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+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #55584 (https://www.gutenberg.org/ebooks/55584)
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-The Project Gutenberg EBook of The Manufacture of Chocolate and other
-Cacao Preparations, by Paul Zipperer
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: The Manufacture of Chocolate and other Cacao Preparations
-
-Author: Paul Zipperer
-
-Editor: Herm. Schaeffer
-
-Release Date: September 19, 2017 [EBook #55584]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK MANUFACTURE OF CHOCOLATE, CACAO ***
-
-
-
-
-Produced by Chris Curnow, Les Galloway and the Online
-Distributed Proofreading Team at http://www.pgdp.net (This
-file was produced from images generously made available
-by The Internet Archive)
-
-
-
-
-
-
-[Illustration: PLATE I
-
-The Cacao Tree—Theobroma Cacao, Linné.
-
-  Zipperer, Manufacture of Chocolate etc. 3^{rd} edition.
-  Verlag M. Krayn, Berlin W. 10.]
-
-
-
-
-                                  THE
-
-                              MANUFACTURE
-
-                                  OF
-
-                               CHOCOLATE
-
-                     AND OTHER CACAO PREPARATIONS
-
-                                  BY
-
-                          DR. PAUL ZIPPERER.
-
-                             THIRD EDITION
-
-         REARRANGED, THOROUGHLY REVISED, AND LARGELY REWRITTEN.
-
-                                EDITOR
-
-                       DR. PHIL. HERM. SCHAEFFER
-
-                  FOOD CHEMIST AND MANAGING DIRECTOR.
-
-            WITH 132 ILLUSTRATIONS, 21 TABLES AND 3 PLATES.
-
-                              [Colophon]
-
-                               BERLIN W.
-                         VERLAG VON M. KRAYN.
-
-            LONDON                              NEW YORK
-        E. & F. N. SPON LTD.      1915      SPON & CHAMBERLAIN
-           PUBLISHERS                          PUBLISHERS
-          57 HAYMARKET.                   123-125 LIBERTY STREET.
-
-
-
-
-                         ALL RIGHTS RESERVED.
-
-             Rosenthal & Co., Berlin NW.21, Alt-Moabit 105
-
-
-
-
-Preface to the third edition of “The Manufacture of Chocolate” by Dr.
-Zipperer.
-
-
-It is now a decade since the appearance of the last edition, and owing
-to continual delays in the compiling of the present volume, the book
-has been out of print for several years. These delays ensued because
-the editor wished to take into account the most recent determinations
-and decrees of the guilds and various legislative factors connected
-with the industry; but he was at length forced to the conclusion that
-notwithstanding the excellent organisation and lofty standing of the
-branch under consideration, it was useless to wait for anything final
-and absolute in such a field. Suggestions of possible improvements and
-indications of blemishes are therefore earnestly invited, in order
-that they may be duly allowed for in the event of a new edition. — The
-plan followed by Zipperer has been adopted in the main; a tribute due
-to its previous success. Yet on the other hand, the arrangement of the
-book has undergone some alteration, and is, at least in the editor’s
-opinion, a perceptible improvement. — All scientific, industrial and
-technical progress has been treated as fully as possible, the economic
-part in particular having been diligently recast.
-
-It would, of course, have been impossible for the editor to write all
-these chapters without external aid, his knowledge of the respective
-branches being by no means exhaustive enough. He may therefore
-be allowed to express here his obligation and thanks to all his
-fellow-workers; and in particular, to the ~Association of German
-Chocolate Manufacturers~, Dresden; its managing director, Herr
-Greiert; the director of the ~Cocoa Purchase Co.~, Hamburg,
-Herr Rittscher, who contributed the whole of the chapter headed;
-~Commercial Varieties of Cacao Beans~; further to Prof. Dr.
-Härtel, Chief Inspector of the Royal Research Institute, Leipsic;
-Dr. R. Böhme, Managing Director of Messrs. Stollwerck Bros. Chemical
-Laboratory, Cologne; and to Superintendent Engineer Schneider, of
-the firm J. M. Lehman, Dresden, among many others. Mention must also
-be made of the manufacturers who so kindly placed material at the
-editor’s disposal. Let us hope that the work will meet with a success
-corresponding to the pains taken by the editor and publishers, and
-prove a really serviceable ~Handbook to the Chocolate Industry~.
-
-  Dr. Schaeffer.
-
-
-
-
-Extracts from the prefaces to the first and second editions.
-
-
-The object of this work is to furnish a source of information and
-advice for those who are interested in the branch of industry to which
-it relates.
-
-The author of this treatise has therefore endeavoured not only to
-describe the manufacturing processes; but he has also devoted special
-attention to the raw materials employed, and endeavoured to make them
-generally familiar by reference to the literature on the subject, as
-well as by providing a precise account of the chemical constituents of
-these substances and discussing the consequently necessary procedure to
-be observed in the course of manufacture. The art of chocolate making
-is no longer what it was a few decades ago; it has for the most part
-passed from small operators into the hands of large manufacturers. A
-short historical resumé will serve as a sketch of this development and
-a cursory description of some forms of apparatus which have now merely
-historical interest will serve to show how improvement in the industry
-has been effected.
-
-Chocolate is a favourite and most important article of food, and in
-that sense it is subject to legal regulations for which allowances must
-be made, as well as for the most suitable analytical methods by means
-of which a manufacturer can ascertain the presence of unlawful mixtures
-in competing products, so that knowing the regulations in force, he may
-avoid any infringement of the same.
-
-       *       *       *       *       *
-
-Within the ten years that have elapsed since the first edition of this
-work appeared, the manufacture of chocolate has undergone considerable
-expansion. Not only has the ~modus operandi~ been simplified
-and improved by the introduction of a number of new mechanical
-appliances, but the technique of the subject has been so extended,
-both from chemical and mechanical points of view, as partly to furnish
-a new standard in estimating and determining cacao constituents and
-preparations. The author has endeavoured to take due account of all
-these advances, and made a point of collecting the material scattered
-through the various professional journals, sifting or supplementing
-where necessary, in order that all engaged in the industry, ~the
-manufacturer as well as the food analyst and the engineer~, may be
-in a position to derive a vivid impression of existing conditions in
-the chocolate manufacture, from the present volume.
-
-In consideration of the importance which several branches of the
-industry have recently acquired, such as the preparation of cocoa
-powder, soluble cocoa, cacao butter, pralinés and chocolate creams,
-space has been given to descriptions of the respective details. On the
-other hand no attempt has been made to introduce calculations as to the
-cost of manufacture, since statements to that effect would possibly be
-rather detrimental than otherwise.
-
-Costs of production as regards cacao preparations is subject to great
-variation, according to the scale on which they are carried out, so
-that estimates made on the basis of large operations might eventually
-lead to the conclusion that a small factory might be profitable, and
-with no better result than that of creating undue competition in prices
-and occasioning eventual failure. Moreover, the fluctuations in the
-market price of cacao and sugar are so frequent, and there is such
-possibility of new sources of expense, that calculations can only apply
-to the time when they are made; they soon become out of date, and then
-afford no trustworthy indication of probable profit and loss.
-
-The section treating of legislative regulations relating to the trade
-in cacao preparations has undergone complete revision to adapt it to
-existing conditions.
-
-To render the book more useful, an appendix has been added in which the
-production and composition of a few cacao preparations are treated of,
-providing valuable data for reference.
-
-  Dr. Paul Zipperer.
-
-
-
-
-CONTENTS
-
-
-  First Part: =The Cacao Tree=                                      Page
-
-  A. =Tree and Beans=                                                  1
-
-  a) Description of the Cacao Tree and its Fruit                       1
-
-  b) Geographical Distribution and History of the Cacao Tree           4
-
-  c) Cultivation of the Cacao Tree; Diseases and Parasites             7
-
-  d) Gathering and Fermentation                                        9
-
-  e) Description of the Beans                                         12
-
-  f) The Commercial Sorts of the Cacao Bean                           16
-
-  1. American Cacao Varieties                                         19
-
-  2. African Cacao Varieties                                          28
-
-  3. Asiatic Cacao Sorts                                              32
-
-  4. Australian Cacao Sorts                                           33
-
-  g) The Trade in Cacao and the Consumption of Cacao Products;
-  Statistics                                                          33
-
-  B. =Chemical Constitution of the Bean=                              43
-
-  a) The Cacao Bean Proper                                            43
-
-  1. Water or Moisture                                                49
-
-  2. Fat                                                              49
-
-  3. Cacao red or Pigment                                             59
-
-  4. Theobromine                                                      62
-
-  5. Albumin                                                          67
-
-  6. Starch                                                           70
-
-  7. Cellulose or crude fibre                                         72
-
-  8. Sugar and plant acids                                            73
-
-  9. The mineral or ash constituents                                  73
-
-  b) The Cacao Shells                                                 76
-
-  Second Part: =The Manufacture of Cacao Preparations=
-
-  A. =Manufacture of Chocolate=                                       85
-
-  I. The Preparation of the Cacao Beans                               87
-
-  1. Storing, cleansing and sorting                                   87
-
-  2. Roasting the Beans                                               89
-
-  3. Crushing, hulling and cleansing                                 100
-
-  4. Mixing different kinds                                          108
-
-
-  II. Production of the Cacao Mass and Mixing with Sugar             109
-
-  5. Fine grinding and trituration                                   109
-
-  6. Mixture with sugar and spices                                   117
-
-  7. Treatment of the Mixture                                        119
-
-  a) Trituration                                                     119
-
-  b) Levigation                                                      123
-
-  c) Proportions for mixing cacao mass, sugar and
-  spices                                                             136
-
-  III. Further Treatment of the Raw Chocolate                        138
-
-  8. Manufacture of “Chocolats Fondants”                             138
-
-  9. Heating Chambers and Closets                                    141
-
-  10. Removal of Air and Division                                    143
-
-  IV. Moulding of the Chocolate                                      149
-
-  11. Transference to the Moulds                                     149
-
-  12. The Shaking Table                                              156
-
-  13. Cooling the Chocolate                                          162
-
-  a) Cooling in Chambers.
-
-  b) Cooling in Closets.
-
-  V. Special Preparations                                            176
-
-  a) Chocolate Lozenges and Pastilles                                176
-
-  b) “Pralinés” or coated goods                                      182
-
-  B. =The Manufacture of Cocoa Powder and “Soluble” Cocoa=           195
-
-  a) The various methods of disintegrating or opening up the
-  tissues of cacao                                                   195
-
-  b) Methods of disintegration                                       197
-
-  1. Preliminary Treatment of the Beans                              197
-
-  2. Expression of the Fat                                           199
-
-  3. Pulverising and Sifting the defatted Cacao                      209
-
-  c) Disintegration after Roasting                                   216
-
-  1. Disintegration ~prior~ to Pressing                         217
-
-  2. Disintegration ~after~ Pressing                            224
-
-  3. Opinions to these methods                                       225
-
-  C. =Packing and Storing of the Finished Cacao Preparations=        228
-
-  a) General hints                                                   228
-
-  b) Suitable storage                                                228
-
-  c) Machines for packing en masse                                   229
-
-
-  Third Part: =Ingredients used in the Manufacture of Chocolate=
-
-  A. =Legal enactments. Condemned ingredients=                       230
-
-  B. =Ingredients allowed=                                           231
-
-  I. Sweet Stuffs                                                    231
-
-  a) Sugar                                                           231
-
-  b) Saccharin and other sweetening agents                           234
-
-  II. Kinds of Starch, Flour                                         236
-
-  1. Potato starch or flour                                          236
-
-  2. Wheat starch                                                    236
-
-  3. Dextrin                                                         237
-
-  4. Rice starch                                                     237
-
-  5. Arrowroot                                                       237
-
-  6. Chestnut meal                                                   238
-
-  7. Bean meal                                                       238
-
-  8. Salep                                                           238
-
-  III. Spices                                                        238
-
-  a) General Introduction                                            238
-
-  b) Vanilla                                                         241
-
-  c) Vanillin                                                        243
-
-  d) Cinnamon                                                        246
-
-  e) Cloves                                                          247
-
-  f) Nutmeg and Mace                                                 247
-
-  g) Cardamoms                                                       248
-
-  IV. Other Ingredients                                              248
-
-  a) Ether oils                                                      248
-
-  b) Peru balsam and Gum benzoin                                     249
-
-  V. Colouring Materials                                             250
-
-
-  Fourth Part: =Examination and Analysis of Cacao Preparations=
-
-  A. =Chemical and microscopial examination of cacao and cacao
-      preparations=                                                  253
-
-  a) Testing                                                         253
-
-  b) Chemical analyses                                               254
-
-  1. Estimation of moisture                                          254
-
-  2. Estimation of ash                                               255
-
-  3. Estimation of silicic acid in the ash                           256
-
-  4. Estimation of alkalis remaining in cocoa powders                256
-
-  5. Determination of the fatty contents                             258
-
-  6. Determination of Theobromine and Caffeine                       263
-
-  7. Determination of Starch                                         264
-
-  8. Determination of crude Fibre                                    266
-
-  9. Determination of Cacao husk                                     267
-
-  10. Determination of Sugar                                         269
-
-  11. Determination of Albuminates                                   271
-
-  12. Investigation of Milk and Cream Chocolate                      272
-
-  c) Microscopical-botanical investigation                           275
-
-  B. =Definitions of Cacao Preparations=                             279
-
-  a) Regulations of the Association of German Chocolate Manufacturers
-  relating to the Trade in Cacao Preparations                        279
-
-  b) Final Wording of the Principles of the Free Union of German
-  Food Chemists for the estimation of the Value of Cacao
-  Preparations                                                       282
-
-  c) Vienna Regulations                                              284
-
-  d) International Definitions                                       285
-
-  C. =Adulteration of Cacao Wares and their Recognition=             288
-
-  a) Introductory                                                    288
-
-  b) The Principles                                                  288
-
-  c) Laws and Enactments as to Trade in Cacao Preparations           291
-
-  1. Belgium                                                         291
-
-  2. Roumania                                                        293
-
-  3. Switzerland                                                     294
-
-  4. Austria                                                         298
-
-  5. Germany                                                         301
-
-
-  Fifth Part: =Appendix=
-
-  A. =Installation of a Chocolate and Cacao Powder Factory (with
-  2 plates=)                                                         304
-
-  1. Chocolate Factory (Table I)                                     305
-
-  2. Cacao Powder Factory (Table II)                                 306
-
-  3. Appendix containing an account of the methods of preparation
-  and the composition of some Commercial dietetic and other
-  cacao preparations                                                 306
-
-
-  INDEX
-
-  A. Index to literature                                             319
-
-  B. Tables                                                          320
-
-  C. Figures                                                         321
-
-  D. Authors                                                         323
-
-  E. Alphabetical index to contents                                  326
-
-
-
-
-+Part I.+
-
-The Cacao Tree.
-
-
-A. Tree and Beans.
-
-
-a) Description of the Cacao Tree and its Fruit.
-
-The cacao tree with its clusters of red blossom and golden yellow
-fruits is conspicuous even in tropical vegetation. Of considerable
-diameter at the base, it often attains a height of eight metres. Its
-wood is porous and light; the bark is cinnamon coloured, the simply
-alternating leaves are from 30 to 40 cm. in length and from 10 to 12
-cm. broad, growing on stalks about 3 cm. long. The upper surface of
-these leaves is bright green, and the other one of a duller colour, and
-slightly hairy.
-
-The flowers, which are often covered with hairs, occur either singly or
-united in bunches not only on the thicker branches but also all along
-the trunk from the root upwards. (Fig. 1 A.)
-
-The formation of the fruit takes place only from the flowers of the
-stem or thicker branches, and for a thousand flowers there is only one
-ripe fruit.
-
-The flowers (fig. 1 B & C) are very small and of a reddish white
-colour. Calyx and corolla are five partite, the ten filaments are
-united at their base (fig. 1 G) and only half of them are developed to
-fruitful organs, such as bear pollen (fig. 1 J) in their four separate
-anther compartments (fig. 1 H).
-
-The pistil is formed of five united carpels and bears in each of its
-five compartments eight ovules. (Fig. 1 E & F).
-
-The fruit is at first green, and afterwards turns yellow, but with
-streaks and tints of red occurring; many varieties also are entirely
-crimson. Resembling our cucumber in size, shape and appearance (see
-fig. 2 A & B), it has a length of about 25 cm. and a diameter of 10
-cm., and the thickness of its shell is from 15 to 20 mm. This shell is
-of rather softer consistency than that of the gourd, and has five deep
-longitudinal channels, with five others of less depth between them.
-
- [Illustration: Fig. 1. (After Berg & Schmidt, Atlas.)
-
- _A_ Twig in bloom (1/2). _B_ Flower (3/1). _C_ Flower in vertical
- section (3/1). _D_ Leaf of flower (6/1) _E_ Bean-pod in vertical
- section (6/1) _F_ Bean-pod in cross section (9/1). _H_ Anther. _J_
- Pollen.]
-
-The shell encloses a soft, sweetish pulp, within which from twenty-five
-to forty almond shaped seeds are ranged in five longitudinal rows,
-close to each other. The white colour of these seeds is frequently
-tinged with yellow, crimson, or violet (Sec. Fig. 2 C. D. & G).
-
- [Illustration: Fig. 2. (After Berg & Schmidt).
-
- _A_ Fruit with half of shell removed (1/2). _B_ Fruit in cross section
- (1/2). _C_ Side view of seed (1/3). _D_ Front view of seed (1/1). _E_
- Seedling (1/1). _F_ Kotyledon or Seed-leaf (1/1). _G_ Seed in cross
- section (1/1).]
-
-The fruits ripen throughout the whole year, though but slowly during
-the dry season; and the time needed for its full development is about
-four months. It may be gathered at all times of the year, although
-there are regular gathering seasons, determined and modified by the
-respective climatic conditions. So, for example, we find that in Brazil
-the principal gathering takes place in February and July, whilst in
-Mexico it is in March and April. In the primeval Amazonian forests the
-fruit of the cacao tree is gathered and brought to market at all times
-of the year, wherever Indian tribes obtain.
-
-
-b) Geographical Distribution and History of the Cacao Tree.
-
-The cacao tree flourishes in a warm, moist climate. It is therefore
-indigenous to tropical America, from 23° north to 15° or 20° south
-latitude.
-
-Consequently the area in which it grows comprises the Central American
-republic of Mexico down to the Isthmus of Panama; Guatemala, the
-Greater and Lesser Antilles, Martinique, Trinidad, St. Lucia, Granada,
-Cuba, Haiti, Jamaica, Puerto Rico, Guadeloupe, and San Domingo; in
-South America, the republics of Venezuela, Columbia, Guiana, Ecuador,
-Peru and the northern parts of Brazil, especially the districts lying
-along the middle Amazon.
-
-In all other countries where the cacao tree now flourishes, it has been
-naturalised, either by colonists, or with government aid, as in Asia,
-where the Philippine Islands, Java, Celebes, Amboyna and Ceylon in
-particular are deserving of mention; and in Cameroon (Bibundi, Victoria
-and Buea), Bourbon, San Thomé and the Canary Islands in Africa, where
-the tree is sometimes found growing at an elevation of about 980 ft.
-above sea level. Ceylon offers an instructive illustration of the zeal
-with which the cultivation is carried on in some districts. According
-to information furnished by Mr. Ph. Freudenburg, late German Consul
-at Colombo, cacao had been planted in a few instances during the time
-Ceylon was in possession of the Dutch, but only since 1819 has seed
-been distributed out of the botanical gardens at Kalatura, and it was
-still later before planters could obtain it from those established
-at Peradenija. Systematic cultivation for commercial purposes was
-commenced in 1872 or 1873. The principal seats of cacao plantations are
-Dumbara, Kurunegalla, Kegalla and Polgahawella, together with North,
-East and West Matala, Urah and Panwila.[1] According to statistical
-records, the relation between the growth and export of cacao is shown
-by the following table, which also shows the development of its
-cultivation:
-
-  Year       Area under         Exports
-         cultivation (acres)     (cwts)
-
-  1878         300                  10
-  1879         500                  42
-  1880        3000                 121
-  1881        5460                 283
-  1885       12800                7247
-  1892       14500               17327
-  1895       18278               27519
-  1898       22500               32688
-  1908       39788               62186
-
-Like all other articles of human food, cacao has a history of some
-interest, the most essential points of which are here summarised from
-the excellent work of A. Mitscherlich.[2]
-
-A knowledge of the cacao tree was first brought to Europe in 1519 by
-Fernando Cortez and his troops. He found in Mexico a very extensive
-cultivation of cacao, which had been carried on for several centuries.
-In the first letter addressed by Cortez to Charles the Fifth, he
-described cacao beans as being used in place of money. Cortez applied
-to the cacao tree the name of “Cacap”, a word derived from the old
-Mexican designation “Cacava-quahitl”. The Mexicans called the fruit
-“Cacavacentli”, the beans “Cacahoatl” and the beverage prepared from
-them “Chocolatl”[3], said to be derived from the root “Cacava” and
-“Atl”, water. This term was adopted by the Spaniards, and it gave rise
-in the course of time to the word “Chocolate”, which is now universal.
-
-The botanical definition of the typical form of the cacao tree, which
-belongs to the family BUTTNERIACEAE, is referable to Linnaeus, who gave
-it the name “Theobroma Cacao” (food of the gods, from “Theos”, God,
-and “Broma”, food). Probably chocolate was a favourite beverage with
-Linnaeus, who may have been acquainted with the work of the Paris
-physician Buchat, published in 1684, in which chocolate is alluded
-to as an invention more worthy of being called food of the gods than
-nectar or ambrosia. Clusius first described the cacao tree in his
-“Plantae exoticae”. The taste for chocolate soon spread throughout
-Spain after the return of Cortez’ expedition from the New World, not,
-however, without encountering some opposition, especially on the part
-of the clergy, who raised the question whether it were lawful to
-partake of chocolate on fast days, as it was known to possess nutritive
-properties. However, it found an advocate in Cardinal Brancatio, who
-described it as an article belonging, like wine, to the necessaries of
-life, and he therefore held that its use in moderation could not be
-prohibited. In 1624 Franciscus Rauch published a work at Vienna, in
-which he condemned the use of chocolate and suggested that the monks
-should be prevented from partaking of it, as a means of preventing
-excesses. About the commencement of the 17th century, the use of
-chocolate spread from Spain to Italy, where it was brought to the
-notice of the public by the Florentine Antonio Carletti (1606), who had
-lived for some time in the Antilles. The method of converting cacao
-beans into chocolate was also made known in Europe by Carletti, while
-the Spaniards had kept it a secret. Under Theresa of Austria, wife of
-Louis XIV, the habit of taking chocolate appears to have become very
-common in France after the partial introduction of cacao by importation
-from Spain. The first cacao imported from the French colony of
-Martinique arrived in Brest in 1679 in “Le Triomphant”, the flagship of
-admiral d’Estrées. Opinion in France as to chocolate was then divided:
-Madame Sévigné, once an admirer of chocolate, afterwards wrote to her
-daughter: “il vous flatte pour un temps et puis il vous allume tout
-d’un coup fièvre continue qui vous conduit à la mort”, a theory which
-nowadays must necessarily be regarded as ridiculous.
-
-Chocolate was in general use in England about the middle of the 17th
-century. Chocolate houses, similar to the coffee houses of Germany,
-were opened in London. Bontekoë, physician to the Elector Wilhelm of
-Brandenburg, published in 1679 a work entitled “Tractat van Kruyd,
-Thee, Coffe, Chocolate,” in which he spoke very strongly in favour
-of chocolate and contributed very sensibly to the increase of its
-consumption in Germany. The first chocolate factory in Germany is said
-to have been erected by Prince Wilhelm von der Lippe about the year
-1756 at Steinhude. This prince brought over Portuguese specially versed
-in the art of chocolate making.
-
-
-c) Cultivation of the Cacao Tree; Diseases and Parasites.
-
-The first information regarding the cultivation of the cacao tree
-in Mexico is that obtained on the invasion of the country by the
-Spaniards. Prior to that time there is a total absence of anything
-definite. The tree flourishes best in situations where the mean
-temperature is between 24° and 28° C. The farther the place of
-cultivation from the equator the poorer is the product. The other
-most essential conditions are long continued moisture of the soil
-and a soft, loose texture with abundance of humus, and above all,
-shelter from the direct rays of the sun. For these reasons, planters
-select for their cacao areas ground the virgin soil of which has not
-been exhausted by the cultivation of other plants. The plants are
-either raised in a nursery until they reach the most suitable age
-for transplanting, or the seeds are sown on the ground selected for
-the plantation. The transport of live seed for new plantations is
-attended with some difficulty, since the seeds very quickly lose their
-vitality. C. Chalot[4] recommends that this vitality be preserved by
-gathering the fruit before it is perfectly ripe, immersing it in melted
-paraffin oil, and then wrapping it in paper; on which the fruit may be
-transported without losing any of its nutritive qualities.
-
-In the sheltered valleys of tropical countries, where the soft soil,
-rich in humus, is kept constantly moist by large rivers, the cacao tree
-blossoms throughout the whole year. When growing wild it is generally
-isolated under the shadow of larger trees; when cultivated, the young
-plant is placed under the shelter of banana trees, and at a later
-period of its growth shelter is provided by the coral (called Erythrina
-corallodendron or Erythrina indica), further known as “Coffie-mama”
-among the Surinam Dutch and madre del cacao among the Spaniards. Yet
-this tree, like the Maniok, is said not to enjoy so long a life as the
-cacao plant, which sometimes reaches an age of forty years. On this
-account the Castilloa or also Caesalpina dashyracis have recently been
-recommended as a more lasting protection. The fact that it does not
-lose its leaves during the dry season (e. g. on Java, during the East
-Monsoon) is an additional advantage.
-
-A cacao plantation requires a considerable area, in the proportion of
-50 hectares for 20,000 trees. The quantity of fruit to be obtained
-from that number of trees, as an annual crop, would be worth from
-£ 1,200-1,300. In planting the seeds, they are set in rows that are
-from 8 to 10 m. apart, four or five seeds being planted within from
-1 to 2 m, the shading trees being planted between the rows. Of each
-five seeds planted the greater number often fail to germinate, either
-in consequence of unfavourable weather or as the result of attacks
-by insects etc.; but if more than one plant grows, the weaker ones
-are pulled up. Until the plants are two or three years old, they are
-protected by a shed open at one side, and they are transplanted after
-they have attained a height of 3 ft. The chief enemies of tropical
-cultivation—weeds, aerial roots, insects, bacterial infection—have to
-be provided against continually, so as to prevent damage; accordingly
-if the ground be not moist enough, it should be systematically watered,
-and so drained if marshy, for the tree requires most careful nursing
-if it is to develop into a prolific fruit-bearing specimen. The seed
-germinates about fourteen days after being planted; but flowers are not
-produced till after 3 or 5 years. After the tree has once born fruit,
-which may occur at the end of the fourth year it often continues to
-do so for fifty years. The tree is most prolific when from twelve to
-thirty years old.
-
-As in the case of all cultivated plants and domestic animals, the
-existence of which does not depend on the principal of natural
-selection, and among which life is not a continuous development of
-endurance in the face of adverse elements, the cacao tree has its
-peculiar diseases. Indeed, it would seem as though it were beset by all
-vermin extant. The reader may obtain some idea of the extent of the
-damage done to cacao plantations by such noxious agents, if he turns up
-the clear and exhaustive account published by the Imperial Biological
-Institute for Agriculture and Forestry (Germany).[5] Unfortunately we
-have not space here to mention more than a few of the most frequently
-occurring and important diseases, such as the GUM DISEASE, which is
-especially destructive, gum formations in the wood tissue and bark of
-the tree eventually killing it. Next to be dreaded are the various
-fungus growths, cancers and cancer-like incrustations (“Krulloten”) and
-broom formations. It often happens that specii of beetle attack the
-tree, causing decay and rot to set in; such e. g. are the wood-borer,
-bark bug, and woodbeetle. Other parasites, again, do not destroy the
-whole tree, but are equally detrimental, as they also preclude all
-prospects of a harvest. Fruit rot and its like, fruit cancer, and
-cacao moths, are notorious in this connection. There are also several
-larger creatures which betray a preference for the nutritious fruit of
-the cacao tree, various species of rat, and the squirrel, which unite
-to make the planter’s life a burden.
-
-
-d) Gathering and Fermentation.
-
-The gathering of the fruit is effected by means of long rods, at
-the end of which is a semi-circular knife for cutting through the
-stalk. The fruits are then split in two, the beans separated from the
-surrounding pulp and spread out on screens to dry, or exposed to the
-sun on bamboo floors. Beans so prepared are described as unfermented.
-
-In most lands where cacao is cultivated, another process is adopted,
-calculated to heighten the flavour of the fruit and develop its
-nutritious constituents. The newly gathered beans are first partially
-freed from the fruity substances always adhering, then piled up into
-heaps and covered with banana skins or cocoa-nut matting, in order
-that they may be shut off as far as possible from all atmospheric
-influence, and so left for some time, while the chemical processes of
-warming and fermentation are gradually consummating. This procedure
-is alternated with repeated exposures to the sun, according to the
-maturity and species of the cacao bean, and the prevailing weather
-conditions; though details as to the length of time and number of
-repetitions necessary to the production of a marketable article
-still await determination.[6] It may be taken as a general rule that
-fermentation should proceed till the bean, or rather the cotyledon,
-has acquired the light brown colour characteristic of chocolate. This
-principle is nevertheless often violated, especially as loss of weight
-in the bean is often intimately connected with complete fermentation.
-Unsufficiently fermented varieties, but which were fully ripe when
-gathered, develop a violet colour during this process; it is possible
-for them to pass through what is known as “After fermentation” before
-reaching the factory. This is not so in the case of beans developing
-from unripe fruit, for obviously the valuable constituents of the
-cotyledon are here not prominent, and scarcely calculated to ferment
-properly. Such can be recognised by their betraying a bluish grey
-colour in the drying processes, and the soft and smooth structure which
-they then acquire. A normal progress of fermentation is indicated where
-the interior of the mass of beans registers, on the first morning after
-gathering, a temperature not exceeding 30-33° C, 35-38° on the second
-day, and on the third morning a temperature not exceeding 43° C. If the
-outer shells are marked, the heating has been too severe. In countries
-where the harvest season suffers from the periodical rains, drying over
-wooden fires[7] is often resorted to. The value of many specimens is
-hereby greatly diminished when the roasting is carelessly managed, for
-the smoke must on no account be allowed to come into contact with the
-bean. Yet “Smoky” lots among the St. Thomas, Accra, and Kameroon sorts
-were formerly much more frequent in commerce than now, for the planter
-has learned to avoid this evil. After they have been fermented, the
-beans are washed, or trodden with the naked foot, in some countries,
-and so cleansed from the pulp remains still adhering. They are then
-allowed to dry in the open air, and packed into sacks; contact with
-metal or stone is strictly to be avoided, which as good conductors of
-heat and rapid cooling agents are most disadvantageous. Instead of
-piling the beans up in loose heaps, they may be fermented in “Tanks”
-made of wood, and where possible, provided with partitions. According
-to Kindt, cedar wood has been proved best for this purpose, because
-of its enormous resisting capacity. It used to be thought that in
-fermentation ensued a germination of the seed,[8] as in the preparation
-of malt; but this idea has been proved erroneous. The contrary is
-rather the case, for the process almost kills the seed; and when the
-sensitiveness of the latter is taken into consideration, and also
-the fact that it only develops under the most favourable conditions,
-it must be allowed that the statement contains an obvious truth. Yet
-chemical change does take place in the fermentation of the seed; but
-as to its precise nature, owing to the lack of scientific research on
-the scene of operations, we are still unable to dogmatise. It would
-therefore be useless to discuss the manifold theories and speculations
-bearing on this point, and waste of time to discuss the various
-kinds of fermentation and the chemical processes therein involved.
-Yet it may almost be taken for granted, that the fresh-plucked bean
-contains a so-called glycoside[9] which decomposes into grape sugar,
-into an equally amyloids colour stuff (the so-called cacao-red), and
-the nitrogeneous alkaloids Theobromine and Kaffein; a change probably
-incidental to the fermentation.[10] The sugar might further split
-up into Alcohol and Carbonic Acid Gas, although this is by no means
-established.
-
-Whilst we have lost our bearings as far as the chemical aspect of
-this process is concerned, we are much more firm in respect to the
-biological, thanks to researches which Dr. v. Preyers has conducted on
-the spot in Ceylon. Preyer’s[11] experiments leave absolutely no room
-for objection, and it can safely be accepted that there are no bacteria
-present in fermentation, but a fungus-like growth rich in life, a
-kind of yeast by him called Saccharomyces Theobromae, and described
-in passing;[12] facts which constitute the gist of his findings. He
-further establishes that the presence of bacteria often noticed is
-absolutely undesirable, and that better results are obtained when all
-life is energetically combated, and especially these bacteria. We
-should, then, be confronted with the same phenomenon in the preparation
-of cacao as are already met with in beer brewing, and the pressing of
-wine and which are still waited for in the preparing of tea and tobacco.
-
-The kernel of the fresh bean, “Nips”, is white and has a bitter taste
-and alternates in colour between whitish yellow, rose and violet; the
-mere influence of solar heat is sufficient to produce the brown cacao
-pigment, but drying is not so effective as fermentation in removing
-the harsh bitter taste and hence fermented beans are always to be
-preferred. These have often acquired a darker colour in the process,
-their weight is considerably diminished, and their flavour modified to
-an oily sweetness, without losing an atom of the original aroma[13].
-
-Commercially and for manufacturing purposes only the seeds of the
-cacao tree are of importance. The root bark is said by Herr Loyer of
-Manila to be of medicinal value as a remedy for certain common female
-complaints and is employed by the natives of the Philippine Islands as
-an abortifacient. According to Peckoldt[14] the fruit shell contains
-a considerable amount of material that yields mucilage and might
-therefore be utilised as a substitute for linseed.
-
-
-e) Description of the Beans.
-
-The varieties of the cacao tree which yield the beans at the present
-time occurring in commerce are.
-
-Theobroma cacao, Linné the ~true cacao~, spread over the widest
-area, and almost ~exclusively cultivated on plantations~, with
-many varieties (Crillo, Forastero etc.) and Theobroma ~bicolor~, a
-party-coloured cacao tree the seeds of which are mixed with Brazilian
-and Caracas beans.
-
-Theobroma speciosum Wildenow, which yields, like Theobroma cacao,
-Brazilian beans (magnificent tree).
-
-Theobroma quayanense, yielding Guiana beans.
-
-Theobroma silvestre or forest cacao.
-
-Theobroma subincanum, ~white-leaved-cacao~, and Theobroma
-microcarpum, ~small-fruited cacao~, ~are met with as
-admixtures~ in Brazilian beans.
-
-Theobroma glaucum, ~grey cacao~, fruits of which variety are found
-among Caracas beans.
-
-Theobroma angustifolium the ~narrow-leaved~ and Theobroma
-ovatifolium, ~oval leaf~, may be regarded as characteristic of
-Mexican cacao.
-
-Before describing the commercial kinds of cacao, a knowledge of which
-is of first importance to manufacturers, it is desirable to consider
-the beans in regard to external form and microscopial structure, in
-order that the use of some indispensable scientific expressions in the
-subsequent description of particular commercial kinds of cacao may be
-intelligible.
-
-The bean, page 3 Fig. 2 C-G, consists, according to Hanousek[15], of
-a seed-shell, a seed-skin and the embryo or kernel with the radicle.
-The oval-shaped seed is generally from 16 to 28 mm. long, 10 to 15
-mm. broad and from 4 to 7 mm. thick. At the lower end of the bean
-there is a depressed, flattened and frequently circular hilum visible,
-from which a moderately marked line extends up to the apex of the
-bean where it forms the centre of radiating longitudinal ribs—
-vascular bundles-extending to the middle of the bean through the outer
-seed-coating back to the hilum.
-
-The outer seed shell (cf. Fig. 3) is of the thickness of paper,
-brittle, scaly externally and reddish brown, lined with a colourless
-translucent membrane peeling to the so-called silver membrane
-(previously but falsely known as seed envelope) and penetrating into
-the convolutions of the kernel in irregularly divided folds. The shells
-of some of the better sorts of beans, such as Caracas, are frequently
-covered with a firmly adherent, dense, reddish-brown powder, consisting
-of ferruginous loam originating from the soil on which the beans have
-been dried and serving as a protection against the attacks of insects.
-But opinions are divided as to, the utility of this process.
-
-The fermented kernel consists of two large cotyledons occupying the
-whole bean; it is of fatty lustre, reddish grey or brown colour and
-often present a superficial violet tinge; and under gentle pressure
-readily breaks up into numerous angular fragments the surfaces of
-which are generally bordered by the silver membrane. The fragments can
-be easily recognised when laid in water. At the contact of the lobes
-there is an angular middle rib and two lateral ribs are connected with
-the radicle at the broader end of the bean. The ripe fresh-gathered
-cacao-kernel is undoubtedly white and the reddish brown or violet
-pigment is formed during the fermenting of the bean. But there is
-also a white cacao, though seldom met with. According to information
-furnished by Dr. C. Rimper of Ecuador, it is of rare occurrence and is
-not cultivated to any great extent. In Trinidad also a perfectly white
-seeded cacao, producing large fruit and fine kernels, was introduced
-from Central America by the curator of the Botanic Gardens in 1893.
-
-The microscopic structure of the shell, Fig. III., presents no
-remarkable peculiarity that requires to be noticed here.
-
-The delicate inner membrane (fig. 3) coating the cotyledons and
-penetrating into their folds consists of several layers. Connected
-with it are club-shaped glandular structures, fig. 4, consisting of
-several dark coloured cells that are known as the ~Mitscherlich
-particles~. According to A. F. W. Schimper[16] they are hairs fallen
-from the epidermis (fig. 4) of the cotyledon and do not originate, as
-was formerly supposed, in the inner silver membrane.
-
-These structures, named after their discoverer, were formerly supposed
-to be algae, or cells of the embryo sac, unconnected with the tissues
-of the seed cells. They are, however, as true epidermoid structures,
-similar to the hairs of other plants.
-
- [Illustration: Fig. 3. Cross Section of Shell of Cacao Bean
-                        (Tschirsch).
-
-  _gfb_ vascular bundles
-  _co_ cotyledon
-  _pc_ ducts
-  _f_ pulp
-  _fe_ endocarp, or inner coat of fruit
-  _se_ epicarp, or skin
-  _sch_ mucilagenous, or slime cells
-  _lp_ parenchyma, or cellular tissue
-  _st_ sklerogenous, or dry cells
-  _is_ silver membrane
-  _co_ cotyledon
-  _gfb_ vascular bundles]
-
-These Mitscherlich particles are not only ~characteristic of the seed
-membrane~, but also of the entire seed as well as the preparations
-made from it. Wherever ~cacao is mixed with other materials~,
-its presence may be ascertained by microscopical detection of these
-structures, which are peculiar to cacao.
-
-In the large elongated, hexagonal cells of the seed membrane there are
-two other structures to be seen with the aid of high power (250 fold),
-one appearing as large crystalline druses, while the other consists of
-extremely fine needles united in bundles.
-
- [Illustration: Fig. 4.
-
- Cross section of the cotyledon, showing “Mitscherlich particles”
- (Moeller).]
-
-By addition of petroleum spirit the former, consisting of fat acid
-crystals, are dissolved, the latter, remaining unaltered, are
-considered by Mitscherlich to be theobromine crystals, since their
-crystalline form closely resembles that of theobromine. A more
-scientific explanation has not been forthcoming.
-
-The cotyledons are seen under the microscope to consist of a tissue
-of thin walled cells, without cavities, lying close together, and
-here and there distributed through the tissue, cells with brownish
-yellow, reddish brown, or violet coloured contents. These latter are
-the pigment cells which contain the substance known as cacao-red and
-analogous to tannin; it, together with theobromine, gives rise to
-the delicate taste and aroma of cacao. The other cells of the tissue
-are filled with extremely small starch granules the size of which
-rarely exceeds 0.005 mm.; with them are associated fat, in the form of
-spear-shaped crystals, and albuminoid substances.
-
-In order to discriminate between these substances they must be stained
-by various reagents. According to Molisch[17], theobromine may be
-recognised, in sections of the seed, by adding a drop of hydrochloric
-acid and after some time an equal drop of auric chloride solution (3
-%) After some of the liquid has evaporated, bunches of long yellow
-crystals of theobromine aurochloride make their appearance. On addition
-of osmic acid the fat is coloured greyish brown. On addition to the
-microscopic section a drop of iodine solution, or better iodozine
-chloride, the starch becomes blue, while albuminous substances are
-coloured yellow. Cacao starch granules are very small and cannot well
-be mistaken for other kinds, except the starch of some spices such
-as pimento or that of Guarana, prepared from the seeds of Paulinna
-sorbilis. According to Möller the blue iodine colouration of cacao
-starch takes place very slowly and it is probably retarded by the large
-amount of fat present; but the point has been contested by Zipperer and
-later investigators.
-
-In order to make the starch granules of cacao and the cells containing
-cacao-red distinctly visible under the microscope, it is advisable
-to immerse the section in a drop of almond oil, because the addition
-of water renders the object indistinct in consequence of the large
-amount of fat present. Another excellent medium for the microscopic
-observation of cacao is the solution of 8 parts of chloral hydrate in 5
-parts of water, as recommended by Schimper.[18]
-
-By these means it may easily be seen that the pigment or cacao red in
-different sorts of cacao varies more or less in colour.
-
-To complete the account of the microscopic characters of the cacao
-cotyledon, mention must be made of the small ~vascular bundles~,
-generally spiral, that are distributed throughout the tissues of the
-cotyledons and are readily made visible by adding a drop of oil or a
-drop of chloral hydrate solution.
-
-
-f) The Commercial Sorts of the Cacao Bean.
-
-Mindful of Goethe’s dictum: ~Friend, the paths of theory are
-uncertain, and hid in gloom~, we propose to devote this chapter
-to an exclusively practical discussion of the commercial value of raw
-cacao, and from the merchant’s point of view.
-
-Such differences of opinion prevail in manufacturing circles as to
-the possible uses of each separate sort, that for this reason alone
-any other than a purely geographical classification would scarcely be
-feasible. But apart from this, varying as it does with the protective
-duties imposed, the commercial value of cacao can by no means remain
-a universal constant; and it must be noted that variations in the
-national taste serve to heighten its instability.
-
-This latter circumstance also causes a deviation from the nearly
-related principal that the Motherland becomes chief consumer of the
-varieties grown in her colonies. The cacao sorts of the English
-Gold-Coast running under the collective name of ~Accra~, have
-taken complete possession of the German market; Trinidad cacao enjoys
-immense popularity in France, and the Dutch pass on the larger part of
-their Java importations to other consuming nations. As regards this
-latter sort, however, the fact they are chiefly employed as colouring
-and covering stuffs for other cacaos must be taken into consideration.
-
-In most cases either the producing country or a principal shipping
-port gives its name to the different sorts. Yet paradoxical exceptions
-will at once occur to the reader. The inferior and mediocre Venezuelan
-varieties of the Barlovento district shipped from La Guayra are
-generally denominated as ~Caracas~, notwithstanding the fact
-that the capital of the republic Venezuela, situated as it is 1000
-metres above sea level (being about 3300 feet), and therefore quite
-outside the cacao zone, has practically no connection with the cacao
-trade. The collective name, Samana still holds good for the cacaos
-of the Dominican republic, at least in Germany, although this outlet
-of a tiny mountainous peninsular has long ceased to export any but
-very insignificant quantities. Consequently, and rightly, the French
-merchant specifies these sorts as ~Sanchez~, adopting the name
-of the principal cacao exporting port of the republic. Arriba, the
-choicest product of Ecuador (port, Guayaquil) takes its name from the
-Spanish word arriba, above, the plantations being situated along the
-upper sources of the Rio Guayas (to wit, the rivers Daule, Vinces, and
-Zapotal). Other Guayaquil cacaos are named after the rivers (Balao,
-Naranjal) and districts (e. g. Machala) where they are most cultivated.
-
-As in the case of so many other cultivated plants, distinguishing
-characteristics of the various sorts are not only determined by the
-different species of tree, but are rather and principally dependant on
-the combined effect of physical and climatic conditions. So whether
-the seedling Criollo, the splendid Creole bean native to Venezuela,
-belongs also to the more fruitful Forastero species (spanish forastero,
-foreign), a variety less sensitive and consequently commoner, is a
-problem which can only claim secondary consideration.
-
-Apart from the geographical influences mentioned, method and nicety
-of procedure are of prime importance in the preparation of the cacao
-sorts. Yet technically perfect implements do not always prove the
-best means to an attainment of this end; it being a fact recorded by
-experience that the chemical constituents of the cacao bean reach
-their fullest developement in such simple and primitive processes as,
-e. g. are still patronised in Ecuador and Venezuela. It is scarcely
-necessary to observe that these simple and primitive methods postulate
-nicety and carefulness, which failing, there will be no lack of defects
-in the cacao prepared. On the Haiti/Domingo island, e. g. a variety
-of cacao is harvested which is in itself very profitable, as stray
-specimens finding their way to the market testify, but which as an
-article of commerce proves most unreliable, being generally brought
-on the market in such an unprepared state, that fermentation first
-takes place on the sea voyage, and then of course only in insufficient
-measure. During this period appear those disagreeable and accompanying
-symptoms technically known as “Vice propre” and the beans, which
-were not completely ripe in the first place, do not develop further,
-and greenish breakings in the skin become pronounced, and remain a
-source of terror to the manufacturing world. All attempts made in
-European interests to bring about an alteration in this deplorable
-state of affairs have hitherto been lost on the indolence of the
-native planters. Indeed, until the political and economical conditions
-prevalent among the mixed Negro population of Haiti/Domingo are
-thoroughly reformed, no perceptible improvement can be expected in
-the qualities of the Samana and Haiti cacaos, for which reason, with
-rapidly disappearing exceptions, there are scarcely any well organised
-plantations in these parts.
-
-Turning to the Old World, we find in the West African Gold Coast a
-typical example of the possibilities of cultivation on a small scale,
-under proper and competent guidance, and with primitive processes;
-for not only as far as quantitative progress is concerned, but also
-in respect to quality, the varieties produced by the natives of this
-English colony improve from year to year. Kameroon, a district which
-like the Gold Coast has only taken to the cultivation of cacao of
-late years, provides us with an exactly opposite instance. Here the
-plantation system has been in force right from the commencement of
-the industry, with all its technically perfected implements, yet
-nevertheless the perfecting of the cacao proceeds very slowly, and
-it will be a long time before the produce of this land can lay any
-serious claim to specification as a variety for consumption. Its large
-proportion of acid ingredient has been above all detrimental, almost
-completely precluding its use as any other but a mixing sort, although
-some plantations have been yielding comparatively mild cacaos now for
-several years. We cannot stay to discuss the problem of causes in this
-instance, and whether the fact that the Forastero species has been
-exclusively planted prejudices the developement of the cacao, or the
-climatic conditions, must remain an open question. Let it be noted
-in passing that the Forastero Bean has taken universal possession of
-Africa, as well in Kameroon, as in the Gold Coast, on the island of St.
-Thomas and also in the Congo Free State. The Bahia cacao, again, owes
-its origin to the Forastero seedling.
-
-We will refrain from any further elaboration of this introduction,
-however, so as not to anticipate the following review of the various
-commercial sorts of cacao.
-
-
-f) I. American Cacao Varieties.
-
-
-A. Central America.
-
-We begin with
-
-~Mexico~, the classical cacao land, scarcely of importance to the
-general trade, as the greater part of its entire produce, comprising
-about three thousand tons yearly, is consumed in its native country. Of
-the other Central American states, next to
-
-~Nicaragua~, whose large Venezuelan-like beans find their way to
-the Hamburg market from time to time,
-
-~Costa Rica~ is above all worthy of mention. This state began to
-export its home produce in 1912, averaging for that year about 60 tons;
-and in 1909, the export had already increased to 350 tons, mostly to
-England and North America, through the shipping port called Port Limon.
-
-
-B. South America.
-
-~Columbia.~ From this republic come two distinct sorts; the rare,
-rounded, and native
-
-~Cauca~ bean, which is nearly related to the Maracaibo variety,
-and which cultivated along the Magdalena river is in the main shipped
-from Baranquille, on the Caribbean sea, occasionally also from
-Bueneventura on the Pacific coast; and then the
-
-~Tumaco Cacao~, so named from the small shipping port on the
-Ecuador border, which resembles the inferior sorts of the Ecuador coast.
-
-Cauca-and Tumaco-cacaos are only seldom free from defective beans
-and worm-eatings, probably less caused by the primitive processes of
-preparation than the difficult means of communication in this country.
-Then also considerable quantities are retained for home consumption.
-
-~Ecuador~ is the home of the cacao richest in aroma, the country
-which first developed the plantation system on a large and well
-organised scale, and which was still at the head of cacao-harvesting
-lands a few years ago, with a yearly produce of about 32,000 tons.
-Yet although it had increased this amount to 40,000 tons in the year
-1911, Ecuador can only take second rank among cultivating lands, the
-Gold Coast coming first. The following and most valuable varieties are
-embraced under the name of the chief shipping port.
-
-GUAYAQUIL. They are:
-
-1. ~Arriba~, i. e. above, these cacaos coming from the upper
-tributaries of the rio Guaya (the rivers Daule, Vinces, Publoviejo, and
-Zapatol). The Arribas, like the Guayaquil cacaos generally, are chiefly
-used in the preparation of cacao powders. They form e. g. the principal
-constituents of the Dutch cacao powders, especially the so-called
-superior Summer-Arriba, harvested from the month of April to July. All
-that is gathered in other seasons falls into the general class “Arriba
-superior de la época
-
-The cacaos of the months immediately following on Summer, the
-~rebuscos~, after crop, are as a rule the most inferior varieties
-of arriba, whilst the Christmas harvest of the months of January and
-February (cosecha de Navidad) often yields quite excellent sorts.
-
-2. ~Machála~, second in importance among the Guayaquil sorts,
-rather more fatty than the ariba, and differing from this again in
-Aroma and the colour of its kernel, which is of a rather darker brown.
-Chief cultivation occurs in the low lying land bordering on Peru and
-lying opposite the island of Jambeli, where the prevailing climatic
-conditions are quite different from those in the arriba districts,
-although these are not far removed. August and September are the
-harvest months for Machala. Ten years ago this sort was shipped in
-large measure from the then newly created harbour Puerto Bolivar. But
-since large ocean going steamers no longer call there, it now takes the
-more roundabout route via Guayaquil.
-
-3. ~Baláo.~ This variety can be described as a mean between
-Machala and Arriba. It has some of the characteristics of both, the
-bean being somewhat rounder.
-
-4. ~Naranjal~ and ~Tenguél~ are likewise subdivisions of
-the foregoing, except that the bean is here much larger and flatter.
-As the production of all three sorts, and especially of Balao, is
-substantially greater than what finds its way to the market, we may
-reasonably assume that a large proportion is used for mixing purposes,
-and sails on commercial seas, as it were, under false colours.
-Cultivating district: the Machala district situated along the Jambeli
-canal, and the stretch of coast watered by the rivers Balao and
-Naranjal.
-
-5. Pegados (i. e. stuck together) or Pelatos (balls) is the description
-of the cacaos comprised of series of 4-10 beans rolled together,
-generally developing from overripe fruit. They experience a particular
-kind of fermentation, apparently the result of the fruity substances
-still evident, which gives the light coloured kernels a soft aromatic
-flavour. For several years these sorts have rarely been seen on the
-European market, they being generally reserved for home consumption.
-
-6. ~Oscuros~, i. e. dark coloured, a refuse sort rightly viewed
-with suspicion in manufacturing circles—Pelotas soaked in water, or
-beans left in the clefts and fissures of the drying chamber floors.—The
-black shell of the bean encloses a brownish and dirty-looking kernel,
-the colour sometimes approaching black: the whole bean giving a
-disagreeable impression, as it is often disfigured with mould, and
-possessed of a disagreeable odour. For several years this variety
-served the “crooks” of the commercial world as mixing material for
-the so-called “flavouring” of Machala, but it now again appears as a
-distinct sort.
-
-The shipping port for all these cacao sorts is Guayaquil; though other
-harbours also handle valuable varieties. Such, for example, are
-
- a) ~Bahia de Caraquéz~, and the small haven of Manta lying
- south of this town, which deals in a sort resembling a blended
- Machala-Balao, though occasionally light brown in appearance and of
- aromatic flavour. This cacao is generally labelled as ~Caraquéz~
- for short, and is to be distinguished from ~Caraque~, the French
- term for Caracas cacao.
-
- The chief harvesting months are June and July; the April-May arrivals,
- however, are usually better, as the setting-in of the rainy season
- increases the difficulties of drying. The harvest in 1909 reached
- 3,000 tons, and is normally from 2000 to 5,000 tons yearly.
-
- b) ~Esmeraldas~, similar to the foregoing, but of perceptibly
- inferior output, possesses only a very insignificant yield (about 150
- tons a year), and this in spite of the cultivating capacities of the
- interior.
-
-~Peru~, the most southerly producing land on the west coast can
-likewise only boast of a very insignificant yield, chiefly destined for
-home consumption.
-
-~Brazil~, with its two great sorts for consumption, Bahia and
-Para cacao, and a yearly production of round 33,000 tons, has from the
-years 1906-1909 far outrun all other harvesting lands. Yet although it
-was able to increase this to 36,250 tons in 1911 it must nevertheless
-take second place among cultivating lands, the Gold Coast and Ecuador
-preceding.
-
-A most important factor on the market is included under the
-specification ~Bahia~-cacao. Here again the shipping port has
-given its name to the cacao sort. It is harvested in three southerly
-situated districts, Ilheos, Belmonte, and Canavieiras, and is
-despatched to Bahia from harbours of the same name, in sailing vessel
-which sometimes ship a thousand sacks.
-
-Ilheos despatches the inferior of the two principal varieties “Fair
-fermented” and “Superior fermented” that is, the first-named, and so
-furnishes two-thirds of the Bahia crop. The cacao areas in the district
-of Ilheos are situated on rather high and mountainous ground, where
-arresting atmospheric conditions often predominate. Also the absence of
-any waterway whatever renders it a necessity to despatch the cacao to
-Bahia on beasts of burden, which during the rainy season can scarcely
-find a footing on the beaten tracks. It is, then, the unfavourable
-atmospheric conditions, combined with a certain carelessness on the
-part of the planter in the preparing processes, which prejudices the
-otherwise excellent quality of the Bahia bean, and more especially in
-the months of June, July and August.
-
-At this period it is no rarity to find from 10 to 20 percent of waste
-beans, and in general only the December-February months offer anything
-approaching a guarantee as to quality. But here no hard and fast rule
-can be adduced.
-
-Belmonte and Canavieiras are the districts of the “Superior fermented”
-cacaos. The lower lay of the land is responsible for other climatic
-conditions, and in addition, both harbours here are situated at the
-mouths of rivers which afford an easy and sure means of transport. So
-the cacao, which is also better roasted,—a few planters even drying in
-ovens—reaches the market in a much better condition, and fetches at
-least from 3-4 sh. a cwt. more than the “Fair Fermented” variety.
-
-In all three districts, the beans are prepared in wooden boxes, covered
-with banana skin, in which the Ilheos variety is allowed to ferment
-from 2-3 days, and the superior from 2-5 days: this after they have
-been well shaken up. In Belmonte considerable drying takes place on the
-sand there deposited by the river in large quantities.
-
-The harvesting is generally reckoned from April 1st. to March 31st.
-In June and July is the intermediate harvest, whilst the months from
-October to February supply the bulkiest crops.
-
-The Bahia district yields yearly about 33,500 tons, a fourth part of
-which is devoted to the consumption of the United States, the remainder
-chiefly going to Germany, France and Switzerland. The return is still
-on the increase, and large stretches of land await cultivation.
-
-~Para~ cacao is the denomination of all those sorts shipped from
-the tracts of land lying along the banks of the Amazon and its mighty
-tributaries, more especially from Manaos and Itacoatiara, through Para,
-a port situated on the eastern arm of the delta. These varieties may
-be classed as intermediary between Bahia and good Sumana. The yearly
-yield (harvest months June-August) amounts to about 5,000 tons, a
-comparatively small figure in view of the enormous expanses capable
-of planting, where the cacao tree at present grows wild, or at least
-uncultivated. It is true that the returns for 1891 reached 6,500; only
-to be diminished by half in 1908. France is by far the chief country
-consuming Para cacao; the sort not meeting with especial favour in
-other states.
-
-~Guiana.~ Of the three colonies belonging to France, Holland,
-and Great Britain respectively, which go under this name, only the
-intermediate one, Dutch Guiana, is of importance in the world’s cacao
-trade. It comes into consideration under the name of
-
-~Surinam~ cacao. The yield, which should in normal years amount
-to about 3,000 tons (1899 providing the record with approximately
-4,000 tons), has been considerably impaired by tree diseases and
-parasites. The return for 1904 only amounted to 850 tons, for example.
-But meanwhile Holland had hit upon excellent measures to battle against
-the enemies of the tree, and the years 1909 and 1910 had in consequence
-already improved this to 2,000 tons. The bean has some resemblance to
-the Trinidad bean, as far as quality is concerned.
-
-~Venezuela~, one of the earliest cultivating lands, is the
-home of the Criollo bean, and of the most splendid specimens of
-bean in general, sorts which play a prominent part in the Chocolate
-Manufacture. The Venezuelan bean is rather long and round, and
-its kernel of a beautiful light brown, with a mild sweet flavour.
-Unfortunately the plantations have recently been interspersed with
-Forastero or Trinidad-Criollo trees—called in Venezuela “Trinitarios
-because brought over from Trinidad, a species which requires less
-attention and bears more fruit, but which just on that account supplies
-commoner and mediocre beans, slowly fermenting, and often developing a
-violet hue. The preparation is here of the simplest; the beans e. g.
-are dried on clay-covered floors, and in rainy weather earthy fragments
-often adhere to them. Yet such “Patios” or “Then-dales”, (clay floors)
-are only in use on the small “haciendas” (plantations). The colouring
-of the Venezuelan bean with an ocre-like earth constitutes an especial
-peculiarity. It is adopted in particular for the medium and finer
-sorts. The earth is mostly sent from the neighbourhood of Choroni to
-the two large shipping ports Puerto Cabello and La Guayra, where the
-colouring or “Earthification” of the cacaos to be exported ensues. The
-earth, varying in colour from a dirty yellow to brick-red, is mixed to
-a thin paste with sea-water, and afterwards placed in the sun on large
-sieves, or spread over cement floors. Where the colouring takes place
-immediately on the plantation, the yellowish brown earth everywhere
-available is utilised; and where sea-water cannot be obtained, as on
-the Rio Tuy, for example, there the beans are coloured with a mixture
-prepared from crushed and almost liquid cacao fruits and this same
-yellowish brown earth, as the use of fresh water is thought to afford
-but inferior protection against mould growths. Such juice-coloured
-cacaos, and occasionally also the Ocumare sorts, are often covered
-with a rather thick earthy crust. Professional opinion concerning the
-utility of this colouring varies greatly. In France, the principal
-country consuming Venezuelan cacao, it is still maintained that the
-thin earthy crust not only enables the bean to resist the penetration
-of mildew, but also admits of a kind of after-fermentation, together
-with developement and preservation of the most valuable constituents
-of the cacao bean. Colouring is then the rule for the finer Caracas
-sorts, and all varieties shipped through Puerto Cabello; it is also in
-use at Carupano, for export to Spain.
-
-The Venezuelan cacaos are divided as follows, and with one exception
-take their names from the chief shipping ports, to which they are
-brought in small sailing vessels tapping the villages dotted along the
-coast.
-
- 1. ~Maracaibo~ cacao, the noble, large, and always uncoloured
- bean found on the shore of Sea of Maracaibo.
-
- 2. ~Puerto Cabello~, quite the finest of all cacao sorts, with
- the following sub-classes, each named after tiny harbours in the
- vicinity: Chuáo, Borburato, Chichiriviche, San Felipe (coloured with
- its own peculiar light brown earth) Ocumare, Choroni.
-
- 3. ~Caracas~ cacao, exceptionally so-called, although quite a
- small proportion, namely that brought over the mountains from the Rio
- Tuy district in donkey caravans, now touches the republican capital.
- La Guayra, rather, is the shipping port for the so-called Caracas
- sorts, to which belong all the cacaos from the fertile Barlavento
- district east of La Guayra, a region watered by two rivers, Rio Tuy
- and Rio Chico, and with the following outlets; Rio Chico (which gives
- its name to the most ordinary of sorts), Higuerote, and Capaya. The
- plantations hard on the mountainous coastal slopes produce a very fine
- bean, of equal value with the Puerto Cabello.
-
- 4. ~Carupano~ cacao, a sound Venezuelan medium sort, generally
- coming into use uncoloured; the arrivals from the easterly harbour Rio
- Caribe also belong to this sort, and also the cacaos of Irapa, Guiria,
- and Cano Colorado, often shipped from the port of Trinidad lying
- opposite.
-
- From ~Angostura~ (Ciudad Bolivar) on the Orinoco and San Fernando
- on the Apure, only very insignificant quantities arrive.
-
- They speak of a Christmas and a Summer (June 21st) harvest in
- Venezuela; but the first four months of the year are generally the
- most productive. The total produce of Venezuela amounts to about
- 16,000 tons, of which as export there fall to
-
-  La Guayra          about 8,000 tons.
-  Puerto Cabello     about 3,000 tons.
-  Carupano                        about 4,500 tons.
-  Maracabio and via Trinidad      about 500   tons.
-
-
-C. The Antilles.
-
-Trinidad produces a cacao which on many plantations, or estates, as
-they are called, receives preparation at the hands of experts, and
-is very highly esteemed in commerce, and especially in England and
-France. The best and generally slightly coloured sorts are specified
-as “Plantation”, the medium “Estates”, after the English name, and the
-inferior “Fair Trinidad shipping cacao The bean “Trinidad criollo” is
-oval, yet not so rounded as the Venezuelan; its kernel is for the most
-part dark-coloured, still brown in the better varieties, but inky black
-among the inferior. It is customary in Trinidad to trade the cacaos as
-prime specimens and to assign to them the name of a species which not
-infrequently furnishes no true indication of their origin. “Soconusco”
-and “San Antonio” are particularly high-sounding; mention can further
-be made of “Montserrat”, “La Gloria”, “Maraval”, “Belle Fleur”, “El
-Reposo” etc. Chief harvest, December to February inclusive, by-harvest
-May to August.
-
-The total export from Trinidad amounts to about 22,500 tons yearly.
-The substantially smaller island of Grenada, also British, contributes
-about 6,000 tons a year to the world’s supply. Owing to the prevalence
-of like climatic and geological conditions, the yield and quality are
-here the same as on the neighbouring island of Trinidad. The chief
-consumer of the Grenada cacaos is the Motherland, and the same holds
-good for the small British islands of St. Vincent, St. Lucia and
-Dominique, all of little import in the general trade of the world.
-
-Martinique-and Guadeloupe-cacaos, hailing from the French islands so
-named, with a yearly production varying from 5,000 to 7,500 tons,
-only come into consideration for the consumption of the Motherland,
-which affords them an abatement of 50 percent in connection with the
-tariffs. San Domingo, the larger and eastern part of the Haiti island,
-already contributes about 20,000 tons yearly to the universal harvest.
-Especially in the last ten years has the cacao cultivation here
-received considerable expansion (yield 1894 2,000 tons, 1904 13,500
-tons) and as vast suitable tracts of land are to hand, this country
-would justify the highest expectations, if the general political and
-economical relations of the double republic and a certain indolence of
-the planters, all small farmers, had not to be allowed for.
-
-A methodical preparation only seldom takes place. Processes are limited
-to a very necessary drying, as a rule, so that the cacao, excellent in
-itself, takes rank among the lowest as a commercial quality. The chief
-gatherings occur in the months of May, June and July. The shipping
-ports are Puerta Plata on the north-coast, Sanchez and Sumana on the
-Bight of Samana, and La Romana, San Pedro de Macoris and Santo Domingo
-(the capital) on the south coast. Tiny Samana, situated on a small
-tongue of land, and so outlet for no extensive region, has given its
-name to Domingo cacao as a commercial sort, as from here the first
-shipments were dispatched.
-
-~Sanchez~ cacao, so named because Sanchez, where the transports
-come from the fruitful district of Cibao as far as La Vega, is the
-chief exporting harbour of the republic. From the same district,
-starting at Santiago, there is yet another line, this time running
-northwards to Puerto Plata on the coast. The cacao of this northerly
-province of Cibao is generally held in higher esteem than that coming
-from the southern harbours.
-
-The United States, which have recently developed an interest in
-the land for political reasons, have been promoted to first place
-among its customers during the last few years; and then follow
-France and Germany. It can only be hoped that this influence grows,
-in view of the thereby doubtlessly accelerated improvements in the
-preparation processes. Up to the present, varieties free from blame are
-conspicuously rare. Uniformity as regards the weight of the sacks has
-not been possible, owing to the diversity of the means of transport.
-Districts lying along the railways, or close to the harbours, make use
-of 80-100 kg. sacks (about 176-220 lbs.) But where transport must be
-made on beasts of burden, sacks of from 65-70 kilos (143-154 lbs.) are
-the rule.
-
-~Haiti~ cacao, coming from the Negro republic of the same name,
-is the most inferior of all commercial sorts, chiefly on account
-of the incredibly neglective preparation which it undergoes, for
-exceptions prove that the bean is capable of being developed into a
-very serviceable cacao. Beans covered with a thick gray coloured earthy
-crust, often even mixed with small pebbles and having a gritty, and
-where healthy, black-brown beaking kernel. The “Liberty and Equality”
-of the Negros and Mulattos in this corrupted republic are mirrored
-in its plantation system, the land being cultivated but little, and
-running almost wild. To effect a change in this state of affairs, that
-island law must first of all be abolished, whereby every stranger is
-prevented from acquiring landed estate in Haiti.
-
-The yield, about 2,500 tons, is chiefly exported from Jérémic, then
-also from the harbours Cap Haitien, Port de Paix, Petit Goave, and Port
-au Prince. France and the United States are the principal customers.
-The neighbouring island of
-
-~Cuba~ also delivers the greater part of its cacao produce to
-the United States, amounting to between 1,000 and 3,000 tons, a fact
-explained by geographical, political and freight considerations.
-
-Thanks to its careful preparation, this bean, which resembles the
-Domingo in many respects, is preferred, and fetches a correspondingly
-higher price. The shipping port is Santiago de Cuba, situated in the
-south-eastern portion of the island.
-
-Jamaica, with its yearly harvest of about 2,500 tons, principally
-attends to the wants of the Mother Country.
-
-
-II. African Cacao Varieties.
-
-Cacao cultivation in Africa is of comparatively recent date. The
-plantations found on the three islands San Thomé and Principe
-(Portuguese), and Fernando Po (Spanish), lying in the Gulf of Guinea,
-are the oldest. To the first-named island may be traced much of the
-impulse given to cacao plantation in other African districts, so rapid
-has been its success here, under the energetic guidance of the skilful
-Portuguese planter, and the yet more effective propitious climatic
-influences and favourable industrial conditions.
-
-Rare sorts are nowhere to be met with, for the Forastero bean has
-conquered the whole of Africa. The sorts produced are accordingly
-rather adapted for general consumption. St. Thomas and the Gold Coast
-provide a third of the world’s present-day cacao supply, and in the
-English colony especially, the geological and climatic conditions are
-of such a kind, that the
-
-~Gold Coast~ might very well become to the raw cacao market of the
-future what the Brazilian province, San Paulo, is now to the coffee
-trade.
-
-In the middle of the “Eighties”, the Swiss Missionary Society planted
-in the vicinity of their station, and so started the cultivation of
-the cacao tree now flourishing throughout the land. The first fruits
-came to Europe in 1891, and in 1894 already totalled 20 tons. In 1901
-it was 1,000 tons, 1906 approaching 10,000 tons, and the year 1911
-provided the record with about 40,000 tons. It is true that complaints
-were long and rightly lodged concerning the inferior quality, due to
-carelessness on the part of the natives in conducting the processes
-of preparation. But since the year 1909, there have appeared on the
-market side by side with the inferior and so-called current qualities,
-which still retains more or less of the defects of the earlier produce,
-another and properly fermented cacao, in no mean quantities; it is very
-popular in all cacao-consuming lands, and fetches from 2 to 3 shillings
-per cwt. more than the current qualities. All this has been achieved
-through intelligent and sympathetic guidance and control of the small
-native planter on the government’s part, without resource to any large
-organised plantation system.
-
-~Accra~ cacao, then, as the sorts of the African Gold Coast are
-collectively named, also promises to be the cacao of the future, if
-it can maintain its quantitative and qualitative excellence. There is
-indeed no want of soil and adequate labour strength in that province.
-Apart from Accra, Addah, Axim, Cape Coast Castle, Prampram, Winebah,
-Saltpond, Secondi must be mentioned above all. The chief harvest is
-from October to February.
-
-~Togo~, the small German colony adjoining the British Gold Coast, has
-till now had only a yearly yield of 250 tons in a variety resembling
-Accra. The excellent beans prepared on the plantations fetch several
-shillings a cwt. more than Accra, whilst the deliveries of the natives
-rank below the current specimens of this sort. Its port is Lome.
-
-~Lagos~, the British Colony bordering on Dahomey and east of the Gold
-Coast, is watered by the Niger and possesses cacao exporting ports in
-Lagos, Bonni and Old Calabar, and exports about 4,000 tons of a sort
-resembling Accra, but nevertheless not so well prepared and so of
-inferior value.
-
-The cacao plantations of the Lagos colony,—more properly known as
-Southern Nigeria—lie on either side of the great Niger delta, in low
-lying land where the climatic and geological conditions are quite
-different from those in the neighbouring German possession of
-
-~Kameroon~, in which country steep slopes and the narrow coastal strip
-at the foot of the Kameroon range, lofty mountains, perhaps 13,000
-ft. high, constitute the cacao cultivating region. Consequently the
-same variety of seed, the Forastero, here produces a different kind of
-fruit. The Kameroon bean has its own peculiar characteristics; although
-there is some resemblance to that produced on the opposite islands of
-Fernando Po, Principe, and St. Thomas; and the milder sorts from the
-“Victoria” and “Moliwa” plantations often do duty as a substitute for
-the latter variety. There is no other bean which contains so much
-acid as the Kameroon, and although this statement must be modified in
-view of improvements in recent years, the fact prevents the largest of
-German colonial sorts from serving as any other than a mixing variety.
-
-Cultivation is the rule throughout Kameroon, with the exception of
-Doula, and the produce of the separate plantations, such as Victoria,
-Bibundi, and Moliwe, Bimbia, Debundscha and so forth, all of which
-belong to large Berlin and Hamburg companies, is influenced and
-differentiated by variations in the technique of preparation. There
-are smooth beans with blackish-brown shells, and others of a red-brown
-hue and shrivelled, some with traces of fruit pulp, and others again
-quite light-coloured, with occasional black specks resulting from a too
-thorough drying.
-
-The chief gathering begins in September and ends in January.
-Exportation began in the year 1899 with 5 cwts. The produce in 1898
-figured at 200 tons and it had in the year 1910 grown to 3,500 tons.
-Germany is of course the principal consumer, although England has since
-1909 bought very much Kameroon cacao as St. Thomas.
-
-~Kongo~ is a bean resembling the finer St. Thomas, but smaller and
-often smoky. It comes on the market via Antwerp. Up to the present
-French Congo has only produced a few thousand hundredweights yearly,
-but the Belgian Congo Free State has managed to achieve an annual
-output of 900 tons towards the close of the last decade; and when this
-country takes the Gold Coast as model, perhaps Congo cacao will one day
-play an important rôle in the world of commerce.
-
-~St. Thomas~, the small Portuguese island lying in the Gulf of
-Guinea, and almost on the Equator, produces a sort which enjoys immense
-popularity, and especially in Germany, which traces a fourth part of
-its consumption back to this island. The export figures are
-
-  1889       2,000 tons.
-  1894       6,000 tons.
-  1899      11,500 tons.
-  1904      18,000 tons.
-  1910      38,000 tons.
-
-These are estimates which make the Portuguese planter worthy of all
-respect. It is true that “Black ivory” has been utilised on a large
-scale, the exploiting of black labour having resulted in a boycotting
-of these St. Thomas sorts on the part of some English manufacturers,
-but less on account of harsh treatment on the plantations themselves as
-the manner of recruiting in Angola.
-
-Fine Thomas is the description of those sorts which have been used
-in an unmixed condition owing to their indigestibility, but properly
-gathered and fermented. The inferior and slightly damaged cacaos picked
-out from these are called by the Portuguese planter “Escolas”, or
-assorted. Yet they do not come into commerce under this designation,
-being mostly used for making up sample collections which illustrate the
-difference between these and ~Fine Thomas~. The latter is traded
-through Lisbon “On Approval of Sample
-
-All the St. Thomas cacao trade passes through Lisbon; for the tariff
-regulations of the Portuguese government make direct connection between
-the island and the consuming land practically impossible. France indeed
-chooses the route via Madeira, unloading and reloading, to avoid the
-additional duties. The cacao is at Lisbon stored in the two great
-Custom-houses there, and prepared for despatch to the respective lands.
-Fine St. Thomas is reshipped in the original sacks.
-
-The samples are offered under various marks, either the initials of
-the planter or the name of a plantation. We mention a few of the best
-known; U. B., D. V., R. O., “M. Valle Flor”, “Boa Entrada”, “Monte
-Café”, “Santa Catarina”, “Pinheira”, “Agua Izé”, “Colonia Acoriana”,
-“Queluz”, “Gue Gue”, “Rosema”, “Pedroma”, “Monte Macaco
-
-The beans vary, as far as shell and kernel are concerned, according
-to the mode of preparation on the plantations and the structure of
-the soil from which they spring. Many which were formerly universally
-esteemed are now no longer preferred because the soil in the meantime
-has been worked out; and many are now described under different marks.
-Yet particular characteristics still continue; there are mild and
-strong sorts, smooth and shrivelled varieties which look as though they
-have been washed, and others black like the Cameroon bean. All are
-offered as Fine Thomas, and enjoy an immense popularity.
-
-Good ~medium Thomas~ is the commercial designation of those
-cacaos hailing from small plantations which have undergone a scarcely
-sufficient preparation owing to the lack of proper apparatus, and
-which are always interspersed with black or sham beans. In so far
-as these are delivered from large plantations, they generally owe
-their origin to overripe fruit, probably overlooked in the gathering
-season; or fruits bitten by the rats which infest this island may also
-contribute such beans. Almost all these inferior cacaos are sorted
-in the Lisbon custom-houses, and thinned down to the quality “Medium
-Thomas” free from objection or “Good Medium Thomas The two months of
-the Summer harvest, July and August, supply a somewhat better variety
-of cacao, known in commerce as “Pajol”, i. e. literally, “Hailing from
-the country”, which generally fetches a rather higher price. During
-the Winter harvest from November to February the medium St. Thomas
-varieties come on the market, but not before the beginning of the
-year, as previous to that point of time only the regular harvest of
-~Fine St. Thomas~ comes into consideration. All attempts on the
-part of consumers to effect an improvement in the quality of the medium
-varieties have unfortunately hitherto proved abortive, for they are
-regarded as by-produce on the larger estates, and the small ones do not
-possess the apparatus necessary for a thorough preparation. Then again
-it is seen that these inferior sorts are taken off the market at very
-reasonable prices.
-
-Fernando Po, a mountainous island, situated immediately off Cameroon,
-may be regarded as a source of supply for the Motherland, Spain,
-and only as such, for its yearly output of 2500 tons need fear no
-competition, thanks to the excessive tariffs laid on the produce of
-other lands here. The qualities here are inferior to those from St.
-Thomas and Cameroon, chiefly because most plantation are in the hands
-of blacks and consequently not well managed.
-
-~German East Africa~, ~Madagascar~, ~Mayotta~ (Comoren) and ~Réunion~
-with their dwarfish yield are only worthy of passing mention.
-
-
-III. Asiatic Cacao Sorts.
-
-The only cacao plantations deserving the name on the continent of
-Asia are those occurring on the two islands of Ceylon and Java, both
-producing a sort differing entirely from the Africans, the predominant
-seedling here planted being the Trinidad-Criollo. The Ceylon-Java bean
-is, like the genuine Criollo, oval shaped, inclining to a sphere; its
-kernel is light brown and among the finer sorts even whitish. So both
-varieties are principally used for colouring and covering the cacao
-mass, for neither has a very pronounced flavour. The shell is light
-brown or reddish brown after washing, and appears free from all traces
-of pulp. It sits loosely on the kernel, at least in the case of the
-Java bean, and is consequently often met with broken.
-
-~Ceylon~, with the shipping port of Colombo, produces in a good
-year from 3,500 to 4,000 tons, about two-thirds of which are traded
-through London. Direct shipments to Germany have recently been more
-and more frequent; Australia also claims consideration as a consuming
-land.
-
-The different sorts, or rather, qualities, for a very careful
-preparation ensures the excellence of the goods, go under the
-description fine, or medium, or ordinary, and occasionally are
-utilised as typical examples. The better sorts come exclusively from
-plantations, and the ordinary are the result of native enterprise.
-
-~Java~ also produces a large quantity, the cacao here being chiefly
-planted on the north side of this long, narrow island. More than a half
-is exported from the port of Samarang, then follow Batavia, Soerabaja
-and a few minor places, with a total output of about 2,500 tons. The
-larger proportion of this cacao is sold in the markets of Amsterdam
-and Rotterdam to Dutch merchants, who pass it on to other consuming
-countries. England, North America, Australia, China and the Philippines
-are the chief customers.
-
-Those sorts coming from the neighbouring islands of Celebes, Timor,
-Bali, Amboina and Lombok may also be considered as sub-classes of the
-Java; but they do not total more than 75 tons.
-
-
-IV. Australian Cacao Sorts.
-
-Cacao plantation in Australia is still in its early stages. Most
-progressive is
-
-~Samoa~, which has increased its 1900 export of 30 cwt. to 200 tons at
-the present time, among which right excellent qualities occur, culled
-from Criollo trees. The deteriorated Forastero has also recently been
-planted, which we must allow to be more fruitful and less dependent on
-careful nursing. The Samoa Criollo bean resembles the large fine Ceylon
-variety, except that it has a more pronounced flavour.
-
-~New Guinea and Bismarck-Archipelagoes~ can only claim casual mention
-as experimentally interested in cacao cultivation.
-
-
-g) The Trade in Cacao and the Consumption of Cacao Products; Statistics.
-
-Although cacao and cacao products have always been held in the highest
-esteem, ever since they first became known in Europe, yet price
-considerations long prevented them from enjoying the same widespread
-popularity among the lower classes as tea and coffee. Thanks, however,
-to the improved means of transport established in the course of
-the last fifty years, which has cheapened all exotic produce, the
-demand for these wares has of late been more frequent and urgent,
-and is reflected in the constantly increasing influx of cacao on the
-European markets and the systematic opening out of new regions to the
-raw material, just as corresponding extensions in the factory world
-contribute towards a reduction in the cost of the products. Hence cacao
-may now be described as a luxury within the reach of everyman. Its
-diffusion among all grades of the population may be regarded as a great
-blessing, for in it has arisen a new [Transcriber’s Note: a line is
-missing here] merely a stimulant, like tea or coffee, but a beverage in
-the proper sense of the term, analytically so established.
-
-It will accordingly prove of interest to glance through the returns
-in connection with the trade in these goods, their importation
-and exportation, commercial values of the same, and the relative
-consumption of cacao, tea and coffee.
-
-Such figures are always at hand. The surprisingly rapid growth of the
-cacao cultivation, and the manufacture of cacao products, is e. g.
-at once apparent in statistics furnished by the French government.
-In 1857 the number of 5,304,207 kilos of beans were consumed there.
-The importations of the year 1895, on the other hand, amounted to
-32,814,724 kilos, having in the space of 38 years increased more than
-sixfold. Of this quantity, almost the half, comprising about 15,234,163
-kilos, is disposed of retail.
-
-Turning to the trade in Germany, the cacao industry here and its
-consumption,[19] we are again greeted with cheery prospects. According
-to the official inquiry, German trade in Cacao products for the years
-1907-1910 is shown in the following table:
-
-~Table~ 1.
-
-  ========================+===================+============================
-  No. on offic. statistics|                   |  Exports from Germany
-      +———————————————————+                   |Duty|
-      |Description|     Imports to Germany    |Free|—————— inclusive —————
-      |           | 1907 | 1908 | 1909 | 1910 |1910| 1907| 1908| 1909| 1910
-  ====+===========+======+======+======+======+====+=====+=====+=====+=====
-      |           |      |      |      |      |    |     |     |     |
-   63 |Cacao Bean |      |      |      |      |    |     |     |     |
-      | raw       |345154|343519|407248|439413|  — | 1390| 1186| 1429| 1620
-      |           |      |      |      |      |    |     |     |     |
-   64 |Cacao Shell|      |      |      |      |    |     |     |     |
-      | whole     |    55|     1|     6|     6|  — |12802| 9901|11825|17006
-      |           |      |      |      |      |    |     |     |     |
-  168 |Cacao Butter|     |      |      |      |    |     |     |     |
-      | Cacao Oil |   243|   106|   208|  263|22223|20804|18494|27291|22465
-      |           |      |      |      |      |    |     |     |     |
-  203a|Cacao Mass,|      |      |      |      |    |     |     |     |
-      |Ground Cacao|     |      |      |      |    |     |     |     |
-      | shells    |   165|  1196|   128|    58| 125| 3430| 3519| 3694| 5219
-      |           |      |      |      |      |    |     |     |     |
-  203b|Cacao      |  6792|  8148|  6497|  6446|2599| 3050| 1752| 2803| 3755
-      |  Powder   |      |      |      |      |    |     |     |     |
-      |           |      |      |      |      |    |     |     |     |
-  204a|Chocolate &|      |      |      |      |    |     |     |     |
-      | Chocolate |      |      |      |      |    |     |     |     |
-      |Equivalents| 11636| 10050| 12197| 15183|1513| 5021| 3671| 4609| 4712
-      |           |      |      |      |      |    |     |     |     |
-  204b|Products   |      |      |      |      |    |     |     |     |
-      |from Cacao |      |      |      |      |    |     |     |     |
-      |Mass, Cacao|      |      |      |      |    |     |     |     |
-      | Powder,   |      |      |      |      |    |     |     |     |
-      |Chocolate  |      |      |      |      |    |     |     |     |
-      |   and     |      |      |      |      |    |     |     |     |
-      | Chocolate |      |      |      |      |    |     |     |     |
-      |Equivalents,|     |      |      |      |    |     |     |     |
-      | Acorn, and|      |      |      |      |    |     |     |     |
-      | Oat cacaos|  1239|  1281|  1258|  1140|2027| 4260| 4439| 4555| 4964
-
-The year 1910 brought a total import of 878,413 cwts. of raw cacao,
-thus overtopping the figures of the previous year, which had created a
-record with 814,496 cwts., by 64,330 cwts.
-
-Coming to the geographical distribution, we find that they were
-imported into Germany in the following proportions, namely:
-
-                                                              Comparison
-                                              1910     1909      with
-                                                               previous
-                                                                 years
-  British West Africa                 cwts.  206 180  189 686  +  6 494
-  Port. West Africa (St. Thomas etc.)  "     239 756  181 230  + 58 526
-  Brazil (Bahia)                       "     128 760  137 396  -  8 636
-  Ecuador (Guayaquil)                  "      97 454  101 038  -  3 584
-  Dominican Republic (Samana)          "      64 932   66 210  -  1 278
-  The Rest of British America          "      21 266   40 658  -  5 08
-  Venezuela                            "      40 068   36 002  - 44 26
-  Cameroon                             "      20 426   22 026  -  1 420
-  Ceylon                               "      15 892   12 488  -  3 402
-  East Indies (Dutch)                  "       8 802    6 772  -  2 030
-  Cuba                                 "       2 610    3 066  -    456
-  Haiti                                "       3 676    2 614  -  1 562
-  Samoa                                "       3 216    2 230  -    314
-  Togo                                 "         564      250  -    314
-
-These figures, which we quote from the Thirty First Year’s Report of
-the Association of German Chocolate Makers, speak volumes for the
-recent development of the cacao trade. It is interesting, in view of
-recent occurrences, to note the quantities despatched from the various
-places. The importations from St. Thomas, for instance, show a striking
-increase. They stand at the head of the raw cacao products coming into
-Germany, with 239,756 cwts., and have pushed Accras down to second
-place, this variety having failed to maintain its 1909 lead, for 1910
-did not add more than 6,496 cwts. to its previous total of 199,686
-cwts. Bahias came third, then as now, with 128,760 cwts. This order has
-not always remained constant, but has suffered considerable deviations
-in progressive years. We give below a table showing the chief cacao
-producing lands and their imports into Germany between 1900 and 1908.
-
-~Table~ 2. =Imports in Germany in tons.=
-
-  ——————————————————————————————————————————————————
-              | 1900 | 1901 |  1902  | 1903 | 1904 |
-  ————————————+——————+——————+————————+——————+——————+
-  Brit. West  |      |      |        |      |      |
-    Africa    |      |      |        |      |      |
-    Gold Coast|      |      |        |      |      |
-    (Accra)   |  ——  |  ——  |   559·1| 935·2|1580·9|
-  Portuguese  |      |      |        |      |      |
-    West      |      |      |        |      |      |
-    Africa    |      |      |        |      |      |
-    (St.      |      |      |        |      |      |
-    Thomas)   |2501·6|3116·0|  4069·2|3878·8|4526·6|
-  Brazil      |      |      |        |      |      |
-    (Bahia)   |3776·8|3239·0|  3125·5|2599·8|4130·4|
-  Ecuador     |      |      |        |      |      |
-    (Guaquil) |5397·9|4744·8|  4728·6|5092·7|5689·8|
-  Dominican   |      |      |        |      |      |
-    Republic  |      |      |        |      |      |
-    (Samana)  | 586·1|1853·0|  2448·8|3116·0|4562·4|
-  Rest of     |      |      |        |      |      |
-    British   |      |      |        |      |      |
-    North     |      |      |        |      |      |
-    America   |1436·9|1195·6|  1544·7|1292·3|1851·5|
-  Venezuela   |      |      |        |      |      |
-    (Caracas) |1158·5| 956·6|   893·2| 829·4|1280·3|
-  Cameroon    |  ——  | 190·9|   361·5| 470·7| 647·5|
-  Ceylon      |  ——  | 107·4|   344·9| 350·1| 497·7|
-  East Indies |      |      |        |      |      |
-    (Dutch)   |  ——  |  ——  |   ——   |  ——  |  ——  |
-  Cuba        |  ——  | 299·8|   345·3| 144·7| 189·0|
-  Samoa       |  ——  |  ——  |   ——   | 101·3| 203·8|
-  Columbia    |  ——  | 112·6|   104·3|  52·6|  ——  |
-  Togo        |  ——  |  ——  |   ——   |  ——  |   3·7|
-  via The     |      |      |        |      |      |
-    Nether-   |      |      |        |      |      |
-    lands     | 122·1| 363·9|   357·6|  60·9|  ——  |
-  via Portugal|      |      |        |      |      |
-    (probably |      |      |        |      |      |
-    Thomas)   | 988·1|1311·4|  1349·1|2447·7|1734·9|
-  Haiti       |1796·0| 340·4|In con- |  ——  |  ——  |
-              |      |      |sequence|      |      |
-              |      |      |of      |      |      |
-              |      |      |tariff  |      |      |
-              |      |      |struggle|      |      |
-
-  ———————————————————————————————————————-
-              | 1905 | 1906 | 1907 | 1908
-  ————————————+——————+——————+——————+——————
-  Brit. West  |      |      |      |
-    Africa    |      |      |      |
-    Gold Coast|      |      |      |
-    (Accra)   |2775·9|4045·9|6009·2|5752·5
-  Portuguese  |      |      |      |
-    West      |      |      |      |
-    Africa    |      |      |      |
-    (St.      |      |      |      |
-    Thomas)   |4259·3|4969·6|5559·9|7303·8
-  Brazil      |      |      |      |
-    (Bahia)   |4506·4|6106·1|6937·2|6233·7
-  Ecuador     |      |      |      |
-    (Guaquil) |5350·3|4693·6|4245·0|4123·6
-  Dominican   |      |      |      |
-    Republic  |      |      |      |
-    (Samana)  |4514·1|5663·8|4037·4|4574·3
-  Rest of     |      |      |      |
-    British   |      |      |      |
-    North     |      |      |      |
-    America   |2009·0|2503·6|2293·2|2083·7
-  Venezuela   |      |      |      |
-    (Caracas) |1380·9|1685·9|2365·0|1435·6
-  Cameroon    | 839·4|1199·0|1240·3|1397·7
-  Ceylon      | 589·3| 588·0| 788·0| 604·7
-  East Indies |      |      |      |
-    (Dutch)   |  ——  |  ——  | 333·4| 347·2
-  Cuba        | 195·6|  ——  | 331·4| 120·6
-  Samoa       | 140·0|  ——  |  52·9| 124·2
-  Columbia    |  ——  |  ——  |  75·2|  66·7
-  Togo        |   6·0|  ——  |  15·0|  18·6
-  via The     |      |      |      |
-    Nether-   |      |      |      |
-    lands     |  ——  |  ——  |  ——  |  ——
-  via Portugal|      |      |      |
-    (probably |      |      |      |
-    Thomas)   |2853·4|2714·9| 103·3|  ——
-  Haiti       |  ——  |  ——  |  ——  |  ——
-
-
-The consumption of cacao in other civilised countries shows a
-corresponding increase, although with occasional divergencies and
-astounding relapses. We give the following table (3) to indicate its
-progress between the years 1901 and 1908, and to facilitate comparison.
-
-It must be borne in mind, when making use of this table (specially in
-connection with Germany) that the falling off in the years 1907-8 is to
-be attributed to the abnormally bad harvests and consequent increase in
-prices.
-
-~Table~ 3. =Import or Consumption in the Various Lands in tons.=
-
-  ————————————————-+————————-+————————-+————————-+————————-+
-                   |  1901   |  1902   |  1903   |  1904   |
-  =================+=========+=========+=========+=========+
-  The United States|         |         |         |         |
-   of North America|2066595·8|2312072·8|2850808·2|3216415·6|
-  Germany          |1841000·0|2060170·0|2163440·0|2710140·0|
-  France           |1791650·0|1934300·0|2074150·0|2179450·0|
-  England          |1890800·0|2038600·0|1868119·2|2054250·4|
-  Holland          |1437300·0|1466627·4|1073047·4|1218440·0|
-  Spain            | 593107·7| 925997·6| 602675·2| 581635·9|
-  Switzerland      | 436330·0| 570700·0| 585650·0| 683910·0|
-  Belgium          | 186548·7| 227763·3| 276779·1| 279200·8|
-  Austria-Hungary  | 168650·0| 182010·0| 203460·0| 251010·0|
-  Russia           |   —     |   —     | 190068·0| 205570·0|
-
-  ————————————————-+————————-+————————-+————————-+————————-
-                   |  1905   |  1906   |  1907   |  1908
-  =================+=========+=========+=========+=========
-  The United States|         |         |         |
-   of North America|3523164·5|3794857·5|3752650·5|4261529·3
-  Germany          |2963310·0|3526050·0|3451540·0|3435190·0
-  France           |2174760·0|2340380·0|2318030·0|2044450·0
-  England          |2119071·2|2013204·0|2015947·2|2105152·0
-  Holland          |1073740·0|1122400·0|1221924·9|1582100·0
-  Spain            | 610171·2| 563682·1| 562823·9| 658011·3
-  Switzerland      | 521840·0| 646690·0| 712420·0| 582050·0
-  Belgium          | 301899·7| 386168·6| 325396·7| 455408·1
-  Austria-Hungary  | 266850·0| 331280·0| 347170·0| 370730·0
-  Russia           | 222768·0| 267094·0| 247338·0| 258806·0
-
-The relative consumption of coffee, tea and cacao has also inclined in
-favour of the latter as far as Germany is concerned. According to the
-19th. Report of the Association of German Chocolate Makers, No. 7,
-the imports which passed through the custom-houses of that country, and
-intended for consumption, figured at the following in tons; though in
-this connection it is as well to remember that the German ton is about
-50 lbs. less than the English.
-
-                Coffee         Cacao        Tea
-             (raw in bean)  (raw in bean)
-  1886          12 360·5      3 686·7     1618·5
-  1887         101 833·4      4 295·0     1760·0
-  1888         114 658·1      4 979·8     1778·4
-  1889         113 228·5      5 565·1     1875·0
-  1890         118 126·3      6 246·5     1995·0
-  1891         125 611·2      7 087·0     2221·0
-  1892         122 031·9      7 460·9     2479·0
-  1893         122 190·5      7 960·9     2676·0
-  1894         122 357·5      8 319·9     2840·0
-  1895         122 390·2      9 950·9     2544·0
-  1896         129 896·6     12 209·5     2471·0
-  1897         136 395·0     14 692·5     2852·0
-  1898         153 270·4     15 464·9     3661·9
-
-From the above columns it will be seen that the importation of coffee
-has only increased 24 percent, that of tea 125 percent, but that
-of cacao at the surprising rate of 330 percent. A comparison of the
-totals for coffee, tea and cacao in the years 1886, 1898 & 1906 will
-make the proportions still more evident.
-
-                 1886     1898     1906
-                ——————   ——————   ——————
-  Coffee         96·0%    89·0%    82·6%
-  Cacao           2·8%     8·9%    15·6%
-  Tea             1·2%     2·1%     1·8%
-                ————————————————————————
-      Total     100·0%   100·0%   100·0%
-
-So that whilst in the year 1886 thirty-five times as much coffee as
-cacao found its way into Germany, the imports for 1898 were ten, and in
-1906 only five and a half times greater in the case of the first named
-article. It follows that there has been a corresponding increase as
-regards cacao consumption in Germany. A momentary survey of the graphs
-in Fig. 5, which we owe to the kindness of Herr Greiert, Managing
-Director of the Association of German Chocolate Manufacturers, will
-make this clear to the reader; and the diagram there illustrates the
-relative growth of cacao consumption in Germany, when compared with
-other countries. On calculating the quantity of cacao consumed per
-head of the population, we get a graph (fig. 6) which puts the rapid
-increases in this direction at a glance.
-
- [Illustration: Fig. 5. _Ausgestellt vom Verband deutscher
- Chocoladefabrikanten._
-
- Sitz Dresden
-
- _Verbrauch von Rohkakao_ 1896-1901
-
- in _Frankreich_. _Grossbrittanien._ _Holland_ den _Verein. Staaten v.
- N-A._ und _Deutschland_ in 1000 Dz. (100 kg).
-
- _Einfuhr von Rohkakao über die Deutsche Zollgrenze_ 1883-1901 _in
- Doppelzentnern_.
-
- _Prozentuale-Steigerung_ des durchschnittl. Verbrauchs von _Kakao_ (in
- Bohnen) _Kaffee_ u. _Tee_ in _Deutschland_ verglichen mit dem Stande
- von 1840. ]
-
- [Illustration: Fig. 6.
-
- Consumption of Cacao in Germany.
-
- Gramm Kakao auf den Kopf der Bevölkerung
-
- Graphical representation per head of the population for the last 75
- years.]
-
-The curve for the last ten years represents enormous advances, and
-contrasts with the more even line developed in earlier years. According
-to official reports, the average consumption of cacao per head between
-the years 1861-5 amounted to 0·03 kg. (tea 0·02 kg. and coffee 1·87
-kg.) but had in 1910 risen to an average of 0·53 kg. per head.
-
-
-
-
-B. Chemical Constitution of the Bean.
-
-
-a) The Cacao Bean Proper.
-
-Just as the beans of the cacao fruit are included under the botanical
-concept “Seed”, so also their chemical constituents closely resemble
-those common to every other seed. There are the usual reserve stuffs
-inherited from the mother plant, which serve as sustenance for the
-yet undeveloped organs, and compare with albumen in the feathered
-world. Apart from the constituents incidental to all plant life at
-this stage, such as albumin, starch, water, fat, sugar, cellulose and
-mineral stuffs such as ash, the cacao seed has two other components
-peculiar to itself; ~Theobromine~ and ~Cacao-red~. We adjoin
-a succession of chemical determinations respecting the quantitative
-proportions of these substances in the seed, and think further that we
-may be allowed to cite the results of fore-time investigators in this
-sphere, especially as their work has formed the basis for all future
-operations, and again, in view of the doubt which still prevails in
-scientific circles as to the “Normal” composition of the cacao bean.
-
-
-~Table~ 4.
-
-Percentage Composition of the Hulled Bean.
-
-  =====================+=============+==================================
-        Analyst        |   Payen[20] |Lampadius[20]|  Mitscherlich[20]
-  =====================+=============+=============+===========+========
-  Constituents percent| Undescribed | West Indies | Guayaquil | Caracas
-  =====================+=============+=============+===========+========
-  1. Water             |    10·0     |     3·40    |    5·60   |   —
-  2. Nitrogenous matter|    20·0     |    16·70    |   14·39   |   —
-  3. Theobromine       |     2·2     |      —      |    1·20   |   —
-  4. Fat               |    52·0     |    53·10    |   45-49   |  46-49
-  5. Cacao-red         |      —      |     2·07    |    3·50   |   —
-  6. Sugar             |      —      |      —      |    0·60   |   —
-  7. Gum and Starch    |    10·0     |     7·75    |   14·30   |  13·5
-  8. Woody fibre       |     2·0     |     0·90    |    5·80   |   —
-  9. Ash               |     4·0     |     3·43    |    3·50   |   —
-
-
-~Table~ 5.
-
-                                   Laube     &       Aldendorff
-                           |—————————————————|—————————————————————————|
-  ========================+========+=========+========+=======+========+
-         Constituents     |Caracas |Guayaquil|Trinidad|Puerto |Surinam |
-          percent        |        |         |        |Cabello|        |
-  ========================+========+=========+========+=======+========+
-  1. Water                |   4·04 |  3·63   |  2·81  |  2·96 |  3·76  |
-  2. Nitrogenous          |        |         |        |       |        |
-  matter                  |  14·68 | 14·68   | 15·06  | 15·03 | 11·00  |
-  3. Fat                  |  46·18 | 49·04   | 48·32  | 50·57 | 54·40  |
-  4. Starch               |  12·74 | 11·56   | 14·91  | 12·94 |    —   |
-  5. Other non-nitrogenous|        |         |        |       |        |
-      matter              |  18·50 | 12·64   | 12·06  | 11·49 | 28·32  |
-  6. Woody fibre          |   4·20 |  4·13   |  3·62  |  3·07 |    —   |
-  7. Ash                  |   3·86 |  3·72   |  3·22  |  3·94 |  2·35  |
-
-                                         C. Heisch
-                          |—————————————————————————————————|
-  ========================+=========+=======+=======+=======+
-         Constituents     | Granada | Bahia | Cuba  | Para
-          percent        |         |       |       |
-  ========================+=========+=======+=======+=======+
-  1. Water                |   3·90  |  4·40 |  3·72 |  3·96
-  2. Nitrogenous          |         |       |       |
-  matter                  |  12·45  |  7·31 |  8·56 | 12·50
-  3. Fat                  |  45·60  | 50·30 | 45·30 | 54·30
-  4. Starch               |     —   |    —  |    —  |   —
-  5. Other non-nitrogenous|         |       |       |
-      matter              |  35·70  | 35·30 | 39·41 | 26·33
-  6. Woody fibre          |     —   |    —  |    —  |   —
-  7. Ash                  |   2·40  |  2·60 |  5·90 |  3·06
-
-The analyses carried out by Zipperer in the year 1886 yielded the
-following results[21]:
-
-~Table~ 6.
-
-A) Analysis of the Raw Shelled Bean (Kernel).
-
-  =========================+============================================
-                           |                  Names of Sorts
-        Constituents       +—————————-+—————————-+—————————-+—————————-+
-          percent         |  Ariba   | Machala  | Caracas  | Puerto   |
-                           |          |Guayaquil |          | Cabello  |
-  =========================+==========+==========+==========+==========+
-  1. Moisture              |   8·35   |   6·33   |   6·50   |   8·40   |
-  2. Fat                   |  50·39   |  52·68   |  50·31   |  53·01   |
-  3. Cacaotannic acid,     |          |          |          |          |
-      sugar, decomposition |          |          |          |          |
-      products, phlobaphene|   8·91   |  13·72   |  10·76   |   7·85   |
-  4. Theobromine           |   0·35   |   0·33   |   0·77   |   0·54   |
-  5. Starch                |   5·78   |   8·29   |   7·65   |  10·05   |
-  6. Cellulose and proteins|  22·10   |  14·45   |  19·84   |  15·83   |
-                           |Proteins  |Proteins  |Proteins  |Proteins  |
-                           |   to     |   to     |   to     |   to     |
-                           |cellulose |cellulose |cellulose |cellulose |
-  7. In the ratio          |  7·3:1   |   5:1    |  6·6:1   |  5·3:1   |
-  8. Ash                   |   5·12   |   4·17   |    4·17  |   4·32   |
-  =========================+============================================
-
-                           |             Names of Sorts
-        Constituents       +—————————-+—————————-+—————————-+————————-
-          percent         | Surinam  | Trinidad | Port au  | Average
-                           |          |          |  Prince  |
-  =========================+==========+==========+==========+=========
-  1. Moisture              |   7·07   |   6·20   |   6·94   |    7·11
-  2. Fat                   |  50·86   |  51·57   |  53·66   |   51·78
-  3. Cacaotannic acid,     |          |          |          |
-      sugar, decomposition |          |          |          |
-      products, phlobaphene|   8·31   |   9·46   |  11·39   |   10·02
-  4. Theobromine           |   0·50   |   0·40   |   0·32   |    0·45
-  5. Starch                |   6·41   |  11·07   |   8·96   |    8·33
-  6. Cellulose and proteins|  24·13   |  18·43   |  15·81   |   18·71
-                           |Proteins  |Proteins  |Proteins  | Proteins
-                           |   to     |   to     |   to     |    to
-                           |cellulose |cellulose |cellulose | cellulose
-  7. In the ratio          |   8:1    |   6:1    | 5·25:1   |   6·2:1
-  8. Ash                   |   2·72   |   2·87   |   2·92   |    3·60
-
-
-In addition to these, there is an exhaustive succession of analyses
-conducted by Ridenour,[22] which we accordingly submit as Table 8.
-Following Filsinger,[23] we cannot regard these analyses as an
-absolutely trustworthy representation of the “Normal” composition of
-the cacao bean, the values in starch, albumin and ash considerably
-deviating from all that have been established up to the present time.
-Among more recent researches, we cite those carried out by Matthes and
-Fritz Müller.[24]
-
-~Table~ 7.
-
-=B) Analysis of the Raw Shelled Bean (Kernel).=
-
-  ===============+===============================================
-                 |                      Names of Sorts
-                 +——————-+——————-+——————-+——————-+——————-+——————-+
-  Constituents   |       |Machala|       |       |       |       |
-   percent      | Ariba | Guaya-|Caracas|Puerto |Surinam|Trini- |
-                 |       | quil  |       |Cabello|       | dad   |
-  ===============+=======+=======+=======+=======+=======+=======+
-  1. Moisture    |  8·52 |  6·25 |  7·48 |  6·58 |  4·04 |  7·85 |
-  2. Fat         | 50·07 | 52·09 | 49·24 | 48·40 | 49·88 | 48·14 |
-  3. Cacaotannic |       |       |       |       |       |       |
-     acid, sugar |       |       |       |       |       |       |
-     and phloba- |       |       |       |       |       |       |
-     phene       |  8·61 |  7·84 |  6·85 |  8·25 |  8·08 |  7·69 |
-  4. Theobromine |  0·30 |  0·31 |  0·05 |  0·52 |  0·54 |  0·42 |
-  5. Starch      |  9·10 | 11·59 |  9·85 | 10·96 | 10·19 |  8·72 |
-  6. Cellulose   |       |       |       |       |       |       |
-     and protein |       |       |       |       |       |       |
-     bodies      | 19·43 | 18·17 | 22·16 | 21·21 | 24·39 | 23·06 |
-        Proteins |  Pro  |  Pro  |  Pro  |  Pro  |  Pro  |  Pro  |
-           to    |   :   |   :   |   :   |   :   |   :   |   :   |
-        cellulose|  cel  |  cel  |  cel  |  cel  |  cel  |  cel  |
-  7. In the ratio| 6·5:1 |   6:1 | 7·7:1 |   7:1 |   8:1 | 7·6:1 |
-  8. Ash         |  3·89 |  3·75 |  3·92 |  4·08 |  2·88 |  4·12 |
-
-  ===============+===============
-                 |
-                 +——————-+——————+
-  Constituents   |       |      |
-   percent      |Port au| Aver-|
-                 |Prince |  age |
-  ===============+=======+======+
-  1. Moisture    |  6·27 |  6·71|
-  2. Fat         | 46·90 | 49·24|
-  3. Cacaotannic |       |      |
-     acid, sugar |       |      |
-     and phloba- |       |      |
-     phene       |  7·19 |  7·78|
-  4. Theobromine |  0·36 |  0·43|
-  5. Starch      | 12·64 | 10·43|
-  6. Cellulose   |       |      |
-     and protein |       |      |
-     bodies      | 21·82 | 21·43|
-        Proteins |  Pro  |  Pro |
-           to    |   :   |   :  |
-        cellulose|  cel  |  cel |
-  7. In the ratio| 7·3:1 | 7·1:1|
-  8. Ash         |  4·82 |  3·92|
-
-
-~Table~ 8. =Ridenour.=
-
-  ==============+==========================================
-                |             Commercial Varieties
-                +—————+—————+—————+—————+—————+—————+—————+
-                |     |     |     |     |Roas-|     |     |
-  Constituents  |Bahia|Suri-|Java |Trin-| ted |Ariba|Cara-|
-   percent     |     | nam |     | idad|Trin-|     | cas |
-                |     |     |     |     | idad|     |     |
-  ==============+=====+=====+=====+=====+=====+=====+=====+
-  1. Fat        |42·10|41·03|45·50|43·66|41·89|43·31|36·81|
-  2. Theobromine| 1·08| 0·93| 1·16| 0·85| 0·93| 0·86| 1·13|
-  3. Albumin    | 7·50|10·54| 9·25|11·90|12·02|10·14|10·59|
-  4. Glucose    | 1·07| 1·27| 1·23| 1·38| 1·48| 0·42| 2·76|
-  5. Saccharose | 0·51| 0·35| 0·51| 0·32| 0·28| 1·58| 1·56|
-  6. Starch     | 7·53| 3·61| 5·17| 4·98| 5·70| 6·37| 3·81|
-  7. Lignin     | 7·86| 3·90| 6·10| 5·65| 5·87| 4·62| 3·28|
-  8. Cellulose  |13·80|16·24|13·85|13·01|19·64|14·07|16·35|
-  9. Extractive |     |     |     |     |     |     |     |
-   by difference| 8·99|13·53| 8·90| 8·31| 5·84| 9·00|12·72|
-  10. Moisture  | 5·96| 5·55| 5·12| 6·34| 2·63| 5·90| 6·63|
-  11. Ash       | 3·60| 3·05| 3·31| 3·60| 3·70| 8·73| 4·36|
-
-  ==============+====================================
-                |            Commercial Varieties
-                +—————+—————+—————+—————+—————+—————+
-                |Roas-|     |     |     |     |     |
-  Constituents  | ted |Gra- | Ta- | Ma- |Mara-|Ave- |
-   percent     |Cara-| nada|basco|chala|caibo| rage|
-                | cas |     |     |     |     |     |
-  ==============+=====+=====+=====+=====+=====+=====+
-  1. Fat        |37·63|44·11|50·95|46·84|42·20|42·99|
-  2. Theobromine| 0·99| 0·75| 1·15| 0·76| 1·03| 0·97|
-  3. Albumin    |12·36| 9·76| 7·85|12·69|11·56|10·51|
-  4. Glucose    | 1·76| 1·81| 0·94| 1·60| 1·09| 1·46|
-  5. Saccharose | 0·51| 0·55| 2·72| 0·46| 1·36| 0·89|
-  6. Starch     | 6·07| 6·27| 3·51| 1·35| 1·69| 4·67|
-  7. Lignin     | 9·05| 5·55| 6·44| 5·95| 7·16| 5·95|
-  8. Cellulose  |11·69|13·49|12·57|11·32|17·32|14·44|
-  9. Extractive |     |     |     |     |     |     |
-   by difference| 9·22| 9·72| 9·26| 9·02| 6·79| 9·30|
-  10. Moisture  | 5·69| 5·28| 1·55| 5·86| 5·67| 5·18|
-  11. Ash       | 5·03| 2·71| 3·06| 5·15| 4·13| 3·70|
-
-
-~Table~ 9.
-
-  +—--+——————————————+——————+————-+———————+——-————+——-————+——————-+
-  |   |              |      |     |       |       |    In water   |
-  |   |              |      |     |       |       +———————+——————-+
-  |No.| Description  |Moist |Ether| Non-  |Mineral|in-    |soluble|
-  |   |              | -ure |     | fatty |consti-|soluble|ash    |
-  |   |              |      |     |  dry  |tuents | ash   |       |
-  |   |              |      |     |  sub- |       |       |       |
-  |   |              |      |     |stances|       |       |       |
-  |   |              |      |     |       |       |       |       |
-  |   |              |      |     |       |       |       |       |
-  |   |              |      |     |       |       |       |       +
-  |   |              |    % |  %  |    %  |   %   |    %  |    %  |
-  |   |              |      |     |       |       |       |       |
-  +—--+——————————————+——————+————-+———————+—-—————+——-————+——————-+
-  | 1 |St. Thomas II | 2·82 |55·87|   —   |  2·79 |  1·93 |  0·86 |
-  | 2 |Java I        | 2·78 |53·88|   —   |  3·60 |  1·60 |  2·00 |
-  | 3 |St. Thomas I  | 2·82 |54·50|   —   |  3·01 |  1·85 |  1·16 |
-  | 4 |Caracas I     | 2·67 |53·78|   —   |  3·35 |  2·12 |  1·23 |
-  | 5 |Puerto Cabello| 3·34 |53·29|   —   |  3·58 |  1·73 |  1·85 |
-  | 6 |Machala       | 2·93 |53·98|   —   |  3·34 |  2·10 |  1·24 |
-  | 7 |Samana        | 2·94 |55·28|   —   |  3·10 |  1·85 |  1·25 |
-  | 8 |Accra         | 2·94 |53·94|   —   |  3·19 |  1·84 |  1·35 |
-
-  B. Percentages for the non-fatty dry substances.
-
-  | 1 |St. Thomas II |  —   |  —  | 41·36 | 6·536 | 4·672 |  1·864|
-  | 2 |Java I        |  —   |  —  | 43·34 | 8·306 | 3·692 |  4·614|
-  | 3 |St. Thomas I  |  —   |  —  | 42·68 | 7·053 | 4·311 |  2·742|
-  | 4 |Caracas I     |  —   |  —  | 43·55 | 7·692 | 4·868 |  2·824|
-  | 5 |Puerto Cabello|  —   |  —  | 43·37 | 8·254 | 3·989 |  4·265|
-  | 6 |Machala       |  —   |  —  | 43·09 | 7·767 | 4·900 |  2·867|
-  | 7 |Samana        |  —   |  —  | 42·78 | 7·246 | 4·325 |  2·921|
-  | 8 |Accra         |  —   |  —  | 43·12 | 7·398 | 4·267 |  3·131|
-
-  C. Percentages for the total of ash.
-
-  | 1 |St. Thomas II |  —   |  —  |   —   |   —   | 71·49 | 28·51 |
-  | 2 |Java I        |  —   |  —  |   —   |   —   | 44·45 | 55·55 |
-  | 3 |St. Thomas I  |  —   |  —  |   —   |   —   | 61·12 | 38·88 |
-  | 4 |Caracas I     |  —   |  —  |   —   |   —   | 63·38 | 36·62 |
-  | 5 |Puerto Cabello|  —   |  —  |   —   |   —   | 48·33 | 51·67 |
-  | 6 |Machala       |  —   |  —  |   —   |   —   | 63·09 | 36·91 |
-  | 7 |Samana        |  —   |  —  |   —   |   —   | 59·69 | 40·31 |
-  | 8 |Accra         |  —   |  —  |   —   |   —   | 57·68 | 42·32 |
-
-
-  +—--+——————————————+—————————————-——+—————————+————————+
-  |   |              |Alkali strength |Potassium|Pure    |
-  |   |              +———————+——————-—+Carbonate|ash     |
-  |No.| Description  |of     |of      |reckoned |(mineral|
-  |   |              |the    |the     |from     |stuffs  |
-  |   |              |soluble|in-     |Alkali   |minus   |
-  |   |              |ash    |soluble |strength |Pot.    |
-  |   |              |       |ash     |of       |Carb.)  |
-  |   |              |       |        |soluble  |        |
-  |   |              |       |        |ash      |        |
-  |   |              +———————+———————-+         |        |
-  |   |              | cb. mm. Nitric |    %    |   %    |
-  |   |              |     acid.      |         |        |
-  +—--+——————————————+—————————————-——+—————————+————————+
-  | 1 |St. Thomas II |   3·6 |   4·8  |   0·25  |  2·54  |
-  | 2 |Java I        |  10·4 |   6·8  |   0·72  |  2·88  |
-  | 3 |St. Thomas I  |   2·6 |   5·0  |   0·18  |  1·83  |
-  | 4 |Caracas I     |   4·6 |   4·8  |   0·32  |  3·03  |
-  | 5 |Puerto Cabello|  10·4 |   3·8  |   0·72  |  2·86  |
-  | 6 |Machala       |   2·6 |   5·6  |   0·18  |  3·16  |
-  | 7 |Samana        |   4·6 |   6·2  |   0·32  |  2·78  |
-  | 8 |Accra         |   3·6 |   4·8  |   0·25  |  2·94  |
-
-  B. Percentages for the non-fatty dry substances.
-
-  | 1 |St. Thomas II |   8·7 |  11·6  |   0·60  |  5·94  |
-  | 2 |Java I        |  24·0 |  15·7  |   1·66  |  6·65  |
-  | 3 |St. Thomas I  |   6·1 |  11·7  |   0·42  |  6·63  |
-  | 4 |Caracas I     |  10·6 |  11·0  |   0·73  |  6·96  |
-  | 5 |Puerto Cabello|  24·0 |   8·8  |   1·66  |  6·59  |
-  | 6 |Machala       |   6·1 |  13·0  |   0·42  |  7·35  |
-  | 7 |Samana        |  10·8 |  14·5  |   0·74  |  6·50  |
-  | 8 |Accra         |   8·3 |  11·1  |   0·58  |  6·82  |
-
-  C. Percentages for the total of ash.
-
-  | 1 |St. Thomas II | 133·1 | 177·4  |   9·18  | 90·82  |
-  | 2 |Java I        | 289·1 | 189·1  |  20·00  | 80·01  |
-  | 3 |St. Thomas I  |  87·0 | 167·0  |   6·00  | 94·04  |
-  | 4 |Caracas I     | 137·9 | 143·9  |   9·50  | 90·51  |
-  | 5 |Puerto Cabello| 290·7 | 106·6  |  20·10  | 79·89  |
-  | 6 |Machala       |  78·5 |   —    |   5·40  | 94·59  |
-  | 7 |Samana        | 149·0 | 200·0  |  10·20  | 89·79  |
-  | 8 |Accra         | 112·2 | 150·0  |   7·8   | 92·16  |
-
-
-  +—--+——————————————+—————————————————————————+——————-+——————-+
-  |   |              |     Phosphoric acid     |       |       |
-  |   |              |——————-+————————+————————+       |       |
-  |No.| Description  |total  |soluble |in-     |Silicic|Ferric |
-  |   |              |       |in      |soluble |acid   |acid   |
-  |   |              |       |water   |in      |(SiO   |(Fe_{2}|
-  |   |              |       |        |water   | _{2}) | O_{3})|
-  |   |              |   %   |    %   |    %   |   %   |   %   |
-  |   |              |       |        |        |       |       |
-  +—--+——————————————+———————+————————+————————+——————-+——————-+
-  | 1 |St. Thomas II | 1·0243| 0·2474 | 0·7769 | 0·0154| 0·0416|
-  | 2 |Java I        | 1·0753| 0·4667 | 0·6086 | 0·0300| 0·0224|
-  | 3 |St. Thomas I  | 1·1136| 0·3621 | 0·7515 | 0·0122| 0·0464|
-  | 4 |Caracas I     | 1·2708| 0·3392 | 0·9316 | 0·0080| 0·0184|
-  | 5 |Puerto Cabello| 1·1433| 0·4692 | 0·6741 | 0·0260| 0·0207|
-  | 6 |Machala       | 1·2836| 0·3647 | 0·9189 | 0·0116| 0·0200|
-  | 7 |Samana        | 1·0881| 0·3213 | 0·7668 | 0·0090| 0·0560|
-  | 8 |Accra         | 1·1221| 0·3672 | 0·3549 | 0·0082| 0·0284|
-
-  B. Percentages for the non-fatty dry substances.
-
-  | 1 |St. Thomas II | 2·4795| 0·5989 | 1·8806 | 0·0373| 0·1007|
-  | 2 |Java I        | 2·4790| 1·0769 | 1·4021 | 0·0692| 0·0517|
-  | 3 |St. Thomas I  | 2·6092| 0·8484 | 1·7608 | 0·0286| 0·1087|
-  | 4 |Caracas I     | 2·9180| 0·7789 | 2·1356 | 0·0184| 0·0422|
-  | 5 |Puerto Cabello| 2·6361| 1·0819 | 1·5542 | 0·0600| 0·0477|
-  | 6 |Machala       | 2·9837| 0·8481 | 2·1356 | 0·0269| 0·0464|
-  | 7 |Samana        | 2·5435| 0·7511 | 1·7934 | 0·0214| 0·1309|
-  | 8 |Accra         | 2·6023| 0·8516 | 1·7507 | 0·0191| 0·0658|
-
-  C. Percentages for the total of ash.
-
-  | 1 |St. Thomas II | 37·94 |  9·16  | 28·78  | 0·571 | 1·541 |
-  | 2 |Java I        | 29·87 | 12·96  | 16·91  | 0·833 | 0·623 |
-  | 3 |St. Thomas I  | 37·27 | 12·12  | 25·15  | 0·408 | 1·551 |
-  | 4 |Caracas I     | 37·94 | 10·12  | 27·82  | 0·240 | 0·549 |
-  | 5 |Puerto Cabello| 31·94 | 13·11  | 18·83  | 0·727 | 0·578 |
-  | 6 |Machala       | 38·42 | 10·92  | 27·50  | 0·346 | 0·597 |
-  | 7 |Samana        | 35·12 | 10·37  | 24·75  | 0·295 | 1·806 |
-  | 8 |Accra         | 35·18 | 11·51  | 23·67  | 0·258 | 0·889 |
-
-
-~Table~ 10. =Commoner Varieties.=
-
-  Key to Row 1b
-             A   No.
-             B
-             C   Moisture
-             D   Ether extract
-             E   Mineral matter
-             F   Potassium Carbonate reckoned on alkali
-                         soluble in water
-             G   Pure ash (mineral matter minus K_{2}CO_{3})
-             Ha  according to König, as modified by us
-             Hb  as yielded by the Wender process
-             I   Silicic acid (SiO_{2})
-             J   Ferric oxide (Fe_{2}O_{3})
-             K   Soluble in alcohol P_{2}O_{5}
-
-  +——+————————————————+————+————-+————+————+————+————+————+
-  |  |                |    |     |    |    |    |Raw Fiber|
-  | A|       B        | C  |  D  |  E |  F |  G |Ha  | Hb |
-  |  |Description     | %  |  %  |  % |  % |  % | %  |  % |
-  +——+————————————————+————+————-+————+————+————+————+————+
-  | 1|Superior Ariba, |    |     |    |    |    |    |    |
-  |  | Summer crop    |6·95|26·17|7·45|2·07|5·38|4·20|4·60|
-  | 2|Machala 81%,    |    |     |    |    |    |    |    |
-  |  | Thomé I 19%    |5·94|28·79|7·06|1·99|5·07|5·00|5·47|
-  | 3|Machala 53%,    |    |     |    |    |    |    |    |
-  |  | Thomé I 47%    |6·47|25·73|7·15|2·14|5·01|5·20|5·42|
-  | 4|Cameroon        |6·36|26·41|7·05|2·33|4·72|4·63|4·64|
-  | 5|Thomé I 73%,    |    |     |    |    |    |    |    |
-  |  | Samana 27%     |7·97|24·90|6·89|2·29|4·60|4·20|4·38|
-  | 6|Thomé II 60%,   |    |     |    |    |    |    |    |
-  |  | Samana 20%,    |    |     |    |    |    |    |    |
-  |  | Accra 20%      |7·37|22·85|7·39|2·24|5·15|4·23|5·00|
-  | 7|Accra 60%,      |    |     |    |    |    |    |    |
-  |  | Thomé II 40%   |6·93|22·80|7·36|2·25|5·11|4·06|4·40|
-  | 8|A}Same variety,{|6·56|18·96|7·61|2·14|5·47|4·00|5·24|
-  |  | } more        {|    |     |    |    |    |    |    |
-  | 9|B} or less     {|6·06|24·75|7·16|2·01|5·15|3·58|4·61|
-  |  | } defatted    {|    |     |    |    |    |    |    |
-  |10|C}             {|5·58|29·72|6·57|1·89|4·68|3·20|4·42|
-  |11|Monarch double  |    |     |    |    |    |    |    |
-  |  |Ariba(R.& Cie.) |7·59|14·80|8·32|2·32|6·00|6·90| —  |
-  |12|Helios(R.& Cie.)|7·37|17·25|7·91|2·12|5·79|6·40| —  |
-  +——+————————————————+————+————-+————+————+————+————+————+
-  | a|Ariba shells    |    |     |    |    |    |    |    |
-  |  |(R. & Cie.) very|    |     |    |    |    |    |    |
-  |  |fine ground     |7·17|14·00|7·40|2·20|5·20|7·49| —  |
-  | b|germs, Ariba    |    |     |    |    |    |    |    |
-  |  |(R. & Cie.) very|    |     |    |    |    |    |    |
-  |  |fine ground     |6·64|18·02|6·93|2·43|4·50|7·42| —  |
-
-  +——+————————————————+——————+——————+——————+
-  |  |                |      |      |      |
-  | A|       B        |   I  |   J  |  K   |
-  |  |Description     |   %  |   %  |  %   |
-  +——+————————————————+——————+——————+——————+
-  | 1|Superior Ariba, |      |      |      |
-  |  | Summer crop    |0·0170|0·0522|0·0605|
-  | 2|Machala 81%,    |      |      |      |
-  |  | Thomé I 19%    |0·0172|0·0373|0·0625|
-  | 3|Machala 53%,    |      |      |      |
-  |  | Thomé I 47%    |0·0186|0·0513|0·0612|
-  | 4|Cameroon        |0·0160|  —   |0·0669|
-  | 5|Thomé I 73%,    |      |      |      |
-  |  | Samana 27%     |0·0167|0·0753|0·0690|
-  | 6|Thomé II 60%,   |      |      |      |
-  |  | Samana 20%,    |      |      |      |
-  |  | Accra 20%      |0·0208|0·0678|0·0726|
-  | 7|Accra 60%,      |      |      |      |
-  |  | Thomé II 40%   |0·0198|0·0545|0·0766|
-  | 8|A}Same variety,{|0·0390|  —   |  —   |
-  |  | } more        {|      |      |      |
-  | 9|B} or less     {|  —   |  —   |  —   |
-  |  | } defatted    {|      |      |      |
-  |10|C}             {|  —   |  —   |  —   |
-  |11|Monarch double  |      |      |      |
-  |  |Ariba(R.& Cie.) |0·0420|  —   |0·0877|
-  |12|Helios(R.& Cie.)|0·0340|0·0400|0·0930|
-  +——+————————————————+——————+——————+——————+
-  | a|Ariba shells    |      |      |      |
-  |  |(R. & Cie.) very|      |      |      |
-  |  |fine ground     |0·2976|  —   |0·0383|
-  | b|germs, Ariba    |      |      |      |
-  |  |(R. & Cie.) very|      |      |      |
-  |  |fine ground     |   —  |  —   |0·0587|
-
-
-~Table~ 11. =Analysis of Cacao.=
-
-Dry product, defatted and free from alkali.
-
-  Column Headings
-             A   No.
-             B
-             C   Defatted and alkali-free dry products
-             D   Pure ash (mineral substances less K_{2}CO_{3})
-             E   Ash insoluble in water
-             F   Alkalinity of the insoluble ash Nitric acid
-             Ga  total
-             Gb  soluble in water
-             Gc  insoluble in water
-             H   Silicic acid (SiO_{2})
-             I   Ferric oxide (Fe_{2}O_{3})
-  Key to columns headed “Raw Fiber”
-                 G1   P_{3}O_{5} soluble in alcohol
-                 G2   after König (modified)
-                 G3   as yielded by the Weender process
-  ————+——————————————————+————-+————-+————-+————+——————+——————+——————+
-      |                  |     |     |     |    |   Phosphoric Acid  |
-      |                  |     |     |     |    |      (P 205)       |
-   No.|   Description    |     |     |     |    +——————+——————+——————+
-      |                  |  C  |  D  |  E  | F  |  Ga  |  Gb  |  Gc  |
-      |                  |  %  |  %  |  %  | ccm|   %  |   %  |   %  |
-  ————+——————————————————+————-+————-+————-+————+——————+——————+——————+
-     1|Thomé II          |41·06|6·186|4·725|11·7|2·4947|0·6025|1·8922|
-     2|Java I            |42·62|6·757|3·754|15·9|2·5229|1·0950|1·4279|
-     3|Thomé I           |42·50|6·659|4·353|11·8|2·6202|0·8520|1·7682|
-     4|Caracas I         |43·23|7·010|4·904|11·1|2·9391|0·7846|1·1545|
-     5|Puerto-Cabello    |42·65|6·706|4·056| 8·9|2·6807|1·1001|1·5806|
-     6|Machala           |42·91|7·365|4·894|13·1|2·9914|0·8499|2·1414|
-     7|Samana            |42·46|6·548|4·357|14·6|2·5626|0·7802|1·7824|
-     8|Accra             |42·87|6·858|4·292|11·2|2·6175|0·8565|1·7610|
-      |                  |     |     |     |    |      +——————+——————+
-      |                  |     |     |     |    |      |  Raw fibre  |
-      |                  |     |     |     |    |      +——————+——————|
-      |                  |     |     |     |    | G1   |  G2  |  G3  |
-     9|Ariba             |64·81|8·301|  —  |  — |0·0933| 6·48 | 7·10 |
-    10|Machala + Thomé I |63·28|8·013|  —  |  — |0·0984| 7·90 | 8·64 |
-    11|Thomé + Machala   |66·66|7·517|  —  |  — |0·0919| 7·80 | 8·13 |
-    12|Cameroon          |64·90|7·273|  —  |  — |0·1030| 7·13 | 7·15 |
-    13|Thomé I + Samana  |64·84|7·095|  —  |  — |0·1064| 6·48 | 6·75 |
-    14|Thomé II, Samana +|     |     |     |    |      |      |      |
-      |Accra.            |67·54|7·625|   — |  — |0·1075| 6·27 | 7·40 |
-    15|Accra + Thomé II  |68·02|7·513|  —  |  — |0·1126| 5·97 | 6·47 |
-    16|A                 |72·34|7·561|  —  |  — |  —   | 5·53 | 7·24 |
-    17|B                 |67·18|7·666|  —  |  — |  —   | 5·33 | 6·87 |
-    18|C                 |62·80|7·452|  —  |  — |  —   | 5·10 | 7·04 |
-    19|Monarch Ariba     |     |     |     |    |      |      |      |
-      |(R. & Cie.)       |75·29|7·969|  —  |  — |0·1165| 9·16 |  —   |
-    20|Helios Ariba      |     |     |     |    |      |      |      |
-      |(R. & Cie.)       |73·39|8·880|  —  |  — |0·1266| 8·72 |  —   |
-  ————+——————————————————+————-+————-+————-+————+——————+——————+——————+
-     a|Shells            |76·63|6·786|  —  |  — |0·0499| 9·77 |  —   |
-     b|Germs             |72·91|6·173|  —  |  — |0·0805|10·18 |  —   |
-      |                  |     |     |     |    |      |      |      |
-
-  ————+——————————————————+——————+—————-
-      |                  |      |
-      |                  |      |
-   No.|   Description    |      |
-      |                  |   H  |   I
-      |                  |   %  |   %
-  ————+——————————————————+——————+—————-
-     1|Thomé II          |0·0375|0·1013
-     2|Java I            |0·0704|0·0525
-     3|Thomé I           |0·0287|0·1091
-     4|Caracas I         |0·0185|0·0425
-     5|Puerto-Cabello    |0·0610|0·0480
-     6|Machala           |0·0270|0·0466
-     7|Samana            |0·0212|0·1319
-     8|Accra             |0·0191|0·0662
-      |                  |      |
-      |                  |      |
-      |                  |      |
-      |                  |      |
-     9|Ariba             |0·0262|0·0806
-    10|Machala + Thomé I |0·0272|0·0590
-    11|Thomé + Machala   |0·0280|0·0770
-    12|Cameroon          |0·0246|  —
-    13|Thomé I + Samana  |0·0258|0·1162
-    14|Thomé II, Samana +|      |
-      |Accra.            |0·0308|0·1004
-    15|Accra + Thomé II  |0·0290|0·0801
-    16|A                 |   —  |  —
-    17|B                 |   —  |  —
-    18|C                 |   —  |  —
-    19|Monarch Ariba     |      |
-      |(R. & Cie.)       |0·0558|  —
-    20|Helios Ariba      |      |
-      |(R. & Cie.)       |0·0446|  —
-  ————+——————————————————+——————+—————-
-     a|Shells            |0·3884|0·0545
-     b|Germs             |  —   |  —
-      |                  |      |
-
-  1) See Table 9 A and Table 10.
-
-The foregoing tables provide us with a general idea of the chemical
-constituents of the cacao bean, but their distinctive properties,
-both chemical and physical, still remain to be defined, with which we
-accordingly proceed, as such data will on the one hand enable us to
-grasp how loss may be avoided in the manufacture of cacao and chocolate
-wares, and at the same time render intelligible familiar processes
-connected therewith.
-
-As we have seen, the following substances occur in cacao in varying
-amounts:
-
-  1. Water.
-  2. Fat.
-  3. Cacao-red.
-  4. Theobromine.
-  5. Albumen.
-  6. Starch.
-  7. Cellular tissue or cellulose.
-  8. Small percentages of grape and cane sugar.
-  9. Mineral or ash stuffs.
-
-Like the majority of plants and plant products, the cacao bean consists
-of vesicles or cells, closed on all sides and arranged in a series
-of layers. They are constructed of cellular tissue or cellulose, and
-contain fat, albumen, water, starch, theobromine, cacao pigment,
-besides sugar and salts in inferior quantities.
-
-
-1. ~Water or Moisture.~
-
-There is present in the bean from 6 to 8 percent of water, a factor
-which bodes well for the proper germination of the seed, as when this
-latter is deprived of moisture, e. g. in the course of a too thorough
-drying, it speedily decays. Water is still evident in small quantities
-even in the largest and almost withered beans, as will be seen on
-comparison of the foregoing analyses.
-
-
-2. ~Fat.~
-
-As a constituent at the expense of which respiration is effected, fat
-remains one of the most important resources of plant. It has a twofold
-excellence in this connection, and firstly as a highly calorifacient
-and carboniferous substance, and again because such a reserve enables
-the living organism to oxidise with particular ease, wherefore it is
-found accumulated in somewhat significant measure in the majority
-of seeds. When seen under the microscope it appears either as round
-coherent masses, or as crystalline aggregates clearly distinguishable
-from the rest of the cell contents on treatment with a solution of
-osmic acid. The fat in the cacao bean usually amounts to from 50-56
-percent, or one half of the total weight of the shelled beans; the shell
-also contains from 4 to 5 percent of fat.[25] The unfermented bean has
-frequently, in addition to its bitter taste, a most unpleasant flavour,
-attributable to the rancidity of its fatty contents.
-
-The raw bean contains rather more fat than the roasted bean, for
-whilst the one averages from 50 to 55 percent, there is seldom more
-than 48-52 percent in the other. The cause of this phenomenon may
-be connected with the enrichment of the shells in fat, and in some
-instances, as when the beans are over-roasted, is to be ascribed to
-the chemical change which the play of burning heat on fatty bodies
-involves, when a destructive decomposition of the whole ensues, with
-formations of acroleine. Chemically considered, cacao butter consists
-of a mixture of so-called esters, or compounds connected with ether,
-such as the glycerides of fatty acids, and contains, in addition to
-stearine, palmatine, and laurine[26], the glyceride of arachidic acid.
-It was also formerly supposed that formic, acetic and butyric acids
-were among the constituents of this ingredient, but the view has
-been proved erroneous by Lewkowitsch[27]; similarly, the presence of
-theobromic acid alleged by Kingzett[28] has been called into question
-by Graf.[29]
-
-Cacao butter is a fairly firm fat of pleasant taste and smell, which
-varies in colour between yellowish white and yellow. When freshly
-expressed, it has frequently a brownish shade, passing after a short
-time into a pale yellow, and turning almost white on long keeping. The
-brown colour is due to pigment in suspension, which becomes sediment
-in the course of melting, when the butter asumes a normal colour,
-referrible to pigment dissolved in the butter oils, and secondarily
-to a dissolution of the products of roasting in these liquids, rather
-than to any matter in suspension. The pleasant smell and taste of cacao
-butter is probably closely allied to the dissolved substances mentioned.
-
-The fat extracted from cacao by solvents differs essentially from that
-obtained by hydraulic pressure, a fact overlooked in some of even the
-most recent experiments, and which therefore cannot be too strongly
-emphasised. Extracted fat is yellowish white, sometimes approximating
-to grey, and after having been kept a long time, the whole becomes
-tinged with an actual whiteness, which first attacks the outer surface,
-and then rapidly progresses towards the centre in concentric paths,
-and which is a sign of rancidity. Its fracture is partly granular,
-the smell is not so pronounced as that of expressed fat, being even
-unpleasant at times, as in the case of faulty wares (but compare
-page), and it has a keen taste. Cacao butter does not, as is generally
-supposed, keep better than other vegetable fats, but is equally liable
-to become rancid, as Lewkowitsch[30] demonstrates. By rancidity is
-denoted that state of offensive taste and smell acquired by fatty
-substances on longer or shorter keeping and especially when they are
-not properly stored. What chemical re-arrangements of the respective
-constituents this state presupposes is very questionable; though
-it appears from the experiments of Lewkowitsch[30] and others[31]
-that the formation of acids does not play as prominent a part as the
-experimenter is inclined to think, nothwithstanding the marked increase
-in quantity which may occur. The primary cause of rancidity will rather
-be found in the oxidation products of the glycerine contained in all
-fats.
-
-The specific gravity of cacao butter varies considerably, according
-as it has been expressed or extracted by means of solvents. White[32]
-asserts that it can only be determined when the liquefied oil has
-been solidified several days. According to Rammsberger the specific
-gravity of expressed butter is 0·85; that of butter extracted by
-treatment with ether figures at 0·958. Hager gives the normal specific
-gravity of fresh cacao butter at 15° C. as from 0·95 to 0·952; stale
-butter 0·945 to 0·946, and the same figures have been confirmed by
-other investigations, though Dietricht gives 0·98 to 0·981 at 100° C.
-The melting point is generally regarded as 33° C.; there is in this
-respect, however, a great difference between the two descriptions of
-fat. Expressed fat which has been kept for some length of time melts
-between 34° C. and 35° C., and these figures remain constant, so that
-it is advisable to read the melting point of fat which has been in
-store some time rather than that of the fresh pressed product, and take
-this as a standard. All other fat shows a lower melting point.
-
-As the melting point of freshly melted cacao butter shows considerable
-fluctuation, the liquid fat must be kept in darkness and cooled with
-ice for about a week, and the reading should not be taken before the
-expiration of this time, as only then is it possible to obtain any
-definite and final result.
-
-Experiments on the melting point of cacao butter as carried out by
-Zipperer under special conditions yielded the following values; cf.
-also Table 12.
-
-    Kind of bean           Melting      Centigrade
-                          point raw      roasted
-  Machala Guayaquil         34·5           34·0
-  Caracas                   33·5           34·0
-  Ariba                     33·75          31·5
-  Port au Prince            34·25          33·8
-  Puerto Cabello            33·50          33·0
-  Surinam                   34·20          34·0
-  Trinidad                  34·00          34·0
-
-White and Oldham[33] give the following melting points:
-
-  Guayaquil                 33·6-33·9
-  Granada                   33·0-33·3
-  Trinidad                  31·5-32·5
-  Caracas                   33·0-33·6
-  Ceylon                    33·9-34·2
-
-Filsinger and Henking found[34]:
-
-  Cauca                     32·1-32·4
-  Bahia                     32·7-33·4
-  Porto Plata               33·1-33·6
-
-These results vary somewhat, but the differences are to be ascribed
-to the methods employed and to the manner in which the observations
-of different experimenters are carried out. Generally it may be taken
-that the melting point should not be under 3° or over 35°C. The fat
-solidifies between 21·5° and 23° C. (solidifying point). The fatty
-acids from the fat melt at 48°-52° C.; they begin to solidify at 45°
-C., the solidifying ending generally at 51°-52° C. (see table 12).
-
-Adulteration of cacao fat, as many experiments have shown, cannot be
-detected simply by deflections in the melting point. Björklund’s ether
-test,[35] which is very suitable for the detection of an admixture of
-extraneous substances like tallow, wax and paraffin, is carried out as
-described in paragraph....
-
-Cacao fat, like all other fats, is saponified by alkalis, that is
-to say, forms a soap or a chemical compound of the fatty acids with
-alkalis such as potash, soda, ammonia etc. On the addition of a mineral
-acid to the soap a salt of the mineral acid and alkali is formed, with
-the separation of the fatty acid. The fatty acids are of two kinds:
-
-1. The volatile acids or those which are volatile at 100°-110° C. or
-more easily with steam than other vapours. These usually exist only
-in very small quantity in cacao fat but may considerably increase in
-amount in the fat obtained from imperfectly fermented beans.[36]
-
-2. The solid fatty acids are such as are fixed, and do not act in the
-manner above mentioned: cacao butter consists chiefly of the glycerides
-of these acids.
-
-Björklund’s tests will only detect, as has been stated, admixtures of
-wax, paraffin, tallow and bodies of a relatively high melting point.
-Another method must therefore be adopted to detect fat of low melting
-points, as cocoa-nut fat, or liquid oils like cotton seed and sesame
-oils. The methods in use in connection with cacao butter are the
-~determination~ of the ~iodine~, ~saponification~ and
-~acid values~, finding the ~melting point~ of the ~fatty
-acids~, the ~Reichert-Meissl number~, and by means of Zeiss’
-butyro-refractometer, its ~refractive index~.
-
-The iodine value indicates the amount of iodine percent absorbed by
-the fat, and is accordingly a measure of the unsaturated fatty acids.
-As these latter differ in amount in vegetable and animal fats, though
-constant for each separate kind, it is possible by means of this iodine
-value to recognise a genuine cacao fat and to detect adulteration.
-The determination of the iodine value is carried out by Hulbl’s[37]
-method, and according to Filsinger,[38] it is advisable to let
-the iodine solution act on the fat for from ten to twelve hours in
-diffused daylight. Before determining the iodine value in cacao fat,
-says Welmans[39] this substance should be dried at from 100-105°C. to
-expel the acroleine produced by too high roasting, at the same time
-avoiding too high a temperature, as acroleine can then be very easily
-reproduced. Filsinger has determined the iodine value of many varieties
-of cacao butter with the following results:
-
-    ~Kind~:        ~Iodine value~:
-  Cauca               36·2-36·7
-  Bahia               36·8-37·1
-  Porto Plata         36·6-36·9
-  Ariba               35·1-36·8
-
-Genuine cacao butter shows an average iodine value of from 33-37·5.[40]
-
-The ~saponification value~ or ~Köttstorfer’s number~[41]
-expresses the number of milligrammes of potassium hydrate required for
-the complete saponification of 1 gramme of fat, or in other words, the
-amount of potassium hydrate necessary to the saponification of the fat
-in thents percent. Filsinger[42] gives the amount as between 192 and
-202 in genuine cacao butter, although it usually fluctuates between 194
-and 195. Its determination is the means of detecting adulterations with
-cocoa-nut butter and its preparations.
-
-The determination of the ~acid~ value has lately become of
-importance, especially since the introduction of the so-called Dutch
-Ha cacao or shell butter, which is obtained from cacao refuse and is
-often rancid. This value or number expresses the amount of potassium
-hydrate necessary to neutralise the free fatty acids in 1 gramme of
-fat, and it is therefore a measure of the amount of free fatty acid.
-As this constant has been variously stated, according to the methods
-adopted (Burstyn, Merz), the fact must be taken into account when
-comparing the literature on the subject. As the constants have been
-determined by two different methods (Merz, Burstyn), this must be
-taken into consideration when comparing the various data on the acid
-value of fats. Whilst the “Vereinbarungen” (No. 1, 1897) in a chapter
-on “Food Fats and Oils” still recognise two distinct methods in the
-determination of free fatty acids, as well as two different ways of
-recording the results (degree of acidity and free acid, calculated on
-the oily acids) there occurs in the supplement to the recent margarine
-code for Germany issued by the Chancellor on April 1st. 1898, entitled
-“Instructions for chemical research in fats and cheeses” under c)
-a dictum that there is only one absolute and precise procedure in
-the “Determination of free fatty acids (degree of acidity) These
-calculations are based on the Burstyn method, which we accordingly
-annex, more especially as it is now in universal use. It should be
-observed that the method of preparation and the age of the beans, as
-well as that of the fat all tend to increase the acid value.
-
-The Reichert Meissl value expresses the percentage value of the
-volatile fatty acids present in the fat; as already mentioned, they
-amount to 1·6 ccm, in cacao fat extracted by solvents. Milk chocolate,
-says Welmans, yields a fat having a Reichert-Meissl value of 2·5, but
-compare page....
-
-The determination of the ~refractive index~ in Zeiss
-butyrorofractometer is of value for ascertaining the purity of cacao
-butter, and it serves as a control on the iodine value, for according
-to Roques[43] the refractive index and the iodine value stand in equal
-relation, so that fat having a high refractive index gives a high
-iodine value and vice versa. The refractive index of cacao butter
-ranges between 1·4565-1·4578 at 40°C. corresponding to 46-47·8 on the
-scala of the Zeiss butyro-refractometer. The use of the latter is
-recommended by Filsinger as a preliminary test for cacao butter, since
-with a normal refraction it is not necessary to proceed further and
-determine the iodine, saponification and acid values, nor the melting
-point. In conclusion we annex table 12, where the respective constants
-for different varieties of cacao butter will be found tabulated.[44]
-
-For further information on all these methods, the reader is referred
-to the excellent work of R. Benedict, entitled “Analysis of Fats and
-Waxes”: VII. Edition, Berlin.
-
-~Table~ 12.
-
-Physical and Chemical Analyses of the Various Kinds of Pressed
-Stollwerck Cacao Butter.
-
-  ======================+=======+=======+=======+========+=======+
-                        | Accra | Ariba | Bahia | Guay-  |Cam-   |
-                        |       |       |       | aquil  | eroon |
-                        |       |       |       |        |       |
-  ======================+=======+=======+=======+========+=======+
-                        |
-                        |                  a) ~Fat~
-  Point of refraction   |       |       |       |        |       |
-    at 40° C            | 64·3  | 46·1  | 46·9  | 46·5   | 46·0  |
-  Melting Point         |       |       |       |        |       |
-    (Polenske)(1)       | 33·1  | 33·2  | 31·95 | 32·5   | 33·65 |
-  Freezing Point        |       |       |       |        |       |
-    (Polenske)          | 20·0  | 21·55 | 19·35 | 19·8   | 20·95 |
-  Variations(2) between|       |       |       |        |       |
-    Melting Point and   |       |       |       |        |       |
-    Freezing Point      |       |       |       |        |       |
-    (Polenske)          | 13·1  | 11·65 | 12·60 | 12·5   | 12·70 |
-  Reichert-Meissl number|  0·49 |  0·33 |  0·38 |  0·55  |  0·33 |
-  Polenske(2) number    |  0·50 |  0·50 |  0·60 |  0·42  |  0·40 |
-  Köttstorfer number    |192·4  |191·7  |191·4  |190·8   |193·2  |
-  Hübl’s iodine value   | 35·24 | 34·89 | 37·87 | 36·54  | 34·0  |
-  Bellier’s reaction(4) | violet| as 1  | as 1  | as 1   | as 1  |
-  R. Cohn’s reaction(5) |       |       |       |        |       |
-    a) Fresh fat(6)     |neg-   |  “    |  “    |  “     |  “    |
-                        |ative  |       |       |        |       |
-    b) Rancid fat       |strong |weak   |pos-   |weak    |pos-   |
-                        |pos-   |pos-   |itive  |pos-    |itive  |
-                        |itive  |itive  |       |itive   |
-                        |                 b) ~Fatty Acids~(7)
-  Refractive index      |       |       |       |        |       |
-    at 40° C            | 34·60 | 34·55 | 34·50 | 34·40  | 33·70 |
-  Melting Point(8)      | 52·90 | 52·95 | 51·80 | 52·90  | 52·00 |
-  v. Hübl’s iodine      |       |       |       |        |       |
-    value               | 35·88 | 36·27 | 38·78 | 37·78  | 36·02 |
-
-  ======================+========+=========+=========+===================+
-                        |Puerto  | Thomé   |Trinidad |  Fluctuations of  |
-                        |Cabello |         |         |  Analyses Values  |
-                        |        |         |         |    from    | mean |
-  ======================+========+=========+=========+===================+
-                        |                                                |
-                        |                a) ~Fat~                        |
-  Point of refraction   |        |         |         |            |      |
-    at 40° C            |  46·0  |  46·8   |  46·3   | 46·0-46·9  | 46·4 |
-  Melting Point         |        |         |         |            |      |
-    (Polenske)(1)       |  32·7  |  32·95  |  32·9   | 31·95-33·65| 32·9 |
-  Freezing Point        |        |         |         |            |      |
-    (Polenske)          |  20·8  |  18·60  |  20·66  | 18·6-21·55 | 20·2 |
-  Variations(2) between |        |         |         |            |      |
-    Melting Point and   |        |         |         |            |      |
-    Freezing Point      |        |         |         |            |      |
-    (Polenske)          |  11·9  |  14·35  |  12·30  | 11·65-14·35| 12·7 |
-  Reichert-Meissl number|   0·41 |   0·55  |   0·55  |  0·33-0·55 |  0·45|
-  Polenske(2) number    |   0·40 |   0·55  |   0·55  |  0·4-0·6   |  0·49|
-  Köttstorfer number    | 191·6  | 191·7   | 191·5   |190·8-193·2 |191·8 |
-  Hübl’s iodine value   |  32·72 |  37·24  |  33·72  | 32·72-37·87| 35·28|
-  Bellier’s reaction(4) |  as 1  |  as 1   |  as 1   |     —      |  —   |
-  R. Cohn’s reaction(5) |        |         |         |            |      |
-    a) Fresh fat(6)     |   “    |   “     |   “     |     —      |  —   |
-                        |        |         |         |            |      |
-    b) Rancid fat       |opal-   |opal-    |opal-    |     —      |  —   |
-                        |escence+|escence+ |escence+ |            |      |
-                        |
-                        |           b) ~Fatty Acids~(7)                  |
-  Refractive index      |        |         |         |            |      |
-    at 40° C            |  33·50 |  34·70  |  33·50  | 33·5-34·7  | 34·18|
-  Melting Point(8)      |  51·45 |  52·05  |  52·50  | 51·45-52·95| 52·32|
-  v. Hübl’s iodine      |        |         |         |            |      |
-    value               |  33·85 |  39·60  |  36·02  | 33·85-39·78| 36·90|
-
-
-                                Remarks
-  (1) Exact point of liquefaction difficult to observe; therefore the
-  average of several readings must be taken.
-
-  (2) Work from the Imperial Office of Health 1907, 26, 444-463.
-
-  (3) Work out of the Imperial Office of Health 1904, 20, 545-558.
-
-  (4) Central Journal for Germany 1908, 36, 100.
-
-  (5) Journal for Popular Chemistry 1907, 16, 308.
-
-  (6) Obtained at the expiration of a four weeks’ treatment as
-  recommended by Erlenmeyer.
-
-  (7) Non-volatile fatty acids, insoluble in water, from the
-  determination of the Reichert-Meissl number.
-
-  (8) Obtained as under a). Freezing Point in various cases, 1 to 8
-  equals 47·8—Melting Point minus Freezing Point: 52·3-47·8 4·5.
-
-
-We have already stated that there is also cacao fat in the shells,
-and though it only amounts to some four or five percent, it has long
-been the care of experimenters to recover and realise that little as
-fully as possible. It is commercially known as Dutch IIa or artificial
-cacao butter, and cannot be obtained like the fat of the kernel by
-mechanical means, but is obtained by some cheap solvent like benzene.
-The traces of benzene are very difficult to hide, and consequently
-this shell butter has little commercial value and its manufacture is
-unremunerative.
-
-Filsinger[45] gives the iodine value of shell butter as higher than
-that of kernel butter, and fixes it between 39 and 40: its acid value,
-especially if the fat is rancid, can reach 50-60° Burstyn, i. e. 50
-to 60 ccm. normal alkali for 100 grammes of fat.[46] If the free acid
-of shell butter be counteracted with sodium or magnesium carbonate,
-the neutral fat then has the normal iodine value of pure cacao butter,
-namely 36·5. In a sample giving an abnormally high iodine value it
-is always necessary to determine the acid value, and if the latter
-be too high, the fatty acids must be removed, when if the sample be
-unadulterated, the normal iodine value will be obtained. It may be
-noted in passing that the high acid values occurring in shell butter
-may be due in part to the acidity of the benzene employed as a solvent.
-
-Cacao butter has a considerable commercial value, and is consequently
-liable to adulteration with many inferior fats of vegetable origin.
-Among these are especially beef and mutton tallow, the purified
-fatty acids of palm-nut oil, wax, paraffin, stearic acid, dicka fat
-(nucoa butter, possibly) and cocoa-nut fat, as well as the numerous
-preparations of the last named, variously known in commerce as Mannheim
-cocoa-nut butter, vegetaline, lactine, finest plant butter, chocolate
-butter, laureol vegetable butter, palmin, kunerol etc. Other but less
-commoner are the sesame cotton-seed, arachidic, margarine and hazelnut
-oils.
-
-For the detection of these and similar adulterates, the reactions and
-analytical methods described are all-sufficient. Benedict[47] discovers
-that the presence of wax and paraffin considerably diminishes the
-saponification value, cocoa, nut fat increases it and lowers the iodine
-value, whereas stearic acid raises the acid value.
-
-  ================+==========+===========+=========+============+
-                  | Melting  |  Melting  |         |  Saponif-  |
-                  |  point   | Point of  |  Iodine |  ication   |
-                  |          |fatty acids|  value  |   value    |
-                  |   °C.    |    °C.    |         |            |
-  ================+==========+===========+=========+============+
-                  |          |           |         |            |
-  Cacao butter    |  30-34·5 |   48-52   |  34-37·5|  192-202   |
-                  |          |           |         |            |
-  Oil of Almonds  |    —     |     14    | 93-101·9|189·5-195·4 |
-                  |          |           |         |            |
-  Sesame oil      |    —     |   26-30   |106·4-109|  187-192   |
-                  |          |           |         |            |
-  Earth-nut       |          |           |         |            |
-   (Arachis) oil  |    —     |   27-31   |  92-101 |  190-197   |
-                  |          |           |         |            |
-  Hazelnut oil    |    —     |   17-25   | 83·2-88 |191·4-197·1 |
-                  |          |           |         |            |
-  Cotton-seed oil |    —     |   38-40   | 106-111 |  191-197   |
-                  |          |           |         |            |
-  Oleo-margarine  |32·4-32·5 |     42    |43·8-48·5| 195-197·4  |
-                  |          |           |         |            |
-  Beef tallow     |  43-49   |   43-46   |35·4-36·5| 193·2-198  |
-                  |          |           |         |            |
-  Wax             |  62-64   |     —     | 8·0-11  |  97-107    |
-                  |          |           |         |            |
-  Paraffin        |  38-82   |     —     | 3·9-4   |    —       |
-                  |          |           |         |            |
-  Stearic acid    | 71-71·5  |     —     |    —    | 195-200    |
-                  |          |           |         |            |
-  Sebin           |37·6-37·8 |     —     |43·7-43·8|192·4-192·6 |
-                  |          |           |         |            |
-  Cocoa-nut fat   | 20-28    |   24-25   |   8-9   |254·8-268·4 |
-                  | chiefly  |           |         |            |
-                  |26·2-26·4 |           |         |            |
-
-  ================+=========+============
-                  |         | Refractive
-                  | Acid    |  index
-                  | value   | in Zeiss’s
-                  |         | butyrometer
-  ================+=========+============
-                  |         |   46-47·8
-  Cacao butter    |9·24-17·9|  at 40° C.
-                  |         |
-  Oil of Almonds  |    —    |   64-64·8
-                  |         |  at 25° C.
-  Sesame oil      |    —    |   67-69
-                  |         |  at 25° C.
-  Earth-nut       |         |
-   (Arachis) oil  |    —    | 65·8-67·5
-                  |         |  at 25° C.
-  Hazelnut oil    |    —    |     —
-                  |         |
-  Cotton-seed oil |    —    | 67·6-69·4
-                  |         |  at 25° C.
-  Oleo-margarine  |    —    |   48·6
-                  |         |  at 40° C.
-  Beef tallow     |    —    |    49
-                  |         |  at 40° C.
-  Wax             |  19-21  |    —
-                  |         |
-  Paraffin        |    —    |    —
-                  |         |
-  Stearic acid    | 195-200 |    —
-                  |         |
-  Sebin           |    —    |    —
-                  |         |
-  Cocoa-nut fat   |    —    |   35·5
-                  |         | at 40° C.
-
-
-The presence of cocoa-nut fat can also be shown by the etherification
-of the fatty acids with alcohol and sulphuric acid, when the
-characteristic odour of the ester of cocoa-nut acid occurs. Vegetable
-oils, such as almond, cotton-seed, arachidic, sesame and hazelnut
-oils, lower the melting point of the fatty acids and raise the iodine
-value. Sesame oil is easily detected by Baudouin’s reaction, yielding
-a raspberry coloration whilst pure cacao butter keeps a fine yellow
-or dark brown. It is possible to detect the presence of so minute a
-quantity as 1% of sesame oil, by means of Baudouin’s reaction.
-
-The following table, containing the analytical determinations of all
-fatty substances which can possibly be employed in the adulteration of
-cacao butter, will serve to facilitate reference to this subject.
-
-In addition to its use in the manufacture of certain cacao preparations
-and for lubricating parts of machinery which come into contact with
-the cacao etc. cacao fat is also used in perfumery and especially in
-pharmacy for making suppositaries, ointments, etc., but it is of no
-importance in soap making. As an edible fat, in the true sense of the
-word, like ordinary butter or lard, cacao butter is not used. It has
-been maintained by Benedikt[48] that when in the form of chocolate
-it is as easily digestible in the human organism as milk fat, which
-is generally regarded as offering most favourable conditions for
-absorbtion in the intestinal canal. The digestibility of both fats
-varies from 92·3 to 95·38 percent, and both, in this respect, stand
-very near to cocoa-nut fat from which the solid glycerides have been
-removed, and to ordinary butter, the former according to Bourot and
-Jean.[49] being digestible to the extent of 98 and the latter 95·8
-percent.
-
-Cacao butter is obtained as a by-product in the preparation of cocoa
-powder and in every country where cocoa powder is produced there
-is always a large trade in the former article. That is, apart from
-Germany, especially the case in Holland, where the monthly supply to
-the Amsterdam market is so large that during 1899 one firm alone—Van
-Houten—had 855 tons for sale. The average price of late years has
-considerably increased, and is now about 64-73 cents per kilogramme.
-
-
-3. ~Cacao-red or Pigment.~
-
-The majority of investigators interested in the cacao bean have
-assigned its peculiar aroma and taste to the cacao-red which it
-develops. As previously pointed out, the young fresh bean is
-colourless, the pigment forming later, as can be observed in many
-vegetable colouring materials, such as oakand cinchona-red, madder,
-indigo and kola-nut red (from Sterculia acuminata). As the later
-investigations of Hilger[50] have shown, the fresh colourless cacao
-bean contains a diastasic ferment, as well as a glucoside body, which
-C. Schweitzer[51] has termed glocoside or cacaonin. The term glucoside
-may be noted in passing as including those bodies, the greater number
-of which occur in plants, and which by treatment with alkalis, acids
-or ferments are split up into an indifferent body and a sugar,
-generally glucose. These bodies may be chemically regarded as ethyl
-derivatives of the respective sugars. When the ripe, white seeds are
-dried, the cacao-glycoside is partly decomposed by the agency of the
-above-mentioned diastasic ferment and formations of grape sugar, pure
-non-nitrogenous cacao-red, together with theobromine and coffeine
-ensue. These substances, and likewise a certain amount of undecomposed
-cacao glycoside, can all be detected in the seed, which has by this
-time acquired a brownish to violet colour.
-
-The unfermented bean, according to Schweitzer, has as much as 0·6%
-unaltered glucoside. Fermentation produces the same effect as drying,
-as here again the glycerine is not completely split up, for the
-cacao-red, isolated in the ordinary way, consists according to Hilger
-of a mixture of pure non-nitrogenous cacao-red and some glycoside.
-
-The complete decomposition of the cacao glycoside can only be effected
-in a chemical manner, by boiling the finely divided and defatted seeds
-with dilute acids, a method which has made it possible to effect an
-exact determination of the diureides, as the treatment with acid sets
-free the totality of their theobromine and coffeine.
-
-Schweitzer regards the molecule of cacao glycoside as an ester
-comprised of one molecule of non-nitrogenous cacao-red, six molecules
-of starch-sugar and one molecule of theobromine with double-sided
-attachment and having the hypothetrical formula C_{60}H_{86}O_{15}N_{4}.
-
-Before the appearance of Hilger’s researches, all statements of a
-chemical nature respecting cacao-red related to a mixture of a pure
-non-nitrogenous pigment and the glycoside, which must in all cases be
-preliminarily obtained, before the pure pigment can be prepared. That
-can be done[52] by treating the roasted beans with petroleum ether,
-which removes the fat and part of the free theobromine then with water,
-to extract the remaining theobromine, coffeine, sugar and salts,
-and finally with alcohol, to extract the cacao-red. The alcoholic
-residue is then quickly dried on porous plates. The material thus
-obtained is a reddish brown amorphous bitter powder, which is scarcely
-soluble in water, easily so in alcohol or in dilute alkali, and is
-reprecipitated by acid from its alkaline solution. It gives a sublimate
-of theobromine when heated. When the substance is ~distilled with
-5 percent of sulphuric acid, the added glycoside is completely
-decomposed into sugar, theobromine and the real cacao-red~, which
-latter is represented by the formula C_{17}H_{12}(OH)_{10}. It appears
-to stand in near relation to tannin, which it resembles in yielding
-formic acid, acetic acid, and pyrocatechin by the action of caustic
-alkalis. The pure non-nitrogenous cacao-red, at present, is of
-exclusively scientific interest; for practical purposes only the crude
-cacao-red, cacao-red glycoside, as naturally existing in the bean, is
-of importance. The better and the more effectual the manner in which
-the beans have been prepared by fermentation, the more intense is the
-formation of the cacao red, especially its localisation in the cells
-and cell tissues. This is the reason that the variations in colour of
-different kinds of bean and the aqueous extracts which they yield are
-so distinct.
-
-Especially is this noticeable in carelessly dried beans, in which
-the cotyledon tissue is of a dirty brown or yellow colour instead of
-being brown or violet; the pigment here is not restricted to separate
-cells but has the appearance of having penetrated into the contiguous
-albuminous cells. The bean contains 2·6-5 percent of the crude
-cacao-red; it is soluble in alcohol and in ether and partly so in hot
-water, and is completely extracted from the bean by weak acetic acid.
-
-The crude cacao-red can be determined quantitatively by precipitating
-its solution with lead acetate, decomposing the lead precipitate with
-sulphuretted hydrogen and evaporating the filtrate containing the
-cacao-red to dryness.
-
-The aqueous extract of the beans, which contains the cacao-red, is
-coloured greenish brown by alkalis, red by acids; acetates give a
-grey to yellowish colour; tincture of iodine, stannous chloride and
-mercurous nitrate give a rose to brown precipitate. Iron and copper
-salts produce grey precipitates which gradually become brown to black.
-Gelatine solution, containing alum, and albumin give copious yellow
-precipitates.
-
-Stains produced on linen by the colouring matter of cacao-red can
-be removed by treatment with hot water and finally bleaching with a
-solution of sulphurous acid.
-
-
-4. ~Theobromine.~
-
-All those materials which are regarded as stimulants, like coffee, tea,
-cacao, tobacco etc., owe their action to peculiar nerve stimulating
-bodies, which are present only in small quantity in the seeds or leaves
-of the respective plants and are termed by chemists alkaloids and
-diureides.
-
-The physiologically active constituents of tea, coffee and cacao are
-considered, even up to to-day, by many authors as alkaloids or organic
-bases and especially ranked among the xanthine or purine bases. Recent
-investigations, however, separate these substances from the alkaloids
-in the strict sense and comprise them within a particular group of
-urea derivatives under the designation of ureides; the ureides of tea,
-coffee and cacao representing two molecules of urea, they are to be
-qualified as “diureides
-
-A bitter substance in the cacao bean had already been observed by
-Schrader, but Woscressensky[53] in 1841 was the first to isolate the
-diureide, theobromine.
-
-Theobromine is found in the unfermented and fermented beans in two
-forms; as free theobromine, which has been eliminated from the
-glucoside by the ferment in the drying and fermenting processes, and in
-combination with glucose and cacao-red as a glucoside, from which it
-can only be separated by chemical means.
-
-Theobromine stands in near relation to caffeine, the diureide of tea
-and coffee, as will be seen from their chemical formulae—in which
-theobromine is shown to contain one methyl group CH_{3}, less, its
-place being taken by an hydrogen atom;
-
-            Caffeine                           Theobromine
-   ____________/\____________          ______________/\______________
-  /                          \        /                              \
-  C_{5}HN_{2}O_{3}(CH_{1})_{3},       C_{5}H_{2}N_{2}O_{3}(CH_{1})_{2},
-
-so that in all, theobromine falls short of caffeine by only one
-radical. Strecker[54] was the first to show the relation between
-the two substances, when he succeeded in converting caffeine into
-theobromine by the action of methyl oxide on silver theobromine for 24
-hours at 100° C. Caffeine and silver iodide are then formed and can
-be separated by treatment with alcohol, which dissolves the caffeine,
-leaving the silver iodide undissolved.
-
-E. Fischer[55] was shown the relation of theobromine and caffeine to
-uric acid by artificial synthesis of both substances from derivatives
-of both. Fischer, starting with monomethyl pseudo-uric acid, converted
-it into 7-methyl uric acid by distilling it with hydrochloric acid, and
-afterwards, by treating the lead salt of the latter with methyl iodide
-and ether, produced 3-7-methyl-uric acid. That acid was converted into
-dimethyldioxychlor-purine by treatment with a mixture of phosphorus
-oxychloride and phosphoric penta-chloride, with subsequent reduction
-into 3-7 dimethyl-6-amino-2-oxy-purine, from which, by the action of
-nitrous acid with loss of the amine group, theobromine was finally
-obtained. The synthesis of theobromine is a brilliant exploit of
-Fischer’s, and it is quite possible that at no distant period, when a
-simple and cheap method of production has been arrived at, synthetical
-theobromine will appear commercially as a rival of the natural product.
-At present there is no prospect of this being immediately realised,
-and cacao shells from which theobromine is now prepared are as yet in
-no danger of displacement by the new substitute, but still serve as a
-useful by-product in the manufacture of cacao.
-
-Theobromine and caffeine, like the alkaloids or plant bases, have a
-distinct physiological and even toxic action if taken in too large
-quantities.
-
-From the experiments of Mitscherlich it appears that theobromine has a
-similar action to caffeine, but is somewhat less active owing to its
-being less soluble in the gastric juice. Mitscherlich’s experiments
-with frogs, pigeons and rabbits show that 0·05 grammes killed a frog in
-40 hours, 0·05 grammes a pigeon in 24 hours, and 1 gramme a rabbit in
-less than 20 hours. Death resulted in all cases from cramping of the
-spinal cord, producing either convulsions or subsequent paralysis.
-
-The results of these experiments do not detract from the nutritive
-value of cacao, since the human organism requires ten times as much
-theobromine as rabbits to exhibit the slightest toxic symptom; in
-cacao mass containing 1 % not mentioned in discussion; just a head’s
-up to PP for S&R] theobromine, that would involve the consumption of
-5 lbs. averdupois of chocolate at once, a practical impossibility.
-Similar conditions prevail in connection with the use of tea, coffee,
-and especially tobacco, where symptoms of poisoning have been
-occasionally noticed (the nicotine peril of excessive smokers) but it
-would seem that cacao and chocolate are the most favourably placed of
-these stimulants as regards such toxic action. It appears from the
-experiments of Albanese[56] Bondzynski, Gottlieb[57] and Rost[58] that
-3 percent of the theobromine administered passed out in the urine
-unaltered, whilst on the other hand 20-30 percent of that decomposed
-in the organism is found again as monomethyl-xanthine.
-
-The larger proportion of the monomethyl xanthine is heteroxanthine (=
-7 Methyl-X) and the inferior 3 Methyl-X. The excretion of theobromine
-appears to be closely connected with the quantity of urine voided,
-which is especially increased by the administration of theobromine.
-Since 1890, as a result of W. v. Schröder’s[59] observations in 1888,
-that property of theobromine has had an extended application in
-practical therapeutics; theobromine has been used as a diuretic in
-kidney diseases, and, unlike all similar medicinal agents, it exercises
-no influence on the heart, a circumstance which essentially increases
-its therapeutic value. It can be employed for medicinal purposes,
-either uncombined or in the form of salicylate, acetate and certain
-double compounds, as sodium or lithium and theobromine salicylate or
-acetate.
-
-The double compounds known as diuretin, agurin and uropherin are freely
-soluble in water and are therefore more readily absorbed into the
-system than pure theobromine, which is only with difficulty soluble in
-water. Through the establishment of theobromine as a medicinal agent,
-for which we are indebted to Chr. Gram[60] and G. See,[61] cacao husks,
-hitherto a waste product in the manufacture of cacao, have become of
-value for the preparation of theobromine, in which many of the largest
-German chemical factories are now engaged.
-
-Fluctuations as regards the percentage of theobromine in the beans
-are so extraordinary that they can only be ascribed to the lack of
-prescribed and definite modes of procedure in fermenting, which
-obviously necessitates differences in the resulting products.
-
-Eminger found from 0·88-2·34 percent of theobromine in the examination
-of a rather considerable number of commercial kinds of cacao beans and
-in the husks 0·76 percent of the diureide: C. C. Keller[62] has also
-found it in the leaves and in the pericarp. Cacao contains 0·05 to 0·36
-percent of caffeine.
-
-Theobromine is a permanent white powder, appears under the magnifying
-glass as small, white, prismatic or granular crystals. At first it has
-only a slightly bitter taste, which becomes more intense when it is
-kept in the mouth for some length of time; and indeed, the bitter taste
-of the cacao bean and its preparations is mostly due to theobromine. It
-sublimes at 220 ° C. without melting. This phenomenon explains why the
-over roasted bean, that is, the kernel of beans which by accident have
-been heated to more than 130-150 ° C. is poorer in theobromine than
-the husks. When heated to 310 ° C. theobromine melts to a clear liquid
-which re-crystallizes on cooling.
-
-One part of absolutely pure theobromine dissolves according to Eminger
-in 736·5 parts of water at 18 ° C., in 136 parts at 100 ° C. in 5399
-parts alcohol (90 %) at 18 ° C. in 440 parts at boiling (90 %) point
-and in 818 parts of boiling absolute alcohol. It dissolves in 21000
-parts of ether at 17 ° C. in 4856 parts of methyl alcohol at 18 ° C.
-in 58·8 parts of chloroform at 18 ° C. and in 2710 parts of boiling
-chloroform[63]. Theobromine is partly decomposed by strong alkalis but
-by cautious addition of alkalis it forms compounds with them, which,
-are readily dissolved by solutions of sodium salicylate, acetate or
-benzoate. These double compounds under the name of diuretin, agurin and
-uropherin have lately become of therapeutic value.[64]
-
-Sodium silicate and more particularly trisodiumphosphate according
-to Brissemoret[65] are great solvents of theobromine. One and a half
-molecules of the latter salt can dissolve one molecule of theobromine
-so that in this way it is possible to prepare a solution of nearly
-2 percent. Phenol also dissolves a large quantity of theobromine,
-according to Maupy,[66] who has utilised this property for the
-determination of theobromine. The defatted cacao preparation is
-moistened with water and extracted with a mixture consisting of 15
-percent of phenol and 85 percent of chloroform.
-
-Theobromine, like caffeine, gives the so called murexide reaction when
-evaporated with chlorine water—forming amalic acid—and when a watch
-glass previously moistened with a little fluid ammonia is held over the
-last few drops at the end of the operation. The residue thus obtained
-has a violet colour, which serves to distinguish theobromine readily
-from other plant bases which do not belong to the xanthine group.
-
-Although theobromine is the most valuable constituent of cacao beans,
-the importance attached to a greater or lesser amount in the beans as a
-commercial article was formerly much exaggerated.
-
-The investigations of Dragendorff and others have shown that the
-value of various stimulants like tobacco, coffee and tea, does not
-entirely depend on the amount of alkaloid or diureide but partly also
-on the joint action of all the constituents of those articles, and it
-is particularly the aromatic bodies which determine their commercial
-value. Various kinds of coffee, for example, of inferior commercial
-value contain considerably more caffeine than the costly Mocca beans.
-The highly prized Havana tobacco ranges lower than the Sumatra kinds in
-nicotine content, and the same conclusion with regard to cacao would
-probably be correct. In support of this view, attention may be directed
-to the following analyses performed by Wolfram.[67]
-
-
-Percentage of theobromine at 100° C.
-
-  ================================+========================================
-           Description            |              % Theobromine %
-  ================================+========+=========+=============+=======
-  Caracas                         |        |   1·63  |             |   1·11
-  Guayaquil (of considerably less |        |         |             |
-    value than the first)         | In the |   1·63  |    In the   |   0·97
-  Domingo                         |  bean  |   1·66  |    shells   |   0·56
-  Bahia                           |        |   1·64  |             |   0·71
-  Puerto Cabello (fine kind)      |        |   1·46  |             |   0·81
-  Tabasco                         |        |   1·34  |             |   0·42
-                                  |————————+————————-+————————————-+———————
-                                  |Average | = 1·56% |             | =0·76%
-
-Excluding the theobromine in the shells which are not used in the
-preparation of cacao, it will be seen from the above table that the
-Caracas bean, which is the finest and dearest, has an amount of
-theobromine which is only equal to, or even a little less, than that in
-the inferior beans from Guayaquil and Domingo.
-
-
-5. ~Albumin.~
-
-On the presence of albuminous bodies in the cacao bean, varying between
-14-15 percent, depends to a great extent its nutritive value. The
-albumin in plants, unfortunately, is not to hand in a form suitable
-for direct absorption and assimilation in the animal organism, in
-fact, only a fraction of it is so available. Before considering the
-nutritive value of the albumin of the cacao bean it will be well to
-give attention to the general chemical and physical properties of
-albumin so far as a knowledge of them will assist in the elucidation of
-the subsequent matter.
-
-Albuminous bodies or proteins occur either dissolved in the sap of
-plants or in a solid in the protoplasm of plant cells; also in the
-form of granular deposits (Aleuron granules[68]). In cacao they are
-apparently present in the three different conditions.
-
-The term vegetable albumen, in its more restricted sense, is meant
-to designate a protein substance which is soluble in water and is
-coagulable by heat. The greater part of the proteid which exists in the
-seeds and sap of plants and is coagulable by heat, is not albumin but
-globulin, that is to say, it is insoluble in water, though dissolved
-by solutions of neutral salts. Whilst many protein substances in
-aqueous solution require a temperature of 100 ° C. before coagulating,
-or becoming insoluble under certain conditions, others coagulate at
-65 ° C. Concentrated acetic acid dissolves all albuminous bodies with
-the aid of heat, concentrated nitric acid gives a yellow coloration
-(xantoprotein reaction). Albuminous substances are decomposed when
-heated to 150 ° C. developing a dark colour, swelling up and evolving
-an offensive smell, finally leaving behind a difficultly combustible
-coaly residue.
-
-Globulins combine with aqueous solutions of alkalis such as potash,
-soda, ammonia etc. producing alkaline albuminates; with acids they
-form acid albuminates or syntonins. Both have the property in common,
-that whilst they are insoluble in pure water, they readily dissolve
-in slightly acidulated or alkaline water, as well as in weak saline
-solutions, and are then no longer coagulable by boiling.
-
-Albuminous bodies are converted first into albumoses (proteoses), and
-then into peptons by gastric and intestinal digestion or by hydrolytic
-decomposition with acids or alkalis, also by the action of steam under
-pressure of many atmospheres, as well as by putrefaction. Albumoses,
-with the exception of hetero-albumose, are soluble in water. Peptons
-dissolve entirely and in that condition are absorbed by the animal
-organism.
-
-Albumins are precipitated from their solutions by strong alcohol,
-and in that way Zipperer succeeded in precipitating 4·25 percent of
-albumin from the aqueous extract of Trinidad cacao, which corresponds
-to about 25 percent of the total amount of albumen in the bean.
-
-The results of his investigation have shown that generally more soluble
-albumen is present in the unfermented than in the fermented bean.
-Consequently, it would appear that in the finer kinds of cacao beans,
-in which very careful fermentation has been carried out, the albumin,
-owing to fermentative alteration, is rendered less soluble.
-
-The constitution of albumin is still not sufficiently known, despite
-the excellent experiments of E. Fischer on this subject; generally it
-is regarded as having the formula:
-
-  C     52·31-54·33%
-  H      7·13- 7·73%
-  N     15·49-17·60%
-  S      0·76- 1·55%
-  O     20·55-22·98%
-
-Accepting a mean formula corresponding to the above figures as
-representation of the albumen (namely C_{72}H_{112}N_{18}SO_{22}),
-it becomes possible to obtain a quantitative determination of this
-constituent in the plants in which it is contained. There is, for
-instance, 16 % of nitrogen here. Starting from such a standpoint,
-and determining the percentage of Nitrogen contained in a plant, and
-multiplying by 6·25 (i. e. 16 %), the amount of albumen is obtained.
-For further particulars see paragraph 4. The albumen in cacao, as
-previously mentioned, is in the form of globulin, that is, in a less
-soluble form. In cacao preparations which are required for invalids,
-especially those with affections of the stomach, it is important to
-have the albumen in a more readily soluble condition. Various attempts
-have been made with cacao preparations to obtain that result, and
-later on, full illustrations and explanations will be given on this
-subject. First of all, however, it is desirable to consider the
-scientific methods employed to ascertain the relative digestibility or
-indigestibility of albumen.
-
-Professor Stutzer[69] of Bonn has been engaged in determining the
-action of digestive ferments of the animal organism on alimentary
-substances, and has worked out a method by which it is possible to
-ascertain the proportion of albuminous substances which can be regarded
-as digestible.
-
-The method depends upon the fact that salivary, gastric and intestinal
-digestion can be artificially imitated in the laboratory. But as the
-salivary secretion only digests starch and is difficult to obtain, malt
-diastase, which serves the same purpose, is used instead. On the other
-hand albuminous material is only digested by juices of the stomach and
-intestines as fresh obtained from the mucous membranes of the pig or
-ox. If we suppose an average of 16 percent of total albumen in cocoa
-powder, the following results would probably be given by Stutzer’s
-method:
-
-Of 16 % of total albumen there are on an average:
-
-                                             | corresponding to percentage
-                                             | of the total mass:
-                                             |
-           }  7·6% soluble in the stomach    |  47·5% } 65%
-           }  2·8% soluble in the intestines |  17·5% }
-  Albumen: }  5·6% insoluble                 |  35·0%
-           } ——-                             | ———
-           } 16·0%                           | 100·0%
-
-As shown by the experiments of Forster[70] however, artificial
-digestion does not correctly represent the actual consumption of
-nutriment in the human body. ~Forster’s~ experiments, in which
-cacao powder was administered to healthy men, gave a much higher value,
-in fact, 80 percent of the nitrogenous substance was digested, against
-65 percent by Stutzer’s artificial method of digestion. The results
-obtained by artificial digestion must therefore be increased in that
-proportion.
-
-
-6. ~Starch.~
-
-Starch is one of the most important constituents of cacao, as on
-the starch taken in conjunction with the fat and albumen depends
-the nutritive value of the cacao bean. As previously stated, cacao
-starch is one of the smallest kinds which occur in the vegetable
-kingdom; consequently it can easily be distinguished from the starch
-granules of other plants. Owing to their minuteness the concentric
-rings showing the stratified structure of the starch granules can
-only be distinguished with difficulty under the microscope. Cacao
-starch consists usually of globular granules, generally separate, but
-sometimes in aggregations of two or three. The appearance under the
-microscope of the starch granules is clearly shown in fig 7, which
-represents a section of Ariba cacao enlarged 750 times.[71]
-
-[Illustration: Fig. 7.]
-
-=a= on the above represents the intercellular spaces, =b= the cell
-walls, =c= the starch granules, =d= the fat crystals, those being the
-contents and structural elements of the cacao cell that the microscope
-will at once distinguish.
-
-Cacao starch has the usual properties of ordinary kinds of starch,
-namely:
-
-1. ~It is gelatinised by hot water~, that is to say, the water
-penetrates between the layers of starch granules, separating them
-and causing by its penetration a swelling up of the starch whereby
-a transparent mass know as “starch paste” is produced. It has been
-supposed that cacao starch is less easily gelatinised than the starch
-of other plants. According to investigations of Soltsien’s[72], which
-Zipperer unreservedly endorses, this is not the case, for under certain
-essential conditions, cacao starch gelatinises just as readily as other
-kinds of starch.
-
-
-~The blue coloration of starch with iodine.~
-
-This is said to take place more slowly with cacao than with other
-starches, though we have always found that once the cacao starch
-is gelatinised, a blue coloration appears immediately on adding a
-sufficiently strong solution of iodine.
-
-There are certainly other materials in the cacao bean, such as fat,
-which by more or less enveloping the starch, prevent access of water
-to the starch granules and thus hinder gelatinisation; or again, the
-albumen and cacao-red may exert some retarding influence on the iodine
-reaction, ~especially if the iodine solution used is very dilute~.
-Yet it is impossible to describe the reaction as slow.
-
-According to Soltsien, if a mixture of two parts of cacao bean with
-one part of calcinated magnesia and water is heated, a clear-filtering
-decoction is obtained, which immediately assumes the blue colour
-on addition of iodine solution. On neutralising the filtrate with
-acetic acid, and adding 3-4 parts of strong alcohol, its starch is
-precipitated.
-
-~By boiling with dilute acids as well as by the action of ferments
-like the saliva, diastase~ etc., ~starch is converted into starch
-sugar~ (~glucose~, ~dextrose~). The empirical formula for
-starch is C_{6}H_{10}O_{5}, that for starch sugar is C_{6}H_{12}O_{6},
-so that in the conversion one molecule of water is introduced,
-wherefore its chemical nature is greatly changed, and especially in
-its becoming freely soluble in water. That alteration allows of starch
-being quantitatively determined, as the dextrose thus produced has the
-property of reducing an alkaline solution of copper sulphate (known as
-Fehling’s solution, after the discoverer); that is to say, the copper
-sulphate is converted into insoluble red cuprous oxide. As dextrose
-always precipitates a definite amount of cuprous oxide, the quantity of
-starch present can in that way be determined.
-
-The chemical determination of starch is only in a limited degree
-effectual in the recognition of an admixture of foreign starch in cacao
-preparations. If more than 10-15 percent of starch (calculated on the
-crude bean) has been found, then it must be assumed that there has
-been an admixture of foreign starch, but chemistry affords no means by
-which foreign starch can be distinguished from the genuine starch of
-the cacao bean. For that purpose the foreign starch must be minutely
-observed under the microscope, which not only serves to detect its
-presence, but gives an approximate estimation of the amount present,
-and its origin. Great caution should be exercised, or the result may be
-easily exaggerated.
-
-
-7. ~Cellulose or crude fibre.~
-
-We have already made the acquaintance of this material as the chief
-constituent of the cell walls and vascular tissues. Recent chemical
-investigations have shown that it consists of the anhydrides of hexose
-and pentose (sugar compounds) incrustated with many impurities, such as
-cacao-red, gum, mucilage etc. From a chemical point of view, cellulose
-has the same formula as starch, viz. C_{6}H_{10}O_{5}, or one of its
-multiples represented in formula. One of its chemical properties is
-solubility in ammonio-cupric sulphate, and affinity for alkalis such
-as potash, soda, ammonia, causes it to swell when they act on the cell
-fibres.
