying room, +and from there to the <i lang="fr">mélanger</i> where it is subjected, +along with sugar, to a first trituration. It then passes +on the refiners, which have from three to five polished +granite cylinders, where the chocolate is subjected to +a crushing sufficiently complete to produce a fineness +of quality, and so perfect a union of particles that will +present a chocolate paste of the most delicious taste, +and which will melt or dissolve in the mouth.</p> + +<p>After this long-continued grinding to reduce it to +the necessary fineness, the paste is placed in the +drying room, heated by steam from 80° to 100° F.</p> + +<p>Then the paste having been mixed again in a +special <i lang="fr">mélanger</i> is subjected to pressure in a screw +press, in order to drive out the air so as to insure +the preservation of the chocolate. It is next weighed +out in half and quarter pounds, placed in molds on +<span class="pagenum" id="Page_18">[18]</span>a table, and submitted to a vigorous shaking, the +effect of which is to make the paste take the exact +shape of the molds, which reproduce on the tablets +the name of <i>Huyler’s</i>. These molds are at once +sent down into the spacious cellar, specially constructed +for the chocolate.</p> + +<p>This cellar is flagged with immense stones, and +surrounded with thick flat stone tablets, sealed endwise +into the wall, and extending as shelves, on +which the warm molds are deposited.</p> + +<p>When the chocolate is ready to be taken from the +molds it is sent up to the folding room, where the +employees first wrap it in pure tinfoil, to keep out +moisture and heat (the two great enemies of chocolate); +it is then wrapped, sealed, stamped, packed +and put aside, waiting to be sent to the salesrooms +of the house.</p> + +<p>As to the processes of manufacture they are under +the supervision of Mr. John S. Huyler, and watched +also with attentive and delicate care by a superintendent, +whose great experience (here and in France) +in every branch of chocolate-making and profound +knowledge of cacao beans, assure to those products +a uniformity of manufacture, as well as qualities that +invariably answer the description in the price-lists, +and respond in the most desirable manner to the +tastes of the consumers.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_19">[19]</span></p> + + + <h2 class="nobreak" id="Chocolates"> + <span class="smcap">Chocolates.</span> + </h2> +</div> + + +<p class="drop-cap">If chocolate has not attained the universal popularity +of coffee, it is nevertheless its superior as +a food product, at once hygienic and agreeable. +The place it should occupy in our regimen gives it +an importance, which is daily increasing; in place of +poets it has its historians, who are physicians, chemists, +and famous gastronomists, and whose eminent +opinions, based on positive facts of science, have +more weight and authority than the fancies of the +imagination or the whims of fashion.</p> + +<p>The use of chocolate was introduced into Spain +from Mexico at the beginning of the sixteenth century +by the companions of Fernando Cortez. Thence it +crossed the Pyrenees in 1660, in the train of Maria +Theresa, spouse of Louis XIV. It was at first deemed +a great luxury to be enjoyed only at the tables of the +kings, princes and wealthy financiers of that period; +but it gained popularity by degrees, and to-day it has +become an almost universal aliment known and +praised by every nation of Europe and America.</p> + +<p>Chocolate can be used in various forms and +generally agrees with all palates. It figures at the +feast as well as in the daily routine of domestic life, +in sickness as well as in health. It is taken with +<span class="pagenum" id="Page_20">[20]</span>every repast, at breakfast as well as supper, prepared +either with water or milk; at dinner in the form of +<i lang="fr">entremets</i>; at the soiree in ices, bonbons and +cakes; between meals, and especially while traveling, +it is eaten in the form of tablets, croquettes, +sticks, wafers and cigarettes.</p> + +<p>In England and the United States powdered +cocoas are more extensively used than chocolate in +tablets. The best quality of the latter, in which +sugar has been incorporated through successive +operations, should be preferred and adopted in +future for the use of families.