r7 ■y>\ Health is Better than Wealth. '0$^ ''•*•*♦ ^ ^1 ^i>v*v^ •>X| t/r/L£ £>t/zc/ £\#'J m v f LA i f;£ $| IvogueI jgj ?>V^ TRADE MARK. it\''t CACAOS CHOCOLATES I United States of America. f:£:J By PROF. NEMO, Corresponding Editor of " Le Livre," /fvm /"ari'j. HUYLER'S CHOCOLATE WORKS, S. E. Cor. 18"™ St. and Irving Place, NEW YORK. \\\\\\\\\.\\\\\\\\\\\\\V^NXV / ^\%\\\S\SV\\W 1 Cabosse or fruit of the Cacao tree 2 Lengthwise section of the fruit 3 Cross section 4 Bean or seed 5 Bean without shell 6 Blossom . > % : : T7//.A- Z>LXC7 1 \ 1 VOGUE 1 \ \ ■ TRADE MARK. \ \ \ 6A6A0S = \ AND 6 H 6 LAT E s 1 : IN THE ' United States of America. - 1 1 c^f . Jxer-re &ljLol. Pey^>~ : i \ By PROF. NEMO. Corresponding Editor of " Le LlVRE," from J'aris. ^ - \ HUYLER'S CHOCOI \ 1 li WORKS. ' ^ = ; S. E. Cor. 18 t . h St. and Irving Place, : ■ N EW YORK. : I Lv> ..: r*~ j?** ■i I I V Copyright, 1885, By PROF. NEMO. Press of J. J. Little & Co., Nos. 10 to 20 Astor Place, New York. /0-Z-V-\\\\\V\\\\\\\\\\\\\\\\ v ANALYSIS OF CACAO, A LFRED MITSCHERLICH, a great German ** chemist, in his notice " Der Cacao unci die Chocotade" published in Berlin in 1859, g" ives the following analysis. We also reproduce the same from Payen : Fatty matter (fixed oil), Albuminoid matter, Theobromine, Starch, Cellulose, Mineral substances, Coloring matter, . Ashes, Water, Mitscherlich. 49 13 3 14 5 3 3 3 9 100 Payen. 50 20 3 10 2 4 o o 11 100 Theobromine is the active principle of cacao, and its taste and aroma are due mainly to an essential oil and to tannin. The astringent substance, tannin, is found in a large proportion in the Para cacao, but very seldom in the Soconuzco Caracas, Cauca or Ceylon cacaos ; it is for that reason that the mixture of the last named cacaos with the former, is quite indispensable. iininiiiiiiiniuim, iiiiiiiiihh.hu, mini, hi,. ,,.„■;,.„., AUTHORITIES, From the Dispensatory of the United States of America {Philadelphia: Fifteenth Edition, 1SS4). Chocolate is differently prepared in different countries. On the continent of Europe, sugar is generally incorpor- ated with the paste, and spices — especially cinnamon — are often added. Vanilla is a favorite addition in South America, France and Spain. Cacao, called Cocoa, is ^ often sold in powder ; in this state it is much employed as a drink at breakfast and tea, and serves as a substitute for coffee in dyspepsia. It is also a good article of diet for convalescents. From the National Dispensatory {Philadelphia, 1884 . The Cacao is often incorrectly called Cocoa or Chocolate tree ; the proper name is Cacao, from the tree Theobroma Cacao. OIL OF THEOBROMA, BUTTER OF CACAO. In the manufacture of chocolate a portion of the cacao \ seed are deprived of their fat by removing the shells, heating the kernels to about 70 C. (1 58° F.), and pressing \ them between hot iron plates. The yield from different varieties of cacao is from 35 to 45 per cent. .\N\S\SSSNNN\N\\\N\\SNVnNSS\N\N\\\\\\SS\NNNNSSSSN\\S\\S\\'s\XSSS\NSSNVO« HUYLERS CHOCOLATES. The dietetic use of chocolate does not require any | detailed notice in this place. Prepared with water or ^ milk, it is employed as a substitute for coffee in southern Europe, South America, Mexico and West India, and to | a less degree in other civilized countries. It is to be pre- ^ ferred to the other agents mentioned when a nutritive f I rather than an excitant operation is desired ; and hence ^ it is familiarly employed during convalescence from acute ^ : disease, and as a substitute for tea or coffee in the diet of £ : v \ persons whose nervous system is liable to be deranged by ^ : them. | ; ■ I S i The English name cocoa, which is used to designate ^ the product of the highly-prized cocoa bean ( Theobroma ^ : Cacao), is improperly applied to that fruit ; for, according | to Webster's Dictionary (Edition of 1884), cacao is the | proper term to use ; cocoa should only be employed to | designate the fruit or nut of the Cocoa-nut tree. \ I \ $ ; From A Manual of Practical Hygiene. By Ed. A. Parkes, M.D., % F.R.S. [London, i8y8). Although the theobromine of cocoa is now known to be ^ ; identical with thei'n and caffei'n, the quantity of fat is | \ large. It varies even in the same sort of cocoa, but ^ \ usually from 45 to 50 per cent. The large quantity of fat and albuminoid substance ^ \ make it a very nourishing article of diet, and it is there- | \ fore useful in weak states of the system (and for healthy | \ men under circumstances of great exertion). I I *N\N\\\\\\\\\\\\\\\\\\\N\\\\\\\\\\^^ HUYLERS CHOCOLATES. II By roasting, the starch is changed into dextrin, the ^ £ ... ^ ^ amount of manganic acid increases, and an empyreumatic ^ | aromatic substance is formed. According to the celebrated French chemist, Pay en, \ | the alimentary properties of chocolate are fully proved. ^ The cacao bean contains twice as much azotic matter 2 ^ (nitrogen) as the best flour, about twenty-five times more ^ ^ / ^ fatty matter, a notable portion of starch and a very agree- $, ^ able aroma, whilst the theobromine which it contains pro- ^ % % | duces appetite and facilitates digestion. This analysis of ^ ^ . ^ £ ingredients proves effectually that it is endowed with nu- ^ ^ tritive power in an eminent degree. | '' ^ Chevalier, member of the Academy of Medicine and ^ | of the Board of Health of Paris, in his treatise on Chocolate, ^ ^ declares that cacao and chocolate are a complete food, | 2 and adds that "coffee and tea are not food, but cacao 2 ? ? 2 gives one-third of its weight in starch and one-half of its ^ '$ weight in cacao butter, and, converted into chocolate by ^ | the addition of sugar, it realizes the idea of a complete ^ ^ aliment, wholesome and eminently hygienic. " The shells of the cacao bean contain the same prin- \\\\\\\\\x\\\\\\\\\\\\\\\x\\\\\\\s^ 14 HUYLER'S CHOCOLATES free from the objections found against coffee ; that it is very suitable to persons mentally overworked, to journal- ists and travelers ; it agrees with the most feeble and the most delicate stomachs. A few persons complain of their inability to digest chocolate ; good and well-prepared chocolate should agree with any stomach however weak might be its digestive power." During the wars of the French Empire the great Napo- leon and many of the officers of his staff passed entire days on horseback without other nourishment than a tablet of good chocolate. Manufacture, \ T^HE manufacture of chocolate demands the most * scrupulous care in the selection of the different | \ kinds of cacao beans, and the mode of mixing them. \ A sustained and undivided attention must guide the | \ manufacturer in order to insure continuous perfec- | \ tion in quality. \ Upon the arrival of cacaos in the factory all the | ^ bags are opened, and their contents spread out in | \ a well-aired apartment, in order to dry the beans \ \ and to free them from all humidity previous to | \ the roasting process. ^ When thoroughly dried they are placed in a '$ \ hopper of a separator, having six compartments | ^ formed of metallic grating, whose meshes being of | \ unequal size mechanically separate the large grains f \ from the smaller, the flat from the round, and | thoroughly free them from all particles of dust and ^ foreign substances, so that after this first cleaning \ \ and picking the beans are ready for torrefaction (or \ | delicate roasting), in grains of equal size. The cacao beans are then roasted in a spherical \ | apparatus having a rotary motion, heated by a slow f | and regular fire, whose temperature does not exceed | j I30° F. • I a a a a a a a • s « a a a • a a a a a a a a a i a i ■ a , , , , , , , a , HUYLERS CHOCOLATES. In roasting some qualities we use, with excellent results, an imported steam roaster, ours being the only one used in the United States at the present time. Each kind of cacao bean is roasted in accord- ance with its natural qualities, the maturity of the fruit, and the size of the kernel. When the cacao beans are sufficiently cooled they are carried to the hopper of a machine called, in French, Tararc (which is a cracking and fanning ma- chine combined) ; they fall into the cracker, where they are cracked and separated in different sizes by sieves and boards, which conduct them to the differ- ent cases, where they are found perfectly cleaned. During the operation the wings of the ventilator, revolving with great rapidity, carry off into a special room the shells and dust which have been separ- ated from the grain during the crushing process. Theory, as well as experience, shows that the proper roasting of cacao is indispensable to the manufacture of good chocolate. Cacao acquires different qualities according to the degree of heat to which it is submitted. The Italians carry this roasting to excess : their chocolate is more bitter ; it dries and irritates the stomach. The Spanish scarcely brown their cacaos ; hence the aroma is slightly developed, and their chocolate is more fattv with less flavor, and ■iiaiianiiiaiiiniiiii • ■ ■ ■••••• ••■■■■. itniiianii HUYLER'S CHOCOLATES. heavier for digestion. The process used by the French is the best, being between these two ex- tremes, and hence their chocolate is reputed excellent, as gratifying equally the senses of taste and smell. After very careful examination ot the various systems of manufacture, the French has been adopted by the house of Huyler's. The cacao beans thus roasted, cleaned and separ- ated into broken grains, are then mixed together in the proportions desired, and herein lies the secret of the manufacture. It is next carried to the drying room, and from there to the melanger, where it is subjected, along with sugar, to a first trituration. It then passes on the refiners, which have from three to five polished granite cylinders, where the chocolate is subjected to a crushing sufficiently complete to produce a fineness of quality, and so perfect a union of particles that will present a chocolate paste of the most delicious taste, and which will melt or dissolve in the mouth. After this long-continued grinding to reduce it to the necessary fineness, the paste is placed in the drying room, heated by steam from 8o° to ioo F. Then the paste having been mixed again in a special melanger is subjected to pressure in a screw press, in order to drive out the air so as to insure the preservation of the chocolate. It is next weighed out in half and quarter pounds, placed in molds on I 18 HUYLER'S CHOCOLATES. | a table, and submitted to a vigorous shaking, the | effect of which is to make the paste take the exact $ shape of the molds, which reproduce on the tablets | | the name of Hnyler's. These molds are at once \ sent down into the spacious cellar, specially con- | | structed for the chocolate. | This cellar is flagged with immense stones, and ^ | surrounded with thick flat stone tablets, sealed end- f ^ wise into the wall, and extending as shelves, on | | which the warm molds are deposited. When the chocolate is ready to be taken from the ^ ^ molds it is sent up to the folding room, where the | | employees first wrap it in pure tinfoil, to keep out | ^ moisture and heat (the two great enemies of choco- ^ ^ late) ; it is then wrapped, sealed, stamped, packed | ^ and put aside, waiting to be sent to the salesrooms ^ ^ of the house. f As to the processes of manufacture they are under ^ ^ the supervision of Mr. John S. Huyler, and