-
-Weender’s process[73] as worked out by Henneberg is the one usually
-adopted for the determination of crude fibre in plants, although
-recently H. Suringar, B. Tollens[74] and more particular König[75] have
-pointed out that in Weender’s process the so-called pentosan, that is
-to say, the sugar-like constituent of the composition C_{5}H_{10}O_{5},
-which comprises a not inconsiderable portion of the crude fibre,
-undergoes a disproportionate alteration, so that the analytical results
-thus obtained can by no means give an accurate representation of the
-amount of cellulose. The crude fibre must therefore be treated in such
-manner as to eliminate the pentosan. For this purpose the various
-methods of König, Matthes and Streitberger have been proposed, to which
-we shall return in Book 4. Filsinger, the meritorious experimenter
-on the subject of cacao, has by König’s method determined the amount
-of crude fibre in a series of different varieties of cacao bean, and
-obtained the following results as regards shelled and roasted beans.
-
-                         percent
-   1. Puerto Cabello        5·37
-   2. Java                  3·97
-   3. Ariba Guayaquil I     4·10
-   4. Ariba Guayaquil II    4·07
-   5. Machala Guayaquil I   4·43
-   6. Para                  4·01
-   7. Surinam Guiana        3·01
-   8. Bahia                 2·81
-   9. Grenada               3·10
-  10. Guatemala             3·50
-  11. Machala Guayaquil II  3·58
-  12. Caracas               3·65
-  13. Samana                4·58
-  14. St. Thomé A I         4·13
-  15. St. Thomé A II        2·95
-  16. St. Thomé B           3·15
-  17. Haiti                 3·12[76]
-
-These new values may be provisionally regarded as normal. From
-these results not only can an idea of the functioning of the cacao
-shelling machine be obtained, but also the presence of any occasional
-admixture of husk in cacao preparations may be inferred, since the husk
-contains a great deal more crude fibre than the kernel. Therefore the
-determination of the crude fibre is an important item in the testing of
-cacao preparations, as there is no doubt that the presence of vegetable
-substances rich in crude fibre can be detected by the increase in the
-amount of cellulose.
-
-
-8. ~Sugar and plant acids.~
-
-The presence of glucose in raw cacao beans was first pointed out
-by Schweitzer[77]. The sugar is formed by the action of the cacao
-ferment on the glucoside cacaonin during the processes of drying and
-fermentation. In addition to sugar, malic and tartaric acids have been
-observed. These substances, however, are only of interest to the plant
-physiologist and not to the manufacturer, so it is sufficient merely to
-notice them here in passing.
-
-
-9. ~The mineral or ash constituents.~
-
-When cacao beans are ignited, the constituents of an organic nature are
-volatilised and only the non-volatile or inorganic constituents remain
-behind. These consist of potash, soda, lime, iron magnesia, combined
-with silicic acid, phosphoric acid, sulphuric acid and chlorine.
-
-The amount of ash in raw and shelled cacao beans varies from 3-4 %.
-Tuchen[78] found 2·9-3 %, Trojanowski[79] 2·08-3·93 %, Zipperer[80]
-2·7-4 %, L’Hote[81] 2·2-4 %, H. Beckurts[82] 2·20-3·75, J. Hockauf[83]
-2·84-4·4 percent. Of those kinds which are now most in use, Ceylon
-gave 3·30 percent, Java 3·20 and Kameroon 2·95 percent. (Beckurts).
-
-Quantitative analyses of the ash of the cacao beans have been made by
-several investigators, and the following table gives a series of the
-most complete analyses, made by R. Bensemann[84].
-
-~Table~ 14. =Analysis of the ash of Cacao Beans by R. Bensemann.=
-
-  The ash of the kernel free from husk dried at 100°C. contained:
-  ————————————————————————+——————+——————+——————+——————+——————+——————-
-   Insoluble respectively |Mara- |Cara- |Trini-|Mach- |Porto | Mean
-   in dilute hydrochloric |caibo | cas  | dad  | ala  | Cab- |
-   or nitric acid         |      |      |      |      | ello |
-  ————————————————————————+——————+——————+——————+——————+——————+——————-
-   a) Volatile dessicated | 0·142| 0·076| 0·144| 0·074| 0·198| 0·127
-       at 100° C.         |      |      |      |      |      |
-   b) Fixed at red heat   | 0·312| 1·663| 0·553| 0·630| 1·075| 0·846
-                          |      |      |      |      |      |
-   Soluble in dilute      |      |      |      |      |      |
-     hydrochloric         |      |      |      |      |      |
-    or nitric acid:       |      |      |      |      |      |
-   c) Potassium oxide     |35·889|33·844|30·845|30·686|29·989|32·251
-        K_{2}O            |      |      |      |      |      |
-   d) Sodium oxide        | 0·515| 0·766| 1·964| 4·173| 3·427| 2·169
-        Na_{2}O           |      |      |      |      |      |
-   e) Calcium oxide CaO   | 4·118| 5·030| 4·638| 3·112| 2·923| 3·964
-   f) Magnesium oxide MgO |15·750|15·151|16·060|16·172|17·562|16·139
-   g) Ferric oxide        | 0·182| 0·217| 0·491| 0·629| 0·303| 0·364
-        Fe_{2}O_{3}       |      |      |      |      |      |
-   h) Aluminium oxide     | 0·080| 0·326| 0·490| 0·432| 0·305| 0·327
-        Al_{2}O_{3}       |      |      |      |      |      |
-   i) Silicic acid        | 0·214| 0·211| 0·169| 0·134| 0·240| 0·194
-        SiO_{2}           |      |      |      |      |      |
-   k) Phosphoric anhydride|27·741|29·302|28·624|37·000|35·274|31·588
-        P_{2}O_{5}        |      |      |      |      |      |
-   l) Sulphuric anhydride | 2·632| 2·740| 3·957| 2·042| 3·952| 3·065
-        SO_{3}            |      |      |      |      |      |
-   m) Chlorine Cl         | 0·295| 0·341| 0·427| 0·279| 0·085| 0·285
-   n) Carbonic anhydride  |10·349| 8·435| 8·953| 2·788| 3·481| 6·801
-        CO_{2}            |      |      |      |      |      |
-   o) Water H_{2}O        | 1·847| 1·975| 2·781| 1·912| 1·205| 1·944
-      Oxygen O equivalent | 0·066| 0·077| 0·090| 0·063| 0·019| 0·064
-         to chlorine
-
-In previously describing the aleuron granules of the cacao bean it was
-mentioned that they contain a comparatively large globoid. According
-to Molisch[85], when sections are cautiously heated on platinum foil,
-these globules are found in the ash. From their number they give a
-characteristic appearance to the ash of cacao beans, and thus may serve
-as a good means of identifying cacao, since they can be detected in the
-smallest quantity of a genuine cacao preparation.
-
-A noteworthy fact may here be mentioned, namely the presence of a
-rather small amount of copper in the ash of cacao beans as well as
-the husks. Duclaux[86] was the first to point out this fact, which
-several other observers, such as Skalweit[87] and Galippe[88] have also
-confirmed. The amount of copper in the husk varies from 0·02 to 0·025
-percent and in the beans from 0·0009-0·004 percent (Duclaux). Copper
-in similar amount is found in all kinds of beans and husks, and its
-presence is due to the absorption of copper by the plant from the soil,
-whence it gradually accumulates in the fruit.
-
-
-b) The Cacao Shells.
-
-Most of the constituents which exist in the cacao kernels are also to
-be found in the husks and the methods for isolating and determining
-them are the same in both cases. The composition of the husk, according
-to Laube and Aldendorff[89], is as follows:
-
-~Table~ 15.
-
-  Key to Row 1:
-         Col 4A = Nitrogenous substance
-         Col 6B = Non nitrogenous extractive
-  ———————————————+——————+—————+————-+————-+————-+————-+————-+—————
-                 |Amount|     |     |     |     |     |     |
-                 | of   |     |     |     |     |Woody|     |
-                 |husk  |Water|  4A | Fat |  6B |fibre| Ash | Sand
-  ———————————————+——————+—————+————-+————-+————-+————-+————-+—————
-                 |                    ~Per cent~
-  ———————————————+——————+—————+————-+————-+————-+————-+————-+—————
-  Caracas        | 20·09| 7·74|11·68| 5·99|35·29|12·79| 8·32|18·62
-  Guayaquil      |  —   | 9·11|12·94|10·75|47·08|13·12| 6·79| 0·21
-  Trinidad       | 14·04| 8·30|15·14| 4·23|46·05|18·00| 7·06| 0·92
-  Puerto Cabello | 14·92| 6·40|13·75| 4·38|47·12|14·83| 6·06| 7·46
-  Soconusco      | 18·58| 6·48|19·12| 6·48|39·39|15·67| 8·15| 4·71
-  Mean           | 16·33| 7·83|14·29| 6·38|45·79|14·69| 7·12| 5·90
-
-
-~Zipperer’s analysis[90] of the unroasted husks gave the following
-results~:
-
-~Table~ 16.
-
-  Key to Row 1 abbreviations:
-         Col 2 = Surinam        = Surin
-         Col 3 = Caracas        = Carac
-         Col 4 = Trinidad       = Trini
-         Col 5 = Puerto Cabello = P Cab
-         Col 6 = Machala        = Mach
-         Col 7 = Port au Prince = P a P
-
-  ————————————————————-+————-+————-+————-+————-+————-+————-+————-+—————
-                       |Surin|Carac|Trini|P Cab|Mach |P a P|Ariba|Mean
-  ————————————————————-+————-+————-+————-+————-+————-+————-+————-+—————
-                       |                  ~Per cent~
-  ————————————————————-+————-+————-+————-+————-+————-+————-+————-+—————
-  Moisture             |13·02|11·90|13·09|12·04|  —  |  —  |  —  |12·51
-  Fat                  | 4·17| 4·15| 4·74| 4·00|  —  |  —  |  —  | 4·23
-  Cacao tannic acid    |     |     |     |     |     |     |     |
-   soluble in 80%      |     |     |     |     |     |     |     |
-   alcohol             | 5·10| 3·80| 4·87| 9·15|  —  |  —  |  —  | 4·58
-  Theobromine          | 0·33| 0·30| 0·40| 0·32|  —  |  —  |  —  | 0·33
-  Ash                  | 7·31|16·73| 7·78| 8·99|  —  |  —  |  —  |10·20
-  Woody fibre          |14·85|17·99|18·04|15·98|  —  |  —  |  —  |16·71
-  Nitrogen             |  —  | 2·25| 2·13| —   |  —  |  —  |  —  | 2·19
-  Proportion of husk   |     |     |     |     |     |     |     |
-    in the raw seeds   |14·60|15·00|14·68|12·28|16·14|16·00|18·68|15·34
-
-
-Roasted cacao husks contain according to G. Paris[91] the following
-constituents:
-
-Moisture 12·57 percent, nitrogenous substance 14·69 percent, fat 3·3
-percent, extractives 45·76 percent, crude fibre 16·33 percent and ash
-7·35 percent.
-
-50 grammes of the husks when boiled with 500 grammes of water give
-25·08 percent extract, 20·68 % organic substance, 4·4 % ash, 0·21 %
-sugar (reducing substance), 0·79 % theobromine, 0·12 % percent acid,
-calculated as tartaric acid.
-
-The following constituents have been found by R. Bensemann[92] in the
-ash of cacao husks:
-
-~Table~ 17[93].
-
-  ==========================+========+=======+=======+========+========
-                            | Mara-  | Cara- | Trini-|Machala | Porta
-                            | caibo  |  cas  |   dad |Guayaquil| Plata
-                            +————————+———————+———————+————————+————————
-                            |                 ~Per cent~
-  ==========================+========+=======+=======+========+========
-  Ash dried at 100° C.      |        |       |       |        |
-                            |        |       |       |        |
-   I. insoluble in dilute   |        |       |       |        |
-        hydrochloric        |        |       |       |        |
-       or nitric acid:      |        |       |       |        |
-  a) Volatile dessicated at |  0·113   0·421 | 0·979 |  0·306 |  1·247
-       100° C.              |        |       |       |        |
-  b) Fixed at red heat      |  1·917 |47·711 |29·315 | 37·662 | 51·513
-                            |        |       |       |        |
-   II. Soluble in dilute    |        |       |       |        |
-         hydrochloric       |        |       |       |        |
-       or nitric acid:      |        |       |       |        |
-  c) Potassium oxide K_{2}O | 31·517 |11·812 |25·866 | 23·117 | 12·174
-  d) Sodium oxide Na_{2}O   |  4·188 | 3·298 | 2·726 |  1·210 |  2·780
-  e) Calcium oxide CaO      | 10·134 | 4·458 | 5·097 |  3·503 |  4·401
-  f) Magnesium oxide MgO    |  9·546 | 4·703 | 5·206 |  4·837 |  4·090
-  g) Ferric oxide           |  0·647 | 0·931 | 0·339 |  0·958 |  0·462
-       Fe_{2}O_{3}          |        |       |       |        |
-  h) Aluminium oxide        |   ·281 | 1·554 | 0·710 |  1·854 |  1·046
-        Al_{2}O_{3}         |        |       |       |        |
-  i) Silicic acid SiO_{2}   |  1·180 | 7·975 | 2·416 |  4·321 |  6·780
-  k) Phosphoric anhydride   |  9·068 | 7·630 | 4·703 |  7·288 |  7·242
-        P_{2}O_{5}          |        |       |       |        |
-  l) Sulphuric anhydride    |  3·041 | 1·478 | 3·398 |  1·741 |  2·012
-      SO_{3}                |        |       |       |        |
-  m) Chlorine Cl            |  1·005 | 0·220 | 1·022 |  0·255 |  0·444
-  n) Carbonic anhydride     | 25·454 | 5·399 |16·290 | 11·834 |  4·247
-       CO_{2}               |        |       |       |        |
-  o) Water H_{2}O           |  2·135 | 2·499 | 2·263 |  1·171 |  1·662
-  p) Oxygen O equivalent    |  0·226 | 0·049 | 0·290 |  0·057 |  0·100
-      to chlorine           |        |       |       |        |
-
-As evidenced in the preceding examples, data as to the constituents of
-the cacao husk deviate considerably with different authors. Laube and
-Aldendorff, for instance, found 14-20 percent, while Zipperer obtained
-12-18 percent of husks.
-
-These discrepancies are mainly due to adhering sand and ferruginous
-earth collected during the drying and fermenting processes. If the
-beans are carefully collected and kept free from earthy substances, the
-percentage of husks as against that of the bean will appear much lower;
-it is, indeed, now possible to obtain properly treated beans which
-contain on an average only some 10 percent of husks, such as Ariba
-and Machala. The husks of these two varieties are exceedingly woody,
-and their amount sometimes reaches 15 percent. The latest machinery
-for cleaning the beans effects so complete a separation of the husks
-from the kernel that very little of the former remains in the finished
-cacao preparation (less than 1 percent in thin-shelled beans and no
-more than 2 percent in thick-shelled beans such as Ariba). For some
-years it was not possible to effect so thorough a removal of the husk,
-so that there was always found an appreciably large amount of shells
-in the finished preparations, which rendered it difficult to detect
-adulteration. As, however, the quantity of ash present in the husk is
-double that in the kernel, it was possible to form an opinion as to
-the intentional admixture of shells from the increase of ash in cacao
-preparations. Hence the ash was always required to be determined when
-adulteration was suspected. Under existing conditions the addition of a
-quantity of shells sufficient to increase the percentage of ash present
-in the powder or chocolate is scarcely practicable, so that, for the
-purpose of detecting small additions, other methods must be resorted
-to, such as the estimation of the crude fibre or silica in the ash[94]
-with the aid of the microscope, in which it is possible to easily
-distinguish the forms of the cotyledon (kernel) mass and those of the
-husk. The diagram on page 14, Fig. 3, clearly shows the elementary
-forms of the cacao husk as represented by Mitscherlich. It illustrates
-a longitudinal section of the husk of Bahia beans, enlarged about
-500 times, with six different cell elements in alphabetical order.
-First the compressed cells of the epidermis are to be seen on the
-exterior, in several parallel series and succeeded by moderately broad
-and thin-walled cellular tissue of the parenchyma, which sometimes
-presents large empty spaces (sch) the results of the loosening of the
-cell walls through the formation of mucilage. This cellular tissue
-(lp) is also permeated by bundles of spiral vessels (gfb), which, with
-the dry cells, are characteristic of the husk, as they exist only in
-very small quantity in the kernel. Then follow parallel rows of cells
-(lp) resembling epithelial cells; next comes a layer of cells with
-thick walls, the dry cells (st) and finally several rows of elongated
-ones (lp). The silver membrane (is) interposes between the husk and
-the kernel, fragments of which remain adhering to the shell after
-separation of the latter.
-
-To conclude, we find that the husk of the cacao bean consists of the
-inner coat of fruit, called endocarp and other parts of the fruit
-covering, as well as the skin of the seed[95]. The following layers
-may be distinguished;
-
- 1. The pulp, (f in fig. 3) fragile large cells with frequent hiatus;
-
- 2. the ~endocarp~ (fe), a single layer of fragile, very narrow
- and irregularly arranged cells, but ~without hiatus~;
-
- 3. the ~epicarp~, or skin (se), polygonal and extended cells,
- with an outer wall of some thickness.
-
- 4. the ~parenchyma~ or cellular tissue (lp), consisting of
- large and multiform cells, with vascular bundles (gfb), the large
- mucilagenous or slime cells (sch) and
-
- 5. the ~sklerogenous or dry cells~ (st), a single layer of
- vessels shaped like a horseshoe, and thickening towards the interior,
- and in conclusion
-
- 6. the ~silver membrane~ (is), belonging to the earlier inner
- coat of fruit, and consisting of two single rows of fat-bearing cells.
-
-In examination of the husks of the plane surface enlarged 160 times
-(fig. 8), it will be noticed that the characteristic epidermis (ep)
-consists of large and rather elongated but irregular polygonal cells.
-Frequently on the epidermis may be remarked a delicate network of
-the cells constituting the fruit pulp (p). Beneath the epidermis
-lies a very delicate transverse cellular layer (qu) followed by the
-parenchyma, as already stated. The remaining elementary forms are
-not readily observed on a plane surface but only in section, though
-we adjoin a few diagrams, showing the layers as isolated from the
-pericarp; namely, fig. 9 parenchyma, a layer of sklerogenous cells,
-fig. 10, and the silver membrane (is) with two superjacent Mitscherlich
-particles (tr) in fig. 11.
-
-[Illustration: Fig. 8.]
-
-[Illustration: Fig. 9.]
-
-[Illustration: Fig. 10.]
-
-For microscopical examination, the husk must first be defatted with
-petroleum or ordinary ether and then treated with dilute chloral
-hydrate (8: 5) to assist the definition of the forms. An approximate
-estimation of the amount of husk in a cacao preparation can be made by
-means of the microscope, adopting Filsinger’s[96] levigation method,
-which consists of concentrating those elements of the cacao which are
-seldom seen even in suspension in water, and which sink to the bottom
-when repeatedly stirred in that liquid. To these belongs first of all
-the husk, and its presence and determination in the levigation method
-is accordingly greatly facilitated. The details of the method will be
-further described in treating of husk admixtures in cacao preparations.
-
-[Illustration: Fig. 11.]
-
-Cacao shells are the only by-product in the cacao industry, and have
-been developed and exploited to such an extent, that a rational
-utilisation of the ever increasing quantities has become a matter of
-urgent necessity. They are not used in our industry, for an admixture
-of husk is not permissible, even in the inferior kinds of chocolate
-or cocoa powder, but must be regarded as an adulteration. It is true
-that they have been brought on the market as cocoa tea, and again,
-have been coated with sugar, to make them tasty; and to this day,
-candied husks constitute a favourite sweetmeat of the population of
-East Germany. But in this way only comparatively inferior quantities of
-the by-product were absorbed, and consequently projects of all kinds
-have been suggested to use up larger percentage. As we have seen, the
-fatty contents of the bean can be extracted with benzine, and there
-is a resultant 4 or 5 percentage of fat of inferior value, which is
-commercially known as “Dutch IIa Cacao Butter”; the defatted shells can
-be further used for the preparation of theobromine, as Zipperer has
-already noted in the first edition of this book.
-
-Kathreiner’s successors in Munich[97] employ an extract of cacao
-shells prepared with hot water, in order to improve coffee berries
-during the roasting and to give a flavour to the coffee substitutes
-prepared from corn and malt. Cacao extract is also prepared from the
-shells[98] by first treating them with water or steam, and afterwards
-extracting with water, and finally evaporating as far as necessary. The
-thick extract thus prepared contains theobromine, and is intended for
-use either alone or as an addition to cacao powder and chocolate.
-
-Strohschein in Berlin[99] prepares from the shells a thick liquid
-extract which he calls “Martol Its preparation was suggested by the
-fact that the cacao husk gives evidence of containing a considerable
-amount of iron. In “Martol”, the iron occurs as a tannate, and the
-preparation further contains theobromine, carbohydrates, and phosphoric
-acid. The preparation is said to be used as a medicinal remedy in
-chlorosis, yet has scarcely justified such a statement.
-
-Alfred Michel of Eilenberg[100] utilises the shells in the preparation
-of a brown colouring material. The husks, free from impurities, are
-first soaked in soft water, with or without the addition of sulphuric
-acid, then washed and finally treated with a strong 35 % solution of
-caustic soda. From the alkaline solution, the colouring matter is
-precipitated with acid or acid metallic salt, collected on a filter,
-and again washed. Thus obtained, it is a dark reddish-brown paste,
-possessed of a vitreous fracture. The yield of colouring matter is from
-20-25 % of the weight of the original shells. By re-treatment with
-alkali, the paste can be again obtained in solution and can be used
-as required, either in liquid or paste form. The colouring matter can
-be obtained in different tints, either by soaking the shells in more
-er less dilute sulphuric acid, or by precipitation from the alkaline
-solution at various temperatures, or yet again, by the addition of
-metallic oxides.
-
-Boussignault[101] says that in Paris briquettes have been made from
-cacao shells, and twenty-two years ago, Zipperer[102] proposed to
-use them as fodder, especially for horses. Experimental work in that
-direction was instituted, but for various reasons, had to be abandoned.
-The question as to a rational working up of the husk of the cacao bean
-is once more receiving special consideration, more particularly since
-the publication by the “Association of German Chocolate Manufacturers”
-of a prize essay on the subject. The fodder value of the husks as
-determined by Märcker is apparent from the following figures:
-
-~Table~ 18.
-
-  ===========================+=============+===========+===========
-                             |  free from  |           | whole and
-            Shells           | dust, whole | fine meal |   dusty
-                             |      %      |     %     |     %
-  ===========================+=============+===========+===========
-  Moisture                   |     9·08    |    6·50   |    9·95
-  Albumen                    |    13·56    |   14·13   |   12·69
-     “    digestible         |     6·06    |    7·07   |    4·38
-  Fat                        |     2·65    |    6·76   |    3·96
-  Raw fibre                  |    29·14    |   25·80   |   21·55
-  Ash                        |     6·32    |    6·44   |    7·26
-  Non-nitrogenous extractive |    39·25    |   40·37   |   44·59
-
-Feeding experiments which were carried out in certain agricultural
-institutes showed that the cacao husk stands in nutritive value
-between good meadow hay and wheaten bran, and is not only a fattening
-fodder for oxen, but also a valuable feeding material for cows and
-deer[103]. These results have been confirmed by Prof. Feruccio Faelli
-in Turin[104].
-
-The advantages of cacao shells as fodder, when a comparison with bran
-is established, are at once apparent. Two hundredweight (that is to
-say, about 220 lbs. averdupois) cost only from six to seven shillings,
-whilst the price of bran varies between nine and ten shillings. The
-husks also keep better, for after having been stored eighteen months,
-Professor Faelli found that they had undergone no alteration, whilst on
-the other hand bran had become sour. A further advantage possessed by
-the husk is that it will absorb four times its weight of water against
-three times absorbed by bran. Cattle not only readily get accustomed
-to the fodder but subsequently take to it with eagerness. The best
-results were obtained with Dutch, Swiss and Parmesan milch cows. After
-10 days feeding the butter and milk-sugar had increased, as well as the
-daily average yield of milk from 44 to 49·5 kilogrammes. As soon as the
-feeding with cacao husk was discontinued the yield of milk decreased.
-Faelli concludes that cacao husk, which can be used as a fodder up to 4
-kilog. daily, exercises a very favourable influence on milch cows, and
-he purposes to continue the investigation with horses.
-
-In a report on the Experimental Farms of Canada 1898, page 151,
-reference is made to the manurial value of the husks in enriching the
-soil with nitrogen and potash, a fact which had already been pointed
-out by Boussignault.
-
-The future use of the husks appears therefore to be ensured, and it
-is to be hoped that it will allow of a permanent consumption of this
-by-product.
-
-
-FOOTNOTES:
-
-[1] Of which the Central Province has 32,003 acres: North Western
-Province 3689 acres, North Central Province 25 acres, Province of Uva
-2153 acres and Province of Sabaragamura 1918 acres. (From information
-kindly furnished in a letter of W. Freudenberg jun. German Consul at
-Colombo.)
-
-[2] See references at the end of this book.
-
-[3] Pronounced Chocolatl.
-
-[4] Revue des sciences pures et appliquées 1899, No. 4, page 127.
-
-[5] Vol. 7, Part 2: Diseases and Parasites of the Cacao Tree. With
-special reference to the conditions obtaining in the colonies belonging
-to Germany. By Dr. F. C. Faber, Berlin 1909, Parey & Springer.
-
-[6] Recently so-called fermenting-houses, as recommended by L. Kindt.
-(Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have
-answered very well. Yet the chemismus of fermentation is by no means
-sufficiently explained, and quantitatively and qualitatively, there is
-a lack of completeness in the analyses bearing on the process.
-
-[7] Special ovens (System Mayfarth) are also used, and sometimes
-complete heating and drying installations.
-
-[8] This had already been noticed by J. Hinchley Hart; Cacao (Trinidad
-1892). It is therefore scarcely conceivable that the “Germination”
-theory should have held the field so long.
-
-[9] According to Schweizer (Pharmazeut. Ztg. 1898, page 389)
-these substances would be represented by the chemical formula
-C_{60}H_{86}O_{15}N_{4}, corresponding to 1 molecule cacao red, 6
-molecules grape sugar, and 1 molecule Theobromin.
-
-[10] Cf. Hilger, Apotheker-Ztg. 1892, p. 469.
-
-[11] Cf. Tropenpflanzer V. 4, 1901, April-Number.
-
-[12] Loc. cit. page 167.
-
-[13] The leaves of the tobacco plant must also be fermented, before
-they acquire their rich brown colour and peculiar aroma.
-
-[14] Reports of the German Pharmaceutical Society 1900, Vol. 5, page
-115.
-
-[15] J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem
-Pflanzenreiche. p. 437.
-
-[16] Anleitung zur mikroskopischen Untersuchung der Nahrungs-und
-Genußmittel. Jena 1886.
-
-[17] Grundriß einer Histochemie der pflanzlichen Genussmittel.
-
-[18] See page 16 loc. cit.
-
-[19] Cf. Dr. Stollwerck. The Cacao and Chocolate Industries.
-
-[20] Mitscherlich, p. 57.
-
-[21] Cacao and its Preparation; a few Experiments.
-
-[22] Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207.
-
-[23] Filsinger, Chemical Journal, 1887, p. 202.
-
-[24] Z. U. N. G., 1906. Vol. 12, p. 88 et seq.
-
-[25] The husks contain no fat when in a fresh condition but absorb fat
-from the bean when the cacao is fermented and dried; especially so also
-in the later process of roasting, when they become saturated with it.
-
-[26] Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem.
-1902 (23) 51; 1904 (25) 929; 1905 (26) 536.
-
-[27] Journal of the Society of Chemical Industry 1899, p. 556.
-
-[28] Chevalier & Baudrimont, Dictionnaire des alterations.
-
-[29] Achiv de Pharmacie 1888, Vol. 26, p. 830.
-
-[30] See previous reference.
-
-[31] Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P.
-Welmans, Pharm. Ztg. 1894, p. 776.
-
-[32] Pharm. Zeitung 1898 No. 10.
-
-[33] Cor. Assoc. Germ. Choc. Man. 1889, Vol. 5, p. 65.
-
-[34] The Brit. and Colon. Druggist 1897 No. 21.
-
-[35] Zeitschr. anal. Chemie.
-
-[36] The Reichert-Meissl number (to be discussed later), according to
-a communication from P. Welmans, reaches 1 Burstyn in the expressed
-fat and amounts to 1·66 cc. in the extracted fat (no. of cc. of normal
-potash solution to 100 grammes of fat).
-
-[37] Dingler, Polytechnical Journal, Vol. 253, p. 281. For details of
-the method compare also P. Welmans Zeitschrift für öffentl. Chemie,
-1900, No. 5.
-
-[38] Zeitschrift für anal. Chemie 1896, p. 519.
-
-[39] Zeitschrift für öffentl. Chemie 1900, p. 95.
-
-[40] Though Strohl Zeit. Analyt. Ch. 1896. Vol. 35. p. 166. has
-obtained with a Bahia fat an iodine value of 41·7, possibly exception
-due to some over-roasting of the beans or to their fat having been
-extracted by a petroleum ether of very high boiling point. Cf. also
-table 12.
-
-[41] Zeitschr. Analyt. Chem. B. 21. p. 394.
-
-[42] Correspondence of the Association of German Chocolate
-Manufacturers.
-
-[43] Zeitschrift für angew. Chem. 1898, p. 116.
-
-[44] We are indebted for this table to the kindness of Dr. Fritsche,
-Superintendent Meat Inspector at Cleves (Cf. also table of experiments
-of Matthes & Müller, loc. cit p.—et seq.).
-
-[45] Benedikt-Ulzer, Analyse der Fett-und Wachsarten. 5th. edition.
-1908. p. 840. also Literature.
-
-[46] These high percentages of acid may also be caused by the high
-percentage of benzine used in the production.
-
-[47] A. Ruffin, Pharmaceutische Rundschau 1899, No. 51, p. 820.
-
-[48] Therapeutische Monatshefte. 1895. p. 345 and following pages.
-
-[49] Compt. rendus de l’aced. des sciences de Paris, Vol. 123, p. 587.
-
-[50] Apotheker-Zeitung 1892, p. 469 and Deutsche Vierteljahrsschrift
-für öffentl. Gesundheitspflege 1893, No. 3.
-
-[51] Pharmaceut. Zeitung 1898, p. 389.
-
-[52] Hilger and Lazarus, Compare also Schweitzer, Pharmaceut. Zeitg.
-1898, p. 389.
-
-[53] Ann. d. Chem. and Pharm. 1841, Vol. 41, p. 125.
-
-[54] Ibid. Bd. 118, pag. 151.
-
-[55] Berliner Chemische Berichte 1897, pag. 1839.
-
-[56] Archiv f. experiment. Pathol. u. Pharmacol. 1895, Vol. 35, pag.
-449.
-
-[57] Ibid. 1896, Vol. 30, pag. 53.
-
-[58] Ibid. 1896, Vol. 36, pag. 66.
-
-[59] Ibid. 1888, Vol. 24, p. 101.
-
-[60] Therapeut. Monatshefte 1890, p. 10.
-
-[61] Semaine médicale 1893, p. 366.
-
-[62] Pharmaceut. Centralhalle 1898, p. 901.
-
-[63] Dekker (Swiss Weekly Journal, Chem. a. Pharm.) 40, p. 436, 441,
-451 u. 463 gives the following figures at 15 ° C.: Water 1800 parts,
-spirits 1600, pure alcohol 3570, chloroform 3845, ether 25000, acetic
-unit 3845, benzol 100000 and amylic alcohol 1250.
-
-[64] See before.
-
-[65] Journal de Pharmacie et de Chimie 1898, p. 176.
-
-[66] Ibidem 1897, p. 329.
-
-[67] Zeitschrift für analytische Chemie, Vol. 18, p. 346.
-
-[68] Aleuron granules were first microscopically observed by H. Molisch
-(Grundriß einer Histochemie d. pflanzl. Genßmittel in the cellular
-tissue of the cacao bean. They are very similar to the starch granules
-of the bean and contain within them a relatively large globoid lime and
-magnesium phosphates associated with an organic substance (sugar) which
-becomes visible in the form of globules when a section is incinerated.
-
-[69] Zeitschrift für physiologische Chemie, Vol. 11, p. 207-232.
-
-[70] Hygienische Rundschau. 1900. p. 314 & 315.
-
-[71] E. S. Bastin, American Journal of Pharmacy 1894, p. 369.
-
-[72] Chemischer technischer Centralanzeiger 1886, No. 53, p. 777.
-
-[73] Contributions to the establishment of a rational feeding of
-ruminants. So-called Weender’sche Beiträge, 1864 Number, p. 48 and also
-Landwirtsch. Versuchsstationen, Vol. 6, p. 497.
-
-[74] Zeitschrift für angewandte Chemie 1896, p. 712 und 749.
-
-[75] Zeitschrift für Untersuchung von Nahrungs-und Genußmittel. 1898.
-p. 3.
-
-[76] Zeitschrift für öffentliche Chemie 1900, p. 223.
-
-[77] Pharmaceutische Zeitung 1898, p. 390.
-
-[78] Archiv der Pharmacie 1860, Vol. 153, p. 59.
-
-[79] Beitrag zur pharmak. und chem. Kenntnis des Cacaos.
-Inaug.-Dissertation Dorpat 1875.
-
-[80] Untersuchungen über Kakao und dessen Präparate, 1887.
-
-[81] Jahresbericht über die Fortschritte der Pharmacognosie etc. 1883,
-p. 314.
-
-[82] Archive der Pharmacie 1893, Vol. 231, p. 694.
-
-[83] Zeitschrift des allgem. öster. Apoth.-Vereins 1898, p. 434.
-
-[84] Repert. f. anal. Chemie 1885, Vol. 5, p. 178; cf. also the
-investigations of Mathes & Müller.
-
-[85] Grundriß einer Histochemie der pflanzl. Genußmittel, p. 22.
-
-[86] Bulletin de la société chimique Paris 1872, p. 33.
-
-[87] Pharmaceut. Zeitung Vol. 24, p. 243.
-
-[88] Journ. de Pharm. et de Chim. 1883, Ser. V, Vol. 7, p. 506.
-
-[89] König, Die menschlichen Nahrungs-und Genußmittel, Vol. 1, p. 261.
-
-[90] Zipperer, Untersuchungen über Cacao und dessen Präparate, p. 55.
-
-[91] Zeitschr. für Untersuchung von Nahrungs-u. Genußmitteln 1898, No.
-
-[92] Repertorium der analyt. Chemie 1885, Vol. 5, p. 178.
-
-[93] Compare Matthes & Müller, Z. U. N. 1906, Vol. 12, p. 90 et seq.
-
-[94] Almost a tenth part of the ash of the shells consists of silica.
-
-[95] cf. Moeller Mikroskopie der Nahrungs-und Genußmittel. Berlin.
-1905. II part Springer p. 412.
-
-[96] Ztschr. öffentl. Ch. 1899, p. 27.
-
-[97] German patent No. 71, 373, 8th. January 1873.
-
-[98] Engl. Patent No. 14624, June 16th. 1897.
-
-[99] Pharm. Rundschau 1898, p. 781.
-
-[100] Ztschr. für chemische Industrie 1878, p. 303, German Patent No.
-2112, Sept. 24th. 1878.
-
-[101] Annales de Chimie et de Physique, Vol. 183, p. 423.
-
-[102] Zeitschrift für Pferdekunde und Pferdezucht 1888, No. 7. Nowadays
-cacao shells are often added to fodder.
-
-[103] Quoted by Filsinger Zeitschr. f. öffentl. Chemie 1899, p. 27.
-
-[104] Communication from the Assoc. German Choc. Manufacturers, 19th.
-year, No. 7.
-
-
-
-
-+Part II.+
-
-The Manufacture of Cacao Preparations.
-
-
-A. Manufacture of Chocolate.
-
-
-The Preparation of the Cacao Beans.
-
-Up to the end of the eighteenth century the manufacture of chocolate
-was carried on entirely by hand, a method at once laborious and
-inefficient. The workman used to kneel down on the ground, and crush
-the beans in iron mortars. It was not until 1732[105] that Buisson
-introduced the use of a bench and so rendered that inconvenient and
-unwholesome practice unnecessary. Even to-day, the Chinese cooks on
-the Philippine islands carry their chocolate “Factory” about with
-them, in which the trestle is essential. It further comprises a small
-marble mortar and warmed pestle, and by means of these utensils and
-implements the hulled beans are pounded, and the triturated mass so
-obtained spread out. It is then flavoured with sugar and spices. With
-that exception, hand labour in the chocolate manufacture has since the
-year 1778 been entirely displaced by machinery, when Doret exhibited
-the first specimen before the medical faculty of Paris. According
-to Belfort de la Roque,[106] a Genoese named Bozelly had already
-constructed a mill by means of which he was able to prepare from six to
-seven hundred pounds of chocolate daily, comparing favourably with the
-thirty pound output yielded by hand labour. Pelletier[107], in 1819,
-describes a machine for the mechanical preparation of chocolate of his
-own construction, capable of doing the work of seven men. The machines
-used in the chocolate manufacture have since that time been repeatedly
-improved and re-constructed, although always with this one end in view,
-namely to obtain a fine even cacao mass, and afterwards mix it as
-thoroughly as possible with the other ingredients employed.
-
-The first machines of the modern type were constructed by the Parisian
-mechanic George Hermann (1801-1883) in the year 1830, to which inventor
-we are indebted for the principle of fine grinding with varying
-velocities, on which manufacture of chocolate is based to-day. There is
-at the present time a rather large circle of manufacturers engaged in
-the putting together of special machines for the preparation of cacao
-and cacao products, chocolate apart.
-
-Whether chocolate manufacture be carried out on a large or small scale,
-it always involves the subjecting of the cacao bean to a regularly
-succeeding series of operations, before the resulting product known
-as “Chocolate” (in the strict commercial sense of the term) can be
-obtained.
-
-The respective operations succeed each other as follows:
-
-
-I. ~Preparation of the Beans.~
-
- 1. ~Storing~, ~cleansing~ and ~sorting~ of raw beans.
-
- 2. ~Roasting~ the cleansed beans.
-
- 3. ~Crushing~, ~shelling~ and ~cleansing~ the roasted
- bean (removing the radicles etc.)
-
- 4. ~Mixing~ different kinds of beans.
-
-
-II. ~Production of the Cacao Mass.~
-
- 5. ~Grinding~ the beans till they yield a homogenous paste on
- heating.
-
- 6. ~Mixture~ of the liquefied cacao mass with sugar, spices, etc.
-
- 7. ~Trituration~ by rollers.
-
-
-III. ~Preparation~ of the resulting ~Chocolate~.
-
- 8. ~Extraction~ of ~air~, ~division~ and
- ~moulding~.
-
- 9. ~Cooling.~
-
- 10. ~Packing~ and ~storing~.
-
-This represents the general course of manufacture, which we will now
-proceed to describe in more detail, following the headings given above.
-
-
-
-
-1. Preparation of the Beans.
-
-
-1. ~Storing~, ~cleansing~ and ~sorting~.
-
-Right up to the moment when they are to be used in the manufacture, the
-raw cacao beans must be kept as originally packed, and stored in an
-airy sun-lit room; although if they have accumulated moisture during
-transport or sustained any manner of damage in harvesting, they should
-then be emptied out of the sacks, spread out over the floor of such a
-room as above described, and dried as effectively as possible. It has
-also been recommended that such beans be washed with a dilute solution
-of caustic potash (1 in 5000), and afterwards dried rapidly.
-
-Unfermented beans, those damaged in the harvest, and those which have
-received no proper fermentation, develop a greyish white colour with
-occasional tints of violet and an unpleasant, bitter herbal flavour,
-properties which unfortunately penetrate to the resulting cacao
-products. Attempts have been made to meet this evil with a so-called
-“Secondary Fermenting Gordian[108] proposes in this connection that the
-beans be filled in water-butts, and steeped in warm water for at least
-48 hours (so that obviously the butts must be kept in a warm room), at
-the expiration of which time it can be poured off, and the beans dried
-in a chamber heated to a temperature of between forty and fifty degrees
-centigrade. There is said to ensue an appreciable improvement as to
-flavour and colour, when this process is carried out.
-
-The magazines in which cacao beans are stored have sometimes an
-unwelcome visitor, to wit, a grub which according to W. Hauswaldt[109]
-happens to attack just the best kinds of Caracas and Trinidad. As
-eggs of the grub have on several occasions been found on the interior
-of the still unshelled bean, we may assume that they were deposited
-by a butterfly (species unknown, but possibly Ephestia cahiriteller,
-cf. von Faber loc. cit. page 335) either before or immediately after
-fermentation, and no later. Sometimes these grubs appear on the surface
-of the sacks, which they overspread in a few days. Removal of the
-infected packages, opening the sacks, and exposure to the sun, as
-well as a thorough cleansing of the storehouses, is attended with a
-qualified amount of success. The best plan is to destroy the moths
-during their period of activity in the summer months June, July, and
-August.
-
-According to Hauswaldt, Stollwerck[110] and G. Reinhardt[111], this
-can be effected by placing in the store rooms large, shallow basins
-of water, near which burning petroleum lamps are introduced on the
-approach of dusk, favourably placed on a pile of bricks and stone, so
-that they clearly illuminate the reflecting water. The moths assemble
-round the light en masse and either perish in the water or flame, a
-fate which sometimes overtakes even the larvae, for they display the
-same fatal attraction for any light, real or apparent. The water must
-be changed every day, as otherwise the wing-dust collecting on its
-surface affords a means of escape to the insects coming later. As the
-weather becomes cooler, the doors and windows of the store-rooms should
-be left open, so that when frost sets in, the rest of the maggots may
-be destroyed.
-
-The cleansing and sorting of the raw cacao bean is the most important
-factor in the manufacture of chocolate, and yield a manifold return,
-for inferior and cheaper kinds of bean which have passed through these
-processes can be advantageously mixed with finer varieties. The chief
-object of cleansing and sorting is the removal of foreign bodies and
-such chance admixtures as sand, pebbles, and fragments of sacking,
-which are liable to damage the stones used in grinding at a later stage
-of the preparation, or communicate an unnatural and disagreeable smell
-to the subsequent roast products. These admixtures are so multiform and
-various that they cannot be removed solely by the aid of machinery, but
-must be finally picked out by hand. Mechanical appliances are limited
-to the removal of pebbles, dust, and possible fragments of iron, after
-which preliminary cleaning the beans are thrown on straps, where they
-can be picked by hand. The collector of these foreign bodies would find
-himself with a rather interesting stock at the end of a few years, as
-Wilhelm Schütte-Felsche points out.
-
-The cleansing of the raw beans was formerly carried out in so-called
-roller casks, placed horizontally, and revolving round an axle fitted
-in the floor, whence it passed upward, cutting them slantwise. In this
-apparatus the beans were rolled and vigorously rubbed together, and
-afterwards the hand-picking succeeded. More recently, the roller casks
-have been displaced by rotary cylindrical sieves, driven by motor power.
-
-Such a machine is illustrated in fig. 12. The beans are lifted to a
-rotatory cylindrical sieve by means of an elevator, where they are
-freed from dust and dirt; in other sections of the sieve fragments of
-blossom, sacking, or cloth are isolated, whilst occasional splinters of
-iron are removed by a large magnet. So prepared, the beans are cast on
-running belts, and here the hand-picking above-mentioned is carried out.
-
-Fig. 13 shows a cleansing machine for the same purpose, which has
-recently become rather popular. Here the dust passing from the sieve
-is sucked up into a dust chamber, by means of an exhauster, whilst
-pebbles, blossom fragments, and small beans are separately isolated.
-The cleansed beans pass likewise under magnetic influence, which
-removes traces of iron, and finally succeed to the running belting.
-
-Often the beans are introduced into an extensive brushing machine
-before roasting, to cleanse them from dirt etc. These are generally
-found in such factories as have circular and cylinder roasters with
-direct heating apparatus. Fig. 13 a shows such a brushing machine for
-cacao beans.
-
-
-2. ~Roasting the Beans.~
-
-The cleansed and sorted beans are now subjected to a high temperature,
-that is to say, they are now roasted. This roasting answers many
-purposes;
-
- 1. The aroma and flavour of the bean is so developed.
-
- 2. The starch granules are gelatinised.
-
- 3. The herbal constituents are so transformed that the flavour of the
- beans becomes milder; a distinct improvement.
-
- 4. In the consequent drying, the shells are rendered brittle, and more
- easily removeable.
-
- 5. The beans themselves can afterwards be better ground.
-
-The roasting of the cacao bean does not demand so high a temperature
-as that of coffee, to effect the above chemical and physical changes.
-Experience has shown that the best temperature lies between 130-140 °
-C., though deviations from this standard have recently become frequent
-and considerable, according to the uses for which the cacaos are
-intended, and roasting has sometimes taken place at a temperature even
-as low as 100 ° C.
-
-[Illustration: Fig. 12.]
-
-The process of roasting can be carried out in the roasting drum or
-machine in a variety of ways, as:
-
-1. Direct roasting over a coal fire,
-
-2. Passing of a hot-air stream over the beans,
-
-[Illustration: Fig. 13.]
-
-3. Roasting by means of gas, with compressed air, as far as ~sources
-of heat~ are concerned; and as regards ~shape of the drum~, it
-is to be noted that the cylindrical are most in use. The separation
-of the shells from the kernel was still effected at the beginning of
-the present century by stirring the beans in water and so detaching
-the inner coating of the seeds, the method adopted by Weisched
-(Mitscherlich page 112). Not till this stage had been reached were they
-subjected to a strong heat, causing the shells to spring off.
-
-This method has at the present time only historical interest, for the
-so-called roasting drums, as used in the preparation of coffee, are now
-universal.
-
-[Illustration: Fig. 13a.]
-
-Roasting must be attended with the greatest care, in order that it may
-neither be too thorough nor insufficient. It is a great mistake to
-think that the roasting machine can be handed over to the care of any
-apprentice. That nicety of roasting which corresponds to the variety
-and its subsequent utilisation constitutes the qualitative basis of
-the chocolate manufactured later. It is impossible for even the best
-chocolate maker to retrieve what has been spoilt in this important
-preliminary operation, wherefore a skilled workman, endowed with a keen
-sense of taste and smell, is always to be seen at the roasting machine.
-
-It has already been attempted to provide a means of security against
-over-burning by the construction of the so-called safety-roaster, about
-which will be spoken later.
-
-Overroasting is immediately indicated by a disagreeable empyreumatic
-odour (resembling that of roasted coffee); the husks char and the
-kernels crumble, also betraying a charring on the outside. There is
-a correspondingly increasing keenness of flavour, and a transference
-of theobromine from the kernel to the husks (cf. page 65). From the
-destructive distillation of the cacao fat arises that volatile and
-pungent acroleine which is the principal cause of the empyreuma of the
-over-roasted bean.
-
-[Illustration: Fig. 14.]
-
-The following general precautions in roasting cacao are worthy of
-note; 1. the beans should not remain too long in the roasting drum;
-2. they should be kept on the stir, for which reason the apparatus is
-made revolvable on its axles; 3. the heat applied should be carefully
-regulated; and 4. to guard against a loss of aroma, the roasted beans
-should be cooled as rapidly as possible.
-
-As the cacao must be more or less roasted according to its quality and
-ultimate destination, which entails the acquisition of considerable
-empirical knowledge on the part of the workman entrusted with this
-process, it would be neither advisable nor practicable to annex
-definite instructions as to time and temperature requirements.
-
-In the following we describe a machine which is to be found in most
-factories and which corresponds to all the demands of technique.
-From its heating system, it belongs to the class of hot-air current
-roasters—direct coal fire assisting—and in shape to the cylindrical
-roasters.
-
-[Illustration: Fig. 14 a.]
-
-This machine is illustrated in fig. 14 and shown in section in figs.
-14 a and 14 b. To prevent loss of heat by radiation, to save fuel, and
-preclude possibilities of danger from fire, the whole installation is
-walled in. Driving shafts occur at the back of the machine, and the
-charging apparatus is introduced in front. A furnace lies directly
-under the drum, whilst on either side are chambers accessible to
-currents of fresh air, which are provided with heating tubes and
-which admit of a regulation of the air supply. They are shut off from
-connection with the gases from the fire, so that only the fresh air
-heated here can penetrate to the roasting products in the charged
-drum. There are winnowing shovels fitted in this, calculated to keep
-the beans in motion and facilitate the access of air. When the hopper
-is closed, the gases arising from the roast product can be led off
-by an annexed outlet pipe, and thereupon condensed and the resulting
-liquid drained off at the foot of the machine. For the attainment of
-the proper degree of roasting, as well as for controlling the whole
-process, there is a sampler to every machine. The drum is emptied
-whilst in motion, its door-like front being turned aside and the
-roasted beans transferred by the winnowing shovels before mentioned to
-trolleys wheeled underneath.
-
-[Illustration: Fig. 14 b.]
-
-The loss of heat by radiation is very insignificant, as the machine is
-completely walled in. Any kind of fuel may be used. Since the stoking
-as well as the removal of soot takes place at the front, several of
-these roasters can be set up side by side. It is a great advantage
-of this installation, that by removal of the front of the drum its
-interior is laid quite open, admitting of a thorough overhauling which
-is attended with every disadvantage for the flavour of subsequent
-roasting lots.
-
-The machine here described is constructed in varying sizes, with an
-outside capacity of four hundred kilograms.
-
-As already mentioned the so-called safety-roaster offers a certain
-security against the burning of the beans as the roasting boiler is
-lifted out of the fire by means of an automatically working safety
-regulator. Figs. 15 a and b show a spherical roaster open and closed.
-
-[Illustration: Fig. 15 a.]
-
-The principal of construction is founded on the fact that each roasting
-is connected with a loss of weight and it is logical that the same
-quality of beans always yields the same loss of weight at a certain
-degree of roasting. On an average cacao yields a loss of 6-7 %.
-According to this, the loss of weight which can at first be empirically
-ascertained, for example by a new kind of bean, can be calculated and
-can be indicated on a regulator, on the principle of the Roman scale.
-When the beans have lost the weight in question the counterpoise of
-the regulator raises the axle of the roasting sphere by means of which
-the working of the whole machine is set in motion.
-
-There is no exception to the rule that only beans of one and the
-same kind should be roasted and broken up together, as thickness or
-thinness of the shells determines to a large extent the time required
-for roasting, and also an even size of bean is necessary to the smooth
-operation of the breaking machine. The husks of the roasted cacao bean
-are hygroscopic, and consequently the roasted unshelled beans contain
-more moisture after having been kept for a time, than they do in the
-raw state; but the drier the bean is, the easier it shells. The cacao
-is therefore to be worked up as quickly as possible, or at least kept
-in well covered metal boxes till further treatment can be proceeded
-with.
-
-[Illustration: Fig. 15 b.]
-
-As sources of heat we find direct and indirect stoking with house
-coal and coal gas, and besides these, for the installations of larger
-factories Dowson gas is especially suitable, as it does not involve
-too high a temperature, and the outlay is not so great as when coal-gas
-is used.
-
-[Illustration: Fig. 16.]
-
-The roasting machine in fig. 16 for Dowson or coal gas belongs to
-the class of roasters with direct firing. It corresponds to the one
-diagrammed in Fig. 15 as regards charging and emptying. Here also the
-front wall of the drum can be removed, and the interior consequently
-laid completely open. The transmission of gas is effected at an air
-pressure of one atmosphere, for the attainment of which an air pump
-is fitted up in the vicinity, capable of feeding four machines at the
-same time. The drum holds about 150 kilos. It goes without saying that
-the regulating of the requisite heat is in this instance of the utmost
-ease and nicety. Another preponderating advantage of this machine as
-compared with those heated with coke or ordinary coal is its clean
-operation and the extraordinary speed with which it can be both started
-and stopped. Form 3-4 cbm. of coal gas are needed for 100 kilos of
-beans, whilst for Dowson gas, which has not such a high heating value,
-much larger quantities are required, and consequently a stronger
-framework becomes necessary, though here no air pumps need be put in
-operation.
-
-[Illustration: Fig. 17.]
-
-Steam roasting apparatus have not proved particularly successful, as
-has been evident in all experiments hitherto made with them, and steam
-agency does not appear to be suitable for the cacao bean, it admitting
-of no thorough and at the same time even roasting.
-
-Yet on the other hand the hot air-current roasters described enjoy an
-ever increasing popularity, partly because they are heated indirectly,
-and again because they appreciably diminish the time taken up in the
-actual process, which in other cases approaches to as much as thirty or
-forty minutes, without exposing the beans to the danger of burning or
-getting charred.
-
-As just stated, the beans should be passed on to the next process as
-speedily as possible, yet on the other hand be completely cooled
-off, so as to loosen their shells before they arrive in the breaking
-machine. There are also special constructions for this cooling. If the
-roasting drums are fitted up directly on the ground, it is effected
-by disposing the beans issuing from these machines in wide baskets or
-sieves, and letting them cool there before bringing them to the next
-process. Should they be situated at a sufficient height, the beans can
-be slowly transferred down a shoot connected with the rooms below,
-where crushing mills await them, and cooled on the journey by a play of
-fresh air currents.
-
-Very much to the purpose and well adapted as regards most of the
-requisite conditions, are the cooling trucks with exhaust apparatus
-shown in fig. 17.
-
-These trucks are fitted with perforated false bottoms and with sliding
-shutters at the side. After the contents of the roasting machine have
-been discharged into the trucks, these are wheeled over to the exhaust
-apparatus easily recognisable in the diagram, where the cacao is so far
-cooled that subsequent “after-roasting” is impossible, whilst the gases
-given off are conducted by the ventilator. This exhaust chamber can be
-made to work from both sides.
-
-
-3. ~Crushing, hulling and cleansing.~
-
-Up to ten years ago, the crushing and shelling of cacao beans had not
-been so far perfected as to effect the complete separation of husk and
-radicle from all particles of kernel, or to prevent loss by isolating
-and collecting the minute particles of kernel, which are drawn up
-through the exhaust apparatus in conjunction with the lightest of the
-cacao shells. Yet the requirements demanded of a satisfactory machine
-advanced to such an extent that not only cacao nibs free from shell
-were postulated—an end scarcely hard to attain—but shells free from
-cacao nibs were made a further essential. A machine which performs
-both these objects not only works excellently, but is also economical.
-For a solution of this problem the Association of German Chocolate
-Manufacturers, which is specially interested in all that concerns
-the chocolate industry, offered a prize years ago; the firm of J. M.
-Lehmann were the first to construct a machine answering every call made
-on it to perfection.
-
-Fig. 18 illustrates a crushing and cleansing machine averaging an
-output of 2500-3000 kilos, of the latest and most modern type.
-
-[Illustration: Fig. 18.]
-
-The beans are first broken into smaller pieces in all machines now
-employed as crushing, shelling or cleansing apparatus, and the one at
-present under consideration provides no exception. An air-current is
-made to play on these fragments, which finally isolates and transfers
-the loosened shells to another part of the apparatus. The cacao next
-succeeds to a crusher of regular capacity lodged in the upper part of
-the machine, being despatched on an elevator. The fragments fall into
-a cylindrical sieve, dust being detached in the first compartment,
-whilst the meshes of subsequent compartments gradually increase in
-size and sort the products therein transmitted in corresponding
-sizes. There is a groove traversed by air-currents—proceeding from a
-ventilator—immediately under each compartment. This current of air can
-be regulated, i. e. made weaker for lighter and stronger for heavier
-fragments, and there is a ventilator for every compartment to make this
-regulation of the easiest, and in this way shells of equal size but
-specifically lighter than, the cacao fragments are most efficaciously
-separated. Contrasting with the older type of machine, it works almost
-noiselessly, all shakings of grooves and sieves being entirely avoided;
-in addition to which there is a perfect exclusion of dust, when the
-shells are transferred into the dust-removing chamber. A further
-advantage is that there is no wearing out of the machine, except as
-regards the direct crushing apparatus, which occasionally need renewing.
-
-The dust particles before mentioned, which possibly comprise as much
-as one half of the cacao fragments, require a special kind of working
-up, on ~different machines~, before the cacao still contained
-therein can be obtained. It is a fact obvious and apparent, that the
-smaller the fragments of shell mixed with this crushed cacao, the
-more difficult will be their separation, a fact of equal importance
-to technical and analytical science, and the more scrupulously this
-process is to be carried out, the greater the lavishment on sieves and
-ventilating compartments entailed.
-
-To effect this operation on the breaking machine is seriously to
-overtask the latter, and defeats its own end, as experiments carried
-out in the Chocolate factory of Schütte-Felsche have proved, inasmuch
-as it leads very easily to mixing of the products which are to be kept
-separate.
-
-Fig. 19 shows such a machine for the cleansing of this so-called cacao
-“dust
-
-The particles are raised to a large flat sieve by means of an elevator,
-again sorted in different sizes, and submitted to air currents of
-corresponding strength. The quantity obtained varies according to
-the variety of cacao, though in some cases it may amount to 50 or 54
-percent. What remains after this process is absolutely worthless and
-can only be considered as refuse, at least as far as the chocolate
-manufacturer is concerned.
-
-[Illustration: Fig. 19.]
-
-It has become necessary in modern manufacture that iron fragments
-occurring in the machine not only be separated by distinct magnetic
-fields in the respective machines, but that this also be effected in a
-machine specially constructed for the purpose. Fig. 20 illustrates such
-an electromagnetic apparatus. The advantages of this system are that it
-avoids magnets limited in strength, and by the functioning of strong
-electro-magnets perfect cleansing even in the case of the largest
-output, as well as machines of the most simple construction, can be
-guaranteed.
-
-We submit the following description of the machine and its method of
-working.
-
-[Illustration: Fig. 20.]
-
-The machine contains a hopper with sloping groove to obtain an even
-introduction of the beans to be cleansed. At the end of this there is
-an electro-magnet roller, consisting of a non-magnetised mantle and a
-magnetic compartment round which it turns.
-
-After traversing the sloping groove, the beans succeed to the roller,
-meeting it at a tangent. As soon as they reach the field of magnetism,
-all iron fragments are appropriated by the revolving mantle, whilst the
-beans themselves do not come into contact with this, but pass directly
-underneath. The iron fragments are disposed of separately, and outside
-the magnetising area.
-
-It is of prime importance in the preparation of chocolate and more
-particularly of cocoa powder (easily soluble cacao), that the crushed
-material proceeding from the crushing machine should undergo a
-further purification, with a view to separating, and removing the
-hard radicles. These constitute the gritty sediment of insufficiently
-prepared cacao powder, when dissolved. J. M. Lehmann effects the
-complete removal of the radicle by means of his machine D. R. G. M. No.
-24,989 (Fig. 21).
-
-[Illustration: Fig. 21.]
-
-Here the finer siftings from the crusher are transferred to the
-controlling feeder, under which a small ventilator occurs, which
-provides for the removal of any still remaining portions of husk.
-Cacao and radicle descend to a shaking sieve, the finer particles
-passing through its meshes, whilst the larger grains fall into a
-pocket attached to the end, as cleansed product. The former fragments
-now succeed to a cylinder, having its inner surface punched with
-small cavities (fig. 22) and while the cacao particles remain in
-those cavities during the rotation of the cylinder, the radicles of
-more elongated form are caught up by a special separator (1) and so
-prevented from being carried round with the rest. The cacao particles
-are then made to fall into a trough (3) by a brush (2) working against
-the cylinder, and subsequently urged forward by a conveyor (4). That
-process is enacted all along the cylinder, so that finally cacao and
-radicle issue from the machine completely separated.
-
-[Illustration: Fig. 22.]
-
-The advantages, economical and otherwise, attending the use of the
-above breaking and cleansing machines become apparent when the
-following figures, registering results obtained in several experiments,
-are considered. Formerly the loss experienced in sorting, roasting,
-crushing and hulling averaged about 30 % of the total beans, but now
-the employment of the above machines shows the following satisfactory
-improvements.
-
-The loss of 823 kg Machala beans, unroasted, amounted to a total:
-
-  a)  in  picking     3·6  kg
-  b)  "   roasting   63·5  "
-  c)  "   shelling   61    "
-  d)  "   dust       34    "
-                   —————————
-                    162·1  kg or 20%,
-
-without taking into account the application of the waste; 2267 kg of
-St. Thomé raw cacao lost:
-
-  a)  in  picking      5  kg
-  b)  "   roasting   170  "
-  c)  "   shelling   152  "
-  d)  "   dust        79  "
-                  —————————
-                     406  kg or 20%.
-
-According to these data the use of these machines admits of a saving of
-about 10 percent more material than in former work.
-
-In connection with these particulars it is also of interest to consider
-the qualitative and quantitative composition of the various waste
-products of the manufacture. Filsinger[112] has at the instance of
-the Association of German Chocolate manufacturers, examined a mixture
-of 50 pounds of large Machala beans with an equal quantity of small
-beans, after passing it through a shelling machine of the most modern
-construction, and he thus obtained:
-
-  70   pounds of large kernels,
-   9·2   “    "  medium kernels,
-   0·8   "    "  radicles,
-  10     "    "  husk (outer woody shell),
-   4     "    "  cacao waste,
-   6     "    "  other loss,
-
-The 4 pounds of cacao waste yielded by further sifting:
-
-  a)  kernel   I. sort 250 grammes,
-              II.  "    50    "
-             III.  "   220    "
-              IV.  "    25    "
-  b)  husk     I.  "   185    "
-              II.  "    55    "
-             III.  "   370    "
-              IV.  "    80    "
-  c)  cacao dust       725    "
-  d)  waste             30    "
-  e)  loss              10    "
-                   ————————
-                      2000 grammes.
-
-Chemical analysis of these portions gave the following results:
-
-  ======================================+================================
-                                        |          Percentages
-                                        +———-—-—+—-—-——+————--—+——-—-——-
-                                        |  Ash  | Sand |  Fat  |Fibre[113]
-  ——————————————————————————————————————+—————-—+——————+—————-—+———————-
-  1. Husk 10% of the raw cacao          | 11·15 | 1·90 |  4·50 |  21·36
-  2. Cacao waste 4% of the raw cacao    |  4·80 | 0·35 | 15·40 |  16·31
-  3. Seed shells I. sort 0·37% of       |  6·70 |  —   | 21·64 |  10·29
-                         the raw cacao
-  4.  "     "   II.  "   0·11%  "  "    |  7·10 |  —   | 18·39 |   8·75
-  5.  "     "  III.  "   0·74%  "  "    |  7·20 |  —   | 15·76 |  12·16
-  6.  "     "   IV.  "   0·16%  "  "    |  7·80 |  —   | 16·40 |  12·74
-  7. Cacao dust 1·45% of the raw cacao  | 11·75 |  —   | 22·06 |   8·40
-  8. Waste 0·06% of the raw cacao       |  7·05 |  —   | 20·44 |   9·81
-
-From these data it is evident that there is a great difference between
-the chemical composition of the so called cacao waste and that of the
-exterior ligneous shells. From the large amount of fat present in the
-former material it might be regarded, in the full sense of the term,
-as a cacao constituent and, for that reason, its presence in cacao
-preparations should not be objected to, while the husk containing
-as much as 20 percent of woody fibre cannot be considered a cacao
-constituent in the same sense.
-
-
-4. ~Mixing different kinds.~
-
-Stress has already been laid on the variations in taste incidental to
-different species of bean. It has further to be noted that they develop
-a milder and more aromatic flavour according as they have been more
-properly fermented, and in contrary instances possess an astringent and
-even acid taste. It therefore becomes an aim of the manufacturer so
-to improve the flavour of inferior varieties by mixing with the finer
-as to produce a resultant cacao giving perfect satisfaction to every
-taste. Nevertheless the general rule still holds good that for the
-preparation of the finest qualities of chocolate only the better sorts
-of bean (as Caracas, Ariba, Puerto Cabello etc.) should be employed.
-For inferior and less expensive ware other varieties of bean suffice,
-the mixture being obviously regulated by the prevailing market prices.
-
-In many instances the proportions of such mixtures are kept secret
-by the manufacturer as matters of importance, and every individual
-manufacturer has his own method and specialities as regards such
-blends.
-
-We compare here a few verified blends:
-
-  1.
-  Caracas  }
-  Guayaquil}  of each 1 part
-
-  2.
-  Caracas = 1 part
-  Bahia   = 5 parts
-
-  3.
-  Maracaibo}
-  Maragnon }  each 1 part
-
-  4.
-  Trinidad}
-  Maragnon}  equal parts
-
-  5.
-  Caracas  = 1 part
-  Maragnon = 2 parts
-
-  6.
-  1 part Ariba
-  1 part Surinam
-  1 part Trinidad
-
-  7.
-  1 part Ariba
-  1 part Trinidad
-  1 part Surinam
-  1 part Caracas
-
-  8.
-  3 parts Ariba
-  1 part Trinidad
-  1 part Surinam
-  1 part Caracas
-
-  9.
-  1 part Machala
-  1 part St. Thomas
-
-Ceylon cacaos are not used so much as mixing varieties, but almost
-exclusively as covering agents, to make other cacaos lighter coloured
-(sometimes almost approaching yellow).
-
-The beans are weighed off in these proportions on a sensitive scale,
-and then passed on to be ground and triturated into cacao paste.
-
-
-II. Production of the Cacao Mass.
-
-
-5. ~Fine grinding and trituration.~
-
-Formerly the roasted, crushed, and decorticated beans were frequently
-ground before being transferred to the “Melangeur”,—a machine that will
-be described later—, in which they were then reduced to a finer state
-of sub-division and lastly mixed with sugar. For this grinding, mills
-of various construction were employed (as Weldon, Pintus etc.). But
-as time rolled on the Melangeur took the place of these preliminary
-grinding mills, and in this it was endeavoured to effect that fine
-division of the cacao mass which is essential to the production of a
-homogeneous cacao and sugar intermixture, but without complete success.
-Cylinder rolling machines (French method) were the first to attain this
-result.
-
-At the present time, the roasted and cleansed kernels are ground so
-fine as to become a semi-liquid when subjected to heat, and that
-is done whatever the ultimate destiny of the cacao, whether it be
-intended for chocolate or cocoa powder. This object is obtained by
-means of special mills, constructed with “Over-runners
-
-[Illustration: Fig. 23.]
-
-[Illustration: Fig. 24 a.]
-
-These cacao mills, which were formerly but seldom met with in chocolate
-factories, have now become indispensable necessaries, since they have
-the advantage:
-
-1. of rendering the cacao mass in this semi-glucose form more easily
-miscible with sugar, a factor of the highest importance for the
-commoner and cheaper qualities of chocolate;
-
-2. of grinding the cacao as fine as possible in one operation and the
-simplest manner.
-
-[Illustration: Fig. 24 b.]
-
-[Illustration: Fig. 24 c.]
-
-But side by side with the appreciation which these mills met with,
-there arose a corresponding increase in the demands made on them, such
-as the utmost nicety, greatest possible output, and least possible
-necessity of after-heating, and these have been successively answered
-by twin, triple and at the present time even quadruple mills. fig. 23
-shows a simple grinding mill which can only come into consideration
-in connection with the smallest of branches, whilst Fig. 24 a and b
-illustrates another with three successive stones arranged one above the
-other, such as will be found in all the larger factories of to-day.
-Also a triple mill but with grindstones of increasing size pictured in
-fig. 24 c. A mill possessing four pairs of grinding stones is given in
-fig. 25, and is calculated to meet each and every conceivable demand.
-
-Whilst simple, double and triple mills are brought on the market in
-different sizes, corresponding to the outputs required, these quadruple
-mills are only constructed in the largest sizes. They grind perfectly,
-and without detriment to the flavour, deliver quantities of cacao
-figuring at from 1000 to 1200 kilos daily. There is naturally a larger
-output if the fatty contents of the cacao are considerable, a thorough
-roasting being always presupposed.
-
-The axles occurring on these quadruple grinding mills are connected
-with one another by means of spur-wheels, and the axles themselves
-run in ball-bearings, which not only permits a perfectly noiseless
-operation of the machine, but also makes the action very easy, that is
-to say, dependent on only very little motor power. The cacao is raised
-to the hopper by means of an elevator, where the quantity introduced
-into the machine is regulated, and then passes between crushers
-occurring in the middle of the first pair of grinding stones, which
-it subsequently leaves as a pasty mass. It is then conducted along
-a groove into the second mill, and here undergoes further grinding,
-and so to the third and fourth, where the process can be described as
-trituration, for the cacao leaves the machine in liquid form. Only in
-this manner is it possible to obtain the finest ground product, without
-any disastrous accompaniment of excessive heating.
-
-Cacao mills with one stone suffice for the production of chocolate mass
-on a small scale, but for the manufacture of cocoa powder, twin or
-triple grinders must be employed.
-
-All these are of the “Over-runner” type, act by their own weight, and
-consequently do not involve the disastrous consequences which were
-entailed by the “Under-runners” tried formerly.
-
-About the middle of the nineties of the last century, experiments were
-made with a view to superseding these types with mills having stones of
-varying sizes, and first larger upper stones of a grinding pair were
-tried, then larger under stones, but neither have been able to maintain
-themselves in the workshop, and the grinders of equal size still hold
-good as the fittest and most popular.
-
-[Illustration: Fig. 25.]
-
-Attempts have recently been made to introduce a machine combining mill
-and roller. Its value lies in the fact that with a relative increase
-in the grinding rapidity, it does not involve a greater than requisite
-heat, and on emerging from the machine the cacao shows no deficiencies
-as to flavour, and is withal much finer than that produced in other
-processes.
-
-[Illustration: Fig. 26.]
-
-Fig. 26 shows such a machine. The mill on this serves merely to reduce
-the hard kernel to a pulp, and this admits of the grinding stones being
-placed farther apart, and so occasions no heat. Trituration is then
-effected by a roller apparatus, for which operation machines with four
-rollers have been proved most satisfactory. As such roller machines are
-furnished with water-cooling systems, it is possible for the cacao to
-be kept cool even on these.
-
-
-6. ~Mixture with sugar and spices.~
-
-[Illustration: Fig. 27.]
-
-A thorough mixing with sugar can only be effected when the cacao paste
-is heated to a temperature rather above the melting point of cacao
-butter, that is to say, as high as from 35° to 40° C., and consequently
-the incorporating machine in which that operation is carried on is
-provided with a steam jacket. For this process it is advisable to
-have the chocolate in a semi-liquid condition, wherefore the ground
-cacao issuing from the mills is transferred to steam-heated vessels
-(fig. 27) fitted with taps suitable for drawing off the mass as it is
-required. Formerly the cacao mass was fed into the melangeur in lumps
-and there liquefied. But as this necessitated the application of heat
-to the melangeur, attended with the risk of cracking its under-plating,
-and also a postponement of the mixing processes, whereby considerable
-time was lost, this method no longer obtains to-day. It is at present
-usual not only to warm the cacao mass beforehand, but the sugar also,
-by storing it in warm chambers, so that the whole paste possesses
-a uniform temperature, lowering of temperature in the melangeur is
-avoided, and there is consequently no waste of the heating steam.
-
-In some large factories the actual incorporation of cacao and sugar
-is preceded by a preliminary mixing of large quantities, which
-considerably relieves the strain on the melangeur, whilst it keeps the
-machine rooms as far as possible free from superfluous dust.
-
-[Illustration: Fig. 28.]
-
-The mixing machine shown in fig. 28 can here be used with advantage.
-As will be seen on comparing the illustration, it is provided with a
-shifting trough. Such a machine, when closed down, is capable of mixing
-from 100-500 kilos of chocolate. The mixing is effected by means of two
-suitably shaped blades, and the heating by a steam jacket. After the
-operation is completed, the mixed material is turned out into portable
-troughs, and after having been kept in a warm chamber for some length
-of time, transferred to the melangeur for further treatment.
-
-It has been found advantageous to keep the chocolate mass so obtained
-in suitable receptacles for several days[114], at a temperature of
-not less than 20° C. and between that figure and 40° C. So the sugar
-is enabled to penetrate the entire mass, which now proceeds to the
-rolling processes carried out in the melangeur and rolling machines.
-Shortly before its discharge from the latter, it is mixed with spices,
-vanillin, eatherial oils and so forth.
-
-[Illustration: Fig. 29.]
-
-
-7. ~Treatment of the Mixture.~
-
-
-a) Trituration.
-
-In describing the mixing machines, we do not intend to enter into
-details regarding the machines formerly in use, but merely to give a
-brief outline of the principles illustrated in their construction.
-
-Trituration was formerly produced;
-
-  1. by rollers running backwards and forwards on a grinder;
-  2. by several cones rotating in a circle on a disc-shaped bed;
-  3. by means of rotating stones running in a trough;
-  4. by means of several cylindrical rollers;
-  5. by means of grooved cone moving in a grooved casing.[115]
-
-At the present time only the type mentioned under 1. and 4. are in
-general use. 3. is met with less frequently, and will be described at
-greater length in a subsequent paragraph.
-
-The machines 1. and 3. are put into operation prior to the cylinder
-rolling mills, which finish off the incorporation of chocolate and
-sugar and the levigation process only begun in the first-named.
-
-The machines constructed in the manner described under 3., to which we
-now turn, were introduced by G. Hermann of Paris, but are at present
-almost obsolete. Since they have some historical interest and are
-typical of the development of the melangeur, we annex a rough sketch
-showing their general construction in fig. 29.
-
-The ellipsoid runners _a_ made of granite work in the trough _i_ which
-is also of granite and is fitted with the casing _h_. The runners
-rotate on their axles _b_ so as to move in a circle. The two arms of
-the axis _b_ have at the centre an elliptical ring with a quadrangular
-opening, into which fits the similar shaped part of the vertical shaft
-_c_ fitted with the toothed wheels, _d_ and _d′_, which are set in
-motion by power transmitted to the shaft and its connections. The arm
-_b_ has some play downwards, so that it can adjust itself vertically
-according to the greater or less quantity of material in the mill. The
-two steel blades, _e_ and _e′_, are shaped to fit the cavity of the
-trough; being connected with the shaft _c_ they revolve with it and
-sweep down the cacao mass adhering to the sides of the mill. Between
-the foundation _k_ and the trough _i_ there is a space _l_ into which
-steam can be introduced through _f_, the condensed water passing away
-by _g_.
-
-All machines of this kind have now been displaced by the melangeur
-which is capable of turning out a much larger quantity of material with
-a relatively smaller expenditure of power. The operation of mixing
-chocolate is not a mere mixing, for the ~pressure~ exerted by
-the ~runners~ is also an indispensable factor. On that account
-the ordinary mixing machines have not proved serviceable, especially
-in the case of chocolates containing a small amount of fat, such as
-the cheaper kinds, while the addition of cacao butter to facilitate
-the working of the machine would considerably increase the cost of
-production. Melangeurs are generally constructed on the same principle
-as the edge runner grinding mills which are so much used; but they
-differ from them in so far as the bed-stone revolves, while the runners
-merely rotate on their axles without revolving.
-
-[Illustration: Fig. 30.]
-
-The melangeur with travelling bed-stone, as constructed by Lehmann, is
-shown at fig. 30; it is fitted with an arrangement for lifting out the
-runners.
-
-[Illustration: Fig. 31.]
-
-The bed-stone as well as the runners are made of granite. Each runner
-has an axis working in plummer blocks, so that it can be lifted out
-independently of the other one. By that construction the runners are
-prevented from taking an oblique position as was the case with the
-mills formerly made, since one runner would be forced downwards or
-tilted on its outer edge whenever the other one was raised up somewhat.
-The bed-stone of this machine revolves and it is easily heated by steam
-pipes from below. One important advantage of this machine is that
-being low it can be very easily charged and emptied. The contrivance
-for lifting out the runners prevents them thumping upon the bed-stone
-that might otherwise readily happen when starting the machine, and it
-also lessens the wear of the driving bands; moreover, large lumps of
-sugar or cacao are very readily crushed down and, so, the working is
-much facilitated. The emptying of the melangeur is readily and safely
-effected, while the bed stone is revolving, by holding a shovel so
-that the cacao is thrown up against the shovel. A melangeur of this
-construction is represented by fig. 31; it has three runners and
-underneath the bed-stone is fitted a steam engine which supplies
-driving power, the exhaust steam being used for heating the machine.
-
-Although this emptying by hand is not attended with any serious
-drawbacks, yet it involves loss of time and is rather inconvenient,
-so that the demand for mechanical automatism in this operation was
-very considerable. It is now some years since Messrs. J. M. Lehmann
-patented an apparatus for the mechanical discharging of the chocolate
-mass from these machines, but their invention still holds good. A
-melangeur provided with such apparatus is shown on fig. 31. Here
-a vertically moving shovel is sunk behind the outlet, gradually
-damming the material, and causing it to rise above the edge of the
-tank and fall through the opening. A second but horizontally working
-arrangement, which in this case as in the last is controllable by means
-of a crank, conducts the remainder of the material to the same shovel.
-So the material is discharged within a few minutes.—These melangeurs
-are built for varying outputs. Fig. 32 illustrates one of the largest
-yet constructed. Its base has a diameter of 2 metres, and the machine
-itself has a capacity of 5 cwts. To avoid the mixing of dust with
-the sugar as far as possible, the whole melangeur is provided with a
-dust-proof protector.
-
-
-b) Levigation.
-
-An extreme fineness and homogeneity of the chocolate mass is obtained
-in the employment of cylindrical rolling machines, for the construction
-of which we are indebted to G. Hermann of Paris. Every kind of
-chocolate must be passed through the rolling machine at least once
-or twice even when finely powdered sugar is used, though in this
-case it is less a question of sub-division than of incorporation and
-intermixture. The best qualities are passed through the machine from
-six to eight times, or even more. The mass is finally fed into the
-machine in cold blocks and so ground off. Granite is the material
-chiefly employed in making the rollers, although it is not every
-variety which can be adapted to this purpose. Apart from the fact that
-granite, or indeed any other mineral stone, seldom occurs in compact
-masses and free from flaws, neither porphyry nor the stone generally
-described as granite is suitable for employment in the construction of
-mill rollers. A kind is generally preferred which intermediates between
-granite and porphyry as to hardness and possesses excellent grinding
-capacities, and which goes by the name of diorite. No other stone can
-compare with this diorite in respect to the above qualities, and the
-chief firms engaged in the construction of roller machines possess
-their own quarries. But we shall return to this later, for recently
-experiments with case-hardened casting rollers (Krupp steel) and hard
-porcelain have yielded very flattering results.
-
-[Illustration: Fig. 32.]
-
-[Illustration: Fig. 33 a.]
-
-[Illustration: Fig. 33 b.]
-
-We shall now enter into more detail respecting the principle
-illustrated by these rolling machines. The plasticity of the chocolate
-mass necessitates a rotation of the cylinder surfaces in opposite
-directions with dissimilar velocities. Accordingly two or more rollers
-are caused to work against each other, and in compliance with this
-principle of sub-division with differential velocities, their axles are
-fitted with wheels, of which each has a different number of cogs.
-
-So those rollers furnished with the greater number of teeth revolve
-more slowly, whilst in opposite instances there is a corresponding
-acceleration.
-
-[Illustration: Fig. 34.]
-
-The construction of the machines now in use differs more or less from
-that of the type first invented by Hermann, plan and elevation of which
-appear in figs. 33 a and 33 b respectively.[116]
-
-The granite rollers at _a¹_, _a²_, _a³_ are fitted with an octagonal
-iron axle that is somewhat thicker at the interior part and they are
-mounted upon a frame as shown in the drawing. The sockets of the
-central rollers _a²_ are fixed and each one is held in position by
-three sets screws; those of the two other rollers can be shifted along
-grooves in the frame and when the cylinders _a¹_ and _a³_ have been
-brought into proper position relatively to the cylinder _a²_ they are
-held fast by the set screws _p_.
-
-[Illustration: Fig. 35.]
-
-[Illustration: Fig. 36.]
-
-For the purpose of this adjustment, there is at each end of the machine
-a horizontal wrought iron shaft _f_ that can be turned by the winch
-_e_, and these shafts are fitted with two endless screws _d_ working
-in the corresponding wheels _c_. These occur on the spindles _a_,
-which screw in and out of the bearing blocks of the rollers _a¹_ and
-_a²_, but turn only in the fixed collars _b_ without being shifted
-from their place. The result is that on turning the cranks _e_ the
-corresponding cylinder _a¹_ or _a³_ is moved nearer to, or further
-from, the central cylinder _a²_, while the position of all of them
-always remains parallel. The shaft _Q_ is set in motion by the driving
-wheel _L_ fitted with the loose wheel _L¹_. It acts first upon the
-cog wheel _K_ which works in the larger wheel _J_ on the axle of the
-central roller _a²_. That works in the cog wheel _O_ and the wheel _P_
-fitted to the roller _a¹_ driving them as well as the wheel _M_ and
-the pinion _N_ of the roller _a³_ The result is that the axle _a²_
-makes 1¾ revolutions and _a³_ 6⅛ revolutions while _a¹_ in the
-same time makes only one revolution.
-
-[Illustration: Fig. 37.]
-
-The cacao or chocolate is supplied to this machine by the hopper _R_
-which is placed between the rollers _a¹_ and _a²_. The pasty mass
-adhering to the rollers is carried forward by the quicker moving roller
-_a²_ and it is ground finer between the rollers _a²_ and _a³_,
-after which the material is removed from _a³_ at the outer side by an
-adjustable blade _gg_ and then falls down into a receptacle below.
-
-[Illustration: Figs. 38 and 39.]
-
-On the design fig. 34 we see a machine of more modern construction
-ready mounted. The receptacle parts of the same are arranged and
-connected in full agreement with the above mentioned except that the
-motion is effected by the driving power fitted to the machine on the
-ground on the left side.
-
-[Illustration: Fig. 40.]
-
-The principle of this roller machine has long been applied in the
-building of other types, and we find that these, variously altered,
-renovated and improved, are to-day an indispensable equipment in every
-chocolate factory. In the following pages we give a description of some
-of the best-known constructions of refiner.
-
-The so called battery rolling mills constitute a remarkable innovation.
-It is apparent that the more rollers a cylinder machine contains,
-and the greater their length and diameter, all the more efficacious
-will the working of the machine be. Batteries have accordingly been
-constructed, whereby two, three or more roller systems are combined,
-one to every three rollers, and rising one above the other, so that
-they slant upwards much as shown in Fig. 40.
-
-As the battery rolling mills possessed the disadvantages that they took
-up too much room and could not be well fed and regulated, they are
-generally replaced by rolling machines of from 6 to 9 rollers, first
-constructed by J. M. Lehmann. These rolling machines of 6 to 9 rollers
-which we see before us in Figs. 35 and 36 are really systems of 3
-rollers fitted one over the other. They therefore take up the room of a
-3-roller machine and are quite as easy to work.
-
-[Illustration: Fig. 41 a.]
-
-As will be seen from the design of a nine-roller apparatus, fig. 37,
-the chocolate mass descends from one roller system to the other, and
-is fine rolled in a third of the time otherwise required, and at
-one operation, with corresponding saving of labour. The nine roller
-apparatus are provided with landing stage and steps, and fed either by
-means of elevators, or from above.
-
-Fig. 38 shows a recent construction, three roller apparatus (case
-castings, cf. below) standing vertically, which accordingly takes
-up little room. The hopper is low-lying, whilst the discharging
-is effected from the upper roller, and accordingly admits of the
-occasional use of a somewhat larger size of transport trolley. This
-type also occurs with 6-9-12 rollers, as apparent from fig. 39.
-
-[Illustration: Fig. 41 b.]
-
-Whilst these systems were exclusively supplied with rollers made of
-granite or hard porcelain up to a few years ago, it has been found
-that good results are obtained by the use of cast rollers, and they
-have been for some time employed on machines of three, four and five
-rollers. (Figs. 38, 40, 41 a-c.) In consequence of the non-porous
-surface of these steel rollers, it is possible to grind to a finest
-powder, merely in one operation, without passing the chocolate through
-the machine several times; and the so-called “Burning” of masses
-which have not been properly mixed cannot arise in this case, though
-it is true that the apparatus must be provided with water cooling
-arrangements to avoid a too excessive heat. They are specially adapted
-to the preparation of the more ordinary qualities, and are even
-occasionally employed for finer chocolates, for obviously these must be
-again submitted to a rolling process, when granite or porcelain rollers
-are preferred.
-
-[Illustration: Fig. 41 c.]
-
-For this reason the 6, 9 or even 12 roller mills have been more
-discarded since the last grinding process has been performed by granite
-rollers (cold process).
-
-In order to avoid the disadvantages of the pulley drive, it is in
-certain cases advisable to drive each machine direct from an electric
-motor. Fig. 42 illustrates a refining machine driven in this manner.
-
-[Illustration: Fig. 42.]
-
-
-c) ~Proportions for mixing cacao mass, sugar and spices.~
-
-The relative proportions of cacao, sugar, and spices, as well as of
-starch as in the manufacture of the cheaper sorts, vary considerably.
-Generally speaking 50 or 60 parts of sugar are added for 50 or 40 parts
-of cacao mass; the following are a few formulae applicable for the
-production of those kinds of pure chocolate that are most used.
-
-
-A. Hygienic chocolate.
-
-  Cacao mass    }
-  Powdered sugar} equal parts of each.
-
-
-B. Spiced chocolate.
-
-        a)
-  Cacao mass        4 kg
-  Sugar             6 kg
-  Cinnamon         72 g
-  Cloves           38 g
-  Cardamoms        16 g
-
-        b)
-  Cacao mass        4 kg
-  Sugar             6 kg
-  Cinnamon        130 g
-  Coriander         8 g
-  Cloves           88 g
-  Oil of lemons     2 g
-  Cardamoms        16 g
-
-        c)
-  Cacao mass        5 kg
-  Sugar             5 kg
-  Cloves           80 g
-  Cinnamon        220 g
-  Mace              8 g
-
-        d)
-  Cacao mass        5 kg
-  Sugar             5 kg
-  Cinnamon        100 g
-  Vanilla         100 g
-  or Vanillin     2·5 g
-  Mace              2 g
-  Cardamoms       4·2 g
-
-  e) ~Spanish spiced chocolate.~
-  Cacao mass        5 kg
-  Sugar             5 kg
-  Cinnamon        116 g
-  Cloves           50 g
-  Cardamoms        82 g
-  Mace             44 g
-  Vanilla          40 g
-  or Vanillin       1 g
-  Oil of lemons     1 g
-
-
-C. Vanilla chocolates.
-
-        a)
-  Cacao mass        5 kg
-  Sugar             5 kg
-  Cinnamon        160 g
-  Vanilla          50 g
-  (or Vanillin    1·2 g)
-
-
-        b)
-  Cacao mass   4½ kg
-  Sugar        5½ kg
-  Cinnamon   150 g
-  Vanillin   1·5 g
-
-        c)
-  Cacao mass   4 kg
-  Sugar        6 kg
-  Cinnamon   120 g
-  Cloves      20 g
-  Vanillin   1·6 g
-
-The powdered spices as given above may be replaced by corresponding
-essential oils, but see page 237 for remarks on this point.
-
-If the chocolates made from beans rich in oil contain too much fat to
-mould properly, a small percentage of their constituent cacao mass
-can be replaced by cocoa powder made from the same kind of bean,
-but defatted, in the case of the finer qualities; and when inferior
-varieties are under consideration, the same result may be attained by
-a sufficient increase in the proportion of their other constituent,
-sugar, as e. g. 55-60 parts of to 45 or 40 parts of cacao mass, so
-disturbing the usual equality of the two ingredients mixed together.
-Very cheap chocolates in particular are prepared from a smaller
-percentage of cacao mass and show a corresponding increase in their
-sugar content. But if the sugar exceeds 65 percent, it is no longer
-possible to mould these chocolates, and the addition of fresh cacao
-butter becomes a necessary preliminary to this operation, cf. also
-the first part in section IV. Such varieties would have a composition
-somewhat like the following:
-
-  Cacao mass                     25 parts
-  Sugar                          67   "
-  Cacao butter                    7   "
-  Spices  and vanillin as above   1   "
-
-In the experimental preparation of samples of chocolate mass it is
-not advisable to employ large quantities of ingredients, when a
-waste of material is bound to ensue, but to begin with mixing small
-quantities of one or two kilos. The small Universal Kneading and Mixing
-Machines, Patent Werner & Pfleiderer, Type 1, Class BS, can here be
-used with advantage. They are specially intended for small outputs and
-experimental work; but we shall return to their description later,
-after stating that they are furnished with heating apparatus, stuffing
-boxes and air-tight lid, and can easily be taken to pieces, greatly
-facilitating the removing of the mass.
-
-
-III. Further Treatment of the Raw Chocolate.
-
-
-8. ~Manufacture of “Chocolats Fondants”~
-
-[Illustration: Fig. 43.]
-
-Recently the creams sometimes described as in the heading have
-enjoyed a vast popularity, and are sold as eatable chocolates in
-ever-increasing quantities. As far as can be ascertained, they
-were first manufactured in Switzerland, melt readily, and have a
-correspondingly large amount of fat, resulting from the addition of
-cacao butter, which distinguishes them from ordinary chocolates.
-When readily melting chocolates were first introduced, it was a
-prevailing opinion that the required property could only be obtained
-by increasing the amount of fatty content. Now the excessive evidence
-of fat in chocolates is very objectionable, both as regards taste and
-digestibility. To avoid this, therefore, the chocolates are treated
-mechanically, to attain the required character of readily melting.
-The machines used for that purpose are termed “Conches”, because the
-trough, in which the chocolate is rubbed into a long cylinder, has
-somewhat the shape of a long shell. For the working up of chocolates in
-conches, the necessary conditions are;
-
- 1. that the chocolate should have been ground perfectly fine,
-
- 2. it must contain such an amount of fat as to become glucose on
- warming, not indeed so thin as that used as coating material, but
- nevertheless softer than the ordinary cake-chocolate of good quality.
-
-[Illustration: Fig. 43 a.]
-
-[Illustration: Fig. 44.]
-
-The machine can be heated by means of steam, hot water pipes, gas or
-charcoal stoking, according as they are available in the place of
-installation, and the temperature should rise above 70-80° C. for
-fondants, and 50° C. for milk chocolates. In factories with water
-power or electricity, continuous fondant machines can be worked day
-and night, but when only worked during the day, must be kept warm
-overnight. Constant tending of the machine is unnecessary, as it works
-automatically. After a treatment of from 40-48 hours, the chocolate
-attains the requisite character (i.e. it melts readily), and a rounding
-off of taste, which are the properties of all good brands. Milk
-chocolates can also be advantageously prepared in the conche, as also
-covering or coating cacaos of all kinds, which harden considerably in
-consequence of this treatment.
-
-Figs. 43 and 43 a show quadruple conches of the modern type with hot
-water, wherein four troughs are arranged in pairs, and one opposite the
-other. Conches with only 1 and 2 troughs are also constructed, and in
-various sizes, the troughs sometimes having a capacity of 125 and 200
-kilos, so that the quadruple conche is capable of holding five or eight
-hundred kilograms in all. The curved bottom of the troughs, as well as
-the rollers fitted in them, are made of granite, and the front wall
-strongly bent in at the corner, so that the mass is forced over the
-border of the front wall, where there are openings for its discharge
-as well. To prevent radiation as far as possible, it is best that the
-troughs be walled in, the troughs are either walled. Fig. 44 shows the
-room of a modern chocolate factory, with 15 conches.
-
-“Chocolats fondants” are from a gastronomic point of view, the finest
-chocolate product on the market, and it is not remarkable that this
-branch of the chocolate manufacture has witnessed a considerable
-extension, and is likely to extend still more.
-
-
-9. ~Heating chambers and closets.~
-
-The manufacture of chocolate has been very considerably facilitated
-by the introduction of heating chambers and closets, which have now
-become an indispensable feature of every factory in the industry. In
-these chambers the chocolate which has still to be rolled, as well
-as that already submitted to this operation, is stored and kept at a
-temperature of 60° C. until it can be further treated (moulded). This
-manner of heating involves an appreciable cheapening of the production,
-for masses which are dry and apparently require an addition of fat
-recover in such a manner during a twenty four hours’ storing in the
-heating chambers that such addition becomes unnecessary. But especially
-when chill casting rollers are employed, which the mass leaves in a
-very dry state, the use of these heating chambers is indispensable.
-They should be available in every factory to such an extent as to
-find room for the total output of one day, though even twice or three
-times this amount might very well be provided for. Closets heated by
-steam are best adapted for small factories, such as are illustrated
-in Fig. 45. They possess double doors, are walled in, and are capable
-of holding from 300-400 kilos of chocolate mass for each metre of
-length. Larger factories should furnish themselves with chambers, which
-are more open to access and on the walls of which iron shelves can
-be introduced, heated by steam pipes arranged underneath. A typical
-chamber, measuring 2·8 metres in breadth (including passage) and 5
-metres in length would hold about 2,500 kg of chocolate.
-
-[Illustration: Fig. 45.]
-
-
-10. ~Removal of Air and Division.~
-
-[Illustration: Fig. 46.]
-
-After emerging from the final rolling process, the chocolate is stored
-up in heating chambers until it is ready to succeed to the moulding,
-prior to which, however, it must be freed from air and cut up into
-small portions. Until recently, it usually came next in a melangeur
-provided with a dish-shaped bed-stone made of granite, as illustrated
-in fig. 46, where it was kneaded and reduced to a uniform plasticity
-and heated to the temperature required for moulding. The melangeurs
-devoted to this purpose are now superseded by special tempering
-machines.
-
-A machine of this recent construction, used for working solid and
-semi-liquid material, is shown in fig. 47. The tank intended as a
-receptacle for the chocolate mass is in this case made of iron and, to
-facilitate cleaning, smooth in the interior. It runs in a water-bath,
-the supply in which can be controlled by steam or cold water. The
-granite runner is provided with a lifting device, admitting of the
-working up of material containing foreign ingredients like nuts, whole
-and fine-split.
-
-[Illustration: Fig. 47.]
-
-The mass is taken out of the machine in lumps, and in order that it
-may be reduced to a temperature suitable for the removal of air (about
-26-32 ° C. on the outside) it is laid to cool on wooden, marble or iron
-tables. When this temperature is arrived at, large lumps of chocolate
-are introduced either into the air-extracting or the dividing machines.
-
-[Illustration: Fig. 48.]
-
-After the importance of the tempering processes had at length been
-recognised, inasmuch as the maintenance of the temperature prescribed
-is of immense influence on the chocolate subsequently produced, and it
-had on the other hand been ascertained that such machines as described
-above could not be absolutely relied upon, for the shaking tables
-involve an occasional excess of tempering, the idea of a machine which
-should completely and automatically perform this task was finally
-conceived. This new machine, given in fig. 48, and already differing
-from all other tempering machines in external appearance, ushers in an
-entirely fresh process respecting the _modus operandi_ prevailing in
-the present manufacture of chocolate, which does not fail to satisfy
-the highest expectations. It may be said to work continuously, for no
-matter what the temperature of chocolate passing into it may be, the
-material leaves the machine at the temperature desired within a lapse
-of one minute. According as more or less chocolate has to be turned
-over in the moulding department, the machine can be stopped or set
-in motion without detriment to its efficacy. Besides this, it cleans
-almost automatically, so that a quick change of quality is always
-possible. The special virtue of this machine is that it turns out the
-material with such a degree of homogeneity as has never before been
-known, making moulding at much higher temperatures a possibility. There
-is yet another side issue, namely a doubling of the life of the moulds,
-and finally, owing to the fact that the often considerable amount of
-waste material is done away with in this process, the moulding shop
-is spared to some extent. The series of rollers through which the
-chocolate passes is maintained at a proper temperature by means of
-automatic water apparatus. The daily output of the machine figures at
-3000-4000 kilograms. The material is passed on out of this machine to
-the dividing and moulding processes.
-
-The necessary extraction of air follows immediately on the tempering
-process, for the blades of the scraper then release the chocolate mass
-from the rollers in thin layers, between which air penetrates. The
-removal of air is effected by machines, an old type of which is shown
-in fig. 49 (in front elevation).
-
-It can be warmed by means of a charcoal fire placed in the space =i=,
-or by any other suitable means. The chocolate mass is fed into the
-cylindrical hopper =a=, at the base of which occurs an archimedian
-screw =b=, which is propelled by the shaft and cog-wheel system =c d
-e= in the direction indicated by the arrow. Thus the chocolate mass is
-forced into the box =f=, leaving which in cylindrical form, it succeeds
-to the travelling band =h=. It is now almost entirely freed from air.
-As the material is pushed forward on the band, it is cut off either by
-a knife =g= fixed to the box =f=, or divided as far as possible into
-equal parts by a double knife with adjustable blades corresponding
-to the weight required for a chocolate square. This manipulation
-presupposes a fair amount of skill on the part of the machinist, but
-this once attained, the division ensues as precisely and simply as can
-be desired.
-
-Air-extracting machines of recent construction, although still
-partially built on the above principle, are at the same time generally
-developed as automatic dividing machines.
-
-[Illustration: Fig. 49.]
-
-[Illustration: Fig. 50.]
-
-Fig. 50 shows such a machine for solid and semi-liquid chocolates. By
-means of this, the material is next conducted along a vertical screw
-path in even mass to the horizontal screw, and so a second filling with
-the hand is rendered unnecessary. After it has been freed from air in
-this, it enters a revolverlike cutter, which discharges the divided
-portions on a travelling belt. On the latter it is conducted to a table
-standing near, where it is laid into moulds. The machine is of very
-strong make, and puts out from 15-250 gr, divided into approximately
-10-25000 squares, within a space of ten hours.
-
-[Illustration: Fig. 51 a.]
-
-Figs. 51 a and b give finally two of the best known types which have
-a very extensive application, protected by patent imperial (Germany),
-and built by J. M. Lehmann, Herm. Baumeister, J. S. Petzholdt in
-Döhlen, G, near Dresden and others. With this patent dividing machine
-of J. M. Lehmann, solid and semi-liquid chocolate material, as also
-nut and almond chocolates are divided exactly, in any weight from 18
-to 250 grammes, and then conducted in strips of equal size to the
-mould previously mentioned. As far as cleanliness, purity, and easy
-management are concerned, it fulfills all the demands which can be
-expected of the most modern machine.
-
-[Illustration: Fig. 51 b.]
-
-
-IV. Moulding of the Chocolate.
-
-[Illustration: Fig. 52.]
-
-11. ~Transference to the Moulds.~
-
-The pieces of chocolate, on emerging from the dividing processes, are
-placed separately in iron moulds, that is to say, as far as this has
-not already been done in the dividing machine. It is important that
-these should have the same temperature as the chocolate mass, in order
-to prevent the formation of spots on the surface of the cakes, and to
-obtain a good and non-greyish fracture. The temperature for moulding
-smaller objects can be fixed at between 27° and 32° C. and for the
-larger may be considerably lower. In summer also, moulding may be
-proceeded with at a lower temperature than in winter. According to a
-note in the Gordian (1895, No. 4) the moulding may be carried out in
-summer, when the atmospheric temperature is;
-
-  from 25-31° C, at 26-27·5° C
-    "  18·5-25° C, at 28·5-30° C
-    "  12·5-18·5° C, at 31-32·5° C
-
-In cold weather, the cakes may be moulded at a temperature of from
-32·5-35° C., according to their thickness. When not manufactured in
-the automatic machine shown in fig. 48, the mass should be otherwise
-controlled as regards temperature, which should be registered by a
-thermometer introduced therein. The moulds are for the most part
-filled with plastic and liquid chocolates, and their depths determined
-and modified by the weight of material which they are destined to
-receive.
-
-Fig. 52 shows a machine which conducts the semi-fluid mass to the
-moulds in the following manner. The moulds are automatically introduced
-under the apparatus, and filled from the small stirrer above. They then
-succeed to the shaking table and are finally transported to the cooling
-room. On this machine moulds of from 75-350 mm long and 75-225 mm broad
-can safely be employed.
-
-       *       *       *       *       *
-
-There are two different forms in which chocolate is sold, namely, that
-intended for domestic purposes, and that which is to be consumed as an
-article of luxury. The kinds known as cake, rock and roll chocolate
-belong to the first class, the several pieces weighing 50, 100, 200,
-250, 500 up to 5000 grammes. Tin-plate is the only material of which
-moulds are made; and these generally have a capacity rather greater
-than is necessary for holding the particular quantities to be moulded.
-The chocolate is therefore, as described above, divided into given
-weights, and generally deposited direct in the moulds by the dividing
-machine. The divided portions of chocolate are pressed down in the
-moulds by hand, equally distributed in the latter, and then transferred
-in the moulds to the shaking table or combination of shaking tables
-to be described later. On the shaking table the soft chocolate soon
-penetrates completely into all the corners and impressions of the
-stamped tin moulds. The removal of the cooled cakes from the moulds is
-easily effected by pressing.
-
-These moulds are generally provided with from four to ten ridges or
-indentations, so that the chocolate can be conveniently divided, and as
-required for use. Others again have a similar number of compartments.
-
-The compartments may be impressed with any kind of inscription, so that
-such information as the name of a firm can always be reproduced on the
-cakes.
-
-Broken chocolate is generally of inferior quality, brought on the
-market without any protective covering.
-
-In those kinds of chocolate which are known as articles of luxury a
-distinction is to be made between;
-
-1. Those moulds which are in one piece and completely filled with
-chocolate, so that the superfluous mass can be removed by a knife. In
-such cases the weight of the cakes is exactly regulated by the capacity
-of the moulds.
-
-2. Those intended for moulding various figures of fruit etc. in which
-two or three parts make a closed space which is of the form desired.
-
-Among the moulds of the first type must be numbered those used in the
-preparation of small tablets and sticks, and the sweetmeats known as
-Napolitains and Croquettes.
-
-The second class comprises moulds for making chocolate cigars and
-chocolate eggs, and also the double moulds.
-
-The moulds for the smaller tablets, cream sticks, napolitains and
-croquettes are also made exclusively from tin-plate, and the separate
-parts are enclosed in a stout iron frame, the top of which is ground
-down smooth, so that any superfluous portion of the filling can easily
-be scraped away. In that way from six to thirty pieces can be cast in
-one mould at the same time: the cooled chocolate can be released from
-the moulds by gently tapping one corner against a table. In napolitain
-moulds protecting hooks are attached, to avoid their sustaining any
-injury in this operation.
-
-
-Examples of the more frequent moulds.
-
-
-1. ~Chocolate Cigars.~
-
-These are made either by introducing the chocolate mass between the
-two halves of a double mould, of which each corresponds to a half of
-the cigar shape to be moulded and which each fit exactly one on the
-other; or else by pouring it into hollow moulds stamped out of one
-complete piece. Moulding presses[117] are utilised in the manufacture
-of material ~en masse~. In these the cigars are filled into
-iron moulds, afterwards held together by means of iron combs, and so
-introduced in to the press. For each size and shape special moulds
-and plates are essential. Neither barium sulphate nor zinc white may
-be employed to produce an imitation of the ash on ordinary cigars, as
-both are objected to by health inspectors; nor are they necessary, for
-in phosphate of lime (tricalcium carbonate) we possess a perfectly
-harmless and at the same time efficient substitute, when it is mixed up
-with starch syrup.
-
-Other figures, such as fish etc., may also be produced in chocolate, by
-means of the moulding press, when it is furnished with stamped moulds,
-corresponding to the forms required.
-
-
-2. ~Chocolate eggs.~
-
-These are generally made hollow, unless they are very small, by
-pressing chocolate in two halves of an egg-shaped mould and then
-uniting the two parts. Another method patented by Th. Berger of
-Hamburg[118] seems less practical. A mould is made of soft sheet
-caoutchouc blown out; this is dipped into liquid chocolate and, after
-the adhering coating has hardened, the air is let out of the mould. The
-use of caoutchouc moulds would render this method too costly, since the
-alternation of temperature soon makes the caoutchouc unserviceable.
-
-
-3. ~Various figures, fruits, animals, and other small objects.~
-
-Double moulds are used for making these objects in chocolate,
-consisting sometimes of three or four parts; they are made either of
-sheet iron, tinned, or, for more complicated forms, the moulds are cast
-in tin, but these latter are not so durable as those of tinned sheet
-iron with strong iron frames.
-
-The several parts of the moulds, after having soft chocolate mass
-pressed into them, are put together and excess of material is removed
-by requisite pressure by the use of a press of the kind made by A.
-Reiche in Dresden, which will admit of a large number of moulds
-being placed in it at a time. By the use of such a press the moulds
-are protected from injury, and the objects moulded have a better
-appearance, as a result of the uniform as well as strong pressure
-exerted.
-
-After cooling, the moulded objects are readily detached from the moulds
-and they only require to be scraped clean, or further ornamented as may
-be desired. That is done in various ways, for example by painting with
-coloured cacao butter.
-
-
-4. ~Crumb Chocolate.~
-
-This term is applied to the small pieces of chocolate of truncated
-conical shape, with from 4 to 5 smooth surfaces. They are made by
-a machine specially constructed for the purpose by A. Reiche (No.
-1550); it consists of a four-cornered box with a removable bottom.
-Inside the box there is a false bottom, from 1 to 2 cm above the other
-bottom, which is fitted with a removable sheet iron plate, in which
-pentagonal holes are stamped. A knife can be introduced at one corner
-of the bottom of the box. After sufficient chocolate has been made to
-penetrate through the pentagonal holes by agitating the box on the
-table, the knife is rapidly drawn across the bottom and the box raised
-up. The sheet iron plate is then taken out, and by gently tapping one
-corner the small pieces of chocolate are shaken out.
-
-
-5. ~Small tablets, sticks, fruits or figures filled with cream.~
-
-These are prepared by pouring the cream contents in either wooden or
-iron moulds, previously dusted with a little flour, and then moulding
-round them chocolate in whatever form is required, always taking care
-that this is kept as soft and plastic as possible, a suitable addition
-of cacao butter proving invaluable for the purpose.
-
-In former times chocolate moulds were manufactured exclusively in
-France, where the firm Létang of Paris enjoyed what was to all
-intents and purposes a world monopoly. But since the year 1870 the
-oft-mentioned firm of Reiche in Dresden-Plauen has taken up the
-manufacture, and has succeeded in conquering the market in a remarkably
-short time. The moulds of this firm satisfy each and every possible
-requirement, although it would be no disadvantage if the old type of
-pattern mould were cleared away at one and the same time with the old
-routine, to make room for a little artistic skill and embellishment.
-
-Recently Reiche has brought out a special machine intended as an easy
-and practical cleanser of his many moulds, which include bonbon cutters
-and cutting rollers, numbering stamps, chocolate slicers, roller
-machine boxes etc. He has lately brought on to the market a special
-machine for quickly and efficiently cleaning the moulds, which is
-illustrated in fig. 53.
-
-In one end, a circular brush is introduced, and against this the moulds
-to be cleaned are firmly pressed. In consequence of the large number of
-revolutions which this brush passes through, the moulds are cleansed
-of still adhering masses of chocolate in a half or third of the time
-occupied when hand labour is employed. At the other end of the shaft
-occurs a duster, sprinkled with Vienna white (a lime), which polishes
-off the moulds previously and thoroughly cleaned by the circular brush.
-The great advantage of this machine is that the daily expenditure on
-polishing is considerably reduced One girl can do the work of two hand
-workers, when this machine is employed. In addition, it makes possible
-a continual touching up of the material used in the making of the
-moulds, a ventilating apparatus removing all traces of dust.
-
-[Illustration: Fig. 53.]
-
-
-12. ~The Shaking Table.~
-
-The pasty chocolate mass fills itself into the chocolate moulds
-spontaneously, in consequence of its soft consistency. Yet to share it
-evenly throughout the mould, so that it adapts itself to every bend
-and hollow there occurring, and further to bring to the surface any
-possible bubbles of air evident in the mass, the chocolate is whilst
-still in the moulds subjected to brisk shaking.
-
-This is effected by placing the chocolate on trays and transferring
-these to the shaking table, of which types and construction are at the
-present time manifold and various, the best and oldest being given in
-front elevation below (Fig. 54).
-
-[Illustration: Fig. 54.]
-
-The movable slab =a=, fitted with an upright rim at its edges, has
-underneath two projecting pieces =d=, working against deeply toothed
-wheels =e=, which fastened on the shaft =b=, are driven round by the
-pulleys =c=. The teeth of the wheels catch on the projecting pieces at
-every revolution of the shaft and push them rather gently on one side,
-and when the tooth-points slide from under the slab, it drops down as
-much as it has been previously raised. Each tooth of the wheel coming
-into contact with the projections, the same motion is repeated several
-times, causing the slab to oscillate up and down.
-
-This oscillation of the slab is controlled by means of a hand lever
-=f=, occurring on the shaft =g=, and fixed crosswise thereon, so that
-we can only show it in cross section on the diagram. The lever =f=
-attaches itself to the under part of the slab, raises it, and so throws
-the wheels out of contact with the projecting pieces, but without
-stopping the rotation of the shaft =b=.
-
-Shaking tables have also witnessed considerable improvements with the
-lapse of time, and we shall now proceed to treat these in more detail,
-especially as several recent constructions offer and illustrate many
-interesting mechanical points.
-
-[Illustration: Fig. 55.]
-
-[Illustration: Fig. 56.]
-
-An old type of machine, that is nevertheless still much employed, is
-illustrated in fig. 55. Here the slab is caused to osculate by shaking
-wheels introduced underneath, each possessing six, eight, or more
-teeth. The slab is raised and lowered by contact with wedge-shaped
-parts, the effect produced being greater or less according as the
-moulds are large or small, heavy or light, and in proportion to the
-consistency of the chocolate mass which they contain, e. g. whether it
-is solid or semi-liquid.
-
-Quite an improved construction is shown in fig. 56. Here the table
-is attached to a vertical axle, which is moved up and down by means
-of a toothed wheel fixed on its bottom end. There is also a cylinder
-arrangement under the whole machine to assist in controlling the
-vertical motion of the shaft, and as it is provided with automatic
-lubrication, there is no danger of any wearing out of the apparatus and
-consequent irregularity of functioning.
-
-The shaking and jerking of the slabs is in itself attended by a
-considerable amount of noise, and when to this is added that caused by
-the tables, it will be seen that a chocolate factory may become to its
-neighbours a very serious source of objection. For years attempts have
-therefore been made to construct shaking tables, so that they would
-not cause any greater noise than is absolutely inevitable. Pneumatic
-contrivances and caoutchouc have met with right royal success in this
-connection.
-
-[Illustration: Fig. 57.]
-
-The most recent and probably the most perfectly constructed shaking
-table is given in figs. 57 and 57 a. It embodies all the latest
-improvements and is self lubricating, a fact of the highest importance
-as releasing the strain on the attendance, which would need to be very
-perfect to ensure absence of noise in the case of a machine making
-800 strokes a minute. When it is considered that the moulding room
-is generally managed by girls who neither possess knowledge of, nor
-interest in, the machines, the advantages of such automatic lubrication
-become even more apparent.
-
-[Illustration: Fig. 57 a.]
-
-[Illustration: Figs. 58 and 58 a.]
-
-Apart from the automatic lubrication, in itself a sufficient guarantee
-for the efficiency of the machine, screws and nuts are entirely avoided
-on this machine. The motive mechanism is also interesting. By a special
-arrangement, the number of revolutions in relation to the number of
-the elevations of the slab is reduced to one fourth, viz., from 760 to
-190. Since the elevation of the slab can be regulated to zero, a loose
-pulley for shifting the driving belt is unnecessary; in addition, the
-driving shaft makes only a small number of revolutions, and works in
-oil. The round shaped upright serves to carry the vertically moving
-frame =i=, which supports the slab moving in an oiled groove at =s=,
-and which is supported underneath by the pivot =m=. Both at =m= and
-=s= there is automatic lubrication. The bearings of the spindle
-=n=, attached to the upright, work into left and right screw threads
-at =oo=, to which points the ends of a broad leather belt =p= are
-attached, passing over the roller =g=, by which the frame =i= is
-suspended. The driving pulley =k=, running in oil, carries in its
-centre the four rollers =l=, which turn round and round the pulley =k=,
-so as to come into contact with the belt =p= and press it outwards on
-both sides. At the same time it shortens the belt in the vertical axle,
-so raising up the table slab =i=. This is repeated four times by one
-revolution of the driving pulley, so that working with 190 revolutions
-a minute, the slab is raised 760 times. According as the screws =oo=
-are moved to or from the centre, the vertical movement of the slab can
-be increased or decreased to a point when the slab is completely out
-of action, i. e. when the rollers l no longer touch the belt =p=. Under
-favourable local conditions, a number of such tables can be driven by
-one shaft, so that only one pulley and a single driving belt would be
-needed, though each table would work quite independently of the others.
-Such an arrangement is shown in figures 58 and 58 a.
-
-[Illustration: Fig. 58 b.]
-
-This shaking table, though only recently introduced, has quickly made
-itself popular, and is especially suitable for the preparation of
-readily liquefiable chocolate. The gentle vibratory motion produced by
-this shaking table and its exact adjustability admit of the thinnest
-cakes being made in a perfectly uniform thickness, without any
-objectionable projections round their edges. Besides the shaking tables
-of this construction there are others made in such a way that whether
-the moulds are light or heavy, small or large, the slab is always
-raised to the same height, the working of the slab being adjusted by
-altering the number of revolutions. The manipulation of these tables is
-much more difficult than that of tables constructed as above described,
-and that is probably the reason why these have for decades been scarce
-on the market.
-
-The moulded chocolate spread out on trays is transferred as rapidly as
-possible to the cooling chamber, with which we shall conclude section
-IV.
-
-Instead of several shaking tables alternately receiving the moulds,
-which involve frequent changes, so-called shaking systems (fig. 58b)
-have been generally adopted of late. They consist of a number of
-shaking tables, having their frames attached to each other, possessing
-a common motor control, and having their slabs arranged one after the
-other in such a way that the filled moulds slowly proceeding from the
-dividing machine can be automatically conducted over them. The shaken
-moulds are then passed on to further processes, or they enter the
-cooling chambers at once. The advantage of the shaking table system
-lies in a reduction of the number of hands, who only need to be in
-attendance at each end of the system, and further in the regularity,
-both as regards time and strength, which prevails in connection with
-the shaking of each mould.
-
-
-13. ~Cooling the chocolate.~
-
-Experience has shown that the more rapidly the moulded chocolate is
-cooled the finer is its texture and the more uniform the appearance of
-the fractured surface. That is due to the formation of smaller crystals
-of the fat when the cooling is rapid, while in slow cooling larger
-crystals are formed and the fracture consequently becomes dull and
-greyish.
-
-Formerly it was possible to distinguish chocolate made in summer from
-that made in winter by the more uniform appearance of the fracture,
-that was, in the latter case, the result of more rapid cooling.
-
-At present, however, manufacturers are no longer dependent upon
-favorable atmospheric conditions in that respect, for by suitable
-arrangements it is now possible to produce the reduced temperature
-requisite by artificial means.
-
-The most suitable cooling chamber is an underground space which should,
-however, be so situated as to be in convenient communication with the
-moulding room. The cheapest and simplest place for a cooling chamber
-is a cellar, if it be properly constructed and dry, as well as large
-enough to contain the quantity of chocolate made in one day’s working.
-The best temperature to be kept up ranges from 8° to 10° C. Within
-those limits there is no danger of the chocolate being coated with
-moisture, or that it will acquire a coarse grained texture by lying too
-long. The following rules will serve for guidance in regard to this
-point:
-
-Generally, chocolate presents the finest fracture when it has been
-fully levigated and when it contains a considerable amount of fat,
-provided that the fat present is only cacao butter. Those kinds which
-are not so well levigated, or have had some addition of foreign fat
-of higher melting point, show an inferior fracture. It is possible to
-obtain an equally vitreous fracture in a less cold cellar (16° C. and
-upwards) when the chocolate is moulded at a temperature corresponding
-to that of the cellar; to effect that, the chocolate should be moulded
-at a proportionally lower temperature the warmer the cellar is. The
-difference can be seen by the appearance of pale red spots on the
-surface. When it is desired to dispense with artificial cooling, the
-cellar should be as much as possible below the surface of the ground;
-it should also be of sufficient height, not less than 3 m. If the
-situation and height of the cellar be properly adjusted, the requisite
-area for disposing of a daily production amounting to 5000 kilos
-would be 400 sq. m. The cellar must be well ventilated and furnished
-with double windows, so placed as to open towards the north and east.
-Discharges of warm waste water, as well as steam pipes or furnaces
-should be kept as far distant from the cellar as possible. The internal
-arrangement of the cellar should be of such a nature that the whole
-of the chocolate to be cooled can be deposited upon the floor, since
-that is the place where cooling takes place most rapidly. With that
-object in view it is desirable to construct brickwork pillars about 25
-cm high, covered with white tiles. Passages are arranged between these
-pillars. The cellar should be entered by as few persons as possible
-and, therefore, the cooled cakes of chocolate should be taken at once,
-in the moulds, to an adjoining room to be turned out and passed on to
-the packing room and store.
-
-Most of the existing factories, that have been established for any
-time (large and small) have had to adopt artificial means of cooling,
-because in most instances the quantity of chocolate to be cooled daily
-has, in course of time, increased tenfold. The machine rooms have been
-enlarged, the number of machines has also been increased, while the
-cooling cellar has remained in its formerly modest proportions. But
-those circumstances are not the only reasons for having recourse to
-artificial refrigeration, which is often necessary in consequence of
-the inconvenient situation of the cellar and the high underground water
-level.
-
-In the application of artificial refrigeration in a chocolate factory
-it is not advisable to hasten the cooling of large quantities by
-producing too low a temperature in small chambers. The cakes of
-chocolate mass by that means come out of the moulds as hard as glass,
-but it is questionable whether the consumer using the chocolate many
-months afterwards, will make the same observation. Great care would
-have to be taken with such rapidly cooled chocolate, to pass it
-gradually through chambers of a medium temperature and thus prepare it
-for exposure in the packing rooms and warehouses. Even when employing
-artificial means for cooling, the reduction of the cellar temperature
-and cooling upon pillars is to be preferred to the more direct
-cooling upon a system of pipes, which after all is nothing else than
-a cooling upon ice, as may be in some instances the only alternative.
-Consequently, a well constructed cellar for cooling, furnished with a
-system of cooling pipes on the roof is perhaps the most advantageous
-arrangement, especially for large factories.
-
-In carrying out artificial refrigeration various kinds of machines are
-used for reducing temperature, in which the desired effect is produced
-either directly by the condensation and evaporation of suitable
-materials, such as liquid carbonic acid, ammonia, sulphurous acid, or
-indirectly by making saline solutions (calcium chloride), cooled below
-the freezing point, circulate through a system of pipes fitted on the
-roof or walls of the space to be cooled. As the cold liquid is pumped
-through the pipes, it takes up heat from the air in contact with them,
-correspondingly reducing the temperature of the cooling chamber. The
-cooling installations of the firm of C. G. Haubold, junior, Chemnitz,
-are among the best and have long been extensively used in the chocolate
-industry. Their cooling apparatus is a compressing machine, in
-which coolness is obtained by the evaporation and recondensation of
-such liquid gases as carbonic acid or ammonia. Like all compressing
-machines, it is comprised of three main parts.
-
- I. The evaporator or refrigerator, consisting of a wrought iron
- system of pipes. The latter are placed in the spaces of the plant
- to be cooled, with a so-called direct evaporation arrangement, and
- are either arranged on the walls and ceiling, or built in a special
- chamber as dry or moist air coolers, according to the quality of the
- chocolate to be cooled, or the use for which it is destined. Whilst
- in the former case cooling is effected directly in the rooms, in the
- latter the air of the cooling room is conducted to the air coolers by
- means of ventilator, in order to be cooled and dried there, and then
- again introduced in the chamber.
-
- II. The compressor, a gas suction and pressure pump, working both
- simply and complex, which draws the refrigerating medium out of the
- evaporator, compresses it, and forces it along to the condenser.
-
- III. This condenser consists of a coil of wrought iron or copper
- pipes, which are enclosed in a barrel and are often described as
- the immersion condenser. There is another type, in which the pipes
- are united to one or more pipe-walls, introduced in a vessel which
- collects and drains off the condensations. In both cases the coil of
- pipes is played upon by a continual stream of water, in order that the
- gases which they contain may be condensed. The immersion condenser is
- generally employed when there is a plentiful supply of cheap water
- at hand, and the other in contrary cases. This latter condenser is
- provided with a separate liquid “after-cooler”, constructed on analogy
- with the before mentioned immersion condenser. The counter current
- principle holds good in both types, and admits of a better using up of
- the cooling water. The liquid gas then passes on to the evaporator,
- where it is responsible for further refrigeration.
-
-[Illustration: Fig. 59a.]
-
-The refrigerator also occurs in the form of a brine cooler. In this
-construction the evaporating pipes are likewise enclosed in a barrel,
-containing a high percentage of salt brine. In consequence of the
-refrigerating apparatus occurring on the interior of the pipes, the
-brine contained therein is cooled down to a very low temperature,
-pumped along to the cooling chambers, and after delivering its alloted
-refrigeration unit re-conducted to the cooling apparatus, where it is
-once more subjected to the same series of processes.
-
-A well-known arrangement for such artificial refrigeration is that
-constructed by Wegelin & Hübner at Halle o. S., in which carbonic acid
-is employed, and it has been found well adapted for use in chocolate
-factories. The accompanying illustrations figures 59 a and 59 b
-represent an arrangement of that kind in which the cooling is effected
-on cooling trays judiciously arranged.
-
-[Illustration: Fig. 59b.]
-
-The refrigerating machine is constructed on the carbonic acid gas
-compression system; it consists of 1. the compressing pump =a=, 2. the
-condenser =b=, and 3. the system of pipes =c= and =d=, that constitute
-the refrigerator. The coil of pipes in the refrigerator is connected
-at one extremity with the compressing pump and at the other extremity
-with the condenser. Liquid carbonic acid passes from the condenser
-into the coil of pipes and is there evaporated. The heat necessary
-for that change is withdrawn, either directly or indirectly, from the
-cooling chamber and from the chocolate placed in it, until the desired
-reduction of temperature is brought about.
-
-[Illustration: Fig. 60.]
-
-The compressing pump =a= is a peculiarly constructed suction and
-pressure pump, it draws out of the refrigerating pipes the vaporised
-carbonic acid by which they have been cooled and then subjects it to a
-pressure which helps to effect its reconversion into the liquid state.
-
-The condenser =b= consists of a coil of pipes over which a current of
-cold water is kept flowing and the compressed carbonic acid vapour,
-passing from the compressor into these pipes, is there cooled and
-condensed by the surrounding water, so as to be transferred back to
-the refrigerator through a valve fitted to it for that purpose. The
-outer vessel of the condenser is constructed of cast-iron, in one piece
-with the compressor frame. These cooling arrangements are constructed
-either with or without mechanical ventilators. In figures 63 a and 63
-b the compressing pump and condenser are represented as placed on the
-ground floor, while the refrigerator is situated in the cellar space
-lying beside them and at a lower level, in such a manner that both the
-systems of cooling pipes are not situated upon the roof of the cellar,
-but run along it at regular distances parallel to the side walls of the
-cellar. The compressor and condenser form one apparatus and the former
-is driven by a steam engine.
-
-In the cooling cellar, the refrigerator is generally fixed to the walls
-in such a way that the warm chocolate, taken into the cellar, can be at
-once placed upon the stages formed by the system of cooling pipes, and
-so there is some advantage in having the system of cooling pipes fitted
-along the roof of the cellar.
-
-The machine which is diagrammed in fig. 60 possesses an hourly
-output of some 70000 calories, measured in salt water at -5 ° C. The
-compressor is driven directly by an electric motor, and a stirring
-apparatus is put in motion by the crankshaft of the compressor, the two
-being connected by an intermediate gearing.
-
-Wegelin and Hübner put out cooling plants with salt water cooling,
-smaller and medium sized plants are on the contrary provided with
-so-called direct evaporation.
-
-The diagram in fig. 61 shows an air-cooler as built of late by Esher,
-Wyss & Co. for chocolate cooling plants.
-
-These air coolers are especially used for direct evaporation of
-carbonic acid gas. They consist of three groups of ribbed wrought-iron
-pipes, the whole constituting a system supported in a frame work of
-U-shaped and angular iron. The separate tubes are welded and bent
-together. The ribbed bodies are in themselves square shaped, and apart
-from the tube opening have a nozzle introduced in their centre, which
-pressed firmly against the press pipe effects a favourable transmission
-of heat in the case of large surface areas of the support, the more so
-as the tubes are square shaped.
-
-Among the numerous advantages of this machine can be numbered the
-abolition of the refrigerator and brine pump, prompt and instantaneous
-refrigeration when the machine is started, and ease of control, as a
-flange connection occurs immediately in front of the machine.
-
-[Illustration: Fig. 61.]
-
-A wrought iron trough is fitted up underneath the air-cooler to catch
-the water drops. Above, and to the left, the three systems of the
-air-cooler are connected by means of a catch.
-
-In the foreground of the illustration is given a miniature of the
-ribbed tube system, which very clearly illustrates the arrangement of
-the separate ribs.
-
-A ventilator not apparent on the diagram conducts air to the tubes in
-the cooling chamber, and these present a considerable cooling area,
-in addition to which, the air-stream taking a parallel direction,
-resistance to its passage is reduced to a minimum.
-
-Another method of cooling[119], that is carried out in France
-consists in placing the moulds, containing cakes of chocolate, upon a
-travelling belt running horizontally through the whole length of the
-cooling chamber. The requisite reduction of temperature is effected
-by apparatus similar to that described above in Wegelin & Hübner’s
-arrangement. The liquefied carbonic acid flows through a system of
-pipes fitted to the roof of the cooling chamber, producing by its
-vaporisation the necessary cooling and then it passes back to the
-refrigerating machine. Circulation of the air in the cooling chamber is
-provided for by a suitable ventilator under the pipes of the cooling
-system, gutters being fixed to carry away any water condensing upon
-their surface and prevent it from falling upon the chocolate. The
-travelling belt passes along so slowly that the moulds, containing
-chocolate, placed upon it at one end, take from ten to fifteen minutes
-in passing to the other end where they are taken off and carried to the
-packing rooms.
-
-[Illustration: Fig. 62.]
-
-Another cooling arrangement that works very well is constructed by T. &
-W. Cole of the Park Road Iron Works, London E.; figure 62, represents
-a plan of this arrangement, which has the great advantage of providing
-for the exclusion of moisture from the cooling chamber. Refrigeration
-is effected, by means of Cole’s Arctic-Patent Dry Cold Air machines, by
-compressing atmospheric air and then allowing it to expand, after being
-cooled by water and having moisture removed by suitable arrangements.
-The machine is of very solid construction; it works at a pressure of
-from 70 to 80 atmospheres and drives the dry cooled air through a
-system fitted in the cooling chamber where the chocolate is spread
-out, either on portable trucks or on a travelling belt, so that it
-remains in the chamber long enough to become perfectly cold. The system
-of cooling can be changed in various ways. The sudden removal of the
-cold chocolate into another chamber where the air is moist, would be
-attended with a deposition of water upon the goods. For that reason
-the goods are first transferred, for a short time, to a warm chamber
-(ante-room) where they acquire a temperature at which no deposition of
-moisture can take place. The chief advantage of this arrangement is
-that it furnishes dry cold air economically, both in summer and also
-in a moist climate. Cole guarantees that this machine will effect a
-refrigeration of 5 ° C.; according to the statement of Messrs. Negretti
-and Zambra the cooled air contains only 40 % of moisture. The cold
-air from one of these machines can be led, by a well insulated run
-of pipes, to any part of the factory and thus be made available for
-cooling purposes in different places.
-
-The cooling plants hitherto described may be classified as “Space
-Coolers”, because in each case a special compartment of the cooling
-chamber must be utilised. The increased prices of estate constitute no
-mean objection to such a system.
-
-A critical valuation of these plants brings out a few undisguisable
-deficiencies. A large proportion of the cold is lost in the chamber
-itself, before it has been of any avail; and then again the rooms are
-generally insufficiently, sometimes even not at all, insulated from
-adjacent and warmer chambers, which once more involves raising of
-the low temperature essential in the process.[120] Detrimental also
-is the presence of the personnel, the illuminations, and many minor
-influences. It is evident that the larger the output required the
-larger must the cooling chamber be, involving corresponding economical
-waste.
-
-With the recognition of these evils arose the problem of their
-abolition. The aim was to employ small chambers and avoid loss of cold
-air. It is now solved by a system already used in many and various
-industries, namely, cooling in closets. Larger or smaller closets
-may be employed, as required, and in consequence of their thorough
-insulation may even be introduced into the warmest rooms. Their
-principle is maximum efficiency with minimum occupation of space, and
-avoidance of loss of cold as far as possible. In consequence of this
-latter aim, the refrigerators in this case can be constructed on a
-smaller scale than those destined for an equal output of material,
-which are fixed up in cooling chambers; or they may be larger, which
-is yet more important, for the efficiency of the machine under
-consideration can be considerably increased by connecting it with one
-of the closets.
-
-There are two sorts of cooling chambers, those which transport the
-moulds automatically, and those which contain layers where the moulds
-are placed one over another. Both types are cooled by the circulation
-of air, so effected, that cooled air currents are sucked up by a fan
-out of a tubular system fitted underneath a horizontal partition,
-and then forced along to the chambers above, where they are evenly
-distributed over the rows of sheet-iron, laden with moulds, or where
-they play upon the travelling belt which transports the moulds out of
-the cooling chambers. The air passes once more into the tube chamber
-on the opposite side, where it delivers up the warmth it has in the
-meantime acquired, to enter finally the same system of circulation as
-before. The general temperature of the closets is a mean between 8 °
-C. and 10 ° C., and the cooling lasts from 20-40 minutes, according to
-the strength and size of the tablets. As the temperature never goes
-lower than 8 ° C., it is impossible for the tablets to become moist
-when exposed to the warmer outer atmosphere. Fig. 63a shows a Cooling
-Chamber built by J. M. Lehmann, which is adapted for a daily output of
-some 1000 kilos, and divided into compartments one above the other.
-The sections of this chamber, which in the illustration plainly shows
-the small amount of space required for its erection, are divided by
-vertical cross-partitions into four compartments, each of which is
-provided with a shelf or stand to take a charge of 10 cooling trays,
-and accessible by three spring-doors, thus giving as small apertures
-as possible and reducing the loss of cold when charging to a minimum.
-In addition to this, each compartment is fitted with a contrivance for
-regulating and, if necessary, completely cutting of the draught. The
-position of the system of pipes is shown by the two pipe-ends to which
-it is connected. On the opposite side, or front of the chamber, is the
-fan-drive, either a small electric motor, or shafting. The perforated
-cooling trays are visible through the open doors. The sides of the
-chamber consist of two layers of wood with thick slabs of cork between
-them. All chambers of this system, including those with automatic
-conveyance of the moulds, can be taken to pieces for transport, the
-single pieces afterwards only requiring to be fastened together again
-when erecting the chamber.—The chamber illustrated serves for cooling
-moulded chocolate. For pralinés and the like similar chambers are
-supplied, which are, however, smaller and lighter in construction.
-
-Fig. 63b represents a cooling chamber with forced air circulation
-and automatic conveyance of the moulds, built by the same firm. This
-chamber, which, owing to the travelling belt conveying the moulds, is
-of considerable length, is nowhere connected with the outside air; the
-whole manipulation of the moulds is carried on through small adjustable
-openings at the points where the travelling band enters and leaves
-the chamber. The band consists of chains in links on to which wooden
-laths are screwed and its speed can be regulated to suit the size of
-the tables to be dealt with. The width of the belt and chamber can at
-any time be varied to suit the place of erection and correspond with
-the length.
-
-[Illustration: Fig. 63 a.]
-
-[Illustration: Fig. 63 b.]
-
-[Illustration: Fig. 63 c.]
-
-As is to be seen from the illustration, this cooling chamber requires
-the minimum of attendance and thus complies with the principles lately
-adopted in all large factories, in which the tendency is to substitute
-as much as possible mechanical appliances for manual work. It will
-be seen from the preceding chapters that this tendency is especially
-marked in the moulding department, where automatic tempering,
-moulding and mould-filling plants and shaking tables have already
-been introduced. In order to utilise fully such automatic plants the
-last link in the chain only was wanting, namely, a suitable means of
-transferring the moulds from the shaking tables to the cooling chamber
-and through the latter to the demoulding and packing room. The purpose
-of the cooling chamber above described is to fill up this gap, and its
-proper place is thus ranged in among the automatic machinery described.
-
-Thus it is that many modern factories have united the above machines to
-form a single working plant, as shown by Groundplan Fig. 63c.
-
-
-V. Special Preparations.
-
-
-a) ~Chocolate Lozenges and Pastilles.~
-
-These chiefly consist of cacao mass, sugar and spices. Formerly they
-were made by placing the semi-liquid chocolate material on a stone
-slab, furnished with a rim of uniform height which served to regulate
-the thickness of the goods manufactured, and then rolling out the mass
-as required. The lozenges were punched from the rolled-out layer by
-means of a cutter. After allowing the mass to cool, these lozenges were
-detached from the remaining portions, which were then rolled again and
-the same process repeated.
-
-Pastilles, on the surface of which impressions of varying import, such
-as figures, names, firms etc. are required, may also be manufactured by
-placing the soft chocolate mass upon tin-plates in which depressions
-occur corresponding to the device desired. A roller is employed to make
-the material fit into the depressions, and superfluous chocolate is
-removed with a knife.
-
-These impressions come out especially fine, when the pastille moulds
-are subjected to a shaking on the tables with which we are already
-acquainted.
-
-[Illustration: Fig. 64.]
-
-[Illustration: Fig. 65.]
-
-Yet these processes are becoming obsolete, and the chocolate slabs
-or plates are at the present time superseded by the two forms of
-apparatus constructed by A. Reiche, which we accordingly describe below.
-
-[Illustration: Fig. 66.]
-
-In the first of these simply constructed machines, fig. 64, the
-material oozes through perforations in a square sieve-like arrangement,
-at length issuing on the sheet-iron plate fitted underneath. The
-process is aided by repeated shaking, and when sufficient chocolate has
-penetrated to the plate, the box is raised on its hinge and chocolate
-mass left ready for further treatment. By gentle additional shaking,
-the still irregular heaps are rounded off to perfection; they are now
-cooled down and finally detached. The coating of the lozenges with
-coloured sugar grains is effected by passing them, together with the
-plate to which they still adhere, through a box containing sugar dust.
-
-This machine is scarcely used now; in its place come the two
-constructions of A. Reiche, as already stated, the one being intended
-for solid material, and the other for semi-liquid chocolate mass.
-
-[Illustration: Fig. 67.]
-
-By means of his pastille machine Nr. 14091, which we give in Figs. 65
-and 66, chocolate lozenges of the most diverse size can be prepared
-very rapidly and to advantage. The chocolate material, which in this
-case is solid, is pressed through perforations in a metal plate and
-otherwise treated as in previous cases.
-
-In working with this machine, it must be previously and sufficiently
-warmed, then partially filled with chocolate material of a proper
-consistency (not more than 75 % of the total capacity may be utilised).
-It is highly important in the preparation of lozenges that the material
-should neither be too hard nor too plastic, but strike a just medium.
-
-[Illustration: Fig. 68.]
-
-Before pressing down the plunger, worked by a screw, a metal plate
-is laid upon the chocolate to prevent contact with the plunger. By
-slight pressure, the chocolate mass is forced through the perforations,
-according to the required size of the lozenges, but the plunger must
-not be screwed down further. This will admit of the plate on which the
-lozenges rest being drawn out and another inserted.
-
-[Illustration: Fig. 69.]
-
-To this machine belong the usual perforated plates _f_, Fig. 66 of
-which there are three of different sizes for each machine, as shown by
-figures _a_ _b_ _c_, also the plates _d_ used for making the perforated
-confections which find their way to the Christmas Tree. These plates
-are impressed with larger or smaller designs, and so make two different
-sizes of goods possible. A third plate is supplied for the manufacture
-of whole pieces (various varieties of chocolate croquette).
-
-The machine works smoothly and noiselessly and delivers excellent
-products. If instead of the usual plain lozenges, such with the name of
-a firm or other device are desired, the corresponding impressions must
-be stamped out on the plate in which the chocolate is received after
-being forced through the perforations. See fig. 66, g, h, i.
-
-Fig. 67 illustrates the pastille machine Nr. 14 178 for thin
-chocolate mass, constructed by A. Reiche (German Patent 227 200).
-It resembles the foregoing apparatus in principle and appearance,
-being only distinguished by a different aim, namely the treatment
-of thin material. Used in conjunction with the peculiar moulds also
-manufactured by the same firm (marked “Durabula”), even the deepest
-impressions can be effected with an enormous saving of time and
-material and in a most practical manner, as will be seen on comparing
-figs. 69 _a_ to _d_.
-
-In order to get the full value out of this machine, some little
-practice is necessary on the part of the workman in charge. But
-possessed of an average amount of skill, he can soon turn out with this
-apparatus ten times as much as can be made with the ordinary type of
-lozenge machine.
-
-For a favourable accommodation of the different pastille plates,
-the hurdle diagrammed in fig. 68 (by A. Reiche) is quite excellent.
-It is manufactured out of one complete sheet of steel, is free
-from any suspicion of soldering, and entirely galvanised. It thus
-offers a strong guarantee as regards wear and tear. It may also be
-advantageously employed as a transporting device.
-
-
-b) ~Coated chocolates, pralinés etc.~
-
-These delicacies are now held in high esteem, and of late the
-consumption of pralinés and cheaper forms with imitative contents has
-increased very considerably.
-
-The designation praliné (properly pronounced prahlin) has been applied
-to sugar-coated almonds and is derived from the name of a cook in the
-employ of Marshal du Plessis, which was Pralins. This “chef” belonged
-to the age of Louis XIV. and was the first to make these sweetmeats.
-But now the term is applied to sweetmeats of various forms, soft
-fruit-sugar, marmalade, cream, nut-paste etc. respectively enveloped
-in chocolate. The special formulae employed in the preparation of
-different kinds of pralinés are comprised in the confectioner’s art,
-and do not need to be dealt with here.
-
-The substances themselves are called fondants. Formerly the sugar was
-boiled, placed upon a slab, and there manipulated with a spatula, an
-operation difficult to manage, indeed almost impossible in the last
-stages. In consequence of the increased demand for such preparations,
-machines were introduced several years ago whereby the operation is
-mechanically performed. Such a machine is shown in fig. 70.
-
-[Illustration: Fig. 70.]
-
-The bed-plate as well as all the working parts of the machine are
-constructed of stout copper. The working parts admit of being raised
-or lowered by means of the hand-wheel above, and they remain fixed
-whilst the bed-plate turns and its underside is played upon by water.
-The machine is capable of working up pure fondant without any syrup
-addition, as well as that made up with syrup. The boiled sugar is
-poured on the bed-plate of the fondant machine, cooled down from 10-20
-minutes according to the syrup content, and to such an extent that the
-machine can be set in motion, whilst the working parts are gradually
-lowered to the previously mentioned bed-plate. The sugar poured out
-is then cooled by means of the action of a ventilator fitted on a
-crossbeam, occurring in the middle of the wooden cooler, and working
-in conjunction with the ventilator, in consequence whereof a cooling
-current of air is brought to strike the hot sugar centrally.—When pure
-sugar is used, the fondant is finished within six minutes, but in the
-case of a syrup addition the time required is lengthened.
-
-[Illustration: Fig. 71.]
-
-A quite recent type of fondant machine is given in fig. 71. It achieves
-its end by employing an air-current and a cylinder with screw, which is
-provided with water cooling apparatus. The _modus operandi_ presents
-many and obvious advantages, chief among which is the possibility of
-conducting new material to the machine uninterruptedly, and further the
-preservation of the flavour of the chocolate worked up. The result is
-a production of first-class quality in respect to taste and flavour,
-which is quite ready to be passed on to the next processes.
-
-[Illustration: Fig. 72.]
-
-The fondant is then diluted with colouring matter in boiling pans,
-and so prepared for subsequent treatment. The figures which have to
-be poured in are then transferred to gypsum moulds, lined with starch
-powder, and the fondant sugar is in its turn poured over these either
-by means of pans held in the hand or such as are machine-driven.
-Hand-pouring postulates a considerable amount of skill on the part of
-the man in charge, especially when even weights of the separate pieces
-are required. We annex an illustration of a motor-driven depositing
-machine (fig. 72).
-
-The sugar is here introduced into receivers heated by means of a
-water-bath. The receiving boxes are moved under the outflow one
-after another, after having been dusted with powder and filled with
-chocolate, whilst the adjustment of the weight of each separate piece
-is effected by the operation of a very ingenious mechanism, even from
-0-8 grammes.
-
-[Illustration: Fig. 73.]
-
-After a stay of several hours in the drying room, the molten figures
-are so hard that they can be raised out of the powder with the aid of
-a shovel. Fig. 73 shows such a machine, whilst Fig. 74 illustrates a
-machine where the work goes on unbrokenly, and from which the chocolate
-figures are removed with a shovel.
-
-The sweetmeats are next dipped into liquified chocolate (covering
-stuff) to coat them with a layer of that material. The mass employed
-for this purpose must contain up to 15 % more butter than that used
-for ordinary chocolate, so that it may be kept soft long enough for
-continuous working.[121] This is performed in the machine fig. 75. On
-a bed-plate coming into contact with steam or cold water, as required,
-occur rake-like stirrers, and a small ventilator introduced above
-assists in cooling off the material. For the purpose of discharging,
-there is an outlet on the rim of the pan. For storage of the tempered
-coverings and also for occasional alleviations with cacao butter, a
-machine illustrated in fig. 76 is utilised.
-
-[Illustration: Fig. 74.]
-
-[Illustration: Fig. 75.]
-
-[Illustration: Fig. 76.]
-
-The dipping of pralinés for the purpose of coating them was formerly
-carried out by means of a fork, the nucleus masses being dropped into
-the coating material, taken out with a fork, and placed upon metal
-plates. Various kinds of ornamentation were designed by the same
-instrument. In the preparation of the higher priced coated fondants,
-a similar method of procedure is still in vogue, although such
-manipulation presupposes a high degree of skill on the part of the
-mechanics are at the machine. For articles of more general consumption,
-whether ornamented or not, machines have been introduced for the
-purpose by divers manufacturers, some of which function excellently.
-Two of that kind which in every way respond to the calls made on them
-are here described, but we shall not waste time and labour over the
-more complicated and expensive machines.
-
-[Illustration: Fig. 77.]
-
-[Illustration: Fig. 78.]
-
- The first method of coating fondants, patented by A. Reiche of
- Dresden-Plauen, is not based on mechanical principles, but rather
- relies on a series of small appliances, represented in fig. 77. The
- jacketed casing _a_, fig. 77 contains water, and into it the pan
- containing coating material can be placed: that is kept in a liquid
- condition by heating the water in the jacket by spirit lamps or gas
- jets underneath. The adjoining vessel _b_ is closed on all sides,
- filled with water, and also kept warm in the same manner; it serves
- for the preparatory warming of the objects to be coated, which are
- spread upon a wire network, and for that purpose two of these wire
- frames can be hung upon the hooks inside the box. The mass dropping
- from the wire frame is conveyed into the covering box _a_, by means
- of a sheet of metal placed above it; _c_ serves as an apparatus for
- turning, and we give it on a larger scale in fig. 78.
-
-[Illustration: Fig. 79.]
-
-The tracings _h_ and _i_ in fig. 79 show the cross section and top view
-of the wire gratings, on which cylindrical and ball-shaped sugar goods
-are deposited. The other two kinds of grating are illustrated at _L_
-and _M_ (fig. 80).
-
-The size of the meshes of the sieve gratings depends on that of the
-centres to be coated.
-
-The method of covering is as follows:
-
-The centres for the pralinés etc. are placed in the cavities of the
-gratings, and, as soon as one of the gratings is full, the latter is
-covered up by the fine-meshed grating the half of the cross-section of
-which is shown in Fig. 79 and the full view in Fig. 80 (see K and N
-respectively), K representing the cover-grating.
-
-Both gratings are held simultaneously by the operator at their handles
-and then dipped together in the liquid covering contained in the vessel
-a, Fig. 77, after which the superfluous covering mass is removed by
-knocking. The gratings are now deposited on the mechanism C, Figs.
-77 or 78, as the case may be, the top sieve removed and a sheet of
-paper or a metal plate put in its place. It is then turned by hand to
-the opposite side, the grating with the impressions is removed and
-the cover centres are found lying in regular order, and at regular
-distances apart, on the metal plate. The object of the intervals
-between the covered centres is to prevent the running together of the
-latter.
-
-[Illustration: Fig. 80.]
-
-Beans and rings are only dipped up to the middle, and the process
-repeated with the other half of the centre after the first half has
-cooled. This ensures a pleasing, round appearance, and has further
-the advantage that the cover grating need not be put on during the
-operation. When dipping cylindrical or ball-shaped centres, the grating
-K which has first been removed on dipping, is at once transferred to
-the heater, to prevent it cooling and withdrawing too much warmth from
-the covering material at the next immersion.
-
-The dipping of pralinés etc. is exceedingly easy if the new type of
-dipping machine is used, a full view of which is given in Fig. 81
-and which has the highly appreciable advantage of simultaneously
-cooling the dipped centres. All the parts are, in the main, worked
-by hand, only the shaking and stirring contrivances and the cooling
-fan requiring to be driven by motor power. The middle piece carries
-the actual dipping apparatus, underneath which the tank holding the
-covering chocolate is fixed, while the lefthand sidepiece serves for
-feeding; as many as four operators can be engaged simultaneously at
-the latter, the work consisting of laying the centres in the gratings
-corresponding to the mouldings desired. The construction of these
-gratings is, in the main, similar to the stamped trays of Anton Reiche,
-but they are not provided with handles and are despatched along the
-guide-rails by hand. The filled grating is then placed in a frame,
-which is dipped by means of a winch into the liquid chocolate. The top
-grating on the dipping frame is adjustable, and the object of this
-grating is to keep the centres down, as without this arrangement some
-of the centres might rise to the surface of the covering. The top
-grating is, before commencing to dip, pushed over the filled grating
-with the centres and is thus immersed with them. The frame having been
-removed, the shaker is put in action to remove the superfluous material
-from both the gratings and the centres. The grating is drawn out
-after use from below the top grating and transferred to a book-shaped
-ejector, on one side of which is a metal sheet covered with paper. The
-whole of the centres are then discharged on to the sheet, by reversing
-the two flap-sections.
-
-The sheet containing the covered centres is then transferred to the
-cooling apparatus at the right, in which it is gradually lowered on a
-“paternoster” apparatus by turning round a handle. It is then conducted
-to the left by an endless band, and finally discharged in a cooled
-state by the machine. The ventilator should be supplied with air from
-the cellars and is arranged to blow it out in the opposite direction to
-the goods in the cooling apparatus.
-
-[Illustration: Fig. 81.]
-
-The shape of the design-gratings is reproduced in high relief on the
-goods, and it will therefore be readily understood that further designs
-or fancy shapes can be made on the gratings. For the production of
-semi-dipped goods or such as are dipped round and remain uncovered at
-the bottom, a device is attached to the striking gear which renders
-it possible to regulate the depth of each immersion at will. The tank
-containing the covering material is surrounded by a water-jacket,
-which is heated by steam. The heat of the water is indicated by a
-thermometer. The receptacle containing the covering can easily be drawn
-out towards the front. In addition to this, the whole of the outside
-of the machine, which also constitutes a complete water-jacket, is
-heated by steam, and finally the ejector. The gratings containing the
-impressions are taken out of the ejector after use and transferred to
-the feeding side to be used again, so that, at the very most, four
-gratings are required for each design.
-
-The daily output of the machine is 300-600 kilos, and the size of the
-gratings 280 by 400 millimetres, the output naturally depending on
-whether the machine is operated by two, three or more persons.
-
-
-
-
-B. The Manufacture of Cocoa Powder and “Soluble” Cocoa.
-
-
-a. The various methods of disintegrating or opening up the tissues of
-cacao.
-
-The comparatively high fat content of pure cacao, which would deter
-certain persons, especially those suffering from stomach disorders,
-from taking it, has given rise to the now extensive demand for a cacao
-preparation containing a less amount of fat and the constituents of
-which are capable of being easily assimilated in the human organism. At
-the same time the desire to obtain a cacao preparation easily capable
-of complete and uniform suspension in milk or water may have played
-its part, as this quality, in consequence of which the preparation can
-rapidly and without difficulty be rendered ready for consumption, is
-obviously a great advantage. The best way to obtain this appeared to
-be the pulverisation of the cacao, which, when reduced to a powder,
-more readily satisfies the above conditions. As, however, it was not
-possible to pulverise cacao which still contained its full amount of
-natural fat, it became necessary to devote attention to the operation
-of extracting the cacao butter. It is many years since the first
-appearance of certain preparations in Germany which went under the name
-of “Cacogna”, and which had been deprived of their fat to the extent
-of 20-25 %. This problem, however, was recognised and attempts and all
-manner of experiments made to solve it at a much earlier period in
-Holland. The founder of the well-known Dutch firm of J. C. van Houten
-& Sons in Weesp, Mr. C. J. van Houten, was the first to attempt the
-expression of the fat from cacao (1828) and to treat it with chemical
-agents with a view to opening up or bringing about the disintegration
-of the tissues, in order to render the cacao a fit and welcome article
-of food, not only for healthy persons, but also for invalids and
-convalescent persons.
-
-It was not until the Dutch cocoa thus manufactured had been introduced
-into England and Germany, where, as well as in Holland, it became very
-popular, that manufacturers in Germany and Switzerland began to devote
-their attention to the treatment with chemical agents. The consumption
-of so-called “soluble” cocoa has increased to such an extent of late
-years that it is now almost as large as that of chocolate goods.
-
-The term “soluble”, as now generally applied to cocoa powders, is
-undoubtedly a misnomer, inasmuch as such preparations are practically
-not soluble at all. We have therefore termed cocoa for drinking
-purposes in this book “disintegrated” cacao, as the processes described
-in the following pages only render the elements of cacao, as, for
-instance, the cellulose, capable of suspension in liquids. It would be
-quite impossible to render cacao, by any special treatment, soluble
-in the real sense of the term, as is the case with salt or sugar. It
-will thus be readily understood that the expression “disintegrated” is
-correcter and more logical than the term “soluble The degree to which
-disintegration has been carried, i. e. the efficiency of the opening-up
-processes adopted, is marked by the absence of any sediment worth
-speaking of in the beverage prepared with boiling water, even after it
-has been left standing some time. The greater the power of suspension
-of the preparation, the less particles of cacao will settle to the
-bottom, and the higher the beverage will be esteemed.
-
-The disintegrating agents are, in practice, applied either to the raw
-or roasted, but otherwise untreated beans, or to the more or less
-defatted cacao, as follows:
-
- a) by treating the cacao with hot water, without or under pressure;
-
- b) by treatment with alkalis, such as carbonate of kali or
- sodium, carbonate of magnesia (Dutch method), spirits of ammonia
- (sal-ammoniac) and carbonate of ammonia (German method).
-
-The chemical and physical effects brought about by these agents consist
-chiefly in the swelling or steeping of the cellulose by the action
-of the alkalis, as a consequence of which they sink less rapidly in
-liquids than would be the case with untreated cacao. A further effect
-is the partial neutralisation of the acids present, besides which the
-cacao-red or pigment is also attacked, a result which may be regarded
-as less desirable, as the cacao-red is the secreter of the aroma, which
-naturally suffers with it. If the cacao is treated with steam or hot
-water, the starch is apt to gelatinise, and the acids to begin to
-ferment.
-
-As the treatment with steam, for the reasons given above, is nowadays
-rarely practised, we will at once proceed to consider the method of
-disintegrating cacao most in use. Modifications of the methods of
-manufacture bearing on this point will be dealt with in their place
-under the corresponding heading later in this book.
-
-
-b. Methods of Disintegration.
-
-
-1. ~Preliminary Treatment of the Beans.~
-
-The method of manufacture of disintegrated cocoa comprises the
-following operations:
-
-  a) The cleaning and sorting of the raw bean;
-  b) Roasting;
-  c) Shelling, breaking and grinding;
-  d) Treatment with alkalis or water;
-  e) Expression of the fat or cacao butter;
-  f) Pulverising.
-
-The order of the above processes is subject under certain conditions
-to various modifications arising from the fact that the alkalis are
-applied at various stages in the course of manufacture, i. e.:
-
-  I. before roasting;
-  II. during roasting;
-  III. after roasting,
-
-and further
-
-  a) before pressing;
-  b) after pressing (treatment of the defatted beans).
-
-The cleaning and sorting of the raw beans, or, in short, the complete
-treatment to which the raw cacao is subjected (a to c) is in all
-methods effected by the same machines, a description of which has been
-given on pages [Transcriber’s Note: Rest of line missing]
-
-Some manufacturers proceed at once to treat the cacao with alkali on
-completion of the above operations.
-
-C. Stähle[122] effects the disintegration of cacao by subjecting the
-beans to the chemical action of a mixture of ammonia and steam, at a
-temperature not exceeding 100 Deg. C. The next process (roasting) is
-then supposed to draw out the ammonia introduced into the material,
-which, being volatile, easily escapes, and enables the flavour to
-develop.
-
-Pieper[123] moistens the raw beans with water, to which alkali has
-been added, and this has the effect of neutralising the acids present
-in the bean; afterwards the beans are fermented, dried and roasted.
-The fermentation is described as rendering the particles of albumin or
-protein bodies easily digestible and further imparts to the beans a
-fine, reddish brown colour. This process is therefore nothing but an
-after-fermentation of the cacao under the influence of alkalis. From a
-scientific point of view, the process does not possess the advantages
-which Pieper claims for it, with the exception of the really evident
-improvement in colour. This effect can, however, be obtained equally
-well by suitable treatment with water alone.
-
-G. Wendt[124] has patented a method of improving the colour and
-facilitating the disintegration of cacao, in which the beans are
-treated, before roasting, with lime water and milk of lime (lime
-solutions) and further washed with the solution during roasting.
-
-We now turn to the methods of disintegration by means of fixed alkalis
-(carbonate of magnesia, potash and sodium) first employed by the Dutch,
-concerning which the following description will be useful.
-
-The cleaned beans are first very superficially roasted, to facilitate
-winnowing, and the cacao thus treated (half roasted cacao) broken
-as small as possible, which is an equally important factor in the
-shelling and winnowing processes. It should be observed here that the
-less the cacao has been roasted, the finer it should be broken. The
-material is then impregnated by one of the above-mentioned alkaline
-solutions, which is sprayed on to the beans. The chief agent employed
-is potash (carbonate of potassium) in the proportion of 1½-2 (3 at
-the outside) parts of potash to 20-30 parts of water, for every hundred
-parts of the defatted material to be treated. Some manufacturers use
-sodium or a mixture of sodium and carbonate of magnesia in place of
-the potash. As soon as the cacao has been uniformly impregnated by the
-alkaline solution, the roasting process should be completed. Still more
-care should be devoted to the roasting of cacao for pulverising than is
-required in the case of eating chocolates, as taste and smell play a
-more important part and the point of complete roasting is not so easily
-recognised. The cacao being roughly broken and the shells removed, the
-second roasting process must of course be conducted over a low fire.
-The most suitable machines for this purpose are the large roasting
-machines illustrated on page 93, Fig. 14, as in these machines there
-is little possibility of over-roasting, even when dealing with large
-quantities and the machine is intensely heated; another advantage is
-the easy accessibility of the roasting drum, which can be immediately
-exposed by removing the front cover, for cleaning; cleaning is very
-necessary in roasting machines. Broken and moistened cacao chars
-much more readily than raw beans which have not been deprived of
-their shells. If it is not possible to thoroughly clean the interior
-of the roasting drum, as is often the case with spherical roasters,
-the particles of cacao remaining in the drum continually undergo
-re-roasting, finally falling in a completely charred state into the
-cacao, thereby greatly prejudicing its taste.
-
-If necessary, the cacao can now be passed through the breaking machine
-again, from which it is transferred to the triple cacao mill, which
-provides for fine grinding. The material is then deposited in heated
-pans (see page 117, Fig. 27) where it remains until ready for the next
-process, the expression of the fat. The object of the fine grinding
-in the mill is to render the cacao on being ground again after the
-defatting process, easily capable of being sifted, and to obtain a
-preparation which, on being mixed with hot water, leaves as little
-sediment as possible.
-
-
-2. ~Expression of the Fat.~
-
-Hydraulic presses are nowadays exclusively used for this most important
-operation in the manufacture of “soluble” cocoa. The methods of
-pressing have, in common with the other operations in the course of
-manufacture, undergone considerable modification and improvement.
-
- According to Macquer (see Mitscherlich, S. 58) the butter was
- extracted during the last century by pulverising the seeds, boiling
- them in water and cleansing the fat, which, on cooling, congealed on
- the surface of the water, by re-melting. According to Desprez (see
- Mitscherlich, S. 58), burned, shelled and finely pulverised beans were
- spread to a height of 12-15 inches on coarse linen or canvas, which
- was spanned across a vessel containing boiling water, to expose the
- fine powder thoroughly to the action of the hot vapour. The powder
- was then pressed, in linen bags, between two tin plates, whereby some
- 50% of pure cacao butter was obtained. At a later period the heatable
- hydraulic pot-presses came into use. The mass had, however, to be
- introduced into these pots tied up in a cloth or sack, to facilitate
- which it was previously treated with water, forming a thickish syrup
- very convenient for pressing. All these methods, however, were
- attended with the great disadvantage that the cocoa, after being
- stored some time, acquired a grey colour, or became mouldy. To avoid
- these undesirable results presses were constructed which rendered
- it possible to liquefy the mass without any further treatment in the
- receptacle in which the pressing was conducted. Such a press, likewise
- acting hydraulically, is shown in Fig. 82 on the opposite page.
-
-This machine exerts a total pressure of 320000 kilogrammes and works
-with 400 atmospheres. The construction of the machine is similar to
-that of the well-known types of presses used by oil manufacturers for
-the preparation of vegetable oils. When pressing, however, the pots
-containing the cacao must be rendered water-tight both at the top and
-bottom, to prevent the liquid cacao from escaping, while such provision
-is not necessary in the case of the oil presses. The stopping up of the
-press-pots is effected by means of a side-handle, and arrangements are
-provided for heating the pots both from above and below. The machine
-illustrated has 4 pots, arranged one above the other, which can be
-drawn out on guide-rails towards the front of the machine. During
-pressing, they close telescopically with the piston arranged underneath
-each pot. The pump which supplies the water for the hydraulic pressure,
-works perfectly automatically, increases the pressure according to
-the quantity of fat which has run off and keeps the pressure at its
-maximum or at any degree required. With these presses it is possible
-to extract, without difficulty, 85 % and even more of the total fat of
-the cacao bean. If pressing is carried on at too high a temperature,
-a pale, whitish grey butter is the result. If, however, a little
-attention is paid by the operator at the press, the butter obtained is
-usually perfectly clear, as it is first conducted through a horse-hair
-pad covered with linen, or a camel-hair cushion 15 millimetres in
-thickness. Sufficient attention is not always paid to the operation
-of pressing, so that it often happens that some of the cacao escapes
-with the butter, which is especially the case if the pressure has been
-increased too rapidly at the beginning. If the butter is extracted
-for use in the factory itself, the escape of the cacao with it is of
-no serious consequence; if, however, the butter is intended for sale
-for commercial purposes, its appearance is a most important factor,
-wherefore it is advisable to filter the impure fat immediately after
-pressing. It is true that, in most factories, the butter is in such
-cases merely remelted to allow the impurities to settle to the bottom,
-this part being then submitted again to the same treatment, while
-the rest of the butter is disposed of on the market. If filtering is
-necessary, the butter filter should be used, which, first constructed
-in Holland, has been in use for a long time there. The principle of
-these filters is to pass the butter through hanging tubes made of a
-filtering material similar to flannel.
-
-[Illustration: Fig. 82.]
-
-The firm of Volkmar Hänig & Co. constructs special cocoa butter filters
-which can be obtained through the firm of J. M. Lehmann. Figs. 83 and
-83a show this type of filter (cross and vertical section), the manner
-of working with it being the following:
-
- As soon as the butter has passed through the hair sieve in the upper
- part of the apparatus, which removes larger objects such as pieces of
- wood etc., it enters the hanging filter tubes, which, to facilitate
- cleaning, are interchangeable. The filter butter accumulates in
- the large space provided for the purpose and is withdrawn through
- a tap. An observing glass is attached to the apparatus for the
- purpose of watching the height of the butter, and the whole filter is
- water-jacketed, the water being heated by a steam coil fixed in the
- bottom of the apparatus. A thermometer is fixed to the side of the
- filter, for regulating the temperature.
-
-[Illustration: Figs. 83 and 83 a.]
-
-The degree to which cocoa powders should be defatted is an important
-question which, some years ago, formed the subject of much
-controversy. The relation between the percentage of fat contained in
-the original cacao kernel, the expressed butter and the defatted cacao
-mass is shown in tables 19 and 20.
-
-The taste of defatted cacao is, as is well known, all the better for
-being defatted to a low degree, and it is this which constitutes the
-great advantage of cocoa prepared according to the Dutch method, the
-remaining cacao content of which is some 24-33 percent, so that,
-taking 50 percent as the average quantity of fat contained in the
-cacao, only about 34-52 percent of the whole is removed from the mass.
-
-If the expression of the butter is carried to a further degree, the
-cacao will certainly become more easily capable of suspension in
-liquids[125], but such treatment is detrimental to its flavour[126],
-which is apt to become woody or bitter. The
-
-
-~Table 19.~
-
-
-Percentage of butter to be extracted.
-
-  ========================================================================
-  Percentage of fat      |
-  to remain in the       |             Fat content of kernel
-  finished cocoa         |
-  powder                 |  50% |  51% |  52% |  53% |  54% |  55% | 56%
-  =======================+======+======+======+======+======+======+====
-                         |    Weight of butter to be expressed
-                         |    (in proportion to the whole mass)
-                   {33%  |25·4  |26·9  |28·4  |29·8  |31·3  |32·8  |34·4
-                         |      |      |      |      |      |      |
-                   {32%  |26·5  |27·8  |29    |30·9  |32·4  |33·3  |35·3
-                   {     |      |      |      |      |      |      |
-                   {31%  |27·5  |29    |30·4  |31·9  |33·3  |34·8  |36·2
-                   {     |      |      |      |      |      |      |
-                   {30%  |28·6  |30    |31·4  |32·9  |34·3  |35·7  |37·1
-                   {     |      |      |      |      |      |      |
-  Fatty Cacao      {29%  |29·6  |31    |32·4  |33·8  |35·2  |36·6  |38
-                   {     |      |      |      |      |      |      |
-                   {28%  |30·6  |31·9  |33·3  |34·7  |36·2  |37·5  |38·9
-                   {     |      |      |      |      |      |      |
-                   {27%  |31·5  |32·9  |34·2  |35·6  |37    |38·4  |39·7
-                   {     |      |      |      |      |      |      |
-                   {26%  |32·4  |33·8  |35·1  |36·5  |37·8  |39·2  |40·5
-                   {     |      |      |      |      |      |      |
-                   {25%  |33·3  |34·7  |36    |37·3  |38·7  |40    |41·3
-  ——————————————————————-+——————+——————+——————+——————+——————+——————+————
-                   {24%  |34·2  |35·5  |36·9  |38·2  |39·5  |40·8  |42·1
-                   {     |      |      |      |      |      |      |
-                   {23%  |35·1  |36·4  |37·7  |39    |40·3  |41·6  |42·9
-                   {     |      |      |      |      |      |      |
-                   {22%  |35·9  |37·2  |38·5  |39·8  |41    |42·3  |43·6
-                   {     |      |      |      |      |      |      |
-                   {21%  |36·7  |38    |39·2  |40·5  |41·8  |43    |44·3
-  Non-fatty Cacao  {     |      |      |      |      |      |      |
-                   {20%  |37·5  |38·8  |40    |41·3  |42·5  |43·8  |45
-                   {     |      |      |      |      |      |      |
-                   {19%  |38·3  |39    |40·7  |42    |43·2  |44·5  |45·7
-                   {     |      |      |      |      |      |      |
-                   {18%  |39    |40·2  |41·5  |42·7  |43·9  |45·1  |46·3
-                   {     |      |      |      |      |      |      |
-                   {17%  |39·7  |41    |42·2  |43·4  |44·6  |45·8  |47
-  ——————————————————————-+——————+——————+——————+——————+——————+——————+————
-  Diminution       {(16%)|(40·4)|(41·7)|(42·9)|(44)  |(45·2)|(46·4)|(47·6)
-  in               {     |      |      |      |      |      |      |
-  value K.         {(15%)|(41·1)|(42·4)|(43·5)|(44·7)|(45·9)|(47·1)|(48·2)
-  ——————————————————
-
-~Table 20.~
-
-=Percentage of butter remaining in the finished cocoa powder.=
-
-  =================++================================================
-  Weight of butter ||
-  to be expressed, ||             Fat content of kernel
-  in proportion to ||      |      |      |      |      |      |
-  the whole mass   ||  50% |  51% |  52% |  53% |  54% |  55% |  56%
-  =================++======+======+======+======+======+======+======
-                   ||
-             { 30% || 28·6 | 30   | 31·4 | 32·9 | 34·3 | 35·7 | 37·1
-  Fatty      { 31% || 27·5 | 29   | 30·4 | 31·9 | 33·3 | 34·8 | 36·2
-  Cacao      { 32% || 26·5 | 27·9 | 29·4 | 30·9 | 32·3 | 33·8 | 35·3
-             { 33% || 25·4 | 26·9 | 28·4 | 29·9 | 31·3 | 32·8 | 34·3
-             { 34% || 24·2 | 25·8 | 27·3 | 28·8 | 30·3 | 31·8 | 33·3
-               ====++======+      |      |      |      |      |
-             { 35% || 23·1 | 24·6 | 26·2 | 27·7 | 29·2 | 30·8 | 32·3
-             {     ||      +======+      |      |      |      |
-             { 36% || 21·9 | 23·4 | 25   | 26·6 | 28·1 | 29·7 | 31·3
-  Non-       {     ||      |      +======+      |      |      |
-  fatty      { 37% || 20·6 | 22·2 | 23·8 | 25·4 | 27   | 28·6 | 30·2
-  Cacao      { 38% || 19·4 | 21   | 22·6 | 24·2 | 25·8 | 27·4 | 29
-             {     ||      |      |      +======+      |      |
-             { 39% || 18   | 19·7 | 21·3 | 23   | 24·6 | 26·2 | 27·9
-             {     ||      |      |      |      +======+      |
-             { 40% || 16·7 | 18·3 | 20   | 21·7 | 23·3 | 25   | 26·7
-               ====++======+      |      |      |      +======+
-             { 41% ||(15·3)| 16·9 | 18·6 | 20·3 | 22   | 23·7 | 25·4
-             {     ||      +======+      |      |      |      +======
-             { 42% ||(13·8)|(15·5)| 17·2 | 19   | 20·7 | 22·4 | 24·1
-             {     ||      |      +======+      |      |      |
-             { 43% ||(12·3)|(14)  |(15·8)| 17·5 | 19·3 | 21·1 | 22·8
-  Diminu-    {     ||      |      |      +======+      |      |
-  tion in    { 44% ||(10·7)|(12·5)|(14·3)|(16)  | 17·9 | 19·6 | 21·4
-  value K.   { 45% ||  —   |(10·9)|(12·7)|(14·5)| 16·4 | 18·2 | 20
-             {     ||      |      |      |      +======+      |
-             { 46% ||  —   |  —   |(11·1)|(13)  |(14·8)| 16·7 | 18·5
-             {     ||      |      |      |      |      +======+
-             { 47% ||  —   |  —   |  —   |(11·3)|(13·2)|(15·1)| 17
-             {     ||      |      |      |      |      |      +======
-             { 48% ||  —   |  —   |  —   |  —   |(11·5)|(13·5)|(15·4)
-
-[Illustration: Fig. 84.]
-
-[Illustration: Fig. 84a.]
-
-statement, made by certain manufacturers and would-be connoisseurs,
-that the bitter taste peculiar to the acid produced in cacao during
-fermentation is the real aroma of the cacao, is undoubtedly erroneous.
-It could, in the same way, be said of tea and its acids, the bitterer,
-the better; which would of course end in the destruction of the true
-flavour. Equally erroneous is the theory that bitter cacao is more
-consistent. Such cacao must, previous to consumption, either be more
-sweetened than usual or, if the same quantity of sugar is put in, less
-of the beverage can be taken. When, for instance, very thin coffee
-is made, the beans, on colouring an abnormally large quantity of
-water, are said to be stronger, i. e. to yield more. The consistency
-of all such beverages is, however, only a matter of taste, and it
-would therefore be useless to discuss the subject in detail; some
-persons prefer strong tea, which has been brewed a quarter of an hour,
-others simply pour boiling water over the tea leaves and then drink
-the beverage immediately. It may, however, safely be taken that the
-highest amount of butter which can be expressed from cacao without
-prejudicing the flavour of the finished powder is 66 percent of the
-total fat content. Manufacturers nowadays try as a rule to express as
-much butter as possible, as the butter has a high price on the market,
-and this tendency naturally has the effect of lowering the quality of
-the cocoa. We thus come across cocoa powders containing only 20, 17, 15
-percent of fat and even less. Of course nothing can be said against
-the production of such cocoas, provided they are sold at a lower price
-than cocoas more rich in fat and the public are aware that they are
-purchasing a non-fatty preparation, besides which the expression of
-so high a percentage of the fat alone rendered cocoa a fit regular
-beverage for certain classes of invalids and persons suffering from
-disorders of the stomach. The only serious drawback in this case is
-the great variability of the fat content, which fluctuates between
-13 and 35 percent. Such fluctuations are absolutely impossible in
-the case of any other article of food which is manufactured and sold
-wholesale, or, at any rate, buyers know in all such cases exactly what
-they are purchasing; this is a point to which serious attention must be
-called. It is very much to be regretted that the Association of German
-Chocolate Makers[127] has declined to follow up this matter, while
-the Union of German Food Chemists, after considerable controversy,
-advocated a distinct legal classification of non-fatty cocoa powders
-containing up to 20 percent of fat.[128] We would prefer the Dutch
-preparations, which have remained the same up to the present day,
-so-called fatty cocoas containing more than 25 percent of fat, to be
-classified specially and those preparations which contain less than
-this percentage of fat to be termed “highly defatted” or “dry” cocoas,
-the names applied to both kinds being of little importance as long as
-the public has the means of clearly recognising the distinction (see
-tables 19 and 20). Some 17 percent must be taken as the minimum
-permissible butter value, which would mean the expression of about 80
-percent of the total fat content, or two-thirds of the cacao mass
-itself; cocoa powders with only 15 percent or less of butter are
-to be regarded as inferior in quality and should not be produced.
-Unfortunately, however, these suggested limits are, at any rate for the
-present, not likely to be realised.
-
-[Illustration: Fig. 84b.]
-
-[Illustration: Fig. 85a.]
-
-The pressure obtained by means of the pressing devices above described
-is naturally not sufficient for the production of such highly defatted
-cocoas. Stronger presses are therefore necessary, one of which, a very
-powerful apparatus, is shown in Fig. 84.
-
- This machine, at the present time the most powerful cocoa butter press
- in the world, brings a pressure of over one million kilos to bear on
- the cacao mass, working with 400 atmospheres, and thus renders it
- possible to express as much as 90 percent of the total fat content
- of the bean. The construction of this press is exactly the same as
- that shown in Fig. 82, the pump Fig. 84a having, however, three
- pistons or plungers instead of one; it works, like the other machine,
- automatically, i. e., after the large quantity of water required at
- the commencement has been fed into the press, the large plunger is put
- out of gear at a pressure of 5 atmospheres; the two smaller pistons
- are then put into action together, and produce the enormous pressure
- of 400 atmospheres.
-
-[Illustration: Fig. 85b.]
-
-After defatting, the expressed cacao cakes are allowed to cool down,
-for which purpose they are transferred to flat trays or other suitable
-receptacles, and pulverising and sifting the powder thus obtained
-commenced.
-
-
-3. ~Pulverising and Sifting the Defatted Cacao.~
-
-There are several methods of proceeding with these operations, such
-as treating the expressed cacao in the melangeur already described
-in an earlier part of this book (cf. 30-32 figs.) or passing it
-through the centrifugal sifting machine (cf. 84b and 88 figs.) with
-which we are now acquainted. At a time when the melangeur was to a
-certain extent the universal machine of the manufacturer, it was almost
-exclusively utilised for pulverisation, that up-to-date division of
-labour whereby this machine is limited to mixing (and very properly so
-limited, as its name implies) and the preparation of cacao powders on
-the contrary assigned to more efficient constructions having then not
-as yet been adopted. We annex a description of one or two specially
-constructed arrangements for the pulverisation and sifting of cacao, as
-manufactured by J. M. Lehmann and already repeatedly tested.
-
-[Illustration: Fig. 86.]
-
-First there is the cacao cake crusher (figs. 85a and 85b), which
-reduces the pressed cake into rather large pieces about the size of
-a walnut, previous to its being pulverised either in the melangeur,
-centrifugal sifting machine or some similar apparatus. It has been
-furnished with one (fig. 85a) and in some cases even with two (fig.
-85b) pair of toothed or cogged rollers, and the cacao in this latter
-type of construction is crushed as small as a pea, which reduction,
-although it is by no means essential, considerably relieves the strain
-on the pulverising machine and is also in some sort a protection
-against unnecessary waste of material.
-
-[Illustration: Fig. 87.]
-
-Then again, there is the so-called pulveriser shown in fig. 86. This is
-in principle an edge-mill with revolving bed-stone and runners, both
-made of granite. The coarsely broken press cakes are fed into the mill
-through a hopper provided with a slide, and are reduced to a loose
-powder of firmly fixed colour, escape of dust being prevented by the
-hood fitted to the mill. By turning a crank, a lateral sliding door is
-opened, and an arrangement inside is set in motion, by which the ground
-cacao is turned out of the mill. The pressure of the runners can be
-diminished and even completely nullified.
-
-For cacao that has been thoroughly defatted (“dry” cocoa), the hardness
-of which demands a more efficient treatment than is possible in these
-machines, they being only calculated to press or at the most exert a
-rubbing effect, there are the crushers proper, called mills built in
-pulverising plants for dry cocoas as illustrated on fig. 87.
-
-The pressed cacao, already broken up to some extent in a preliminary
-crusher (cf. figs. 85a and b), is systematically conducted through the
-mill by an elevator provided with hopper and feeding apparatus. On the
-interior of the machine, which is completely plated with steel-plates,
-there is a cross-arm as on a windmill, which passes through a large
-number of revolutions per minute. Chiefly owing to its thrashing
-effect, the cacao in the mill is fine ground, without any rubbing
-or exertion of pressure as in the melangeur and other machines. The
-outer part of the frame consists of a grating with various widths of
-hole, which can be readily changed. The whole of the powder which has
-attained a certain degree of fineness falls through these meshes and is
-so despatched from the machine at once, an additional advantage when
-comparing this mill with the melangeur, in which all the powder, even
-that sufficiently ground, must remain till the final discharging, much
-to the detriment of its flavour and aroma.
-
-[Illustration: Fig. 88.]
-
-The powdered cacao next succeeds to the sifting operations, after it
-has first cooled a little, and for these the centrifugal sifting
-machines are used in the main. Special care must be taken that such
-apparatus as is used is not too diminutive to deal with the quantities
-of cacao introduced, as this is extremely injurious to the machine. It
-is further to be noted that no type of sifter whatever can yield good
-results if it has not been especially constructed for dry cacaos.
-
-We have before us in fig. 88 centrifugal sifting machine constructed
-on one of the largest scales. In this cacao is introduced in the
-floor of the sieve through a feeder, and by means of an elevator. The
-sifting cylinder is spanned with silk or bronze gauze, and conceals in
-its interior a rough sort of preliminary sieve, the purpose of which
-is to prevent the larger unpowdered pieces penetrating to the silk
-gauze. There is a ventilator inside this rough sieve, which produces
-and transmits an air current, so that the meshes are kept open. Under
-proper guidance it is practically impossible for the machine to break
-down, although the sieve must be cleansed twice daily, an operation
-scarcely requiring more than two or three minutes, as it is not
-necessary first to remove the part under consideration. Because of this
-easy manner of cleaning, the centrifugal sifter far excels all others,
-as the plan sifter, the latter generally having to be dismounted before
-this operation can be proceeded with.
-
-The powder issues from the first outlet of the sieve. There is a
-second, where both preliminary and cylinder sieve transmit their
-overflow, and this is then again conducted to the pulveriser in order
-to be worked up once more. Pulverisers and sifting apparatus can
-be so combined by means of conveyors and elevators that they work
-automatically, which is always of immense advantage where a large daily
-output is in question. But pressed cakes which are to be conducted
-through the machine in broken pieces must first be treated in a
-preliminary crusher (cf. figs. 85a and b).
-
-Fig. 88a shows one of the plansieves of the firm Baumeister, and
-protected by patent, which also finds employment for the sieving of
-cacao powder.
-
-This machine possesses four round sieves lying one upon another, on
-which the material to be sieved is moved by a crank driving power
-just as on a hand sieve, so that the surface of the sieve is fully
-employed. The sieves possess neither projection nor hauling gear, the
-sieving is effected without pressure or friction, and the powder is
-therefore loose and woolly. A brushing arrangement revolves without any
-mechanism, driven solely by the peculiar movement of the plansieve,
-under the wholly flat sieves, and this brushing arrangement any cacao
-powder which may adhere to the sieve and so prevents a displacement of
-the tension, as far as possible.
-
-[Illustration: Fig. 89.]
-
-In the following illustration we give as an example the arrangement of
-a pulverising plant with pulverisers (cf. fig. 86) for a second time.
-
-The preliminary crusher receives the cakes, and then a conveyor brings
-the broken pieces along to the elevator, which in its turn feeds the
-filling box of the pulveriser, the connection between the two being
-established by a sliding platform. The discharged material succeeds on
-a landing where it is cooled down a little. A second conveyor brings
-it to the elevator of the sifting machine. Whilst the fine powder is
-taken up in barrels collectively introduced under the apparatus, the
-remainder of the cacao passes along to the conveyor first mentioned,
-is mixed with other broken pieces of cacao cake, and so returns to the
-pulveriser.
-
-In reference to the Dutch method of disintegration, mention must be
-made of the process adopted by Moser & Co. in Stuttgart[129], where the
-cleansed, shelled and moistened beans are enclosed in a rotating drum,
-so that they can be subjected to the influence of ammonia and water
-vapour, produced from a solution of ammonium carbonate, which is passed
-through the hollow interior of the drum. The beans are then roasted and
-so freed of superfluous ammonia, after which follow in regular order
-the processes of grinding, defatting and pulverising.
-
-After this description of the Dutch and other well-known methods of
-disintegration obtaining in the manufacture of cocoa powder, we shall
-now proceed to describe such of the remaining processes as seem to
-deserve mention.
-
-
-c. Disintegration after Roasting.
-
-The chief difference between the following methods of procedure and
-the Dutch and other processes previously referred to is that in the
-former the beans are neither impregnated with alkalis before nor during
-the roasting, but after it has been carried out, and the impregnation
-occurs sometimes prior, and at other times subsequent, to the
-expression of the fat. The several stages of treatment which proceed
-this process succeed each other in the same order as in the preparation
-of chocolate, cleansing, sorting, roasting, crushing, shelling and
-trituration following one after the other. But if the treatment with
-alkali is to take place before the fat is expressed, the cacao passes
-from the grinding mill direct to the apparatus in which it is subjected
-to the action of a solution of potash or some other alkali.
-
-
-1. ~Disintegration prior to Pressing.~
-
-The system of impregnating the ground but as yet undefatted beans with
-alkali was first introduced into Germany by Otto Rüger, Lockwitzgrund.
-The principle features of the Rüger process are similar to those of
-other methods at present frequently met with, so that a detailed
-description would seem to be rather superfluous. Melangeurs may be
-conveniently employed in the treatment of cacao mass in a liquid state
-with alkalis, such as we have previously described, and illustrated in
-fig. 86 on page 210.
-
-[Illustration: Fig. 90 a.]
-
-As preparing machines for disintegration, the kneading and mixing
-apparatus shown in working position in fig. 28, page 118, and in fig.
-90 a with tilted trough for emptying are specially constructed and
-patented and quite deserve the popularity they have acquired.
-
-[Illustration: Fig. 90 b.]
-
-[Illustration: Fig. 90 c.]
-
-[Illustration: Fig. 91 a.]
-
-Their construction and method of working are described on page 118.
-Other well-known machines for the purpose are the “Universal” mixing
-and kneading machines patented by Werner & Pfleiderer, which are shown
-in figs. 90 b and 90 c. As regards the general outlines of their
-construction, it will suffice to refer to the excellent descriptions
-of the machines which occur in the catalogues issued by this firm.
-Mention cannot fail to be made, however, of the circumstance that
-in these machines the evaporation of the alkaline solvent is also
-effected. The working of the kneading arms facilitates the escape of
-vapour from the mass and prevents overheating from contact with the
-walls of the apparatus. Underneath, the trough is provided with a
-double jacket, that is heated by steam.
