Il secolo illustrato rivista mensile . ter e alcune spezie, in una schiuma frothor. Esso è stato pensato da alcuni compet-legami che il nome di cioccolato è riferimento parziale al rumore emesso da tali agitatori come all whirled rapidamente in battuta la schiuma. A partire da questo punto, si può istruire-ive a tracciare alcune delle modifiche che havetaken posto nella preparazione di Chocolatesince la pubblicazione del primo record ofits utilizzare. I semi del cioccolato-impianto sono bornein baccelli, ben rappresentata nel accompanyingillustration prese da uno dei primi workson l'oggetto. N.

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The century illustrated monthly magazine . ter and certain spices, into a frothor foam. It has been thought by some authori-ties that the name Chocolate has reference inpart to the noise made by these stirrers as theyare rapidly whirled in beating up the foam. Starting from this point, it may be instruct-ive to trace some of the changes which havetaken place in the preparation of Chocolatesince the publication of the earliest records ofits use. The seeds of the Chocolate-plant are bornein pods, well represented in the accompanyingillustration taken from one of the early workson the subject. No. I exhibits the ripened pod, 5 and 6 the fruits in different stages of growth.No. 2 shows the pod cut open, and displays someof the seeds, while 3 and 4 are the seeds them-selves, the former in its natural state, the latterwith the seed-coats removed. One of the strik-ing peculiarities of the mode of growth is wellshown in the old engraving, namely: the develop-ment of the flowers and fruit on the old branchesand even on the trunk itself.. In the preparation of the seedsfor market, there has been ap-parently very little change sincethe earliest times. The seedsare first of all allowed to fer-ment, and by this process theylose the slight bitterness whichthey possess when fresh. Afterfermentation, they are carefullydried, in which condition theybear transportation very well. The first stage of manufactureto-day does not differ in its essen-tial principles from that whichwas earliest employed: the seeds, or as they are technically knownthe beans, are roasted, bywhich process the shell of theseed becomes easily detachablefrom the kernel, the part used.The roasted kernels are nextground. In the early process employedby the Mexicans and other in-habitants of warmer America, the same flat stones on whichtheir maize was ground wereused for the grinding of theroasted seeds of Chocolate. Thecurious engraving of one of thesesimple mills, taken from the samework which contained the pic-tures

Parole chiave associate all'immagine

• bookcentury1800
• bookdecade1880
• booksubjectamerica
• bookyear1882