Page:The New International Encyclopædia 1st ed. v. 03.djvu/876

* CABRERA. CACAO. then entered France, where he was taken pris- oner, and confined for a short time in the fort- ress of Ham. In 1845, when Don Carlos re- nounced his rights to the throne in favor of his son, Count Jlontemolin, Cabrera accompanied the hitter to England. On the outbreak of the French revolut-on in 1848, he renewed the strug- gle on behalf of absolutism in Spain, but the adventure proved a miserable failure, and after the encounter of Pasteral, January 27, 1849, he recrossed the Pyrenees, to live in retirement. He afterwards married an English lady. Miss Jlari- anne Catherine Richards. When Alphonso XII. was proclaimed King of Spain, in 1875, Cabrera advised the Carlists to submit to him, chiefly be- cause he was "a good son of the Church." He died jAIay 24, 1877. Consult: Valras, Don Carlos VII. et I'Espagne carliste (Paris, 1870) ; Arjona, Pages d'histoire dti parti carliste: Charles YIl. et Ramon Cabrera, translated from the Spanish (Paris, 187.5): Diaz and Cardenas, (laUria de Espafiolcs celehres contcmpordneos, Vol. I. (Ma- drid, 1841). CABRERA BOBADILLA CERDA Y MEN- DOZA, lio'iui-De'lya tlifir'du e man-do'tha, Lris Oeuoxymo Fernandez de (c.1590-1647). A Span- ish administrator, born in Madrid. From 1629 to 1639 he was Viceroy of Peru. His administra- tion was at the outset rendered difficult by the constant clamor for money on the part of the royal treasury. Spanish cruelty aroused among the Uru Indians of the Lake of Titicaca an in- surrection which in 1632-34 he arduously sup- pressed. It was during his viceroyalty that dis- covery was made of the febrifuge properties of cinchona bark, and that the third navigation of the Amazon was accomplished. CABRILLA, ka-bre'lya (Sp.). One of sev- eral serranoid lislics, especially a gi'ouper (q.v.) of Floridian and West Indian waters {Epinrplir- lus capreoliis) ; also the name of certain small fishes of the coast of southern California. CABUL, ka-bOol'. See Kabui.. CACAO, ka-ka'o or kii'kS, or COCOA, ko'ko (Sp., from Mex. eaea iiatl, coca-tree). The ditTer- ent kinds of cacao eitlier consist of, or are pre- pared from, the seeds of trees of the genus Theo- broma (Gk., 'food of the gods'), which contains a number of sjiecies, trees of moderate size with large, Tindivided leaves and clustered flowers, all natives of the trojiical parts of America, By far the most important species of this genus is Theo- hroma cacao. H should not be confounded with the cocoa-tree, from which we get tlie cocoanul, or with the shrub Erythroxi/lon coca, from which the alkaloid cocaine is obtained. It is c.ten- sively cultivated in tropical America and the West Indies, and its cultivation has lx>en intro- duced into some parts of Asia and Africa. It requires a deep, rich soil, heat, and moisture, for the most favorable growth. Sheltered valleys, free from hard winds, are desirable, and shade from other tall-growing, spreading trees is neces- sary. It generally rises with a bare stem 6 or 7 feet, dividing into many branches, and attaining a height of only 16 or 20 feet altogether, al- though it is sometimes twice that height. The fruit is somewhat like a cucumber in shape, and is 6 or 8 inches long, yellow, and red on the side next the sun : the rind is thick and warty, the pulp sweetish and not unpleasant; the seeds are numerous, compressed, and not unlike almonds, with a thin, pale, reddish-brown, fragile skin or shell, covering a dark-brown, oily, aromatic, bit- ter kernel, which consists mostly of the wrinkled cotyledons. These .seeds are the cacao-beans of commerce. The cacao-tree produces larger seeds in cultivation than in a wild state. The tree bears in four or five years, attains its full vigor and productiveness in twelve years, and generally yields two principal crops in the year. When gathered, the fruit is subjected to four to seven days' fermentation in earthen "i^essels, or in heaps on the ground, or it is buried for a while in the earth, till the pulp becomes rotten. The latter method is said to produce the best cacao ("earthed cacao,' or cacao terre). The fermen- tation is induced by an unorganized ferment in- herent in the pod, and upon the proper handling of the bean during this period largely depends the quality of the product. After fermentation, the beans are hulled and are carefully dried under uniform conditions of heat and moisture. The average yield per tree under favorable con- ditions will reach 7 pounds annually of cured cacao. Usually, however, the yield is from 2 to 3 pounds per tree, or 400 to 600 pounds per acre. In manufacturing cacao, the seeds are screened, roasted, and decorticated, the kernel being known as cocoa-nibs. The hulls make a cheap substi- tute known as miserabile. About two-thirds of the fat is removed and placed on the market in cakes known as cocoa butter, and is thus used for emollients, pessaries, etc. The residue of the cacao-nibs is ground, .boxed, and sold as 'cocoa,' or is pressed into cakes after being sweetened and is knovn as 'chocolate.' Cacao is very nutritious. The princip.al con- stituent of cacao-beans is the soft, solid oil which forms more than 50 per cent, of the whole shelled bean, about 22 per cent, being starch, giun. nnici- lage, etc., and 17 per cent, being gluten and albumen. They contain also a crystallizable principle called theobromine (see Theobromine; C.A.FFEINE). The following figures show the aver- age of analyses of cocoa and chocolate bought in open market: Protein Fat Carbo- hydrates 21.67,, 12.9 28.9% 1 37.77„ 48.7 ! . 30.3 Nine-tenths of cocoa is assimilated in the sys- tem. For dietetic use, cocoa is prepared in sev- eral ways. It is made into chocolate (q.v.) ; it is eaten in the solid state in the form of cakes and bonbons, or is scraped down and treated with boiling water or milk. When cac-.o-nibs are infused with water like eolTee, they yield a highly palatable beverage, which is much lighter than any other infusion of cacao. The large quantity of oily matter jiresent in the bean tends to make the various infusions thick and heavy, so that they do not agree with some delicate, stomachs. The annual consumption of cacao is upward of 100,000,000 pounds. An infusion of the broken and roasted shells of cacao-beans is sometimes used in the same way as tea or cotYee. The pulp of the fruit is eaten in the countries in which the tree grows, and a kind of spirit