-
-To maintain connection of the steam and water pipes whilst the trough
-is reversed there are two flexible metal tubes. Both are screwed to
-the fixed pipes. For carrying away the vapour given off there is a
-tin plate cover to the trough, provided with a charging aperture and
-a channel inside to catch the moisture collecting on the cover and
-discharge it. When the machine is to be emptied, the cover is raised
-and a receiver adapted to the size and form of the machine is so placed
-that the charge can be diverted into it. The tilting of the machine is
-effected mechanically, and depends on the working of a lever. So as to
-prevent spurting of the liquid material when discharging, the stirring
-arms can be stopped for a time.
-
-From this “Universal” Kneader and Mixer the special type “Vacuum
-Kneader”, system Werner-Pfleiderer, is distinguished, as its name
-implies, by a vacuum arrangement. As seen on illustrations 91 a
-and b, this comprises a pyramid-like cover made of cast iron, and
-shutting down air-tight, which is provided with indiarubber caulking,
-and binding screws, and is fitted up for steam heating. It moves on
-the frame of the machine and is counterpoised with weights, so as to
-facilitate its raising and lowering. On the front part of the lid
-there is a small aperture paned in with glass, and opposite on the
-interior in a specially protected compartment occurs an electric light
-arrangement, which admits of the continual observation of the material
-during the working up processes. In addition, small quantities of cacao
-mass can be introduced on removal of the glass pane without lifting
-up the lid; so that the advantages of the aperture are twofold. The
-upper part of the cover tapers off into a suction pipe, which itself
-terminates in a flanged support intended as a finish to the conduit
-from the airpump.
-
-[Illustration: Fig. 91 b.]
-
-The kneading trough of the machine is made of cast iron, provided with
-a false bottom, and fitted up for heating with hot water or steam to a
-pressure of 7 atmospheres, or for cooling down with cold water. By way
-of rapid discharging, the trough is counterpoised with weights, and
-can easily be tilted over by means of a hand winch. Its interior, as
-also the kneading shovels, are clean scoured, and the bearings of the
-shovels stopped with easily adjustable stuffing boxes. These stuffing
-boxes (German Patent) are so fitted in that no greasing substances
-whatever can penetrate to the cacao mass, which is of the highest
-importance, as in the case of the ordinary stuffing boxes grease is
-sucked up into the kneading trough by the action of the air pumps and
-the material contained in this so rendered impure. The steam and water
-conduit to and fro is effected by means of supple metallic hose, which
-follow the movement of the trough as it is tilted.
-
-The vacuum kneading machines have acquired great importance in the
-manufacture of milk chocolates, where it is chiefly a question of
-reducing mixtures of cacao, sugar, and condensed milk to a requisite
-thickness. Lately the value of the machine has been regarded as
-consisting in the main of the possibility of preparing cacao under
-vacuum which it affords.
-
-It is easy to understand that the treatment of the cacao under vacuum
-demands a much lower temperature and takes place in about half the time
-requisite for open machines, where it must be carried out against the
-constant and contrary influence of the atmosphere, apart from the fact
-that the vacuum kneader preserves the aroma far better.
-
-The alkali solution used in disintegration may be prepared in vats
-fitted with draw-off cocks, or, in small factories, in glass carboys
-such as are used for the conveyance of acids. Of the fixed alkalis,
-potash is preferable, since it is a natural constituent of terrestrial
-plants and therefore of the cacao bean, and so its employment
-introduces no foreign ingredient. Magnesium carbonate seems to find
-favour in many quarters, but we consider it less suitable as being
-insoluble in water, and therefore can only be incorporated with the
-cacao mass in a state of suspension. It is sufficient to have a potash
-solution some 90 or 95 % strong, answering to the requirements of
-modern medical treatises.[130] The salt is soluble in an equal quantity
-of water.
-
-In preparing the solution, the best plan is to dissolve a known
-quantity in from 3 to 4 times as much water at the temperature of the
-room and then by diluting with water reduce this composition to the
-required strength. As for each 100 kilos of cacao still undefatted from
-2 to at the most 3 kilos of potash and from 15 to 20 kilos of water are
-required, this 2 or 3 kilos of the salt should be dissolved in about 10
-litres of water and the solution after diluted with the remainder of
-the water.
-
-In using volatile alkalis, which are nevertheless falling into disuse
-more and apparently no longer maintain their reputation, ordinary
-ammonium carbonate which may be easily obtained in powder form at any
-chemist’s, or a solution of ammonia, such as spirits of sal-ammoniac,
-may be used. The former is easily soluble in about five parts of water.
-From ½ to 3 kilograms of ammonium carbonate are generally reckoned
-for every 100 kilos of undefatted cacao material, and this amount is
-dissolved in water, the whole of the salt being at once introduced into
-from 15 to 30 litres, as when smaller quantities are used there ensues
-a decomposition of the salt and one of the products of decomposition,
-the carbonate of ammonium, remains undissolved.
-
-The spirits of sal-ammoniac operate much more effectively than the
-ammonium carbonate on account of their high percentage of ammonia,
-and so only a third as much of this substance may be employed, and
-generally even smaller quantities prove quite sufficient. Consequently
-100 kilos of defatted cacao should be mixed with 0·5-1 kilo of ammonia
-solution (specific gravity 0·96), previously diluted with 20 or at
-the most 29 litres of water. The mixture should be prepared in glass
-carboys immediately before use, because of the volatility of ammonia.
-
-In the treatment of the cacao, salt solution and cacao are together
-introduced into a melangeur, or better into the kneading and mixing
-machine, and the apparatus being set in working order, steam enters,
-and removes the quantities of water which have been added, as well as
-the volatile alkalis. Whether all the water has been driven off or no
-can only be judged from the consistency of the mass after treatment,
-and it is just this that renders the process of little value. The cacao
-material issuing from the machine must be just as liquid as when it
-comes out of the triturating mills, and so long as it appears as a
-glucose substance, which very often happens where unsuitable mixing
-machines are employed, so surely will it contain water, and this may
-lead to the growth of mould or to the cacao developing a grey colour
-when packed in boxes. If the cacao cannot be sufficiently dried in
-these machines, it must be transferred to some sort of drying plant
-(where the temperature is about 48 ° C.), and there deprived of its
-still remaining moisture.
-
-When volatile alkali is used, kneading and mixing machines cannot very
-well be dispensed with, as they work up the cacao material much more
-thoroughly and admit of a better distribution of the ammonia than the
-melangeur or incorporator. In this case it is advisable that the entire
-process be carried out in some apartment separated from the other rooms
-of the factory, in order that the pungent smell of ammonia may not
-be communicated to other products, a further evil connected with this
-method of disintegration. At the same time provision must be made for
-the escape of the discharged gas through flues leading out into the
-open air.[131]
-
-The treated cacao, when perfectly free from water and volatile
-alkali, then passes on to the press, pulveriser and sifting machine
-successively, the several operations being proceeded with exactly
-as described. In the original process of Rüger’s, the defatted and
-disintegrated cacao is dried after it has been reduced to smaller
-pieces, and then mixed with fat in such proportions as seem requisite
-and desirable, so that it is possible in this method to re-imbue a
-disintegrated cacao with its original percentage of fatty contents.
-
-
-2. ~Disintegration after Pressing.~
-
-In this process, which may no longer be adopted as far as we can
-ascertain the mechanically prepared beans are roasted, crushed and
-decorticated, then ground in mills, defatted, and finally the cakes
-are broken up into a rough powder and treated with alkali in the
-manner above described. Care must here be taken to use as little water
-as possible in dissolving the alkali. It is best to employ potash
-exclusively, for it has been found that the last traces of volatile
-alkali are extremely difficult to remove from defatted cacaos as
-decomposed by the solution, and there is no means of neutralising the
-ammonia without at the same time causing material damage to the flavour
-and aroma of the product treated.
-
-The concentrated solution of alkali may be conveniently sprayed on
-the powder while the latter is subjected to a constant stirring, an
-operation best effected in the melangeur. The final drying is carried
-out in hot closets, provided with an effective ventilator suitable
-to the purpose. After it has been thoroughly dried, the cacao next
-succeeds to the pulverising and sifting processes.
-
-Some methods of rendering cacao soluble remain to be mentioned,
-wherein no alkali whatever is used, and in which the disintegration is
-effected by means of either water or steam. The first process of the
-kind was invented by Lobeck & Co of Dresden[132] in the year 1883. The
-cacao beans, either raw, roasted, decorticated, ground or otherwise
-mechanically treated are exposed to heat and the action of steam under
-high pressure in a closed vessel, then subsequently powdered and
-dried. The process has little to recommend it and has not been able to
-establish itself accordingly, for hereby the starch in the cacao is
-gelatinised, and acid fermentation is introduced, such as does not fail
-to damage the final product. Then again, there is a danger of the cacao
-becoming mouldy in the store rooms, after being treated by this process.
-
-A second method, patented by Gädke, German Patent No. 93 394, 17 th.
-Jan. 1895, consists in disintegrating by means of water in a less
-practical manner. The roasted, decorticated but as yet unground beans
-are moistened with water, and subsequently dried at a temperature of
-100 ° C. after which succeed the processes of grinding, defatting,
-pulverising and so forth. This process has also failed to establish
-itself to any effect.
-
-       *       *       *       *       *
-
-In our opinion any one of these methods skilfully and properly carried
-out will yield a marketable, hygienic and wholesome product, though
-some of them can boast of their own particular advantages. This
-holds good for the so-called “Dutch” method in particular, though
-it is open to the objection that the cacao so prepared is combined
-with an extraneous product and that the combination remains right up
-to the moment of consumption. Considered from this point of view,
-disintegration with fixed alkalis is generally less advisable than
-the optional treatment with water or volatile alkali, but it may be
-taken for granted that each manufacturer had better decide the several
-details best adapted to his own particular outfit.
-
-A well made soluble cocoa powder should have a pure brown colour,
-without any suspicion of grey, should be perfectly dry, and feel light
-and soft when finely divided, so betraying that property which the
-French designate under the term “impalpable The peculiar aroma of
-the cacao must be retained, and especially should the preparation be
-preserved from the slightest taint of any ammonia combination, its
-taste being kept pure and cacao-like, any hint of alkalinity indicating
-defect in the manner of disintegration. Over and above delicacy
-of aroma and taste, that characteristic described as “solubility”
-constitutes a main criterion of quality in the eyes of the consuming
-public. To ascertain that only an empirical test can be employed.[133]
-About 7·5 grammes of cocoa powder are introduced into some 150 grammes
-of hot milk or hot water contained in a graduated beaker, and then the
-quantity of sediment which sinks to the bottom of the vessel in a given
-time is noted. The more slowly a sediment is formed and the smaller it
-is, the greater the “solubility” of the cocoa.
-
-If it becomes necessary to give the cacao an additional flavouring, the
-spices or ether-oils generally employed in the manufacture of chocolate
-may be used in the course of pulverisation, and shortly before sifting.
-
-
-
-
-C. Packing and Storing of the finished Cacao Preparations.
-
-
-Chocolate will keep in its original condition for years, when protected
-from atmospheric influence. It is therefore generally, and especially
-where the finer qualities are concerned, packed up immediately after
-it leaves the last process, and ornamented chocolates are previously
-varnished with an alcoholic solution of benzoin and shellac (see page
-250).
-
-The inferior qualities are usually packed in paper and wooden boxes,
-but the superior first in tin-foil and subsequently in paper. ~Cocoa
-powder~ arrives packed in parchment boxes as a rule, and also in
-cardboard or tin boxes.
-
-Although packing in parchment or waxed paper is hygienically and
-economically more advantageous than tin-foil packing, the latter
-is nevertheless to be preferred, not only because it is a better
-preservative of the aroma evident in the spices added, but also because
-it prevents an evil which also in the end leaves its mark on cacao,
-when stored a very long time, to wit, the development of rancidity.
-This is explained by the fact that the tin-foil sticks to the
-chocolate, and so hinders the penetration of air.
-
-According to an act dating from June 25th. 1897, and in force in
-Germany (Reichsgesetzblatt No. 22), metal-foil containing more than
-one percent of lead may not be used in the packing of snuff, chewing
-tobacco and cheese. What holds good for other articles of consumption
-must also apply to cacao preparations, when they are so packed that
-they come first of all into contact with metal-foil, and not with
-paper. Tin-plating also, containing in its coating more than 1 % of
-lead and in the soldering more than 10 % is also inadmissible in the
-chocolate industry. Although it is said that the whole of the tin-plate
-fittings made in Germany are constructed according to an imperial
-standard, yet it may occasionally so happen that cheap packing material
-does not correspond and answer to the legal requirements.
-
-The manufacturer can only protect himself against possible prosecution
-for contravening or neglecting the articles of this act by obtaining a
-written guarantee as to the quality of the tin-plate supplied.
-
-The rooms where chocolate wares are stored should not be too warm,
-and it is indispensable that they be kept dry, for heat accelerates
-the volatilisation of their aroma and also the rancidity to which
-cacao is liable, whilst moisture spoils the general appearance of the
-chocolate and promotes the growth of mould. This development of mould,
-which is first noticeable after long storage in damp, dark warehouses,
-is principally due to the growth of a fungus which Royer has named
-“Cacao-oïdium[134]
-
-As the numerous wrappings (in tin-foil, paper, etc.) are at present
-only effected by hand labour, they mean an appreciable increase in the
-price of the goods. This is of less moment for the chocolate tablets as
-the small napolitains and the like. Therefore attempts have often been
-made to effect this wrapping by means of machines[135], and I have seen
-among others two models for napolitains, one on a large and the other
-on a small scale, the property of a Hamburg chocolate factory, and
-constructed by the firm of A. Savy & Co., Paris, which same machines
-were said to effect the wrapping in tin-foil, folding and additional
-packing in paper, as also the final closing, automatically and well;
-but just as I requested to be shown the machines, I was told that they
-were for the time being not in working order. Since then I have heard
-no more of the matter, and regret that the firm of Savy & Co., who have
-a branch in Dresden, have not been able to answer several letters which
-I sent them inquiring for further particulars. It must be that the
-machines have failed to answer their purpose, for otherwise they would
-have been assured of a hearty reception, no matter how dear they might
-have been. So for the nonce our chocolate packing must depend on hand
-labour.
-
-Quite a different arrangement obtains in respect to cocoa powder, which
-was also originally packed up in paper bags by hand. This operation
-is to-day despatched in machines, as also in the case of other powder
-substances, like tooth-powder, dyes, patent foods, soap powder, etc.,
-and this even in the smallest of factories. It is true that the machine
-built a decade ago by L. Wagner in Heilbronn and at that time described
-by Zipperer in our second edition, which was to wrap up a dozen packets
-simultaneously, seems to have failed, for it is no longer constructed;
-yet its place has been taken by a succession of other machines which
-have stood the tests of many years. The principle has been altered,
-many packets at one time not being filled, but always one only, and the
-advantage lies in the fact that the machine fills more exactly and with
-a higher degree of uniformity as regards the weights of the several
-packets.
-
-[Illustration: Figs. 92 and 93.]
-
-Apart from the “Machines for packing en masse” Co., Ltd. Berlin, who
-put out several automatic fillers, special mention may here be made of
-the firm of Fritz Kilian, whose automatic filler and packer “Ideal”
-(fig. 92) for quantities of from 25-2500 grammes, and “Triumph” (fig.
-93), for quantities of from 1-100 grammes, have both long established
-their right to a place in every factory, their excellence being
-predominant.
-
-
-FOOTNOTES:
-
-[105] See Mitscherlich, page 111.
-
-[106] Practical Guide to Chocolate Manufacture (no date given).
-
-[107] Comptes rendus de l’Exposition, quoted by B. de la Roque.
-
-[108] Gordian, A., German Chocolate and Sugar Industries, Vol. 1, p. 22.
-
-[109] Correspondence of the Association of German Chocolate
-Manufacturers 1878, p. 17.
-
-[110] Correspondence of Ass. German Chocolate Manufacturers 1891, No. 5.
-
-[111] Ibid 1891, No. 7.
-
-[112] Zeitschrift für öffentliche Chemie 1898, p. 810.
-
-[113] The determining of the fibre is reached by the Weender method.
-
-[114] For that purpose boxes with handles and having a capacity of
-from 10½ to 60 litres are employed, as well as the portable troughs
-previously mentioned. The transport of the chocolate mass also takes
-place in boxes made of compressed steel plates (Siemens-Martin),
-galvanised or otherwise, e. g. as manufactured by the Stamp and Press
-Works at Brackwede near Bielefeld. The firm of A. Reiche and others
-also make similar boxes.
-
-[115] Muspratt Encyclop. Handbuch der techn. Chemie. Vol. IV, p. 190,
-1902.
-
-[116] This description is taken from Muspratt, Encycl. Handb. d. Techn.
-Chemie, Vol. IV, p. 1808 and Mitscherlich: Der Kakao u. die Schokolade
-p. 115.
-
-[117] Constructed by A. Reiche, Sheet Iron Works in Dresden-Plauen.
-
-[118] German patent No. 62784.
-
-[119] Villon-Guichard, Dictionnaire de Chimie industrielle, Vol. 1
-Chocolat.
-
-[120] Should such rooms eventually be insulated, the best material for
-this operation are “Corkstone Plates”, as manufactured by various firms
-(e. g. Korkstein-Werke Coswig i. Sa., etc.).
-
-[121] This extensive employment of cacao butter in the preparation of
-covering material on the one hand, and on the other the consequently
-increased cost of chocolates rich in fat, have hitherto proved the
-chief objection to the preparation of cocoa powder deficient in fatty
-contents, which we shall discuss later.
-
-[122] D.R.P. No. 66606.
-
-[123] D.R.P. 74260 of Sept. 3rd. 1893.
-
-[124] D.R.P. No. 178897, of July 15th, 1904 (reg. 15th Nov. 1908).
-
-[125] This however, is true only to a certain degree, comp. Neumann,
-The Use of Cacao as a Food Preparation, Munich & Berlin 1906, pag. 97
-ff.
-
-[126] cf. Z.U.N.G. 1900, vol. 18 p. 171.
-
-[127] See enactments of the 16.9.1907 and 10.11.1909 (Coburg): Notices
-of the Association of German Chocolate Makers XXX, No. 1 21.9.1909,
-pag. 1.
-
-[128] Cf. Z.U.N.G., Bd. 18 Nos. 1 and 2 (1909) p. 178.
-
-[129] Eng. Patent No. 20436, 24. 11. 1891.
-
-[130] The potash now generally in use is prepared from the carbon of
-residuary molasses, and is technically considered, very pure. It is
-supplied by Dr. Hensel & Co., Blumenthal (Hanover).
-
-[131] The special model of the Universal Mixer and Kneader has for this
-purpose (apart from the metal lid shutting down air-tight) a steam
-drain pipe, which is fitted with a ventilator and led into the open, so
-that the vapours and chemical exhalations can escape without causing
-any damage.
-
-[132] German Patent No. 30 894. See also Chemiker-Zeitung 1886, p. 1431.
-
-[133] Cf. R. O. Neumann, loc. cit. page 98 and following pages.
-
-[134] Beckurts Pharmac. Jahresbericht 1883-84, p. 990.
-
-[135] The “Machines for packing en masse” Co. Ltd. Berlin, have
-recently strongly recommended their “wrapping machines, for centres of
-any shape or consistency, which work automatically, that is to say,
-it is only necessary to heap the centres in continuous succession in
-the machine, when they are urged forward and wrapped in paper or other
-materials, being finally despatched out of the machine automatically.
-The wrappers may be simple or double, loose, or tight fitting.”
-Their employment in the packing of chocolate tablets is especially
-recommended.—And so the problem would be solved! Unfortunately I am
-in want of personal guidance, never yet having seen the machines in
-working order, and so not being able to submit any opinion as to their
-efficiency. Even if they are really able to deal with larger tablets,
-yet the more critical problem regards the smaller goods, especially in
-connection with the wrapping in tin-foil.
-
-
-
-
-+Part III.+
-
-Ingredients used in the manufacture of chocolate.
-
-
-A. Legal enactments. Condemned ingredients.
-
-
-Chocolate is a mixture of cacao mass with sugar, to which usually
-spices and even cacao butter are also added. The sugar generally
-amounts to rather more than one half (60 percent) of the total
-mixture. Spices such as cinnamon, vanilla, cloves, nutmeg, mace,
-cardamoms, as well as cacao butter, or perfumes like peruvian balsam,
-are only added in small quantity so as to improve or alter the flavour
-as required. Recently, the ethereal oils of the spices have been used
-for this purpose as well as artificially prepared aromatic substances,
-such as vanillin, for example. Flour and starch[136], although the
-latter is seldom used, are permissible ingredients in cheaper kinds of
-chocolate but only when the fact of the addition is plainly stated.
-The kinds of flour usually employed are wheat and potato flours,
-rice-starch and arrowroot, dextrin and, less frequently, oat, barley,
-acorn, chestnut, or rye flour. In certain forms of dietetic chocolate,
-sugar being injurious to invalids, it is replaced by saccharin; another
-material, such as a leguminous flour from beans, peas or lentils,
-must be employed in its place.[137] In some kinds of fancy chocolate,
-harmless colours, tincture of benzoin etc. are used.
-
-
-B. Ingredients allowed
-
-
-I. Sweet Stuffs.
-
-
-a) Sugar.
-
-Both cane and beetroot sugar are employed in the manufacture of
-chocolate. As this naturally possesses a brownish colour, brownish
-white as well as white sugar is used for mixing with the cacao mass.
-The kinds of sugar used are:
-
- 1. Sugar dust, a white crystallisable and very fine powder.
-
- 2. Crystal or granulated sugar, consisting of loose, plain crystals,
- and suitable for almost all purposes in the manufacture.
-
- 3. Sugar flour I, II, and III which is a difficultly crystallisable
- sugar containing an amount of molasses increasing with the number, and
- it is of a more or less brown colour.
-
-[Illustration: Fig. 94.]
-
-The chocolate manufacturer nevertheless requires the sugar to answer to
-certain characters. It must dissolve in half its weight of warm water
-forming a sweet syrup. The syrup must have no action on either red or
-brown litmus paper i. e. have neither acid nor alkaline reaction, and
-on no account coagulate boiling milk.
-
-The sugar is usually added to the cacao mass in the form of a very fine
-powder and sometimes in a coarser condition, though that is not to be
-recommended. By using finely powdered sugar, the rolling of the cacao
-mass is considerably facilitated and the manufacture is accelerated.
-The sugar must be perfectly dry, as damp sugar yields a dull chocolate
-which readily crumbles.
-
-[Illustration: Fig. 95.]
-
-For grinding the sugar, the so called edge-runner mill as shown in
-figure 94 was formerly employed.
-
-It is like the melangeur constructed of a firmly fixed bed-stone and
-two cylindrical runners.
-
-The pulverised material issuing from such an apparatus must then be
-passed through one of the various kinds of sifting machines, where
-the finer parts fall through the meshes of a silken sieve, whilst
-the rougher are discharged at the end of the arrangement: for small
-factories such machines as the drum sifters illustrated in fig. 95, and
-for the larger those centrifugal sifters which have already been fully
-described.
-
-The constructions for grinding have of late been considerably
-perfected. The most practical arrangements for pulverising all kinds
-of granulated sugar and so-called lump sugar, are those combined
-grinding and sifting installations such as are executed by the
-firm of J. M. Lehmann in Dresden. The grinding is here effected by
-disintegrators (revolving arms, etc.) similar to those used in the
-pulverising of cocoa powder as described on page 212. The output of
-these disintegrators[138] is extraordinarily large, and the harder and
-drier the ground sugar is, the finer the pulverised material resulting.
-We annex a diagram of the machine in fig. 96.
-
-[Illustration: Fig. 96.]
-
-The granulated or lump sugar is filled into the hopper and thence lead
-along a conveyor to be ground in another part of the machine, and can
-be controlled as regards quantity. The blades, which pass through about
-3000 revolutions a minute, seize the sugar and swing it against the
-ribbed walls of the mantle, after which it falls in smaller fragments
-on a grater fitted in the under part of the apparatus. The sugar which
-passes through the grating is now conducted by conveyor and elevator to
-the sifting arrangement, whilst the rougher material is again whirled
-round by the blades. This sifting arrangement consists of a cylindrical
-sieve, on the interior of which there occur revolving arms which
-provide for the despatch of material through the various sieves. The
-rougher stuff which remains is removed by hand or some other mechanical
-means and transported to the hopper once more. A chamber placed above
-the machine and connected with the grinding apparatus by means of pipes
-provides for the protection of the machine against dust.
-
-Such installations are constructed in various sizes and fashions, and
-possess immense outputs (up to even 5000 kilogrammes daily). That they
-must be built in special shops is clear from the fact that so large a
-quantity of dusty sugar sacks need transporting after the processes are
-completed. It is further to be noted that the fineness of the sugar
-corresponds to the mesh-work of the sieves, which as we have previously
-stated, can be chosen with any size of hole desired, yet this naturally
-influences the machine, and recently a very high standard of fineness
-has been generally dropped, and rougher siftings are now made, as when
-the sugar is too fine.—e. g. in the case of the cheaper qualities—it
-absorbs too much of the fatty contents, and so necessitates the
-addition of cacao butter, whilst on the other hand, when the chocolate
-is of a finer quality, the sugar is sufficiently reduced in the
-trituration to which the mixed material is subjected.
-
-
-b) Saccharin and other sweetening agents.
-
-Apart from the sugar, which is such an important factor in the
-chocolate manufacture, mention must also be made of another sweetening
-material, formerly frequently used as a substitute for sugar, but now
-only to be obtained at the apothecary’s on exhibition of a medical
-order, in consequence of certain legal restrictions which have recently
-come in force. It is called Fahlberg saccharin, and again zuckerin,
-sykorin, crystallose, “Süßstoss Höchst” and sykose.
-
-Saccharin is not like sugar a carbohydrate naturally produced by
-plants, but a derivative of the aromatic compounds which the chemist
-has artificially constructed from the products of the distillation of
-coal.
-
-Saccharin is benzoyl-sulphonimide, and it has the chemical formula
-
-             /  CO  \
-  C_{6}H_{4}<        >NH
-             \SO_{2}/
-
-It is a white, crystalline powder, so exceedingly sweet that its taste
-can be perceived in a dilution of 1 in 70000. It is only slightly
-soluble in cold water (1: 400) but more easily so in hot water (1: 28).
-The material known as easily soluble saccharin is its sodium salt. It
-contains 90 percent of saccharin and is the most easily digested
-compound of saccharin.
-
-For technical, domestic and medicinal purposes the soluble saccharin
-which is only from 300-450 times as sweet as sugar is employed.
-Besides being unfermentable saccharin has very slight antiseptic
-properties; according to L. Nencki[139] the digestibility of albumin
-is less affected by it, in the proportion usually added to articles of
-food, than by Rhine wine, or by a sugar solution of equal sweetness.
-Saccharin is entirely unaltered in the human organism, hence it forms
-a welcome sweetening material for invalids suffering from diabetes,
-corpulence or diseases of the stomach to whom ordinary sugar is
-injurious. The substances known as dulcin and glucin are analogous to
-saccharin in sweetening property, the first being phenetol-carbamid and
-the latter a monosulphonate of amido-triazine.
-
-The latest substance of this class is termed “sucramin” and consists of
-the ammonium salt of saccharin. It is readily soluble in water, less
-so in alcohol and is 700 times sweeter than sugar. It can be obtained
-either in the pure form or mixed (20 percent) with sugar.
-
-In chocolate making, saccharin is at present of little importance,
-owing to the relatively small volume required as compared with sugar.
-Recently it has again been recommended to the extent of 0·76 percent
-as a sweetening material for cocoa powder. It would certainly be of
-value in cocoa powders to be consumed by invalids and persons not
-able to take sugar, although it will never come into general use. The
-detection of saccharin has acquired increased importance in Germany
-since the passing of the acts of October 1st 1898 and July 7th 1902,
-regulating the trade in artificial sweetening materials. According to
-Zipperer’s experiments, it may be detected in the following manner:
-A mixture of 5 grammes of the finely powdered substance with 100 ccm
-of water is allowed to stand for 2 hours, occasionally stirred and
-afterwards filtered. The filtrate is acidulated with three drops of
-hydrochloric acid and evaporated to 20 ccm, then shaken[140] with 50
-ccm of ether in a separator and left standing for a day to separate
-into two layers. The ether solution is separated and evaporated to
-dryness in a beaker, the residue being mixed with 0·1 gramme of
-resorcin and 4-5 drops of concentrated sulphuric acid[141] (Börnsteins
-test). The mixture is then heated over a small Bunsen flame and the
-melted material saturated with normal sodium hydrate. The appearance of
-a strong fluorescence indicates the presence of saccharin. Saccharin
-can also be easily recognised by the sweet taste of the ether residue.
-
-
-II. Kinds of Starch, Flour.
-
-The chief kinds of starch used in chocolate making are rice starch,
-arrowroot, potato starch and wheat starch, occasionally also small
-quantities of dextrine.
-
-
-1. ~Potato starch or flour.~
-
-Potato starch is a white or faintly yellowish powder in which single,
-glistening granules can be seen by the naked eye. Under the microscope
-the granules appear mostly single with evident striae, usually with
-pointed ends containing the nucleus; they are also eccentric in
-structure. This starch rarely contains fragments of tissue. It is
-prepared by first treating finely divided pared potatoes with 1
-percent. dilute sulphuric acid, then washing, drying and grinding the
-starch.
-
-
-2. ~Wheat starch.~
-
-Wheat starch can be obtained either from crushed wheat or from wheaten
-flour by treatment with water after the nitrogenous constituent,
-gluten, has been separated by kneading. It amounts to about 60-70
-percent of the grain. Under the microscope the granules appear to
-differ considerably in size. They are distinguished from potato starch
-by the nearly central hilum, surrounded by faintly marked concentric
-striae, and again by the granules being more frequently adherent. Wheat
-flour rather than the starch is generally used in chocolate making.
-
-
-3. ~Dextrin.~
-
-When starch is heated to between 200° and 210° C. it is converted
-chiefly into dextrin or starch gum with a little sugar. Dextrin is
-a white to yellowish and tasteless powder with a peculiar smell; it
-differs from starch in being readily soluble in water. It gives a
-reddish colour with an aqueous solution of iodine. Fehling’s solution
-is unaffected by dextrin in the cold, but on long continued heating it
-is reduced to red cuprous oxide.
-
-
-4. ~Rice starch.~
-
-Rice starch is obtained from inferior kinds of rice and from rice waste
-by treatment with water. It appears under the microscope as small
-granules or oval bodies of various sizes. According to their position
-the granules always seem to be polygons,[142] formed by coalescence. It
-is thus easily distinguished from the previously mentioned starches.
-
-
-5. ~Arrowroot.~
-
-Several kinds of starch, obtained from the tubers of various species of
-plants are commercially known under this name.
-
-1. West Indian arrowroot, from Maranta arundinacea, is a fine and
-almost white powder. Under the microscope it always appears to consist
-of pear or spindle-shaped granules with eccentric hilum.
-
-2. East Indian arrowroot is obtained from various species of ginger
-plants. It is a fine white powder and is seen under the microscope as
-single granules with well marked eccentric hilum and closely stratified
-at the spindle-shaped ends. It much resembles Guiana arrowroot, which
-is obtained from varieties of Yam.
-
-3. Queensland arrowroots from species of Cycas and Canna, appear
-as flat, coarse and mostly single granules. They can be easily
-distinguished from other kinds of starch by the large size of the
-granules.
-
-4. Brazil arrowroot, from the Manihot plants which belong to the order
-of Euphorbiaceae. Under the microscope the granules appear compound,
-the parts being of a drum or sugar loaf shape with many concentric
-striae.
-
-
-6. ~Chestnut meal.~
-
-Chestnut or maron meal also comes under consideration in the chocolate
-industry. The appearance of the starch granules is most characteristic.
-They are partly single and partly composed of two individual granules.
-The single granules, according to J. F. Hanausek[143], appear in such a
-variety of forms as to defy a summarised description. Frequently they
-occur oval, spindle, club, or flat kidney shaped, resembling those of
-the leguminous family; but especially to be noticed is the triangular
-contour of some granules, as well as some with projecting points.
-The central nucleus and its cavity are generally distinct, but the
-stratification is very slight or quite unrecognisable.
-
-
-7. ~Bean meal.~
-
-Of the leguminous meals that of beans is chiefly used as an adjunct
-in cocoa powders and chocolate, sweetened with saccharin, on account
-of its relatively large proportion of albuminous substance and small
-amount of starch. The meal is generally obtained from the seed of the
-common white bean. (Phaseolus vulgaris.) The starch granules under the
-microscope appear oval or long kidney shaped, with distinct nucleus
-cavities and furrows, as well as a distinctly marked stratification.
-Their length averages from 0·033 to 0·05 mm. The meal has a
-disagreeable leguminous taste when cooked, but that disappears when the
-meal is slightly roasted.
-
-
-8. ~Salep.~
-
-Salep which is now very seldom used as an admixture to chocolate
-(Rakahout of the Arabs)[144] is an amylaceous powder prepared from the
-tubers of various kinds of orchids. Under the microscope salep appears
-as fairly large translucent masses which consist of an agglomeration of
-very delicate walled cells giving the starch reaction with iodine.
-
-
-III. Spices.
-
-
-a) General Introduction.
-
-We cannot too strongly recommend the manufacturer to pulverise the
-spices, e. g. cinnamon, cloves and the like, himself, for such as
-are bought ready pulverised have frequently been adulterated with
-admixtures of wood, flour or bark. This is the more essential as
-sometimes pulverised cinnamon is distilled with steam to obtain
-an extract of its ethyl oil, and then the residue, which is of
-considerably inferior value as regards aroma, sold as genuine cinnamon
-powder. Such adulteration can neither be demonstrated under the
-microscope nor chemically, so that it is impossible to protect oneself
-against them.
-
-[Illustration: Fig. 97.]
-
-The edge runner mill and sieving apparatus described in connection with
-the pulverising of sugar also adapt themselves to reducing spices,
-although generally other machines are used for this purpose, either
-the well-known ball mills[145] consisting of a hollow spherical ball
-revolving round its axle, inside which the spices are shaken, crushed
-and completely pulverised by the action of a number of heavy metal
-balls, or in other cases pulverising mills and stamping arrangements
-proper.
-
-[Illustration: Fig. 98.]
-
- The following stamp arrangement, shown in fig. 97, is very practical
- in the pulverisation of all manner of spices, and is driven by a
- force of 1·5 H.P. The strong frame, which is walled in with iron, is
- dust-proof. Whilst the stamper is being raised, the pots are revolved
- round their axles, and so the substances to be pulverised are mixed
- together. Other machines much used in pulverising are seen in fig. 94.
- Another smaller pulverising mill is pictured in fig. 98. This machine
- is adapted for a middle sized production. The grinding arrangement
- in which the pulverising takes place is conically built and is made
- completely of granite; the regulation is effected by means of a
- working beam, the batting arm of which is fitted on to the upper part
- of the apparatus. A sieving of the material to be pulverised does not
- generally take place in this machine. For small production for example
- for confectioners who manufacture chocolate also incidentally, one
- can also use the machines pictured in the figs. 95 & 99, the method
- of working of which may be at once understood. The different degrees
- of fineness of the material to be pulverised are reached by passing
- the powder through drum sieves of different widths of mesh and all the
- sieves are set in motion at the same time by the machines.
-
-
-Vanilla.
-
-Only the most important features of the spice so valuable in chocolate
-making will be noticed, since the characteristic aroma of the
-true vanilla has been to a large extent supplanted in practice by
-artificially prepared vanillin.
-
-Vanilla is the fruit capsule of an orchid, ~Vanilla planifolia~,
-which is generally cultivated with the cacao tree, as the same climate
-and soil suit them equally. According to Möller, the shoots of the
-vanilla are fastened to the cacao tree, on the bark of which they
-soon strike root. The aerial roots and tendrils then put forth fleshy
-leaves, in the axils of which arise large odourless and dull coloured
-flowers which yield after a lapse of two years long thin capsules.
-The capsules are filled with a transparent balsam, in which the black
-seeds are imbedded. It is in the balsam that the vanillin, which
-gives vanilla its unequalled aroma, is produced. The fresh gathered
-vanilla fruit (see the investigations of W. Busse[146] contains no free
-vanillin or merely an infinitesimal quantity.
-
-[Illustration: Fig. 99.]
-
-It is rather developed by subsequent treatment in which heat appears
-to be necessary. Vanillin, like cocoa-red and theobromine, is formed
-by the splitting up of a glucoside by fermentative action. In some
-kinds of vanilla, piperonal, an aromatic body, which occurs in larger
-quantities in ~Heliotropium europaeum~ and ~peruvianum~, has
-also been observed.
-
-The commercial kinds of vanilla come from Mexico, Tahiti, Réunion,
-Mauritius, Mayotte, Seychelles, Ceylon and Java, which in 1891 produced
-respectively:
-
-  Réunion (Bourbon)            50-65,000 kilos
-  Mexico                          55,000   “
-  Mauritius                    13-15,000   ”
-  Mayotte (Comoro Islands)      8-10,000   “
-  Seychelles                    4- 6,000   ”
-
-The best commercial kinds of vanilla come from Mexico, Bourbon, and
-Mauritius, and command a higher price than the other kinds. The
-quantity is gauged by the length (10-24 cm), and plumpness of the
-pods. Fine quality is fatty and dark coloured, inferior quality is dry
-and reddish. The outside of the pods in the Bourbon vanilla, contains
-highly esteemed vanillin crystals, which are wanting in the Mexican
-variety. Vanilla flowers in October and November, is gathered in the
-following months of May, June, and July, and is prepared in October
-and November. At the beginning of November the first instalment of the
-new harvest arrives in Marseilles, which is the chief commercial place
-for vanilla. The most important operation, in preparing vanilla is to
-attain the proper degree of dryness. This is arrived at nowadays by the
-use of calcium chloride. The pods are first placed in a metallic box
-lined with wool which is placed in warm water so as to superficially
-dry them; they are then transferred to a suitable constructed drying
-closet containing calcium chloride and allowed to remain there for
-20-30 days. 100 pounds of vanilla are reckoned to require 40 pounds
-of calcium chloride. The great advantage of this process is that the
-fruit, so dried, better retains its aroma.[147] Insufficiently dried
-vanilla does not keep, but soon becomes mouldy, whilst overheated
-vanilla keeps well, but is brittle, breaks easily and consequently has
-little commercial value. Vanilla covered with mould (~Aspergillus
-repens~ and ~Mucor circinelloides~) is sought to be improved
-in various ways and is sold as of inferior quality.[148] It is worth
-observing that those persons who in the course of business handle
-vanilla show characteristic symptoms of poisoning. It affects the eyes
-and nervous system and produces eruptions on the skin. The complaint,
-however, is not of a dangerous nature, for the workmen quickly become
-accustomed to vanilla so that, after recovering from the first attack,
-they can resume work without risk to health.[149]
-
-On account of its high price, vanilla is much subjected to
-adulteration; either by an admixture of the more cumarin-smelling
-vanillin (Pompona or La Guayra Vanilla [Vanilla Pompona Schieder])
-or other less valuable vanilla fruit; sometimes pods that have been
-deprived of vanillin by extraction with alcohol are used for that
-purpose; their colour and appearance being restored by immersion in
-tincture of benzoin and coating with crystals of benzoic acid, powdered
-glass etc. In doubtful cases of adulteration the vanillin must be
-quantitatively determined.
-
-That can be done by W. Busse’s method[150], in which the vanilla is
-extracted with ether in a Soxhlet’s apparatus. The extract is shaken
-with a solution of sodium bisulphite, the vanillin then set free with
-sulphuric acid and the disengaged sulphurous acid removed by a stream
-of carbon dioxide. The vanillin is then shaken out with ether and
-on evaporating off the ether, vanillin is left in a pure condition.
-Busse found by this method in East African vanilla 2·10 percent of
-vanillin, in the Ceylon 1·48 percent, and in the Tahiti variety
-from 1·55 to 2·02 percent. In America the so-called vanilla extract,
-instead of vanilla, is used and it lends itself to adulteration much
-more easily than natural vanilla. William Hesse has given methods and
-results obtained in the investigation of the extract.[151]
-
-
-5. ~Vanillin.~
-
-Vanilla in the chocolate industry has recently been almost entirely
-superseded by the use of artificially prepared vanillin, which serves
-as a complete substitute for the essential and valuable constituent
-of vanilla. In comparing vanillin with vanilla, regard must be had to
-the amount of vanillin in the latter, which may vary to the extent of
-50 percent according to whether the vanilla was damp, dry, fresh or
-stored. The finest kinds of vanilla seldom contain more than 2
-percent. of vanillin and in many kinds it varies between 0·5 and 2·5
-percent. It may also happen that vanilla with 0·5 to 1·0 percent may
-be equally as fine in appearance as one of high percentage, hence the
-aroma value must be taken into consideration. In addition to possessing
-a uniform and permanent perfume vanillin is cheaper in price.
-
-Vanillin occurs naturally not only in vanilla but also in very small
-amount in certain kinds of raw sugar, in potato skins and in Siam
-benzoin; it can be produced artificially from coniferin which is
-obtained from pine wood, or by the oxidation of eugenol, a substance
-contained in oil of cloves, from both of which Tiemann and W.
-Haarmann[152] first prepared it in 1872. In the course of the last ten
-years a number of processes have been discovered whereby vanillin can
-be artificially produced. The reader who is interested in this subject
-will find it fully discussed in a paper by J. Altschul in No. 51 of the
-Pharmazeutische Centralhalle 1895.
-
-The competition which arose through the processes of Haarmann and
-Reimer of Holzminden and G. de Laire of Paris, whose products owing to
-patent rights had controlled the market from the commencement, produced
-a steady decrease in the price of vanillin.
-
-The following table drawn up by J. Rouché[153] shows the revolution
-in price which has occurred in this article and how, in the course of
-time, a small business with large profits has been transformed into a
-large business with small profits.
-
-~The variation in the price of vanillin~:
-
-Marks per Kilo.
-
-  =====+======+======+======+======+======+======+======
-  1876 | 1877 | 1878 | 1879 | 1881 | 1882 | 1884 | 1885
-  =====+======+======+======+======+======+======+======
-  7000 | 4000 | 2400 | 1600 | 1600 | 1600 |  900 |  900
-
-  +======+======+======+======+======+======+=====
-  | 1886 | 1888 | 1890 | 1892 | 1893 | 1895 | 1897
-  +======+======+======+======+======+======+=====
-  |  700 |  700 |  700 |  700 |  700 |  560 |  108
-
-
-The chemical formula of vanillin is C_{6}H_{3}(OCH_{3}) (OH)CHO; it
-melts between 82-83 ° C. and sublimes at 120 ° C. The colourless
-four-sided crystals have a strong vanilla odour and taste, are
-difficultly soluble in cold water, easily in hot water and very readily
-soluble in alcohol.
-
-Vanillin is much adulterated. Cumarin, the aromatic principle of the
-melitot (~meliotus officinalis~) and of tonquin beans etc., can
-be prepared cheaply and it is fraudulently used in large or small
-quantity to imitate the vanillin aroma. A sample of vanillin bought
-in Switzerland was found by Hefelmann[154] to contain 26 percent
-of antifebrin. The American “vanilla crystals” consist of a mixture
-of vanillin and antifebrin, or vanillin, cumarin and benzoic acid;
-latterly that article is stated to consist only of cumarin, antifebrin
-and sugar.
-
-The melting point of genuine vanillin is a characteristic indication.
-Admixtures of vanillic acid and antifebrin cause depression of the
-melting point (4-8 ° C. according to the amount and character of the
-two substances [Welmans])[155]. For the quantitative determination of
-vanillin in mixtures, Welmans takes advantage of its behaviour towards
-caustic alkalis, with which, like phenol, it forms compounds that are
-easily soluble in water, but sparingly so in alcohol. The process is as
-follows: 1 gramme of the substance is placed in a cylinder of 200 ccm
-capacity with 25 ccm of alcohol, 25 ccm of approximately semi-normal
-alcoholic potash and 2 or 3 drops of phenolphthalein solution and
-agitated until completely dissolved. The excess of alkali is then
-titrated with semi-normal hydrochloric acid, and, at the same time,
-the strength of the alcoholic potash after adding 25 ccm of alcohol is
-ascertained. The number of cubic centimetres consumed is multiplied by
-0·076, the semifactor for vanillin. In the case of vanilla sugar, 10
-grammes are treated with 50 ccm of water to dissolve the sugar, then
-the alcoholic potash is added and the operation carried out as before
-described.
-
-1 gramme of vanillin requires 6: 58 ccm of normal potash (= 0·36842 g
-KOH).
-
-                OCH_{3}
-                /
-  C_{6}H_{3}(OH)    : KOH
-                \ CHO
-         152                   : 56 ⚎ 1 : x
-
-If cumarin is suspected to have been added to the vanillin it can be
-detected and separated, according to Zipperer’s experiments, by the
-method of W. H. Hess and A. B. Prescott.[156]
-
-The substance is dissolved in ether and the solution shaken up with a
-weak solution of ammonia. The vanillin will be found in the aqueous
-layer in the form of an ammonium compound, whilst the cumarin will
-be dissolved by the ether. The vanillin can be identified by the
-sandal-wood oil reaction as described by Bonnema,[157] and the cumarin
-can be determined by direct weighing.
-
-The financial advantage in using vanillin in place of vanilla is
-apparent. The average price of vanilla is now 45 to 50 shillings per
-kilo. But as 25 grammes of vanillin are equal in perfume to 1 kilo of
-vanilla and, at the rate of 35 shillings per kilo, that quantity costs
-only 10½ vanilla is nearly sixty times dearer than vanillin. The
-consumption of vanillin has increased to an enormous extent, and in the
-United States Henning has estimated the consumption during 1897-1898
-at over 100000 ounces. The same author points out the remarkable fact
-that this enormous consumption of vanillin has scarcely any effect on
-the demand for vanilla pods, the market value of which is not only
-maintained but has a tendency to increase.
-
-In order to have it in a finely divided condition, as required for the
-factory, it is recommended to rub the vanillin down with sugar, in
-the proportion of 100 grammes of vanillin to 2 kilos of sugar, in the
-following manner; 100 grammes of vanillin are dissolved in 500 grammes
-of hot alcohol and this solution added to 2 kilos of finely powdered
-sugar; then the whole is placed in a rotatory comfit boiler and dried
-by a blast of warm air at 40 ° C. Whilst vanilla must be very carefully
-packed that it may not become mildewed and deteriorate, vanillin on the
-other hand keeps very well in such mixtures so long as they are kept
-from damp, which might cause the sugar to ferment and thus gradually
-decompose the vanillin.
-
-
-d) Cinnamon.
-
-There are three commercial kinds of cinnamon in Europe.
-
-1. Ceylon cinnamon, which represents the finest kind, is the bark
-of ~Cinnamomum ceylanicum~, a native of the island of Ceylon.
-The bark is very light and brittle, seldom more than 0·5 mm thick,
-externally yellowish brown with long stripes, whilst it is somewhat
-darker on the inside. Its fracture is short and fibrous, and a traverse
-section shows externally a sharply defined light colour with a darker
-inside zone.
-
-2. Cassia or Chinese cinnamon is from ~Cinnamomum Cassia~, a
-tree which grows wild in the forests of Southern China. The bark is
-thicker than that previously described, often 2 mm thick. It is in
-single tubes, harder and thicker than the Ceylon kind, with frequently
-adherent fragmentary tissues of the corky layer. The colour is a
-greyish brown, the fracture even, with a light zone in the section.
-
-3. Malabar or wood cinnamon consists of the less valuable kinds and
-is derived from different varieties of cinnamon trees which have been
-planted in the Sunda and Phillipine islands. In appearance it resembles
-the Chinese more than the Ceylon cinnamon.
-
-The aromatic taste of cinnamon is due to the ethereal cinnamon oil
-which, in Ceylon cinnamon, amounts to 1 percent; the ash should not
-exceed 4·5 percent. An ethereal oil is also present (about 1·8
-percent.) in the leaves of the Ceylon cinnamon tree, but it is quite
-different from the bark oil, resembling in its properties more the oils
-of cloves and pimento. On account of its penetrating odour and pungent
-taste its employment in chocolate making is little to be recommended.
-
-It cannot be too much insisted on that with spices like cinnamon,
-cloves, etc. the manufacturer should grind them himself and not
-purchase them in fine powder, as the latter is frequently adulterated
-with admixtures of wood, meal bark, etc. This is more to be recommended
-as ground cinnamon has frequently been deprived of the ethereal oil by
-distillation with steam and the bark then flavoured with a small amount
-of cinnamon oil and sold as powdered cinnamon. Such an adulteration can
-be detected neither chemically nor microscopically.
-
-
-e) Cloves.
-
-Cloves are the incompletely developed flowers of the clove tree,
-~Caryophyllusaromaticus~ of the Myrtaceae. The most important
-commercial kinds are the Zanzibar, Amboyna, and Penang cloves. The
-aromatic principle of cloves is an ethereal oil which they contain to
-the extent of 18 percent. The adulteration of cloves is much the same
-as in the case of cinnamon. Genuine cloves should not give more than 6
-percent of ash.
-
-
-f) Nutmeg and Mace.
-
-Nutmeg is the seed kernel of the fruit of ~Myristica moschata~
-known as the nutmeg tree, which is indigenous to Malacca. In the thick
-pericarp of the fruit, resembling the apricot, is found the brown seed
-surrounded by a deep red reticular mantle. This last is the seed mantle
-or arillus and when separated from the kernel is known commercially as
-mace.
-
-The furrows on the surface of the nutty seeds are filled with a white
-mass which consists of lime, in which the nuts have been laid after
-drying in order to protect them from the attack of insects. The
-aromatic constituent of nutmeg and of mace is also an ethereal oil.
-The seeds contain 8-15 percent of ethereal oil with 25 percent of
-a fatty oil; mace contains 4-15 percent of ethereal oil and 18
-percent. of fatty oil. As both spices occur in commerce in whole pieces,
-adulteration is not to be feared.
-
-
-g) Cardamoms.
-
-Of these there are two kinds on the market:
-
-  1. The small or Malabar cardamoms.
-  2. The long or Ceylon cardamoms.
-
-Both are the fruit, although very different in form, of a species of
-the ginger plants which is indigenous to Ceylon and Malabar.
-
-The Malabar cardamom is three cornered oblong and about 1 cm in size.
-In the fine brown pericarps are enclosed, adhering together, 6-8
-angular seeds, 3 mm in size, having a pungent aromatic taste.
-
-The Ceylon cardamom is four times larger than the Malabar kind. The
-grey brown pericarp encloses about 20 dark greyish brown seeds about 6
-mm large. The aroma of the Ceylon cardamom is due to an ethereal oil
-which it contains in quantities sometimes reaching 6 percent. Madras
-and Malabar cardamoms contain 4-8 percent of ethereal oil. As the
-Ceylon cardamoms are cheaper than the Malabar kind a confusion of the
-two seeds might possibly be to the disadvantage of the buyer, but the
-above description of their relative size would suffice to distinguish
-them.
-
-Exact accounts of the characteristic properties, the chemical
-and microscopical investigation as well as of the impurities and
-adulterations of the materials previously mentioned as being used in
-cacao preparations are to be found in volume II of the “Vereinbarungen
-zur einheitlichen Untersuchung und Beurteilung von Nahrungs-und
-Genußmittel sowie Gebrauchsgegenständen für das Deutsche Reich”[158] to
-which those who desire further to investigate this subject are referred.
-
-
-IV. Other Ingredients.
-
-
-a) Ether oils.
-
-As previously remarked in the case of vanillin, it is becoming more and
-more the custom to substitute perfume substances for powdered spices.
-This practice is quite justified since the entire perfume of a spice
-is made use of and the worthless woody and indigestible fibre is thus
-excluded from the finished preparation.
-
-The following are the ether oils used in practice:
-
-  1. Cinnamon oil,
-  2. Clove oil,
-  3. Cardamom oil,
-  4. Coriander oil,
-  5. Nutmeg oil (ethereal),
-  6. Mace oil (ethereal).
-
-The amount of ether oil that should be used in place of the
-corresponding spice is a matter of taste. The maximum percentage of
-the oil in the respective spice might serve as a standard, as for
-example in the case of cinnamon oil, which is contained in the bark to
-the extent of 1 percent, about the hundredth part of the oil would
-be required to correspond with the prescribed weight of the bark. But
-as the yield of oil from one and the same kind of spice varies to a
-considerable extent according to season and locality, the percentage
-value can only be used as a general guide, and the final decision must
-be always regulated by the taste.
-
-The ethereal oils can be incorporated in the cacao preparations (mass,
-powder etc.) either in a spirit solution or ground down with sugar.
-The latter method is naturally only used when sugar is to be added to
-cacao preparations. To prepare the alcoholic solution 10 parts of the
-ethereal oil are dissolved in 90 parts of strong alcohol. The mixture
-of oil with sugar can be made by triturating 2·5 parts of the ethereal
-oil with 100 parts of sugar in a porcelain mortar and grinding down
-with the pestle until the sugar and oil are intimately mixed. Of
-the alcoholic solution it is necessary to take 10 parts, and of the
-oil-sugar 40 parts to one part of ethereal oil.
-
-
-II. ~Peru balsam and Gum benzoin.~
-
-Peru balsam is at present very much used as a perfume in chocolate
-making. It is obtained from the ~Papilionaceous Myroxylon Pereira~
-which is indigenous to the western part of Central America. It is a
-thick, brownish black, liquid balsam which in thin layers appears
-transparent and has a peculiar smell and burning taste; it is almost
-completely soluble in alcohol, chloroform, and acetic ether. The
-aromatic substance of this balsam is cinnameïn, which consists
-essentially of the esters of benzoic and cinnamic acids and benzyl
-alcohol together with an alcoholic body “Peruviol”, which has the smell
-of honey. In addition to cinnameïn (71-77 percent) the balsam also
-contains a resin ester (13-17 percent). According to K. Dieterich,
-Peru balsam is the better for containing more cinnameïn and less
-resin ester. Peru balsam is adulterated with fatty oils, copaiva,
-gurjun-balsam, storax, colophony, turpentine, and tolu balsam. In
-regard to the chemical investigation of this balsam the work of K.
-Dieterich[159] may be consulted.
-
-The Sumatra benzoin is the most important of the commercial kinds for
-chocolate making. It is obtained from one of the Styracae, Styrax
-benzoin, and is a reddish grey mass in which separate tiers of resin
-are embedded. Benzoic acid and vanillin are the most important
-constituents. It is adulterated with Palembang benzoin, colophony,
-dammer, storax, and turpentine. Respecting the chemical investigation
-of commercial benzoin the above-mentioned work of K. Dieterich may also
-be referred to.
-
-Benzoin is almost exclusively used for the preparation of chocolate
-varnish and sweets laquer, which are prepared by dissolving from 25
-to 45 grammes of the laquer body in 100 grammes of strong spirit. The
-laquer body may contain varying quantities of benzoin and bleached
-shellac. The decorations of chocolate are painted with this laquer in
-order to give them a glistening appearance and greater durability.
-
-
-V. Colouring materials.
-
-The following colouring materials are permitted by the German law of
-the 14th May 1879 to be used for sugar goods and consequently also for
-chocolate and cacao preparations.
-
- ~White~: finest flour starch.
-
- ~Yellow~: saffron, safflower, turmeric.
-
- ~Blue~: litmus, indigo solution.
-
- ~Green~: spinach juice as well as mixtures of the permitted blue
- and yellow colours.
-
- ~Red~: carmine, cochineal, madder red.
-
- ~Violet~: mixtures of the harmless blue and red colours.
-
- ~Brown~: burnt sugar, licorice juice.
-
- ~Black~: chinese ink.
-
-In the meantime a number of comparatively harmless aniline colours have
-been permitted in Austria for colouring sugar goods and liqueurs, and
-eventually also for cacao preparations.[160] As in the author’s opinion
-there is no ground for objecting to their use in other countries,
-a list of them is given under their commercial and scientific
-designations.
-
- =Red=: ~Fuchsin~ = Rosaniline hydrochloride, soluble in water and
- alcohol.
-
- ~Acid Fuchsin~ or ~Fuchsin S~ or Rubin = Sodium or calcium
- acid salt of rosaniline disulphonic acid, soluble in water.
-
- ~Rocellin~ or ~Roscellin~ (Fast Red) = Sulpho
- oxyazonaphtalin, soluble in water.
-
- ~Bordeaux~ and ~Ponceau red~ = product of the combination of
- β naphtol-disulphonic acid with diazo-compounds of Xylol and higher
- homologues of benzol, soluble in water.
-
- ~Eosin~ = Tetrabrom-fluoresceïn, soluble in water and alcohol.
-
- ~Phloxin~ = Tetrabromo-dichlor-fluoresceïn, soluble in water.
-
- ~Erythrosin~ = Tetra iodio-fluoresceïn, soluble in water.
-
-=Blue=: ~Alizarin blue~ = Dioxyanthraquinone-quinoline, slightly
-soluble in alcohol.
-
- ~Aniline blue~ = Triplienylrosaniline, soluble in alcohol.
-
- ~Water blue~ = Triphenylrosaniline, sulphonic acid soluble in
- water.
-
- ~Induline~ = Azodiphenyl blue sulphonic acid and its derivatives,
- soluble in alcohol.
-
-=Yellow=: ~Acid yellow R~ or ~fast yellow R~ = Sodium
-amidoazobenzol-sulphonate, soluble in water.
-
- ~Tropaedlin~ 000 or ~Orange~ I = Sulphoazobenzoll [Greek:
- alpha]-naphthol, soluble in water.
-
- ~Naphtholyellow~ = Sodium salt of dinitro-α-naphthol sulphonic
- acid, soluble in water.
-
-=Violet=: ~Methylviolet~ = Hexa-and penta-methylpara-rosaniline
-hydrochloride, soluble in water and alcohol.
-
-=Green=: ~Malachite green~ = Tetramethyl-diamidotriphenyl-carbinol
-hydrochloride, soluble in water and alcohol.
-
-The above, as well as the following colours: (blue) amaranth, brilliant
-blue and indigosulfone, (red) erythrosin, also acid yellow S, orange
-L and light green S F, have in the meantime been accepted by the
-American Foods Act as perfectly harmless for colouring any and all
-articles of food.[161]
-
-For some time past E. Merck of Darmstadt has supplied a perfectly
-harmless green colouring material under the name of chlorophyll, in
-alcoholic and in water solutions, as well as technical chlorophyll, for
-colouring oils and fats, which is the unaltered leaf green and is the
-best green colouring agent for articles of food and therefore for cacao
-preparations.
-
-The chlorophyll which is soluble in fat has also been recommended like
-some of the aniline colours which are soluble in fat, as for example:
-Indulin 6 B (blue), Sudan yellow G, Sudan III (red), and Gallocyanin
-(violet) for colouring cacao butter; but in regard at least to the
-aniline colours mentioned, no authoritative sanction for their use has
-yet been given.
-
-
-FOOTNOTES:
-
-[136] Flour can be more easily blended than starch with the cacao mass,
-as the granules of starch are only with difficulty crushed.
-
-[137] Recently in some inferior kinds of cocoa powder a quantity
-of oatmeal has often been added (up to 5 percent), causing the
-preparation to thicken when it is boiled with water.
-
-[138] Still better, as less productive of dust, there being a
-less rapid circulation of air, and also not so wasteful, are the
-dismembrators as built by Paul Franke & Co.
-
-[139] Chemiker-Zeitung 1899. Repert. No. 38, p. 372.
-
-[140] Chemiker-Zeitung 1889, p. 408.
-
-[141] Beckurts Annual Report of Pharmaceutical Progress etc. 1888, p.
-307.
-
-[142] See Möller p. 114.
-
-[143] Die Nahrungs-und Genußmittel aus dem Pflanzenreiche p. 140.
-
-[144] This consists of 15 parts of defatted cacao, 200 parts of
-arrowroot 50 parts of salep and fifty parts of vanilla-sugar.
-
-[145] Krupps Iron Works supply the latest constructions, strongly to be
-recommended.
-
-[146] Arbeiten des kaiserl. Gesundheitsamtes Vol. 15 p. 1-113 and
-Zeits. f. d. Untersuch. von Nahrungs-und Genußmitteln Vol. 3 21.-25.
-January.
-
-[147] Der Tropenpflanzer 1898, p. 24.
-
-[148] Journal of the Society of Arts 1897, Vol. 46, p. 39-40.
-
-[149] Compare Gieseler, Vanillevergiftungen, Bonn 1896; Arning
-(Deutsch. med. Wochenschrift 1897, pag. 435) and Guerin (Annales
-d’occulistique, 1895 4. October).
-
-[150] Arbeiten aus dem Kaiserl. Gesundheitsamte 1899.
-
-[151] Journal of the American Chem. Society 1899, Vol. 21, p. 719 and
-Chem. Ztg. Rep. 1899, p. 275.
-
-[152] Berichte der Deutschen Chemischen Gesellschaft Vol. VII, p. 698
-and Friedländer, Fortsch. der Theefarbenfabrikation, Berlin 1888, p.
-583 and elsewhere.
-
-[153] L’état actuel de l’industrie de la parfumerie en France. Revue
-Générale des sciences pures et appliquées, Paris 1897, p. 663.
-
-[154] Chem. Zeit. Repert. 1898, p. 181.
-
-[155] Pharm. Zeit. 1888, p. 634 and Pharm. Centralhalle 1898, p. 673.
-
-[156] Zeitschr. für angewandte Chemie 1899, p. 428.
-
-[157] Pharmaceutische Centralhalle 1898, p. 357.
-
-[158] Berlin 1899, Jul. Sprenger, page 53 et seq.
-
-[159] K. Dieterich, Die Analyse der Harze, Balsame und Gummiharze,
-Berlin 1900, page 76.
-
-[160] Regulation of 22 and January 1896.
-
-[161] See also Farbenzeitung 1909, vol. XV, pages 301, 348, 392 and 436.
-
-
-
-
-+Part IV.+
-
-Examination and Analysis of Cacao Preparations.
-
-
-A. Chemical and microscopical examination of cacao and cacao
-preparations.
-
-
-The following observations will serve as an introduction to the
-chemical and microscopical examination of cacao preparations calculated
-to be of special value to the food chemist, corresponding as they do
-to the state of scientific progress at the present day and special
-attention being paid to the critical treatment of the methods of
-analysis etc. adopted.
-
-
-a) Testing.
-
-This is a point of great importance, inasmuch as it directly influences
-the result of the analysis of cacao goods. This is especially the
-case when dealing with ~cocoa powders~, as the test is liable
-to vary considerably according to the amount of moisture contained
-in the preparation and the degree of fineness of the powder. In the
-case of cocoa powders, the sample should be taken repeatedly from a
-large supply, and from all parts of the material to ensure getting
-an average sample. The samples taken should be of uniform volume and
-should, before proceeding to apply the test, be closely mixed together,
-being, if possible, first passed through a fine sieve. The material
-ready for the following experiments should then be placed in tin, or
-better still, glass receptacles with well-fitting corks or stoppers.
-Paper wrappings or cardboard-boxes are not to be recommended, as the
-powder is apt to become drier or moister according to the state of the
-atmosphere to which the packets are exposed.
-
-The most suitable quantity for experimental purposes is, in the case
-of both chocolate and cocoa powder, as well as butter and covering
-material, 100 kilogrammes. When determining the amount of foreign fat
-in cacao preparations, however, as well as estimating the ash content
-of powder, up to 250 kilogrammes of sample material can be used. In
-Germany the regulations of the Commercial Agencies of the government
-public food chemists obtain when sampling and analysing cacao
-preparations.[162]
-
-
-b) Chemical Analyses.
-
-The analyses of all cacao preparations from a chemical point of
-view are conducted, almost without exception, with the object of
-determining the values for ~moisture~—~mineral matter~
-(estimation of the amount of the carbonic acid alkalis and the silicic
-acid)—~fat~ (estimation of foreign fat)—~theobromine~
-and ~coffeine~—~sugar~—~starch~ (foreign
-starches)—~albuminous matter~ and ~raw fibre~. The last
-regulation may also be extended to the estimation of the quantity of
-shell present.
-
-1. ~Estimation of moisture.~ 5 grammes of material (i. e.
-fine-crushed chocolate mass) are left to dry (if possible in a
-double-walled glycerine drying chamber) for about 6 hours at a
-temperature of 105 Deg. C., the loss of weight of the material being
-estimated as moisture. The drying should not be continued longer than
-6 hours, as fatty material is liable after the expiration of this time
-to recover some of its weight, owing to the oxygen of the air entering
-into chemical combination with the fat which rises to the surface or
-detaches itself from the material. When analysing chocolate, great
-care should be taken to prevent the mass from melting down and running
-together at one point. If this occurs, the following treatment must be
-adopted: A shallow watch-glass is filled with about 10 grammes of sand,
-well washed and dried, a very fine sand such as so-called sea-sand
-being preferable to others, the glass then transferred to the drying
-closet, cooled, and finally 5 grammes of the fine-crushed chocolate
-added. The mixture is then deposited for a period of 6 hours in the
-drying chamber, at a temperature of 105 Deg. as indicated above and the
-weight of the sand deducted when finally calculating the value of the
-moisture.
-
-If as low a quantity as 5 percent of gelatine has been added to
-the chocolate, as much as 10 percent of water can be added without
-in any way affecting the appearance of the material, although such a
-proceeding is exceedingly detrimental to the taste and durability of
-the preparation. Such chocolates usually have a dull surface and, if
-stored in a warm place, are apt to break up and become paler in colour;
-this result can, however, be prevented by an extra addition of fat. Too
-high a[163] fat content points in any case of additions of gelatine. P.
-Onfroy[164] determines the addition of gelatine by boiling 5 grammes
-of chocolate chips in 50 cubic centimetres of water, adding 5 cubic
-centimetres of a solution containing 10 percent of lead acetate, and
-then filtering the whole. If gelatine is present in the chocolate, the
-liquid, on a few drops of saturated picric acid being added, leaves
-a yellow, amorphous sediment. If the addition of gelatine is very
-trifling, the gelatine is held in check or neutralised by the tannic
-acid. The defatting is then effected by ether and the chocolate stirred
-up with 100 cubic centimetres of hot water. 5-10 cubic centimetres of
-a solution of lye containing 10 percent of alkali and about 10 cubic
-centimetres of the above-mentioned lead acetate solution are added.
-The compound of gelatine and tannic acid is soluble in the hydrate of
-the alkali, and is afterwards re-deposited by the action of the lead
-acetate, so that it can easily be detected by means of picric acid in
-the neutralised filtrate. As picric acid is incapable of effecting the
-deposition of the theobromine, the deposition observed can only be
-caused by the presence of gelatine.
-
-Like gelatine and glue, the addition of a quantity of adraganth has
-the power of binding the moisture and saving the fat. A method of
-estimating the quality of this vegetable gum, of which at the most 2
-percent should be present, has recently been described by Welmans;
-this method is explained on page ... in the microscopic section.
-
-2. ~Estimation of ash~[165]: 5 grammes of material are heated
-in a platinum vessel, pan or flat tray, the latter or other similar
-shallow receptacle being the most suitable, holding from 25 to 30 cubic
-centimetres. Care should be taken when heating that the extremity of
-the Bunsen flame only touches the bottom of the vessel. The resulting
-gases are then ignited, and the ~completely~ charred mass pressed
-or stirred to a powder by means of a platinum wire or rod hammered
-flat at the end; the pan should be frequently made to revolve and its
-contents continually stirred during heating, care being taken, too, to
-hold it slanting the whole time. The pan should be held in this way
-over a moderate flame until the ash assumes almost a white colour.
-As soon as this occurs, the pan should be cooled down and the ash
-uniformly saturated with a concentrated watery solution of carbonate of
-ammonia, whereon the vessel is placed in the drying chamber and dried
-at a temperature of 100 Deg. C. The contents of the pan are then heated
-again very cautiously over the Bunsen flame, care being taken that the
-bottom of the vessel is only allowed to become red-hot very gradually
-and to remain so for a very short time; the pan is then covered up and
-transferred to the dessicator to be cooled, and, on the completion of
-this process, its weight determined.
-
-After repeating the saturating process with the solution of carbonate
-of ammonia, drying and heating for a short time as previously
-described, the accuracy of the weight first obtained is again tested.
-
-3. ~Estimation of silicic acid in the ash~: When examining cocoa
-powders and chocolate mass, the determination of the silicic acid
-content of the ash is sometimes a necessity, as this facilitates the
-detection of any shells which may have been added.[166] The ash ~of
-the cacao bean contains~ only between 0·25 and 1·0 percent of
-silicic acid, while that of the shell shows on analysis as much as
-9 percent; it must, however, be taken into consideration that an
-unusually high value for silicic acid in the finished powder might
-be caused by impurities in the chemical or other agents used to
-effect the disintegration of the cacao. The signs of the presence
-of an extraordinary quantity of silicic acid are, according to C.
-R. Fresenius (Introduction to quantitative analysis)[167] a higher
-percentage of the ash itself than usual, and the quantity of ash used
-for the test should not be too small; it should further be remembered
-that certain cacao preparations, such as, for instance, the Dutch cocoa
-powders, contain large quantities of carbonic mineral matter, and
-the special treatment explained by Fresenius when dealing with such
-preparations separately should be applied.
-
-4. ~Estimation of alkalis remaining in cocoa powders.~ The ash
-obtained from 5 grammes of cocoa powder is washed out of the platinum
-pan into an ordinary water glass or tumbler, distilled water only being
-used for this purpose, afterwards finely crushed with a glass rod and
-heated to boiling point. The liquid is then allowed to settle, filtered
-and re-washed. At this stage 5 cubic centimetres of n/1 sulphurous acid
-are added, the liquid again heated to boiling point and titrated with
-2/n or n/4 alkaline lye. In this way the quantity of added carbonic
-mineral matter is determined, in addition to the amount of carbonate
-present in ordinary cocoa powders, which is formed from the organic
-acid minerals when the ash is produced. Welmans has determined these
-values in the commonest varieties of beans and placed the results
-obtained at our disposal for the second edition of this book. These
-results are as follows:
-
-a) Unshelled roasted beans
-
-  ===================+========+=========+=========+=========+
-                     | Ariba  |  Ariba  | Caracas | Caracas |
-       Per cent.     |   I    |    II   |    I    |   II    |
-  ===================+========+=========+=========+=========+
-  Ash                | 4·198  |  4·02   |  7·52   | 4·376   |
-  Soluble in water   | 1·698  |  1·66   |  1·34   | 1·676   |
-  Insoluble in water | 2·5    |  2·36   |  6·18   | 2·70    |
-  Alkali (considered |        |         |         |         |
-    as potash)       | 0·6417 |  0·6417 |  0·596  | 0·9936  |
-
-  ===================+===========+==========+=======
-                     | Guayaquil | Trinidad |  St.
-       Per cent.     |           |          | Thomé
-  ===================+===========+==========+=======
-  Ash                |   5·12    |  3·6     | 3·92
-  Soluble in water   |   2·11    |  1·565   | 1·604
-  Insoluble in water |   3·01    |  2·035   | 2·32
-  Alkali (considered |           |          |
-    as potash)       |   0·84    |  1·125   | 0·67
-
-b) Shelled, roasted beans:
-
-  ====================+========+========+========+=========+=========+
-                      | Puerto | Ariba  | Ariba  | Caracas | Caracas |
-       Per cent.      |Cabello |  I     |  II    |    I    |   II    |
-  ====================+========+========+========+=========+=========+
-  Ash                 | 3·62   | 3·701  |  3·49  |  3·845  |  3·62   |
-  Soluble in water    | 1·72   | 1·423  |  1·315 |  1·76   |  1·62   |
-  Insoluble in water  | 1·90   | 2·273  |  2·175 |  2·08   |  2·00   |
-  Alkali (potash)     | 0·603  | 0·323  |  0·388 |  0·8725 |  0·4478 |
-  ————————————————————+————————+————————+————————+————————-+————————-+
-  Alkali in powdered  |        |        |        |         |         |
-    cacao with 33⅓    |        |        |        |         |         |
-    percent of fat    |        |        |        |         |         |
-    calculated        | 0·808  | 0·436  |  0·52  |  1·169  |  0·600  |
-  Ash, calculated as  |        |        |        |         |         |
-    above             | 4·822  | 4·959  |  4·676 |  5·152  |  4·85   |
-
-  ====================+===========+==========+========
-                      | Guayaquil | Trinidad |  St.
-       Per cent.      |           |          | Thomé
-  ====================+===========+==========+========
-  Ash                 |   3·926   |  3·277   | 3·27
-  Soluble in water    |   1·476   |  1·727   | 1·34
-  Insoluble in water  |   2·45    |  1·55    | 1·93
-  Alkali (potash)     |   0·402   |  0·4209  | 0·4048
-  ————————————————————+——————————-+——————————+————————
-  Alkali in powdered  |           |          |
-    cacao with 33⅓    |           |          |
-    percent of fat    |           |          |
-    calculated        |   0·54    |  0·594   | 0·542
-  Ash, calculated as  |           |          |
-    above             |   5·26    |  4·39    | 4·38
-
-
-These tables show that:
-
-1. The ash of cocoa powder (containing 33⅓ percent of fat) is never
-more than 5·5 percent.
-
-2. The maximum amount of alkali (calculated as potash) is 1·2 percent.
-
-3. The ash soluble in water is always less than that insoluble in
-water. A reverse proportion shows a larger amount of alkali, that is,
-alkali has been added.
-
-In addition to the importance of determining the amount of alkali in
-cocoa powder, it is very desirable that analytical chemists should
-agree as to the methods to be adopted, since the determinations of
-alkali seldom agree and may differ as much as 0·3 percent.[168] The
-method of calculating the results should also be defined, that is to
-say, an agreement should be arrived at as to whether the alkali should
-be expressed as K_{2}O, K_{2}CO_{3} or Na_{2}CO_{3}.[169]
-
-Cacao which has been rendered miscible by means of ammonia, sometimes
-contains a small amount of ammonia, probably in combination with an
-organic acid. To detect it, the Cocoa powder should be distilled with
-water, which gives an alkaline distillate, as the ammonia salt would
-be decomposed at the temperature of boiling water. The ammonia can be
-volumetrically determined in the distillate with sulphuric acid.[170]
-
-5. ~Determination of the Fatty Contents.~ In this operation 5
-grammes of the finest powdered bean i. e. the finest cocoa powder
-(in the case of chocolate, which must be finely flaked, 10 grammes)
-should be mixed with an equal quantity of evenly grained quartz sand
-in a warmed mortar, and then transferred per filter to a Soxhlet’s
-apparatus, wherein it can be extracted with ether for from 10 to 12
-hours at a stretch. The previously weighed carboy, which now contains
-the fatty contents in solution, is placed on a water bath, and the
-ether extracted as far as possible, after which the fatty residue
-remaining is dried by first introducing the vessel in a water oven
-and afterwards allowing it to stand for 2 hours in a dessicator. The
-increase of weight in the flask is due to ether extract, consisting
-almost exclusively of fat. It is true that small proportions of
-theobromine will have been simultaneously dissolved (perhaps about 0·1
-g.) but no special significance need be attached to them. If it should
-seem advisable to avoid even this slight drawback, petroleum ether with
-a boiling point of 50° C. should be employed instead of the ordinary
-variety.
-
-Welmans[171] has further described a quick and practical method for
-determining fat in cacao and its preparations, which is not only
-of value as a check on the extraction method, but also serves as a
-determination of the constituents soluble in water. It is carried out
-as follows:
-
-5 grammes of Cocoa powder or cacao mass, which need not be very fine,
-or 10 grammes of chocolate are stirred for some minutes in a separator
-or cylinder with 100 ccm of ether (saturated with water) until coherent
-particles are no more visible, that is to say, until the factory degree
-of fineness has been attained. In two minutes all will have gone to
-powder even if the chocolate has not been rubbed down but is in pieces;
-100 ccm of water (saturated with ether) are then added, and the mixture
-agitated until a complete emulsion takes place. With powdered cacao,
-especially those kinds rich in fat, that occurs in ½ to 1 minute,
-and with chocolate in 2 minutes. It is then allowed to rest until
-the emulsion separates, which at the ordinary temperature of 15-20°
-C. usually occurs in 6-12 hours in the case of chocolate, and 12-24
-hours with cacao. The greater part of the water separates first and,
-usually, amounts to 90-98 ccm with chocolate and 70-86 ccm with cocoa.
-The powdery portion of the cocoa or chocolate floats on the surface of
-the aqueous layer at the bottom of the ether layer. Only husk, sand,
-particles of cacao beans, added starch, etc. accumulate at the bottom
-of the separator and are to be removed with the aqueous layer, which
-in the case of chocolate contains the sugar, but usually no trace of
-fat. The ether layer, which freely separates from the emulsion in the
-time mentioned, is quite clear and from 25 to 50 ccm can generally be
-pipetted off and an aliquot part poured into a measuring cylinder or
-graduated tube, or into a 25 or 50 ccm flask. If the ether solution
-of fat is not sufficient in quantity, the separation can be effected
-after removing the aqueous liquid by twirling round the separator.
-The turbidity soon disappears and the non-fatty particles quickly
-sink to the bottom. The ether solution of fat can also be examined
-aräometrically, as with milk fat, by Soxhlet’s aräometric method,
-after forcing it by means of an india rubber ball, into a pipette
-or burette, but the constants to be used in that case have not been
-ascertained. After the ether has been distilled off, in the normal
-manner, the weight obtained must be calculated for 100 ccm and a small
-correction made. For example, if 50 ccm of the ether solution of fat
-give a residue of 0·8 gramme, then 100 ccm represents 1·6 gramme. But
-this 1·6 gramme has not been obtained from 100 ccm of the original
-(water saturated) ether, but from 100-x ccm, x representing the number
-of cubic centimetres corresponding to 1·6 gramme of cacao butter and,
-as the specific gravity of cacao butter is nearly = 1; the equation
-becomes (100-1·6): 100 = 1·6: x; x = 160/98·4 = 1·627 gramme; so that
-the 5 grammes of substance would contain 1·627 gramme of fat or 32·54
-percent.
-
-The remaining aqueous solution contains the whole of the constituents
-of cacao or chocolate which are soluble in water. It is measured into a
-graduated cylinder and its volume ascertained. Then, after the entire
-amount has been evaporated to dryness, the residue is calculated on
-a percentage basis. The following procedure, however, is preferable.
-10 ccm of the liquid are evaporated and the residue well dried in a
-vacuum before it is weighed. Multiplying the ascertained weight by
-10, we obtain the amount of cacao or chocolate soluble in water and
-present in 5 and 10 grammes of either substance respectively. The
-amount of ~sugar~ in the aqueous extract can be determined in the
-following manner. 50 ccm of the extract are heated in a water bath and
-thus separated from ether; afterwards 2 ccm of lead acetate are added
-and the whole immediately transferred to a special kind of filter
-paper. The solution is now polarised in the usual way and the number
-of grammes of sugar thus ascertained converted into ccm by division
-(1·55 being the unit) and then the result subtracted from 100, which
-gives the volume of water present in 100 ccm of sugar solution, and
-so by further division until the percentage of sugar in chocolate is
-finally obtained. If the polarisation yields more sugar than the weight
-of the total residue, it is an indication that dextrine is present as
-an adulteration. The quantitative determination of dextrine, which
-is sometimes added to cocoa powder as well as to chocolate, for like
-gelatine and tragacanth it holds water together and so ensures a saving
-of fat, is best carried out in P. Welman’s polarising method.[172]
-
-As the amount of fat obtained from 5 grammes of a cacao preparation
-does not suffice for tests of purity, a larger quantity must be
-extracted in order to carry out the following investigations. This has
-reference to
-
- 1. The determination of the melting point; 2. The determination
- of the iodine value (Welman)[173]; 3. The determination of the
- saponification value; 4. The determination of the acid value; 5. The
- determination of the Reichert-Meissl value; 6. Polen’s value[174]; 7.
- Cohn’s investigation[175]; 8. Melting point of the fatty acids; 9.
- Refraction of the fatty acids; 10. Iodine value of the fatty acids;
- 11. Determination of the refractive index at 40° C. in Zeiss’ butter
- refractometer.
-
-The following process is usually adopted in the determination of the
-melting point of cacao fat:
-
-The melted fat is sucked up a glass capillary tube, the internal
-diameter of which does not exceed 2 mm (fluctuating between 1·8 mm
-and that measurement) to somewhat above the part of the tube which is
-graduated into tenths, and then so much of the capillary tube cut off
-as suffices to make the fat column there half the height of the bulb of
-the mercury thermometer used in the experiment.
-
-As fresh molten fat has a very variable melting point, it is absolutely
-essential that the fat in this experiment be allowed to cool about a
-week in some dark chamber, and, because only after the expiration of
-this period can the melting point be designated as a constant, not to
-proceed with the further determination until this necessary stage has
-been reached.
-
-To carry out this determination the capillary tube is attached to the
-bulb of the mercury thermometer by means of a rubber ring in such a
-manner that the column of fat occurs directly in the middle.
-
-The whole apparatus is now hung in a test tube of 2½ cm internal
-diameter, which is just so far filled with water that this can only
-penetrate to the fat in the capillary tube which is open at both ends
-from the under side. To regulate the flow of heat, this test tube is
-further introduced into a beaker also filled with water, which is
-heated first. As soon as the fat is melted, the water penetrates to the
-capillary tube and pushes along the fat column.
-
-The reading is now taken at once the degree registered, the thermometer
-showing the melting point of the fat.
-
-We need not here launch on an exact description of the above mentioned
-determination, but will only stay to point out the oft-mentioned book
-of R. Benedikt’s, entitled “Analyses of Kinds of Fat and Wax”, as
-enlarged and issued by F. Ulzer after the death of the author (Berlin
-edition, J. Springer).
-
-Should a doubt arise in comparing the results given by these six
-tests, which may happen with some kinds of ordinary cacao butter, the
-employment of Björklund’s empirical ether test[176] or Filsinger’s
-alcohol-ether test is to be recommended, which latter is carried out as
-follows.[177]
-
-3 grammes of cacao butter are dissolved in 6 grammes of ether at 10° C.
-Should the resulting solution be clear, this is an indication that no
-wax is present. The solution is then introduced in its test tube into
-water at 0° C. and the length of the time which transpires before it
-begins to become cloudy or to deposit flocculent matter, observed, also
-the temperature when the solution again becomes clear.
-
-If the solution becomes turbid before ten minutes have elapsed the
-cacao butter is not quite pure. Pure cacao butter becomes turbid in
-from 10 to 15 minutes at 0° C. and clear again at from 19-20° C.;
-an admixture of 5 percent of tallow renders the solution turbid at
-19-20° C. in 8 minutes and it becomes clear again at 22° C.; 15
-percent of tallow give a turbid solution in from 4-5 minutes at 0° C. that
-becomes clear again at 22·5-28·5 ° C. Filsinger[178] has suggested
-a modification of Björklund’s test. In his method 2 grammes of the
-fat are dissolved in a graduated tube in a mixture of 4 parts of
-ether (S. G. 0·725)) and 1 part of alcohol (S. G. 0·810). Pure cacao
-butter should remain clear after some lapse of time, whereas foreign
-fats and more especially tallow preparations cause a separation. But
-Lewkowitsch[179] maintains that this test is not be relied on, as
-genuine kinds of cacao butter will crystallise out from the ether
-alcohol solution at 9° C. and some at 12° C.
-
-Yet we are nevertheless of the opinion that liquid fats are of no great
-moment at the present time, for they always involve a considerable
-lowering of the melting point and so greatly impair the fracture of
-the chocolate. Fats such as tallow, or the like, must be used, and
-these are detected both by their flavour and by Björklund’s test.
-Adulteration is therefore very rarely met with in the German chocolate
-industry, thanks to these facts and the rigid self-control practised
-by the Association of German Chocolate Manufactures and the sharp
-supervision exercised by the inspectors of articles of consumption in
-that country. The only regularly occurring adulterations are connected
-with the preparation of Cocoa powder and consist in substitutions of
-finely ground cacao husk; the detection of which still remains most
-difficult and uncertain; and even here it is rather the Dutch firms
-which are culpable; and generally speaking it is a trick of smaller
-manufacturers, who consider such an admixture as quite the normal
-procedure.
-
-6. ~Determination of Theobromine and Caffeine.~ Methods for
-the ascertainment of the quantity of theobromine are so numerous
-that it would be impossible here to enter into the detail of their
-advantages and disadvantages. Of the different processes adopted in
-the determination of the cacao diureide perhaps only Eminger’s is
-worthy of consideration at present, and this is described fully in the
-following paragraphs, as best corresponding to our present knowledge of
-the subject and its requirements, and most deserving recommendation to
-chemists and food analysts on account of its reliability.
-
-For the practical testing of cacao preparations the splitting up of
-the diureide has no special advantage and so we can at once proceed
-to treat of the compound particle, though rather inclined to maintain
-that the diureide has very little importance on the whole, for it
-establishes no basis from which we can judge of the quality of the
-various products.
-
-The procedure in Eminger’s process is as follows:
-
-10 grammes of powdered bean of cacao preparation are placed in a
-weighed glass flask, then stirred up with 100 grammes of petroleum
-ether and allowed to settle. The petroleum ether is next carefully
-poured off, without disturbing the sediment, and the treatment repeated
-several times. After the last decantation, the residue is well drained,
-then dried in the flask and weighed. The difference in weight of the
-residue and the former figure represents the amount of fat. An aliquot
-portion of the residue (about 5 grammes) is then boiled with 100
-grammes of a 3-4 percent strong sulphuric acid in a flask connected
-with a reflux condenser, until cacao red is given as a resultant, a
-task which occupies three quarters of an hour. The contents of the
-flask are then poured into a beaker, and neutralised, whilst hot,
-with barium hydroxide. The whole is then mixed with sand in a basin
-and evaporated to dryness; afterwards the dry residue is introduced
-into a Soxhlet apparatus on a paper cone, and there extracted for
-5 hours with 150 grammes of chloroform. The latter is carefully
-distilled off and the residue dried for a period of one hour at 100°
-C. As previously stated, the separation of the two diureides is not
-necessary and in commercial analyses it is sufficient to state the
-amount of each separate substance after the removal of fat by means of
-some suitable solvent. But should the splitting up be desired, then
-Eminger’s method should be adopted, which depends on the solubility of
-caffeine in carbon tetrachloride.[180] With that object, the mixture
-of fat, theobromine and caffeine is treated in the flask with 100
-grammes of carbon tetrachloride and repeatedly agitated for one hour.
-After filtration, the carbon tetrachloride, which now contains fat and
-caffeine, is distilled off. The theobromine left undissolved in the
-flask and the filter used to filter the carbon tetrachloride solution
-are then extracted with boiling water, the solution is filtered and
-evaporated to dryness, the residue representing theobromine. The
-separation of caffeine and theobromine can also be effected by cautious
-treatment with caustic soda, so dissolving the theobromine and leaving
-the caffeine untouched in its entirety.[181] (Cf. Riederer.)
-
-7. ~Determination of Starch.~ This can only be of importance in
-rarer instances, as the starch naturally present in raw cacao generally
-varies between 9 and 10 percent, and there is no chemical method of
-separating foreign matter from cacao starch. But should the necessity
-arise, a determination can be carried out as follows.
-
-In order to render the starch more easily gelatinisable, the fat is
-first removed by treating 5 grammes of cocoa powder or 10 grammes of a
-cacao preparation with ether and then with an 80% solution of alcohol
-to separate any sugar, theobromine and cacao red. The residue is then
-mixed with water and subjected to a steam pressure of from three
-to four atmospheres, which converts the starch into a soluble body
-known as amylo-dextrine. This operation is generally carried out in
-an autoclave or strong copper vessel[182] provided with an air-tight
-and removable cover, the open flask, containing the sample to be
-gelatinised (1 part of cacao and 20 parts of water) being placed in the
-vessel half immersed in water.
-
-After screwing on the lid, the temperature of the interior of the
-vessel is raised to 133-144° C. corresponding to a pressure of 4
-atmospheres, and maintained at that pressure for three or four hours
-in order to allow the action to proceed on the mass for gelatinisation
-of the starch. The flask is then removed from the apparatus and the
-contents allowed to settle for a few minutes; the liquid is filtered
-hot, the filtrate amounting to about 250 or 300 ccm after the filter
-has been washed a few times with hot water. Only the cell fibre remains
-on the filter, whilst the starch is dissolved in the filtrate. This is
-now heated with 20 ccm of hydrochloric acid in a flask connected with
-a reflux condenser, whereby the starch is converted into dextrose. The
-sugar solution is neutralised with sodium carbonate, clarified with
-basic lead acetate, any excess of the latter being removed with sodium
-sulphate, finally filtered, and the whole made up to 500 ccm. The
-sugar is determined in this solution by titration with alkaline copper
-sulphate solution and from the number of cubic centimetres required
-for the precipitation of the red cuprous oxide, the quantity of sugar
-can be ascertained. As 99 parts of starch are equal to 108 parts of
-dextrose or grape sugar, the following calculation must be made.
-
-  dextrose starch     {dextrose}
-                   =  {        }:x.
-      108:99          { found  }
-
-In the determination of sugar with copper sulphate it is more
-advantageous to follow up F. Allihin’s[183] method, in which the
-cuprous oxide is reduced by hydrogen gas to metallic copper, weighed
-as such, and so the sugar calculated, or the cuprous oxide can be
-collected on an asbestos filter and weighed in that condition. The
-cuprous oxide must be previously washed with hot water, alcohol and
-ether, which must be completely removed by subsequent drying in the
-air bath, since an error of even 1 milligramme would seriously affect
-the final result. Then again, the amount of sugar may be determined by
-polarisation, a process which has also its own particular advantages.
-
-The chemical determination of starch is only in a limited degree
-effectual in a recognition of an admixture of foreign starch in cacao
-preparations. If more than 10-15 percent of starch, as calculated on
-the crude bean, has been found, it must certainly be assumed that there
-is an admixture of foreign starch, but chemistry affords no assistance
-by which foreign starch may be separated from the genuine starch of
-the cacao bean. For that purpose the foreign starch must be observed
-under the microscope, which not only serves to detect its presence
-but affords a means of estimating the amount present to an approximate
-degree, and its characteristics. Great care should be exercised, or the
-result may be easily exaggerated. Standard preparations, i. e. which
-have a known percentage of starch constituent, prove very serviceable
-when comparing.
-
-If Welman’s agitation method has been used for determining the fat,
-the starch will be found in the sediment. The amount of foreign starch
-can also be determined by Posetto’s[184] method, which depends on the
-intensity and permanency of the iodine reaction. In the latter test 2
-grammes of the powdered or finely divided cacao preparation are boiled
-with 20 ccm water in a test tube for 2 minutes, cooled, and without
-disturbing the liquid, 20 ccm of water and 5 ccm of iodine solution
-(5 grammes of iodide and 10 grammes of potassium iodide in 100 ccm
-of water) are added. The liquid from genuine cacao, according to the
-variety used, turns brownish or light blue, changing in a short time
-(12 minutes at the most) to brown and red. On the other hand, chocolate
-or a cacao preparation adulterated with not more than 10% wheaten or
-potato starch, chestnut, maize or commercial dextrine, will give a
-blue coloration lasting for 24 hours. It must be noted that the result
-in Posetto’s test is influenced by the amount of alkali, so that with
-disintegrated cacao, for instance, a considerable quantity of iodine
-has to be added before the blue coloration takes place, and this more
-especially if the potassium carbonate employed contained caustic
-alkali. Such preparations finally become coloured, but generally show a
-mixed colour (blue and yellow): green to greenish brown.
-
-8. ~Determination of crude Fibre.~ This can be carried out in two
-ways; either by König’s new process as employed by Filsinger for cacao
-or by the older method of Weender’s[185] as follows:
-
-3 grammes of the defatted and atmospherically dried substance are
-boiled for ½ hour with 200 ccm of a 1·24 percent solution of
-sulphuric acid. It is allowed to settle, then decanted, and the residue
-boiled twice with the same volume of water. The decanted liquids are
-allowed to settle in cylinders and the sediment added to the rest of
-the substance, which is then boiled half an hour with 200 ccm of a 1·25
-percent solution of caustic potash, filtered through a weighed filter
-and the residue twice boiled with 200 ccm of water. The cellulose-like
-substance collected on the filter is washed first with hot water, then
-with cold, afterwards with alcohol, and finally with ether.
-
-After being dried and weighed, it is incinerated and the necessary
-corrections made for ash.
-
-The process worked out by Henneberg is the one usually adopted for the
-determination of crude fibre in vegetable matter. Recently H. Suringer
-and B. Tollens[186] and more particularly König[187] have pointed out
-that in Weender’s process the so-called pentosan (sugar derivative)
-of the composition C_{5} H_{10} O_{5}, which comprises a not
-inconsiderable portion of crude fibre, would undergo a disproportionate
-alteration, so that the analytical results thus obtained would not
-represent the amount of cellulose correctly. The crude fibre must
-therefore be treated in such a manner as to eliminate the pentosan.
-König attains that result by treating 3 grammes of the defatted
-substance with 200 ccm of glycerine (1·23 sp. gr.) containing per litre
-20 grammes of concentrated sulphuric acid, under a pressure of three
-atmospheres, for one hour. It is then filtered through an asbestos
-filter whilst hot, and after being successively washed with hot water,
-alcohol and ether, it is weighed, incinerated and the ash weighed. The
-difference between the two weighings expresses the amount of ash-free
-crude fibre.
-
-Filsinger has determined by König’s method the amount of crude fibre
-in a series of different varieties of bean, the results of which have
-already been given on page 72. Which process is the better has yet to
-be established, and in issuing results as data the method employed has
-always to be indicated owing to the many variations which arise.
-
-9. ~The determination of cacao husk~, which will be for the
-most part a matter of ascertaining the amount of raw or crude fibre,
-could formerly only be effected by means of the microscope. In 1899
-Filsinger[188] proposed a method of levigation which according to P.
-Welman’s[189] gives trustworthy results. Manifold treatises have been
-devoted to the subject, and it would be advisable to turn a few of
-these up and compare the details of the accounts.[190] In this method,
-which works best with the modifications suggested by Drawe (see below)
-5 grammes of cocoa or chocolate are defatted with ether and dried, then
-ground in a mortar after a little water has been added, and levigated
-with about 100 ccm of water in a cylinder. The liquid is allowed to
-rest for some time and the suspended matter poured off almost to the
-sediment, which is again shaken up with fresh water, allowed to settle,
-and the operation repeated until all the fine particles have been
-floated off and the water over the sediment no longer becomes cloudy,
-but remains clear after the coarse and heavy particles have settled
-down.
-
-The powdery sediment is collected on a watch glass, dried in the water
-bath, and after being cooled down in a desiccator, weighed. The weighed
-residue is then softened with caustic soda and glycerine and examined
-under the microscope. The presence of any cotyledon particles must be
-carefully observed, such as have escaped separation in the grinding
-and levigation, and whether particles of husk or epidermis or germ
-preponderate. With proper levigation only traces of cacao substance,
-especially here recognisable by the cacao starch, should be present.
-The sand, which always adheres to the shells in the fermenting and
-drying operations, is also easily recognised and many indications as to
-the nature of the article under investigation can be noted by the use
-of a simple magnifying glass applied to the washed residue on the watch
-glass before drying.
-
-Examined in that way, a sample of so-called Cocoas from unshelled beans
-gave from 6 to 8 percent of husk; usually good cacao powder shows
-a maximum of 2·5% husk. It is true that from this Filsinger-Drawe
-procedure the correct percentage of shell can only be estimated in
-very rare instances, for when it is necessary to be absolutely fair to
-all concerned in the manufacture, the cacao must be so often washed
-until no grains of cacao starch are visible under the microscope; and
-so the result is often too small, more especially in the case of the
-finer qualities. But when all particles of starch have been removed,
-the finer particles of shell have often been taken along with them. Yet
-when the residue certainly exceeds the standard percentage of shell, it
-may be taken for granted that adulteration with husks has been carried
-to excess, or that the cleansing processes have not been effectively
-carried out. There is no other method which yields the same degree of
-certainty.
-
-The result obtained by the levigation method can be controlled by the
-previously mentioned methods of Weender or Filsinger, as well as by the
-determination of any silica in the ash (page 256).
-
-Latterly the admixture of cacao husk with the cheaper kinds of cocoa
-powder has largely increased, therefore the determination of the amount
-of husk in cacao preparations has become of special importance.
-
-10. ~Determination of sugar.~ There are three methods for the
-quick determination of sugar, two of them polarimetric and the third
-consisting of taking the specific gravity of the solution obtained
-by shaking up the cacao with water. It is as well to note that in
-all these methods the result includes the normal amount of sugar in
-cacao, which Welmans[191] gives at 0·75-2 in cocoa and 0·4-1·0
-percent in chocolate. That source of error is of no special significance,
-for, as Welmans has shown, it is compensated for in the course of the
-succeeding operations, so that these methods are of service.
-
-For official investigations under this head the statutes of May 31st
-1891 and May 27th 1896 respectively together with the instructions
-issued by the council concerning the carrying out of the process
-(Berlin, July 9th 1896, and Nov. 8th 1897, E) constitute a standard.
-
-They read as follows: “Half the normal weight (13·024 g) of chocolate
-is damped with alcohol and then warmed for 15 minutes with 30 ccm
-of water on the water bath. While still hot, it is poured on to a
-wet filter, the residue again treated with hot water, and until the
-filtrate nearly amounts to 100 ccm. The filtrate is to be mixed with 5
-ccm of basic lead acetate solution, allowed to stand for a quarter of
-an hour, then clarified with alum and a little alumina, made up to a
-definite volume (110 ccm) and polarised.” But it is to be noted that
-these instructions are not exhaustive enough, and prove particularly
-deficient as regards the employment of water, also through their
-non-observation of the errors which can arise in using basic lead
-acetate, though it is true that these are only of a minor character.
-
-The Berlin chemist Jeserich (ex officio) had a rather hot dispute with
-the official over the matter, who declared that his results were false
-in spite of all protest, until he finally proved that it was not these
-results but the process advised by law which lacked correctness. He
-described the rencontre in very lucid if drastic detail to an assembly
-of official chemists.
-
-Something similar happened to the present editor, who in his office
-of sworn chemist was called upon to determine the amount of sugar and
-starch present in certain crumb chocolates on the one hand, and the
-amount of cacao material on the other. As the official inspectors
-insist on their prescriptions being carried out with scrupulous
-exactitude, he found it necessary to give a double result, the one in
-accordance with these prescriptions, and the other when double the
-amount of water was used, taking care to explain the whole matter
-at length. But it occasioned some surprise, and finally the task of
-investigating and testing was withdrawn and given to another.
-
-Another polarimetric method, recommended by Woy[192], is carried out
-as follows. Two portions of half the normal weight (13·024 grammes) of
-rasped or shaved chocolate are placed in 100 ccm and 200 ccm flasks
-respectively, moistened with alcohol, then treated with hot water and
-stirred up till the sugar is dissolved. 4 ccm of basic lead acetate
-solution are added to each flask, by which means the chocolate in
-suspension loses its viscosity. After being cooled, the solutions are
-made up to the marks, well mixed and filtered. Two quickly filtering
-liquids are thus obtained, which are then polarised in 200 mm tubes.
-With chocolate containing meal, the temperature must not exceed 50° C.
-From the two polarisations, the following equation results: a (100-x)
-= b(200-x), in which _a_ and _b_ are the results of polarising, and x
-the volume of the insoluble substances, including the lead precipitate,
-contained in the half normal weight. The product of the equation gives
-the amount of sugar present. Woy’s method has the great advantage of
-avoiding the error due to the volume of the undissolved cacao and lead
-precipitate.
-
-The third method, as adopted by Zipperer[193], is as follows: 50
-grammes of chocolate, finely divided with an iron grater or rasp, are
-treated with exactly 200 ccm of cold water, frequently stirred for 4
-hours, then poured on to a previously moistened and well wrung pointed
-bag. The specific gravity of the filtrate is taken in an araeometer,
-specially constructed for the purpose by Greiner of Munich on lines
-suggested by Zipperer himself. On the scale of the araeometer is given
-the percentage amount of sugar in the chocolate, from 5 to 5 percent,
-with subdivisions of one percent, so that the reading can be quickly
-taken, without correction.
-
-In the determination of sugar by weight, the chocolate is first
-defatted with ether, the sugar extracted with alcohol, then inverted,
-the inverted solution treated with Fehling’s solution and the copper
-precipitate weighed. The process has little to recommend it, being
-troublesome and admitting of a large margin of errors.
-
-Here again much has been written of late[194] concerning the two former
-methods, their liabilities to error and the avoidance of these, yet
-without bringing to light anything which calls for a specially detailed
-treatment in this book.
-
-11. ~Determination of Albuminates.~ The determination of albumin
-is frequently required in the analysis of cacao powder and is necessary
-to the ascertainment of its nutritive value. The determination of
-nitrogen is determined by mixing 0·5 grammes of finely powdered bean
-with soda lime and burning the mixture in a tube. (This determination
-of nitrogen is a necessary part of the process.) Thus ammonia is
-formed, which is passed through a known quantity of sulphuric acid.
-When the combustion is finished, the acid solution is titrated with a
-standard solution of barium hydroxide, and from the quantity consumed
-the percentage of nitrogen is calculated. But as the diureides also
-contain nitrogen (31·1 % of the theobromine and caffeine present) the
-nitrogen corresponding to this amount must be deducted from the total
-quantity of nitrogen yielded by combustion and the remainder multiplied
-by 6·25 will indicate the amount of albumen present as a constituent.
-
-Another and better method of determining the nitrogen is by
-Kjeldahl’s[195] process. It has been frequently subjected to
-modifications, but was originally carried out as follows. 0·25 grammes
-of the nitrogenous substance (cacao preparation) is heated on the
-sand bath together with 20 ccm of concentrated sulphuric acid and a
-little quicksilver, till the solution becomes colourless or only of a
-very pale yellow. After diluting with about 200 ccm of water, it is
-made alkaline by the addition of soda lye (which must of course be
-entirely free from nitrogen, the same remark applying to the sulphuric
-acid used) and, potassium or sodium sulphide being added, it is then
-distilled, and the ammonia given off collected and determined as above
-described. As this method also determines the total amount of nitrogen,
-an allowance must be made for the nitrogen in the theobromine and
-caffeine before multiplying the result by 6·25. This modification is
-still to be recommended as the best and most reliable.
-
-In rare cases an excessive amount of albumen may be due to the
-admixture of earth-nut cake or gelatine. As to the detection of the
-latter adulteration, see page 254. Bileryst[196] says that earth-nut
-cake can be recognised by its high percentage of albumen content,
-amounting to between 45 and 47 percent.
-
-12. ~Investigation of Milk and Cream Chocolate.~ The tests bearing
-on these products really constitute a chapter in themselves, which has
-acquired special importance owing to the great popularity they enjoy
-and the consequently greatly increased production. According to the
-unanimous opinion of the Association of German Chocolate Manufacturers
-and the Free Union of German Food Chemists, expressed when considering
-the respective claims of such chocolates, it is chiefly if not
-exclusively a matter of determining the percentage of milk or cream,
-which ought not to be below 12·5 or 10%, always supposing the milk
-or cream to be a substitute for sugar, and this means therefore that
-the quantity of cacao material in the chocolate product should on
-no account sink below 32%. (Cf. p. 283 No. 3. Abs. 5.) The method
-employed in the investigation is generally the same as that suggested
-by Laxa in his treatise on “Milk Chocolates”[197] although it has been
-considerably improved by Baier and his colleagues.[198] It is here a
-matter of working backwards from the determination of the fatty and
-nitrogenous components (or caseine) to the amount of milk or cream in
-the chocolate. This presents a certain amount of difficultly as it
-is not only necessary to determine the milk, but also to establish
-that neither skimmed or whipped material (either in part or entirely)
-has been employed. Yet it is possible here to proceed with absolute
-certainty, as Baier[199] convincingly demonstrates, by taking into
-consideration the relative proportion of milk fat, called caseum or
-caseine.
-
-If it is desired finally to characterise the respective chocolates,
-determinations of the ~quantity~ of milk fat present and the
-amount of milk product used become essential. Baier gives both as
-calculable (cf. footnote 1)[200], the Reichert-Meissl number of the
-total fat being ascertained, and from this, subtracting the R.-M.
-number of the cacao fat present[201] the quantity of milk fat, finally
-the amount of caseine, milk sugar, mineral matter and other factors.
-No details of this somewhat extensive calculation are proved in the
-original.[202] We give the following regulations (Laxa-Baier) for
-carrying out the determination of the caseine, together with the
-necessary formula.
-
-20 grammes of fine divided chocolate are loosely introduced into a
-Soxhlet’s extracting apparatus, and there extracted with ether for a
-period of 16 hours. Of the residue, 10 grammes are used for testing in
-connection with caseine, and this after the ether has evaporated. These
-are mixed up in mortar with gradual and even addition of a 1% solution
-of sodium oxalate, so that no lump formations occur, and then brought
-into a marked carboy of 250 ccm capacity, until 200 ccm of the sodium
-oxalate solution have been used. The carboy is then provided with an
-asbestos net, and heated by means of a flame from the under side, until
-its contents are brought to boil. The mouth of the carboy is covered
-with a small funnel which has been hermetically sealed at its narrower
-end. Then boiling oxalate solution is poured into the vessel up the
-bend, and it is then allowed to stand over till another day, shaking
-however being often repeated, then filled with sodium oxalate solution
-up to the mark, agitated with a regular motion, and then filtered
-through an ordinary filter. To 100 ccm of this solution 5 ccm of an
-uranous acetate solution (5% strong) and drop by drop and with repeated
-stirring a 30% solution of acetic are added until there is a deposit.
-(This will require from 30 to 120 drops, according to the amount of
-caseine present.) Then an extra 5 drops of acetic acid can be added.
-This causes the deposit to stand out clearly from the liquid matter
-and it can be readily separated by centrifugalising. Afterwards it can
-be washed out with 100 ccm of solution, of which 5 ccm are uranous
-acetate and 3 ccm acetic acid 3 % strong, until the sodium oxalate
-can no longer be seen on adding calcium chloride (i. e. after about
-three repeated centrifugalisations). The contents of the tube are then
-rinsed on to the small filter by means of the wash fluid, stirred in a
-Kjeldahl carboy with concentrated sulphuric acid and copper oxide, and
-the quantity of nitrogen found converted into caseine by multiplying
-with the factor k = 6·37.—Bearing in mind the quantity of fat, the
-percentage of caseine in the original chocolate is calculated.[203]
-
-In the following:
-
-      b = signifies the total of fatty content of the chocolate[204],
-      a = the Reichert-Meissl number of the total fat,
-  and K = the amount of caseine as established by the Laxa-Baier method
-          (nitrogen contents times 6·37).
-
-         (a - 1) b              Further: 1. The desired quantity of fat
-  1. F = ————————-          equal is to the R.M.N. a, of the total fat
-            27              less that of the cacao fat (1·0) multiplied
-                            by the total amount of fat and divided by the
-                            average R.M.N. for butter fats = 27.
-
-  2. a) E = 1·11 K              2. The total amount of albumen E is
-                            equal to the amount of caseine K multiplied
-            1·11 K · 132    by 1·11, as this constitutes about 90% of
-     b) M = ————————————    the former; and as the albumen E, milk sugar
-                100         M and the mineral constituents A (Ash V)
-                            are present in the milk in the proportion of
-            1·11 K · 21·4   100 : 132 : 21·4, this yields the formula
-     c) A = ————————————-   given in b & c.
-                100
-
-  3. T = F + E + M + A          3. The total quantity of milk stuff T is
-                            equal to the total of fatty contents,
-                            albumen, milk, sugar and ash.
-
-  4. x = Q · k                  4. The fatty constituency of the original
-                            milk or cream to be calculated from the
-           F                formula x = Q times k, where Q is the
-     Q =  ——-               quotient resulting when the amount of fat
-           K
-
-     k = const.
-
-  In the case of milk:      F is divided by that of caseine K, and k
-     k_{1} = 3·15           the normal caseine consistency of average
-     k_{2} = 3·05           milk preparation. Or it varies as the
-     k_{3} = 2·7            numbers k_{1} etc. indicate in the case of
-     k_{4} = 2·5            cream and so forth. Higher percentages
-                            10% than those given do not come into
-                            consideration.
-
-
-c. Microscopic-botanical investigation.
-
-[Illustration: Fig. 100.
-
- _A._ Parenchyma of the cotyledon after removal of fat and treatment
- with Iodine chloral hydrate, a: parenchyma cells with starch, b: with
- cacao red.
-
- _B._ Aleuron particles with globois (Molisch) from parenchyma cells.]
-
-[Illustration: Fig. 101.
-
- _A._ Mitscherlich particles.
-
- _B._ Seed cells, above with starch bodies, underneath with violet
- colouring matter (cacao red) lying in chloral.
-
- _C._ Series of yeast germs.
-
- _D._ Threads of extraneous growth.
-
- _E._ Epidermis and layer of cells occurring on the outer shell
- (enlarged 340 times).]
-
-Cacao is to no great extent particularly characterised anatomically.
-The parenchyma cells fig. 100 are chiefly to be noticed, containing
-either fat, albumin (protoplasm) aleuron granules, pigment, or
-cacao starch. The ~starch~, as already remarked, consists of
-especially small globular granules, mostly separate, but also two
-or three adherent. It is somewhat more difficult to gelatinise than
-other kinds of starch, and it is coloured blue by iodine somewhat more
-slowly than many other starch granules, especially in the preparations
-containing fat. Cacao preparations which have been disintegrated by
-fixed alcalis, differ in this respect; according to Welmans, iodine
-first forms colourless iodine compounds, and not until the alkali has
-been saturated, is the blue colour developed. In such cases, care
-must be taken, that an excess of iodine is present. In estimating the
-amount of foreign starch, great care must be taken that the conspicuous
-bluish-black granules of the foreign starch, which immediately strike
-the eye, are not over estimated, which may easily occur. For control
-observations, mixtures containing various known amounts of starch
-should be tried comparatively. The pigment cells and the epidermis
-with the Mitscherlich’s particles (figs 101 and 102) should be noticed
-as well as the characteristic globoids, which occur in the ash of the
-cotyledon tissues (compare page 67). The ~outside shell~, more
-or less woody according to the origin of the bean, consists of four
-layers of cells; this is best recognised by the large cells of the
-principal tissue, which are distinguished by their form as well as by
-their thickened side walls from the tissue of the cotyledon. Another
-characteristic of this layer consists of the large number of coarse
-spiral vessels, which exceed those of the seed lobes in size, and
-finally, the inner elements of the stone cell layer, which, however,
-on account of their limited development are seldom to be discovered.
-The smooth, fine brown coloured, and light refracting fragments, which
-frequently appear quite structureless and have their fibrous character
-made perceptible only after treatment with caustic alkali, must be
-regarded as characteristic of the inner part of the husk or the seed
-membrane. The best observing medium is a solution of chloral hydrate or
-almond oil, as well as dilute sulphuric acid and glycerine.[205] The
-substance is always to be defatted with ether, before the microscopical
-examination. A complete extraction of the fat, according to Welmans,
-can occur only with exceedingly thin cuttings, in which every cell of
-the section would be operated on, or in powdered preparations, when the
-cells have been completely torn asunder by mechanical pulverisation.
-The fat is not extracted by solvents from intact cells, as the cell
-walls are impermeable by them.[206]
-
-The detection of ~foreign starch~ is possible only by use of
-the microscope; by means of standard preparations an approximate
-estimate may be made as to the amount and kind of meal added.[207] The
-examination of starch is especially facilitated by H. Leffmann and
-W. Beam’s[208] centrifugal method: the sample suspended in water is
-subjected to rotation for a short time in the centrifugal apparatus.
-The presence of foreign starch is shown by a white layer in the
-resulting sediment. This layer can be collected and microscopically
-examined for foreign starch and husk. In the case of cacao
-preparations, it is always well to distinguish between unimportant
-traces and quantities that justify objection.[209]
-
-[Illustration: Fig. 102.
-
- _A._ Silver membrane with the hairs (Mitscherlich particles) _tr_, and
- the crystals _f_ and _K_.
-
- _B._ Cocoa powder: _c_ Cotyledon tissue with cells of fat and
- colouring matter, _p_ shell parenchyma, _sp_ speriods, _d_ layer of
- dry cells.]
-
-A means of detecting ~tragacanth~ in cacao preparations, has
-lately been described by Welmans[210]. 5 grammes of the cacao
-preparation are to be mixed with sufficient dilute sulphuric acid (1:
-3) to form a thick pulp, then with 10 drops of solution of iodine (in
-potassium iodide) and some glycerine. A portion of the mixture is
-examined under the microscope (enlarged 160 times). The entire field
-of view now appears to be thickly sown with countless blue dots, some
-globular, others irregular, among which are especially to be noticed
-the large tragacanth cells, resembling potato starch, which are not
-seen in cocoa powder that is free from tragacanth, when similarly
-prepared as an object; the small blue dots, due to cacao starch, are
-visible only in the densely occupied portions.
-
-An admixture of the ~carob~, which has been seldom observed, can
-be easily recognised under the microscope by the characteristic reddish
-wrinkled tubes of the fruit pulp, which are also coloured violet by
-treatment with a warm solution of caustic potash.
-
-The presence of ~earth-nut or earth-nut cake~ can be detected by
-the aid of the microscope on treatment with chloral hydrate, by the
-characteristic saw toothed epidermis cells of the husk of arachis seed.
-
-~Hazelnut and walnut pulp~, so far as they are to be met with in
-cacao preparations, can be distinguished under the microscope by shreds
-of the tissue of the seed husks, in which broad streaks of spiral
-vessels, lying close on one another, are distinctly prominent. If in
-addition the woody fruit shell be admixed, it can be detected by the
-great number of cells.
-
-
-B. Definitions of Cacao Preparations.
-
-The following formulae have been compiled by the Association of German
-Chocolate Manufacturers for the purpose of fixing the definition of
-cacao, and we may say that we agree with same in the main, as they
-satisfy all just claims, and keep pace with the progress made in
-consequence of the introduction of the modern machinery now in use,
-both from a scientific and practical point of view. Only in a few
-points are we of different opinion, and have referred to such clearly
-in their place.
-
-
-a) Regulations of the Association of German Chocolate Manufacturers
-relating to the Trade in Cacao Preparations (cocoa, chocolate and
-chocolate goods).
-
-(Revision of September 16^{th} 1907.)
-
-
-I.
-
- 1. Cacao mass is the product obtained by simply grinding and moulding
- roasted and shelled cacao beans and no substance handled under this
- name may contain any admixtures of foreign matter.
-
- 2. Disintegrated cacao mass is cacao which has been treated either
- with alkalis, alkaline earth, or steam.
-
- 3. Cocoa powder, freed of oil (also soluble, disintegrated cacao) is
- the resulting product when the cacao bean is decorticated, roasted and
- more or less freed from its oil or also disintegrated in powder form.
- Cocoa powder, cacao from which oil has been extracted, disintegrated
- and soluble cacao may on no account contain foreign ingredient other
- than an addition of roots and spices.
-
- In the case of cacaos disintegrated with alkalis or alkali earths, not
- more than 3 % of alkali or alkali earth may be used in the process;
- they may not contain more than 8 % of ash, reckoned on cacao material
- with 56 % of cacao butter.
-
- 4. ~Chocolate.~ The designation “Chocolate” may only be applied
- to those confections which are prepared by the addition of cacao
- butter, vanilla, vanillin, cinnamon, cloves or other spices to roasted
- and shelled beans or to a disintegrated mixture of cacao and sugar.
-
- The percentage amount of sugar may not exceed 70, and the occasional
- addition of other substances (medicinal, meals, and the like) is
- admissible, but the total percentage of these and the sugar may not
- exceed 70.[211]
-
-5. ~Food chocolates~, ~chocolates for immediate consumption~,
-and ~dessert chocolates~. For these confections the same
-principles hold good, with the exception that here additions of
-nuts, almonds and milk stuffs are permissible, up to a percentage
-not exceeding 5 in total, without any declaration of the goods being
-necessary.
-
-6. ~Chocolate powder~ is a mixture of cacao material which may be
-disintegrated and more or less freed from oil, with an amount of sugar
-not exceeding 70% at the most. Spices as in the case of chocolate.[211]
-
-7. Cacao butter is the fat obtained from the decorticated bean or cacao
-material.
-
-
-II.
-
-The following are especially to be regarded as adulterations of the
-goods mentioned under I. from 1 to 7.
-
- 1. Foreign fats;
-
- 2. Shells and other waste cacao products (dust or seed);
-
- 3. Meal, though this is not expressly given;
-
- 4. Colouring matter; the colouring of the surface of figures is
- permissible;
-
- 5. So-called fat economisers, such as adraganth, gelatine, and
- dextrine.
-
-An addition of substances for medicinal or dietetic purposes is
-permissible, though in such cases the goods must be declared. The
-addition of any fats other than cacao butter (i. e. of any foreign fat)
-or of shells or waste products to cacao or chocolate or to cacao or
-chocolate goods is also not permissible even when these are designated
-in such a manner that the words chocolate and cacao do not occur in
-their description.
-
-
-III.
-
-~Declaration of Added Ingredients.~
-
-The declaration must be transcribed in legible script and form, as
-e. g. “Meal” so as to be readily understood by all, and composed in
-German.
-
-The declaration must occur together with the description of contents
-and as part of the same on despatching original packages in retail
-transactions.
-
-In wholesale trade the declaration must occur on all offers,
-quotations, bills and all boxes, etc. provided with description of
-contents.
-
-When offered for sale or exhibited in an unpacked condition, every box
-etc. containing the goods must have such a declaration introduced so as
-to be visible to every buyer in the premises, where possible; or the
-declaration shall be placed on the goods themselves.
-
- 1. Skimmed milk chocolates must be literally described as such, and
- must be manufactured with at least 10 % of skimmed milk powder or the
- corresponding quantity of skimmed milk proper. Addition of ordinary
- milk or its powder is permissible and need not be declared;
-
- 2. Milk chocolate must be manufactured with ordinary milk containing
- at least 3 % of fat, and in such a manner that at least 10 % of milk
- powder or the corresponding quantity of milk proper are employed;
-
- 3. Cream chocolate must be prepared from cream containing at least 10
- % of fat, and in such a manner that at least 10 % of a cream powder
- or the corresponding amount of cream, in each case containing 50 % of
- milk fat, are employed. It may be varied to taste with milk proper or
- its powder, without any further declaration being necessary.
-
-These percentages represent a minimum. It remains at the manufacturer’s
-choice whether he shall employ larger quantities of cream or milk.
-
-The associated firms are further recommended to annex the following
-guarantees:
-
- a) that the powder of milk proper contain at least 26 % of fat and be
- prepared from a milk guaranteed as pure;
-
- b) that the cream powder contain at least 40 % of milk or be prepared
- from cream containing at least 10% of fat.
-
-It is especially emphasised that these quantities are minimums, and
-every manufacturer is free to add as much cream or milk as he pleases.
-
-We particularly recommend the procuring of a guarantee from the
-milk purveyor as to its purity for every delivery in order to be
-covered against fines in case the product should prove to contain an
-insufficient amount of fat. Analytical testings of trial samples are
-also to be recommended.
-
-By way of comparison we refer to the “Principles for Estimating Cacao
-Products and their Food Value” determined by the Free Union of German
-Food Chemists in their 8th annual assembly at Heidelberg (1909) and
-finally established in their 10th held at Dresden (1911), which are
-said to have found general acceptance from the 1st July, 1912.
-
-
-b) Final Wording of the Principles of the Free Union of German
-Food Chemists for the estimation of the Value of Cocoa and Cacao
-Preparations.
-
-
-I.
-
-~Cacao mass~ is the product which is purely and simply obtained
-from the roasted and shelled cacao bean by grinding and moulding.
-
-Cacao mass may not contain any kind of foreign substance. Traces of
-shell may only be present in minor quantity. The waste product falling
-in the cleansing of the bean must not be added to the cacao mass, nor
-may it be worked up into cacao material separate and apart from other
-cacao.
-
-Cacao mass shows 2·5-5% of ash and contains 52-58 % of fat.
-
-Disintegrated cacao is such material as is treated with alkalis or
-alkaline earths, ammonia or its salts, under pressure of steam.
-
-
-II.
-
-~Cocoa powder~, cacao that has been pressed and its oil removed,
-soluble Cocoa and disintegrated cacao are synonyms for cacao mass
-which has been reduced to powder form after they have been partially
-separated from fat by expression under heat; and generally treatment
-with alkalis or their carbonates, alkaline earths, ammonia, and ammonia
-salts under a strong steam pressure are presupposed.
-
-Cocoa powder containing under 20% of fat, as well as that treated with
-spices (aromatised or scented) must be declared accordingly.
-
-Cocoa powder may not contain any kind of foreign substance. Traces of
-shell may only be present in minor quantity. The waste product falling
-in the cleansing of the bean may neither be added to the cocoa powder
-nor itself worked up into such a powder.
-
-The added alkali or alkaline earths may not exceed 3 % of the raw
-material.
-
-Only powdered cacao and cocoa powder which has been treated with
-ammonia and its salts under strong steam pressure shows from 3 to 5 %
-of ash on cacao mass containing 55 % of fat.
-
-Cocoa powders disintegrated with alkalis and alkaline earths must not
-show more than 8 % of ash on cacao containing 55 % of fat.
-
-The percentage of water must not rise above 9.
-
-
-III.
-
-~Chocolate~ is a mixture of cacao material with beetroot or cane
-sugar and a proportionate admixture of spices (vanilla, vanillin,
-cinnamon, cloves and so forth). Many chocolates contain apart from that
-an addition of cacao butter.
-
-The percentage of sugar may not amount to more than 68.
-
-Addition of substances for dietetic and medicinal purposes is
-permissible, and then the total of sugar and such addition must not
-exceed 68% of the whole.
-
-Apart from the addition of spices no other vegetable admixtures are
-permissible. Nor may chocolate contain any foreign fat or foreign
-mineral constituents. Cacao shells may only be present in faint traces.
-The waste product falling in the cleansing of the bean must not be
-added to the cacao mass, nor may it be worked up into cacao material
-itself.
-
-Chocolates which contain meal, almonds, walnuts, hazelnuts and milk
-stuffs must be provided with a declaration indicating such addition
-precisely, and here again the total addition of foreign ingredients
-shall not exceed 68 %.[212]
-
-The percentage of ash constituent shall not exceed 2.5.
-
-
-IV.
-
-~Covering or coating material~ must satisfy the requirements
-holding good for chocolate even when the coated goods bear declarations
-in which the words cacao or chocolate do not expressly occur, although
-admixtures of nuts, almonds and milk stuffs not exceeding a total of 5%
-may be made without declaration.
-
-
-V.
-
-~Chocolate powder~ may not contain more than 68 % of sugar.
-
-
-VI.
-
-~Cacao butter~ is the fat obtained from the hulled bean or cacao
-mass.
-
-
-~Milk and Cream Chocolates.~
-
-1. Cream, milk and skimmed milk-chocolates are products which are
-manufactured with addition of cream, milk (skimmed or unskimmed) in a
-natural, thickened or dry form. They must be declared as cream, milk or
-skimmed milk chocolates.
-
-2. The fat content of full milk should amount to at least 3 percent,
-and that of cream itself 10 percent. If the full milk or cream is
-added in a condensed or dried state, these ingredients must be in
-corresponding proportions. As it is at present not possible to produce
-a cream powder containing at least 55 percent of fat, the normal
-preparation of this class is, for the time being, represented by a
-production containing 5.5 percent of milk fat in the form of cream
-and milk.
-
-3. Milk chocolate prepared from skimmed milk must contain at least 12.5
-percent of dried milk or skim-milk, and “Cream” chocolates not less
-than 10 percent of cream or full-cream powder.
-
-4. The percentage of the milk or cream preparation added must in all
-chocolates be deducted only from the percentage of the sugar, i. e. the
-cacao content of all chocolates containing these ingredients must be
-the same as in the case of the commoner varieties.
-
-~Special notice.~ In the case of butter chocolates, in which the
-cream is replaced by pure cacao fat, the same regulations naturally
-obtain; thus the amount of butter added must be not less than 5.5
-percent. of the whole, and the butter should be used in place of the sugar
-only.
-
-(Regulations relating to the manner of examining chocolates as to the
-presence of the prescribed quantities of the above ingredients will
-probably be issued in the course of a year or two.)
-
-
-c. Vienna Regulations.
-
-The Assembly of Microscopical and Food Chemists in Vienna, held on
-the 12th-13th October 1897, the object of which was to fix a “Codex
-Alimentarius Austriacus”, also arrived at some just and appreciable
-definitions, which are well worthy of repetition here:[213]
-
-1. Chocolate should consist of a mixture of cacao, Austrian sugar
-capable of fermentation, further an addition of spices (cinnamon,
-cloves, vanilla or vanillin) amounting to as much as 1 percent of the
-whole.
-
-2. Cacao mass should consist of the roasted and shelled cacao bean,
-ground and moulded, only.
-
-3. Cocoa Powder should be a preparation obtained from cacao mass only
-by the partial expression of the 50 percent of fat which the latter
-contains and frequently treated with alkalis. The alkalis may reach 2
-percent of the whole, and the object of the treatment with them is
-to effect the disintegration of the tissues of cacao or to render the
-cacao “soluble
-
-
-d) International Definitions.
-
-An International Congress of Chocolate and Cocoa Manufacturers was
-finally held in Berne on August 21st-23rd 1911, which, unlike the
-meeting held by the White Cross in Geneva (1908), the object of which
-was the prevention of food adulterations, was really international
-and attended by numerous manufacturers from Belgium, Germany,
-England, France, Holland, Italy, Mexico, Austria, Hungary, Russia and
-Switzerland, the total number of visitors amounting to 250.[214]
-
-
-1. ~Cacao Mass.~
-
-§ 1. Cacao mass is obtained by roasting or drying[215] cacao beans
-which have previously been well cleaned and freed from the shells
-and dust. Cacao mass can either be disintegrated, i. e. “soluble” or
-untreated with disintegrating agents, i. e. “insoluble
-
-Cacao which has been treated according to § 5 is in the real and
-business sense of the term to be regarded as a ~pure~ article of
-food, seeing that the treatment with alkaline carbonates or pure alkali
-is a purely chemical, or technical, operation. Such cacao may therefore
-be justly termed “pure
-
-§ 2. Cacao mass may contain a quantity of added cacao butter
-proportionate to the prescribed, or suitable, fat content of the cacao
-preparation to be made.
-
-
-2. ~Cocoa Powder.~
-
-§ 3. Cocoa powder should consist of defatted, or fatty, pulverised
-cacao mass.
-
-§ 4. Cocoa powder which has been opened up by means of alkalis or
-otherwise is termed “soluble” or disintegrated cacao.
-
-Disintegrated cacao which has been treated as described under § 5 may
-in the real and business sense of the word be regarded as a “pure”
-article of food, as the treatment with alkaline carbonates or pure
-alkalis is a purely chemical, or technical, operation. Such cacao may,
-therefore, be justly termed “pure
-
-§ 5. The quantity of alkali used to effect the treatment described
-should not exceed 5·75[216] grammes of potash or the equivalent of
-another alkaline carbonate, to 100 grammes of dry defatted cacao.
-
-
-III. ~Cacao Butter.~
-
-§ 6. Cacao butter consists of the fat obtained from either untreated or
-disintegrated cacao.
-
-
-IV. ~Chocolate~ and ~Chocolate Powder~.
-
-§ 7. Chocolate is a mixture of cacao mass and sugar, with or without
-the addition of cacao butter. On pulverising chocolate, ~chocolate
-powder~ is obtained.
-
-§ 8. Both chocolate and chocolate powder may, if the methods of
-manufacture require it, be prepared from partially defatted cacao mass.
-
-§ 9. The amount of cacao mass and cacao butter contained in chocolates
-and chocolate powders should be at least 32 percent[217] of the whole.
-
-
-V. ~Milk Chocolate.~
-
-§ 10. Milk chocolate should consist of a mixture of cacao mass, cacao
-butter, sugar and milk or milk powder. The quantity of cacao mass and
-cacao butter contained in such preparations should amount together to
-at least 25 percent[218] of the whole.
-
-§ 11. All chocolates which are brought on to the market under the name
-of milk chocolate, must contain at least 12·5 percent of milk or milk
-powder.
-
-§ 12. No milk used for the preparation of milk chocolate may contain
-any preserving agent.
-
-
-VI. ~Covering Matter.~
-
-§ 13. The definitions of chocolate proper apply also to covering
-material.
-
-§ 14. Covering chocolate may, without special designation, contain up
-to 5 percent of its weight as sold of almonds, nuts, milk or milk
-powder. All other additions must be clearly declared on the packages in
-which the covering material is sold, or in the invoices referring to it.
-
-
-VII. ~Flavouring matter~ (Spices).
-
-§ 15. All material (spices etc.) used for flavouring cacao preparations
-must be harmless.[219]
-
-  Key to horizontal text = HT = Forbidden colouring matters
-
-  ————————————+—————————————-—+——————————————————————————————+——————————
-     Name of  |               |                              |
-      cacao   | Adulteration  |       Mode of Detection      | Reference
-   preparation|               |                              |
-  ————————————+—————————————-—+——————————————————————————————+——————————
-  Chocolate   |               |{ a) Microscopically          |   277
-  Cacao mass  |               |{ b) By excess in glucose     |   264
-  Coated      |Meal (kind     |{ c) By decreasing the amount |
-    Goods     |  not stated)  |{    of ash                   |
-    Covering  |               |{                             |  —
-  Chocolats   |               |{ a) By increasing the amount |
-    fondants  | Cacao husks   |{    of ash and the amount of |
-              |   and sawdust |{    silicic acid in the ash  |   256
-              |               |{ b) Method of levigation     |   267
-              |               |{ c) Determination of fibre   |   266
-              |               |{ d) Microscopically          |   275
-              |               |                              |
-              |               |{ a) Melting point            |   260
-              |               |{ b) Iodine value             |   —
-              |Foreign fats   |{ c) Saponification value     |   —
-              |  and oils     |{ d) Refractometer test       |   —
-              |               |{ e) Björklund’s test         |   261
-              |               |                              |
-              |Bad (rancid)   |{ a) Acid value               |   260
-              |  cacao-butter |{ b) Reichert-Meissl number   |   —
-              |               |                              |
-              |  {Yellow ochre|}                             |
-              |  {Red ferric  |} Increase in the             |
-              |HT{oxide       |}  amount of ash              |   —
-              |  {Brickdust   |}                             |
-              |  {Coal        |}                             |
-  only        |               |                              |
-  observed    |Cacaolol       |                              |
-  in soup     |               |                              |
-  powders;    |Zinc white and |}                             |
-  only used   |  heavy spar   |} Analytically in the ash     |   —
-  to imitate  |               |                              |
-  the ash of  |               |                              |
-  chocolate   |               |                              |
-  cigars;     |               |                              |
-              |Besides        |}                             |
-              |  inorganic    |}Increase in the              |
-              |  weighting    |}  amount of ash              |   —
-              |  material     |}                             |
-              |    Sand  }    |                              |
-              |    Clay  }    |Polarisation                  |
-              |    Dextrine}  |  by Welmans’ process         |   258
-              |               |                              |
-              |Excess of sugar|{ a) Polarimetric test        |   269
-              |               |{ b) Aräometric test          |   270
-              |               |{ c) Decrease in ash          |   —
-              |Excess of cacao|Determination of amount of fat|   258
-              |  butter       |                              |
-              |Excess of water|Determination of moisture     |   254
-              |Gelatine       |Picric acid test and albumin  |
-              |               |  determination               |   —
-              |Tragacanth     |Microscopically               |   277
-              |Earth-nut      |Microscopically               |   278
-              |Earth-nut-cake |Determination of albumin      |   271
-              |Walnut- and    |Microscopically               |   278
-              |  hazelnut     |                              |
-              |  pulps        |                              |
-  Cocoa-      |{ Husk         |                              |
-    Powder    |{ Foreign fat  |As with chocolate             |   —
-              |{ Meal         |                              |
-
-
-
-
-C. Adulterations of Cacao wares and their Recognition.
-
-
-a) Introductory.
-
-Cacao preparations are subject to manifold and various kinds of
-adulteration. The following table gives a list of proved adulterating
-agents, and contains in the last column but one hints as to how such
-foreign additions can be detected, which hints are given in more detail
-on various pages in this edition, the numbers of which are annexed in
-the last column.
-
-Bases for the judgment of cacao preparations appear on the one hand
-in the definitions and formulas previously given, and on the other in
-the rougher and finer adulterations which we had the opportunity of
-detecting. We give these bases once more, at least such as we deem
-necessary to a proper estimation of the purity of cacao goods, and in
-general rather incline to the principles which Filsinger has worked out
-for the Imperial Health Office (Germany) and which received a hearty
-reception at the hands of the various unions connected with the trade.
-
-
-b) The Principles.
-
-~Chocolate~, ~Cacao material~, and ~cocoa powder~
-(defatted and disintegrated cacao) may on no account contain any kind
-of foreign vegetable mixtures like starch, meal, peanut cake, hazel nut
-and walnut admixtures, nor cacao shells nor yet waste products, neither
-may it contain any mineral stuffs or foreign fats. Chocolates with meal
-addition must contain on the wrapper a concise and definite declaration
-of such addition on the wrapper. The presence of cacao shells is
-detrimental to the nutritious value of the cacao preparation, being
-little suited for human consumption, as they contain a large quantity
-of woody substance, and apart from this, always occur with adhering
-sand and earth. The removal of such shells is since the perfecting of
-the cleaning machinery intended for the purpose, become a very easy
-matter, and so none but very inferior quantities are permissible.
-Any additional shells (even when declared, and very fine ground) are
-illegal. The addition of spices or their corresponding ethereal oils
-are allowed, and as such may be considered almonds and nuts, more
-especially in the case of coating material and so forth, although they
-are subject to compulsory declaration.
-
-The same conditions prevail in the case of ~chocolate enamelling~
-and ~coating~ material as for ordinary chocolate, and in
-particular they must be free from all kind of foreign fats and cacao
-shells.
-
-The use of dyes (earth-and tar-colouring matter) which are intended as
-substitutes for a percentage of cacao, and not merely as ornamental, is
-not permissible; and such dyes as are objectionable from a hygienical
-standpoint are impossible, even when they are used for decorating
-purposes. Cacao material contains on an average from 3-4 % of ash and
-from 50-55 % of fat.
-
-Admixtures of glue, tragacanth or dextrine are not permissible, when
-they are intended to conceal an addition of water or to save the use of
-expensive cacao fat.
-
-~Cocoa powder~ contains arbitrary quantities of fat, and shows
-accordingly a varying quantity of ash to correspond with the amount of
-fat expressed. It is therefore necessary to declare the quantity of
-fat contained in quite a general manner and something in the following
-grade: skimmed milk cacao under 25 % of fat, cacao freed from oil,
-fatty and ordinary milk chocolate up to a percentage not exceeding
-35.[220] For the same reason it is necessary to convert the established
-ash contents, possibly of cacao material with 50% of fat, or none at
-all. It is most to the purpose to convert in the case of dry material
-which has been freed of fat, as occasionally considerable amounts of
-moisture remain over from the processes of preparation. Cocoa powder
-which has been disintegrated without the use of potassium, sodium
-or magnesia agents (carbonic acid) will therefore show the same ash
-contents as the corresponding material freed from oil, whilst that of
-cacao disintegrated by means of the fixed alkalis will be greater. The
-ash contents of powder freed of oil may nevertheless not exceed 3 %,
-corresponding to a total 7 %. The mixture of cocoa powder and sugar is
-not permissible.
-
-Chocolates, chocolate fondants and coating mass contain variable
-quantities of sugar and fat; accordingly no limits can be assigned to
-the ash contents of these preparations.
-
-A unanimity of opinion as to the least possible amount of cacao for the
-chemical estimation of chocolate has become an urgent necessity. Hereby
-it should be established that in good chocolate the fatty contents,
-apart from the sugar,[221] exceed a definite percentage.[222] A minimum
-percentage of 35% of cacao mass in chocolate destined for export, which
-must possibly be covered, has been fixed by the council of commerce.
-
-As percentage of chocolate in cacao the double quantity of non-fatty
-cacao material must be taken, on the supposition that raw cacao
-contains on an average 50% of fat.
-
-
-c) Laws and Enactments as to Trade in Cacao Preparations.
-
-So far traffic in cacao has only been brought under legal control in
-three European countries, namely Belgium, Roumania, and Switzerland.
-We annex in the following pages a resumé of the legal prescriptions
-appertaining thereto, as being of especial importance to exporting
-manufacturers.
-
-
-1 ~Belgium.~
-
-The ~Belgian~ royal decree of the 18th November 1894 established
-on the basis of the law for articles of consumption, August 4th 1890,
-and article 454 to 457, 500 to 503, and 561 of the penal code book runs
-(according to the “Moniteur Belge” of the 3rd and 4th December, 1894,
-as follows:
-
-Art. 1. It is illegal to sell, expose or hold in possession for sale,
-or to transmit, any other product as “all cocoa” than the fruit of the
-cacao tree, raw and prepared by roasting, hulling and grinding with or
-without addition of spices, and finally moulded into tablets or reduced
-to powder form.
-
-It is permissible to sell, expose or have in possession for sale, or
-to transmit such cacao as has suffered a loss of butter by expressing,
-provided that the amount of this ingredient is not diminished by more
-than 20 % of the whole, under the designation “cocoa or cocoa powder”;
-and again under the designation “alkalinised cacao” (cacao alcalinisé)
-such as has had its alkali content increased in special treatment by
-not more than 3% of the total weight. The declaration “alkalinised” is
-not, if a matter of mere possession or transmittance in export, to be
-considered as necessary.
-
-Cacao which has been prepared other than as above described may only
-be sold, exposed or held in possession for sale, or transmitted, under
-a special label which declares this special manner of preparation next
-to the word “cacao” or under a label that does not contain the word
-“cacao” at all.
-
-The word “alkalinised” or any other words which indicate alterations or
-additions in the natural composition of the cacao must be introduced on
-the label in distinct and similar type to the word “cacao
-
-Cacao in which the proportion of alkali amounts to more than 3% is
-regarded as injurious, and the sale, having and holding in possession
-or despatch of same for sale is illegal.
-
-Art. 2. It is illegal to sell, have in possession or expose for sale,
-or to transmit any product whatever, under the designation “chocolate”,
-that is not manufactured exclusively from shelled cacao, and that
-in a minimum proportion of 35%, and ordinary sugar, with or without
-admixture of spices.
-
-Products which though containing the requisite 35% of shelled cacao
-are also made of other substances than those above signified may only
-be sold, held in possession, exposed or transmitted for sale under a
-label that clearly describes the nature of such ingredients next to
-the word “chocolate” and in the same type, or under a label that does
-not contain the word “Chocolate” at all. In the case indicated by
-impressing them on each separate tablet.
-
-Products which contain less than 35% of cacao may only be sold, held
-in possession, exposed, or transmitted for sale under the designation
-“cacao bonbons” or some similar description, from which the word
-chocolate has been rigidly excluded.
-
-Art. 3. Entries of the labels prescribed for the products of irregular
-composition in articles 1 and 2 must be made on the invoices despatched
-with the goods.
-
-Art. 4. The box, case or wrapper etc. containing cacao or chocolate
-which is sold, exposed, held in possession or transmitted for sale must
-bear the name and address of the manufacturer or seller, or at least
-some regular and authorised trade mark.
-
-Art. 5. The articles of this decree, as far as they refer to chocolate,
-are only applicable to ordinary chocolates in tablet, block, spherical
-or powder form, not however to cream and various sugar confections in
-chocolates (such as pralinés, pastilles etc.).
-
-Art. 6. Any infringement of the articles of this decree will incur a
-fine in accordance with the code of fines issued on Aug. 4th 1890, over
-and above the ordinary penalties.
-
-Art. 7. Our Board of Trade and Agriculture is hereby entrusted with the
-carrying out of this decree, which shall come into force on April 1st
-1895.
-
-
-2. Roumania.
-
-The royal enactment of this land respecting the health supervision of
-foods and drinks and the trade in foods and drinks, articles 154, 155,
-156 and 157 of the Health act of the 11th September, 1895, says the
-“Buletinul directiunei generale a serviciului sanitar” 1895, No. 18 and
-19, pages 277 et seq.
-
-No. XIII, Article 137.
-
-No product may be sold, exposed or held in possession or transmitted
-for sale, under the designation cacao, other than the seed of the fruit
-obtained from the tree “Theobroma Cacao It may be brought on the market
-raw, roasted, or powdered after roasting.
-
-Under the designation “Cocoa powder, defatted”, such may be sold as
-has suffered loss of butter by extraction, provided that there still
-remains a minimum 22% of cacao butter in the product. As disintegrated
-cacao may be sold such powder as does not contain more than a maximum
-2% of sodium or potassium carbonate.
-
-Art. 138. It is illegal to sell or expose for sale artificially dyed
-and pulverised cacao, and also such as has been mixed with starch
-meals, foreign fats or any other foreign ingredients. It is in like
-manner illegal to mix cocoa powder with shells, and the former may not
-contain more than a maximum 15% of powdered shell.[223]
-
-Art. 139. Under the designation “Chocolate”, only the foodstuff
-prepared from a mixture of roasted and powdered bean and sugar, with or
-without admixture of aromatic ingredients, as vanilla, cinnamon and the
-like substances, may be sold and exposed for sale.
-
-Art. 140. The manufacture and sale, as also the exposure for sale of
-chocolate from cacao that does not answer the several demands of this
-decree, articles 137 and 138, as well as of chocolate that is mixed
-with starch, meals, mineral and artificially coloured substance, is
-illegal.
-
-
-3. Switzerland.
-
-The association of analytic chemists in this country have issued a
-book entitled “The Swiss Book of Nutritious Stuffs and Articles of
-Sustenance”, where the methods and standards prevailing in research
-work connected with such substances are finally established for
-Switzerland. This work served as a guide as regards articles of
-sustenance up to the time when the Swiss food act came into force, and
-we accordingly annex a few extracts from it, dealing with our subject,
-cacao preparations.
-
-
-Definitions.
-
-1. Cacao mass is obtained by grinding and moulding the shelled and
-roasted cacao bean, without any admixture whatever, or extraction of
-butter.
-
-2. Cacao ~freed of oil~ is cacao that has been reduced by from 20%
-to 35% as regards its butter contents by means of pressure under heat.
-
-3. ~Disintegrated cacao.~ The roasted beans are treated with
-carbonic acid alkalis (generally potassium) subjected to pressure
-under ammonia or steam, and so the cellular tissue of the albuminous
-substance disintegrated or broken up and converted into a soluble
-modification (peptone and alkalinous albuminate).[224] The so treated
-beans are next dried, reduced, defatted and pulverised.
-
-4. ~Chocolate~ is the description of a mixture of cacao and
-sugar which comes into commerce either moulded or in powder form. The
-percentage of sugar amounts to between 40 and 70%. Admixture of other
-substances than cacao, sugar and the usual spices must be regarded as
-adulterations.[225]
-
-5. ~Chocolate~ and ~cacao~ (powdered or moulded) may be
-aromatised with the following substances: vanilla, benjamin gum, tolu
-and peru balsam, cinnamon, cloves and nutmeg.
-
-6. ~Chocolate fondants~ are chocolates with an unusually large
-proportion of sugar and fatty contents.
-
-7. ~Milk chocolate~ is a preparation prepared from milk, sugar
-and cacao. It may not contain the preserving materials dis-allowed for
-milk, such as boracic acid, borax, formic aldehyde and derivatives of
-the aromatic series. It comes into commerce in powder form.
-
-8. ~Covering~ or ~coating~ material is a mixture of cacao,
-sugar, spices, with almonds and hazel nuts. This preparation is almost
-exclusively employed for bonbon confectionery.
-
-9. ~Medicinal Chocolate~ is a chocolate or cacao preparation
-containing additions of medicaments.
-
-
-Tests and Definitions always to be applied.
-
-  1.  Touch test.
-  2.  Reaction.
-  3.  Microscopical examination.
-  4.  Examination of the fat.
-  5.  Estimation of cacao butter.
-  6.  Determination of sugar.
-  7.  Determination of ash.
-
-
-Tests and Definitions eventually necessary.
-
-  8.  Determination of moisture.
-  9.  Determination of theobromine.
-  10.  Determination of starch.
-  11.  Determination of cellulose.
-
-
-Guide to Classification:
-
-Unripe, badly fermented cacao beans and those which have been
-attacked by insects or mould or have suffered during transport from
-the influence of salt-water, should never be used for manufacturing
-purposes.
-
-Goods prepared from such beans have an unpleasant taste, which it
-is impossible to get rid of by the various operations in the course
-of manufacture. The use of all such beans is to be regarded as
-adulteration. The tests to be applied for determining them are tasting,
-microscopical examination and perhaps the estimation of the common salt
-contained in them.
-
-All good chocolates are of a fine brown colour. Grey-coloured or
-spotted chocolate are objectionable. Spots or the grey colour alluded
-to may be caused either by damp or heat. At an ordinary temperature the
-fracture of the chocolate is hard, glassy and even. The quality of the
-fracture constitutes an excellent basis in judging of the manner and
-methods employed in working up the raw material.
-
-Cacao and chocolate that become thick and pulpy on boiling are in all
-probability adulterated with meal, starch, dextrine or resin.
-
-The following are to be considered as adulterations:
-
-1. Admixtures of cacao or other shells, and sawdust.
-
-2. Admixtures of foreign starch, meals, castania and resin.
-
-3. Admixtures of mineral substances like ochre, clay and sand.
-
-4. The substitution of cheaper fats, such as beef and pork dripping,
-almond, poppy seed, cocoa-nut and vaseline oils.
-
-
-Limitations.
-
-1. For ~cacao material~.
-
-  Ash { Maximum: 5% (Porto Cabello 4·65%)[226]
-      { Minimum: 2% (Surinam 2·25%)
-  Cacao butter { Maximum: 54·5% (Machalla 54·06)
-               { Minimum: 48·0% (Porto Cabello 45·87).[226]
-
-2. ~For cacao fat.~ Melting point 29 to 33·5° C.; freezing point
-24 to 25° C.; refraction at 40° C., 46 to 49[226]; iodine value 34 to
-37; point of saponification, 192 to 202.
-
-3. ~Disintegrated cacao~: the amount of added alkali is not to
-exceed 3%. In no case shall the ash content be more than 8%. This
-figure is not inconsistent with the above stated maximum ash content,
-as disintegrated or soluble cacao is manufactured from a mixture of
-several sorts of cacao, in each of which (although they have been
-defatted) there is not more than 5% of ash.
-
-4. ~Chocolate~: although at the present time there are no limits
-fixed for cacao and sugar, it may nevertheless be safely assumed that
-the fat and sugar together may not exceed 80 to 85%, and that the rest
-shall be pure non-fatty cacao material, in the proportion of from
-15-20%. The ash in a good chocolate does not exceed 3·5%.
-
-5. ~Milk chocolate~: here the separate ingredients require a
-thorough drying. If the percentage of moisture amounts to as much as
-five percent, the whole preparation is objectionable and liable to
-lose its hard consistency.
-
-6. ~Chocolate~ à la noisette, ~oat~, ~meat~ and
-~medicinal chocolates~. The testing of these takes two chief
-directions:
-
- 1. It must be established that the ingredients given on the label are
- of good quality, and
-
- 2. that only the ingredients there mentioned occur in the packet.
-
-The constituents and their proportions shall be declared on the
-wrappers in the case of medicinal chocolate.
-
-On the 1st July then, in the year 1909, the act passed in connection
-with foods and articles of consumption December 5th, 1905 came into
-force in Switzerland. Thereby the whole of Swiss trade in such
-foodstuffs and articles of consumption is systematically controlled.
-Of the 268 articles which are generally representative, we annex here
-those concerning cacao, powder and chocolate, namely, nos 146 to 149.
-
-=Art. 146.= Under the designation ~cacao~ or ~cacao powder~
-only the pure, unaltered or only partially defatted natural product may
-be brought into commerce.
-
-A cacao powder may only be described as ~soluble~ when it has been
-treated with carbonic acid alkalis or disintegrated with steam.
-
-Soluble cacao may only contain 3% added alkalis on the outside.
-
-=Art. 147.= Under the designation ~chocolate~, only a mixture of
-cacao and sugar with or without addition of cacao butter and spices is
-to be understood, and no other may be brought on the market as such.
-
-The percentage of sugar in chocolate may not exceed 68.[227]
-
-=Art. 148.= Cacao and chocolate may not contain starch, meal, foreign
-fat, mineral substances, colouring matter and so-called fat economisers
-(dextrine, gelatine, resin and tragacanth) and only traces of cacao
-shell. They may not be gritty nor foul smelling nor otherwise spoilt.
-
-=Art. 149.= Special products of cacao and chocolate with addition of
-oats, milk, acorns and hazel nuts must be declared accordingly (as oat
-cacao, milk chocolate etc.). Fancy confections fall also under this
-obligation.
-
-Cacaos and chocolates which are put on the market in packets, boxes and
-packages must contain the name of the firm on the wrapper, or some mark
-of the manufacturer or salesman which is recognised in Switzerland.
-
-If saccharine, dulcine or other artificial sweetstuffs are added to
-chocolate, such admixture must be declared on the wrapper.[228]
-
-
-4. Austria.
-
-Legal control of the traffic in cacao preparations in this country may
-be expected in the near future.
-
-~Austria~ is indeed already in possession of a law (dated January
-19th, 1896) concerning the traffic in articles of consumption, although
-the special determinations have hitherto not reached perfection, and
-the treatment of the separate detailed articles must proceed gradually.
-As in Switzerland, the Association of Food Chemists and Analysts here
-have worked out designs for a “Codex alimentarius austriacus The work
-of this code commission is of a purely private nature and accordingly
-no official importance accrues to it, but it is none the less
-recognised by all Austrian chemists and has indirectly (and even in law
-courts) about the same weight as the opinion of an expert, especially
-as the single articles of consumption are almost exclusively limited to
-specialists in this country. We therefore introduce the most important
-points of this code which bear on our subject, although various
-alterations must be made in these as they succeed to legal recognition,
-for since the appearance of the code many changes have developed as
-regards the methods of research.
-
-
-I. Cacao Mass.
-
-~Definition.~ Under cacao mass is to be understood the material
-constituting a regular and uniform dough when warmed, which has been
-exclusively prepared and manufactured from the shelled cacao bean.
-
-~Ingredients.~ Cacao material contains the same ingredients
-chemically as the shelled bean.
-
-Microscopical investigation should only reveal the presence of seed
-kernel, and not particles of root, which should be removed in the
-course of preparation.
-
-The ash may not exceed 3·5%[229], the fibre 3%[229], and the starch
-10·5%. The amount of fat figures at between 48 and 52 percent.
-
-
-II. Cocoa powder.
-
-(Pulverised cacao, defatted, and disintegrated.)
-
-~Definition.~ Hereby is understood the steamed preparations or
-the powder obtained by expressing at least half the total fat from
-ordinary cacao material and further grinding and sifting.
-
-~Characteristics.~ The cocoa powder shall on boiling with 20 to
-30 times its volume of water yield a suspension, in which there are no
-traces of lumpy formation, and which does not show a sediment after the
-expiration of a few minutes.[230] Should there be any such sediment, it
-shall be examined under the microscope.
-
-Cocoa powder shall be sifted and ground free from meal, and may not, on
-sifting through a miller gauze (No. 12) show more than 5% of material
-on the sieve.
-
-The chemical composition of cocoa powder is modified according to the
-degree of defatting. If 30 parts out of 100 are defatted, which is the
-usual procedure. If 30 parts fat are expressed from 100 parts cacao
-material, which usually happens, then the cocoa powder contains 30%
-fat, 5% ash[231], 3·5% fibre, and 13%.
-
-The amount of moisture shall not exceed 6%.
-
-The fat shall be pure cacao butter.
-
-~Addition of alkalis is not allowed.~
-
-Microscopical investigation as under I.
-
-
-III. Chocolate.
-
-~Definition.~ Chocolate is the cacao material evenly and regularly
-worked up with cane sugar (refined, ordinary or coarse).
-
-The completely uniform pasty mass, when warmed, is allowed to set in
-moulds and then forms pieces of fatty appearance, finely granular or
-close fracture (tablets, blocks).
-
-Good chocolate consists of 40 to 50 percent of cacao mass and 50 to
-60 percent of sugar.
-
-It may also contain a small amount of harmless aromatic substances.
-
-Should the sum of the cacao fat and sugar in chocolate amount to over
-85 percent, it is termed “Sweetmeat chocolate”, and should the sum
-of those ingredients be more than 90 percent, the chocolate is to be
-declared as “Very sweet
-
-All the ingredients in chocolate, after deducting the sugar, shall be
-present in the same relative proportion and in the same condition as in
-pure cacao mass (compare I).
-
-Sweetened chocolate is an exception, in so far as it has had in its
-preparation an addition of cacao butter. Fine kinds are also prepared
-with an addition of defatted cacao.
-
-~Unmoulded~ chocolate or chocolate powder shall answer to the same
-requirements.
-
-
-IV. Cacao surrogate and chocolate surrogate.
-
-~Definition.~ Cacao preparations containing admixtures of meal are
-to be described as surrogates.
-
-The addition of other substances than meal is inadmissible.
-
-Absence of cacao husk is also required as in I, II, III.
-
-Mixtures of cacao powder, sugar and meal are also to be regarded as
-surrogates.
-
-The extent of the addition of meal is to be distinctly noted by the
-seller on the article sold.
-
-
-V. Couverture (coating mass).
-
-~Definition.~ This includes various preparations of pure cacao
-butter and chocolate (or mixtures of chocolate with cacao butter and
-cacao mass), which form a thin liquid, when warmed, and are used for
-coating or pouring over confectionery. All other substances (roasted
-hazel nuts or almonds and the like) shall be declared.
-
-
-Investigation.
-
-~To be carried out without exception with all cacao preparations~:
-
-1. ~Determination of fat.~ The fat is extracted from the dry
-substance which has been mixed with an indifferent body (sand) by pure
-and absolutely dry ether (distilled over sodium) or by petroleum ether.
-Cacao mass and chocolate must first be shaved or rasped.
-
-2. ~Jesting of the fat.~
-
-a) Determination of the melting point in a capillary tube (three days
-after the fat has been melted into the tube).[232] Pure cacao butter
-usually melts at 33° C.
-
-b) Determination of the iodine value; usually 35·0 with pure cacao fat.
-
-It is further recommended to make a refractometric determination, which
-in a Zeiss butter-refractometer must be 46·5° at 40° C.
-
-3. The ~microscopic test~ of the substance, from which the fat and
-the sugar have been removed.
-
-~The following are also essential~:
-
-
-I. With cacao mass.
-
-The determination of fibre and ash.
-
-
-II. Cacao powder.
-
-Determination of moisture at 100° C., of the fibre and ash and
-examination of the ash (quantitative determination of phosphoric acid
-and potash).
-
-
-III. Chocolate.
-
-Determination of the sugar by polarisation of the aqueous solution.
-
-
-IV. Surrogates.
-
-Determination of the starch.
-
-If it is considered necessary to proceed further, then:
-
-1. Determination of theobromine by a modification of Wolfram’s method,
-the method employed is to be exactly stated.[233]
-
-2. In the determination of starch, the gelatinisation is to be carried
-out under steam pressure and the inverted sugar gravimetrically
-determined with Fehling’s solution.
-
-An opinion of the quality of the preparation can be formed from the
-taste, smell and colour of the sample on boiling with water.
-
-
-5. Germany.
-
-In ~Germany~, unfortunately, there is at present no law, which
-regulates the trade in cacao goods. It is true that there exists the
-decree of the 14th May, 1879 respecting the trade in food, alimentary
-substances and comestibles, which contains the usual penal enactments
-in regard to adulteration of food materials offered for sale. The
-enactments are supplemented with data relating to the administration of
-the law, among which a definition of chocolate, as well as the means
-of judging as to the quality or its adulteration, are treated of. But
-those data do not in all respects apply to existing conditions, nor
-do they deal fully with the question as to what admixtures are to be
-permitted or prohibited, for in the introduction to the appendix A,
-there is the following statement:
-
-“Like the former provision, the present one is not intended to be an
-~exhaustive~ description of all subjects of the kind referred
-to, but a compilation of those examples which appear to be especially
-calculated to serve as an illustration of legislative requirements.”
-
-The data referred to have not an officially authoritative significance,
-and they cannot be regarded as having established validity in
-connection with the administration of the law by the police or by legal
-authorities. (See: Commentary by Meyer-Finkenburg, page 116.)
-
-Even the complete publication of the “Vereinbarungen zur einheitlichen
-Untersuchung von Nahrungs-und Genußmitteln sowie Gebrauchsgegenständen
-für das Deutsche Reich”, collected at the instance of the national
-health department, will not have the effect of giving certainty in
-the law relating to the manufacture of chocolate. That section of the
-“Vereinbarungen”, which deals with cacao products, was published in
-Book III (Berlin, Julius Springer 1912) pages 68-81, but the conditions
-in Germany are at present only similar to those existing in Switzerland
-and in Austria. The “Vereinbarungen” are nothing more, than a valuable
-semiofficial guide for the valuation and examination of food and
-comestibles, the provisions of which, not being obligationary, have
-no legal effect. They have long been in need of a thorough revision,
-as recent scientifical results testify, and indeed “The Voluntary
-association of German Food Chemists” have for years been engaged in
-such revision.
-
-The consequence is, that the prosecution of various manipulation which
-certainly deserve to be objected to, such as the preparation of cacao
-or chocolate from undecorticated beans, would be difficult to carry
-out. The Association of German Chocolate Manufacturers has protested
-against that unsuitable state of affairs, and since a remedy is to be
-looked for only from the enactment of a law regulating the trade in
-cacao products, that association prepared a draft act, at its XVII.
-annual meeting at Leipsic on the 15th January 1893, and has submitted
-it to the government health department.
-
-That draft is in accordance with the provisions printed on pages 231
-and 232 a-e. The provisions of the association in reference to the
-trade in cacao products also contain the following paragraphs:
-
-
-§ 2.
-
-It is not to be considered adulteration or counterfeit, within the
-meaning of the law (§ 10) relating to trade in food materials,
-comestibles or articles of consumption (of 14th May 1879,
-Reichsgesetzblatt page 145):
-
-1. When the productions referred to under a, b, c are mixed with meal
-or other substances for medicinal purposes, provided, they are of a
-character by which they are distinctly recognisable, or are kept in
-stock or offered for sale under a designation distinguishing them from
-chocolate, cacao mass, or cacao powder.
-
-2. When covering or coating material, or sweetmeat chocolate is mixed
-with burnt almonds or hazel nuts to the extent of 5 %.
-
-
-§ 3.
-
-Adulteration within the meaning of the law dated May 14th 1879, § 10
-(Reichsgesetzblatt, page 145) comprises:
-
-1. The addition of foreign fat to chocolate, cacao mass or cacao butter.
-
-2. The addition to chocolate, cacao material or cocoa powder of cacao
-husk, meal or other substances, except in the cases mentioned on page
-279, § 2, pos. 1 and 2.[234]
-
-3. The addition of colouring materials to chocolate.
-
-4. The addition to chocolate or chocolate surrogates of any but cane
-sugars (beetroot sugar).
-
-
-§ 4.
-
-As already pointed out, the terms of this proposed legislative step
-naturally command approval and we should be the first to welcome the
-appearance of a “Deutsches Lebensmittelbuch” or some similar work[235],
-intended to serve as an authoritative regulation of the trade in cacao
-preparations and as a protection of honest manufacturers against the
-uncertainty now attending legal proceedings. In that case, other
-civilised countries might be expected to follow.
-
-
-FOOTNOTES:
-
-[162] Ztschr. öffentl. Ch. 1900, page 324, 325.
-
-[163] Ztschr. öffentl. Ch. 1900, p. 478.
-
-[164] Journ. de Pharm. et Chim. 1898, Vol. 2, page 7.
-
-[165] See also Farnsteiner Z. U. N. & G., vol. 23 (1907), page 308.
-
-[166] See Farnsteiner’s method, Z.U.N. & G., Vol. 13 (1907), page 308.
-
-[167] 6th. edition, 2nd vol., page 644.
-
-[168] Compare: Froehner & Lührig, Z.U.N. & G. IX (1903), p. 257 and
-Lührig ibid. IX p. 263.
-
-[169] cf. the methods of Farnsteiner Z.U.N. & G. XIII, 1907 p. 308.
-
-[170] cf. also Farnsteiner Z.U.N. & G. XVI 1908, p. 642 yet according
-to information from Dr. Böhme from the laboratory of Stollwerk Bros,
-bluing from red or violet litmus paper should also take place in the
-case of cacao prepared with potash, and on the contrary the Kurkuma
-brown not result.
-
-[171] Ztschr. für öffentl. Chemie 1900, page 304.
-
-[172] Ztschr. für öffentl. Chemie 1900, page 481.
-
-[173] Ibid. 1900, pages 86 et seq.
-
-[174] Arbeiten aus dem Kaiserl. Gesundh.-Amt 1904, page 20.
-
-[175] Ztschr. f. öffentl. Chemie 1907, page 308.
-
-[176] Forschungsberichte über Lebensmittel etc. 1896, III page 275,
-also Beckurt’s Jahresbericht der Pharmazie 1896, page 746.
-
-[177] Ztschr. f. anal. Ch. vol. 3, page 233.
-
-[178] Ztschr. f. anal. Ch., vol. 19, page 246.
-
-[179] Journal of Society for Chem. Research 1899, page 556.
-
-[180] The solubility of caffeine in carbon tetrachloride is said by
-Eminger to be 1:100, but Scherr maintains that a much larger quantity
-is required.
-
-[181] Merck’s Catalogue of Reacting Agents (2^{nd}. Edition, page 88)
-gives a convenient method of determining the presence of theobromine
-and caffeine (Gerard’s reaction). We annex an extract.
-
-~Gerard’s Reaction on Theobromine.~
-
-A mixture of 0·05 g of theobromine, 3 ccm of water and ccm of soda
-wash is decomposed with 1 ccm of a silver nitrate solution 10 percent
-strong, heated to 60 C. and the solution so obtained cooled down. It
-then gelatinises very perceptibly. Caffeine does not give this reaction.
-
-Cf. Pharmaceutical and Chemical Journal 1906, p. 476. Apoth.-Ztg. 1906,
-p. 432. Pharm. Ztg. 1906, p. 512. Chemical Leaflet 1906 II, p. 167
-among others.
-
-[182] Soxhlet’s so-called steam digester, as constructed by Esser of
-Munich.
-
-[183] Ztschr. f. anal. Ch. 1882, Vol. 22, page 448.
-
-[184] Giornale di Farmacia, di Chimica etc. 1898.
-
-[185] Lectures for the Establishment of Rational Feeding of Animals
-(Weender, Lectures), vol. 1864, p. 48. Cf. also “Landwirtschaftl.
-Versuchsstationen”, vol. 4, page 497.
-
-[186] Journal of Applied Chemistry 1896, p. 712 & 749.
-
-[187] A new process for the determination of crude fibre in food
-stuffs. Z.U.N. u. G. 1898, p. 3.
-
-[188] Ztschr. öff. Chemie 1899, vol. 2, p. 29.
-
-[189] Ibid. 1899, vol. 32, p. 479.
-
-[190]
-
-  B. Fischer & Grünhagen, Z. U. N. u. G. 1902, V, p. 83.
-  P. Drawe, Ztschr. öff. Ch. 1903, IX, p. 161.
-  G. Lagerheim, Z. U. N. u. G. 1902, V, p. 83.
-  J. Decker, Schweiz. Wchschr. f. Chem. u. Pharm. 1908, 40, p. 463.
-  H. Lührig, Bericht d. chem. Unters.-Amtes Chemnitz 1905.
-
-
-[191] Pharmaceutische Zeitung 1889, p. 847.
-
-[192] Ztschr. f. öffentl. Chem. 1898, vol. IV, p. 224 u. 225.
-
-[193] Untersuchungen über Kakao und dessen Präparate, page 48.
-
-[194]
-
-  See A. Leys, Journ. Pharm. et Chim. 1902 (6), 16, p. 471.
-  A. Steimann, Ztschr. öffentl. Ch. 1903, 9, p. 239 u. 261.
-  P. Welmanns, ibid. 1903, 9, p. 93 u. 115.
-  R. Woy, Schweiz. Wochenschr. f. Chem. u. Pharm. 1903, 41, p. 27.
-  A. Steimann, ibid. 1903, 41, p. 65.
-  Fr. David Söhne, Ztschr. öffentl. Ch. 1904, 10, p. 7.
-  H. Lührig, Bericht d. chem. Unters.-Amtes zu Chemnitz, 1905, p. 43.
-  F. Bordas & Touplain, Compt. rendues 1905, 140, p. 1098.
-
-
-[195] Ztschr. f. analyt. Chemie, vol. 22, p. 366.
-
-[196] Journal de Pharmacie et Chémie 1877, page 29.
-
-[197] Z.U.N. u. G. 1904, 7, p. 471.
-
-[198] Ibid. 1909, 18, p. 16 et seq.
-
-[199] Ibid. p. 17.
-
-[200] Z. U. N. and G. 1909, XVIII p. 19.
-
-[201] A word about the R.-M. number seems not out of place here. Baier
-indeed gives it as an average 1·0 but it varies considerably, as his
-own investigations show (8 tests of pressed or extracted fats), where
-there are fluctuations of 1·65—2·37. Information kindly volunteered by
-Prof. Härtel and our own experience convinces us that such fluctuations
-proceed generally from the Glycerine employed, which has itself a R.-M.
-number, sometimes even amounting to 1·0. It is therefore necessary to
-fix the standard of Glycerine used in the experiment, only too much
-neglected in professional investigations.
-
-[202] Loc. cit. p. 21.
-
-[203] As starting point it may be taken for granted that the R. M.
-number for milk chocolate is at a minimum 3·75, for cream chocolate 5·5
-assuming that 10% cream possesses the R. M. number 3·0 and 20% that
-between 5·9-6. Various roundabout calculations are so avoided, when
-the percentages of cream are thus immediately converted into the R. M.
-number, and the method is quite adequate for estimating purposes.
-
-[204] Method of Laxa-Baier, compare Z. U. N. and G. 1909, XVIII p. 18
-and 19.
-
-[205] Compare: Welmans Zeitschrift für öffentl. Chemie 1900, page 480.
-
-[206] The reader who would further consider the form elements of cacao
-is referred to the excellent paper by Py in the Journal de Pharm. et
-Chimie 1895. Vol. 1, page 593.
-
-[207] Compare: E. Guenez, Revue internationale des falsifications des
-denrées alimentaires 1895. Vol. 9, pages 83-84.
-
-[208] Chemiker-Zeitung 1890. Vol. 14, Rep. page 48.
-
-[209] Zeitschrift für öffentliche Chemie 1900, page 480.
-
-[210] Cf. Beytheon, Pharm. Central-Halle 47, page 749.
-
-[211] Compare page 283 and the remarks there.
-
-[212] There may be, however, an enormous difference.
-
-[213] Report and stenogr. prot. publ. by the periodical
-Nahrungsmittel-Untersuchung u. Hygiene; Pertes, Wien, page 60.
-
-[214] Comp. Dr. Böhme, The Chocolate and Confectionery Industries,
-VI 1911, No. 37. The assembly came to an agreement on all points
-discussed, and it would be well to repeat the resolutions here.
-
-[215] Dissimilar to all other existing definitions and adapted to the
-new method with slightly roasted beans only.
-
-[216] I. e. about 2·3-2·5 kilos of potash to 100 kilos of cacao mass.
-
-[217] Thus satisfying the demands of the Free Association of German
-Food Chemists.
-
-[218] Would thus be too little according to the regulations under II.
-
-[219] Cocoa powder may thus, according to international custom, also be
-flavoured with spices.
-
-[220] Cf. in this connection page 204 and tables 19 & 20.
-
-[221] According to recent resolutions of the Free Union (cf. page 282)
-the percentage of sugar in chocolate (together with additions for
-medicinal and dietetic purposes) may not exceed a total 68%; but there
-is no fixed standard for the fatty contents, except in the case of milk
-chocolates etc.
-
-[222] The excessive use of cacao butter as an admixture has lately
-assumed large proportions. In commerce there are to be found many
-preparations designated as “pure cacao and sugar” which contain only 15
-or 20% of cacao with 50% of fat, which are said to met a need of the
-public, but the maintenance will scarcely hold water.
-
-[223] The Roumanian law admits of the sale of a cacao prepared from the
-unshelled bean and only precludes secondary admixtures of shell.
-
-[224] Better albumose, or still better not included at all, as this
-conversion of the albumen is by no means proved.
-
-[225] Accordingly an addition of cacao butter would be objectionable.
-But with 70% of sugar, admixture of cacao butter is unconditionally
-necessary, where by the pure cacao material sinks to between 10% and
-20%.
-
-[226] Editor’s note: These figures are subject to correction, as they
-do not tally with the majority of accepted results.
-
-[227] Cf. note on page 294 under 2.
-
-[228] Whilst in Germany such admixture is not permissible at all.
-
-[229] Editor’s note: These values would seem to require some revision,
-as generally only the very inferior cacaos, like St. Thomé, Domingo,
-Cuba and Haiti, show a lower ash percentage than 3·5%; Ariba, Porto
-Cabello, Caracas and Guayaquil cacaos show a higher percentage the same
-remark applies also to the fibre content.
-
-[230] This also requires revision, as on boiling 7·5 grammes cacao with
-250 grammes water there will always be a sediment after the solution
-has stood for some minutes.
-
-[231] Requiring revision. Cf. remarks on previous page and also the
-values of raw fibre found by Filsinger. Editor’s note.
-
-[232] Requires revision, compare page 261. Editor’s note.
-
-[233] We would prefer Eminger’s method.—Editor’s note.
-
-[234] Cf. above, § 2, 1 and 2.
-
-[235] The “Deutsche Nahrungsmittelbuch” issued by the Association
-of Manufacturers and Dealers Trading in Articles of Consumption has
-unfortunately only complexed matters as it was a private undertaking
-and has endeavoured to sanction various usages, better termed
-misusages, such as the use of forbidden preserving and conserving
-agents, artificial colouring stuffs etc. It is true that the part
-connected with cacao preparations constitutes a glorious exception, and
-also that there are recent indications of an agitation to reform the
-whole code.
-
-
-
-
-+Book 5.+
-
-Appendix.
-
-
-A. Installation of a chocolate and cacao powder factory.
-
-
-In constructing a new factory and fixing the situation of the
-buildings, the first thing to be considered is their convenient
-arrangement. It is therefore advisable to rely upon an experienced
-person for the plan to be adopted, and then to leave the proper
-construction of the works in the hands of the architect. Small
-operations can be carried on in any building, but in the case of larger
-works a well devised arrangement of the machines and appliances must
-be decided upon before hand, that will admit of rational and, to some
-extent, automatic working. In case of erecting small works which will
-require only one manager, the best plan would be to have the whole
-manufacture carried out on one story, or at the most two stories, to
-facilitate supervision.
-
-The case is different with large works, in which the different
-departments are controlled by especially qualified persons.
-
-Tables I and II[236] represent, in section, a chocolate factory and a
-cacao powder factory. As both plans represent only a model section,
-they serve only to show the most convenient arrangement of the machines
-with each other. In reality there would be more or less machines of the
-same kind placed together. Such arrangements might, with modifications,
-serve for medium sized works, as well as for larger ones. In that sense
-the following explanations of the two plans are to be understood.
-
-[Illustration: PLATE II
-
-Longitudinal Section of a model Chocolate Factory
-
-For explanation of figures see text.
-
-  Zipperer, Manufacture of Chocolate etc. 3rd edition.
-  Verlag M. Krayn, Berlin W. 10.]
-
-
-[Illustration: PLATE III
-
-Longitudinal Section of a model Cocoa Factory
-
-For explanation of figures see text.
-
-  Zipperer, Manufacture of Chocolate etc. 3rd edition.
-  Verlag M. Krayn, Berlin W. 10.]
-
-
-=1. Chocolate factory= (Table I).
-
-By means of the lift (1) all the raw materials, sugar, cacao, packing
-materials, etc. are carried up to the store rooms (2). In these occur
-the machines for cleansing and picking the raw cacao beans. The raw
-cacao is fed into the elevator boxes (3), above the cleansing machine
-(4) where it is freed from dust; it passes to the continuous band (5)
-where it is picked and then falls into the movable boxes (6). It is
-then transferred to the hoppers (7) and is fed, by opening a slide in
-the hoppers, into the roasting machine (8). The capacity of the hoppers
-is sufficiently large for holding the quantity of beans for charging
-the roasting machine. After the roasting is completed, the cacao is
-emptied into the trucks (9) and carried to the exhaust arrangement (10)
-where the beans are cooled down and the vapour given off is passed out
-into the open air. At the same time, the roasting chamber is sucked
-out through the funnel shaped tube fitted to the cover of the chamber.
-The roasted cacao is then passed to the boxes (11) to be conveyed by
-the elevator to the crushing and cleansing machine (12). After being
-cleansed, the cacao is carried in trucks (13) to the hoppers (14) by
-which they are fed into the mills (15) in the lower floor. The sugar
-mill and the sifting apparatus (27) placed near the crushing and
-cleansing machines are also fed by a hopper from above. The dust sugar,
-there produced, is carried by the lift (1) to the machine room on the
-first floor. Cacao and sugar are there supplied to the incorporator
-(16) to be worked together, before being passed to the rolling mill
-(17), where the final rubbing is effected. After passing once or
-oftener through the mill, the finished chocolate mass is then taken
-to the hot room (18) where it remains in boxes until further treated
-and it is then taken to the moulding room. In the incorporator (19)
-the mass acquires the consistence necessary for moulding and also the
-requisite temperature. The mass is then taken in lumps to the dividing
-machine (20) and cut into pieces of the desired size and weight. On the
-table (21) the moulds, lying upon boards, are filled with the pieces of
-chocolate and they are then taken to the shaking table (22).
-
-From this they succeed to the cooling arrangement, which consists of an
-endless chain provided with travelling stages at definite and regular
-intervals. The latter moves slowly through the artificially cooled room
-and finally brings the moulds to the outlet (25) where the chocolate
-is removed. It is then transferred on the lift to the packing and
-despatching apartments specially reserved for these operations, but not
-distinctly noticeable on our section.
-
-=2. Cacao powder factory= (Table II).
-
-The course of manufacture of cacao powder is the same as in the
-manufacture of chocolate, up to the point where the cacao has passed
-through the crushing and cleansing machines (12). The broken beans
-are then taken by the elevator (27) to the machine for separating the
-radicles (28) and thence through the hopper (14) to the mills (15).
-The liquid cacao mass, passing from these mills, runs into the pans
-(29) from which as much required for charging the hydraulic presses
-as is can be drawn up by cocks. The accumulator (31) supplies all the
-presses with water. The pressed cakes are first put into the boxes of
-the frame (32). In an adjoining room is the automatic cacao pulverizing
-apparatus. It is fed through the preliminary crusher (34) from which
-the cacao is taken by the worm and elevator (35) to the pulveriser
-(36). The powdered cacao is then taken by a worm and elevator to the
-sifting machine (38).
-
-The sifted powder falls into the tub (39) while the coarser portion
-is carried back again to the pulveriser (36). The arrangements for
-treating and the disintegrating cacao powder can be provided in the
-manner already described.
-
-In both plans, the boiler and engine house are to be understood as
-placed in an adjoining building.
-
-FOOTNOTES:
-
-[236] Both are designs of the firm J. M. Lehmann, by whom they have
-been obligingly placed at our disposal.
-
-
-
-
-Appendix
-
-Containing an account of the methods of preparation and the composition
-of some Commercial dietetic and other Cacao preparations.
-
-
-The following statements and recipes have no pretension to be
-complete; they are only introduced to serve as a brief summary of
-those commercial cacao preparations, now in commerce, which are
-mixtures of various kinds of substances with cacao or chocolate and
-are largely used for dietetic purposes. Notwithstanding its necessary
-incompleteness, the following account, which has been collected
-from various sources, will satisfy practical requirement, since the
-manufacturer, as well as the food chemist, frequently desires to obtain
-information at once, that even a complete technical library is not
-always able to supply. Medicinal chocolates have not been considered in
-the following list, since they belong to the province of pharmacy.
-
- =Acorn-cacao Michaelis’= contains according to an analysis by R.
- Fresenius: Total nitrogen 2·29 percent, albumin 8·13 percent, sugar
- 25·17 percent, starch 23·39 percent, fat 14·42 percent, tannin,
- expressed as gallotannic acid 1·96 percent, cellulose 1·88 percent.
-
- =Acorn-cacao= of Hartwig & Vogel of Dresden contains water 7·5 per
- cent, ash 3·88 percent, fat 16·54 percent, albumin 11·25 percent,
- carbohydrates 38·76 percent, tannin 2·50 percent.[237]
-
- =Acorn-cacao= of Th. Timpe of Magdeburg contains in the dry substance:
- albumin 13·88 percent, tannin and cacao-red 5·37 percent,
- carbohydrates etc. 66·41 percent, fat 10·62 percent, ash 3·73 per
- cent.[238]
-
- Acorn-cacao can be prepared by mixing 10 parts of pure cacao mass, 20
- parts defatted cacao powder, 5 parts roasted barley meal, 35 parts of
- the meal from shelled and roasted acorns (or 10 parts of an aqueous
- extract of roasted acorns), 30 parts powdered sugar, and 2 parts pure
- calcium phosphate.
-
-=Acorn-chocolate= is a mixture of 100 parts shelled and roasted acorns
-with 500 parts sugar and 400 parts cacao mass in addition to spices.
-
-=Acorn-malt-cacao (Dieterich)= is prepared by mixing 1 kilo of acorn
-malt extract (Dieterich-Helfenberg) with 6 kilos of sugar (dust), and 3
-kilos defatted cacao.
-
-=Acorn-malt-chocolate (Dieterich)= is prepared by accurately mixing 2
-kilos acorn malt extract (Dieterich-Helfenberg) with 3½ kilos of
-powdered sugar and 4½ kilos of cacao mass.
-
-=Albuminous chocolate and cacao.= Riquet & Co. of Leipsic have
-protected a process by various patents[239] for “The production of a
-tasty and genuine chocolate or cocoa powder[240] rich in albuminous
-constituents.” The kernels of the thoroughly roasted bean are worked
-up with a mixture (?) of water and dry albumen, allowed to stand for
-some time, the water evaporating, and then the beans are worked up once
-more. Instead of water an aqueous sugar solution may also be employed,
-and further the addition of albumen may occur at any stage[241] and
-in particular when sugar solution is first taken, then the albumen
-and sugar necessary for the chocolate mixed up, and finally the cacao
-material (with additions of cacao oil) added. Still better (than the
-sugar solution) would it be, if the albumen were incorporated in
-the chocolate or cocoa material in the form of a mixture with some
-emulsion (!), especially a mixture with milk.
-
-=Barley-chocolate= is prepared by mixing 1 kilo of prepared barley
-meal[242] 4½ kilos powdered sugar and 4½ kilos cacao mass. The
-moulded chocolate is to be coated with varnish.
-
-=Cacao and chocolate preparations containing milk= are prepared
-according to A. Denayer, Brussels (German patent No. 112220, 4 February
-1899) by evaporating, in the open air, a mixture of milk and sugar to
-the consistency of cream, and to the hot mass, defatted or not defatted
-cacao is added in the form of powder. The resulting mixture is spread
-out in thin layers and exposed to the influence of a temperature of
-80-100°C. in a rarefied atmosphere, then finally completely dried at a
-lower or ordinary temperature under the same conditions.
-
-=Cacao-egg-cream= (so called African punch) is thus prepared: 10 yolks
-of eggs are beaten up with 300 grammes of syrup (1 part sugar to 2
-parts water) and, whilst being continually whisked up, 500 grammes of
-cacao essence (see next paragraph) are added. The whole is to be iced
-before being consumed.
-
-=Cacao-essence= is prepared by macerating 125 grammes of defatted
-cacao, 2 grammes vanilla, 2 grammes cinnamon, 0·75 gramme cloves, 0·3
-gramme mace and 0·10 gramme of ginger with 750 grammes of proof spirit
-and 250 grammes of water for 8 days, and then filtering into hot syrup,
-which is prepared with 550 grammes of sugar and 750 grammes water.
-
-=Cacao-liqueur.= A well tested recipe for the preparation of this
-liqueur is to the following effect: Defatted cacao 200 grammes,
-cinnamon powder 5 grammes, vanillin 0·2 gramme, are digested for 6
-days with 1500 grammes of water and 1700 grammes of alcohol (90%) and
-then mixed with 2600 grammes syrup (1400 parts sugar and 1200 parts of
-water) and filtered.
-
-=Cacaol=, 70 parts cocoa powder, 10 parts oatmeal, 17·5 parts sugar,
-2·5 parts common salt.
-
-=Cacao-malt= is a mixture of 200 parts defatted cacao, 500 parts sugar
-with an aqueous extract of 300 parts of kiln dried malt.
-
- =Cacaophen Sieberts= (Cassel) is a mixture of cacao powder with flour,
- sugar and milk albumin. It shows the following numbers on analysis:
- fat 13·23 percent, water 7·7 percent, albumin 24·25 percent,
- soluble carbohydrates 17·95 percent, insoluble carbohydrates (starch)
- 26·66 percent, woody fibre 2·27 percent, ash 5·5 percent (calcium
- oxide 0·82 percent, phosphoric acid (P_{3}O_{5}) 0·54 percent).