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_21">[21]</span></p> + + + <h2 class="nobreak" id="Culinary_Preparation_of"> + <span class="smcap">Culinary Preparation of + Chocolate.</span> + </h2> +</div> + + +<p class="drop-cap">Great care is necessary in the preparation of +good chocolate, which, from the delicate nature +of its composition is very susceptible to acquire bad +flavor.</p> + +<p>In cooking it, it is proper to employ, as far as +possible, a <em>chocolatiere</em>, or pan of silver, porcelain, +or well plated copper; and for stirring, a hardwood +spatula or silver spoon should be invariably used.</p> + + +<p class="center">DIRECTIONS.</p> + +<p>Break into small pieces the number of tablets +corresponding to the number of cups needed; put +them into the pan and pour over them boiling water +in sufficient quantity to entirely cover the broken +pieces of chocolate; let the pan stand off the fire +without stirring for a few minutes, long enough to +soften the chocolate; then gently crush the contents +until all is perfectly dissolved; after which place the +pan on a slow fire and add the necessary quantity +of water and milk. Ten minutes’ boiling will suffice +to cook the chocolate; let it then simmer near the +fire for about five minutes or more without boiling.</p> + +<blockquote class="blockquot"> +<p><span class="smcap">Note.</span>—Each half-pound cake is divided into six tablets, each +tablet being the right quantity for one large cup.</p> +</blockquote> + +<p><span class="pagenum" id="Page_22">[22]</span></p> + +<p><span class="smcap">Brillat-Savarin</span>, who was a true connoisseur in +gastronomy, has given us a receipt which he obtained +from the Superior of the Convent of Belley: +When you wish to “take a good cup of chocolate,” +he said, “make it overnight in an earthen pot and +leave it there, well covered; a night’s repose concentrates +it and gives it a velvety softness which +renders it perfect. In the morning heat it without +boiling. Cold or iced chocolate is also very +agreeable.”</p> + +<p>Chocolate may be lightened by the addition +of water, or made more nourishing by adding +milk; but we recommend that it always be dissolved +with boiling water, and that, to dissolve it, +not less than one-third of the liquid needed for the +complete preparation of the beverage be used.</p> + +<p>The mode of preparing powdered cacao, or chocolate +without sugar, is the same; only the necessary +quantity of sugar and flavoring must be added +thereto according to taste.</p> + +<blockquote class="blockquot"> +<p><span class="smcap">Note.</span>—Chocolates which thicken quickly and become like a sort +of paste in cooking are far from the best; they are lumpy, grainy and +are often combined with foreign substances. Good chocolate, on the +contrary, being composed only of cacao and sugar, should always +remain in a creamy state.</p> +</blockquote> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_23">[23]</span></p> + + + <h2 class="nobreak" id="Conclusion"> + <span class="smcap">Conclusion.</span> + </h2> +</div> + + +<p class="drop-cap">The house of Huyler’s (whose <i>vogue</i> daily increases, +thanks to the superior and varied quality +of its confections and bonbons) has at length attained +the <em>desideratum</em> for its chocolates, which +are appreciated and proclaimed the best. To reach +this result nothing has been neglected; no sacrifice +or outlay in procuring the latest and best machinery +has been considered too great, and to-day Huyler’s +Chocolate Manufactory is as complete and well-organized +as the greatest establishments of the kind +in Europe, and produces a thoroughly good chocolate, +which is unsurpassed in purity and delicacy +of composition, fineness of flavor and general excellence.</p> + +<figure class="figcenter illowe15" id="conclusion"> + <img class="w100" src="images/conclusion.jpg" alt="" data-role="presentation"> +</figure> + + +<hr class="chap x-ebookmaker-drop"> + + +<div class="chapter"> +<div class="transnote" id="transnote"> +<h2>TRANSCRIBER’S NOTE</h2> +<ul> +<li>Except for those changes noted below, all misspellings in the text, +and inconsistent or archaic usage, have been retained.</li> +<li>Inconsistent hyphenations have been left as is.</li> +<li>Page <a href="#TN-1">13</a>. “Baron Leibig” <i>replaced by</i> “Baron Liebig”.</li> +</ul> +</div> +</div> +<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78613 ***</div> +</body> +</html> |