COCOA AND CHOCOLATE the beverage prepared from it-the cup which both cheers and satisfies. It will be seen from the above that the species-name is cacao, and one can understand Cacao Pods (Amelonado type) in various states of growth and ripeness. that Englishmen, finding it difficult to get their insular lips round this outlandish word, lazily called it cocoa. In this book I shall use the words cacao, cocoa, and chocolate as follows : Cacao, when I refer to the cacao tree, the cacao pod, or the cacao bean or seed. By the single word, cacao, I imply the raw product, cacao beans, in bulk. Cocoa, when I refer to the powder manufactured from the roasted bean by pressing out part of the butter. The word is too well established to be changed, A SKETCH OF THEIR HISTORY 15 roasted, which causes a loss by volatilisation of 7 per cent. ; and shelled, the husks being about 12 per cent. Therefore, the actual yield of usable nib, which has to bear the whole duty, is about 80 per cent. It may be well to add that the yield of cocoa powder is 48 per cent, of the raw beans, or roughly, one pound of the raw product yields half a pound of the finished article. * Cacao production in 1919: Trinidad 27,185 tons; Grenada 4,020 tons. shell, {see shell) Cacauatl, 1