-
- =Children’s-Nährpulver (Lehmann-Berlin)= is a mixture of meat extract,
- cacao powder, salep, sugar and specially treated oyster shells.
-
- =Chocleau=, (Reichardt) a glucose chocolate material in tin tubes.
-
- =Chocolate-cream-syrup= (for aërated waters): 125 grammes of rasped
- chocolate, 62 grammes cacao powder and 325 grammes of water are well
- mixed and to this add 148 grammes infusion of quillaia (1·8). After
- standing some time add the contents of a pot of condensed milk with
- 7·5 grammes of boric acid and make up with 3·8 litres of sugar syrup
- (american recipe).
-
- =Chocolat digestif= (Vichy chocolate) is a mixture of chocolate with
- about 5 percent of sodium bicarbonate.
-
- =Chocolate-health-beer=, J. Scholz (German patent No. 28819). An
- extract is prepared from 10 kilos of cacao beans, which have been
- kiln-dried at 75° C., shelled, broken in small pieces and digested for
- half an hour with twice their weight of distilled water at 62° C.,
- then boiled for another half an hour and finally allowed to stand for
- 48 hours at a temperature of 75° C., with an addition of a solution
- of 10 kilos of sugar in distilled water, then once more boiled until
- one half of the water, originally added, has been evaporated. It is
- filtered, in as warm a condition as possible, in order to separate
- pieces of cacao and fat, and the extract is ready for use. The brewing
- process is similar to that of brewing Bavarian beer. After the
- finished wort obtained in that process has been boiled for 3 hours,
- 100 litres are taken, for which 35 kilos of pale kiln-dried barley
- meal have been used, and to this are added 200 grammes of the best
- Bavarian hops and 12 kilos of cacao extract. The whole is once more
- boiled and the subsequent operation then carried out as usual. The
- fermentation (at 7·5° C.) occupies 7-8 days and the storage in the
- fining vats 3-4 weeks.
-
- =Chocolat rétablière=, a Vienna speciality, contains reduced metallic
- iron, dried meat, pea and wheat flour, sugar and cacao in uncertain
- proportions.
-
- =Chocolate-syrup= (for soda and seltzer water). 250 grammes of
- defatted cacao powder are rubbed down with 2½ litres of boiling
- water in a porcelain basin on a steam bath, until it is in the
- condition of an uniformly thick mass and then 1 kilo pot of condensed
- milk and 2·5 kilos of powdered sugar are added, and when the sugar is
- dissolved the vessel is cooled. After cooling, the fatty particles on
- the surface are carefully removed, and then 30 grammes of commercial
- vanilla extract and 30 grammes of mucilage (from gummi arabicum) are
- added, and the whole filtered through a stout cotton cloth (american
- recipe).
-
- =Chocolate-tincture (cacao-tincture)= is prepared by macerating 1½
- kilos of defatted cacao powder with 10 kilos of dilute alcohol for 8
- days and then filtering.
-
- =Corn-cacao contains= according to Notnagel[243]: water 6·10 per
- cent., fat 16·96 percent, albuminoids 19·81 percent, theobromine
- 0·68 percent, fibre 3·30 percent, non-nitrogenous extractives
- 48·69 percent, ash 4·46 percent. The preparation under the
- microscope is shown to contain, in addition to the constituents
- of cacao, a large amount of oat starch, and it may be regarded as
- corresponding to a mixture of equal parts of defatted cacao and oat
- meal, based on the above analysis and König’s mean value.
-
- =Covering or coating materials= have the following composition: 50%
- sugar, 30-35% fat and 20-15% cacao material free from fat, whereby
- (especially in Belgium, e. g. Brussels) it is in part supplanted by
- almonds, nuts etc. In such cases the iodine value of the fat is equal
- to 41-42.
-
- =Diabetic chocolate= has the following composition.[244] Nitrogenous
- substance 10·07 percent, fat 25·47 percent, levulose 19·38 per
- cent, starch and cellulose 25·19 percent, besides non nitrogenous
- substances 14·54 percent, saccharin 0·5 percent, mineral
- constituents 2·15 percent.
-
- In this formula there is a disproportionately high percentage of
- starch and cellulose and, in that respect, the composition appears
- to be irrational, since the introduction of carbohydrates into food
- for diabetics should be avoided as much as possible. A more rational
- preparation would be a simple mixture of:
-
-  50 parts levulose | 50 parts cacao mass,
-  and 0·25 parts vanillin.
-
- Aufrecht’s recipe for =diabetic cacao= is as follows:
-
-  cocoa powder          500 grammes
-  levulose              200    "
-  wheat flour           280    "
-  saccharin               5    "
-  aromatic substances    15    "
-
- In this recipe, also, the substitution of levulose for wheat meal is
- to be recommended.
-
-=Diabetic cacao= can be prepared according to J. Apt of Berlin by
-the following patented process (German patent No. 116 173, 30. 1.
-1900). The starch is first gelatinised by long boiling of the coarsely
-powdered cacao, the mass then dried in a vacuum and heated, or roasted
-at 130 to 140° C. in order to caramelise the gelatinised starch (!).
-Before being boiled, it is recommended to de-fat the cacao (with
-petroleum ether, for example!). Instead of caramelising the gelatinised
-starch by heat direct, it can be first converted into sugar by means of
-acid, then heated to caramelisation and as much cacao fat added as may
-be desirable. In order to increase its capability of emulsifying, dried
-albumin is to be added.[245]
-
-=Dictamnia= of Groult and Boutron-Russel is composed of cacao, prepared
-wheat flour, starch, sugar and vanilla.
-
-=v. Donat’s albumin chocolate= (German patent No. 82 434) is prepared
-by mixing dried albumin in powder or in pieces with chocolate or cacao
-mass, damped with a liquid medium, which does not dissolve albumin,
-such as benzol, petroleum ether, ether, acetone, methyl or ethyl
-alcohol. The mass is further treated in the mixer and finally after
-being completely mixed, the added liquid is allowed to evaporate.
-
-=Eucasin-chocolate and cacao= are preparations containing 20 percent
-of eucasin (ammonium caseinate). Eucasin is prepared by Majert & Ebers
-of Grünau-Berlin.
-
-
- =Galactogen-Cacao=, Thiele & Holzhause-Barleben near Magdeburg,
- contains 30-32 percent of galactogen, an easily soluble and natural
- preparation of milk albumin, which is prepared from skimmed milk and
- contains 70 percent albumin, 3·5-4 percent fat as well as 1·5-1·79
- percent phosphoric acid. ~Galactogen-amylaceous cacao~,
- contains wheaten flour in addition to 20-22 percent galactogen.
- Galactogen-Speise-Schokolade (eating chocolate with 30 percent
- galactogen and Galactogen-Koch-Schokolade (cooking chocolate) are also
- prepared.
-
- Plasmon, Jropon, Somatose and lacto-egg-powder are similar products to
- galactogen, and are met with in commerce combined with cacao mass and
- chocolate (see plasmon cacao).
-
-=Gaugau= is a children’s tea (Vienna) and consists of cacao husk.
-
-=Haema chocolate=: 25-30 parts cocoa powder, 25-20 parts meal (potato
-starch), 45 parts sugar, 5 parts haemoglobin and common salt.
-
-=Hansa-Saccharin-Cacao= is defatted cacao, which contains about 0·5
-percent. saccharin (270 times as sweet as sugar), 30 percent fat and 20
-percent albuminoids (Hahn-Holfert).
-
-=Hardidalik=, an Asiatic chocolate, is composed according to Chevallier
-of 42 parts cacao, 180 parts sugar, 112 parts starch flour, 64 parts
-rice flour and 3 parts vanilla.
-
-=Hensel’s Nähr-Cacao=, is a mixture of defatted cacao-powder with
-various inorganic salts, such as calcium carbonate and phosphate;
-the ash of this preparation was found to contain a larger amount of
-sulphuric acid, soda and iron, than is present in normal cacao. The fat
-amounted to only 5·3 percent.
-
-=Homeopathic-Chocolate= of E. Kreplin, Lehrte, consists of 35 percent
-pure cacao mass, 20 percent slightly roasted wheat flour and 45
-percent. sugar (Hager).
-
-=Husson’s Mixture= contains the following materials: Arrow root 500,
-oat meal 500, powdered sugar 500, powdered sago 400, cacao 50, calcium
-phosphate 50, vanilla 1.
-
-=Hygiama= resembles cacao in appearance and flavour and was introduced
-into commerce by Dr. Theinhardt’s Nahrungsmittel-Gesellschaft of
-Cannstatt (Wurtemberg). It is prepared from condensed milk with the
-addition of a specially prepared cereal and defatted cacao. It contains
-22·8 percent of albumin, 6·6 percent fat, 52·8 percent soluble
-carbohydrates, 10·5 percent insoluble carbohydrates, 2·5 percent
-food salts, 4 percent moisture.
-
-=Iceland-moss-chocolate= contains 10 percent of iceland moss gelatine.
-
-=Kaïffa= (Fécule orientale) is a mixture of 500 parts cacao mass, 1250
-parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine,
-2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts sugar
-and 50 parts vanilla.
-
-=Kola-Chocolate= is prepared by mixing 400 grammes of cacao mass, 450
-grammes sugar, 100 grammes kola seeds in powder, 40 grammes cacao fat
-and 5 grammes vanillin sugar (3 percent).
-
-=Kraft-Chocolate (Mering’s).= This is a trade preparation in which
-cacao butter is converted into an emulsion, probably by means of oleic
-acid, and is thus rendered more digestible. Kraft-chocolate should
-contain 21 percent of easily digestible fat.
-
-=Lipanin-Chocolate= contains 42·38 percent fat, albumin 8·07
-percent., starch 2·7 percent, sugar 31·44 percent, in addition to
-non-nitrogenous substances 18·19 percent, ash 0·68 percent, as well
-as some vanillin and Peruvian balsam (Aufrecht).
-
-=Malt-cacao= according to Franz Abels (German patent No. 96 318, 9. May
-1896) is prepared in the following manner: The cacao mass after being
-mixed with malt meal is defatted by strong hydraulic pressure in order
-that the malt may be permeated with cacao fat. It is then pulverized.
-
-=Malt-cacao-syrup= or =malted chocolate= is prepared by mixing 240
-grammes malt extract and 24 ccm vanilla extract with about 950 grammes
-of chocolate syrup. Vanillin or essence of cinnamon may be used instead
-of vanilla extract. This preparation serves for the making of american
-effervescing lemonade.
-
-=Malt-chocolate.= 2 kilos of finely powdered malt and 3½ kilos
-powdered sugar, both well dried, are mixed in small quantities with
-4½ kilos cacao mass in the mixing machine. The tablets are to be
-coated with varnish to preserve them. (E. Dieterich.)
-
-=Malt-extract-chocolate.= 4½ kilos of the finely rubbed down cacao
-mass, contained in the mixing machine, are intimately mixed with 1 kilo
-dried malt extract and 4½ kilos powdered sugar. The finished tablets
-are to be coated with varnish. (E. Dieterich.)
-
-=Malto-leguminose-cacao= gives the following numbers on analysis:
-water 7·38 percent, nitrogenous substance 19·71 percent (18·26
-percent digestible), theobromine 0·71 percent, maltose 1·88
-percent., dextrin etc. 3·53 percent, starch 27·82 percent, besides
-non-nitrogenous extractives 13·8 percent, fibre 2·36 percent, ash
-4·94 percent potash 1·74 percent, phosphoric acid 1·51 percent.
-
-=Meat-extract-chocolate= is prepared by placing 500 grammes of meat
-extract (Cibil’s or Liebig’s) in a porcelain basin and evaporating as
-much as possible on the water bath: 4·7 kilos of powdered sugar are
-then added and the whole rubbed down with the pestle until the extract
-is homogeneous. 5 kilos of cacao mass are added and the chocolate
-finished in the mixer. The moulded tablets must be coated with varnish
-(Dieterich).
-
-=Milk-cacao= is prepared with 1 kilo of condensed milk (prepared in a
-vacuum with the addition of 10 percent of milk-sugar[246] 500 grammes
-milk sugar and sufficient powdered arrowroot to produce a paste, which
-is then rolled out, broken up and lightly baked. This milk biscuit
-is ground and passed through a fine hair sieve. 750 grammes of the
-pulverized milk biscuit are then carefully mixed with 250 grammes
-of defatted cacao and 10 grammes of an aromatic mixture and the
-preparation finally preserved in metallic boxes.
-
-=A more bitter milk-cacao= can also be prepared with 50 kilos cacao
-powder and 50 kilos pure milk powder. This proportion may also be
-varied, so that more milk powder may be used, as for example 40 kilos
-cacao powder and 60 kilos pure milk powder or 30 kilos cacao powder and
-70 kilos pure milk powder.
-
-=A sweet-milk-cacao= can be obtained thus:
-
-  a) 30 kilos cacao powder,
-     20   "   powdered sugar,
-     50   "   pure milk powder
-
-
-  b) 20 kilos cacao powder,
-     30   "   powdered sugar,
-     50   "   pure milk powder,
-
-  c) 15 kilos cacao powder,
-     35   " powdered sugar,
-     50   " pure milk powder.
-
-=Milk-chocolate= is prepared with 28 kilos of cacao mass, 36 kilos of
-powdered cane sugar, 24 kilos of milk powder and 12 kilos of cacao
-butter. The material is very finely rolled at 60-70°C. in the grinding
-machine described on page 000, and the finished mass not allowed to
-remain in the hot closet, but almost immediately moulded and packed.
-The mild kinds of cacao (Ariba, Caracas, Ceylon, Java) are the most
-suitable for making milk chocolate.
-
-In the manufacture of ~pure milk cacao~, the cacao powder is
-worked up for some time in the warmed mixing machine, the sugar and
-the milk powder being added successively. Cacao preparations, which
-are only used as beverages with water, should have at least two parts
-of pure milk powder to one part of cacao powder in order to yield a
-suitable preparation.
-
-=Mutase-cacao= with 20 percent mutase: contains water 5·66 percent,
-fat 25·24 percent[247], albumin 28·31 percent, fibre 3·81
-percent., theobromine 1·67 percent, non-nitrogenous extractives 30·72
-percent, ash 6·26 percent.
-
-=Mutase-chocolate= (with 20 percent mutase) contains 16-17 percent
-of albumin. Mutase is an albumin preparation obtained, without the
-use of chemical reagents, from nutritive plants, also containing the
-nutritive salts of the plant (10 percent). Mutase contains 60
-percent. of albumin.
-
-=Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao= It contains water
-8 percent, nitrogenous substance 17·5 percent, theobromine 1·78
-percent, fat 28·26 percent, starch 11·09 percent, non-nitrogenous
-extractives 26·24 percent, fibre 4·21 percent, ash 4·7
-percent (potash 1·66 percent, phosphoric acid 1·56 percent).
-~Nährsalz-cacao or chocolate~ is prepared by mixing a vegetable
-extract (from leguminous plants) with cacao or chocolate. The analysis
-of ~Lahmann’s Nährsalz-chocolate~ gave the following numbers: fat
-24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25
-percent, phosphoric acid (P_{2}O_{5}) 0·44 percent.
-
-=Nähr-und Heilpulver.= (Food and health-powder) of =Dr. Koeben=
-contains sugar, cacao, pollards and acorn coffee. (Hager’s Handbuch der
-Pharmaceutischen Praxis.).
-
-=Natur-cocoa and natur-chocolate= (natural cacao etc.) Spindler,
-Stuttgart (German patent No. 47226) are obtained by mixing cacao
-mass with hot honey. This effects a defatting of the cacao mass by
-spontaneous separation of the fat. The defatting can be suitably
-carried further by pressing. Instead of using honey, the defatting can
-be carried out with syrups, malt extract, condensed milk, fruit juices
-or plant mucilage (extracts from pulse).[248]
-
-=Nuco-cocoa= is a mixture of cacao with “nuco”, which is a highly
-praised preparation of albumin. The analysis of nuco cacao gave ash
-4·06 percent, moisture 6 percent, fat 15·23 percent, albumin 47
-percent, the iodine value of the fat is = 86. The fragments of tissue
-under the microscope appear completely analogous to that of earth nut
-(arachis hypogaea). Nuco-cacao is consequently nothing more than a
-mixture of defatted cacao with defatted earth nut (earth nut cake).
-
-=Oat-cocoa, Hallenser (half and half)= contains 6·5 percent moisture,
-4·1 percent mineral constituents, 89·4 percent organic substances
-(containing 4·3 percent nitrogenous matter) digestible albumin 14·7
-percent, fat 17·2 percent, theobromine 0·77 percent, starch and
-other non-nitrogenous extractives 48·93 percent, cellulose 3·5
-percent. This is evidently a mixture of equal parts of oat meal and cacao
-powder as the name implies.
-
-=Oat-cacao Kasseler= (Hansen & Co.) is prepared according to the German
-patent No. 93500, 28th June 1896, by mixing oat meal with cacao. This
-mixture is moulded, pressed and, after being wrapped in perforated tin
-foil, defatted by ether. It contains 7·2 percent moisture, 3·5
-percent mineral substances, 89·3 percent organic substances, which are
-composed of nitrogenous substance 3·9 percent digestible albumin 18·8
-percent, fat 18·3 percent, theobromine 0·46 percent, starch and
-other non-nitrogenous extractives 44·94 percent, cellulose 2·9
-percent.[249] It is likewise a mixture of 50 percent of oat meat with 50
-percent of cacao.
-
-=Oat-cocoa= can be simply prepared by mixing cacao powder with an
-equal part of prepared oat meal, such as is produced by Hohenlohe’s
-Präservefabrik, by Knorr of Heilbronn and by the Quaker Oats Company.
-In order to cover the taste of the oat meal 1-2 percent of sodium
-chloride is to be added.
-
-=J. Berlit=, German patent No. 72449, describes the following method
-for the preparation of =oat-cacao=, Oats are cleaned, bruised, slightly
-roasted and ground. The powder is wetted and by means of a kneading
-machine worked up to a paste which is dried in a vacuum, finally ground
-and mixed with defatted cacao in the required proportions.
-
-=Palamoud des Turcs= consists of cacao mass, rice-meal, starch and
-sandal wood.
-
-=Peptone-cocoa= contains: water 4·08 percent, nitrogenous
-substance 20·56 percent, albumose 8·25 percent, peptone 4·41
-percent, theobromine 1·03 percent, sugar 49·51 percent, besides
-non-nitrogenous constituents 9·37 percent, woody fibre 1·43 percent,
-mineral substance 4·17 percent (potash 1·97 percent, phosphoric acid
-1·21 percent).
-
-=Peptone-powder-cocoa= (20 percent) is prepared by mixing 20 parts of
-Koch’s meat peptone in the form of extract with 50 parts of sugar and
-40 parts cacao powder.
-
-=Peptone-chocolate= contains 10 percent of dry peptone.
-
-=Plasmon-chocolate and cocoa= contains 20 percent plasmon[250]
-(Siebold).
-
-=Racahout des Arabes= see page 00, note.
-
-=Raspberry chocolate= (Sarotti), German patent 181760 and 204603,
-prepared with addition of the juice of the raspberry.
-
-=Saccharin-cocoa= gives the following results on analysis: water 7·26
-percent, nitrogenous substance 20·5 percent, theobromine 2·09
-percent, fat 32·25 percent, saccharin 0·4 percent, starch 13·02
-percent, non-nitrogenous extractives 13·51 percent, woody fibre 5·27
-percent, ash 5·93 percent, (potash 2·16 percent, phosphoric acid 1·69
-percent). See also Hansa-Saccharin-cacao on page. 00.
-
-=Somatose-cocoa with sugar and somatose-chocolate= contains about 10
-percent somatose[251]; the first preparation contains 20·71 percent
-total nitrogenous substance, and the latter 10·24 percent, of which
-about ⅓ consists of soluble nitrogenous compounds. (Mansfeld.) The
-first preparation could be readily prepared by mixing 10 parts of
-somatose (Farbwerke Bayer &. Cie., Elberfeld) with 50 parts of sugar
-and 40 parts of cocoa powder.
-
-=Theobromade= (theobromine) is a dry extract from cacao husks.
-
-=Dr. Thesen’s Proviant= comes into commerce in the form of chocolate
-and is chocolate with an addition of albumin. Its analysis gives the
-following results: Albumin 20·5 percent, theobromine 0·56 percent,
-fat 39·79 percent, carbohydrates a) (soluble) 26·95 percent, b)
-(insoluble) 5·66 percent, ash 2·25 percent, water 1·57 percent. A
-similar product to Thesen’s Proviant results from mixing: albumin 12·5
-parts, fat (cacao butter) 10 parts, fat (cocoa nut butter 7·5 parts,
-sugar 25 parts, cacao 45 parts.
-
-=Tropon-cocoa= is a varying mixture of tropon, 15-33⅓ percent, with
-cacao powder. A tropon cocoa containing 20 percent of tropon gave on
-analysis: water 5·75 percent, albumin 38·49 percent, fat 27·77
-percent., fibre 3·76 percent, ash 4·51 percent, theobromine 1·6
-percent., extractives 22·78 percent.
-
-=Tropon-chocolate= is a chocolate containing 25 percent tropon.[252]
-
-=Tropon-Oat-cocoa= contains 20 percent of tropon, 30 percent of oat
-meal and 50 percent of cocoa powder.
-
-=Wacaca des Indes= consists of 60 parts cacao powder, 165 parts sugar,
-8 parts cinnamon, 2 parts vanilla and some tincture of ambergris.
-
-=White chocolate= contains sugar 3000 parts, rice meal 860 parts,
-potato flour 250 parts, cacao butter 250 parts, gum arabic 125 parts
-and vanilla tincture 15 parts.[253]
-
-
-FOOTNOTES:
-
-[237] Hahn-Holfert, Spezialitäten und Geheimmittel, page 300.
-
-[238] Pharmazeutische Zeitung 1888, page 512.
-
-[239] German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906).
-
-[240] German patent No. 189733 (26th February 1906), 189734 (Dec. 11th
-1906).
-
-[241] Which would seem to be the only proper employment of the total
-patent claim.
-
-[242] According to Dieterich (Neues Pharmazeutisches Manual, 7. edition
-page 191) prepared barley meal is obtained as follows: 1 kilo barley
-flour is firmly pressed into a suitable metallic (tin) vessel, so that
-it is about ⅔ full and then heated on a water bath for 30 hours in
-all. After the lapse of 10 hours the powder is removed and ground in a
-mixer them again placed in the vessel and re-heated for 10 hours. After
-twice repeating this manipulation, about 900 grammes of a reddish mass
-will be obtained which is prepared barley meal.
-
-[243] Apotheker-Zeitung 1900, page 181.
-
-[244] Compare Aufrecht, Pharm. Zeitung 1910, page 558.
-
-[245] The absurdity of this process is too evident to need remark;
-would it not have been better, if the process had not had the sanction
-of the patent mark? The treatment, which the cacao here undergoes, is
-so barbarous, that the product must always be spoiled. The only point
-attained is the complete gelatinisation of the starch, which by further
-heating is to some extent converted into dextrin. Caramelizing cannot
-and will not take place by heating gelatinised starch in mixtures
-with a dry substance, as it occurs in cacao. But in addition, the
-claim is weak that cacao so mistreated would be especially suitable
-for diabetics, since cacao serves that purpose a great deal better.
-The addition of albumin every properly disintegrated is not at all
-new, for mixtures of albumin and cacao have existed for a very long
-time.—Editor’s note.
-
-[246] Instead of which pure milk powder may also be used.
-
-[247] All cacao preparations, to which albumin is added, require a
-large amount of cacao butter as the albuminoids largely absorb the fat.
-
-[248] The composition of the preparation must be stated on the wrapper
-as such terms as “Natur-cacao” and “Natur-chocolate” are liable to lead
-the purchaser astray.—Editor’s note.
-
-[249] Alfr. Beddies, Ueber Kakaoernährung, Berlin 1897.
-
-[250] Plasmon is an albuminoid preparation from milk, to which a little
-sodium bicarbonate is added to effect complete solution.
-
-[251] Somatose is a nutritive preparation made from meat and contains
-the nitrogenous constituents of the muscle flesh exclusively in the
-form of an easily soluble albumose.
-
-[252] Tropon is a mixture of 2 parts flesh albumin (from muscle flesh
-and fish) and one part plant albumin.
-
-[253] The preparation must also bear on the wrapper a statement of its
-composition in order not to mislead the purchaser.
-
-
-
-
-A. Index to literature.
-
-
-In the following list are specified in chronological order only
-those works and memoirs which refer to the culture of cacao and the
-manufacture of cacao preparations. The remaining literature on the
-subject, so far as it refers to the scientific side, has already been
-mentioned in the form of footnotes.
-
-
-a) ~Cultivation.~
-
- Jumelle Henry, Le Cacaoyer, sa culture et son exploitation dans tous
- les pays de production, Paris 1900.
-
- J. Hinchley Hart, F. L. S., Cacao, A treatise on the cultivation and
- curing of cacao. II. Edition. Trinidad 1900.
-
-
-b) ~Technology.~
-
- ~Dictionnaire technologique~ ou nouveau Dictionnaire universel
- des arts et métiers et de l’économie industrielle par une société de
- savans et d’artistes. Paris 1823 et 1824. Tomes 4 et 5.
-
- ~J. J. R. von Prechtl’s~ Technologische Encyclopädie, Stuttgart
- Bd. III und Supplement-Bd. II. Stuttgart 1859.
-
- ~Mitscherlich, A.~, Der Kakao und die Schokolade. Berlin 1859.
-
- ~Zipperer, P.~, Die Neuerungen in der Fabrikation von Schokoladen
- und diesen verwandten diätetischen Produkten. Chemiker-Zeitung 1892
- No. 58; 1893 No. 54; 1895 No. 21.
-
- ~Gordian, A.~, Die deutsche Schokoladen-und
- Zuckerwaren-Industrie. Hamburg 1895.
-
- ~Gordian~, Zeitschrift für die Kakao-, Schokoladen und
- Zuckerwaren-Industrie etc., Hamburg, seit 1896.
-
- ~De Belfort de la Roque, L.~, Guide practique de la Fabrication
- du chocolat. Paris 1895.
-
- ~Filsinger, F.~, Fortschritte in der Fabrikation von Schokolade
- und ihr verwandten diätetischen Präparaten in den Jahren 1895-1899,
- Chemiker-Zeitung 1897, No. 22 des Jahres 1897; ibid. 1898, No. 42 des
- Jahres 1898; des Jahres 1899, ibid. 1899, No. 48.
-
-
- ~Spamer’s, O.~, Buch der Erfindungen, Gewerbe und Industrieen.
- Leipzig 1897, Band IV.
-
- ~Muspratt’s~ Theoretische, praktische und analytische Chemie in
- Anwendung auf Künste und Gewerbe, begonnen von F. Stohmann und B.
- Kerl, herausgegeben von H. Bunte. Braunschweig 1898, Bd. VI.
-
- ~Villon, A. M.~, Dictionnaire de Chimie industrielle, contenant
- les applications de la chimie à l’industrie, à la metallurgie, à
- l’agriculture, à la pharmacie, à la pyrotechnie et aux arts et
- métiers. Paris 1898, Tome premier.
-
- ~Luegers, O.~, Lexikon der gesamten Technik und ihrer
- Hilfswissenschaften. Stuttgart und Leipzig 1899.
-
- ~Ettling~, Der Kakao, seine Kultur und Bereitung, Berlin 1903.
-
- ~Kindt~, Die Kultur des Kakaobaues und seine Schädlinge. Hamburg
- 1904.
-
- ~Faber~, Dr. ~F. C. von~, Die Krankheiten und Parasiten
- des Kakaobaums. Berlin 1909. (Arb. aus der Kais. Biolog. Anstalt f.
- Landund Forstwissenschaft).
-
-
-
-
-B. Tables.
-
-
-  Table   1.  German Imports and Exports of cacao products 1907-1910  35
-    "     2.  Imports in Germany 1900-1908                            37
-    "     3.  Imports or Consumption in the various countries         38
-    "   4/5.  Analysis of hulled bean                               3/44
-    "   6/7.     "     of raw shelled bean (kernel)                 4/45
-    "     8.     "     of Ridenour                                    45
-    "     9.     "     of roasted, shelled cacao (Matthes & Müller)   46
-    "    10.     "     of commoner varieties of cacao
-                          (Matthes & Müller)                          47
-    "    11.     "     of cacao (defatted and free from alcali)       48
-    "    12.  Physical and chemical analysis of the various kinds of
-              pressed Stollwerck Cacao Butter (Fritzsche)             56
-    "    13.  Constituents of different fats and oils contained in
-               cacao                                                  58
-    "    14.  Analysis of the ash of cacao beans by R. Bensemann      74
-    "    15.  Composition of cacao shells (Laube & Aldendorff)        76
-    "    16.  Analysis of unroasted cacao husks (Zipperer)            76
-    "    17.  Constituents contained in the ash of roasted cacao husks
-                 by R. Bensemann                                      77
-    "    18.  Fodder value of cacao husks (Maercker)                  83
-    "    19.  Percentage of butter to be extracted                   203
-    "    20.  Percentage of butter remaining in the finished cacao
-                 powder                                              204
-    "    21.  Adulteration and their detection                       289
-
-
-
-
-C. Illustrations.
-
-
-                                                                    Page
-
-  Fig. 1. Branch of cacao tree with blossom and leaves                 2
-
-  Fig. 2. Fruit and single seeds in long and cross section             3
-
-  Fig. 3. Cross section of the cacao shell (enlarged)                 14
-
-  Fig. 4. Cross section of edge of seed leaf (enlarged)               15
-
-  Fig. 5. Graph showing consumption of raw cacao                   40/41
-
-  Fig. 6. Graph per head of population in Germany                     42
-
-  Fig. 7. Grains and starch in cacao bean (section of ariba, enlarged
-  750 times)                                                          70
-
-  Fig. 8. Plan of cacao shell (enlarged)                              80
-
-  Fig. 9. Spongy paranchyma (enlarged)                                80
-
-  Fig. 10. Dry cells or skereides (enlarged)                          80
-
-  Fig. 11. Silver membrane with Mitscherlich particles (enlarged)     81
-
-  Fig. 12. Preliminary cleansing machine (J. M. Lehmann)              90
-
-  Fig. 13. Preliminary cleansing machine (J. M. Lehmann)              91
-
-  Fig. 13 a. Brushing machine for cacao beans (Bauermeister)          92
-
-  Fig. 14. Cylindrical roasting machine (Lehmann)                     93
-
-  Fig. 14 a and b. Same in section                                 94/95
-
-  Fig. 15 a and b. Spherical safety roasters (Bauermeister)        96/97
-
-  Fig. 16. Roaster with gas heating (Lehmann)                         98
-
-  Fig. 17. Cooling carriage with exhauster (Lehmann)                  99
-
-  Fig. 18. Crusher and cleanser (Lehmann)                            101
-
-  Fig. 19. Dust cleanser (Lehmann)                                   103
-
-  Fig. 20. Electro-magnetic selecting machine (Lehmann)              104
-
-  Fig. 21. Seed picking machine (Lehmann)                            105
-
-  Fig. 22. Seed picking (sectional drawing)                          106
-
-  Fig. 23. Simple cacao mill (Lehmann)                               110
-
-  Fig. 24 a. Triple cacao mill (Lehmann)                             111
-
-  Fig. 24 b. Triple cacao mill (Bauermeister)                        112
-
-  Fig. 24 c. Triple cacao mill (Franke)                              113
-
-  Fig. 25. Fourfold cacao mill (Lehmann)                             115
-
-  Fig. 26. Cacao mill and roller apparatus combined (Bauermeister)   116
-
-  Fig. 27. Warming through (Lehmann)                                 117
-
-  Fig. 28. Preliminary mixing machine (Lehmann)                      118
-
-  Fig. 29. First melangeur (Hermann)                                 119
-
-  Fig. 30. Design of modern melangeur (Franke)                       121
-
-  Fig. 31. Modern melangeur with outlet at side (Lehmann)            122
-
-  Fig. 32. Larger melangeur with cover and outlet (Lehmann)          124
-
-  Fig. 33 a. Design of first roller machine, front elevation (Savy)  125
-
-  Fig. 33 b. do. Plan                                                125
-
-  Fig. 34. Later machine (Savy)                                      126
-
-  Fig. 35. Modern six roller machine by Lehmann                      127
-
-  Fig. 36. Nine roller apparatus (Bauermeister)                      128
-
-  Fig. 37. Same in design                                            129
-
-  Fig. 38. Three roller machine with cast iron rollers (Lehmann)     130
-
-  Fig. 39. 2 three roller machines, attached to a “Battery”          130
-
-  Fig. 40. Three roller machine with cast iron rollers (Franke)      131
-
-  Fig. 41 a and b. Four and five roller machines with cast iron
-  rollers (Lehmann)                                                132/3
-
-  Fig. 41 c. Five roller machine with cast iron rollers
-  (Bauermeister)                                                     134
-
-  Fig. 42. Three roller machine with electric motor (Lehmann)        135
-
-  Fig. 43. Front elevation of triturating machine (Conche) by Franke 138
-
-  Fig. 43 a. Conche (Lehmann)                                        139
-
-  Fig. 44. Conche room (Lehmann)                                     140
-
-  Fig. 45. Warming closet with steam heating (Lehmann)               142
-
-  Fig. 46. Small melangeur with one runner (Lehmann)                 143
-
-  Fig. 47. Do. modern construction (Lehmann)                         144
-
-  Fig. 48. Modern tempering machine (Lehmann)                        145
-
-  Fig. 49. Design of air exhausting machine (Lehmann)                147
-
-  Fig. 50. Air exhausting machine (Lehmann)                          147
-
-  Fig. 51 a and b. Chocolate dividing machines (Lehmann and
-  Bauermeister)                                                    148/9
-
-  Fig. 52. Moulding and layering machine (Lehmann)                   150
-
-  Fig. 53. Reiche’s mould cleansing and polishing machine            155
-
-  Fig. 54. Design of shaking table                                   156
-
-  Fig. 55. do. (Lehmann)                                             157
-
-  Fig. 56. do. (Lehmann)                                             157
-
-  Fig. 57. do. modern construction (Lehmann)                         158
-
-  Fig. 57 a. do. Front elevation                                     159
-
-  Fig. 58, 58 a. and b. Shaking table batteries (Lehmann)          160/1
-
-  Fig. 59 a. and b. Cooling plant (Wegelin & Hübner)               165/6
-
-  Fig. 60. do. perspective                                           167
-
-  Fig. 61. Modern air cooling apparatus (Escher, Wyss & Co.)         169
-
-  Fig. 62. Cooling plant of Cole’s Arctic Patent Dry Cold
-  Air Machine                                                        170
-
-  Fig. 63 a. and b. Cooling chambers by Lehmann                    173/4
-
-  Fig. 63 c. Automatic moulding and cooling plant by Lehmann         175
-
-  Fig. 64/65. Pastille machines (Reiche)                             177
-
-  Fig. 66 a-i. Moulds to these machines                              178
-
-  Fig. 67. Pastille machines for thin chocolate material (Reiche)    179
-
-  Fig. 68. Pastille and praliné metal hurdle (Reiche)                180
-
-  Fig. 69. Mould metal Durabula Reiche                               181
-
-  Fig. 70. Fondant machine (Lehmann)                                 183
-
-  Fig. 71. do. modern construction (Lehmann)                         184
-
-  Fig. 72. Fondant casting machine (Lehmann)                         185
-
-  Fig. 73. Fondant powdering off machine, for hurdles (Lehmann)      186
-
-  Fig. 74. do. non-stop (Lehmann)                                    187
-
-  Fig. 75. Coating machine (Lehmann)                                 188
-
-  Fig. 76. Stirring apparatus for coating material (Lehmann)         188
-
-  Fig. 77/78. Coating or dipping machines (Reiche)                   189
-
-  Fig. 79/80. Grating to these                                     190/1
-
-  Fig. 81. Modern dipping machine constructed by Lehmann             193
-
-  Fig. 82. Cacao press, 400 atmospheres (Lehmann)                    201
-
-  Fig. 83 a. Cacao butter filter, design (Hänig & Co.)               202
-
-  Fig. 84. Cacao press on larger scale (Lehmann)                     205
-
-  Fig. 84 a. Pump for cacao press (Lehmann)                          206
-
-  Fig. 84 b. Cacao cake crusher (Seek)                               207
-
-  Fig. 85 a. do. (Bauermeister)                                      208
-
-  Fig. 85 b. do. (Lehmann)                                           209
-
-  Fig. 86. Pulveriser (Lehmann)                                      210
-
-  Fig. 87. Pulverising and sifting machine (Lehmann)                 211
-
-  Fig. 88. Centrifugal sifting machine, modern construction
-  (Lehmann)                                                          213
-
-  Fig. 89. Automatic pulverising plant (Lehmann)                     215
-
-  Fig. 90 a. Mixing machine (Lehmann)                                217
-
-  Fig. 90 b. Universal kneading and mixing machine
-  (Werner & Pfleiderer)                                              218
-
-  Fig. 91 a. Vacuum kneader, closed (Werner & Pfleiderer)            219
-
-  Fig. 91 b. Vacuum kneader, open and upturned (Werner & Pfleiderer) 221
-
-  Fig. 92. Filling and packing machine                               229
-
-  Fig. 93. do. “Triumph” (Fritz Kilian)                              229
-
-  Fig. 94. Edge-runner mill                                          231
-
-  Fig. 95. Drum sifting machine (Lehmann)                            232
-
-  Fig. 96. Combined sugar-grinding and sifting apparatus (Lehmann)   233
-
-  Fig. 97. Spice and stamping apparatus (Lehmann)                    239
-
-  Fig. 98. Pulverising mill (Savy)                                   240
-
-  Fig. 99. Sifting machine (Savy)                                    241
-
-  Fig. 100. Parenchyma of the cotyledon, enlarged                    275
-
-  Fig. 101. Cocoa powder, enlarged                                   276
-
-  Fig. 102. do. enlarged                                             277
-
-  Plate  I: The Cacao Tree
-
-    “   II: Chocolate factory (design)                               305
-
-    ”  III: Cocoa powder factory (design)                            306
-
-
-
-
-D. Authors. Alphabetical index.
-
-
-              Page
-
-  Abels, Franz, 313
-
-  Albanese, 64
-
-  Aldendorf & Laube, 44, 76, 77
-
-  Allihn, F., 265
-
-  Altschul, J., 244
-
-  Abt, J., 311
-
-  Arning, 243
-
-  Aufrecht, 310, 311
-
-
-  Baier, 272, 273
-
-  Bastin, E. S., 70
-
-  Baudrimont & Chevalier, 50
-
-  Baudonin, 59
-
-  Bauermeister, H., 148, 214
-
-  Bayer & Co., 317
-
-  Beam & Leffmann, 276
-
-  Beckurts, H., 74, 228, 236, 261
-
-  Beddies, Alfr., 316
-
-  Benedict,  55, 57, 59, 261
-
-  Bensemann, R., 74, 77
-
-  Berg & Schmidt, 2, 3
-
-  Berger, Th., 153
-
-  Berlit, J., 316
-
-  Beythien, 277
-
-  Bilterist, 272
-
-  Björklund, 53, 261, 262
-
-  Boehme, Dr. Rich., 258, 285
-
-  Börnstein, 236
-
-  Bondzynski & Gottlieb, 64
-
-
-  Bonnema, 245
-
-  Bonteköe, 6
-
-  Bordas & Touplain, 271
-
-  Bourot & Jean, 59
-
-  Boussignault, 83
-
-  Bozelli, 85
-
-  Branlatio, 6
-
-  Brissemoret, 65
-
-  Buchat, 6
-
-  Buisson, 85
-
-  Burstyn, 53, 54, 55
-
-  Busse, W., 241, 243
-
-
-  Carletti, Antonio, 6
-
-  Chalot, C., 7
-
-  Charles V., 5
-
-  Chevalier & Baudrimont, 50
-
-  Cibil, 314
-
-  Clusius, 6
-
-  Cohn, 56, 260
-
-  Cole, 170
-
-  Cortez, Fernando, 5
-
-
-  David & Söhne, 271
-
-  Dekker,  65, 267
-
-  Denayer, A., 308
-
-  Desprez, 199
-
-  Dieterich, E., 307, 308, 313,  314
-
-  Dietrich, K., 51, 249, 250
-
-
-  Dingler, 53
-
-  Donat, von, 311
-
-  Dove, 85
-
-  Dowson, 97
-
-  Dragendorff, 66
-
-  Drave, 267, 268
-
-  Ducleaux, 75
-
-
-  Eminger, 65, 263, 264
-
-  Escher Wyss & Co., 168
-
-  Ester, 264
-
-  d’Estrées, 6
-
-  Ettling, K., 320
-
-
-  Faber, Dr. F. C. von, 8, 87, 320
-
-  Faelli, Prof., 83
-
-  Fahlberg, 234
-
-  Farnsteiner, 255, 256, 258
-
-  Fehling, 71, 237, 271
-
-  Filsinger, 44, 52, 53, 54, 57, 72, 81, 83, 107, 261, 267, 268,
-            269, 288, 299, 319
-
-  Filsinger & Henking, 52
-
-  Fischer, B. & Grünhagen, 267
-
-  Fischer, Emil, 63, 68
-
-  Forster, 69
-
-  Franke, Paul & Co., 233
-
-  Fresenius, C. R., 256
-
-  Freudenberg, Ph., 4
-
-  Freudenberg, W., 5
-
-  Fritzsche, Dr., 55
-
-
-  Gädke, 225
-
-  Galippe, 75
-
-  Gérard, 264
-
-  Gieseler, 243
-
-  Goethe, J. W., 16
-
-  Gordian, 87, 319
-
-  Gottlieb & Bondzynski, 64
-
-  Graf, 50
-
-  Gram, Chr., 64
-
-  Greiert, 39
-
-  Greiner, 270
-
-  Groult & Boutron-Russel, 311
-
-  Grünhagen, B. & Fischer, 267
-
-  Gruson, 239
-
-  Guenez, E., 277
-
-  Guerin, 243
-
-
-  Haarmann, W., 244
-
-  Haarmann & Reimer, 244
-
-
-  Hänig, Volkmar & Co., 202
-
-  Härtel, 273
-
-  Hager, 51, 312
-
-  Hahn-Holfert, 307, 312
-
-  Hanausek, J. V., 12, 238
-
-  Hausen & Co., 312, 316
-
-  Hart, J. Hinchley, 10
-
-  Hartwig & Vogel, 307
-
-  Haubold, C. G., 164
-
-  Hauswaldt, W., 87, 88
-
-  Hefelmann, 245
-
-  Heisch, C., 44
-
-  Henking & Filsinger, 52
-
-  Henneberg, 72, 267
-
-  Henning, 246
-
-  Hensel, Dr. & Co., 222
-
-  Hermann, G., 86, 120, 123, 126
-
-  Hess & Prescott, 245
-
-  Hesse, William, 243
-
-  Hilger, 11, 60, 61
-
-  Hilger & Lazarus, 61
-
-  Hockauf, 74
-
-  Hohenlohe, 316
-
-  van Houten, C. J., 59, 195
-
-  von Hübl, 53, 56
-
-  Husson, 312
-
-
-  Jean & Bourot, 59
-
-  Jeserich, 269
-
-
-  Kathreiner, 82
-
-  Keller, C. C., 65
-
-  Kilian, Fritz, 229
-
-  Kindt, L., 9, 10, 320
-
-  Kingzett, 50
-
-  Kjeldahl, 171
-
-  Klimont, 50
-
-  Knorr, 316
-
-  Knoch, 317
-
-  Koeben, Dr., 315
-
-  König, 72, 76, 266, 267
-
-  Köttsdorfer, 54
-
-  Kreplin, E., 312
-
-  Krupp, 125, 239
-
-
-  Lahmann, 315
-
-  Lagerheim, G., 267
-
-  de Laire, G., 244
-
-  Lampadius, 43
-
-
-  Laube & Aldendorff, 44, 76, 77
-
-  Laxa, 273, 274
-
-  Lazarus & Hilgers, 61
-
-  Leffmann & Beam, 277
-
-  Lehmann, Berlin, 309
-
-  Lehmann, J. M., 100, 105, 121, 132, 148, 172, 202, 210, 233
-
-  Létang, 154
-
-  Lewkowitsch, 50, 51, 262
-
-  Leys, 271
-
-  L’Hôte, 74
-
-  Liebig, 314
-
-  Linné, 6
-
-  Lobeck & Co., 224
-
-  Loher, 11
-
-  Louis XIV., 182
-
-  Louis XVI., 6
-
-  Lueger, O., 320
-
-  Lührig, H., 267, 271
-
-
-  Macquer, 199
-
-  Maerker, 82
-
-  Majert & Ebers, 311
-
-  Mansfeld, 317
-
-  Matthes, 72
-
-  Matthes & Fritz Müller, 45, 74, 77
-
-  Maupy, 66
-
-  Mayfarth, 10
-
-  Meissl-Reichert, 53, 55, 260, 273, 274
-
-  Merck, E., 252, 264
-
-  Mering, 313
-
-  Merz, 54
-
-  Meyer-Finkenburg, 302
-
-  Michaelis, 306
-
-  Michel, Alfr., 82
-
-  Mitscherlich, A., 5, 13, 43, 63, 85, 92, 126, 199, 276
-
-  Moeller, 15, 16, 79, 237, 241
-
-  Molisch, 16, 67, 75
-
-  Moser & Co., 216
-
-  Müller, Matthes & Fritz, 45, 74, 77
-
-  Muspratt, 120, 126, 320
-
-
-  Nencki, L., 235
-
-  Neumann, R. O., 203, 226
-
-  Notnagel, 310
-
-
-  Oldam & Withe, 52
-
-  Onfroy, P., 255
-
-
-  Paris, G., 76
-
-  Payen, 43
-
-  Peckoldt, Th., 12
-
-  Pelletier, 86
-
-  Petzholdt, J. S., 148
-
-  Pieper, 198
-
-  Pintus, 109
-
-  du Plessis, 182
-
-  Polenske, 56
-
-  Posetto, 266
-
-  Pralin, 182
-
-  von Prechtl, 319
-
-  Prescott & Hess, 245
-
-  Preyer, Dr. A. von, 11
-
-  Py, 277
-
-
-  Rammsberger, 51
-
-  Rauch, F., 6
-
-  Reichardt, 309
-
-  Reiche, Anton, 119, 152, 153, 178, 182, 189
-
-  Reichert-Meissl, 53, 55, 260, 273, 274
-
-  Reinhardt, G., 88
-
-  Ridenour, 44, 45
-
-  Riederer, 264
-
-  Rimbach, Dr. C., 13
-
-  Riquet & Co., 307
-
-  Rocques, 55
-
-  Roque, Belfort de la, 85, 319
-
-  Rost, 64
-
-  Rouché, 244
-
-  Royer, 228
-
-  Rüger, Otto, 217, 224
-
-  Ruffin, A., 57
-
-
-  Savy, A. & Co., 228
-
-  Sarotti, 317
-
-  Schimper, A. F. W., 13, 16
-
-  Schmidt, 51
-
-  Schmidt & Berg, 2, 3
-
-  Schrader, 62
-
-  Scholz, J., 309
-
-  Schröder, W. von, 64
-
-  Schütte-Felsche, Wilh., 102
-
-  Schweitzer, C., 11, 60, 61,, 73
-
-  Seck, Gebr., 207
-
-  See, G., 64
-
-  Sévigné, Madame de, 6
-
-
-  Sieberts, 309
-
-  Siebold, 317
-
-  Skalweit, 75
-
-  Soltsien, 71
-
-  Soxleth, 259, 264, 273
-
-  Spamer, O., 320
-
-  Spindler, 315
-
-  Stähle, C., 197
-
-  Steinmann, A., 271
-
-  Stollwerck, Dr. W., 34
-
-  Stollwerck Broth., 56, 88, 258
-
-  Strecker, 62
-
-  Streitberger, 72
-
-  Strohl, 54
-
-  Strohschein, 82
-
-  Stutzer, A., 69
-
-  Suringar & Tollens, 72, 267
-
-
-  Theinhardt, Dr., 312
-
-  Theresia of Austria, 6
-
-  Thesen, Dr., 317
-
-  Thiele & Holzhause, 312
-
-  Timpe, Th., 307
-
-  Tollens & Suringar, 72, 267
-
-  Touplain & Bordas, 271
-
-  Trojanowsky, 74
-
-
-  Tschirch, 14
-
-  Tuchen, 74
-
-
-  Ulzer, Benedict-, 57, 261
-
-
-  Villon, 320
-
-  Villon-Guichard, 169
-
-
-  Wagner, L., 229
-
-  Weender, 72, 108, 266
-
-  Wegelin & Hübner, 165
-
-  Weldon, 109
-
-  Welmans, 5, 53, 55, 245, 258, 260, 266, 268, 269, 271, 275, 276, 277
-
-  Wendt, G., 198
-
-  Werner & Pfleiderer, 137, 219
-
-  White, 51
-
-  White & Oldam, 52
-
-  William, Prince of Lippe, 6
-
-  William of Brandenbourg, 6
-
-  Wolfram, 66
-
-  Woseressenzky, 62
-
-  Woy, Rud., 270, 271
-
-
-  Zeiss, 55, 261
-
-  Zipperer, 16, 44, 52, 74, 76, 77, 83, 229, 270
-
-
-
-
-E. Index.
-
-
-        Page
-
-  Accra-Cacao, 17, 29
-
-  Acid benzoic, 243
-
-  Acid hydrochloric, 16
-
-  Acid yellow, 251
-
-  Acids, solid, fatty, 53
-
-  Acids volatile, 53
-
-  Acids, sugar and plant—, 73
-
-  Acid value, determination of, 54
-
-  Acorn-Cacao, Michaelis, 306
-
-  Acorn-Cacao, Hartwig & Vogel, 307
-
-  Acorn-Cacao, Th. Timpe, 307
-
-  Acorn-Chocolate, 307
-
-  Acorn-Malt-Cacao, Dieterich, 307
-
-  Acorn-Malt-Chocolate, 307
-
-  Acrolein, formation of, 50, 93
-
-  Adraganth, 255
-
-  Adulteration of cocoa goods and its detection, 288
-
-  African cacao varieties, 28
-
-  Air, removal of, 143
-
-  Air extracting machines, 144
-
-  Albumin, 67
-
-  Albuminates, determination of, 271
-
-  Albuminous chocolate and cocoa, 307
-
-  Albumoses, 67
-
-  Alcohol ether test, Filsinger’s, 262
-
-  Aleuron granules, 67
-
-  Alizarin blue, 251
-
-  Alkali solution, 222, 224
-
-  Alkalis for soluble cocoa, 196, 216, 222
-
-  Alkalis fixed, 198
-
-  Alkalis remaining in the cocoa, estimation of, 256
-
-  Alkaloids, 63
-
-  Amaranth, 251
-
-  American cacao varieties, 19
-
-  Ammonia, 164
-
-  Analysis of cacao, 48
-
-  Analysis of cacao-butter, 58
-
-  Analysis of mixtures of different blends, 109
-
-  Analysis of the raw shelled bean, 44, 45
-
-  Analysis of the various kinds of pressed Stollwerck cocoa butter, 56
-
-  Analysis of waste products, 108
-
-  Analysis and examination of cocoa preparations, 253
-
-  Anilin blue, 251
-
-  Anilin colours permissible, 250
-
-  Antifebrin, 245
-
-  Aroma of the bean, 59
-
-  Arriba cacao, 17, 20
-
-  Arrowroot, 237
-
-  Arctic Machines, Cole’s, 170
-
-  Artificial refrigeration, 163
-
-  Ash, estimation of, 255
-
-  Ash or mineral constituents, 73
-
-  Ash remaining in raw and shelled cacao beans, 74
-
-  Asiatic cacao varieties, 32
-
-  Aspergillus, 242
-
-  Australian cacao varieties, 33
-
-  Automatic dividing machines, 146
-
-  Automatic filling and packing machine 229
-
-
-  Bahia Cacao, 22
-
-  Bahia de Caraquez, 21
-
-  Balao, 21
-
-  Barley-Chocolate, 308
-
-  Battery-Refiners, 132
-
-  Battery-Shaking Tables, 160
-
-  Beans, in general, 1
-
-  Beans, description of, 12
-
-  Beans, preliminary treatment of, 197
-
-  Beans, preparations of, 85
-
-  Bean meal, 238
-
-  Benzoic acid, 243
-
-  Benzoic tincture, 243
-
-  Benzoin, gum-, 249
-
-  Björklund’s ether test, 262
-
-  Bordeaux red, 251
-
-  Botanical definition of the cacao tree, 5
-
-  Brazil cacao, 22
-
-  Brilliant blue, 251
-
-  Brine for cooling purposes, 165
-
-  Brushing machine for cacao beans, 89
-
-  Burning of chocolate mass, avoiding it, 134
-
-  Butter of Cocoa, 58, 138, 187, 195, 284, 286
-
-  Buttneriaceae, 5
-
-  Butyro-refractometer, 55
-
-  By-products in the cocoa industry, 81
-
-
-  Cacaohoatel, 5
-
-  Cacao beans, 1
-
-  Cacao beans, description of, 12
-
-  Cacao beans, preparation of, 85
-
-  Cacao beans, preliminary treatment of, 197
-
-  Cacao blanco, 13
-
-  Cacao butter, 58, 138, 187, 195, 284, 286
-
-  Cacao butter filters, 202
-
-  Cacao butter, percentage to be extracted, 203
-
-  Cacao butter, remaining in the finished cocoa, 204
-
-  Cacao cake crusher, 210
-
-  Cacao egg-cream, 308
-
-  Cacao essence, 308
-
-  Cacao fruit and flowers, 1, 2
-
-  Cacao glycoside, 60
-
-  Cacao husk, determination of, 267
-
-  Cacao liqueur, 308
-
-  Cacao, malt, 308
-
-  Cacao mass, production of, 109, 282, 285
-
-  Cacao mills, 110
-
-  Cacao plantation, 7
-
-  Cacao powder, 105, 187, 195, 210, 282, 285, 290
-
-  Cacao powder-factory, installation of, 306
-
-  Cacao preparations, definition of, 279
-
-  Cacao presses, 199
-
-  Cacao red, 43, 59
-
-  Cacao shells, 1, 2, 76, 82
-
-  Cacao soluble, 105, 195
-
-  Cacao, substances of, 49
-
-  Cacao tincture, 310
-
-  Cacao tree, cultivation, diseases and parasites, 7
-
-  Cacao tree, description of, 1
-
-  Cacao tree, distribution and history, 4
-
-  Cacao and chocolate preparations containing milk, 308
-
-  Cacaol, 308
-
-  Cacaophen Sieberts, 309
-
-  Cacap, 5
-
-  Cacava-quahitl, 5
-
-  Cacogna, 195
-
-  Caesalpina, 7
-
-  Caffeine, determination of, 263
-
-  Caracas, 17, 25
-
-  Caraquez, 21
-
-  Carbonic acid for cooling purposes, 164
-
-  Cardamoms, 248
-
-  Cardamom oil, 249
-
-  Carob in the cacao, 278
-
-  Carupano cacao, 25
-
-  Castilloa, 7
-
-  Cauca bean, 20
-
-  Cellulose or crude fibre, 72, 266
-
-  Centrifugal sifting machine, 210
-
-  Ceylon Cacao, 5, 32
-
-  Chemical and microscopical examination of cocoa preparations, 253
-
-  Chemical constitution of the bean, 43
-
-  Chestnut meal, 238
-
-  Children’s Nährpulver, 309
-
-  Chilled metal rollers, 125, 130
-
-  Choclean, 309
-
-  Chocolate, manufacture of, 85, 283
-
-  Chocolate-cigars, 152
-
-  Chocolate cooling plants, 166
-
-  Chocolate cream syrup, 309
-
-  Chocolate croquettes, 181
-
-  Chocolate, crumb-, 153
-
-  Chocolate digestif, 309
-
-  Chocolate, dividing it, 143
-
-  Chocolate eggs, 153
-
-  Chocolate factory, installation of, 305
-
-  Chocolate, Fondants-, 138, 189
-
-  Chocolate, health-beer-, 309
-
-  Chocolate, hygienic, 136
-
-  Chocolate lozenges and pastilles, 176
-
-  Chocolate, milk-, 141, 222, 272, 284, 286
-
-  Chocolate, moulding it, 150
-
-  Chocolate moulds various, 151, 152, 153, 154
-
-  Chocolate powder, 283, 286
-
-  Chocolate raw, treatment of, 138
-
-  Chocolate rétablière, 309
-
-  Chocolate spiced, 136
-
-  Chocolate syrup, 310
-
-  Chocolate tincture (cacao tincture), 310
-
-  Chocolate vanilla, 136
-
-  Chocolate varnish, 250
-
-  Chocolatl, 5
-
-  Christmas tree articles, 181
-
-  Cinchona red, 60
-
-  Cinnamon, 246
-
-  Cinnamon oil, 249
-
-  Cleaning machine for moulds, 154
-
-  Cleaning machine for beans, 90, 91
-
-  Cleaning, storing and sorting of the beans, 87
-
-  Cloves, 247
-
-  Clove oil, 249
-
-  Coated chocolates, 182, 187
-
-  Coating materials, 138, 141, 182, 187, 283, 286, 310
-
-  Coffie-mama, 7
-
-  Cole’s Arctic Machines, 170
-
-  Colour of the cotyledon, 9
-
-  Colouring of cocoa powder, 204
-
-  Colouring materials, 250
-
-  Coloration of starch with iodine, 71
-
-  Columbia, 19
-
-  Combined cocoa mill and refiner, 116
-
-  Commercial kinds of cacao, 12, 16
-
-  Commercial value of raw cacao, 17
-
-  Compressor, 164
-
-  Composition of the hulled bean, 43
-
-  Conches, 138
-
-  Condenser, 165
-
-  Constituents, mineral or ash-, 73
-
-  Constituents of cacao husks, 76
-
-  Constituents in ash of cacao husks, 77
-
-  Constitution of the bean, chemical, 43
-
-  Consumption of cocoa products, 33, 38, 42
-
-  Consumption of coffee, cocoa and tea, comparison, 39
-
-  Cooling cellars, 168
-
-  Cooling chambers, 162
-
-  Cooling the chocolate, 162
-
-  Cooling the roasted beans, 100
-
-  Cooling trucks with exhaust apparatus, 100
-
-  Copper in the ash of beans and husks, 75
-
-  Coriander oil, 249
-
-  Corn cacao, 310
-
-  Costa Rica, 19
-
-  Cotyledon, 15
-
-  Covering or coating materials, 138, 141, 182, 187, 283, 286,, 310
-
-  Cream chocolate, examination of, 272, 284
-
-  Criollo, 18
-
-  Crude fibre, 72, 266
-
-  Crumb chocolate, 153
-
-  Crushing of cocoa and sugar lumps, 122, 210
-
-  Crushing, hulling and cleaning of the beans, 100
-
-  Crushing, hulling and cleaning machines, 101
-
-  Crystal sugar, 231
-
-  Cuba, 28
-
-  Cultivation of the cacao tree, 7
-
-  Cumarin, 244, 245
-
-
-  Declaration of added ingredients, 281
-
-  Defatted cocoa, 203, 208
-
-  Definitions of cocoa preparations, 279
-
-  Depositing machine, 186
-
-  Description of the beans, 12
-
-  Dextrin, 237
-
-  Dextrose, 71, 265
-
-  Diabetic chocolate, 310
-
-  Diabetic cocoa, 311
-
-  Dictamnia, 311
-
-  Dietetic cocoa preparations, 306
-
-  Diorit rollers, 125
-
-  Dipping machine, 192
-
-  Dipping of pralinés, 187, 189
-
-  Diseases of the cocoa tree, 7
-
-  Disintegrating the cocoa tissues, 195
-
-  Disintegration, methods of, 197
-
-  Disintegration before roasting, 197
-
-  Disintegration after roasting, 216
-
-  Disintegration prior to pressing, 217
-
-  Disintegration after pressing, 224
-
-  Disintegrators, 233
-
-  Distribution of the cacao tree, 4
-
-  Diureides, 62
-
-  Diuretin, 64
-
-  Dividing machines, 148, 149
-
-  Division of chocolate, 143
-
-  v. Donat’s albumin chocolate, 311
-
-  Double cocoa mills, 114
-
-  Dowson gas, 97
-
-  Dry cocoas, 208
-
-  Dulcin, 235
-
-  Durabula-moulds, 182
-
-  Dust particles in cacao beans, 102
-
-  Dutch cocoas, 195, 203
-
-  Dutch IIa cocoa butter, 82
-
-
-  Earth nut in the cocoa, 278
-
-  Easin, 251
-
-  Ecuador, 20
-
-  Electric motors, 134, 168
-
-  Electro-magnetic metal extracting machine, 103
-
-  Erythrina indica, 7, 8
-
-  Erythrosin, 251
-
-  Esmeraldas, 22
-
-  Estates, 26
-
-  Estimation of alkalis remaining in the cocoa powder, 256
-
-  Estimation of albuminates, 271
-
-  Estimation of ash, 255
-
-  Estimation of cocoa husk, 267
-
-  Estimation of crude fibre, 266
-
-  Estimation of the fatty contents, 258
-
-  Estimation of moisture, 254
-
-  Estimation of silicic acid in the ash, 256
-
-  Estimation of starch, 264
-
-  Estimation of theobromine and caffeine, 263
-
-  Ether oils, 248
-
-  Ether test, Björklund’s, 262
-
-  Eucasin chocolate and cocoa, 311
-
-  Evaporator, 164
-
-  Examination and analysis of cocoa preparations, 253
-
-  Exports from Germany, 35
-
-  Extraction of cocoa butter, 195, 199, 203, 204
-
-
-  Fair shipping cocoa, 26
-
-  Fat contained in cocoa, 49
-
-  Fat contained in cocoa shells, 57
-
-  Fat, extraction of, 195, 199, 203, 204
-
-  Fatty contents, determination of, 258
-
-  Fermentation of the beans, 9, 60, 198
-
-  Fermentation secondary, 87
-
-  Fermentation tanks, 10
-
-  Fernando Po, 32
-
-  Fibre, determination of, 108
-
-  Fibre crude, 72, 254, 266
-
-  Fibre woody, 108
-
-  Filsinger’s alcohol ether test, 262
-
-  Filters for cocoa butter, 202
-
-  Flavour of the finished cocoa powder, 206, 226
-
-  Flavouring matter (spices), 287
-
-  Flour, 236
-
-  Fodder value of the husks, 83
-
-  Fondant chocolate, 138, 182
-
-  Fondant machines, 183, 184
-
-  Food salt cocoa, 315
-
-  Food and health powder, 315
-
-  Forastero, 19
-
-  Fuchsin, 251
-
-
-  Galactogen cocoa, 312
-
-  Gathering and fermentation of the beans, 9
-
-  Gauga, 312
-
-  Gelatine, 255
-
-  Geographical distribution and history of the cacao tree, 4
-
-  Germ separating machine, 105
-
-  Globoids, 75, 276
-
-  Globulins, 68
-
-  Glucin, 235
-
-  Glucose, 71, 138
-
-  Glycoside, 11, 60, 253
-
-  Gold Coast, 28
-
-  Granite rollers, 123
-
-  Granulated sugar, 231
-
-  Grinding and trituration of the cocoa mass, 109
-
-  Guadeloupe cacaos, 26
-
-  Guarana paste, 16
-
-  Guayaquil cacaos, 17, 20
-
-  Guiana, 23
-
-  Gum benzoin, 249
-
-  Gum disease, 8
-
-
-  Haema chocolate, 312
-
-  Haiti cacaos, 27
-
-  Hansa saccharin cocoa, 312
-
-  Hardidalik, 312
-
-  Hazelnut pulp in cocoa, 278
-
-  Heating of the cocoa mass, 117
-
-  Heating trough, 117
-
-  Heating chambers and closets, 141, 142
-
-  Heliotropium, 242
-
-  Hensel’s Nähr-cacao, 312
-
-  Hetero albumose, 68
-
-  Hetero xanthine, 64
-
-  History of the cacao tree, 4
-
-  Homeopathic chocolate, 312
-
-  Hulled bean, composition of, 43
-
-  Hulling the cacao beans, 100
-
-  Husks of cocoa, 76, 82, 267
-
-  Husks, fodder value of, 83
-
-  Husson’s mixture, 312
-
-  Hydraulic presses, 199
-
-  Hygiama, 312
-
-  Hygienic chocolate, proportions for mixing it, 136
-
-
-  Iceland moss chocolate, 313
-
-  Imports to Germany, 35, 37
-
-  Imports or consumption in the various countries, 38
-
-  Index, refractive-, 55
-
-  Indigo, 60
-
-  Indigosulfone, 251
-
-  Induline, 251
-
-  Ingredients added, declaration of, 281
-
-  Ingredients condemned, 230
-
-  Ingredients used for chocolate, 230
-
-  Iodine value, 53, 54
-
-
-  Java cacao, 17, 33
-
-
-  Kaiffa, 313
-
-  Kameroon cacaos, 19, 29
-
-  Kernels, analysis of, 44, 45, 76
-
-  Kneading and mixing machines, 217
-
-  Kola chocolate, 313
-
-  Kola nut, 60
-
-  Kongo, 30
-
-  Kraft chocolate, 313
-
-
-  Lagos, 29
-
-  Leguminous meals, 238
-
-
-  Levigation of chocolate, 81, 123
-
-  Lipanin chocolate, 313
-
-  Loss of weight by roasting, 96
-
-  Lozenges, 176
-
-
-  Mace, 247
-
-  Mace oil, 249
-
-  Machalla, 20
-
-  Malachite green, 251
-
-  Malt cacao, 313
-
-  Malt cacao-syrup or malted chocolate, 313
-
-  Malt chocolate, 313
-
-  Malt extract-chocolate, 313
-
-  Malto-leguminose cacao, 313
-
-  Manioc, 7
-
-  Manufacture of cocoa powder and soluble cocoa, 195
-
-  Manufacture of cocoa preparations 85, 282
-
-  Manufacture of chocolate, 85, 283
-
-  Maracaibo, 25
-
-  Martinique cacaos, 26
-
-  Meat-extract-chocolate, 314
-
-  Melangeurs, 121, 122, 124, 209,, 217
-
-  Melting kettle, 187, 188
-
-  Melting point of the cocoa butter, 52, 117, 261
-
-  Methylviolet, 251
-
-  Mexican cacaos, 19
-
-  Microscopic-botanical investigation, 275
-
-  Microscopic-chemical examination of cocoa preparations, 253
-
-  Milk chocolate, manufacture of, 141, 222, 286, 314
-
-  Milk cocoa, 314
-
-  Milk and cream chocolate, examination of, 272, 284
-
-  A more bitter milk cocoa, 314
-
-  Milk cocoa sweet, 314
-
-  Mill and refiner combined, 116
-
-  Mineral or ash constituents, 73
-
-  Mitscherlich particles, 13
-
-  Mixing cocoa powder with alkalis, 223
-
-  Mixing different kinds of cocoa, 108, 109
-
-  Mixing machines, 118, 210, 217
-
-  Mixture with sugar and spices, 117
-
-  Moisture, contained in cocoa, 49
-
-  Moisture in cocoa powder, 222
-
-  Moisture, estimation of, 254
-
-  Monomethyl xanthine, 64
-
-  Motors, electric, 134, 168
-
-  Moulds, 151, 152
-
-  Mould cleaning machines, 154
-
-  Moulding the chocolate, 149
-
-  Moulding machines, 150
-
-  Mucor circinelloids, 242
-
-  Murexide reaction, 66
-
-  Mutase-cacao, 315
-
-  Mutase-chocolate, 315
-
-
-  Nährsalz-cacao (Lahmann), 315
-
-  Nähr- und Heilpulver, 315
-
-  Naphtolyellow, 251
-
-  Naranjal, 21
-
-  Natural cocoa and chocolate, 315
-
-  Nicaragua cacao, 19
-
-  Nips, 11
-
-  Nuco-cacao, 315
-
-  Nutmeg, 247
-
-  Nutmeg oil, 249
-
-
-  Oat-cocoa Berlit, 316
-
-  Oat-cocoa Hallenser, 316
-
-  Oat-cocoa Kasseler, 316
-
-  Official enactments respecting the trade in cocoa preparations, 280
-
-  Official enactments respecting the trade in cocoa preparations
-    — Belgium, 291
-    — Roumania], 293
-    — Switzerland, 294
-    — Austria, 298
-    — Germany, 301
-
-  Oidium of cocoa, 228
-
-  Oils, ether-, 248
-
-  Oil sugar, 249
-
-  Opening up the cacao tissues, 195
-
-  Orange I, 251
-
-  Orange L, 251
-
-  Ornamented goods, 181, 189
-
-  Oscuros, 21
-
-
-  Packet filling machine, 228
-
-  Packing and storing of finished cocoa preparations, 227
-
-  Palamoud des Turcs, 316
-
-  Para cacao, 23
-
-  Parasites of the cacao tree, 7
-
-  Pastilles, 176
-
-  Pastille machines, 177, 179
-
-  Paternoster, 192
-
-  Pegados, 21
-
-  Pelatos, 21
-
-  Peptons, 68
-
-  Peptone-cocoa, 316
-
-  Peptone-chocolate, 317
-
-  Peptone-powder-cocoa, 317
-
-  Percentage of butter to be extracted, 203
-
-  Percentage of butter remaining in the finished cocoa, 204
-
-  Peru, 22
-
-  Peru balsam, 249
-
-  Peruviol, 249
-
-  Phloxin, 123
-
-  Pigment, 59
-
-  Plansieves for cocoa powder, 214
-
-  Plantation, 26
-
-  Plasmon chocolate and cocoa, 317
-
-  Polen’s value, 260
-
-  Ponceau red, 251
-
-  Porcelain rollers, 215, 133
-
-  Porphyry rollers, 123
-
-  Potato starch, 236
-
-  Powder, chocolate-, 283
-
-  Pralinés, 182, 187, 189
-
-  Preliminary crushers, 212
-
-  Preparation of the cacao beans, 85
-
-  Presses, hydraulic-, 199
-
-  Production of the cocoa mass, 109
-
-  Proportions for mixing cocoa mass, sugar and spices, 136
-
-  Proteins, 67
-
-  Proteoses, 68
-
-  Puerto Cabello, 25
-
-  Pulverisation of the cocoa, 195
-
-  Pulverisation of the seeds, 199
-
-  Pulverisers, 210, 233, 239
-
-  Pulverising plant, 211, 212
-
-  Pulverising and sifting the defatted cocoa, 209
-
-  Pulverising the sugar, 233
-
-
-  Quadruple cocoa mills, 115
-
-
-  Racahout des Arabes, 317
-
-  Raspberry chocolate, 317
-
-  Raw fibre, 254
-
-  Raw shelled bean (kernel) analysis of, 44, 45
-
-  Refining machines (rollers), 126, 134
-
-  Refiner and mill combined, 116
-
-  Refractive index, 55
-
-  Refractometer-butyro, 55
-
-  Refrigeration, artificial-, 163
-
-  Reichert-Meissl value, 55
-
-  Removal of air and division of the chocolate, 143
-
-  Rice starch, 237
-
-  Roasting the cacao beans, 89, 199
-
-  Roasting machines, 93
-
-  Root bark of cacao, the use of it, 11
-
-  Roscellin, 251
-
-
-  Saccharin, 234
-
-  Saccharin-cocoa, 317
-
-  Salep, 238
-
-  Samana, 17
-
-  Samoa, 33
-
-  San Antonio, 26
-
-  San Thomas, 30
-
-  Sanchez, 17, 27
-
-  Santo Domingo, 27
-
-  Saponification of cocoa fat, 53, 54
-
-  Secondary fermenting, 87
-
-  Seed membrane of the bean, 11, 15
-
-  Semi-dipped goods, 192
-
-  Shaking tables, 156
-
-  Shaking table-batteries, 160
-
-  Shellac bleached, 250
-
-  Shell of the cacao bean, 14, 76
-
-  Shelling of the cacao beans, 100
-
-  Sifting the defatted cocoa, 209
-
-  Sifting machines, 210, 232
-
-  Silicic acid in the ash of cocoa, 256
-
-  Silver membrane, 79
-
-  Simple cocoa mills, 110
-
-  Soconusco, 26
-
-  Soluble cocoa, 105, 195
-
-  Somatose-cocoa with sugar, 317
-
-  Somatose-chocolate, 317
-
-  Spices and sugar, 117, 238, 287
-
-  Spiced chocolate, proportions for mixing it, 136
-
-  Starch cleaning machines, 186, 187
-
-  Starch, coloration of, with iodine, 71
-
-  Starch determination of, 264, 277
-
-  Starch foreign in cocoa, 275
-
-  Starch granules, 16, 70, 275
-
-  Starch, kinds of, 236
-
-  Starch powder, 185
-
-  Starch sugar, 71
-
-  Statistics of the cocoa trade, 35
-
-  Steel rollers, 125, 130
-
-  Stirring machines, 187
-
-  Storing and packing of finished cocoa preparations, 227
-
-  Storing and sorting of the beans, 87
-
-  Substances albuminous, 67
-
-  Substances occurring] in cacao, 49
-
-  Sucramin, 235
-
-  Sugar, determination of, 269
-
-  Sugar and plant acids, 73
-
-  Sugar and spices, 117, 231, 238, 287
-
-  Sugar, boiling it, 183
-
-  Sugar dust, 231
-
-  Sugar flour, 231
-
-  Sugar pulverising machines, 233
-
-  Sugar sifting machines, 232
-
-  Suisse Fondant machines, 138
-
-  Surinam cacao, 23
-
-  Sweetmeats, 186
-
-  Sweetening stuffs, 231
-
-  Sweets laquer, 250
-
-  Sykorin, 234
-
-  Sykose, 234
-
-  Syrup, 183
-
-
-  Temperature in cooling chambers, 172
-
-  Temperature in heating chambers, 141
-
-  Temperature for chocolate fondant and milk chocolate, 141
-
-  Temperature for moulding chocolate, 150
-
-  Temperature for roasting the beans, 89
-
-  Tempering machines, 144, 145, 188
-
-  Tenguel, 21
-
-  Testing the cocoa powder and chocolate, 253
-
-  Theobroma cacao, 5, 12
-
-  Theobromade, 317
-
-  Theobromine, 16, 43, 62, 263
-
-  Dr. Thesen’s Proviant, 317
-
-  St. Thomas, 30
-
-  Tin boxes, 227
-
-  Tincture of benzoin, 243
-
-  Togo, 29
-
-  Trade in cocoa, 32
-
-  Tragacanth in cocoa goods, 277
-
-  Treatment of the cocoa mixture, 119
-
-  Trinidad-Criollo, 26, 32
-
-  Triple cocoa mills, 111
-
-  Trituration of the cocoa mass, 109, 119
-
-  Tropaedlin, 251
-
-  Tropon-cocoa, 317
-
-  Tropon-chocolate, 318
-
-  Tropon-oat-cocoa, 318
-
-  Trough, heating-, 117
-
-  Tumaco-cacaos, 20
-
-
-  Ureides, 62
-
-  Uropherin, 64
-
-
-  Vacuum kneader, 220
-
-  Vanilla, 241
-
-  Vanilla-chocolate, proportions for mixing it, 136
-
-  Vanillin, 119, 241, 243
-
-  Vascular bundles, 16
-
-  Venezuelan cacao, 17, 24
-
-  Volatile acids, 53
-
-
-  Wacaca des Indes, 318
-
-  Walnut pulp in the cocoa, 278
-
-  Waste products in cleaning, 106
-
-  Waste products in sifting, 107
-
-  Waste products in sorting, roasting, crushing and hulling, 107
-
-  Water blue, 251
-
-  Water cooling of steel rollers, 131
-
-  Water or moisture contained in the cacao, 49, 254
-
-  Weighing-machines, 148, 149
-
-  Wheat starch, 236
-
-  White chocolate, 318
-
-  Woody fibre, 108
-
-
-  Yellow acid R, 251
-
-
-  Zuckerin, 234
-
-
-
-
-  ANTON REICHE A. G.
-        :DRESDEN:
-
-  Manufacturer of Chocolate
-  Moulds, decorated tin Boxes etc.
-
-  ~ESTABLISHED 1870~
-
-
-  =Chocolate Moulds=
-  of every description
-  latest are
-
-  =“Plattinol” Moulds=
-  which impart a =rich lustre= and =finish= to the chocolate
-
-  =Chocolate Drop Presses=
-  for Paste Chocolate for hand
-  and for liquid chocolate, Automatic Power
-
-  =Chocolate Covering
-  Apparatus=
-
-  =Machine for granulated
-  Chocolate=
-  (Streussel-Machine)
-
-  =Decorated Tin Boxes=
-
-
-  WRITE FOR CATALOGUES AND PRICES
-  About 2000 employees
-
-
-
-
-  J. M. LEHMANN   ·   DRESDEN
-
-  =Founded       Oldest and largest Engineering Works for      =Founded
-  1834=         the construction of modern Machines for         1834=
-                   the Manufacture of Cocoa and Chocolate
-
-  =PARIS=,                        =NEW YORK=,
-  1, Passage St. Pierre Amelot.        13/15, Laight Street.
-
-  +Sole Agents for Great Britain+: =Bramigk & Co., London E=, 5, Aldgate
-
-  Hydraulic Cocoa Presses
-
-[Illustration: Hydraulic Cocoa Presses.]
-
-Total Pressure over 1000 Tons
-
-Pressure on the Cocoa over 4 Tons per square inch.
-
-Strongest Press in the market for the Extraction of Cocoa Butter
-
-Automatically working Pulverising Plants for the Manufacture of Pure
-and Soluble Cocoa
-
-Execution of complete installations. Alterations in existing systems
-carried out after the most approved methods.
-
-Plans and Estimates at request.
-
-
-
-
-  J. M. LEHMANN  ·  DRESDEN
-
-  =Founded       Oldest and largest Engineering Works for      =Founded
-  1834=         the construction of modern Machines for         1834=
-                   the Manufacture of Cocoa and Chocolate
-
-  =PARIS=,                        =NEW YORK=,
-  1, Passage St. Pierre Amelot.        13/15, Laight Street.
-
-  +Sole Agents for Great Britain+: =Bramigk & Co., London E=, 5, Aldgate
-
-[Illustration: Melangeurs]
-
-
-Melangeurs
-
-of latest construction
-
-Capacities from ½ to 6 Cwt.
-
-With automatic discharge, saving Time and Labour.
-
-Easy handling and economical working
-
-[Illustration: Refining Machine]
-
-
-Refining Machines
-
-with 3, 4, 5, 6 and 9 rollers of granite or chilled metal (steel) with
-water-cooling
-
-Very large output, great saving of space and driving power.
-Extraordinary Fineness of the finished material
-
-
-
-
-  J. M. LEHMANN  ·  DRESDEN
-
-  =Founded       Oldest and largest Engineering Works for      =Founded
-  1834=         the construction of modern Machines for         1834=
-                   the Manufacture of Cocoa and Chocolate
-
-  =PARIS=,                        =NEW YORK=,
-  1, Passage St. Pierre Amelot.        13/15, Laight Street.
-
-  +Sole Agents for Great Britain+: =Bramigk & Co.=, London E. 5, Aldgate
-
-
-Chocolate Cooling Plants
-
-improved construction
-
-Mechanical Cooling Plant in conjunction with Tempering and Moulding
-Machines
-
-[Illustration: Cooling Plant]
-
-Melting Pan, automatic Tempering Machine, one or more Moulding
-Machines, Shaking Tables and continuously working Cooling Chamber with
-forced air circulation
-
-Largest output. Great Saving of time and Labour. Automatic conveyance
-of the full moulds over the shaking table and through the cooling
-chamber to the packing room, and conveyance of the empty moulds back to
-the moulding machine
-
-
-
-
-Kunstanstalt vorm.
-
-ETZOLD & KIESSLING A.-G.
-
-CRIMMITSCHAU, SAXONY
-
-The Chromolithographic Institute
-
-
-Patent Folding & Fancy Paper Boxes of all kinds, for commercial and
-other purposes, Showcards, Labels, Wrappers etc., Calendars, Catalogue
-Covers, Reproductions of articles of merchandise in actual colours,
-Insets and Advertising Novelties
-
-[Colophon]
-
-+Specialists in Chocolate Wrappers and Boxes+
-
-
-
-
-[Illustration: Cocoa Pulveriser]
-
-[Illustration: Chocolate Tempering Machine]
-
-All machines
-
-for the
-
-manufacture of Chocolate, Cocoa and Confectionery
-
-
-Paul Franke & Co.
-
-Engineering Works
-
-Leipzig-Böhlitz-Ehrenberg
-
-Catalogues and Estimates on demand
-
-[Illustration: Strong Hydraulic Cocoa Press]
-
-
-
-
-~M. KRAYN~, Verlagsbuchhandlung, ~BERLIN~ W. 10
-
-
-In meinem Verlage erschienen:
-
- =Die Chemie in industrie, Handwerk und Gewerbe= von =Joseph
- Spennrath=, weil. Direktor der gewerblichen Schulen der Stadt
- Aachen. _Fünfte vermehrte und verbesserte Auflage_, bearbeitet von
- =Dr. L. Sender=. Ein Lehrbuch zum Gebrauch an Schulen, sowie zum
- Selbstunterricht. Preis brosch. =Mk. 3.60=, kart. =Mk. 3.90=.
-
- =Die Bedienung und Wartung elektrischer Anlagen und Maschinen= von
- =Joseph Spennrath=, weil. Direktor der städt. gewerbl. Schulen
- und der Kgl. Baugewerbeschule in Aachen. _Zweite, vollständig neu
- bearbeitete u. bedeutend erweiterte Auflage_ v. Dipl.-Ing. =Franz
- Menge=. I. ~Einführung in die Grundlagen der Elektrotechnik.~
- Mit 207 Abbildungen und 1 Tafel. II. ~Einführung in den Bau und
- die Wirkungsweise der Stromerzeuger.~ Mit 210 Abbildungen. Preis
- pro Band brosch. =Mk. 2.80=, kart. =Mk. 3.25=. Preis komplett I./II.
- brosch. =Mk. 5.50=, kart. =Mk. 6.—=.
-
- =Temperaturmeßmethoden.= Handbuch zum Gebrauch bei praktischen
- Temperaturmessungen von =Bruno Thieme=. 35 Figuren im Text. Preis
- brosch. =Mk. 4.=—[, geb. =Mk. 5.—=.
-
- =Rechenhilfsbuch. Berechnungstabellen für Handel und Industrie,
- insbesondere für jede Lohn-und Akkordberechnung=, nach langjähriger
- Erfahrung herausgegeben von =G. Schuchardt=. D. R. G. M. _Dritte
- verbesserte Auflage._ Preis geb. =Mk. 5.=—. ~Für größere
- Betriebe unentbehrlich!~ Durch eine ganz neuartige, geschützte
- Register-Anordnung vermittelt das Schuchardt’sche Rechen-Hilfsbuch
- ~schnellste Auffindung~ der gewünschten Zahlen.
-
- =Der Praktische Lohnrechner.= Handbuch für jede Lohnberechnung von
- =G. Schuchardt=. Preis geb. =Mk. 2.=—. Es sind in diesem Buche die
- Lohnsätze von 7½-75 Pf. in Intervallen von 2½ Pf. aufgenommen,
- ferner auch die häufig üblichen Lohnsätze von 18, 22, 28, 32 Pf. Die
- Stundeneinteilung ergibt die Uebersicht von ¼ bis 99¾ Stunden.
- ~Für kleinere und mittlere Betriebe unentbehrlich!~
-
- =Die Kontrolle industrieller Betriebe.= Praktische Anleitung zur
- Durchführung einer modernen Betriebskontrolle von =G. Schuchardt=.
- Preis brosch. =Mk. 1.60.=
-
- =Der praktische Maschinenwärter.= Anleitung für Maschinisten und
- Heizer sowie zum Unterricht in technischen Schulen von =Paul
- Brauser=, Oberingenieur des Dampfkessel-Revisions-Vereins für den
- Regierungsbezirk Aachen und =Joseph Spennrath=, weil. Direktor der
- gewerblichen Schulen der Stadt Aachen. _Vierte verbesserte und
- vermehrte Auflage._ Mit 42 Holzschnitten. Preis kart. =Mk. 1.50.=
-
- =Der praktische Heizer und Kesselwärter= von =Paul Brauser=,
- Oberingenieur des Dampfkessel-Revisions-Vereins für den
- Regierungsbezirk Aachen und =Joseph Spennrath=, weil. Direktor der
- gewerblichen Schulen der Stadt Aachen. _Siebente verbesserte Auflage
- mit 60 Holzschnitten._ Preis kart. =Mk. 1.80.=
-
-
-Zu beziehen durch jede Buchhandlung oder direkt vom Verlag
-
-
-
-
-~M. KRAYN~, Verlagsbuchhandlung, ~BERLIN~ W. 10
-
-+Für alle Kalkulationsbüros!+
-
-Rechen-Resultate
-
-Tabellen zum Ablesen der Resultate von Multiplikationen und Divisionen
-(in Bruchteilen und ganzen Zahlen)
-
-von 1 bis 1000
-
-Zum praktischen Gebrauch für Stückzahl-, Lohn-und Prozentberechnungen,
-sowie für jede Art Kalkulation
-
-Preis gebunden 10 Mark
-
-Herausgegeben von
-
-  =F. TRIEBEL=,     Kaiserlicher Revisor
-                  der Reichsdruckerei
-
-
-Die Papierverarbeitung
-
-von MAX SCHUBERT
-
-weiland Fabrikdirektor a. D., Prof. a. d. Königl. techn. Hochschule zu
-Dresden
-
-
-I. ~Band~:
-
-Die Kartonnagen-Industrie
-
-Praktisches Handbuch für Techniker, Kartonnagen-Fabrikanten und
-Buchbinder
-
-_Mit 479 Illustrationen und 2 Musterbeilagen_
-
-Preis broschiert 10.—Mark, gebunden 11.50 Mark
-
-
-II. ~Band~:
-
-Die Buntpapier-, Tapeten-, Briefumschlag-, Düten-oder Papiersack-,
-Papierwäsche-und photographische Papier-Fabrikation
-
-Praktisches Handbuch für Techniker, Buntpapier-, Tapeten-und
-Dütenfabrikanten-Direktoren
-
-_Mit 278 Illustrationen_
-
-Preis broschiert 10.—Mark, gebunden 11.50 Mark
-
-
-I. u. II. Band, zusammen bezog., brosch. 18.—M., geb. 20—M.
-
-_Ausführlicher Prospekt gratis_
-
-
-Zu beziehen durch jede Buchhandlung oder direkt vom Verlag
-
-
-       *       *       *       *       *
-
-
-Transcriber's Notes
-
-Obvious typographical errors have been silently corrected. Variations
-in hyphenation have been standardised but all other spelling and
-punctuation remains unchanged.
-
-Italics are represented thus _italic_, bold thus =bold=, underline thus
-+underline+ and Gesperrt thus ~Gesperrt~.
-
-Subscripts are shown thus _{n} and superscripts ^{n}.
-
-Page 64. “cacao-red~, which latter is represented by the formula
-C_{17}H_{12}(OH)_{10}.” The first digit in the {10} is illegible in the
-original, 1 is a best guess.
-
-Page 159. “By a special arrangement, the number of revolutions in
-relation to the number of the elevations of the slab is reduced by one
-fourth, viz., from 760 to 190.” by corrected to “to”
-
-Part III section headings added
-
-Page 259. “For example, if 50 ccm of the ether solution of fat give a
-residue of 8·8 gramme, then 100 ccm represents 1·6 gramme. But this ·6
-gramme...” corrected to 0.8 gramme and 1.6 gramme respectively.
-
-Page 309. “with 3·8 litres of withe sugar syrup (american recipe).”
-withe removed
-
-Page 134 “For this reason the 6, 9 or even 12 roller mills have been
-more discarded since the last grinding process has been perform granite
-rollers (cold process).” corrected to performed by
-
-In order to fit within width constraints many of the larger tables have
-been split and underlining and italic markings have been omitted.
-
-The following spellings have been standardised:
-
-Arctic and Artic, Arctic used.
-
-by-product and bye-product. by-product used.
-
-percent, percent., per cent, per cent., and per-cent. percent used.
-
-
-
-
-
-
-End of the Project Gutenberg EBook of The Manufacture of Chocolate and other
-Cacao Preparations, by Paul Zipperer
-
-*** END OF THIS PROJECT GUTENBERG EBOOK MANUFACTURE OF CHOCOLATE, CACAO ***
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-
-<pre>
-
-The Project Gutenberg EBook of The Manufacture of Chocolate and other
-Cacao Preparations, by Paul Zipperer
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: The Manufacture of Chocolate and other Cacao Preparations
-
-Author: Paul Zipperer
-
-Editor: Herm. Schaeffer
-
-Release Date: September 19, 2017 [EBook #55584]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK MANUFACTURE OF CHOCOLATE, CACAO ***
-
-
-
-
-Produced by Chris Curnow, Les Galloway and the Online
-Distributed Proofreading Team at http://www.pgdp.net (This
-file was produced from images generously made available
-by The Internet Archive)
-
-
-
-
-
-
-</pre>
-
-
-<div class="figcenter">
-<img src="images/i_frontis.jpg" alt="" />
-<div class="caption">PLATE I<br />
-The Cacao Tree—Theobroma Cacao, Linné.<br />
-<p><span class="xs">
-Zipperer, Manufacture of Chocolate etc. 3<sup>rd</sup> edition.<br />
-Verlag M. Krayn, Berlin W. 10.</span></p></div>
-</div>
-
-
-
-
-
-<h1><small>THE</small><br />
-
-MANUFACTURE<br />
-
-<small>OF</small><br />
-
-CHOCOLATE<br />
-
-<small>AND OTHER CACAO PREPARATIONS</small></h1>
-
-<p class="center"><small>BY</small><br />
-
-<span class="smcap">Dr.</span> PAUL ZIPPERER.</p>
-
-<hr class="small" />
-<p class="center"><span class="smcap"><small>Third Edition</small></span><br />
-
-<span class="xs">REARRANGED, THOROUGHLY REVISED, AND LARGELY REWRITTEN.</span></p>
-
-<p class="center"><span class="xs">EDITOR</span><br />
-
-DR. PHIL. HERM. SCHAEFFER<br />
-
-<span class="xs">FOOD CHEMIST AND MANAGING DIRECTOR.</span></p>
-<hr class="small" />
-
-<p class="center small">WITH 132 ILLUSTRATIONS, 21 TABLES AND 3 PLATES.</p>
-
-<div class="figcenter">
-<img src="images/i_title.jpg"  alt="Colophon" />
-</div>
-
-<div class="center small">
-<table border="0" cellpadding="1" cellspacing="0" summary="">
-<tr>
-  <td align="center" colspan="3">BERLIN W.</td>
-</tr>
-<tr>
-  <td align="center" colspan="3"><span class="xs">VERLAG VON M. KRAYN.</span></td>
-</tr>
-<tr>
-  <td align="center">LONDON</td>
-  <td></td>
-  <td align="center">NEW YORK</td>
-</tr>
-<tr>
-  <td align="center">E. &amp; F. N. SPON <span class="smcap">Ltd.</span></td>
-  <td align="center">&nbsp; &nbsp; 1915 &nbsp; &nbsp;</td>
-  <td align="center">SPON &amp; CHAMBERLAIN</td>
-</tr>
-<tr>
-  <td align="center"><span class="xs">PUBLISHERS</span></td>
-  <td></td>
-  <td align="center"><span class="xs">PUBLISHERS</span></td>
-</tr>
-<tr>
-  <td align="center"><span class="xs">57 HAYMARKET.</span></td>
-  <td></td>
-  <td align="center"><span class="xs">123-125 LIBERTY STREET.</span></td>
-</tr>
-</table></div>
-
-
-
-
-
-<p class="center spaced">
-ALL RIGHTS RESERVED.</p>
-<p class="center xs">
-Rosenthal &amp; Co., Berlin NW.21, Alt-Moabit 105</p>
-
-
-<hr class="chap" />
-
-
-<h2><a name="Preface_to_the_third_edition_of_The_Manufacture" id="Preface_to_the_third_edition_of_The_Manufacture">Preface to the third edition of “The Manufacture
-of Chocolate” by Dr. Zipperer.</a></h2>
-
-
-<p>It is now a decade since the appearance of the last edition, and
-owing to continual delays in the compiling of the present volume, the
-book has been out of print for several years. These delays ensued
-because the editor wished to take into account the most recent determinations
-and decrees of the guilds and various legislative factors
-connected with the industry; but he was at length forced to the
-conclusion that notwithstanding the excellent organisation and lofty
-standing of the branch under consideration, it was useless to wait
-for anything final and absolute in such a field. Suggestions of possible
-improvements and indications of blemishes are therefore earnestly
-invited, in order that they may be duly allowed for in the event of
-a new edition.—The plan followed by Zipperer has been adopted
-in the main; a tribute due to its previous success. Yet on the other
-hand, the arrangement of the book has undergone some alteration,
-and is, at least in the editor’s opinion, a perceptible improvement.—All
-scientific, industrial and technical progress has been treated as
-fully as possible, the economic part in particular having been
-diligently recast.</p>
-
-<p>It would, of course, have been impossible for the editor to
-write all these chapters without external aid, his knowledge of the
-respective branches being by no means exhaustive enough. He may
-therefore be allowed to express here his obligation and thanks to
-all his fellow-workers; and in particular, to the <em class="gesperrt">Association of
-German Chocolate Manufacturers</em>, Dresden; its managing
-director, Herr Greiert; the director of the <em class="gesperrt">Cocoa Purchase
-Co.</em>, Hamburg, Herr Rittscher, who contributed the whole of the
-chapter headed; <em class="gesperrt">Commercial Varieties of Cacao Beans</em>;
-further to Prof. Dr. Härtel, Chief Inspector of the Royal Research
-Institute, Leipsic; Dr. R. Böhme, Managing Director of Messrs. Stollwerck
-Bros. Chemical Laboratory, Cologne; and to Superintendent
-Engineer Schneider, of the firm J. M. Lehman, Dresden, among many
-others. Mention must also be made of the manufacturers who so
-kindly placed material at the editor’s disposal. Let us hope that
-the work will meet with a success corresponding to the pains taken
-by the editor and publishers, and prove a really serviceable <em class="gesperrt">Handbook
-to the Chocolate Industry</em>.</p>
-
-<p class="psig">
-Dr. Schaeffer.</p>
-
-
-<hr class="chap" />
-
-<h2><a name="Extracts_from_the_prefaces_to_the_first_and" id="Extracts_from_the_prefaces_to_the_first_and">Extracts from the prefaces to the first and
-second editions.</a></h2>
-
-
-<p>The object of this work is to furnish a source of information
-and advice for those who are interested in the branch of industry
-to which it relates.</p>
-
-<p>The author of this treatise has therefore endeavoured not only
-to describe the manufacturing processes; but he has also devoted
-special attention to the raw materials employed, and endeavoured
-to make them generally familiar by reference to the literature on the
-subject, as well as by providing a precise account of the chemical
-constituents of these substances and discussing the consequently
-necessary procedure to be observed in the course of manufacture.
-The art of chocolate making is no longer what it was a few decades
-ago; it has for the most part passed from small operators into the
-hands of large manufacturers. A short historical resumé will serve
-as a sketch of this development and a cursory description of some
-forms of apparatus which have now merely historical interest will
-serve to show how improvement in the industry has been effected.</p>
-
-<p>Chocolate is a favourite and most important article of food,
-and in that sense it is subject to legal regulations for which allowances
-must be made, as well as for the most suitable analytical methods
-by means of which a manufacturer can ascertain the presence of
-unlawful mixtures in competing products, so that knowing the regulations
-in force, he may avoid any infringement of the same.</p>
-
-<hr class="tb" />
-
-<p>Within the ten years that have elapsed since the first edition
-of this work appeared, the manufacture of chocolate has undergone
-considerable expansion. Not only has the <em class="gesperrt">modus operandi</em> been
-simplified and improved by the introduction of a number of new
-mechanical appliances, but the technique of the subject has been so
-extended, both from chemical and mechanical points of view, as partly
-to furnish a new standard in estimating and determining cacao constituents
-and preparations. The author has endeavoured to take
-due account of all these advances, and made a point of collecting
-the material scattered through the various professional journals,
-sifting or supplementing where necessary, in order that all engaged
-in the industry, <em class="gesperrt">the manufacturer as well as the food
-analyst and the engineer</em>, may be in a position to derive a
-vivid impression of existing conditions in the chocolate manufacture,
-from the present volume.</p>
-
-<p>In consideration of the importance which several branches
-of the industry have recently acquired, such as the preparation
-of cocoa powder, soluble cocoa, cacao butter, pralinés
-and chocolate creams, space has been given to descriptions
-of the respective details. On the other hand no attempt has been
-made to introduce calculations as to the cost of manufacture, since
-statements to that effect would possibly be rather detrimental than
-otherwise.</p>
-
-<p>Costs of production as regards cacao preparations is subject
-to great variation, according to the scale on which they are carried
-out, so that estimates made on the basis of large operations might
-eventually lead to the conclusion that a small factory might be profitable,
-and with no better result than that of creating undue competition
-in prices and occasioning eventual failure. Moreover, the
-fluctuations in the market price of cacao and sugar are so frequent,
-and there is such possibility of new sources of expense, that calculations
-can only apply to the time when they are made; they soon
-become out of date, and then afford no trustworthy indication of
-probable profit and loss.</p>
-
-<p>The section treating of legislative regulations relating to the
-trade in cacao preparations has undergone complete revision to
-adapt it to existing conditions.</p>
-
-<p>To render the book more useful, an appendix has been added
-in which the production and composition of a few cacao preparations
-are treated of, providing valuable data for reference.</p>
-
-<p class="psig">
-Dr. Paul Zipperer.</p>
-
-<hr class="chap" />
-
-
-<h2 id="CONTENTS">CONTENTS</h2>
-
-
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<col width="8%" /><col width="8%" /><col width="8%" /><col width="68%" /><col width="8%" />
-<tr>
-  <td align="center" colspan="4">First Part: <b>The Cacao Tree</b></td>
-  <td class="rt">Page</td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">A. <b>Tree and Beans</b></td>
-  <td class="rb"><a href="#Page_1">1</a></td>
-</tr>
-<tr>
-  <td class="rt">a)</td>
-  <td class="jh" colspan="3">Description of the Cacao Tree and its Fruit</td>
-  <td class="rb"><a href="#Page_1">1</a></td>
-</tr>
-<tr>
-  <td class="rt">b)</td>
-  <td class="jh" colspan="3"> Geographical Distribution and History of the Cacao Tree</td>
-  <td class="rb"><a href="#Page_4">4</a></td>
-</tr>
-<tr>
-  <td class="rt">c)</td>
-  <td class="jh" colspan="3">Cultivation of the Cacao Tree; Diseases and Parasites</td>
-  <td class="rb"><a href="#Page_7">7</a></td>
-</tr>
-<tr>
-  <td class="rt">d)</td>
-  <td class="jh" colspan="3">Gathering and Fermentation</td>
-  <td class="rb"><a href="#Page_9">9</a></td>
-</tr>
-<tr>
-  <td class="rt">e)</td>
-  <td class="jh" colspan="3">Description of the Beans</td>
-  <td class="rb"><a href="#Page_12">12</a></td>
-</tr>
-<tr>
-  <td class="rt">f)</td>
-  <td class="jh" colspan="3">The Commercial Sorts of the Cacao Bean</td>
-  <td class="rb"><a href="#Page_16">16</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">American Cacao Varieties</td>
-  <td class="rb"><a href="#Page_19">19</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">African Cacao Varieties</td>
-  <td class="rb"><a href="#Page_28">28</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Asiatic Cacao Sorts</td>
-  <td class="rb"><a href="#Page_32">32</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">4.</td>
-  <td class="jh" colspan="2">Australian Cacao Sorts</td>
-  <td class="rb"><a href="#Page_33">33</a></td>
-</tr>
-<tr>
-  <td class="rt">g)</td>
-  <td class="jh" colspan="3">The Trade in Cacao and the Consumption of Cacao Products;
-Statistics</td>
-  <td class="rb"><a href="#Page_33">33</a></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">B. <b>Chemical Constitution of the Bean</b></td>
-  <td class="rb"><a href="#Page_43">43</a></td>
-</tr>
-<tr>
-  <td class="rt">a)</td>
-  <td class="jh" colspan="3">The Cacao Bean Proper</td>
-  <td class="rb"><a href="#Page_43">43</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">Water or Moisture</td>
-  <td class="rb"><a href="#Page_49">49</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">Fat</td>
-  <td class="rb"><a href="#Page_49">49</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Cacao red or Pigment</td>
-  <td class="rb"><a href="#Page_59">59</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">4.</td>
-  <td class="jh" colspan="2">Theobromine</td>
-  <td class="rb"><a href="#Page_62">62</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">5.</td>
-  <td class="jh" colspan="2">Albumin</td>
-  <td class="rb"><a href="#Page_67">67</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">6.</td>
-  <td class="jh" colspan="2">Starch</td>
-  <td class="rb"><a href="#Page_70">70</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">7.</td>
-  <td class="jh" colspan="2">Cellulose or crude fibre</td>
-  <td class="rb"><a href="#Page_72">72</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">8.</td>
-  <td class="jh" colspan="2">Sugar and plant acids</td>
-  <td class="rb"><a href="#Page_73">73</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">9.</td>
-  <td class="jh" colspan="2">The mineral or ash constituents</td>
-  <td class="rb"><a href="#Page_73">73</a></td>
-</tr>
-<tr>
-  <td class="rt">b)</td>
-  <td class="jh" colspan="3">The Cacao Shells</td>
-  <td class="rb"><a href="#Page_76">76</a></td>
-</tr>
-<tr>
-  <td>&nbsp;</td>
-</tr>
-<tr>
-  <td align="center" colspan="4">Second Part: <b>The Manufacture of Cacao Preparations</b></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">A. <b>Manufacture of Chocolate</b></td>
-  <td class="rb"><a href="#Page_85">85</a></td>
-</tr>
-<tr>
-  <td class="rt">I.</td>
-  <td class="jh" colspan="3">The Preparation of the Cacao Beans</td>
-  <td class="rb"><a href="#Page_87">87</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">Storing, cleansing and sorting</td>
-  <td class="rb"><a href="#Page_87">87</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">Roasting the Beans</td>
-  <td class="rb"><a href="#Page_89">89</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Crushing, hulling and cleansing</td>
-  <td class="rb"><a href="#Page_100">100</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">4.</td>
-  <td class="jh" colspan="2">Mixing different kinds</td>
-  <td class="rb"><a href="#Page_108">108</a></td>
-</tr>
-<tr>
-  <td class="rt">II.</td>
-  <td class="jh" colspan="3">Production of the Cacao Mass and Mixing with Sugar</td>
-  <td class="rb"><a href="#Page_109">109</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">5.</td>
-  <td class="jh" colspan="2">Fine grinding and trituration</td>
-  <td class="rb"><a href="#Page_109">109</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">6.</td>
-  <td class="jh" colspan="2">Mixture with sugar and spices</td>
-  <td class="rb"><a href="#Page_117">117</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">7.</td>
-  <td class="jh" colspan="2">Treatment of the Mixture</td>
-  <td class="rb"><a href="#Page_119">119</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="3">a)</td>
-  <td class="jh">Trituration</td>
-  <td class="rb"><a href="#Page_119">119</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="3">b)</td>
-  <td class="jh">Levigation</td>
-  <td class="rb"><a href="#Page_123">123</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="3">c)</td>
-  <td class="jh" >Proportions for mixing cacao mass, sugar and spices</td>
-  <td class="rb"><a href="#Page_136">136</a></td>
-</tr>
-<tr>
-  <td class="rt">III.</td>
-  <td class="jh" colspan="3">Further Treatment of the Raw Chocolate</td>
-  <td class="rb"><a href="#Page_138">138</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">8.</td>
-  <td class="jh" colspan="2">Manufacture of “Chocolats Fondants”</td>
-  <td class="rb"><a href="#Page_138">138</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">9.</td>
-  <td class="jh" colspan="2">Heating Chambers and Closets</td>
-  <td class="rb"><a href="#Page_141">141</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">10.</td>
-  <td class="jh" colspan="2">Removal of Air and Division</td>
-  <td class="rb"><a href="#Page_143">143</a></td>
-</tr>
-<tr>
-  <td class="rt">IV.</td>
-  <td class="jh" colspan="3">Moulding of the Chocolate</td>
-  <td class="rb"><a href="#Page_149">149</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">11.</td>
-  <td class="jh" colspan="2">Transference to the Moulds</td>
-  <td class="rb"><a href="#Page_149">149</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">12.</td>
-  <td class="jh" colspan="2">The Shaking Table</td>
-  <td class="rb"><a href="#Page_156">156</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">13.</td>
-  <td class="jh" colspan="2">Cooling the Chocolate</td>
-  <td class="rb"><a href="#Page_162">162</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="3">a)</td>
-  <td class="jh">Cooling in Chambers.</td>
-</tr>
-<tr>
-  <td class="rt" colspan="3">b)</td>
-  <td class="jh">Cooling in Closets.</td>
-</tr>
-<tr>
-  <td class="rt">V.</td>
-  <td class="jh" colspan="3">Special Preparations</td>
-  <td class="rb"><a href="#Page_176">176</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">a)</td>
-  <td class="jh" colspan="2">Chocolate Lozenges and Pastilles</td>
-  <td class="rb"><a href="#Page_176">176</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">b)</td>
-  <td class="jh" colspan="2"> “Pralinés” or coated goods</td>
-  <td class="rb"><a href="#Page_182">182</a></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">B. <b>The Manufacture of Cocoa Powder and “Soluble” Cocoa</b></td>
-  <td class="rb"><a href="#Page_195">195</a></td>
-</tr>
-<tr>
-  <td class="rt">a)</td>
-  <td class="jh" colspan="3">The various methods of disintegrating or opening up the
-tissues of cacao</td>
-  <td class="rb"><a href="#Page_195">195</a></td>
-</tr>
-<tr>
-  <td class="rt">b)</td>
-  <td class="jh" colspan="3">Methods of disintegration</td>
-  <td class="rb"><a href="#Page_197">197</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">Preliminary Treatment of the Beans</td>
-  <td class="rb"><a href="#Page_197">197</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">Expression of the Fat</td>
-  <td class="rb"><a href="#Page_199">199</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Pulverising and Sifting the defatted Cacao</td>
-  <td class="rb"><a href="#Page_209">209</a></td>
-</tr>
-<tr>
-  <td class="rt">c)</td>
-  <td class="jh" colspan="3">Disintegration after Roasting</td>
-  <td class="rb"><a href="#Page_216">216</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">Disintegration <em class="gesperrt">prior</em> to Pressing</td>
-  <td class="rb"><a href="#Page_217">217</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">Disintegration <em class="gesperrt">after</em> Pressing</td>
-  <td class="rb"><a href="#Page_224">224</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Opinions to these methods</td>
-  <td class="rb"><a href="#Page_225">225</a></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">C. <b>Packing and Storing of the Finished Cacao Preparations</b></td>
-  <td class="rb"><a href="#Page_228">228</a></td>
-</tr>
-<tr>
-  <td class="rt">a)</td>
-  <td class="jh" colspan="3">General hints</td>
-  <td class="rb"><a href="#Page_228">228</a></td>
-</tr>
-<tr>
-  <td class="rt">b)</td>
-  <td class="jh" colspan="3">Suitable storage</td>
-  <td class="rb"><a href="#Page_228">228</a></td>
-</tr>
-<tr>
-  <td class="rt">c)</td>
-  <td class="jh" colspan="3">Machines for packing en masse</td>
-  <td class="rb"><a href="#Page_229">229</a></td>
-</tr>
-<tr>
-  <td>&nbsp;</td>
-</tr>
-<tr>
-  <td align="center" colspan="4">Third Part: <b>Ingredients used in the Manufacture of Chocolate</b></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">A. <b>Legal enactments. Condemned ingredients</b></td>
-  <td class="rb"><a href="#Page_230">230</a></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">B. <b>Ingredients allowed</b></td>
-  <td class="rb"><a href="#Page_231">231</a></td>
-</tr>
-<tr>
-  <td class="rt">I.</td>
-  <td class="jh" colspan="3">Sweet Stuffs</td>
-  <td class="rb"><a href="#Page_231">231</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">a)</td>
-  <td class="jh" colspan="2">Sugar</td>
-  <td class="rb"><a href="#Page_231">231</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">b)</td>
-  <td class="jh" colspan="2">Saccharin and other sweetening agents</td>
-  <td class="rb"><a href="#Page_234">234</a></td>
-</tr>
-<tr>
-  <td class="rt">II.</td>
-  <td class="jh" colspan="3">Kinds of Starch, Flour</td>
-  <td class="rb"><a href="#Page_236">236</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">Potato starch or flour</td>
-  <td class="rb"><a href="#Page_236">236</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">Wheat starch</td>
-  <td class="rb"><a href="#Page_236">236</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Dextrin</td>
-  <td class="rb"><a href="#Page_237">237</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">4.</td>
-  <td class="jh" colspan="2">Rice starch</td>
-  <td class="rb"><a href="#Page_237">237</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">5.</td>
-  <td class="jh" colspan="2">Arrowroot</td>
-  <td class="rb"><a href="#Page_237">237</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">6.</td>
-  <td class="jh" colspan="2">Chestnut meal</td>
-  <td class="rb"><a href="#Page_238">238</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">7.</td>
-  <td class="jh" colspan="2">Bean meal</td>
-  <td class="rb"><a href="#Page_238">238</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">8.</td>
-  <td class="jh" colspan="2">Salep</td>
-  <td class="rb"><a href="#Page_238">238</a></td>
-</tr>
-<tr>
-  <td class="rt">III.</td>
-  <td class="jh" colspan="3">Spices</td>
-  <td class="rb"><a href="#Page_238">238</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">a)</td>
-  <td class="jh" colspan="2">General Introduction</td>
-  <td class="rb"><a href="#Page_238">238</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">b)</td>
-  <td class="jh" colspan="2">Vanilla</td>
-  <td class="rb"><a href="#Page_241">241</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">c)</td>
-  <td class="jh" colspan="2">Vanillin</td>
-  <td class="rb"><a href="#Page_243">243</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">d)</td>
-  <td class="jh" colspan="2">Cinnamon</td>
-  <td class="rb"><a href="#Page_246">246</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">e)</td>
-  <td class="jh" colspan="2">Cloves</td>
-  <td class="rb"><a href="#Page_247">247</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">f)</td>
-  <td class="jh" colspan="2">Nutmeg and Mace</td>
-  <td class="rb"><a href="#Page_247">247</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">g)</td>
-  <td class="jh" colspan="2">Cardamoms</td>
-  <td class="rb"><a href="#Page_248">248</a></td>
-</tr>
-<tr>
-  <td class="rt">IV.</td>
-  <td class="jh" colspan="3">Other Ingredients</td>
-  <td class="rb"><a href="#Page_248">248</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">a)</td>
-  <td class="jh" colspan="2">Ether oils</td>
-  <td class="rb"><a href="#Page_248">248</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">b)</td>
-  <td class="jh" colspan="2">Peru balsam and Gum benzoin</td>
-  <td class="rb"><a href="#Page_249">249</a></td>
-</tr>
-<tr>
-  <td class="rt">V.</td>
-  <td class="jh" colspan="3">Colouring Materials</td>
-  <td class="rb"><a href="#Page_250">250</a></td>
-</tr>
-<tr>
-  <td>&nbsp;</td>
-</tr>
-<tr>
-  <td align="center" colspan="4">Fourth Part: <b>Examination and Analysis of Cacao Preparations</b></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">A. <b>Chemical and microscopial examination of cacao and cacao preparations</b></td>
-  <td class="rb"><a href="#Page_253">253</a></td>
-</tr>
-<tr>
-  <td class="rt">a)</td>
-  <td class="jh" colspan="3">Testing</td>
-  <td class="rb"><a href="#Page_253">253</a></td>
-</tr>
-<tr>
-  <td class="rt">b)</td>
-  <td class="jh" colspan="3">Chemical analyses</td>
-  <td class="rb"><a href="#Page_254">254</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">Estimation of moisture</td>
-  <td class="rb"><a href="#Page_254">254</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">Estimation of ash</td>
-  <td class="rb"><a href="#Page_255">255</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Estimation of silicic acid in the ash</td>
-  <td class="rb"><a href="#Page_256">256</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">4.</td>
-  <td class="jh" colspan="2">Estimation of alkalis remaining in cocoa powders</td>
-  <td class="rb"><a href="#Page_256">256</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">5.</td>
-  <td class="jh" colspan="2">Determination of the fatty contents</td>
-  <td class="rb"><a href="#Page_258">258</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">6.</td>
-  <td class="jh" colspan="2">Determination of Theobromine and Caffeine</td>
-  <td class="rb"><a href="#Page_263">263</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">7.</td>
-  <td class="jh" colspan="2">Determination of Starch</td>
-  <td class="rb"><a href="#Page_264">264</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">8.</td>
-  <td class="jh" colspan="2">Determination of crude Fibre</td>
-  <td class="rb"><a href="#Page_266">266</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">9.</td>
-  <td class="jh" colspan="2">Determination of Cacao husk</td>
-  <td class="rb"><a href="#Page_267">267</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">10.</td>
-  <td class="jh" colspan="2">Determination of Sugar</td>
-  <td class="rb"><a href="#Page_269">269</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">11.</td>
-  <td class="jh" colspan="2">Determination of Albuminates</td>
-  <td class="rb"><a href="#Page_271">271</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">12.</td>
-  <td class="jh" colspan="2">Investigation of Milk and Cream Chocolate</td>
-  <td class="rb"><a href="#Page_272">272</a></td>
-</tr>
-<tr>
-  <td class="rt">c)</td>
-  <td class="jh" colspan="3">Microscopical-botanical investigation</td>
-  <td class="rb"><a href="#Page_275">275</a></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">B. <b>Definitions of Cacao Preparations</b></td>
-  <td class="rb"><a href="#Page_279">279</a></td>
-</tr>
-<tr>
-  <td class="rt">a)</td>
-  <td class="jh" colspan="3">Regulations of the Association of German Chocolate Manufacturers
-relating to the Trade in Cacao Preparations</td>
-  <td class="rb"><a href="#Page_279">279</a></td>
-</tr>
-<tr>
-  <td class="rt">b)</td>
-  <td class="jh" colspan="3">Final Wording of the Principles of the Free Union of German
-Food Chemists for the estimation of the Value of Cacao Preparations</td>
-  <td class="rb"><a href="#Page_282">282</a></td>
-</tr>
-<tr>
-  <td class="rt">c)</td>
-  <td class="jh" colspan="3">Vienna Regulations</td>
-  <td class="rb"><a href="#Page_284">284</a></td>
-</tr>
-<tr>
-  <td class="rt">d)</td>
-  <td class="jh" colspan="3">International Definitions</td>
-  <td class="rb"><a href="#Page_285">285</a></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">C. <b>Adulteration of Cacao Wares and their Recognition</b></td>
-  <td class="rb"><a href="#Page_288">288</a></td>
-</tr>
-<tr>
-  <td class="rt">a)</td>
-  <td class="jh" colspan="3">Introductory</td>
-  <td class="rb"><a href="#Page_288">288</a></td>
-</tr>
-<tr>
-  <td class="rt">b)</td>
-  <td class="jh" colspan="3">The Principles</td>
-  <td class="rb"><a href="#Page_288">288</a></td>
-</tr>
-<tr>
-  <td class="rt">c)</td>
-  <td class="jh" colspan="3">Laws and Enactments as to Trade in Cacao Preparations</td>
-  <td class="rb"><a href="#Page_291">291</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">1.</td>
-  <td class="jh" colspan="2">Belgium</td>
-  <td class="rb"><a href="#Page_291">291</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">2.</td>
-  <td class="jh" colspan="2">Roumania</td>
-  <td class="rb"><a href="#Page_293">293</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">3.</td>
-  <td class="jh" colspan="2">Switzerland</td>
-  <td class="rb"><a href="#Page_294">294</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">4.</td>
-  <td class="jh" colspan="2">Austria</td>
-  <td class="rb"><a href="#Page_298">298</a></td>
-</tr>
-<tr>
-  <td class="rt" colspan="2">5.</td>
-  <td class="jh" colspan="2">Germany</td>
-  <td class="rb"><a href="#Page_301">301</a></td>
-</tr>
-<tr>
-  <td>&nbsp;</td>
-</tr>
-<tr>
-  <td align="center" colspan="4">Fifth Part: <b>Appendix</b></td>
-</tr>
-<tr>
-  <td class="jh" colspan="4">A. <b>Installation of a Chocolate and Cacao Powder Factory (with
-2 plates</b>)</td>
-  <td class="rb"><a href="#Page_304">304</a></td>
-</tr>
-<tr>
-  <td class="rt">1.</td>
-  <td class="jh" colspan="3">Chocolate Factory (Table I)</td>
-  <td class="rb"><a href="#Page_305">305</a></td>
-</tr>
-<tr>
-  <td class="rt">2.</td>
-  <td class="jh" colspan="3">Cacao Powder Factory (Table II)</td>
-  <td class="rb"><a href="#Page_306">306</a></td>
-</tr>
-<tr>
-  <td class="rt">3.</td>
-  <td class="jh" colspan="3">Appendix containing an account of the methods of preparation
-and the composition of some Commercial dietetic and other
-cacao preparations</td>
-  <td class="rb"><a href="#Page_306">306</a></td>
-</tr>
-<tr>
-  <td align="center" colspan="4"><hr class="small" /></td>
-</tr>
-<tr>
-  <td align="center" colspan="4">INDEX</td>
-</tr>
-<tr>
-  <td class="lt" colspan="4">A. Index to literature</td>
-  <td class="rb"><a href="#Page_319">319</a></td>
-</tr>
-<tr>
-  <td class="lt" colspan="4">B. Tables</td>
-  <td class="rb"><a href="#Page_320">320</a></td>
-</tr>
-<tr>
-  <td class="lt" colspan="4">C. Figures</td>
-  <td class="rb"><a href="#Page_321">321</a></td>
-</tr>
-<tr>
-  <td class="lt" colspan="4">D. Authors</td>
-  <td class="rb"><a href="#Page_323">323</a></td>
-</tr>
-<tr>
-  <td class="lt" colspan="4">E. Alphabetical index to contents</td>
-  <td class="rb"><a href="#Page_326">326</a></td>
-</tr>
-</table></div>
-<p><span class="pagenum" id="Page_1">1</span></p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<h2><span class="u"><small>Part I</small>.</span><br />
-
-The Cacao Tree.</h2>
-
-
-<h3 id="A_Tree_and_Beans">A. Tree and Beans.</h3>
-
-
-<h4>a) Description of the Cacao Tree and its Fruit.</h4>
-
-<p>The cacao tree with its clusters of red blossom and golden
-yellow fruits is conspicuous even in tropical vegetation. Of considerable
-diameter at the base, it often attains a height of eight
-metres. Its wood is porous and light; the bark is cinnamon coloured,
-the simply alternating leaves are from 30 to 40 cm. in length and from
-10 to 12 cm. broad, growing on stalks about 3 cm. long. The upper
-surface of these leaves is bright green, and the other one of a duller
-colour, and slightly hairy.</p>
-
-<p>The flowers, which are often covered with hairs, occur either
-singly or united in bunches not only on the thicker branches but also
-all along the trunk from the root upwards. (Fig. 1 A.)</p>
-
-<p>The formation of the fruit takes place only from the flowers
-of the stem or thicker branches, and for a thousand flowers there is
-only one ripe fruit.</p>
-
-<p>The flowers (fig. 1 B &amp; C) are very small and of a reddish
-white colour. Calyx and corolla are five partite, the ten filaments
-are united at their base (fig. 1 G) and only half of them are developed
-to fruitful organs, such as bear pollen (fig. 1 J) in their four separate
-anther compartments (fig. 1 H).</p>
-
-<p>The pistil is formed of five united carpels and bears in each of
-its five compartments eight ovules. (Fig. 1 E &amp; F).</p>
-
-<p>The fruit is at first green, and afterwards turns yellow, but
-with streaks and tints of red occurring; many varieties also are
-entirely crimson. Resembling our cucumber in size, shape and
-appearance (see fig. <a href="#Page_3">2 A &amp; B</a>), it has a length of about 25 cm. and a
-diameter of 10 cm., and the thickness of its shell is from 15 to 20 mm.<span class="pagenum" id="Page_2">2</span>
-This shell is of rather softer consistency than that of the gourd, and
-has five deep longitudinal channels, with five others of less depth
-between them.</p>
-
-<div class="figcenter">
-<img src="images/i_002.jpg"  alt="" />
-<div class="caption">Fig. 1. (After Berg &amp; Schmidt, Atlas.)<br />
-<span class="xs"><i>A</i> Twig in bloom (1/2). <i>B</i> Flower (3/1). <i>C</i> Flower in vertical section (3/1). <i>D</i> Leaf of flower (6/1)
-<i>E</i> Bean-pod in vertical section (6/1) <i>F</i> Bean-pod in cross section (9/1). <i>H</i> Anther. <i>J</i> Pollen.</span>
-</div>
-</div>
-
-
-<p>The shell encloses a soft, sweetish pulp, within which from
-twenty-five to forty almond shaped seeds are ranged in five longitudinal
-rows, close to each other. The white colour of these seeds<span class="pagenum" id="Page_3">3</span>
-is frequently tinged with yellow, crimson, or violet (Sec. Fig. 2
-C. D. &amp; G).</p>
-
-<div class="figcenter">
-<img src="images/i_003.jpg" alt="" />
-<div class="caption">Fig. 2. (After Berg &amp; Schmidt).<br />
-<span class="xs"><i>A</i> Fruit with half of shell removed (1/2). <i>B</i> Fruit in cross section (&frac12;). <i>C</i> Side view of seed (1/3).
-<i>D</i> Front view of seed (1/1). <i>E</i> Seedling (1/1). <i>F</i> Kotyledon or Seed-leaf (1/1). <i>G</i> Seed in cross
-section (1/1).</span></div>
-</div>
-
-<p><span class="pagenum" id="Page_4">4</span></p>
-<p>The fruits ripen throughout the whole year, though but slowly
-during the dry season; and the time needed for its full development
-is about four months. It may be gathered at all times of the year,
-although there are regular gathering seasons, determined and
-modified by the respective climatic conditions. So, for example, we
-find that in Brazil the principal gathering takes place in February
-and July, whilst in Mexico it is in March and April. In the primeval
-Amazonian forests the fruit of the cacao tree is gathered and brought
-to market at all times of the year, wherever Indian tribes obtain.</p>
-
-
-<h4>b) Geographical Distribution and History
-of the Cacao Tree.</h4>
-
-<p>The cacao tree flourishes in a warm, moist climate. It is therefore
-indigenous to tropical America, from 23° north to 15° or 20°
-south latitude.</p>
-
-<p>Consequently the area in which it grows comprises the Central
-American republic of Mexico down to the Isthmus of Panama; Guatemala,
-the Greater and Lesser Antilles, Martinique, Trinidad, St. Lucia,
-Granada, Cuba, Haiti, Jamaica, Puerto Rico, Guadeloupe, and San
-Domingo; in South America, the republics of Venezuela, Columbia,
-Guiana, Ecuador, Peru and the northern parts of Brazil, especially
-the districts lying along the middle Amazon.</p>
-
-<p>In all other countries where the cacao tree now flourishes, it
-has been naturalised, either by colonists, or with government aid, as
-in Asia, where the Philippine Islands, Java, Celebes, Amboyna and
-Ceylon in particular are deserving of mention; and in Cameroon
-(Bibundi, Victoria and Buea), Bourbon, San Thomé and the Canary
-Islands in Africa, where the tree is sometimes found growing at an
-elevation of about 980 ft. above sea level. Ceylon offers an instructive
-illustration of the zeal with which the cultivation is carried
-on in some districts. According to information furnished by Mr.
-Ph. Freudenburg, late German Consul at Colombo, cacao had been
-planted in a few instances during the time Ceylon was in possession
-of the Dutch, but only since 1819 has seed been distributed out of
-the botanical gardens at Kalatura, and it was still later before planters
-could obtain it from those established at Peradenija. Systematic
-cultivation for commercial purposes was commenced in 1872 or 1873.
-The principal seats of cacao plantations are Dumbara, Kurunegalla,<span class="pagenum" id="Page_5">5</span>
-Kegalla and Polgahawella, together with North, East and West Matala,
-Urah and Panwila.<a id="FNanchor_1_1" href="#Footnote_1_1" class="fnanchor">1</a> According to statistical records, the relation
-between the growth and export of cacao is shown by the following
-table, which also shows the development of its cultivation:</p>
-
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th><small>Year</small></th>
-  <th><small>Area under<br />cultivation (acres)</small></th>
-  <th><small>Exports<br />(cwts)</small></th>
-</tr>
-<tr>
-  <td align="right">1878</td>
-  <td align="right">300</td>
-  <td align="right">10</td>
-</tr>
-<tr>
-  <td align="right">1879</td>
-  <td align="right">500</td>
-  <td align="right">42</td>
-</tr>
-<tr>
-  <td align="right">1880</td>
-  <td align="right">3000</td>
-  <td align="right">121</td>
-</tr>
-<tr>
-  <td align="right">1881</td>
-  <td align="right">5460</td>
-  <td align="right">283</td>
-</tr>
-<tr>
-  <td align="right">1885</td>
-  <td align="right">12800</td>
-  <td align="right">7247</td>
-</tr>
-<tr>
-  <td align="right">1892</td>
-  <td align="right">14500</td>
-  <td align="right">17327</td>
-</tr>
-<tr>
-  <td align="right">1895</td>
-  <td align="right">18278</td>
-  <td align="right">27519</td>
-</tr>
-<tr>
-  <td align="right">1898</td>
-  <td align="right">22500</td>
-  <td align="right">32688</td>
-</tr>
-<tr>
-  <td align="right">1908</td>
-  <td align="right">39788</td>
-  <td align="right">62186</td>
-</tr>
-</table></div>
-
-
-<p>Like all other articles of human food, cacao has a history of
-some interest, the most essential points of which are here summarised
-from the excellent work of A. Mitscherlich.<a id="FNanchor_2_2" href="#Footnote_2_2" class="fnanchor">2</a></p>
-
-<p>A knowledge of the cacao tree was first brought to Europe in
-1519 by Fernando Cortez and his troops. He found in Mexico a very
-extensive cultivation of cacao, which had been carried on for several
-centuries. In the first letter addressed by Cortez to Charles the
-Fifth, he described cacao beans as being used in place of money. Cortez
-applied to the cacao tree the name of “Cacap”, a word derived
-from the old Mexican designation “Cacava-quahitl”. The Mexicans
-called the fruit “Cacavacentli”, the beans “Cacahoatl” and the beverage
-prepared from them “Chocolatl”<a id="FNanchor_3_3" href="#Footnote_3_3" class="fnanchor">3</a>, said to be derived from the
-root “Cacava” and “Atl”, water. This term was adopted by the
-Spaniards, and it gave rise in the course of time to the word “Chocolate”,
-which is now universal.</p>
-
-<p>The botanical definition of the typical form of the cacao tree,
-which belongs to the family BUTTNERIACEAE, is referable to Linnaeus,
-who gave it the name “Theobroma Cacao” (food of the gods,
-from “Theos”, God, and “Broma”, food). Probably chocolate was a
-favourite beverage with Linnaeus, who may have been acquainted<span class="pagenum" id="Page_6">6</span>
-with the work of the Paris physician Buchat, published in 1684, in
-which chocolate is alluded to as an invention more worthy of being
-called food of the gods than nectar or ambrosia. Clusius first described
-the cacao tree in his “Plantae exoticae”. The taste for chocolate
-soon spread throughout Spain after the return of Cortez’ expedition
-from the New World, not, however, without encountering
-some opposition, especially on the part of the clergy, who raised the
-question whether it were lawful to partake of chocolate on fast days,
-as it was known to possess nutritive properties. However, it found
-an advocate in Cardinal Brancatio, who described it as an article
-belonging, like wine, to the necessaries of life, and he therefore held
-that its use in moderation could not be prohibited. In 1624 Franciscus
-Rauch published a work at Vienna, in which he condemned the use
-of chocolate and suggested that the monks should be prevented from
-partaking of it, as a means of preventing excesses. About the commencement
-of the 17th century, the use of chocolate spread from
-Spain to Italy, where it was brought to the notice of the public by the
-Florentine Antonio Carletti (1606), who had lived for some time in the
-Antilles. The method of converting cacao beans into chocolate was
-also made known in Europe by Carletti, while the Spaniards had
-kept it a secret. Under Theresa of Austria, wife of Louis XIV, the
-habit of taking chocolate appears to have become very common in
-France after the partial introduction of cacao by importation from
-Spain. The first cacao imported from the French colony of Martinique
-arrived in Brest in 1679 in “Le Triomphant”, the flagship of
-admiral d’Estrées. Opinion in France as to chocolate was then divided:
-Madame Sévigné, once an admirer of chocolate, afterwards
-wrote to her daughter: “il vous flatte pour un temps et puis il vous
-allume tout d’un coup fièvre continue qui vous conduit à la mort”, a
-theory which nowadays must necessarily be regarded as ridiculous.</p>
-
-<p>Chocolate was in general use in England about the middle of
-the 17th century. Chocolate houses, similar to the coffee houses of
-Germany, were opened in London. Bontekoë, physician to
-the Elector Wilhelm of Brandenburg, published in 1679 a work
-entitled “Tractat van Kruyd, Thee, Coffe, Chocolate,” in which
-he spoke very strongly in favour of chocolate and contributed very
-sensibly to the increase of its consumption in Germany. The first
-chocolate factory in Germany is said to have been erected by Prince
-Wilhelm von der Lippe about the year 1756 at Steinhude. This prince
-brought over Portuguese specially versed in the art of chocolate
-making.</p>
-
-<p><span class="pagenum" id="Page_7">7</span></p>
-
-
-<h4>c) Cultivation of the Cacao Tree; Diseases
-and Parasites.</h4>
-
-<p>The first information regarding the cultivation of the cacao tree
-in Mexico is that obtained on the invasion of the country by the Spaniards.
-Prior to that time there is a total absence of anything definite.
-The tree flourishes best in situations where the mean temperature
-is between 24° and 28° C. The farther the place of cultivation
-from the equator the poorer is the product. The other most
-essential conditions are long continued moisture of the soil and a soft,
-loose texture with abundance of humus, and above all, shelter from
-the direct rays of the sun. For these reasons, planters select for their
-cacao areas ground the virgin soil of which has not been exhausted by
-the cultivation of other plants. The plants are either raised in a
-nursery until they reach the most suitable age for transplanting, or
-the seeds are sown on the ground selected for the plantation. The
-transport of live seed for new plantations is attended with some
-difficulty, since the seeds very quickly lose their vitality. C. Chalot<a id="FNanchor_4_4" href="#Footnote_4_4" class="fnanchor">4</a>
-recommends that this vitality be preserved by gathering the fruit
-before it is perfectly ripe, immersing it in melted paraffin oil, and then
-wrapping it in paper; on which the fruit may be transported without
-losing any of its nutritive qualities.</p>
-
-<p>In the sheltered valleys of tropical countries, where the soft
-soil, rich in humus, is kept constantly moist by large rivers, the cacao
-tree blossoms throughout the whole year. When growing wild it is
-generally isolated under the shadow of larger trees; when cultivated,
-the young plant is placed under the shelter of banana trees, and at a
-later period of its growth shelter is provided by the coral (called
-Erythrina corallodendron or Erythrina indica), further known as
-“Coffie-mama” among the Surinam Dutch and madre del cacao among
-the Spaniards. Yet this tree, like the Maniok, is said not to enjoy
-so long a life as the cacao plant, which sometimes reaches an age of
-forty years. On this account the Castilloa or also Caesalpina
-dashyracis have recently been recommended as a more lasting protection.
-The fact that it does not lose its leaves during the dry
-season (e. g. on Java, during the East Monsoon) is an additional
-advantage.</p>
-
-<p>A cacao plantation requires a considerable area, in the proportion
-of 50 hectares for 20,000 trees. The quantity of fruit to be
-obtained from that number of trees, as an annual crop, would be<span class="pagenum" id="Page_8">8</span>
-worth from £ 1,200-1,300. In planting the seeds, they are set in rows
-that are from 8 to 10 m. apart, four or five seeds being planted within
-from 1 to 2 m, the shading trees being planted between the rows.
-Of each five seeds planted the greater number often fail to germinate,
-either in consequence of unfavourable weather or as the result of
-attacks by insects etc.; but if more than one plant grows, the weaker
-ones are pulled up. Until the plants are two or three years old,
-they are protected by a shed open at one side, and they are transplanted
-after they have attained a height of 3 ft. The chief enemies
-of tropical cultivation—weeds, aerial roots, insects, bacterial infection—have
-to be provided against continually, so as to prevent damage;
-accordingly if the ground be not moist enough, it should be systematically
-watered, and so drained if marshy, for the tree requires most
-careful nursing if it is to develop into a prolific fruit-bearing specimen.
-The seed germinates about fourteen days after being planted; but
-flowers are not produced till after 3 or 5 years. After the tree has
-once born fruit, which may occur at the end of the fourth year it
-often continues to do so for fifty years. The tree is most prolific
-when from twelve to thirty years old.</p>
-
-<p>As in the case of all cultivated plants and domestic animals,
-the existence of which does not depend on the principal of natural
-selection, and among which life is not a continuous development of
-endurance in the face of adverse elements, the cacao tree has its
-peculiar diseases. Indeed, it would seem as though it were beset by
-all vermin extant. The reader may obtain some idea of the extent of
-the damage done to cacao plantations by such noxious agents, if he
-turns up the clear and exhaustive account published by the Imperial
-Biological Institute for Agriculture and Forestry (Germany).<a id="FNanchor_5_5" href="#Footnote_5_5" class="fnanchor">5</a>
-Unfortunately we have not space here to mention more than a few
-of the most frequently occurring and important diseases, such as the
-GUM DISEASE, which is especially destructive, gum formations in
-the wood tissue and bark of the tree eventually killing it. Next
-to be dreaded are the various fungus growths, cancers and cancer-like
-incrustations (“Krulloten”) and broom formations. It often
-happens that specii of beetle attack the tree, causing decay and rot
-to set in; such e. g. are the wood-borer, bark bug, and woodbeetle.
-Other parasites, again, do not destroy the whole tree, but are
-equally detrimental, as they also preclude all prospects of a harvest.<span class="pagenum" id="Page_9">9</span>
-Fruit rot and its like, fruit cancer, and cacao moths, are notorious
-in this connection. There are also several larger creatures which
-betray a preference for the nutritious fruit of the cacao tree, various
-species of rat, and the squirrel, which unite to make the planter’s
-life a burden.</p>
-
-
-<h4>d) Gathering and Fermentation.</h4>
-
-<p>The gathering of the fruit is effected by means of long rods,
-at the end of which is a semi-circular knife for cutting through the
-stalk. The fruits are then split in two, the beans separated from
-the surrounding pulp and spread out on screens to dry, or exposed to
-the sun on bamboo floors. Beans so prepared are described as
-unfermented.</p>
-
-<p>In most lands where cacao is cultivated, another process is
-adopted, calculated to heighten the flavour of the fruit and develop
-its nutritious constituents. The newly gathered beans are first
-partially freed from the fruity substances always adhering, then
-piled up into heaps and covered with banana skins or cocoa-nut
-matting, in order that they may be shut off as far as possible from
-all atmospheric influence, and so left for some time, while the
-chemical processes of warming and fermentation are gradually
-consummating. This procedure is alternated with repeated exposures
-to the sun, according to the maturity and species of the cacao bean,
-and the prevailing weather conditions; though details as to the
-length of time and number of repetitions necessary to the production
-of a marketable article still await determination.<a id="FNanchor_6_6" href="#Footnote_6_6" class="fnanchor">6</a> It may be taken as
-a general rule that fermentation should proceed till the bean, or
-rather the cotyledon, has acquired the light brown colour characteristic
-of chocolate. This principle is nevertheless often violated,
-especially as loss of weight in the bean is often intimately connected
-with complete fermentation. Unsufficiently fermented varieties, but
-which were fully ripe when gathered, develop a violet colour during
-this process; it is possible for them to pass through what is known
-as “After fermentation” before reaching the factory. This is not
-so in the case of beans developing from unripe fruit, for obviously
-the valuable constituents of the cotyledon are here not prominent,<span class="pagenum" id="Page_10">10</span>
-and scarcely calculated to ferment properly. Such can be recognised
-by their betraying a bluish grey colour in the drying processes, and
-the soft and smooth structure which they then acquire. A normal
-progress of fermentation is indicated where the interior of the mass
-of beans registers, on the first morning after gathering, a temperature
-not exceeding 30-33° C, 35-38° on the second day, and on the
-third morning a temperature not exceeding 43° C. If the outer shells
-are marked, the heating has been too severe. In countries where the
-harvest season suffers from the periodical rains, drying over wooden
-fires<a id="FNanchor_7_7" href="#Footnote_7_7" class="fnanchor">7</a> is often resorted to. The value of many specimens is hereby
-greatly diminished when the roasting is carelessly managed, for the
-smoke must on no account be allowed to come into contact with the
-bean. Yet “Smoky” lots among the St. Thomas, Accra, and Kameroon
-sorts were formerly much more frequent in commerce than now, for
-the planter has learned to avoid this evil. After they have been
-fermented, the beans are washed, or trodden with the naked foot, in
-some countries, and so cleansed from the pulp remains still adhering.
-They are then allowed to dry in the open air, and packed into sacks;
-contact with metal or stone is strictly to be avoided, which as good
-conductors of heat and rapid cooling agents are most disadvantageous.
-Instead of piling the beans up in loose heaps, they may be
-fermented in “Tanks” made of wood, and where possible, provided
-with partitions. According to Kindt, cedar wood has been proved
-best for this purpose, because of its enormous resisting capacity. It
-used to be thought that in fermentation ensued a germination of the
-seed,<a id="FNanchor_8_8" href="#Footnote_8_8" class="fnanchor">8</a> as in the preparation of malt; but this idea has been proved
-erroneous. The contrary is rather the case, for the process almost
-kills the seed; and when the sensitiveness of the latter is taken into
-consideration, and also the fact that it only develops under the most
-favourable conditions, it must be allowed that the statement contains
-an obvious truth. Yet chemical change does take place in the fermentation
-of the seed; but as to its precise nature, owing to the
-lack of scientific research on the scene of operations, we are still
-unable to dogmatise. It would therefore be useless to discuss the
-manifold theories and speculations bearing on this point, and waste of
-time to discuss the various kinds of fermentation and the chemical
-processes therein involved. Yet it may almost be taken for granted,<span class="pagenum" id="Page_11">11</span>
-that the fresh-plucked bean contains a so-called glycoside<a id="FNanchor_9_9" href="#Footnote_9_9" class="fnanchor">9</a> which
-decomposes into grape sugar, into an equally amyloids colour stuff
-(the so-called cacao-red), and the nitrogeneous alkaloids Theobromine
-and Kaffein; a change probably incidental to the fermentation.<a id="FNanchor_10_10" href="#Footnote_10_10" class="fnanchor">10</a> The
-sugar might further split up into Alcohol and Carbonic Acid Gas,
-although this is by no means established.</p>
-
-<p>Whilst we have lost our bearings as far as the chemical aspect
-of this process is concerned, we are much more firm in respect to
-the biological, thanks to researches which Dr. v. Preyers has conducted
-on the spot in Ceylon. Preyer’s<a id="FNanchor_11_11" href="#Footnote_11_11" class="fnanchor">11</a> experiments leave absolutely no
-room for objection, and it can safely be accepted that there are no
-bacteria present in fermentation, but a fungus-like growth rich in
-life, a kind of yeast by him called Saccharomyces Theobromae, and
-described in passing;<a id="FNanchor_12_12" href="#Footnote_12_12" class="fnanchor">12</a> facts which constitute the gist of his findings.
-He further establishes that the presence of bacteria often noticed
-is absolutely undesirable, and that better results are obtained when
-all life is energetically combated, and especially these bacteria. We
-should, then, be confronted with the same phenomenon in the preparation
-of cacao as are already met with in beer brewing, and the
-pressing of wine and which are still waited for in the preparing of
-tea and tobacco.</p>
-
-<p>The kernel of the fresh bean, “Nips”, is white and has a bitter
-taste and alternates in colour between whitish yellow, rose and violet;
-the mere influence of solar heat is sufficient to produce the brown
-cacao pigment, but drying is not so effective as fermentation in
-removing the harsh bitter taste and hence fermented beans are
-always to be preferred. These have often acquired a darker colour
-in the process, their weight is considerably diminished, and their
-flavour modified to an oily sweetness, without losing an atom of the
-original aroma<a id="FNanchor_13_13" href="#Footnote_13_13" class="fnanchor">13</a>.</p>
-
-<p>Commercially and for manufacturing purposes only the seeds of
-the cacao tree are of importance. The root bark is said by Herr
-Loyer of Manila to be of medicinal value as a remedy for certain
-common female complaints and is employed by the natives of the<span class="pagenum" id="Page_12">12</span>
-Philippine Islands as an abortifacient. According to Peckoldt<a id="FNanchor_14_14" href="#Footnote_14_14" class="fnanchor">14</a> the fruit
-shell contains a considerable amount of material that yields mucilage
-and might therefore be utilised as a substitute for linseed.</p>
-
-
-<h4>e) Description of the Beans.</h4>
-
-<p>The varieties of the cacao tree which yield the beans at the
-present time occurring in commerce are.</p>
-
-<p>Theobroma cacao, Linné the <em class="gesperrt">true cacao</em>, spread over the
-widest area, and almost <em class="gesperrt">exclusively cultivated on plantations</em>,
-with many varieties (Crillo, Forastero etc.) and Theobroma
-<em class="gesperrt">bicolor</em>, a party-coloured cacao tree the seeds of which
-are mixed with Brazilian and Caracas beans.</p>
-
-<p>Theobroma speciosum Wildenow, which yields, like Theobroma
-cacao, Brazilian beans (magnificent tree).</p>
-
-<p>Theobroma quayanense, yielding Guiana beans.</p>
-
-<p>Theobroma silvestre or forest cacao.</p>
-
-<p>Theobroma subincanum, <em class="gesperrt">white-leaved-cacao</em>, and
-Theobroma microcarpum, <em class="gesperrt">small-fruited cacao</em>, <em class="gesperrt">are met
-with as admixtures</em> in Brazilian beans.</p>
-
-<p>Theobroma glaucum, <em class="gesperrt">grey cacao</em>, fruits of which variety are
-found among Caracas beans.</p>
-
-<p>Theobroma angustifolium the <em class="gesperrt">narrow-leaved</em> and
-Theobroma ovatifolium, <em class="gesperrt">oval leaf</em>, may be regarded as characteristic
-of Mexican cacao.</p>
-
-<p>Before describing the commercial kinds of cacao, a knowledge
-of which is of first importance to manufacturers, it is desirable to
-consider the beans in regard to external form and microscopial
-structure, in order that the use of some indispensable scientific expressions
-in the subsequent description of particular commercial kinds
-of cacao may be intelligible.</p>
-
-<p>The bean, page 3 Fig. 2 C-G, consists, according to Hanousek<a id="FNanchor_15_15" href="#Footnote_15_15" class="fnanchor">15</a>,
-of a seed-shell, a seed-skin and the embryo or kernel with the radicle.
-The oval-shaped seed is generally from 16 to 28 mm. long, 10 to
-15 mm. broad and from 4 to 7 mm. thick. At the lower end of the
-bean there is a depressed, flattened and frequently circular hilum
-visible, from which a moderately marked line extends up to the apex
-of the bean where it forms the centre of radiating longitudinal ribs<span class="pagenum" id="Page_13">13</span>—
-vascular bundles-extending to the middle of the bean through the
-outer seed-coating back to the hilum.</p>
-
-<p>The outer seed shell (cf. Fig. 3) is of the thickness of paper,
-brittle, scaly externally and reddish brown, lined with a colourless
-translucent membrane peeling to the so-called silver membrane (previously
-but falsely known as seed envelope) and penetrating into the
-convolutions of the kernel in irregularly divided folds. The shells of
-some of the better sorts of beans, such as Caracas, are frequently
-covered with a firmly adherent, dense, reddish-brown powder, consisting
-of ferruginous loam originating from the soil on which the
-beans have been dried and serving as a protection against the attacks
-of insects. But opinions are divided as to, the utility of this process.</p>
-
-<p>The fermented kernel consists of two large cotyledons
-occupying the whole bean; it is of fatty lustre, reddish grey or brown
-colour and often present a superficial violet tinge; and under gentle
-pressure readily breaks up into numerous angular fragments the
-surfaces of which are generally bordered by the silver membrane.
-The fragments can be easily recognised when laid in water. At
-the contact of the lobes there is an angular middle rib and two lateral
-ribs are connected with the radicle at the broader end of the bean.
-The ripe fresh-gathered cacao-kernel is undoubtedly white and the
-reddish brown or violet pigment is formed during the fermenting of the
-bean. But there is also a white cacao, though seldom met with.
-According to information furnished by Dr. C. Rimper of Ecuador,
-it is of rare occurrence and is not cultivated to any great extent.
-In Trinidad also a perfectly white seeded cacao, producing large
-fruit and fine kernels, was introduced from Central America by the
-curator of the Botanic Gardens in 1893.</p>
-
-<p>The microscopic structure of the shell, Fig. III., presents no
-remarkable peculiarity that requires to be noticed here.</p>
-
-<p>The delicate inner membrane (fig. 3) coating the cotyledons
-and penetrating into their folds consists of several layers. Connected
-with it are club-shaped glandular structures, fig. 4, consisting of
-several dark coloured cells that are known as the <em class="gesperrt">Mitscherlich
-particles</em>. According to A. F. W. Schimper<a id="FNanchor_16_16" href="#Footnote_16_16" class="fnanchor">16</a> they are hairs fallen
-from the epidermis (fig. 4) of the cotyledon and do not originate, as
-was formerly supposed, in the inner silver membrane.</p>
-
-<p>These structures, named after their discoverer, were formerly
-supposed to be algae, or cells of the embryo sac, unconnected with
-the tissues of the seed cells. They are, however, as true epidermoid
-structures, similar to the hairs of other plants.<span class="pagenum" id="Page_14">14</span></p>
-
-<div class="figcenter">
-<img src="images/i_014.jpg" alt="" />
-<div class="caption">Fig. 3. Cross Section of Shell of Cacao Bean (Tschirsch).</div>
-</div>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td align="right"><i>gfb</i></td>
-  <td align="left">vascular bundles</td>
-  <td align="right"><i>fe</i></td>
-  <td align="left">endocarp, or inner coat of fruit</td>
-  <td align="right"><i>st</i></td>
-  <td align="left">sklerogenous, or dry cells</td>
-</tr>
-<tr>
-  <td align="right"><i>co</i></td>
-  <td align="left">cotyledon</td>
-  <td align="right"><i>se</i></td>
-  <td align="left">epicarp, or skin</td>
-  <td align="right"><i>is</i></td>
-  <td align="left">silver membrane</td>
-</tr>
-<tr>
-  <td align="right"><i>pc</i></td>
-  <td align="left">ducts</td>
-  <td align="right"><i>sch</i></td>
-  <td align="left">mucilagenous, or slime cells</td>
-  <td align="right"><i>co</i></td>
-  <td align="left">cotyledon</td>
-</tr>
-<tr>
-  <td align="right"><i>f</i></td>
-  <td align="left">pulp</td>
-  <td align="right"><i>lp</i></td>
-  <td align="left">parenchyma, or cellular tissue</td>
-  <td align="right"><i>gfb</i></td>
-  <td align="left">vascular bundles</td>
-</tr>
-</table></div>
-
-<p><span class="pagenum" id="Page_15">15</span></p>
-<p>These Mitscherlich particles are not only <em class="gesperrt">characteristic
-of the seed membrane</em>, but also of the entire seed as well
-as the preparations made from it. Wherever <em class="gesperrt">cacao is mixed
-with other materials</em>, its presence may be ascertained by
-microscopical detection of these structures, which are peculiar
-to cacao.</p>
-
-<p>In the large elongated, hexagonal cells of the seed membrane
-there are two other structures to be seen with the aid of high power
-(250 fold), one appearing as large crystalline druses, while the other
-consists of extremely fine needles united in bundles.</p>
-
-<div class="figcenter" >
-<img src="images/i_015.jpg" alt="" />
-<div class="caption">Fig. 4.<br />
-Cross section of the cotyledon, showing “Mitscherlich particles” (Moeller).</div>
-</div>
-
-<p>By addition of petroleum spirit the former, consisting of fat
-acid crystals, are dissolved, the latter, remaining unaltered, are considered
-by Mitscherlich to be theobromine crystals, since their
-crystalline form closely resembles that of theobromine. A more
-scientific explanation has not been forthcoming.</p>
-
-<p>The cotyledons are seen under the microscope to consist of
-a tissue of thin walled cells, without cavities, lying close together,
-and here and there distributed through the tissue, cells with brownish
-yellow, reddish brown, or violet coloured contents. These latter
-are the pigment cells which contain the substance known as cacao<span class="pagenum" id="Page_16">16</span>-red
-and analogous to tannin; it, together with theobromine, gives rise
-to the delicate taste and aroma of cacao. The other cells of the tissue
-are filled with extremely small starch granules the size of which
-rarely exceeds 0.005 mm.; with them are associated fat, in the form
-of spear-shaped crystals, and albuminoid substances.</p>
-
-<p>In order to discriminate between these substances they must
-be stained by various reagents. According to Molisch<a id="FNanchor_17_17" href="#Footnote_17_17" class="fnanchor">17</a>, theobromine
-may be recognised, in sections of the seed, by adding a drop of hydrochloric
-acid and after some time an equal drop of auric chloride
-solution (3 %) After some of the liquid has evaporated, bunches of
-long yellow crystals of theobromine aurochloride make their
-appearance. On addition of osmic acid the fat is coloured greyish
-brown. On addition to the microscopic section a drop of iodine
-solution, or better iodozine chloride, the starch becomes blue, while
-albuminous substances are coloured yellow. Cacao starch granules
-are very small and cannot well be mistaken for other kinds, except
-the starch of some spices such as pimento or that of Guarana,
-prepared from the seeds of Paulinna sorbilis. According to Möller
-the blue iodine colouration of cacao starch takes place very slowly
-and it is probably retarded by the large amount of fat present; but
-the point has been contested by Zipperer and later investigators.</p>
-
-<p>In order to make the starch granules of cacao and the cells
-containing cacao-red distinctly visible under the microscope, it is
-advisable to immerse the section in a drop of almond oil, because
-the addition of water renders the object indistinct in consequence of
-the large amount of fat present. Another excellent medium for the
-microscopic observation of cacao is the solution of 8 parts of chloral
-hydrate in 5 parts of water, as recommended by Schimper.<a id="FNanchor_18_18" href="#Footnote_18_18" class="fnanchor">18</a></p>
-
-<p>By these means it may easily be seen that the pigment or
-cacao red in different sorts of cacao varies more or less in colour.</p>
-
-<p>To complete the account of the microscopic characters of the
-cacao cotyledon, mention must be made of the small <em class="gesperrt">vascular
-bundles</em>, generally spiral, that are distributed throughout the
-tissues of the cotyledons and are readily made visible by adding a
-drop of oil or a drop of chloral hydrate solution.</p>
-
-
-<h4>f) The Commercial Sorts of the Cacao Bean.</h4>
-
-<p>Mindful of Goethe’s dictum: <em class="gesperrt">Friend, the paths of
-theory are uncertain, and hid in gloom</em>, we propose<span class="pagenum" id="Page_17">17</span>
-to devote this chapter to an exclusively practical discussion of the
-commercial value of raw cacao, and from the merchant’s point
-of view.</p>
-
-<p>Such differences of opinion prevail in manufacturing circles as
-to the possible uses of each separate sort, that for this reason alone
-any other than a purely geographical classification would scarcely
-be feasible. But apart from this, varying as it does with the protective
-duties imposed, the commercial value of cacao can by no means
-remain a universal constant; and it must be noted that variations in
-the national taste serve to heighten its instability.</p>
-
-<p>This latter circumstance also causes a deviation from the
-nearly related principal that the Motherland becomes chief consumer
-of the varieties grown in her colonies. The cacao sorts of the English
-Gold-Coast running under the collective name of <em class="gesperrt">Accra</em>, have taken
-complete possession of the German market; Trinidad cacao enjoys
-immense popularity in France, and the Dutch pass on the larger part
-of their Java importations to other consuming nations. As regards
-this latter sort, however, the fact they are chiefly employed as
-colouring and covering stuffs for other cacaos must be taken into
-consideration.</p>
-
-<p>In most cases either the producing country or a principal
-shipping port gives its name to the different sorts. Yet paradoxical
-exceptions will at once occur to the reader. The inferior and mediocre
-Venezuelan varieties of the Barlovento district shipped from La
-Guayra are generally denominated as <em class="gesperrt">Caracas</em>, notwithstanding
-the fact that the capital of the republic Venezuela, situated as it is
-1000 metres above sea level (being about 3300 feet), and therefore
-quite outside the cacao zone, has practically no connection with the
-cacao trade. The collective name, Samana still holds good for the
-cacaos of the Dominican republic, at least in Germany, although this
-outlet of a tiny mountainous peninsular has long ceased to export
-any but very insignificant quantities. Consequently, and rightly,
-the French merchant specifies these sorts as <em class="gesperrt">Sanchez</em>, adopting
-the name of the principal cacao exporting port of the republic. Arriba,
-the choicest product of Ecuador (port, Guayaquil) takes its name
-from the Spanish word arriba, above, the plantations being situated
-along the upper sources of the Rio Guayas (to wit, the rivers Daule,
-Vinces, and Zapotal). Other Guayaquil cacaos are named after the
-rivers (Balao, Naranjal) and districts (e. g. Machala) where they are
-most cultivated.</p>
-
-<p><span class="pagenum" id="Page_18">18</span></p>
-
-<p>As in the case of so many other cultivated plants, distinguishing
-characteristics of the various sorts are not only determined by the
-different species of tree, but are rather and principally dependant on
-the combined effect of physical and climatic conditions. So whether
-the seedling Criollo, the splendid Creole bean native to Venezuela,
-belongs also to the more fruitful Forastero species (spanish forastero,
-foreign), a variety less sensitive and consequently commoner, is a
-problem which can only claim secondary consideration.</p>
-
-<p>Apart from the geographical influences mentioned, method
-and nicety of procedure are of prime importance in the preparation
-of the cacao sorts. Yet technically perfect implements do not always
-prove the best means to an attainment of this end; it being a fact
-recorded by experience that the chemical constituents of the cacao
-bean reach their fullest developement in such simple and primitive
-processes as, e. g. are still patronised in Ecuador and Venezuela. It
-is scarcely necessary to observe that these simple and primitive
-methods postulate nicety and carefulness, which failing, there will be
-no lack of defects in the cacao prepared. On the Haiti/Domingo
-island, e. g. a variety of cacao is harvested which is in itself very
-profitable, as stray specimens finding their way to the market
-testify, but which as an article of commerce proves most unreliable,
-being generally brought on the market in such an unprepared state,
-that fermentation first takes place on the sea voyage, and then of
-course only in insufficient measure. During this period appear those
-disagreeable and accompanying symptoms technically known as
-“Vice propre” and the beans, which were not completely ripe in
-the first place, do not develop further, and greenish breakings in
-the skin become pronounced, and remain a source of terror to the
-manufacturing world. All attempts made in European interests to
-bring about an alteration in this deplorable state of affairs have
-hitherto been lost on the indolence of the native planters. Indeed,
-until the political and economical conditions prevalent among the
-mixed Negro population of Haiti/Domingo are thoroughly reformed,
-no perceptible improvement can be expected in the qualities of the
-Samana and Haiti cacaos, for which reason, with rapidly disappearing
-exceptions, there are scarcely any well organised plantations in
-these parts.</p>
-
-<p>Turning to the Old World, we find in the West African Gold
-Coast a typical example of the possibilities of cultivation on a small
-scale, under proper and competent guidance, and with primitive
-processes; for not only as far as quantitative progress is concerned,<span class="pagenum" id="Page_19">19</span>
-but also in respect to quality, the varieties produced by the natives of
-this English colony improve from year to year. Kameroon, a
-district which like the Gold Coast has only taken to the cultivation of
-cacao of late years, provides us with an exactly opposite instance.
-Here the plantation system has been in force right from the commencement
-of the industry, with all its technically perfected implements,
-yet nevertheless the perfecting of the cacao proceeds very
-slowly, and it will be a long time before the produce of this land can
-lay any serious claim to specification as a variety for consumption.
-Its large proportion of acid ingredient has been above all detrimental,
-almost completely precluding its use as any other but a mixing sort,
-although some plantations have been yielding comparatively mild
-cacaos now for several years. We cannot stay to discuss the problem
-of causes in this instance, and whether the fact that the Forastero
-species has been exclusively planted prejudices the developement of
-the cacao, or the climatic conditions, must remain an open question.
-Let it be noted in passing that the Forastero Bean has taken universal
-possession of Africa, as well in Kameroon, as in the Gold Coast, on
-the island of St. Thomas and also in the Congo Free State. The Bahia
-cacao, again, owes its origin to the Forastero seedling.</p>
-
-<p>We will refrain from any further elaboration of this introduction,
-however, so as not to anticipate the following review of the
-various commercial sorts of cacao.</p>
-
-
-<h5>f) I. American Cacao Varieties.</h5>
-
-
-<p class="center">A. Central America.</p>
-
-<p>We begin with</p>
-
-<p><em class="gesperrt">Mexico</em>, the classical cacao land, scarcely of importance to
-the general trade, as the greater part of its entire produce, comprising
-about three thousand tons yearly, is consumed in its native country.
-Of the other Central American states, next to</p>
-
-<p><em class="gesperrt">Nicaragua</em>, whose large Venezuelan-like beans find their
-way to the Hamburg market from time to time,</p>
-
-<p><em class="gesperrt">Costa Rica</em> is above all worthy of mention. This state
-began to export its home produce in 1912, averaging for that year
-about 60 tons; and in 1909, the export had already increased to
-350 tons, mostly to England and North America, through the shipping
-port called Port Limon.</p>
-
-
-<p class="center">B. South America.</p>
-
-<p><em class="gesperrt">Columbia.</em> From this republic come two distinct sorts; the
-rare, rounded, and native</p>
-
-<p><span class="pagenum" id="Page_20">20</span></p>
-
-<p><em class="gesperrt">Cauca</em> bean, which is nearly related to the Maracaibo variety,
-and which cultivated along the Magdalena river is in the main
-shipped from Baranquille, on the Caribbean sea, occasionally also from
-Bueneventura on the Pacific coast; and then the</p>
-
-<p><em class="gesperrt">Tumaco Cacao</em>, so named from the small shipping port
-on the Ecuador border, which resembles the inferior sorts of the
-Ecuador coast.</p>
-
-<p>Cauca-and Tumaco-cacaos are only seldom free from defective
-beans and worm-eatings, probably less caused by the primitive
-processes of preparation than the difficult means of communication
-in this country. Then also considerable quantities are retained for
-home consumption.</p>
-
-<p><em class="gesperrt">Ecuador</em> is the home of the cacao richest in aroma, the
-country which first developed the plantation system on a large and
-well organised scale, and which was still at the head of cacao-harvesting
-lands a few years ago, with a yearly produce of about
-32,000 tons. Yet although it had increased this amount to 40,000 tons
-in the year 1911, Ecuador can only take second rank among cultivating
-lands, the Gold Coast coming first. The following and most valuable
-varieties are embraced under the name of the chief shipping
-port.</p>
-
-<p>GUAYAQUIL. They are:</p>
-
-<p>1. <em class="gesperrt">Arriba</em>, i. e. above, these cacaos coming from the upper
-tributaries of the rio Guaya (the rivers Daule, Vinces, Publoviejo, and
-Zapatol). The Arribas, like the Guayaquil cacaos generally, are
-chiefly used in the preparation of cacao powders. They form e. g.
-the principal constituents of the Dutch cacao powders, especially the
-so-called superior Summer-Arriba, harvested from the month of April
-to July. All that is gathered in other seasons falls into the general
-class “Arriba superior de la época</p>
-
-<p>The cacaos of the months immediately following on Summer,
-the <em class="gesperrt">rebuscos</em>, after crop, are as a rule the most inferior varieties
-of arriba, whilst the Christmas harvest of the months of January and
-February (cosecha de Navidad) often yields quite excellent sorts.</p>
-
-<p>2. <em class="gesperrt">Machála</em>, second in importance among the Guayaquil
-sorts, rather more fatty than the ariba, and differing from this again
-in Aroma and the colour of its kernel, which is of a rather darker
-brown. Chief cultivation occurs in the low lying land bordering on
-Peru and lying opposite the island of Jambeli, where the prevailing
-climatic conditions are quite different from those in the arriba districts,
-although these are not far removed. August and September are the<span class="pagenum" id="Page_21">21</span>
-harvest months for Machala. Ten years ago this sort was shipped in
-large measure from the then newly created harbour Puerto Bolivar.
-But since large ocean going steamers no longer call there, it now takes
-the more roundabout route via Guayaquil.</p>
-
-<p>3. <em class="gesperrt">Baláo.</em> This variety can be described as a mean between
-Machala and Arriba. It has some of the characteristics of both, the
-bean being somewhat rounder.</p>
-
-<p>4. <em class="gesperrt">Naranjal</em> and <em class="gesperrt">Tenguél</em> are likewise subdivisions of the
-foregoing, except that the bean is here much larger and flatter. As
-the production of all three sorts, and especially of Balao, is substantially
-greater than what finds its way to the market, we may reasonably
-assume that a large proportion is used for mixing purposes,
-and sails on commercial seas, as it were, under false colours. Cultivating
-district: the Machala district situated along the Jambeli canal,
-and the stretch of coast watered by the rivers Balao and Naranjal.</p>
-
-<p>5. Pegados (i. e. stuck together) or Pelatos (balls) is the description
-of the cacaos comprised of series of 4-10 beans rolled together,
-generally developing from overripe fruit. They experience
-a particular kind of fermentation, apparently the result of the fruity
-substances still evident, which gives the light coloured kernels a soft
-aromatic flavour. For several years these sorts have rarely been
-seen on the European market, they being generally reserved for home
-consumption.</p>
-
-<p>6. <em class="gesperrt">Oscuros</em>, i. e. dark coloured, a refuse sort rightly viewed
-with suspicion in manufacturing circles—Pelotas soaked in water, or
-beans left in the clefts and fissures of the drying chamber floors.—The
-black shell of the bean encloses a brownish and dirty-looking
-kernel, the colour sometimes approaching black: the whole bean
-giving a disagreeable impression, as it is often disfigured with mould,
-and possessed of a disagreeable odour. For several years this variety
-served the “crooks” of the commercial world as mixing material
-for the so-called “flavouring” of Machala, but it now again appears
-as a distinct sort.</p>
-
-<p>The shipping port for all these cacao sorts is Guayaquil; though
-other harbours also handle valuable varieties. Such, for example, are</p>
-
-<blockquote>
-
-<p class="hang">a) <em class="gesperrt">Bahia de Caraquéz</em>, and the small haven of Manta lying
-south of this town, which deals in a sort resembling a blended
-Machala-Balao, though occasionally light brown in appearance
-and of aromatic flavour. This cacao is generally labelled as
-<em class="gesperrt">Caraquéz</em> for short, and is to be distinguished from <em class="gesperrt">Caraque</em>,
-the French term for Caracas cacao.</p>
-
-<p><span class="pagenum" id="Page_22">22</span></p>
-
-<p>The chief harvesting months are June and July; the
-April-May arrivals, however, are usually better, as the setting-in
-of the rainy season increases the difficulties of drying. The
-harvest in 1909 reached 3,000 tons, and is normally from
-2000 to 5,000 tons yearly.</p>
-
-<p class="hang">b) <em class="gesperrt">Esmeraldas</em>, similar to the foregoing, but of perceptibly
-inferior output, possesses only a very insignificant yield (about
-150 tons a year), and this in spite of the cultivating capacities
-of the interior.</p></blockquote>
-
-<p><em class="gesperrt">Peru</em>, the most southerly producing land on the west coast
-can likewise only boast of a very insignificant yield, chiefly destined
-for home consumption.</p>
-
-<p><em class="gesperrt">Brazil</em>, with its two great sorts for consumption, Bahia and
-Para cacao, and a yearly production of round 33,000 tons, has from
-the years 1906-1909 far outrun all other harvesting lands. Yet although
-it was able to increase this to 36,250 tons in 1911 it must
-nevertheless take second place among cultivating lands, the Gold
-Coast and Ecuador preceding.</p>
-
-<p>A most important factor on the market is included under the
-specification <em class="gesperrt">Bahia</em>-cacao. Here again the shipping port has given
-its name to the cacao sort. It is harvested in three southerly situated
-districts, Ilheos, Belmonte, and Canavieiras, and is despatched to
-Bahia from harbours of the same name, in sailing vessel which sometimes
-ship a thousand sacks.</p>
-
-<p>Ilheos despatches the inferior of the two principal varieties
-“Fair fermented” and “Superior fermented” that is, the first-named,
-and so furnishes two-thirds of the Bahia crop. The cacao areas
-in the district of Ilheos are situated on rather high and mountainous
-ground, where arresting atmospheric conditions often predominate.
-Also the absence of any waterway whatever renders it a necessity
-to despatch the cacao to Bahia on beasts of burden, which during
-the rainy season can scarcely find a footing on the beaten tracks.
-It is, then, the unfavourable atmospheric conditions, combined with
-a certain carelessness on the part of the planter in the preparing processes,
-which prejudices the otherwise excellent quality of the Bahia
-bean, and more especially in the months of June, July and August.</p>
-
-<p>At this period it is no rarity to find from 10 to 20 percent of
-waste beans, and in general only the December-February months
-offer anything approaching a guarantee as to quality. But here no
-hard and fast rule can be adduced.</p>
-
-<p><span class="pagenum" id="Page_23">23</span></p>
-
-<p>Belmonte and Canavieiras are the districts of the “Superior fermented”
-cacaos. The lower lay of the land is responsible for other
-climatic conditions, and in addition, both harbours here are situated
-at the mouths of rivers which afford an easy and sure means of
-transport. So the cacao, which is also better roasted,—a few
-planters even drying in ovens—reaches the market in a much better
-condition, and fetches at least from 3-4 sh. a cwt. more than the
-“Fair Fermented” variety.</p>
-
-<p>In all three districts, the beans are prepared in wooden boxes,
-covered with banana skin, in which the Ilheos variety is allowed to
-ferment from 2-3 days, and the superior from 2-5 days: this after
-they have been well shaken up. In Belmonte considerable drying
-takes place on the sand there deposited by the river in large
-quantities.</p>
-
-<p>The harvesting is generally reckoned from April 1st. to March
-31st. In June and July is the intermediate harvest, whilst the months
-from October to February supply the bulkiest crops.</p>
-
-<p>The Bahia district yields yearly about 33,500 tons, a fourth part
-of which is devoted to the consumption of the United States, the remainder
-chiefly going to Germany, France and Switzerland. The
-return is still on the increase, and large stretches of land await
-cultivation.</p>
-
-<p><em class="gesperrt">Para</em> cacao is the denomination of all those sorts shipped
-from the tracts of land lying along the banks of the Amazon and its
-mighty tributaries, more especially from Manaos and Itacoatiara,
-through Para, a port situated on the eastern arm of the delta. These
-varieties may be classed as intermediary between Bahia and good
-Sumana. The yearly yield (harvest months June-August) amounts
-to about 5,000 tons, a comparatively small figure in view of the
-enormous expanses capable of planting, where the cacao tree at present
-grows wild, or at least uncultivated. It is true that the returns
-for 1891 reached 6,500; only to be diminished by half in 1908. France
-is by far the chief country consuming Para cacao; the sort not meeting
-with especial favour in other states.</p>
-
-<p><em class="gesperrt">Guiana.</em> Of the three colonies belonging to France, Holland,
-and Great Britain respectively, which go under this name, only the
-intermediate one, Dutch Guiana, is of importance in the world’s
-cacao trade. It comes into consideration under the name of</p>
-
-<p><em class="gesperrt">Surinam</em> cacao. The yield, which should in normal years
-amount to about 3,000 tons (1899 providing the record with approximately
-4,000 tons), has been considerably impaired by tree diseases<span class="pagenum" id="Page_24">24</span>
-and parasites. The return for 1904 only amounted to 850 tons, for
-example. But meanwhile Holland had hit upon excellent measures to
-battle against the enemies of the tree, and the years 1909 and 1910
-had in consequence already improved this to 2,000 tons. The bean
-has some resemblance to the Trinidad bean, as far as quality is concerned.</p>
-
-<p><em class="gesperrt">Venezuela</em>, one of the earliest cultivating lands, is the
-home of the Criollo bean, and of the most splendid specimens of
-bean in general, sorts which play a prominent part in the Chocolate
-Manufacture. The Venezuelan bean is rather long and round, and
-its kernel of a beautiful light brown, with a mild sweet flavour. Unfortunately
-the plantations have recently been interspersed with Forastero
-or Trinidad-Criollo trees—called in Venezuela “Trinitarios
-because brought over from Trinidad, a species which requires less
-attention and bears more fruit, but which just on that account supplies
-commoner and mediocre beans, slowly fermenting, and often
-developing a violet hue. The preparation is here of the simplest; the
-beans e. g. are dried on clay-covered floors, and in rainy weather
-earthy fragments often adhere to them. Yet such “Patios” or “Then-dales”,
-(clay floors) are only in use on the small “haciendas” (plantations).
-The colouring of the Venezuelan bean with an ocre-like
-earth constitutes an especial peculiarity. It is adopted in particular
-for the medium and finer sorts. The earth is mostly sent from the
-neighbourhood of Choroni to the two large shipping ports Puerto Cabello
-and La Guayra, where the colouring or “Earthification” of the
-cacaos to be exported ensues. The earth, varying in colour from
-a dirty yellow to brick-red, is mixed to a thin paste with sea-water,
-and afterwards placed in the sun on large sieves, or spread over
-cement floors. Where the colouring takes place immediately on the
-plantation, the yellowish brown earth everywhere available is utilised;
-and where sea-water cannot be obtained, as on the Rio Tuy,
-for example, there the beans are coloured with a mixture prepared
-from crushed and almost liquid cacao fruits and this same yellowish
-brown earth, as the use of fresh water is thought to afford but inferior
-protection against mould growths. Such juice-coloured cacaos,
-and occasionally also the Ocumare sorts, are often covered with a
-rather thick earthy crust. Professional opinion concerning the utility
-of this colouring varies greatly. In France, the principal country
-consuming Venezuelan cacao, it is still maintained that the thin earthy
-crust not only enables the bean to resist the penetration of mildew,
-but also admits of a kind of after-fermentation, together with develo<span class="pagenum" id="Page_25">25</span>pement
-and preservation of the most valuable constituents of the
-cacao bean. Colouring is then the rule for the finer Caracas sorts,
-and all varieties shipped through Puerto Cabello; it is also in use
-at Carupano, for export to Spain.</p>
-
-<p>The Venezuelan cacaos are divided as follows, and with one
-exception take their names from the chief shipping ports, to which
-they are brought in small sailing vessels tapping the villages dotted
-along the coast.</p>
-
-<blockquote>
-
-<p class="hang">1. <em class="gesperrt">Maracaibo</em> cacao, the noble, large, and always uncoloured
-bean found on the shore of Sea of Maracaibo.</p>
-
-<p class="hang">2. <em class="gesperrt">Puerto Cabello</em>, quite the finest of all cacao sorts,
-with the following sub-classes, each named after tiny harbours
-in the vicinity: Chuáo, Borburato, Chichiriviche, San Felipe
-(coloured with its own peculiar light brown earth) Ocumare,
-Choroni.</p>
-
-<p class="hang">3. <em class="gesperrt">Caracas</em> cacao, exceptionally so-called, although quite a
-small proportion, namely that brought over the mountains from
-the Rio Tuy district in donkey caravans, now touches the republican
-capital. La Guayra, rather, is the shipping port for
-the so-called Caracas sorts, to which belong all the cacaos
-from the fertile Barlavento district east of La Guayra, a region
-watered by two rivers, Rio Tuy and Rio Chico, and with the
-following outlets; Rio Chico (which gives its name to the most
-ordinary of sorts), Higuerote, and Capaya. The plantations
-hard on the mountainous coastal slopes produce a very fine
-bean, of equal value with the Puerto Cabello.</p>
-
-<p class="hang">4. <em class="gesperrt">Carupano</em> cacao, a sound Venezuelan medium sort, generally
-coming into use uncoloured; the arrivals from the easterly
-harbour Rio Caribe also belong to this sort, and also the
-cacaos of Irapa, Guiria, and Cano Colorado, often shipped from
-the port of Trinidad lying opposite.</p>
-</blockquote>
-
-<p>From <em class="gesperrt">Angostura</em> (Ciudad Bolivar) on the Orinoco
-and San Fernando on the Apure, only very insignificant quantities
-arrive.</p>
-
-<p>They speak of a Christmas and a Summer (June 21st)
-harvest in Venezuela; but the first four months of the year
-are generally the most productive. The total produce of Venezuela
-amounts to about 16,000 tons, of which as export
-there fall to</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">La Guayra</td>
-  <td align="right">about 8,000 tons.</td>
-</tr>
-<tr>
-  <td align="left">Puerto Cabello</td>
-  <td align="right">about 3,000 tons.<span class="pagenum" id="Page_26">26</span></td>
-</tr>
-<tr>
-  <td align="left">Carupano</td>
-  <td align="right">about 4,500 tons.</td>
-</tr>
-<tr>
-  <td align="left">Maracabio and via Trinidad</td>
-  <td align="right">about 500 tons.</td>
-</tr>
-</table></div>
-
-
-<p class="center">C. The Antilles.</p>
-
-<p>Trinidad produces a cacao which on many plantations, or
-estates, as they are called, receives preparation at the hands of experts,
-and is very highly esteemed in commerce, and especially in
-England and France. The best and generally slightly coloured sorts
-are specified as “Plantation”, the medium “Estates”, after the English
-name, and the inferior “Fair Trinidad shipping cacao The bean
-“Trinidad criollo” is oval, yet not so rounded as the Venezuelan; its
-kernel is for the most part dark-coloured, still brown in the better
-varieties, but inky black among the inferior. It is customary in Trinidad
-to trade the cacaos as prime specimens and to assign to them the
-name of a species which not infrequently furnishes no true indication
-of their origin. “Soconusco” and “San Antonio” are particularly high-sounding;
-mention can further be made of “Montserrat”, “La Gloria”,
-“Maraval”, “Belle Fleur”, “El Reposo” etc. Chief harvest, December
-to February inclusive, by-harvest May to August.</p>
-
-<p>The total export from Trinidad amounts to about 22,500 tons
-yearly. The substantially smaller island of Grenada, also British,
-contributes about 6,000 tons a year to the world’s supply. Owing to
-the prevalence of like climatic and geological conditions, the yield and
-quality are here the same as on the neighbouring island of Trinidad.
-The chief consumer of the Grenada cacaos is the Motherland,
-and the same holds good for the small British islands of St.
-Vincent, St. Lucia and Dominique, all of little import in the general
-trade of the world.</p>
-
-<p>Martinique-and Guadeloupe-cacaos, hailing from the French
-islands so named, with a yearly production varying from 5,000 to
-7,500 tons, only come into consideration for the consumption of the
-Motherland, which affords them an abatement of 50 percent in connection
-with the tariffs. San Domingo, the larger and eastern part of
-the Haiti island, already contributes about 20,000 tons yearly to the
-universal harvest. Especially in the last ten years has the cacao cultivation
-here received considerable expansion (yield 1894 2,000 tons,
-1904 13,500 tons) and as vast suitable tracts of land are to hand,
-this country would justify the highest expectations, if the general
-political and economical relations of the double republic and a certain
-indolence of the planters, all small farmers, had not to be allowed for.</p>
-
-<p><span class="pagenum" id="Page_27">27</span></p>
-
-<p>A methodical preparation only seldom takes place. Processes
-are limited to a very necessary drying, as a rule, so that the cacao,
-excellent in itself, takes rank among the lowest as a commercial
-quality. The chief gatherings occur in the months of May, June
-and July. The shipping ports are Puerta Plata on the north-coast,
-Sanchez and Sumana on the Bight of Samana, and La Romana, San
-Pedro de Macoris and Santo Domingo (the capital) on the south coast.
-Tiny Samana, situated on a small tongue of land, and so outlet for
-no extensive region, has given its name to Domingo cacao as a
-commercial sort, as from here the first shipments were dispatched.</p>
-
-<p><em class="gesperrt">Sanchez</em> cacao, so named because Sanchez, where the
-transports come from the fruitful district of Cibao as far as La Vega,
-is the chief exporting harbour of the republic. From the same district,
-starting at Santiago, there is yet another line, this time running
-northwards to Puerto Plata on the coast. The cacao of this
-northerly province of Cibao is generally held in higher esteem than
-that coming from the southern harbours.</p>
-
-<p>The United States, which have recently developed an interest
-in the land for political reasons, have been promoted to first place
-among its customers during the last few years; and then follow
-France and Germany. It can only be hoped that this influence grows,
-in view of the thereby doubtlessly accelerated improvements in
-the preparation processes. Up to the present, varieties free from
-blame are conspicuously rare. Uniformity as regards the weight
-of the sacks has not been possible, owing to the diversity of the means
-of transport. Districts lying along the railways, or close to the harbours,
-make use of 80-100 kg. sacks (about 176-220 lbs.) But
-where transport must be made on beasts of burden, sacks of from
-65-70 kilos (143-154 lbs.) are the rule.</p>
-
-<p><em class="gesperrt">Haiti</em> cacao, coming from the Negro republic of the same
-name, is the most inferior of all commercial sorts, chiefly on account
-of the incredibly neglective preparation which it undergoes, for exceptions
-prove that the bean is capable of being developed into a very
-serviceable cacao. Beans covered with a thick gray coloured earthy
-crust, often even mixed with small pebbles and having a gritty, and
-where healthy, black-brown beaking kernel. The “Liberty and Equality”
-of the Negros and Mulattos in this corrupted republic are mirrored
-in its plantation system, the land being cultivated but little,
-and running almost wild. To effect a change in this state of affairs,
-that island law must first of all be abolished, whereby every stranger
-is prevented from acquiring landed estate in Haiti.</p>
-
-<p><span class="pagenum" id="Page_28">28</span></p>
-
-<p>The yield, about 2,500 tons, is chiefly exported from Jérémic,
-then also from the harbours Cap Haitien, Port de Paix, Petit Goave,
-and Port au Prince. France and the United States are the principal
-customers. The neighbouring island of</p>
-
-<p><em class="gesperrt">Cuba</em> also delivers the greater part of its cacao produce to
-the United States, amounting to between 1,000 and 3,000 tons, a fact
-explained by geographical, political and freight considerations.</p>
-
-<p>Thanks to its careful preparation, this bean, which resembles
-the Domingo in many respects, is preferred, and fetches a correspondingly
-higher price. The shipping port is Santiago de Cuba, situated
-in the south-eastern portion of the island.</p>
-
-<p>Jamaica, with its yearly harvest of about 2,500 tons, principally
-attends to the wants of the Mother Country.</p>
-
-
-<h5>II. African Cacao Varieties.</h5>
-
-<p>Cacao cultivation in Africa is of comparatively recent date.
-The plantations found on the three islands San Thomé and
-Principe (Portuguese), and Fernando Po (Spanish), lying in the
-Gulf of Guinea, are the oldest. To the first-named island may be
-traced much of the impulse given to cacao plantation in other
-African districts, so rapid has been its success here, under the
-energetic guidance of the skilful Portuguese planter, and the yet
-more effective propitious climatic influences and favourable industrial
-conditions.</p>
-
-<p>Rare sorts are nowhere to be met with, for the Forastero
-bean has conquered the whole of Africa. The sorts produced are
-accordingly rather adapted for general consumption. St. Thomas
-and the Gold Coast provide a third of the world’s present-day cacao
-supply, and in the English colony especially, the geological and
-climatic conditions are of such a kind, that the</p>
-
-<p><em class="gesperrt">Gold Coast</em> might very well become to the raw cacao
-market of the future what the Brazilian province, San Paulo, is now
-to the coffee trade.</p>
-
-<p>In the middle of the “Eighties”, the Swiss Missionary Society
-planted in the vicinity of their station, and so started the cultivation
-of the cacao tree now flourishing throughout the land. The first
-fruits came to Europe in 1891, and in 1894 already totalled 20 tons.
-In 1901 it was 1,000 tons, 1906 approaching 10,000 tons, and the
-year 1911 provided the record with about 40,000 tons. It is true
-that complaints were long and rightly lodged concerning the inferior
-quality, due to carelessness on the part of the natives in conducting<span class="pagenum" id="Page_29">29</span>
-the processes of preparation. But since the year 1909, there have
-appeared on the market side by side with the inferior and so-called
-current qualities, which still retains more or less of the defects
-of the earlier produce, another and properly fermented cacao, in no
-mean quantities; it is very popular in all cacao-consuming lands, and
-fetches from 2 to 3 shillings per cwt. more than the current qualities.