watched ^ | also with attentive and delicate care by a superin- ^ | tendent, whose great experience (here and in France) f | in every branch of chocolate-making and profound | | knowledge of cacao beans, assure to those products ^ | a uniformity of manufacture, as well as qualities that \ | invariably answer the description in the price-lists, | ^ ^ | and respond in the most desirable manner to the | 2 tastes of the consumers. ^ ^\\\\\N\\\\\\\\\\\\X\\\\\\\\\\\\\\\\\\^^^ XNXV v\\\\SS\S\V\\\\\\\\\\\SSS\\\\\S\S\\\\\\S ~ Chocolates, IF chocolate has not attained the universal popu- larity of coffee, it is nevertheless its superior as | \ a food product, at once hygienic and agreeable. ^ \ The place it should occupy in our regimen gives it | an importance, which is daily increasing; in place of | \ poets it has its historians, who are physicians, chem- ^ \ ists, and famous gastronomists, and whose eminent | \ opinions, based on positive facts of science, have | \ more weight and authority than the fancies of the | \ imagination or the whims of fashion. The use of chocolate was introduced into Spain ^ \ from Mexico at the beginning of the sixteenth century | ^ by the companions of Fernando Cortez. Thence it ^ \ crossed the Pyrenees in 1660, in the train of Maria | \ Theresa, spouse of Louis XIV. It was at first deemed | ^ a great luxury to be enjoyed only at the tables of the ^ ^ kings, princes and wealthy financiers of that period ; | \ but it gained popularity by degrees, and to-day it has | % become an almost universal aliment known and ^ % praised by every nation of Europe and America. ^ Chocolate can be used in various forms and ^ I generally agrees with all palates. It figures at the ^ % feast as well as in the daily routine of domestic life, \ I in sickness as well as in health. It is taken with | I II I I III III I I I I I I I I I I III I I I I I I I I a , , , I)), 20 HUYLER'S CHOCOLATES. ^ every repast, at breakfast as well as supper, prepared either with water or milk ; at dinner in the form of | entremets; at the soiree in ices, bonbons and cakes ; between meals*, and especially while travel- ing, it is eaten in the form of tablets, croquettes, | sticks, wafers and cigarettes. In England and the United States powdered cocoas are more extensively used than chocolate in tablets. The best quality of the latter, in which | sugar has been incorporated through successive operations, should be preferred and adopted in I future for the use of families. ,\\V \ n\\\\\S\\\\\\S\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\^^ c o II t a • i- 9 ■ ■ u i c ti a b r - I H i: - j i - a I ' ; a III o 5 a"S E c i ■ I V\n WSWWWWWW"' Culinary Preparation op chocolate, /"^ REAT CARE is necessary in the preparation of ^-^ good chocolate, which, from the delicate nature of its composition is very susceptible to acquire bad flavor. In cooking it, it is proper to employ, as far as possible, a chocolatiere, or pan of silver, porcelain, or well plated copper ; and for stirring, a hardwood spatula or silver spoon should be invariably used. DIRECTIONS. Break into small pieces the number of tablets corresponding to the number of cups needed ; put them into the pan and pour over them boiling water in sufficient quantity to entirely cover the broken pieces of chocolate ; let the pan stand off the fire without stirring for a few minutes, long enough to soften the chocolate ; then gently crush the contents until all is perfectly dissolved ; after which place the pan on a slow fire and add the necessary quantity of water and milk. Ten minutes' boiling will suffice to cook the chocolate ; let it then simmer near the fire for about five minutes or more without boiling. Note. — Each h&lf pound cake is divided into six tablets, each tablet being the right quantity for