CACAO

n. Ka?-ka’’o, 1. The seeds of the chocolate - tree (Theobroma. c.) and perhaps of other species of Theobroma. They contain starch, c. butter, a proteid substance, and theobromine. They are prepared for the market either by drying in the sun or by “sweating ” (being buried under ground or confined in a closed box for some days, which renders their taste milder and le bitter). A peculiar fermentation takes place during the sweating proce , and c.-red is developed. 2, Of Gärtner, the genus Theobroma. [B, 42, 270.]—Ariba Guayaquil e. See Guayaquil c—Bahia e. À Brazilian variety not subjected to the sweating proce ; of a dirty grayish-brown color, with colored striate cotyledons. [B, 270.]— Berbice c. A variety smaller and flatter than Caracas e.; when fully ripe, nearly round and very rich in oil; fragrant and of a fine oily taste. [* Proc. of the Am. Pharm. A oc.,” ix, p. 206 (B).J— Beurre de c. (Fr.). See Oil of THEOBROMA—Bourbon c. A variety somewhat like Caracas c., but with smaller seeds, [* Proc. of the Am. Pharm. A oc.,” ix, p. 206 (B).|—Brazilian c. See Bahia c., Para c., and Marañon c—Butter of c, Butyrum c. See Oil of THEOBROMA.—C’ baum (Ger.). See THEOBROMA.—C. bicolor Peete The Theobroma bicolor. [B, 173.]—C’bohne (Ger.). See C. (1st def.),—C.-butter. See Oil of THEOBROMA.—C.-butter tree. The Theobroma c. [B, 25.]—C. Caraque [Fr. Cod.] (Fr.). See Car accas c.—C. cimarrona. e seeds of Herrania albiflora and other species of Herrania; used in the mountainous parts of South America as a substitute, for c. [B, 81.]—C. de la Guyane (Fr.). See Surinam c. and Cayenne c.—C. de la Trinité et de Cuba (Fr.)._ See Trinidad c—C. de Para (Fr.). See Para c—C. des Isles (Fr.). See West Indian c.—C’fett (Ger.). See Oil of tTnEOBROMA.—C. guianensis [Aublet]. The Theobroma guianense. . 180.]—-C'’malve (Ger See Aproma.—C. Maragnan [Fr. Cod.) ay ee Marañon c.—C. minor [Gärtner]. The Theobroma c. [B, 173.]—C’nii e (Ger.), C.-nut. See C. (1st def.).—C’61 (Ger.). See Oil of THEOBROMA.—C’pulver (Ger.), C. which has been derived of part of its oily matter by expre ion. [B, 270.]—C.-red. ‘er.,. A bright-red substance, soluble in water and in alcohol, produced in c.-seeds which have been subjected to the pRCAuTe proce . {B, 81.]-C. sativa. The Theobroma c. [B, 173.]—C. sauvage (Fr.). A Cayenne name for the Pachira aquatic a,, 88.}—C’schale (Ger.). The shell or husk of the c.-seed. _ |B, 270. C.-seeds. See C. (Ist def.).—C. silvestris [Aublet]. The Duroia eriophila. [B, 173.]—C.-stareh. Ger.,. The starch found in the cotyledons of c. It forms globular granules which seldom exceed 5 y in diameter, and are distinguished by the slowne with which they react to iodine and the difficulty with which they are converted into a paste. [B, 270.]—C’stearin. Fr.,. The stearin of oil of theobroma. [A, 885.]—C. tabulata. Chocolate. [B, 180.]—C. terré (Fr.). C. that has n subjected to the sweat- See Ka?k(kask)-a?n(a%n)’thra?x- ing proce . [A, 301.]—C’thee (Ger.). See Cortex c. tost us—C. theobroma oc], C.-tree. The Theobroma c. [B, 81, 173.J— Caracas c., Caraceas e. A variety brought from Caracas; with plano-convex seeds, reddish-brown externally, with reddish-brown cotyledons having minute granular prominences. [B, 270.]—Cayenne c. A variety elongated and pointed at one end, nearly always flat, having a strong shell and a very oily, polished, and bloodred kernel; of a harsh, disagreeable taste and a smoky odor, which it loses on roasting, [‘* Proc. of the Am, Pharm. A oc.,” ix, p. (B).]—Cerate of c. … cérat auc. A mixture of 1 Tepe of oil of theobroma and 2 parts of almond oil. |Hamb. Ph., 1833 (B, 119).J— Cortex c. tost us. Ger., Cthee. The husks of c.-seeds roasted and used as a substitute for coffee. [B, 270.1—Ecuador «. See Guayaquil c.—Erde’ (Ger.). C. (Ist def.) which has been sweated by burying in the earth. [B, 270.]