-All this has been achieved through intelligent and sympathetic guidance
-and control of the small native planter on the government’s
-part, without resource to any large organised plantation system.</p>
-
-<p><em class="gesperrt">Accra</em> cacao, then, as the sorts of the African Gold Coast
-are collectively named, also promises to be the cacao of the future,
-if it can maintain its quantitative and qualitative excellence. There is
-indeed no want of soil and adequate labour strength in that province.
-Apart from Accra, Addah, Axim, Cape Coast Castle, Prampram,
-Winebah, Saltpond, Secondi must be mentioned above all. The chief
-harvest is from October to February.</p>
-
-<p><em class="gesperrt">Togo</em>, the small German colony adjoining the British Gold
-Coast, has till now had only a yearly yield of 250 tons in a variety
-resembling Accra. The excellent beans prepared on the plantations
-fetch several shillings a cwt. more than Accra, whilst the deliveries
-of the natives rank below the current specimens of this sort. Its
-port is Lome.</p>
-
-<p><em class="gesperrt">Lagos</em>, the British Colony bordering on Dahomey and east
-of the Gold Coast, is watered by the Niger and possesses cacao exporting
-ports in Lagos, Bonni and Old Calabar, and exports about
-4,000 tons of a sort resembling Accra, but nevertheless not so well
-prepared and so of inferior value.</p>
-
-<p>The cacao plantations of the Lagos colony,—more properly
-known as Southern Nigeria—lie on either side of the great Niger
-delta, in low lying land where the climatic and geological conditions
-are quite different from those in the neighbouring German
-possession of</p>
-
-<p><em class="gesperrt">Kameroon</em>, in which country steep slopes and the narrow
-coastal strip at the foot of the Kameroon range, lofty mountains,
-perhaps 13,000 ft. high, constitute the cacao cultivating region. Consequently
-the same variety of seed, the Forastero, here produces a
-different kind of fruit. The Kameroon bean has its own peculiar
-characteristics; although there is some resemblance to that produced
-on the opposite islands of Fernando Po, Principe, and St. Thomas;
-and the milder sorts from the “Victoria” and “Moliwa” plantations
-often do duty as a substitute for the latter variety. There is no other<span class="pagenum" id="Page_30">30</span>
-bean which contains so much acid as the Kameroon, and although
-this statement must be modified in view of improvements in recent
-years, the fact prevents the largest of German colonial sorts from
-serving as any other than a mixing variety.</p>
-
-<p>Cultivation is the rule throughout Kameroon, with the exception
-of Doula, and the produce of the separate plantations, such as
-Victoria, Bibundi, and Moliwe, Bimbia, Debundscha and so forth, all
-of which belong to large Berlin and Hamburg companies, is
-influenced and differentiated by variations in the technique of preparation.
-There are smooth beans with blackish-brown shells, and others
-of a red-brown hue and shrivelled, some with traces of fruit pulp,
-and others again quite light-coloured, with occasional black specks
-resulting from a too thorough drying.</p>
-
-<p>The chief gathering begins in September and ends in January.
-Exportation began in the year 1899 with 5 cwts. The produce in 1898
-figured at 200 tons and it had in the year 1910 grown to 3,500 tons.
-Germany is of course the principal consumer, although England has
-since 1909 bought very much Kameroon cacao as St. Thomas.</p>
-
-<p><em class="gesperrt">Kongo</em> is a bean resembling the finer St. Thomas, but smaller
-and often smoky. It comes on the market via Antwerp. Up to
-the present French Congo has only produced a few thousand
-hundredweights yearly, but the Belgian Congo Free State has
-managed to achieve an annual output of 900 tons towards the close
-of the last decade; and when this country takes the Gold Coast as
-model, perhaps Congo cacao will one day play an important rôle in
-the world of commerce.</p>
-
-<p><em class="gesperrt">St. Thomas</em>, the small Portuguese island lying in the Gulf
-of Guinea, and almost on the Equator, produces a sort which enjoys
-immense popularity, and especially in Germany, which traces a fourth
-part of its consumption back to this island. The export figures are</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">1889</td>
-  <td align="right">2,000 tons.</td>
-</tr>
-<tr>
-  <td align="left">1894</td>
-  <td align="right">6,000 tons.</td>
-</tr>
-<tr>
-  <td align="left">1899</td>
-  <td align="right">11,500 tons.</td>
-</tr>
-<tr>
-  <td align="left">1904</td>
-  <td align="right">18,000 tons.</td>
-</tr>
-<tr>
-  <td align="left">1910</td>
-  <td align="right">38,000 tons.</td>
-</tr>
-</table></div>
-
-<p>These are estimates which make the Portuguese planter worthy
-of all respect. It is true that “Black ivory” has been utilised on a
-large scale, the exploiting of black labour having resulted in a
-boycotting of these St. Thomas sorts on the part of some English
-manufacturers, but less on account of harsh treatment on the plantations
-themselves as the manner of recruiting in Angola.</p>
-
-<p><span class="pagenum" id="Page_31">31</span></p>
-
-<p>Fine Thomas is the description of those sorts which have been
-used in an unmixed condition owing to their indigestibility, but
-properly gathered and fermented. The inferior and slightly damaged
-cacaos picked out from these are called by the Portuguese planter
-“Escolas”, or assorted. Yet they do not come into commerce under
-this designation, being mostly used for making up sample collections
-which illustrate the difference between these and <em class="gesperrt">Fine Thomas</em>.
-The latter is traded through Lisbon “On Approval of Sample</p>
-
-<p>All the St. Thomas cacao trade passes through Lisbon; for the
-tariff regulations of the Portuguese government make direct connection
-between the island and the consuming land practically impossible.
-France indeed chooses the route via Madeira, unloading and reloading,
-to avoid the additional duties. The cacao is at Lisbon stored in the
-two great Custom-houses there, and prepared for despatch to the
-respective lands. Fine St. Thomas is reshipped in the original sacks.</p>
-
-<p>The samples are offered under various marks, either the initials
-of the planter or the name of a plantation. We mention a few of
-the best known; U. B., D. V., R. O., “M. Valle Flor”, “Boa Entrada”,
-“Monte Café”, “Santa Catarina”, “Pinheira”, “Agua Izé”, “Colonia
-Acoriana”, “Queluz”, “Gue Gue”, “Rosema”, “Pedroma”, “Monte
-Macaco</p>
-
-<p>The beans vary, as far as shell and kernel are concerned,
-according to the mode of preparation on the plantations and the structure
-of the soil from which they spring. Many which were formerly
-universally esteemed are now no longer preferred because the soil in
-the meantime has been worked out; and many are now described
-under different marks. Yet particular characteristics still continue;
-there are mild and strong sorts, smooth and shrivelled varieties which
-look as though they have been washed, and others black like the
-Cameroon bean. All are offered as Fine Thomas, and enjoy an immense
-popularity.</p>
-
-<p>Good <em class="gesperrt">medium Thomas</em> is the commercial designation of
-those cacaos hailing from small plantations which have undergone
-a scarcely sufficient preparation owing to the lack of proper apparatus,
-and which are always interspersed with black or sham beans.
-In so far as these are delivered from large plantations, they generally
-owe their origin to overripe fruit, probably overlooked in the gathering
-season; or fruits bitten by the rats which infest this island may also
-contribute such beans. Almost all these inferior cacaos are sorted
-in the Lisbon custom-houses, and thinned down to the quality “Medium
-Thomas” free from objection or “Good Medium Thomas The two<span class="pagenum" id="Page_32">32</span>
-months of the Summer harvest, July and August, supply a
-somewhat better variety of cacao, known in commerce as “Pajol”,
-i. e. literally, “Hailing from the country”, which generally fetches a
-rather higher price. During the Winter harvest from November to
-February the medium St. Thomas varieties come on the market, but
-not before the beginning of the year, as previous to that point of time
-only the regular harvest of <em class="gesperrt">Fine St. Thomas</em> comes into consideration.
-All attempts on the part of consumers to effect an improvement
-in the quality of the medium varieties have unfortunately
-hitherto proved abortive, for they are regarded as by-produce on
-the larger estates, and the small ones do not possess the apparatus
-necessary for a thorough preparation. Then again it is seen that these
-inferior sorts are taken off the market at very reasonable prices.</p>
-
-<p>Fernando Po, a mountainous island, situated immediately off
-Cameroon, may be regarded as a source of supply for the Motherland,
-Spain, and only as such, for its yearly output of 2500 tons need fear
-no competition, thanks to the excessive tariffs laid on the produce of
-other lands here. The qualities here are inferior to those from St.
-Thomas and Cameroon, chiefly because most plantation are in the
-hands of blacks and consequently not well managed.</p>
-
-<p><em class="gesperrt">German East Africa</em>, <em class="gesperrt">Madagascar</em>, <em class="gesperrt">Mayotta</em>
-(Comoren) and <em class="gesperrt">Réunion</em> with their dwarfish yield are only worthy
-of passing mention.</p>
-
-
-<h5>III. Asiatic Cacao Sorts.</h5>
-
-<p>The only cacao plantations deserving the name on the continent
-of Asia are those occurring on the two islands of Ceylon and
-Java, both producing a sort differing entirely from the Africans, the
-predominant seedling here planted being the Trinidad-Criollo. The
-Ceylon-Java bean is, like the genuine Criollo, oval shaped, inclining
-to a sphere; its kernel is light brown and among the finer sorts even
-whitish. So both varieties are principally used for colouring and
-covering the cacao mass, for neither has a very pronounced flavour.
-The shell is light brown or reddish brown after washing, and
-appears free from all traces of pulp. It sits loosely on the kernel, at
-least in the case of the Java bean, and is consequently often met
-with broken.</p>
-
-<p><em class="gesperrt">Ceylon</em>, with the shipping port of Colombo, produces in a
-good year from 3,500 to 4,000 tons, about two-thirds of which are
-traded through London. Direct shipments to Germany have recently<span class="pagenum" id="Page_33">33</span>
-been more and more frequent; Australia also claims consideration as
-a consuming land.</p>
-
-<p>The different sorts, or rather, qualities, for a very careful
-preparation ensures the excellence of the goods, go under the description
-fine, or medium, or ordinary, and occasionally are utilised
-as typical examples. The better sorts come exclusively from
-plantations, and the ordinary are the result of native enterprise.</p>
-
-<p><em class="gesperrt">Java</em> also produces a large quantity, the cacao here being
-chiefly planted on the north side of this long, narrow island. More
-than a half is exported from the port of Samarang, then follow
-Batavia, Soerabaja and a few minor places, with a total output of
-about 2,500 tons. The larger proportion of this cacao is sold in the
-markets of Amsterdam and Rotterdam to Dutch merchants, who
-pass it on to other consuming countries. England, North America,
-Australia, China and the Philippines are the chief customers.</p>
-
-<p>Those sorts coming from the neighbouring islands of Celebes,
-Timor, Bali, Amboina and Lombok may also be considered as sub-classes
-of the Java; but they do not total more than 75 tons.</p>
-
-
-<h5>IV. Australian Cacao Sorts.</h5>
-
-<p>Cacao plantation in Australia is still in its early stages. Most
-progressive is</p>
-
-<p><em class="gesperrt">Samoa</em>, which has increased its 1900 export of 30 cwt. to
-200 tons at the present time, among which right excellent qualities
-occur, culled from Criollo trees. The deteriorated Forastero has also
-recently been planted, which we must allow to be more fruitful and
-less dependent on careful nursing. The Samoa Criollo bean resembles
-the large fine Ceylon variety, except that it has a more pronounced
-flavour.</p>
-
-<p><em class="gesperrt">New Guinea and Bismarck-Archipelagoes</em> can
-only claim casual mention as experimentally interested in cacao cultivation.</p>
-
-
-<h4>g) The Trade in Cacao and the Consumption
-of Cacao Products; Statistics.</h4>
-
-<p>Although cacao and cacao products have always been held
-in the highest esteem, ever since they first became known in Europe,
-yet price considerations long prevented them from enjoying the same
-widespread popularity among the lower classes as tea and coffee.
-Thanks, however, to the improved means of transport established in<span class="pagenum" id="Page_34">34</span>
-the course of the last fifty years, which has cheapened all exotic
-produce, the demand for these wares has of late been more frequent
-and urgent, and is reflected in the constantly increasing influx of cacao
-on the European markets and the systematic opening out of new
-regions to the raw material, just as corresponding extensions in the
-factory world contribute towards a reduction in the cost of the
-products. Hence cacao may now be described as a luxury within
-the reach of everyman. Its diffusion among all grades of the population
-may be regarded as a great blessing, for in it has arisen a new
-[Transcriber’s Note: a line is missing here]
-merely a stimulant, like tea or coffee, but a beverage in the proper
-sense of the term, analytically so established.</p>
-
-<p>It will accordingly prove of interest to glance through the
-returns in connection with the trade in these goods, their importation
-and exportation, commercial values of the same, and the relative consumption
-of cacao, tea and coffee.</p>
-
-<p>Such figures are always at hand. The surprisingly rapid
-growth of the cacao cultivation, and the manufacture of cacao
-products, is e. g. at once apparent in statistics furnished by the
-French government. In 1857 the number of 5,304,207 kilos of beans
-were consumed there. The importations of the year 1895, on the
-other hand, amounted to 32,814,724 kilos, having in the space of
-38 years increased more than sixfold. Of this quantity, almost the
-half, comprising about 15,234,163 kilos, is disposed of retail.</p>
-
-<p>Turning to the trade in Germany, the cacao industry here and
-its consumption,<a id="FNanchor_19_19" href="#Footnote_19_19" class="fnanchor">19</a> we are again greeted with cheery prospects.
-According to the official inquiry, German trade in Cacao products
-for the years 1907-1910 is shown in the following table:</p>
-
-<p><span class="pagenum" id="Page_35">35</span></p>
-
-<p class="center"><em class="gesperrt">Table</em> 1.</p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="3">No. on offic. statistics</th>
-  <th class="_tbr" rowspan="3">Description</th>
-  <th class="_tr" rowspan="2" colspan="4">Imports to Germany</th>
-  <th class="_tbr" colspan="5">Exports from Germany</th>
-</tr>
-<tr>
-  <th class="_r">Duty Free</th>
-  <th class="_r" colspan="4">inclusive</th>
-</tr>
-<tr>
-  <th class="_br">1907</th>
-  <th class="_br">1908</th>
-  <th class="_br">1909</th>
-  <th class="_br">1910</th>
-  <th class="_br">1910</th>
-  <th class="_br">1907</th>
-  <th class="_br">1908</th>
-  <th class="_br">1909</th>
-  <th class="_br">1910</th>
-</tr>
-<tr>
-  <td  class="r_br">63</td>
-  <td  class="r_br">Cacao Bean raw</td>
-  <td  class="r_br">345154</td>
-  <td  class="r_br">343519</td>
-  <td  class="r_br">407248</td>
-  <td  class="r_br">439413</td>
-  <td  class="r_br">—</td>
-  <td  class="r_br">1390</td>
-  <td  class="r_br">1186</td>
-  <td  class="r_br">1429</td>
-  <td  class="r_br">1620</td>
-</tr>
-<tr>
-  <td  class="r_br">64</td>
-  <td  class="r_br">Cacao Shell whole</td>
-  <td  class="r_br">55</td>
-  <td  class="r_br">1</td>
-  <td  class="r_br">6</td>
-  <td  class="r_br">6</td>
-  <td  class="r_br">—</td>
-  <td  class="r_br">12802</td>
-  <td  class="r_br">9901</td>
-  <td  class="r_br">11825</td>
-  <td  class="r_br">17006</td>
-</tr>
-<tr>
-  <td  class="r_br">168</td>
-  <td  class="r_br">Cacao Butter Cacao Oil</td>
-  <td  class="r_br">243</td>
-  <td  class="r_br">106</td>
-  <td  class="r_br">208</td>
-  <td  class="r_br">263</td>
-  <td  class="r_br">22223</td>
-  <td  class="r_br">20804</td>
-  <td  class="r_br">18494</td>
-  <td  class="r_br">27291</td>
-  <td  class="r_br">22465</td>
-</tr>
-<tr>
-  <td  class="r_br">203a</td>
-  <td  class="r_br">Cacao Mass, Ground Cacao shells</td>
-  <td  class="r_br">165</td>
-  <td  class="r_br">1196</td>
-  <td  class="r_br">128</td>
-  <td  class="r_br">58</td>
-  <td  class="r_br">125</td>
-  <td  class="r_br">3430</td>
-  <td  class="r_br">3519</td>
-  <td  class="r_br">3694</td>
-  <td  class="r_br">5219</td>
-</tr>
-<tr>
-  <td  class="r_br">203b</td>
-  <td  class="r_br">Cacao Powder</td>
-  <td  class="r_br">6792</td>
-  <td  class="r_br">8148</td>
-  <td  class="r_br">6497</td>
-  <td  class="r_br">6446</td>
-  <td  class="r_br">2599</td>
-  <td  class="r_br">3050</td>
-  <td  class="r_br">1752</td>
-  <td  class="r_br">2803</td>
-  <td  class="r_br">3755</td>
-</tr>
-<tr>
-  <td  class="r_br">204a</td>
-  <td  class="r_br">Chocolate &amp; Chocolate Equivalents</td>
-  <td  class="r_br">11636</td>
-  <td  class="r_br">10050</td>
-  <td  class="r_br">12197</td>
-  <td  class="r_br">15183</td>
-  <td  class="r_br">1513</td>
-  <td  class="r_br">5021</td>
-  <td  class="r_br">3671</td>
-  <td  class="r_br">4609</td>
-  <td  class="r_br">4712</td>
-</tr>
-<tr>
-  <td  class="r_br">204b</td>
-  <td  class="r_br">Products from Cacao Mass, Cacao Powder, Chocolate and
-Chocolate Equivalents, Acorn, and
-Oat cacaos</td>
-  <td  class="r_br">1239</td>
-  <td  class="r_br">1281</td>
-  <td  class="r_br">1258</td>
-  <td  class="r_br">1140</td>
-  <td  class="r_br">2027</td>
-  <td  class="r_br">4260</td>
-  <td  class="r_br">4439</td>
-  <td  class="r_br">4555</td>
-  <td  class="r_br">4964</td>
-</tr>
-</table></div>
-
-<p><span class="pagenum" id="Page_36">36</span></p>
-
-<p>The year 1910 brought a total import of 878,413 cwts. of raw
-cacao, thus overtopping the figures of the previous year, which had
-created a record with 814,496 cwts., by 64,330 cwts.</p>
-
-<p>Coming to the geographical distribution, we find that they were
-imported into Germany in the following proportions, namely:</p>
-
-
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<col width="45%" /><col width="10%" /><col width="15%" /><col width="15%" /><col width="15%" />
-<tr>
-  <th> &nbsp;</th>
-  <th>&nbsp;</th>
-  <th>1910</th>
-  <th>1909</th>
-  <th>Comparison<br />with<br />previous years</th>
-</tr>
-<tr>
-  <td align="left">British West Africa</td>
-  <td class="b">cwts.</td>
-  <td class="rb">206 180</td>
-  <td class="rb">189 686</td>
-  <td class="rb">+&nbsp;6 494</td>
-</tr>
-<tr>
-  <td align="left">Port. West Africa (St. Thomas etc.)</td>
-  <td class="b">"</td>
-  <td class="rb">239 756</td>
-  <td class="rb">181 230</td>
-  <td class="rb">+58 526</td>
-</tr>
-<tr>
-  <td align="left">Brazil (Bahia)</td>
-  <td class="b">"</td>
-  <td class="rb">128 760</td>
-  <td class="rb">137 396</td>
-  <td class="rb">-&nbsp;8 636</td>
-</tr>
-<tr>
-  <td align="left">Ecuador (Guayaquil)</td>
-  <td class="b">"</td>
-  <td class="rb">97 454</td>
-  <td class="rb">101 038</td>
-  <td class="rb">-&nbsp;3 584</td>
-</tr>
-<tr>
-  <td align="left">Dominican Republic (Samana)</td>
-  <td class="b">"</td>
-  <td class="rb">64 932</td>
-  <td class="rb">66 210</td>
-  <td class="rb">-&nbsp;1 278</td>
-</tr>
-<tr>
-  <td align="left">The Rest of British America</td>
-  <td class="b">"</td>
-  <td class="rb">21 266</td>
-  <td class="rb">40 658</td>
-  <td class="rb">-&nbsp;5 08&nbsp;</td>
-</tr>
-<tr>
-  <td align="left">Venezuela</td>
-  <td class="b">"</td>
-  <td class="rb">40 068</td>
-  <td class="rb">36 002</td>
-  <td class="rb">-44 26&nbsp;</td>
-</tr>
-<tr>
-  <td align="left">Cameroon</td>
-  <td class="b">"</td>
-  <td class="rb">20 426</td>
-  <td class="rb">22 026</td>
-  <td class="rb">-&nbsp;1 420</td>
-</tr>
-<tr>
-  <td align="left">Ceylon</td>
-  <td class="b">"</td>
-  <td class="rb">15 892</td>
-  <td class="rb">12 488</td>
-  <td class="rb">-&nbsp;3 402</td>
-</tr>
-<tr>
-  <td align="left">East Indies (Dutch)</td>
-  <td class="b">"</td>
-  <td class="rb">8 802</td>
-  <td class="rb">6 772</td>
-  <td class="rb">-&nbsp;2 030</td>
-</tr>
-<tr>
-  <td align="left">Cuba</td>
-  <td class="b">"</td>
-  <td class="rb">2 610</td>
-  <td class="rb">3 066</td>
-  <td class="rb">-&nbsp;&nbsp;&nbsp;456</td>
-</tr>
-<tr>
-  <td align="left">Haiti</td>
-  <td class="b">"</td>
-  <td class="rb">3 676</td>
-  <td class="rb">2 614</td>
-  <td class="rb">-&nbsp;1 562</td>
-</tr>
-<tr>
-  <td align="left">Samoa</td>
-  <td class="b">"</td>
-  <td class="rb">3 216</td>
-  <td class="rb">2 230</td>
-  <td class="rb">-&nbsp;&nbsp;&nbsp;314</td>
-</tr>
-<tr>
-  <td align="left">Togo</td>
-  <td class="b">"</td>
-  <td class="rb">564</td>
-  <td class="rb">250</td>
-  <td class="rb">-&nbsp;&nbsp;&nbsp;314</td>
-</tr>
-</table></div>
-
-<p>These figures, which we quote from the Thirty First Year’s
-Report of the Association of German Chocolate Makers, speak
-volumes for the recent development of the cacao trade. It is
-interesting, in view of recent occurrences, to note the quantities
-despatched from the various places. The importations from St. Thomas,
-for instance, show a striking increase. They stand at the head
-of the raw cacao products coming into Germany, with 239,756 cwts.,
-and have pushed Accras down to second place, this variety having
-failed to maintain its 1909 lead, for 1910 did not add more than
-6,496 cwts. to its previous total of 199,686 cwts. Bahias came third,
-then as now, with 128,760 cwts. This order has not always remained
-constant, but has suffered considerable deviations in progressive
-years. We give below a table showing the chief cacao producing
-lands and their imports into Germany between 1900 and 1908.</p>
-
-<p><span class="pagenum" id="Page_37">37</span></p>
-
-<p class="center"><em class="gesperrt">Table</em> 2. <b>Imports in Germany in tons.</b></p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr">&nbsp;</th>
-  <th class="_tbr">1900</th>
-  <th class="_tbr">1901</th>
-  <th class="_tbr">1902</th>
-  <th class="_tbr">1903</th>
-  <th class="_tbr">1904</th>
-  <th class="_tbr">1905</th>
-  <th class="_tbr">1906</th>
-  <th class="_tbr">1907</th>
-  <th class="_tbr">1908</th>
-</tr>
-<tr>
-  <td class="lt_r">Brit. West Africa Gold Coast (Accra)</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">559·1</td>
-  <td class="b_r">935·2</td>
-  <td class="b_r">1580·9</td>
-  <td class="b_r">2775·9</td>
-  <td class="b_r">4045·9</td>
-  <td class="b_r">6009·2</td>
-  <td class="b_r">5752·5</td>
-</tr>
-<tr>
-  <td class="lt_r">Portuguese West Africa (St. Thomas)</td>
-  <td class="b_r">2501·6</td>
-  <td class="b_r">3116·0</td>
-  <td class="b_r">4069·2</td>
-  <td class="b_r">3878·8</td>
-  <td class="b_r">4526·6</td>
-  <td class="b_r">4259·3</td>
-  <td class="b_r">4969·6</td>
-  <td class="b_r">5559·9</td>
-  <td class="b_r">7303·8</td>
-</tr>
-<tr>
-  <td class="lt_r">Brazil (Bahia)</td>
-  <td class="b_r">3776·8</td>
-  <td class="b_r">3239·0</td>
-  <td class="b_r">3125·5</td>
-  <td class="b_r">2599·8</td>
-  <td class="b_r">4130·4</td>
-  <td class="b_r"> 4506·4</td>
-  <td class="b_r">6106·1</td>
-  <td class="b_r">6937·2</td>
-  <td class="b_r">6233·7</td>
-</tr>
-<tr>
-  <td class="lt_r">Ecuador (Guaquil)</td>
-  <td class="b_r">5397·9</td>
-  <td class="b_r">4744·8</td>
-  <td class="b_r">4728·6</td>
-  <td class="b_r">5092·7</td>
-  <td class="b_r">5689·8</td>
-  <td class="b_r"> 5350·3</td>
-  <td class="b_r">4693·6</td>
-  <td class="b_r">4245·0</td>
-  <td class="b_r">4123·6</td>
-</tr>
-<tr>
-  <td class="lt_r">Dominican Republic (Samana)</td>
-  <td class="b_r">586·1</td>
-  <td class="b_r">1853·0</td>
-  <td class="b_r">2448·8</td>
-  <td class="b_r">3116·0</td>
-  <td class="b_r">4562·4</td>
-  <td class="b_r"> 4514·1</td>
-  <td class="b_r">5663·8</td>
-  <td class="b_r">4037·4</td>
-  <td class="b_r">4574·3</td>
-</tr>
-<tr>
-  <td class="lt_r">Rest of British North America</td>
-  <td class="b_r">1436·9</td>
-  <td class="b_r">1195·6</td>
-  <td class="b_r">1544·7</td>
-  <td class="b_r">1292·3</td>
-  <td class="b_r">1851·5</td>
-  <td class="b_r"> 2009·0</td>
-  <td class="b_r">2503·6</td>
-  <td class="b_r">2293·2</td>
-  <td class="b_r">2083·7</td>
-</tr>
-<tr>
-  <td class="lt_r">Venezuela (Caracas)</td>
-  <td class="b_r">1158·5</td>
-  <td class="b_r">956·6</td>
-  <td class="b_r">893·2</td>
-  <td class="b_r">829·4</td>
-  <td class="b_r">1280·3</td>
-  <td class="b_r"> 1380·9</td>
-  <td class="b_r">1685·9</td>
-  <td class="b_r">2365·0</td>
-  <td class="b_r">1435·6</td>
-</tr>
-<tr>
-  <td class="lt_r">Cameroon</td>
-  <td class="b_r">——</td>
-  <td class="b_r">190·9</td>
-  <td class="b_r">361·5</td>
-  <td class="b_r">470·7</td>
-  <td class="b_r">647·5</td>
-  <td class="b_r">839·4</td>
-  <td class="b_r">1199·0</td>
-  <td class="b_r">1240·3</td>
-  <td class="b_r">1397·7</td>
-</tr>
-<tr>
-  <td class="lt_r">Ceylon</td>
-  <td class="b_r">——</td>
-  <td class="b_r">107·4</td>
-  <td class="b_r">344·9</td>
-  <td class="b_r">350·1</td>
-  <td class="b_r">497·7</td>
-  <td class="b_r">589·3</td>
-  <td class="b_r">588·0</td>
-  <td class="b_r">788·0</td>
-  <td class="b_r">604·7</td>
-</tr>
-<tr>
-  <td class="lt_r">East Indies (Dutch)</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">333·4</td>
-  <td class="b_r">347·2</td>
-</tr>
-<tr>
-  <td class="lt_r">Cuba</td>
-  <td class="b_r">——</td>
-  <td class="b_r">299·8</td>
-  <td class="b_r">345·3</td>
-  <td class="b_r">144·7</td>
-  <td class="b_r">189·0</td>
-  <td class="b_r">195·6</td>
-  <td class="b_r">——</td>
-  <td class="b_r">331·4</td>
-  <td class="b_r">120·6</td>
-</tr>
-<tr>
-  <td class="lt_r">Samoa</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">101·3</td>
-  <td class="b_r">203·8</td>
-  <td class="b_r">140·0</td>
-  <td class="b_r">——</td>
-  <td class="b_r">52·9</td>
-  <td class="b_r">124·2</td>
-</tr>
-<tr>
-  <td class="lt_r">Columbia</td>
-  <td class="b_r">——</td>
-  <td class="b_r">112·6</td>
-  <td class="b_r">104·3</td>
-  <td class="b_r">52·6</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">75·2</td>
-  <td class="b_r">66·7</td>
-</tr>
-<tr>
-  <td class="lt_r">Togo</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">3·7</td>
-  <td class="b_r">6·0</td>
-  <td class="b_r">——</td>
-  <td class="b_r">15·0</td>
-  <td class="b_r">18·6</td>
-</tr>
-<tr>
-  <td class="lt_r">via The Netherlands</td>
-  <td class="b_r">122·1</td>
-  <td class="b_r">363·9</td>
-  <td class="b_r">357·6</td>
-  <td class="b_r">60·9</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-  <td class="b_r">——</td>
-</tr>
-<tr>
-  <td class="lt_r">via Portugal (probably Thomas)</td>
-  <td class="b_r">988·1</td>
-  <td class="b_r">1311·4</td>
-  <td class="b_r">1349·1</td>
-  <td class="b_r">2447·7</td>
-  <td class="b_r">1734·9</td>
-  <td class="b_r"> 2853·4</td>
-  <td class="b_r">2714·9</td>
-  <td class="b_r">103·3</td>
-  <td class="b_r">——</td>
-</tr>
-<tr>
-  <td class="lt_r">Haiti</td>
-  <td class="t_r">1796·0</td>
-  <td class="t_r">340·4</td>
-  <td class="b_r">In conse-<br />quence of tariff struggle</td>
-  <td class="t_r">——</td>
-  <td class="t_r">——</td>
-  <td class="t_r">——</td>
-  <td class="t_r">——</td>
-  <td class="t_r">——</td>
-  <td class="t_r">——</td>
-</tr>
-</table></div>
-
-
-<p>The consumption of cacao in other civilised countries shows a
-corresponding increase, although with occasional divergencies and
-astounding relapses. We give the following table (3) to indicate its
-progress between the years 1901 and 1908, and to facilitate comparison.</p>
-
-<p>It must be borne in mind, when making use of this table (specially
-in connection with Germany) that the falling off in the years
-1907-8 is to be attributed to the abnormally bad harvests and consequent
-increase in prices.</p>
-
-<p><span class="pagenum" id="Page_38">38</span ></p>
-<p class="center"><em class="gesperrt">Table</em> 3. <b>Import or Consumption in the Various Lands in tons.</b></p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr"></th>
-  <th class="_tbr">1901</th>
-  <th class="_tbr">1902</th>
-  <th class="_tbr">1903</th>
-  <th class="_tbr">1904</th>
-</tr>
-<tr>
-  <td class="rt_r">The United States<br />of North America</td>
-  <td class="rb_r">2066595·8</td>
-  <td class="rb_r">2312072·8</td>
-  <td class="rb_r">2850808·2</td>
-  <td class="rb_r">3216415·6</td>
-</tr>
-<tr>
-  <td class="lt_r">Germany</td>
-  <td class="rb_r">1841000·0</td>
-  <td class="rb_r">2060170·0</td>
-  <td class="rb_r">2163440·0</td>
-  <td class="rb_r">2710140·0</td>
-</tr>
-<tr>
-  <td class="lt_r">France</td>
-  <td class="rb_r">1791650·0</td>
-  <td class="rb_r">1934300·0</td>
-  <td class="rb_r">2074150·0</td>
-  <td class="rb_r">2179450·0</td>
-</tr>
-<tr>
-  <td class="lt_r">England</td>
-  <td class="rb_r">1890800·0</td>
-  <td class="rb_r">2038600·0</td>
-  <td class="rb_r">1868119·2</td>
-  <td class="rb_r">2054250·4</td>
-</tr>
-<tr>
-  <td class="lt_r">Holland</td>
-  <td class="rb_r">1437300·0</td>
-  <td class="rb_r">1466627·4</td>
-  <td class="rb_r">1073047·4</td>
-  <td class="rb_r">1218440·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Spain</td>
-  <td class="rb_r">593107·7</td>
-  <td class="rb_r">925997·6</td>
-  <td class="rb_r">602675·2</td>
-  <td class="rb_r">581635·9</td>
-</tr>
-<tr>
-  <td class="lt_r">Switzerland</td>
-  <td class="rb_r">436330·0</td>
-  <td class="rb_r">570700·0</td>
-  <td class="rb_r">585650·0</td>
-  <td class="rb_r">683910·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Belgium</td>
-  <td class="rb_r">186548·7</td>
-  <td class="rb_r">227763·3</td>
-  <td class="rb_r">276779·1</td>
-  <td class="rb_r">279200·8</td>
-</tr>
-<tr>
-  <td class="lt_r">Austria-Hungary</td>
-  <td class="rb_r">168650·0</td>
-  <td class="rb_r">182010·0</td>
-  <td class="rb_r">203460·0</td>
-  <td class="rb_r">251010·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Russia</td>
-  <td class="rb_r">—</td>
-  <td class="rb_r">—</td>
-  <td class="rb_r">190068·0</td>
-  <td class="rb_r">205570·0</td>
-</tr>
-<tr>
-  <th class="_tbr"></th>
-  <th class="_tbr">1901</th>
-  <th class="_tbr">1902</th>
-  <th class="_tbr">1903</th>
-  <th class="_tbr">1904</th>
-</tr>
-<tr>
-  <td class="lt_r">The United States<br />of North America</td>
-  <td class="rb_r">3523164·5</td>
-  <td class="rb_r">3794857·5</td>
-  <td class="rb_r">3752650·5</td>
-  <td class="rb_r">4261529·3</td>
-</tr>
-<tr>
-  <td class="lt_r">Germany</td>
-  <td class="rb_r">2963310·0</td>
-  <td class="rb_r">3526050·0</td>
-  <td class="rb_r">3451540·0</td>
-  <td class="rb_r">3435190·0</td>
-</tr>
-<tr>
-  <td class="lt_r">France</td>
-  <td class="rb_r">2174760·0</td>
-  <td class="rb_r">2340380·0</td>
-  <td class="rb_r">2318030·0</td>
-  <td class="rb_r">2044450·0</td>
-</tr>
-<tr>
-  <td class="lt_r">England</td>
-  <td class="rb_r">2119071·2</td>
-  <td class="rb_r">2013204·0</td>
-  <td class="rb_r">2015947·2</td>
-  <td class="rb_r">2105152·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Holland</td>
-  <td class="rb_r">1073740·0</td>
-  <td class="rb_r">1122400·0</td>
-  <td class="rb_r">1221924·9</td>
-  <td class="rb_r">1582100·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Spain</td>
-  <td class="rb_r">610171·2</td>
-  <td class="rb_r">563682·1</td>
-  <td class="rb_r">562823·9</td>
-  <td class="rb_r">658011·3</td>
-</tr>
-<tr>
-  <td class="lt_r">Switzerland</td>
-  <td class="rb_r">521840·0</td>
-  <td class="rb_r">646690·0</td>
-  <td class="rb_r">712420·0</td>
-  <td class="rb_r">582050·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Belgium</td>
-  <td class="rb_r">301899·7</td>
-  <td class="rb_r">386168·6</td>
-  <td class="rb_r">325396·7</td>
-  <td class="rb_r">455408·1</td>
-</tr>
-<tr>
-  <td class="lt_r">Austria-Hungary</td>
-  <td class="rb_r">266850·0</td>
-  <td class="rb_r">331280·0</td>
-  <td class="rb_r">347170·0</td>
-  <td class="rb_r">370730·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Russia</td>
-  <td class="rb_r">222768·0</td>
-  <td class="rb_r">267094·0</td>
-  <td class="rb_r">247338·0</td>
-  <td class="rb_r">258806·0</td>
-</tr>
-</table></div>
-
-<p>The relative consumption of coffee, tea and cacao has also
-inclined in favour of the latter as far as Germany is concerned.
-According to the 19th. Report of the Association of German Chocolate<span class="pagenum" id="Page_39">39</span>
-Makers, No. 7, the imports which passed through the custom-houses
-of that country, and intended for consumption, figured at the following
-in tons; though in this connection it is as well to remember that the
-German ton is about 50 lbs. less than the English.</p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th>&nbsp;</th>
-  <th>Coffee</th>
-  <th>Cacao</th>
-  <th>Tea</th>
-</tr>
-<tr>
-  <th>&nbsp;</th>
-  <th>(raw in bean)</th>
-  <th>(raw in bean)</th>
-</tr>
-<tr>
-  <td align="right">1886</td>
-  <td align="right">12 360·5</td>
-  <td align="right">3 686·7</td>
-  <td align="right">1618·5</td>
-</tr>
-<tr>
-  <td align="right">1887</td>
-  <td align="right">101 833·4</td>
-  <td align="right">4 295·0</td>
-  <td align="right">1760·0</td>
-</tr>
-<tr>
-  <td align="left">1888</td>
-  <td align="right">114 658·1</td>
-  <td align="right">4 979·8</td>
-  <td align="right">1778·4</td>
-</tr>
-<tr>
-  <td align="left">1889</td>
-  <td align="right">113 228·5</td>
-  <td align="right">5 565·1</td>
-  <td align="right">1875·0</td>
-</tr>
-<tr>
-  <td align="left">1890</td>
-  <td align="right">118 126·3</td>
-  <td align="right">6 246·5</td>
-  <td align="right">1995·0</td>
-</tr>
-<tr>
-  <td align="left">1891</td>
-  <td align="right">125 611·2</td>
-  <td align="right">7 087·0</td>
-  <td align="right">2221·0</td>
-</tr>
-<tr>
-  <td align="left">1892</td>
-  <td align="right">122 031·9</td>
-  <td align="right">7 460·9</td>
-  <td align="right">2479·0</td>
-</tr>
-<tr>
-  <td align="left">1893</td>
-  <td align="right">122 190·5</td>
-  <td align="right">7 960·9</td>
-  <td align="right">2676·0</td>
-</tr>
-<tr>
-  <td align="left">1894</td>
-  <td align="right">122 357·5</td>
-  <td align="right">8 319·9</td>
-  <td align="right">2840·0</td>
-</tr>
-<tr>
-  <td align="left">1895</td>
-  <td align="right">122 390·2</td>
-  <td align="right">9 950·9</td>
-  <td align="right">2544·0</td>
-</tr>
-<tr>
-  <td align="left">1896</td>
-  <td align="right">129 896·6</td>
-  <td align="right">12 209·5</td>
-  <td align="right">2471·0</td>
-</tr>
-<tr>
-  <td align="left">1897</td>
-  <td align="right">136 395·0</td>
-  <td align="right">14 692·5</td>
-  <td align="right">2852·0</td>
-</tr>
-<tr>
-  <td align="left">1898</td>
-  <td align="right">153 270·4</td>
-  <td align="right">15 464·9</td>
-  <td align="right">3661·9</td>
-</tr>
-</table></div>
-
-
-<p>From the above columns it will be seen that the importation
-of coffee has only increased 24 percent, that of tea 125 percent, but
-that of cacao at the surprising rate of 330 percent. A comparison of
-the totals for coffee, tea and cacao in the years 1886, 1898 &amp; 1906 will
-make the proportions still more evident.</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left"></td><th class="_b">1886</th>
-  <th class="_b">1898</th>
-  <th class="_b">1906</th>
-</tr>
-<tr>
-  <td align="left">Coffee</td>
-  <td align="right">96·0%</td>
-  <td align="right">89·0%</td>
-  <td align="right">82·6%</td>
-</tr>
-<tr>
-  <td align="left">Cacao</td>
-  <td align="right">2·8%</td>
-  <td align="right">8·9%</td>
-  <td align="right">15·6%</td>
-</tr>
-<tr>
-  <td align="left">Tea</td>
-  <td class="rt_b">1·2%</td>
-  <td class="rt_b">2·1%</td>
-  <td class="rt_b">1·8%</td>
-</tr>
-<tr>
-  <td align="left">&nbsp; &nbsp; Total</td>
-  <td align="right">100·0%</td>
-  <td align="right">100·0%</td>
-  <td align="right">100·0%</td>
-</tr>
-</table></div>
-
-<p>So that whilst in the year 1886 thirty-five times as much coffee
-as cacao found its way into Germany, the imports for 1898 were
-ten, and in 1906 only five and a half times greater in the case of the
-first named article. It follows that there has been a corresponding
-increase as regards cacao consumption in Germany. A momentary
-survey of the graphs in Fig. 5, which we owe to the kindness of
-Herr Greiert, Managing Director of the Association of German Chocolate
-Manufacturers, will make this clear to the reader; and the
-diagram there illustrates the relative growth of cacao consumption
-in Germany, when compared with other countries. On calculating
-the quantity of cacao consumed per head of the population, we get
-a graph (fig. 6) which puts the rapid increases in this direction at
-a glance.</p>
-
-<p><span class="pagenum" id="Page_40">40</span></p>
-<div class="figcenter" >
-<img src="images/i_041-042.jpg" alt="" />
-<div class="caption">Fig. 5.
-(the german text is <a href="#German_Text">here</a>).
-</div>
-</div>
-
-<p><span class="pagenum" id="Page_42">42</span></p>
-
-<div class="figcenter" >
-<img src="images/i_042.jpg" alt="" />
-<div class="caption">Fig. 6. Graphical representation per head of the population for the last 75 years.</div>
-</div>
-
-<p>The curve for the last ten years represents enormous advances,
-and contrasts with the more even line developed in earlier years.
-According to official reports, the average consumption of cacao per
-head between the years 1861-5 amounted to 0·03 kg. (tea 0·02 kg. and
-coffee 1·87 kg.) but had in 1910 risen to an average of 0·53 kg. per head.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-<p><span class="pagenum" id="Page_43">43</span></p>
-
-
-
-
-<h2 id="B_Chemical_Constitution_of_the_Bean">B. Chemical Constitution of the Bean.</h2>
-
-
-<h3>a) The Cacao Bean Proper.</h3>
-
-<p>Just as the beans of the cacao fruit are included under the
-botanical concept “Seed”, so also their chemical constituents closely
-resemble those common to every other seed. There are the usual
-reserve stuffs inherited from the mother plant, which serve as
-sustenance for the yet undeveloped organs, and compare with albumen
-in the feathered world. Apart from the constituents incidental to
-all plant life at this stage, such as albumin, starch, water, fat, sugar,
-cellulose and mineral stuffs such as ash, the cacao seed has two other
-components peculiar to itself; <em class="gesperrt">Theobromine</em> and <em class="gesperrt">Cacao-red</em>.
-We adjoin a succession of chemical determinations respecting the
-quantitative proportions of these substances in the seed, and think
-further that we may be allowed to cite the results of fore-time
-investigators in this sphere, especially as their work has formed the
-basis for all future operations, and again, in view of the doubt which
-still prevails in scientific circles as to the “Normal” composition
-of the cacao bean.</p>
-
-
-<p class="center"><em class="gesperrt">Table</em> 4.<br />
-
-Percentage Composition of the Hulled Bean.</p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr"> Analyst</th>
-  <th class="_tbr">Payen<a id="FNanchor_20_20" href="#Footnote_20_20" class="fnanchor">20</a></th>
-  <th class="_tbr">Lampadius<a href="#Footnote_20_20" class="fnanchor">20</a></th>
-  <th class="_tbr" colspan="2">Mitscherlich<a href="#Footnote_20_20" class="fnanchor">20</a></th>
-</tr>
-<tr>
-  <th class="_tbr">Constituents percent</th>
-  <th class="_tbr">Undescribed</th>
-  <th class="_tbr">West Indies</th>
-  <th class="_tbr">Guayaquil</th>
-  <th class="_tbr">Caracas</th>
-</tr>
-<tr>
-  <td class="lt_r">1. Water</td>
-  <td class="b_r">10·0</td>
-  <td class="b_r">3·40</td>
-  <td class="b_r">5·60</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">2. Nitrogenous matter</td>
-  <td class="b_r">20·0</td>
-  <td class="b_r">16·70</td>
-  <td class="b_r">14·39</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">3. Theobromine</td>
-  <td class="b_r">2·2</td>
-  <td class="b_r">—</td>
-  <td class="b_r">1·20</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">4. Fat</td>
-  <td class="b_r">52·0</td>
-  <td class="b_r">53·10</td>
-  <td class="b_r">45-49</td>
-  <td class="b_r">46-49</td>
-</tr>
-<tr>
-  <td class="lt_r">5. Cacao-red</td>
-  <td class="b_r">—</td>
-  <td class="b_r">2·07</td>
-  <td class="b_r">3·50</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">6. Sugar</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">0·60</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">7. Gum and Starch</td>
-  <td class="b_r">10·0</td>
-  <td class="b_r">7·75</td>
-  <td class="b_r">14·30</td>
-  <td class="b_r">13·5</td>
-</tr>
-<tr>
-  <td class="lt_r">8. Woody fibre</td>
-  <td class="b_r">2·0</td>
-  <td class="b_r">0·90</td>
-  <td class="b_r">5·80</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">9. Ash</td>
-  <td class="b_r">4·0</td>
-  <td class="b_r">3·43</td>
-  <td class="b_r">3·50</td>
-  <td class="b_r">—</td>
-</tr>
-</table></div>
-
-
-<p><span class="pagenum" id="Page_44">44</span></p>
-
-
-<p class="center"><em class="gesperrt">Table</em> 5.</p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td></td><th colspan="2">Laube &nbsp; &nbsp; &nbsp;</th>
-  <th colspan="3">Aldendorff</th>
-</tr>
-<tr>
-  <th class="_tbr"> Constituents percent</th>
-  <th class="_tbr">Caracas</th>
-  <th class="_tbr">Guayaquil</th>
-  <th class="_tbr">Trinidad</th>
-  <th class="_tbr">Puerto Cabello</th>
-  <th class="_tbr">Surinam</th>
-</tr>
-<tr>
-  <td class="lt_r">1. Water</td>
-  <td class="b_r">&nbsp;4·04</td>
-  <td class="b_r">&nbsp;3·63</td>
-  <td class="b_r">&nbsp;2·81</td>
-  <td class="b_r">&nbsp;2·96</td>
-  <td class="b_r">&nbsp;3·76</td>
-</tr>
-<tr>
-  <td class="lt_r">2. Nitrogenous matter</td>
-  <td class="b_r">14·68</td>
-  <td class="b_r">14·68</td>
-  <td class="b_r">15·06</td>
-  <td class="b_r">15·03</td>
-  <td class="b_r">11·00</td>
-</tr>
-<tr>
-  <td class="lt_r">3. Fat</td>
-  <td class="b_r">46·18</td>
-  <td class="b_r">49·04</td>
-  <td class="b_r">48·32</td>
-  <td class="b_r">50·57</td>
-  <td class="b_r">54·40</td>
-</tr>
-<tr>
-  <td class="lt_r">4. Starch</td>
-  <td class="b_r">12·74</td>
-  <td class="b_r">11·56</td>
-  <td class="b_r">14·91</td>
-  <td class="b_r">12·94</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">5. Other non-nitrogenous matter</td>
-  <td class="b_r">18·50</td>
-  <td class="b_r">12·64</td>
-  <td class="b_r">12·06</td>
-  <td class="b_r">11·49</td>
-  <td class="b_r">28·32</td>
-</tr>
-<tr>
-  <td class="lt_r">6. Woody fibre</td>
-  <td class="b_r">&nbsp;4·20</td>
-  <td class="b_r">&nbsp;4·13</td>
-  <td class="b_r">&nbsp;3·62</td>
-  <td class="b_r">&nbsp;3·07</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">7. Ash</td>
-  <td class="b_r">&nbsp;3·86</td>
-  <td class="b_r">&nbsp;3·72</td>
-  <td class="b_r">&nbsp;3·22</td>
-  <td class="b_r">&nbsp;3·94</td>
-  <td class="b_r">&nbsp;2·35</td>
-</tr>
-<tr>
-  <td></td><th colspan="4">C. Heisch</th>
-</tr>
-<tr>
-  <th class="_tbr"> Constituents percent</th>
-  <th class="_tbr">Granada</th>
-  <th class="_tbr">Bahia</th>
-  <th class="_tbr">Cuba</th>
-  <th class="_tbr">Para</th>
-</tr>
-<tr>
-  <td class="lt_r">1. Water</td>
-  <td class="b_r">&nbsp;3·90</td>
-  <td class="b_r">&nbsp;4·40</td>
-  <td class="b_r">&nbsp;3·72</td>
-  <td class="b_r">&nbsp;3·96</td>
-</tr>
-<tr>
-  <td class="lt_r">2. Nitrogenous matter</td>
-  <td class="b_r">12·45</td>
-  <td class="b_r">&nbsp;7·31</td>
-  <td class="b_r">&nbsp;8·56</td>
-  <td class="b_r">12·50</td>
-</tr>
-<tr>
-  <td class="lt_r">3. Fat</td>
-  <td class="b_r">45·60</td>
-  <td class="b_r">50·30</td>
-  <td class="b_r">45·30</td>
-  <td class="b_r">54·30</td>
-</tr>
-<tr>
-  <td class="lt_r">4. Starch</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">5. Other non-nitrogenous matter</td>
-  <td class="b_r">35·70</td>
-  <td class="b_r">35·30</td>
-  <td class="b_r">39·41</td>
-  <td class="b_r">26·33</td>
-</tr>
-<tr>
-  <td class="lt_r">6. Woody fibre</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">7. Ash</td>
-  <td class="b_r">&nbsp;2·40</td>
-  <td class="b_r">&nbsp;2·60</td>
-  <td class="b_r">&nbsp;5·90</td>
-  <td class="b_r">&nbsp;3·06</td>
-</tr>
-</table></div>
-
-
-<p>The analyses carried out by Zipperer in the year 1886 yielded
-the following results<a id="FNanchor_21_21" href="#Footnote_21_21" class="fnanchor">21</a>:</p>
-
-<p class="center"><em class="gesperrt">Table</em> 6.<br />
-
-A) Analysis of the Raw Shelled Bean (Kernel).</p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="2">Constituents percent</th>
-  <th class="_tbr" colspan="4">Names of Sorts</th>
-</tr>
-<tr>
-  <th class="_tbr">Ariba</th>
-  <th class="_tbr">Machala Guayaquil</th>
-  <th class="_tbr">Caracas</th>
-  <th class="_tbr">Puerto Cabello</th>
-</tr>
-<tr>
-  <td class="lt_r"> 1. Moisture</td>
-  <td class="b_r">&nbsp;8·35</td>
-  <td class="b_r">&nbsp;6·33</td>
-  <td class="b_r">&nbsp;6·50</td>
-  <td class="b_r">&nbsp;8·40</td>
-</tr>
-<tr>
-  <td class="lt_r"> 2. Fat</td>
-  <td class="b_r">50·39</td>
-  <td class="b_r">52·68</td>
-  <td class="b_r">50·31</td>
-  <td class="b_r">53·01</td>
-</tr>
-<tr>
-  <td class="lt_r"> 3. Cacaotannic acid, sugar, decomposition products, phlobaphene</td>
-  <td class="b_r">&nbsp;8·91</td>
-  <td class="b_r">13·72</td>
-  <td class="b_r">10·76</td>
-  <td class="b_r">&nbsp;7·85</td>
-</tr>
-<tr>
-  <td class="lt_r"> 4. Theobromine</td>
-  <td class="b_r">&nbsp;0·35</td>
-  <td class="b_r">&nbsp;0·33</td>
-  <td class="b_r">&nbsp;0·77</td>
-  <td class="b_r">&nbsp;0·54</td>
-</tr>
-<tr>
-  <td class="lt_r"> 5. Starch</td>
-  <td class="b_r">&nbsp;5·78</td>
-  <td class="b_r">&nbsp;8·29</td>
-  <td class="b_r">&nbsp;7·65</td>
-  <td class="b_r">10·05</td>
-</tr>
-<tr>
-  <td class="lt_r"> 6. Cellulose and proteins</td>
-  <td class="b_r">22·10</td>
-  <td class="b_r">14·45</td>
-  <td class="b_r">19·84</td>
-  <td class="b_r">15·83</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-</tr>
-<tr>
-  <td class="lt_r"> 7. In the ratio</td>
-  <td class="b_r">7·3:1</td>
-  <td class="b_r">5:1</td>
-  <td class="b_r">6·6:1</td>
-  <td class="b_r">5·3:1</td>
-</tr>
-<tr>
-  <td class="lt_r"> 8. Ash</td>
-  <td class="b_r">&nbsp;5·12</td>
-  <td class="b_r">&nbsp;4·17</td>
-  <td class="b_r">&nbsp;4·17</td>
-  <td class="b_r">&nbsp;4·32</td>
-</tr>
-<tr>
-  <th class="_tbr"></th>
-  <th class="_tbr">Surinam</th>
-  <th class="_tbr">Trinidad</th>
-  <th class="_tbr">Port au Prince</th>
-  <th class="_tbr">Average</th>
-</tr>
-<tr>
-  <td class="lt_r"> 1. Moisture</td>
-  <td class="b_r">&nbsp;7·07</td>
-  <td class="b_r">&nbsp;6·20</td>
-  <td class="b_r">&nbsp;6·94</td>
-  <td class="b_r">&nbsp;7·11</td>
-</tr>
-<tr>
-  <td class="lt_r"> 2. Fat</td>
-  <td class="b_r">50·86</td>
-  <td class="b_r">51·57</td>
-  <td class="b_r">53·66</td>
-  <td class="b_r">51·78</td>
-</tr>
-<tr>
-  <td class="lt_r"> 3. Cacaotannic acid, sugar, decomposition products, phlobaphene</td>
-  <td class="b_r">&nbsp;8·31</td>
-  <td class="b_r">&nbsp;9·46</td>
-  <td class="b_r">11·39</td>
-  <td class="b_r">10·02</td>
-</tr>
-<tr>
-  <td class="lt_r"> 4. Theobromine</td>
-  <td class="b_r">&nbsp;0·50</td>
-  <td class="b_r">&nbsp;0·40</td>
-  <td class="b_r">&nbsp;0·32</td>
-  <td class="b_r">&nbsp;0·45</td>
-</tr>
-<tr>
-  <td class="lt_r"> 5. Starch</td>
-  <td class="b_r">&nbsp;6·41</td>
-  <td class="b_r">11·07</td>
-  <td class="b_r">&nbsp;8·96</td>
-  <td class="b_r">&nbsp;8·33</td>
-</tr>
-<tr>
-  <td class="lt_r"> 6. Cellulose and proteins</td>
-  <td class="b_r">24·13</td>
-  <td class="b_r">18·43</td>
-  <td class="b_r">15·81</td>
-  <td class="b_r">18·71</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-</tr>
-<tr>
-  <td class="lt_r"> 7. In the ratio</td>
-  <td class="b_r">8:1</td>
-  <td class="b_r">6:1</td>
-  <td class="b_r">5·25:1</td>
-  <td class="b_r">6·2:1</td>
-</tr>
-<tr>
-  <td class="lt_r"> 8. Ash</td>
-  <td class="b_r">&nbsp;2·72</td>
-  <td class="b_r">&nbsp;2·87</td>
-  <td class="b_r">&nbsp;2·92</td>
-  <td class="b_r">&nbsp;3·60</td>
-</tr>
-</table></div>
-
-
-<p>In addition to these, there is an exhaustive succession of
-analyses conducted by Ridenour,<a id="FNanchor_22_22" href="#Footnote_22_22" class="fnanchor">22</a> which we accordingly submit as
-Table 8. Following Filsinger,<a id="FNanchor_23_23" href="#Footnote_23_23" class="fnanchor">23</a> we cannot regard these analyses as<span class="pagenum" id="Page_45">45</span>
-an absolutely trustworthy representation of the “Normal” composition
-of the cacao bean, the values in starch, albumin and ash considerably
-deviating from all that have been established up to the present time.
-Among more recent researches, we cite those carried out by Matthes
-and Fritz Müller.<a id="FNanchor_24_24" href="#Footnote_24_24" class="fnanchor">24</a></p>
-
-<p class="center"><em class="gesperrt">Table</em> 7.<br />
-
-<b>B) Analysis of the Raw Shelled Bean (Kernel).</b></p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="2">Constituents percent</th>
-  <th class="_tbr" colspan="4">Names of Sorts</th>
-</tr>
-<tr>
-  <th class="_tbr">Ariba</th>
-  <th class="_tbr">Machala Guayaquil</th>
-  <th class="_tbr">Caracas</th>
-  <th class="_tbr">Puerto Cabello</th>
-</tr>
-<tr>
-  <td class="lt_r"> 1. Moisture</td>
-  <td class="b_r">8&nbsp;·52</td>
-  <td class="b_r">6&nbsp;·25</td>
-  <td class="b_r">7&nbsp;·48</td>
-  <td class="b_r">6&nbsp;·58</td>
-</tr>
-<tr>
-  <td class="lt_r"> 2. Fat</td>
-  <td class="b_r">50·07</td>
-  <td class="b_r">52·09</td>
-  <td class="b_r">49·24</td>
-  <td class="b_r">48·40</td>
-</tr>
-<tr>
-  <td class="lt_r"> 3. Cacaotannic acid, sugar and phlobaphene</td>
-  <td class="b_r">8&nbsp;·61</td>
-  <td class="b_r">7&nbsp;·84</td>
-  <td class="b_r">6&nbsp;·85</td>
-  <td class="b_r">8&nbsp;·25</td>
-</tr>
-<tr>
-  <td class="lt_r">4. Theobromine</td>
-  <td class="b_r">0&nbsp;·30</td>
-  <td class="b_r">0&nbsp;·31</td>
-  <td class="b_r">0&nbsp;·05</td>
-  <td class="b_r">0&nbsp;·52</td>
-</tr>
-<tr>
-  <td class="lt_r">5. Starch</td>
-  <td class="b_r">9&nbsp;·10</td>
-  <td class="b_r">11·59</td>
-  <td class="b_r">9&nbsp;·85</td>
-  <td class="b_r">10·96</td>
-</tr>
-<tr>
-  <td class="lt_r">6. Cellulose and protein bodies</td>
-  <td class="b_r">19·43</td>
-  <td class="b_r">18·17</td>
-  <td class="b_r">22·16</td>
-  <td class="b_r">21·21</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-</tr>
-<tr>
-  <td class="lt_r">7. In the ratio</td>
-  <td class="b_r">6·5:1</td>
-  <td class="b_r">6:1</td>
-  <td class="b_r">7·7:1</td>
-  <td class="b_r">7:1</td>
-</tr>
-<tr>
-  <td class="lt_r">8. Ash</td>
-  <td class="b_r">3&nbsp;·89</td>
-  <td class="b_r">3&nbsp;·75</td>
-  <td class="b_r">3&nbsp;·92</td>
-  <td class="b_r">4&nbsp;·08</td>
-</tr>
-<tr>
-  <th class="_tbr"></th>
-  <th class="_tbr">Surinam</th>
-  <th class="_tbr">Trinidad</th>
-  <th class="_tbr">Port au Prince</th>
-  <th class="_tbr">Average</th>
-</tr>
-<tr>
-  <td class="lt_r">1. Moisture</td>
-  <td class="b_r">4&nbsp;·04</td>
-  <td class="b_r">7&nbsp;·85</td>
-  <td class="b_r">6&nbsp;·27</td>
-  <td class="b_r">6&nbsp;·71</td>
-</tr>
-<tr>
-  <td class="lt_r">2. Fat</td>
-  <td class="b_r">49·88</td>
-  <td class="b_r">48·14</td>
-  <td class="b_r">46·90</td>
-  <td class="b_r">49·24</td>
-</tr>
-<tr>
-  <td class="lt_r">3. Cacaotannic acid, sugar and phlobaphene</td>
-  <td class="b_r">8&nbsp;·08</td>
-  <td class="b_r">7&nbsp;·69</td>
-  <td class="b_r">7&nbsp;·19</td>
-  <td class="b_r">7&nbsp;·78</td>
-</tr>
-<tr>
-  <td class="lt_r">4. Theobromine</td>
-  <td class="b_r">0&nbsp;·54</td>
-  <td class="b_r">0&nbsp;·42</td>
-  <td class="b_r">0&nbsp;·36</td>
-  <td class="b_r">0&nbsp;·43</td>
-</tr>
-<tr>
-  <td class="lt_r">5. Starch</td>
-  <td class="b_r">10·19</td>
-  <td class="b_r">8&nbsp;·72</td>
-  <td class="b_r">12·64</td>
-  <td class="b_r">10·43</td>
-</tr>
-<tr>
-  <td class="lt_r">6. Cellulose and protein bodies</td>
-  <td class="b_r">24·39</td>
-  <td class="b_r">23·06</td>
-  <td class="b_r">21·82</td>
-  <td class="b_r">21·43</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-  <td class="b_r">Proteins</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-  <td class="b_r">to</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-  <td class="b_r">cellulose</td>
-</tr>
-<tr>
-  <td class="lt_r">7. In the ratio</td>
-  <td class="b_r">8:1</td>
-  <td class="b_r">7·6:1</td>
-  <td class="b_r">7·3:1</td>
-  <td class="b_r">7·1:1</td>
-</tr>
-<tr>
-  <td class="lt_r">8. Ash</td>
-  <td class="b_r">2&nbsp;·88</td>
-  <td class="b_r">4&nbsp;·12</td>
-  <td class="b_r">4&nbsp;·82</td>
-  <td class="b_r">3&nbsp;·92</td>
-</tr>
-</table></div>
-
-
-<p class="center"><em class="gesperrt">Table</em> 8. <b>Ridenour.</b></p>
-
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr"></th>
-  <th class="_tbr" colspan="7">Commercial Varieties</th>
-</tr>
-<tr>
-  <th class="_tbr">Constituents percent</th>
-  <th class="_tbr">Bahia</th>
-  <th class="_tbr">Surinam</th>
-  <th class="_tbr">Java</th>
-  <th class="_tbr">Trinidad</th>
-  <th class="_tbr">Roasted<br />Trinidad</th>
-  <th class="_tbr">Ariba</th>
-  <th class="_tbr">Caracas</th>
-</tr>
-<tr>
-  <td class="lt_r"> 1. Fat</td>
-  <td class="b_r">42·10</td>
-  <td class="b_r">41·03</td>
-  <td class="b_r">45·50</td>
-  <td class="b_r">43·66</td>
-  <td class="b_r">41·89</td>
-  <td class="b_r">43·31</td>
-  <td class="b_r">36·81</td>
-</tr>
-<tr>
-  <td class="lt_r"> 2. Theobromine</td>
-  <td class="b_r">&nbsp;1·08</td>
-  <td class="b_r">&nbsp;0·93</td>
-  <td class="b_r">&nbsp;1·16</td>
-  <td class="b_r">&nbsp;0·85</td>
-  <td class="b_r">&nbsp;0·93</td>
-  <td class="b_r">&nbsp;0·86</td>
-  <td class="b_r">&nbsp;1·13</td>
-</tr>
-<tr>
-  <td class="lt_r"> 3. Albumin</td>
-  <td class="b_r">&nbsp;7·50</td>
-  <td class="b_r">10·54</td>
-  <td class="b_r">&nbsp;9·25</td>
-  <td class="b_r">11·90</td>
-  <td class="b_r">12·02</td>
-  <td class="b_r">10·14</td>
-  <td class="b_r">10·59</td>
-</tr>
-<tr>
-  <td class="lt_r"> 4. Glucose</td>
-  <td class="b_r">&nbsp;1·07</td>
-  <td class="b_r">&nbsp;1·27</td>
-  <td class="b_r">&nbsp;1·23</td>
-  <td class="b_r">&nbsp;1·38</td>
-  <td class="b_r">&nbsp;1·48</td>
-  <td class="b_r">&nbsp;0·42</td>
-  <td class="b_r">&nbsp;2·76</td>
-</tr>
-<tr>
-  <td class="lt_r"> 5. Saccharose</td>
-  <td class="b_r">&nbsp;0·51</td>
-  <td class="b_r">&nbsp;0·35</td>
-  <td class="b_r">&nbsp;0·51</td>
-  <td class="b_r">&nbsp;0·32</td>
-  <td class="b_r">&nbsp;0·28</td>
-  <td class="b_r">&nbsp;1·58</td>
-  <td class="b_r">&nbsp;1·56</td>
-</tr>
-<tr>
-  <td class="lt_r"> 6. Starch</td>
-  <td class="b_r">&nbsp;7·53</td>
-  <td class="b_r">&nbsp;3·61</td>
-  <td class="b_r">&nbsp;5·17</td>
-  <td class="b_r">&nbsp;4·98</td>
-  <td class="b_r">&nbsp;5·70</td>
-  <td class="b_r">&nbsp;6·37</td>
-  <td class="b_r">&nbsp;3·81</td>
-</tr>
-<tr>
-  <td class="lt_r"> 7. Lignin</td>
-  <td class="b_r">&nbsp;7·86</td>
-  <td class="b_r">&nbsp;3·90</td>
-  <td class="b_r">&nbsp;6·10</td>
-  <td class="b_r">&nbsp;5·65</td>
-  <td class="b_r">&nbsp;5·87</td>
-  <td class="b_r">&nbsp;4·62</td>
-  <td class="b_r">&nbsp;3·28</td>
-</tr>
-<tr>
-  <td class="lt_r"> 8. Cellulose</td>
-  <td class="b_r">13·80</td>
-  <td class="b_r">16·24</td>
-  <td class="b_r">13·85</td>
-  <td class="b_r">13·01</td>
-  <td class="b_r">19·64</td>
-  <td class="b_r">14·07</td>
-  <td class="b_r">16·35</td>
-</tr>
-<tr>
-  <td class="lt_r"> 9. Extractive by difference</td>
-  <td class="b_r">&nbsp;8·99</td>
-  <td class="b_r">13·53</td>
-  <td class="b_r">&nbsp;8·90</td>
-  <td class="b_r">&nbsp;8·31</td>
-  <td class="b_r">&nbsp;5·84</td>
-  <td class="b_r">&nbsp;9·00</td>
-  <td class="b_r">12·72</td>
-</tr>
-<tr>
-  <td class="lt_r"> 10. Moisture</td>
-  <td class="b_r">&nbsp;5·96</td>
-  <td class="b_r">&nbsp;5·55</td>
-  <td class="b_r">&nbsp;5·12</td>
-  <td class="b_r">&nbsp;6·34</td>
-  <td class="b_r">&nbsp;2·63</td>
-  <td class="b_r">&nbsp;5·90</td>
-  <td class="b_r">&nbsp;6·63</td>
-</tr>
-<tr>
-  <td class="lt_r"> 11. Ash</td>
-  <td class="b_r">&nbsp;3·60</td>
-  <td class="b_r">&nbsp;3·05</td>
-  <td class="b_r">&nbsp;3·31</td>
-  <td class="b_r">&nbsp;3·60</td>
-  <td class="b_r">&nbsp;3·70</td>
-  <td class="b_r">&nbsp;8·73</td>
-  <td class="b_r">&nbsp;4·36</td>
-</tr>
-<tr>
-  <td></td><th class="_tbr" colspan="6">Commercial Varieties</th>
-</tr>
-<tr>
-  <th class="_tbr"> Constituents percent</th>
-  <th class="_tbr">Roasted<br />Caracas</th>
-  <th class="_tbr">Granada</th>
-  <th class="_tbr">Tabasco</th>
-  <th class="_tbr">Machala</th>
-  <th class="_tbr">Maracaibo</th>
-  <th class="_tbr">Average</th>
-</tr>
-<tr>
-  <td class="lt_r"> 1. Fat</td>
-  <td class="b_r">37·63</td>
-  <td class="b_r">44·11</td>
-  <td class="b_r">50·95</td>
-  <td class="b_r">46·84</td>
-  <td class="b_r">42·20</td>
-  <td class="b_r">42·99</td>
-</tr>
-<tr>
-  <td class="lt_r"> 2. Theobromine</td>
-  <td class="b_r">&nbsp;0·99</td>
-  <td class="b_r">&nbsp;0·75</td>
-  <td class="b_r">&nbsp;1·15</td>
-  <td class="b_r">&nbsp;0·76</td>
-  <td class="b_r">&nbsp;1·03</td>
-  <td class="b_r">&nbsp;0·97</td>
-</tr>
-<tr>
-  <td class="lt_r"> 3. Albumin</td>
-  <td class="b_r">12·36</td>
-  <td class="b_r">&nbsp;9·76</td>
-  <td class="b_r">&nbsp;7·85</td>
-  <td class="b_r">12·69</td>
-  <td class="b_r">11·56</td>
-  <td class="b_r">10·51</td>
-</tr>
-<tr>
-  <td class="lt_r"> 4. Glucose</td>
-  <td class="b_r">&nbsp;1·76</td>
-  <td class="b_r">&nbsp;1·81</td>
-  <td class="b_r">&nbsp;0·94</td>
-  <td class="b_r">&nbsp;1·60</td>
-  <td class="b_r">&nbsp;1·09</td>
-  <td class="b_r">&nbsp;1·46</td>
-</tr>
-<tr>
-  <td class="lt_r"> 5. Saccharose</td>
-  <td class="b_r">&nbsp;0·51</td>
-  <td class="b_r">&nbsp;0·55</td>
-  <td class="b_r">&nbsp;2·72</td>
-  <td class="b_r">&nbsp;0·46</td>
-  <td class="b_r">&nbsp;1·36</td>
-  <td class="b_r">&nbsp;0·89</td>
-</tr>
-<tr>
-  <td class="lt_r"> 6. Starch</td>
-  <td class="b_r">&nbsp;6·07</td>
-  <td class="b_r">&nbsp;6·27</td>
-  <td class="b_r">&nbsp;3·51</td>
-  <td class="b_r">&nbsp;1·35</td>
-  <td class="b_r">&nbsp;1·69</td>
-  <td class="b_r">&nbsp;4·67</td>
-</tr>
-<tr>
-  <td class="lt_r"> 7. Lignin</td>
-  <td class="b_r">&nbsp;9·05</td>
-  <td class="b_r">&nbsp;5·55</td>
-  <td class="b_r">&nbsp;6·44</td>
-  <td class="b_r">&nbsp;5·95</td>
-  <td class="b_r">&nbsp;7·16</td>
-  <td class="b_r">&nbsp;5·95</td>
-</tr>
-<tr>
-  <td class="lt_r"> 8. Cellulose</td>
-  <td class="b_r">11·69</td>
-  <td class="b_r">13·49</td>
-  <td class="b_r">12·57</td>
-  <td class="b_r">11·32</td>
-  <td class="b_r">17·32</td>
-  <td class="b_r">14·44</td>
-</tr>
-<tr>
-  <td class="lt_r"> 9. Extractive by difference</td>
-  <td class="b_r">&nbsp;9·22</td>
-  <td class="b_r">&nbsp;9·72</td>
-  <td class="b_r">&nbsp;9·26</td>
-  <td class="b_r">&nbsp;9·02</td>
-  <td class="b_r">&nbsp;6·79</td>
-  <td class="b_r">&nbsp;9·30</td>
-</tr>
-<tr>
-  <td class="lt_r"> 10. Moisture</td>
-  <td class="b_r">&nbsp;5·69</td>
-  <td class="b_r">&nbsp;5·28</td>
-  <td class="b_r">&nbsp;1·55</td>
-  <td class="b_r">&nbsp;5·86</td>
-  <td class="b_r">&nbsp;5·67</td>
-  <td class="b_r">&nbsp;5·18</td>
-</tr>
-<tr>
-  <td class="lt_r"> 11. Ash</td>
-  <td class="b_r">&nbsp;5·03</td>
-  <td class="b_r">&nbsp;2·71</td>
-  <td class="b_r">&nbsp;3·06</td>
-  <td class="b_r">&nbsp;5·15</td>
-  <td class="b_r">&nbsp;4·13</td>
-  <td class="b_r">&nbsp;3·70</td>
-</tr>
-</table></div>
-
-
-<p><span class="pagenum" id="Page_46">46</span></p>
-
-<p class="center"><em class="gesperrt">Table</em> 9.</p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
- <tr>
-  <th class="_tbr" rowspan="3">No.</th>
-  <th class="_tbr" rowspan="3">Description</th>
-  <th class="_tbr" rowspan="2">Moisture</th>
-  <th class="_tbr" rowspan="2">Ether</th>
-  <th class="_tbr" rowspan="2">Non-fatty<br />dry substances</th>
-  <th class="_tbr" rowspan="2">Mineral<br />constituents</th>
-  <th class="_tbr" colspan="2">In water</th>
-</tr>
- <tr>
-  <th class="_tbr">insoluble ash</th>
-  <th class="_tbr">soluble ash</th>
-</tr>
-<tr>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-</tr>
- <tr>
-  <td class="rt_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">&nbsp;2·82</td>
-  <td class="b_r">55·87</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;2·79</td>
-  <td class="b_r">&nbsp;1·93</td>
-  <td class="b_r">&nbsp;0·86</td>
-</tr>
- <tr>
-  <td class="rt_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">&nbsp;2·78</td>
-  <td class="b_r">53·88</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;3·60</td>
-  <td class="b_r">&nbsp;1·60</td>
-  <td class="b_r">&nbsp;2·00</td>
-</tr>
- <tr>
-  <td class="rt_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">&nbsp;2·82</td>
-  <td class="b_r">54·50</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;3·01</td>
-  <td class="b_r">&nbsp;1·85</td>
-  <td class="b_r">&nbsp;1·16</td>
-</tr>
- <tr>
-  <td class="rt_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">&nbsp;2·67</td>
-  <td class="b_r">53·78</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;3·35</td>
-  <td class="b_r">&nbsp;2·12</td>
-  <td class="b_r">&nbsp;1·23</td>
-</tr>
- <tr>
-  <td class="rt_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">&nbsp;3·34</td>
-  <td class="b_r">53·29</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;3·58</td>
-  <td class="b_r">&nbsp;1·73</td>
-  <td class="b_r">&nbsp;1·85</td>
-</tr>
- <tr>
-  <td class="rt_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">&nbsp;2·93</td>
-  <td class="b_r">53·98</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;3·34</td>
-  <td class="b_r">&nbsp;2·10</td>
-  <td class="b_r">&nbsp;1·24</td>
-</tr>
- <tr>
-  <td class="rt_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">&nbsp;2·94</td>
-  <td class="b_r">55·28</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;3·10</td>
-  <td class="b_r">&nbsp;1·85</td>
-  <td class="b_r">&nbsp;1·25</td>
-</tr>
- <tr>
-  <td class="rt_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">&nbsp;2·94</td>
-  <td class="b_r">53·94</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;3·19</td>
-  <td class="b_r">&nbsp;1·84</td>
-  <td class="b_r">&nbsp;1·35</td>
-</tr>
- <tr>
-  <td class="_tbr" colspan="2"></td>
-  <td class="_tbr" colspan="6">B. Percentages for the non-fatty dry substances.</td>
-</tr>
- <tr>
-  <td class="rt_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">41·36</td>
-  <td class="b_r">&nbsp;6·536</td>
-  <td class="b_r">&nbsp;4·672</td>
-  <td class="b_r">&nbsp;1·864</td>
-</tr>
- <tr>
-  <td class="rt_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">43·34</td>
-  <td class="b_r">&nbsp;8·306</td>
-  <td class="b_r">&nbsp;3·692</td>
-  <td class="b_r">&nbsp;4·614</td>
-</tr>
- <tr>
-  <td class="rt_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">42·68</td>
-  <td class="b_r">&nbsp;7·053</td>
-  <td class="b_r">&nbsp;4·311</td>
-  <td class="b_r">&nbsp;2·742</td>
-</tr>
- <tr>
-  <td class="rt_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">43·55</td>
-  <td class="b_r">&nbsp;7·692</td>
-  <td class="b_r">&nbsp;4·868</td>
-  <td class="b_r">&nbsp;2·824</td>
-</tr>
- <tr>
-  <td class="rt_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">43·37</td>
-  <td class="b_r">&nbsp;8·254</td>
-  <td class="b_r">&nbsp;3·989</td>
-  <td class="b_r">&nbsp;4·265</td>
-</tr>
- <tr>
-  <td class="rt_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">43·09</td>
-  <td class="b_r">&nbsp;7·767</td>
-  <td class="b_r">&nbsp;4·900</td>
-  <td class="b_r">&nbsp;2·867</td>
-</tr>
- <tr>
-  <td class="rt_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">42·78</td>
-  <td class="b_r">&nbsp;7·246</td>
-  <td class="b_r">&nbsp;4·325</td>
-  <td class="b_r">&nbsp;2·921</td>
-</tr>
- <tr>
-  <td class="rt_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">43·12</td>
-  <td class="b_r">&nbsp;7·398</td>
-  <td class="b_r">&nbsp;4·267</td>
-  <td class="b_r">&nbsp;3·131</td>
-</tr>
- <tr>
-  <td class="_tbr" colspan="2"></td>
-  <td class="_tbr" colspan="6">C. Percentages for the total of ash.</td>
-</tr>
- <tr>
-  <td class="rt_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">71·49</td>
-  <td class="b_r">28·51</td>
-</tr>
- <tr>
-  <td class="rt_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">44·45</td>
-  <td class="b_r">55·55</td>
-</tr>
- <tr>
-  <td class="rt_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">61·12</td>
-  <td class="b_r">38·88</td>
-</tr>
- <tr>
-  <td class="rt_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">63·38</td>
-  <td class="b_r">36·62</td>
-</tr>
- <tr>
-  <td class="rt_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">48·33</td>
-  <td class="b_r">51·67</td>
-</tr>
- <tr>
-  <td class="rt_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">63·09</td>
-  <td class="b_r">36·91</td>
-</tr>
- <tr>
-  <td class="rt_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">59·69</td>
-  <td class="b_r">40·31</td>
-</tr>
- <tr>
-  <td class="rt_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">57·68</td>
-  <td class="b_r">42·32</td>
-</tr>
-</table></div>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="3">No.</th>
-  <th class="_tbr" rowspan="3">Description</th>
-  <th class="_tbr" colspan="2">Alkali strength</th>
-  <th class="_tr" rowspan="2">Potassium Carbonate<br />reckoned from Alkali<br />strength of soluble ash</th>
-  <th class="_tr" rowspan="2">Pure ash<br />(mineral stuffs<br />minus Pot. Carb.)</th>
-</tr>
- <tr>
-  <th class="_r">of the soluble ash</th>
-  <th class="_r">of the insoluble ash</th>
-</tr>
- <tr>
-  <th class="_tbr" colspan="2">cb. mm. Nitric acid.</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-</tr>
- <tr>
-  <td class="rt_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">&nbsp;3·6</td>
-  <td class="b_r">&nbsp;4·8</td>
-  <td class="b_r">&nbsp;0·25</td>
-  <td class="b_r">&nbsp;2·54</td>
-</tr>
- <tr>
-  <td class="rt_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">10·4</td>
-  <td class="b_r">&nbsp;6·8</td>
-  <td class="b_r">&nbsp;0·72</td>
-  <td class="b_r">&nbsp;2·88</td>
-</tr>
- <tr>
-  <td class="rt_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">&nbsp;2·6</td>
-  <td class="b_r">&nbsp;5·0</td>
-  <td class="b_r">&nbsp;0·18</td>
-  <td class="b_r">&nbsp;1·83</td>
-</tr>
- <tr>
-  <td class="rt_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">&nbsp;4·6</td>
-  <td class="b_r">&nbsp;4·8</td>
-  <td class="b_r">&nbsp;0·32</td>
-  <td class="b_r">&nbsp;3·03</td>
-</tr>
- <tr>
-  <td class="rt_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">10·4</td>
-  <td class="b_r">&nbsp;3·8</td>
-  <td class="b_r">&nbsp;0·72</td>
-  <td class="b_r">&nbsp;2·86</td>
-</tr>
- <tr>
-  <td class="rt_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">&nbsp;2·6</td>
-  <td class="b_r">&nbsp;5·6</td>
-  <td class="b_r">&nbsp;0·18</td>
-  <td class="b_r">&nbsp;3·16</td>
-</tr>
- <tr>
-  <td class="rt_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">&nbsp;4·6</td>
-  <td class="b_r">&nbsp;6·2</td>
-  <td class="b_r">&nbsp;0·32</td>
-  <td class="b_r">&nbsp;2·78</td>
-</tr>
- <tr>
-  <td class="rt_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">&nbsp;3·6</td>
-  <td class="b_r">&nbsp;4·8</td>
-  <td class="b_r">&nbsp;0·25</td>
-  <td class="b_r">&nbsp;2·94</td>
-</tr>
- <tr>
-  <td class="_tbr" colspan="2"></td>
-  <td class="_tbr" colspan="6">B. Percentages for the non-fatty dry substances.</td>
-</tr>
- <tr>
-  <td class="rt_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">&nbsp;8·7</td>
-  <td class="b_r">11·6</td>
-  <td class="b_r">&nbsp;0·60</td>
-  <td class="b_r">&nbsp;5·94</td>
-</tr>
- <tr>
-  <td class="rt_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">24·0</td>
-  <td class="b_r">15·7</td>
-  <td class="b_r">&nbsp;1·66</td>
-  <td class="b_r">&nbsp;6·65</td>
-</tr>
- <tr>
-  <td class="rt_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">&nbsp;6·1</td>
-  <td class="b_r">11·7</td>
-  <td class="b_r">&nbsp;0·42</td>
-  <td class="b_r">&nbsp;6·63</td>
-</tr>
- <tr>
-  <td class="rt_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">10·6</td>
-  <td class="b_r">11·0</td>
-  <td class="b_r">&nbsp;0·73</td>
-  <td class="b_r">&nbsp;6·96</td>
-</tr>
- <tr>
-  <td class="rt_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">24·0</td>
-  <td class="b_r">&nbsp;8·8</td>
-  <td class="b_r">&nbsp;1·66</td>
-  <td class="b_r">&nbsp;6·59</td>
-</tr>
- <tr>
-  <td class="rt_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">&nbsp;6·1</td>
-  <td class="b_r">13·0</td>
-  <td class="b_r">&nbsp;0·42</td>
-  <td class="b_r">&nbsp;7·35</td>
-</tr>
- <tr>
-  <td class="rt_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">10·8</td>
-  <td class="b_r">14·5</td>
-  <td class="b_r">&nbsp;0·74</td>
-  <td class="b_r">&nbsp;6·50</td>
-</tr>
- <tr>
-  <td class="rt_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">&nbsp;8·3</td>
-  <td class="b_r">11·1</td>
-  <td class="b_r">&nbsp;0·58</td>
-  <td class="b_r">&nbsp;6·82</td>
-</tr>
- <tr>
-  <td class="_tbr" colspan="2"></td>
-  <td class="_tbr" colspan="6">C. Percentages for the total of ash.</td>
-</tr>
- <tr>
-  <td class="rt_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">133·1</td>
-  <td class="b_r">177·4</td>
-  <td class="b_r">&nbsp;9·18</td>
-  <td class="b_r">90·82</td>
-</tr>
- <tr>
-  <td class="rt_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">289·1</td>
-  <td class="b_r">189·1</td>
-  <td class="b_r">20·00</td>
-  <td class="b_r">80·01</td>
-</tr>
- <tr>
-  <td class="rt_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">87·0</td>
-  <td class="b_r">167·0</td>
-  <td class="b_r">&nbsp;6·00</td>
-  <td class="b_r">94·04</td>
-</tr>
- <tr>
-  <td class="rt_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">137·9</td>
-  <td class="b_r">143·9</td>
-  <td class="b_r">&nbsp;9·50</td>
-  <td class="b_r">90·51</td>
-</tr>
- <tr>
-  <td class="rt_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">290·7</td>
-  <td class="b_r">106·6</td>
-  <td class="b_r">20·10</td>
-  <td class="b_r">79·89</td>
-</tr>
- <tr>
-  <td class="rt_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">78·5</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;5·40</td>
-  <td class="b_r">94·59</td>
-</tr>
- <tr>
-  <td class="rt_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">149·0</td>
-  <td class="b_r">200·0</td>
-  <td class="b_r">10·20</td>
-  <td class="b_r">89·79</td>
-</tr>
- <tr>
-  <td class="rt_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">112·2</td>
-  <td class="b_r">150·0</td>
-  <td class="b_r">&nbsp;7·8</td>
-  <td class="b_r">92·16</td>
-</tr>
-</table></div>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="3">No.</th>
-  <th class="_tbr" rowspan="3">Description</th>
-  <th class="_tr" colspan="3">Phosphoric acid</th>
-  <th class="_tr" rowspan="2">Silicic acid (SiO<sub>2</sub>)</th>
-  <th class="_tr" rowspan="2">Ferric acid (Fe<sub>2</sub>O<sub>3</sub>)</th>
-</tr>
-<tr>
-  <th class="_tr">total</th>
-  <th class="_tr">soluble in water</th>
-  <th class="_tr">insoluble in water</th>
-</tr>
-<tr>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-</tr>
-<tr>
-  <td class="t_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">1·0243</td>
-  <td class="b_r">0·2474</td>
-  <td class="b_r">0·7769</td>
-  <td class="b_r">0·0154</td>
-  <td class="b_r">0·0416</td>
-</tr>
-<tr>
-  <td class="t_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">1·0753</td>
-  <td class="b_r">0·4667</td>
-  <td class="b_r">0·6086</td>
-  <td class="b_r">0·0300</td>
-  <td class="b_r">0·0224</td>
-</tr>
-<tr>
-  <td class="t_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">1·1136</td>
-  <td class="b_r">0·3621</td>
-  <td class="b_r">0·7515</td>
-  <td class="b_r">0·0122</td>
-  <td class="b_r">0·0464</td>
-</tr>
-<tr>
-  <td class="t_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">1·2708</td>
-  <td class="b_r">0·3392</td>
-  <td class="b_r">0·9316</td>
-  <td class="b_r">0·0080</td>
-  <td class="b_r">0·0184</td>
-</tr>
-<tr>
-  <td class="t_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">1·1433</td>
-  <td class="b_r">0·4692</td>
-  <td class="b_r">0·6741</td>
-  <td class="b_r">0·0260</td>
-  <td class="b_r">0·0207</td>
-</tr>
-<tr>
-  <td class="t_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">1·2836</td>
-  <td class="b_r">0·3647</td>
-  <td class="b_r">0·9189</td>
-  <td class="b_r">0·0116</td>
-  <td class="b_r">0·0200</td>
-</tr>
-<tr>
-  <td class="t_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">1·0881</td>
-  <td class="b_r">0·3213</td>
-  <td class="b_r">0·7668</td>
-  <td class="b_r">0·0090</td>
-  <td class="b_r">0·0560</td>
-</tr>
-<tr>
-  <td class="t_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">1·1221</td>
-  <td class="b_r">0·3672</td>
-  <td class="b_r">0·3549</td>
-  <td class="b_r">0·0082</td>
-  <td class="b_r">0·0284</td>
-</tr>
-<tr>
-  <td colspan="7">B. Percentages for the non-fatty dry substances.</td>
-</tr>
-<tr>
-  <td class="t_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">2·4795</td>
-  <td class="b_r">0·5989</td>
-  <td class="b_r">1·8806</td>
-  <td class="b_r">0·0373</td>
-  <td class="b_r">0·1007</td>
-</tr>
-<tr>
-  <td class="t_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">2·4790</td>
-  <td class="b_r">1·0769</td>
-  <td class="b_r">1·4021</td>
-  <td class="b_r">0·0692</td>
-  <td class="b_r">0·0517</td>
-</tr>
-<tr>
-  <td class="t_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">2·6092</td>
-  <td class="b_r">0·8484</td>
-  <td class="b_r">1·7608</td>
-  <td class="b_r">0·0286</td>
-  <td class="b_r">0·1087</td>
-</tr>
-<tr>
-  <td class="t_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">2·9180</td>
-  <td class="b_r">0·7789</td>
-  <td class="b_r">2·1356</td>
-  <td class="b_r">0·0184</td>
-  <td class="b_r">0·0422</td>
-</tr>
-<tr>
-  <td class="t_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">2·6361</td>
-  <td class="b_r">1·0819</td>
-  <td class="b_r">1·5542</td>
-  <td class="b_r">0·0600</td>
-  <td class="b_r">0·0477</td>
-</tr>
-<tr>
-  <td class="t_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">2·9837</td>
-  <td class="b_r">0·8481</td>
-  <td class="b_r">2·1356</td>
-  <td class="b_r">0·0269</td>
-  <td class="b_r">0·0464
-<span class="pagenum" id="Page_47">47</span></td>
-</tr>
-<tr>
-  <td class="t_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">2·5435</td>
-  <td class="b_r">0·7511</td>
-  <td class="b_r">1·7934</td>
-  <td class="b_r">0·0214</td>
-  <td class="b_r">0·1309</td>
-</tr>
-<tr>
-  <td class="t_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">2·6023</td>
-  <td class="b_r">0·8516</td>
-  <td class="b_r">1·7507</td>
-  <td class="b_r">0·0191</td>
-  <td class="b_r">0·0658</td>
-</tr>
-<tr>
-  <td colspan="7">C. Percentages for the total of ash.</td>
-</tr>
-<tr>
-  <td class="t_r">1</td>
-  <td class="lt_r">St. Thomas II</td>
-  <td class="b_r">37·94</td>
-  <td class="b_r">9·16</td>
-  <td class="b_r">28·78</td>
-  <td class="b_r">0·571</td>
-  <td class="b_r">1·541</td>
-</tr>
-<tr>
-  <td class="t_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">29·87</td>
-  <td class="b_r">12·96</td>
-  <td class="b_r">16·91</td>
-  <td class="b_r">0·833</td>
-  <td class="b_r">0·623</td>
-</tr>
-<tr>
-  <td class="t_r">3</td>
-  <td class="lt_r">St. Thomas I</td>
-  <td class="b_r">37·27</td>
-  <td class="b_r">12·12</td>
-  <td class="b_r">25·15</td>
-  <td class="b_r">0·408</td>
-  <td class="b_r">1·551</td>
-</tr>
-<tr>
-  <td class="t_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">37·94</td>
-  <td class="b_r">10·12</td>
-  <td class="b_r">27·82</td>
-  <td class="b_r">0·240</td>
-  <td class="b_r">0·549</td>
-</tr>
-<tr>
-  <td class="t_r">5</td>
-  <td class="lt_r">Puerto Cabello</td>
-  <td class="b_r">31·94</td>
-  <td class="b_r">13·11</td>
-  <td class="b_r">18·83</td>
-  <td class="b_r">0·727</td>
-  <td class="b_r">0·578</td>
-</tr>
-<tr>
-  <td class="t_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">38·42</td>
-  <td class="b_r">10·92</td>
-  <td class="b_r">27·50</td>
-  <td class="b_r">0·346</td>
-  <td class="b_r">0·597</td>
-</tr>
-<tr>
-  <td class="t_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">35·12</td>
-  <td class="b_r">10·37</td>
-  <td class="b_r">24·75</td>
-  <td class="b_r">0·295</td>
-  <td class="b_r">1·806</td>
-</tr>
-<tr>
-  <td class="t_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">35·18</td>
-  <td class="b_r">11·51</td>
-  <td class="b_r">23·67</td>
-  <td class="b_r">0·258</td>
-  <td class="b_r">0·889</td>
-</tr>
-</table></div>
-
-<p class="center"><em class="gesperrt">Table</em> 10. <b>Commoner Varieties.</b></p>
-
-<div class="small">
-<p class="center">
-Key to Column Headings</p>
-<ul><li>C;  Moisture</li>
-<li>D;  Ether extract</li>
-<li>E;  Mineral matter</li>
-<li>F;  Potassium Carbonate reckoned on alkali soluble in water</li>
-<li>G; Pure ash (mineral matter minus K<sub>2</sub>CO<sub>3</sub>)</li>
-<li>Ha; according to König, as modified by us</li>
-<li>Hb; as yielded by the Wender process</li>
-<li>I; Silicic acid (SiO<sub>2</sub>)</li>
-<li>J; Ferric oxide (Fe<sub>2</sub>O<sub>3</sub>)</li>
-<li>K; Soluble in alcohol P<sub>2</sub>O<sub>5</sub></li>
-</ul>
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<col width="8%" /><col width="32%" /><col width="12%" /><col width="12%" /><col width="12%" /><col width="12%" /><col width="12%" />
-<tr>
-  <th class="_tbr" rowspan="2">No.</th>
-  <th class="_tbr" rowspan="2">Description</th>
-  <th class="_tr">C</th>
-  <th class="_tr">D</th>
-  <th class="_tr">E</th> <th class="_tr">F</th>
-  <th class="_tr">G</th>
-</tr>
-<tr>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-</tr>
-<tr>
-  <td class="t_r">1</td>
-  <td class="lt_r">Superior Ariba, Summer crop</td>
-  <td class="b_r">&nbsp;6·95</td>
-  <td class="b_r">26·17</td>
-  <td class="b_r">&nbsp;7·45</td>
-  <td class="b_r">&nbsp;2·07</td>
-  <td class="b_r">&nbsp;5·38</td>
-</tr>
-<tr>
-  <td class="t_r"> 2</td>
-  <td class="lt_r">Machala 81%,<br />Thomé I 19%</td>
-  <td class="b_r">&nbsp;5·94</td>
-  <td class="b_r">28·79</td>
-  <td class="b_r">&nbsp;7·06</td>
-  <td class="b_r">&nbsp;1·99</td>
-  <td class="b_r">&nbsp;5·07</td>
-</tr>
-<tr>
-  <td class="t_r">3</td>
-  <td class="lt_r">Machala 53%,<br />Thomé I 47%</td>
-  <td class="b_r">&nbsp;6·47</td>
-  <td class="b_r">25·73</td>
-  <td class="b_r">&nbsp;7·15</td>
-  <td class="b_r">&nbsp;2·14</td>
-  <td class="b_r">&nbsp;5·01</td>
-</tr>
-<tr>
-  <td class="t_r">4</td>
-  <td class="lt_r">Cameroon</td>
-  <td class="b_r">&nbsp;6·36</td>
-  <td class="b_r">26·41</td>
-  <td class="b_r">&nbsp;7·05</td>
-  <td class="b_r">&nbsp;2·33</td>
-  <td class="b_r">&nbsp;4·72</td>
-</tr>
-<tr>
-  <td class="t_r">5</td>
-  <td class="lt_r">Thomé I 73%,<br />Samana 27%</td>
-  <td class="b_r">&nbsp;7·97</td>
-  <td class="b_r">24·90</td>
-  <td class="b_r">&nbsp;6·89</td>
-  <td class="b_r">&nbsp;2·29</td>
-  <td class="b_r">&nbsp;4·60</td>
-</tr>
-<tr>
-  <td class="t_r">6</td>
-  <td class="lt_r">Thomé II 60%,<br />Samana 20%,<br />Accra 20%</td>
-  <td class="b_r">&nbsp;7·37</td>
-  <td class="b_r">22·85</td>
-  <td class="b_r">&nbsp;7·39</td>
-  <td class="b_r">&nbsp;2·24</td>
-  <td class="b_r">&nbsp;5·15</td>
-</tr>
-<tr>
-  <td class="t_r">7</td>
-  <td class="lt_r">Accra 60%,<br />Thomé II 40%</td>
-  <td class="b_r">&nbsp;6·93</td>
-  <td class="b_r">22·80</td>
-  <td class="b_r">&nbsp;7·36</td>
-  <td class="b_r">&nbsp;2·25</td>
-  <td class="b_r">&nbsp;5·11</td>
-</tr>
-<tr>
-  <td class="t_r">8</td>
-  <td class="lt_r">A}Same variety,</td>
-  <td class="b_r">&nbsp;6·56</td>
-  <td class="b_r">18·96</td>
-  <td class="b_r">&nbsp;7·61</td>
-  <td class="b_r">&nbsp;2·14</td>
-  <td class="b_r">&nbsp;5·47</td>
-</tr>
-<tr>
-  <td class="t_r">9</td>
-  <td class="lt_r">&nbsp; B}more defatted</td>
-  <td class="b_r">&nbsp;6·06</td>
-  <td class="b_r">24·75</td>
-  <td class="b_r">&nbsp;7·16</td>
-  <td class="b_r">&nbsp;2·01</td>
-  <td class="b_r">&nbsp;5·15</td>
-</tr>
-<tr>
-  <td class="t_r">10</td>
-  <td class="lt_r">&nbsp; C}less defatted</td>
-  <td class="b_r">&nbsp;5·58</td>
-  <td class="b_r">29·72</td>
-  <td class="b_r">&nbsp;6·57</td>
-  <td class="b_r">&nbsp;1·89</td>
-  <td class="b_r">&nbsp;4·68</td>
-</tr>
-<tr>
-  <td class="t_r">11</td>
-  <td class="lt_r">Monarch double Ariba(R. &amp; Cie.)</td>
-  <td class="b_r">&nbsp;7·59</td>
-  <td class="b_r">14·80</td>
-  <td class="b_r">&nbsp;8·32</td>
-  <td class="b_r">&nbsp;2·32</td>
-  <td class="b_r">&nbsp;6·00</td>
-</tr>
-<tr>
-  <td class="t_r">12</td>
-  <td class="lt_r">Helios(R. &amp; Cie.)</td>
-  <td class="b_r">&nbsp;7·37</td>
-  <td class="b_r">17·25</td>
-  <td class="b_r">&nbsp;7·91</td>
-  <td class="b_r">&nbsp;2·12</td>
-  <td class="b_r">&nbsp;5·79</td>
-</tr>
-<tr>
-  <td class="t_tr"> a</td>
-  <td class="lt_tr">Ariba shells (R. &amp; Cie.) very fine ground</td>
-  <td class="b_tr">&nbsp;7·17</td>
-  <td class="b_tr">14·00</td>
-  <td class="b_tr">&nbsp;7·40</td>
-  <td class="b_tr">&nbsp;2·20</td>
-  <td class="b_tr">&nbsp;5·20</td>
-</tr>
-<tr>
-  <td class="t_r"> b</td>
-  <td class="lt_r">germs, Ariba (R. &amp; Cie.) very fine ground</td>
-  <td class="b_r">&nbsp;6·64</td>
-  <td class="b_r">18·02</td>
-  <td class="b_r">&nbsp;6·93</td>
-  <td class="b_r">&nbsp;2·43</td>
-  <td class="b_r">&nbsp;4·50</td>
-</tr>
-<tr>
-  <th class="_tbr" rowspan="3">No.</th>
-  <th class="_tbr" rowspan="3">Description</th>
-  <th class="_tbr" colspan="2">Raw Fiber</th>
-  <th class="_tr"></th>
-  <th class="_tr"></th>
-  <th class="_tr"></th>
-</tr>
-<tr>
-  <th class="_tr">Ha</th>
-  <th class="_tr">Hb</th>
-  <th class="b_r">I</th>
-  <th class="b_r">J</th>
-  <th class="b_r">K</th>
-</tr>
-<tr>
-  <td class="_br">%</td>
-  <td class="_br">%</td>
-  <td class="_br">%</td>
-  <td class="_br">%</td>
-  <td class="_br">%</td>
-</tr>
-<tr>
-  <td class="t_r">1</td>
-  <td class="lt_r">Superior Ariba, Summer crop</td>
-  <td class="b_r">&nbsp;4·20</td>
-  <td class="b_r">&nbsp;4·60</td>
-  <td class="b_r">&nbsp;0·0170</td>
-  <td class="b_r">&nbsp;0·0522</td>
-  <td class="b_r">&nbsp;0·0605</td>
-</tr>
-<tr>
-  <td class="t_r">2</td>
-  <td class="lt_r">Machala 81%,<br />Thomé I 19%</td>
-  <td class="b_r">&nbsp;5·00</td>
-  <td class="b_r">&nbsp;5·47</td>
-  <td class="b_r">&nbsp;0·0172</td>
-  <td class="b_r">&nbsp;0·0373</td>
-  <td class="b_r">&nbsp;0·0625</td>
-</tr>
-<tr>
-  <td class="t_r">3</td>
-  <td class="lt_r">Machala 53%,<br />Thomé I 47%</td>
-  <td class="b_r">&nbsp;5·20</td>
-  <td class="b_r">&nbsp;5·42</td>
-  <td class="b_r">&nbsp;0·0186</td>
-  <td class="b_r">&nbsp;0·0513</td>
-  <td class="b_r">&nbsp;0·0612</td>
-</tr>
-<tr>
-  <td class="t_r">4</td>
-  <td class="lt_r">Cameroon</td>
-  <td class="b_r">&nbsp;4·63</td>
-  <td class="b_r">&nbsp;4·64</td>
-  <td class="b_r">&nbsp;0·0160</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·0669</td>
-</tr>
-<tr>
-  <td class="t_r">5</td>
-  <td class="lt_r">Thomé I 73%, Samana 27%</td>
-  <td class="b_r">&nbsp;4·20</td>
-  <td class="b_r">&nbsp;4·38</td>
-  <td class="b_r">&nbsp;0·0167</td>
-  <td class="b_r">&nbsp;0·0753</td>
-  <td class="b_r">&nbsp;0·0690</td>
-</tr>
-<tr>
-  <td class="t_r">6</td>
-  <td class="lt_r">Thomé II 60%,<br />Samana 20%,<br />Accra 20%</td>
-  <td class="b_r">&nbsp;4·23</td>
-  <td class="b_r">&nbsp;5·00</td>
-  <td class="b_r">&nbsp;0·0208</td>
-  <td class="b_r">&nbsp;0·0678</td>
-  <td class="b_r">&nbsp;0·0726</td>
-</tr>
-<tr>
-  <td class="t_r">7</td>
-  <td class="lt_r">Accra 60%,<br />Thomé II 40%</td>
-  <td class="b_r">&nbsp;4·06</td>
-  <td class="b_r">&nbsp;4·40</td>
-  <td class="b_r">&nbsp;0·0198</td>
-  <td class="b_r">&nbsp;0·0545</td>
-  <td class="b_r">&nbsp;0·0766</td>
-</tr>
-<tr>
-  <td class="t_r">8</td>
-  <td class="lt_r">A}Same variety,</td>
-  <td class="b_r">&nbsp;4·00</td>
-  <td class="b_r">&nbsp;5·24</td>
-  <td class="b_r">&nbsp;0·0390</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">9</td>
-  <td class="lt_r">&nbsp; B} more defatted</td>
-  <td class="b_r">&nbsp;3·58</td>
-  <td class="b_r">&nbsp;4·61</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">10</td>
-  <td class="lt_r">&nbsp; C} less defatted</td>
-  <td class="b_r">&nbsp;3·20</td>
-  <td class="b_r">&nbsp;4·42</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">11</td>
-  <td class="lt_r">Monarch double Ariba(R. &amp; Cie.)</td>
-  <td class="b_r">&nbsp;6·90</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·0420</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·0877</td>
-</tr>
-<tr>
-  <td class="t_r">12</td>
-  <td class="lt_r">Helios(R. &amp; Cie.)</td>
-  <td class="b_r">&nbsp;6·40</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·0340</td>
-  <td class="b_r">&nbsp;0·0400</td>
-  <td class="b_r">&nbsp;0·0930</td>
-</tr>
-<tr>
-  <td class="t_tr"> a</td>
-  <td class="lt_tr">Ariba shells (R. &amp; Cie.) very fine ground</td>
-  <td class="b_tr">&nbsp;7·49</td>
-  <td class="b_tr">—</td>
-  <td class="b_tr">&nbsp;0·2976</td>
-  <td class="b_tr">—</td>
-  <td class="b_tr">&nbsp;0·0383</td>
-</tr>
-<tr>
-  <td class="t_r"> b</td>
-  <td class="lt_r">germs, Ariba (R. &amp; Cie.) very fine ground</td>
-  <td class="b_r">&nbsp;7·42</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·0587</td>
-</tr>
-</table></div></div>
-
-
-
-<p><span class="pagenum" id="Page_48">48</span></p>
-
-<p class="center"><em class="gesperrt">Table</em> 11. <b>Analysis of Cacao.</b><br />
-
-Dry product, defatted and free from alkali.</p>
-
-<div class="small">
-<p class="center">
-Key to Column Headings</p>
-
-<ul><li>C; Defatted and alkali-free dry products</li>
-<li>D; Pure ash (mineral substances less K<sub>2</sub>CO<sub>3</sub>)</li>
-<li>E; Ash insoluble in water</li>
-<li>F; Alkalinity of the insoluble ash Nitric acid</li>
-<li>Ga; total</li>
-<li>Gb; soluble in water</li>
-<li>Gc; insoluble in water</li>
-<li>H; Silicic acid (SiO<sub>2</sub>)</li>
-<li>I; Ferric oxide (Fe<sub>2</sub>O<sub>3</sub>)</li>
-<li>J; P<sub>3</sub>O<sub>5</sub> soluble in alcohol</li>
-<li>K; after König (modified)</li>
-<li>L; as yielded by the Weender process</li>
-</ul>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="2">No.</th>
-  <th class="_tbr" rowspan="2">Description</th>
-  <th class="_tr">C</th>
-  <th class="_tr">D</th>
-  <th class="_tr">E</th>
-  <th class="_tr">F</th>
-</tr>
-<tr>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">ccm</th>
-</tr>
-<tr>
-  <td class="t_r">1</td>
-  <td class="lt_r">Thomé II</td>
-  <td class="b_r">41·06</td>
-  <td class="b_r">&nbsp;6·186</td>
-  <td class="b_r">&nbsp;4·725</td>
-  <td class="b_r">11·7</td>
-</tr>
-<tr>
-  <td class="t_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">42·62</td>
-  <td class="b_r">&nbsp;6·757</td>
-  <td class="b_r">&nbsp;3·754</td>
-  <td class="b_r">15·9</td>
-</tr>
-<tr>
-  <td class="t_r">3</td>
-  <td class="lt_r">Thomé I</td>
-  <td class="b_r">42·50</td>
-  <td class="b_r">&nbsp;6·659</td>
-  <td class="b_r">&nbsp;4·353</td>
-  <td class="b_r">11·8</td>
-</tr>
-<tr>
-  <td class="t_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">43·23</td>
-  <td class="b_r">&nbsp;7·010</td>
-  <td class="b_r">&nbsp;4·904</td>
-  <td class="b_r">11·1</td>
-</tr>
-<tr>
-  <td class="t_r">5</td>
-  <td class="lt_r">Puerto-Cabello</td>
-  <td class="b_r">42·65</td>
-  <td class="b_r">&nbsp;6·706</td>
-  <td class="b_r">&nbsp;4·056</td>
-  <td class="b_r">&nbsp;8·9</td>
-</tr>
-<tr>
-  <td class="t_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">42·91</td>
-  <td class="b_r">&nbsp;7·365</td>
-  <td class="b_r">&nbsp;4·894</td>
-  <td class="b_r">13·1</td>
-</tr>
-<tr>
-  <td class="t_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">42·46</td>
-  <td class="b_r">&nbsp;6·548</td>
-  <td class="b_r">&nbsp;4·357</td>
-  <td class="b_r">14·6</td>
-</tr>
-<tr>
-  <td class="t_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">42·87</td>
-  <td class="b_r">&nbsp;6·858</td>
-  <td class="b_r">&nbsp;4·292</td>
-  <td class="b_r">11·2</td>
-</tr>
-<tr>
-  <td class="t_r">9</td>
-  <td class="lt_r">Ariba</td>
-  <td class="b_r">64·81</td>
-  <td class="b_r">&nbsp;8·301</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">10</td>
-  <td class="lt_r">Machala +<br />Thomé I</td>
-  <td class="b_r">63·28</td>
-  <td class="b_r">&nbsp;8·013</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">11</td>
-  <td class="lt_r">Thomé +<br />Machala</td>
-  <td class="b_r">66·66</td>
-  <td class="b_r">&nbsp;7·517</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">12</td>
-  <td class="lt_r">Cameroon</td>
-  <td class="b_r">64·90</td>
-  <td class="b_r">&nbsp;7·273</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">13</td>
-  <td class="lt_r">Thomé I +<br />Samana</td>
-  <td class="b_r">64·84</td>
-  <td class="b_r">&nbsp;7·095</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">14</td>
-  <td class="lt_r">Thomé II,<br />Samana +<br />Accra.</td>
-  <td class="b_r">67·54</td>
-  <td class="b_r">&nbsp;7·625</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">15</td>
-  <td class="lt_r">Accra +<br />Thomé II</td>
-  <td class="b_r">68·02</td>
-  <td class="b_r">&nbsp;7·513</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">16</td>
-  <td class="lt_r">A</td>
-  <td class="b_r">72·34</td>
-  <td class="b_r">&nbsp;7·561</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">17</td>
-  <td class="lt_r">B</td>
-  <td class="b_r">67·18</td>
-  <td class="b_r">&nbsp;7·666</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">18</td>
-  <td class="lt_r">C</td>
-  <td class="b_r">62·80</td>
-  <td class="b_r">&nbsp;7·452</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">19</td>
-  <td class="lt_r">Monarch Ariba (R. &amp; Cie.)</td>
-  <td class="b_r">75·29</td>
-  <td class="b_r">&nbsp;7·969</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">20</td>
-  <td class="lt_r">Helios Ariba (R. &amp; Cie.)</td>
-  <td class="b_r">73·39</td>
-  <td class="b_r">&nbsp;8·880</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">a</td>
-  <td class="lt_r">Shells</td>
-  <td class="b_r">76·63</td>
-  <td class="b_r">&nbsp;6·786</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">b</td>
-  <td class="lt_r">Germs</td>
-  <td class="b_r">72·91</td>
-  <td class="b_r">&nbsp;6·173</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <th class="t_tbr" rowspan="3">No.</th>
-  <th class="t_tbr" rowspan="3">Description</th>
-  <th class="t_tbr" colspan="3" >Phosphoric Acid (P<sub>2</sub>0<sub>5</sub>)</th>
-  <th class="t_tr">&nbsp;</th>
-  <th class="t_tr">&nbsp;</th>
-</tr>
-<tr>
-  <th class="t_r">Ga</th>
-  <th class="t_r">Gb</th>
-  <th class="t_r">Gc</th>
-  <th class="t_r">H</th>
-  <th class="t_r">I</th>
-</tr>
-<tr>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-  <th class="_br">%</th>
-</tr>
-<tr>
-  <td class="t_r">1</td>
-  <td class="lt_r">Thomé II</td>
-  <td class="b_r">&nbsp;2·4947</td>
-  <td class="b_r">&nbsp;0·6025</td>
-  <td class="b_r">&nbsp;1·8922</td>
-  <td class="b_r">&nbsp;0·0375</td>
-  <td class="b_r">&nbsp;0·1013</td>
-</tr>
-<tr>
-  <td class="t_r">2</td>
-  <td class="lt_r">Java I</td>
-  <td class="b_r">&nbsp;2·5229</td>
-  <td class="b_r">&nbsp;1·0950</td>
-  <td class="b_r">&nbsp;1·4279</td>
-  <td class="b_r">&nbsp;0·0704</td>
-  <td class="b_r">&nbsp;0·0525</td>
-</tr>
-<tr>
-  <td class="t_r">3</td>
-  <td class="lt_r">Thomé I</td>
-  <td class="b_r">&nbsp;2·6202</td>
-  <td class="b_r">&nbsp;0·8520</td>
-  <td class="b_r">&nbsp;1·7682</td>
-  <td class="b_r">&nbsp;0·0287</td>
-  <td class="b_r">&nbsp;0·1091</td>
-</tr>
-<tr>
-  <td class="t_r">4</td>
-  <td class="lt_r">Caracas I</td>
-  <td class="b_r">&nbsp;2·9391</td>
-  <td class="b_r">&nbsp;0·7846</td>
-  <td class="b_r">&nbsp;1·1545</td>
-  <td class="b_r">&nbsp;0·0185</td>
-  <td class="b_r">&nbsp;0·0425</td>
-</tr>
-<tr>
-  <td class="t_r">5</td>
-  <td class="lt_r">Puerto-Cabello</td>
-  <td class="b_r">&nbsp;2·6807</td>
-  <td class="b_r">&nbsp;1·1001</td>
-  <td class="b_r">&nbsp;1·5806</td>
-  <td class="b_r">&nbsp;0·0610</td>
-  <td class="b_r">&nbsp;0·0480</td>
-</tr>
-<tr>
-  <td class="t_r">6</td>
-  <td class="lt_r">Machala</td>
-  <td class="b_r">&nbsp;2·9914</td>
-  <td class="b_r">&nbsp;0·8499</td>
-  <td class="b_r">&nbsp;2·1414</td>
-  <td class="b_r">&nbsp;0·0270</td>
-  <td class="b_r">&nbsp;0·0466</td>
-</tr>
-<tr>
-  <td class="t_r">7</td>
-  <td class="lt_r">Samana</td>
-  <td class="b_r">&nbsp;2·5626</td>
-  <td class="b_r">&nbsp;0·7802</td>
-  <td class="b_r">&nbsp;1·7824</td>
-  <td class="b_r">&nbsp;0·0212</td>
-  <td class="b_r">&nbsp;0·1319</td>
-</tr>
-<tr>
-  <td class="t_r">8</td>
-  <td class="lt_r">Accra</td>
-  <td class="b_r">&nbsp;2·6175</td>
-  <td class="b_r">&nbsp;0·8565</td>
-  <td class="b_r">&nbsp;1·7610</td>
-  <td class="b_r">&nbsp;0·0191</td>
-  <td class="b_r">&nbsp;0·0662</td>
-</tr>
-<tr>
-  <td class="b_r" rowspan="2"></td>
-  <td class="b_r" rowspan="2"></td>
-  <td class="b_r"></td>
-  <td class="t_tr" colspan ="2">Raw fibre</td>
-  <td class="b_r">&nbsp;</td>
-  <td class="b_r">&nbsp;</td>
-</tr>
-<tr>
-  <td class="b_r">J</td>
-  <td class="b_r">K</td>
-  <td class="b_r">L</td>
-  <td class="b_r">&nbsp;</td>
-  <td class="b_r">&nbsp;</td>
-</tr>
-<tr>
-  <td class="t_r">9</td>
-  <td class="lt_r">Ariba</td>
-  <td class="b_r">&nbsp;0·0933</td>
-  <td class="b_r">&nbsp;6·48</td>
-  <td class="b_r">&nbsp;7·10</td>
-  <td class="b_r">&nbsp;0·0262</td>
-  <td class="b_r">&nbsp;0·0806</td>
-</tr>
-<tr>
-  <td class="t_r">10</td>
-  <td class="lt_r">Machala +<br />Thomé I</td>
-  <td class="b_r">&nbsp;0·0984</td>
-  <td class="b_r">&nbsp;7·90</td>
-  <td class="b_r">&nbsp;8·64</td>
-  <td class="b_r">&nbsp;0·0272</td>
-  <td class="b_r">&nbsp;0·0590</td>
-</tr>
-<tr>
-  <td class="t_r">11</td>
-  <td class="lt_r">Thomé +<br />Machala</td>
-  <td class="b_r">&nbsp;0·0919</td>
-  <td class="b_r">&nbsp;7·80</td>
-  <td class="b_r">&nbsp;8·13</td>
-  <td class="b_r">&nbsp;0·0280</td>
-  <td class="b_r">&nbsp;0·0770</td>
-</tr>
-<tr>
-  <td class="t_r">12</td>
-  <td class="lt_r">Cameroon</td>
-  <td class="b_r">&nbsp;0·1030</td>
-  <td class="b_r">&nbsp;7·13</td>
-  <td class="b_r">&nbsp;7·15</td>
-  <td class="b_r">&nbsp;0·0246</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">13</td>
-  <td class="lt_r">Thomé I +<br />Samana</td>
-  <td class="b_r">&nbsp;0·1064</td>
-  <td class="b_r">&nbsp;6·48</td>
-  <td class="b_r">&nbsp;6·75</td>
-  <td class="b_r">&nbsp;0·0258</td>
-  <td class="b_r">&nbsp;0·1162</td>
-</tr>
-<tr>
-  <td class="t_r">14</td>
-  <td class="lt_r">Thomé II,<br />Samana +<br />Accra.</td>
-  <td class="b_r">&nbsp;0·1075</td>
-  <td class="b_r">&nbsp;6·27</td>
-  <td class="b_r">&nbsp;7·40</td>
-  <td class="b_r">&nbsp;0·0308</td>
-  <td class="b_r">&nbsp;0·1004</td>
-</tr>
-<tr>
-  <td class="t_r">15</td>
-  <td class="lt_r">Accra +<br />Thomé II</td>
-  <td class="b_r">&nbsp;0·1126</td>
-  <td class="b_r">&nbsp;5·97</td>
-  <td class="b_r">&nbsp;6·47</td>
-  <td class="b_r">&nbsp;0·0290</td>
-  <td class="b_r">&nbsp;0·0801</td>
-</tr>
-<tr>
-  <td class="t_r">16</td>
-  <td class="lt_r">A</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;5·53</td>
-  <td class="b_r">&nbsp;7·24</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">17</td>
-  <td class="lt_r">B</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;5·33</td>
-  <td class="b_r">&nbsp;6·87</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">18</td>
-  <td class="lt_r">C</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;5·10</td>
-  <td class="b_r">&nbsp;7·04</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r">19</td>
-  <td class="lt_r">Monarch Ariba (R. &amp; Cie.)</td>
-  <td class="b_r">&nbsp;0·1165</td>
-  <td class="b_r">&nbsp;9·16</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·0558</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_br">20</td>
-  <td class="lt_br">Helios Ariba (R. &amp; Cie.)</td>
-  <td class="b_br">&nbsp;0·1266</td>
-  <td class="b_br">&nbsp;8·72</td>
-  <td class="b_br">—</td>
-  <td class="b_br">&nbsp;0·0446</td>
-  <td class="b_br">—</td>
-</tr>
-<tr>
-  <td class="t_r">a</td>
-  <td class="lt_r">Shells</td>
-  <td class="b_r">&nbsp;0·0499</td>
-  <td class="b_r">&nbsp;9·77</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·3884</td>
-  <td class="b_r">&nbsp;0·0545</td>
-</tr>
-<tr>
-  <td class="t_r">b</td>
-  <td class="lt_r">Germs</td>
-  <td class="b_r">&nbsp;0·0805</td>
-  <td class="b_r">10·18</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-</table></div>
-
-
-<p>1) See Table 9 A and Table 10.</p></div>
-
-<p><span class="pagenum" id="Page_49">49</span></p>
-
-<p>The foregoing tables provide us with a general idea of the
-chemical constituents of the cacao bean, but their distinctive properties,
-both chemical and physical, still remain to be defined, with
-which we accordingly proceed, as such data will on the one hand
-enable us to grasp how loss may be avoided in the manufacture of
-cacao and chocolate wares, and at the same time render intelligible
-familiar processes connected therewith.</p>
-
-<p>As we have seen, the following substances occur in cacao in
-varying amounts:</p>
-
-
-<ul><li>1. Water.</li>
-<li>2. Fat.</li>
-<li>3. Cacao-red.</li>
-<li>4. Theobromine.</li>
-<li>5. Albumen.</li>
-<li>6. Starch.</li>
-<li>7. Cellular tissue or cellulose.</li>
-<li>8. Small percentages of grape and cane sugar.</li>
-<li>9. Mineral or ash stuffs.</li>
-</ul>
-
-
-<p>Like the majority of plants and plant products, the cacao bean
-consists of vesicles or cells, closed on all sides and arranged in a
-series of layers. They are constructed of cellular tissue or cellulose,
-and contain fat, albumen, water, starch, theobromine, cacao pigment,
-besides sugar and salts in inferior quantities.</p>
-
-
-<h4>1. <em class="gesperrt">Water or Moisture.</em></h4>
-
-<p>There is present in the bean from 6 to 8 percent of water,
-a factor which bodes well for the proper germination of the seed, as
-when this latter is deprived of moisture, e. g. in the course of a too
-thorough drying, it speedily decays. Water is still evident in small
-quantities even in the largest and almost withered beans, as will be
-seen on comparison of the foregoing analyses.</p>
-
-
-<h4>2. <em class="gesperrt">Fat.</em></h4>
-
-<p>As a constituent at the expense of which respiration is effected,
-fat remains one of the most important resources of plant. It has a
-twofold excellence in this connection, and firstly as a highly
-calorifacient and carboniferous substance, and again because such
-a reserve enables the living organism to oxidise with particular ease,
-wherefore it is found accumulated in somewhat significant measure
-in the majority of seeds. When seen under the microscope it appears
-either as round coherent masses, or as crystalline aggregates clearly<span class="pagenum" id="Page_50">50</span>
-distinguishable from the rest of the cell contents on treatment with
-a solution of osmic acid. The fat in the cacao bean usually amounts
-to from 50-56 percent, or one half of the total weight of the shelled
-beans; the shell also contains from 4 to 5 percent of fat.<a id="FNanchor_25_25" href="#Footnote_25_25" class="fnanchor">25</a> The
-unfermented bean has frequently, in addition to its bitter taste, a most
-unpleasant flavour, attributable to the rancidity of its fatty contents.</p>
-
-<p>The raw bean contains rather more fat than the roasted bean,
-for whilst the one averages from 50 to 55 percent, there is seldom
-more than 48-52 percent in the other. The cause of this phenomenon
-may be connected with the enrichment of the shells in fat, and in some
-instances, as when the beans are over-roasted, is to be ascribed to
-the chemical change which the play of burning heat on fatty bodies
-involves, when a destructive decomposition of the whole ensues,
-with formations of acroleine. Chemically considered, cacao butter
-consists of a mixture of so-called esters, or compounds connected
-with ether, such as the glycerides of fatty acids, and contains, in
-addition to stearine, palmatine, and laurine<a id="FNanchor_26_26" href="#Footnote_26_26" class="fnanchor">26</a>, the glyceride of arachidic
-acid. It was also formerly supposed that formic, acetic and butyric
-acids were among the constituents of this ingredient, but the view
-has been proved erroneous by Lewkowitsch<a id="FNanchor_27_27" href="#Footnote_27_27" class="fnanchor">27</a>; similarly, the presence
-of theobromic acid alleged by Kingzett<a id="FNanchor_28_28" href="#Footnote_28_28" class="fnanchor">28</a> has been called into question
-by Graf.<a id="FNanchor_29_29" href="#Footnote_29_29" class="fnanchor">29</a></p>
-
-<p>Cacao butter is a fairly firm fat of pleasant taste and smell,
-which varies in colour between yellowish white and yellow.
-When freshly expressed, it has frequently a brownish shade, passing
-after a short time into a pale yellow, and turning almost white on
-long keeping. The brown colour is due to pigment in suspension,
-which becomes sediment in the course of melting, when the butter
-asumes a normal colour, referrible to pigment dissolved in the butter
-oils, and secondarily to a dissolution of the products of roasting in
-these liquids, rather than to any matter in suspension. The pleasant
-smell and taste of cacao butter is probably closely allied to the
-dissolved substances mentioned.</p>
-
-<p>The fat extracted from cacao by solvents differs essentially
-from that obtained by hydraulic pressure, a fact overlooked in some<span class="pagenum" id="Page_51">51</span>
-of even the most recent experiments, and which therefore cannot
-be too strongly emphasised. Extracted fat is yellowish white, sometimes
-approximating to grey, and after having been kept a long time,
-the whole becomes tinged with an actual whiteness, which first
-attacks the outer surface, and then rapidly progresses towards the
-centre in concentric paths, and which is a sign of rancidity. Its fracture
-is partly granular, the smell is not so pronounced as that of
-expressed fat, being even unpleasant at times, as in the case of
-faulty wares (but compare page), and it has a keen taste. Cacao
-butter does not, as is generally supposed, keep better than other
-vegetable fats, but is equally liable to become rancid, as Lewkowitsch<a id="FNanchor_30_30" href="#Footnote_30_30" class="fnanchor">30</a>
-demonstrates. By rancidity is denoted that state of offensive
-taste and smell acquired by fatty substances on longer or shorter
-keeping and especially when they are not properly stored. What
-chemical re-arrangements of the respective constituents this state
-presupposes is very questionable; though it appears from the experiments
-of Lewkowitsch<a href="#Footnote_30_30" class="fnanchor">30</a> and others<a id="FNanchor_31_31" href="#Footnote_31_31" class="fnanchor">31</a> that the formation of acids
-does not play as prominent a part as the experimenter is inclined to
-think, nothwithstanding the marked increase in quantity which may
-occur. The primary cause of rancidity will rather be found in the
-oxidation products of the glycerine contained in all fats.</p>
-
-<p>The specific gravity of cacao butter varies considerably,
-according as it has been expressed or extracted by means of solvents.
-White<a id="FNanchor_32_32" href="#Footnote_32_32" class="fnanchor">32</a> asserts that it can only be determined when the liquefied oil has
-been solidified several days. According to Rammsberger the specific
-gravity of expressed butter is 0·85; that of butter extracted by treatment
-with ether figures at 0·958. Hager gives the normal specific
-gravity of fresh cacao butter at 15° C. as from 0·95 to 0·952; stale
-butter 0·945 to 0·946, and the same figures have been confirmed by
-other investigations, though Dietricht gives 0·98 to 0·981 at 100° C.
-The melting point is generally regarded as 33° C.; there is in this
-respect, however, a great difference between the two descriptions of
-fat. Expressed fat which has been kept for some length of time
-melts between 34° C. and 35° C., and these figures remain constant,
-so that it is advisable to read the melting point of fat which has<span class="pagenum" id="Page_52">52</span>
-been in store some time rather than that of the fresh pressed product,
-and take this as a standard. All other fat shows a lower melting point.</p>
-
-<p>As the melting point of freshly melted cacao butter shows considerable
-fluctuation, the liquid fat must be kept in darkness and
-cooled with ice for about a week, and the reading should not be
-taken before the expiration of this time, as only then is it possible to
-obtain any definite and final result.</p>
-
-<p>Experiments on the melting point of cacao butter as carried
-out by Zipperer under special conditions yielded the following values;
-cf. also Table 12.</p>
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th align="left">Kind of bean</th>
-  <th align="left">Melting<br />point raw</th>
-  <th align="left">Centigrade<br />roasted</th>
-</tr>
-<tr>
-  <td align="left">Machala Guayaquil</td>
-  <td align="left">34·5</td>
-  <td align="left">34·0</td>
-</tr>
-<tr>
-  <td align="left">Caracas</td>
-  <td align="left">33·5</td>
-  <td align="left">34·0</td>
-</tr>
-<tr>
-  <td align="left">Ariba</td>
-  <td align="left">33·75</td>
-  <td align="left">31·5</td>
-</tr>
-<tr>
-  <td align="left">Port au Prince</td>
-  <td align="left">34·25</td>
-  <td align="left">33·8</td>
-</tr>
-<tr>
-  <td align="left">Puerto Cabello</td>
-  <td align="left">33·50</td>
-  <td align="left">33·0</td>
-</tr>
-<tr>
-  <td align="left">Surinam</td>
-  <td align="left">34·20</td>
-  <td align="left">34·0</td>
-</tr>
-<tr>
-  <td align="left">Trinidad</td>
-  <td align="left">34·00</td>
-  <td align="left">34·0</td>
-</tr>
-</table></div>
-
-
-<p>White and Oldham<a id="FNanchor_33_33" href="#Footnote_33_33" class="fnanchor">33</a> give the following melting points:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">Guayaquil</td>
-  <td align="left">33·6-33·9</td>
-</tr>
-<tr>
-  <td align="left">Granada</td>
-  <td align="left">33·0-33·3</td>
-</tr>
-<tr>
-  <td align="left">Trinidad</td>
-  <td align="left">31·5-32·5</td>
-</tr>
-<tr>
-  <td align="left">Caracas</td>
-  <td align="left">33·0-33·6</td>
-</tr>
-<tr>
-  <td align="left">Ceylon</td>
-  <td align="left">33·9-34·2</td>
-</tr>
-</table></div>
-
-
-<p>Filsinger and Henking found<a id="FNanchor_34_34" href="#Footnote_34_34" class="fnanchor">34</a>:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">Cauca</td>
-  <td align="left">32·1-32·4</td>
-</tr>
-<tr>
-  <td align="left">Bahia</td>
-  <td align="left">32·7-33·4</td>
-</tr>
-<tr>
-  <td align="left">Porto Plata</td>
-  <td align="left">33·1-33·6</td>
-</tr>
-</table></div>
-
-
-<p>These results vary somewhat, but the differences are to be
-ascribed to the methods employed and to the manner in which the
-observations of different experimenters are carried out. Generally
-it may be taken that the melting point should not be under 3° or over
-35°C. The fat solidifies between 21·5° and 23° C. (solidifying point).
-The fatty acids from the fat melt at 48°-52° C.; they begin to
-solidify at 45° C., the solidifying ending generally at 51°-52° C. (see
-table 12).</p>
-
-<p><span class="pagenum" id="Page_53">53</span></p>
-
-<p>Adulteration of cacao fat, as many experiments have shown,
-cannot be detected simply by deflections in the melting point.
-Björklund’s ether test,<a id="FNanchor_35_35" href="#Footnote_35_35" class="fnanchor">35</a> which is very suitable for the detection of
-an admixture of extraneous substances like tallow, wax and paraffin,
-is carried out as described in paragraph....</p>
-
-<p>Cacao fat, like all other fats, is saponified by alkalis, that is
-to say, forms a soap or a chemical compound of the fatty acids with
-alkalis such as potash, soda, ammonia etc. On the addition of a
-mineral acid to the soap a salt of the mineral acid and alkali is
-formed, with the separation of the fatty acid. The fatty acids are
-of two kinds:</p>
-
-<p>1. The volatile acids or those which are volatile at
-100°-110° C. or more easily with steam than other vapours. These
-usually exist only in very small quantity in cacao fat but may considerably
-increase in amount in the fat obtained from imperfectly fermented
-beans.<a id="FNanchor_36_36" href="#Footnote_36_36" class="fnanchor">36</a></p>
-
-<p>2. The solid fatty acids are such as are fixed, and do not act
-in the manner above mentioned: cacao butter consists chiefly of the
-glycerides of these acids.</p>
-
-<p>Björklund’s tests will only detect, as has been stated, admixtures
-of wax, paraffin, tallow and bodies of a relatively high melting
-point. Another method must therefore be adopted to detect fat of
-low melting points, as cocoa-nut fat, or liquid oils like cotton seed
-and sesame oils. The methods in use in connection with cacao butter
-are the <em class="gesperrt">determination</em> of the <em class="gesperrt">iodine</em>, <em class="gesperrt">saponification</em>
-and <em class="gesperrt">acid values</em>, finding the <em class="gesperrt">melting point</em> of the <em class="gesperrt">fatty
-acids</em>, the <em class="gesperrt">Reichert-Meissl number</em>, and by means of
-Zeiss’ butyro-refractometer, its <em class="gesperrt">refractive index</em>.</p>
-
-<p>The iodine value indicates the amount of iodine percent
-absorbed by the fat, and is accordingly a measure of the unsaturated
-fatty acids. As these latter differ in amount in vegetable and animal
-fats, though constant for each separate kind, it is possible by means
-of this iodine value to recognise a genuine cacao fat and to detect
-adulteration. The determination of the iodine value is carried out
-by Hulbl’s<a id="FNanchor_37_37" href="#Footnote_37_37" class="fnanchor">37</a> method, and according to Filsinger,<a id="FNanchor_38_38" href="#Footnote_38_38" class="fnanchor">38</a> it is advisable to<span class="pagenum" id="Page_54">54</span>
-let the iodine solution act on the fat for from ten to twelve hours
-in diffused daylight. Before determining the iodine value in cacao
-fat, says Welmans<a id="FNanchor_39_39" href="#Footnote_39_39" class="fnanchor">39</a> this substance should be dried at from
-100-105°C. to expel the acroleine produced by too high roasting, at
-the same time avoiding too high a temperature, as acroleine can
-then be very easily reproduced. Filsinger has determined the iodine
-value of many varieties of cacao butter with the following results:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th align="left"><em class="gesperrt">Kind</em></th>
-  <th align="left"><em class="gesperrt">Iodine value</em>:</th>
-</tr>
-<tr>
-  <td align="left">Cauca</td>
-  <td align="left">36·2-36·7</td>
-</tr>
-<tr>
-  <td align="left">Bahia</td>
-  <td align="left">36·8-37·1</td>
-</tr>
-<tr>
-  <td align="left">Porto Plata</td>
-  <td align="left">36·6-36·9</td>
-</tr>
-<tr>
-  <td align="left">Ariba</td>
-  <td align="left">35·1-36·8</td>
-</tr>
-</table></div>
-
-<p>Genuine cacao butter shows an average iodine value of from
-33-37·5.<a id="FNanchor_40_40" href="#Footnote_40_40" class="fnanchor">40</a></p>
-
-<p>The <em class="gesperrt">saponification value</em> or <em class="gesperrt">Köttstorfer’s number</em><a id="FNanchor_41_41" href="#Footnote_41_41" class="fnanchor">41</a>
-expresses the number of milligrammes of potassium hydrate
-required for the complete saponification of 1 gramme of fat, or in
-other words, the amount of potassium hydrate necessary to the
-saponification of the fat in thents percent. Filsinger<a id="FNanchor_42_42" href="#Footnote_42_42" class="fnanchor">42</a> gives the amount
-as between 192 and 202 in genuine cacao butter, although it usually
-fluctuates between 194 and 195. Its determination is the means of
-detecting adulterations with cocoa-nut butter and its preparations.</p>
-
-<p>The determination of the <em class="gesperrt">acid</em> value has lately become of
-importance, especially since the introduction of the so-called Dutch
-Ha cacao or shell butter, which is obtained from cacao refuse and
-is often rancid. This value or number expresses the amount of
-potassium hydrate necessary to neutralise the free fatty acids in
-1 gramme of fat, and it is therefore a measure of the amount of free
-fatty acid. As this constant has been variously stated, according to
-the methods adopted (Burstyn, Merz), the fact must be taken into
-account when comparing the literature on the subject. As the constants
-have been determined by two different methods (Merz,
-Burstyn), this must be taken into consideration when comparing the<span class="pagenum" id="Page_55">55</span>
-various data on the acid value of fats. Whilst the “Vereinbarungen”
-(No. 1, 1897) in a chapter on “Food Fats and Oils” still recognise two
-distinct methods in the determination of free fatty acids, as well as
-two different ways of recording the results (degree of acidity and
-free acid, calculated on the oily acids) there occurs in the supplement
-to the recent margarine code for Germany issued by the Chancellor
-on April 1st. 1898, entitled “Instructions for chemical research in fats
-and cheeses” under c) a dictum that there is only one absolute and
-precise procedure in the “Determination of free fatty acids (degree
-of acidity) These calculations are based on the Burstyn method,
-which we accordingly annex, more especially as it is now in universal
-use. It should be observed that the method of preparation and the
-age of the beans, as well as that of the fat all tend to increase the
-acid value.</p>
-
-<p>The Reichert Meissl value expresses the percentage value of
-the volatile fatty acids present in the fat; as already mentioned, they
-amount to 1·6 ccm, in cacao fat extracted by solvents. Milk chocolate,
-says Welmans, yields a fat having a Reichert-Meissl value
-of 2·5, but compare page....</p>
-
-<p>The determination of the <em class="gesperrt">refractive index</em> in Zeiss
-butyrorofractometer is of value for ascertaining the purity of cacao
-butter, and it serves as a control on the iodine value, for according
-to Roques<a id="FNanchor_43_43" href="#Footnote_43_43" class="fnanchor">43</a> the refractive index and the iodine value stand in equal
-relation, so that fat having a high refractive index gives a high iodine
-value and vice versa. The refractive index of cacao butter ranges
-between 1·4565-1·4578 at 40°C. corresponding to 46-47·8 on the
-scala of the Zeiss butyro-refractometer. The use of the latter is
-recommended by Filsinger as a preliminary test for cacao butter,
-since with a normal refraction it is not necessary to proceed further
-and determine the iodine, saponification and acid values, nor the
-melting point. In conclusion we annex table 12, where the respective
-constants for different varieties of cacao butter will be found
-tabulated.<a id="FNanchor_44_44" href="#Footnote_44_44" class="fnanchor">44</a></p>
-
-<p>For further information on all these methods, the reader is
-referred to the excellent work of R. Benedict, entitled “Analysis of
-Fats and Waxes”: VII. Edition, Berlin.</p>
-
-<p><span class="pagenum" id="Page_56">56</span></p>
-
-<p class="center"><em class="gesperrt">Table</em> 12.<br />
-
-Physical and Chemical Analyses of the Various Kinds of Pressed Stollwerck Cacao Butter.</p>
-
-<div class="small">
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<col width="20%" />
-<tr>
-  <th class="_tbr"></th>
-  <th class="_tbr">Accra</th>
-  <th class="_tbr">Ariba</th>
-  <th class="_tbr">Bahia</th>
-  <th class="_tbr">Guayaquil</th>
-  <th class="_tbr">Cameroon</th>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="b_r" colspan="5">a) <b>Fat</b></td>
-</tr>
-<tr>
-  <td class="lt_r">Point of refraction at 40° C</td>
-  <td class="b_r">64·3</td>
-  <td class="b_r">46·1</td>
-  <td class="b_r">46·9</td>
-  <td class="b_r">46·5</td>
-  <td class="b_r">46·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Melting Point (Polenske)<sup>(1)</sup></td>
-  <td class="b_r">33·1</td>
-  <td class="b_r">33·2</td>
-  <td class="b_r">31·95</td>
-  <td class="b_r">32·5</td>
-  <td class="b_r">33·65</td>
-</tr>
-<tr>
-  <td class="lt_r">Freezing Point (Polenske)</td>
-  <td class="b_r">20·0</td>
-  <td class="b_r">21·55</td>
-  <td class="b_r">19·35</td>
-  <td class="b_r">19·8</td>
-  <td class="b_r">20·95</td>
-</tr>
-<tr>
-  <td class="lt_r">Variations<sup>(2)</sup> between Melting Point and Freezing Point (Polenske)</td>
-  <td class="b_r">13·1</td>
-  <td class="b_r">11·65</td>
-  <td class="b_r">12·60</td>
-  <td class="b_r">12·5</td>
-  <td class="b_r">12·70</td>
-</tr>
-<tr>
-  <td class="lt_r">Reichert-Meissl number</td>
-  <td class="b_r">0·49</td>
-  <td class="b_r">0·33</td>
-  <td class="b_r">0·38</td>
-  <td class="b_r">0·55</td>
-  <td class="b_r">0·33</td>
-</tr>
-<tr>
-  <td class="lt_r">Polenske<sup>(2)</sup> number</td>
-  <td class="b_r">0·50</td>
-  <td class="b_r">0·50</td>
-  <td class="b_r">0·60</td>
-  <td class="b_r">0·42</td>
-  <td class="b_r">0·40</td>
-</tr>
-<tr>
-  <td class="lt_r">Köttstorfer number</td>
-  <td class="b_r">192·4</td>
-  <td class="b_r">191·7</td>
-  <td class="b_r">191·4</td>
-  <td class="b_r">190·8</td>
-  <td class="b_r">193·2</td>
-</tr>
-<tr>
-  <td class="lt_r">Hübl’s iodine value</td>
-  <td class="b_r">35·24</td>
-  <td class="b_r">34·89</td>
-  <td class="b_r">37·87</td>
-  <td class="b_r">36·54</td>
-  <td class="b_r">34·0</td>
-</tr>
-<tr>
-  <td class="lt_r">Bellier’s reaction<sup>(4)</sup></td>
-  <td class="b_r">violet</td>
-  <td class="b_r">as 1</td>
-  <td class="b_r">as 1</td>
-  <td class="b_r">as 1</td>
-  <td class="b_r">as 1</td>
-</tr>
-<tr>
-  <td class="lt_r">R. Cohn’s reaction<sup>(5)</sup></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-</tr>
-<tr>
-  <td class="lt_r">a) Fresh fat<sup>(6)</sup></td>
-  <td class="b_r">negative</td>
-  <td class="b_r">"</td>
-  <td class="b_r">"</td>
-  <td class="b_r">"</td>
-  <td class="b_r">"</td>
-</tr>
-<tr>
-  <td class="lt_r">b) Rancid fat</td>
-  <td class="b_r">strong positive</td>
-  <td class="b_r">weak positive</td>
-  <td class="b_r">positive</td>
-  <td class="b_r">weak positive</td>
-  <td class="b_r">positive</td>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="t_r" colspan="5">b) <b>Fatty Acids</b><sup>(7)</sup></td>
-</tr>
-<tr>
-  <td class="lt_r">Refractive index at 40° C</td>
-  <td class="b_r">34·60</td>
-  <td class="b_r">34·55</td>
-  <td class="b_r">34·50</td>
-  <td class="b_r">34·40</td>
-  <td class="b_r">33·70</td>
-</tr>
-<tr>
-  <td class="lt_r">Melting Point<sup>(8)</sup></td>
-  <td class="b_r">52·90</td>
-  <td class="b_r">52·95</td>
-  <td class="b_r">51·80</td>
-  <td class="b_r">52·90</td>
-  <td class="b_r">52·00</td>
-</tr>
-<tr>
-  <td class="lt_r">v. Hübl’s iodine value</td>
-  <td class="b_r">35·88</td>
-  <td class="b_r">36·27</td>
-  <td class="b_r">38·78</td>
-  <td class="b_r">37·78</td>
-  <td class="b_r">36·02</td>
-</tr>
-<tr>
-  <th class="_tbr" rowspan="2"></th>
-  <th class="_tbr" rowspan="2">Puerto Cabello</th>
-  <th class="_tbr" rowspan="2">Thomé</th>
-  <th class="_tbr" rowspan="2">Trinidad</th>
-  <th class="_tr" colspan="2">Fluctuations of Analyses Values</th>
-</tr>
-<tr>
-  <th class="_br">from</th>
-  <th class="_br">mean</th>
-</tr>
-<tr>
-  <td class="lt_r"></td>
-  <td class="t_r" colspan="5">a) <b>Fat</b></td>
-</tr>
-<tr>
-  <td class="lt_r">Point of refraction at 40° C</td>
-  <td class="b_r">46·0</td>
-  <td class="b_r">46·8</td>
-  <td class="b_r">46·3</td>
-  <td class="b_r">46·0-46·9</td>
-  <td class="b_r">46·4</td>
-</tr>
-<tr>
-  <td class="lt_r">Melting Point (Polenske)<sup>(1)</sup></td>
-  <td class="b_r">32·7</td>
-  <td class="b_r">32·95</td>
-  <td class="b_r">32·9</td>
-  <td class="b_r">31·95-33·65</td>
-  <td class="b_r">32·9</td>
-</tr>
-<tr>
-  <td class="lt_r">Freezing Point (Polenske)</td>
-  <td class="b_r">20·8</td>
-  <td class="b_r">18·60</td>
-  <td class="b_r">20·66</td>
-  <td class="b_r">18·6-21·55</td>
-  <td class="b_r">20·2</td>
-</tr>
-<tr>
-  <td class="lt_r">Variations<sup>(2)</sup> between Melting Point and Freezing Point (Polenske)</td>
-  <td class="b_r">11·9</td>
-  <td class="b_r">14·35</td>
-  <td class="b_r">12·30</td>
-  <td class="b_r">11·65-14·35</td>
-  <td class="b_r">12·7</td>
-</tr>
-<tr>
-  <td class="lt_r">Reichert-Meissl number</td>
-  <td class="b_r">0·41</td>
-  <td class="b_r">0·55</td>
-  <td class="b_r">0·55</td>
-  <td class="b_r">0·33-0·55</td>
-  <td class="b_r">0·45</td>
-</tr>
-<tr>
-  <td class="lt_r">Polenske<sup>(2)</sup> number</td>
-  <td class="b_r">0·40</td>
-  <td class="b_r">0·55</td>
-  <td class="b_r">0·55</td>
-  <td class="b_r">0·4-0·6</td>
-  <td class="b_r">0·49</td>
-</tr>
-<tr>
-  <td class="lt_r">Köttstorfer number</td>
-  <td class="b_r">191·6</td>
-  <td class="b_r">191·7</td>
-  <td class="b_r">191·5</td>
-  <td class="b_r">190·8-193·2</td>
-  <td class="b_r">191·8</td>
-</tr>
-<tr>
-  <td class="lt_r">Hübl’s iodine value</td>
-  <td class="b_r">32·72</td>
-  <td class="b_r">37·24</td>
-  <td class="b_r">33·72</td>
-  <td class="b_r">32·72-37·87</td>
-  <td class="b_r">35·28</td>
-</tr>
-<tr>
-  <td class="lt_r">Bellier’s reaction<sup>(4)</sup></td>
-  <td class="b_r">as 1</td>
-  <td class="b_r">as 1</td>
-  <td class="b_r">as 1</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">R. Cohn’s reaction<sup>(5)</sup></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-  <td class="t_r"></td>
-</tr>
-<tr>
-  <td class="lt_r">a) Fresh fat<sup>(6)</sup></td>
-  <td class="b_r">"</td>
-  <td class="b_r">"</td>
-  <td class="b_r">"</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">b) Rancid fat</td>
-  <td class="b_r">opal<br />escence+</td>
-  <td class="b_r">opal<br />escence+</td>
-  <td class="b_r">opal<br />escence+</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="t_r" colspan="6">b) <b>Fatty Acids</b><sup>(7)</sup></td>
-</tr>
-<tr>
-  <td class="lt_r">Refractive index at 40° C</td>
-  <td class="b_r">33·50</td>
-  <td class="b_r">34·70</td>
-  <td class="b_r">33·50</td>
-  <td class="b_r">33·5-34·7</td>
-  <td class="b_r">34·18</td>
-</tr>
-<tr>
-  <td class="lt_r">Melting Point<sup>(8)</sup></td>
-  <td class="b_r">51·45</td>
-  <td class="b_r">52·05</td>
-  <td class="b_r">52·50</td>
-  <td class="b_r">51·45-52·95</td>
-  <td class="b_r">52·32</td>
-</tr>
-<tr>
-  <td class="lt_r">v. Hübl’s iodine value</td>
-  <td class="b_r">33·85</td>
-  <td class="b_r">39·60</td>
-  <td class="b_r">36·02</td>
-  <td class="b_r">33·85-39·78</td>
-  <td class="b_r">36·90</td>
-</tr>
-</table></div>
-
-
-<blockquote>
-
-<p>Remarks
-1) Exact point of liquefaction difficult to observe; therefore the
-average of several readings must be taken.</p>
-
-<p>2) Work from the Imperial Office of Health 1907, 26, 444-463.</p>
-
-<p>3) Work out of the Imperial Office of Health 1904, 20, 545-558.</p>
-
-<p>4) Central Journal for Germany 1908, 36, 100.</p>
-
-<p>5) Journal for Popular Chemistry 1907, 16, 308.</p>
-
-<p>6) Obtained at the expiration of a four weeks’ treatment as recommended
-by Erlenmeyer.</p>
-
-<p>7) Non-volatile fatty acids, insoluble in water, from the determination
-of the Reichert-Meissl number.</p>
-
-<p>8) Obtained as under a). Freezing Point in various cases, 1 to 8 equals
-47·8—Melting Point minus Freezing Point: 52·3-47·8 4·5.</p></blockquote>
-</div>
-
-<p><span class="pagenum" id="Page_57">57</span></p>
-
-<p>We have already stated that there is also cacao fat in the
-shells, and though it only amounts to some four or five percent,
-it has long been the care of experimenters to recover and realise that
-little as fully as possible. It is commercially known as Dutch IIa or
-artificial cacao butter, and cannot be obtained like the fat of the kernel
-by mechanical means, but is obtained by some cheap solvent like
-benzene. The traces of benzene are very difficult to hide, and consequently
-this shell butter has little commercial value and its manufacture
-is unremunerative.</p>
-
-<p>Filsinger<a id="FNanchor_45_45" href="#Footnote_45_45" class="fnanchor">45</a> gives the iodine value of shell butter as higher than
-that of kernel butter, and fixes it between 39 and 40: its acid value,
-especially if the fat is rancid, can reach 50-60° Burstyn, i. e. 50 to
-60 ccm. normal alkali for 100 grammes of fat.<a id="FNanchor_46_46" href="#Footnote_46_46" class="fnanchor">46</a> If the free acid of shell
-butter be counteracted with sodium or magnesium carbonate, the
-neutral fat then has the normal iodine value of pure cacao butter,
-namely 36·5. In a sample giving an abnormally high iodine value it
-is always necessary to determine the acid value, and if the latter
-be too high, the fatty acids must be removed, when if the sample be
-unadulterated, the normal iodine value will be obtained. It may be
-noted in passing that the high acid values occurring in shell butter
-may be due in part to the acidity of the benzene employed as a
-solvent.</p>
-
-<p>Cacao butter has a considerable commercial value, and is
-consequently liable to adulteration with many inferior fats of vegetable
-origin. Among these are especially beef and mutton tallow, the
-purified fatty acids of palm-nut oil, wax, paraffin, stearic acid, dicka
-fat (nucoa butter, possibly) and cocoa-nut fat, as well as the numerous
-preparations of the last named, variously known in commerce as
-Mannheim cocoa-nut butter, vegetaline, lactine, finest plant butter,
-chocolate butter, laureol vegetable butter, palmin, kunerol etc. Other
-but less commoner are the sesame cotton-seed, arachidic, margarine
-and hazelnut oils.</p>
-
-<p>For the detection of these and similar adulterates, the reactions
-and analytical methods described are all-sufficient. Benedict<a id="FNanchor_47_47" href="#Footnote_47_47" class="fnanchor">47</a> discovers
-that the presence of wax and paraffin considerably
-diminishes the saponification value, cocoa, nut fat increases it and
-lowers the iodine value, whereas stearic acid raises the acid value.</p>
-
-<p><span class="pagenum" id="Page_58">58</span></p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr"></th>
-  <th class="_tbr">Melting point<br />°C.</th>
-  <th class="_tbr">Melting Point<br />of fatty acids<br />°C.</th>
-  <th class="_tbr">Iodine value</th>
-</tr>
-<tr>
-  <td class="lt_r">Cacao butter</td>
-  <td class="b_r"><span class="u">30-34·5</span></td>
-  <td class="b_r"><span class="u">48-52</span></td>
-  <td class="b_r"><span class="u">34-37·5</span></td>
-</tr>
-<tr>
-  <td class="lt_r">Oil of Almonds</td>
-  <td class="b_r">—</td>
-  <td class="b_r">14</td>
-  <td class="b_r">93-101·9</td>
-</tr>
-<tr>
-  <td class="lt_r">Sesame oil</td>
-  <td class="b_r">—</td>
-  <td class="b_r">26-30</td>
-  <td class="b_r">106·4-109</td>
-</tr>
-<tr>
-  <td class="lt_r">Earth-nut (Arachis) oil</td>
-  <td class="b_r">—</td>
-  <td class="b_r">27-31</td>
-  <td class="b_r">92-101</td>
-</tr>
-<tr>
-  <td class="lt_r">Hazelnut oil</td>
-  <td class="b_r">—</td>
-  <td class="b_r">17-25</td>
-  <td class="b_r">83·2-88</td>
-</tr>
-<tr>
-  <td class="lt_r">Cotton-seed oil</td>
-  <td class="b_r">—</td>
-  <td class="b_r">38-40</td>
-  <td class="b_r">106-111</td>
-</tr>
-<tr>
-  <td class="lt_r">Oleo-margarine</td>
-  <td class="b_r">32·4-32·5</td>
-  <td class="b_r">42</td>
-  <td class="b_r">43·8-48·5</td>
-</tr>
-<tr>
-  <td class="lt_r">Beef tallow</td>
-  <td class="b_r">43-49</td>
-  <td class="b_r">43-46</td>
-  <td class="b_r">35·4-36·5</td>
-</tr>
-<tr>
-  <td class="lt_r">Wax</td>
-  <td class="b_r">62-64</td>
-  <td class="b_r">—</td>
-  <td class="b_r">8·0-11</td>
-</tr>
-<tr>
-  <td class="lt_r">Paraffin</td>
-  <td class="b_r">38-82</td>
-  <td class="b_r">—</td>
-  <td class="b_r">3·9-4</td>
-</tr>
-<tr>
-  <td class="lt_r">Stearic acid</td>
-  <td class="b_r">71-71·5</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">Sebin</td>
-  <td class="b_r">37·6-37·8</td>
-  <td class="b_r">—</td>
-  <td class="b_r">43·7-43·8</td>
-</tr>
-<tr>
-  <td class="lt_r">Cocoa-nut fat</td>
-  <td class="b_r">20-28<br />chiefly<br />26·2-26·4</td>
-  <td class="b_r">24-25</td>
-  <td class="b_r">8-9</td>
-</tr>
-<tr>
-  <th class="_tbr"></th><th class="_tbr">Saponification<br />value</th><th class="_tbr">Acid value</th><th class="_tbr">Refractive<br />index in Zeiss’s<br />butyrometer</th>
-</tr>
-<tr>
-  <td class="lt_r">Cacao butter</td>
-  <td class="b_r"><span class="u">192-202</span></td>
-  <td class="b_r"><span class="u">9·24-17·9</span></td>
-  <td class="b_r"><span class="u">46-47·8</span> at 40° C.</td>
-</tr>
-<tr>
-  <td class="lt_r">Oil of Almonds</td>
-  <td class="b_r">189·5-195·4</td>
-  <td class="b_r">—</td>
-  <td class="b_r">64-64·8 at 25° C.</td>
-</tr>
-<tr>
-  <td class="lt_r">Sesame oil</td>
-  <td class="b_r">187-192</td>
-  <td class="b_r">—</td>
-  <td class="b_r">67-69 at 25° C.</td>
-</tr>
-<tr>
-  <td class="lt_r">Earth-nut (Arachis) oil</td>
-  <td class="b_r">190-197</td>
-  <td class="b_r">—</td>
-  <td class="b_r">65·8-67·5 at 25° C.</td>
-</tr>
-<tr>
-  <td class="lt_r">Hazelnut oil</td>
-  <td class="b_r">191·4-197·1</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">Cotton-seed oil</td>
-  <td class="b_r">191-197</td>
-  <td class="b_r">—</td>
-  <td class="b_r">67·6-69·4 at 25° C.</td>
-</tr>
-<tr>
-  <td class="lt_r">Oleo-margarine</td>
-  <td class="b_r">195-197·4</td>
-  <td class="b_r">—</td>
-  <td class="b_r">48·6 at 40° C.</td>
-</tr>
-<tr>
-  <td class="lt_r">Beef tallow</td>
-  <td class="b_r">193·2-198</td>
-  <td class="b_r">—</td>
-  <td class="b_r">49 at 40° C.</td>
-</tr>
-<tr>
-  <td class="lt_r">Wax</td>
-  <td class="b_r">97-107</td>
-  <td class="b_r">19-21</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">Paraffin</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">Stearic acid</td>
-  <td class="b_r">195-200</td>
-  <td class="b_r">195-200</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">Sebin</td>
-  <td class="b_r">192·4-192·6</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-</tr>
-<tr>
-  <td class="lt_r">Cocoa-nut fat</td>
-  <td class="b_r">254·8-268·4</td>
-  <td class="b_r">—</td>
-  <td class="b_r">35·5 at 40° C.</td>
-</tr>
-</table></div>
-
-<p><span class="pagenum" id="Page_59">59</span></p>
-
-<p>The presence of cocoa-nut fat can also be shown by the etherification
-of the fatty acids with alcohol and sulphuric acid, when the characteristic
-odour of the ester of cocoa-nut acid occurs. Vegetable
-oils, such as almond, cotton-seed, arachidic, sesame and hazelnut
-oils, lower the melting point of the fatty acids and raise the iodine
-value. Sesame oil is easily detected by Baudouin’s reaction, yielding
-a raspberry coloration whilst pure cacao butter keeps a fine yellow
-or dark brown. It is possible to detect the presence of so minute a
-quantity as 1% of sesame oil, by means of Baudouin’s reaction.</p>
-
-<p>The following table, containing the analytical determinations
-of all fatty substances which can possibly be employed in the
-adulteration of cacao butter, will serve to facilitate reference to this
-subject.</p>
-
-<p>In addition to its use in the manufacture of certain cacao preparations
-and for lubricating parts of machinery which come into
-contact with the cacao etc. cacao fat is also used in perfumery and
-especially in pharmacy for making suppositaries, ointments, etc., but
-it is of no importance in soap making. As an edible fat, in the true sense
-of the word, like ordinary butter or lard, cacao butter is not used. It
-has been maintained by Benedikt<a id="FNanchor_48_48" href="#Footnote_48_48" class="fnanchor">48</a> that when in the form of chocolate
-it is as easily digestible in the human organism as milk fat, which is
-generally regarded as offering most favourable conditions for absorbtion
-in the intestinal canal. The digestibility of both fats varies
-from 92·3 to 95·38 percent, and both, in this respect, stand very near
-to cocoa-nut fat from which the solid glycerides have been removed,
-and to ordinary butter, the former according to Bourot and Jean.<a id="FNanchor_49_49" href="#Footnote_49_49" class="fnanchor">49</a>
-being digestible to the extent of 98 and the latter 95·8 percent.</p>
-
-<p>Cacao butter is obtained as a by-product in the preparation of
-cocoa powder and in every country where cocoa powder is produced
-there is always a large trade in the former article. That is, apart
-from Germany, especially the case in Holland, where the monthly
-supply to the Amsterdam market is so large that during 1899 one
-firm alone—Van Houten—had 855 tons for sale. The average
-price of late years has considerably increased, and is now about
-64-73 cents per kilogramme.</p>
-
-
-<h4>3. <em class="gesperrt">Cacao-red or Pigment.</em></h4>
-
-<p>The majority of investigators interested in the cacao bean have
-assigned its peculiar aroma and taste to the cacao-red which it<span class="pagenum" id="Page_60">60</span>
-develops. As previously pointed out, the young fresh bean is
-colourless, the pigment forming later, as can be observed in many
-vegetable colouring materials, such as oakand cinchona-red, madder,
-indigo and kola-nut red (from Sterculia acuminata). As the later
-investigations of Hilger<a id="FNanchor_50_50" href="#Footnote_50_50" class="fnanchor">50</a> have shown, the fresh colourless cacao bean
-contains a diastasic ferment, as well as a glucoside body, which C.
-Schweitzer<a id="FNanchor_51_51" href="#Footnote_51_51" class="fnanchor">51</a> has termed glocoside or cacaonin. The term glucoside
-may be noted in passing as including those bodies, the greater
-number of which occur in plants, and which by treatment with alkalis,
-acids or ferments are split up into an indifferent body and a sugar,
-generally glucose. These bodies may be chemically regarded as
-ethyl derivatives of the respective sugars. When the ripe, white
-seeds are dried, the cacao-glycoside is partly decomposed by the
-agency of the above-mentioned diastasic ferment and formations of
-grape sugar, pure non-nitrogenous cacao-red, together with theobromine
-and coffeine ensue. These substances, and likewise a certain
-amount of undecomposed cacao glycoside, can all be detected in the
-seed, which has by this time acquired a brownish to violet colour.</p>
-
-<p>The unfermented bean, according to Schweitzer, has as much
-as 0·6% unaltered glucoside. Fermentation produces the same effect
-as drying, as here again the glycerine is not completely split up,
-for the cacao-red, isolated in the ordinary way, consists according
-to Hilger of a mixture of pure non-nitrogenous cacao-red and some
-glycoside.</p>
-
-<p>The complete decomposition of the cacao glycoside can only
-be effected in a chemical manner, by boiling the finely divided and
-defatted seeds with dilute acids, a method which has made it possible
-to effect an exact determination of the diureides, as the treatment
-with acid sets free the totality of their theobromine and coffeine.</p>
-
-<p>Schweitzer regards the molecule of cacao glycoside as an ester
-comprised of one molecule of non-nitrogenous cacao-red, six molecules
-of starch-sugar and one molecule of theobromine with double-sided
-attachment and having the hypothetrical formula C<sub>60</sub>H<sub>86</sub>O<sub>15</sub>N<sub>4</sub>.</p>
-
-<p>Before the appearance of Hilger’s researches, all statements of
-a chemical nature respecting cacao-red related to a mixture of a
-pure non-nitrogenous pigment and the glycoside, which must in all
-cases be preliminarily obtained, before the pure pigment can be<span class="pagenum" id="Page_61">61</span>
-prepared. That can be done<a id="FNanchor_52_52" href="#Footnote_52_52" class="fnanchor">52</a> by treating the roasted beans with
-petroleum ether, which removes the fat and part of the free
-theobromine then with water, to extract the remaining theobromine,
-coffeine, sugar and salts, and finally with alcohol, to extract the
-cacao-red. The alcoholic residue is then quickly dried on porous
-plates. The material thus obtained is a reddish brown amorphous
-bitter powder, which is scarcely soluble in water, easily so in alcohol
-or in dilute alkali, and is reprecipitated by acid from its alkaline
-solution. It gives a sublimate of theobromine when heated. When
-the substance is <em class="gesperrt">distilled with 5 percent of sulphuric
-acid, the added glycoside is completely
-decomposed into sugar, theobromine and
-the real cacao-red</em>, which latter is represented by the formula
-C<sub>17</sub>H<sub>12</sub>(OH)<sub>10</sub>. It appears to stand in near relation to tannin, which
-it resembles in yielding formic acid, acetic acid, and pyrocatechin
-by the action of caustic alkalis. The pure non-nitrogenous cacao-red,
-at present, is of exclusively scientific interest; for practical purposes
-only the crude cacao-red, cacao-red glycoside, as naturally existing
-in the bean, is of importance. The better and the more effectual the
-manner in which the beans have been prepared by fermentation, the
-more intense is the formation of the cacao red, especially its localisation
-in the cells and cell tissues. This is the reason that the variations
-in colour of different kinds of bean and the aqueous extracts which
-they yield are so distinct.</p>
-
-<p>Especially is this noticeable in carelessly dried beans, in which
-the cotyledon tissue is of a dirty brown or yellow colour instead
-of being brown or violet; the pigment here is not restricted to separate
-cells but has the appearance of having penetrated into the contiguous
-albuminous cells. The bean contains 2·6-5 percent of the crude
-cacao-red; it is soluble in alcohol and in ether and partly so in hot
-water, and is completely extracted from the bean by weak
-acetic acid.</p>
-
-<p>The crude cacao-red can be determined quantitatively by
-precipitating its solution with lead acetate, decomposing the lead
-precipitate with sulphuretted hydrogen and evaporating the filtrate
-containing the cacao-red to dryness.</p>
-
-<p>The aqueous extract of the beans, which contains the cacao-red,
-is coloured greenish brown by alkalis, red by acids; acetates
-give a grey to yellowish colour; tincture of iodine, stannous chloride<span class="pagenum" id="Page_62">62</span>
-and mercurous nitrate give a rose to brown precipitate. Iron and
-copper salts produce grey precipitates which gradually become brown
-to black. Gelatine solution, containing alum, and albumin give copious
-yellow precipitates.</p>
-
-<p>Stains produced on linen by the colouring matter of cacao-red
-can be removed by treatment with hot water and finally bleaching
-with a solution of sulphurous acid.</p>
-
-
-<h4>4. <em class="gesperrt">Theobromine.</em></h4>
-
-<p>All those materials which are regarded as stimulants, like
-coffee, tea, cacao, tobacco etc., owe their action to peculiar nerve
-stimulating bodies, which are present only in small quantity in the
-seeds or leaves of the respective plants and are termed by chemists
-alkaloids and diureides.</p>
-
-<p>The physiologically active constituents of tea, coffee and cacao
-are considered, even up to to-day, by many authors as alkaloids or
-organic bases and especially ranked among the xanthine or purine
-bases. Recent investigations, however, separate these substances
-from the alkaloids in the strict sense and comprise them within a
-particular group of urea derivatives under the designation of ureides;
-the ureides of tea, coffee and cacao representing two molecules of
-urea, they are to be qualified as “diureides</p>
-
-<p>A bitter substance in the cacao bean had already been observed
-by Schrader, but Woscressensky<a id="FNanchor_53_53" href="#Footnote_53_53" class="fnanchor">53</a> in 1841 was the first to isolate the
-diureide, theobromine.</p>
-
-<p>Theobromine is found in the unfermented and fermented beans
-in two forms; as free theobromine, which has been eliminated from
-the glucoside by the ferment in the drying and fermenting processes,
-and in combination with glucose and cacao-red as a glucoside, from
-which it can only be separated by chemical means.</p>
-
-<p>Theobromine stands in near relation to caffeine, the diureide
-of tea and coffee, as will be seen from their chemical formulae—in
-which theobromine is shown to contain one methyl group CH<sub>3</sub>,
-less, its place being taken by an hydrogen atom;</p>
-
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<col width="40%" /><col width="20%" /><col width="40%" />
-<tr>
-  <td align="center"><span class="u">Caffeine</span></td>
-  <td align="center">&nbsp;</td>
-  <td align="center"><span class="u">Theobromine</span></td>
-</tr>
-<tr>
-  <td align="center">C<sub>5</sub>HN<sub>2</sub>O<sub>3</sub>(CH<sub>3</sub>)<sub>3</sub>,</td>
-  <td align="center">&nbsp;</td>
-  <td align="center">C<sub>5</sub>H<sub>2</sub>N<sub>2</sub>O<sub>3</sub>(CH<sub>3</sub>)<sub>2</sub>,</td>
-</tr>
-</table></div>
-
-<p>so that in all, theobromine falls short of caffeine by only one radical.
-Strecker<a id="FNanchor_54_54" href="#Footnote_54_54" class="fnanchor">54</a> was the first to show the relation between the two sub<span class="pagenum" id="Page_63">63</span>stances,
-when he succeeded in converting caffeine into theobromine
-by the action of methyl oxide on silver theobromine for 24 hours at
-100° C. Caffeine and silver iodide are then formed and can be separated
-by treatment with alcohol, which dissolves the caffeine, leaving
-the silver iodide undissolved.</p>
-
-<p>E. Fischer<a id="FNanchor_55_55" href="#Footnote_55_55" class="fnanchor">55</a> was shown the relation of theobromine and caffeine
-to uric acid by artificial synthesis of both substances from derivatives
-of both. Fischer, starting with monomethyl pseudo-uric acid,
-converted it into 7-methyl uric acid by distilling it with hydrochloric
-acid, and afterwards, by treating the lead salt of the latter
-with methyl iodide and ether, produced 3-7-methyl-uric acid. That
-acid was converted into dimethyldioxychlor-purine by treatment
-with a mixture of phosphorus oxychloride and phosphoric penta-chloride,
-with subsequent reduction into 3-7 dimethyl-6-amino-2-oxy-purine,
-from which, by the action of nitrous acid with loss of the
-amine group, theobromine was finally obtained. The synthesis of
-theobromine is a brilliant exploit of Fischer’s, and it is quite possible
-that at no distant period, when a simple and cheap method of production
-has been arrived at, synthetical theobromine will appear
-commercially as a rival of the natural product. At present there is
-no prospect of this being immediately realised, and cacao shells
-from which theobromine is now prepared are as yet in no danger of
-displacement by the new substitute, but still serve as a useful by-product
-in the manufacture of cacao.</p>
-
-<p>Theobromine and caffeine, like the alkaloids or plant bases,
-have a distinct physiological and even toxic action if taken in too
-large quantities.</p>
-
-<p>From the experiments of Mitscherlich it appears that theobromine
-has a similar action to caffeine, but is somewhat less active
-owing to its being less soluble in the gastric juice. Mitscherlich’s
-experiments with frogs, pigeons and rabbits show that 0·05 grammes
-killed a frog in 40 hours, 0·05 grammes a pigeon in 24 hours, and
-1 gramme a rabbit in less than 20 hours. Death resulted in all cases
-from cramping of the spinal cord, producing either convulsions or
-subsequent paralysis.</p>
-
-<p>The results of these experiments do not detract from the
-nutritive value of cacao, since the human organism requires ten times
-as much theobromine as rabbits to exhibit the slightest toxic symptom;
-in cacao mass containing 1 % not mentioned in discussion; just a head’s up to PP for S&amp;R] theobromine, that would involve<span class="pagenum" id="Page_64">64</span>
-the consumption of 5 lbs. averdupois of chocolate at once, a practical
-impossibility. Similar conditions prevail in connection with the use
-of tea, coffee, and especially tobacco, where symptoms of poisoning
-have been occasionally noticed (the nicotine peril of excessive
-smokers) but it would seem that cacao and chocolate are the most
-favourably placed of these stimulants as regards such toxic action.
-It appears from the experiments of Albanese<a id="FNanchor_56_56" href="#Footnote_56_56" class="fnanchor">56</a> Bondzynski, Gottlieb<a id="FNanchor_57_57" href="#Footnote_57_57" class="fnanchor">57</a>
-and Rost<a id="FNanchor_58_58" href="#Footnote_58_58" class="fnanchor">58</a> that 3 percent of the theobromine administered
-passed out in the urine unaltered, whilst on the other hand 20-30
-percent of that decomposed in the organism is found again as monomethyl-xanthine.</p>
-
-<p>The larger proportion of the monomethyl xanthine is
-heteroxanthine (= 7 Methyl-X) and the inferior 3 Methyl-X. The
-excretion of theobromine appears to be closely connected with
-the quantity of urine voided, which is especially increased
-by the administration of theobromine. Since 1890, as a result
-of W. v. Schröder’s<a id="FNanchor_59_59" href="#Footnote_59_59" class="fnanchor">59</a> observations in 1888, that property
-of theobromine has had an extended application in practical
-therapeutics; theobromine has been used as a diuretic in kidney
-diseases, and, unlike all similar medicinal agents, it exercises no
-influence on the heart, a circumstance which essentially increases its
-therapeutic value. It can be employed for medicinal purposes, either
-uncombined or in the form of salicylate, acetate and certain double
-compounds, as sodium or lithium and theobromine salicylate or
-acetate.</p>
-
-<p>The double compounds known as diuretin, agurin and uropherin
-are freely soluble in water and are therefore more readily
-absorbed into the system than pure theobromine, which is only with
-difficulty soluble in water. Through the establishment of theobromine
-as a medicinal agent, for which we are indebted to Chr. Gram<a id="FNanchor_60_60" href="#Footnote_60_60" class="fnanchor">60</a>
-and G. See,<a id="FNanchor_61_61" href="#Footnote_61_61" class="fnanchor">61</a> cacao husks, hitherto a waste product in the manufacture
-of cacao, have become of value for the preparation of theobromine,
-in which many of the largest German chemical factories are
-now engaged.</p>
-
-<p><span class="pagenum" id="Page_65">65</span></p>
-
-<p>Fluctuations as regards the percentage of theobromine in the
-beans are so extraordinary that they can only be ascribed to the
-lack of prescribed and definite modes of procedure in fermenting,
-which obviously necessitates differences in the resulting products.</p>
-
-<p>Eminger found from 0·88-2·34 percent of theobromine in the
-examination of a rather considerable number of commercial kinds of
-cacao beans and in the husks 0·76 percent of the diureide: C. C.
-Keller<a id="FNanchor_62_62" href="#Footnote_62_62" class="fnanchor">62</a> has also found it in the leaves and in the pericarp. Cacao
-contains 0·05 to 0·36 percent of caffeine.</p>
-
-<p>Theobromine is a permanent white powder, appears under the
-magnifying glass as small, white, prismatic or granular crystals.
-At first it has only a slightly bitter taste, which becomes more intense
-when it is kept in the mouth for some length of time; and indeed,
-the bitter taste of the cacao bean and its preparations is mostly due
-to theobromine. It sublimes at 220 ° C. without melting. This
-phenomenon explains why the over roasted bean, that is, the kernel
-of beans which by accident have been heated to more than 130-150 °
-C. is poorer in theobromine than the husks. When heated to 310 ° C.
-theobromine melts to a clear liquid which re-crystallizes on cooling.</p>
-
-<p>One part of absolutely pure theobromine dissolves according
-to Eminger in 736·5 parts of water at 18 ° C., in 136 parts at 100 ° C.
-in 5399 parts alcohol (90 %) at 18 ° C. in 440 parts at boiling
-(90 %) point and in 818 parts of boiling absolute alcohol. It dissolves
-in 21000 parts of ether at 17 ° C. in 4856 parts of methyl alcohol at
-18 ° C. in 58·8 parts of chloroform at 18 ° C. and in 2710 parts of
-boiling chloroform<a id="FNanchor_63_63" href="#Footnote_63_63" class="fnanchor">63</a>. Theobromine is partly decomposed by strong
-alkalis but by cautious addition of alkalis it forms compounds with
-them, which, are readily dissolved by solutions of sodium salicylate,
-acetate or benzoate. These double compounds under the name of
-diuretin, agurin and uropherin have lately become of therapeutic
-value.<a id="FNanchor_64_64" href="#Footnote_64_64" class="fnanchor">64</a></p>
-
-<p>Sodium silicate and more particularly trisodiumphosphate
-according to Brissemoret<a id="FNanchor_65_65" href="#Footnote_65_65" class="fnanchor">65</a> are great solvents of theobromine. One
-and a half molecules of the latter salt can dissolve one molecule of<span class="pagenum" id="Page_66">66</span>
-theobromine so that in this way it is possible to prepare a solution of
-nearly 2 percent. Phenol also dissolves a large quantity of theobromine,
-according to Maupy,<a id="FNanchor_66_66" href="#Footnote_66_66" class="fnanchor">66</a> who has utilised this property for
-the determination of theobromine. The defatted cacao preparation
-is moistened with water and extracted with a mixture consisting of
-15 percent of phenol and 85 percent of chloroform.</p>
-
-<p>Theobromine, like caffeine, gives the so called murexide
-reaction when evaporated with chlorine water—forming amalic
-acid—and when a watch glass previously moistened with a little
-fluid ammonia is held over the last few drops at the end of the operation.
-The residue thus obtained has a violet colour, which serves to
-distinguish theobromine readily from other plant bases which do
-not belong to the xanthine group.</p>
-
-<p>Although theobromine is the most valuable constituent of
-cacao beans, the importance attached to a greater or lesser amount
-in the beans as a commercial article was formerly much exaggerated.</p>
-
-<p>The investigations of Dragendorff and others have shown that
-the value of various stimulants like tobacco, coffee and tea, does
-not entirely depend on the amount of alkaloid or diureide but partly
-also on the joint action of all the constituents of those articles, and
-it is particularly the aromatic bodies which determine their commercial
-value. Various kinds of coffee, for example, of inferior commercial
-value contain considerably more caffeine than the costly Mocca
-beans. The highly prized Havana tobacco ranges lower than the
-Sumatra kinds in nicotine content, and the same conclusion with
-regard to cacao would probably be correct. In support of this view,
-attention may be directed to the following analyses performed by
-Wolfram.<a id="FNanchor_67_67" href="#Footnote_67_67" class="fnanchor">67</a></p>
-
-
-<p class="center">Percentage of theobromine at 100° C.</p>
-
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr">Description</th>
-  <th class="_tbr" colspan="4">% Theobromine %</th>
-</tr>
-<tr>
-  <td class="lt_r">Caracas</td>
-  <td class="_r" rowspan="6">In<br />the<br />bean</td>
-  <td class="_r">1·63</td>
-  <td class="_r" rowspan="6">In<br />the<br />shells</td>
-  <td class="_r">1·11</td>
-</tr>
-<tr>
-  <td class="lt_r">Guayaquil (of considerably less<br />value than the first)</td>
-  <td class="_r">1·63</td>
-  <td class="_r">0·97</td>
-</tr>
-<tr>
-  <td class="lt_r">Domingo</td>
-  <td class="_r">1·66</td>
-  <td class="_r">0·56</td>
-</tr>
-<tr>
-  <td class="lt_r">Bahia</td>
-  <td class="_r">1·64</td>
-  <td class="_r">0·71</td>
-</tr>
-<tr>
-  <td class="lt_r">Puerto Cabello (fine kind)</td>
-  <td class="_r">1·46</td>
-  <td class="_r">0·81</td>
-</tr>
-<tr>
-  <td class="lt_r">Tabasco</td>
-  <td class="_r">1·34</td>
-  <td class="_r">0·42</td>
-</tr>
-<tr>
-  <td class="lt_r">&nbsp;</td>
-  <td class="_tr">Average</td>
-  <td class="_tr">= 1·56%</td>
-  <td class="_tr">&nbsp;</td>
-  <td class="_tr">= 0·76%</td>
-</tr>
-</table></div>
-
-<p><span class="pagenum" id="Page_67">67</span></p>
-
-<p>Excluding the theobromine in the shells which are not used in
-the preparation of cacao, it will be seen from the above table that
-the Caracas bean, which is the finest and dearest, has an amount
-of theobromine which is only equal to, or even a little less, than
-that in the inferior beans from Guayaquil and Domingo.</p>
-
-
-<h4>5. <em class="gesperrt">Albumin.</em></h4>
-
-<p>On the presence of albuminous bodies in the cacao bean,
-varying between 14-15 percent, depends to a great extent its nutritive
-value. The albumin in plants, unfortunately, is not to hand in a form
-suitable for direct absorption and assimilation in the animal organism,
-in fact, only a fraction of it is so available. Before considering the
-nutritive value of the albumin of the cacao bean it will be well to
-give attention to the general chemical and physical properties of
-albumin so far as a knowledge of them will assist in the elucidation
-of the subsequent matter.</p>
-
-<p>Albuminous bodies or proteins occur either dissolved in the
-sap of plants or in a solid in the protoplasm of plant cells; also in
-the form of granular deposits (Aleuron granules<a id="FNanchor_68_68" href="#Footnote_68_68" class="fnanchor">68</a>). In cacao they are
-apparently present in the three different conditions.</p>
-
-<p>The term vegetable albumen, in its more restricted sense, is
-meant to designate a protein substance which is soluble in water
-and is coagulable by heat. The greater part of the proteid which
-exists in the seeds and sap of plants and is coagulable by heat, is
-not albumin but globulin, that is to say, it is insoluble in water,
-though dissolved by solutions of neutral salts. Whilst many protein
-substances in aqueous solution require a temperature of 100 ° C.
-before coagulating, or becoming insoluble under certain conditions,
-others coagulate at 65 ° C. Concentrated acetic acid dissolves all
-albuminous bodies with the aid of heat, concentrated nitric acid gives
-a yellow coloration (xantoprotein reaction). Albuminous substances
-are decomposed when heated to 150 ° C. developing a dark colour,
-swelling up and evolving an offensive smell, finally leaving behind a
-difficultly combustible coaly residue.</p>
-
-<p><span class="pagenum" id="Page_68">68</span></p>
-
-<p>Globulins combine with aqueous solutions of alkalis such as
-potash, soda, ammonia etc. producing alkaline albuminates; with
-acids they form acid albuminates or syntonins. Both have the property
-in common, that whilst they are insoluble in pure water, they
-readily dissolve in slightly acidulated or alkaline water, as well as
-in weak saline solutions, and are then no longer coagulable by boiling.</p>
-
-<p>Albuminous bodies are converted first into albumoses (proteoses),
-and then into peptons by gastric and intestinal digestion or
-by hydrolytic decomposition with acids or alkalis, also by the
-action of steam under pressure of many atmospheres, as well as
-by putrefaction. Albumoses, with the exception of hetero-albumose,
-are soluble in water. Peptons dissolve entirely and in that condition
-are absorbed by the animal organism.</p>
-
-<p>Albumins are precipitated from their solutions by strong alcohol,
-and in that way Zipperer succeeded in precipitating 4·25 percent of
-albumin from the aqueous extract of Trinidad cacao, which corresponds
-to about 25 percent of the total amount of albumen in
-the bean.</p>
-
-<p>The results of his investigation have shown that generally more
-soluble albumen is present in the unfermented than in the fermented
-bean. Consequently, it would appear that in the finer kinds of cacao
-beans, in which very careful fermentation has been carried out, the
-albumin, owing to fermentative alteration, is rendered less soluble.</p>
-
-<p>The constitution of albumin is still not sufficiently known,
-despite the excellent experiments of E. Fischer on this subject;
-generally it is regarded as having the formula:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<col width="50%" /><col width="50%" />
-<tr>
-  <td align="left">C</td>
-  <td align="right">52·31-54·33%</td>
-</tr>
-<tr>
-  <td align="left">H</td>
-  <td align="right">7·13- 7·73%</td>
-</tr>
-<tr>
-  <td align="left">N</td>
-  <td align="right">15·49-17·60%</td>
-</tr>
-<tr>
-  <td align="left">S</td>
-  <td align="right">0·76- 1·55%</td>
-</tr>
-<tr>
-  <td align="left">O</td>
-  <td align="right">20·55-22·98%</td>
-</tr>
-</table></div>
-
-<p>Accepting a mean formula corresponding to the above figures as
-representation of the albumen (namely C<sub>72</sub>H<sub>112</sub>N<sub>18</sub>SO<sub>22</sub>), it becomes
-possible to obtain a quantitative determination of this constituent in
-the plants in which it is contained. There is, for instance, 16 % of nitrogen
-here. Starting from such a standpoint, and determining the
-percentage of Nitrogen contained in a plant, and multiplying by 6·25
-(i. e. 16 %), the amount of albumen is obtained. For further particulars
-see paragraph 4. The albumen in cacao, as previously mentioned,<span class="pagenum" id="Page_69">69</span>
-is in the form of globulin, that is, in a less soluble form. In
-cacao preparations which are required for invalids, especially those
-with affections of the stomach, it is important to have the albumen
-in a more readily soluble condition. Various attempts have been
-made with cacao preparations to obtain that result, and later on,
-full illustrations and explanations will be given on this subject. First
-of all, however, it is desirable to consider the scientific methods
-employed to ascertain the relative digestibility or indigestibility of
-albumen.</p>
-
-<p>Professor Stutzer<a id="FNanchor_69_69" href="#Footnote_69_69" class="fnanchor">69</a> of Bonn has been engaged in determining
-the action of digestive ferments of the animal organism on
-alimentary substances, and has worked out a method by which it
-is possible to ascertain the proportion of albuminous substances which
-can be regarded as digestible.</p>
-
-<p>The method depends upon the fact that salivary, gastric and
-intestinal digestion can be artificially imitated in the laboratory.
