Cacao-nibs. Cocoa Essence.

Cocoa-butter 50 parts. 30 parts.
Albuminoid substances 16 " 22 "
Carbohydrates (sugar, starch,
and digestible cellulose) 21 " 30 "
Theobromine 1.5 " 2 "
Salts 3.5 " 5 "
Other constituents 8 " 11 "
------ ------
100 100

The _cocoa-butter_ when clarified is of a pale yellow colour, and as
it melts at about 90° F. it is of great value for pharmaceutical
purposes, especially as it only becomes rancid when subjected to
excessive heat and light, as to the direct rays of the sun.

[Illustration--Drawing: ANALYTICAL APPARATUS.]

The _albuminoid_ or _nitrogenous constituents_ will be seen to form
about a sixth of the whole nib, or more than a fifth of the cocoa
essence, and to their presence is due the fact that absolutely pure
cocoa is such a remarkable flesh-former.

[Illustration--Black and White Plate: Cacao Crop, Trinidad.]

The _carbohydrates_, producing warmth and fat, are also important food
substances, the proportion of which, while forming about a fifth of
the whole bean, rises to close upon a third of the essence.