—Fabæ c. See C. (1st def.).—Fructuse. See C. (Ist def.).—Gerotteter C. (Ger.). See Erdc’.—Guatemala ec. A variety of c. (1st def.) in which the seeds are very large and convex, frequently erat A and pointed at one end, and containing much oil; probably from an unknown species of Theobroma. [“Proc. of the Am, Pharm. A oc.,” ix, p. 205 (B).] See also Soconusco c—Guayaquil c. Two varieties are dist i a gui shed; an ordinary sort (Machala Guayaquil c.) with flattened seeds, grayish or yellowish externally, and dark-brown or somewhat violet-colored cotyledons, and a superior kind (Ariba Guayail c.) with large, irregular seeds and blackish-brown cotyledons. ‘he latter is somewhat heavier than Caracas c., and has le husk in proportion to the kernel; it is also le oily and of a somewhat bitterer taste. [* Proc. of the Am. Pharm. A oc.,” ix, p. 206 (B).] —Guiana ec. See Surinam c. and Cayenne c— Holländischer ©. (Ger.). C. which has been treated with potash or soda and magnesia and then dried and powdered. [B, 270.—Huile de c. (Fr). See Oil of THEOBROMA.— Jamaica ce. Syn.: West India c. C. from the West Indies; re by the various colors of the shells. The dark-colored seeds are generally flat, and the kernel ‘has a sharp, bitter taste; the lighter ones are mostly rounder and of a better taste. [* Proc. of the Am. Pharm. A oc.,” ix, P 206 (B).|-Machala Guayaquil c. See Guayaquil c—Maracaibo c. A variety brought from Venezuela, having light-brownish seeds and violet or reddish-brown cotyledons. [B, 270.|—Maranham c., Marañon ec. A Brazil variety. The ls are flat and broad, with a smooth, shining shell and a kernel of agreeable, although somewhat bitter, taste; dark-red and abounding in oil. [** Proc. of the Am. Pharm, A oc.,” ix, p. 205 (B); B, 270.] —Ma a c. Chocolate. [B, 270.]—Medicated c.-butter. A preparation made by melting together 82 parts of yellow wax and 224 parts of oil of theobroma and adding 1 part each of balsam of Peru and benzoic acid. [Ferris, Bring hurst (L, 65).]—Nuces c., Nuclei c. See C. (1st def.).— Oleum c. il of THEOBROMA.—Para ce. A variety brought from Para, which has not been subjected to the steaming proce . [B, 270.|—Pate de c. (Fr.). See Pasta cacaotina.—Port au Prince c. An excellent variety, similar to Maracaibo c., but differing in not having been subjected to the Gi TY ea [B, 270.)—Puerto Cabello c. A variety brought from Veneznela, resembling Caracas c., but of higher specific gravity. [B, 270.]—Sebum c. See Oil of THEOBROMA.—Semen c. See C. (ist def.)— Soconusco c. A superior variety collected in Guatemala and Mexico (said not to be exported); small, convex seeds of almost olden yellow, with a fine aromatic and agreeably mild taste. fe Proc. of the Am. Pharm, A oc.,” ix, p. 204 (B); B, 270.]—Sonnenc’ (Ger.). C. (1st def.) cured by drying in the sun. [B, 270.]— Sup pos i to ires de beurre de c. [Fr. Cod.] (Fr.), Sup posit or i a cum oleo c. [Fr. Cod.]. Su itories each containing 4 grammes of c.-butter, made by melting at a gentle heat and DO into DAN molds of an elongated conical shape. [A, 253.]—Surinam e. Two sorts are known under this name: 1. Large, roundish seeds, having a dusty shell and a bitter taste. 2. Small, flat seeds, having whitish or dirty-brown shells, owing to a covering of dust or earth, and kernels of a harsh, rancid taste. [‘ Proc. of the Am. Pharin. A oc,,” ix, p. 206 (B); B, 270.]—Trinidad c. A variety brought from Trinidad, not subjected to the steaming proce ; large, broad seeds of a bright-brown, with violet cotyledons covered with punctiform depre ions. [B, 270.]—Ungerotteter C. (Ger.). See Sonnenc’.—Venezuela c. See Caracas c., Puerto Cabello c., and Maracaibo c—West Indian c. See Jamaica c., Trinidad c., and Port au Prince c—Wild c. The Herrania purpure a. [L, 73.] Expos (Fr), n. Ka®-ka®-o-i%-a. The genus Theobroma.