-But as the salivary secretion only digests starch and is difficult to
-obtain, malt diastase, which serves the same purpose, is used instead.
-On the other hand albuminous material is only digested by juices of
-the stomach and intestines as fresh obtained from the mucous membranes
-of the pig or ox. If we suppose an average of 16 percent of
-total albumen in cocoa powder, the following results would probably
-be given by Stutzer’s method:</p>
-
-<p>Of 16 % of total albumen there are on an average:</p>
-
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td class="_r">Albumen: </td>
-  <td colspan="2">corresponding to percentage<br />of the total mass:</td>
-</tr>
-<tr>
-  <td class="lt_r">&nbsp; 7·6% soluble in the stomach</td>
-  <td align="right">47·5%</td>
-  <td align="right" rowspan="2"><span class="brace2">}</span>65%</td>
-</tr>
-<tr>
-  <td class="lt_r">&nbsp; 2·8% soluble in the intestines</td>
-  <td align="right">17·5%</td>
-</tr>
-<tr>
-  <td class="lt_r"><span class="u">&nbsp; 5·6%</span> insoluble</td>
-  <td align="right">35·0%</td>
-</tr>
-<tr>
-  <td class="lt_r">16·0%</td>
-  <td class="r_t">100·0%</td>
-</tr>
-</table></div>
-
-<p>As shown by the experiments of Forster<a id="FNanchor_70_70" href="#Footnote_70_70" class="fnanchor">70</a> however, artificial digestion
-does not correctly represent the actual consumption of nutriment in
-the human body. <em class="gesperrt">Forster’s</em> experiments, in which cacao powder
-was administered to healthy men, gave a much higher value, in fact,
-80 percent of the nitrogenous substance was digested, against 65 percent
-by Stutzer’s artificial method of digestion. The results obtained
-by artificial digestion must therefore be increased in that proportion.</p>
-
-<p><span class="pagenum" id="Page_70">70</span></p>
-
-
-<h4>6. <em class="gesperrt">Starch.</em></h4>
-
-<p>Starch is one of the most important constituents of cacao, as
-on the starch taken in conjunction with the fat and albumen depends
-the nutritive value of the cacao bean. As previously stated, cacao starch
-is one of the smallest kinds which occur in the vegetable kingdom;
-consequently it can easily be distinguished from the starch granules
-of other plants. Owing to their minuteness the concentric rings
-showing the stratified structure of the starch granules can only be
-distinguished with difficulty under the microscope. Cacao starch
-consists usually of globular granules, generally separate, but sometimes
-in aggregations of two or three. The appearance under the
-microscope of the starch granules is clearly shown in fig 7, which
-represents a section of Ariba cacao enlarged 750 times.<a id="FNanchor_71_71" href="#Footnote_71_71" class="fnanchor">71</a></p>
-
-<div class="figcenter" >
-<img src="images/i_070.jpg" alt="" />
-<div class="caption"> Fig. 7.</div>
-</div>
-
-<p><b>a</b> on the above represents the intercellular spaces, <b>b</b> the cell
-walls, <b>c</b> the starch granules, <b>d</b> the fat crystals, those being the contents
-and structural elements of the cacao cell that the microscope will at
-once distinguish.</p>
-
-<p>Cacao starch has the usual properties of ordinary kinds of
-starch, namely:</p>
-
-<p>1. <em class="gesperrt">It is gelatinised by hot water</em>, that is to say, the
-water penetrates between the layers of starch granules, separating
-them and causing by its penetration a swelling up of the
-starch whereby a transparent mass know as “starch paste” is produced. It
-has been supposed that cacao starch is less easily gelatinised than
-the starch of other plants. According to investigations of Soltsien’s<a id="FNanchor_72_72" href="#Footnote_72_72" class="fnanchor">72</a>,<span class="pagenum" id="Page_71">71</span>
-which Zipperer unreservedly endorses, this is not the case, for under
-certain essential conditions, cacao starch gelatinises just as readily as
-other kinds of starch.</p>
-
-
-<p><em class="gesperrt">The blue coloration of starch with iodine.</em></p>
-
-<p>This is said to take place more slowly with cacao than with
-other starches, though we have always found that once the cacao
-starch is gelatinised, a blue coloration appears immediately on
-adding a sufficiently strong solution of iodine.</p>
-
-<p>There are certainly other materials in the cacao bean, such as
-fat, which by more or less enveloping the starch, prevent access of
-water to the starch granules and thus hinder gelatinisation; or again,
-the albumen and cacao-red may exert some retarding influence on the
-iodine reaction, <em class="gesperrt">especially if the iodine solution used
-is very dilute</em>. Yet it is impossible to describe the reaction
-as slow.</p>
-
-<p>According to Soltsien, if a mixture of two parts of cacao bean
-with one part of calcinated magnesia and water is heated, a clear-filtering
-decoction is obtained, which immediately assumes the blue
-colour on addition of iodine solution. On neutralising the filtrate
-with acetic acid, and adding 3-4 parts of strong alcohol, its starch
-is precipitated.</p>
-
-<p><em class="gesperrt">By boiling with dilute acids as well as by
-the action of ferments like the saliva, diastase</em>
-etc., <em class="gesperrt">starch is converted into starch sugar</em>
-(<em class="gesperrt">glucose</em>, <em class="gesperrt">dextrose</em>). The empirical formula for starch is
-C<sub>6</sub>H<sub>10</sub>O<sub>5</sub>, that for starch sugar is C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>, so that in the conversion
-one molecule of water is introduced, wherefore its chemical nature is
-greatly changed, and especially in its becoming freely soluble in
-water. That alteration allows of starch being quantitatively determined,
-as the dextrose thus produced has the property of reducing an
-alkaline solution of copper sulphate (known as Fehling’s solution,
-after the discoverer); that is to say, the copper sulphate is converted
-into insoluble red cuprous oxide. As dextrose always precipitates a
-definite amount of cuprous oxide, the quantity of starch present can
-in that way be determined.</p>
-
-<p>The chemical determination of starch is only in a limited degree
-effectual in the recognition of an admixture of foreign starch in cacao
-preparations. If more than 10-15 percent of starch (calculated on the
-crude bean) has been found, then it must be assumed that there has<span class="pagenum" id="Page_72">72</span>
-been an admixture of foreign starch, but chemistry affords no means
-by which foreign starch can be distinguished from the genuine starch
-of the cacao bean. For that purpose the foreign starch must be minutely
-observed under the microscope, which not only serves to
-detect its presence, but gives an approximate estimation of the amount
-present, and its origin. Great caution should be exercised, or the
-result may be easily exaggerated.</p>
-
-
-<h4>7. <em class="gesperrt">Cellulose or crude fibre.</em></h4>
-
-<p>We have already made the acquaintance of this material as the
-chief constituent of the cell walls and vascular tissues. Recent chemical
-investigations have shown that it consists of the anhydrides of
-hexose and pentose (sugar compounds) incrustated with many
-impurities, such as cacao-red, gum, mucilage etc. From a chemical
-point of view, cellulose has the same formula as starch, viz. C<sub>6</sub>H<sub>10</sub>O<sub>5</sub>,
-or one of its multiples represented in formula. One of its chemical
-properties is solubility in ammonio-cupric sulphate, and affinity for
-alkalis such as potash, soda, ammonia, causes it to swell when they
-act on the cell fibres.</p>
-
-<p>Weender’s process<a id="FNanchor_73_73" href="#Footnote_73_73" class="fnanchor">73</a> as worked out by Henneberg is the one
-usually adopted for the determination of crude fibre in plants,
-although recently H. Suringar, B. Tollens<a id="FNanchor_74_74" href="#Footnote_74_74" class="fnanchor">74</a> and more particular König<a id="FNanchor_75_75" href="#Footnote_75_75" class="fnanchor">75</a>
-have pointed out that in Weender’s process the so-called pentosan,
-that is to say, the sugar-like constituent of the composition C<sub>5</sub>H<sub>10</sub>O<sub>5</sub>,
-which comprises a not inconsiderable portion of the crude fibre, undergoes
-a disproportionate alteration, so that the analytical results thus
-obtained can by no means give an accurate representation of the
-amount of cellulose. The crude fibre must therefore be treated in such
-manner as to eliminate the pentosan. For this purpose the various methods
-of König, Matthes and Streitberger have been proposed, to
-which we shall return in Book 4. Filsinger, the meritorious experimenter
-on the subject of cacao, has by König’s method determined
-the amount of crude fibre in a series of different varieties of cacao
-bean, and obtained the following results as regards shelled and
-roasted beans.</p>
-
-<p><span class="pagenum" id="Page_73">73</span></p>
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left"></td>
-  <td align="center">percent</td>
-</tr>
-<tr>
-  <td align="left">1. Puerto Cabello</td>
-  <td align="center">5·37</td>
-</tr>
-<tr>
-  <td align="left">2. Java</td>
-  <td align="center">3·97</td>
-</tr>
-<tr>
-  <td align="left">3. Ariba Guayaquil I</td>
-  <td align="center">4·10</td>
-</tr>
-<tr>
-  <td align="left">4. Ariba Guayaquil II</td>
-  <td align="center">4·07</td>
-</tr>
-<tr>
-  <td align="left">5. Machala Guayaquil I</td>
-  <td align="center">4·43</td>
-</tr>
-<tr>
-  <td align="left">6. Para</td>
-  <td align="center">4·01</td>
-</tr>
-<tr>
-  <td align="left">7. Surinam Guiana</td>
-  <td align="center">3·01</td>
-</tr>
-<tr>
-  <td align="left">8. Bahia</td>
-  <td align="center">2·81</td>
-</tr>
-<tr>
-  <td align="left">9. Grenada</td>
-  <td align="center">3·10</td>
-</tr>
-<tr>
-  <td align="left">10. Guatemala</td>
-  <td align="center">3·50</td>
-</tr>
-<tr>
-  <td align="left">11. Machala Guayaquil II</td>
-  <td align="center">3·58</td>
-</tr>
-<tr>
-  <td align="left">12. Caracas</td>
-  <td align="center">3·65</td>
-</tr>
-<tr>
-  <td align="left">13. Samana</td>
-  <td align="center">4·58</td>
-</tr>
-<tr>
-  <td align="left">14. St. Thomé A I</td>
-  <td align="center">4·13</td>
-</tr>
-<tr>
-  <td align="left">15. St. Thomé A II</td>
-  <td align="center">2·95</td>
-</tr>
-<tr>
-  <td align="left">16. St. Thomé B</td>
-  <td align="center">3·15</td>
-</tr>
-<tr>
-  <td align="left">17. Haiti</td>
-  <td align="center">3·12<a id="FNanchor_76_76" href="#Footnote_76_76" class="fnanchor">76</a></td>
-</tr>
-</table></div>
-
-<p>These new values may be provisionally regarded as normal.
-From these results not only can an idea of the functioning of
-the cacao shelling machine be obtained, but also the presence
-of any occasional admixture of husk in cacao preparations
-may be inferred, since the husk contains a great deal more
-crude fibre than the kernel. Therefore the determination of the crude
-fibre is an important item in the testing of cacao preparations, as there
-is no doubt that the presence of vegetable substances rich in crude
-fibre can be detected by the increase in the amount of cellulose.</p>
-
-
-<h4>8. <em class="gesperrt">Sugar and plant acids.</em></h4>
-
-<p>The presence of glucose in raw cacao beans was first pointed
-out by Schweitzer<a id="FNanchor_77_77" href="#Footnote_77_77" class="fnanchor">77</a>. The sugar is formed by the action of the cacao
-ferment on the glucoside cacaonin during the processes of drying and
-fermentation. In addition to sugar, malic and tartaric acids have been
-observed. These substances, however, are only of interest to the
-plant physiologist and not to the manufacturer, so it is sufficient
-merely to notice them here in passing.</p>
-
-
-<h4>9. <em class="gesperrt">The mineral or ash constituents.</em></h4>
-
-<p>When cacao beans are ignited, the constituents of an organic
-nature are volatilised and only the non-volatile or inorganic con<span class="pagenum" id="Page_74">74</span>stituents
-remain behind. These consist of potash, soda, lime, iron magnesia,
-combined with silicic acid, phosphoric acid, sulphuric acid and
-chlorine.</p>
-
-<p>The amount of ash in raw and shelled cacao beans varies from
-3-4 %. Tuchen<a id="FNanchor_78_78" href="#Footnote_78_78" class="fnanchor">78</a> found 2·9-3 %, Trojanowski<a id="FNanchor_79_79" href="#Footnote_79_79" class="fnanchor">79</a> 2·08-3·93 %, Zipperer<a id="FNanchor_80_80" href="#Footnote_80_80" class="fnanchor">80</a>
-2·7-4 %, L’Hote<a id="FNanchor_81_81" href="#Footnote_81_81" class="fnanchor">81</a> 2·2-4 %, H. Beckurts<a id="FNanchor_82_82" href="#Footnote_82_82" class="fnanchor">82</a> 2·20-3·75, J. Hockauf<a id="FNanchor_83_83" href="#Footnote_83_83" class="fnanchor">83</a>
-2·84-4·4 percent. Of those kinds which are now most in use,
-Ceylon gave 3·30 percent, Java 3·20 and Kameroon 2·95 percent.
-(Beckurts).</p>
-
-<p>Quantitative analyses of the ash of the cacao beans have been
-made by several investigators, and the following table gives a series
-of the most complete analyses, made by R. Bensemann<a id="FNanchor_84_84" href="#Footnote_84_84" class="fnanchor">84</a>.</p>
-
-<p class="center"><em class="gesperrt">Table</em> 14. <b>Analysis of the ash of Cacao Beans by R. Bensemann.</b><br />
-
-The ash of the kernel free from husk dried at 100°C. contained:</p>
-
-<div class="small">
-<p class="center">
-Key to Column Headings</p>
-<ul><li>B = Maracaibo</li>
-<li>C = Caracas</li>
-<li>D = Trinidad</li>
-<li>E = Machala</li>
-<li>F = Porto Cabello</li>
-<li>G = Mean</li>
-</ul>
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" colspan="2">Insoluble respectively in dilute hydrochloric or nitric acid</th>
-  <th class="_tbr">B</th>
-  <th class="_tbr">C</th>
-  <th class="_tbr">D</th>
-  <th class="_tbr">E</th>
-  <th class="_tbr">F</th>
-  <th class="_tbr">G</th>
-</tr>
-<tr>
-  <td class="t">a)</td>
-  <td class="l_r">Volatile dessicated at 100° C.</td>
-  <td class="_r">&nbsp;0·142</td>
-  <td class="_r">&nbsp;0·076</td>
-  <td class="_r">&nbsp;0·144</td>
-  <td class="_r">&nbsp;0·074</td>
-  <td class="_r">&nbsp;0·198</td>
-  <td class="_r">&nbsp;0·127</td>
-</tr>
-<tr>
-  <td class="t">b)</td>
-  <td class="l_r">Fixed at red heat</td>
-  <td class="_r">&nbsp;0·312</td>
-  <td class="_r">&nbsp;1·663</td>
-  <td class="_r">&nbsp;0·553</td>
-  <td class="_r">&nbsp;0·630</td>
-  <td class="_r">&nbsp;1·075</td>
-  <td class="_r">&nbsp;0·846</td>
-</tr>
-<tr>
-  <td class="t"></td>
-  <td class="_r">Soluble in dilute hydrochloric or nitric acid:</td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-</tr>
-<tr>
-  <td class="t">c)</td>
-  <td class="l_r">Potassium oxide K<sub>2</sub>O</td>
-  <td class="_r">35·889</td>
-  <td class="_r">33·844</td>
-  <td class="_r">30·845</td>
-  <td class="_r">30·686</td>
-  <td class="_r">29·989</td>
-  <td class="_r">32·251</td>
-</tr>
-<tr>
-  <td class="t">d)</td>
-  <td class="l_r">Sodium oxide Na<sub>2</sub>O</td>
-  <td class="_r">&nbsp;0·515</td>
-  <td class="_r">&nbsp;0·766</td>
-  <td class="_r">&nbsp;1·964</td>
-  <td class="_r">&nbsp;4·173</td>
-  <td class="_r">&nbsp;3·427</td>
-  <td class="_r">&nbsp;2·169</td>
-</tr>
-<tr>
-  <td class="t">e)</td>
-  <td class="l_r">Calcium oxide CaO</td>
-  <td class="_r">&nbsp;4·118</td>
-  <td class="_r">&nbsp;5·030</td>
-  <td class="_r">&nbsp;4·638</td>
-  <td class="_r">&nbsp;3·112</td>
-  <td class="_r">&nbsp;2·923</td>
-  <td class="_r">&nbsp;3·964</td>
-</tr>
-<tr>
-  <td class="t">f)</td>
-  <td class="l_r">Magnesium oxide MgO</td>
-  <td class="_r">15·750</td>
-  <td class="_r">15·151</td>
-  <td class="_r">16·060</td>
-  <td class="_r">16·172</td>
-  <td class="_r">17·562</td>
-  <td class="_r">16·139</td>
-</tr>
-<tr>
-  <td class="t">g)</td>
-  <td class="l_r">Ferric oxide Fe<sub>2</sub>O<sub>3</sub></td>
-  <td class="_r">&nbsp;0·182</td>
-  <td class="_r">&nbsp;0·217</td>
-  <td class="_r">&nbsp;0·491</td>
-  <td class="_r">&nbsp;0·629</td>
-  <td class="_r">&nbsp;0·303</td>
-  <td class="_r">&nbsp;0·364</td>
-</tr>
-<tr>
-  <td class="t">h)</td>
-  <td class="l_r">Aluminium oxide Al<sub>2</sub>O<sub>3</sub></td>
-  <td class="_r">&nbsp;0·080</td>
-  <td class="_r">&nbsp;0·326</td>
-  <td class="_r">&nbsp;0·490</td>
-  <td class="_r">&nbsp;0·432</td>
-  <td class="_r">&nbsp;0·305</td>
-  <td class="_r">&nbsp;0·327</td>
-</tr>
-<tr>
-  <td class="t">i)</td>
-  <td class="l_r">Silicic acid SiO<sub>2</sub></td>
-  <td class="_r">&nbsp;0·214</td>
-  <td class="_r">&nbsp;0·211</td>
-  <td class="_r">&nbsp;0·169</td>
-  <td class="_r">&nbsp;0·134</td>
-  <td class="_r">&nbsp;0·240</td>
-  <td class="_r">&nbsp;0·194</td>
-</tr>
-<tr>
-  <td class="t">k)</td>
-  <td class="l_r">Phosphoric anhydride P<sub>2</sub>O<sub>5</sub></td>
-  <td class="_r">27·741</td>
-  <td class="_r">29·302</td>
-  <td class="_r">28·624</td>
-  <td class="_r">37·000</td>
-  <td class="_r">35·274</td>
-  <td class="_r">31·588</td>
-</tr>
-<tr>
-  <td class="t">l)</td>
-  <td class="l_r">Sulphuric anhydride SO<sub>3</sub></td>
-  <td class="_r">&nbsp;2·632</td>
-  <td class="_r">&nbsp;2·740</td>
-  <td class="_r">&nbsp;3·957</td>
-  <td class="_r">&nbsp;2·042</td>
-  <td class="_r">&nbsp;3·952</td>
-  <td class="_r">&nbsp;3·065</td>
-</tr>
-<tr>
-  <td class="t">m)</td>
-  <td class="l_r">Chlorine Cl</td>
-  <td class="_r">&nbsp;0·295</td>
-  <td class="_r">&nbsp;0·341</td>
-  <td class="_r">&nbsp;0·427</td>
-  <td class="_r">&nbsp;0·279</td>
-  <td class="_r">&nbsp;0·085</td>
-  <td class="_r">&nbsp;0·285</td>
-</tr>
-<tr>
-  <td class="t">n)</td>
-  <td class="l_r">Carbonic anhydride CO<sub>2</sub></td>
-  <td class="_r">10·349</td>
-  <td class="_r">&nbsp;8·435</td>
-  <td class="_r">&nbsp;8·953</td>
-  <td class="_r">&nbsp;2·788</td>
-  <td class="_r">&nbsp;3·481</td>
-  <td class="_r">&nbsp;6·801</td>
-</tr>
-<tr>
-  <td class="t">o)</td>
-  <td class="l_r">Water H<sub>2</sub>O</td>
-  <td class="_r">&nbsp;1·847</td>
-  <td class="_r">&nbsp;1·975</td>
-  <td class="_r">&nbsp;2·781</td>
-  <td class="_r">&nbsp;1·912</td>
-  <td class="_r">&nbsp;1·205</td>
-  <td class="_r">&nbsp;1·944</td>
-</tr>
-<tr>
-  <td class="t"></td>
-  <td class="l_r">Oxygen O equivalent to chlorine</td>
-  <td class="_r">&nbsp;0·066</td>
-  <td class="_r">&nbsp;0·077</td>
-  <td class="_r">&nbsp;0·090</td>
-  <td class="_r">&nbsp;0·063</td>
-  <td class="_r">&nbsp;0·019</td>
-  <td class="_r">&nbsp;0·064</td>
-</tr>
-</table></div></div>
-<p><span class="pagenum" id="Page_75">75</span></p>
-
-<p>In previously describing the aleuron granules of the cacao bean
-it was mentioned that they contain a comparatively large globoid.
-According to Molisch<a id="FNanchor_85_85" href="#Footnote_85_85" class="fnanchor">85</a>, when sections are cautiously heated on platinum
-foil, these globules are found in the ash. From their number
-they give a characteristic appearance to the ash of cacao beans, and
-thus may serve as a good means of identifying cacao, since they can
-be detected in the smallest quantity of a genuine cacao preparation.</p>
-
-<p>A noteworthy fact may here be mentioned, namely the presence
-of a rather small amount of copper in the ash of cacao beans as
-well as the husks. Duclaux<a id="FNanchor_86_86" href="#Footnote_86_86" class="fnanchor">86</a> was the first to point out this fact, which
-several other observers, such as Skalweit<a id="FNanchor_87_87" href="#Footnote_87_87" class="fnanchor">87</a> and Galippe<a id="FNanchor_88_88" href="#Footnote_88_88" class="fnanchor">88</a> have also
-confirmed. The amount of copper in the husk varies from 0·02 to
-0·025 percent and in the beans from 0·0009-0·004 percent (Duclaux).
-Copper in similar amount is found in all kinds of beans and husks,
-and its presence is due to the absorption of copper by the plant from
-the soil, whence it gradually accumulates in the fruit.</p>
-
-<p><span class="pagenum" id="Page_76">76</span></p>
-
-
-<p>b) The Cacao Shells.</p>
-
-<p>Most of the constituents which exist in the cacao kernels are
-also to be found in the husks and the methods for isolating and determining
-them are the same in both cases. The composition of the
-husk, according to Laube and Aldendorff<a id="FNanchor_89_89" href="#Footnote_89_89" class="fnanchor">89</a>, is as follows:</p>
-
-<p class="center"><em class="gesperrt">Table</em> 15.</p>
-
-
-<div class="small">
-<p class="center">Key to Columns</p>
-<ul><li>B. Amount of husk</li>
-<li>C. Water</li>
-<li>D. Nitrogenous substance</li>
-<li>E. Fat</li>
-<li>F. Non nitrogenous extractive</li>
-<li>G. Woody fibre</li>
-<li>H. Ash</li>
-<li>I. Sand</li>
-</ul>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="2"></th>
-  <th class="_tbr">B</th>
-  <th class="_tbr">C</th>
-  <th class="_tbr">D</th>
-  <th class="_tbr">E</th>
-  <th class="_tbr">F</th>
-  <th class="_tbr">G</th>
-  <th class="_tbr">H</th>
-  <th class="_tbr">I</th>
-</tr>
-<tr>
-  <th class="_tbr" colspan="8"><em class="gesperrt">Per cent</em></th>
-</tr>
-<tr>
-  <td class="l_r">Caracas</td>
-  <td class="_r">20·09</td>
-  <td class="_r">&nbsp;7·74</td>
-  <td class="_r">11·68</td>
-  <td class="_r">&nbsp;5·99</td>
-  <td class="_r">35·29</td>
-  <td class="_r">12·79</td>
-  <td class="_r">&nbsp;8·32</td>
-  <td class="_r">18·62</td>
-</tr>
-<tr>
-  <td class="l_r">Guayaquil</td>
-  <td class="_r">—</td>
-  <td class="_r">&nbsp;9·11</td>
-  <td class="_r">12·94</td>
-  <td class="_r">10·75</td>
-  <td class="_r">47·08</td>
-  <td class="_r">13·12</td>
-  <td class="_r">&nbsp;6·79</td>
-  <td class="_r">&nbsp;0·21</td>
-</tr>
-<tr>
-  <td class="l_r">Trinidad</td>
-  <td class="_r">14·04</td>
-  <td class="_r">&nbsp;8·30</td>
-  <td class="_r">15·14</td>
-  <td class="_r">&nbsp;4·23</td>
-  <td class="_r">46·05</td>
-  <td class="_r">18·00</td>
-  <td class="_r">&nbsp;7·06</td>
-  <td class="_r">&nbsp;0·92</td>
-</tr>
-<tr>
-  <td class="l_r">Puerto Cabello</td>
-  <td class="_r">14·92</td>
-  <td class="_r">&nbsp;6·40</td>
-  <td class="_r">13·75</td>
-  <td class="_r">&nbsp;4·38</td>
-  <td class="_r">47·12</td>
-  <td class="_r">14·83</td>
-  <td class="_r">&nbsp;6·06</td>
-  <td class="_r">&nbsp;7·46</td>
-</tr>
-<tr>
-  <td class="l_r">Soconusco</td>
-  <td class="_r">18·58</td>
-  <td class="_r">&nbsp;6·48</td>
-  <td class="_r">19·12</td>
-  <td class="_r">&nbsp;6·48</td>
-  <td class="_r">39·39</td>
-  <td class="_r">15·67</td>
-  <td class="_r">&nbsp;8·15</td>
-  <td class="_r">&nbsp;4·71</td>
-</tr>
-<tr>
-  <td class="l_r">Mean</td>
-  <td class="_r">16·33</td>
-  <td class="_r">&nbsp;7·83</td>
-  <td class="_r">14·29</td>
-  <td class="_r">&nbsp;6·38</td>
-  <td class="_r">45·79</td>
-  <td class="_r">14·69</td>
-  <td class="_r">&nbsp;7·12</td>
-  <td class="_r">&nbsp;5·90</td>
-</tr>
-</table></div></div>
-
-
-<p class="center"><em class="gesperrt">Zipperer’s analysis<a id="FNanchor_90_90" href="#Footnote_90_90" class="fnanchor">90</a> of the unroasted husks
-gave the following results</em>:</p>
-
-<p class="center"><em class="gesperrt">Table</em> 16.</p>
-<div class="small">
-<p class="center">Key to Columns</p>
-
-<ul><li>B. Surinam</li>
-<li>C. Caracas</li>
-<li>D. Trinidad</li>
-<li>E. Puerto Cabello</li>
-<li>F. Machala</li>
-<li>G. Port au Prince</li>
-</ul>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="2"></th>
-  <th class="_tbr">B</th>
-  <th class="_tbr">C</th>
-  <th class="_tbr">D</th>
-  <th class="_tbr">E</th>
-  <th class="_tbr">F</th>
-  <th class="_tbr">G</th>
-  <th class="_tbr">H</th>
-  <th class="_tbr">I</th>
-</tr>
-<tr>
-  <th class="_tbr" colspan="8"><em class="gesperrt">Per cent</em></th>
-</tr>
-<tr>
-  <td class="lt_r">Moisture</td>
-  <td class="b_r">13·02</td>
-  <td class="b_r">11·90</td>
-  <td class="b_r">13·09</td>
-  <td class="b_r">12·04</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">12·51</td>
-</tr>
-<tr>
-  <td class="lt_r">Fat</td>
-  <td class="b_r">&nbsp;4·17</td>
-  <td class="b_r">&nbsp;4·15</td>
-  <td class="b_r">&nbsp;4·74</td>
-  <td class="b_r">&nbsp;4·00</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;4·23</td>
-</tr>
-<tr>
-  <td class="lt_r">Cacao tannic acid soluble in 80% alcohol</td>
-  <td class="b_r">&nbsp;5·10</td>
-  <td class="b_r">&nbsp;3·80</td>
-  <td class="b_r">&nbsp;4·87</td>
-  <td class="b_r">&nbsp;9·15</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;4·58</td>
-</tr>
-<tr>
-  <td class="lt_r">Theobromine</td>
-  <td class="b_r">&nbsp;0·33</td>
-  <td class="b_r">&nbsp;0·30</td>
-  <td class="b_r">&nbsp;0·40</td>
-  <td class="b_r">&nbsp;0·32</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;0·33</td>
-</tr>
-<tr>
-  <td class="lt_r">Ash</td>
-  <td class="b_r">&nbsp;7·31</td>
-  <td class="b_r">16·73</td>
-  <td class="b_r">&nbsp;7·78</td>
-  <td class="b_r">&nbsp;8·99</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">10·20</td>
-</tr>
-<tr>
-  <td class="lt_r">Woody fibre</td>
-  <td class="b_r">14·85</td>
-  <td class="b_r">17·99</td>
-  <td class="b_r">18·04</td>
-  <td class="b_r">15·98</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">16·71</td>
-</tr>
-<tr>
-  <td class="lt_r">Nitrogen</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;2·25</td>
-  <td class="b_r">&nbsp;2·13</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">—</td>
-  <td class="b_r">&nbsp;2·19</td>
-</tr>
-<tr>
-  <td class="lt_r">Proportion of husk in the raw seeds</td>
-  <td class="b_r">14·60</td>
-  <td class="b_r">15·00</td>
-  <td class="b_r">14·68</td>
-  <td class="b_r">12·28</td>
-  <td class="b_r">16·14</td>
-  <td class="b_r">16·00</td>
-  <td class="b_r">18·68</td>
-  <td class="b_r">15·34</td>
-</tr>
-</table></div></div>
-
-<p>Roasted cacao husks contain according to G. Paris<a id="FNanchor_91_91" href="#Footnote_91_91" class="fnanchor">91</a> the
-following constituents:</p>
-
-<p><span class="pagenum" id="Page_77">77</span></p>
-
-<p>Moisture 12·57 percent, nitrogenous substance 14·69 percent,
-fat 3·3 percent, extractives 45·76 percent, crude fibre 16·33 percent
-and ash 7·35 percent.</p>
-
-<p>50 grammes of the husks when boiled with 500 grammes of
-water give 25·08 percent extract, 20·68 % organic substance, 4·4 %
-ash, 0·21 % sugar (reducing substance), 0·79 % theobromine, 0·12 %
-percent acid, calculated as tartaric acid.</p>
-
-<p>The following constituents have been found by R. Bensemann<a id="FNanchor_92_92" href="#Footnote_92_92" class="fnanchor">92</a>
-in the ash of cacao husks:</p>
-
-<p class="center"><em class="gesperrt">Table</em> 17<a id="FNanchor_93_93" href="#Footnote_93_93" class="fnanchor">93</a>.</p>
-
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="2"></th>
-  <th class="_tbr">Maracaibo</th>
-  <th class="_tbr">Caracas</th>
-  <th class="_tbr">Trinidad</th>
-  <th class="_tbr">Machala Guayaquil</th>
-  <th class="_tbr">Porta Plata</th>
-</tr>
-<tr>
-  <th class="_tbr" colspan="5"><em class="gesperrt">Per cent</em></th>
-</tr>
-<tr>
-  <td class="lt_r">Ash dried at 100° C.</td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-</tr>
-<tr>
-  <td class="lt_r">I. insoluble in dilute hydrochloric or nitric acid:</td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-</tr>
-<tr>
-  <td class="lt_r">a) Volatile dessicated at 100° C.</td>
-  <td class="rb_r">0·113</td>
-  <td class="rb_r">0·421</td>
-  <td class="rb_r">0·979</td>
-  <td class="rb_r">0·306</td>
-  <td class="rb_r">1·247</td>
-</tr>
-<tr>
-  <td class="lt_r">b) Fixed at red heat</td>
-  <td class="rb_r">1·917</td>
-  <td class="rb_r">47·711</td>
-  <td class="rb_r">29·315</td>
-  <td class="rb_r">37·662</td>
-  <td class="rb_r">51·513</td>
-</tr>
-<tr>
-  <td class="lt_r">II. Soluble in dilute hydrochloric or nitric acid:</td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-</tr>
-<tr>
-  <td class="lt_r">c) Potassium oxide K<sub>2</sub>O</td>
-  <td class="rb_r">31·517</td>
-  <td class="rb_r">11·812</td>
-  <td class="rb_r">25·866</td>
-  <td class="rb_r">23·117</td>
-  <td class="rb_r">12·174</td>
-</tr>
-<tr>
-  <td class="lt_r">d) Sodium oxide Na<sub>2</sub>O</td>
-  <td class="rb_r">4·188</td>
-  <td class="rb_r">3·298</td>
-  <td class="rb_r">2·726</td>
-  <td class="rb_r">1·210</td>
-  <td class="rb_r">2·780</td>
-</tr>
-<tr>
-  <td class="lt_r">e) Calcium oxide CaO</td>
-  <td class="rb_r">10·134</td>
-  <td class="rb_r">4·458</td>
-  <td class="rb_r">5·097</td>
-  <td class="rb_r">3·503</td>
-  <td class="rb_r">4·401</td>
-</tr>
-<tr>
-  <td class="lt_r">f) Magnesium oxide MgO</td>
-  <td class="rb_r">9·546</td>
-  <td class="rb_r">4·703</td>
-  <td class="rb_r">5·206</td>
-  <td class="rb_r">4·837</td>
-  <td class="rb_r">4·090</td>
-</tr>
-<tr>
-  <td class="lt_r">g) Ferric oxide Fe<sub>2</sub>O<sub>3</sub></td>
-  <td class="rb_r">0·647</td>
-  <td class="rb_r">0·931</td>
-  <td class="rb_r">0·339</td>
-  <td class="rb_r">0·958</td>
-  <td class="rb_r">0·462</td>
-</tr>
-<tr>
-  <td class="lt_r">h) Aluminium oxide Al<sub>2</sub>O<sub>3</sub></td>
-  <td class="rb_r">0·281</td>
-  <td class="rb_r">1·554</td>
-  <td class="rb_r">0·710</td>
-  <td class="rb_r">1·854</td>
-  <td class="rb_r">1·046</td>
-</tr>
-<tr>
-  <td class="lt_r">i) Silicic acid SiO<sub>2</sub></td>
-  <td class="rb_r">1·180</td>
-  <td class="rb_r">7·975</td>
-  <td class="rb_r">2·416</td>
-  <td class="rb_r">4·321</td>
-  <td class="rb_r">6·780</td>
-</tr>
-<tr>
-  <td class="lt_r">k) Phosphoric anhydride P<sub>2</sub>O<sub>5</sub></td>
-  <td class="rb_r">9·068</td>
-  <td class="rb_r">7·630</td>
-  <td class="rb_r">4·703</td>
-  <td class="rb_r">7·288</td>
-  <td class="rb_r">7·242</td>
-</tr>
-<tr>
-  <td class="lt_r">l) Sulphuric anhydride SO<sub>3</sub></td>
-  <td class="rb_r">3·041</td>
-  <td class="rb_r">1·478</td>
-  <td class="rb_r">3·398</td>
-  <td class="rb_r">1·741</td>
-  <td class="rb_r">2·012</td>
-</tr>
-<tr>
-  <td class="lt_r">m) Chlorine Cl</td>
-  <td class="rb_r">1·005</td>
-  <td class="rb_r">0·220</td>
-  <td class="rb_r">1·022</td>
-  <td class="rb_r">0·255</td>
-  <td class="rb_r">0·444</td>
-</tr>
-<tr>
-  <td class="lt_r">n) Carbonic anhydride CO<sub>2</sub></td>
-  <td class="rb_r">25·454</td>
-  <td class="rb_r">5·399</td>
-  <td class="rb_r">16·290</td>
-  <td class="rb_r">11·834</td>
-  <td class="rb_r">4·247</td>
-</tr>
-<tr>
-  <td class="lt_r">o) Water H<sub>2</sub>O</td>
-  <td class="rb_r">2·135</td>
-  <td class="rb_r">2·499</td>
-  <td class="rb_r">2·263</td>
-  <td class="rb_r">1·171</td>
-  <td class="rb_r">1·662</td>
-</tr>
-<tr>
-  <td class="lt_r">p) Oxygen O equivalent to chlorine</td>
-  <td class="rb_r">0·226</td>
-  <td class="rb_r">0·049</td>
-  <td class="rb_r">0·290</td>
-  <td class="rb_r">0·057</td>
-  <td class="rb_r">0·100</td>
-</tr>
-</table></div>
-
-<p>As evidenced in the preceding examples, data as to the constituents
-of the cacao husk deviate considerably with different
-authors. Laube and Aldendorff, for instance, found 14-20 percent,
-while Zipperer obtained 12-18 percent of husks.</p>
-
-<p><span class="pagenum" id="Page_78">78</span></p>
-
-<p>These discrepancies are mainly due to adhering sand and
-ferruginous earth collected during the drying and fermenting processes.
-If the beans are carefully collected and kept free from earthy
-substances, the percentage of husks as against that of the bean will
-appear much lower; it is, indeed, now possible to obtain properly treated
-beans which contain on an average only some 10 percent of
-husks, such as Ariba and Machala. The husks of these two varieties
-are exceedingly woody, and their amount sometimes reaches 15 per
-cent. The latest machinery for cleaning the beans effects so complete
-a separation of the husks from the kernel that very little of the former
-remains in the finished cacao preparation (less than 1 percent in thin-shelled
-beans and no more than 2 percent in thick-shelled beans such
-as Ariba). For some years it was not possible to effect so thorough
-a removal of the husk, so that there was always found an appreciably
-large amount of shells in the finished preparations, which rendered it
-difficult to detect adulteration. As, however, the quantity of ash present
-in the husk is double that in the kernel, it was possible to form
-an opinion as to the intentional admixture of shells from the increase
-of ash in cacao preparations. Hence the ash was always required
-to be determined when adulteration was suspected. Under existing
-conditions the addition of a quantity of shells sufficient to increase the
-percentage of ash present in the powder or chocolate is scarcely
-practicable, so that, for the purpose of detecting small additions,
-other methods must be resorted to, such as the estimation of the crude
-fibre or silica in the ash<a id="FNanchor_94_94" href="#Footnote_94_94" class="fnanchor">94</a> with the aid of the microscope, in which it
-is possible to easily distinguish the forms of the cotyledon (kernel)
-mass and those of the husk. The diagram on page 14, Fig. 3, clearly
-shows the elementary forms of the cacao husk as represented by
-Mitscherlich. It illustrates a longitudinal section of the husk of Bahia
-beans, enlarged about 500 times, with six different cell elements in
-alphabetical order. First the compressed cells of the epidermis are
-to be seen on the exterior, in several parallel series and succeeded
-by moderately broad and thin-walled cellular tissue of the parenchyma,
-which sometimes presents large empty spaces (sch) the results
-of the loosening of the cell walls through the formation of mucilage.
-This cellular tissue (lp) is also permeated by bundles of spiral
-vessels (gfb), which, with the dry cells, are characteristic of the husk,
-as they exist only in very small quantity in the kernel. Then follow
-parallel rows of cells (lp) resembling epithelial cells; next comes a<span class="pagenum" id="Page_79">79</span>
-layer of cells with thick walls, the dry cells (st) and finally several
-rows of elongated ones (lp). The silver membrane (is) interposes
-between the husk and the kernel, fragments of which remain adhering
-to the shell after separation of the latter.</p>
-
-<p>To conclude, we find that the husk of the cacao bean consists
-of the inner coat of fruit, called endocarp and other parts of the fruit
-covering, as well as the skin of the seed<a id="FNanchor_95_95" href="#Footnote_95_95" class="fnanchor">95</a>. The following layers may be
-distinguished;</p>
-
-<blockquote>
-<div class="hangsection">
-<p>1. The pulp, (f in fig. 3) fragile large cells with frequent hiatus;</p>
-
-<p>2. the <em class="gesperrt">endocarp</em> (fe), a single layer of fragile, very narrow
-and irregularly arranged cells, but <em class="gesperrt">without hiatus</em>;</p>
-
-<p>3. the <em class="gesperrt">epicarp</em>, or skin (se), polygonal and extended cells,
-with an outer wall of some thickness.</p>
-
-<p>4. the <em class="gesperrt">parenchyma</em> or cellular tissue (lp), consisting of
-large and multiform cells, with vascular bundles (gfb), the
-large mucilagenous or slime cells (sch) and</p>
-
-<p>5. the <em class="gesperrt">sklerogenous or dry cells</em> (st), a single layer
-of vessels shaped like a horseshoe, and thickening towards
-the interior, and in conclusion</p>
-
-<p>6. the <em class="gesperrt">silver membrane</em> (is), belonging to the earlier
-inner coat of fruit, and consisting of two single rows of fat-bearing
-cells.</p>
-</div></blockquote>
-
-<p>In examination of the husks of the plane surface enlarged 160
-times (fig. 8), it will be noticed that the characteristic epidermis (ep)
-consists of large and rather elongated but irregular polygonal cells.
-Frequently on the epidermis may be remarked a delicate network
-of the cells constituting the fruit pulp (p). Beneath the epidermis lies
-a very delicate transverse cellular layer (qu) followed by the parenchyma,
-as already stated. The remaining elementary forms are not
-readily observed on a plane surface but only in section, though we
-adjoin a few diagrams, showing the layers as isolated from the pericarp;
-namely, fig. 9 parenchyma, a layer of sklerogenous cells, fig. 10,
-and the silver membrane (is) with two superjacent Mitscherlich particles
-(tr) in fig. 11.<span class="pagenum" id="Page_80">80</span></p>
-
-<div class="figcenter" >
-<img src="images/i_080a.jpg" alt="" />
-<div class="caption">Fig. 8.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_080b.jpg" alt="" />
-<div class="caption">Fig. 9.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_080c.jpg" alt="" />
-<div class="caption">Fig. 10.</div>
-</div>
-
-<p>For microscopical examination, the husk must first be defatted
-with petroleum or ordinary ether and then treated with dilute chloral
-hydrate (8: 5) to assist the definition of the forms. An approximate<span class="pagenum" id="Page_81">81</span>
-estimation of the amount of husk in a cacao preparation can
-be made by means of the microscope, adopting Filsinger’s<a id="FNanchor_96_96" href="#Footnote_96_96" class="fnanchor">96</a> levigation
-method, which consists of concentrating those elements of
-the cacao which are seldom seen even in suspension in
-water, and which sink to the bottom when repeatedly stirred in that
-liquid. To these belongs first of all the husk, and its presence and
-determination in the levigation method is accordingly greatly facilitated.
-The details of the method will be further described in treating
-of husk admixtures in cacao preparations.</p>
-
-<div class="figcenter" >
-<img src="images/i_081.jpg" alt="" />
-<div class="caption">Fig. 11.</div>
-</div>
-
-<p>Cacao shells are the only by-product in the cacao industry,
-and have been developed and exploited to such an extent, that a
-rational utilisation of the ever increasing quantities has become a
-matter of urgent necessity. They are not used in our industry, for an
-admixture of husk is not permissible, even in the inferior kinds of
-chocolate or cocoa powder, but must be regarded as an adulteration.
-It is true that they have been brought on the market as cocoa
-tea, and again, have been coated with sugar, to make them
-tasty; and to this day, candied husks constitute a favourite sweetmeat
-of the population of East Germany. But in this way only comparatively
-inferior quantities of the by-product were absorbed, and consequently
-projects of all kinds have been suggested to use up larger<span class="pagenum" id="Page_82">82</span>
-percentage. As we have seen, the fatty contents of the bean can be
-extracted with benzine, and there is a resultant 4 or 5 percentage of
-fat of inferior value, which is commercially known as “Dutch IIa Cacao
-Butter”; the defatted shells can be further used for the preparation of
-theobromine, as Zipperer has already noted in the first edition of
-this book.</p>
-
-<p>Kathreiner’s successors in Munich<a id="FNanchor_97_97" href="#Footnote_97_97" class="fnanchor">97</a> employ an extract of cacao
-shells prepared with hot water, in order to improve coffee berries
-during the roasting and to give a flavour to the coffee substitutes prepared
-from corn and malt. Cacao extract is also prepared from the
-shells<a id="FNanchor_98_98" href="#Footnote_98_98" class="fnanchor">98</a> by first treating them with water or steam, and afterwards
-extracting with water, and finally evaporating as far as necessary.
-The thick extract thus prepared contains theobromine, and is intended
-for use either alone or as an addition to cacao powder and chocolate.</p>
-
-<p>Strohschein in Berlin<a id="FNanchor_99_99" href="#Footnote_99_99" class="fnanchor">99</a> prepares from the shells a thick liquid
-extract which he calls “Martol Its preparation was suggested by
-the fact that the cacao husk gives evidence of containing a considerable
-amount of iron. In “Martol”, the iron occurs as a tannate,
-and the preparation further contains theobromine, carbohydrates, and
-phosphoric acid. The preparation is said to be used as a medicinal
-remedy in chlorosis, yet has scarcely justified such a statement.</p>
-
-<p>Alfred Michel of Eilenberg<a id="FNanchor_100_100" href="#Footnote_100_100" class="fnanchor">100</a> utilises the shells in the preparation
-of a brown colouring material. The husks, free from impurities, are
-first soaked in soft water, with or without the addition of sulphuric
-acid, then washed and finally treated with a strong 35 % solution of
-caustic soda. From the alkaline solution, the colouring matter is
-precipitated with acid or acid metallic salt, collected on a filter, and
-again washed. Thus obtained, it is a dark reddish-brown paste,
-possessed of a vitreous fracture. The yield of colouring matter is from
-20-25 % of the weight of the original shells. By re-treatment with
-alkali, the paste can be again obtained in solution and can be used as
-required, either in liquid or paste form. The colouring matter can be
-obtained in different tints, either by soaking the shells in more er less
-dilute sulphuric acid, or by precipitation from the alkaline solution at
-various temperatures, or yet again, by the addition of metallic oxides.</p>
-
-<p><span class="pagenum" id="Page_83">83</span></p>
-
-<p>Boussignault<a id="FNanchor_101_101" href="#Footnote_101_101" class="fnanchor">101</a> says that in Paris briquettes have been made
-from cacao shells, and twenty-two years ago, Zipperer<a id="FNanchor_102_102" href="#Footnote_102_102" class="fnanchor">102</a> proposed to
-use them as fodder, especially for horses. Experimental work in that
-direction was instituted, but for various reasons, had to be abandoned.
-The question as to a rational working up of the husk of the cacao
-bean is once more receiving special consideration, more particularly
-since the publication by the “Association of German Chocolate Manufacturers”
-of a prize essay on the subject. The fodder value of the
-husks as determined by Märcker is apparent from the following
-figures:</p>
-
-<p class="center"><em class="gesperrt">Table</em> 18.</p>
-
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr">Shells</th>
-  <th class="_tbr">free from dust, whole<br />%</th>
-  <th class="_tbr">fine meal<br />%</th>
-  <th class="_tbr">whole and dusty<br />%</th>
-</tr>
-<tr>
-  <td class="lt_r">Moisture</td>
-  <td class="b_r">&nbsp;9·08</td>
-  <td class="b_r">&nbsp;6·50</td>
-  <td class="b_r">&nbsp;9·95</td>
-</tr>
-<tr>
-  <td class="lt_r">Albumen</td>
-  <td class="b_r">13·56</td>
-  <td class="b_r">14·13</td>
-  <td class="b_r">12·69</td>
-</tr>
-<tr>
-  <td class="lt_r">Albumen digestible</td>
-  <td class="b_r">&nbsp;6·06</td>
-  <td class="b_r">&nbsp;7·07</td>
-  <td class="b_r">&nbsp;4·38</td>
-</tr>
-<tr>
-  <td class="lt_r">Fat</td>
-  <td class="b_r">&nbsp;2·65</td>
-  <td class="b_r">&nbsp;6·76</td>
-  <td class="b_r">&nbsp;3·96</td>
-</tr>
-<tr>
-  <td class="lt_r">Raw fibre</td>
-  <td class="b_r">29·14</td>
-  <td class="b_r">25·80</td>
-  <td class="b_r">21·55</td>
-</tr>
-<tr>
-  <td class="lt_r">Ash</td>
-  <td class="b_r">&nbsp;6·32</td>
-  <td class="b_r">&nbsp;6·44</td>
-  <td class="b_r">&nbsp;7·26</td>
-</tr>
-<tr>
-  <td class="lt_r">Non-nitrogenous extractive</td>
-  <td class="b_r">39·25</td>
-  <td class="b_r">40·37</td>
-  <td class="b_r">44·59</td>
-</tr>
-</table></div>
-
-<p>Feeding experiments which were carried out in certain agricultural
-institutes showed that the cacao husk stands in nutritive
-value between good meadow hay and wheaten bran, and is not only
-a fattening fodder for oxen, but also a valuable feeding material for
-cows and deer<a id="FNanchor_103_103" href="#Footnote_103_103" class="fnanchor">103</a>. These results have been confirmed by Prof.
-Feruccio Faelli in Turin<a id="FNanchor_104_104" href="#Footnote_104_104" class="fnanchor">104</a>.</p>
-
-<p>The advantages of cacao shells as fodder, when a comparison
-with bran is established, are at once apparent. Two hundredweight
-(that is to say, about 220 lbs. averdupois) cost only from six
-to seven shillings, whilst the price of bran varies between nine and
-ten shillings. The husks also keep better, for after having been stored
-eighteen months, Professor Faelli found that they had undergone no
-alteration, whilst on the other hand bran had become sour.
-A further advantage possessed by the husk is that it will absorb four<span class="pagenum" id="Page_84">84</span>
-times its weight of water against three times absorbed by bran.
-Cattle not only readily get accustomed to the fodder but subsequently
-take to it with eagerness. The best results were obtained with Dutch,
-Swiss and Parmesan milch cows. After 10 days feeding the butter and
-milk-sugar had increased, as well as the daily average yield of milk
-from 44 to 49·5 kilogrammes. As soon as the feeding with cacao husk
-was discontinued the yield of milk decreased. Faelli concludes that
-cacao husk, which can be used as a fodder up to 4 kilog. daily, exercises
-a very favourable influence on milch cows, and he purposes to
-continue the investigation with horses.</p>
-
-<p>In a report on the Experimental Farms of Canada 1898,
-page 151, reference is made to the manurial value of the husks in
-enriching the soil with nitrogen and potash, a fact which had already
-been pointed out by Boussignault.</p>
-
-<p>The future use of the husks appears therefore to be ensured, and
-it is to be hoped that it will allow of a permanent consumption of this
-by-product.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_85">85</span></p>
-
-
-
-
-<h2><a name="Part_II" id="Part_II"><span class="u small">Part II.</span></a><br />
-
-The Manufacture of Cacao
-Preparations.</h2>
-
-
-<h3 id="A_Manufacture_of_Chocolate">A. Manufacture of Chocolate.</h3>
-
-
-<h4>The Preparation of the Cacao Beans.</h4>
-
-<p>Up to the end of the eighteenth century the manufacture of
-chocolate was carried on entirely by hand, a method at once laborious
-and inefficient. The workman used to kneel down on the ground, and
-crush the beans in iron mortars. It was not until 1732<a id="FNanchor_105_105" href="#Footnote_105_105" class="fnanchor">105</a> that Buisson
-introduced the use of a bench and so rendered that inconvenient and
-unwholesome practice unnecessary. Even to-day, the Chinese cooks
-on the Philippine islands carry their chocolate “Factory” about with
-them, in which the trestle is essential. It further comprises a small
-marble mortar and warmed pestle, and by means of these utensils and
-implements the hulled beans are pounded, and the triturated mass so
-obtained spread out. It is then flavoured with sugar and spices. With
-that exception, hand labour in the chocolate manufacture has since
-the year 1778 been entirely displaced by machinery, when Doret
-exhibited the first specimen before the medical faculty of Paris.
-According to Belfort de la Roque,<a id="FNanchor_106_106" href="#Footnote_106_106" class="fnanchor">106</a> a Genoese named Bozelly had
-already constructed a mill by means of which he was able to prepare
-from six to seven hundred pounds of chocolate daily, comparing
-favourably with the thirty pound output yielded by hand labour.<span class="pagenum" id="Page_86">86</span>
-Pelletier<a id="FNanchor_107_107" href="#Footnote_107_107" class="fnanchor">107</a>, in 1819, describes a machine for the mechanical preparation
-of chocolate of his own construction, capable of doing the work of
-seven men. The machines used in the chocolate manufacture have
-since that time been repeatedly improved and re-constructed, although
-always with this one end in view, namely to obtain a fine even cacao
-mass, and afterwards mix it as thoroughly as possible with the other
-ingredients employed.</p>
-
-<p>The first machines of the modern type were constructed by the
-Parisian mechanic George Hermann (1801-1883) in the year 1830, to
-which inventor we are indebted for the principle of fine grinding with
-varying velocities, on which manufacture of chocolate is based
-to-day. There is at the present time a rather large circle of manufacturers
-engaged in the putting together of special machines for the
-preparation of cacao and cacao products, chocolate apart.</p>
-
-<p>Whether chocolate manufacture be carried out on a large or
-small scale, it always involves the subjecting of the cacao bean to
-a regularly succeeding series of operations, before the resulting
-product known as “Chocolate” (in the strict commercial sense of
-the term) can be obtained.</p>
-
-<p>The respective operations succeed each other as follows:</p>
-
-
-<p  class="center">I. <em class="gesperrt">Preparation of the Beans.</em></p>
-
-<blockquote>
-
-<p>1. <em class="gesperrt">Storing</em>, <em class="gesperrt">cleansing</em> and <em class="gesperrt">sorting</em> of raw beans.</p>
-
-<p>2. <em class="gesperrt">Roasting</em> the cleansed beans.</p>
-
-<p>3. <em class="gesperrt">Crushing</em>, <em class="gesperrt">shelling</em> and <em class="gesperrt">cleansing</em> the roasted bean
-(removing the radicles etc.)</p>
-
-<p>4. <em class="gesperrt">Mixing</em> different kinds of beans.</p></blockquote>
-
-
-<p  class="center">II. <em class="gesperrt">Production of the Cacao Mass.</em></p>
-
-<blockquote>
-
-<p>5. <em class="gesperrt">Grinding</em> the beans till they yield a homogenous paste on
-heating.</p>
-
-<p>6. <em class="gesperrt">Mixture</em> of the liquefied cacao mass with sugar, spices, etc.</p>
-
-<p>7. <em class="gesperrt">Trituration</em> by rollers.</p></blockquote>
-
-
-<p  class="center">III. <em class="gesperrt">Preparation</em> of the resulting <em class="gesperrt">Chocolate</em>.</p>
-
-<blockquote>
-
-<p>8. <em class="gesperrt">Extraction</em> of <em class="gesperrt">air</em>, <em class="gesperrt">division</em> and <em class="gesperrt">moulding</em>.</p>
-
-<p>9. <em class="gesperrt">Cooling.</em></p>
-
-<p>10. <em class="gesperrt">Packing</em> and <em class="gesperrt">storing</em>.</p></blockquote>
-
-<p>This represents the general course of manufacture, which we
-will now proceed to describe in more detail, following the headings
-given above.</p>
-
-<hr class="chap" />
-
-<p><span class="pagenum" id="Page_87">87</span></p>
-
-
-
-
-<h4>1. Preparation of the Beans.</h4>
-
-
-<h5>1. <em class="gesperrt">Storing</em>, <em class="gesperrt">cleansing</em> and <em class="gesperrt">sorting</em>.</h5>
-
-<p>Right up to the moment when they are to be used in the
-manufacture, the raw cacao beans must be kept as originally packed,
-and stored in an airy sun-lit room; although if they have accumulated
-moisture during transport or sustained any manner of damage in
-harvesting, they should then be emptied out of the sacks, spread out
-over the floor of such a room as above described, and dried as
-effectively as possible. It has also been recommended that such beans
-be washed with a dilute solution of caustic potash (1 in 5000), and
-afterwards dried rapidly.</p>
-
-<p>Unfermented beans, those damaged in the harvest, and those
-which have received no proper fermentation, develop a greyish
-white colour with occasional tints of violet and an unpleasant, bitter
-herbal flavour, properties which unfortunately penetrate to the resulting
-cacao products. Attempts have been made to meet this evil
-with a so-called “Secondary Fermenting Gordian<a id="FNanchor_108_108" href="#Footnote_108_108" class="fnanchor">108</a> proposes in
-this connection that the beans be filled in water-butts, and steeped in
-warm water for at least 48 hours (so that obviously the butts must
-be kept in a warm room), at the expiration of which time it can be
-poured off, and the beans dried in a chamber heated to a temperature
-of between forty and fifty degrees centigrade. There is said to
-ensue an appreciable improvement as to flavour and colour, when
-this process is carried out.</p>
-
-<p>The magazines in which cacao beans are stored have sometimes
-an unwelcome visitor, to wit, a grub which according to W.
-Hauswaldt<a id="FNanchor_109_109" href="#Footnote_109_109" class="fnanchor">109</a> happens to attack just the best kinds of Caracas and
-Trinidad. As eggs of the grub have on several occasions been
-found on the interior of the still unshelled bean, we may assume
-that they were deposited by a butterfly (species unknown, but
-possibly Ephestia cahiriteller, cf. von Faber loc. cit. page 335) either
-before or immediately after fermentation, and no later. Sometimes
-these grubs appear on the surface of the sacks, which they
-overspread in a few days. Removal of the infected packages, opening
-the sacks, and exposure to the sun, as well as a thorough cleansing
-of the storehouses, is attended with a qualified amount of success.<span class="pagenum" id="Page_88">88</span>
-The best plan is to destroy the moths during their period of activity
-in the summer months June, July, and August.</p>
-
-<p>According to Hauswaldt, Stollwerck<a id="FNanchor_110_110" href="#Footnote_110_110" class="fnanchor">110</a> and G. Reinhardt<a id="FNanchor_111_111" href="#Footnote_111_111" class="fnanchor">111</a>, this
-can be effected by placing in the store rooms large, shallow basins
-of water, near which burning petroleum lamps are introduced on the
-approach of dusk, favourably placed on a pile of bricks and stone,
-so that they clearly illuminate the reflecting water. The moths
-assemble round the light en masse and either perish in the water or
-flame, a fate which sometimes overtakes even the larvae, for they
-display the same fatal attraction for any light, real or apparent. The
-water must be changed every day, as otherwise the wing-dust
-collecting on its surface affords a means of escape to the insects
-coming later. As the weather becomes cooler, the doors and windows
-of the store-rooms should be left open, so that when frost sets in,
-the rest of the maggots may be destroyed.</p>
-
-<p>The cleansing and sorting of the raw cacao bean is the most
-important factor in the manufacture of chocolate, and yield a
-manifold return, for inferior and cheaper kinds of bean which have
-passed through these processes can be advantageously mixed with
-finer varieties. The chief object of cleansing and sorting is the
-removal of foreign bodies and such chance admixtures as sand,
-pebbles, and fragments of sacking, which are liable to damage the
-stones used in grinding at a later stage of the preparation, or communicate
-an unnatural and disagreeable smell to the subsequent
-roast products. These admixtures are so multiform and various that
-they cannot be removed solely by the aid of machinery, but must
-be finally picked out by hand. Mechanical appliances are limited to
-the removal of pebbles, dust, and possible fragments of iron, after
-which preliminary cleaning the beans are thrown on straps, where
-they can be picked by hand. The collector of these foreign bodies
-would find himself with a rather interesting stock at the end of a few
-years, as Wilhelm Schütte-Felsche points out.</p>
-
-<p>The cleansing of the raw beans was formerly carried out in so-called
-roller casks, placed horizontally, and revolving round an axle
-fitted in the floor, whence it passed upward, cutting them slantwise.
-In this apparatus the beans were rolled and vigorously rubbed
-together, and afterwards the hand-picking succeeded. More recently,<span class="pagenum" id="Page_89">89</span>
-the roller casks have been displaced by rotary cylindrical sieves,
-driven by motor power.</p>
-
-<p>Such a machine is illustrated in fig. 12. The beans are lifted
-to a rotatory cylindrical sieve by means of an elevator, where they
-are freed from dust and dirt; in other sections of the sieve fragments
-of blossom, sacking, or cloth are isolated, whilst occasional splinters
-of iron are removed by a large magnet. So prepared, the beans are
-cast on running belts, and here the hand-picking above-mentioned is
-carried out.</p>
-
-<p>Fig. 13 shows a cleansing machine for the same purpose, which
-has recently become rather popular. Here the dust passing from the
-sieve is sucked up into a dust chamber, by means of an exhauster,
-whilst pebbles, blossom fragments, and small beans are separately
-isolated. The cleansed beans pass likewise under magnetic influence,
-which removes traces of iron, and finally succeed to the running
-belting.</p>
-
-<p>Often the beans are introduced into an extensive brushing
-machine before roasting, to cleanse them from dirt etc. These are
-generally found in such factories as have circular and cylinder
-roasters with direct heating apparatus. Fig. 13 a shows such a
-brushing machine for cacao beans.</p>
-
-
-<h5>2. <em class="gesperrt">Roasting the Beans.</em></h5>
-
-<p>The cleansed and sorted beans are now subjected to a high
-temperature, that is to say, they are now roasted. This roasting
-answers many purposes;</p>
-
-<div class="hangsection">
-
-<p>1. The aroma and flavour of the bean is so developed.</p>
-
-<p>2. The starch granules are gelatinised.</p>
-
-<p>3. The herbal constituents are so transformed that the flavour of the
-beans becomes milder; a distinct improvement.</p>
-
-<p>4. In the consequent drying, the shells are rendered brittle, and more
-easily removeable.</p>
-
-<p>5. The beans themselves can afterwards be better ground.</p></div>
-
-<p>The roasting of the cacao bean does not demand so high a
-temperature as that of coffee, to effect the above chemical and
-physical changes. Experience has shown that the best temperature
-lies between 130-140 ° C., though deviations from this standard
-have recently become frequent and considerable, according to the
-uses for which the cacaos are intended, and roasting has sometimes
-taken place at a temperature even as low as 100 ° C.</p>
-
-<p><span class="pagenum" id="Page_90">90</span></p>
-<div class="figcenter" >
-<img src="images/i_090.jpg" alt="" />
-<div class="caption">Fig. 12.</div>
-</div>
-
-<p><span class="pagenum" id="Page_91">91</span></p>
-
-<p>The process of roasting can be carried out in the roasting
-drum or machine in a variety of ways, as:</p>
-
-<p>1. Direct roasting over a coal fire,</p>
-
-<p>2. Passing of a hot-air stream over the beans,</p>
-
-<div class="figcenter" >
-<img src="images/i_091.jpg" alt="" />
-<div class="caption">Fig. 13.</div>
-</div>
-
-<p>3. Roasting by means of gas, with compressed air, as far as
-<em class="gesperrt">sources of heat</em> are concerned; and as regards <em class="gesperrt">shape of
-the drum</em>, it is to be noted that the cylindrical are most in use.<span class="pagenum" id="Page_92">92</span>
-The separation of the shells from the kernel was still effected at the
-beginning of the present century by stirring the beans in water and
-so detaching the inner coating of the seeds, the method adopted by
-Weisched (Mitscherlich page 112). Not till this stage had been
-reached were they subjected to a strong heat, causing the shells to
-spring off.</p>
-
-<p>This method has at the present time only historical interest,
-for the so-called roasting drums, as used in the preparation of coffee,
-are now universal.</p>
-
-<div class="figcenter" >
-<img src="images/i_092.jpg" alt="" />
-<div class="caption">Fig. 13a.</div>
-</div>
-
-<p>Roasting must be attended with the greatest care, in order
-that it may neither be too thorough nor insufficient. It is a great
-mistake to think that the roasting machine can be handed over to the
-care of any apprentice. That nicety of roasting which corresponds
-to the variety and its subsequent utilisation constitutes the qualitative
-basis of the chocolate manufactured later. It is impossible for
-even the best chocolate maker to retrieve what has been spoilt
-in this important preliminary operation, wherefore a skilled workman,
-endowed with a keen sense of taste and smell, is always to be seen
-at the roasting machine.</p>
-
-<p>It has already been attempted to provide a means of security
-against over-burning by the construction of the so-called safety-roaster,
-about which will be spoken later.</p>
-
-<p>Overroasting is immediately indicated by a disagreeable empyreumatic
-odour (resembling that of roasted coffee); the husks<span class="pagenum" id="Page_93">93</span>
-char and the kernels crumble, also betraying a charring on the
-outside. There is a correspondingly increasing keenness of flavour,
-and a transference of theobromine from the kernel to the husks
-(cf. page 65). From the destructive distillation of the cacao fat arises
-that volatile and pungent acroleine which is the principal cause of
-the empyreuma of the over-roasted bean.</p>
-
-<div class="figcenter" >
-<img src="images/i_093.jpg" alt="" />
-<div class="caption">Fig. 14.</div>
-</div>
-
-<p>The following general precautions in roasting cacao are worthy
-of note; 1. the beans should not remain too long in the roasting drum;
-2. they should be kept on the stir, for which reason the apparatus
-is made revolvable on its axles; 3. the heat applied should be carefully
-regulated; and 4. to guard against a loss of aroma, the roasted beans
-should be cooled as rapidly as possible.</p>
-
-<p>As the cacao must be more or less roasted according to its
-quality and ultimate destination, which entails the acquisition of considerable
-empirical knowledge on the part of the workman entrusted<span class="pagenum" id="Page_94">94</span>
-with this process, it would be neither advisable nor practicable to
-annex definite instructions as to time and temperature requirements.</p>
-
-<p>In the following we describe a machine which is to be found
-in most factories and which corresponds to all the demands of
-technique. From its heating system, it belongs to the class of hot-air
-current roasters—direct coal fire assisting—and in shape to the
-cylindrical roasters.</p>
-
-<div class="figcenter" >
-<img src="images/i_094.jpg" alt="" />
-<div class="caption">Fig. 14 a.</div>
-</div>
-
-<p>This machine is illustrated in fig. 14 and shown in section in
-figs. 14 a and 14 b. To prevent loss of heat by radiation, to save fuel,
-and preclude possibilities of danger from fire, the whole installation
-is walled in. Driving shafts occur at the back of the machine, and the
-charging apparatus is introduced in front. A furnace lies directly
-under the drum, whilst on either side are chambers accessible to
-currents of fresh air, which are provided with heating tubes and
-which admit of a regulation of the air supply. They are shut off
-from connection with the gases from the fire, so that only the fresh
-air heated here can penetrate to the roasting products in the charged<span class="pagenum" id="Page_95">95</span>
-drum. There are winnowing shovels fitted in this, calculated to keep
-the beans in motion and facilitate the access of air. When the hopper
-is closed, the gases arising from the roast product can be led off by
-an annexed outlet pipe, and thereupon condensed and the resulting
-liquid drained off at the foot of the machine. For the attainment of the
-proper degree of roasting, as well as for controlling the whole process,
-there is a sampler to every machine. The drum is emptied whilst in
-motion, its door-like front being turned aside and the roasted beans
-transferred by the winnowing shovels before mentioned to trolleys
-wheeled underneath.</p>
-
-<div class="figcenter" >
-<img src="images/i_095.jpg" alt="" />
-<div class="caption">Fig. 14 b.</div>
-</div>
-
-<p>The loss of heat by radiation is very insignificant, as the
-machine is completely walled in. Any kind of fuel may be used.
-Since the stoking as well as the removal of soot takes place at the
-front, several of these roasters can be set up side by side. It is a
-great advantage of this installation, that by removal of the front of the
-drum its interior is laid quite open, admitting of a thorough overhauling<span class="pagenum" id="Page_96">96</span>
-which is attended with every disadvantage for the flavour of subsequent
-roasting lots.</p>
-
-<p>The machine here described is constructed in varying sizes,
-with an outside capacity of four hundred kilograms.</p>
-
-<p>As already mentioned the so-called safety-roaster offers a
-certain security against the burning of the beans as the roasting boiler
-is lifted out of the fire by means of an automatically working safety
-regulator. Figs. 15 a and b show a spherical roaster open and closed.</p>
-
-<div class="figcenter" >
-<img src="images/i_096.jpg" alt="" />
-<div class="caption">Fig. 15 a.</div>
-</div>
-
-<p>The principal of construction is founded on the fact that each
-roasting is connected with a loss of weight and it is logical that the
-same quality of beans always yields the same loss of weight at a
-certain degree of roasting. On an average cacao yields a loss of
-6-7 %. According to this, the loss of weight which can at first be
-empirically ascertained, for example by a new kind of bean, can be
-calculated and can be indicated on a regulator, on the principle of the
-Roman scale. When the beans have lost the weight in question the<span class="pagenum" id="Page_97">97</span>
-counterpoise of the regulator raises the axle of the roasting sphere by
-means of which the working of the whole machine is set in motion.</p>
-
-<p>There is no exception to the rule that only beans of one and
-the same kind should be roasted and broken up together, as thickness
-or thinness of the shells determines to a large extent the time
-required for roasting, and also an even size of bean is necessary to
-the smooth operation of the breaking machine. The husks of the
-roasted cacao bean are hygroscopic, and consequently the roasted
-unshelled beans contain more moisture after having been kept for
-a time, than they do in the raw state; but the drier the bean is,
-the easier it shells. The cacao is therefore to be worked up as
-quickly as possible, or at least kept in well covered metal boxes till
-further treatment can be proceeded with.</p>
-
-<div class="figcenter" >
-<img src="images/i_097.jpg" alt="" />
-<div class="caption">Fig. 15 b.</div>
-</div>
-
-<p>As sources of heat we find direct and indirect stoking with
-house coal and coal gas, and besides these, for the installations of
-larger factories Dowson gas is especially suitable, as it does not<span class="pagenum" id="Page_98">98</span>
-involve too high a temperature, and the outlay is not so great as
-when coal-gas is used.</p>
-
-<div class="figcenter" >
-<img src="images/i_098.jpg" alt="" />
-<div class="caption">Fig. 16.</div>
-</div>
-
-<p>The roasting machine in fig. 16 for Dowson or coal gas belongs
-to the class of roasters with direct firing. It corresponds to the
-one diagrammed in Fig. 15 as regards charging and emptying. Here
-also the front wall of the drum can be removed, and the interior
-consequently laid completely open. The transmission of gas is
-effected at an air pressure of one atmosphere, for the attainment of
-which an air pump is fitted up in the vicinity, capable of feeding four
-machines at the same time. The drum holds about 150 kilos.<span class="pagenum" id="Page_99">99</span>
-It goes without saying that the regulating of the requisite heat is in
-this instance of the utmost ease and nicety. Another preponderating
-advantage of this machine as compared with those heated with coke
-or ordinary coal is its clean operation and the extraordinary speed
-with which it can be both started and stopped. Form 3-4 cbm. of
-coal gas are needed for 100 kilos of beans, whilst for Dowson gas,
-which has not such a high heating value, much larger quantities are
-required, and consequently a stronger framework becomes necessary,
-though here no air pumps need be put in operation.</p>
-
-<div class="figcenter" >
-<img src="images/i_099.jpg" alt="" />
-<div class="caption">Fig. 17.</div>
-</div>
-
-<p>Steam roasting apparatus have not proved particularly successful,
-as has been evident in all experiments hitherto made with them,
-and steam agency does not appear to be suitable for the cacao bean,
-it admitting of no thorough and at the same time even roasting.</p>
-
-<p>Yet on the other hand the hot air-current roasters described
-enjoy an ever increasing popularity, partly because they are heated
-indirectly, and again because they appreciably diminish the time
-taken up in the actual process, which in other cases approaches to as
-much as thirty or forty minutes, without exposing the beans to the
-danger of burning or getting charred.</p>
-
-<p>As just stated, the beans should be passed on to the next
-process as speedily as possible, yet on the other hand be completely<span class="pagenum" id="Page_100">100</span>
-cooled off, so as to loosen their shells before they arrive in the
-breaking machine. There are also special constructions for this cooling.
-If the roasting drums are fitted up directly on the ground, it is effected
-by disposing the beans issuing from these machines in wide baskets or
-sieves, and letting them cool there before bringing them to the next
-process. Should they be situated at a sufficient height, the beans
-can be slowly transferred down a shoot connected with the rooms
-below, where crushing mills await them, and cooled on the journey
-by a play of fresh air currents.</p>
-
-<p>Very much to the purpose and well adapted as regards most
-of the requisite conditions, are the cooling trucks with exhaust apparatus
-shown in fig. 17.</p>
-
-<p>These trucks are fitted with perforated false bottoms and with
-sliding shutters at the side. After the contents of the roasting machine
-have been discharged into the trucks, these are wheeled over to
-the exhaust apparatus easily recognisable in the diagram, where
-the cacao is so far cooled that subsequent “after-roasting” is impossible,
-whilst the gases given off are conducted by the ventilator.
-This exhaust chamber can be made to work from both sides.</p>
-
-
-<h5>3. <em class="gesperrt">Crushing, hulling and cleansing.</em></h5>
-
-<p>Up to ten years ago, the crushing and shelling of cacao beans
-had not been so far perfected as to effect the complete separation
-of husk and radicle from all particles of kernel, or to prevent loss
-by isolating and collecting the minute particles of kernel, which are
-drawn up through the exhaust apparatus in conjunction with the
-lightest of the cacao shells. Yet the requirements demanded of a
-satisfactory machine advanced to such an extent that not only cacao
-nibs free from shell were postulated—an end scarcely hard to attain—but
-shells free from cacao nibs were made a further essential. A
-machine which performs both these objects not only works excellently,
-but is also economical. For a solution of this problem the
-Association of German Chocolate Manufacturers, which is specially
-interested in all that concerns the chocolate industry, offered a prize
-years ago; the firm of J. M. Lehmann were the first to construct a
-machine answering every call made on it to perfection.</p>
-
-<p>Fig. 18 illustrates a crushing and cleansing machine averaging
-an output of 2500-3000 kilos, of the latest and most modern type.<span class="pagenum" id="Page_101">101</span></p>
-
-<div class="figcenter" >
-<img src="images/i_101.jpg" alt="" />
-<div class="caption"> Fig. 18.</div>
-</div>
-
-<p>The beans are first broken into smaller pieces in all
-machines now employed as crushing, shelling or cleansing apparatus,<span class="pagenum" id="Page_102">102</span>
-and the one at present under consideration provides no exception.
-An air-current is made to play on these fragments, which finally
-isolates and transfers the loosened shells to another part of the
-apparatus. The cacao next succeeds to a crusher of regular capacity
-lodged in the upper part of the machine, being despatched on an
-elevator. The fragments fall into a cylindrical sieve, dust being
-detached in the first compartment, whilst the meshes of subsequent
-compartments gradually increase in size and sort the products therein
-transmitted in corresponding sizes. There is a groove traversed by
-air-currents—proceeding from a ventilator—immediately under each
-compartment. This current of air can be regulated, i. e. made weaker
-for lighter and stronger for heavier fragments, and there is a ventilator
-for every compartment to make this regulation of the easiest,
-and in this way shells of equal size but specifically lighter than,
-the cacao fragments are most efficaciously separated. Contrasting
-with the older type of machine, it works almost noiselessly, all
-shakings of grooves and sieves being entirely avoided; in addition
-to which there is a perfect exclusion of dust, when the shells are
-transferred into the dust-removing chamber. A further advantage is
-that there is no wearing out of the machine, except as regards the
-direct crushing apparatus, which occasionally need renewing.</p>
-
-<p>The dust particles before mentioned, which possibly comprise
-as much as one half of the cacao fragments, require a special kind
-of working up, on <em class="gesperrt">different machines</em>, before the cacao still
-contained therein can be obtained. It is a fact obvious and apparent,
-that the smaller the fragments of shell mixed with this crushed cacao,
-the more difficult will be their separation, a fact of equal importance
-to technical and analytical science, and the more scrupulously this
-process is to be carried out, the greater the lavishment on sieves
-and ventilating compartments entailed.</p>
-
-<p>To effect this operation on the breaking machine is seriously
-to overtask the latter, and defeats its own end, as experiments carried
-out in the Chocolate factory of Schütte-Felsche have proved,
-inasmuch as it leads very easily to mixing of the products which are
-to be kept separate.</p>
-
-<p>Fig. 19 shows such a machine for the cleansing of this so-called
-cacao “dust</p>
-
-<p>The particles are raised to a large flat sieve by means of
-an elevator, again sorted in different sizes, and submitted to air
-currents of corresponding strength. The quantity obtained varies<span class="pagenum" id="Page_103">103</span>
-according to the variety of cacao, though in some cases it may
-amount to 50 or 54 percent. What remains after this process is absolutely
-worthless and can only be considered as refuse, at least as
-far as the chocolate manufacturer is concerned.</p>
-
-<div class="figcenter" >
-<img src="images/i_103.jpg" alt="" />
-<div class="caption">Fig. 19.</div>
-</div>
-
-<p>It has become necessary in modern manufacture that iron
-fragments occurring in the machine not only be separated by
-distinct magnetic fields in the respective machines, but that this also
-be effected in a machine specially constructed for the purpose.
-Fig. 20 illustrates such an electromagnetic apparatus. The advantages
-of this system are that it avoids magnets limited in strength,<span class="pagenum" id="Page_104">104</span>
-and by the functioning of strong electro-magnets perfect cleansing
-even in the case of the largest output, as well as machines of
-the most simple construction, can be guaranteed.</p>
-
-<p>We submit the following description of the machine and its
-method of working.</p>
-
-<div class="figcenter" >
-<img src="images/i_104.jpg" alt="" />
-<div class="caption">Fig. 20.</div>
-</div>
-
-<p>The machine contains a hopper with sloping groove to obtain
-an even introduction of the beans to be cleansed. At the end of this
-there is an electro-magnet roller, consisting of a non-magnetised
-mantle and a magnetic compartment round which it turns.</p>
-
-<p>After traversing the sloping groove, the beans succeed to
-the roller, meeting it at a tangent. As soon as they reach the field
-of magnetism, all iron fragments are appropriated by the revolving
-mantle, whilst the beans themselves do not come into contact with
-this, but pass directly underneath. The iron fragments are disposed
-of separately, and outside the magnetising area.</p>
-
-<p><span class="pagenum" id="Page_105">105</span></p>
-
-<p>It is of prime importance in the preparation of chocolate and
-more particularly of cocoa powder (easily soluble cacao), that the
-crushed material proceeding from the crushing machine should
-undergo a further purification, with a view to separating, and removing
-the hard radicles. These constitute the gritty sediment of
-insufficiently prepared cacao powder, when dissolved. J. M. Lehmann
-effects the complete removal of the radicle by means of his machine
-D. R. G. M. No. 24,989 (Fig. 21).</p>
-
-<div class="figcenter" >
-<img src="images/i_105.jpg" alt="" />
-<div class="caption">Fig. 21.</div>
-</div>
-
-<p>Here the finer siftings from the crusher are transferred to the
-controlling feeder, under which a small ventilator occurs, which
-provides for the removal of any still remaining portions of husk.
-Cacao and radicle descend to a shaking sieve, the finer particles
-passing through its meshes, whilst the larger grains fall into a pocket
-attached to the end, as cleansed product. The former fragments
-now succeed to a cylinder, having its inner surface punched with
-small cavities (fig. 22) and while the cacao particles remain in those<span class="pagenum" id="Page_106">106</span>
-cavities during the rotation of the cylinder, the radicles of more
-elongated form are caught up by a special separator (1) and so prevented
-from being carried round with the rest. The cacao particles
-are then made to fall into a trough (3) by a brush (2) working
-against the cylinder, and subsequently urged forward by a conveyor
-(4). That process is enacted all along the cylinder, so that finally
-cacao and radicle issue from the machine completely separated.</p>
-
-<div class="figcenter" >
-<img src="images/i_106.jpg" alt="" />
-<div class="caption">Fig. 22.</div>
-</div>
-
-<p>The advantages, economical and otherwise, attending the use of
-the above breaking and cleansing machines become apparent when
-the following figures, registering results obtained in several experiments,
-are considered. Formerly the loss experienced in sorting,
-roasting, crushing and hulling averaged about 30 % of the total beans,
-but now the employment of the above machines shows the following
-satisfactory improvements.</p>
-
-<p>The loss of 823 kg Machala beans, unroasted, amounted to
-a total:</p>
-
-<p><span class="pagenum" id="Page_107">107</span></p>
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">a) in picking</td>
-  <td align="right">3·6 </td>
-  <td>kg</td>
-</tr>
-<tr>
-  <td align="left">b) " &nbsp;roasting</td>
-  <td align="right">63·5</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left">c) " &nbsp;shelling</td>
-  <td align="right">61&nbsp;&nbsp;</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left">d) " &nbsp;dust</td>
-  <td align="right">34&nbsp;&nbsp;</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td class="r_t" colspan="2">162·1&nbsp; kg or 20%,</td>
-</tr>
-</table></div>
-<p>without taking into account the application of the waste; 2267 kg
-of St. Thomé raw cacao lost:</p>
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">a) in picking</td>
-  <td align="right">5</td>
-  <td>kg</td>
-</tr>
-<tr>
-  <td align="left">b) " &nbsp;roasting</td>
-  <td align="right">170</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left">c) " &nbsp;shelling</td>
-  <td align="right">152</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left">d) " &nbsp;dust</td>
-  <td align="right">79</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td class="r_t" colspan="2">406 kg or 20%.</td>
-</tr>
-</table></div>
-
-<p>According to these data the use of these machines admits of
-a saving of about 10 percent more material than in former work.</p>
-
-<p>In connection with these particulars it is also of interest to
-consider the qualitative and quantitative composition of the various
-waste products of the manufacture. Filsinger<a id="FNanchor_112_112" href="#Footnote_112_112" class="fnanchor">112</a> has at the instance of
-the Association of German Chocolate manufacturers, examined a
-mixture of 50 pounds of large Machala beans with an equal quantity
-of small beans, after passing it through a shelling machine of the most
-modern construction, and he thus obtained:</p>
-
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td class="r">70</td>
-  <td align="center">pounds</td>
-  <td align="center">of</td>
-  <td class="l">large kernels,</td>
-</tr>
-<tr>
-  <td class="r">9·2</td>
-  <td align="center">"</td>
-  <td align="center">"</td>
-  <td class="l">medium kernels,</td>
-</tr>
-<tr>
-  <td class="r">0·8</td>
-  <td align="center">"</td>
-  <td align="center">"</td>
-  <td class="l">radicles,</td>
-</tr>
-<tr>
-  <td class="r">10</td>
-  <td align="center">"</td>
-  <td align="center">"</td>
-  <td class="l">husk (outer woody shell),</td>
-</tr>
-<tr>
-  <td class="r">4</td>
-  <td align="center">"</td>
-  <td align="center">"</td>
-  <td class="l">cacao waste,</td>
-</tr>
-<tr>
-  <td class="r">6</td>
-  <td align="center">"</td>
-  <td align="center">"</td>
-  <td class="l">other loss,</td>
-</tr>
-</table></div>
-
-
-<p>The 4 pounds of cacao waste yielded by further sifting:</p>
-
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td class="l">a) kernel</td>
-  <td class="l">I.</td>
-  <td>sort</td>
-  <td class="r">250</td>
-  <td align="center">grammes,</td>
-</tr>
-<tr>
-  <td class="l"></td>
-  <td class="l">II.</td>
-  <td>"</td>
-  <td class="r">50</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l"></td>
-  <td class="l">III.</td>
-  <td>"</td>
-  <td class="r">220</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l"></td>
-  <td class="l">IV.</td>
-  <td>"</td>
-  <td class="r">25</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l">b) husk</td>
-  <td class="l">I.</td>
-  <td align="center">"</td>
-  <td class="r">185</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l"></td>
-  <td class="l">II.</td>
-  <td>"</td>
-  <td class="r">55</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l"></td>
-  <td class="l">III.</td>
-  <td>"</td>
-  <td class="r">370</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l"></td>
-  <td class="l">IV.</td>
-  <td>"</td>
-  <td class="r">80</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l" colspan="3">c) cacao dust</td>
-  <td class="r">725</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l" colspan="3">d) waste</td>
-  <td class="r">30</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l" colspan="3">e) loss</td>
-  <td class="r">10</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td class="l" colspan="3"></td>
-  <td class="r_t" colspan="2">2000 grammes.</td>
-</tr>
-</table></div>
-
-
-<p><span class="pagenum" id="Page_108">108</span></p>
-
-<p>Chemical analysis of these portions gave the following results:</p>
-
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" rowspan="2" ></th>
-  <th class="_t" colspan="4">Percentages</th>
-</tr>
-<tr>
-  <th class="_tbr">Ash</th>
-  <th class="_tbr">Sand</th>
-  <th class="_tbr">Fat</th>
-  <th class="_tbr">Fibre<a id="FNanchor_113_113" href="#Footnote_113_113" class="fnanchor">113</a></th>
-</tr>
-<tr>
-  <td class="lt_r">1. Husk 10% of the raw cacao</td>
-  <td class="_r">11·15</td>
-  <td class="_r">&nbsp;1·90</td>
-  <td class="_r">&nbsp;4·50</td>
-  <td class="_r">21·36</td>
-</tr>
-<tr>
-  <td class="lt_r">2. Cacao waste 4% of the raw cacao</td>
-  <td class="_r">&nbsp;4·80</td>
-  <td class="_r">&nbsp;0·35</td>
-  <td class="_r">15·40</td>
-  <td class="_r">16·31</td>
-</tr>
-<tr>
-  <td class="lt_r">3. Seed shells I. sort ;0·37% of the raw cacao</td>
-  <td class="_r">&nbsp;6·70</td>
-  <td class="_r">—</td>
-  <td class="_r">21·64</td>
-  <td class="_r">10·29</td>
-</tr>
-<tr>
-  <td class="lt_r">4. Seed shells II. sort 0·11% of the raw cacao</td>
-  <td class="_r">&nbsp;7·10</td>
-  <td class="_r">—</td>
-  <td class="_r">18·39</td>
-  <td class="_r">&nbsp;8·75</td>
-</tr>
-<tr>
-  <td class="lt_r">5. Seed shells III. sort 0·74% of the raw cacao</td>
-  <td class="_r">&nbsp;7·20</td>
-  <td class="_r">—</td>
-  <td class="_r">15·76</td>
-  <td class="_r">12·16</td>
-</tr>
-<tr>
-  <td class="lt_r">6. Seed shells IV. sort 0·16% of the raw cacao</td>
-  <td class="_r">&nbsp;7·80</td>
-  <td class="_r">—</td>
-  <td class="_r">16·40</td>
-  <td class="_r">12·74</td>
-</tr>
-<tr>
-  <td class="lt_r">7. Cacao dust 1·45% of the raw cacao</td>
-  <td class="_r">11·75</td>
-  <td class="_r">—</td>
-  <td class="_r">22·06</td>
-  <td class="_r">&nbsp;8·40</td>
-</tr>
-<tr>
-  <td class="lt_r">8. Waste 0·06% of the raw cacao</td>
-  <td class="_r">&nbsp;7·05</td>
-  <td class="_r">—</td>
-  <td class="_r">20·44</td>
-  <td class="_r">&nbsp;9·81</td>
-</tr>
-</table></div>
-
-<p>From these data it is evident that there is a great difference
-between the chemical composition of the so called cacao waste
-and that of the exterior ligneous shells. From the large amount of
-fat present in the former material it might be regarded, in the full
-sense of the term, as a cacao constituent and, for that reason, its
-presence in cacao preparations should not be objected to, while the
-husk containing as much as 20 percent of woody fibre cannot be
-considered a cacao constituent in the same sense.</p>
-
-
-<h5>4. <em class="gesperrt">Mixing different kinds.</em></h5>
-
-<p>Stress has already been laid on the variations in taste incidental
-to different species of bean. It has further to be noted that they
-develop a milder and more aromatic flavour according as they have
-been more properly fermented, and in contrary instances possess an
-astringent and even acid taste. It therefore becomes an aim of the
-manufacturer so to improve the flavour of inferior varieties by
-mixing with the finer as to produce a resultant cacao giving perfect
-satisfaction to every taste. Nevertheless the general rule still holds
-good that for the preparation of the finest qualities of chocolate only
-the better sorts of bean (as Caracas, Ariba, Puerto Cabello etc.) should
-be employed. For inferior and less expensive ware other varieties
-of bean suffice, the mixture being obviously regulated by the prevailing
-market prices.</p>
-
-<p>In many instances the proportions of such mixtures are kept
-secret by the manufacturer as matters of importance, and every
-individual manufacturer has his own method and specialities as
-regards such blends.</p>
-
-<p><span class="pagenum" id="Page_109">109</span></p>
-
-<p>We compare here a few verified blends:</p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="center" colspan="2">1.</td>
-  <td align="center" colspan="2">2.</td>
-</tr>
-<tr>
-  <td align="left">Caracas</td>
-  <td align="left" rowspan="2"><span class="brace2">}</span>of each 1 part</td>
-  <td align="left">Caracas</td>
-  <td align="left">= 1 part</td>
-</tr>
-<tr>
-  <td align="left">Guayaquil</td>
-  <td align="left">Bahia</td>
-  <td align="left">= 5 parts</td>
-</tr>
-<tr>
-  <td align="center" colspan="2">3.</td>
-  <td align="center" colspan="2">4.</td>
-</tr>
-<tr>
-  <td align="left">Maracaibo</td>
-  <td align="left" rowspan="2"><span class="brace2">}</span>each 1 part</td>
-  <td align="left">Trinidad</td>
-  <td align="left" rowspan="2"><span class="brace2">}</span>equal parts</td>
-</tr>
-<tr>
-  <td align="left">Maragnon</td>
-  <td align="left">Maragnon</td>
-</tr>
-<tr>
-  <td align="center" colspan="2">5.</td>
-  <td align="center" colspan="2">6.</td>
-</tr>
-<tr>
-  <td align="left">Caracas</td>
-  <td align="left">= 1 part</td>
-  <td align="center" colspan="2">1 part Ariba &nbsp;</td>
-</tr>
-<tr>
-  <td align="center">Maragnon</td>
-  <td align="left">= 2 parts</td>
-  <td align="center" colspan="2">1 part Surinam</td>
-</tr>
-<tr>
-  <td align="center" colspan="2"></td>
-  <td align="center" colspan="2">1 part Trinidad</td>
-</tr>
-<tr>
-  <td align="center" colspan="2">7.</td>
-  <td align="center" colspan="2">8.</td>
-</tr>
-<tr>
-  <td align="center" colspan="2">1 part Ariba &nbsp;</td>
-  <td align="center" colspan="2">3 parts Ariba &nbsp;</td>
-</tr>
-<tr>
-  <td align="center" colspan="2">1 part Trinidad</td>
-  <td align="center" colspan="2">1 part Trinidad</td>
-</tr>
-<tr>
-  <td align="center" colspan="2">1 part Surinam</td>
-  <td align="center" colspan="2">1 part Surinam</td>
-</tr>
-<tr>
-  <td align="center" colspan="2">1 part Caracas</td>
-  <td align="center" colspan="2">1 part Caracas</td>
-</tr>
-<tr>
-  <td align="center" colspan="4">9.</td>
-</tr>
-<tr>
-  <td align="center" colspan="4">1 part Machala &nbsp;</td>
-</tr>
-<tr>
-  <td align="center" colspan="4">1 part St. Thomas</td>
-</tr>
-</table></div>
-
-<p>Ceylon cacaos are not used so much as mixing varieties, but
-almost exclusively as covering agents, to make other cacaos lighter
-coloured (sometimes almost approaching yellow).</p>
-
-<p>The beans are weighed off in these proportions on a sensitive
-scale, and then passed on to be ground and triturated into cacao
-paste.</p>
-
-
-<h4>II. Production of the Cacao Mass.</h4>
-
-
-<h5>5. <em class="gesperrt">Fine grinding and trituration.</em></h5>
-
-<p>Formerly the roasted, crushed, and decorticated beans were
-frequently ground before being transferred to the “Melangeur”,—a
-machine that will be described later—, in which they were then
-reduced to a finer state of sub-division and lastly mixed with sugar.
-For this grinding, mills of various construction were employed (as
-Weldon, Pintus etc.). But as time rolled on the Melangeur took the
-place of these preliminary grinding mills, and in this it was
-endeavoured to effect that fine division of the cacao mass which is
-essential to the production of a homogeneous cacao and sugar intermixture,
-but without complete success. Cylinder rolling machines
-(French method) were the first to attain this result.</p>
-
-<p>At the present time, the roasted and cleansed kernels are
-ground so fine as to become a semi-liquid when subjected to heat, and
-that is done whatever the ultimate destiny of the cacao, whether it<span class="pagenum" id="Page_110">110</span>
-be intended for chocolate or cocoa powder. This object is obtained
-by means of special mills, constructed with “Over-runners</p>
-
-<div class="figcenter" >
-<img src="images/i_110.jpg" alt="" />
-<div class="caption">Fig. 23.</div>
-</div>
-
-<p><span class="pagenum" id="Page_111">111</span></p>
-<div class="figcenter" >
-<img src="images/i_111.jpg" alt="" />
-<div class="caption"> Fig. 24 a.</div>
-</div>
-
-<p>These cacao mills, which were formerly but seldom met with in
-chocolate factories, have now become indispensable necessaries, since
-they have the advantage:</p>
-
-<p><span class="pagenum" id="Page_112">112</span></p>
-
-<p>1. of rendering the cacao mass in this semi-glucose form more
-easily miscible with sugar, a factor of the highest importance for the
-commoner and cheaper qualities of chocolate;</p>
-
-<p>2. of grinding the cacao as fine as possible in one operation
-and the simplest manner.</p>
-
-<div class="figcenter" >
-<img src="images/i_112.jpg" alt="" />
-<div class="caption">Fig. 24 b.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_113.jpg" alt="" />
-<div class="caption">Fig. 24 b.</div>
-</div>
-
-<p><span class="pagenum" id="Page_113">113</span></p>
-<div class="figcenter" >
-<img src="images/i_115.jpg" alt="" />
-<div class="caption">Fig. 24 c.</div>
-</div>
-
-<p>But side by side with the appreciation which these mills met
-with, there arose a corresponding increase in the demands made on
-them, such as the utmost nicety, greatest possible output, and least
-possible necessity of after-heating, and these have been successively
-answered by twin, triple and at the present time even quadruple
-mills. fig. 23 shows a simple grinding mill which can only come into<span class="pagenum" id="Page_114">114</span>
-consideration in connection with the smallest of branches, whilst
-Fig. 24 a and b illustrates another with three successive stones arranged
-one above the other, such as will be found in all the larger factories
-of to-day. Also a triple mill but with grindstones of increasing
-size pictured in fig. 24 c. A mill possessing four pairs of grinding
-stones is given in fig. 25, and is calculated to meet each and every
-conceivable demand.</p>
-
-<p>Whilst simple, double and triple mills are brought on the
-market in different sizes, corresponding to the outputs required, these
-quadruple mills are only constructed in the largest sizes. They grind
-perfectly, and without detriment to the flavour, deliver quantities
-of cacao figuring at from 1000 to 1200 kilos daily. There is naturally
-a larger output if the fatty contents of the cacao are considerable, a
-thorough roasting being always presupposed.</p>
-
-<p>The axles occurring on these quadruple grinding mills are
-connected with one another by means of spur-wheels, and the axles
-themselves run in ball-bearings, which not only permits a perfectly
-noiseless operation of the machine, but also makes the action very
-easy, that is to say, dependent on only very little motor power.
-The cacao is raised to the hopper by means of an elevator, where the
-quantity introduced into the machine is regulated, and then passes
-between crushers occurring in the middle of the first pair of grinding
-stones, which it subsequently leaves as a pasty mass. It is then
-conducted along a groove into the second mill, and here undergoes
-further grinding, and so to the third and fourth, where the process
-can be described as trituration, for the cacao leaves the machine
-in liquid form. Only in this manner is it possible to obtain the finest
-ground product, without any disastrous accompaniment of excessive
-heating.</p>
-
-<p>Cacao mills with one stone suffice for the production of chocolate
-mass on a small scale, but for the manufacture of cocoa powder,
-twin or triple grinders must be employed.</p>
-
-<p>All these are of the “Over-runner” type, act by their own
-weight, and consequently do not involve the disastrous consequences
-which were entailed by the “Under-runners” tried formerly.</p>
-
-<p>About the middle of the nineties of the last century, experiments
-were made with a view to superseding these types with mills having
-stones of varying sizes, and first larger upper stones of a grinding
-pair were tried, then larger under stones, but neither have been able
-to maintain themselves in the workshop, and the grinders of equal
-size still hold good as the fittest and most popular.</p>
-
-<p><span class="pagenum" id="Page_115">115</span></p>
-
-<div class="figcenter" >
-<img src="images/i_115.jpg" alt="" />
-<div class="caption">Fig. 25.</div>
-</div>
-
-<p><span class="pagenum" id="Page_116">116</span></p>
-
-<p>Attempts have recently been made to introduce a machine
-combining mill and roller. Its value lies in the fact that with a relative
-increase in the grinding rapidity, it does not involve a greater than
-requisite heat, and on emerging from the machine the cacao shows
-no deficiencies as to flavour, and is withal much finer than that
-produced in other processes.</p>
-
-<div class="figcenter" >
-<img src="images/i_116.jpg" alt="" />
-<div class="caption">Fig. 26.</div>
-</div>
-
-<p>Fig. 26 shows such a machine. The mill on this serves merely to
-reduce the hard kernel to a pulp, and this admits of the grinding
-stones being placed farther apart, and so occasions no heat. Trituration
-is then effected by a roller apparatus, for which operation<span class="pagenum" id="Page_117">117</span>
-machines with four rollers have been proved most satisfactory. As
-such roller machines are furnished with water-cooling systems, it
-is possible for the cacao to be kept cool even on these.</p>
-
-
-<h5>6. <em class="gesperrt">Mixture with sugar and spices.</em></h5>
-
-<div class="figcenter" >
-<img src="images/i_117.jpg" alt="" />
-<div class="caption">Fig. 27.</div>
-</div>
-
-<p>A thorough mixing with sugar can only be effected when the
-cacao paste is heated to a temperature rather above the melting
-point of cacao butter, that is to say, as high as from 35° to 40° C.,
-and consequently the incorporating machine in which that operation
-is carried on is provided with a steam jacket. For this process it is
-advisable to have the chocolate in a semi-liquid condition, wherefore
-the ground cacao issuing from the mills is transferred to steam-heated
-vessels (fig. 27) fitted with taps suitable for drawing off the
-mass as it is required. Formerly the cacao mass was fed into the
-melangeur in lumps and there liquefied. But as this necessitated the
-application of heat to the melangeur, attended with the risk of
-cracking its under-plating, and also a postponement of the mixing
-processes, whereby considerable time was lost, this method no
-longer obtains to-day. It is at present usual not only to warm the<span class="pagenum" id="Page_118">118</span>
-cacao mass beforehand, but the sugar also, by storing it in warm
-chambers, so that the whole paste possesses a uniform temperature,
-lowering of temperature in the melangeur is avoided, and there is
-consequently no waste of the heating steam.</p>
-
-<p>In some large factories the actual incorporation of cacao and
-sugar is preceded by a preliminary mixing of large quantities, which
-considerably relieves the strain on the melangeur, whilst it keeps the
-machine rooms as far as possible free from superfluous dust.</p>
-
-<div class="figcenter" >
-<img src="images/i_118.jpg" alt="" />
-<div class="caption">Fig. 28.</div>
-</div>
-
-<p>The mixing machine shown in fig. 28 can here be used with
-advantage. As will be seen on comparing the illustration, it is provided
-with a shifting trough. Such a machine, when closed down,
-is capable of mixing from 100-500 kilos of chocolate. The mixing
-is effected by means of two suitably shaped blades, and the heating
-by a steam jacket. After the operation is completed, the mixed
-material is turned out into portable troughs, and after having been
-kept in a warm chamber for some length of time, transferred to the
-melangeur for further treatment.</p>
-
-<p><span class="pagenum" id="Page_119">119</span></p>
-
-<p>It has been found advantageous to keep the chocolate mass
-so obtained in suitable receptacles for several days<a id="FNanchor_114_114" href="#Footnote_114_114" class="fnanchor">114</a>, at a temperature
-of not less than 20° C. and between that figure and 40° C.
-So the sugar is enabled to penetrate the entire mass, which now
-proceeds to the rolling processes carried out in the melangeur and
-rolling machines. Shortly before its discharge from the latter, it
-is mixed with spices, vanillin, eatherial oils and so forth.</p>
-
-<div class="figcenter" >
-<img src="images/i_119.jpg" alt="" />
-<div class="caption">Fig. 29.</div>
-</div>
-
-<h5>7. <em class="gesperrt">Treatment of the Mixture.</em></h5>
-
-
-<h6>a) Trituration.</h6>
-
-<p>In describing the mixing machines, we do not intend to enter
-into details regarding the machines formerly in use, but merely to
-give a brief outline of the principles illustrated in their construction.</p>
-
-<p><span class="pagenum" id="Page_120">120</span></p>
-
-<p>Trituration was formerly produced;</p>
-
-<p>
-1. by rollers running backwards and forwards on a grinder;<br />
-2. by several cones rotating in a circle on a disc-shaped bed;<br />
-3. by means of rotating stones running in a trough;<br />
-4. by means of several cylindrical rollers;<br />
-5. by means of grooved cone moving in a grooved casing.<a id="FNanchor_115_115" href="#Footnote_115_115" class="fnanchor">115</a><br />
-</p>
-
-<p>At the present time only the type mentioned under 1. and 4.
-are in general use. 3. is met with less frequently, and will be
-described at greater length in a subsequent paragraph.</p>
-
-<p>The machines 1. and 3. are put into operation prior to the
-cylinder rolling mills, which finish off the incorporation of chocolate
-and sugar and the levigation process only begun in the first-named.</p>
-
-<p>The machines constructed in the manner described under 3.,
-to which we now turn, were introduced by G. Hermann of Paris,
-but are at present almost obsolete. Since they have some historical
-interest and are typical of the development of the melangeur, we
-annex a rough sketch showing their general construction in fig. 29.</p>
-
-<p>The ellipsoid runners <i>a</i> made of granite work in the trough <i>i</i>
-which is also of granite and is fitted with the casing <i>h</i>. The runners
-rotate on their axles <i>b</i> so as to move in a circle. The two arms of
-the axis <i>b</i> have at the centre an elliptical ring with a quadrangular
-opening, into which fits the similar shaped part of the vertical shaft <i>c</i>
-fitted with the toothed wheels, <i>d</i> and <i>d′</i>, which are set in motion by
-power transmitted to the shaft and its connections. The arm <i>b</i> has
-some play downwards, so that it can adjust itself vertically according
-to the greater or less quantity of material in the mill. The two
-steel blades, <i>e</i> and <i>e′</i>, are shaped to fit the cavity of the trough; being
-connected with the shaft <i>c</i> they revolve with it and sweep down
-the cacao mass adhering to the sides of the mill. Between the
-foundation <i>k</i> and the trough <i>i</i> there is a space <i>l</i> into which steam
-can be introduced through <i>f</i>, the condensed water passing away by <i>g</i>.</p>
-
-<p>All machines of this kind have now been displaced by the
-melangeur which is capable of turning out a much larger quantity
-of material with a relatively smaller expenditure of power. The
-operation of mixing chocolate is not a mere mixing, for the
-<em class="gesperrt">pressure</em> exerted by the <em class="gesperrt">runners</em> is also an indispensable factor.
-On that account the ordinary mixing machines have not proved
-serviceable, especially in the case of chocolates containing a small
-amount of fat, such as the cheaper kinds, while the addition of cacao<span class="pagenum" id="Page_121">121</span>
-butter to facilitate the working of the machine would considerably
-increase the cost of production. Melangeurs are generally constructed
-on the same principle as the edge runner grinding mills
-which are so much used; but they differ from them in so far as the
-bed-stone revolves, while the runners merely rotate on their axles
-without revolving.</p>
-
-<div class="figcenter" >
-<img src="images/i_121.jpg" alt="" />
-<div class="caption">Fig. 30.</div>
-</div>
-
-<p>The melangeur with travelling bed-stone, as constructed by
-Lehmann, is shown at fig. 30; it is fitted with an arrangement for
-lifting out the runners.</p>
-
-<div class="figcenter" >
-<img src="images/i_122.jpg" alt="" />
-<div class="caption">Fig. 31.</div>
-</div>
-
-<p>The bed-stone as well as the runners are made of granite.
-Each runner has an axis working in plummer blocks, so that it can be<span class="pagenum" id="Page_122">122</span>
-lifted out independently of the other one. By that construction the
-runners are prevented from taking an oblique position as was the
-case with the mills formerly made, since one runner would be
-forced downwards or tilted on its outer edge whenever the other
-one was raised up somewhat. The bed-stone of this machine revolves
-and it is easily heated by steam pipes from below. One important
-advantage of this machine is that being low it can be very easily
-charged and emptied. The contrivance for lifting out the runners
-prevents them thumping upon the bed-stone that might otherwise
-readily happen when starting the machine, and it also lessens the
-wear of the driving bands; moreover, large lumps of sugar or cacao
-are very readily crushed down and, so, the working is much facilitated.
-The emptying of the melangeur is readily and safely effected,
-while the bed stone is revolving, by holding a shovel so that the
-cacao is thrown up against the shovel. A melangeur of this construction
-is represented by fig. 31; it has three runners and underneath<span class="pagenum" id="Page_123">123</span>
-the bed-stone is fitted a steam engine which supplies driving power,
-the exhaust steam being used for heating the machine.</p>
-
-<p>Although this emptying by hand is not attended with any
-serious drawbacks, yet it involves loss of time and is rather inconvenient,
-so that the demand for mechanical automatism in this
-operation was very considerable. It is now some years since Messrs.
-J. M. Lehmann patented an apparatus for the mechanical discharging
-of the chocolate mass from these machines, but their invention still
-holds good. A melangeur provided with such apparatus is shown
-on fig. 31. Here a vertically moving shovel is sunk behind the
-outlet, gradually damming the material, and causing it to rise above
-the edge of the tank and fall through the opening. A second but
-horizontally working arrangement, which in this case as in the last
-is controllable by means of a crank, conducts the remainder of the
-material to the same shovel. So the material is discharged within a
-few minutes.—These melangeurs are built for varying outputs.
-Fig. 32 illustrates one of the largest yet constructed. Its base has a
-diameter of 2 metres, and the machine itself has a capacity of 5 cwts.
-To avoid the mixing of dust with the sugar as far as possible, the
-whole melangeur is provided with a dust-proof protector.</p>
-
-
-<h6>b) Levigation.</h6>
-
-<p>An extreme fineness and homogeneity of the chocolate mass
-is obtained in the employment of cylindrical rolling machines, for
-the construction of which we are indebted to G. Hermann of Paris.
-Every kind of chocolate must be passed through the rolling machine
-at least once or twice even when finely powdered sugar is used,
-though in this case it is less a question of sub-division than of incorporation
-and intermixture. The best qualities are passed through the
-machine from six to eight times, or even more. The mass is finally
-fed into the machine in cold blocks and so ground off. Granite is
-the material chiefly employed in making the rollers, although it is
-not every variety which can be adapted to this purpose. Apart
-from the fact that granite, or indeed any other mineral stone, seldom
-occurs in compact masses and free from flaws, neither porphyry
-nor the stone generally described as granite is suitable for employment
-in the construction of mill rollers. A kind is generally preferred
-which intermediates between granite and porphyry as to hardness
-and possesses excellent grinding capacities, and which goes by the
-name of diorite. No other stone can compare with this diorite in
-respect to the above qualities, and the chief firms engaged in the
-construction of roller machines possess their own quarries. But we
-shall return to this later, for recently experiments with case-hardened
-casting rollers (Krupp steel) and hard porcelain have yielded very
-flattering results.<span class="pagenum" id="Page_124">124</span></p>
-
-<div class="figcenter" >
-<img src="images/i_124.jpg" alt="" />
-<div class="caption">Fig. 32.</div>
-</div>
-
-<p><span class="pagenum" id="Page_125">125</span></p>
-<div class="figcenter" >
-<img src="images/i_125a.jpg" alt="" />
-<div class="caption">Fig. 33 a.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_125b.jpg" alt="" />
-<div class="caption">Fig. 33 b.</div>
-</div>
-
-<p>We shall now enter into more detail respecting the principle
-illustrated by these rolling machines. The plasticity of the chocolate<span class="pagenum" id="Page_126">126</span>
-mass necessitates a rotation of the cylinder surfaces in opposite directions
-with dissimilar velocities. Accordingly two or more rollers are
-caused to work against each other, and in compliance with this principle
-of sub-division with differential velocities, their axles are fitted
-with wheels, of which each has a different number of cogs.</p>
-
-<p>So those rollers furnished with the greater number of teeth
-revolve more slowly, whilst in opposite instances there is a corresponding
-acceleration.</p>
-
-<div class="figcenter" >
-<img src="images/i_126.jpg" alt="" />
-<div class="caption">Fig. 34.</div>
-</div>
-
-<p>The construction of the machines now in use differs more or
-less from that of the type first invented by Hermann, plan and elevation
-of which appear in figs. 33 a and 33 b respectively.<a id="FNanchor_116_116" href="#Footnote_116_116" class="fnanchor">116</a></p>
-
-<p>The granite rollers at <i>a<sup>1</sup></i>, <i>a<sup>2</sup></i>, <i>a<sup>3</sup></i> are fitted with an octagonal
-iron axle that is somewhat thicker at the interior part and they are
-mounted upon a frame as shown in the drawing. The sockets of the<span class="pagenum" id="Page_127">127</span>
-central rollers <i>a<sup>2</sup></i> are fixed and each one is held in position by three sets
-screws; those of the two other rollers can be shifted along grooves
-in the frame and when the cylinders <i>a<sup>1</sup></i> and <i>a<sup>3</sup></i> have been brought
-into proper position relatively to the cylinder <i>a<sup>2</sup></i> they are held fast
-by the set screws <i>p</i>.</p>
-
-<div class="figcenter" >
-<img src="images/i_127.jpg" alt="" />
-<div class="caption">Fig. 35.</div>
-</div>
-
-<p><span class="pagenum" id="Page_128">128</span></p>
-
-<div class="figcenter" >
-<img src="images/i_128.jpg" alt="" />
-<div class="caption">Fig. 36.</div>
-</div>
-
-<p>For the purpose of this adjustment, there is at each end of
-the machine a horizontal wrought iron shaft <i>f</i> that can be turned
-by the winch <i>e</i>, and these shafts are fitted with two endless screws <i>d</i>
-working in the corresponding wheels <i>c</i>. These occur on the spindles
-<i>a</i>, which screw in and out of the bearing blocks of the rollers <i>a<sup>1</sup></i>
-and <i>a<sup>2</sup></i>, but turn only in the fixed collars <i>b</i> without being shifted
-from their place. The result is that on turning the cranks <i>e</i> the
-corresponding cylinder <i>a<sup>1</sup></i> or <i>a<sup>3</sup></i> is moved nearer to, or further from,
-the central cylinder <i>a<sup>2</sup></i>, while the position of all of them always
-remains parallel. The shaft <i>Q</i> is set in motion by the driving wheel
-<i>L</i> fitted with the loose wheel <i>L<sup>1</sup></i>. It acts first upon the cog wheel <i>K</i>
-which works in the larger wheel <i>J</i> on the axle of the central roller <i>a<sup>2</sup></i>.
-<span class="pagenum" id="Page_129">129</span>That works in the cog wheel <i>O</i> and the wheel <i>P</i> fitted to the roller <i>a<sup>1</sup></i>
-driving them as well as the wheel <i>M</i> and the pinion <i>N</i> of the roller <i>a<sup>3</sup></i>
-The result is that the axle <i>a<sup>2</sup></i> makes 1&frac34; revolutions and <i>a<sup>3</sup></i> 6-1/8 revolutions
-while <i>a<sup>1</sup></i> in the same time makes only one revolution.</p>
-
-<div class="figcenter" >
-<img src="images/i_129.jpg" alt="" />
-<div class="caption">Fig. 37.</div>
-</div>
-
-<p>The cacao or chocolate is supplied to this machine by the
-hopper <i>R</i> which is placed between the rollers <i>a<sup>1</sup></i> and <i>a<sup>2</sup></i>. The pasty
-mass adhering to the rollers is carried forward by the quicker moving
-roller <i>a<sup>2</sup></i> and it is ground finer between the rollers <i>a<sup>2</sup></i> and <i>a<sup>3</sup></i>, after
-which the material is removed from <i>a<sup>3</sup></i> at the outer side by an
-adjustable blade <i>gg</i> and then falls down into a receptacle below.<span class="pagenum" id="Page_130">130</span></p>
-
-<div class="figcenter" >
-<img src="images/i_130.jpg" alt="" />
-<div class="caption">Figs. 38 and 39.</div>
-</div>
-
-<p>On the design fig. <a href="#Page_126">34</a>34 we see a machine of more modern construction
-ready mounted. The receptacle parts of the same are arranged<span class="pagenum" id="Page_131">131</span>
-and connected in full agreement with the above mentioned except
-that the motion is effected by the driving power fitted to the machine
-on the ground on the left side.</p>
-
-<div class="figcenter" >
-<img src="images/i_131.jpg" alt="" />
-<div class="caption">Fig. 40.</div>
-</div>
-
-<p>The principle of this roller machine has long been applied in
-the building of other types, and we find that these, variously altered,
-renovated and improved, are to-day an indispensable equipment in
-every chocolate factory. In the following pages we give a
-description of some of the best-known constructions of refiner.</p>
-
-<p>The so called battery rolling mills constitute a remarkable
-innovation. It is apparent that the more rollers a cylinder machine
-contains, and the greater their length and diameter, all the more
-efficacious will the working of the machine be. Batteries have
-accordingly been constructed, whereby two, three or more roller
-systems are combined, one to every three rollers, and rising one
-above the other, so that they slant upwards much as shown in Fig. 40.</p>
-
-<p><span class="pagenum" id="Page_132">132</span></p>
-
-<p>As the battery rolling mills possessed the disadvantages that
-they took up too much room and could not be well fed and regulated,
-they are generally replaced by rolling machines of from 6 to 9 rollers,
-first constructed by J. M. Lehmann. These rolling machines of 6 to
-9 rollers which we see before us in Figs. <a href="#Page_127">35</a>35 and <a href="#Page_128">36</a>36 are really systems
-of 3 rollers fitted one over the other. They therefore take up the
-room of a 3-roller machine and are quite as easy to work.</p>
-
-<div class="figcenter" >
-<img src="images/i_132.jpg" alt="" />
-<div class="caption">Fig. 41 a.</div>
-</div>
-
-<p>As will be seen from the design of a nine-roller apparatus,
-fig. 37, the chocolate mass descends from one roller system to the
-other, and is fine rolled in a third of the time otherwise required,
-and at one operation, with corresponding saving of labour. The nine
-roller apparatus are provided with landing stage and steps, and fed
-either by means of elevators, or from above.</p>
-
-<p>Fig. 38 shows a recent construction, three roller apparatus<span class="pagenum" id="Page_133">133</span>
-(case castings, cf. below) standing vertically, which accordingly takes
-up little room. The hopper is low-lying, whilst the discharging is
-effected from the upper roller, and accordingly admits of the
-occasional use of a somewhat larger size of transport trolley. This
-type also occurs with 6-9-12 rollers, as apparent from fig. 39.</p>
-
-<div class="figcenter" >
-<img src="images/i_133.jpg" alt="" />
-<div class="caption">Fig. 41 b.</div>
-</div>
-
-<p>Whilst these systems were exclusively supplied with rollers
-made of granite or hard porcelain up to a few years ago, it has been
-found that good results are obtained by the use of cast rollers, and
-they have been for some time employed on machines of three, four
-and five rollers. (Figs. 38, 40, 41 a-c.) In consequence of the non-porous
-surface of these steel rollers, it is possible to grind to a finest powder,<span class="pagenum" id="Page_134">134</span>
-merely in one operation, without passing the chocolate through the machine
-several times; and the so-called “Burning” of masses which have
-not been properly mixed cannot arise in this case, though it is true
-that the apparatus must be provided with water cooling arrangements
-to avoid a too excessive heat. They are specially adapted to the preparation
-of the more ordinary qualities, and are even occasionally
-employed for finer chocolates, for obviously these must be again
-submitted to a rolling process, when granite or porcelain rollers are
-preferred.</p>
-
-<div class="figcenter" >
-<img src="images/i_134.jpg" alt="" />
-<div class="caption">Fig. 41 c.</div>
-</div>
-
-<p>For this reason the 6, 9 or even 12 roller mills have been more
-discarded since the last grinding process has been performed by granite
-rollers (cold process).</p>
-
-<p>In order to avoid the disadvantages of the pulley drive, it is
-in certain cases advisable to drive each machine direct from an
-electric motor. Fig. 42 illustrates a refining machine driven in this
-manner.</p>
-
-<p><span class="pagenum" id="Page_135">135</span></p>
-
-<div class="figcenter" >
-<img src="images/i_135.jpg" alt="" />
-<div class="caption">Fig. 42.</div>
-</div>
-
-<p><span class="pagenum" id="Page_136">136</span></p>
-
-
-<h6>c) <em class="gesperrt">Proportions for mixing cacao mass, sugar and
-spices.</em></h6>
-
-<p>The relative proportions of cacao, sugar, and spices, as well
-as of starch as in the manufacture of the cheaper sorts, vary considerably.
-Generally speaking 50 or 60 parts of sugar are added for
-50 or 40 parts of cacao mass; the following are a few formulae
-applicable for the production of those kinds of pure chocolate that
-are most used.</p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th colspan="5">A. Hygienic chocolate.</th>
-</tr>
-<tr>
-  <td align="left" colspan="2">Cacao mass</td>
-  <td align="left" colspan="3" rowspan="2"><span class="brace2">}</span> equal parts of each.</td>
-</tr>
-<tr>
-  <td align="left" colspan="2">Powdered sugar</td>
-</tr>
-<tr>
-  <th colspan="5">B. Spiced chocolate.</th>
-</tr>
-<tr>
-  <td colspan="2">a)</td>
-  <td>&nbsp; &nbsp;</td>
-  <td colspan="2">b)</td>
-</tr>
-<tr>
-  <td align="left">Cacao mass</td>
-  <td align="right">4 kg</td>
-  <td></td>
-  <td align="left">Cacao mass</td>
-  <td align="right">4 kg</td>
-</tr>
-<tr>
-  <td align="left">Sugar</td>
-  <td align="right">6 kg</td>
-  <td></td>
-  <td align="left">Sugar</td>
-  <td align="right">6 kg</td>
-</tr>
-<tr>
-  <td align="left">Cinnamon</td>
-  <td align="right">72 g</td>
-  <td></td>
-  <td align="left">Cinnamon</td>
-  <td align="right">130 g</td>
-</tr>
-<tr>
-  <td align="left">Cloves</td>
-  <td align="right">38 g</td>
-  <td></td>
-  <td align="left">Coriander</td>
-  <td align="right">8 g</td>
-</tr>
-<tr>
-  <td align="left">Cardamoms</td>
-  <td align="right">16 g</td>
-  <td></td>
-  <td align="left">Cloves</td>
-  <td align="right">88 g</td>
-</tr>
-<tr>
-  <td colspan="3"></td>
-  <td align="left">Oil of lemons</td>
-  <td align="right">2 g</td>
-</tr>
-<tr>
-  <td colspan="3"></td>
-  <td align="left">Cardamoms</td>
-  <td align="right">16 g</td>
-</tr>
-<tr>
-  <td colspan="2">c)</td>
-  <td></td>
-  <td colspan="2">d)</td>
-</tr>
-<tr>
-  <td align="left">Cacao mass</td>
-  <td align="right">5 kg</td>
-  <td></td>
-  <td align="left">Cacao mass</td>
-  <td align="right">5 kg</td>
-</tr>
-<tr>
-  <td align="left">Sugar</td>
-  <td align="right">5 kg</td>
-  <td></td>
-  <td align="left">Sugar</td>
-  <td align="right">5 kg</td>
-</tr>
-<tr>
-  <td align="left">Cloves</td>
-  <td align="right">80 g</td>
-  <td></td>
-  <td align="left">Cinnamon</td>
-  <td align="right">100 g</td>
-</tr>
-<tr>
-  <td align="left">Cinnamon</td>
-  <td align="right">220 g</td>
-  <td></td>
-  <td align="left">Vanilla</td>
-  <td align="right">100 g</td>
-</tr>
-<tr>
-  <td align="left">Mace</td>
-  <td align="right">8 g</td>
-  <td></td>
-  <td align="left">or Vanillin</td>
-  <td align="right">2·5 g</td>
-</tr>
-<tr>
-  <td colspan="3"></td>
-  <td align="left">Mace</td>
-  <td align="right">2 g</td>
-</tr>
-<tr>
-  <td colspan="3"></td>
-  <td align="left">Cardamoms</td>
-  <td align="right">4·2 g</td>
-</tr>
-<tr>
-  <td colspan="5">e) <em class="gesperrt">Spanish spiced chocolate.</em></td>
-</tr>
-<tr>
-  <td align="left">Cacao mass</td>
-  <td align="right">5 kg</td>
-  <td></td>
-  <td align="left">Cardamoms</td>
-  <td align="right">82 g</td>
-</tr>
-<tr>
-  <td align="left">Sugar</td>
-  <td align="right">5 kg</td>
-  <td></td>
-  <td align="left">Mace</td>
-  <td align="right">44 g</td>
-</tr>
-<tr>
-  <td align="left">Cinnamon</td>
-  <td align="right">116 g</td>
-  <td></td>
-  <td align="left">Vanilla</td>
-  <td align="right">40 g</td>
-</tr>
-<tr>
-  <td align="left">Cloves</td>
-  <td align="right">50 g</td>
-  <td></td>
-  <td align="left">or Vanillin</td>
-  <td align="right">1 g</td>
-</tr>
-<tr>
-  <td align="left" colspan="3"></td>
-  <td align="left">Oil of lemons</td>
-  <td align="right">1 g</td>
-</tr>
-<tr>
-  <th colspan="4">C. Vanilla chocolates.</th>
-</tr>
-<tr>
-  <td colspan="2">a)</td>
-</tr>
-<tr>
-  <td align="left">Cacao mass</td>
-  <td align="right">5 kg</td>
-</tr>
-<tr>
-  <td align="left">Sugar</td>
-  <td align="right">5 kg</td>
-</tr>
-<tr>
-  <td align="left">Cinnamon</td>
-  <td align="right">160 g</td>
-</tr>
-<tr>
-  <td align="left">Vanilla</td>
-  <td align="right">50 g</td>
-</tr>
-<tr>
-  <td align="left">(or Vanillin</td>
-  <td align="right">1·2 g)</td>
-</tr>
-<tr>
-  <td colspan="2">b)</td>
-  <td></td>
-  <td colspan="2">c)<span class="pagenum" id="Page_137">137</span></td>
-</tr>
-<tr>
-  <td align="left">Cacao mass</td>
-  <td align="right">4½ kg</td>
-  <td></td>
-  <td align="left">Cacao mass</td>
-  <td align="right">4 kg</td>
-</tr>
-<tr>
-  <td align="left">Sugar</td>
-  <td align="right">5½ kg</td>
-  <td></td>
-  <td align="left">Sugar</td>
-  <td align="right">6 kg</td>
-</tr>
-<tr>
-  <td align="left">Cinnamon</td>
-  <td align="right">150 g</td>
-  <td></td>
-  <td align="left">Cinnamon</td>
-  <td align="right">120 g</td>
-</tr>
-<tr>
-  <td align="left">Vanillin</td>
-  <td align="right">1·5 g</td>
-  <td></td>
-  <td align="left">Cloves</td>
-  <td align="right">20 g</td>
-</tr>
-<tr>
-  <td colspan="3"></td>
-  <td align="left">Vanillin</td>
-  <td align="right">1·6 g</td>
-</tr>
-</table></div>
-<p>The powdered spices as given above may be replaced by
-corresponding essential oils, but see page <a href="#Page_237">237</a> for remarks on
-this point.</p>
-
-<p>If the chocolates made from beans rich in oil contain too much
-fat to mould properly, a small percentage of their constituent cacao
-mass can be replaced by cocoa powder made from the same kind
-of bean, but defatted, in the case of the finer qualities; and when
-inferior varieties are under consideration, the same result may be
-attained by a sufficient increase in the proportion of their other constituent,
-sugar, as e. g. 55-60 parts of to 45 or 40 parts of cacao mass,
-so disturbing the usual equality of the two ingredients mixed together.
-Very cheap chocolates in particular are prepared from a smaller
-percentage of cacao mass and show a corresponding increase in their
-sugar content. But if the sugar exceeds 65 percent, it is no longer
-possible to mould these chocolates, and the addition of fresh cacao
-butter becomes a necessary preliminary to this operation, cf. also
-the first part in section IV. Such varieties would have a composition
-somewhat like the following:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">Cacao mass</td>
-  <td align="right">25</td>
-  <td>parts</td>
-</tr>
-<tr>
-  <td align="left">Sugar</td>
-  <td align="right">67</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left">Cacao butter</td>
-  <td align="right">7</td>
-  <td>"</td>
-</tr>
-<tr>
-  <td align="left">Spices and vanillin as above</td>
-  <td align="right">1</td>
-  <td>"</td>
-</tr>
-</table></div>
-
-
-<p>In the experimental preparation of samples of chocolate mass it is
-not advisable to employ large quantities of ingredients, when a waste
-of material is bound to ensue, but to begin with mixing small quantities
-of one or two kilos. The small Universal Kneading and Mixing
-Machines, Patent Werner &amp; Pfleiderer, Type 1, Class BS, can here
-be used with advantage. They are specially intended for small
-outputs and experimental work; but we shall return to their description
-later, after stating that they are furnished with heating
-apparatus, stuffing boxes and air-tight lid, and can easily be taken to
-pieces, greatly facilitating the removing of the mass.</p>
-
-<p><span class="pagenum" id="Page_138">138</span></p>
-
-
-<h4>III. Further Treatment of the Raw Chocolate.</h4>
-
-
-<h5>8. <em class="gesperrt">Manufacture of “Chocolats Fondants</em></h5>
-
-<div class="figcenter" >
-<img src="images/i_138.jpg" alt="" />
-<div class="caption">Fig. 43.</div>
-</div>
-
-<p>Recently the creams sometimes described as in the heading
-have enjoyed a vast popularity, and are sold as eatable chocolates in
-ever-increasing quantities. As far as can be ascertained, they were
-first manufactured in Switzerland, melt readily, and have a correspondingly
-large amount of fat, resulting from the addition of cacao butter,
-which distinguishes them from ordinary chocolates. When readily
-melting chocolates were first introduced, it was a prevailing opinion
-that the required property could only be obtained by increasing the
-amount of fatty content. Now the excessive evidence of fat in
-chocolates is very objectionable, both as regards taste and digestibility.
-To avoid this, therefore, the chocolates are treated mechanically,
-to attain the required character of readily melting. The machines
-used for that purpose are termed “Conches”, because the trough, in
-which the chocolate is rubbed into a long cylinder, has somewhat the
-shape of a long shell. For the working up of chocolates in conches,
-the necessary conditions are;</p>
-
-<blockquote>
-
-<p class="hang">1. that the chocolate should have been ground perfectly fine,</p>
-
-<p class="hang">2. it must contain such an amount of fat as to become glucose
-on warming, not indeed so thin as that used as coating
-material, but nevertheless softer than the ordinary cake-chocolate
-of good quality.</p></blockquote>
-
-<p><span class="pagenum" id="Page_139">139</span></p>
-
-<div class="figcenter" >
-<img src="images/i_139.jpg" alt="" />
-<div class="caption">Fig. 43 a.</div>
-</div>
-<p><span class="pagenum" id="Page_140">140</span></p>
-
-<div class="figcenter" >
-<img src="images/i_140.jpg" alt="" />
-<div class="caption">Fig. 44.</div>
-</div>
-
-<p><span class="pagenum" id="Page_141">141</span></p>
-
-<p>The machine can be heated by means of steam, hot water
-pipes, gas or charcoal stoking, according as they are available in
-the place of installation, and the temperature should rise above
-70-80° C. for fondants, and 50° C. for milk chocolates. In factories
-with water power or electricity, continuous fondant machines can
-be worked day and night, but when only worked during the day,
-must be kept warm overnight. Constant tending of the machine is
-unnecessary, as it works automatically. After a treatment of from
-40-48 hours, the chocolate attains the requisite character (i.e. it melts
-readily), and a rounding off of taste, which are the properties of all
-good brands. Milk chocolates can also be advantageously prepared
-in the conche, as also covering or coating cacaos of all kinds, which
-harden considerably in consequence of this treatment.</p>
-
-<p>Figs. 43 and 43 a show quadruple conches of the modern
-type with hot water, wherein four troughs are arranged in pairs,
-and one opposite the other. Conches with only 1 and 2 troughs
-are also constructed, and in various sizes, the troughs sometimes
-having a capacity of 125 and 200 kilos, so that the quadruple
-conche is capable of holding five or eight hundred kilograms
-in all. The curved bottom of the troughs, as well as the rollers
-fitted in them, are made of granite, and the front wall
-strongly bent in at the corner, so that the mass is forced over
-the border of the front wall, where there are openings for its
-discharge as well. To prevent radiation as far as possible, it is
-best that the troughs be walled in, the troughs are either walled.
-Fig. 44 shows the room of a modern chocolate factory, with
-15 conches.</p>
-
-<p>“Chocolats fondants” are from a gastronomic point of view,
-the finest chocolate product on the market, and it is not remarkable
-that this branch of the chocolate manufacture has witnessed a considerable
-extension, and is likely to extend still more.</p>
-
-
-<h5>9. <em class="gesperrt">Heating chambers and closets.</em></h5>
-
-<p>The manufacture of chocolate has been very considerably
-facilitated by the introduction of heating chambers and closets, which
-have now become an indispensable feature of every factory in the
-industry. In these chambers the chocolate which has still to be
-rolled, as well as that already submitted to this operation, is stored
-and kept at a temperature of 60° C. until it can be further treated
-(moulded). This manner of heating involves an appreciable cheapening
-of the production, for masses which are dry and apparently require<span class="pagenum" id="Page_142">142</span>
-an addition of fat recover in such a manner during a twenty
-four hours’ storing in the heating chambers that such addition becomes
-unnecessary. But especially when chill casting rollers are employed,
-which the mass leaves in a very dry state, the use of these heating
-chambers is indispensable. They should be available in every factory
-to such an extent as to find room for the total output of one day,
-though even twice or three times this amount might very well be
-provided for. Closets heated by steam are best adapted for small
-factories, such as are illustrated in Fig. 45. They possess double
-doors, are walled in, and are capable of holding from 300-400 kilos
-of chocolate mass for each metre of length. Larger factories should
-furnish themselves with chambers, which are more open to access and
-on the walls of which iron shelves can be introduced, heated by
-steam pipes arranged underneath. A typical chamber, measuring 2·8
-metres in breadth (including passage) and 5 metres in length would
-hold about 2,500 kg of chocolate.</p>
-
-<div class="figcenter" >
-<img src="images/i_142.jpg" alt="" />
-<div class="caption">Fig. 45.</div>
-</div>
-
-<p><span class="pagenum" id="Page_143">143</span></p>
-
-
-<h5>10. <em class="gesperrt">Removal of Air and Division.</em></h5>
-
-<div class="figcenter" >
-<img src="images/i_143.jpg" alt="" />
-<div class="caption">Fig. 46.</div>
-</div>
-
-<p>After emerging from the final rolling process, the chocolate is
-stored up in heating chambers until it is ready to succeed to the
-moulding, prior to which, however, it must be freed from air and cut
-up into small portions. Until recently, it usually came next in a
-melangeur provided with a dish-shaped bed-stone made of granite,
-as illustrated in fig. 46, where it was kneaded and reduced to a uniform
-plasticity and heated to the temperature required for moulding.
-The melangeurs devoted to this purpose are now superseded by special
-tempering machines.</p>
-
-<p>A machine of this recent construction, used for working solid
-and semi-liquid material, is shown in fig. 47. The tank intended as
-a receptacle for the chocolate mass is in this case made of iron
-and, to facilitate cleaning, smooth in the interior. It runs in a
-water-bath, the supply in which can be controlled by steam or cold
-water. The granite runner is provided with a lifting device, ad<span class="pagenum" id="Page_144">144</span>mitting
-of the working up of material containing foreign ingredients
-like nuts, whole and fine-split.</p>
-
-<div class="figcenter" >
-<img src="images/i_144.jpg" alt="" />
-<div class="caption">Fig. 47.</div>
-</div>
-
-<p>The mass is taken out of the machine in lumps, and in order that
-it may be reduced to a temperature suitable for the removal of air
-(about 26-32 ° C. on the outside) it is laid to cool on wooden, marble
-or iron tables. When this temperature is arrived at, large lumps of
-chocolate are introduced either into the air-extracting or the dividing
-machines.<span class="pagenum" id="Page_145">145</span></p>
-
-<div class="figcenter" >
-<img src="images/i_145.jpg" alt="" />
-<div class="caption">Fig. 48.</div>
-</div>
-
-<p>After the importance of the tempering processes had at length
-been recognised, inasmuch as the maintenance of the temperature
-prescribed is of immense influence on the chocolate subsequently
-produced, and it had on the other hand been ascertained that such
-machines as described above could not be absolutely relied upon,
-for the shaking tables involve an occasional excess of tempering,
-the idea of a machine which should completely and automatically
-perform this task was finally conceived. This new machine, given
-in fig. 48, and already differing from all other tempering machines
-in external appearance, ushers in an entirely fresh process respecting
-the <i>modus operandi</i> prevailing in the present manufacture of
-chocolate, which does not fail to satisfy the highest expectations.
-It may be said to work continuously, for no matter what the temperature
-of chocolate passing into it may be, the material leaves the
-machine at the temperature desired within a lapse of one minute.
-According as more or less chocolate has to be turned over in the
-moulding department, the machine can be stopped or set in motion
-without detriment to its efficacy. Besides this, it cleans almost automatically,
-so that a quick change of quality is always possible. The<span class="pagenum" id="Page_146">146</span>
-special virtue of this machine is that it turns out the material with
-such a degree of homogeneity as has never before been known,
-making moulding at much higher temperatures a possibility. There
-is yet another side issue, namely a doubling of the life of the moulds,
-and finally, owing to the fact that the often considerable amount of
-waste material is done away with in this process, the moulding shop
-is spared to some extent. The series of rollers through which the
-chocolate passes is maintained at a proper temperature by means
-of automatic water apparatus. The daily output of the machine figures
-at 3000-4000 kilograms. The material is passed on out of this
-machine to the dividing and moulding processes.</p>
-
-<p>The necessary extraction of air follows immediately on
-the tempering process, for the blades of the scraper then release the
-chocolate mass from the rollers in thin layers, between which air
-penetrates. The removal of air is effected by machines, an old type
-of which is shown in fig. 49 (in front elevation).</p>
-
-<p>It can be warmed by means of a charcoal fire placed in the
-space <b>i</b>, or by any other suitable means. The chocolate mass is
-fed into the cylindrical hopper <b>a</b>, at the base of which occurs an
-archimedian screw <b>b</b>, which is propelled by the shaft and cog-wheel
-system <b>c d e</b> in the direction indicated by the arrow. Thus the chocolate
-mass is forced into the box <b>f</b>, leaving which in cylindrical form,
-it succeeds to the travelling band <b>h</b>. It is now almost entirely freed
-from air. As the material is pushed forward on the band, it is cut
-off either by a knife <b>g</b> fixed to the box <b>f</b>, or divided as far as possible
-into equal parts by a double knife with adjustable blades corresponding
-to the weight required for a chocolate square. This manipulation
-presupposes a fair amount of skill on the part of the machinist, but
-this once attained, the division ensues as precisely and simply as
-can be desired.</p>
-
-<p>Air-extracting machines of recent construction, although still
-partially built on the above principle, are at the same time generally
-developed as automatic dividing machines.<span class="pagenum" id="Page_147">147</span></p>
-
-<div class="figcenter" >
-<img src="images/i_147a.jpg" alt="" />
-<div class="caption">Fig. 49.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_147b.jpg" alt="" />
-<div class="caption">Fig. 50.</div>
-</div>
-
-<p>Fig. 50 shows such a machine for solid and semi-liquid chocolates.
-By means of this, the material is next conducted along a vertical
-screw path in even mass to the horizontal screw, and so a second
-filling with the hand is rendered unnecessary. After it has been freed
-from air in this, it enters a revolverlike cutter, which discharges the
-divided portions on a travelling belt. On the latter it is conducted to
-a table standing near, where it is laid into moulds. The machine is<span class="pagenum" id="Page_148">148</span>
-of very strong make, and puts out from 15-250 gr, divided into
-approximately 10-25000 squares, within a space of ten hours.</p>
-
-<div class="figcenter" >
-<img src="images/i_148.jpg" alt="" />
-<div class="caption">Fig. 51 a.</div>
-</div>
-
-<p>Figs. 51 a and b give finally two of the best known types
-which have a very extensive application, protected by patent imperial
-(Germany), and built by J. M. Lehmann, Herm. Baumeister,
-J. S. Petzholdt in Döhlen, G, near Dresden and others. With this
-patent dividing machine of J. M. Lehmann, solid and semi-liquid
-chocolate material, as also nut and almond chocolates are divided
-exactly, in any weight from 18 to 250 grammes, and then conducted<span class="pagenum" id="Page_149">149</span>
-in strips of equal size to the mould previously mentioned. As far
-as cleanliness, purity, and easy management are concerned, it fulfills
-all the demands which can be expected of the most modern
-machine.</p>
-
-<div class="figcenter" >
-<img src="images/i_149.jpg" alt="" />
-<div class="caption">Fig. 51 b.</div>
-</div>
-
-
-<h4>IV. Moulding of the Chocolate.</h4>
-
-
-<h5>11. <em class="gesperrt">Transference to the Moulds.</em></h5>
-
-<div class="figcenter" >
-<img src="images/i_150.jpg" alt="" />
-<div class="caption">Fig. 52.</div>
-</div>
-
-<p>The pieces of chocolate, on emerging from the dividing processes,
-are placed separately in iron moulds, that is to say, as far
-as this has not already been done in the dividing machine. It is<span class="pagenum" id="Page_150">150</span>
-important that these should have the same temperature as the chocolate
-mass, in order to prevent the formation of spots on the surface
-of the cakes, and to obtain a good and non-greyish fracture. The
-temperature for moulding smaller objects can be fixed at between
-27° and 32° C. and for the larger may be considerably lower. In
-summer also, moulding may be proceeded with at a lower temperature
-than in winter. According to a note in the Gordian (1895,
-No. 4) the moulding may be carried out in summer, when the
-atmospheric temperature is;</p>
-
-<ul><li>from 25-31° C, at 26-27·5° C</li>
-<li><span style="margin-left: 1em;">"&nbsp; 18·5-25° C, at 28·5-30° C</span></li>
-<li><span style="margin-left: 1em;">"&nbsp; 12·5-18·5° C, at 31-32·5° C</span></li>
-</ul>
-
-<p>In cold weather, the cakes may be moulded at a temperature of from
-32·5-35° C., according to their thickness. When not manufactured
-in the automatic machine shown in fig. 48, the mass should be
-otherwise controlled as regards temperature, which should be
-registered by a thermometer introduced therein. The moulds are<span class="pagenum" id="Page_151">151</span>
-for the most part filled with plastic and liquid chocolates, and their
-depths determined and modified by the weight of material which
-they are destined to receive.</p>
-
-<p>Fig. 52 shows a machine which conducts the semi-fluid mass
-to the moulds in the following manner. The moulds are automatically
-introduced under the apparatus, and filled from the small stirrer
-above. They then succeed to the shaking table and are finally transported
-to the cooling room. On this machine moulds of from
-75-350 mm long and 75-225 mm broad can safely be employed.</p>
-
-<hr class="tb" />
-
-<p>There are two different forms in which chocolate is sold,
-namely, that intended for domestic purposes, and that which is to
-be consumed as an article of luxury. The kinds known as cake,
-rock and roll chocolate belong to the first class, the several pieces
-weighing 50, 100, 200, 250, 500 up to 5000 grammes. Tin-plate is the
-only material of which moulds are made; and these generally have
-a capacity rather greater than is necessary for holding the particular
-quantities to be moulded. The chocolate is therefore, as described
-above, divided into given weights, and generally deposited direct in
-the moulds by the dividing machine. The divided portions of chocolate
-are pressed down in the moulds by hand, equally distributed in
-the latter, and then transferred in the moulds to the shaking table or
-combination of shaking tables to be described later. On the shaking
-table the soft chocolate soon penetrates completely into all the corners
-and impressions of the stamped tin moulds. The removal of the
-cooled cakes from the moulds is easily effected by pressing.</p>
-
-<p>These moulds are generally provided with from four to ten
-ridges or indentations, so that the chocolate can be conveniently
-divided, and as required for use. Others again have a similar number
-of compartments.</p>
-
-<p>The compartments may be impressed with any kind of
-inscription, so that such information as the name of a firm can always
-be reproduced on the cakes.</p>
-
-<p>Broken chocolate is generally of inferior quality, brought on
-the market without any protective covering.</p>
-
-<p>In those kinds of chocolate which are known as articles of
-luxury a distinction is to be made between;</p>
-
-<p>1. Those moulds which are in one piece and completely filled
-with chocolate, so that the superfluous mass can be removed by a
-knife. In such cases the weight of the cakes is exactly regulated by
-the capacity of the moulds.</p>
-
-<p><span class="pagenum" id="Page_152">152</span></p>
-
-<p>2. Those intended for moulding various figures of fruit etc.
-in which two or three parts make a closed space which is of the
-form desired.</p>
-
-<p>Among the moulds of the first type must be numbered those
-used in the preparation of small tablets and sticks, and the sweetmeats
-known as Napolitains and Croquettes.</p>
-
-<p>The second class comprises moulds for making chocolate cigars
-and chocolate eggs, and also the double moulds.</p>
-
-<p>The moulds for the smaller tablets, cream sticks, napolitains
-and croquettes are also made exclusively from tin-plate, and the separate
-parts are enclosed in a stout iron frame, the top of which is
-ground down smooth, so that any superfluous portion of the filling
-can easily be scraped away. In that way from six to thirty pieces
-can be cast in one mould at the same time: the cooled chocolate can
-be released from the moulds by gently tapping one corner against
-a table. In napolitain moulds protecting hooks are attached, to avoid
-their sustaining any injury in this operation.</p>
-
-
-<p>Examples of the more frequent moulds.</p>
-
-
-<p class="center">1. <em class="gesperrt">Chocolate Cigars.</em></p>
-
-<p>These are made either by introducing the chocolate mass between
-the two halves of a double mould, of which each corresponds
-to a half of the cigar shape to be moulded and which each fit exactly
-one on the other; or else by pouring it into hollow moulds stamped
-out of one complete piece. Moulding presses<a id="FNanchor_117_117" href="#Footnote_117_117" class="fnanchor">117</a> are utilised in
-the manufacture of material <em class="gesperrt">en masse</em>. In these the cigars are
-filled into iron moulds, afterwards held together by means of iron
-combs, and so introduced in to the press. For each size and shape
-special moulds and plates are essential. Neither barium sulphate nor
-zinc white may be employed to produce an imitation of the ash on
-ordinary cigars, as both are objected to by health inspectors; nor
-are they necessary, for in phosphate of lime (tricalcium carbonate)
-we possess a perfectly harmless and at the same time efficient substitute,
-when it is mixed up with starch syrup.</p>
-
-<p>Other figures, such as fish etc., may also be produced in chocolate,
-by means of the moulding press, when it is furnished with
-stamped moulds, corresponding to the forms required.</p>
-
-<p><span class="pagenum" id="Page_153">153</span></p>
-
-
-<p class="center">2. <em class="gesperrt">Chocolate eggs.</em></p>
-
-<p>These are generally made hollow, unless they are very small,
-by pressing chocolate in two halves of an egg-shaped mould and
-then uniting the two parts. Another method patented by Th. Berger
-of Hamburg<a id="FNanchor_118_118" href="#Footnote_118_118" class="fnanchor">118</a> seems less practical. A mould is made of soft sheet
-caoutchouc blown out; this is dipped into liquid chocolate and, after
-the adhering coating has hardened, the air is let out of the mould.
-The use of caoutchouc moulds would render this method too costly,
-since the alternation of temperature soon makes the caoutchouc
-unserviceable.</p>
-
-
-<p class="center">3. <em class="gesperrt">Various figures, fruits, animals, and other small
-objects.</em></p>
-
-<p>Double moulds are used for making these objects in chocolate,
-consisting sometimes of three or four parts; they are made either
-of sheet iron, tinned, or, for more complicated forms, the moulds
-are cast in tin, but these latter are not so durable as those of tinned
-sheet iron with strong iron frames.</p>
-
-<p>The several parts of the moulds, after having soft chocolate
-mass pressed into them, are put together and excess of material
-is removed by requisite pressure by the use of a press of the kind
-made by A. Reiche in Dresden, which will admit of a large number
-of moulds being placed in it at a time. By the use of such a press
-the moulds are protected from injury, and the objects moulded have
-a better appearance, as a result of the uniform as well as strong
-pressure exerted.</p>
-
-<p>After cooling, the moulded objects are readily detached from
-the moulds and they only require to be scraped clean, or further
-ornamented as may be desired. That is done in various ways, for
-example by painting with coloured cacao butter.</p>
-
-
-<p class="center">4. <em class="gesperrt">Crumb Chocolate.</em></p>
-
-<p>This term is applied to the small pieces of chocolate of
-truncated conical shape, with from 4 to 5 smooth surfaces. They are
-made by a machine specially constructed for the purpose by A. Reiche
-(No. 1550); it consists of a four-cornered box with a removable bottom.
-Inside the box there is a false bottom, from 1 to 2 cm above the other
-bottom, which is fitted with a removable sheet iron plate, in which
-pentagonal holes are stamped. A knife can be introduced at one cor<span class="pagenum" id="Page_154">154</span>ner
-of the bottom of the box. After sufficient chocolate has been
-made to penetrate through the pentagonal holes by agitating the
-box on the table, the knife is rapidly drawn across the bottom and
-the box raised up. The sheet iron plate is then taken out, and by
-gently tapping one corner the small pieces of chocolate are
-shaken out.</p>
-
-
-<p class="center">5. <em class="gesperrt">Small tablets, sticks, fruits or figures filled
-with cream.</em></p>
-
-<p>These are prepared by pouring the cream contents in either
-wooden or iron moulds, previously dusted with a little flour, and then
-moulding round them chocolate in whatever form is required, always
-taking care that this is kept as soft and plastic as possible, a suitable
-addition of cacao butter proving invaluable for the purpose.</p>
-
-<p>In former times chocolate moulds were manufactured exclusively
-in France, where the firm Létang of Paris enjoyed what was
-to all intents and purposes a world monopoly. But since the year
-1870 the oft-mentioned firm of Reiche in Dresden-Plauen has taken
-up the manufacture, and has succeeded in conquering the market in
-a remarkably short time. The moulds of this firm satisfy each and
-every possible requirement, although it would be no disadvantage
-if the old type of pattern mould were cleared away at one and the
-same time with the old routine, to make room for a little artistic skill
-and embellishment.</p>
-
-<p>Recently Reiche has brought out a special machine intended as
-an easy and practical cleanser of his many moulds, which include
-bonbon cutters and cutting rollers, numbering stamps, chocolate
-slicers, roller machine boxes etc. He has lately brought on to the
-market a special machine for quickly and efficiently cleaning the
-moulds, which is illustrated in fig. 53.</p>
-
-<p>In one end, a circular brush is introduced, and against this the
-moulds to be cleaned are firmly pressed. In consequence of the
-large number of revolutions which this brush passes through, the
-moulds are cleansed of still adhering masses of chocolate in a half
-or third of the time occupied when hand labour is employed. At the
-other end of the shaft occurs a duster, sprinkled with Vienna white
-(a lime), which polishes off the moulds previously and thoroughly
-cleaned by the circular brush. The great advantage of this machine
-is that the daily expenditure on polishing is considerably reduced
-One girl can do the work of two hand workers, when this machine
-is employed. In addition, it makes possible a continual touching up<span class="pagenum" id="Page_155">155</span>
-of the material used in the making of the moulds, a ventilating apparatus
-removing all traces of dust.</p>
-
-<div class="figcenter" >
-<img src="images/i_155.jpg" alt="" />
-<div class="caption">Fig. 53.</div>
-</div>
-
-<p><span class="pagenum" id="Page_156">156</span></p>
-
-
-<h5>12. <em class="gesperrt">The Shaking Table.</em></h5>
-
-<p>The pasty chocolate mass fills itself into the chocolate moulds
-spontaneously, in consequence of its soft consistency. Yet to share
-it evenly throughout the mould, so that it adapts itself to every bend
-and hollow there occurring, and further to bring to the surface any
-possible bubbles of air evident in the mass, the chocolate is whilst
-still in the moulds subjected to brisk shaking.</p>
-
-<p>This is effected by placing the chocolate on trays and transferring
-these to the shaking table, of which types and construction
-are at the present time manifold and various, the best and oldest being
-given in front elevation below (Fig. 54).</p>
-
-<div class="figcenter">
-<img src="images/i_156.jpg" alt="" />
-<div class="caption">Fig. 54.</div>
-</div>
-
-<p>The movable slab <b>a</b>, fitted with an upright rim at its edges,
-has underneath two projecting pieces <b>d</b>, working against deeply toothed
-wheels <b>e</b>, which fastened on the shaft <b>b</b>, are driven round by
-the pulleys <b>c</b>. The teeth of the wheels catch on the projecting pieces
-at every revolution of the shaft and push them rather gently on one
-side, and when the tooth-points slide from under the slab, it drops
-down as much as it has been previously raised. Each tooth of the
-wheel coming into contact with the projections, the same motion
-is repeated several times, causing the slab to oscillate up and down.</p>
-
-<p>This oscillation of the slab is controlled by means of a hand
-lever <b>f</b>, occurring on the shaft <b>g</b>, and fixed crosswise thereon, so that
-we can only show it in cross section on the diagram. The lever <b>f</b>
-attaches itself to the under part of the slab, raises it, and so throws
-the wheels out of contact with the projecting pieces, but without
-stopping the rotation of the shaft <b>b</b>.</p>
-
-<p>Shaking tables have also witnessed considerable improvements
-with the lapse of time, and we shall now proceed to treat these in
-more detail, especially as several recent constructions offer and
-illustrate many interesting mechanical points.</p>
-
-<div class="figcenter" >
-<img src="images/i_157a.jpg" alt="" />
-<div class="caption">Fig. 55.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_157b.jpg" alt="" />
-<div class="caption">Fig. 56.</div>
-</div>
-
-<p>An old type of machine, that is nevertheless still much<span class="pagenum" id="Page_157">157</span>
-employed, is illustrated in fig. 55. Here the slab is caused to osculate
-by shaking wheels introduced underneath, each possessing six, eight,
-or more teeth. The slab is raised and lowered by contact with wedge-shaped
-parts, the effect produced being greater or less according as
-the moulds are large or small, heavy or light, and in proportion to<span class="pagenum" id="Page_158">158</span>
-the consistency of the chocolate mass which they contain, e. g.
-whether it is solid or semi-liquid.</p>
-
-<p>Quite an improved construction is shown in fig. 56. Here the
-table is attached to a vertical axle, which is moved up and down by
-means of a toothed wheel fixed on its bottom end. There is also a
-cylinder arrangement under the whole machine to assist in controlling
-the vertical motion of the shaft, and as it is provided with
-automatic lubrication, there is no danger of any wearing out of the
-apparatus and consequent irregularity of functioning.</p>
-
-<p>The shaking and jerking of the slabs is in itself attended by a
-considerable amount of noise, and when to this is added that caused
-by the tables, it will be seen that a chocolate factory may become to
-its neighbours a very serious source of objection. For years attempts
-have therefore been made to construct shaking tables, so that they
-would not cause any greater noise than is absolutely inevitable.
-Pneumatic contrivances and caoutchouc have met with right royal
-success in this connection.</p>
-
-<div class="figcenter" >
-<img src="images/i_158.jpg" alt="" />
-<div class="caption">Fig. 57.</div>
-</div>
-
-<p>The most recent and probably the most perfectly constructed
-shaking table is given in figs. 57 and 57 a. It embodies all the latest
-improvements and is self lubricating, a fact of the highest importance
-as releasing the strain on the attendance, which would need to be
-very perfect to ensure absence of noise in the case of a machine<span class="pagenum" id="Page_159">159</span>
-making 800 strokes a minute. When it is considered that the moulding
-room is generally managed by girls who neither possess knowledge
-of, nor interest in, the machines, the advantages of such automatic
-lubrication become even more apparent.</p>
-
-<div class="figcenter" >
-<img src="images/i_159.jpg" alt="" />
-<div class="caption">Fig. 57 a.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_160.jpg" alt="" />
-<div class="caption">Figs. 58 and 58 a.</div>
-</div>
-
-<p>Apart from the automatic lubrication, in itself a sufficient
-guarantee for the efficiency of the machine, screws and nuts are
-entirely avoided on this machine. The motive mechanism is also
-interesting. By a special arrangement, the number of revolutions in
-relation to the number of the elevations of the slab is reduced to one
-fourth, viz., from 760 to 190. Since the elevation of the slab can be
-regulated to zero, a loose pulley for shifting the driving belt is
-unnecessary; in addition, the driving shaft makes only a small number
-of revolutions, and works in oil. The round shaped upright serves
-to carry the vertically moving frame <b>i</b>, which supports the slab
-moving in an oiled groove at <b>s</b>, and which is supported underneath by
-the pivot <b>m</b>. Both at <b>m</b> and <b>s</b> there is automatic lubrication. The<span class="pagenum" id="Page_160">160</span>
-bearings of the spindle <b>n</b>, attached to the upright, work into left and
-right screw threads at <b>oo</b>, to which points the ends of a broad leather
-belt <b>p</b> are attached, passing over the roller <b>g</b>, by which the
-frame <b>i</b> is suspended. The driving pulley <b>k</b>, running in oil, carries in
-its centre the four rollers <b>l</b>, which turn round and round the pulley <b>k</b>,
-so as to come into contact with the belt <b>p</b> and press it outwards on
-both sides. At the same time it shortens the belt in the vertical axle,
-so raising up the table slab <b>i</b>. This is repeated four times by one
-revolution of the driving pulley, so that working with 190 revolutions
-a minute, the slab is raised 760 times. According as the screws <b>oo</b>
-are moved to or from the centre, the vertical movement of the slab
-can be increased or decreased to a point when the slab is completely<span class="pagenum" id="Page_161">161</span>
-out of action, i. e. when the rollers l no longer touch the belt <b>p</b>. Under
-favourable local conditions, a number of such tables can be driven
-by one shaft, so that only one pulley and a single driving belt would
-be needed, though each table would work quite independently of the
-others. Such an arrangement is shown in figures 58 and 58 a.</p>
-
-<div class="figcenter" >
-<img src="images/i_161.jpg" alt="" />
-<div class="caption">Fig. 58 b.</div>
-</div>
-
-<p>This shaking table, though only recently introduced, has quickly
-made itself popular, and is especially suitable for the preparation of
-readily liquefiable chocolate. The gentle vibratory motion produced
-by this shaking table and its exact adjustability admit of the
-thinnest cakes being made in a perfectly uniform thickness, without
-any objectionable projections round their edges. Besides the shaking
-tables of this construction there are others made in such a way that
-whether the moulds are light or heavy, small or large, the slab is
-always raised to the same height, the working of the slab being adjusted
-by altering the number of revolutions. The manipulation of
-these tables is much more difficult than that of tables constructed as
-above described, and that is probably the reason why these have
-for decades been scarce on the market.</p>
-
-<p>The moulded chocolate spread out on trays is transferred as
-rapidly as possible to the cooling chamber, with which we shall
-conclude section IV.</p>
-
-<p>Instead of several shaking tables alternately receiving the
-moulds, which involve frequent changes, so-called shaking systems
-(fig. 58b) have been generally adopted of late. They consist of a number
-of shaking tables, having their frames attached to each other, possessing
-a common motor control, and having their slabs arranged one<span class="pagenum" id="Page_162">162</span>
-after the other in such a way that the filled moulds slowly proceeding
-from the dividing machine can be automatically conducted over them.
-The shaken moulds are then passed on to further processes, or they
-enter the cooling chambers at once. The advantage of the shaking
-table system lies in a reduction of the number of hands, who only
-need to be in attendance at each end of the system, and further in the
-regularity, both as regards time and strength, which prevails in
-connection with the shaking of each mould.</p>
-
-
-<h5>13. <em class="gesperrt">Cooling the chocolate.</em></h5>
-
-<p>Experience has shown that the more rapidly the moulded chocolate
-is cooled the finer is its texture and the more uniform the
-appearance of the fractured surface. That is due to the formation of
-smaller crystals of the fat when the cooling is rapid, while in slow
-cooling larger crystals are formed and the fracture consequently becomes
-dull and greyish.</p>
-
-<p>Formerly it was possible to distinguish chocolate made in
-summer from that made in winter by the more uniform appearance
-of the fracture, that was, in the latter case, the result of more rapid
-cooling.</p>
-
-<p>At present, however, manufacturers are no longer dependent
-upon favorable atmospheric conditions in that respect, for by suitable
-arrangements it is now possible to produce the reduced temperature
-requisite by artificial means.</p>
-
-<p>The most suitable cooling chamber is an underground space
-which should, however, be so situated as to be in convenient communication
-with the moulding room. The cheapest and simplest
-place for a cooling chamber is a cellar, if it be properly constructed
-and dry, as well as large enough to contain the quantity of
-chocolate made in one day’s working. The best temperature to be
-kept up ranges from 8° to 10° C. Within those limits there is no
-danger of the chocolate being coated with moisture, or that it will
-acquire a coarse grained texture by lying too long. The following
-rules will serve for guidance in regard to this point:</p>
-
-<p>Generally, chocolate presents the finest fracture when it has
-been fully levigated and when it contains a considerable amount of
-fat, provided that the fat present is only cacao butter. Those kinds
-which are not so well levigated, or have had some addition of foreign
-fat of higher melting point, show an inferior fracture. It is possible
-to obtain an equally vitreous fracture in a less cold cellar (16° C. and
-upwards) when the chocolate is moulded at a temperature correspon<span class="pagenum" id="Page_163">163</span>ding
-to that of the cellar; to effect that, the chocolate should be
-moulded at a proportionally lower temperature the warmer the
-cellar is. The difference can be seen by the appearance of pale red
-spots on the surface. When it is desired to dispense with artificial
-cooling, the cellar should be as much as possible below the surface of
-the ground; it should also be of sufficient height, not less than 3 m.
-If the situation and height of the cellar be properly adjusted, the
-requisite area for disposing of a daily production amounting to 5000
-kilos would be 400 sq. m. The cellar must be well ventilated and
-furnished with double windows, so placed as to open towards the
-north and east. Discharges of warm waste water, as well as steam
-pipes or furnaces should be kept as far distant from the cellar as
-possible. The internal arrangement of the cellar should be of such
-a nature that the whole of the chocolate to be cooled can be deposited
-upon the floor, since that is the place where cooling takes place most
-rapidly. With that object in view it is desirable to construct brickwork
-pillars about 25 cm high, covered with white tiles. Passages
-are arranged between these pillars. The cellar should be entered
-by as few persons as possible and, therefore, the cooled cakes of
-chocolate should be taken at once, in the moulds, to an adjoining
-room to be turned out and passed on to the packing room and store.</p>
-
-<p>Most of the existing factories, that have been established for
-any time (large and small) have had to adopt artificial means of
-cooling, because in most instances the quantity of chocolate to be
-cooled daily has, in course of time, increased tenfold. The machine
-rooms have been enlarged, the number of machines has also been
-increased, while the cooling cellar has remained in its formerly modest
-proportions. But those circumstances are not the only reasons for
-having recourse to artificial refrigeration, which is often necessary
-in consequence of the inconvenient situation of the cellar and the
-high underground water level.</p>
-
-<p>In the application of artificial refrigeration in a chocolate factory
-it is not advisable to hasten the cooling of large quantities by
-producing too low a temperature in small chambers. The cakes of
-chocolate mass by that means come out of the moulds as hard as
-glass, but it is questionable whether the consumer using the chocolate
-many months afterwards, will make the same observation. Great
-care would have to be taken with such rapidly cooled chocolate, to
-pass it gradually through chambers of a medium temperature and
-thus prepare it for exposure in the packing rooms and warehouses.<span class="pagenum" id="Page_164">164</span>
-Even when employing artificial means for cooling, the reduction of
-the cellar temperature and cooling upon pillars is to be preferred to
-the more direct cooling upon a system of pipes, which after all is
-nothing else than a cooling upon ice, as may be in some instances
-the only alternative. Consequently, a well constructed cellar for
-cooling, furnished with a system of cooling pipes on the roof is perhaps
-the most advantageous arrangement, especially for large
-factories.</p>
-
-<p>In carrying out artificial refrigeration various kinds of machines
-are used for reducing temperature, in which the desired effect
-is produced either directly by the condensation and evaporation of
-suitable materials, such as liquid carbonic acid, ammonia, sulphurous
-acid, or indirectly by making saline solutions (calcium chloride), cooled
-below the freezing point, circulate through a system of pipes fitted on
-the roof or walls of the space to be cooled. As the cold liquid is
-pumped through the pipes, it takes up heat from the air in contact
-with them, correspondingly reducing the temperature of the cooling
-chamber. The cooling installations of the firm of C. G. Haubold, junior,
-Chemnitz, are among the best and have long been extensively used in
-the chocolate industry. Their cooling apparatus is a compressing
-machine, in which coolness is obtained by the evaporation and recondensation
-of such liquid gases as carbonic acid or ammonia. Like
-all compressing machines, it is comprised of three main parts.</p>
-
-<blockquote>
-<div class="hangsection">
-<p>I. The evaporator or refrigerator, consisting of a wrought iron
-system of pipes. The latter are placed in the spaces of the plant
-to be cooled, with a so-called direct evaporation arrangement,
-and are either arranged on the walls and ceiling, or built in a
-special chamber as dry or moist air coolers, according to the
-quality of the chocolate to be cooled, or the use for which it is
-destined. Whilst in the former case cooling is effected directly
-in the rooms, in the latter the air of the cooling room is conducted
-to the air coolers by means of ventilator, in order to be
-cooled and dried there, and then again introduced in the chamber.</p>
-
-<p>II. The compressor, a gas suction and pressure pump, working both
-simply and complex, which draws the refrigerating medium out
-of the evaporator, compresses it, and forces it along to the condenser.</p>
-
-<p>III. This condenser consists of a coil of wrought iron or copper pipes,
-which are enclosed in a barrel and are often described as the
-immersion condenser. There is another type, in which the pipes<span class="pagenum" id="Page_165">165</span>
-are united to one or more pipe-walls, introduced in a vessel which
-collects and drains off the condensations. In both cases the coil
-of pipes is played upon by a continual stream of water, in order
-that the gases which they contain may be condensed. The
-immersion condenser is generally employed when there is a
-plentiful supply of cheap water at hand, and the other in contrary
-cases. This latter condenser is provided with a separate
-liquid “after-cooler”, constructed on analogy with the before
-mentioned immersion condenser. The counter current principle
-holds good in both types, and admits of a better using up of the
-cooling water. The liquid gas then passes on to the evaporator,
-where it is responsible for further refrigeration.</p></div></blockquote>
-
-
-<div class="figcenter" >
-<img src="images/i_165.jpg" alt="" />
-<div class="caption">Fig. 59a.</div>
-</div>
-
-<p>The refrigerator also occurs in the form of a brine cooler. In
-this construction the evaporating pipes are likewise enclosed in a
-barrel, containing a high percentage of salt brine. In consequence of
-the refrigerating apparatus occurring on the interior of the pipes,
-the brine contained therein is cooled down to a very low temperature,
-pumped along to the cooling chambers, and after delivering its alloted
-refrigeration unit re-conducted to the cooling apparatus, where it is
-once more subjected to the same series of processes.</p>
-
-<p>A well-known arrangement for such artificial refrigeration is
-that constructed by Wegelin &amp; Hübner at Halle o. S., in which carbonic
-acid is employed, and it has been found well adapted for use in<span class="pagenum" id="Page_166">166</span>
-chocolate factories. The accompanying illustrations figures 59 a and
-59 b represent an arrangement of that kind in which the cooling is
-effected on cooling trays judiciously arranged.</p>
-
-<div class="figcenter" >
-<img src="images/i_166.jpg" alt="Fig. 59b." />
-</div>
-
-
-<p>The refrigerating machine is constructed on the carbonic acid
-gas compression system; it consists of 1. the compressing pump <b>a</b>,
-2. the condenser <b>b</b>, and 3. the system of pipes <b>c</b> and <b>d</b>, that constitute
-the refrigerator. The coil of pipes in the refrigerator is connected at
-one extremity with the compressing pump and at the other extremity
-with the condenser. Liquid carbonic acid passes from the condenser
-into the coil of pipes and is there evaporated. The heat necessary
-for that change is withdrawn, either directly or indirectly, from the
-cooling chamber and from the chocolate placed in it, until the desired
-reduction of temperature is brought about.</p>
-
-<p><span class="pagenum" id="Page_167">167</span></p>
-
-<div class="figcenter" >
-<img src="images/i_167.jpg" alt="" />
-<div class="caption">Fig. 60.</div>
-</div>
-
-<p><span class="pagenum" id="Page_168">168</span></p>
-
-<p>The compressing pump <b>a</b> is a peculiarly constructed suction
-and pressure pump, it draws out of the refrigerating pipes the
-vaporised carbonic acid by which they have been cooled and then
-subjects it to a pressure which helps to effect its reconversion into
-the liquid state.</p>
-
-<p>The condenser <b>b</b> consists of a coil of pipes over which a
-current of cold water is kept flowing and the compressed carbonic
-acid vapour, passing from the compressor into these pipes, is there
-cooled and condensed by the surrounding water, so as to be transferred
-back to the refrigerator through a valve fitted to it for that
-purpose. The outer vessel of the condenser is constructed of cast-iron,
-in one piece with the compressor frame. These cooling arrangements
-are constructed either with or without mechanical ventilators.
-In figures 63 a and 63 b the compressing pump and condenser are
-represented as placed on the ground floor, while the refrigerator
-is situated in the cellar space lying beside them and at a lower level,
-in such a manner that both the systems of cooling pipes are not
-situated upon the roof of the cellar, but run along it at regular
-distances parallel to the side walls of the cellar. The compressor
-and condenser form one apparatus and the former is driven by a
-steam engine.</p>
-
-<p>In the cooling cellar, the refrigerator is generally fixed to the
-walls in such a way that the warm chocolate, taken into the cellar,
-can be at once placed upon the stages formed by the system of
-cooling pipes, and so there is some advantage in having the system
-of cooling pipes fitted along the roof of the cellar.</p>
-
-<p>The machine which is diagrammed in fig. 60 possesses an
-hourly output of some 70000 calories, measured in salt water at
--5 ° C. The compressor is driven directly by an electric motor,
-and a stirring apparatus is put in motion by the crankshaft of the
-compressor, the two being connected by an intermediate gearing.</p>
-
-<p>Wegelin and Hübner put out cooling plants with salt water
-cooling, smaller and medium sized plants are on the contrary provided
-with so-called direct evaporation.</p>
-
-<p>The diagram in fig. 61 shows an air-cooler as built of late by
-Esher, Wyss &amp; Co. for chocolate cooling plants.</p>
-
-<p>These air coolers are especially used for direct evaporation
-of carbonic acid gas. They consist of three groups of ribbed wrought-iron
-pipes, the whole constituting a system supported in a frame
-work of U-shaped and angular iron. The separate tubes are welded
-and bent together. The ribbed bodies are in themselves square<span class="pagenum" id="Page_169">169</span>
-shaped, and apart from the tube opening have a nozzle introduced in
-their centre, which pressed firmly against the press pipe effects a
-favourable transmission of heat in the case of large surface areas
-of the support, the more so as the tubes are square shaped.</p>
-
-<p>Among the numerous advantages of this machine can be
-numbered the abolition of the refrigerator and brine pump, prompt
-and instantaneous refrigeration when the machine is started, and
-ease of control, as a flange connection occurs immediately in front
-of the machine.</p>
-
-<div class="figcenter" >
-<img src="images/i_169.jpg" alt="" />
-<div class="caption">Fig. 61.</div>
-</div>
-
-<p>A wrought iron trough is fitted up underneath the air-cooler to
-catch the water drops. Above, and to the left, the three systems
-of the air-cooler are connected by means of a catch.</p>
-
-<p>In the foreground of the illustration is given a miniature of
-the ribbed tube system, which very clearly illustrates the arrangement
-of the separate ribs.</p>
-
-<p>A ventilator not apparent on the diagram conducts air to
-the tubes in the cooling chamber, and these present a considerable
-cooling area, in addition to which, the air-stream taking a parallel
-direction, resistance to its passage is reduced to a minimum.</p>
-
-<p>Another method of cooling<a id="FNanchor_119_119" href="#Footnote_119_119" class="fnanchor">119</a>, that is carried out in France
-consists in placing the moulds, containing cakes of chocolate, upon
-a travelling belt running horizontally through the whole length of
-the cooling chamber. The requisite reduction of temperature is
-effected by apparatus similar to that described above in Wegelin &amp;
-Hübner’s arrangement. The liquefied carbonic acid flows through a
-system of pipes fitted to the roof of the cooling chamber, producing<span class="pagenum" id="Page_170">170</span>
-by its vaporisation the necessary cooling and then it passes back
-to the refrigerating machine. Circulation of the air in the cooling
-chamber is provided for by a suitable ventilator under the pipes
-of the cooling system, gutters being fixed to carry away any water
-condensing upon their surface and prevent it from falling upon the
-chocolate. The travelling belt passes along so slowly that the
-moulds, containing chocolate, placed upon it at one end, take from
-ten to fifteen minutes in passing to the other end where they are
-taken off and carried to the packing rooms.</p>
-
-<div class="figcenter" >
-<img src="images/i_170.jpg" alt="" />
-<div class="caption">Fig. 62.</div>
-</div>
-
-<p>Another cooling arrangement that works very well is constructed
-by T. &amp; W. Cole of the Park Road Iron Works, London E.;
-figure 62, represents a plan of this arrangement, which has the great
-advantage of providing for the exclusion of moisture from the
-cooling chamber. Refrigeration is effected, by means of Cole’s Arctic-Patent
-Dry Cold Air machines, by compressing atmospheric air and
-then allowing it to expand, after being cooled by water and having
-moisture removed by suitable arrangements. The machine is of
-very solid construction; it works at a pressure of from 70 to 80
-atmospheres and drives the dry cooled air through a system fitted
-in the cooling chamber where the chocolate is spread out, either on
-portable trucks or on a travelling belt, so that it remains in the
-chamber long enough to become perfectly cold. The system of
-cooling can be changed in various ways. The sudden removal of the
-cold chocolate into another chamber where the air is moist, would
-be attended with a deposition of water upon the goods. For that
-reason the goods are first transferred, for a short time, to a warm
-chamber (ante-room) where they acquire a temperature at which no
-deposition of moisture can take place. The chief advantage of this<span class="pagenum" id="Page_171">171</span>
-arrangement is that it furnishes dry cold air economically, both in
-summer and also in a moist climate. Cole guarantees that this machine
-will effect a refrigeration of 5 ° C.; according to the statement of
-Messrs. Negretti and Zambra the cooled air contains only 40 % of
-moisture. The cold air from one of these machines can be led, by a
-well insulated run of pipes, to any part of the factory and thus be made
-available for cooling purposes in different places.</p>
-
-<p>The cooling plants hitherto described may be classified as “Space
-Coolers”, because in each case a special compartment of the cooling
-chamber must be utilised. The increased prices of estate constitute
-no mean objection to such a system.</p>
-
-<p>A critical valuation of these plants brings out a few undisguisable
-deficiencies. A large proportion of the cold is lost in the
-chamber itself, before it has been of any avail; and then again the
-rooms are generally insufficiently, sometimes even not at all, insulated
-from adjacent and warmer chambers, which once more involves
-raising of the low temperature essential in the process.<a id="FNanchor_120_120" href="#Footnote_120_120" class="fnanchor">120</a> Detrimental
-also is the presence of the personnel, the illuminations, and many
-minor influences. It is evident that the larger the output required
-the larger must the cooling chamber be, involving corresponding
-economical waste.</p>
-
-<p>With the recognition of these evils arose the problem of their
-abolition. The aim was to employ small chambers and avoid loss of
-cold air. It is now solved by a system already used in many and
-various industries, namely, cooling in closets. Larger or smaller
-closets may be employed, as required, and in consequence of their
-thorough insulation may even be introduced into the warmest rooms.
-Their principle is maximum efficiency with minimum occupation of
-space, and avoidance of loss of cold as far as possible. In consequence
-of this latter aim, the refrigerators in this case can be
-constructed on a smaller scale than those destined for an equal output
-of material, which are fixed up in cooling chambers; or they may
-be larger, which is yet more important, for the efficiency of the
-machine under consideration can be considerably increased by
-connecting it with one of the closets.</p>
-
-<p>There are two sorts of cooling chambers, those which transport
-the moulds automatically, and those which contain layers where the
-moulds are placed one over another. Both types are cooled by the<span class="pagenum" id="Page_172">172</span>
-circulation of air, so effected, that cooled air currents are sucked up
-by a fan out of a tubular system fitted underneath a horizontal partition,
-and then forced along to the chambers above, where they are
-evenly distributed over the rows of sheet-iron, laden with moulds, or
-where they play upon the travelling belt which transports the moulds
-out of the cooling chambers. The air passes once more into the tube
-chamber on the opposite side, where it delivers up the warmth it has
-in the meantime acquired, to enter finally the same system of circulation
-as before. The general temperature of the closets is a mean
-between 8 ° C. and 10 ° C., and the cooling lasts from 20-40 minutes,
-according to the strength and size of the tablets. As the temperature
-never goes lower than 8 ° C., it is impossible for the tablets to become
-moist when exposed to the warmer outer atmosphere. Fig. 63a
-shows a Cooling Chamber built by J. M. Lehmann, which is adapted
-for a daily output of some 1000 kilos, and divided into compartments
-one above the other. The sections of this chamber, which in the
-illustration plainly shows the small amount of space required for its
-erection, are divided by vertical cross-partitions into four compartments,
-each of which is provided with a shelf or stand to take a
-charge of 10 cooling trays, and accessible by three spring-doors, thus
-giving as small apertures as possible and reducing the loss of cold
-when charging to a minimum. In addition to this, each compartment
-is fitted with a contrivance for regulating and, if necessary, completely
-cutting of the draught. The position of the system of pipes is shown
-by the two pipe-ends to which it is connected. On the opposite side,
-or front of the chamber, is the fan-drive, either a small electric motor,
-or shafting. The perforated cooling trays are visible through the
-open doors. The sides of the chamber consist of two layers of wood
-with thick slabs of cork between them. All chambers of this system,
-including those with automatic conveyance of the moulds, can be
-taken to pieces for transport, the single pieces afterwards only requiring
-to be fastened together again when erecting the chamber.—The
-chamber illustrated serves for cooling moulded chocolate. For
-pralinés and the like similar chambers are supplied, which are,
-however, smaller and lighter in construction.</p>
-
-<p>Fig. 63b represents a cooling chamber with forced air circulation
-and automatic conveyance of the moulds, built by the same
-firm. This chamber, which, owing to the travelling belt conveying
-the moulds, is of considerable length, is nowhere connected with the
-outside air; the whole manipulation of the moulds is carried on
-through small adjustable openings at the points where the travelling
-band enters and leaves the chamber. The band consists of chains
-in links on to which wooden laths are screwed and its speed can be
-regulated to suit the size of the tables to be dealt with. The width
-of the belt and chamber can at any time be varied to suit the place of
-erection and correspond with the length.<span class="pagenum" id="Page_173">173</span></p>
-
-<div class="figcenter" >
-<img src="images/i_173.jpg" alt="" />
-<div class="caption">Fig. 63 a.</div>
-</div>
-<p><span class="pagenum" id="Page_174">174</span></p>
-
-<div class="figcenter" >
-<img src="images/i_174.jpg" alt="" />
-<div class="caption">Fig. 63 b.</div>
-</div>
-
-<p><span class="pagenum" id="Page_175">175</span></p>
-
-<div class="figcenter" >
-<img src="images/i_175.jpg" alt="" />
-<div class="caption">Fig. 63 c.</div>
-</div>
-
-<p><span class="pagenum" id="Page_176">176</span></p>
-<p>As is to be seen from the illustration, this cooling chamber requires
-the minimum of attendance and thus complies with the principles
-lately adopted in all large factories, in which the tendency is
-to substitute as much as possible mechanical appliances for manual
-work. It will be seen from the preceding chapters that this tendency
-is especially marked in the moulding department, where automatic
-tempering, moulding and mould-filling plants and shaking tables have
-already been introduced. In order to utilise fully such automatic
-plants the last link in the chain only was wanting, namely, a suitable
-means of transferring the moulds from the shaking tables to the cooling
-chamber and through the latter to the demoulding and packing
-room. The purpose of the cooling chamber above described is to
-fill up this gap, and its proper place is thus ranged in among the automatic
-machinery described.</p>
-
-<p>Thus it is that many modern factories have united the above
-machines to form a single working plant, as shown by Groundplan
-Fig. 63c.</p>
-
-
-<h4>V. Special Preparations.</h4>
-
-
-<h5>a) <em class="gesperrt">Chocolate Lozenges and Pastilles.</em></h5>
-
-<p>These chiefly consist of cacao mass, sugar and spices. Formerly
-they were made by placing the semi-liquid chocolate material
-on a stone slab, furnished with a rim of uniform height which served
-to regulate the thickness of the goods manufactured, and then
-rolling out the mass as required. The lozenges were punched from
-the rolled-out layer by means of a cutter. After allowing the mass to
-cool, these lozenges were detached from the remaining portions, which
-were then rolled again and the same process repeated.</p>
-
-<p>Pastilles, on the surface of which impressions of varying import,
-such as figures, names, firms etc. are required, may also be manufactured
-by placing the soft chocolate mass upon tin-plates in which
-depressions occur corresponding to the device desired. A roller is
-employed to make the material fit into the depressions, and superfluous
-chocolate is removed with a knife.</p>
-
-<p>These impressions come out especially fine, when the pastille<span class="pagenum" id="Page_177">177</span>
-moulds are subjected to a shaking on the tables with which we are
-already acquainted.</p>
-
-<div class="figcenter" >
-<img src="images/i_177.jpg" alt="" />
-<div class="caption">Fig. 64.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_177a.jpg" alt="" />
-<div class="caption">Fig. 65.</div>
-</div>
-
-<p>Yet these processes are becoming obsolete, and the chocolate
-slabs or plates are at the present time superseded by the two forms<span class="pagenum" id="Page_178">178</span>
-of apparatus constructed by A. Reiche, which we accordingly describe
-below.</p>
-
-<div class="figcenter" >
-<img src="images/i_178.jpg" alt="" />
-<div class="caption">Fig. 66.</div>
-</div>
-
-<p>In the first of these simply constructed machines, fig. 64, the
-material oozes through perforations in a square sieve-like arrangement,
-at length issuing on the sheet-iron plate fitted underneath. The
-process is aided by repeated shaking, and when sufficient chocolate
-has penetrated to the plate, the box is raised on its hinge and chocolate
-mass left ready for further treatment. By gentle additional
-shaking, the still irregular heaps are rounded off to perfection; they
-are now cooled down and finally detached. The coating of the
-lozenges with coloured sugar grains is effected by passing them,
-together with the plate to which they still adhere, through a box
-containing sugar dust.</p>
-
-<p><span class="pagenum" id="Page_179">179</span></p>
-
-<p>This machine is scarcely used now; in its place come the two
-constructions of A. Reiche, as already stated, the one being intended
-for solid material, and the other for semi-liquid chocolate mass.</p>
-
-<div class="figcenter" >
-<img src="images/i_179.jpg" alt="" />
-<div class="caption">Fig. 67.</div>
-</div>
-
-<p>By means of his pastille machine Nr. 14091, which we give in
-Figs. 65 and 66, chocolate lozenges of the most diverse size can
-be prepared very rapidly and to advantage. The chocolate material,<span class="pagenum" id="Page_180">180</span>
-which in this case is solid, is pressed through perforations in a metal
-plate and otherwise treated as in previous cases.</p>
-
-<p>In working with this machine, it must be previously and sufficiently
-warmed, then partially filled with chocolate material of a
-proper consistency (not more than 75 % of the total capacity may be
-utilised). It is highly important in the preparation of lozenges that the
-material should neither be too hard nor too plastic, but strike a just
-medium.</p>
-
-<div class="figcenter" >
-<img src="images/i_180.jpg" alt="" />
-<div class="caption">Fig. 68.</div>
-</div>
-
-<p>Before pressing down the plunger, worked by a screw, a
-metal plate is laid upon the chocolate to prevent contact with the
-plunger. By slight pressure, the chocolate mass is forced through the
-perforations, according to the required size of the lozenges, but the
-plunger must not be screwed down further. This will admit of the
-plate on which the lozenges rest being drawn out and another
-inserted.</p>
-
-<p><span class="pagenum" id="Page_181">181</span></p>
-
-<div class="figcenter" >
-<img src="images/i_181.jpg" alt="" />
-<div class="caption">Fig. 69.</div>
-</div>
-
-<p>To this machine belong the usual perforated plates <i>f</i>, Fig. 66 of
-which there are three of different sizes for each machine, as shown by
-figures <i>a</i> <i>b</i> <i>c</i>, also the plates <i>d</i> used for making the perforated confections
-which find their way to the Christmas Tree. These plates
-are impressed with larger or smaller designs, and so make two different
-sizes of goods possible. A third plate is supplied for the
-manufacture of whole pieces (various varieties of chocolate croquette).</p>
-
-<p><span class="pagenum" id="Page_182">182</span></p>
-
-<p>The machine works smoothly and noiselessly and delivers
-excellent products. If instead of the usual plain lozenges, such with
-the name of a firm or other device are desired, the corresponding
-impressions must be stamped out on the plate in which the chocolate
-is received after being forced through the perforations. See fig. 66,
-g, h, i.</p>
-
-<p>Fig. 67 illustrates the pastille machine Nr. 14 178 for thin chocolate
-mass, constructed by A. Reiche (German Patent 227 200). It
-resembles the foregoing apparatus in principle and appearance, being
-only distinguished by a different aim, namely the treatment of thin
-material. Used in conjunction with the peculiar moulds also manufactured
-by the same firm (marked “Durabula”), even the deepest
-impressions can be effected with an enormous saving of time and
-material and in a most practical manner, as will be seen on comparing
-figs. 69 <i>a</i> to <i>d</i>.</p>
-
-<p>In order to get the full value out of this machine, some little
-practice is necessary on the part of the workman in charge. But
-possessed of an average amount of skill, he can soon turn out with this
-apparatus ten times as much as can be made with the ordinary type
-of lozenge machine.</p>
-
-<p>For a favourable accommodation of the different pastille plates,
-the hurdle diagrammed in fig. 68 (by A. Reiche) is quite excellent. It
-is manufactured out of one complete sheet of steel, is free from any
-suspicion of soldering, and entirely galvanised. It thus offers a
-strong guarantee as regards wear and tear. It may also be advantageously
-employed as a transporting device.</p>
-
-
-<h5>b) <em class="gesperrt">Coated chocolates, pralinés etc.</em></h5>
-
-<p>These delicacies are now held in high esteem, and of late the
-consumption of pralinés and cheaper forms with imitative contents
-has increased very considerably.</p>
-
-<p>The designation praliné (properly pronounced prahlin) has
-been applied to sugar-coated almonds and is derived from the name
-of a cook in the employ of Marshal du Plessis, which was Pralins.
