An oblong roundish nut, nearly the shape of an almond, but larger; the shell dark-coloured, brittle, and thin; the kernel both externally and internally brownish. It is the produce of a small tree, the Obrama Cacao, bearing a large fruit like a cucumber, which contains thirty or more of these nuts Chocolate is prepared from these nuts. A patent was lately obtained for a preparation of cocoa, called "Marshall's Extract of Cocoa." The specification, which is dated the 10th February, 1830, describes the process to consist in boiling, for an hour, a pound of powdered cocoa in a gallon of water; the mixture is then to be passed through a sieve, and the oily matter to be skimmed from the surface. It is next to be evaporated in a water bath, till it assumes the consistence of treacle, when it is to be preserved for use in bottles well corked and sealed, so as to render them impervious to the air.