"A New Survey of the West Indies," etc., by Thomas Gage. 2d edition, London, 1655.

"The Natural History of Chocolate," by a French Officer; translated by Dr. R. Brookes, and printed in London, 1730.

"Foods": (International scientific series), by Dr. Edward Smith, London, 1873.

"The Beverages we Infuse" : Blackwood's Magazine, v. 75, 1854.

"Physiologie du Gout," by J. Anthelme Bril-lat-Savarin. New edition, 2 v., Paris.

"Le Cacao et le Chocolat, considered aux points de vue botanique, chimique, physiolo-gique, agricole, commercial, industrial et eco-nomique." Par Arthur Mangin, Paris, 1862.

"A Practical Treatise on the Analysis of Tea, Coffee, Cocoa, Chocolate, etc.," by J. Alfred Wanklyn, Public Analyst, etc., London, 1874.

"McCulloch's Dictionary of Commerce and Commercial Navigation," London, 1882.

"Spon's Encyclopaedia of the Industrial Arts," etc., Div. II., London, 1880.

"Encyclopaedia Britannica," 9th edition, Article "Cocoa."

Lecture on "Chocolate," before the Sheffield Scientific School, New Haven, 1881, by Professor Daniel C. Eaton.

"A Manual of Hygiene," prepared especially for use in the medical service of the army, by Edmund A. Parkes, M.D., F.R.S., London, 1864.

"A Treatise on Hygiene and Public Health," edited by Albert H. Buck, M.D., New York, 1879.

The "Cantor" Lectures on Food, by H. Letheby, London, 1872.

"Cocoa," by John R. Jackson. "Nature," v. 2, 1870.

"Adulterations of Food," by Rowland J. Atcherly, Ph.D., London, 1874.

"Lectures on Diet and Regimen," by A. F. M. Willick, M.D., 3d edition, London, 1801.

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""History of American Manufactures," by J. L. Bishop.

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Works on Cookery, by Maria Parloa, Pierre Caron, Pierre Blot, Mrs. M. F. Henderson, Marion Harland, Flora Neely, Matilda Lees Dods, Mrs. Blair, Sara T. Paul; also, the "Confectioner's Journal," "The Dessert Book," "Choice Receipts," etc.

Cocoa And Chocolate