COCOA

n. Ko'ko. Fr., Sp.. cacao (1st def.), coco (2d def.). Ger., Cacao (1st def.), Cocosnu (2d def.). 1. The seeds of the Theobroma cacao, also a beverage made from them. 2. The fruit of the Cocos nucifera. [B, 19, 116 (a, 24).] Acorn c. A preparation made of c. (1st def.), powdered and freed from fat, to which are added the soluble parts of roasted acorns, a little sugar, and roasted flour. This is mixed with cold water and boiled with constant stirring. Recommended in all forms of diarrhoea in children. [F. AV. Eisner, " Austral as. Med. Gaz.," June, 1886; "Practitioner," Sept., 18SO; " N. Y. Med. Jour.." Oct. 16, 1886, p. 448.1 Brazilian c. See GUARANA. C. nibs. The crushed seeds of the Theobroma cacao. [B, 8 (a, 24).] -C.-nut. See the major list. C. palm. The Cocos nucifera. [B, 172 (a, 24).] C.-plum. The fruit of Chrysobalanus icaco. [B, 19 (a, 24).] C.-root. The root of Colocasia anti quorum, used as an esculent in tropical countries. [B, 19, 275 (a, 24).] C.- wood. The Inga vera. [B, 275 (a, 24).] [s. 331]