| 2903 | Fry, Joseph Storrs, and Sons, Bristol and London, manu., R. B. Martin and Co, Agents, Dunedin.—Series Illustrating the Manufacture of Chocolate and Cocoa. Obtained Prize Medals at the Exhibitions: London, 1851; New York, 1853; Paris, 1855; and London, 1862
| I. | Botanical Specimens.
| 1. | Pod of the Cocoa-tree (Theobroma Cacao |
| 2. | Pod cut open, shewing the fruit which forms the Cocoa of commerce |
| 3. | Section of the Wood of Cocoa-tree, polished; and other botanical illustrations |
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| II. | Specimens of Raw Cocoa, as Imported from Various Countries.
| 1. | Cocoa from Caraccas |
| 2. | Cocoa from Guayaquil |
| 3. | Cocoa from Bahia |
| 4. | Cocoa from Trinidad |
| 5. | Cocoa from Grenada |
| 6. | Cocoa from Surinam |
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| III. | Illustrations of the Stages of Manufacture.
| 1. | Roasted Cocoa (Trinidad) |
| 2. | The Husk or "Shell," chiefly used in Ireland |
| 3. | Cocoa Nibs: the kernel of the nut bruised and separated from the husk. In this form, cocoa is extensively used; and, when boiled, these nibs produce a clear and fine-flavored cocoa |
| 4. | The Oil of the Cocoa-nut (or Cocoa Butter) |
| 5. | Chocolate, cast in moulds of various shapes |
| 6. | Iceland Moss, for combining with cocoa; and other illustrative articles |
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