-This “chef” belonged to the age of Louis XIV. and was the first to
-make these sweetmeats. But now the term is applied to sweetmeats
-of various forms, soft fruit-sugar, marmalade, cream, nut-paste etc.
-respectively enveloped in chocolate. The special formulae employed
-in the preparation of different kinds of pralinés are comprised in the
-confectioner’s art, and do not need to be dealt with here.</p>
-
-<p>The substances themselves are called fondants. Formerly the<span class="pagenum" id="Page_183">183</span>
-sugar was boiled, placed upon a slab, and there manipulated with a
-spatula, an operation difficult to manage, indeed almost impossible in
-the last stages. In consequence of the increased demand for such
-preparations, machines were introduced several years ago whereby
-the operation is mechanically performed. Such a machine is shown
-in fig. 70.</p>
-
-<div class="figcenter" >
-<img src="images/i_183.jpg" alt="" />
-<div class="caption">Fig. 70.</div>
-</div>
-
-<p>The bed-plate as well as all the working parts of the machine
-are constructed of stout copper. The working parts admit of being
-raised or lowered by means of the hand-wheel above, and they
-remain fixed whilst the bed-plate turns and its underside is played
-upon by water. The machine is capable of working up pure fondant
-without any syrup addition, as well as that made up with syrup. The
-boiled sugar is poured on the bed-plate of the fondant machine, cooled<span class="pagenum" id="Page_184">184</span>
-down from 10-20 minutes according to the syrup content, and to
-such an extent that the machine can be set in motion, whilst the
-working parts are gradually lowered to the previously mentioned
-bed-plate. The sugar poured out is then cooled by means of the
-action of a ventilator fitted on a crossbeam, occurring in the middle
-of the wooden cooler, and working in conjunction with the ventilator,
-in consequence whereof a cooling current of air is brought to strike
-the hot sugar centrally.—When pure sugar is used, the fondant is
-finished within six minutes, but in the case of a syrup addition the
-time required is lengthened.</p>
-
-<div class="figcenter" >
-<img src="images/i_184.jpg" alt="" />
-<div class="caption">Fig. 71.</div>
-</div>
-
-<p>A quite recent type of fondant machine is given in fig. 71.
-It achieves its end by employing an air-current and a cylinder
-with screw, which is provided with water cooling apparatus.<span class="pagenum" id="Page_185">185</span>
-The <i>modus operandi</i> presents many and obvious advantages,
-chief among which is the possibility of conducting new material
-to the machine uninterruptedly, and further the preservation of the
-flavour of the chocolate worked up. The result is a production of
-first-class quality in respect to taste and flavour, which is quite ready
-to be passed on to the next processes.</p>
-
-<div class="figcenter" >
-<img src="images/i_185.jpg" alt="" />
-<div class="caption">Fig. 72.</div>
-</div>
-
-<p>The fondant is then diluted with colouring matter in boiling
-pans, and so prepared for subsequent treatment. The figures which
-have to be poured in are then transferred to gypsum moulds, lined
-with starch powder, and the fondant sugar is in its turn poured over
-these either by means of pans held in the hand or such as are machine-driven.
-Hand-pouring postulates a considerable amount of skill on the
-part of the man in charge, especially when even weights of the sepa<span class="pagenum" id="Page_186">186</span>rate
-pieces are required. We annex an illustration of a motor-driven
-depositing machine (fig. 72).</p>
-
-<p>The sugar is here introduced into receivers heated by means
-of a water-bath. The receiving boxes are moved under the
-outflow one after another, after having been dusted with powder and
-filled with chocolate, whilst the adjustment of the weight of each
-separate piece is effected by the operation of a very ingenious
-mechanism, even from 0-8 grammes.</p>
-
-<div class="figcenter" >
-<img src="images/i_186.jpg" alt="" />
-<div class="caption">Fig. 73.</div>
-</div>
-
-<p>After a stay of several hours in the drying room, the molten
-figures are so hard that they can be raised out of the powder with
-the aid of a shovel. Fig. 73 shows such a machine, whilst Fig. 74
-illustrates a machine where the work goes on unbrokenly, and from
-which the chocolate figures are removed with a shovel.</p>
-
-<p>The sweetmeats are next dipped into liquified chocolate (covering
-stuff) to coat them with a layer of that material. The mass
-employed for this purpose must contain up to 15 % more butter than<span class="pagenum" id="Page_187">187</span>
-that used for ordinary chocolate, so that it may be kept soft long
-enough for continuous working.<a id="FNanchor_121_121" href="#Footnote_121_121" class="fnanchor">121</a> This is performed in the machine
-fig. 75. On a bed-plate coming into contact with steam or cold
-water, as required, occur rake-like stirrers, and a small ventilator
-introduced above assists in cooling off the material. For the purpose
-of discharging, there is an outlet on the rim of the pan. For
-storage of the tempered coverings and also for occasional alleviations
-with cacao butter, a machine illustrated in fig. 76 is utilised.</p>
-
-<div class="figcenter" >
-<img src="images/i_187.jpg" alt="" />
-<div class="caption">Fig. 74.</div>
-</div>
-
-<p><span class="pagenum" id="Page_188">188</span></p>
-<div class="figcenter" >
-<img src="images/i_188a.jpg" alt="" />
-<div class="caption">Fig. 75.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_188b.jpg" alt="" />
-<div class="caption">Fig. 76.</div>
-</div>
-
-<p>The dipping of pralinés for the purpose of coating them was
-formerly carried out by means of a fork, the nucleus masses being
-dropped into the coating material, taken out with a fork, and placed
-upon metal plates. Various kinds of ornamentation were designed
-by the same instrument. In the preparation of the higher priced
-coated fondants, a similar method of procedure is still in vogue,
-although such manipulation presupposes a high degree of skill on the<span class="pagenum" id="Page_189">189</span>
-part of the mechanics are at the machine. For articles of more
-general consumption, whether ornamented or not, machines have been
-introduced for the purpose by divers manufacturers, some of which
-function excellently. Two of that kind which in every way respond
-to the calls made on them are here described, but we shall not waste
-time and labour over the more complicated and expensive machines.</p>
-
-<div class="figcenter" >
-<img src="images/i_189a.jpg" alt="" />
-<div class="caption">Fig. 77.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_189b.jpg" alt="" />
-<div class="caption">Fig. 78.</div>
-</div>
-
-
-<p>The first method of coating fondants, patented by A. Reiche of Dresden-Plauen,
-is not based on mechanical principles, but rather relies on a series of
-small appliances, represented in fig. 77. The jacketed casing <i>a</i>, fig. 77 contains<span class="pagenum" id="Page_190">190</span>
-water, and into it the pan containing coating material can be placed: that is
-kept in a liquid condition by heating the water in the jacket by spirit lamps or
-gas jets underneath. The adjoining vessel <i>b</i> is closed on all sides, filled with
-water, and also kept warm in the same manner; it serves for the preparatory
-warming of the objects to be coated, which are spread upon a wire network,
-and for that purpose two of these wire frames can be hung upon the hooks
-inside the box. The mass dropping from the wire frame is conveyed into the
-covering box <i>a</i>, by means of a sheet of metal placed above it; <i>c</i> serves as an
-apparatus for turning, and we give it on a larger scale in fig. 78.</p>
-
-<div class="figcenter" >
-<img src="images/i_190.jpg" alt="" />
-<div class="caption">Fig. 79.</div>
-</div>
-
-<p>The tracings <i>h</i> and <i>i</i> in fig. 79 show the cross section and top
-view of the wire gratings, on which cylindrical and ball-shaped sugar
-goods are deposited. The other two kinds of grating are illustrated
-at <i>L</i> and <i>M</i> (fig. 80).</p>
-
-<p>The size of the meshes of the sieve gratings depends on that of
-the centres to be coated.</p>
-
-<p>The method of covering is as follows:</p>
-
-<p>The centres for the pralinés etc. are placed in the cavities of the
-gratings, and, as soon as one of the gratings is full, the latter is covered
-up by the fine-meshed grating the half of the cross-section of
-which is shown in Fig. 79 and the full view in Fig. 80 (see K and N
-respectively), K representing the cover-grating.</p>
-
-<p><span class="pagenum" id="Page_191">191</span></p>
-
-<p>Both gratings are held simultaneously by the operator at their
-handles and then dipped together in the liquid covering contained in
-the vessel a, Fig. 77, after which the superfluous covering mass is
-removed by knocking. The gratings are now deposited on the
-mechanism C, Figs. 77 or 78, as the case may be, the top sieve removed
-and a sheet of paper or a metal plate put in its place. It is
-then turned by hand to the opposite side, the grating with the impressions
-is removed and the cover centres are found lying in regular
-order, and at regular distances apart, on the metal plate. The object
-of the intervals between the covered centres is to prevent the running
-together of the latter.</p>
-
-<div class="figcenter" >
-<img src="images/i_191.jpg" alt="" />
-<div class="caption">Fig. 80.</div>
-</div>
-
-<p>Beans and rings are only dipped up to the middle, and the
-process repeated with the other half of the centre after the first half
-has cooled. This ensures a pleasing, round appearance, and has
-further the advantage that the cover grating need not be put on
-during the operation. When dipping cylindrical or ball-shaped
-centres, the grating K which has first been removed on dipping, is at
-once transferred to the heater, to prevent it cooling and withdrawing
-too much warmth from the covering material at the next immersion.</p>
-
-<p><span class="pagenum" id="Page_192">192</span></p>
-
-<p>The dipping of pralinés etc. is exceedingly easy if the new
-type of dipping machine is used, a full view of which is given in
-Fig. 81 and which has the highly appreciable advantage of simultaneously
-cooling the dipped centres. All the parts are, in the main,
-worked by hand, only the shaking and stirring contrivances and the
-cooling fan requiring to be driven by motor power. The middle
-piece carries the actual dipping apparatus, underneath which the
-tank holding the covering chocolate is fixed, while the lefthand sidepiece
-serves for feeding; as many as four operators can be engaged
-simultaneously at the latter, the work consisting of laying the centres
-in the gratings corresponding to the mouldings desired. The construction
-of these gratings is, in the main, similar to the stamped
-trays of Anton Reiche, but they are not provided with handles and
-are despatched along the guide-rails by hand. The filled grating is
-then placed in a frame, which is dipped by means of a winch into
-the liquid chocolate. The top grating on the dipping frame is adjustable,
-and the object of this grating is to keep the centres down,
-as without this arrangement some of the centres might rise to the
-surface of the covering. The top grating is, before commencing to
-dip, pushed over the filled grating with the centres and is thus immersed
-with them. The frame having been removed, the shaker is put
-in action to remove the superfluous material from both the gratings
-and the centres. The grating is drawn out after use from below the
-top grating and transferred to a book-shaped ejector, on one side
-of which is a metal sheet covered with paper. The whole of the
-centres are then discharged on to the sheet, by reversing the two
-flap-sections.</p>
-
-<p>The sheet containing the covered centres is then transferred
-to the cooling apparatus at the right, in which it is gradually lowered
-on a “paternoster” apparatus by turning round a handle. It is then
-conducted to the left by an endless band, and finally discharged in a
-cooled state by the machine. The ventilator should be supplied with
-air from the cellars and is arranged to blow it out in the opposite
-direction to the goods in the cooling apparatus.<span class="pagenum" id="Page_193">193</span></p>
-
-<div class="figcenter" >
-<img src="images/i_193.jpg" alt="" />
-<div class="caption">Fig. 81.</div>
-</div>
-
-<p>The shape of the design-gratings is reproduced in high relief
-on the goods, and it will therefore be readily understood that further
-designs or fancy shapes can be made on the gratings. For the production
-of semi-dipped goods or such as are dipped round and remain
-uncovered at the bottom, a device is attached to the striking gear
-which renders it possible to regulate the depth of each immersion at
-will. The tank containing the covering material is surrounded by a<span class="pagenum" id="Page_194">194</span>
-water-jacket, which is heated by steam. The heat of the water is
-indicated by a thermometer. The receptacle containing the covering
-can easily be drawn out towards the front. In addition to this, the
-whole of the outside of the machine, which also constitutes a complete
-water-jacket, is heated by steam, and finally the ejector. The
-gratings containing the impressions are taken out of the ejector after
-use and transferred to the feeding side to be used again, so that, at
-the very most, four gratings are required for each design.</p>
-
-<p>The daily output of the machine is 300-600 kilos, and the size
-of the gratings 280 by 400 millimetres, the output naturally depending
-on whether the machine is operated by two, three or more persons.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_195">195</span></p>
-
-
-
-
-<h3><a name="B_The_Manufacture_of_Cocoa_Powder_and" id="B_The_Manufacture_of_Cocoa_Powder_and">B. The Manufacture of Cocoa Powder and
-“Soluble” Cocoa.</a></h3>
-
-
-<h4>a. The various methods of disintegrating or opening up
-the tissues of cacao.</h4>
-
-<p>The comparatively high fat content of pure cacao, which would
-deter certain persons, especially those suffering from stomach disorders,
-from taking it, has given rise to the now extensive demand for
-a cacao preparation containing a less amount of fat and the constituents
-of which are capable of being easily assimilated in the human
-organism. At the same time the desire to obtain a cacao preparation
-easily capable of complete and uniform suspension in milk or water
-may have played its part, as this quality, in consequence of which the
-preparation can rapidly and without difficulty be rendered ready for
-consumption, is obviously a great advantage. The best way to obtain
-this appeared to be the pulverisation of the cacao, which, when
-reduced to a powder, more readily satisfies the above conditions.
-As, however, it was not possible to pulverise cacao which still contained
-its full amount of natural fat, it became necessary to devote
-attention to the operation of extracting the cacao butter. It is many
-years since the first appearance of certain preparations in Germany
-which went under the name of “Cacogna”, and which had been deprived
-of their fat to the extent of 20-25 %. This problem, however,
-was recognised and attempts and all manner of experiments made
-to solve it at a much earlier period in Holland. The founder of the
-well-known Dutch firm of J. C. van Houten &amp; Sons in Weesp, Mr.
-C. J. van Houten, was the first to attempt the expression of the fat
-from cacao (1828) and to treat it with chemical agents with a view
-to opening up or bringing about the disintegration of the tissues, in
-order to render the cacao a fit and welcome article of food, not only
-for healthy persons, but also for invalids and convalescent persons.</p>
-
-<p>It was not until the Dutch cocoa thus manufactured had been intro<span class="pagenum" id="Page_196">196</span>duced
-into England and Germany, where, as well as in Holland, it
-became very popular, that manufacturers in Germany and Switzerland
-began to devote their attention to the treatment with chemical
-agents. The consumption of so-called “soluble” cocoa has increased
-to such an extent of late years that it is now almost as large as that
-of chocolate goods.</p>
-
-<p>The term “soluble”, as now generally applied to cocoa powders,
-is undoubtedly a misnomer, inasmuch as such preparations are
-practically not soluble at all. We have therefore termed cocoa for
-drinking purposes in this book “disintegrated” cacao, as the processes
-described in the following pages only render the elements of cacao,
-as, for instance, the cellulose, capable of suspension in liquids. It
-would be quite impossible to render cacao, by any special treatment,
-soluble in the real sense of the term, as is the case with salt or
-sugar. It will thus be readily understood that the expression “disintegrated”
-is correcter and more logical than the term “soluble
-The degree to which disintegration has been carried, i. e. the efficiency
-of the opening-up processes adopted, is marked by the absence of
-any sediment worth speaking of in the beverage prepared with
-boiling water, even after it has been left standing some time. The
-greater the power of suspension of the preparation, the less particles
-of cacao will settle to the bottom, and the higher the beverage will
-be esteemed.</p>
-
-<p>The disintegrating agents are, in practice, applied either to
-the raw or roasted, but otherwise untreated beans, or to the more
-or less defatted cacao, as follows:</p>
-
-<blockquote>
-
-<p class="hang">a) by treating the cacao with hot water, without or under
-pressure;</p>
-
-<p class="hang">b) by treatment with alkalis, such as carbonate of kali or
-sodium, carbonate of magnesia (Dutch method), spirits of
-ammonia (sal-ammoniac) and carbonate of ammonia (German
-method).</p></blockquote>
-
-<p>The chemical and physical effects brought about by these
-agents consist chiefly in the swelling or steeping of the cellulose by
-the action of the alkalis, as a consequence of which they sink less
-rapidly in liquids than would be the case with untreated cacao. A
-further effect is the partial neutralisation of the acids present, besides
-which the cacao-red or pigment is also attacked, a result which may
-be regarded as less desirable, as the cacao-red is the secreter of the
-aroma, which naturally suffers with it. If the cacao is treated with<span class="pagenum" id="Page_197">197</span>
-steam or hot water, the starch is apt to gelatinise, and the acids to
-begin to ferment.</p>
-
-<p>As the treatment with steam, for the reasons given above, is
-nowadays rarely practised, we will at once proceed to consider the
-method of disintegrating cacao most in use. Modifications of the
-methods of manufacture bearing on this point will be dealt with in
-their place under the corresponding heading later in this book.</p>
-
-
-<h5>b. Methods of Disintegration.</h5>
-
-
-<h6>1. <em class="gesperrt">Preliminary Treatment of the Beans.</em></h6>
-
-<p>The method of manufacture of disintegrated cocoa comprises
-the following operations:</p>
-
-<ul>
-<li>a) The cleaning and sorting of the raw bean;</li>
-<li>b) Roasting;</li>
-<li>c) Shelling, breaking and grinding;</li>
-<li>d) Treatment with alkalis or water;</li>
-<li>e) Expression of the fat or cacao butter;</li>
-<li>f) Pulverising.</li>
-</ul>
-
-<p>The order of the above processes is subject under certain conditions
-to various modifications arising from the fact that the alkalis
-are applied at various stages in the course of manufacture, i. e.:</p>
-
-<ul>
-<li>I. before roasting;</li>
-<li>II. during roasting;</li>
-<li>III. after roasting,</li>
-</ul>
-
-
-<p>and further</p>
-
-<ul>
-<li>a) before pressing;</li>
-<li>b) after pressing (treatment of the defatted beans).</li>
-</ul>
-
-
-<p>The cleaning and sorting of the raw beans, or, in short, the
-complete treatment to which the raw cacao is subjected (a to c)
-is in all methods effected by the same machines, a description of
-which has been given on pages [Transcriber’s Note: Rest of line missing]</p>
-
-<p>Some manufacturers proceed at once to treat the cacao with
-alkali on completion of the above operations.</p>
-
-<p>C. Stähle<a id="FNanchor_122_122" href="#Footnote_122_122" class="fnanchor">122</a> effects the disintegration of cacao by subjecting
-the beans to the chemical action of a mixture of ammonia and steam,
-at a temperature not exceeding 100 Deg. C. The next process
-(roasting) is then supposed to draw out the ammonia introduced into
-the material, which, being volatile, easily escapes, and enables the
-flavour to develop.</p>
-
-<p><span class="pagenum" id="Page_198">198</span></p>
-
-<p>Pieper<a id="FNanchor_123_123" href="#Footnote_123_123" class="fnanchor">123</a> moistens the raw beans with water, to which alkali
-has been added, and this has the effect of neutralising the acids present
-in the bean; afterwards the beans are fermented, dried and
-roasted. The fermentation is described as rendering the particles of
-albumin or protein bodies easily digestible and further imparts to
-the beans a fine, reddish brown colour. This process is therefore
-nothing but an after-fermentation of the cacao under the influence of
-alkalis. From a scientific point of view, the process does not
-possess the advantages which Pieper claims for it, with the exception
-of the really evident improvement in colour. This effect can, however,
-be obtained equally well by suitable treatment with water alone.</p>
-
-<p>G. Wendt<a id="FNanchor_124_124" href="#Footnote_124_124" class="fnanchor">124</a> has patented a method of improving the colour
-and facilitating the disintegration of cacao, in which the beans are
-treated, before roasting, with lime water and milk of lime (lime
-solutions) and further washed with the solution during roasting.</p>
-
-<p>We now turn to the methods of disintegration by means of
-fixed alkalis (carbonate of magnesia, potash and sodium) first employed
-by the Dutch, concerning which the following description will
-be useful.</p>
-
-<p>The cleaned beans are first very superficially roasted, to facilitate
-winnowing, and the cacao thus treated (half roasted cacao) broken as
-small as possible, which is an equally important factor in the shelling
-and winnowing processes. It should be observed here that the less
-the cacao has been roasted, the finer it should be broken. The
-material is then impregnated by one of the above-mentioned alkaline
-solutions, which is sprayed on to the beans. The chief agent employed
-is potash (carbonate of potassium) in the proportion of 1½-2
-(3 at the outside) parts of potash to 20-30 parts of water, for every
-hundred parts of the defatted material to be treated. Some manufacturers
-use sodium or a mixture of sodium and carbonate of
-magnesia in place of the potash. As soon as the cacao has been
-uniformly impregnated by the alkaline solution, the roasting process
-should be completed. Still more care should be devoted to the
-roasting of cacao for pulverising than is required in the case of
-eating chocolates, as taste and smell play a more important part
-and the point of complete roasting is not so easily recognised. The
-cacao being roughly broken and the shells removed, the second
-roasting process must of course be conducted over a low fire. The<span class="pagenum" id="Page_199">199</span>
-most suitable machines for this purpose are the large roasting
-machines illustrated on page 93, Fig. 14, as in these machines there
-is little possibility of over-roasting, even when dealing with large
-quantities and the machine is intensely heated; another advantage
-is the easy accessibility of the roasting drum, which can be
-immediately exposed by removing the front cover, for cleaning;
-cleaning is very necessary in roasting machines. Broken and moistened
-cacao chars much more readily than raw beans which have not
-been deprived of their shells. If it is not possible to thoroughly
-clean the interior of the roasting drum, as is often the case with
-spherical roasters, the particles of cacao remaining in the drum continually
-undergo re-roasting, finally falling in a completely charred
-state into the cacao, thereby greatly prejudicing its taste.</p>
-
-<p>If necessary, the cacao can now be passed through the breaking
-machine again, from which it is transferred to the triple cacao mill,
-which provides for fine grinding. The material is then deposited in
-heated pans (see page <a href="#Page_117">117</a>, Fig. 27) where it remains until ready for
-the next process, the expression of the fat. The object of the fine
-grinding in the mill is to render the cacao on being ground again after
-the defatting process, easily capable of being sifted, and to obtain a
-preparation which, on being mixed with hot water, leaves as little
-sediment as possible.</p>
-
-
-<h6>2. <em class="gesperrt">Expression of the Fat.</em></h6>
-
-<p>Hydraulic presses are nowadays exclusively used for this
-most important operation in the manufacture of “soluble” cocoa. The
-methods of pressing have, in common with the other operations in
-the course of manufacture, undergone considerable modification and
-improvement.</p>
-
-<blockquote>
-
-<p>According to Macquer (see Mitscherlich, S. 58) the butter was extracted
-during the last century by pulverising the seeds, boiling them in water and
-cleansing the fat, which, on cooling, congealed on the surface of the water, by
-re-melting. According to Desprez (see Mitscherlich, S. 58), burned, shelled and
-finely pulverised beans were spread to a height of 12-15 inches on coarse linen
-or canvas, which was spanned across a vessel containing boiling water, to expose
-the fine powder thoroughly to the action of the hot vapour. The powder
-was then pressed, in linen bags, between two tin plates, whereby some 50% of
-pure cacao butter was obtained. At a later period the heatable hydraulic pot-presses
-came into use. The mass had, however, to be introduced into these pots
-tied up in a cloth or sack, to facilitate which it was previously treated with water,
-forming a thickish syrup very convenient for pressing. All these methods, however,
-were attended with the great disadvantage that the cocoa, after being stored
-some time, acquired a grey colour, or became mouldy. To avoid these un<span class="pagenum" id="Page_200">200</span>desirable
-results presses were constructed which rendered it possible to liquefy
-the mass without any further treatment in the receptacle in which the pressing
-was conducted. Such a press, likewise acting hydraulically, is shown in Fig. 82
-on the opposite page.</p></blockquote>
-
-<p>This machine exerts a total pressure of 320000 kilogrammes
-and works with 400 atmospheres. The construction of the machine
-is similar to that of the well-known types of presses used by oil
-manufacturers for the preparation of vegetable oils. When pressing,
-however, the pots containing the cacao must be rendered water-tight
-both at the top and bottom, to prevent the liquid cacao from escaping,
-while such provision is not necessary in the case of the oil presses.
-The stopping up of the press-pots is effected by means of a side-handle,
-and arrangements are provided for heating the pots both
-from above and below. The machine illustrated has 4 pots, arranged
-one above the other, which can be drawn out on guide-rails towards
-the front of the machine. During pressing, they close telescopically
-with the piston arranged underneath each pot. The pump which
-supplies the water for the hydraulic pressure, works perfectly automatically,
-increases the pressure according to the quantity of fat
-which has run off and keeps the pressure at its maximum or at any
-degree required. With these presses it is possible to extract,
-without difficulty, 85 % and even more of the total fat of the cacao
-bean. If pressing is carried on at too high a temperature, a pale,
-whitish grey butter is the result. If, however, a little attention is
-paid by the operator at the press, the butter obtained is usually perfectly
-clear, as it is first conducted through a horse-hair pad covered
-with linen, or a camel-hair cushion 15 millimetres in thickness. Sufficient
-attention is not always paid to the operation of pressing, so
-that it often happens that some of the cacao escapes with the butter,
-which is especially the case if the pressure has been increased too
-rapidly at the beginning. If the butter is extracted for use in the
-factory itself, the escape of the cacao with it is of no serious consequence;
-if, however, the butter is intended for sale for commercial purposes,
-its appearance is a most important factor, wherefore it is
-advisable to filter the impure fat immediately after pressing. It is
-true that, in most factories, the butter is in such cases merely remelted
-to allow the impurities to settle to the bottom, this part being
-then submitted again to the same treatment, while the rest of the
-butter is disposed of on the market. If filtering is necessary, the
-butter filter should be used, which, first constructed in Holland, has
-been in use for a long time there. The principle of these filters is to<span class="pagenum" id="Page_201">201</span>
-pass the butter through hanging tubes made of a filtering material
-similar to flannel.</p>
-
-<div class="figcenter" >
-<img src="images/i_201.jpg" alt="" />
-<div class="caption">Fig. 82.</div>
-</div>
-
-<p><span class="pagenum" id="Page_202">202</span></p>
-<p>The firm of Volkmar Hänig &amp; Co. constructs special cocoa
-butter filters which can be obtained through the firm of J. M. Lehmann.
-Figs. 83 and 83a show this type of filter (cross and vertical
-section), the manner of working with it being the following:</p>
-
-<blockquote>
-
-<p>As soon as the butter has passed through the hair sieve in the upper part
-of the apparatus, which removes larger objects such as pieces of wood etc., it
-enters the hanging filter tubes, which, to facilitate cleaning, are interchangeable.
-The filter butter accumulates in the large space provided for the purpose and is
-withdrawn through a tap. An observing glass is attached to the apparatus for
-the purpose of watching the height of the butter, and the whole filter is water-jacketed,
-the water being heated by a steam coil fixed in the bottom of the
-apparatus. A thermometer is fixed to the side of the filter, for regulating the
-temperature.</p></blockquote>
-
-<div class="figcenter" >
-<img src="images/i_202.jpg" alt="" />
-<div class="caption">Figs. 83 and 83 a.</div>
-</div>
-
-<p>The degree to which cocoa powders should be defatted is an
-important question which, some years ago, formed the subject of<span class="pagenum" id="Page_203">203</span>
-much controversy. The relation between the percentage of fat contained
-in the original cacao kernel, the expressed butter and the
-defatted cacao mass is shown in tables 19 and 20.</p>
-
-<p>The taste of defatted cacao is, as is well known, all the better
-for being defatted to a low degree, and it is this which constitutes the
-great advantage of cocoa prepared according to the Dutch method,
-the remaining cacao content of which is some 24-33 percent, so
-that, taking 50 percent as the average quantity of fat contained in
-the cacao, only about 34-52 percent of the whole is removed from
-the mass.</p>
-
-<p class="center"><em class="gesperrt">Table 19.</em><br />
-
-
-Percentage of butter to be extracted.</p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr><th class="_tbr" colspan="2" rowspan="2">Percentage of fat to remain in the finished cocoa powder</th>
-  <th class="_tr" colspan="7">Fat content of kernel</th></tr>
-<tr>
-  <th class="_br">50%</th>
-  <th class="_br">51%</th>
-  <th class="_br">52%</th>
-  <th class="_br">53%</th>
-  <th class="_br">54%</th>
-  <th class="_br">55%</th>
-  <th class="_br">56%</th></tr>
-<tr>
-  <td class="_r" colspan="2"></td>
-  <td class="_r" colspan="7">Weight of butter to be expressed (in proportion to the whole mass)</td>
-</tr>
-<tr>
-  <td class="l" rowspan="9">Fatty Cacao</td>
-  <td class="_r">33%</td>
-  <td class="_r">25·4</td>
-  <td class="_r">26·9</td>
-  <td class="_r">28·4</td>
-  <td class="_r">29·8</td>
-  <td class="_r">31·3</td>
-  <td class="_r">32·8</td>
-  <td class="_r">34·4</td>
-</tr>
-<tr>
-  <td class="_r">32%</td>
-  <td class="_r">26·5</td>
-  <td class="_r">27·8</td>
-  <td class="_r">29</td>
-  <td class="_r">30·9</td>
-  <td class="_r">32·4</td>
-  <td class="_r">33·3</td>
-  <td class="_r">35·3</td>
-</tr>
-<tr>
-  <td class="_r">31%</td>
-  <td class="_r">27·5</td>
-  <td class="_r">29</td>
-  <td class="_r">30·4</td>
-  <td class="_r">31·9</td>
-  <td class="_r">33·3</td>
-  <td class="_r">34·8</td>
-  <td class="_r">36·2</td>
-</tr>
-<tr>
-  <td class="_r">30%</td>
-  <td class="_r">28·6</td>
-  <td class="_r">30</td>
-  <td class="_r">31·4</td>
-  <td class="_r">32·9</td>
-  <td class="_r">34·3</td>
-  <td class="_r">35·7</td>
-  <td class="_r">37·1</td>
-</tr>
-<tr>
-  <td class="_r">29%</td>
-  <td class="_r">29·6</td>
-  <td class="_r">31</td>
-  <td class="_r">32·4</td>
-  <td class="_r">33·8</td>
-  <td class="_r">35·2</td>
-  <td class="_r">36·6</td>
-  <td class="_r">38</td>
-</tr>
-<tr>
-  <td class="_r">28%</td>
-  <td class="_r">30·6</td>
-  <td class="_r">31·9</td>
-  <td class="_r">33·3</td>
-  <td class="_r">34·7</td>
-  <td class="_r">36·2</td>
-  <td class="_r">37·5</td>
-  <td class="_r">38·9</td>
-</tr>
-<tr>
-  <td class="_r">27%</td>
-  <td class="_r">31·5</td>
-  <td class="_r">32·9</td>
-  <td class="_r">34·2</td>
-  <td class="_r">35·6</td>
-  <td class="_r">37</td>
-  <td class="_r">38·4</td>
-  <td class="_r">39·7</td>
-</tr>
-<tr>
-  <td class="_r">26%</td>
-  <td class="_r">32·4</td>
-  <td class="_r">33·8</td>
-  <td class="_r">35·1</td>
-  <td class="_r">36·5</td>
-  <td class="_r">37·8</td>
-  <td class="_r">39·2</td>
-  <td class="_r">40·5</td>
-</tr>
-<tr>
-  <td class="_br">25%</td>
-  <td class="_br">33·3</td>
-  <td class="_br">34·7</td>
-  <td class="_br">36</td>
-  <td class="_br">37·3</td>
-  <td class="_br">38·7</td>
-  <td class="_br">40</td>
-  <td class="_br">41·3</td>
-</tr>
-<tr>
-  <td class="l" rowspan="8">Non-Fatty Cacao</td>
-  <td class="_r">24%</td>
-  <td class="_r">34·2</td>
-  <td class="_r">35·5</td>
-  <td class="_r">36·9</td>
-  <td class="_r">38·2</td>
-  <td class="_r">39·5</td>
-  <td class="_r">40·8</td>
-  <td class="_r">42·1</td>
-</tr>
-<tr>
-  <td class="_r">23%</td>
-  <td class="_r">35·1</td>
-  <td class="_r">36·4</td>
-  <td class="_r">37·7</td>
-  <td class="_r">39</td>
-  <td class="_r">40·3</td>
-  <td class="_r">41·6</td>
-  <td class="_r">42·9</td>
-</tr>
-<tr>
-  <td class="_r">22%</td>
-  <td class="_r">35·9</td>
-  <td class="_r">37·2</td>
-  <td class="_r">38·5</td>
-  <td class="_r">39·8</td>
-  <td class="_r">41</td>
-  <td class="_r">42·3</td>
-  <td class="_r">43·6</td>
-</tr>
-<tr>
-  <td class="_r">21%</td>
-  <td class="_r">36·7</td>
-  <td class="_r">38</td>
-  <td class="_r">39·2</td>
-  <td class="_r">40·5</td>
-  <td class="_r">41·8</td>
-  <td class="_r">43</td>
-  <td class="_r">44·3</td>
-</tr>
-<tr>
-  <td class="_r">20%</td>
-  <td class="_r">37·5</td>
-  <td class="_r">38·8</td>
-  <td class="_r">40</td>
-  <td class="_r">41·3</td>
-  <td class="_r">42·5</td>
-  <td class="_r">43·8</td>
-  <td class="_r">45</td>
-</tr>
-<tr>
-  <td class="_r">19%</td>
-  <td class="_r">38·3</td>
-  <td class="_r">39</td>
-  <td class="_r">40·7</td>
-  <td class="_r">42</td>
-  <td class="_r">43·2</td>
-  <td class="_r">44·5</td>
-  <td class="_r">45·7</td>
-</tr>
-<tr>
-  <td class="_r">18%</td>
-  <td class="_r">39</td>
-  <td class="_r">40·2</td>
-  <td class="_r">41·5</td>
-  <td class="_r">42·7</td>
-  <td class="_r">43·9</td>
-  <td class="_r">45·1</td>
-  <td class="_r">46·3</td>
-</tr>
-<tr>
-  <td class="_r">17%</td>
-  <td class="_r">39·7</td>
-  <td class="_r">41</td>
-  <td class="_r">42·2</td>
-  <td class="_r">43·4</td>
-  <td class="_r">44·6</td>
-  <td class="_r">45·8</td>
-  <td class="_r">47</td>
-</tr>
-<tr>
-  <td class="l_t" rowspan="2">Diminution in value K.</td>
-  <td class="_tr">(16%)</td>
-  <td class="_tr">(40·4)</td>
-  <td class="_tr">(41·7)</td>
-  <td class="_tr">(42·9)</td>
-  <td class="_tr">(44)</td>
-  <td class="_tr">(45·2)</td>
-  <td class="_tr">(46·4)</td>
-  <td class="_tr">(47·6)</td>
-</tr>
-<tr>
-  <td class="_r">(15%)</td>
-  <td class="_r">(41·1)</td>
-  <td class="_r">(42·4)</td>
-  <td class="_r">(43·5)</td>
-  <td class="_r">(44·7)</td>
-  <td class="_r">(45·9)</td>
-  <td class="_r">(47·1)</td>
-  <td class="_r">(48·2)</td>
-</tr>
-</table></div>
-
-
-<p><span class="pagenum" id="Page_204">204</span></p>
-
-<p class="center"><em class="gesperrt">Table 20.</em></p>
-
-<p><b>Percentage of butter remaining in the finished cocoa powder.</b></p>
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" colspan="2" rowspan="2">Weight of butter to be expressed, in proportion to the whole mass</th>
-  <th class="_t" colspan="7">Fat content of kernel</th>
-</tr>
-<tr>
-  <th class="_br">50%</th>
-  <th class="_br">51%</th>
-  <th class="_br">52%</th>
-  <th class="_br">53%</th>
-  <th class="_br">54%</th>
-  <th class="_br">55%</th>
-  <th class="_br">56%</th></tr>
-<tr>
-  <td class="l" rowspan="5">Fatty Cacao</td>
-  <td class="_r">30%</td>
-  <td class="_r">28·6</td>
-  <td class="_r">30&nbsp;&nbsp;</td>
-  <td class="_r">31·4</td>
-  <td class="_r">32·9</td>
-  <td class="_r">34·3</td>
-  <td class="_r">35·7</td>
-  <td class="_r">37·1</td>
-</tr>
-<tr>
-  <td class="_r">31%</td>
-  <td class="_r">27·5</td>
-  <td class="_r">29&nbsp;&nbsp;</td>
-  <td class="_r">30·4</td>
-  <td class="_r">31·9</td>
-  <td class="_r">33·3</td>
-  <td class="_r">34·8</td>
-  <td class="_r">36·2</td>
-</tr>
-<tr>
-  <td class="_r">32%</td>
-  <td class="_r">26·5</td>
-  <td class="_r">27·9</td>
-  <td class="_r">29·4</td>
-  <td class="_r">30·9</td>
-  <td class="_r">32·3</td>
-  <td class="_r">33·8</td>
-  <td class="_r">35·3</td>
-</tr>
-<tr>
-  <td class="_r">33%</td>
-  <td class="_r">25·4</td>
-  <td class="_r">26·9</td>
-  <td class="_r">28·4</td>
-  <td class="_r">29·9</td>
-  <td class="_r">31·3</td>
-  <td class="_r">32·8</td>
-  <td class="_r">34·3</td>
-</tr>
-<tr>
-  <td class="_br">34%</td>
-  <td class="_br">24·2</td>
-  <td class="_r">25·8</td>
-  <td class="_r">27·3</td>
-  <td class="_r">28·8</td>
-  <td class="_r">30·3</td>
-  <td class="_r">31·8</td>
-  <td class="_r">33·3</td>
-</tr>
-<tr>
-  <td class="l" rowspan="6">Non-fatty Cacao</td>
-  <td class="_r">35%</td>
-  <td class="_r">23·1</td>
-  <td class="_br">24·6</td>
-  <td class="_r">26·2</td>
-  <td class="_r">27·7</td>
-  <td class="_r">29·2</td>
-  <td class="_r">30·8</td>
-  <td class="_r">32·3</td>
-</tr>
-<tr>
-  <td class="_r">36%</td>
-  <td class="_r">21·9</td>
-  <td class="_r">23·4</td>
-  <td class="_br">25&nbsp;&nbsp;</td>
-  <td class="_r">26·6</td>
-  <td class="_r">28·1</td>
-  <td class="_r">29·7</td>
-  <td class="_r">31·3</td>
-</tr>
-<tr>
-  <td class="_r">37%</td>
-  <td class="_r">20·6</td>
-  <td class="_r">22·2</td>
-  <td class="_r">23·8</td>
-  <td class="_r">25·4</td>
-  <td class="_r">27&nbsp;&nbsp;</td>
-  <td class="_r">28·6</td>
-  <td class="_r">30·2</td>
-</tr>
-<tr>
-  <td class="_r">38%</td>
-  <td class="_r">19·4</td>
-  <td class="_r">21&nbsp;&nbsp;</td>
-  <td class="_r">22·6</td>
-  <td class="_br">24·2</td>
-  <td class="_r">25·8</td>
-  <td class="_r">27·4</td>
-  <td class="_r">29&nbsp;&nbsp;</td>
-</tr>
-<tr>
-  <td class="_r">39%</td>
-  <td class="_r">18&nbsp;&nbsp;</td>
-  <td class="_r">19·7</td>
-  <td class="_r">21·3</td>
-  <td class="_r">23&nbsp;&nbsp;</td>
-  <td class="_br">24·6</td>
-  <td class="_r">26·2</td>
-  <td class="_r">27·9</td>
-</tr>
-<tr>
-  <td class="_br">40%</td>
-  <td class="_br">16·7</td>
-  <td class="_r">18·3</td>
-  <td class="_r">20&nbsp;&nbsp;</td>
-  <td class="_r">21·7</td>
-  <td class="_r">23·3</td>
-  <td class="_br">25&nbsp;&nbsp;</td>
-  <td class="_r">26·7</td>
-</tr>
-<tr>
-  <td class="l" rowspan="8">Diminution in value K.</td>
-  <td class="_r">41%</td>
-  <td class="_r">(15·3)</td>
-  <td class="_br">16·9</td>
-  <td class="_r">18·6</td>
-  <td class="_r">20·3</td>
-  <td class="_r">22&nbsp;&nbsp;</td>
-  <td class="_r">23·7</td>
-  <td class="_br">25·4</td>
-</tr>
-<tr>
-  <td class="_r">42%</td>
-  <td class="_r">(13·8)</td>
-  <td class="_r">(15·5)</td>
-  <td class="_br">17·2</td>
-  <td class="_r">19&nbsp;&nbsp;</td>
-  <td class="_r">20·7</td>
-  <td class="_r">22·4</td>
-  <td class="_r">24·1</td>
-</tr>
-<tr>
-  <td class="_r">43%</td>
-  <td class="_r">(12·3)</td>
-  <td class="_r">(14&nbsp;&nbsp;)</td>
-  <td class="_r">(15·8)</td>
-  <td class="_br">17·5</td>
-  <td class="_r">19·3</td>
-  <td class="_r">21·1</td>
-  <td class="_r">22·8</td>
-</tr>
-<tr>
-  <td class="_r">44%</td>
-  <td class="_r">(10·7)</td>
-  <td class="_r">(12·5)</td>
-  <td class="_r">(14·3)</td>
-  <td class="_r">(16&nbsp;&nbsp;)</td>
-  <td class="_r">17·9</td>
-  <td class="_r">19·6</td>
-  <td class="_r">21·4</td>
-</tr>
-<tr>
-  <td class="_r">45%</td>
-  <td class="_r">—</td>
-  <td class="_r">(10·9)</td>
-  <td class="_r"> (12·7)</td>
-  <td class="_r"> (14·5)</td>
-  <td class="_br">16·4</td>
-  <td class="_r">18·2</td>
-  <td class="_r">20&nbsp;&nbsp;</td>
-</tr>
-<tr>
-  <td class="_r">46%</td>
-  <td class="_r">—</td>
-  <td class="_r">—</td>
-  <td class="_r">(11·1)</td>
-  <td class="_r"> (13&nbsp;&nbsp;)</td>
-  <td class="_r">(14·8)</td>
-  <td class="_br">16·7</td>
-  <td class="_r">18·5</td>
-</tr>
-<tr>
-  <td class="_r">47%</td>
-  <td class="_r">—</td>
-  <td class="_r">—</td>
-  <td class="_r">—</td>
-  <td class="_r">(11·3)</td>
-  <td class="_r"> (13·2)</td>
-  <td class="_r"> (15·1)</td>
-  <td class="_br">17&nbsp;&nbsp;</td>
-</tr>
-<tr>
-  <td class="_r">48%</td>
-  <td class="_r">—</td>
-  <td class="_r">—</td>
-  <td class="_r">—</td>
-  <td class="_r">—</td>
-  <td class="_r">(11·5)</td>
-  <td class="_r"> (13·5)</td>
-  <td class="_r"> (15·4)</td>
-</tr>
-</table></div>
-
-
-<div class="figcenter" >
-<img src="images/i_205.jpg" alt="" />
-<div class="caption">Fig. 84.</div>
-</div>
-
-<p><span class="pagenum" id="Page_205">205</span></p>
-<div class="figcenter" >
-<img src="images/i_206.jpg" alt="" />
-<div class="caption">Fig. 84a.</div>
-</div>
-
-<p>If the expression of the butter is carried to a further degree,
-the cacao will certainly become more easily capable of suspension
-in liquids<a id="FNanchor_125_125" href="#Footnote_125_125" class="fnanchor">125</a>,
-but such treatment is detrimental to its flavour<a id="FNanchor_126_126" href="#Footnote_125_125" class="fnanchor">126</a>,
-which is apt to become woody or bitter.
-The statement, made by certain manufacturers and would-be connoisseurs,
-that the bitter taste peculiar to the acid produced in cacao during
-fermentation is the real aroma of the cacao, is undoubtedly erroneous.
-It could, in the same way, be said of tea and its acids, the bitterer,
-the better; which would of course end in the destruction of the true
-flavour. Equally erroneous is the theory that bitter cacao is more
-consistent. Such cacao must, previous to consumption, either be more
-sweetened than usual or, if the same quantity of sugar is put in, less
-of the beverage can be taken. When, for instance, very thin coffee
-is made, the beans, on colouring an abnormally large quantity of
-water, are said to be stronger, i. e. to yield more. The consistency
-of all such beverages is, however, only a matter of taste, and it
-would therefore be useless to discuss the subject in detail; some
-persons prefer strong tea, which has been brewed a quarter of an hour,
-others simply pour boiling water over the tea leaves and then drink
-the beverage immediately. It may, however, safely be taken that the
-highest amount of butter which can be expressed from cacao
-<span class="pagenum" id="Page_206">206</span> without prejudicing
-the flavour of the finished powder is 66 percent of the total fat
-content. Manufacturers nowadays try as a rule to express as much
-butter as possible, as the butter has a high price on the market, and
-this tendency naturally has the effect of lowering the quality of the
-cocoa. We thus come across cocoa powders containing only 20, 17, 15
-percent of fat and even less. Of course nothing can be said against
-the production of such cocoas, provided they are sold at a lower price
-than cocoas more rich in fat and the public are aware that they are
-purchasing a non-fatty preparation, besides which the expression of
-so high a percentage of the fat alone rendered cocoa a fit regular
-beverage for certain classes of invalids and persons suffering from
-disorders of the stomach. The only serious drawback in this case is the
-great variability of the fat content, which fluctuates between 13 and
-35 percent. Such fluctuations are absolutely impossible in the case
-of any other article of food which is manu<span class="pagenum" id="Page_207">207</span>factured and sold
-wholesale, or, at any rate, buyers know in all such cases exactly what
-they are purchasing; this is a point to which serious attention must be
-called. It is very much to be regretted that the Association of German
-Chocolate Makers<a id="FNanchor_127_127" href="#Footnote_127_127" class="fnanchor">127</a>
-has declined to follow up this matter, while the Union of German Food Chemists,
-after considerable controversy, advocated a distinct legal
-classification of non-fatty cocoa powders containing up to 20 per
-cent. of fat.<a name="FNanchor_128_128" href="#Footnote_128_128" class="fnanchor">128</a>
-We would prefer the Dutch preparations, which have remained the same up to the present
-day, so-called fatty cocoas containing more than 25 percent of fat,
-to be classified specially and those preparations which contain less
-than this percentage of fat to be termed<span class="pagenum"
-id="Page_208">Pg 208</span> “highly defatted”
-or “dry” cocoas, the names applied to both kinds being of little
-importance as long as the public has the means of clearly recognising
-the distinction (see tables <a href="#Page_203">19</a> and <a href="#Page_204">20</a>). Some 17 percent must be
-taken as the minimum permissible butter value, which would mean
-the expression of about 80 percent of the total fat content, or
-two-thirds of the cacao mass itself; cocoa powders with only 15 per
-cent. or less of butter are to be regarded as inferior in quality and
-should not be produced. Unfortunately, however, these suggested limits
-are, at any rate for the present, not likely to be realised.</p>
-
-<div class="figcenter" >
-<img src="images/i_207.jpg" alt="" />
-<div class="caption">Fig. 84b.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_208.jpg" alt="" />
-<div class="caption">Fig. 85a.</div>
-</div>
-
-<p>The pressure obtained by means of the pressing devices above
-described is naturally not sufficient for the production of such highly
-defatted cocoas. Stronger presses are therefore necessary, one of
-which, a very powerful apparatus, is shown in Fig. 84.</p>
-
-<blockquote>
-
-<p>This machine, at the present time the most powerful cocoa butter press in
-the world, brings a pressure of over one million kilos to bear on the cacao mass,<span class="pagenum" id="Page_209">209</span>
-working with 400 atmospheres, and thus renders it possible to express as much
-as 90 percent of the total fat content of the bean. The construction of this press
-is exactly the same as that shown in Fig. 82, the pump Fig. 84a having, however,
-three pistons or plungers instead of one; it works, like the other machine, automatically,
-i. e., after the large quantity of water required at the commencement
-has been fed into the press, the large plunger is put out of gear at a pressure
-of 5 atmospheres; the two smaller pistons are then put into action together, and
-produce the enormous pressure of 400 atmospheres.</p></blockquote>
-
-<div class="figcenter" >
-<img src="images/i_209.jpg" alt="" />
-<div class="caption">Fig. 85b.</div>
-</div>
-
-<p>After defatting, the expressed cacao cakes are allowed to cool
-down, for which purpose they are transferred to flat trays or other
-suitable receptacles, and pulverising and sifting the powder thus obtained
-commenced.</p>
-
-
-<h6>3. <em class="gesperrt">Pulverising and Sifting the Defatted Cacao.</em></h6>
-
-<p>There are several methods of proceeding with these operations,
-such as treating the expressed cacao in the melangeur already
-described in an earlier part of this book (cf. 30-32 figs.) or passing it<span class="pagenum" id="Page_210">210</span>
-through the centrifugal sifting machine (cf. 84b and 88 figs.) with which
-we are now acquainted. At a time when the melangeur was to a certain
-extent the universal machine of the manufacturer, it was almost exclusively
-utilised for pulverisation, that up-to-date division of labour whereby
-this machine is limited to mixing (and very properly so limited, as
-its name implies) and the preparation of cacao powders on the contrary
-assigned to more efficient constructions having then not as yet
-been adopted. We annex a description of one or two specially constructed
-arrangements for the pulverisation and sifting of cacao, as
-manufactured by J. M. Lehmann and already repeatedly tested.</p>
-
-<div class="figcenter" >
-<img src="images/i_210.jpg" alt="" />
-<div class="caption">Fig. 86.</div>
-</div>
-
-<p>First there is the cacao cake crusher (figs. 85a and 85b), which
-reduces the pressed cake into rather large pieces about the size of a<span class="pagenum" id="Page_211">211</span>
-walnut, previous to its being pulverised either in the melangeur, centrifugal
-sifting machine or some similar apparatus. It has been furnished
-with one (fig. 85a) and in some cases even with two (fig. 85b)
-pair of toothed or cogged rollers, and the cacao in this latter type of
-construction is crushed as small as a pea, which reduction, although
-it is by no means essential, considerably relieves the strain on the
-pulverising machine and is also in some sort a protection against
-unnecessary waste of material.</p>
-
-<div class="figcenter" >
-<img src="images/i_211.jpg" alt="" />
-<div class="caption">Fig. 87.</div>
-</div>
-
-<p><span class="pagenum" id="Page_212">212</span></p>
-<p>Then again, there is the so-called pulveriser shown in fig. 86.
-This is in principle an edge-mill with revolving bed-stone and runners,
-both made of granite. The coarsely broken press cakes are fed into
-the mill through a hopper provided with a slide, and are reduced to
-a loose powder of firmly fixed colour, escape of dust being prevented
-by the hood fitted to the mill. By turning a crank, a lateral sliding
-door is opened, and an arrangement inside is set in motion, by which
-the ground cacao is turned out of the mill. The pressure of the runners
-can be diminished and even completely nullified.</p>
-
-<p>For cacao that has been thoroughly defatted (“dry” cocoa),
-the hardness of which demands a more efficient treatment than is
-possible in these machines, they being only calculated to press or at
-the most exert a rubbing effect, there are the crushers proper, called
-mills built in pulverising plants for dry cocoas as illustrated on
-fig. 87.</p>
-
-<p>The pressed cacao, already broken up to some extent in a
-preliminary crusher (cf. figs. 85a and b), is systematically conducted
-through the mill by an elevator provided with hopper and feeding
-apparatus. On the interior of the machine, which is completely
-plated with steel-plates, there is a cross-arm as on a windmill, which
-passes through a large number of revolutions per minute. Chiefly
-owing to its thrashing effect, the cacao in the mill is fine ground,
-without any rubbing or exertion of pressure as in the melangeur and
-other machines. The outer part of the frame consists of a grating
-with various widths of hole, which can be readily changed. The
-whole of the powder which has attained a certain degree of fineness
-falls through these meshes and is so despatched from the machine
-at once, an additional advantage when comparing this mill with the
-melangeur, in which all the powder, even that sufficiently ground,
-must remain till the final discharging, much to the detriment of its
-flavour and aroma.<span class="pagenum" id="Page_213">213</span></p>
-
-<div class="figcenter" >
-<img src="images/i_213.jpg" alt="" />
-<div class="caption">Fig. 88.</div>
-</div>
-
-<p>The powdered cacao next succeeds to the sifting operations,
-after it has first cooled a little, and for these the centrifugal sifting<span class="pagenum" id="Page_214">214</span>
-machines are used in the main. Special care must be taken that such
-apparatus as is used is not too diminutive to deal with the quantities
-of cacao introduced, as this is extremely injurious to the machine. It
-is further to be noted that no type of sifter whatever can yield good
-results if it has not been especially constructed for dry cacaos.</p>
-
-<p>We have before us in fig. 88 centrifugal sifting machine constructed
-on one of the largest scales. In this cacao is introduced in
-the floor of the sieve through a feeder, and by means of an elevator.
-The sifting cylinder is spanned with silk or bronze gauze, and conceals
-in its interior a rough sort of preliminary sieve, the purpose of
-which is to prevent the larger unpowdered pieces penetrating to the
-silk gauze. There is a ventilator inside this rough sieve, which produces
-and transmits an air current, so that the meshes are kept open.
-Under proper guidance it is practically impossible for the machine
-to break down, although the sieve must be cleansed twice daily, an
-operation scarcely requiring more than two or three minutes, as it is
-not necessary first to remove the part under consideration. Because
-of this easy manner of cleaning, the centrifugal sifter far excels all
-others, as the plan sifter, the latter generally having to be dismounted
-before this operation can be proceeded with.</p>
-
-<p>The powder issues from the first outlet of the sieve. There is
-a second, where both preliminary and cylinder sieve transmit their
-overflow, and this is then again conducted to the pulveriser in order
-to be worked up once more. Pulverisers and sifting apparatus can be
-so combined by means of conveyors and elevators that they work automatically,
-which is always of immense advantage where a large daily
-output is in question. But pressed cakes which are to be conducted
-through the machine in broken pieces must first be treated in a preliminary
-crusher (cf. figs. 85a and b).</p>
-
-<p>Fig. 88a shows one of the plansieves of the firm Baumeister,
-and protected by patent, which also finds employment for the sieving
-of cacao powder.</p>
-
-<p>This machine possesses four round sieves lying one upon
-another, on which the material to be sieved is moved by a crank driving
-power just as on a hand sieve, so that the surface of the sieve
-is fully employed. The sieves possess neither projection nor hauling
-gear, the sieving is effected without pressure or friction, and the
-powder is therefore loose and woolly. A brushing arrangement revolves
-without any mechanism, driven solely by the peculiar movement
-of the plansieve, under the wholly flat sieves, and this brushing<span class="pagenum" id="Page_215">215</span>
-arrangement any cacao powder which may adhere to the sieve and
-so prevents a displacement of the tension, as far as possible.</p>
-
-<div class="figcenter" >
-<img src="images/i_215.jpg" alt="" />
-<div class="caption">Fig. 89.</div>
-</div>
-
-<p><span class="pagenum" id="Page_216">216</span></p>
-<p>In the following illustration we give as an example the arrangement
-of a pulverising plant with pulverisers (cf. fig. 86) for a
-second time.</p>
-
-<p>The preliminary crusher receives the cakes, and then a conveyor
-brings the broken pieces along to the elevator, which in its turn
-feeds the filling box of the pulveriser, the connection between the
-two being established by a sliding platform. The discharged material
-succeeds on a landing where it is cooled down a little. A second
-conveyor brings it to the elevator of the sifting machine. Whilst the
-fine powder is taken up in barrels collectively introduced under the
-apparatus, the remainder of the cacao passes along to the conveyor
-first mentioned, is mixed with other broken pieces of cacao cake, and
-so returns to the pulveriser.</p>
-
-<p>In reference to the Dutch method of disintegration, mention
-must be made of the process adopted by Moser &amp; Co. in Stuttgart<a id="FNanchor_129_129" href="#Footnote_129_129" class="fnanchor">129</a>,
-where the cleansed, shelled and moistened beans are enclosed in a
-rotating drum, so that they can be subjected to the influence of
-ammonia and water vapour, produced from a solution of ammonium
-carbonate, which is passed through the hollow interior of the drum.
-The beans are then roasted and so freed of superfluous ammonia,
-after which follow in regular order the processes of grinding, defatting
-and pulverising.</p>
-
-<p>After this description of the Dutch and other well-known
-methods of disintegration obtaining in the manufacture of cocoa
-powder, we shall now proceed to describe such of the remaining processes
-as seem to deserve mention.</p>
-
-
-<h5>c. Disintegration after Roasting.</h5>
-
-<p>The chief difference between the following methods of procedure
-and the Dutch and other processes previously referred to is
-that in the former the beans are neither impregnated with alkalis
-before nor during the roasting, but after it has been carried out, and
-the impregnation occurs sometimes prior, and at other times subsequent,
-to the expression of the fat. The several stages of treatment
-which proceed this process succeed each other in the same order as
-in the preparation of chocolate, cleansing, sorting, roasting, crushing,
-shelling and trituration following one after the other. But if the treat<span class="pagenum" id="Page_217">217</span>ment
-with alkali is to take place before the fat is expressed, the
-cacao passes from the grinding mill direct to the apparatus in which
-it is subjected to the action of a solution of potash or some other
-alkali.</p>
-
-
-<h6>1. <em class="gesperrt">Disintegration prior to Pressing.</em></h6>
-
-<p>The system of impregnating the ground but as yet undefatted
-beans with alkali was first introduced into Germany by Otto Rüger,
-Lockwitzgrund. The principle features of the Rüger process are
-similar to those of other methods at present frequently met with, so
-that a detailed description would seem to be rather superfluous.
-Melangeurs may be conveniently employed in the treatment of cacao
-mass in a liquid state with alkalis, such as we have previously described,
-and illustrated in fig. 86 on page 210.</p>
-
-<div class="figcenter" >
-<img src="images/i_217.jpg" alt="" />
-<div class="caption">Fig. 90 a.</div>
-</div>
-
-<p>As preparing machines for disintegration, the kneading and
-mixing apparatus shown in working position in fig. 28, page 118, and
-in fig. 90 a with tilted trough for emptying are specially constructed
-and patented and quite deserve the popularity they have acquired.</p>
-
-<p><span class="pagenum" id="Page_218">218</span></p>
-
-<div class="figcenter" >
-<img src="images/i_218a.jpg" alt="" />
-<div class="caption">Fig. 90 b.</div>
-</div>
-
-<div class="figcenter" >
-<img src="images/i_218b.jpg" alt="" />
-<div class="caption">Fig. 90 c.</div>
-</div>
-
-<p><span class="pagenum" id="Page_219">219</span></p>
-
-<div class="figcenter" >
-<img src="images/i_219.jpg" alt="" />
-<div class="caption">Fig. 91 a.</div>
-</div>
-
-<p>Their construction and method of working are described on page 118.
-Other well-known machines for the purpose are the “Universal”
-mixing and kneading machines patented by Werner &amp; Pfleiderer,
-which are shown in figs. 90 b and 90 c. As regards the general outlines
-of their construction, it will suffice to refer to the excellent de<span class="pagenum" id="Page_220">220</span>scriptions
-of the machines which occur in the catalogues issued by
-this firm. Mention cannot fail to be made, however, of the circumstance
-that in these machines the evaporation of the alkaline solvent
-is also effected. The working of the kneading arms facilitates the
-escape of vapour from the mass and prevents overheating from contact
-with the walls of the apparatus. Underneath, the trough is provided
-with a double jacket, that is heated by steam.</p>
-
-<p>To maintain connection of the steam and water pipes whilst
-the trough is reversed there are two flexible metal tubes. Both are
-screwed to the fixed pipes. For carrying away the vapour given off
-there is a tin plate cover to the trough, provided with a charging
-aperture and a channel inside to catch the moisture collecting on
-the cover and discharge it. When the machine is to be emptied, the
-cover is raised and a receiver adapted to the size and form of the machine
-is so placed that the charge can be diverted into it. The tilting
-of the machine is effected mechanically, and depends on the working
-of a lever. So as to prevent spurting of the liquid material when
-discharging, the stirring arms can be stopped for a time.</p>
-
-<p>From this “Universal” Kneader and Mixer the special type
-“Vacuum Kneader”, system Werner-Pfleiderer, is distinguished, as its
-name implies, by a vacuum arrangement. As seen on illustrations 91 a
-and b, this comprises a pyramid-like cover made of cast iron, and
-shutting down air-tight, which is provided with indiarubber caulking,
-and binding screws, and is fitted up for steam heating. It moves on
-the frame of the machine and is counterpoised with weights, so as
-to facilitate its raising and lowering. On the front part of the lid
-there is a small aperture paned in with glass, and opposite on the
-interior in a specially protected compartment occurs an electric light
-arrangement, which admits of the continual observation of the material
-during the working up processes. In addition, small quantities of
-cacao mass can be introduced on removal of the glass pane without
-lifting up the lid; so that the advantages of the aperture are twofold.
-The upper part of the cover tapers off into a suction pipe, which
-itself terminates in a flanged support intended as a finish to the conduit
-from the airpump.<span class="pagenum" id="Page_221">221</span></p>
-
-<div class="figcenter" >
-<img src="images/i_221.jpg" alt="" />
-<div class="caption">Fig. 91 b.</div>
-</div>
-
-<p>The kneading trough of the machine is made of cast iron, provided
-with a false bottom, and fitted up for heating with hot water or
-steam to a pressure of 7 atmospheres, or for cooling down with cold
-water. By way of rapid discharging, the trough is counterpoised
-with weights, and can easily be tilted over by means of a hand winch.
-Its interior, as also the kneading shovels, are clean scoured, and the
-bearings of the shovels stopped with easily adjustable stuffing boxes.
-These stuffing boxes (German Patent) are so fitted in that no greasing
-substances whatever can penetrate to the cacao mass, which is of the
-highest importance, as in the case of the ordinary stuffing boxes<span class="pagenum" id="Page_222">222</span>
-grease is sucked up into the kneading trough by the action of the air
-pumps and the material contained in this so rendered impure. The
-steam and water conduit to and fro is effected by means of supple
-metallic hose, which follow the movement of the trough as it is tilted.</p>
-
-<p>The vacuum kneading machines have acquired great importance
-in the manufacture of milk chocolates, where it is chiefly a
-question of reducing mixtures of cacao, sugar, and condensed milk
-to a requisite thickness. Lately the value of the machine has been
-regarded as consisting in the main of the possibility of preparing cacao
-under vacuum which it affords.</p>
-
-<p>It is easy to understand that the treatment of the cacao under
-vacuum demands a much lower temperature and takes place in about
-half the time requisite for open machines, where it must be carried
-out against the constant and contrary influence of the atmosphere,
-apart from the fact that the vacuum kneader preserves the aroma far
-better.</p>
-
-<p>The alkali solution used in disintegration may be prepared in
-vats fitted with draw-off cocks, or, in small factories, in glass carboys
-such as are used for the conveyance of acids. Of the fixed
-alkalis, potash is preferable, since it is a natural constituent of terrestrial
-plants and therefore of the cacao bean, and so its employment
-introduces no foreign ingredient. Magnesium carbonate seems to
-find favour in many quarters, but we consider it less suitable as being
-insoluble in water, and therefore can only be incorporated with the
-cacao mass in a state of suspension. It is sufficient to have a potash
-solution some 90 or 95 % strong, answering to the requirements of
-modern medical treatises.<a id="FNanchor_130_130" href="#Footnote_130_130" class="fnanchor">130</a> The salt is soluble in an equal quantity
-of water.</p>
-
-<p>In preparing the solution, the best plan is to dissolve a known
-quantity in from 3 to 4 times as much water at the temperature of
-the room and then by diluting with water reduce this composition to
-the required strength. As for each 100 kilos of cacao still undefatted
-from 2 to at the most 3 kilos of potash and from 15 to 20 kilos of water
-are required, this 2 or 3 kilos of the salt should be dissolved in about
-10 litres of water and the solution after diluted with the remainder of
-the water.</p>
-
-<p>In using volatile alkalis, which are nevertheless falling into
-disuse more and apparently no longer maintain their reputation, ordi<span class="pagenum" id="Page_223">223</span>nary
-ammonium carbonate which may be easily obtained in powder
-form at any chemist’s, or a solution of ammonia, such as spirits of
-sal-ammoniac, may be used. The former is easily soluble in about
-five parts of water. From ½ to 3 kilograms of ammonium carbonate
-are generally reckoned for every 100 kilos of undefatted cacao material,
-and this amount is dissolved in water, the whole of the salt being
-at once introduced into from 15 to 30 litres, as when smaller quantities
-are used there ensues a decomposition of the salt and one of the
-products of decomposition, the carbonate of ammonium, remains
-undissolved.</p>
-
-<p>The spirits of sal-ammoniac operate much more effectively than
-the ammonium carbonate on account of their high percentage of
-ammonia, and so only a third as much of this substance may be
-employed, and generally even smaller quantities prove quite sufficient.
-Consequently 100 kilos of defatted cacao should be mixed with
-0·5-1 kilo of ammonia solution (specific gravity 0·96), previously
-diluted with 20 or at the most 29 litres of water. The mixture should
-be prepared in glass carboys immediately before use, because of the
-volatility of ammonia.</p>
-
-<p>In the treatment of the cacao, salt solution and cacao are together
-introduced into a melangeur, or better into the kneading and
-mixing machine, and the apparatus being set in working order, steam
-enters, and removes the quantities of water which have been added,
-as well as the volatile alkalis. Whether all the water has been driven
-off or no can only be judged from the consistency of the mass after
-treatment, and it is just this that renders the process of little value.
-The cacao material issuing from the machine must be just as liquid as
-when it comes out of the triturating mills, and so long as it appears
-as a glucose substance, which very often happens where unsuitable
-mixing machines are employed, so surely will it contain water, and
-this may lead to the growth of mould or to the cacao developing a
-grey colour when packed in boxes. If the cacao cannot be sufficiently
-dried in these machines, it must be transferred to some sort of drying
-plant (where the temperature is about 48 ° C.), and there deprived of
-its still remaining moisture.</p>
-
-<p>When volatile alkali is used, kneading and mixing machines
-cannot very well be dispensed with, as they work up the cacao
-material much more thoroughly and admit of a better distribution of
-the ammonia than the melangeur or incorporator. In this case it is
-advisable that the entire process be carried out in some apartment
-separated from the other rooms of the factory, in order that the<span class="pagenum" id="Page_224">224</span>
-pungent smell of ammonia may not be communicated to other products,
-a further evil connected with this method of disintegration. At the
-same time provision must be made for the escape of the discharged
-gas through flues leading out into the open air.<a id="FNanchor_131_131" href="#Footnote_131_131" class="fnanchor">131</a></p>
-
-<p>The treated cacao, when perfectly free from water and volatile
-alkali, then passes on to the press, pulveriser and sifting machine
-successively, the several operations being proceeded with exactly as
-described. In the original process of Rüger’s, the defatted and disintegrated
-cacao is dried after it has been reduced to smaller pieces,
-and then mixed with fat in such proportions as seem requisite and
-desirable, so that it is possible in this method to re-imbue a disintegrated
-cacao with its original percentage of fatty contents.</p>
-
-
-<h6>2. <em class="gesperrt">Disintegration after Pressing.</em></h6>
-
-<p>In this process, which may no longer be adopted as far as we
-can ascertain the mechanically prepared beans are roasted, crushed
-and decorticated, then ground in mills, defatted, and finally the cakes
-are broken up into a rough powder and treated with alkali in the
-manner above described. Care must here be taken to use as little
-water as possible in dissolving the alkali. It is best to employ potash
-exclusively, for it has been found that the last traces of volatile alkali
-are extremely difficult to remove from defatted cacaos as decomposed
-by the solution, and there is no means of neutralising the ammonia
-without at the same time causing material damage to the flavour and
-aroma of the product treated.</p>
-
-<p>The concentrated solution of alkali may be conveniently
-sprayed on the powder while the latter is subjected to a constant
-stirring, an operation best effected in the melangeur. The final drying
-is carried out in hot closets, provided with an effective ventilator
-suitable to the purpose. After it has been thoroughly dried, the cacao
-next succeeds to the pulverising and sifting processes.</p>
-
-<p>Some methods of rendering cacao soluble remain to be mentioned,
-wherein no alkali whatever is used, and in which the disintegration
-is effected by means of either water or steam. The first process
-of the kind was invented by Lobeck &amp; Co of Dresden<a id="FNanchor_132_132" href="#Footnote_132_132" class="fnanchor">132</a> in the
-year 1883. The cacao beans, either raw, roasted, decorticated, ground<span class="pagenum" id="Page_225">225</span>
-or otherwise mechanically treated are exposed to heat and the action
-of steam under high pressure in a closed vessel, then subsequently
-powdered and dried. The process has little to recommend it and has
-not been able to establish itself accordingly, for hereby the starch in
-the cacao is gelatinised, and acid fermentation is introduced, such as
-does not fail to damage the final product. Then again, there is a
-danger of the cacao becoming mouldy in the store rooms, after being
-treated by this process.</p>
-
-<p>A second method, patented by Gädke, German Patent
-No. 93 394, 17 th. Jan. 1895, consists in disintegrating by means
-of water in a less practical manner. The roasted, decorticated
-but as yet unground beans are moistened with water, and
-subsequently dried at a temperature of 100 ° C. after which
-succeed the processes of grinding, defatting, pulverising and so forth.
-This process has also failed to establish itself to any effect.</p>
-
-<hr class="tb" />
-
-<p>In our opinion any one of these methods skilfully and properly
-carried out will yield a marketable, hygienic and wholesome product,
-though some of them can boast of their own particular advantages.
-This holds good for the so-called “Dutch” method in particular, though
-it is open to the objection that the cacao so prepared is combined with
-an extraneous product and that the combination remains right up to
-the moment of consumption. Considered from this point of view,
-disintegration with fixed alkalis is generally less advisable than the
-optional treatment with water or volatile alkali, but it may be taken
-for granted that each manufacturer had better decide the several details
-best adapted to his own particular outfit.</p>
-
-<p>A well made soluble cocoa powder should have a pure brown
-colour, without any suspicion of grey, should be perfectly dry, and
-feel light and soft when finely divided, so betraying that property
-which the French designate under the term “impalpable The
-peculiar aroma of the cacao must be retained, and especially should
-the preparation be preserved from the slightest taint of any ammonia
-combination, its taste being kept pure and cacao-like, any hint of
-alkalinity indicating defect in the manner of disintegration. Over and
-above delicacy of aroma and taste, that characteristic described as
-“solubility” constitutes a main criterion of quality in the eyes of the
-consuming public. To ascertain that only an empirical test can be<span class="pagenum" id="Page_226">226</span>
-employed.<a id="FNanchor_133_133" href="#Footnote_133_133" class="fnanchor">133</a> About 7·5 grammes of cocoa powder are introduced into
-some 150 grammes of hot milk or hot water contained in a graduated
-beaker, and then the quantity of sediment which sinks to the bottom
-of the vessel in a given time is noted. The more slowly a sediment is
-formed and the smaller it is, the greater the “solubility” of the cocoa.</p>
-
-<p>If it becomes necessary to give the cacao an additional flavouring,
-the spices or ether-oils generally employed in the manufacture
-of chocolate may be used in the course of pulverisation, and
-shortly before sifting.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_227">227</span></p>
-
-
-
-
-<h3><a name="C_Packing_and_Storing_of_the_finished_Cacao" id="C_Packing_and_Storing_of_the_finished_Cacao">C. Packing and Storing of the finished Cacao
-Preparations.</a></h3>
-
-
-<p>Chocolate will keep in its original condition for years, when
-protected from atmospheric influence. It is therefore generally, and
-especially where the finer qualities are concerned, packed up immediately
-after it leaves the last process, and ornamented chocolates
-are previously varnished with an alcoholic solution of benzoin and
-shellac (see page <a href="#Page_250">250</a>).</p>
-
-<p>The inferior qualities are usually packed in paper and wooden
-boxes, but the superior first in tin-foil and subsequently in paper.
-<em class="gesperrt">Cocoa powder</em> arrives packed in parchment boxes as a rule, and
-also in cardboard or tin boxes.</p>
-
-<p>Although packing in parchment or waxed paper is hygienically
-and economically more advantageous than tin-foil packing, the latter
-is nevertheless to be preferred, not only because it is a better preservative
-of the aroma evident in the spices added, but also because
-it prevents an evil which also in the end leaves its mark on cacao,
-when stored a very long time, to wit, the development of rancidity.
-This is explained by the fact that the tin-foil sticks to the chocolate,
-and so hinders the penetration of air.</p>
-
-<p>According to an act dating from June 25th. 1897, and in force
-in Germany (Reichsgesetzblatt No. 22), metal-foil containing more
-than one percent of lead may not be used in the packing of snuff,
-chewing tobacco and cheese. What holds good for other articles of
-consumption must also apply to cacao preparations, when they are
-so packed that they come first of all into contact with metal-foil, and
-not with paper. Tin-plating also, containing in its coating more than
-1 % of lead and in the soldering more than 10 % is also inadmissible in
-the chocolate industry. Although it is said that the whole of the
-tin-plate fittings made in Germany are constructed according to an
-imperial standard, yet it may occasionally so happen that cheap
-packing material does not correspond and answer to the legal
-requirements.</p>
-
-<p><span class="pagenum" id="Page_228">228</span></p>
-
-<p>The manufacturer can only protect himself against possible
-prosecution for contravening or neglecting the articles of this act by
-obtaining a written guarantee as to the quality of the tin-plate supplied.</p>
-
-<p>The rooms where chocolate wares are stored should not be
-too warm, and it is indispensable that they be kept dry, for heat
-accelerates the volatilisation of their aroma and also the rancidity to
-which cacao is liable, whilst moisture spoils the general appearance
-of the chocolate and promotes the growth of mould. This
-development of mould, which is first noticeable after long storage in
-damp, dark warehouses, is principally due to the growth of a fungus
-which Royer has named “Cacao-oïdium<a id="FNanchor_134_134" href="#Footnote_134_134" class="fnanchor">134</a></p>
-
-<p>As the numerous wrappings (in tin-foil, paper, etc.) are at present
-only effected by hand labour, they mean an appreciable increase
-in the price of the goods. This is of less moment for the chocolate
-tablets as the small napolitains and the like. Therefore attempts
-have often been made to effect this wrapping by means of machines<a id="FNanchor_135_135" href="#Footnote_135_135" class="fnanchor">135</a>,
-and I have seen among others two models for napolitains, one on a
-large and the other on a small scale, the property of a Hamburg chocolate
-factory, and constructed by the firm of A. Savy &amp; Co., Paris, which
-same machines were said to effect the wrapping in tin-foil, folding and
-additional packing in paper, as also the final closing, automatically
-and well; but just as I requested to be shown the machines, I was
-told that they were for the time being not in working order. Since
-then I have heard no more of the matter, and regret that the firm of
-Savy &amp; Co., who have a branch in Dresden, have not been able to
-answer several letters which I sent them inquiring for further
-particulars. It must be that the machines have failed to answer their
-purpose, for otherwise they would have been assured of a hearty
-reception, no matter how dear they might have been. So for
-the nonce our chocolate packing must depend on hand labour.</p>
-
-<p><span class="pagenum" id="Page_229">229</span></p>
-
-<p>Quite a different arrangement obtains in respect to cocoa
-powder, which was also originally packed up in paper bags by hand.
-This operation is to-day despatched in machines, as also in the case
-of other powder substances, like tooth-powder, dyes, patent foods,
-soap powder, etc., and this even in the smallest of factories. It is true
-that the machine built a decade ago by L. Wagner in Heilbronn and
-at that time described by Zipperer in our second edition, which was
-to wrap up a dozen packets simultaneously, seems to have failed,
-for it is no longer constructed; yet its place has been taken by a
-succession of other machines which have stood the tests of many
-years. The principle has been altered, many packets at one time
-not being filled, but always one only, and the advantage lies in the
-fact that the machine fills more exactly and with a higher degree of
-uniformity as regards the weights of the several packets.</p>
-
-<div class="figcenter" >
-<img src="images/i_229.jpg" alt="" />
-<div class="caption">Figs. 92 and 93.</div>
-</div>
-
-<p>Apart from the “Machines for packing en masse” Co., Ltd.
-Berlin, who put out several automatic fillers, special mention may
-here be made of the firm of Fritz Kilian, whose automatic filler and
-packer “Ideal” (fig. 92) for quantities of from 25-2500 grammes, and
-“Triumph” (fig. 93), for quantities of from 1-100 grammes, have both
-long established their right to a place in every factory, their excellence
-being predominant.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_230">230</span></p>
-
-
-
-
-<h2><a name="Part_III" id="Part_III"><span class="u">Part III.</span></a><br />
-
-Ingredients used in the manufacture
-of chocolate.</h2>
-
-
-<h3 id="A_Legal_enactments_Condemned_ingredients">A. Legal enactments. Condemned ingredients.</h3>
-
-
-<p>Chocolate is a mixture of cacao mass with sugar, to which
-usually spices and even cacao butter are also added. The sugar
-generally amounts to rather more than one half (60 percent) of the
-total mixture. Spices such as cinnamon, vanilla, cloves, nutmeg,
-mace, cardamoms, as well as cacao butter, or perfumes like peruvian
-balsam, are only added in small quantity so as to improve or alter
-the flavour as required. Recently, the ethereal oils of the spices have
-been used for this purpose as well as artificially prepared aromatic
-substances, such as vanillin, for example. Flour and starch<a id="FNanchor_136_136" href="#Footnote_136_136" class="fnanchor">136</a>, although
-the latter is seldom used, are permissible ingredients in cheaper
-kinds of chocolate but only when the fact of the addition is plainly
-stated. The kinds of flour usually employed are wheat and potato
-flours, rice-starch and arrowroot, dextrin and, less frequently, oat,
-barley, acorn, chestnut, or rye flour. In certain forms of dietetic
-chocolate, sugar being injurious to invalids, it is replaced by saccharin;
-another material, such as a leguminous flour from beans, peas
-or lentils, must be employed in its place.<a id="FNanchor_137_137" href="#Footnote_137_137" class="fnanchor">137</a> In some kinds of fancy
-chocolate, harmless colours, tincture of benzoin etc. are used.</p>
-
-<p><span class="pagenum" id="Page_231">231</span></p>
-
-
-<h3>B. Ingredients allowed</h3>
-
-
-<h4>I. Sweet Stuffs.</h4>
-
-
-<h5>a) Sugar.</h5>
-
-<p>Both cane and beetroot sugar are employed in the manufacture
-of chocolate. As this naturally possesses a brownish colour, brownish
-white as well as white sugar is used for mixing with the cacao mass.
-The kinds of sugar used are:</p>
-
-<blockquote>
-
-<p class="hang">1. Sugar dust, a white crystallisable and very fine powder.</p>
-
-<p class="hang">2. Crystal or granulated sugar, consisting of loose, plain
-crystals, and suitable for almost all purposes in the manufacture.</p>
-
-<p class="hang">3. Sugar flour I, II, and III which is a difficultly crystallisable
-sugar containing an amount of molasses increasing with the
-number, and it is of a more or less brown colour.</p></blockquote>
-
-<div class="figcenter" >
-<img src="images/i_231.jpg" alt="" />
-<div class="caption">Fig. 94.</div>
-</div>
-
-<p><span class="pagenum" id="Page_232">232</span></p>
-
-<p>The chocolate manufacturer nevertheless requires the sugar to
-answer to certain characters. It must dissolve in half its weight of
-warm water forming a sweet syrup. The syrup must have no action
-on either red or brown litmus paper i. e. have neither acid nor alkaline
-reaction, and on no account coagulate boiling milk.</p>
-
-<p>The sugar is usually added to the cacao mass in the form of
-a very fine powder and sometimes in a coarser condition, though that
-is not to be recommended. By using finely powdered sugar, the rolling
-of the cacao mass is considerably facilitated and the manufacture
-is accelerated. The sugar must be perfectly dry, as damp sugar
-yields a dull chocolate which readily crumbles.</p>
-
-<div class="figcenter" >
-<img src="images/i_232.jpg" alt="" />
-<div class="caption">Fig. 95.</div>
-</div>
-
-<p>For grinding the sugar, the so called edge-runner mill as shown
-in figure 94 was formerly employed.</p>
-
-<p>It is like the melangeur constructed of a firmly fixed bed-stone
-and two cylindrical runners.</p>
-
-<p>The pulverised material issuing from such an apparatus must
-then be passed through one of the various kinds of sifting
-machines, where the finer parts fall through the meshes of a silken
-sieve, whilst the rougher are discharged at the end of the arrangement:
-for small factories such machines as the drum sifters illustrated
-in fig. 95, and for the larger those centrifugal sifters which have
-already been fully described.</p>
-
-<p>The constructions for grinding have of late been considerably<span class="pagenum" id="Page_233">233</span>
-perfected. The most practical arrangements for pulverising all kinds
-of granulated sugar and so-called lump sugar, are those combined
-grinding and sifting installations such as are executed by the firm of
-J. M. Lehmann in Dresden. The grinding is here effected by disintegrators
-(revolving arms, etc.) similar to those used in the pulverising
-of cocoa powder as described on page 212. The output of these disintegrators<a id="FNanchor_138_138" href="#Footnote_138_138" class="fnanchor">138</a>
-is extraordinarily large, and the harder and drier the ground
-sugar is, the finer the pulverised material resulting. We annex a
-diagram of the machine in fig. 96.</p>
-
-<div class="figcenter" >
-<img src="images/i_233.jpg" alt="" />
-<div class="caption">Fig. 96.</div>
-</div>
-
-<p><span class="pagenum" id="Page_234">234</span></p>
-
-<p>The granulated or lump sugar is filled into the hopper and
-thence lead along a conveyor to be ground in another part of the
-machine, and can be controlled as regards quantity. The blades,
-which pass through about 3000 revolutions a minute, seize the sugar
-and swing it against the ribbed walls of the mantle, after which it
-falls in smaller fragments on a grater fitted in the under part of the
-apparatus. The sugar which passes through the grating is now conducted
-by conveyor and elevator to the sifting arrangement, whilst
-the rougher material is again whirled round by the blades. This
-sifting arrangement consists of a cylindrical sieve, on the interior of
-which there occur revolving arms which provide for the despatch of
-material through the various sieves. The rougher stuff which remains
-is removed by hand or some other mechanical means and transported
-to the hopper once more. A chamber placed above the machine and
-connected with the grinding apparatus by means of pipes provides
-for the protection of the machine against dust.</p>
-
-<p>Such installations are constructed in various sizes and fashions,
-and possess immense outputs (up to even 5000 kilogrammes daily).
-That they must be built in special shops is clear from the fact that
-so large a quantity of dusty sugar sacks need transporting after the
-processes are completed. It is further to be noted that the fineness of
-the sugar corresponds to the mesh-work of the sieves, which as we
-have previously stated, can be chosen with any size of hole desired,
-yet this naturally influences the machine, and recently a very high
-standard of fineness has been generally dropped, and rougher siftings
-are now made, as when the sugar is too fine.—e. g. in the case of the
-cheaper qualities—it absorbs too much of the fatty contents, and so
-necessitates the addition of cacao butter, whilst on the other hand,
-when the chocolate is of a finer quality, the sugar is sufficiently
-reduced in the trituration to which the mixed material is subjected.</p>
-
-
-<h5>b) Saccharin and other sweetening agents.</h5>
-
-<p>Apart from the sugar, which is such an important factor in
-the chocolate manufacture, mention must also be made of another
-sweetening material, formerly frequently used as a substitute for
-sugar, but now only to be obtained at the apothecary’s on exhibition
-of a medical order, in consequence of certain legal restrictions which
-have recently come in force. It is called Fahlberg saccharin, and
-again zuckerin, sykorin, crystallose, “Süßstoss Höchst” and sykose.</p>
-
-<p>Saccharin is not like sugar a carbohydrate naturally produced<span class="pagenum" id="Page_235">235</span>
-by plants, but a derivative of the aromatic compounds which the
-chemist has artificially constructed from the products of the distillation
-of coal.</p>
-
-<p>Saccharin is benzoyl-sulphonimide, and it has the chemical
-formula</p>
-
-
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td class="r" rowspan="2">C<sub>6</sub>H<sub>4</sub><span class="brace2">≺</span></td>
-  <td>CO</td>
-  <td class="l" rowspan="2"><span class="brace2">≻</span>NH</td></tr>
-<tr>
-  <td>SO<sub>2</sub></td>
-</tr>
-</table></div>
-
-
-<p>It is a white, crystalline powder, so exceedingly sweet
-that its taste can be perceived in a dilution of 1 in 70000. It
-is only slightly soluble in cold water (1: 400) but more easily so in
-hot water (1: 28). The material known as easily soluble saccharin
-is its sodium salt. It contains 90 percent of saccharin and is the most
-easily digested compound of saccharin.</p>
-
-<p>For technical, domestic and medicinal purposes the soluble
-saccharin which is only from 300-450 times as sweet as sugar is
-employed. Besides being unfermentable saccharin has very slight
-antiseptic properties; according to L. Nencki<a id="FNanchor_139_139" href="#Footnote_139_139" class="fnanchor">139</a> the digestibility of
-albumin is less affected by it, in the proportion usually added to
-articles of food, than by Rhine wine, or by a sugar solution of equal
-sweetness. Saccharin is entirely unaltered in the human organism,
-hence it forms a welcome sweetening material for invalids suffering
-from diabetes, corpulence or diseases of the stomach to whom
-ordinary sugar is injurious. The substances known as dulcin and
-glucin are analogous to saccharin in sweetening property, the first
-being phenetol-carbamid and the latter a monosulphonate of amido-triazine.</p>
-
-<p>The latest substance of this class is termed “sucramin” and
-consists of the ammonium salt of saccharin. It is readily soluble
-in water, less so in alcohol and is 700 times sweeter than sugar. It
-can be obtained either in the pure form or mixed (20 percent) with
-sugar.</p>
-
-<p>In chocolate making, saccharin is at present of little importance,
-owing to the relatively small volume required as compared with
-sugar. Recently it has again been recommended to the extent of
-0·76 percent as a sweetening material for cocoa powder. It would
-certainly be of value in cocoa powders to be consumed by invalids
-and persons not able to take sugar, although it will never come into
-general use. The detection of saccharin has acquired increased<span class="pagenum" id="Page_236">236</span>
-importance in Germany since the passing of the acts of October
-1st 1898 and July 7th 1902, regulating the trade in artificial sweetening
-materials. According to Zipperer’s experiments, it may be detected in
-the following manner: A mixture of 5 grammes of the finely powdered
-substance with 100 ccm of water is allowed to stand for 2 hours,
-occasionally stirred and afterwards filtered. The filtrate is acidulated
-with three drops of hydrochloric acid and evaporated to 20 ccm, then
-shaken<a id="FNanchor_140_140" href="#Footnote_140_140" class="fnanchor">140</a> with 50 ccm of ether in a separator and left standing for a
-day to separate into two layers. The ether solution is separated and
-evaporated to dryness in a beaker, the residue being mixed with
-0·1 gramme of resorcin and 4-5 drops of concentrated sulphuric
-acid<a id="FNanchor_141_141" href="#Footnote_141_141" class="fnanchor">141</a> (Börnsteins test). The mixture is then heated over a small
-Bunsen flame and the melted material saturated with normal sodium
-hydrate. The appearance of a strong fluorescence indicates the presence
-of saccharin. Saccharin can also be easily recognised by the
-sweet taste of the ether residue.</p>
-
-
-<h4>II. Kinds of Starch, Flour.</h4>
-
-<p>The chief kinds of starch used in chocolate making are rice
-starch, arrowroot, potato starch and wheat starch, occasionally also
-small quantities of dextrine.</p>
-
-
-<h5>1. <em class="gesperrt">Potato starch or flour.</em></h5>
-
-<p>Potato starch is a white or faintly yellowish powder in which
-single, glistening granules can be seen by the naked eye. Under
-the microscope the granules appear mostly single with evident
-striae, usually with pointed ends containing the nucleus; they are also
-eccentric in structure. This starch rarely contains fragments of tissue.
-It is prepared by first treating finely divided pared potatoes with
-1 percent dilute sulphuric acid, then washing, drying and grinding
-the starch.</p>
-
-
-<h5>2. <em class="gesperrt">Wheat starch.</em></h5>
-
-<p>Wheat starch can be obtained either from crushed wheat or
-from wheaten flour by treatment with water after the nitrogenous
-constituent, gluten, has been separated by kneading. It amounts to
-about 60-70 percent of the grain. Under the microscope the granules
-appear to differ considerably in size. They are distinguished from
-potato starch by the nearly central hilum, surrounded by faintly<span class="pagenum" id="Page_237">237</span>
-marked concentric striae, and again by the granules being more
-frequently adherent. Wheat flour rather than the starch is generally
-used in chocolate making.</p>
-
-
-<h5>3. <em class="gesperrt">Dextrin.</em></h5>
-
-<p>When starch is heated to between 200° and 210° C. it is converted
-chiefly into dextrin or starch gum with a little sugar. Dextrin
-is a white to yellowish and tasteless powder with a peculiar smell;
-it differs from starch in being readily soluble in water. It gives a
-reddish colour with an aqueous solution of iodine. Fehling’s solution
-is unaffected by dextrin in the cold, but on long continued heating it is
-reduced to red cuprous oxide.</p>
-
-
-<h5>4. <em class="gesperrt">Rice starch.</em></h5>
-
-<p>Rice starch is obtained from inferior kinds of rice and from
-rice waste by treatment with water. It appears under the microscope
-as small granules or oval bodies of various sizes. According to their
-position the granules always seem to be polygons,<a id="FNanchor_142_142" href="#Footnote_142_142" class="fnanchor">142</a> formed by
-coalescence. It is thus easily distinguished from the previously
-mentioned starches.</p>
-
-
-<h5>5. <em class="gesperrt">Arrowroot.</em></h5>
-
-<p>Several kinds of starch, obtained from the tubers of various
-species of plants are commercially known under this name.</p>
-
-<p>1. West Indian arrowroot, from Maranta arundinacea, is a fine
-and almost white powder. Under the microscope it always appears
-to consist of pear or spindle-shaped granules with eccentric hilum.</p>
-
-<p>2. East Indian arrowroot is obtained from various species of
-ginger plants. It is a fine white powder and is seen under the microscope
-as single granules with well marked eccentric hilum and closely
-stratified at the spindle-shaped ends. It much resembles Guiana
-arrowroot, which is obtained from varieties of Yam.</p>
-
-<p>3. Queensland arrowroots from species of Cycas and Canna,
-appear as flat, coarse and mostly single granules. They can be
-easily distinguished from other kinds of starch by the large size of
-the granules.</p>
-
-<p>4. Brazil arrowroot, from the Manihot plants which belong to
-the order of Euphorbiaceae. Under the microscope the granules
-appear compound, the parts being of a drum or sugar loaf shape with
-many concentric striae.</p>
-
-<p><span class="pagenum" id="Page_238">238</span></p>
-
-
-<h5>6. <em class="gesperrt">Chestnut meal.</em></h5>
-
-<p>Chestnut or maron meal also comes under consideration in
-the chocolate industry. The appearance of the starch granules is
-most characteristic. They are partly single and partly composed
-of two individual granules. The single granules, according to J. F.
-Hanausek<a id="FNanchor_143_143" href="#Footnote_143_143" class="fnanchor">143</a>, appear in such a variety of forms as to defy a summarised
-description. Frequently they occur oval, spindle, club, or flat kidney
-shaped, resembling those of the leguminous family; but especially to
-be noticed is the triangular contour of some granules, as well as
-some with projecting points. The central nucleus and its cavity are
-generally distinct, but the stratification is very slight or quite
-unrecognisable.</p>
-
-
-<h5>7. <em class="gesperrt">Bean meal.</em></h5>
-
-<p>Of the leguminous meals that of beans is chiefly used as an
-adjunct in cocoa powders and chocolate, sweetened with saccharin,
-on account of its relatively large proportion of albuminous substance
-and small amount of starch. The meal is generally obtained from
-the seed of the common white bean. (Phaseolus vulgaris.) The
-starch granules under the microscope appear oval or long kidney
-shaped, with distinct nucleus cavities and furrows, as well as a
-distinctly marked stratification. Their length averages from 0·033 to
-0·05 mm. The meal has a disagreeable leguminous taste when cooked,
-but that disappears when the meal is slightly roasted.</p>
-
-
-<h5>8. <em class="gesperrt">Salep.</em></h5>
-
-<p>Salep which is now very seldom used as an admixture to
-chocolate (Rakahout of the Arabs)<a id="FNanchor_144_144" href="#Footnote_144_144" class="fnanchor">144</a> is an amylaceous powder prepared
-from the tubers of various kinds of orchids. Under the
-microscope salep appears as fairly large translucent masses which
-consist of an agglomeration of very delicate walled cells giving the
-starch reaction with iodine.</p>
-
-
-<h4>III. Spices.</h4>
-
-
-<h5>a) General Introduction.</h5>
-
-<p>We cannot too strongly recommend the manufacturer to pulverise
-the spices, e. g. cinnamon, cloves and the like, himself, for such<span class="pagenum" id="Page_239">239</span>
-as are bought ready pulverised have frequently been adulterated with
-admixtures of wood, flour or bark. This is the more essential as
-sometimes pulverised cinnamon is distilled with steam to obtain
-an extract of its ethyl oil, and then the residue, which is of considerably
-inferior value as regards aroma, sold as genuine cinnamon
-powder. Such adulteration can neither be demonstrated under the
-microscope nor chemically, so that it is impossible to protect oneself
-against them.</p>
-
-<div class="figcenter" >
-<img src="images/i_239.jpg" alt="" />
-<div class="caption">Fig. 97.</div>
-</div>
-
-<p>The edge runner mill and sieving apparatus described in connection
-with the pulverising of sugar also adapt themselves to reducing
-spices, although generally other machines are used for this purpose,
-either the well-known ball mills<a id="FNanchor_145_145" href="#Footnote_145_145" class="fnanchor">145</a> consisting of a hollow spherical ball
-revolving round its axle, inside which the spices are shaken, crushed
-and completely pulverised by the action of a number of heavy metal<span class="pagenum" id="Page_240">240</span>
-balls, or in other cases pulverising mills and stamping arrangements
-proper.</p>
-
-<div class="figcenter" >
-<img src="images/i_240.jpg" alt="" />
-<div class="caption">Fig. 98.</div>
-</div>
-
-<p>The following stamp arrangement, shown in fig. 97, is very practical in
-the pulverisation of all manner of spices, and is driven by a force of 1·5 H.P.
-The strong frame, which is walled in with iron, is dust-proof. Whilst the stamper
-is being raised, the pots are revolved round their axles, and so the substances
-to be pulverised are mixed together. Other machines much used in pulverising
-are seen in fig. 94. Another smaller pulverising mill is pictured in fig. 98. This
-machine is adapted for a middle sized production. The grinding arrangement in
-which the pulverising takes place is conically built and is made completely of
-granite; the regulation is effected by means of a working beam, the batting arm
-of which is fitted on to the upper part of the apparatus. A sieving of the
-material to be pulverised does not generally take place in this machine. For
-small production for example for confectioners who manufacture chocolate also
-incidentally, one can also use the machines pictured in the figs. 95 &amp; 99, the
-method of working of which may be at once understood. The different degrees
-of fineness of the material to be pulverised are reached by passing the powder
-through drum sieves of different widths of mesh and all the sieves are set in
-motion at the same time by the machines.</p>
-
-<p><span class="pagenum" id="Page_241">241</span></p>
-
-
-<h5>Vanilla.</h5>
-
-<p>Only the most important features of the spice so valuable in
-chocolate making will be noticed, since the characteristic aroma of
-the true vanilla has been to a large extent supplanted in practice by
-artificially prepared vanillin.</p>
-
-<p>Vanilla is the fruit capsule of an orchid, <em class="gesperrt">Vanilla planifolia</em>,
-which is generally cultivated with the cacao tree, as the same
-climate and soil suit them equally. According to Möller, the shoots
-of the vanilla are fastened to the cacao tree, on the bark of which they
-soon strike root. The aerial roots and tendrils then put forth fleshy
-leaves, in the axils of which arise large odourless and dull coloured
-flowers which yield after a lapse of two years long thin capsules.
-The capsules are filled with a transparent balsam, in which the black
-seeds are imbedded. It is in the balsam that the vanillin, which gives
-vanilla its unequalled aroma, is produced. The fresh gathered vanilla
-fruit (see the investigations of W. Busse<a id="FNanchor_146_146" href="#Footnote_146_146" class="fnanchor">146</a> contains no free vanillin
-or merely an infinitesimal quantity.</p>
-
-<div class="figcenter" >
-<img src="images/i_241.jpg" alt="" />
-<div class="caption">Fig. 99.</div>
-</div>
-
-<p>It is rather developed by subsequent treatment in which heat
-appears to be necessary. Vanillin, like cocoa-red and theobromine,<span class="pagenum" id="Page_242">242</span>
-is formed by the splitting up of a glucoside by fermentative action.
-In some kinds of vanilla, piperonal, an aromatic body, which occurs
-in larger quantities in <em class="gesperrt">Heliotropium europaeum</em> and
-<em class="gesperrt">peruvianum</em>, has also been observed.</p>
-
-<p>The commercial kinds of vanilla come from Mexico, Tahiti,
-Réunion, Mauritius, Mayotte, Seychelles, Ceylon and Java, which in
-1891 produced respectively:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">Réunion (Bourbon)</td>
-  <td align="right">50-65,000</td>
-  <td align="center">kilos</td>
-</tr>
-<tr>
-  <td align="left">Mexico</td>
-  <td align="right">55,000</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td align="left">Mauritius</td>
-  <td align="right">13-15,000</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td align="left">Mayotte (Comoro Islands)</td>
-  <td align="right">8-10,000</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td align="left">Seychelles</td>
-  <td align="right">4- 6,000</td>
-  <td align="center">"</td>
-</tr>
-</table></div>
-
-<p>The best commercial kinds of vanilla come from Mexico, Bourbon,
-and Mauritius, and command a higher price than the other kinds.
-The quantity is gauged by the length (10-24 cm), and plumpness of
-the pods. Fine quality is fatty and dark coloured, inferior quality is
-dry and reddish. The outside of the pods in the Bourbon vanilla, contains
-highly esteemed vanillin crystals, which are wanting in the
-Mexican variety. Vanilla flowers in October and November, is gathered
-in the following months of May, June, and July, and is prepared
-in October and November. At the beginning of November the
-first instalment of the new harvest arrives in Marseilles, which is
-the chief commercial place for vanilla. The most important operation,
-in preparing vanilla is to attain the proper degree of dryness. This
-is arrived at nowadays by the use of calcium chloride. The pods are
-first placed in a metallic box lined with wool which is placed in warm
-water so as to superficially dry them; they are then transferred to
-a suitable constructed drying closet containing calcium chloride and
-allowed to remain there for 20-30 days. 100 pounds of vanilla are
-reckoned to require 40 pounds of calcium chloride. The great advantage
-of this process is that the fruit, so dried, better retains its
-aroma.<a id="FNanchor_147_147" href="#Footnote_147_147" class="fnanchor">147</a> Insufficiently dried vanilla does not keep, but soon becomes
-mouldy, whilst overheated vanilla keeps well, but is brittle, breaks
-easily and consequently has little commercial value. Vanilla covered
-with mould (<em class="gesperrt">Aspergillus repens</em> and <em class="gesperrt">Mucor circinelloides</em>)
-is sought to be improved in various ways and is sold
-as of inferior quality.<a id="FNanchor_148_148" href="#Footnote_148_148" class="fnanchor">148</a> It is worth observing that those persons who<span class="pagenum" id="Page_243">243</span>
-in the course of business handle vanilla show characteristic symptoms
-of poisoning. It affects the eyes and nervous system and produces
-eruptions on the skin. The complaint, however, is not of a dangerous
-nature, for the workmen quickly become accustomed to vanilla so
-that, after recovering from the first attack, they can resume work
-without risk to health.<a id="FNanchor_149_149" href="#Footnote_149_149" class="fnanchor">149</a></p>
-
-<p>On account of its high price, vanilla is much subjected to adulteration;
-either by an admixture of the more cumarin-smelling vanillin
-(Pompona or La Guayra Vanilla [Vanilla Pompona Schieder]) or
-other less valuable vanilla fruit; sometimes pods that have been deprived
-of vanillin by extraction with alcohol are used for that purpose;
-their colour and appearance being restored by immersion in
-tincture of benzoin and coating with crystals of benzoic acid, powdered
-glass etc. In doubtful cases of adulteration the vanillin must be
-quantitatively determined.</p>
-
-<p>That can be done by W. Busse’s method<a id="FNanchor_150_150" href="#Footnote_150_150" class="fnanchor">150</a>, in which the vanilla
-is extracted with ether in a Soxhlet’s apparatus. The extract is shaken
-with a solution of sodium bisulphite, the vanillin then set free with
-sulphuric acid and the disengaged sulphurous acid removed by a
-stream of carbon dioxide. The vanillin is then shaken out with ether
-and on evaporating off the ether, vanillin is left in a pure condition.
-Busse found by this method in East African vanilla 2·10 percent of
-vanillin, in the Ceylon 1·48 percent, and in the Tahiti variety from
-1·55 to 2·02 percent. In America the so-called vanilla extract,
-instead of vanilla, is used and it lends itself to adulteration much
-more easily than natural vanilla. William Hesse has given methods
-and results obtained in the investigation of the extract.<a id="FNanchor_151_151" href="#Footnote_151_151" class="fnanchor">151</a></p>
-
-
-<p class="center">5. <em class="gesperrt">Vanillin.</em></p>
-
-<p>Vanilla in the chocolate industry has recently been almost
-entirely superseded by the use of artificially prepared vanillin, which
-serves as a complete substitute for the essential and valuable constituent
-of vanilla. In comparing vanillin with vanilla, regard must be
-had to the amount of vanillin in the latter, which may vary to the
-extent of 50 percent according to whether the vanilla was damp,
-dry, fresh or stored. The finest kinds of vanilla seldom contain more<span class="pagenum" id="Page_244">244</span>
-than 2 percent of vanillin and in many kinds it varies between 0·5 and
-2·5 percent. It may also happen that vanilla with 0·5 to 1·0 percent
-may be equally as fine in appearance as one of high percentage,
-hence the aroma value must be taken into consideration. In addition
-to possessing a uniform and permanent perfume vanillin is cheaper
-in price.</p>
-
-<p>Vanillin occurs naturally not only in vanilla but also in very
-small amount in certain kinds of raw sugar, in potato skins and in
-Siam benzoin; it can be produced artificially from coniferin which is
-obtained from pine wood, or by the oxidation of eugenol, a substance
-contained in oil of cloves, from both of which Tiemann and W. Haarmann<a id="FNanchor_152_152" href="#Footnote_152_152" class="fnanchor">152</a>
-first prepared it in 1872. In the course of the last ten years a
-number of processes have been discovered whereby vanillin can be
-artificially produced. The reader who is interested in this subject will
-find it fully discussed in a paper by J. Altschul in No. 51 of the Pharmazeutische
-Centralhalle 1895.</p>
-
-<p>The competition which arose through the processes of Haarmann
-and Reimer of Holzminden and G. de Laire of Paris, whose
-products owing to patent rights had controlled the market from the
-commencement, produced a steady decrease in the price of vanillin.</p>
-
-<p>The following table drawn up by J. Rouché<a id="FNanchor_153_153" href="#Footnote_153_153" class="fnanchor">153</a> shows the revolution
-in price which has occurred in this article and how, in the course
-of time, a small business with large profits has been transformed into
-a large business with small profits.</p>
-
-<p class="center"><em class="gesperrt">The variation in the price of vanillin</em>:<br />
-
-Marks per Kilo.</p>
-
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="2" summary="">
-<tr>
-  <td class="r_tr">1876</td>
-  <td class="r_tr">1877</td>
-  <td class="r_tr">1878</td>
-  <td class="r_tr">1879</td>
-  <td class="r_tr">1881</td>
-  <td class="r_tr">1882</td>
-  <td class="r_tr">1884</td>
-  <td class="r_t">1885</td>
-</tr>
-<tr>
-  <td class="r_tr">7000</td>
-  <td class="r_tr">4000</td>
-  <td class="r_tr">2400</td>
-  <td class="r_tr">1600</td>
-  <td class="r_tr">1600</td>
-  <td class="r_tr">1600</td>
-  <td class="r_tr">900</td>
-  <td class="r_t">900</td>
-</tr>
-</table></div>
-
-
-<div class="center small">
-<table border="0" cellpadding="2" cellspacing="2" summary="">
-<tr>
-  <td class="r_tr">1886</td>
-  <td class="r_tr">1888</td>
-  <td class="r_tr">1890</td>
-  <td class="r_tr">1892</td>
-  <td class="r_tr">1893</td>
-  <td class="r_tr">1895</td>
-  <td class="r_t">1897</td>
-</tr>
-<tr>
-  <td class="r_tr"> 700</td>
-  <td class="r_tr">700</td>
-  <td class="r_tr">700</td>
-  <td class="r_tr">700</td>
-  <td class="r_tr">700</td>
-  <td class="r_tr">560</td>
-  <td class="r_t">108</td>
-</tr>
-</table></div>
-
-<p>The chemical formula of vanillin is C<sub>6</sub>H<sub>3</sub>(OCH<sub>3</sub>) (OH)CHO;
-it melts between 82-83 ° C. and sublimes at 120 ° C. The colourless
-four-sided crystals have a strong vanilla odour and taste, are difficultly
-soluble in cold water, easily in hot water and very readily
-soluble in alcohol.</p>
-
-<p>Vanillin is much adulterated. Cumarin, the aromatic principle
-of the melitot (<em class="gesperrt">meliotus officinalis</em>) and of tonquin beans etc.,<span class="pagenum" id="Page_245">245</span>
-can be prepared cheaply and it is fraudulently used in large or small
-quantity to imitate the vanillin aroma. A sample of vanillin bought
-in Switzerland was found by Hefelmann<a id="FNanchor_154_154" href="#Footnote_154_154" class="fnanchor">154</a> to contain 26 percent
-of antifebrin. The American “vanilla crystals” consist of a mixture
-of vanillin and antifebrin, or vanillin, cumarin and benzoic acid; latterly
-that article is stated to consist only of cumarin, antifebrin and sugar.</p>
-
-<p>The melting point of genuine vanillin is a characteristic indication.
-Admixtures of vanillic acid and antifebrin cause depression
-of the melting point (4-8 ° C. according to the amount and character
-of the two substances [Welmans])<a id="FNanchor_155_155" href="#Footnote_155_155" class="fnanchor">155</a>. For the quantitative determination
-of vanillin in mixtures, Welmans takes advantage of its behaviour
-towards caustic alkalis, with which, like phenol, it forms compounds
-that are easily soluble in water, but sparingly so in alcohol.
-The process is as follows: 1 gramme of the substance is placed in a
-cylinder of 200 ccm capacity with 25 ccm of alcohol, 25 ccm of
-approximately semi-normal alcoholic potash and 2 or 3 drops of
-phenolphthalein solution and agitated until completely dissolved. The
-excess of alkali is then titrated with semi-normal hydrochloric acid,
-and, at the same time, the strength of the alcoholic potash after
-adding 25 ccm of alcohol is ascertained. The number of cubic centimetres
-consumed is multiplied by 0·076, the semifactor for vanillin. In
-the case of vanilla sugar, 10 grammes are treated with 50 ccm of
-water to dissolve the sugar, then the alcoholic potash is added and
-the operation carried out as before described.</p>
-
-<p>1 gramme of vanillin requires 6: 58 ccm of normal potash
-(= 0·36842 g KOH).</p>
-
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td align="center" rowspan="2">C<sub>6</sub>H<sub>3</sub>(OH)</td>
-  <td align="center">∕ OCH<sub>3</sub></td>
-  <td align="center" rowspan="2">: KOH</td>
-</tr>
-<tr>
-  <td align="center">∖CHO</td>
-</tr>
-<tr>
-  <td align="center">152</td>
-  <td align="center">&nbsp;</td>
-  <td align="center">: 56 = 1 : x</td>
-</tr>
-</table></div>
-
-<p>If cumarin is suspected to have been added to the vanillin it
-can be detected and separated, according to Zipperer’s experiments,
-by the method of W. H. Hess and A. B. Prescott.<a id="FNanchor_156_156" href="#Footnote_156_156" class="fnanchor">156</a></p>
-
-<p>The substance is dissolved in ether and the solution shaken up
-with a weak solution of ammonia. The vanillin will be found in the
-aqueous layer in the form of an ammonium compound, whilst the
-cumarin will be dissolved by the ether. The vanillin can be identified
-by the sandal-wood oil reaction as described by Bonnema,<a id="FNanchor_157_157" href="#Footnote_157_157" class="fnanchor">157</a> and the
-cumarin can be determined by direct weighing.</p>
-
-<p><span class="pagenum" id="Page_246">246</span></p>
-
-<p>The financial advantage in using vanillin in place of vanilla is
-apparent. The average price of vanilla is now 45 to 50 shillings per
-kilo. But as 25 grammes of vanillin are equal in perfume to 1 kilo of
-vanilla and, at the rate of 35 shillings per kilo, that quantity costs
-only 10½ vanilla is nearly sixty times dearer than vanillin. The
-consumption of vanillin has increased to an enormous extent, and in
-the United States Henning has estimated the consumption during
-1897-1898 at over 100000 ounces. The same author points out the
-remarkable fact that this enormous consumption of vanillin has
-scarcely any effect on the demand for vanilla pods, the market value
-of which is not only maintained but has a tendency to increase.</p>
-
-<p>In order to have it in a finely divided condition, as required
-for the factory, it is recommended to rub the vanillin down with
-sugar, in the proportion of 100 grammes of vanillin to 2 kilos of
-sugar, in the following manner; 100 grammes of vanillin are
-dissolved in 500 grammes of hot alcohol and this solution
-added to 2 kilos of finely powdered sugar; then the whole is
-placed in a rotatory comfit boiler and dried by a blast of warm air
-at 40 ° C. Whilst vanilla must be very carefully packed that it may
-not become mildewed and deteriorate, vanillin on the other hand keeps
-very well in such mixtures so long as they are kept from damp, which
-might cause the sugar to ferment and thus gradually decompose the
-vanillin.</p>
-
-
-<h5>d) Cinnamon.</h5>
-
-<p>There are three commercial kinds of cinnamon in Europe.</p>
-
-<p>1. Ceylon cinnamon, which represents the finest kind, is the
-bark of <em class="gesperrt">Cinnamomum ceylanicum</em>, a native of the island
-of Ceylon. The bark is very light and brittle, seldom more than
-0·5 mm thick, externally yellowish brown with long stripes, whilst
-it is somewhat darker on the inside. Its fracture is short and fibrous,
-and a traverse section shows externally a sharply defined light colour
-with a darker inside zone.</p>
-
-<p>2. Cassia or Chinese cinnamon is from <em class="gesperrt">Cinnamomum
-Cassia</em>, a tree which grows wild in the forests of Southern China.
-The bark is thicker than that previously described, often 2 mm thick.
-It is in single tubes, harder and thicker than the Ceylon kind, with
-frequently adherent fragmentary tissues of the corky layer. The
-colour is a greyish brown, the fracture even, with a light zone
-in the section.</p>
-
-<p><span class="pagenum" id="Page_247">247</span></p>
-
-<p>3. Malabar or wood cinnamon consists of the less valuable
-kinds and is derived from different varieties of cinnamon trees which
-have been planted in the Sunda and Phillipine islands. In appearance
-it resembles the Chinese more than the Ceylon cinnamon.</p>
-
-<p>The aromatic taste of cinnamon is due to the ethereal cinnamon
-oil which, in Ceylon cinnamon, amounts to 1 percent; the ash
-should not exceed 4·5 percent. An ethereal oil is also present (about
-1·8 percent) in the leaves of the Ceylon cinnamon tree, but it is
-quite different from the bark oil, resembling in its properties more the
-oils of cloves and pimento. On account of its penetrating odour and
-pungent taste its employment in chocolate making is little to be recommended.</p>
-
-<p>It cannot be too much insisted on that with spices like cinnamon,
-cloves, etc. the manufacturer should grind them himself and not
-purchase them in fine powder, as the latter is frequently adulterated
-with admixtures of wood, meal bark, etc. This is more to be recommended
-as ground cinnamon has frequently been deprived of the
-ethereal oil by distillation with steam and the bark then flavoured
-with a small amount of cinnamon oil and sold as powdered cinnamon.
-Such an adulteration can be detected neither chemically nor
-microscopically.</p>
-
-
-<h5>e) Cloves.</h5>
-
-<p>Cloves are the incompletely developed flowers of the clove
-tree, <em class="gesperrt">Caryophyllusaromaticus</em> of the Myrtaceae. The most
-important commercial kinds are the Zanzibar, Amboyna, and Penang
-cloves. The aromatic principle of cloves is an ethereal oil which they
-contain to the extent of 18 percent. The adulteration of cloves is
-much the same as in the case of cinnamon. Genuine cloves should
-not give more than 6 percent of ash.</p>
-
-
-<h5>f) Nutmeg and Mace.</h5>
-
-<p>Nutmeg is the seed kernel of the fruit of <em class="gesperrt">Myristica
-moschata</em> known as the nutmeg tree, which is indigenous to
-Malacca. In the thick pericarp of the fruit, resembling the apricot, is
-found the brown seed surrounded by a deep red reticular mantle.
-This last is the seed mantle or arillus and when separated from the
-kernel is known commercially as mace.</p>
-
-<p>The furrows on the surface of the nutty seeds are filled with
-a white mass which consists of lime, in which the nuts have been laid
-after drying in order to protect them from the attack of insects. The<span class="pagenum" id="Page_248">248</span>
-aromatic constituent of nutmeg and of mace is also an ethereal oil.
-The seeds contain 8-15 percent of ethereal oil with 25 percent of
-a fatty oil; mace contains 4-15 percent of ethereal oil and 18 percent
-of fatty oil. As both spices occur in commerce in whole pieces, adulteration
-is not to be feared.</p>
-
-
-<h5>g) Cardamoms.</h5>
-
-<p>Of these there are two kinds on the market:</p>
-
-<p>
-1. The small or Malabar cardamoms.<br />
-2. The long or Ceylon cardamoms.<br />
-</p>
-
-<p>Both are the fruit, although very different in form, of a species
-of the ginger plants which is indigenous to Ceylon and Malabar.</p>
-
-<p>The Malabar cardamom is three cornered oblong and about
-1 cm in size. In the fine brown pericarps are enclosed, adhering
-together, 6-8 angular seeds, 3 mm in size, having a pungent aromatic
-taste.</p>
-
-<p>The Ceylon cardamom is four times larger than the Malabar
-kind. The grey brown pericarp encloses about 20 dark greyish brown
-seeds about 6 mm large. The aroma of the Ceylon cardamom is due
-to an ethereal oil which it contains in quantities sometimes reaching
-6 percent. Madras and Malabar cardamoms contain 4-8 percent
-of ethereal oil. As the Ceylon cardamoms are cheaper than the
-Malabar kind a confusion of the two seeds might possibly be to the
-disadvantage of the buyer, but the above description of their relative
-size would suffice to distinguish them.</p>
-
-<p>Exact accounts of the characteristic properties, the chemical
-and microscopical investigation as well as of the impurities and adulterations
-of the materials previously mentioned as being used in cacao
-preparations are to be found in volume II of the “Vereinbarungen zur
-einheitlichen Untersuchung und Beurteilung von Nahrungs-und Genußmittel
-sowie Gebrauchsgegenständen für das Deutsche Reich”<a id="FNanchor_158_158" href="#Footnote_158_158" class="fnanchor">158</a>
-to which those who desire further to investigate this subject are
-referred.</p>
-
-
-<h4>IV. Other Ingredients.</h4>
-
-
-<h5>a) Ether oils.</h5>
-
-<p>As previously remarked in the case of vanillin, it is becoming
-more and more the custom to substitute perfume substances for
-powdered spices. This practice is quite justified since the entire per<span class="pagenum" id="Page_249">249</span>fume
-of a spice is made use of and the worthless woody and indigestible
-fibre is thus excluded from the finished preparation.</p>
-
-<p>The following are the ether oils used in practice:</p>
-
-<ul>
-<li>1. Cinnamon oil,</li>
-<li>2. Clove oil,</li>
-<li>3. Cardamom oil,</li>
-<li>4. Coriander oil,</li>
-<li>5. Nutmeg oil (ethereal),</li>
-<li>6. Mace oil (ethereal).</li>
-</ul>
-
-
-<p>The amount of ether oil that should be used in place of the
-corresponding spice is a matter of taste. The maximum percentage
-of the oil in the respective spice might serve as a standard, as for
-example in the case of cinnamon oil, which is contained in the bark
-to the extent of 1 percent, about the hundredth part of the oil would
-be required to correspond with the prescribed weight of the bark.
-But as the yield of oil from one and the same kind of spice varies to a
-considerable extent according to season and locality, the percentage
-value can only be used as a general guide, and the final decision must
-be always regulated by the taste.</p>
-
-<p>The ethereal oils can be incorporated in the cacao preparations
-(mass, powder etc.) either in a spirit solution or ground down with
-sugar. The latter method is naturally only used when sugar is to be
-added to cacao preparations. To prepare the alcoholic solution
-10 parts of the ethereal oil are dissolved in 90 parts of strong alcohol.
-The mixture of oil with sugar can be made by triturating 2·5 parts of
-the ethereal oil with 100 parts of sugar in a porcelain mortar and
-grinding down with the pestle until the sugar and oil are intimately
-mixed. Of the alcoholic solution it is necessary to take 10 parts, and
-of the oil-sugar 40 parts to one part of ethereal oil.</p>
-
-
-<h5>II. <em class="gesperrt">Peru balsam and Gum benzoin.</em></h5>
-
-<p>Peru balsam is at present very much used as a perfume in
-chocolate making. It is obtained from the <em class="gesperrt">Papilionaceous
-Myroxylon Pereira</em> which is indigenous to the western part
-of Central America. It is a thick, brownish black, liquid balsam which
-in thin layers appears transparent and has a peculiar smell and
-burning taste; it is almost completely soluble in alcohol, chloroform,
-and acetic ether. The aromatic substance of this balsam is cinnameïn,
-which consists essentially of the esters of benzoic and cinnamic
-acids and benzyl alcohol together with an alcoholic body “Peruviol”,
-which has the smell of honey. In addition to cinnameïn (71-77 per
-cent) the balsam also contains a resin ester (13-17 percent). According
-to K. Dieterich, Peru balsam is the better for containing more<span class="pagenum" id="Page_250">250</span>
-cinnameïn and less resin ester. Peru balsam is adulterated with
-fatty oils, copaiva, gurjun-balsam, storax, colophony, turpentine, and
-tolu balsam. In regard to the chemical investigation of this balsam
-the work of K. Dieterich<a id="FNanchor_159_159" href="#Footnote_159_159" class="fnanchor">159</a> may be consulted.</p>
-
-<p>The Sumatra benzoin is the most important of the commercial
-kinds for chocolate making. It is obtained from one of the Styracae,
-Styrax benzoin, and is a reddish grey mass in which separate tiers
-of resin are embedded. Benzoic acid and vanillin are the most important
-constituents. It is adulterated with Palembang benzoin, colophony,
-dammer, storax, and turpentine. Respecting the chemical investigation
-of commercial benzoin the above-mentioned work of K.
-Dieterich may also be referred to.</p>
-
-<p>Benzoin is almost exclusively used for the preparation of chocolate
-varnish and sweets laquer, which are prepared by dissolving
-from 25 to 45 grammes of the laquer body in 100 grammes of strong
-spirit. The laquer body may contain varying quantities of benzoin and
-bleached shellac. The decorations of chocolate are painted with this
-laquer in order to give them a glistening appearance and greater
-durability.</p>
-
-
-<h4>V. Colouring materials.</h4>
-
-<p>The following colouring materials are permitted by the German
-law of the 14th May 1879 to be used for sugar goods and consequently
-also for chocolate and cacao preparations.</p>
-
-<ul><li><em class="gesperrt">White</em>: finest flour starch.</li>
-
-<li><em class="gesperrt">Yellow</em>: saffron, safflower, turmeric.</li>
-
-<li><em class="gesperrt">Blue</em>: litmus, indigo solution.</li>
-
-<li><em class="gesperrt">Green</em>: spinach juice as well as mixtures of the permitted
-blue and yellow colours.></li>
-
-<li><em class="gesperrt">Red</em>: carmine, cochineal, madder red.</li>
-
-<li><em class="gesperrt">Violet</em>: mixtures of the harmless blue and red colours.</li>
-
-<li><em class="gesperrt">Brown</em>: burnt sugar, licorice juice.</li>
-
-<li><em class="gesperrt">Black</em>: chinese ink.</li>
-</ul>
-
-<p>In the meantime a number of comparatively harmless aniline
-colours have been permitted in Austria for colouring sugar goods and
-liqueurs, and eventually also for cacao preparations.<a id="FNanchor_160_160" href="#Footnote_160_160" class="fnanchor">160</a> As in the
-author’s opinion there is no ground for objecting to their use in other<span class="pagenum" id="Page_251">251</span>
-countries, a list of them is given under their commercial and scientific
-designations.</p>
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td class="rt"><b>Red</b>:</td>
-  <td class="jh"><em class="gesperrt">Fuchsin</em> = Rosaniline hydrochloride, soluble in water
-and alcohol.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Acid Fuchsin</em> or <em class="gesperrt">Fuchsin S</em> or Rubin = Sodium
-or calcium acid salt of rosaniline disulphonic acid, soluble in water.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Rocellin</em> or <em class="gesperrt">Roscellin</em> (Fast Red) = Sulpho
-  oxyazonaphtalin, soluble in water.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Bordeaux</em> and <em class="gesperrt">Ponceau red</em> = product of the
-combination of β naphtol-disulphonic acid with diazo-compounds
-of Xylol and higher homologues of benzol, soluble in water.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Eosin</em> = Tetrabrom-fluoresceïn, soluble in water and
-alcohol.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Phloxin</em> = Tetrabromo-dichlor-fluoresceïn, soluble in
-water.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Erythrosin</em> = Tetra iodio-fluoresceïn, soluble in
-water.</td>
-</tr>
-<tr>
-  <td class="rt"><b>Blue</b>:</td>
-  <td class="jh"><em class="gesperrt">Alizarin blue</em> = Dioxyanthraquinone-quinoline,
-slightly soluble in alcohol.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Aniline blue</em> = Triplienylrosaniline, soluble in alcohol.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Water blue</em> = Triphenylrosaniline, sulphonic acid
- soluble in water.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Induline</em> = Azodiphenyl blue sulphonic acid and its
-derivatives, soluble in alcohol.</td>
-</tr>
-<tr>
-  <td class="rt"><b>Yellow</b>:</td>
-  <td class="jh"><em class="gesperrt">Acid yellow R</em> or <em class="gesperrt">fast yellow R</em> = Sodium
-amidoazobenzol-sulphonate, soluble in water.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Tropaedlin</em> 000 or <em class="gesperrt">Orange</em> I = Sulphoazobenzoll
-α-naphthol, soluble in water.</td>
-</tr>
-<tr>
-  <td class="jh"></td>
-  <td class="jh"><em class="gesperrt">Naphtholyellow</em> = Sodium salt of dinitro-α-naphthol
-sulphonic acid, soluble in water.</td>
-</tr>
-<tr>
-  <td class="rt"><b>Violet</b>:</td>
-  <td class="jh"><em class="gesperrt">Methylviolet</em> = Hexa-and penta-methylpara-rosaniline
-hydrochloride, soluble in water and alcohol.</td>
-</tr>
-<tr>
-  <td class="rt"><b>Green</b>:</td>
-  <td class="jh"><em class="gesperrt">Malachite green</em> = Tetramethyl-diamidotriphenyl-carbinol
-hydrochloride, soluble in water and alcohol.</td>
-</tr>
-</table></div>
-
-<p>The above, as well as the following colours: (blue) amaranth,
-brilliant blue and indigosulfone, (red) erythrosin, also acid yellow S,
-orange L and light green S F, have in the meantime been accepted<span class="pagenum" id="Page_252">252</span>
-by the American Foods Act as perfectly harmless for colouring any
-and all articles of food.<a id="FNanchor_161_161" href="#Footnote_161_161" class="fnanchor">161</a></p>
-
-<p>For some time past E. Merck of Darmstadt has supplied a
-perfectly harmless green colouring material under the name of
-chlorophyll, in alcoholic and in water solutions, as well as technical
-chlorophyll, for colouring oils and fats, which is the unaltered leaf
-green and is the best green colouring agent for articles of food and
-therefore for cacao preparations.</p>
-
-<p>The chlorophyll which is soluble in fat has also been recommended
-like some of the aniline colours which are soluble in fat, as
-for example: Indulin 6 B (blue), Sudan yellow G, Sudan III (red), and
-Gallocyanin (violet) for colouring cacao butter; but in regard at least
-to the aniline colours mentioned, no authoritative sanction for their
-use has yet been given.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_253">253</span></p>
-
-
-
-
-<h2><a name="Part_IV" id="Part_IV"></a>Part IV.<br />
-
-Examination and Analysis of Cacao
-Preparations.</h2>
-
-
-<h3><a name="A_Chemical_and_microscopical_examination_of" id="A_Chemical_and_microscopical_examination_of">A. Chemical and microscopical examination of
-cacao and cacao preparations.</a></h3>
-
-
-<p>The following observations will serve as an introduction to the
-chemical and microscopical examination of cacao preparations calculated
-to be of special value to the food chemist, corresponding as
-they do to the state of scientific progress at the present day and
-special attention being paid to the critical treatment of the methods
-of analysis etc. adopted.</p>
-
-
-<h4>a) Testing.</h4>
-
-<p>This is a point of great importance, inasmuch as it directly
-influences the result of the analysis of cacao goods. This is especially
-the case when dealing with <em class="gesperrt">cocoa powders</em>, as the test is liable
-to vary considerably according to the amount of moisture contained
-in the preparation and the degree of fineness of the powder. In the
-case of cocoa powders, the sample should be taken repeatedly from
-a large supply, and from all parts of the material to ensure getting
-an average sample. The samples taken should be of uniform volume
-and should, before proceeding to apply the test, be closely mixed
-together, being, if possible, first passed through a fine sieve. The
-material ready for the following experiments should then be placed in
-tin, or better still, glass receptacles with well-fitting corks or stoppers.
-Paper wrappings or cardboard-boxes are not to be recommended,
-as the powder is apt to become drier or moister according to the
-state of the atmosphere to which the packets are exposed.</p>
-
-<p>The most suitable quantity for experimental purposes is, in
-the case of both chocolate and cocoa powder, as well as butter and<span class="pagenum" id="Page_254">254</span>
-covering material, 100 kilogrammes. When determining the amount of
-foreign fat in cacao preparations, however, as well as estimating the
-ash content of powder, up to 250 kilogrammes of sample material
-can be used. In Germany the regulations of the Commercial Agencies
-of the government public food chemists obtain when sampling and
-analysing cacao preparations.<a id="FNanchor_162_162" href="#Footnote_162_162" class="fnanchor">162</a></p>
-
-
-<h4>b) Chemical Analyses.</h4>
-
-<p>The analyses of all cacao preparations from a chemical point
-of view are conducted, almost without exception, with the object of
-determining the values for <em class="gesperrt">moisture</em>—<em class="gesperrt">mineral matter</em>
-(estimation of the amount of the carbonic acid alkalis and the silicic
-acid)—<em class="gesperrt">fat</em> (estimation of foreign fat)—<em class="gesperrt">theobromine</em> and
-<em class="gesperrt">coffeine</em>—<em class="gesperrt">sugar</em>—<em class="gesperrt">starch</em> (foreign starches)—<em class="gesperrt">albuminous
-matter</em> and <em class="gesperrt">raw fibre</em>. The last regulation may also be
-extended to the estimation of the quantity of shell present.</p>
-
-<h5 class="blank">Estimation of moisture.</h5>
-<p>1. <em class="gesperrt">Estimation of moisture.</em> 5 grammes of material
-(i. e. fine-crushed chocolate mass) are left to dry (if possible in a
-double-walled glycerine drying chamber) for about 6 hours at a temperature
-of 105 Deg. C., the loss of weight of the material being
-estimated as moisture. The drying should not be continued longer
-than 6 hours, as fatty material is liable after the expiration of this time
-to recover some of its weight, owing to the oxygen of the air entering
-into chemical combination with the fat which rises to the surface or
-detaches itself from the material. When analysing chocolate, great
-care should be taken to prevent the mass from melting down and
-running together at one point. If this occurs, the following treatment
-must be adopted: A shallow watch-glass is filled with about 10 grammes
-of sand, well washed and dried, a very fine sand such as so-called
-sea-sand being preferable to others, the glass then transferred to the
-drying closet, cooled, and finally 5 grammes of the fine-crushed chocolate
-added. The mixture is then deposited for a period of 6 hours
-in the drying chamber, at a temperature of 105 Deg. as indicated
-above and the weight of the sand deducted when finally calculating
-the value of the moisture.</p>
-
-<p>If as low a quantity as 5 percent of gelatine has been added
-to the chocolate, as much as 10 percent of water can be added
-without in any way affecting the appearance of the material, although
-such a proceeding is exceedingly detrimental to the taste and dura<span class="pagenum" id="Page_255">255</span>bility
-of the preparation. Such chocolates usually have a dull surface
-and, if stored in a warm place, are apt to break up and become paler
-in colour; this result can, however, be prevented by an extra addition
-of fat. Too high a<a id="FNanchor_163_163" href="#Footnote_163_163" class="fnanchor">163</a> fat content points in any case of additions of gelatine.
-P. Onfroy<a id="FNanchor_164_164" href="#Footnote_164_164" class="fnanchor">164</a> determines the addition of gelatine by boiling 5 grammes
-of chocolate chips in 50 cubic centimetres of water, adding 5
-cubic centimetres of a solution containing 10 percent of lead acetate,
-and then filtering the whole. If gelatine is present in the chocolate,
-the liquid, on a few drops of saturated picric acid being added, leaves
-a yellow, amorphous sediment. If the addition of gelatine is very
-trifling, the gelatine is held in check or neutralised by the tannic acid.
-The defatting is then effected by ether and the chocolate stirred up
-with 100 cubic centimetres of hot water. 5-10 cubic centimetres
-of a solution of lye containing 10 percent of alkali and about 10 cubic
-centimetres of the above-mentioned lead acetate solution are added.
-The compound of gelatine and tannic acid is soluble in the hydrate
-of the alkali, and is afterwards re-deposited by the action of the lead
-acetate, so that it can easily be detected by means of picric acid in
-the neutralised filtrate. As picric acid is incapable of effecting the
-deposition of the theobromine, the deposition observed can only be
-caused by the presence of gelatine.</p>
-
-<p>Like gelatine and glue, the addition of a quantity of adraganth
-has the power of binding the moisture and saving the fat. A method
-of estimating the quality of this vegetable gum, of which at the most 2
-percent should be present, has recently been described by Welmans;
-this method is explained on page ... in the microscopic section.</p>
-
-<h5 class="blank">Estimation of ash</h5>
-<p>2. <em class="gesperrt">Estimation of ash</em><a id="FNanchor_165_165" href="#Footnote_165_165" class="fnanchor">165</a>: 5 grammes of material are
-heated in a platinum vessel, pan or flat tray, the latter or other similar
-shallow receptacle being the most suitable, holding from 25 to 30
-cubic centimetres. Care should be taken when heating that the extremity
-of the Bunsen flame only touches the bottom of the vessel.
-The resulting gases are then ignited, and the <em class="gesperrt">completely</em> charred
-mass pressed or stirred to a powder by means of a platinum wire or
-rod hammered flat at the end; the pan should be frequently made to
-revolve and its contents continually stirred during heating, care being
-taken, too, to hold it slanting the whole time. The pan should be
-held in this way over a moderate flame until the ash assumes almost
-a white colour. As soon as this occurs, the pan should be cooled<span class="pagenum" id="Page_256">256</span>
-down and the ash uniformly saturated with a concentrated watery
-solution of carbonate of ammonia, whereon the vessel is placed in
-the drying chamber and dried at a temperature of 100 Deg. C. The
-contents of the pan are then heated again very cautiously over the
-Bunsen flame, care being taken that the bottom of the vessel is only
-allowed to become red-hot very gradually and to remain so for a
-very short time; the pan is then covered up and transferred to the
-dessicator to be cooled, and, on the completion of this process, its
-weight determined.</p>
-
-<p>After repeating the saturating process with the solution of carbonate
-of ammonia, drying and heating for a short time as previously
-described, the accuracy of the weight first obtained is again tested.</p>
-
-<h5 class="blank">Estimation of silicic acid in the ash</h5>
-<p>3. <em class="gesperrt">Estimation of silicic acid in the ash</em>: When
-examining cocoa powders and chocolate mass, the determination of
-the silicic acid content of the ash is sometimes a necessity, as this
-facilitates the detection of any shells which may have been added.<a id="FNanchor_166_166" href="#Footnote_166_166" class="fnanchor">166</a>
-The ash <em class="gesperrt">of the cacao bean contains</em> only between 0·25
-and 1·0 percent of silicic acid, while that of the shell
-shows on analysis as much as 9 percent; it must, however,
-be taken into consideration that an unusually high value for
-silicic acid in the finished powder might be caused by impurities
-in the chemical or other agents used to effect the disintegration
-of the cacao. The signs of the presence of an extraordinary
-quantity of silicic acid are, according to C. R. Fresenius
-(Introduction to quantitative analysis)<a id="FNanchor_167_167" href="#Footnote_167_167" class="fnanchor">167</a> a higher percentage of the
-ash itself than usual, and the quantity of ash used for the test should
-not be too small; it should further be remembered that certain cacao
-preparations, such as, for instance, the Dutch cocoa powders, contain
-large quantities of carbonic mineral matter, and the special treatment
-explained by Fresenius when dealing with such preparations separately
-should be applied.</p>
-
-<h5 class="blank">Estimation of alkalis remaining</h5>
-<p>4. <em class="gesperrt">Estimation of alkalis remaining in cocoa
-powders.</em> The ash obtained from 5 grammes of cocoa powder is
-washed out of the platinum pan into an ordinary water glass or
-tumbler, distilled water only being used for this purpose, afterwards
-finely crushed with a glass rod and heated to boiling point. The liquid is
-then allowed to settle, filtered and re-washed. At this stage 5 cubic centimetres
-of n/1 sulphurous acid are added, the liquid again heated to<span class="pagenum" id="Page_257">257</span>
-boiling point and titrated with 2/n or n/4 alkaline lye. In this way the
-quantity of added carbonic mineral matter is determined, in addition
-to the amount of carbonate present in ordinary cocoa powders, which
-is formed from the organic acid minerals when the ash is produced.
-Welmans has determined these values in the commonest varieties of
-beans and placed the results obtained at our disposal for the second
-edition of this book. These results are as follows:</p>
-
-<p>a) Unshelled roasted beans</p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr">Per cent.</th>
-  <th class="_tbr">Ariba<br />I</th>
-  <th class="_tbr">Ariba<br />II</th>
-  <th class="_tbr">Caracas<br />I</th>
-  <th class="_tbr">Caracas<br />II</th>
-</tr>
-<tr>
-  <td class="lt_r">Ash</td>
-  <td class="lb_r">4·198</td>
-  <td class="lb_r">4·02</td>
-  <td class="lb_r">7·52</td>
-  <td class="lb_r">4·376</td>
-</tr>
-<tr>
-  <td class="lt_r">Soluble in water</td>
-  <td class="lb_r">1·698</td>
-  <td class="lb_r">1·66</td>
-  <td class="lb_r">1·34</td>
-  <td class="lb_r">1·676</td>
-</tr>
-<tr>
-  <td class="lt_r">Insoluble in water</td>
-  <td class="lb_r">2·5</td>
-  <td class="lb_r">2·36</td>
-  <td class="lb_r">6·18</td>
-  <td class="lb_r">2·70</td>
-</tr>
-<tr>
-  <td class="lt_r">Alkali (considered as potash)</td>
-  <td class="lb_r">0·6417</td>
-  <td class="lb_r">0·6417</td>
-  <td class="lb_r">0·596</td>
-  <td class="lb_r">0·9936</td>
-</tr>
-<tr>
-  <th class="_tbr">Per cent.</th>
-  <th class="_tbr">Guayaquil</th>
-  <th class="_tbr">Trinidad</th>
-  <th class="_tbr">St.<br />Thomé</th>
-</tr>
-<tr>
-  <td class="lt_r">Ash</td>
-  <td class="lb_r">5·12</td>
-  <td class="lb_r">3·6</td>
-  <td class="lb_r">3·92</td>
-</tr>
-<tr>
-  <td class="lt_r">Soluble in water</td>
-  <td class="lb_r">2·11</td>
-  <td class="lb_r">1·565</td>
-  <td class="lb_r">1·604</td>
-</tr>
-<tr>
-  <td class="lt_r">Insoluble in water</td>
-  <td class="lb_r">3·01</td>
-  <td class="lb_r">2·035</td>
-  <td class="lb_r">2·32</td>
-</tr>
-<tr>
-  <td class="lt_r">Alkali (considered as potash)</td>
-  <td class="lb_r">0·84</td>
-  <td class="lb_r">1·125</td>
-  <td class="lb_r">0·67</td>
-</tr>
-</table></div>
-
-<p>b) Shelled, roasted beans:</p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr">Per cent.</th>
-  <th class="_tbr">Puerto<br />Cabello</th>
-  <th class="_tbr">Ariba<br />I</th>
-  <th class="_tbr">Aribav<br />II</th>
-  <th class="_tbr">Caracas<br />I</th>
-</tr>
-<tr>
-  <td class="lt_r">Ash</td>
-  <td class="lb_r">3·62</td>
-  <td class="lb_r">3·701</td>
-  <td class="lb_r">3·49</td>
-  <td class="lb_r">3·845</td>
-</tr>
-<tr>
-  <td class="lt_r">Soluble in water</td>
-  <td class="lb_r">1·72</td>
-  <td class="lb_r">1·423</td>
-  <td class="lb_r">1·315</td>
-  <td class="lb_r">1·76</td>
-</tr>
-<tr>
-  <td class="lt_r">Insoluble in water</td>
-  <td class="lb_r">1·90</td>
-  <td class="lb_r">2·273</td>
-  <td class="lb_r">2·175</td>
-  <td class="lb_r">2·08</td>
-</tr>
-<tr>
-  <td class="lt_r">Alkali (potash)</td>
-  <td class="lb_r">0·603</td>
-  <td class="lb_r">0·323</td>
-  <td class="lb_r">0·388</td>
-  <td class="lb_r">0·8725</td>
-</tr>
-<tr>
-  <td class="lt_tr">Alkali in powdered cacao with 33⅓ percent of fat calculated</td>
-  <td class="lb_tr">0·808</td>
-  <td class="lb_tr">0·436</td>
-  <td class="lb_tr">0·52</td>
-  <td class="lb_tr">1·169</td>
-</tr>
-<tr>
-  <td class="lt_r">Ash, calculated as above</td>
-  <td class="lb_r">4·822</td>
-  <td class="lb_r">4·959</td>
-  <td class="lb_r">4·676</td>
-  <td class="lb_r">5·152</td>
-</tr>
-<tr>
-  <th class="_tbr">Per cent.</th>
-  <th class="_tbr">Caracas<br />II</th>
-  <th class="_tbr">Guayaquil</th>
-  <th class="_tbr">Trinidad</th>
-  <th class="_tbr">St.<br />Thomé</th>
-</tr>
-<tr>
-  <td class="lt_r">Ash</td>
-  <td class="lb_r">3·62</td>
-  <td class="lb_r">3·926</td>
-  <td class="lb_r">3·277</td>
-  <td class="lb_r">3·27</td>
-</tr>
-<tr>
-  <td class="lt_r">Soluble in water</td>
-  <td class="lb_r">1·62</td>
-  <td class="lb_r">1·476</td>
-  <td class="lb_r">1·727</td>
-  <td class="lb_r">1·34</td>
-</tr>
-<tr>
-  <td class="lt_r">Insoluble in water</td>
-  <td class="lb_r">2·00</td>
-  <td class="lb_r">2·45</td>
-  <td class="lb_r">1·55</td>
-  <td class="lb_r">1·93</td>
-</tr>
-<tr>
-  <td class="lt_r">Alkali (potash)</td>
-  <td class="lb_r">0·4478</td>
-  <td class="lb_r">0·402</td>
-  <td class="lb_r">0·4209</td>
-  <td class="lb_r">0·4048</td>
-</tr>
-<tr>
-  <td class="lt_tr">Alkali in powdered cacao with 33⅓ percent of fat calculated</td>
-  <td class="lb_tr">0·600</td>
-  <td class="lb_tr">0·54</td>
-  <td class="lb_tr">0·594</td>
-  <td class="lb_tr">0·542</td>
-</tr>
-<tr>
-  <td class="lt_r">Ash, calculated as above</td>
-  <td class="lb_r">4·85</td>
-  <td class="lb_r">5·26</td>
-  <td class="lb_r">4·39</td>
-  <td class="lb_r">4·38</td>
-</tr>
-</table></div>
-
-<p>These tables show that:</p>
-
-<p>1. The ash of cocoa powder (containing 33-1/3 percent of fat)
-is never more than 5·5 percent.</p>
-
-<p>2. The maximum amount of alkali (calculated as potash) is 1·2
-percent.</p>
-
-<p>3. The ash soluble in water is always less than that insoluble
-in water. A reverse proportion shows a larger amount of alkali, that
-is, alkali has been added.</p>
-
-<p>In addition to the importance of determining the amount of
-alkali in cocoa powder, it is very desirable that analytical chemists
-should agree as to the methods to be adopted, since the determina<span class="pagenum" id="Page_258">258</span>tions
-of alkali seldom agree and may differ as much as 0·3 percent.<a id="FNanchor_168_168" href="#Footnote_168_168" class="fnanchor">168</a>
-The method of calculating the results should also be defined, that is
-to say, an agreement should be arrived at as to whether the alkali
-should be expressed as K<sub>2</sub>O, K<sub>2</sub>CO<sub>3</sub> or Na<sub>2</sub>CO<sub>3</sub>.<a id="FNanchor_169_169" href="#Footnote_169_169" class="fnanchor">169</a></p>
-
-<p>Cacao which has been rendered miscible by means of ammonia,
-sometimes contains a small amount of ammonia, probably in combination
-with an organic acid. To detect it, the Cocoa powder should
-be distilled with water, which gives an alkaline distillate, as the
-ammonia salt would be decomposed at the temperature of boiling
-water. The ammonia can be volumetrically determined in the
-distillate with sulphuric acid.<a id="FNanchor_170_170" href="#Footnote_170_170" class="fnanchor">170</a></p>
-
-<h5 class="blank">Determination of the Fatty Contents</h5>
-<p>5. <em class="gesperrt">Determination of the Fatty Contents.</em> In this
-operation 5 grammes of the finest powdered bean i. e. the finest cocoa
-powder (in the case of chocolate, which must be finely flaked, 10
-grammes) should be mixed with an equal quantity of evenly grained
-quartz sand in a warmed mortar, and then transferred per filter to
-a Soxhlet’s apparatus, wherein it can be extracted with ether for
-from 10 to 12 hours at a stretch. The previously weighed carboy,
-which now contains the fatty contents in solution, is placed on a
-water bath, and the ether extracted as far as possible, after which
-the fatty residue remaining is dried by first introducing the vessel
-in a water oven and afterwards allowing it to stand for 2 hours in a
-dessicator. The increase of weight in the flask is due to ether extract,
-consisting almost exclusively of fat. It is true that small proportions
-of theobromine will have been simultaneously dissolved (perhaps
-about 0·1 g.) but no special significance need be attached to them. If
-it should seem advisable to avoid even this slight drawback, petroleum
-ether with a boiling point of 50° C. should be employed instead
-of the ordinary variety.</p>
-
-<p>Welmans<a id="FNanchor_171_171" href="#Footnote_171_171" class="fnanchor">171</a> has further described a quick and practical method
-for determining fat in cacao and its preparations, which is not only
-of value as a check on the extraction method, but also serves as a
-determination of the constituents soluble in water. It is carried out
-as follows:</p>
-
-<p>5 grammes of Cocoa powder or cacao mass, which need not
-be very fine, or 10 grammes of chocolate are stirred for some<span class="pagenum" id="Page_259">259</span>
-minutes in a separator or cylinder with 100 ccm of ether (saturated
-with water) until coherent particles are no more visible, that is to
-say, until the factory degree of fineness has been attained. In two
-minutes all will have gone to powder even if the chocolate has not
-been rubbed down but is in pieces; 100 ccm of water (saturated with
-ether) are then added, and the mixture agitated until a complete
-emulsion takes place. With powdered cacao, especially those kinds
-rich in fat, that occurs in ½ to 1 minute, and with chocolate in 2
-minutes. It is then allowed to rest until the emulsion separates, which
-at the ordinary temperature of 15-20° C. usually occurs in 6-12
-hours in the case of chocolate, and 12-24 hours with cacao. The
-greater part of the water separates first and, usually, amounts to
-90-98 ccm with chocolate and 70-86 ccm with cocoa. The powdery
-portion of the cocoa or chocolate floats on the surface of the aqueous
-layer at the bottom of the ether layer. Only husk, sand, particles of
-cacao beans, added starch, etc. accumulate at the bottom of the
-separator and are to be removed with the aqueous layer, which in
-the case of chocolate contains the sugar, but usually no trace of
-fat. The ether layer, which freely separates from the emulsion in the
-time mentioned, is quite clear and from 25 to 50 ccm can generally
-be pipetted off and an aliquot part poured into a measuring cylinder or
-graduated tube, or into a 25 or 50 ccm flask. If the ether solution
-of fat is not sufficient in quantity, the separation can be effected
-after removing the aqueous liquid by twirling round the separator.
-The turbidity soon disappears and the non-fatty particles quickly
-sink to the bottom. The ether solution of fat can also be examined
-aräometrically, as with milk fat, by Soxhlet’s aräometric method,
-after forcing it by means of an india rubber ball, into a pipette or
-burette, but the constants to be used in that case have not been ascertained.
-After the ether has been distilled off, in the normal manner,
-the weight obtained must be calculated for 100 ccm and a small
-correction made. For example, if 50 ccm of the ether solution of fat
-give a residue of 0·8 gramme, then 100 ccm represents 1·6 gramme.
-But this 1·6 gramme has not been obtained from 100 ccm of the original
-(water saturated) ether, but from 100-x ccm, x representing the
-number of cubic centimetres corresponding to 1·6 gramme of cacao
-butter and, as the specific gravity of cacao butter is nearly = 1;
-the equation becomes (100-1·6): 100 = 1·6: x; x = 160/98·4
-= 1·627 gramme; so that the 5 grammes of substance would contain
-1·627 gramme of fat or 32·54 percent.</p>
-
-<p><span class="pagenum" id="Page_260">260</span></p>
-
-<p>The remaining aqueous solution contains the whole of the constituents
-of cacao or chocolate which are soluble in water. It is
-measured into a graduated cylinder and its volume ascertained. Then,
-after the entire amount has been evaporated to dryness, the residue
-is calculated on a percentage basis. The following procedure,
-however, is preferable. 10 ccm of the liquid are evaporated and the
-residue well dried in a vacuum before it is weighed. Multiplying the
-ascertained weight by 10, we obtain the amount of cacao or chocolate
-soluble in water and present in 5 and 10 grammes of either substance
-respectively. The amount of <em class="gesperrt">sugar</em> in the aqueous extract can be
-determined in the following manner. 50 ccm of the extract are heated
-in a water bath and thus separated from ether; afterwards 2 ccm of
-lead acetate are added and the whole immediately transferred to a
-special kind of filter paper. The solution is now polarised in the
-usual way and the number of grammes of sugar thus ascertained converted
-into ccm by division (1·55 being the unit) and then the result
-subtracted from 100, which gives the volume of water present in
-100 ccm of sugar solution, and so by further division until the percentage
-of sugar in chocolate is finally obtained. If the polarisation
-yields more sugar than the weight of the total residue, it is an indication
-that dextrine is present as an adulteration. The quantitative
-determination of dextrine, which is sometimes added to cocoa powder
-as well as to chocolate, for like gelatine and tragacanth it holds water
-together and so ensures a saving of fat, is best carried out in P. Welman’s
-polarising method.<a id="FNanchor_172_172" href="#Footnote_172_172" class="fnanchor">172</a></p>
-
-<p>As the amount of fat obtained from 5 grammes of a cacao
-preparation does not suffice for tests of purity, a larger quantity must
-be extracted in order to carry out the following investigations. This
-has reference to</p>
-
-<ul><li>1. The determination of the melting point;</li>
-<li>2. The determination of the iodine value (Welman)<a id="FNanchor_173_173" href="#Footnote_173_173" class="fnanchor">173</a>;</li>
-<li>3. The determination of the saponification value;</li>
-<li>4. The determination of the acid value;</li>
-<li>5. The determination of the Reichert-Meissl value;</li>
-<li>6. Polen’s value<a id="FNanchor_174_174" href="#Footnote_174_174" class="fnanchor">174</a>;</li>
-<li>7. Cohn’s investigation<a id="FNanchor_175_175" href="#Footnote_175_175" class="fnanchor">175</a>;</li>
-<li>8. Melting point of the fatty acids;<span class="pagenum" id="Page_261">261</span></li>
-<li>9. Refraction of the fatty acids;</li>
-<li>10. Iodine value of the fatty acids;</li>
-<li>11. Determination of the refractive index at 40° C. in Zeiss’ butter refractometer.</li>
-</ul>
-
-<p>The following process is usually adopted in the determination
-of the melting point of cacao fat:</p>
-
-<p>The melted fat is sucked up a glass capillary tube, the internal
-diameter of which does not exceed 2 mm (fluctuating between 1·8
-mm and that measurement) to somewhat above the part of the tube
-which is graduated into tenths, and then so much of the capillary tube
-cut off as suffices to make the fat column there half the height of
-the bulb of the mercury thermometer used in the experiment.</p>
-
-<p>As fresh molten fat has a very variable melting point, it is
-absolutely essential that the fat in this experiment be allowed
-to cool about a week in some dark chamber, and, because only after
-the expiration of this period can the melting point be designated as a
-constant, not to proceed with the further determination until this
-necessary stage has been reached.</p>
-
-<p>To carry out this determination the capillary tube is attached
-to the bulb of the mercury thermometer by means of a rubber
-ring in such a manner that the column of fat occurs directly in the
-middle.</p>
-
-<p>The whole apparatus is now hung in a test tube of 2½ cm
-internal diameter, which is just so far filled with water that this can
-only penetrate to the fat in the capillary tube which is open at both
-ends from the under side. To regulate the flow of heat, this test tube
-is further introduced into a beaker also filled with water, which is
-heated first. As soon as the fat is melted, the water penetrates to
-the capillary tube and pushes along the fat column.</p>
-
-<p>The reading is now taken at once the degree registered, the
-thermometer showing the melting point of the fat.</p>
-
-<p>We need not here launch on an exact description of the above
-mentioned determination, but will only stay to point out the oft-mentioned
-book of R. Benedikt’s, entitled “Analyses of Kinds of Fat
-and Wax”, as enlarged and issued by F. Ulzer after the death of the
-author (Berlin edition, J. Springer).</p>
-
-<p>Should a doubt arise in comparing the results given by these
-six tests, which may happen with some kinds of ordinary cacao butter,
-the employment of Björklund’s empirical ether test<a id="FNanchor_176_176" href="#Footnote_176_176" class="fnanchor">176</a> or Filsinge<span class="pagenum" id="Page_262">262</span>r’s
-alcohol-ether test is to be recommended, which latter is carried out
-as follows.<a id="FNanchor_177_177" href="#Footnote_177_177" class="fnanchor">177</a></p>
-
-<p>3 grammes of cacao butter are dissolved in 6 grammes of ether
-at 10° C. Should the resulting solution be clear, this is an indication
-that no wax is present. The solution is then introduced in its test tube
-into water at 0° C. and the length of the time which transpires before
-it begins to become cloudy or to deposit flocculent matter, observed,
-also the temperature when the solution again becomes clear.</p>
-
-<p>If the solution becomes turbid before ten minutes have elapsed
-the cacao butter is not quite pure. Pure cacao butter becomes turbid
-in from 10 to 15 minutes at 0° C. and clear again at from 19-20° C.;
-an admixture of 5 percent of tallow renders the solution turbid at
-19-20° C. in 8 minutes and it becomes clear again at 22° C.; 15 per
-cent of tallow give a turbid solution in from 4-5 minutes at 0° C. that
-becomes clear again at 22·5-28·5 ° C. Filsinger<a id="FNanchor_178_178" href="#Footnote_178_178" class="fnanchor">178</a> has suggested a
-modification of Björklund’s test. In his method 2 grammes of the fat
-are dissolved in a graduated tube in a mixture of 4 parts of ether (S. G.
-0·725)) and 1 part of alcohol (S. G. 0·810). Pure cacao butter should
-remain clear after some lapse of time, whereas foreign fats and more
-especially tallow preparations cause a separation. But Lewkowitsch<a id="FNanchor_179_179" href="#Footnote_179_179" class="fnanchor">179</a>
-maintains that this test is not be relied on, as genuine kinds of cacao
-butter will crystallise out from the ether alcohol solution at 9° C. and
-some at 12° C.</p>
-
-<p>Yet we are nevertheless of the opinion that liquid fats are of
-no great moment at the present time, for they always involve a considerable
-lowering of the melting point and so greatly impair the
-fracture of the chocolate. Fats such as tallow, or the like, must be
-used, and these are detected both by their flavour and by Björklund’s
-test. Adulteration is therefore very rarely met with in the German
-chocolate industry, thanks to these facts and the rigid self-control
-practised by the Association of German Chocolate Manufactures and
-the sharp supervision exercised by the inspectors of articles of consumption
-in that country. The only regularly occurring adulterations
-are connected with the preparation of Cocoa powder and consist in
-substitutions of finely ground cacao husk; the detection of which still
-remains most difficult and uncertain; and even here it is rather the
-Dutch firms which are culpable; and generally speaking it is a trick<span class="pagenum" id="Page_263">263</span>
-of smaller manufacturers, who consider such an admixture as quite
-the normal procedure.</p>
-
-<h5 class="blank">Determination of Theobromine and Caffeine</h5>
-<p>6. <em class="gesperrt">Determination of Theobromine and Caffeine.</em>
-Methods for the ascertainment of the quantity of theobromine are so
-numerous that it would be impossible here to enter into the detail
-of their advantages and disadvantages. Of the different processes
-adopted in the determination of the cacao diureide perhaps only
-Eminger’s is worthy of consideration at present, and this is described
-fully in the following paragraphs, as best corresponding to our present
-knowledge of the subject and its requirements, and most deserving
-recommendation to chemists and food analysts on account of its
-reliability.</p>
-
-<p>For the practical testing of cacao preparations the splitting up
-of the diureide has no special advantage and so we can at once proceed
-to treat of the compound particle, though rather inclined to
-maintain that the diureide has very little importance on the whole,
-for it establishes no basis from which we can judge of the quality
-of the various products.</p>
-
-<p>The procedure in Eminger’s process is as follows:</p>
-
-<p>10 grammes of powdered bean of cacao preparation are placed
-in a weighed glass flask, then stirred up with 100 grammes of petroleum
-ether and allowed to settle. The petroleum ether is next carefully
-poured off, without disturbing the sediment, and the treatment repeated
-several times. After the last decantation, the residue is well
-drained, then dried in the flask and weighed. The difference in weight
-of the residue and the former figure represents the amount of fat. An
-aliquot portion of the residue (about 5 grammes) is then boiled with 100
-grammes of a 3-4 percent strong sulphuric acid in a flask connected
-with a reflux condenser, until cacao red is given as a resultant, a
-task which occupies three quarters of an hour. The contents of the
-flask are then poured into a beaker, and neutralised, whilst hot, with
-barium hydroxide. The whole is then mixed with sand in a basin and
-evaporated to dryness; afterwards the dry residue is introduced
-into a Soxhlet apparatus on a paper cone, and there extracted for
-5 hours with 150 grammes of chloroform. The latter is carefully
-distilled off and the residue dried for a period of one hour at 100° C.
-As previously stated, the separation of the two diureides is not necessary
-and in commercial analyses it is sufficient to state the amount
-of each separate substance after the removal of fat by means of some
-suitable solvent. But should the splitting up be desired, then Eminger’s
-method should be adopted, which depends on the solubility<span class="pagenum" id="Page_264">264</span>
-of caffeine in carbon tetrachloride.<a id="FNanchor_180_180" href="#Footnote_180_180" class="fnanchor">180</a> With that object, the mixture
-of fat, theobromine and caffeine is treated in the flask with 100 grammes
-of carbon tetrachloride and repeatedly agitated for one hour.
-After filtration, the carbon tetrachloride, which now contains fat and
-caffeine, is distilled off. The theobromine left undissolved in the
-flask and the filter used to filter the carbon tetrachloride solution
-are then extracted with boiling water, the solution is filtered
-and evaporated to dryness, the residue representing theobromine.
-The separation of caffeine and theobromine can also be effected by
-cautious treatment with caustic soda, so dissolving the theobromine
-and leaving the caffeine untouched in its entirety.<a id="FNanchor_181_181" href="#Footnote_181_181" class="fnanchor">181</a> (Cf. Riederer.)</p>
-
-<h5 class="blank">Determination of Starch</h5>
-<p>7. <em class="gesperrt">Determination of Starch.</em> This can only be of
-importance in rarer instances, as the starch naturally present in
-raw cacao generally varies between 9 and 10 percent, and there is
-no chemical method of separating foreign matter from cacao starch.
-But should the necessity arise, a determination can be carried out as
-follows.</p>
-
-<p>In order to render the starch more easily gelatinisable, the fat
-is first removed by treating 5 grammes of cocoa powder or 10 grammes
-of a cacao preparation with ether and then with an 80%
-solution of alcohol to separate any sugar, theobromine and cacao
-red. The residue is then mixed with water and subjected to a steam
-pressure of from three to four atmospheres, which converts the
-starch into a soluble body known as amylo-dextrine. This operation
-is generally carried out in an autoclave or strong copper vessel<a id="FNanchor_182_182" href="#Footnote_182_182" class="fnanchor">182</a>
-provided with an air-tight and removable cover, the open flask, containing
-the sample to be gelatinised (1 part of cacao and 20 parts of
-water) being placed in the vessel half immersed in water.</p>
-
-<p>After screwing on the lid, the temperature of the interior of
-the vessel is raised to 133-144° C. corresponding to a pressure<span class="pagenum" id="Page_265">265</span>
-of 4 atmospheres, and maintained at that pressure for three or four
-hours in order to allow the action to proceed on the mass for
-gelatinisation of the starch. The flask is then removed from the
-apparatus and the contents allowed to settle for a few minutes;
-the liquid is filtered hot, the filtrate amounting to about 250 or
-300 ccm after the filter has been washed a few times with hot
-water. Only the cell fibre remains on the filter, whilst the starch
-is dissolved in the filtrate. This is now heated with 20 ccm of
-hydrochloric acid in a flask connected with a reflux condenser,
-whereby the starch is converted into dextrose. The sugar solution
-is neutralised with sodium carbonate, clarified with basic lead acetate,
-any excess of the latter being removed with sodium sulphate,
-finally filtered, and the whole made up to 500 ccm. The sugar is
-determined in this solution by titration with alkaline copper sulphate
-solution and from the number of cubic centimetres required for the
-precipitation of the red cuprous oxide, the quantity of sugar can be
-ascertained. As 99 parts of starch are equal to 108 parts of dextrose
-or grape sugar, the following calculation must be made.</p>
-
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td align="center">dextrose starch</td>
-  <td align="center" rowspan="2">=</td>
-  <td align="center" rowspan="2"><span class="brace2">{</span></td>
-  <td align="center">dextrose</td>
-  <td align="center" rowspan="2"><span class="brace2">}</span></td>
-  <td align="center" rowspan="2">:x</td>
-</tr>
-<tr>
-  <td align="center">108:99</td>
-  <td align="center">&nbsp;found</td>
-</tr>
-</table></div>
-
-<p>In the determination of sugar with copper sulphate it is more
-advantageous to follow up F. Allihin’s<a id="FNanchor_183_183" href="#Footnote_183_183" class="fnanchor">183</a> method, in which the cuprous
-oxide is reduced by hydrogen gas to metallic copper, weighed as
-such, and so the sugar calculated, or the cuprous oxide can be collected
-on an asbestos filter and weighed in that condition. The
-cuprous oxide must be previously washed with hot water, alcohol
-and ether, which must be completely removed by subsequent drying
-in the air bath, since an error of even 1 milligramme would seriously
-affect the final result. Then again, the amount of sugar may be determined
-by polarisation, a process which has also its own particular
-advantages.</p>
-
-<p>The chemical determination of starch is only in a limited degree
-effectual in a recognition of an admixture of foreign starch in cacao
-preparations. If more than 10-15 percent of starch, as calculated on
-the crude bean, has been found, it must certainly be assumed
-that there is an admixture of foreign starch, but chemistry affords
-no assistance by which foreign starch may be separated from the
-genuine starch of the cacao bean. For that purpose the foreign starch
-must be observed under the microscope, which not only serves to<span class="pagenum" id="Page_266">266</span>
-detect its presence but affords a means of estimating the amount
-present to an approximate degree, and its characteristics. Great
-care should be exercised, or the result may be easily exaggerated.
-Standard preparations, i. e. which have a known percentage of starch
-constituent, prove very serviceable when comparing.</p>
-
-<p>If Welman’s agitation method has been used for determining
-the fat, the starch will be found in the sediment. The amount of
-foreign starch can also be determined by Posetto’s<a id="FNanchor_184_184" href="#Footnote_184_184" class="fnanchor">184</a> method, which
-depends on the intensity and permanency of the iodine reaction. In
-the latter test 2 grammes of the powdered or finely divided cacao
-preparation are boiled with 20 ccm water in a test tube for
-2 minutes, cooled, and without disturbing the liquid, 20 ccm
-of water and 5 ccm of iodine solution (5 grammes of iodide and
-10 grammes of potassium iodide in 100 ccm of water) are added. The
-liquid from genuine cacao, according to the variety used, turns
-brownish or light blue, changing in a short time (12 minutes at the
-most) to brown and red. On the other hand, chocolate or a cacao
-preparation adulterated with not more than 10% wheaten or potato
-starch, chestnut, maize or commercial dextrine, will give a blue
-coloration lasting for 24 hours. It must be noted that the result
-in Posetto’s test is influenced by the amount of alkali, so that with
-disintegrated cacao, for instance, a considerable quantity of iodine
-has to be added before the blue coloration takes place, and this more
-especially if the potassium carbonate employed contained caustic
-alkali. Such preparations finally become coloured, but generally
-show a mixed colour (blue and yellow): green to greenish brown.</p>
-
-<h5 class="blank">Determination of crude Fibre</h5>
-<p>8. <em class="gesperrt">Determination of crude Fibre.</em> This can be
-carried out in two ways; either by König’s new process as employed
-by Filsinger for cacao or by the older method of Weender’s<a id="FNanchor_185_185" href="#Footnote_185_185" class="fnanchor">185</a> as
-follows:</p>
-
-<p>3 grammes of the defatted and atmospherically dried substance
-are boiled for ½ hour with 200 ccm of a 1·24 percent solution
-of sulphuric acid. It is allowed to settle, then decanted, and the residue
-boiled twice with the same volume of water. The decanted liquids
-are allowed to settle in cylinders and the sediment added to the rest
-of the substance, which is then boiled half an hour with 200 ccm of
-a 1·25 percent solution of caustic potash, filtered through a weighed<span class="pagenum" id="Page_267">267</span>
-filter and the residue twice boiled with 200 ccm of water. The
-cellulose-like substance collected on the filter is washed first with
-hot water, then with cold, afterwards with alcohol, and finally with
-ether.</p>
-
-<p>After being dried and weighed, it is incinerated and the necessary
-corrections made for ash.</p>
-
-<p>The process worked out by Henneberg is the one usually
-adopted for the determination of crude fibre in vegetable matter.
-Recently H. Suringer and B. Tollens<a id="FNanchor_186_186" href="#Footnote_186_186" class="fnanchor">186</a> and more particularly König<a id="FNanchor_187_187" href="#Footnote_187_187" class="fnanchor">187</a>
-have pointed out that in Weender’s process the so-called pentosan
-(sugar derivative) of the composition C<sub>5</sub> H<sub>10</sub> O<sub>5</sub>, which comprises a
-not inconsiderable portion of crude fibre, would undergo a disproportionate
-alteration, so that the analytical results thus obtained
-would not represent the amount of cellulose correctly. The crude
-fibre must therefore be treated in such a manner as to eliminate the
-pentosan. König attains that result by treating 3 grammes of the
-defatted substance with 200 ccm of glycerine (1·23 sp. gr.) containing
-per litre 20 grammes of concentrated sulphuric acid, under a pressure
-of three atmospheres, for one hour. It is then filtered through an
-asbestos filter whilst hot, and after being successively washed with
-hot water, alcohol and ether, it is weighed, incinerated and the ash
-weighed. The difference between the two weighings expresses the
-amount of ash-free crude fibre.</p>
-
-<p>Filsinger has determined by König’s method the amount of
-crude fibre in a series of different varieties of bean, the results of
-which have already been given on page 72. Which process is the
-better has yet to be established, and in issuing results as data the
-method employed has always to be indicated owing to the many
-variations which arise.</p>
-
-<h5 class="blank">The determination of cacao husk</h5>
-<p>9. <em class="gesperrt">The determination of cacao husk</em>, which will
-be for the most part a matter of ascertaining the amount of raw or
-crude fibre, could formerly only be effected by means of the microscope.
-In 1899 Filsinger<a id="FNanchor_188_188" href="#Footnote_188_188" class="fnanchor">188</a> proposed a method of levigation which
-according to P. Welman’s<a id="FNanchor_189_189" href="#Footnote_189_189" class="fnanchor">189</a> gives trustworthy results. Manifold treatises
-have been devoted to the subject, and it would be advisable<span class="pagenum" id="Page_268">268</span>
-to turn a few of these up and compare the details of the accounts.<a id="FNanchor_190_190" href="#Footnote_190_190" class="fnanchor">190</a>
-In this method, which works best with the modifications suggested
-by Drawe (see below) 5 grammes of cocoa or chocolate are defatted
-with ether and dried, then ground in a mortar after a little water
-has been added, and levigated with about 100 ccm of water in a
-cylinder. The liquid is allowed to rest for some time and the suspended
-matter poured off almost to the sediment, which is again shaken
-up with fresh water, allowed to settle, and the operation repeated
-until all the fine particles have been floated off and the water over
-the sediment no longer becomes cloudy, but remains clear after the
-coarse and heavy particles have settled down.</p>
-
-<p>The powdery sediment is collected on a watch glass, dried
-in the water bath, and after being cooled down in a desiccator, weighed.
-The weighed residue is then softened with caustic soda and
-glycerine and examined under the microscope. The presence of
-any cotyledon particles must be carefully observed, such as have
-escaped separation in the grinding and levigation, and whether particles
-of husk or epidermis or germ preponderate. With proper
-levigation only traces of cacao substance, especially here recognisable
-by the cacao starch, should be present. The sand, which
-always adheres to the shells in the fermenting and drying operations,
-is also easily recognised and many indications as to the nature of
-the article under investigation can be noted by the use of a simple
-magnifying glass applied to the washed residue on the watch glass
-before drying.</p>
-
-<p>Examined in that way, a sample of so-called Cocoas from
-unshelled beans gave from 6 to 8 percent of husk; usually good
-cacao powder shows a maximum of 2·5% husk. It is true
-that from this Filsinger-Drawe procedure the correct percentage of
-shell can only be estimated in very rare instances, for when it is
-necessary to be absolutely fair to all concerned in the manufacture,
-the cacao must be so often washed until no grains of cacao starch
-are visible under the microscope; and so the result is often too small,
-more especially in the case of the finer qualities. But when all
-particles of starch have been removed, the finer particles of shell
-have often been taken along with them. Yet when the residue certainly
-exceeds the standard percentage of shell, it may be taken for<span class="pagenum" id="Page_269">269</span>
-granted that adulteration with husks has been carried to excess,
-or that the cleansing processes have not been effectively carried
-out. There is no other method which yields the same degree of
-certainty.</p>
-
-<p>The result obtained by the levigation method can be controlled
-by the previously mentioned methods of Weender or Filsinger,
-as well as by the determination of any silica in the ash (page 256).</p>
-
-<p>Latterly the admixture of cacao husk with the cheaper kinds
-of cocoa powder has largely increased, therefore the determination
-of the amount of husk in cacao preparations has become of special
-importance.</p>
-
-<h5 class="blank">>Determination of sugar</h5>
-<p>10. <em class="gesperrt">Determination of sugar.</em> There are three
-methods for the quick determination of sugar, two of them polarimetric
-and the third consisting of taking the specific gravity of the
-solution obtained by shaking up the cacao with water. It is as well
-to note that in all these methods the result includes the normal
-amount of sugar in cacao, which Welmans<a id="FNanchor_191_191" href="#Footnote_191_191" class="fnanchor">191</a> gives at 0·75-2 in cocoa
-and 0·4-1·0 percent in chocolate. That source of error is of no
-special significance, for, as Welmans has shown, it is compensated
-for in the course of the succeeding operations, so that these methods
-are of service.</p>
-
-<p>For official investigations under this head the statutes of May
-31st 1891 and May 27th 1896 respectively together with the instructions
-issued by the council concerning the carrying out of the process
-(Berlin, July 9th 1896, and Nov. 8th 1897, E) constitute a standard.</p>
-
-<p>They read as follows: “Half the normal weight (13·024 g) of
-chocolate is damped with alcohol and then warmed for 15 minutes
-with 30 ccm of water on the water bath. While still hot, it is
-poured on to a wet filter, the residue again treated with hot water,
-and until the filtrate nearly amounts to 100 ccm. The filtrate is to be
-mixed with 5 ccm of basic lead acetate solution, allowed to stand
-for a quarter of an hour, then clarified with alum and a little alumina,
-made up to a definite volume (110 ccm) and polarised.” But it is
-to be noted that these instructions are not exhaustive enough, and
-prove particularly deficient as regards the employment of water, also
-through their non-observation of the errors which can arise in using
-basic lead acetate, though it is true that these are only of a minor
-character.</p>
-
-<p>The Berlin chemist Jeserich (ex officio) had a rather hot
-dispute with the official over the matter, who declared that his<span class="pagenum" id="Page_270">270</span>
-results were false in spite of all protest, until he finally proved that
-it was not these results but the process advised by law which
-lacked correctness. He described the rencontre in very lucid if
-drastic detail to an assembly of official chemists.</p>
-
-<p>Something similar happened to the present editor, who in his
-office of sworn chemist was called upon to determine the amount
-of sugar and starch present in certain crumb chocolates on the one
-hand, and the amount of cacao material on the other. As the official
-inspectors insist on their prescriptions being carried out with scrupulous
-exactitude, he found it necessary to give a double result, the one
-in accordance with these prescriptions, and the other when double
-the amount of water was used, taking care to explain the whole
-matter at length. But it occasioned some surprise, and finally the
-task of investigating and testing was withdrawn and given to
-another.</p>
-
-<p>Another polarimetric method, recommended by Woy<a id="FNanchor_192_192" href="#Footnote_192_192" class="fnanchor">192</a>, is carried
-out as follows. Two portions of half the normal weight (13·024
-grammes) of rasped or shaved chocolate are placed in 100 ccm and
-200 ccm flasks respectively, moistened with alcohol, then treated
-with hot water and stirred up till the sugar is dissolved. 4 ccm of basic
-lead acetate solution are added to each flask, by which means the
-chocolate in suspension loses its viscosity. After being cooled, the
-solutions are made up to the marks, well mixed and filtered. Two
-quickly filtering liquids are thus obtained, which are then polarised
-in 200 mm tubes. With chocolate containing meal, the temperature
-must not exceed 50° C. From the two polarisations, the following
-equation results: a (100-x) = b(200-x), in which <i>a</i> and <i>b</i> are the
-results of polarising, and x the volume of the insoluble substances,
-including the lead precipitate, contained in the half normal weight.
-The product of the equation gives the amount of sugar present.
-Woy’s method has the great advantage of avoiding the error due to
-the volume of the undissolved cacao and lead precipitate.</p>
-
-<p>The third method, as adopted by Zipperer<a id="FNanchor_193_193" href="#Footnote_193_193" class="fnanchor">193</a>, is as follows:
-50 grammes of chocolate, finely divided with an iron grater or rasp,
-are treated with exactly 200 ccm of cold water, frequently stirred
-for 4 hours, then poured on to a previously moistened and well wrung
-pointed bag. The specific gravity of the filtrate is taken in an araeometer,
-specially constructed for the purpose by Greiner of Munich
-on lines suggested by Zipperer himself. On the scale of the<span class="pagenum" id="Page_271">271</span>
-araeometer is given the percentage amount of sugar in the chocolate,
-from 5 to 5 percent, with subdivisions of one percent, so that the
-reading can be quickly taken, without correction.</p>
-
-<p>In the determination of sugar by weight, the chocolate is first
-defatted with ether, the sugar extracted with alcohol, then inverted,
-the inverted solution treated with Fehling’s solution and the copper
-precipitate weighed. The process has little to recommend it, being
-troublesome and admitting of a large margin of errors.</p>
-
-<p>Here again much has been written of late<a id="FNanchor_194_194" href="#Footnote_194_194" class="fnanchor">194</a> concerning the two
-former methods, their liabilities to error and the avoidance of these,
-yet without bringing to light anything which calls for a specially
-detailed treatment in this book.</p>
-
-<h5 class="blank">Determination of Albuminates</h5>
-<p>11. <em class="gesperrt">Determination of Albuminates.</em> The determination
-of albumin is frequently required in the analysis of cacao
-powder and is necessary to the ascertainment of its nutritive value.
-The determination of nitrogen is determined by mixing 0·5 grammes
-of finely powdered bean with soda lime and burning the mixture in
-a tube. (This determination of nitrogen is a necessary part of the
-process.) Thus ammonia is formed, which is passed through a known
-quantity of sulphuric acid. When the combustion is finished, the
-acid solution is titrated with a standard solution of barium hydroxide,
-and from the quantity consumed the percentage of nitrogen is calculated.
-But as the diureides also contain nitrogen (31·1 % of the
-theobromine and caffeine present) the nitrogen corresponding to this
-amount must be deducted from the total quantity of nitrogen yielded
-by combustion and the remainder multiplied by 6·25 will indicate the
-amount of albumen present as a constituent.</p>
-
-<p>Another and better method of determining the nitrogen is by
-Kjeldahl’s<a id="FNanchor_195_195" href="#Footnote_195_195" class="fnanchor">195</a> process. It has been frequently subjected to modifications,
-but was originally carried out as follows. 0·25 grammes of the nitrogenous
-substance (cacao preparation) is heated on the sand bath
-together with 20 ccm of concentrated sulphuric acid and a little
-quicksilver, till the solution becomes colourless or only of a very
-pale yellow. After diluting with about 200 ccm of water, it is made<span class="pagenum" id="Page_272">272</span>
-alkaline by the addition of soda lye (which must of course be entirely
-free from nitrogen, the same remark applying to the sulphuric acid
-used) and, potassium or sodium sulphide being added, it is then distilled,
-and the ammonia given off collected and determined as above
-described. As this method also determines the total amount of nitrogen,
-an allowance must be made for the nitrogen in the theobromine
-and caffeine before multiplying the result by 6·25. This modification
-is still to be recommended as the best and most reliable.</p>
-
-<p>In rare cases an excessive amount of albumen may be due to
-the admixture of earth-nut cake or gelatine. As to the detection of
-the latter adulteration, see page <a href="#Page_254">254</a>. Bileryst<a id="FNanchor_196_196" href="#Footnote_196_196" class="fnanchor">196</a> says that earth-nut
-cake can be recognised by its high percentage of albumen content,
-amounting to between 45 and 47 percent.</p>
-
-<h5 class="blank">Investigation of Milk and Cream Chocolate</h5>
-<p>12. <em class="gesperrt">Investigation of Milk and Cream Chocolate.</em>
-The tests bearing on these products really constitute a chapter
-in themselves, which has acquired special importance owing to
-the great popularity they enjoy and the consequently greatly increased
-production. According to the unanimous opinion of the Association
-of German Chocolate Manufacturers and the Free Union of
-German Food Chemists, expressed when considering the respective
-claims of such chocolates, it is chiefly if not exclusively a matter of
-determining the percentage of milk or cream, which ought not to be
-below 12·5 or 10%, always supposing the milk or cream to be a
-substitute for sugar, and this means therefore that the quantity of
-cacao material in the chocolate product should on no account sink
-below 32%. (Cf. p. 283 No. 3. Abs. 5.) The method employed in the
-investigation is generally the same as that suggested by Laxa in
-his treatise on “Milk Chocolates”<a id="FNanchor_197_197" href="#Footnote_197_197" class="fnanchor">197</a> although it has been considerably
-improved by Baier and his colleagues.<a id="FNanchor_198_198" href="#Footnote_198_198" class="fnanchor">198</a> It is here a matter of
-working backwards from the determination of the fatty and nitrogenous
-components (or caseine) to the amount of milk or cream in the
-chocolate. This presents a certain amount of difficultly as it is not
-only necessary to determine the milk, but also to establish that
-neither skimmed or whipped material (either in part or entirely) has
-been employed. Yet it is possible here to proceed with absolute certainty,
-as Baier<a id="FNanchor_199_199" href="#Footnote_199_199" class="fnanchor">199</a> convincingly demonstrates, by taking into consideration
-the relative proportion of milk fat, called caseum or caseine.</p>
-
-<p><span class="pagenum" id="Page_273">273</span></p>
-
-<p>If it is desired finally to characterise the respective chocolates,
-determinations of the <em class="gesperrt">quantity</em> of milk fat present and the
-amount of milk product used become essential. Baier gives both as
-calculable (cf. footnote 1)<a id="FNanchor_200_200" href="#Footnote_200_200" class="fnanchor">200</a>, the Reichert-Meissl number of the total
-fat being ascertained, and from this, subtracting the R.-M. number of
-the cacao fat present<a id="FNanchor_201_201" href="#Footnote_201_201" class="fnanchor">201</a> the quantity of milk fat, finally the
-amount of caseine, milk sugar, mineral matter and other factors.
