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Public domain. Cover image from Project Gutenberg ebook #76852.

The chocolate-plant (Theobroma cacao) and its products

auctore Anonymous

Capitula (10)
  1. The Chocolate-Plant (THEOBROMA CACAO) AND ITS PRODUCTS. 0:00
  2. The Chocolate-Plant (THEOBROMA CACAO) AND ITS PRODUCTS. INTRODUCTORY. 0:10
  3. I. OUTLINE OF THE EARLY HISTORY OF THE CHOCOLATE-PLANT. 1:33
  4. II. THE NATURAL HISTORY OF THE CHOCOLATE-PLANT. 13:15
  5. III. THE SEEDS OF THE CHOCOLATE-PLANT AS THEY APPEAR IN COMMERCE. THEIR MICROSCOPIC AND CHEMICAL CHARACTERS. 21:31
  6. IV. MANUFACTURE OF CHOCOLATE AND BREAKFAST COCOA. 25:41
  7. V. SOME PHYSIOLOGICAL ASPECTS OF CHOCOLATE-SEEDS.—VALUE OF CHOCOLATE AS AN ARTICLE OF FOOD. 32:59
  8. SUGGESTIONS RELATIVE TO THE COOKING OF CHOCOLATE AND COCOA. BY MRS. ELLEN H. RICHARDS, Of the Massachusetts Institute of Technology. 37:50
  9. RECEIPTS. By MISS PARLOA. 40:30
  10. Transcriber’s Notes 47:53
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Recitator
Walter — American Narrator (en-US)
Diuturnitas
48 min
Lingua
English
Additum
November 2, 2026
Liber electronicus originalis
Project Gutenberg
Licentia
Public domain
Operculum “The chocolate-plant (Theobroma cacao) and its products”, auctore Anonymous