one large cup. 22 HUYLER'S CHOCOLATES. Brillat-Savarin, who was a true connoisseur in gastronomy, has given us a receipt which he ob- tained from the Superior of the Convent of Belley : When you wish to " take a good cup of chocolate," he said, " make it overnight in an earthen pot and leave it there, well covered ; a night's repose con- centrates it and gives it a velvety softness which renders it perfect. In the morning heat it without boiling. Cold or iced chocolate is also very agreeable." Chocolate may be lightened by the addition of water, or made more nourishing by adding milk ; but we recommend that it always be dis- solved with boiling water, and that, to dissolve it, not less than one-third of the liquid needed for the complete preparation of the beverage be used. The mode of preparing powdered cacao, or choco- late without sugar, is the same ; only the necessary quantity of sugar and flavoring must be added thereto according to taste. Note.— Chocolates which thicken quickly and become like a sort of paste in cooking are far from the best; they are lumpy, grainy and are often combined with foreign substances. Good chocolate, on the contrary, being composed only of cacao and sugar, should always remain in a creamy state. &\\X\\\\\\\\\N\\\N\\N\N\\\N\\XV^S\\\\\^ Conclusion, THE house of Huyler's (whose vogue daily in- *• creases, thanks to the superior and varied quality of its confections and bonbons) has at length at- tained the desideratum for its chocolates, which are appreciated and proclaimed the best. To reach this result nothing has been neglected ; no sacrifice or outlay in procuring the latest and best machinery has been considered too great, and to-day Huyler's Chocolate Manufactory is as complete and well- organized as the greatest establishments of the kind in Europe, and produces a thoroughly good choco- late, which is unsurpassed in purity and delicacy of composition, fineness of flavor and general ex- cellence. -■'■■■[ ^^\N^\N\\\N\NNN\S\\\\\\\\\\\W^\^^ I CHOCOLATES. I PRICE-LIST. CHOCOLATE IN CAKES OF % lb. AND % lb. Extra Superior Soeonuzco $1 .25 lb. Triple Vanilla 80 Double Vanilla.. 60 Single Vanilla SO Spanish Chocolate (Cinnamon) 75 Chocolate de Same (Without Vanilla).. = .75 FANCY VANILLA CHOCOLATE, No. 1, FOR TRAVELERS' POCKETS. Croquettes, in Fancy Boxes of \4> lb $0.60 box. Croquettes, in Fancy Boxes of % lb.. ... .35 " Croquignolettes, in Small Fancy Boxes. .25 " Cigarettes, in Cases 35 case. Cigarettes, in Packs 25 pack. Cigarettes, in Boxes (Between Acts) 25 box. Cigarettes, Envelopes 35 Napolitains, Traveler's 20 " Napolitains, in Fancy Boxes 50 Mosaic Chocolate Boxes 50 " * Vanilla Powder, in Small Jars 1 .00 jar. Bouchee^ a la Reine (Chocolate Bonbons) l.OO lb. Praline's Chocolate (Bonbons) 80 " CACAOS IN POWDERS. Pure Superiop Caracas Cacaos, ^-lb. Cake .70 lb. Pure Caracas Cacaos, ^>-lb. Cake -40 " Breakfast Cacaos, in Tin Boxes of \^ lb.. .40 box. Broma Cacaos, in Tin Boxes of y» lb -40 " Cacao Shells, in Bag of 3 lbs. or 5 lbs... .05 lb. * Vanilla powder is used by families for flavoring puddings, creams, ••ards and cakes. S.XVXXN.NY\NN\\\XS\N\N\\\\\S\' ,\\\\\\\\\\\\\xn\y-n; I'M mi \\\\\V\\V\\\\\\\\\\\\N« *K GF\o(i0lates ar\d Bonbons. LA VOGUE TRADE MARK. ''■' :•:•:< % II \': STORES IN THE UNITED STATES. MAIN STORE: 863 BROADWAY, NEW YORK. * BRANCHES: 339 and 341 Fulton Street, . Brooklyn. Cor. Broadway and Liberty Street, New York. 26 West Street, . . . Boston, Mass. 34 North Pearl Street, . . Albany, N.Y. 7 Times Building, . . . Troy, N.Y. Arcade Entrance, . . Rochester, N.Y. 350 Main Street, . . . Buffalo, N.Y. Ocean Avenue, . . Long Branch, N.J. Opposite Congress Spring, . Saratoga, N.Y. Agency, 1 338 Chestnut Street, Philadelphi? ^\\\\\\\\\\\\\\\\\\NN\\\\\\N.\\V iiy • 5 CONGRESS 009 882 098 A •