Cocoa And Chocolate
The Tree, The Bean The Beverage

HISTORY OF COCOA AND CHOCOLATE 25 that it produces biliousness is amusing, but the motive for adding it is shrewdly stated. In 1837 Daniel Dunn invented the use of arrowroot in place of maize and described the mixture as “ soluble cocoa.” The battie for public favour between cocoas containing farinaceous material, and those which consisted simply and solely of the cacao bean from which part of the butter had been expressed, was a lengthy one, but it was evident that the victory had been won by the latter, from the day that it became recognized as a punishable offence to seli anything under the description of cocoa which contains any other substance than the cacao bean, unless the presence of these substances is fully disclosed. The author keeps in affectionate memory the thick, heavy, glutinous liquid called cocoa that he once drank in his early youth ; it was as sturdy as gruel. These mixtures of sugar and starchy foodstuffs with cocoa were very populär until the introduction of the pure cocoas, which have slowly but surely gained the day. The mixtures contimie to occupy a place in the national dietary because of their low price. While chocolate for drinking is an ancient beverage which Europeans first saw, and possibly heard, drunk by the Aztecs over four centuries ago, chocolate for eating is a comparatively modern invention, and was not manu-factured in England until after Queen Victoria came to the throne. The exact date is a matter of conjecture ; Fry & Sons certainly sold “ Chocolat Délicieux å Manger ” in 1847, and Cadbury Bros, displayed chocolate at an exhibition in Bingley Hall, Birmingham, in 1849. The circle of consumers in the latter half of the eighteenth Century was widened by the reduction in price made possible by low duties. In the first few years of the Century, cacao beans paid a preferential excise duty of ls. lOd. a Ib. if from British Possessions and