Among the American people there is comparatively but a slight knowledge
of the excellent properties of _good chocolate_, and the many benefits
derived from a generous and frequent use of it in its various forms of
food and bon-bons.
In presenting a full account of its manufacture, we give a history of
the cacao bean, from its growth to its final change into the chocolate,
ready for use as a delicacy or as an article of food for family use.
We have also added the decided opinions of many eminent authorities of
this country, and especially of those in Europe where chocolate has
been much longer and more abundantly used; and we believe that its use
here will increase to an _enormous_ extent as soon as the people
gain a knowledge of its restorative and health giving qualities.