The Pamphlet Collection of Sir Robert Stout: Volume 23

Class 3.—Sub-Class B

Class 3.— Sub-Class B.

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
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
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