Albuminoids, or substances resembling, in a general way, the albumin of egg, occur in chocolate-seeds as they do in other seeds, and in a somewhat higher amount than in certain other cases in which the seeds are used as food. The percentage ranges from about fifteen to twenty, depending on the variety. These albuminoids are compounds of nitrogen, and are extremely nutritious. In the seeds they occur in a readily assimilable form, fit for digestion. Their peculiar relations as flesh-formers are referred to in the section treating of the physiology of chocolate-seeds. Cacao-red occurs as a coloring matter in small amount. It is rendered dark by alkalies. Theobromine, the active principle of the cocoa-bean, constitutes less than one per cent of the weight of the seeds, but it varies greatly in amount in different seeds, ranging from ³⁰⁄₁₀₀ of one per cent in some, to a trifle over one per cent in others. The ash left on completely burning cocoa-beans is not far from four per cent. Its composition is substantially that of the ash of seeds of other plants. Cocoa-butter, or oil, constitutes not far from fifty per cent of good cocoa-beans. The oil is remarkable for its freedom from rancidity and its very bland character. Its uses are innumerable. The following averages of many analyses by a leading recent authority may be of interest:-- UNROASTED. Moisture 7.11 Oil 51.78 Theobromine .35 Starch 5.78 Cellulose 3.1 Other carbohydrates, glucosides, etc. 10.05 Protein matters 15.61 Ash 3.60 ROASTED. Moisture 6.51 Oil 49.24 Theobromine .43 Starch 10.43 Cellulose 3.1 Other carbohydrates, glucosides, etc. 7.78 Protein matters 18.33 Ash 3.92 IV. MANUFACTURE OF CHOCOLATE AND BREAKFAST COCOA. We have already called attention to the simple process by which the natives of Central America prepared a nutritious beverage from the seeds of the chocolate-plant. The essential features of this process, modified and greatly improved by modern science, are worthy of consideration at this time. The selected cocoa-beans are first cleaned from the dust and attached particles which have come from various sources during the fermentation of the seeds. The machines for cleaning the beans are very ingenious and effective, removing from the seed-coat every trace of foreign matter.