In Britain, the name of Cadbury has been synonymous with chocolate
ever since John Cadbury opened his factory in 1831. This book,
written by Richard Cadbury (1835-99) under the pen name
'Historicus', was published in 1892. It describes the natural
history of the tropical American cocoa plant, its spread in
cultivation across the world, and the history of its use. He also
deals with the manufacturing process, as exemplified by the Cadbury
factory at Bournville, surrounded by the model housing and leisure
facilities which the family built for its workers. The processing
of cocoa beans into solid and drinking chocolate is described in
detail, with emphasis on the developments in machinery which
simplified production. A chapter deals with the importance of the
vanilla plant for flavouring, and an appendix gives guidance on the
cultivation of cocoa trees. This remains a fascinating account of
one of the world's most popular indulgences.
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