_Cocoa_, when I refer to the powder manufactured from the roasted bean by pressing out part of the butter. The word is too well established to be changed, even if one wished it. As we shall see later (in the chapter on adulteration) it has come legally to have a very definite significance. If this method of distinguishing between cacao and cocoa were the accepted practice, the perturbation which occurred in the public mind during the war (in 1916), as to whether manufacturers were exporting "cocoa" to neutral countries, would not have arisen. It should have been spelled "cacao," for the statements referred to the raw beans and not to the manufactured beverage. Had this been done, it would have been unnecessary for the manufacturers to point out that cocoa powder was not being so exported, and that they naturally did not sell the raw cacao bean. _Chocolate._--This word is given a somewhat wider meaning. It signifies any preparation of roasted cacao beans without abstraction of butter. It practically always contains sugar and added cacao butter, and is generally prepared in moulded form. It is used either for eating or drinking. _Cacao Beans and Coconuts._ In old manuscripts the word cacao is spelled in all manner of ways, but _cocoa_ survived them all. This curious inversion, _cocoa_, is to be regretted, for it has led to a confusion which could not otherwise have arisen. But for this spelling no one would have dreamed of confusing the totally unrelated bodies, cacao and the milky coconut. (You note that I spell it "coconut," not "cocoanut," for the name is derived from the Spanish "coco," "grinning face," or bugbear for frightening children, and was given to the nut because the three scars at the broad end of the nut resemble a grotesque face). To make confusion worse confounded the old writers referred to cacao _seeds_ as cocoa _nuts_ (as for example, in _The Humble Memorial of Joseph Fry_, quoted in the chapter on history), but, as in appearance cacao seeds resemble _beans_, they are now usually spoken of as beans. The distinction between cacao and the coconut may be summarised thus: Cacao. Coconut. Botanical Name Theobroma Cacao Cocos nucifera Palm Tree Palm Fruit Cacao pod, containing Coconut, which with outer many seeds (cacao beans) fibre is as large as a man's head Products Cocoa Broken coconut (copra) Chocolate Coconut matting Fatty Constituent Cacao butter Coconut oil CHAPTER I COCOA AND CHOCOLATE--A SKETCH OF THEIR HISTORY