Abstract
IN this book the author has managed to justify his title, for if he has not reproduced all that has been written and said about cocoa, he has strung together a large number of extracts from early records referring to its history, cultivation, and uses. About one-half the book is devoted to these subjects, and the remainder to the manufacture, the value of cocoa as food, its adulterations, and finally a few pages to the subject of vanilla as a flavouring agent to chocolate.
Cocoa: All about It.
By Historicus. Pp. 99. (London: Sampson Low, Marston, and Co., Limited, 1896.)
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Cocoa: All about It. Nature 54, 50–51 (1896). https://doi.org/10.1038/054050a0
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DOI: https://doi.org/10.1038/054050a0