-No details of this somewhat extensive calculation are proved in the
-original.<a id="FNanchor_202_202" href="#Footnote_202_202" class="fnanchor">202</a> We give the following regulations (Laxa-Baier) for
-carrying out the determination of the caseine, together with the
-necessary formula.</p>
-
-<p>20 grammes of fine divided chocolate are loosely introduced into
-a Soxhlet’s extracting apparatus, and there extracted with ether for
-a period of 16 hours. Of the residue, 10 grammes are used for
-testing in connection with caseine, and this after the ether has evaporated.
-These are mixed up in mortar with gradual and even addition
-of a 1% solution of sodium oxalate, so that no lump formations occur,
-and then brought into a marked carboy of 250 ccm capacity, until
-200 ccm of the sodium oxalate solution have been used. The carboy
-is then provided with an asbestos net, and heated by means of a
-flame from the under side, until its contents are brought to boil. The
-mouth of the carboy is covered with a small funnel which has been
-hermetically sealed at its narrower end. Then boiling oxalate solution
-is poured into the vessel up the bend, and it is then allowed to stand
-over till another day, shaking however being often repeated, then
-filled with sodium oxalate solution up to the mark, agitated with a
-regular motion, and then filtered through an ordinary filter. To
-100 ccm of this solution 5 ccm of an uranous acetate solution (5%
-strong) and drop by drop and with repeated stirring a 30% solution
-of acetic are added until there is a deposit. (This will require
-from 30 to 120 drops, according to the amount of caseine present.)
-Then an extra 5 drops of acetic acid can be added. This causes the
-deposit to stand out clearly from the liquid matter and it can be
-readily separated by centrifugalising. Afterwards it can be washed<span class="pagenum" id="Page_274">274</span>
-out with 100 ccm of solution, of which 5 ccm are uranous acetate and
-3 ccm acetic acid 3 % strong, until the sodium oxalate can no longer be
-seen on adding calcium chloride (i. e. after about three repeated centrifugalisations).
-The contents of the tube are then rinsed on to the
-small filter by means of the wash fluid, stirred in a Kjeldahl carboy
-with concentrated sulphuric acid and copper oxide, and the quantity
-of nitrogen found converted into caseine by multiplying with the
-factor k = 6·37.—Bearing in mind the quantity of fat, the percentage
-of caseine in the original chocolate is calculated.<a id="FNanchor_203_203" href="#Footnote_203_203" class="fnanchor">203</a></p>
-
-<p>In the following:</p>
-
-<p>
-b = signifies the total of fatty content of the chocolate<a id="FNanchor_204_204" href="#Footnote_204_204" class="fnanchor">204</a>,<br />
-<span style="margin-left: 2em;">a = the Reichert-Meissl number of the total fat,</span><br />
-and K = the amount of caseine as established by the Laxa-Baier method
-(nitrogen contents times 6·37).</p>
-
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<col width="5%" /><col width="25%" /><col width="70%" />
-<tr>
-  <td class="lt">1.</td>
-  <td class="lt">F  = (a-1) b / 27</td>
-  <td class="l">Further: 1. The desired quantity of fat
-equal is to the R.M.N. a, of the total fat less
-that of the cacao fat (1·0) multiplied by the
-total amount of fat and divided by the average R.M.N. for butter fats = 27.</td>
-</tr>
-<tr>
-  <td class="lt" rowspan="3">2.</td>
-  <td class="lt">a) E = 1·11 K</td>
-  <td class="l" rowspan="3">2. The total amount of albumen E is equal to the amount of caseine K multiplied by
-1·11, as this constitutes about 90% of the former; and as the albumen E, milk sugar
-M and the mineral constituents A (Ash V) are present in the milk in the proportion of
-100 : 132 : 21·4, this yields the formula given in b &amp; c.</td>
-</tr>
-<tr>
-  <td class="lt"> b) M  =  ( 1·11  K  -  132) / 100</td>
-</tr>
-<tr>
-  <td class="lt"> c) A  =  (1·11  K - 21.4) / 100</td>
-</tr>
-<tr>
-  <td class="lt">3.</td>
-  <td class="lt">T = F + E + M + A</td>
-  <td class="l">3. The total quantity of milk stuff T is
-equal to the total of fatty contents, albumen, milk, sugar and ash.</td>
-</tr>
-<tr>
-  <td class="lt" rowspan="8">4.</td>
-  <td class="lt">x = Q · k </td>
-  <td class="lt" rowspan="8"> 4. The fatty constituency of the original
-milk or cream to be calculated from the formula x = Q times k, where Q is the
-quotient resulting when the amount of fat F is divided by that of caseine K, and k
-the normal caseine consistency of average  milk preparation. Or it varies as the numbers
-k<sub>1</sub> etc. indicate in the case of 10% cream and so forth. Higher percentages
-than those given do not come into consideration.</td>
-</tr>
-<tr>
-  <td class="lt">Q = F / K</td>
-</tr>
-<tr>
-  <td class="lt">k = const.</td>
-</tr>
-<tr>
-  <td class="lt">In the case of milk:</td>
-</tr>
-<tr>
-  <td class="lt">k<sub>1</sub> = 3·15</td>
-</tr>
-<tr>
-  <td class="lt">k<sub>2</sub> = 3·05</td>
-</tr>
-<tr>
-  <td class="lt">k<sub>3</sub> = 2·7</td>
-</tr>
-<tr>
-  <td class="lt">k<sub>4</sub> = 2·5</td>
-</tr>
-</table></div>
-
-<p><span class="pagenum" id="Page_275">275</span></p>
-
-
-<p>c. Microscopic-botanical investigation.</p>
-
-
-<div class="figleft" >
-<img src="images/i_275.jpg" alt="" />
-<div class="caption">Fig. 100.</div>
-</div>
-
-<p class="hang small"><i>A.</i> Parenchyma of the
-cotyledon after removal
-of fat and treatment
-with Iodine chloral
-hydrate, a: parenchyma
-cells with
-starch, b: with cacao
-red.</p>
-
-<p class="hang small"><i>B.</i> Aleuron particles with
-globois (Molisch) from
-parenchyma cells.</p>
-
-<div class="figleft" >
-<img src="images/i_276.jpg" alt="" />
-<div class="caption">Fig. 101.</div>
-</div>
-<div class="hangsection small">
-<p><i>A.</i> Mitscherlich particles.</p>
-<p><i>B.</i> Seed cells, above with
-starch bodies, underneath
-with violet colouring
-matter (cacao
-red) lying in chloral.</p>
-
-<p><i>C.</i> Series of yeast germs.</p>
-
-<p ><i>D.</i> Threads of extraneous
-growth.</p>
-
-<p><i>E.</i> Epidermis and layer
-of cells occurring on
-the outer shell (enlarged
-340 times).</p></div>
-
-
-<p>Cacao is to no great extent particularly characterised anatomically.
-The parenchyma cells fig. 100 are chiefly to be noticed, containing
-either fat, albumin (protoplasm) aleuron granules, pigment, or
-cacao starch. The <em class="gesperrt">starch</em>, as already remarked, consists of
-especially small globular granules, mostly separate, but also two or
-three adherent. It is somewhat more difficult to gelatinise than other
-kinds of starch, and it is coloured blue by iodine somewhat more
-slowly than many other starch granules, especially in the preparations
-containing fat. Cacao preparations which have been disintegrated by
-fixed alcalis, differ in this respect; according to Welmans, iodine
-first forms colourless iodine compounds, and not until the alkali has
-been saturated, is the blue colour developed. In such cases, care must
-be taken, that an excess of iodine is present. In estimating the amount
-of foreign starch, great care must be taken that the conspicuous
-bluish-black granules of the foreign starch, which immediately strike<span class="pagenum" id="Page_276">276</span>
-the eye, are not over estimated, which may easily occur. For control
-observations, mixtures containing various known amounts of starch
-should be tried comparatively. The pigment cells and the epidermis
-with the Mitscherlich’s particles (figs 101 and 102) should be noticed
-as well as the characteristic globoids, which occur in the ash of the
-cotyledon tissues (compare page 67). The <em class="gesperrt">outside shell</em>, more
-or less woody according to the origin of the bean, consists of four
-layers of cells; this is best recognised by the large cells of the principal
-tissue, which are distinguished by their form as well as by their
-thickened side walls from the tissue of the cotyledon. Another
-characteristic of this layer consists of the large number of
-coarse spiral vessels, which exceed those of the seed lobes in size,
-and finally, the inner elements of the stone cell layer, which, however,
-on account of their limited development are seldom to be
-discovered. The smooth, fine brown coloured, and light refracting
-fragments, which frequently appear quite structureless and have their
-fibrous character made perceptible only after treatment with caustic
-alkali, must be regarded as characteristic of the inner part of the
-husk or the seed membrane. The best observing medium is a solution
-of chloral hydrate or almond oil, as well as dilute sulphuric acid and
-glycerine.<a id="FNanchor_205_205" href="#Footnote_205_205" class="fnanchor">205</a> The substance is always to be defatted with ether,
-before the microscopical examination. A complete extraction of the
-fat, according to Welmans, can occur only with exceedingly thin
-cuttings, in which every cell of the section would be operated on,
-or in powdered preparations, when the cells have been completely<span class="pagenum" id="Page_277">277</span>
-torn asunder by mechanical pulverisation. The fat is not extracted
-by solvents from intact cells, as the cell walls are impermeable by
-them.<a id="FNanchor_206_206" href="#Footnote_206_206" class="fnanchor">206</a></p>
-
-<p>The detection of <em class="gesperrt">foreign starch</em> is possible only by use
-of the microscope; by means of standard preparations an approximate
-estimate may be made as to the amount and kind of meal added.<a id="FNanchor_207_207" href="#Footnote_207_207" class="fnanchor">207</a>
-The examination of starch is especially facilitated by H. Leffmann
-and W. Beam’s<a id="FNanchor_208_208" href="#Footnote_208_208" class="fnanchor">208</a> centrifugal method: the sample suspended in water
-is subjected to rotation for a short time in the centrifugal apparatus.
-The presence of foreign starch is shown by a white layer in the
-resulting sediment. This layer can be collected and microscopically
-examined for foreign starch and husk. In the case of cacao preparations,
-it is always well to distinguish between unimportant traces
-and quantities that justify objection.<a id="FNanchor_209_209" href="#Footnote_209_209" class="fnanchor">209</a></p>
-
-
-<div class="figcenter" >
-<img src="images/i_277.jpg" alt="" />
-<div class="caption">Fig. 102.</div>
-</div>
-
-<p class="hang"><small><i>A.</i> Silver membrane with the
-hairs (Mitscherlich particles)
-<i>tr</i>, and the crystals <i>f</i> and <i>K</i>.</small></p>
-
-<p class="hang"><small><i>B.</i> Cocoa powder: <i>c</i> Cotyledon
-tissue with cells of fat and
-colouring matter, <i>p</i> shell parenchyma,
-<i>sp</i> speriods, <i>d</i> layer
-of dry cells.</small></p>
-
-<p>A means of detecting <em class="gesperrt">tragacanth</em> in cacao preparations,
-has lately been described by Welmans<a id="FNanchor_210_210" href="#Footnote_210_210" class="fnanchor">210</a>. 5 grammes of the cacao
-preparation are to be mixed with sufficient dilute sulphuric acid (1: 3)
-to form a thick pulp, then with 10 drops of solution of iodine (in<span class="pagenum" id="Page_278">278</span>
-potassium iodide) and some glycerine. A portion of the mixture is
-examined under the microscope (enlarged 160 times). The entire
-field of view now appears to be thickly sown with countless blue
-dots, some globular, others irregular, among which are especially to
-be noticed the large tragacanth cells, resembling potato starch, which
-are not seen in cocoa powder that is free from tragacanth, when
-similarly prepared as an object; the small blue dots, due to cacao
-starch, are visible only in the densely occupied portions.</p>
-
-<p>An admixture of the <em class="gesperrt">carob</em>, which has been seldom observed,
-can be easily recognised under the microscope by the characteristic
-reddish wrinkled tubes of the fruit pulp, which are also coloured
-violet by treatment with a warm solution of caustic potash.</p>
-
-<p>The presence of <em class="gesperrt">earth-nut or earth-nut cake</em> can
-be detected by the aid of the microscope on treatment with chloral
-hydrate, by the characteristic saw toothed epidermis cells of the
-husk of arachis seed.</p>
-
-<p><em class="gesperrt">Hazelnut and walnut pulp</em>, so far as they are to be
-met with in cacao preparations, can be distinguished under the
-microscope by shreds of the tissue of the seed husks, in which broad
-streaks of spiral vessels, lying close on one another, are distinctly
-prominent. If in addition the woody fruit shell be admixed, it can be
-detected by the great number of cells.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-<p><span class="pagenum" id="Page_279">279</span></p>
-
-
-<h3>B. Definitions of Cacao Preparations.</h3>
-
-<p>The following formulae have been compiled by the Association
-of German Chocolate Manufacturers for the purpose of fixing the
-definition of cacao, and we may say that we agree with same in the
-main, as they satisfy all just claims, and keep pace with the progress
-made in consequence of the introduction of the modern machinery
-now in use, both from a scientific and practical point of view. Only
-in a few points are we of different opinion, and have referred to such
-clearly in their place.</p>
-
-
-<h4><b>a) Regulations of the Association of German Chocolate Manufacturers
-relating to the Trade in Cacao Preparations (cocoa, chocolate and
-chocolate goods).<br />
-
-(Revision of September 16<sup>th</sup> 1907.)</b></h4>
-
-
-<h5>I.</h5>
-
-<blockquote>
-<div class="hangsection">
-<p>1. Cacao mass is the product obtained by simply grinding and
-moulding roasted and shelled cacao beans and no substance
-handled under this name may contain any admixtures of foreign
-matter.</p>
-
-<p>2. Disintegrated cacao mass is cacao which has been treated
-either with alkalis, alkaline earth, or steam.</p>
-
-<p>3. Cocoa powder, freed of oil (also soluble, disintegrated cacao)
-is the resulting product when the cacao bean is decorticated,
-roasted and more or less freed from its oil or also disintegrated
-in powder form. Cocoa powder, cacao from which oil has
-been extracted, disintegrated and soluble cacao may on no
-account contain foreign ingredient other than an addition of
-roots and spices.</p></div>
-
-<p>In the case of cacaos disintegrated with alkalis or alkali
-earths, not more than 3 % of alkali or alkali earth may be used
-in the process; they may not contain more than 8 % of ash,
-reckoned on cacao material with 56 % of cacao butter.</p>
-
-<div class="hangsection">
-<p>4. <em class="gesperrt">Chocolate.</em> The designation “Chocolate” may only be
-applied to those confections which are prepared by the addition<span class="pagenum" id="Page_280">280</span>
-of cacao butter, vanilla, vanillin, cinnamon, cloves or other
-spices to roasted and shelled beans or to a disintegrated mixture
-of cacao and sugar.</p></div>
-
-<p>The percentage amount of sugar may not exceed 70,
-and the occasional addition of other substances (medicinal,
-meals, and the like) is admissible, but the total percentage of
-these and the sugar may not exceed 70.<a id="FNanchor_211_211" href="#Footnote_211_211" class="fnanchor">211</a></p>
-<div class="hangsection">
-
-<p>5. <em class="gesperrt">Food chocolates</em>, <em class="gesperrt">chocolates for immediate
-consumption</em>, and <em class="gesperrt">dessert chocolates</em>. For these
-confections the same principles hold good, with the exception
-that here additions of nuts, almonds and milk stuffs are
-permissible, up to a percentage not exceeding 5 in total, without
-any declaration of the goods being necessary.</p>
-
-<p>6. <em class="gesperrt">Chocolate powder</em> is a mixture of cacao material which
-may be disintegrated and more or less freed from oil, with an
-amount of sugar not exceeding 70% at the most. Spices as in
-the case of chocolate.<a href="#Footnote_211_211" class="fnanchor">211</a></p>
-
-<p>7. Cacao butter is the fat obtained from the decorticated bean
-or cacao material.</p></div></blockquote>
-
-
-<h5>II.</h5>
-
-<p>The following are especially to be regarded as adulterations of
-the goods mentioned under I. from 1 to 7.</p>
-
-<blockquote>
-<div class="hangsection">
-<p>1. Foreign fats;</p>
-
-<p>2. Shells and other waste cacao products (dust or seed);</p>
-
-<p>3. Meal, though this is not expressly given;</p>
-
-<p>4. Colouring matter; the colouring of the surface of figures is
-permissible;</p>
-
-<p>5. So-called fat economisers, such as adraganth, gelatine, and
-dextrine.</p></div></blockquote>
-
-<p>An addition of substances for medicinal or dietetic purposes is
-permissible, though in such cases the goods must be declared. The
-addition of any fats other than cacao butter (i. e. of any foreign fat)
-or of shells or waste products to cacao or chocolate or to cacao or
-chocolate goods is also not permissible even when these are designated
-in such a manner that the words chocolate and cacao do not occur
-in their description.</p>
-
-<p><span class="pagenum" id="Page_281">281</span></p>
-
-
-<h5>III.<br />
-
-<em class="gesperrt">Declaration of Added Ingredients.</em></h5>
-
-<p>The declaration must be transcribed in legible script and form,
-as e. g. “Meal” so as to be readily understood by all, and composed
-in German.</p>
-
-<p>The declaration must occur together with the description of
-contents and as part of the same on despatching original packages in
-retail transactions.</p>
-
-<p>In wholesale trade the declaration must occur on all offers,
-quotations, bills and all boxes, etc. provided with description of
-contents.</p>
-
-<p>When offered for sale or exhibited in an unpacked condition,
-every box etc. containing the goods must have such a declaration
-introduced so as to be visible to every buyer in the premises, where
-possible; or the declaration shall be placed on the goods themselves.</p>
-
-<blockquote>
-<div class="hangsection">
-<p>1. Skimmed milk chocolates must be literally described as such,
-and must be manufactured with at least 10 % of skimmed milk
-powder or the corresponding quantity of skimmed milk proper.
-Addition of ordinary milk or its powder is permissible and need
-not be declared;</p>
-
-<p>2. Milk chocolate must be manufactured with ordinary milk containing at
-least 3 % of fat, and in such a manner that at least
-10 % of milk powder or the corresponding quantity of milk
-proper are employed;</p>
-
-<p>3. Cream chocolate must be prepared from cream containing at
-least 10 % of fat, and in such a manner that at least 10 % of
-a cream powder or the corresponding amount of cream, in
-each case containing 50 % of milk fat, are employed. It may be
-varied to taste with milk proper or its powder, without any
-further declaration being necessary.</p></div></blockquote>
-
-<p>These percentages represent a minimum. It remains at the
-manufacturer’s choice whether he shall employ larger quantities of
-cream or milk.</p>
-
-<p>The associated firms are further recommended to annex the
-following guarantees:</p>
-
-<blockquote>
-<div class="hangsection">
-<p>a) that the powder of milk proper contain at least 26 % of fat
-and be prepared from a milk guaranteed as pure;</p>
-
-<p>b) that the cream powder contain at least 40 % of milk or be
-prepared from cream containing at least 10% of fat.</p></div></blockquote>
-
-<p><span class="pagenum" id="Page_282">282</span></p>
-
-<p>It is especially emphasised that these quantities are minimums,
-and every manufacturer is free to add as much cream or milk
-as he pleases.</p>
-
-<p>We particularly recommend the procuring of a guarantee from
-the milk purveyor as to its purity for every delivery in order to be
-covered against fines in case the product should prove to contain
-an insufficient amount of fat. Analytical testings of trial samples are
-also to be recommended.</p>
-
-<p>By way of comparison we refer to the “Principles for Estimating
-Cacao Products and their Food Value” determined by the Free
-Union of German Food Chemists in their 8th annual assembly at
-Heidelberg (1909) and finally established in their 10th held at Dresden
-(1911), which are said to have found general acceptance from the
-1st July, 1912.</p>
-
-
-<h4><b>b) Final Wording of the Principles of the Free Union of German Food
-Chemists for the estimation of the Value of Cocoa and Cacao Preparations.</b></h4>
-
-
-<h5>I.</h5>
-
-<p><em class="gesperrt">Cacao mass</em> is the product which is purely and simply
-obtained from the roasted and shelled cacao bean by grinding and
-moulding.</p>
-
-<p>Cacao mass may not contain any kind of foreign substance.
-Traces of shell may only be present in minor quantity. The waste
-product falling in the cleansing of the bean must not be added to the
-cacao mass, nor may it be worked up into cacao material
-separate and apart from other cacao.</p>
-
-<p>Cacao mass shows 2·5-5% of ash and contains 52-58 % of fat.</p>
-
-<p>Disintegrated cacao is such material as is treated with alkalis
-or alkaline earths, ammonia or its salts, under pressure of steam.</p>
-
-
-<h5>II.</h5>
-
-<p><em class="gesperrt">Cocoa powder</em>, cacao that has been pressed and its oil
-removed, soluble Cocoa and disintegrated cacao are synonyms for
-cacao mass which has been reduced to powder form after they have
-been partially separated from fat by expression under heat; and
-generally treatment with alkalis or their carbonates, alkaline earths,
-ammonia, and ammonia salts under a strong steam pressure are
-presupposed.</p>
-
-<p>Cocoa powder containing under 20% of fat, as well as that
-treated with spices (aromatised or scented) must be declared
-accordingly.</p>
-
-<p><span class="pagenum" id="Page_283">283</span></p>
-
-<p>Cocoa powder may not contain any kind of foreign substance.
-Traces of shell may only be present in minor quantity. The waste
-product falling in the cleansing of the bean may neither be added to
-the cocoa powder nor itself worked up into such a powder.</p>
-
-<p>The added alkali or alkaline earths may not exceed 3 % of the
-raw material.</p>
-
-<p>Only powdered cacao and cocoa powder which has been
-treated with ammonia and its salts under strong steam pressure shows
-from 3 to 5 % of ash on cacao mass containing 55 % of fat.</p>
-
-<p>Cocoa powders disintegrated with alkalis and alkaline earths
-must not show more than 8 % of ash on cacao containing 55 % of fat.</p>
-
-<p>The percentage of water must not rise above 9.</p>
-
-
-<h5>III.</h5>
-
-<p><em class="gesperrt">Chocolate</em> is a mixture of cacao material with beetroot or
-cane sugar and a proportionate admixture of spices (vanilla, vanillin,
-cinnamon, cloves and so forth). Many chocolates contain apart from
-that an addition of cacao butter.</p>
-
-<p>The percentage of sugar may not amount to more than 68.</p>
-
-<p>Addition of substances for dietetic and medicinal purposes is
-permissible, and then the total of sugar and such addition must not
-exceed 68% of the whole.</p>
-
-<p>Apart from the addition of spices no other vegetable admixtures
-are permissible. Nor may chocolate contain any foreign fat or
-foreign mineral constituents. Cacao shells may only be present in
-faint traces. The waste product falling in the cleansing of the bean
-must not be added to the cacao mass, nor may it be worked up into
-cacao material itself.</p>
-
-<p>Chocolates which contain meal, almonds, walnuts, hazelnuts
-and milk stuffs must be provided with a declaration indicating such
-addition precisely, and here again the total addition of foreign ingredients
-shall not exceed 68 %.<a id="FNanchor_212_212" href="#Footnote_212_212" class="fnanchor">212</a></p>
-
-<p>The percentage of ash constituent shall not exceed 2.5.</p>
-
-
-<h5>IV.</h5>
-
-<p><em class="gesperrt">Covering or coating material</em> must satisfy the requirements
-holding good for chocolate even when the coated goods
-bear declarations in which the words cacao or chocolate do not expressly
-occur, although admixtures of nuts, almonds and milk stuffs
-not exceeding a total of 5% may be made without declaration.</p>
-
-
-<h5>V.</h5>
-
-<p><em class="gesperrt">Chocolate powder</em> may not contain more than 68 % of sugar.</p>
-
-<p><span class="pagenum" id="Page_284">284</span></p>
-
-
-<h5>VI.</h5>
-
-<p><em class="gesperrt">Cacao butter</em> is the fat obtained from the hulled bean or
-cacao mass.</p>
-
-
-<p class="center"><em class="gesperrt">Milk and Cream Chocolates.</em></p>
-
-<p>1. Cream, milk and skimmed milk-chocolates are products
-which are manufactured with addition of cream, milk (skimmed or
-unskimmed) in a natural, thickened or dry form. They must be declared
-as cream, milk or skimmed milk chocolates.</p>
-
-<p>2. The fat content of full milk should amount to at least 3 per
-cent., and that of cream itself 10 percent. If the full milk or cream
-is added in a condensed or dried state, these ingredients must be in
-corresponding proportions. As it is at present not possible to produce
-a cream powder containing at least 55 percent of fat, the normal
-preparation of this class is, for the time being, represented by a production
-containing 5.5 percent of milk fat in the form of cream
-and milk.</p>
-
-<p>3. Milk chocolate prepared from skimmed milk must contain
-at least 12.5 percent of dried milk or skim-milk, and “Cream”
-chocolates not less than 10 percent of cream or full-cream powder.</p>
-
-<p>4. The percentage of the milk or cream preparation added must
-in all chocolates be deducted only from the percentage of the sugar,
-i. e. the cacao content of all chocolates containing these ingredients
-must be the same as in the case of the commoner varieties.</p>
-
-<p><em class="gesperrt">Special notice.</em> In the case of butter chocolates, in which
-the cream is replaced by pure cacao fat, the same regulations naturally
-obtain; thus the amount of butter added must be not less than
-5.5 percent of the whole, and the butter should be used in place of
-the sugar only.</p>
-
-<p>(Regulations relating to the manner of examining chocolates as
-to the presence of the prescribed quantities of the above ingredients
-will probably be issued in the course of a year or two.)</p>
-
-
-<h4><b>c. Vienna Regulations.</b></h4>
-
-<p>The Assembly of Microscopical and Food Chemists in Vienna,
-held on the 12th-13th October 1897, the object of which was to fix
-a “Codex Alimentarius Austriacus”, also arrived at some just and
-appreciable definitions, which are well worthy of repetition here:<a id="FNanchor_213_213" href="#Footnote_213_213" class="fnanchor">213</a></p>
-
-<p>1. Chocolate should consist of a mixture of cacao, Austrian
-sugar capable of fermentation, further an addition of spices (cinnamon,<span class="pagenum" id="Page_285">285</span>
-cloves, vanilla or vanillin) amounting to as much as 1 percent of
-the whole.</p>
-
-<p>2. Cacao mass should consist of the roasted and shelled cacao
-bean, ground and moulded, only.</p>
-
-<p>3. Cocoa Powder should be a preparation obtained from cacao
-mass only by the partial expression of the 50 percent of fat which
-the latter contains and frequently treated with alkalis. The alkalis
-may reach 2 percent of the whole, and the object of the treatment
-with them is to effect the disintegration of the tissues of cacao or to
-render the cacao “soluble</p>
-
-
-<h4><b>d) International Definitions.</b></h4>
-
-<p>An International Congress of Chocolate and Cocoa Manufacturers
-was finally held in Berne on August 21st-23rd 1911, which,
-unlike the meeting held by the White Cross in Geneva (1908), the
-object of which was the prevention of food adulterations, was really
-international and attended by numerous manufacturers from Belgium,
-Germany, England, France, Holland, Italy, Mexico, Austria, Hungary,
-Russia and Switzerland, the total number of visitors amounting
-to 250.<a id="FNanchor_214_214" href="#Footnote_214_214" class="fnanchor">214</a></p>
-
-
-<h5>1. <em class="gesperrt">Cacao Mass.</em></h5>
-
-<p>§ 1. Cacao mass is obtained by roasting or drying<a id="FNanchor_215_215" href="#Footnote_215_215" class="fnanchor">215</a> cacao
-beans which have previously been well cleaned and freed from the
-shells and dust. Cacao mass can either be disintegrated, i. e. “soluble”
-or untreated with disintegrating agents, i. e. “insoluble</p>
-
-<p>Cacao which has been treated according to § 5 is in the real
-and business sense of the term to be regarded as a <em class="gesperrt">pure</em> article of
-food, seeing that the treatment with alkaline carbonates or pure
-alkali is a purely chemical, or technical, operation. Such cacao may
-therefore be justly termed “pure</p>
-
-<p>§ 2. Cacao mass may contain a quantity of added cacao butter
-proportionate to the prescribed, or suitable, fat content of the cacao
-preparation to be made.</p>
-
-
-<h5>2. <em class="gesperrt">Cocoa Powder.</em></h5>
-
-<p>§ 3. Cocoa powder should consist of defatted, or fatty, pulverised
-cacao mass.</p>
-
-<p>§ 4. Cocoa powder which has been opened up by means of
-alkalis or otherwise is termed “soluble” or disintegrated cacao.</p>
-
-<p><span class="pagenum" id="Page_286">286</span></p>
-
-<p>Disintegrated cacao which has been treated as described under
-§ 5 may in the real and business sense of the word be regarded as a
-“pure” article of food, as the treatment with alkaline carbonates or
-pure alkalis is a purely chemical, or technical, operation. Such cacao
-may, therefore, be justly termed “pure</p>
-
-<p>§ 5. The quantity of alkali used to effect the treatment described
-should not exceed 5·75<a id="FNanchor_216_216" href="#Footnote_216_216" class="fnanchor">216</a> grammes of potash or the equivalent
-of another alkaline carbonate, to 100 grammes of dry defatted cacao.</p>
-
-
-<h5>III. <em class="gesperrt">Cacao Butter.</em></h5>
-
-<p>§ 6. Cacao butter consists of the fat obtained from either
-untreated or disintegrated cacao.</p>
-
-
-<h5>IV. <em class="gesperrt">Chocolate</em> and <em class="gesperrt">Chocolate Powder</em>.</h5>
-
-<p>§ 7. Chocolate is a mixture of cacao mass and sugar, with or
-without the addition of cacao butter. On pulverising chocolate,
-<em class="gesperrt">chocolate powder</em> is obtained.</p>
-
-<p>§ 8. Both chocolate and chocolate powder may, if the methods
-of manufacture require it, be prepared from partially defatted
-cacao mass.</p>
-
-<p>§ 9. The amount of cacao mass and cacao butter contained in
-chocolates and chocolate powders should be at least 32 percent<a id="FNanchor_217_217" href="#Footnote_217_217" class="fnanchor">217</a>
-of the whole.</p>
-
-
-<h5>V. <em class="gesperrt">Milk Chocolate.</em></h5>
-
-<p>§ 10. Milk chocolate should consist of a mixture of cacao mass,
-cacao butter, sugar and milk or milk powder. The quantity of cacao
-mass and cacao butter contained in such preparations should amount
-together to at least 25 percent<a id="FNanchor_218_218" href="#Footnote_218_218" class="fnanchor">218</a> of the whole.</p>
-
-<p>§ 11. All chocolates which are brought on to the market under
-the name of milk chocolate, must contain at least 12·5 percent of
-milk or milk powder.</p>
-
-<p>§ 12. No milk used for the preparation of milk chocolate may
-contain any preserving agent.</p>
-
-
-<h5>VI. <em class="gesperrt">Covering Matter.</em></h5>
-
-<p>§ 13. The definitions of chocolate proper apply also to covering
-material.</p>
-
-<p><span class="pagenum" id="Page_287">287</span></p>
-
-<p>§ 14. Covering chocolate may, without special designation,
-contain up to 5 percent of its weight as sold of almonds, nuts, milk
-or milk powder. All other additions must be clearly declared on the
-packages in which the covering material is sold, or in the invoices
-referring to it.</p>
-
-
-<h5>VII. <em class="gesperrt">Flavouring matter</em> (Spices).</h5>
-
-<p>§ 15. All material (spices etc.) used for flavouring cacao preparations
-must be harmless.<span class="pagenum" id="Page_288">288</span><a id="FNanchor_219_219" href="#Footnote_219_219" class="fnanchor">219</a></p>
-
-<div class="center small">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <th class="_tbr" colspan="2">Name of cacao preparation</th>
-  <th class="_tbr">Adulteration</th>
-  <th class="_tbr">Mode of Detection</th>
-  <th class="_tbr">Reference</th>
-</tr>
-<tr>
-  <td class="hlt_r" colspan="2">Chocolate</td>
-  <td class="hl_r" rowspan="3">Meal (kind not stated)</td>
-  <td class="hlt_r">a) Microscopically</td>
-  <td class="t">277</td>
-</tr>
-<tr>
-  <td class="hlt_r" colspan="2">Cacao mass</td>
-  <td class="hlt_r">b) By excess in glucose</td>
-  <td class="t">264</td>
-</tr>
-<tr>
-  <td class="hlt_r" colspan="2">Coated Goods Covering</td>
-  <td class="hlt_br">c) By decreasing the amount of ash</td>
-  <td class="t">—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2">Chocolats fondants</td>
-  <td class="_r"></td>
-  <td class="_r"></td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hl_r" rowspan="4">Cacao husks and sawdust</td>
-  <td class="hlt_r">a) By increasing the amount of ash and the amount of silicic acid in the ash</td>
-  <td class="t">256</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">b) Method of levigation</td>
-  <td class="t">267</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">c) Determination of fibre</td>
-  <td class="t">266</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_br">d) Microscopically</td>
-  <td class="t">275</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hl_r" rowspan="5">Foreign fats and oils</td>
-  <td class="hlt_r">a) Melting point</td>
-  <td class="t">260</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">b) Iodine value</td>
-  <td class="t">—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">c) Saponification value</td>
-  <td class="t">—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">d) Refractometer test</td>
-  <td class="t">—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_br">e) Björklund’s test</td>
-  <td class="t">261</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hl_r" rowspan="2">Bad (rancid) cacao-butter</td>
-  <td class="hlt_r">a) Acid value</td>
-  <td class="t">260</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_br">b) Reichert-Meissl number</td>
-  <td class="t">—</td>
-</tr>
-<tr>
-  <td class="lt" rowspan="4">&nbsp; &nbsp;</td>
-  <td class="l_r" rowspan="4"><small>Forbidden<br />colouring<br />matters</small></td>
-  <td class="hlt_tr">Yellow ochre</td>
-  <td class="hl_r" rowspan="4">Increase in the amount of ash</td>
-  <td class="t" rowspan="4">—</td>
-</tr>
-<tr>
-  <td class="hlt_r">Red ferric oxide</td>
-</tr>
-<tr>
-  <td class="hlt_r">Brickdust</td>
-</tr>
-<tr>
-  <td class="hlt_br">Coal</td>
-</tr>
-<tr>
-  <td class="lt"></td>
-  <td class="l_r" ><small>only observed<br /> in soup powders;</small></td>
-  <td class="_r">Cacaolol</td>
-  <td class="_r"></td>
-  <td >—</td>
-</tr>
-<tr>
-  <td class="lt"></td>
-  <td class="l_r"><small>only used to<br /> imitate the ash<br />of chocolate cigars;</small></td>
-  <td class="hl_r">Zinc white and heavy spar</td>
-  <td class="hl_r">Analytically in the ash</td>
-  <td>—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Besides inorganic weighting material</td>
-  <td class="hl_r">Increase in the amount of ash</td>
-  <td>—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="_r">Sand <br />Clay</td>
-  <td class="_r"></td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="_r">Dextrine</td>
-  <td class="hlt_r">Polarisation by Welmans’ process</td>
-  <td class="t">258</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hl_r" rowspan="3">Excess of sugar</td>
-  <td class="hlt_tr">a) Polarimetric test</td>
-  <td class="t">269</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">b) Aräometric test</td>
-  <td class="t">270</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_br">c) Decrease in ash</td>
-  <td>—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Excess of cacao butter</td>
-  <td class="hlt_r">Determination of amount of fat</td>
-  <td class="t">258</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Excess of water</td>
-  <td class="hlt_r">Determination of moisture</td>
-  <td class="t">254</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Gelatine</td>
-  <td class="hlt_r">Picric acid test and albumin determinatio</td>
-  <td class="b">—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Tragacanth</td>
-  <td class="hlt_r">Microscopically</td>
-  <td class="t">277</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Earth-nut</td>
-  <td class="hlt_r">Microscopically</td>
-  <td class="t">278</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Earth-nut-cake</td>
-  <td class="hlt_r">Determination of albumin</td>
-  <td class="t">271</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Walnut- and hazelnut pulps</td>
-  <td class="hlt_r">Microscopically</td>
-  <td class="t">278</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2">Cocoa-Powder</td>
-  <td class="hlt_tr">Husk</td>
-  <td class="hl_r" rowspan="3">As with chocolate</td>
-  <td rowspan="3">—</td>
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_r">Foreign fat</td>
-
-</tr>
-<tr>
-  <td class="lt_r" colspan="2"></td>
-  <td class="hlt_br">Meal</td>
-</tr>
-</table></div>
-
-
-
-<hr class="chap" />
-
-<p><span class="pagenum" id="Page_289">289</span></p>
-
-
-
-
-<h4><a name="C_Adulterations_of_Cacao_wares_and_their" id="C_Adulterations_of_Cacao_wares_and_their">C. Adulterations of Cacao wares and their
-Recognition.</a></h4>
-
-
-<h5>a) Introductory.</h5>
-
-<p>Cacao preparations are subject to manifold and various kinds
-of adulteration. The following table gives a list of proved adulterating
-agents, and contains in the last column but one hints as to how
-such foreign additions can be detected, which hints are given in
-more detail on various pages in this edition, the numbers of which
-are annexed in the last column.</p>
-
-<p>Bases for the judgment of cacao preparations appear on the
-one hand in the definitions and formulas previously given, and on the
-other in the rougher and finer adulterations which we had the
-opportunity of detecting. We give these bases once more, at least
-such as we deem necessary to a proper estimation of the purity of
-cacao goods, and in general rather incline to the principles which
-Filsinger has worked out for the Imperial Health Office (Germany)
-and which received a hearty reception at the hands of the various
-unions connected with the trade.</p>
-
-
-<h5>b) The Principles.</h5>
-
-<p><em class="gesperrt">Chocolate</em>, <em class="gesperrt">Cacao material</em>, and <em class="gesperrt">cocoa powder</em>
-(defatted and disintegrated cacao) may on no account contain any
-kind of foreign vegetable mixtures like starch, meal, peanut cake,
-hazel nut and walnut admixtures, nor cacao shells nor yet waste
-products, neither may it contain any mineral stuffs or foreign fats.
-Chocolates with meal addition must contain on the wrapper a concise
-and definite declaration of such addition on the wrapper. The presence
-of cacao shells is detrimental to the nutritious value of the cacao
-preparation, being little suited for human consumption, as they contain
-a large quantity of woody substance, and apart from this, always
-occur with adhering sand and earth. The removal of such shells is
-since the perfecting of the cleaning machinery intended for the
-purpose, become a very easy matter, and so none but very inferior<span class="pagenum" id="Page_290">290</span>
-quantities are permissible. Any additional shells (even when declared,
-and very fine ground) are illegal. The addition of spices or their
-corresponding ethereal oils are allowed, and as such may be considered
-almonds and nuts, more especially in the case of coating
-material and so forth, although they are subject to compulsory
-declaration.</p>
-
-<p>The same conditions prevail in the case of <em class="gesperrt">chocolate
-enamelling</em> and <em class="gesperrt">coating</em> material as for ordinary chocolate,
-and in particular they must be free from all kind of foreign fats and
-cacao shells.</p>
-
-<p>The use of dyes (earth-and tar-colouring matter) which are
-intended as substitutes for a percentage of cacao, and not merely as
-ornamental, is not permissible; and such dyes as are objectionable
-from a hygienical standpoint are impossible, even when they are
-used for decorating purposes. Cacao material contains on an average
-from 3-4 % of ash and from 50-55 % of fat.</p>
-
-<p>Admixtures of glue, tragacanth or dextrine are not permissible,
-when they are intended to conceal an addition of water or to save
-the use of expensive cacao fat.</p>
-
-<p><em class="gesperrt">Cocoa powder</em> contains arbitrary quantities of fat, and
-shows accordingly a varying quantity of ash to correspond with the
-amount of fat expressed. It is therefore necessary to declare the
-quantity of fat contained in quite a general manner and something in
-the following grade: skimmed milk cacao under 25 % of fat, cacao
-freed from oil, fatty and ordinary milk chocolate up to a percentage
-not exceeding 35.<a id="FNanchor_220_220" href="#Footnote_220_220" class="fnanchor">220</a> For the same reason it is necessary to convert the
-established ash contents, possibly of cacao material with 50% of fat,
-or none at all. It is most to the purpose to convert in the case of dry
-material which has been freed of fat, as occasionally considerable
-amounts of moisture remain over from the processes of preparation.
-Cocoa powder which has been disintegrated without the use of
-potassium, sodium or magnesia agents (carbonic acid) will therefore
-show the same ash contents as the corresponding material freed from
-oil, whilst that of cacao disintegrated by means of the fixed alkalis
-will be greater. The ash contents of powder freed of oil may
-nevertheless not exceed 3 %, corresponding to a total 7 %. The mixture
-of cocoa powder and sugar is not permissible.</p>
-
-<p>Chocolates, chocolate fondants and coating mass contain
-variable quantities of sugar and fat; accordingly no limits can be
-assigned to the ash contents of these preparations.</p>
-
-<p><span class="pagenum" id="Page_291">291</span></p>
-
-<p>A unanimity of opinion as to the least possible amount of
-cacao for the chemical estimation of chocolate has become an urgent
-necessity. Hereby it should be established that in good chocolate the
-fatty contents, apart from the sugar,<a id="FNanchor_221_221" href="#Footnote_221_221" class="fnanchor">221</a> exceed a definite percentage.<a id="FNanchor_222_222" href="#Footnote_222_222" class="fnanchor">222</a>
-A minimum percentage of 35% of cacao mass in chocolate destined for
-export, which must possibly be covered, has been fixed by the council
-of commerce.</p>
-
-<p>As percentage of chocolate in cacao the double quantity of non-fatty
-cacao material must be taken, on the supposition that raw cacao
-contains on an average 50% of fat.</p>
-
-
-<h5>c) Laws and Enactments as to Trade in Cacao Preparations.</h5>
-
-<p>So far traffic in cacao has only been brought under legal control
-in three European countries, namely Belgium, Roumania, and Switzerland.
-We annex in the following pages a resumé of the legal prescriptions
-appertaining thereto, as being of especial importance to
-exporting manufacturers.</p>
-
-
-<h6>1 <em class="gesperrt">Belgium.</em></h6>
-
-<p>The <em class="gesperrt">Belgian</em> royal decree of the 18th November 1894
-established on the basis of the law for articles of consumption, August
-4th 1890, and article 454 to 457, 500 to 503, and 561 of the penal
-code book runs (according to the “Moniteur Belge” of the 3rd and
-4th December, 1894, as follows:</p>
-
-<p>Art. 1. It is illegal to sell, expose or hold in possession for
-sale, or to transmit, any other product as “all cocoa” than the fruit
-of the cacao tree, raw and prepared by roasting, hulling and grinding
-with or without addition of spices, and finally moulded into tablets
-or reduced to powder form.</p>
-
-<p>It is permissible to sell, expose or have in possession for sale,
-or to transmit such cacao as has suffered a loss of butter by expressing,
-provided that the amount of this ingredient is not diminished
-by more than 20 % of the whole, under the designation “cocoa or cocoa
-powder”; and again under the designation “alkalinised cacao” (cacao<span class="pagenum" id="Page_292">292</span>
-alcalinisé) such as has had its alkali content increased in special treatment
-by not more than 3% of the total weight. The declaration
-“alkalinised” is not, if a matter of mere possession or transmittance
-in export, to be considered as necessary.</p>
-
-<p>Cacao which has been prepared other than as above described
-may only be sold, exposed or held in possession for sale, or transmitted,
-under a special label which declares this special manner of
-preparation next to the word “cacao” or under a label that does not
-contain the word “cacao” at all.</p>
-
-<p>The word “alkalinised” or any other words which indicate
-alterations or additions in the natural composition of the cacao must
-be introduced on the label in distinct and similar type to the word
-“cacao</p>
-
-<p>Cacao in which the proportion of alkali amounts to more than
-3% is regarded as injurious, and the sale, having and holding in
-possession or despatch of same for sale is illegal.</p>
-
-<p>Art. 2. It is illegal to sell, have in possession or expose for
-sale, or to transmit any product whatever, under the designation
-“chocolate”, that is not manufactured exclusively from shelled cacao,
-and that in a minimum proportion of 35%, and ordinary sugar, with
-or without admixture of spices.</p>
-
-<p>Products which though containing the requisite 35% of shelled
-cacao are also made of other substances than those above signified
-may only be sold, held in possession, exposed or transmitted for sale
-under a label that clearly describes the nature of such ingredients
-next to the word “chocolate” and in the same type, or under a label
-that does not contain the word “Chocolate” at all. In the case indicated
-by impressing them on each separate tablet.</p>
-
-<p>Products which contain less than 35% of cacao may only be
-sold, held in possession, exposed, or transmitted for sale under the
-designation “cacao bonbons” or some similar description, from which
-the word chocolate has been rigidly excluded.</p>
-
-<p>Art. 3. Entries of the labels prescribed for the products of
-irregular composition in articles 1 and 2 must be made on the invoices
-despatched with the goods.</p>
-
-<p>Art. 4. The box, case or wrapper etc. containing cacao or
-chocolate which is sold, exposed, held in possession or transmitted
-for sale must bear the name and address of the manufacturer or
-seller, or at least some regular and authorised trade mark.</p>
-
-<p>Art. 5. The articles of this decree, as far as they refer to
-chocolate, are only applicable to ordinary chocolates in tablet, block,<span class="pagenum" id="Page_293">293</span>
-spherical or powder form, not however to cream and various sugar
-confections in chocolates (such as pralinés, pastilles etc.).</p>
-
-<p>Art. 6. Any infringement of the articles of this decree will
-incur a fine in accordance with the code of fines issued on Aug. 4th
-1890, over and above the ordinary penalties.</p>
-
-<p>Art. 7. Our Board of Trade and Agriculture is hereby entrusted
-with the carrying out of this decree, which shall come into force on
-April 1st 1895.</p>
-
-
-<h6>2. Roumania.</h6>
-
-<p>The royal enactment of this land respecting the health supervision
-of foods and drinks and the trade in foods and drinks, articles
-154, 155, 156 and 157 of the Health act of the 11th September, 1895,
-says the “Buletinul directiunei generale a serviciului sanitar” 1895,
-No. 18 and 19, pages 277 et seq.</p>
-
-<p>No. XIII, Article 137.</p>
-
-<p>No product may be sold, exposed or held in possession or
-transmitted for sale, under the designation cacao, other than the seed
-of the fruit obtained from the tree “Theobroma Cacao It may be
-brought on the market raw, roasted, or powdered after roasting.</p>
-
-<p>Under the designation “Cocoa powder, defatted”, such may be
-sold as has suffered loss of butter by extraction, provided that there
-still remains a minimum 22% of cacao butter in the product. As
-disintegrated cacao may be sold such powder as does not contain
-more than a maximum 2% of sodium or potassium carbonate.</p>
-
-<p>Art. 138. It is illegal to sell or expose for sale artificially dyed
-and pulverised cacao, and also such as has been mixed with starch
-meals, foreign fats or any other foreign ingredients. It is in like
-manner illegal to mix cocoa powder with shells, and the former may
-not contain more than a maximum 15% of powdered shell.<a id="FNanchor_223_223" href="#Footnote_223_223" class="fnanchor">223</a></p>
-
-<p>Art. 139. Under the designation “Chocolate”, only the foodstuff
-prepared from a mixture of roasted and powdered bean and sugar,
-with or without admixture of aromatic ingredients, as vanilla,
-cinnamon and the like substances, may be sold and exposed for sale.</p>
-
-<p>Art. 140. The manufacture and sale, as also the exposure for
-sale of chocolate from cacao that does not answer the several
-demands of this decree, articles 137 and 138, as well as of chocolate
-that is mixed with starch, meals, mineral and artificially coloured
-substance, is illegal.</p>
-
-<p><span class="pagenum" id="Page_294">294</span></p>
-
-
-<h6>3. Switzerland.</h6>
-
-<p>The association of analytic chemists in this country have
-issued a book entitled “The Swiss Book of Nutritious Stuffs and
-Articles of Sustenance”, where the methods and standards prevailing
-in research work connected with such substances are finally established
-for Switzerland. This work served as a guide as regards articles
-of sustenance up to the time when the Swiss food act came into force,
-and we accordingly annex a few extracts from it, dealing with our
-subject, cacao preparations.</p>
-
-
-<p class="center">Definitions.</p>
-
-<p>1. Cacao mass is obtained by grinding and moulding the shelled
-and roasted cacao bean, without any admixture whatever, or extraction
-of butter.</p>
-
-<p>2. Cacao <em class="gesperrt">freed of oil</em> is cacao that has been reduced by
-from 20% to 35% as regards its butter contents by means of pressure
-under heat.</p>
-
-<p>3. <em class="gesperrt">Disintegrated cacao.</em> The roasted beans are treated
-with carbonic acid alkalis (generally potassium) subjected to pressure
-under ammonia or steam, and so the cellular tissue of the albuminous
-substance disintegrated or broken up and converted into a soluble
-modification (peptone and alkalinous albuminate).<a id="FNanchor_224_224" href="#Footnote_224_224" class="fnanchor">224</a> The so treated
-beans are next dried, reduced, defatted and pulverised.</p>
-
-<p>4. <em class="gesperrt">Chocolate</em> is the description of a mixture of cacao and
-sugar which comes into commerce either moulded or in powder form.
-The percentage of sugar amounts to between 40 and 70%. Admixture
-of other substances than cacao, sugar and the usual spices must be
-regarded as adulterations.<a id="FNanchor_225_225" href="#Footnote_225_225" class="fnanchor">225</a></p>
-
-<p>5. <em class="gesperrt">Chocolate</em> and <em class="gesperrt">cacao</em> (powdered or moulded) may be
-aromatised with the following substances: vanilla, benjamin gum,
-tolu and peru balsam, cinnamon, cloves and nutmeg.</p>
-
-<p>6. <em class="gesperrt">Chocolate fondants</em> are chocolates with an unusually
-large proportion of sugar and fatty contents.</p>
-
-<p>7. <em class="gesperrt">Milk chocolate</em> is a preparation prepared from milk,
-sugar and cacao. It may not contain the preserving materials
-dis-allowed for milk, such as boracic acid, borax, formic aldehyde and<span class="pagenum" id="Page_295">295</span>
-derivatives of the aromatic series. It comes into commerce in
-powder form.</p>
-
-<p>8. <em class="gesperrt">Covering</em> or <em class="gesperrt">coating</em> material is a mixture of cacao,
-sugar, spices, with almonds and hazel nuts. This preparation is almost
-exclusively employed for bonbon confectionery.</p>
-
-<p>9. <em class="gesperrt">Medicinal Chocolate</em> is a chocolate or cacao preparation
-containing additions of medicaments.</p>
-
-<p class="center">Tests and Definitions always to be applied.</p>
-
-<ul>
-<li>1.  Touch test.</li>
-<li>2.  Reaction.</li>
-<li>3.  Microscopical examination.</li>
-<li>4.  Examination of the fat.</li>
-<li>5.  Estimation of cacao butter.</li>
-<li>6.  Determination of sugar.</li>
-<li>7.  Determination of ash.</li>
-</ul>
-
-
-<p class="center">Tests and Definitions eventually necessary.</p>
-
-<ul>
-<li>8.  Determination of moisture.</li>
-<li>9.  Determination of theobromine.</li>
-<li>10.  Determination of starch.</li>
-<li>11.  Determination of cellulose.</li>
-</ul>
-
-
-
-<p class="center">Guide to Classification:</p>
-
-<p>Unripe, badly fermented cacao beans and those which have
-been attacked by insects or mould or have suffered during transport
-from the influence of salt-water, should never be used for manufacturing
-purposes.</p>
-
-<p>Goods prepared from such beans have an unpleasant taste,
-which it is impossible to get rid of by the various operations in the
-course of manufacture. The use of all such beans is to be regarded
-as adulteration. The tests to be applied for determining them are
-tasting, microscopical examination and perhaps the estimation of the
-common salt contained in them.</p>
-
-<p>All good chocolates are of a fine brown colour. Grey-coloured
-or spotted chocolate are objectionable. Spots or the grey colour
-alluded to may be caused either by damp or heat. At an ordinary
-temperature the fracture of the chocolate is hard, glassy and even.
-The quality of the fracture constitutes an excellent basis in judging
-of the manner and methods employed in working up the raw material.</p>
-
-<p>Cacao and chocolate that become thick and pulpy on boiling
-are in all probability adulterated with meal, starch, dextrine or resin.</p>
-
-<p><span class="pagenum" id="Page_296">296</span></p>
-
-<p>The following are to be considered as adulterations:</p>
-
-<p>1. Admixtures of cacao or other shells, and sawdust.</p>
-
-<p>2. Admixtures of foreign starch, meals, castania and resin.</p>
-
-<p>3. Admixtures of mineral substances like ochre, clay and sand.</p>
-
-<p>4. The substitution of cheaper fats, such as beef and pork
-dripping, almond, poppy seed, cocoa-nut and vaseline oils.</p>
-
-
-<p class="center">Limitations.</p>
-
-<p>1. For <em class="gesperrt">cacao material</em>.</p>
-
-<div class="center">
-<table border="0" cellpadding="2" cellspacing="0" summary="">
-<tr>
-  <td align="left" rowspan="2">Ash</td>
-  <td align="left">Maximum: 5% (Porto Cabello 4·65%)<a id="FNanchor_226_226" href="#Footnote_226_226" class="fnanchor">226</a></td>
-</tr>
-<tr>
-  <td align="left">Minimum: 2% (Surinam 2·25%)</td>
-</tr>
-<tr>
-  <td align="left" rowspan="2">Cacao butter</td>
-  <td align="left">Maximum: 54·5% (Machalla 54·06)</td>
-</tr>
-<tr>
-  <td align="left">Minimum: 48·0% (Porto Cabello 45·87).<a href="#Footnote_226_226" class="fnanchor">226</a></td>
-</tr>
-</table></div>
-
-<p>2. <em class="gesperrt">For cacao fat.</em> Melting point 29 to 33·5° C.; freezing point
-24 to 25° C.; refraction at 40° C., 46 to 49<a href="#Footnote_226_226" class="fnanchor">226</a>; iodine value 34 to 37;
-point of saponification, 192 to 202.</p>
-
-<p>3. <em class="gesperrt">Disintegrated cacao</em>: the amount of added alkali
-is not to exceed 3%. In no case shall the ash content be more than
-8%. This figure is not inconsistent with the above stated maximum
-ash content, as disintegrated or soluble cacao is manufactured from
-a mixture of several sorts of cacao, in each of which (although they
-have been defatted) there is not more than 5% of ash.</p>
-
-<p>4. <em class="gesperrt">Chocolate</em>: although at the present time there are no
-limits fixed for cacao and sugar, it may nevertheless be safely
-assumed that the fat and sugar together may not exceed 80 to 85%,
-and that the rest shall be pure non-fatty cacao material, in the proportion
-of from 15-20%. The ash in a good chocolate does not
-exceed 3·5%.</p>
-
-<p>5. <em class="gesperrt">Milk chocolate</em>: here the separate ingredients require
-a thorough drying. If the percentage of moisture amounts to as much
-as five percent, the whole preparation is objectionable and liable
-to lose its hard consistency.</p>
-
-<p>6. <em class="gesperrt">Chocolate</em> à la noisette, <em class="gesperrt">oat</em>, <em class="gesperrt">meat</em> and <em class="gesperrt">medicinal
-chocolates</em>. The testing of these takes two chief directions:</p>
-
-<p class="hang">1. It must be established that the ingredients given on the
-label are of good quality, and</p>
-
-<p class="hang">2. that only the ingredients there mentioned occur in the
-packet.</p>
-
-<p><span class="pagenum" id="Page_297">297</span></p>
-
-<p>The constituents and their proportions shall be declared on
-the wrappers in the case of medicinal chocolate.</p>
-
-<p>On the 1st July then, in the year 1909, the act passed in connection
-with foods and articles of consumption December 5th, 1905
-came into force in Switzerland. Thereby the whole of Swiss trade
-in such foodstuffs and articles of consumption is systematically controlled.
-Of the 268 articles which are generally representative, we
-annex here those concerning cacao, powder and chocolate, namely,
-nos 146 to 149.</p>
-
-<p><b>Art. 146.</b> Under the designation <em class="gesperrt">cacao</em> or <em class="gesperrt">cacao powder</em>
-only the pure, unaltered or only partially defatted natural product
-may be brought into commerce.</p>
-
-<p>A cacao powder may only be described as <em class="gesperrt">soluble</em> when it
-has been treated with carbonic acid alkalis or disintegrated with
-steam.</p>
-
-<p>Soluble cacao may only contain 3% added alkalis on the
-outside.</p>
-
-<p><b>Art. 147.</b> Under the designation <em class="gesperrt">chocolate</em>, only a mixture
-of cacao and sugar with or without addition of cacao butter
-and spices is to be understood, and no other may be brought on the
-market as such.</p>
-
-<p>The percentage of sugar in chocolate may not exceed 68.<a id="FNanchor_227_227" href="#Footnote_227_227" class="fnanchor">227</a></p>
-
-<p><b>Art. 148.</b> Cacao and chocolate may not contain starch, meal,
-foreign fat, mineral substances, colouring matter and so-called fat
-economisers (dextrine, gelatine, resin and tragacanth) and only traces
-of cacao shell. They may not be gritty nor foul smelling nor
-otherwise spoilt.</p>
-
-<p><b>Art. 149.</b> Special products of cacao and chocolate with addition
-of oats, milk, acorns and hazel nuts must be declared accordingly
-(as oat cacao, milk chocolate etc.). Fancy confections fall also under
-this obligation.</p>
-
-<p>Cacaos and chocolates which are put on the market in packets,
-boxes and packages must contain the name of the firm on the
-wrapper, or some mark of the manufacturer or salesman which is
-recognised in Switzerland.</p>
-
-<p>If saccharine, dulcine or other artificial sweetstuffs are added
-to chocolate, such admixture must be declared on the wrapper.<span class="pagenum" id="Page_298">298</span><a id="FNanchor_228_228" href="#Footnote_228_228" class="fnanchor">228</a></p>
-
-
-<h6>4. Austria.</h6>
-
-<p>Legal control of the traffic in cacao preparations in this
-country may be expected in the near future.</p>
-
-<p><em class="gesperrt">Austria</em> is indeed already in possession of a law (dated
-January 19th, 1896) concerning the traffic in articles of consumption,
-although the special determinations have hitherto not reached perfection,
-and the treatment of the separate detailed articles must
-proceed gradually. As in Switzerland, the Association of Food
-Chemists and Analysts here have worked out designs for a “Codex
-alimentarius austriacus The work of this code commission is of a
-purely private nature and accordingly no official importance accrues
-to it, but it is none the less recognised by all Austrian chemists and
-has indirectly (and even in law courts) about the same weight as
-the opinion of an expert, especially as the single articles of consumption
-are almost exclusively limited to specialists in this country.
-We therefore introduce the most important points of this code which
-bear on our subject, although various alterations must be made in
-these as they succeed to legal recognition, for since the appearance
-of the code many changes have developed as regards the methods of
-research.</p>
-
-
-<p class="center">I. Cacao Mass.</p>
-
-<p><em class="gesperrt">Definition.</em> Under cacao mass is to be understood the
-material constituting a regular and uniform dough when warmed,
-which has been exclusively prepared and manufactured from the
-shelled cacao bean.</p>
-
-<p><em class="gesperrt">Ingredients.</em> Cacao material contains the same ingredients
-chemically as the shelled bean.</p>
-
-<p>Microscopical investigation should only reveal the presence of
-seed kernel, and not particles of root, which should be removed in
-the course of preparation.</p>
-
-<p>The ash may not exceed 3·5%<a href="#Footnote_229_229" class="fnanchor">229</a>, the fibre 3%<a id="FNanchor_229_229" href="#Footnote_229_229" class="fnanchor">229</a>, and the
-starch 10·5%. The amount of fat figures at between 48 and 52
-percent.</p>
-
-
-<p class="center">II. Cocoa powder.</p>
-
-<p class="center">(Pulverised cacao, defatted, and disintegrated.)</p>
-
-<p><em class="gesperrt">Definition.</em> Hereby is understood the steamed prepara<span class="pagenum" id="Page_299">299</span>tions
-or the powder obtained by expressing at least half the total fat
-from ordinary cacao material and further grinding and sifting.</p>
-
-<p><em class="gesperrt">Characteristics.</em> The cocoa powder shall on boiling
-with 20 to 30 times its volume of water yield a suspension, in which
-there are no traces of lumpy formation, and which does not show
-a sediment after the expiration of a few minutes.<a id="FNanchor_230_230" href="#Footnote_230_230" class="fnanchor">230</a> Should there
-be any such sediment, it shall be examined under the microscope.</p>
-
-<p>Cocoa powder shall be sifted and ground free from meal, and
-may not, on sifting through a miller gauze (No. 12) show more than
-5% of material on the sieve.</p>
-
-<p>The chemical composition of cocoa powder is modified according
-to the degree of defatting. If 30 parts out of 100 are defatted,
-which is the usual procedure. If 30 parts fat are expressed from
-100 parts cacao material, which usually happens, then the cocoa
-powder contains</p>
-<blockquote>
-<p>30% fat, 5% ash<a id="FNanchor_231_231" href="#Footnote_231_231" class="fnanchor">231</a>, 3·5% fibre, and 13%.</p>
-
-<p>The amount of moisture shall not exceed 6%.</p>
-
-<p>The fat shall be pure cacao butter.</p>
-
-<p><em class="gesperrt">Addition of alkalis is not allowed.</em></p>
-
-<p>Microscopical investigation as under I.</p></blockquote>
-
-
-<p class="center">III. Chocolate.</p>
-
-<p><em class="gesperrt">Definition.</em> Chocolate is the cacao material evenly and
-regularly worked up with cane sugar (refined, ordinary or coarse).</p>
-
-<p>The completely uniform pasty mass, when warmed, is allowed
-to set in moulds and then forms pieces of fatty appearance, finely
-granular or close fracture (tablets, blocks).</p>
-
-<p>Good chocolate consists of 40 to 50 percent of cacao mass and
-50 to 60 percent of sugar.</p>
-
-<p>It may also contain a small amount of harmless aromatic substances.</p>
-
-<p>Should the sum of the cacao fat and sugar in chocolate amount
-to over 85 percent, it is termed “Sweetmeat chocolate”, and should
-the sum of those ingredients be more than 90 percent, the chocolate
-is to be declared as “Very sweet</p>
-
-<p>All the ingredients in chocolate, after deducting the sugar,<span class="pagenum" id="Page_300">300</span>
-shall be present in the same relative proportion and in the same
-condition as in pure cacao mass (compare I).</p>
-
-<p>Sweetened chocolate is an exception, in so far as it has had
-in its preparation an addition of cacao butter. Fine kinds are also
-prepared with an addition of defatted cacao.</p>
-
-<p><em class="gesperrt">Unmoulded</em> chocolate or chocolate powder shall answer
-to the same requirements.</p>
-
-
-<p class="center">IV. Cacao surrogate and chocolate surrogate.</p>
-
-<p><em class="gesperrt">Definition.</em> Cacao preparations containing admixtures
-of meal are to be described as surrogates.</p>
-
-<p>The addition of other substances than meal is inadmissible.</p>
-
-<p>Absence of cacao husk is also required as in I, II, III.</p>
-
-<p>Mixtures of cacao powder, sugar and meal are also to be
-regarded as surrogates.</p>
-
-<p>The extent of the addition of meal is to be distinctly noted by
-the seller on the article sold.</p>
-
-
-<p class="center">V. Couverture (coating mass).</p>
-
-<p><em class="gesperrt">Definition.</em> This includes various preparations of pure
-cacao butter and chocolate (or mixtures of chocolate with cacao
-butter and cacao mass), which form a thin liquid, when warmed,
-and are used for coating or pouring over confectionery. All other
-substances (roasted hazel nuts or almonds and the like) shall be
-declared.</p>
-
-
-<p class="center">Investigation.</p>
-
-<p><em class="gesperrt">To be carried out without exception with all
-cacao preparations</em>:</p>
-
-<p>1. <em class="gesperrt">Determination of fat.</em> The fat is extracted from
-the dry substance which has been mixed with an indifferent body
-(sand) by pure and absolutely dry ether (distilled over sodium) or
-by petroleum ether. Cacao mass and chocolate must first be shaved
-or rasped.</p>
-
-<p>2. <em class="gesperrt">Jesting of the fat.</em></p>
-
-<p>a) Determination of the melting point in a capillary tube (three
-days after the fat has been melted into the tube).<a id="FNanchor_232_232" href="#Footnote_232_232" class="fnanchor">232</a> Pure cacao
-butter usually melts at 33° C.</p>
-
-<p>b) Determination of the iodine value; usually 35·0 with pure
-cacao fat.</p>
-
-<p>It is further recommended to make a refractometric determination,
-which in a Zeiss butter-refractometer must be 46·5° at 40° C.</p>
-
-<p><span class="pagenum" id="Page_301">301</span></p>
-
-<p>3. The <em class="gesperrt">microscopic test</em> of the substance, from which
-the fat and the sugar have been removed.</p>
-
-<p><em class="gesperrt">The following are also essential</em>:</p>
-
-
-<p class="center">I. With cacao mass.</p>
-
-<p>The determination of fibre and ash.</p>
-
-
-<p class="center">II. Cacao powder.</p>
-
-<p>Determination of moisture at 100° C., of the fibre and ash and
-examination of the ash (quantitative determination of phosphoric acid
-and potash).</p>
-
-
-<p class="center">III. Chocolate.</p>
-
-<p>Determination of the sugar by polarisation of the aqueous
-solution.</p>
-
-
-<p class="center">IV. Surrogates.</p>
-
-<p>Determination of the starch.</p>
-
-<p>If it is considered necessary to proceed further, then:</p>
-
-<p>1. Determination of theobromine by a modification of Wolfram’s
-method, the method employed is to be exactly stated.<a id="FNanchor_233_233" href="#Footnote_233_233" class="fnanchor">233</a></p>
-
-<p>2. In the determination of starch, the gelatinisation is to be
-carried out under steam pressure and the inverted sugar gravimetrically
-determined with Fehling’s solution.</p>
-
-<p>An opinion of the quality of the preparation can be formed
-from the taste, smell and colour of the sample on boiling with water.</p>
-
-
-<h6>5. Germany.</h6>
-
-<p>In <em class="gesperrt">Germany</em>, unfortunately, there is at present no law,
-which regulates the trade in cacao goods. It is true that there exists
-the decree of the 14th May, 1879 respecting the trade in food, alimentary
-substances and comestibles, which contains the usual penal
-enactments in regard to adulteration of food materials offered for
-sale. The enactments are supplemented with data relating to the
-administration of the law, among which a definition of chocolate, as
-well as the means of judging as to the quality or its adulteration, are
-treated of. But those data do not in all respects apply to existing
-conditions, nor do they deal fully with the question as to what admixtures
-are to be permitted or prohibited, for in the introduction to
-the appendix A, there is the following statement:</p>
-<p><span class="pagenum" id="Page_302">302</span></p>
-<p>“Like the former provision, the present one is not intended
-to be an <em class="gesperrt">exhaustive</em> description of all subjects of the kind referred
-to, but a compilation of those examples which appear to be especially
-calculated to serve as an illustration of legislative requirements.”</p>
-
-<p>The data referred to have not an officially authoritative significance,
-and they cannot be regarded as having established validity
-in connection with the administration of the law by the police or
-by legal authorities. (See: Commentary by Meyer-Finkenburg,
-page 116.)</p>
-
-<p>Even the complete publication of the “Vereinbarungen zur einheitlichen
-Untersuchung von Nahrungs-und Genußmitteln sowie Gebrauchsgegenständen
-für das Deutsche Reich”, collected at the instance
-of the national health department, will not have the effect of
-giving certainty in the law relating to the manufacture of chocolate.
-That section of the “Vereinbarungen”, which deals with cacao products,
-was published in Book III (Berlin, Julius Springer 1912) pages
-68-81, but the conditions in Germany are at present only similar to
-those existing in Switzerland and in Austria. The “Vereinbarungen”
-are nothing more, than a valuable semiofficial guide for the valuation
-and examination of food and comestibles, the provisions of which,
-not being obligationary, have no legal effect. They have long been
-in need of a thorough revision, as recent scientifical results testify,
-and indeed “The Voluntary association of German Food Chemists”
-have for years been engaged in such revision.</p>
-
-<p>The consequence is, that the prosecution of various manipulation
-which certainly deserve to be objected to, such as the preparation
-of cacao or chocolate from undecorticated beans, would be
-difficult to carry out. The Association of German Chocolate Manufacturers
-has protested against that unsuitable state of affairs, and
-since a remedy is to be looked for only from the enactment of a law
-regulating the trade in cacao products, that association prepared a
-draft act, at its XVII. annual meeting at Leipsic on the 15th January
-1893, and has submitted it to the government health department.</p>
-
-<p>That draft is in accordance with the provisions printed on
-pages 231 and 232 a-e. The provisions of the association in reference
-to the trade in cacao products also contain the following paragraphs:</p>
-
-
-<p class="center">§ 2.</p>
-
-<p>It is not to be considered adulteration or counterfeit, within
-the meaning of the law (§ 10) relating to trade in food materials,
-comestibles or articles of consumption (of 14th May 1879, Reichsgesetzblatt
-page 145):</p>
-
-<p>1. When the productions referred to under a, b, c are mixed with
-meal or other substances for medicinal purposes, provided, they are<span class="pagenum" id="Page_303">303</span>
-of a character by which they are distinctly recognisable, or are
-kept in stock or offered for sale under a designation distinguishing
-them from chocolate, cacao mass, or cacao powder.</p>
-
-<p>2. When covering or coating material, or sweetmeat chocolate
-is mixed with burnt almonds or hazel nuts to the extent of 5 %.</p>
-
-
-<p class="center">§ 3.</p>
-
-<p>Adulteration within the meaning of the law dated May 14th
-1879, § 10 (Reichsgesetzblatt, page 145) comprises:</p>
-
-<p>1. The addition of foreign fat to chocolate, cacao mass or
-cacao butter.</p>
-
-<p>2. The addition to chocolate, cacao material or cocoa powder
-of cacao husk, meal or other substances, except in the cases
-mentioned on page 279, § 2, pos. 1 and 2.<a id="FNanchor_234_234" href="#Footnote_234_234" class="fnanchor">234</a></p>
-
-<p>3. The addition of colouring materials to chocolate.</p>
-
-<p>4. The addition to chocolate or chocolate surrogates of any but
-cane sugars (beetroot sugar).</p>
-
-
-<p class="center">§ 4.</p>
-
-<p>As already pointed out, the terms of this proposed legislative
-step naturally command approval and we should be the first to
-welcome the appearance of a “Deutsches Lebensmittelbuch” or some
-similar work<a id="FNanchor_235_235" href="#Footnote_235_235" class="fnanchor">235</a>, intended to serve as an authoritative regulation of
-the trade in cacao preparations and as a protection of honest manufacturers
-against the uncertainty now attending legal proceedings.
-In that case, other civilised countries might be expected to follow.</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-<p><span class="pagenum" id="Page_304">304</span></p>
-
-
-
-
-<h2><a name="Book_5" id="Book_5"><span class="u">Book 5.</span></a><br />
-
-Appendix.</h2>
-
-
-<h3><a name="A_Installation_of_a_chocolate_and_cacao" id="A_Installation_of_a_chocolate_and_cacao">A. Installation of a chocolate and cacao
-powder factory.</a></h3>
-
-
-<p>In constructing a new factory and fixing the situation of the
-buildings, the first thing to be considered is their convenient arrangement.
-It is therefore advisable to rely upon an experienced person
-for the plan to be adopted, and then to leave the proper construction
-of the works in the hands of the architect. Small operations can be
-carried on in any building, but in the case of larger works a well
-devised arrangement of the machines and appliances must be decided
-upon before hand, that will admit of rational and, to some extent,
-automatic working. In case of erecting small works which will
-require only one manager, the best plan would be to have the whole
-manufacture carried out on one story, or at the most two stories, to
-facilitate supervision.</p>
-
-<p>The case is different with large works, in which the different
-departments are controlled by especially qualified persons.</p>
-
-<p>Tables I and II<a id="FNanchor_236_236" href="#Footnote_236_236" class="fnanchor">236</a> represent, in section, a chocolate factory
-and a cacao powder factory. As both plans represent only a model
-section, they serve only to show the most convenient arrangement
-of the machines with each other. In reality there would be more
-or less machines of the same kind placed together. Such arrangements
-might, with modifications, serve for medium sized works, as
-well as for larger ones. In that sense the following explanations
-of the two plans are to be understood.</p>
-
-
-<div class="figcenter" >
-<a href="images/i_314fpa.jpg">
-<img src="images/i_314fpa_thumb.jpg" alt="" />
-</a>
-<div class="caption">PLATE II</div>
-</div>
-
-
-<p class="center small">Longitudinal Section of a model Chocolate Factory<br />
-
-For explanation of figures see text.</p>
-
-<p>
-<small>Zipperer, Manufacture of Chocolate etc. 3rd edition.<br />
-Verlag M. Krayn, Berlin W. 10.</small>
-</p>
-<div class="transnote">
-<p><small>Click on the images to see a larger version.</small></p></div>
-
-<div class="figcenter" >
-<a href="images/i_314fpb.jpg">
-<img src="images/i_314fpb_thumb.jpg" alt="" />
-</a>
-<div class="caption">PLATE III</div>
-</div>
-<p class="center small">Longitudinal Section of a model Cocoa Factory<br />
-
-For explanation of figures see text.</p>
-
-<p>
-<small>Zipperer, Manufacture of Chocolate etc. 3rd edition.<br />
-Verlag M. Krayn, Berlin W. 10.</small>
-</p>
-
-
-<p><span class="pagenum" id="Page_305">305</span></p>
-
-
-
-
-<h4 id="x1_Chocolate_factory_Table_I"><b>1. Chocolate factory</b> (Table I).</h4>
-
-<p>By means of the lift (1) all the raw materials, sugar, cacao,
-packing materials, etc. are carried up to the store rooms (2). In
-these occur the machines for cleansing and picking the raw cacao
-beans. The raw cacao is fed into the elevator boxes (3), above
-the cleansing machine (4) where it is freed from dust; it passes to the
-continuous band (5) where it is picked and then falls into the movable
-boxes (6). It is then transferred to the hoppers (7) and is fed, by
-opening a slide in the hoppers, into the roasting machine (8). The
-capacity of the hoppers is sufficiently large for holding the quantity
-of beans for charging the roasting machine. After the roasting is
-completed, the cacao is emptied into the trucks (9) and carried to
-the exhaust arrangement (10) where the beans are cooled down and
-the vapour given off is passed out into the open air. At the same
-time, the roasting chamber is sucked out through the funnel shaped
-tube fitted to the cover of the chamber. The roasted cacao is then
-passed to the boxes (11) to be conveyed by the elevator to the
-crushing and cleansing machine (12). After being cleansed, the cacao
-is carried in trucks (13) to the hoppers (14) by which they are fed into
-the mills (15) in the lower floor. The sugar mill and the sifting
-apparatus (27) placed near the crushing and cleansing machines are
-also fed by a hopper from above. The dust sugar, there produced,
-is carried by the lift (1) to the machine room on the first floor. Cacao
-and sugar are there supplied to the incorporator (16) to be worked
-together, before being passed to the rolling mill (17), where the final
-rubbing is effected. After passing once or oftener through the mill,
-the finished chocolate mass is then taken to the hot room (18) where
-it remains in boxes until further treated and it is then taken to the
-moulding room. In the incorporator (19) the mass acquires the consistence
-necessary for moulding and also the requisite temperature.
-The mass is then taken in lumps to the dividing machine (20) and
-cut into pieces of the desired size and weight. On the table (21) the
-moulds, lying upon boards, are filled with the pieces of chocolate
-and they are then taken to the shaking table (22).</p>
-
-<p>From this they succeed to the cooling arrangement, which
-consists of an endless chain provided with travelling stages at definite
-and regular intervals. The latter moves slowly through the
-artificially cooled room and finally brings the moulds to the outlet
-(25) where the chocolate is removed. It is then transferred on the
-lift to the packing and despatching apartments specially reserved for
-these operations, but not distinctly noticeable on our section.</p>
-
-<p><span class="pagenum" id="Page_306">306</span></p>
-
-<h4><b>2. Cacao powder factory</b> (Table II).</h4>
-
-<p>The course of manufacture of cacao powder is the same as
-in the manufacture of chocolate, up to the point where the cacao has
-passed through the crushing and cleansing machines (12). The
-broken beans are then taken by the elevator (27) to the machine for
-separating the radicles (28) and thence through the hopper (14) to
-the mills (15). The liquid cacao mass, passing from these mills, runs
-into the pans (29) from which as much required for charging the
-hydraulic presses as is can be drawn up by cocks. The accumulator
-(31) supplies all the presses with water. The pressed cakes are first
-put into the boxes of the frame (32). In an adjoining room is the
-automatic cacao pulverizing apparatus. It is fed through the preliminary
-crusher (34) from which the cacao is taken by the worm and
-elevator (35) to the pulveriser (36). The powdered cacao is then
-taken by a worm and elevator to the sifting machine (38).</p>
-
-<p>The sifted powder falls into the tub (39) while the coarser
-portion is carried back again to the pulveriser (36). The arrangements
-for treating and the disintegrating cacao powder can be
-provided in the manner already described.</p>
-
-<p>In both plans, the boiler and engine house are to be understood
-as placed in an adjoining building.</p>
-
-
-
-
-
-<hr class="chap" />
-<h4 id="Appendix">Appendix</h4>
-
-<p>Containing an account of the methods of preparation and the composition
-of some Commercial dietetic and other Cacao preparations.</p>
-
-
-<p>The following statements and recipes have no pretension to
-be complete; they are only introduced to serve as a brief summary
-of those commercial cacao preparations, now in commerce, which are
-mixtures of various kinds of substances with cacao or chocolate and
-are largely used for dietetic purposes. Notwithstanding its necessary
-incompleteness, the following account, which has been collected from
-various sources, will satisfy practical requirement, since the manufacturer,
-as well as the food chemist, frequently desires to obtain
-information at once, that even a complete technical library is not
-always able to supply. Medicinal chocolates have not been considered
-in the following list, since they belong to the province of
-pharmacy.</p>
-
-<div class="hangsection">>
-
-<p><b>Acorn-cacao Michaelis’</b> contains according to an analysis by R.
-Fresenius: Total nitrogen 2·29 percent, albumin 8·13 percent,
-sugar 25·17 percent, starch 23·39 percent, fat 14·42 percent,<span class="pagenum" id="Page_307">307</span>
-tannin, expressed as gallotannic acid 1·96 percent, cellulose
-1·88 percent.</p>
-
-<p><b>Acorn-cacao</b> of Hartwig &amp; Vogel of Dresden contains water 7·5
-percent, ash 3·88 percent, fat 16·54 percent, albumin 11·25
-percent, carbohydrates 38·76 percent, tannin 2·50 percent.<a id="FNanchor_237_237" href="#Footnote_237_237" class="fnanchor">237</a></p>
-
-<p><b>Acorn-cacao</b> of Th. Timpe of Magdeburg contains in the dry substance:
-albumin 13·88 percent, tannin and cacao-red 5·37
-percent, carbohydrates etc. 66·41 percent, fat 10·62 percent,
-ash 3·73 percent.<a id="FNanchor_238_238" href="#Footnote_238_238" class="fnanchor">238</a></p>
-
-
-<p>Acorn-cacao can be prepared by mixing 10 parts of pure
-cacao mass, 20 parts defatted cacao powder, 5 parts roasted
-barley meal, 35 parts of the meal from shelled and roasted acorns
-(or 10 parts of an aqueous extract of roasted acorns), 30 parts
-powdered sugar, and 2 parts pure calcium phosphate.</p>
-
-<p><b>Acorn-chocolate</b> is a mixture of 100 parts shelled and roasted acorns
-with 500 parts sugar and 400 parts cacao mass in addition to
-spices.</p>
-
-<p><b>Acorn-malt-cacao (Dieterich)</b> is prepared by mixing 1 kilo of acorn
-malt extract (Dieterich-Helfenberg) with 6 kilos of sugar (dust),
-and 3 kilos defatted cacao.</p>
-
-<p><b>Acorn-malt-chocolate (Dieterich)</b> is prepared by accurately mixing
-2 kilos acorn malt extract (Dieterich-Helfenberg) with 3½ kilos
-of powdered sugar and 4½ kilos of cacao mass.</p>
-
-<p><b>Albuminous chocolate and cacao.</b> Riquet &amp; Co. of Leipsic have protected
-a process by various patents<a id="FNanchor_239_239" href="#Footnote_239_239" class="fnanchor">239</a> for “The production of
-a tasty and genuine chocolate or cocoa powder<a id="FNanchor_240_240" href="#Footnote_240_240" class="fnanchor">240</a> rich in
-albuminous constituents.” The kernels of the thoroughly roasted
-bean are worked up with a mixture (?) of water and dry albumen,
-allowed to stand for some time, the water evaporating, and then
-the beans are worked up once more. Instead of water an aqueous
-sugar solution may also be employed, and further the addition of
-albumen may occur at any stage<a id="FNanchor_241_241" href="#Footnote_241_241" class="fnanchor">241</a> and in particular when sugar
-solution is first taken, then the albumen and sugar necessary
-for the chocolate mixed up, and finally the cacao material (with
-additions of cacao oil) added. Still better (than the sugar solution)
-would it be, if the albumen were incorporated in the choco<span class="pagenum" id="Page_308">308</span>late
-or cocoa material in the form of a mixture with some
-emulsion (!), especially a mixture with milk.</p>
-
-<p><b>Barley-chocolate</b> is prepared by mixing 1 kilo of prepared barley
-meal<a id="FNanchor_242_242" href="#Footnote_242_242" class="fnanchor">242</a> 4½ kilos powdered sugar and 4½ kilos cacao mass. The
-moulded chocolate is to be coated with varnish.</p>
-
-<p><b>Cacao and chocolate preparations containing milk</b> are prepared
-according to A. Denayer, Brussels (German patent No. 112220,
-4 February 1899) by evaporating, in the open air, a mixture of
-milk and sugar to the consistency of cream, and to the hot mass,
-defatted or not defatted cacao is added in the form of powder.
-The resulting mixture is spread out in thin layers and exposed
-to the influence of a temperature of 80-100°C. in a rarefied
-atmosphere, then finally completely dried at a lower or ordinary
-temperature under the same conditions.</p>
-
-<p><b>Cacao-egg-cream</b> (so called African punch) is thus prepared: 10 yolks
-of eggs are beaten up with 300 grammes of syrup (1 part sugar to
-2 parts water) and, whilst being continually whisked up, 500
-grammes of cacao essence (see next paragraph) are added. The
-whole is to be iced before being consumed.</p>
-
-<p><b>Cacao-essence</b> is prepared by macerating 125 grammes of defatted
-cacao, 2 grammes vanilla, 2 grammes cinnamon, 0·75 gramme
-cloves, 0·3 gramme mace and 0·10 gramme of ginger with
-750 grammes of proof spirit and 250 grammes of water for 8
-days, and then filtering into hot syrup, which is prepared with
-550 grammes of sugar and 750 grammes water.</p>
-
-<p><b>Cacao-liqueur.</b> A well tested recipe for the preparation of this liqueur
-is to the following effect: Defatted cacao 200 grammes, cinnamon
-powder 5 grammes, vanillin 0·2 gramme, are digested for 6 days
-with 1500 grammes of water and 1700 grammes of alcohol (90%)
-and then mixed with 2600 grammes syrup (1400 parts sugar and
-1200 parts of water) and filtered.</p>
-
-<p><b>Cacaol</b>, 70 parts cocoa powder, 10 parts oatmeal, 17·5 parts sugar,
-2·5 parts common salt.</p>
-
-<p><b>Cacao-malt</b> is a mixture of 200 parts defatted cacao, 500 parts sugar
-with an aqueous extract of 300 parts of kiln dried malt.</p>
-
-<p><span class="pagenum" id="Page_309">309</span></p>
-
-<p><b>Cacaophen Sieberts</b> (Cassel) is a mixture of cacao powder with flour,
-sugar and milk albumin. It shows the following numbers on
-analysis: fat 13·23 percent, water 7·7 percent, albumin 24·25
-percent, soluble carbohydrates 17·95 percent, insoluble carbohydrates
-(starch) 26·66 percent, woody fibre 2·27 percent,
-ash 5·5 percent (calcium oxide 0·82 percent, phosphoric acid
-(P<sub>3</sub>O<sub>5</sub>) 0·54 percent).</p>
-
-<p><b>Children’s-Nährpulver (Lehmann-Berlin)</b> is a mixture of meat extract,
-cacao powder, salep, sugar and specially treated oyster
-shells.</p>
-
-<p><b>Chocleau</b>, (Reichardt) a glucose chocolate material in tin tubes.</p>
-
-<p><b>Chocolate-cream-syrup</b> (for aërated waters): 125 grammes of rasped
-chocolate, 62 grammes cacao powder and 325 grammes of water
-are well mixed and to this add 148 grammes infusion of quillaia
-(1·8). After standing some time add the contents of a pot of
-condensed milk with 7·5 grammes of boric acid and make up
-with 3·8 litres of sugar syrup (american recipe).</p>
-
-<p><b>Chocolat digestif</b> (Vichy chocolate) is a mixture of chocolate with
-about 5 percent of sodium bicarbonate.</p>
-
-<p><b>Chocolate-health-beer</b>, J. Scholz (German patent No. 28819). An
-extract is prepared from 10 kilos of cacao beans, which have
-been kiln-dried at 75° C., shelled, broken in small pieces and
-digested for half an hour with twice their weight of distilled
-water at 62° C., then boiled for another half an hour and finally
-allowed to stand for 48 hours at a temperature of 75° C., with
-an addition of a solution of 10 kilos of sugar in distilled water,
-then once more boiled until one half of the water, originally
-added, has been evaporated. It is filtered, in as warm a condition
-as possible, in order to separate pieces of cacao and fat,
-and the extract is ready for use. The brewing process is similar
-to that of brewing Bavarian beer. After the finished wort
-obtained in that process has been boiled for 3 hours, 100 litres
-are taken, for which 35 kilos of pale kiln-dried barley meal have
-been used, and to this are added 200 grammes of the best
-Bavarian hops and 12 kilos of cacao extract. The whole is once
-more boiled and the subsequent operation then carried out as
-usual. The fermentation (at 7·5° C.) occupies 7-8 days and the
-storage in the fining vats 3-4 weeks.</p>
-
-<p><b>Chocolat rétablière</b>, a Vienna speciality, contains reduced metallic
-iron, dried meat, pea and wheat flour, sugar and cacao in uncertain
-proportions.</p>
-
-<p><span class="pagenum" id="Page_310">310</span></p>
-
-<p><b>Chocolate-syrup</b> (for soda and seltzer water). 250 grammes of defatted
-cacao powder are rubbed down with 2½ litres of boiling
-water in a porcelain basin on a steam bath, until it is in the
-condition of an uniformly thick mass and then 1 kilo pot of condensed
-milk and 2·5 kilos of powdered sugar are added, and
-when the sugar is dissolved the vessel is cooled. After cooling,
-the fatty particles on the surface are carefully removed, and
-then 30 grammes of commercial vanilla extract and 30 grammes
-of mucilage (from gummi arabicum) are added, and the whole
-filtered through a stout cotton cloth (american recipe).</p>
-
-<p><b>Chocolate-tincture (cacao-tincture)</b> is prepared by macerating 1½
-kilos of defatted cacao powder with 10 kilos of dilute alcohol
-for 8 days and then filtering.</p>
-
-<p><b>Corn-cacao contains</b> according to Notnagel<a id="FNanchor_243_243" href="#Footnote_243_243" class="fnanchor">243</a>: water 6·10 percent,
-fat 16·96 percent, albuminoids 19·81 percent, theobromine 0·68
-percent, fibre 3·30 percent, non-nitrogenous extractives
-48·69 percent, ash 4·46 percent. The preparation under the
-microscope is shown to contain, in addition to the constituents
-of cacao, a large amount of oat starch, and it may be regarded
-as corresponding to a mixture of equal parts of defatted cacao
-and oat meal, based on the above analysis and König’s mean
-value.</p>
-
-<p><b>Covering or coating materials</b> have the following composition: 50%
-sugar, 30-35% fat and 20-15% cacao material free from fat,
-whereby (especially in Belgium, e. g. Brussels) it is in part
-supplanted by almonds, nuts etc. In such cases the iodine value
-of the fat is equal to 41-42.</p>
-
-<p><b>Diabetic chocolate</b> has the following composition.<a id="FNanchor_244_244" href="#Footnote_244_244" class="fnanchor">244</a> Nitrogenous
-substance 10·07 percent, fat 25·47 percent, levulose 19·38 per
-cent, starch and cellulose 25·19 percent, besides non nitrogenous
-substances 14·54 percent, saccharin 0·5 percent, mineral constituents
-2·15 percent.</p>
-
-<p>In this formula there is a disproportionately high percentage
-of starch and cellulose and, in that respect, the composition
-appears to be irrational, since the introduction of carbohydrates
-into food for diabetics should be avoided as much as possible.
-A more rational preparation would be a simple mixture of:</p>
-
-<p class="center">
-50 parts levulose | 50 parts cacao mass,<br />
-and 0·25 parts vanillin.<br />
-</p>
-
-<p><span class="pagenum" id="Page_311">311</span></p>
-
-<p>Aufrecht’s recipe for <b>diabetic cacao</b> is as follows:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">cocoa powder</td>
-  <td align="center">500</td>
-  <td align="center">grammes</td>
-</tr>
-<tr>
-  <td align="left">levulose</td>
-  <td align="right">200</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td align="left">wheat flour</td>
-  <td align="right">280</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td align="left">saccharin</td>
-  <td align="right">5</td>
-  <td align="center">"</td>
-</tr>
-<tr>
-  <td align="left">aromatic substances</td>
-  <td align="right">15</td>
-  <td align="center">"</td>
-</tr>
-</table></div>
-
-<p>In this recipe, also, the substitution of levulose for wheat
-meal is to be recommended.</p>
-
-<p><b>Diabetic cacao</b> can be prepared according to J. Apt of Berlin by the
-following patented process (German patent No. 116 173, 30. 1.
-1900). The starch is first gelatinised by long boiling of the
-coarsely powdered cacao, the mass then dried in a vacuum and
-heated, or roasted at 130 to 140° C. in order to caramelise the
-gelatinised starch (!). Before being boiled, it is recommended
-to de-fat the cacao (with petroleum ether, for example!). Instead
-of caramelising the gelatinised starch by heat direct, it can be
-first converted into sugar by means of acid, then heated to
-caramelisation and as much cacao fat added as may be desirable.
-In order to increase its capability of emulsifying, dried albumin
-is to be added.<a id="FNanchor_245_245" href="#Footnote_245_245" class="fnanchor">245</a></p>
-
-<p><b>Dictamnia</b> of Groult and Boutron-Russel is composed of cacao, prepared
-wheat flour, starch, sugar and vanilla.</p>
-
-<p><b>v. Donat’s albumin chocolate</b> (German patent No. 82 434) is prepared
-by mixing dried albumin in powder or in pieces with chocolate
-or cacao mass, damped with a liquid medium, which does not
-dissolve albumin, such as benzol, petroleum ether, ether, acetone,
-methyl or ethyl alcohol. The mass is further treated in the mixer
-and finally after being completely mixed, the added liquid is
-allowed to evaporate.</p>
-
-<p><b>Eucasin-chocolate and cacao</b> are preparations containing 20 percent
-of eucasin (ammonium caseinate). Eucasin is prepared by
-Majert &amp; Ebers of Grünau-Berlin.</p>
-
-<p><span class="pagenum" id="Page_312">312</span></p>
-
-<p><b>Galactogen-Cacao</b>, Thiele &amp; Holzhause-Barleben near Magdeburg,
-contains 30-32 percent of galactogen, an easily soluble and
-natural preparation of milk albumin, which is prepared from
-skimmed milk and contains 70 percent albumin, 3·5-4 percent
-fat as well as 1·5-1·79 percent phosphoric acid. <em class="gesperrt">Galactogen-amylaceous
-cacao</em>, contains wheaten flour in
-addition to 20-22 percent galactogen. Galactogen-Speise-Schokolade
-(eating chocolate with 30 percent galactogen and
-Galactogen-Koch-Schokolade (cooking chocolate) are also prepared.</p>
-</div>
-
-<blockquote>
-<p>Plasmon, Jropon, Somatose and lacto-egg-powder are similar
-products to galactogen, and are met with in commerce combined
-with cacao mass and chocolate (see plasmon cacao).</p></blockquote>
-
-<div class="hangsection">
-<p><b>Gaugau</b> is a children’s tea (Vienna) and consists of cacao husk.</p>
-
-<p><b>Haema chocolate</b>: 25-30 parts cocoa powder, 25-20 parts meal
-(potato starch), 45 parts sugar, 5 parts haemoglobin and common
-salt.</p>
-
-<p><b>Hansa-Saccharin-Cacao</b> is defatted cacao, which contains about 0·5
-percent saccharin (270 times as sweet as sugar), 30 percent
-fat and 20 percent albuminoids (Hahn-Holfert).</p>
-
-<p><b>Hardidalik</b>, an Asiatic chocolate, is composed according to Chevallier
-of 42 parts cacao, 180 parts sugar, 112 parts starch flour, 64 parts
-rice flour and 3 parts vanilla.</p>
-
-<p><b>Hensel’s Nähr-Cacao</b>, is a mixture of defatted cacao-powder with
-various inorganic salts, such as calcium carbonate and phosphate;
-the ash of this preparation was found to contain a larger
-amount of sulphuric acid, soda and iron, than is present in normal
-cacao. The fat amounted to only 5·3 percent.</p>
-
-<p><b>Homeopathic-Chocolate</b> of E. Kreplin, Lehrte, consists of 35 percent
-pure cacao mass, 20 percent slightly roasted wheat flour and
-45 percent sugar (Hager).</p>
-
-<p><b>Husson’s Mixture</b> contains the following materials: Arrow root 500,
-oat meal 500, powdered sugar 500, powdered sago 400, cacao 50,
-calcium phosphate 50, vanilla 1.</p>
-
-<p><b>Hygiama</b> resembles cacao in appearance and flavour and was
-introduced into commerce by Dr. Theinhardt’s Nahrungsmittel-Gesellschaft
-of Cannstatt (Wurtemberg). It is prepared from
-condensed milk with the addition of a specially prepared cereal
-and defatted cacao. It contains 22·8 percent of albumin, 6·6 per
-cent. fat, 52·8 percent soluble carbohydrates, 10·5 percent<span class="pagenum" id="Page_313">313</span>
-insoluble carbohydrates, 2·5 percent food salts, 4 percent
-moisture.</p>
-
-<p><b>Iceland-moss-chocolate</b> contains 10 percent of iceland moss gelatine.</p>
-
-<p><b>Kaïffa</b> (Fécule orientale) is a mixture of 500 parts cacao mass, 1250
-parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine,
-2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts
-sugar and 50 parts vanilla.</p>
-
-<p><b>Kola-Chocolate</b> is prepared by mixing 400 grammes of cacao mass,
-450 grammes sugar, 100 grammes kola seeds in powder, 40 grammes
-cacao fat and 5 grammes vanillin sugar (3 percent).</p>
-
-<p><b>Kraft-Chocolate (Mering’s).</b> This is a trade preparation in which
-cacao butter is converted into an emulsion, probably by means of
-oleic acid, and is thus rendered more digestible. Kraft-chocolate
-should contain 21 percent of easily digestible fat.</p>
-
-<p><b>Lipanin-Chocolate</b> contains 42·38 percent fat, albumin 8·07 percent,
-starch 2·7 percent, sugar 31·44 percent, in addition to non-nitrogenous
-substances 18·19 percent, ash 0·68 percent, as well
-as some vanillin and Peruvian balsam (Aufrecht).</p>
-
-<p><b>Malt-cacao</b> according to Franz Abels (German patent No. 96 318,
-9. May 1896) is prepared in the following manner: The cacao
-mass after being mixed with malt meal is defatted by strong
-hydraulic pressure in order that the malt may be permeated with
-cacao fat. It is then pulverized.</p>
-
-<p><b>Malt-cacao-syrup</b> or <b>malted chocolate</b> is prepared by mixing 240
-grammes malt extract and 24 ccm vanilla extract with about
-950 grammes of chocolate syrup. Vanillin or essence of cinnamon
-may be used instead of vanilla extract. This preparation serves
-for the making of american effervescing lemonade.</p>
-
-<p><b>Malt-chocolate.</b> 2 kilos of finely powdered malt and 3½ kilos
-powdered sugar, both well dried, are mixed in small quantities
-with 4½ kilos cacao mass in the mixing machine. The tablets
-are to be coated with varnish to preserve them. (E. Dieterich.)</p>
-
-<p><b>Malt-extract-chocolate.</b> 4½ kilos of the finely rubbed down cacao
-mass, contained in the mixing machine, are intimately mixed
-with 1 kilo dried malt extract and 4½ kilos powdered sugar.
-The finished tablets are to be coated with varnish. (E. Dieterich.)</p>
-
-<p><b>Malto-leguminose-cacao</b> gives the following numbers on analysis:
-water 7·38 percent, nitrogenous substance 19·71 percent (18·26
-percent digestible), theobromine 0·71 percent, maltose 1·88 per
-cent., dextrin etc. 3·53 percent, starch 27·82 percent, besides non<span class="pagenum" id="Page_314">314</span>-nitrogenous
-extractives 13·8 percent, fibre 2·36 percent, ash
-4·94 percent potash 1·74 percent, phosphoric acid 1·51 percent.</p>
-
-<p><b>Meat-extract-chocolate</b> is prepared by placing 500 grammes of meat
-extract (Cibil’s or Liebig’s) in a porcelain basin and evaporating
-as much as possible on the water bath: 4·7 kilos of powdered
-sugar are then added and the whole rubbed down with the pestle
-until the extract is homogeneous. 5 kilos of cacao mass are added
-and the chocolate finished in the mixer. The moulded tablets
-must be coated with varnish (Dieterich).</p>
-
-<p><b>Milk-cacao</b> is prepared with 1 kilo of condensed milk (prepared in
-a vacuum with the addition of 10 percent of milk-sugar<a id="FNanchor_246_246" href="#Footnote_246_246" class="fnanchor">246</a> 500
-grammes milk sugar and sufficient powdered arrowroot to
-produce a paste, which is then rolled out, broken up and lightly
-baked. This milk biscuit is ground and passed through a fine
-hair sieve. 750 grammes of the pulverized milk biscuit are then
-carefully mixed with 250 grammes of defatted cacao and 10
-grammes of an aromatic mixture and the preparation finally
-preserved in metallic boxes.</p>
-
-<p><b>A more bitter milk-cacao</b> can also be prepared with 50 kilos cacao
-powder and 50 kilos pure milk powder. This proportion may
-also be varied, so that more milk powder may be used, as for
-example 40 kilos cacao powder and 60 kilos pure milk powder
-or 30 kilos cacao powder and 70 kilos pure milk powder.</p>
-
-<p><b>A sweet-milk-cacao</b> can be obtained thus:</p>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left">a)</td>
-  <td align="left">30</td>
-  <td align="left">kilos</td>
-  <td align="left">cacao powder,</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td align="left">20</td>
-  <td align="center">"</td>
-  <td align="left">powdered sugar,</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td align="left">50</td>
-  <td align="center">"</td>
-  <td align="left">pure milk powder</td>
-</tr>
-<tr>
-  <td align="left">b)</td>
-  <td align="left">20</td>
-  <td align="left">kilos</td>
-  <td align="left">cacao powder,</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td align="left">30</td>
-  <td align="center">"</td>
-  <td align="left">powdered sugar,</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td align="left">50</td>
-  <td align="center">"</td>
-  <td align="left">pure milk powder,</td>
-</tr>
-<tr>
-  <td align="left">c)</td>
-  <td align="left">15</td>
-  <td align="left">kilos</td>
-  <td align="left">cacao powder,</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td align="left">35</td>
-  <td align="left">" powdered sugar,</td>
-</tr>
-<tr>
-  <td align="left"></td>
-  <td align="left">50</td>
-  <td align="left">" pure milk powder.</td>
-</tr>
-</table></div>
-
-
-<p><b>Milk-chocolate</b> is prepared with 28 kilos of cacao mass, 36 kilos of
-powdered cane sugar, 24 kilos of milk powder and 12 kilos of
-cacao butter. The material is very finely rolled at 60-70°C.
-in the grinding machine described on page 000, and the finished
-mass not allowed to remain in the hot closet, but almost immediately
-moulded and packed. The mild kinds of cacao (Ariba,
-Caracas, Ceylon, Java) are the most suitable for making milk
-chocolate.</p>
-
-<p>In the manufacture of <em class="gesperrt">pure milk cacao</em>, the cacao<span class="pagenum" id="Page_315">315</span>
-powder is worked up for some time in the warmed mixing
-machine, the sugar and the milk powder being added successively.
-Cacao preparations, which are only used as beverages with
-water, should have at least two parts of pure milk powder to one
-part of cacao powder in order to yield a suitable preparation.</p>
-
-<p><b>Mutase-cacao</b> with 20 percent mutase: contains water 5·66 percent,
-fat 25·24 percent<a id="FNanchor_247_247" href="#Footnote_247_247" class="fnanchor">247</a>, albumin 28·31 percent, fibre 3·81 percent,
-theobromine 1·67 percent, non-nitrogenous extractives 30·72 per
-cent., ash 6·26 percent.</p>
-
-<p><b>Mutase-chocolate</b> (with 20 percent mutase) contains 16-17 percent
-of albumin. Mutase is an albumin preparation obtained, without
-the use of chemical reagents, from nutritive plants, also containing
-the nutritive salts of the plant (10 percent). Mutase
-contains 60 percent of albumin.</p>
-
-<p><b>Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao</b> It contains water
-8 percent, nitrogenous substance 17·5 percent, theobromine
-1·78 percent, fat 28·26 percent, starch 11·09 percent, non-nitrogenous
-extractives 26·24 percent, fibre 4·21 percent, ash
-4·7 percent (potash 1·66 percent, phosphoric acid 1·56 percent).
-<em class="gesperrt">Nährsalz-cacao or chocolate</em> is prepared by mixing
-a vegetable extract (from leguminous plants) with cacao or
-chocolate. The analysis of <em class="gesperrt">Lahmann’s Nährsalz-chocolate</em>
-gave the following numbers: fat 24·5 percent, ash
-1·36 percent, water 1·08 percent, albumin 6·25 percent, phosphoric
-acid (P<sub>2</sub>O<sub>5</sub>) 0·44 percent.</p>
-
-<p><b>Nähr-und Heilpulver.</b> (Food and health-powder) of <b>Dr. Koeben</b>
-contains sugar, cacao, pollards and acorn coffee. (Hager’s Handbuch
-der Pharmaceutischen Praxis.).</p>
-
-<p><b>Natur-cocoa and natur-chocolate</b> (natural cacao etc.) Spindler, Stuttgart
-(German patent No. 47226) are obtained by mixing cacao
-mass with hot honey. This effects a defatting of the cacao mass
-by spontaneous separation of the fat. The defatting can be suitably
-carried further by pressing. Instead of using honey, the defatting
-can be carried out with syrups, malt extract, condensed
-milk, fruit juices or plant mucilage (extracts from pulse).<a id="FNanchor_248_248" href="#Footnote_248_248" class="fnanchor">248</a></p>
-
-<p><b>Nuco-cocoa</b> is a mixture of cacao with “nuco”, which is a highly
-praised preparation of albumin. The analysis of nuco cacao<span class="pagenum" id="Page_316">316</span>
-gave ash 4·06 percent, moisture 6 percent, fat 15·23 percent,
-albumin 47 percent, the iodine value of the fat is = 86. The
-fragments of tissue under the microscope appear completely
-analogous to that of earth nut (arachis hypogaea). Nuco-cacao
-is consequently nothing more than a mixture of defatted cacao
-with defatted earth nut (earth nut cake).</p>
-
-<p><b>Oat-cocoa, Hallenser (half and half)</b> contains 6·5 percent moisture,
-4·1 percent mineral constituents, 89·4 percent organic substances
-(containing 4·3 percent nitrogenous matter) digestible albumin
-14·7 percent, fat 17·2 percent, theobromine 0·77 percent, starch
-and other non-nitrogenous extractives 48·93 percent, cellulose
-3·5 percent. This is evidently a mixture of equal parts of oat
-meal and cacao powder as the name implies.</p>
-
-<p><b>Oat-cacao Kasseler</b> (Hansen &amp; Co.) is prepared according to the
-German patent No. 93500, 28th June 1896, by mixing oat meal
-with cacao. This mixture is moulded, pressed and, after being
-wrapped in perforated tin foil, defatted by ether. It contains 7·2
-percent moisture, 3·5 percent mineral substances, 89·3 percent
-organic substances, which are composed of nitrogenous substance
-3·9 percent digestible albumin 18·8 percent, fat 18·3 percent,
-theobromine 0·46 percent, starch and other non-nitrogenous
-extractives 44·94 percent, cellulose 2·9 percent.<a id="FNanchor_249_249" href="#Footnote_249_249" class="fnanchor">249</a> It is likewise
-a mixture of 50 percent of oat meat with 50 percent of cacao.</p>
-
-<p><b>Oat-cocoa</b> can be simply prepared by mixing cacao powder with an
-equal part of prepared oat meal, such as is produced by Hohenlohe’s
-Präservefabrik, by Knorr of Heilbronn and by the Quaker
-Oats Company. In order to cover the taste of the oat meal
-1-2 percent of sodium chloride is to be added.</p>
-
-<p><b>J. Berlit</b>, German patent No. 72449, describes the following method
-for the preparation of <b>oat-cacao</b>, Oats are cleaned, bruised,
-slightly roasted and ground. The powder is wetted and by means
-of a kneading machine worked up to a paste which is dried in a
-vacuum, finally ground and mixed with defatted cacao in the
-required proportions.</p>
-
-<p><b>Palamoud des Turcs</b> consists of cacao mass, rice-meal, starch and
-sandal wood.</p>
-
-<p><b>Peptone-cocoa</b> contains: water 4·08 percent, nitrogenous substance
-20·56 percent, albumose 8·25 percent, peptone 4·41 percent,
-theobromine 1·03 percent, sugar 49·51 percent, besides non<span class="pagenum" id="Page_317">317</span>-nitrogenous
-constituents 9·37 percent, woody fibre 1·43 percent,
-mineral substance 4·17 percent (potash 1·97 percent, phosphoric
-acid 1·21 percent).</p>
-
-<p><b>Peptone-powder-cocoa</b> (20 percent) is prepared by mixing 20 parts
-of Koch’s meat peptone in the form of extract with 50 parts of
-sugar and 40 parts cacao powder.</p>
-
-<p><b>Peptone-chocolate</b> contains 10 percent of dry peptone.</p>
-
-<p><b>Plasmon-chocolate and cocoa</b> contains 20 percent plasmon<a id="FNanchor_250_250" href="#Footnote_250_250" class="fnanchor">250</a> (Siebold).</p>
-
-<p><b>Racahout des Arabes</b> see page 00, note.</p>
-
-<p><b>Raspberry chocolate</b> (Sarotti), German patent 181760 and 204603,
-prepared with addition of the juice of the raspberry.</p>
-
-<p><b>Saccharin-cocoa</b> gives the following results on analysis: water 7·26
-percent, nitrogenous substance 20·5 percent, theobromine 2·09
-percent, fat 32·25 percent, saccharin 0·4 percent, starch 13·02
-percent, non-nitrogenous extractives 13·51 percent, woody fibre
-5·27 percent, ash 5·93 percent, (potash 2·16 percent, phosphoric
-acid 1·69 percent). See also Hansa-Saccharin-cacao on page. 00.</p>
-
-<p><b>Somatose-cocoa with sugar and somatose-chocolate</b> contains about
-10 percent somatose<a id="FNanchor_251_251" href="#Footnote_251_251" class="fnanchor">251</a>; the first preparation contains 20·71 per
-cent total nitrogenous substance, and the latter 10·24 percent,
-of which about 1/3 consists of soluble nitrogenous compounds.
-(Mansfeld.) The first preparation could be readily prepared by
-mixing 10 parts of somatose (Farbwerke Bayer &amp;. Cie., Elberfeld)
-with 50 parts of sugar and 40 parts of cocoa powder.</p>
-
-<p><b>Theobromade</b> (theobromine) is a dry extract from cacao husks.</p>
-
-<p><b>Dr. Thesen’s Proviant</b> comes into commerce in the form of chocolate
-and is chocolate with an addition of albumin. Its analysis gives
-the following results: Albumin 20·5 percent, theobromine 0·56
-percent, fat 39·79 percent, carbohydrates a) (soluble) 26·95 per
-cent, b) (insoluble) 5·66 percent, ash 2·25 percent, water 1·57
-percent. A similar product to Thesen’s Proviant results from
-mixing: albumin 12·5 parts, fat (cacao butter) 10 parts, fat (cocoa
-nut butter 7·5 parts, sugar 25 parts, cacao 45 parts.</p>
-
-<p><b>Tropon-cocoa</b> is a varying mixture of tropon, 15-33-1/3 percent,
-with cacao powder. A tropon cocoa containing 20 percent of<span class="pagenum" id="Page_318">318</span>
-tropon gave on analysis: water 5·75 percent, albumin 38·49 per
-cent., fat 27·77 percent, fibre 3·76 percent, ash 4·51 percent,
-theobromine 1·6 percent, extractives 22·78 percent.</p>
-
-<p><b>Tropon-chocolate</b> is a chocolate containing 25 percent tropon.<a id="FNanchor_252_252" href="#Footnote_252_252" class="fnanchor">252</a></p>
-
-<p><b>Tropon-Oat-cocoa</b> contains 20 percent of tropon, 30 percent of oat
-meal and 50 percent of cocoa powder.</p>
-
-<p><b>Wacaca des Indes</b> consists of 60 parts cacao powder, 165 parts sugar,
-8 parts cinnamon, 2 parts vanilla and some tincture of ambergris.</p>
-
-<p><b>White chocolate</b> contains sugar 3000 parts, rice meal 860 parts, potato
-flour 250 parts, cacao butter 250 parts, gum arabic 125 parts and
-vanilla tincture 15 parts.<a id="FNanchor_253_253" href="#Footnote_253_253" class="fnanchor">253</a></p>
-</div>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_319">319</span></p>
-
-
-
-
-<h3 id="A_Index_to_literature">A. Index to literature.</h3>
-
-
-<p>In the following list are specified in chronological order only
-those works and memoirs which refer to the culture of cacao and
-the manufacture of cacao preparations. The remaining literature on
-the subject, so far as it refers to the scientific side, has already been
-mentioned in the form of footnotes.</p>
-
-
-<p class="center">a) <em class="gesperrt">Cultivation.</em></p>
-
-<div class="hangsection">
-
-<p>Jumelle Henry, Le Cacaoyer, sa culture et son exploitation dans tous
-les pays de production, Paris 1900.</p>
-
-<p>J. Hinchley Hart, F. L. S., Cacao, A treatise on the cultivation and
-curing of cacao. II. Edition. Trinidad 1900.</p></div>
-
-
-<p class="center">b) <em class="gesperrt">Technology.</em></p>
-
-<div class="hangsection">
-
-<p><em class="gesperrt">Dictionnaire technologique</em> ou nouveau Dictionnaire
-universel des arts et métiers et de l’économie industrielle par une
-société de savans et d’artistes. Paris 1823 et 1824. Tomes 4 et 5.</p>
-
-<p><em class="gesperrt">J. J. R. von Prechtl’s</em> Technologische Encyclopädie, Stuttgart
-Bd. III und Supplement-Bd. II. Stuttgart 1859.</p>
-
-<p><em class="gesperrt">Mitscherlich, A.</em>, Der Kakao und die Schokolade. Berlin 1859.</p>
-
-<p><em class="gesperrt">Zipperer, P.</em>, Die Neuerungen in der Fabrikation von Schokoladen
-und diesen verwandten diätetischen Produkten. Chemiker-Zeitung
-1892 No. 58; 1893 No. 54; 1895 No. 21.</p>
-
-<p><em class="gesperrt">Gordian, A.</em>, Die deutsche Schokoladen-und Zuckerwaren-Industrie.
-Hamburg 1895.</p>
-
-<p><em class="gesperrt">Gordian</em>, Zeitschrift für die Kakao-, Schokoladen und Zuckerwaren-Industrie
-etc., Hamburg, seit 1896.</p>
-
-<p><em class="gesperrt">De Belfort de la Roque, L.</em>, Guide practique de la Fabrication
-du chocolat. Paris 1895.</p>
-
-<p><em class="gesperrt">Filsinger, F.</em>, Fortschritte in der Fabrikation von Schokolade
-und ihr verwandten diätetischen Präparaten in den Jahren
-1895-1899, Chemiker-Zeitung 1897, No. 22 des Jahres 1897; ibid.
-1898, No. 42 des Jahres 1898; des Jahres 1899, ibid. 1899, No. 48.</p>
-
-<p><span class="pagenum" id="Page_320">320</span></p>
-
-<p><em class="gesperrt">Spamer’s, O.</em>, Buch der Erfindungen, Gewerbe und Industrieen.
-Leipzig 1897, Band IV.</p>
-
-<p><em class="gesperrt">Muspratt’s</em> Theoretische, praktische und analytische Chemie in
-Anwendung auf Künste und Gewerbe, begonnen von F. Stohmann
-und B. Kerl, herausgegeben von H. Bunte. Braunschweig
-1898, Bd. VI.</p>
-
-<p><em class="gesperrt">Villon, A. M.</em>, Dictionnaire de Chimie industrielle, contenant les
-applications de la chimie à l’industrie, à la metallurgie, à l’agriculture,
-à la pharmacie, à la pyrotechnie et aux arts et métiers.
-Paris 1898, Tome premier.</p>
-
-<p><em class="gesperrt">Luegers, O.</em>, Lexikon der gesamten Technik und ihrer Hilfswissenschaften.
-Stuttgart und Leipzig 1899.</p>
-
-<p><em class="gesperrt">Ettling</em>, Der Kakao, seine Kultur und Bereitung, Berlin 1903.</p>
-
-<p><em class="gesperrt">Kindt</em>, Die Kultur des Kakaobaues und seine Schädlinge. Hamburg
-1904.</p>
-
-<p><em class="gesperrt">Faber</em>, Dr. <em class="gesperrt">F. C. von</em>, Die Krankheiten und Parasiten des Kakaobaums.
-Berlin 1909. (Arb. aus der Kais. Biolog. Anstalt f. Landund
-Forstwissenschaft).</p></div>
-
-
-
-<hr class="chap" />
-<h3 id="B_Tables">B. Tables.</h3>
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="right"><small>Table</small></td>
-</tr>
-<tr>
-  <td align="right">1.</td>
-  <td align="left">German Imports and Exports of cacao products 1907-1910</td>
-  <td align="right"><a href="#Page_35">35</a></td>
-</tr>
-<tr>
-  <td align="right">2.</td>
-  <td align="left">Imports in Germany 1900-1908</td>
-  <td align="right"><a href="#Page_37">37</a></td>
-</tr>
-<tr>
-  <td align="right">3.</td>
-  <td align="left">Imports or Consumption in the various countries</td>
-  <td align="right"><a href="#Page_38">38</a></td>
-</tr>
-<tr>
-  <td align="right"> 4/5.</td>
-  <td align="left">Analysis of hulled bean</td>
-  <td align="right"><a href="#Page_43">43</a>/44</td>
-</tr>
-<tr>
-  <td align="right">6/7.</td>
-  <td align="left">Analysis of raw shelled bean (kernel)</td>
-  <td align="right"><a href="#Page_44">44</a>/45</td>
-</tr>
-<tr>
-  <td align="right">8.</td>
-  <td align="left">Analysis of Ridenour</td>
-  <td align="right"><a href="#Page_45">45</a></td>
-</tr>
-<tr>
-  <td align="right">9.</td>
-  <td align="left">Analysis of roasted, shelled cacao (Matthes &amp; Müller)</td>
-  <td align="right"><a href="#Page_46">46</a></td>
-</tr>
-<tr>
-  <td align="right"> 10.</td>
-  <td align="left">Analysis of commoner varieties of cacao (Matthes &amp; Müller)</td>
-  <td align="right"><a href="#Page_47">47</a></td>
-</tr>
-<tr>
-  <td align="right"> 11.</td>
-  <td align="left">Analysis of cacao (defatted and free from alcali)</td>
-  <td align="right"><a href="#Page_48">48</a></td>
-</tr>
-<tr>
-  <td align="right"> 12.</td>
-  <td align="left">Physical and chemical analysis of the various kinds of pressed Stollwerck Cacao Butter (Fritzsche)</td>
-  <td align="right"><a href="#Page_56">56</a></td>
-</tr>
-<tr>
-  <td align="right"> 13.</td>
-  <td align="left">Constituents of different fats and oils contained in cacao</td>
-  <td align="right"><a href="#Page_58">58</a></td>
-</tr>
-<tr>
-  <td align="right"> 14.</td>
-  <td align="left">Analysis of the ash of cacao beans by R. Bensemann</td>
-  <td align="right"><a href="#Page_74">74</a></td>
-</tr>
-<tr>
-  <td align="right"> 15.</td>
-  <td align="left">Composition of cacao shells (Laube &amp; Aldendorff)</td>
-  <td align="right"><a href="#Page_76">76</a></td>
-</tr>
-<tr>
-  <td align="right"> 16.</td>
-  <td align="left">Analysis of unroasted cacao husks (Zipperer)</td>
-  <td align="right"><a href="#Page_76">76</a></td>
-</tr>
-<tr>
-  <td align="right"> 17.</td>
-  <td align="left">Constituents contained in the ash of roasted cacao husks by R. Bensemann</td>
-  <td align="right"><a href="#Page_77">77</a></td>
-</tr>
-<tr>
-  <td align="right"> 18.</td>
-  <td align="left">Fodder value of cacao husks (Maercker)</td>
-  <td align="right"><a href="#Page_83">83</a></td>
-</tr>
-<tr>
-  <td align="right"> 19.</td>
-  <td align="left">Percentage of butter to be extracted</td>
-  <td align="right"><a href="#Page_203">203</a></td>
-</tr>
-<tr>
-  <td align="right"> 20.</td>
-  <td align="left">Percentage of butter remaining in the finished cacao powder</td>
-  <td align="right"><a href="#Page_204">204</a></td>
-</tr>
-<tr>
-  <td align="right"> 21.</td>
-  <td align="left">Adulteration and their detection</td>
-  <td align="right"><a href="#Page_288">289</a></td>
-</tr>
-</table></div>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_321">321</span></p>
-
-
-
-
-<h3 id="C_Illustrations">C. Illustrations.</h3>
-
-
-<div class="center">
-<table border="0" cellpadding="4" cellspacing="0" summary="">
-<tr>
-  <td align="left"></td>
-  <td align="left">Page</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 1.</td>
-  <td align="left">Branch of cacao tree with blossom and leaves</td>
-  <td class="rb"><a href="#Page_2">2</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 2.</td>
-  <td align="left">Fruit and single seeds in long and cross section</td>
-  <td class="rb"><a href="#Page_3">3</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 3.</td>
-  <td align="left">Cross section of the cacao shell (enlarged)</td>
-  <td class="rb"><a href="#Page_14">14</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 4.</td>
-  <td align="left">Cross section of edge of seed leaf (enlarged)</td>
-  <td class="rb"><a href="#Page_15">15</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 5.</td>
-  <td align="left">Graph showing consumption of raw cacao</td>
-  <td align="left"><a href="#Page_40">40</a>/41</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 6.</td>
-  <td align="left">Graph per head of population in Germany</td>
-  <td class="rb"><a href="#Page_42">42</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 7.</td>
-  <td align="left">Grains and starch in cacao bean (section of ariba, enlarged 750 times)</td>
-  <td class="rb"><a href="#Page_70">70</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 8.</td>
-  <td align="left">Plan of cacao shell (enlarged)</td>
-  <td class="rb"><a href="#Page_80">80</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 9.</td>
-  <td align="left">Spongy paranchyma (enlarged)</td>
-  <td class="rb"><a href="#Page_80">80</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 10.</td>
-  <td align="left">Dry cells or skereides (enlarged)</td>
-  <td class="rb"><a href="#Page_80">80</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 11.</td>
-  <td align="left">Silver membrane with Mitscherlich particles (enlarged)</td>
-  <td class="rb"><a href="#Page_81">81</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 12.</td>
-  <td align="left">Preliminary cleansing machine (J. M. Lehmann)</td>
-  <td class="rb"><a href="#Page_90">90</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 13.</td>
-  <td align="left">Preliminary cleansing machine (J. M. Lehmann)</td>
-  <td class="rb"><a href="#Page_91">91</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 13a.</td>
-  <td align="left"> Brushing machine for cacao beans (Bauermeister)</td>
-  <td class="rb"><a href="#Page_92">92</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 14.</td>
-  <td align="left">Cylindrical roasting machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_93">93</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 14.</td>
-  <td align="left">and b. Same in section</td>
-  <td align="left"><a href="#Page_94">94</a>/95</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 15.</td>
-  <td align="left">a and b. Spherical safety roasters (Bauermeister)</td>
-  <td align="left"><a href="#Page_96">96</a>/97</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 16.</td>
-  <td align="left">Roaster with gas heating (Lehmann)</td>
-  <td class="rb"><a href="#Page_98">98</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 17.</td>
-  <td align="left">Cooling carriage with exhauster (Lehmann)</td>
-  <td class="rb"><a href="#Page_99">99</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 18.</td>
-  <td align="left">Crusher and cleanser (Lehmann)</td>
-  <td class="rb"><a href="#Page_101">101</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 19.</td>
-  <td align="left">Dust cleanser (Lehmann)</td>
-  <td class="rb"><a href="#Page_103">103</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 20.</td>
-  <td align="left">Electro-magnetic selecting machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_104">104</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 21.</td>
-  <td align="left">Seed picking machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_105">105</a></td>
-</tr>
-<tr>
-  <td align="left"><span class="pagenum" id="Page_322">322</span></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 22.</td>
-  <td align="left">Seed picking (sectional drawing)</td>
-  <td class="rb"><a href="#Page_106">106</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 23.</td>
-  <td align="left">Simple cacao mill (Lehmann)</td>
-  <td class="rb"><a href="#Page_110">110</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 24a.</td>
-  <td align="left">Triple cacao mill (Lehmann)</td>
-  <td class="rb"><a href="#Page_112">111</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 24b.</td>
-  <td align="left">Triple cacao mill (Bauermeister)</td>
-  <td class="rb"><a href="#Page_112">112</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 24c.</td>
-  <td align="left">Triple cacao mill (Franke)</td>
-  <td class="rb"><a href="#Page_113">113</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 25.</td>
-  <td align="left">Fourfold cacao mill (Lehmann)</td>
-  <td class="rb"><a href="#Page_115">115</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 26.</td>
-  <td align="left">Cacao mill and roller apparatus combined (Bauermeister)</td>
-  <td class="rb"><a href="#Page_116">116</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 27.</td>
-  <td align="left">Warming through (Lehmann)</td>
-  <td class="rb"><a href="#Page_117">117</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 28.</td>
-  <td align="left">Preliminary mixing machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_118">118</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 29.</td>
-  <td align="left">First melangeur (Hermann)</td>
-  <td class="rb"><a href="#Page_119">119</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 30.</td>
-  <td align="left">Design of modern melangeur (Franke)</td>
-  <td class="rb"><a href="#Page_121">121</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 31.</td>
-  <td align="left">Modern melangeur with outlet at side (Lehmann)</td>
-  <td class="rb"><a href="#Page_121">122</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 32.</td>
-  <td align="left">Larger melangeur with cover and outlet (Lehmann)</td>
-  <td class="rb"><a href="#Page_124">124</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 33a.</td>
-  <td align="left">Design of first roller machine, front elevation (Savy)</td>
-  <td class="rb"><a href="#Page_125">125</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig 33b.</td>
-  <td align="left">&nbsp; do. &nbsp;Plan</td>
-  <td class="rb"><a href="#Page_125">125</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 34.</td>
-  <td align="left">Later machine (Savy)</td>
-  <td class="rb"><a href="#Page_126">126</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 35.</td>
-  <td align="left">Modern six roller machine by Lehmann</td>
-  <td class="rb"><a href="#Page_127">127</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 36.</td>
-  <td align="left">Nine roller apparatus (Bauermeister)</td>
-  <td class="rb"><a href="#Page_128">128</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 37.</td>
-  <td align="left">Same in design</td>
-  <td class="rb"><a href="#Page_129">129</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 38.</td>
-  <td align="left">Three roller machine with cast iron rollers (Lehmann)</td>
-  <td class="rb"><a href="#Page_130">130</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 39.</td>
-  <td align="left">2 three roller machines, attached to a “Battery”</td>
-  <td class="rb"><a href="#Page_130">130</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 40.</td>
-  <td align="left">Three roller machine with cast iron rollers (Franke)</td>
-  <td class="rb"><a href="#Page_131">131</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 41.</td>
-  <td align="left">and b. Four and five roller machines with cast iron rollers (Lehmann)</td>
-  <td align="left"><a href="#Page_132">132</a>/3</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 41c.</td>
-  <td align="left">Five roller machine with cast iron rollers (Bauermeister)</td>
-  <td class="rb"><a href="#Page_134">134</a></td>
-</tr>
-<tr>
-  <td align="left"><span class="pagenum" id="Page_323">323</span></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 42.</td>
-  <td align="left">Three roller machine with electric motor (Lehmann)</td>
-  <td class="rb"><a href="#Page_135">135</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 43.</td>
-  <td align="left">Front elevation of triturating machine (Conche) by Franke</td>
-  <td class="rb"><a href="#Page_138">138</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 43a.</td>
-  <td align="left">Conche (Lehmann)</td>
-  <td class="rb"><a href="#Page_139">139</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 44.</td>
-  <td align="left">Conche room (Lehmann)</td>
-  <td class="rb"><a href="#Page_140">140</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 45.</td>
-  <td align="left">Warming closet with steam heating (Lehmann)</td>
-  <td class="rb"><a href="#Page_142">142</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 46.</td>
-  <td align="left">Small melangeur with one runner (Lehmann)</td>
-  <td class="rb"><a href="#Page_143">143</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 47.</td>
-  <td align="left">Do. modern construction (Lehmann)</td>
-  <td class="rb"><a href="#Page_144">144</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 48.</td>
-  <td align="left">Modern tempering machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_145">145</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 49.</td>
-  <td align="left">Design of air exhausting machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_147">147</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 50.</td>
-  <td align="left">Air exhausting machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_147">147</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 51.</td>
-  <td align="left">and b. Chocolate dividing machines (Lehmann and Bauermeister)</td>
-  <td align="left"><a href="#Page_148">148</a>/9</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 52.</td>
-  <td align="left">Moulding and layering machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_149">150</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 53.</td>
-  <td align="left">Reiche’s mould cleansing and polishing machine</td>
-  <td class="rb"><a href="#Page_155">155</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 54.</td>
-  <td align="left">Design of shaking table</td>
-  <td class="rb"><a href="#Page_156">156</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 55.</td>
-  <td align="left">&nbsp; do, &nbsp;(Lehmann)</td>
-  <td class="rb"><a href="#Page_157">157</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 56.</td>
-  <td align="left">&nbsp; do, &nbsp;(Lehmann)</td>
-  <td class="rb"><a href="#Page_157">157</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 57.</td>
-  <td align="left">&nbsp; do, &nbsp;modern construction (Lehmann)</td>
-  <td class="rb"><a href="#Page_158">158</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 57a.</td>
-  <td align="left">&nbsp; do, &nbsp;Front elevation</td>
-  <td class="rb"><a href="#Page_159">159</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 58,</td>
-  <td align="left">58 a. and b. Shaking table batteries (Lehmann)</td>
-  <td align="left"><a href="#Page_160">160</a>/1</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 59.</td>
-  <td align="left">a. and b. Cooling plant (Wegelin &amp; Hübner)</td>
-  <td align="left"><a href="#Page_165">165</a>5/6</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 60.</td>
-  <td align="left">&nbsp; do, &nbsp;perspective</td>
-  <td class="rb"><a href="#Page_167">167</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 61.</td>
-  <td align="left">Modern air cooling apparatus (Escher, Wyss &amp; Co.)</td>
-  <td class="rb"><a href="#Page_169">169</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 62.</td>
-  <td align="left">Cooling plant of Cole’s Arctic Patent Dry Cold Air Machine</td>
-  <td class="rb"><a href="#Page_170">170</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 63.</td>
-  <td align="left">a. and b. Cooling chambers by Lehmann</td>
-  <td align="left"><a href="#Page_173">173</a>/4</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 63c.</td>
-  <td align="left">Automatic moulding and cooling plant by Lehmann</td>
-  <td class="rb"><a href="#Page_175">175</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 64/65.</td>
-  <td align="left">Pastille machines (Reiche)</td>
-  <td class="rb"><a href="#Page_177">177</a></td>
-</tr>
-<tr>
-  <td align="left"><span class="pagenum" id="Page_324">324</span></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 66a-i.</td>
-  <td align="left">Moulds to these machines</td>
-  <td class="rb"><a href="#Page_178">178</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 67.</td>
-  <td align="left">Pastille machines for thin chocolate material (Reiche)</td>
-  <td class="rb"><a href="#Page_179">179</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 68.</td>
-  <td align="left">Pastille and praliné metal hurdle (Reiche)</td>
-  <td class="rb"><a href="#Page_180">180</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 69.</td>
-  <td align="left">Mould metal Durabula Reiche</td>
-  <td class="rb"><a href="#Page_181">181</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 70.</td>
-  <td align="left">Fondant machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_183">183</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 71.</td>
-  <td align="left">&nbsp; do, &nbsp;modern construction (Lehmann)</td>
-  <td class="rb"><a href="#Page_184">184</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 72.</td>
-  <td align="left">Fondant casting machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_185">185</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 73.</td>
-  <td align="left">Fondant powdering off machine, for hurdles (Lehmann)</td>
-  <td class="rb"><a href="#Page_186">186</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 74.</td>
-  <td align="left">&nbsp; do, &nbsp;non-stop (Lehmann)</td>
-  <td class="rb"><a href="#Page_187">187</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 75.</td>
-  <td align="left">Coating machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_188">188</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 76.</td>
-  <td align="left">Stirring apparatus for coating material (Lehmann)</td>
-  <td class="rb"><a href="#Page_188">188</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 77/78.</td>
-  <td align="left">Coating or dipping machines (Reiche)</td>
-  <td class="rb"><a href="#Page_189">189</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 79/80.</td>
-  <td align="left">Grating to these</td>
-  <td align="left"><a href="#Page_190">190</a>/1</td>
-</tr>
-<tr>
-  <td class="lt">Fig. 81.</td>
-  <td align="left">Modern dipping machine constructed by Lehmann</td>
-  <td class="rb"><a href="#Page_193">193</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 82.</td>
-  <td align="left">Cacao press, 400 atmospheres (Lehmann)</td>
-  <td class="rb"><a href="#Page_201">201</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 83a.</td>
-  <td align="left">Cacao butter filter, design (Hänig &amp; Co.)</td>
-  <td class="rb"><a href="#Page_202">202</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 84.</td>
-  <td align="left">Cacao press on larger scale (Lehmann)</td>
-  <td class="rb"><a href="#Page_204">205</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 84a.</td>
-  <td align="left">Pump for cacao press (Lehmann)</td>
-  <td class="rb"><a href="#Page_205">206</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 84b.</td>
-  <td align="left">Cacao cake crusher (Seek)</td>
-  <td class="rb"><a href="#Page_208">207</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 85a.</td>
-  <td align="left">&nbsp; do, &nbsp;(Bauermeister)</td>
-  <td class="rb"><a href="#Page_208">208</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 85b.</td>
-  <td align="left">&nbsp; do, &nbsp;(Lehmann)</td>
-  <td class="rb"><a href="#Page_209">209</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 86.</td>
-  <td align="left">Pulveriser (Lehmann)</td>
-  <td class="rb"><a href="#Page_210">210</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 87.</td>
-  <td align="left">Pulverising and sifting machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_211">211</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 88.</td>
-  <td align="left">Centrifugal sifting machine, modern construction (Lehmann)</td>
-  <td class="rb"><a href="#Page_213">213</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 89.</td>
-  <td align="left">Automatic pulverising plant (Lehmann)</td>
-  <td class="rb"><a href="#Page_215">215</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 90a.</td>
-  <td align="left">Mixing machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_217">217</a></td>
-</tr>
-<tr>
-  <td align="left"><span class="pagenum" id="Page_325">325</span></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 90b.</td>
-  <td align="left">Universal kneading and mixing machine (Werner &amp; Pfleiderer)</td>
-  <td class="rb"><a href="#Page_218">218</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 91a.</td>
-  <td align="left">Vacuum kneader, closed (Werner &amp; Pfleiderer)</td>
-  <td class="rb"><a href="#Page_219">219</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 91b.</td>
-  <td align="left">Vacuum kneader, open and upturned (Werner &amp; Pfleiderer)</td>
-  <td class="rb"><a href="#Page_221">221</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 92.</td>
-  <td align="left">Filling and packing machine</td>
-  <td class="rb"><a href="#Page_229">229</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 93.</td>
-  <td align="left">&nbsp; do, &nbsp;“Triumph” (Fritz Kilian)</td>
-  <td class="rb"><a href="#Page_229">229</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 94.</td>
-  <td align="left">Edge-runner mill</td>
-  <td class="rb"><a href="#Page_231">231</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 95.</td>
-  <td align="left">Drum sifting machine (Lehmann)</td>
-  <td class="rb"><a href="#Page_232">232</a></td>
-</tr>
-<tr>
-  <td align="left"><span class="pagenum" id="Page_326">326</span></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 96.</td>
-  <td align="left">Combined sugar-grinding and sifting apparatus (Lehmann)</td>
-  <td class="rb"><a href="#Page_233">233</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 97.</td>
-  <td align="left">Spice and stamping apparatus (Lehmann)</td>
-  <td class="rb"><a href="#Page_239">239</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 98.</td>
-  <td align="left">Pulverising mill (Savy)</td>
-  <td class="rb"><a href="#Page_240">240</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 99.</td>
-  <td align="left">Sifting machine (Savy)</td>
-  <td class="rb"><a href="#Page_241">241</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 100.</td>
-  <td align="left">Parenchyma of the cotyledon, enlarged</td>
-  <td class="rb"><a href="#Page_275">275</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 101.</td>
-  <td align="left">Cocoa powder, enlarged</td>
-  <td class="rb"><a href="#Page_275">276</a></td>
-</tr>
-<tr>
-  <td class="lt">Fig. 102.</td>
-  <td align="left">&nbsp; do, &nbsp;enlarged</td>
-  <td class="rb"><a href="#Page_277">277</a></td>
-</tr>
-<tr>
-  <td align="left">Plate I.</td>
-  <td align="left">The Cacao Tree</td>
-</tr>
-<tr>
-  <td align="left">Plate II:</td>
-  <td align="left">Chocolate factory (design)</td>
-  <td class="rb"><a href="#Page_304">305</a></td>
-</tr>
-<tr>
-  <td align="left">Plate III:</td>
-  <td align="left">Cocoa powder factory (design)</td>
-  <td class="rb"><a href="#Page_304">306</a></td>
-</tr>
-</table></div>
-<hr class="chap" />
-
-<p><span class="pagenum" id="Page_327">327</span></p>
-
-
-
-
-<h3 id="D_Authors_Alphabetical_index">D. Authors. Alphabetical index.</h3>
-
-
-<div class="index">
-<ul class="index">
-
-<li class="ifrst">Abels, Franz, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Albanese, <a href='#Page_64'>64</a></li>
-
-<li class="indx">Aldendorf &amp; Laube, <a href='#Page_44'>44</a>, <a href='#Page_76'>76</a>, <a href='#Page_77'>77</a></li>
-
-<li class="indx">Allihn, F., <a href='#Page_265'>265</a></li>
-
-<li class="indx">Altschul, J., <a href='#Page_244'>244</a></li>
-
-<li class="indx">Abt, J., <a href='#Page_311'>311</a></li>
-
-<li class="indx">Arning, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Aufrecht, <a href='#Page_310'>310</a>, <a href='#Page_311'>311</a></li>
-
-
-<li class="ifrst">Baier, <a href='#Page_272'>272</a>, <a href='#Page_273'>273</a></li>
-
-<li class="indx">Bastin, E. S., <a href='#Page_70'>70</a></li>
-
-<li class="indx">Baudrimont &amp; Chevalier, <a href='#Page_50'>50</a></li>
-
-<li class="indx">Baudonin, <a href='#Page_59'>59</a></li>
-
-<li class="indx">Bauermeister, H., <a href='#Page_148'>148</a>, <a href='#Page_214'>214</a></li>
-
-<li class="indx">Bayer &amp; Co., <a href='#Page_317'>317</a></li>
-
-<li class="indx">Beam &amp; Leffmann, <a href='#Page_276'>276</a></li>
-
-<li class="indx">Beckurts, H., <a href='#Page_74'>74</a>, <a href='#Page_228'>228</a>, <a href='#Page_236'>236</a>, <a href='#Page_261'>261</a></li>
-
-<li class="indx">Beddies, Alfr., <a href='#Page_316'>316</a></li>
-
-<li class="indx">Benedict,  <a href='#Page_55'>55</a>, <a href='#Page_57'>57</a>, <a href='#Page_59'>59</a>, <a href='#Page_261'>261</a></li>
-
-<li class="indx">Bensemann, R., <a href='#Page_74'>74</a>, <a href='#Page_77'>77</a></li>
-
-<li class="indx">Berg &amp; Schmidt, <a href='#Page_2'>2</a>, <a href='#Page_3'>3</a></li>
-
-<li class="indx">Berger, Th., <a href='#Page_153'>153</a></li>
-
-<li class="indx">Berlit, J., <a href='#Page_316'>316</a></li>
-
-<li class="indx">Beythien, <a href='#Page_277'>277</a></li>
-
-<li class="indx">Bilterist, <a href='#Page_272'>272</a></li>
-
-<li class="indx">Björklund, <a href='#Page_53'>53</a>, <a href='#Page_261'>261</a>, <a href='#Page_262'>262</a></li>
-
-<li class="indx">Boehme, Dr. Rich., <a href='#Page_258'>258</a>, <a href='#Page_285'>285</a></li>
-
-<li class="indx">Börnstein, <a href='#Page_236'>236</a></li>
-
-<li class="indx">Bondzynski &amp; Gottlieb, <a href='#Page_64'>64</a><span class="pagenum" id="Page_328">328</span></li>
-
-<li class="indx">Bonnema, <a href='#Page_245'>245</a></li>
-
-<li class="indx">Bonteköe, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Bordas &amp; Touplain, <a href='#Page_271'>271</a></li>
-
-<li class="indx">Bourot &amp; Jean, <a href='#Page_59'>59</a></li>
-
-<li class="indx">Boussignault, <a href='#Page_83'>83</a></li>
-
-<li class="indx">Bozelli, <a href='#Page_85'>85</a></li>
-
-<li class="indx">Branlatio, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Brissemoret, <a href='#Page_65'>65</a></li>
-
-<li class="indx">Buchat, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Buisson, <a href='#Page_85'>85</a></li>
-
-<li class="indx">Burstyn, <a href='#Page_53'>53</a>, <a href='#Page_54'>54</a>, <a href='#Page_55'>55</a></li>
-
-<li class="indx">Busse, W., <a href='#Page_241'>241</a>, <a href='#Page_243'>243</a></li>
-
-
-<li class="ifrst">Carletti, Antonio, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Chalot, C., <a href='#Page_7'>7</a></li>
-
-<li class="indx">Charles V., <a href='#Page_5'>5</a></li>
-
-<li class="indx">Chevalier &amp; Baudrimont, <a href='#Page_50'>50</a></li>
-
-<li class="indx">Cibil, <a href='#Page_314'>314</a></li>
-
-<li class="indx">Clusius, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Cohn, <a href='#Page_56'>56</a>, <a href='#Page_260'>260</a></li>
-
-<li class="indx">Cole, <a href='#Page_170'>170</a></li>
-
-<li class="indx">Cortez, Fernando, <a href='#Page_5'>5</a></li>
-
-
-<li class="ifrst">David &amp; Söhne, <a href='#Page_271'>271</a></li>
-
-<li class="indx">Dekker,  <a href='#Page_65'>65</a>, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Denayer, A., <a href='#Page_308'>308</a></li>
-
-<li class="indx">Desprez, <a href='#Page_199'>199</a></li>
-
-<li class="indx">Dieterich, E., <a href='#Page_307'>307</a>, <a href='#Page_308'>308</a>, <a href='#Page_313'>313</a>,  <a href='#Page_314'>314</a></li>
-
-<li class="indx">Dietrich, K., <a href='#Page_51'>51</a>, <a href='#Page_249'>249</a>, <a href='#Page_250'>250</a>
-<span class="pagenum" id="Page_329">329</span></li>
-
-<li class="indx">Dingler, <a href='#Page_53'>53</a></li>
-
-<li class="indx">Donat, von, <a href='#Page_311'>311</a></li>
-
-<li class="indx">Dove, <a href='#Page_85'>85</a></li>
-
-<li class="indx">Dowson, <a href='#Page_97'>97</a></li>
-
-<li class="indx">Dragendorff, <a href='#Page_66'>66</a></li>
-
-<li class="indx">Drave, <a href='#Page_267'>267</a>, <a href='#Page_268'>268</a></li>
-
-<li class="indx">Ducleaux, <a href='#Page_75'>75</a></li>
-
-
-<li class="ifrst">Eminger, <a href='#Page_65'>65</a>, <a href='#Page_263'>263</a>, <a href='#Page_264'>264</a></li>
-
-<li class="indx">Escher Wyss &amp; Co., <a href='#Page_168'>168</a></li>
-
-<li class="indx">Ester, <a href='#Page_264'>264</a></li>
-
-<li class="indx">d’Estrées, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Ettling, K., <a href='#Page_320'>320</a></li>
-
-
-<li class="ifrst">Faber, Dr. F. C. von, <a href='#Page_8'>8</a>, <a href='#Page_87'>87</a>, <a href='#Page_320'>320</a></li>
-
-<li class="indx">Faelli, Prof., <a href='#Page_83'>83</a></li>
-
-<li class="indx">Fahlberg, <a href='#Page_234'>234</a></li>
-
-<li class="indx">Farnsteiner, <a href='#Page_255'>255</a>, <a href='#Page_256'>256</a>, <a href='#Page_258'>258</a></li>
-
-<li class="indx">Fehling, <a href='#Page_71'>71</a>, <a href='#Page_237'>237</a>,, <a href='#Page_271'>271</a></li>
-
-<li class="indx">Filsinger, <a href='#Page_44'>44</a>, <a href='#Page_52'>52</a>, <a href='#Page_53'>53</a>, <a href='#Page_54'>54</a>, <a href='#Page_57'>57</a>, <a href='#Page_72'>72</a>, <a href='#Page_81'>81</a>, <a href='#Page_83'>83</a>, <a href='#Page_107'>107</a>, <a href='#Page_261'>261</a>, <a href='#Page_267'>267</a>, <a href='#Page_268'>268</a>, <a href='#Page_269'>269</a>, <a href='#Page_288'>288</a>, <a href='#Page_299'>299</a>,, <a href='#Page_319'>319</a></li>
-
-<li class="indx">Filsinger &amp; Henking, <a href='#Page_52'>52</a></li>
-
-<li class="indx">Fischer, B. &amp; Grünhagen, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Fischer, Emil, <a href='#Page_63'>63</a>, <a href='#Page_68'>68</a></li>
-
-<li class="indx">Forster, <a href='#Page_69'>69</a></li>
-
-<li class="indx">Franke, Paul &amp; Co., <a href='#Page_233'>233</a></li>
-
-<li class="indx">Fresenius, C. R., <a href='#Page_256'>256</a></li>
-
-<li class="indx">Freudenberg, Ph., <a href='#Page_4'>4</a></li>
-
-<li class="indx">Freudenberg, W., <a href='#Page_5'>5</a></li>
-
-<li class="indx">Fritzsche, Dr., <a href='#Page_55'>55</a></li>
-
-
-<li class="ifrst">Gädke, <a href='#Page_225'>225</a></li>
-
-<li class="indx">Galippe, <a href='#Page_75'>75</a></li>
-
-<li class="indx">Gérard, <a href='#Page_264'>264</a></li>
-
-<li class="indx">Gieseler, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Goethe, J. W., <a href='#Page_16'>16</a></li>
-
-<li class="indx">Gordian, <a href='#Page_87'>87</a>, <a href='#Page_319'>319</a></li>
-
-<li class="indx">Gottlieb &amp; Bondzynski, <a href='#Page_64'>64</a></li>
-
-<li class="indx">Graf, <a href='#Page_50'>50</a></li>
-
-<li class="indx">Gram, Chr., <a href='#Page_64'>64</a></li>
-
-<li class="indx">Greiert, <a href='#Page_39'>39</a></li>
-
-<li class="indx">Greiner, <a href='#Page_270'>270</a></li>
-
-<li class="indx">Groult &amp; Boutron-Russel, <a href='#Page_311'>311</a></li>
-
-<li class="indx">Grünhagen, B. &amp; Fischer, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Gruson, <a href='#Page_239'>239</a></li>
-
-<li class="indx">Guenez, E., <a href='#Page_277'>277</a></li>
-
-<li class="indx">Guerin, <a href='#Page_243'>243</a></li>
-
-
-<li class="ifrst">Haarmann, W., <a href='#Page_244'>244</a></li>
-
-<li class="indx">Haarmann &amp; Reimer, <a href='#Page_244'>244</a>
-<span class="pagenum" id="Page_330">330</span></li>
-
-<li class="indx">Hänig, Volkmar &amp; Co., <a href='#Page_202'>202</a></li>
-
-<li class="indx">Härtel, <a href='#Page_273'>273</a></li>
-
-<li class="indx">Hager, <a href='#Page_51'>51</a>, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hahn-Holfert, <a href='#Page_307'>307</a>, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hanausek, J. V., <a href='#Page_12'>12</a>, <a href='#Page_238'>238</a></li>
-
-<li class="indx">Hausen &amp; Co., <a href='#Page_312'>312</a>, <a href='#Page_316'>316</a></li>
-
-<li class="indx">Hart, J. Hinchley, <a href='#Page_10'>10</a></li>
-
-<li class="indx">Hartwig &amp; Vogel, <a href='#Page_307'>307</a></li>
-
-<li class="indx">Haubold, C. G., <a href='#Page_164'>164</a></li>
-
-<li class="indx">Hauswaldt, W., <a href='#Page_87'>87</a>, <a href='#Page_88'>88</a></li>
-
-<li class="indx">Hefelmann, <a href='#Page_245'>245</a></li>
-
-<li class="indx">Heisch, C., <a href='#Page_44'>44</a></li>
-
-<li class="indx">Henking &amp; Filsinger, <a href='#Page_52'>52</a></li>
-
-<li class="indx">Henneberg, <a href='#Page_72'>72</a>, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Henning, <a href='#Page_246'>246</a></li>
-
-<li class="indx">Hensel, Dr. &amp; Co., <a href='#Page_222'>222</a></li>
-
-<li class="indx">Hermann, G., <a href='#Page_86'>86</a>, <a href='#Page_120'>120</a>, <a href='#Page_123'>123</a>, <a href='#Page_126'>126</a></li>
-
-<li class="indx">Hess &amp; Prescott, <a href='#Page_245'>245</a></li>
-
-<li class="indx">Hesse, William, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Hilger, <a href='#Page_11'>11</a>, <a href='#Page_60'>60</a>, <a href='#Page_61'>61</a></li>
-
-<li class="indx">Hilger &amp; Lazarus, <a href='#Page_61'>61</a></li>
-
-<li class="indx">Hockauf, <a href='#Page_74'>74</a></li>
-
-<li class="indx">Hohenlohe, <a href='#Page_316'>316</a></li>
-
-<li class="indx">van Houten, C. J., <a href='#Page_59'>59</a>, <a href='#Page_195'>195</a></li>
-
-<li class="indx">von Hübl, <a href='#Page_53'>53</a>, <a href='#Page_56'>56</a></li>
-
-<li class="indx">Husson, <a href='#Page_312'>312</a></li>
-
-
-<li class="ifrst">Jean &amp; Bourot, <a href='#Page_59'>59</a></li>
-
-<li class="indx">Jeserich, <a href='#Page_269'>269</a></li>
-
-
-<li class="ifrst">Kathreiner, <a href='#Page_82'>82</a></li>
-
-<li class="indx">Keller, C. C., <a href='#Page_65'>65</a></li>
-
-<li class="indx">Kilian, Fritz, <a href='#Page_229'>229</a></li>
-
-<li class="indx">Kindt, L., <a href='#Page_9'>9</a>, <a href='#Page_10'>10</a>, <a href='#Page_320'>320</a></li>
-
-<li class="indx">Kingzett, <a href='#Page_50'>50</a></li>
-
-<li class="indx">Kjeldahl, <a href='#Page_171'>171</a></li>
-
-<li class="indx">Klimont, <a href='#Page_50'>50</a></li>
-
-<li class="indx">Knorr, <a href='#Page_316'>316</a></li>
-
-<li class="indx">Knoch, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Koeben, Dr., <a href='#Page_315'>315</a></li>
-
-<li class="indx">König, <a href='#Page_72'>72</a>, <a href='#Page_76'>76</a>, <a href='#Page_266'>266</a>, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Köttsdorfer, <a href='#Page_54'>54</a></li>
-
-<li class="indx">Kreplin, E., <a href='#Page_312'>312</a></li>
-
-<li class="indx">Krupp, <a href='#Page_125'>125</a>, <a href='#Page_239'>239</a></li>
-
-
-<li class="ifrst">Lahmann, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Lagerheim, G., <a href='#Page_267'>267</a></li>
-
-<li class="indx">de Laire, G., <a href='#Page_244'>244</a></li>
-
-<li class="indx">Lampadius, <a href='#Page_43'>43</a>
-<span class="pagenum"><a name="Page_331" id="Page_331">[Pg331]</a></span></li>
-
-<li class="indx">Laube &amp; Aldendorff, <a href='#Page_44'>44</a>, <a href='#Page_76'>76</a>, <a href='#Page_77'>77</a></li>
-
-<li class="indx">Laxa, <a href='#Page_273'>273</a>, <a href='#Page_274'>274</a></li>
-
-<li class="indx">Lazarus &amp; Hilgers, <a href='#Page_61'>61</a></li>
-
-<li class="indx">Leffmann &amp; Beam, <a href='#Page_277'>277</a></li>
-
-<li class="indx">Lehmann, Berlin, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Lehmann, J. M., <a href='#Page_100'>100</a>, <a href='#Page_105'>105</a>, <a href='#Page_121'>121</a>, <a href='#Page_132'>132</a>, <a href='#Page_148'>148</a>, <a href='#Page_172'>172</a>, <a href='#Page_202'>202</a>, <a href='#Page_210'>210</a>, <a href='#Page_233'>233</a></li>
-
-<li class="indx">Létang, <a href='#Page_154'>154</a></li>
-
-<li class="indx">Lewkowitsch, <a href='#Page_50'>50</a>, <a href='#Page_51'>51</a>, <a href='#Page_262'>262</a></li>
-
-<li class="indx">Leys, <a href='#Page_271'>271</a></li>
-
-<li class="indx">L’Hôte, <a href='#Page_74'>74</a></li>
-
-<li class="indx">Liebig, <a href='#Page_314'>314</a></li>
-
-<li class="indx">Linné, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Lobeck &amp; Co., <a href='#Page_224'>224</a></li>
-
-<li class="indx">Loher, <a href='#Page_11'>11</a></li>
-
-<li class="indx">Louis XIV., <a href='#Page_182'>182</a></li>
-
-<li class="indx">Louis XVI., <a href='#Page_6'>6</a></li>
-
-<li class="indx">Lueger, O., <a href='#Page_320'>320</a></li>
-
-<li class="indx">Lührig, H., <a href='#Page_267'>267</a>, <a href='#Page_271'>271</a></li>
-
-
-<li class="ifrst">Macquer, <a href='#Page_199'>199</a></li>
-
-<li class="indx">Maerker, <a href='#Page_82'>82</a></li>
-
-<li class="indx">Majert &amp; Ebers, <a href='#Page_311'>311</a></li>
-
-<li class="indx">Mansfeld, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Matthes, <a href='#Page_72'>72</a></li>
-
-<li class="indx">Matthes &amp; Fritz Müller, <a href='#Page_45'>45</a>, <a href='#Page_74'>74</a>, <a href='#Page_77'>77</a></li>
-
-<li class="indx">Maupy, <a href='#Page_66'>66</a></li>
-
-<li class="indx">Mayfarth, <a href='#Page_10'>10</a></li>
-
-<li class="indx">Meissl-Reichert, <a href='#Page_53'>53</a>, <a href='#Page_55'>55</a>, <a href='#Page_260'>260</a>, <a href='#Page_273'>273</a>, <a href='#Page_274'>274</a></li>
-
-<li class="indx">Merck, E., <a href='#Page_252'>252</a>, <a href='#Page_264'>264</a></li>
-
-<li class="indx">Mering, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Merz, <a href='#Page_54'>54</a></li>
-
-<li class="indx">Meyer-Finkenburg, <a href='#Page_302'>302</a></li>
-
-<li class="indx">Michaelis, <a href='#Page_306'>306</a></li>
-
-<li class="indx">Michel, Alfr., <a href='#Page_82'>82</a></li>
-
-<li class="indx">Mitscherlich, A., <a href='#Page_5'>5</a>, <a href='#Page_13'>13</a>, <a href='#Page_43'>43</a>, <a href='#Page_63'>63</a>, <a href='#Page_85'>85</a>, <a href='#Page_92'>92</a>, <a href='#Page_126'>126</a>, <a href='#Page_199'>199</a>, <a href='#Page_276'>276</a></li>
-
-<li class="indx">Moeller, <a href='#Page_15'>15</a>, <a href='#Page_16'>16</a>, <a href='#Page_79'>79</a>, <a href='#Page_237'>237</a>, <a href='#Page_241'>241</a></li>
-
-<li class="indx">Molisch, <a href='#Page_16'>16</a>, <a href='#Page_67'>67</a>, <a href='#Page_75'>75</a></li>
-
-<li class="indx">Moser &amp; Co., <a href='#Page_216'>216</a></li>
-
-<li class="indx">Müller, Matthes &amp; Fritz, <a href='#Page_45'>45</a>, <a href='#Page_74'>74</a>, <a href='#Page_77'>77</a></li>
-
-<li class="indx">Muspratt, <a href='#Page_120'>120</a>, <a href='#Page_126'>126</a>, <a href='#Page_320'>320</a></li>
-
-
-<li class="ifrst">Nencki, L., <a href='#Page_235'>235</a></li>
-
-<li class="indx">Neumann, R. O., <a href='#Page_203'>203</a>, <a href='#Page_226'>226</a></li>
-
-<li class="indx">Notnagel, <a href='#Page_310'>310</a></li>
-
-
-<li class="ifrst">Oldam &amp; Withe, <a href='#Page_52'>52</a></li>
-
-<li class="indx">Onfroy, P., <a href='#Page_255'>255</a>
-<span class="pagenum" id="Page_332">332</span></li>
-
-
-<li class="ifrst">Paris, G., <a href='#Page_76'>76</a></li>
-
-<li class="indx">Payen, <a href='#Page_43'>43</a></li>
-
-<li class="indx">Peckoldt, Th., <a href='#Page_12'>12</a></li>
-
-<li class="indx">Pelletier, <a href='#Page_86'>86</a></li>
-
-<li class="indx">Petzholdt, J. S., <a href='#Page_148'>148</a></li>
-
-<li class="indx">Pieper, <a href='#Page_198'>198</a></li>
-
-<li class="indx">Pintus, <a href='#Page_109'>109</a></li>
-
-<li class="indx">du Plessis, <a href='#Page_182'>182</a></li>
-
-<li class="indx">Polenske, <a href='#Page_56'>56</a></li>
-
-<li class="indx">Posetto, <a href='#Page_266'>266</a></li>
-
-<li class="indx">Pralin, <a href='#Page_182'>182</a></li>
-
-<li class="indx">von Prechtl, <a href='#Page_319'>319</a></li>
-
-<li class="indx">Prescott &amp; Hess, <a href='#Page_245'>245</a></li>
-
-<li class="indx">Preyer, Dr. A. von, <a href='#Page_11'>11</a></li>
-
-<li class="indx">Py, <a href='#Page_277'>277</a></li>
-
-
-<li class="ifrst">Rammsberger, <a href='#Page_51'>51</a></li>
-
-<li class="indx">Rauch, F., <a href='#Page_6'>6</a></li>
-
-<li class="indx">Reichardt, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Reiche, Anton, <a href='#Page_119'>119</a>, <a href='#Page_152'>152</a>, <a href='#Page_153'>153</a>, <a href='#Page_178'>178</a>, <a href='#Page_182'>182</a>, <a href='#Page_189'>189</a></li>
-
-<li class="indx">Reichert-Meissl, <a href='#Page_53'>53</a>, <a href='#Page_55'>55</a>, <a href='#Page_260'>260</a>, <a href='#Page_273'>273</a>, <a href='#Page_274'>274</a></li>
-
-<li class="indx">Reinhardt, G., <a href='#Page_88'>88</a></li>
-
-<li class="indx">Ridenour, <a href='#Page_44'>44</a>, <a href='#Page_45'>45</a></li>
-
-<li class="indx">Riederer, <a href='#Page_264'>264</a></li>
-
-<li class="indx">Rimbach, Dr. C., <a href='#Page_13'>13</a></li>
-
-<li class="indx">Riquet &amp; Co., <a href='#Page_307'>307</a></li>
-
-<li class="indx">Rocques, <a href='#Page_55'>55</a></li>
-
-<li class="indx">Roque, Belfort de la, <a href='#Page_85'>85</a>, <a href='#Page_319'>319</a></li>
-
-<li class="indx">Rost, <a href='#Page_64'>64</a></li>
-
-<li class="indx">Rouché, <a href='#Page_244'>244</a></li>
-
-<li class="indx">Royer, <a href='#Page_228'>228</a></li>
-
-<li class="indx">Rüger, Otto, <a href='#Page_217'>217</a>, <a href='#Page_224'>224</a></li>
-
-<li class="indx">Ruffin, A., <a href='#Page_57'>57</a></li>
-
-
-<li class="ifrst">Savy, A. &amp; Co., <a href='#Page_228'>228</a></li>
-
-<li class="indx">Sarotti, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Schimper, A. F. W., <a href='#Page_13'>13</a>, <a href='#Page_16'>16</a></li>
-
-<li class="indx">Schmidt, <a href='#Page_51'>51</a></li>
-
-<li class="indx">Schmidt &amp; Berg, <a href='#Page_2'>2</a>, <a href='#Page_3'>3</a></li>
-
-<li class="indx">Schrader, <a href='#Page_62'>62</a></li>
-
-<li class="indx">Scholz, J., <a href='#Page_309'>309</a></li>
-
-<li class="indx">Schröder, W. von, <a href='#Page_64'>64</a></li>
-
-<li class="indx">Schütte-Felsche, Wilh., <a href='#Page_102'>102</a></li>
-
-<li class="indx">Schweitzer, C., <a href='#Page_11'>11</a>, <a href='#Page_60'>60</a>, <a href='#Page_61'>61</a>,, <a href='#Page_73'>73</a></li>
-
-<li class="indx">Seck, Gebr., <a href='#Page_207'>207</a></li>
-
-<li class="indx">See, G., <a href='#Page_64'>64</a></li>
-
-<li class="indx">Sévigné, Madame de, <a href='#Page_6'>6</a>
-<span class="pagenum" id="Page_333">333</span></li>
-
-<li class="indx">Sieberts, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Siebold, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Skalweit, <a href='#Page_75'>75</a></li>
-
-<li class="indx">Soltsien, <a href='#Page_71'>71</a></li>
-
-<li class="indx">Soxleth, <a href='#Page_259'>259</a>, <a href='#Page_264'>264</a>, <a href='#Page_273'>273</a></li>
-
-<li class="indx">Spamer, O., <a href='#Page_320'>320</a></li>
-
-<li class="indx">Spindler, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Stähle, C., <a href='#Page_197'>197</a></li>
-
-<li class="indx">Steinmann, A., <a href='#Page_271'>271</a></li>
-
-<li class="indx">Stollwerck, Dr. W., <a href='#Page_34'>34</a></li>
-
-<li class="indx">Stollwerck Broth., <a href='#Page_56'>56</a>, <a href='#Page_88'>88</a>, <a href='#Page_258'>258</a></li>
-
-<li class="indx">Strecker, <a href='#Page_62'>62</a></li>
-
-<li class="indx">Streitberger, <a href='#Page_72'>72</a></li>
-
-<li class="indx">Strohl, <a href='#Page_54'>54</a></li>
-
-<li class="indx">Strohschein, <a href='#Page_82'>82</a></li>
-
-<li class="indx">Stutzer, A., <a href='#Page_69'>69</a></li>
-
-<li class="indx">Suringar &amp; Tollens, <a href='#Page_72'>72</a>, <a href='#Page_267'>267</a></li>
-
-
-<li class="ifrst">Theinhardt, Dr., <a href='#Page_312'>312</a></li>
-
-<li class="indx">Theresia of Austria, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Thesen, Dr., <a href='#Page_317'>317</a></li>
-
-<li class="indx">Thiele &amp; Holzhause, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Timpe, Th., <a href='#Page_307'>307</a></li>
-
-<li class="indx">Tollens &amp; Suringar, <a href='#Page_72'>72</a>, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Touplain &amp; Bordas, <a href='#Page_271'>271</a></li>
-
-<li class="indx">Trojanowsky, <a href='#Page_74'>74</a>
-<span class="pagenum" id="Page_334">334</span></li>
-
-<li class="indx">Tschirch, <a href='#Page_14'>14</a></li>
-
-<li class="indx">Tuchen, <a href='#Page_74'>74</a></li>
-
-
-<li class="ifrst">Ulzer, Benedict-, <a href='#Page_57'>57</a>, <a href='#Page_261'>261</a></li>
-
-
-<li class="ifrst">Villon, <a href='#Page_320'>320</a></li>
-
-<li class="indx">Villon-Guichard, <a href='#Page_169'>169</a></li>
-
-
-<li class="ifrst">Wagner, L., <a href='#Page_229'>229</a></li>
-
-<li class="indx">Weender, <a href='#Page_72'>72</a>, <a href='#Page_108'>108</a>, <a href='#Page_266'>266</a></li>
-
-<li class="indx">Wegelin &amp; Hübner, <a href='#Page_165'>165</a></li>
-
-<li class="indx">Weldon, <a href='#Page_109'>109</a></li>
-
-<li class="indx">Welmans, <a href='#Page_5'>5</a>, <a href='#Page_53'>53</a>, <a href='#Page_55'>55</a>, <a href='#Page_245'>245</a>, <a href='#Page_258'>258</a>, <a href='#Page_260'>260</a>, <a href='#Page_266'>266</a>, <a href='#Page_268'>268</a>, <a href='#Page_269'>269</a>, <a href='#Page_271'>271</a>, <a href='#Page_275'>275</a>, <a href='#Page_276'>276</a>, <a href='#Page_277'>277</a></li>
-
-<li class="indx">Wendt, G., <a href='#Page_198'>198</a></li>
-
-<li class="indx">Werner &amp; Pfleiderer, <a href='#Page_137'>137</a>, <a href='#Page_219'>219</a></li>
-
-<li class="indx">White, <a href='#Page_51'>51</a></li>
-
-<li class="indx">White &amp; Oldam, <a href='#Page_52'>52</a></li>
-
-<li class="indx">William, Prince of Lippe, <a href='#Page_6'>6</a></li>
-
-<li class="indx">William of Brandenbourg, <a href='#Page_6'>6</a></li>
-
-<li class="indx">Wolfram, <a href='#Page_66'>66</a></li>
-
-<li class="indx">Woseressenzky, <a href='#Page_62'>62</a></li>
-
-<li class="indx">Woy, Rud., <a href='#Page_270'>270</a>, <a href='#Page_271'>271</a></li>
-
-
-<li class="indx">Zeiss, <a href='#Page_55'>55</a>, <a href='#Page_261'>261</a></li>
-
-<li class="indx">Zipperer, <a href='#Page_16'>16</a>, <a href='#Page_44'>44</a>, <a href='#Page_52'>52</a>, <a href='#Page_74'>74</a>, <a href='#Page_76'>76</a>, <a href='#Page_77'>77</a>, <a href='#Page_83'>83</a>, <a href='#Page_229'>229</a>, <a href='#Page_270'>270</a></li>
-
-</ul>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<p><span class="pagenum" id="Page_335">335</span></p>
-
-
-
-
-<h3 id="E_Index">E. Index.</h3>
-
-<div class="index">
-
-<ul class="index">
-<li class="ifrst">Accra-Cacao, <a href='#Page_17'>17</a>, <a href='#Page_29'>29</a></li>
-
-<li class="indx">Acid benzoic, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Acid hydrochloric, <a href='#Page_16'>16</a></li>
-
-<li class="indx">Acid yellow, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Acids, solid, fatty, <a href='#Page_53'>53</a></li>
-
-<li class="indx">Acids volatile, <a href='#Page_53'>53</a></li>
-
-<li class="indx">Acids, sugar and plant—, <a href='#Page_73'>73</a></li>
-
-<li class="indx">Acid value, determination of, <a href='#Page_54'>54</a></li>
-
-<li class="indx">Acorn-Cacao, Michaelis, <a href='#Page_306'>306</a></li>
-
-<li class="indx">Acorn-Cacao, Hartwig &amp; Vogel, <a href='#Page_307'>307</a></li>
-
-<li class="indx">Acorn-Cacao, Th. Timpe, <a href='#Page_307'>307</a></li>
-
-<li class="indx">Acorn-Chocolate, <a href='#Page_307'>307</a></li>
-
-<li class="indx">Acorn-Malt-Cacao, Dieterich, <a href='#Page_307'>307</a></li>
-
-<li class="indx">Acorn-Malt-Chocolate, <a href='#Page_307'>307</a></li>
-
-<li class="indx">Acrolein, formation of, <a href='#Page_50'>50</a>, <a href='#Page_93'>93</a></li>
-
-<li class="indx">Adraganth, <a href='#Page_255'>255</a></li>
-
-<li class="indx">Adulteration of cocoa goods and its detection, <a href='#Page_288'>288</a>
-<span class="pagenum" id="Page_336">336</span></li>
-
-<li class="indx">African cacao varieties, <a href='#Page_28'>28</a></li>
-
-<li class="indx">Air, removal of, <a href='#Page_143'>143</a></li>
-
-<li class="indx">Air extracting machines, <a href='#Page_144'>144</a></li>
-
-<li class="indx">Albumin, <a href='#Page_67'>67</a></li>
-
-<li class="indx">Albuminates, determination of, <a href='#Page_271'>271</a></li>
-
-<li class="indx">Albuminous chocolate and cocoa, <a href='#Page_307'>307</a></li>
-
-<li class="indx">Albumoses, <a href='#Page_67'>67</a></li>
-
-<li class="indx">Alcohol ether test, Filsinger’s, <a href='#Page_262'>262</a></li>
-
-<li class="indx">Aleuron granules, <a href='#Page_67'>67</a></li>
-
-<li class="indx">Alizarin blue, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Alkali solution, <a href='#Page_222'>222</a>, <a href='#Page_224'>224</a></li>
-
-<li class="indx">Alkalis for soluble cocoa, <a href='#Page_196'>196</a>, <a href='#Page_216'>216</a>, <a href='#Page_222'>222</a></li>
-
-<li class="indx">Alkalis fixed, <a href='#Page_198'>198</a></li>
-
-<li class="indx">Alkalis remaining in the cocoa, estimation of, <a href='#Page_256'>256</a></li>
-
-<li class="indx">Alkaloids, <a href='#Page_63'>63</a></li>
-
-<li class="indx">Amaranth, <a href='#Page_251'>251</a></li>
-
-<li class="indx">American cacao varieties, <a href='#Page_19'>19</a>
-<span class="pagenum" id="Page_337">337</span></li>
-
-<li class="indx">Ammonia, <a href='#Page_164'>164</a></li>
-
-<li class="indx">Analysis of cacao, <a href='#Page_48'>48</a></li>
-
-<li class="indx">Analysis of cacao-butter, <a href='#Page_58'>58</a></li>
-
-<li class="indx">Analysis of mixtures of different blends, <a href='#Page_109'>109</a></li>
-
-<li class="indx">Analysis of the raw shelled bean, <a href='#Page_44'>44</a>, <a href='#Page_45'>45</a></li>
-
-<li class="indx">Analysis of the various kinds of pressed Stollwerck cocoa butter, <a href='#Page_56'>56</a></li>
-
-<li class="indx">Analysis of waste products, <a href='#Page_108'>108</a></li>
-
-<li class="indx">Analysis and examination of cocoa preparations, <a href='#Page_253'>253</a></li>
-
-<li class="indx">Anilin blue, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Anilin colours permissible, <a href='#Page_250'>250</a></li>
-
-<li class="indx">Antifebrin, <a href='#Page_245'>245</a></li>
-
-<li class="indx">Aroma of the bean, <a href='#Page_59'>59</a></li>
-
-<li class="indx">Arriba cacao, <a href='#Page_17'>17</a>, <a href='#Page_20'>20</a></li>
-
-<li class="indx">Arrowroot, <a href='#Page_237'>237</a></li>
-
-<li class="indx">Arctic Machines, Cole’s, <a href='#Page_170'>170</a></li>
-
-<li class="indx">Artificial refrigeration, <a href='#Page_163'>163</a></li>
-
-<li class="indx">Ash, estimation of, <a href='#Page_255'>255</a></li>
-
-<li class="indx">Ash or mineral constituents, <a href='#Page_73'>73</a></li>
-
-<li class="indx">Ash remaining in raw and shelled cacao beans, <a href='#Page_74'>74</a></li>
-
-<li class="indx">Asiatic cacao varieties, <a href='#Page_32'>32</a></li>
-
-<li class="indx">Aspergillus, <a href='#Page_242'>242</a></li>
-
-<li class="indx">Australian cacao varieties, <a href='#Page_33'>33</a></li>
-
-<li class="indx">Automatic dividing machines, <a href='#Page_146'>146</a></li>
-
-<li class="indx">Automatic filling and packing machine <a href='#Page_229'>229</a></li>
-
-
-<li class="ifrst">Bahia Cacao, <a href='#Page_22'>22</a></li>
-
-<li class="indx">Bahia de Caraquez, <a href='#Page_21'>21</a></li>
-
-<li class="indx">Balao, <a href='#Page_21'>21</a></li>
-
-<li class="indx">Barley-Chocolate, <a href='#Page_308'>308</a></li>
-
-<li class="indx">Battery-Refiners, <a href='#Page_132'>132</a></li>
-
-<li class="indx">Battery-Shaking Tables, <a href='#Page_160'>160</a></li>
-
-<li class="indx">Beans, in general, <a href='#Page_1'>1</a></li>
-
-<li class="indx">Beans, description of, <a href='#Page_12'>12</a></li>
-
-<li class="indx">Beans, preliminary treatment of, <a href='#Page_197'>197</a></li>
-
-<li class="indx">Beans, preparations of, <a href='#Page_85'>85</a></li>
-
-<li class="indx">Bean meal, <a href='#Page_238'>238</a></li>
-
-<li class="indx">Benzoic acid, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Benzoic tincture, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Benzoin, gum-, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Björklund’s ether test, <a href='#Page_262'>262</a></li>
-
-<li class="indx">Bordeaux red, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Botanical definition of the cacao tree, <a href='#Page_5'>5</a>
-<span class="pagenum" id="Page_338">338</span></li>
-
-<li class="indx">Brazil cacao, <a href='#Page_22'>22</a></li>
-
-<li class="indx">Brilliant blue, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Brine for cooling purposes, <a href='#Page_165'>165</a></li>
-
-<li class="indx">Brushing machine for cacao beans, <a href='#Page_89'>89</a></li>
-
-<li class="indx">Burning of chocolate mass, avoiding it, <a href='#Page_134'>134</a></li>
-
-<li class="indx">Butter of Cocoa, <a href='#Page_58'>58</a>, <a href='#Page_138'>138</a>, <a href='#Page_187'>187</a>, <a href='#Page_195'>195</a>, <a href='#Page_284'>284</a>, <a href='#Page_286'>286</a></li>
-
-<li class="indx">Buttneriaceae, <a href='#Page_5'>5</a></li>
-
-<li class="indx">Butyro-refractometer, <a href='#Page_55'>55</a></li>
-
-<li class="indx">By-products in the cocoa industry, <a href='#Page_81'>81</a></li>
-
-
-<li class="ifrst">Cacaohoatel, <a href='#Page_5'>5</a></li>
-
-<li class="indx">Cacao beans, <a href='#Page_1'>1</a></li>
-
-<li class="indx">Cacao beans, description of, <a href='#Page_12'>12</a></li>
-
-<li class="indx">Cacao beans, preparation of, <a href='#Page_85'>85</a></li>
-
-<li class="indx">Cacao beans, preliminary treatment of, <a href='#Page_197'>197</a></li>
-
-<li class="indx">Cacao blanco, <a href='#Page_13'>13</a></li>
-
-<li class="indx">Cacao butter, <a href='#Page_58'>58</a>, <a href='#Page_138'>138</a>, <a href='#Page_187'>187</a>, <a href='#Page_195'>195</a>, <a href='#Page_284'>284</a>, <a href='#Page_286'>286</a></li>
-
-<li class="indx">Cacao butter filters, <a href='#Page_202'>202</a></li>
-
-<li class="indx">Cacao butter, percentage to be extracted, <a href='#Page_203'>203</a></li>
-
-<li class="indx">Cacao butter, remaining in the finished cocoa, <a href='#Page_204'>204</a></li>
-
-<li class="indx">Cacao cake crusher, <a href='#Page_210'>210</a></li>
-
-<li class="indx">Cacao egg-cream, <a href='#Page_308'>308</a></li>
-
-<li class="indx">Cacao essence, <a href='#Page_308'>308</a></li>
-
-<li class="indx">Cacao fruit and flowers, <a href='#Page_1'>1</a>, <a href='#Page_2'>2</a></li>
-
-<li class="indx">Cacao glycoside, <a href='#Page_60'>60</a></li>
-
-<li class="indx">Cacao husk, determination of, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Cacao liqueur, <a href='#Page_308'>308</a></li>
-
-<li class="indx">Cacao, malt, <a href='#Page_308'>308</a></li>
-
-<li class="indx">Cacao mass, production of, <a href='#Page_109'>109</a>, <a href='#Page_282'>282</a>, <a href='#Page_285'>285</a></li>
-
-<li class="indx">Cacao mills, <a href='#Page_110'>110</a></li>
-
-<li class="indx">Cacao plantation, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Cacao powder, <a href='#Page_105'>105</a>, <a href='#Page_187'>187</a>, <a href='#Page_195'>195</a>, <a href='#Page_210'>210</a>, <a href='#Page_282'>282</a>, <a href='#Page_285'>285</a>, <a href='#Page_290'>290</a></li>
-
-<li class="indx">Cacao powder-factory, installation of, <a href='#Page_306'>306</a></li>
-
-<li class="indx">Cacao preparations, definition of, <a href='#Page_279'>279</a></li>
-
-<li class="indx">Cacao presses, <a href='#Page_199'>199</a></li>
-
-<li class="indx">Cacao red, <a href='#Page_43'>43</a>, <a href='#Page_59'>59</a></li>
-
-<li class="indx">Cacao shells, <a href='#Page_1'>1</a>, <a href='#Page_2'>2</a>, <a href='#Page_76'>76</a>, <a href='#Page_82'>82</a></li>
-
-<li class="indx">Cacao soluble, <a href='#Page_105'>105</a>, <a href='#Page_195'>195</a></li>
-
-<li class="indx">Cacao, substances of, <a href='#Page_49'>49</a></li>
-
-<li class="indx">Cacao tincture, <a href='#Page_310'>310</a>
-<span class="pagenum" id="Page_339">339</span></li>
-
-<li class="indx">Cacao tree, cultivation, diseases and parasites, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Cacao tree, description of, <a href='#Page_1'>1</a></li>
-
-<li class="indx">Cacao tree, distribution and history, <a href='#Page_4'>4</a></li>
-
-<li class="indx">Cacao and chocolate preparations containing milk, <a href='#Page_308'>308</a></li>
-
-<li class="indx">Cacaol, <a href='#Page_308'>308</a></li>
-
-<li class="indx">Cacaophen Sieberts, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Cacap, <a href='#Page_5'>5</a></li>
-
-<li class="indx">Cacava-quahitl, <a href='#Page_5'>5</a></li>
-
-<li class="indx">Cacogna, <a href='#Page_195'>195</a></li>
-
-<li class="indx">Caesalpina, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Caffeine, determination of, <a href='#Page_263'>263</a></li>
-
-<li class="indx">Caracas, <a href='#Page_17'>17</a>, <a href='#Page_25'>25</a></li>
-
-<li class="indx">Caraquez, <a href='#Page_21'>21</a></li>
-
-<li class="indx">Carbonic acid for cooling purposes, <a href='#Page_164'>164</a></li>
-
-<li class="indx">Cardamoms, <a href='#Page_248'>248</a></li>
-
-<li class="indx">Cardamom oil, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Carob in the cacao, <a href='#Page_278'>278</a></li>
-
-<li class="indx">Carupano cacao, <a href='#Page_25'>25</a></li>
-
-<li class="indx">Castilloa, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Cauca bean, <a href='#Page_20'>20</a></li>
-
-<li class="indx">Cellulose or crude fibre, <a href='#Page_72'>72</a>, <a href='#Page_266'>266</a></li>
-
-<li class="indx">Centrifugal sifting machine, <a href='#Page_210'>210</a></li>
-
-<li class="indx">Ceylon Cacao, <a href='#Page_5'>5</a>, <a href='#Page_32'>32</a></li>
-
-<li class="indx">Chemical and microscopical examination of cocoa preparations, <a href='#Page_253'>253</a></li>
-
-<li class="indx">Chemical constitution of the bean, <a href='#Page_43'>43</a></li>
-
-<li class="indx">Chestnut meal, <a href='#Page_238'>238</a></li>
-
-<li class="indx">Children’s Nährpulver, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Chilled metal rollers, <a href='#Page_125'>125</a>, <a href='#Page_130'>130</a></li>
-
-<li class="indx">Choclean, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Chocolate, manufacture of, <a href='#Page_85'>85</a>, <a href='#Page_283'>283</a></li>
-
-<li class="indx">Chocolate-cigars, <a href='#Page_152'>152</a></li>
-
-<li class="indx">Chocolate cooling plants, <a href='#Page_166'>166</a></li>
-
-<li class="indx">Chocolate cream syrup, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Chocolate croquettes, <a href='#Page_181'>181</a></li>
-
-<li class="indx">Chocolate, crumb-, <a href='#Page_153'>153</a></li>
-
-<li class="indx">Chocolate digestif, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Chocolate, dividing it, <a href='#Page_143'>143</a></li>
-
-<li class="indx">Chocolate eggs, <a href='#Page_153'>153</a></li>
-
-<li class="indx">Chocolate factory, installation of, <a href='#Page_305'>305</a></li>
-
-<li class="indx">Chocolate, Fondants-, <a href='#Page_138'>138</a>, <a href='#Page_189'>189</a></li>
-
-<li class="indx">Chocolate, health-beer-, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Chocolate, hygienic, <a href='#Page_136'>136</a></li>
-
-<li class="indx">Chocolate lozenges and pastilles, <a href='#Page_176'>176</a></li>
-
-<li class="indx">Chocolate, milk-, <a href='#Page_141'>141</a>, <a href='#Page_222'>222</a>, <a href='#Page_272'>272</a>, <a href='#Page_284'>284</a>, <a href='#Page_286'>286</a></li>
-
-<li class="indx">Chocolate, moulding it, <a href='#Page_150'>150</a>
-<span class="pagenum" id="Page_340">340</span></li>
-
-
-<li class="indx">Chocolate moulds various, <a href='#Page_151'>151</a>, <a href='#Page_152'>152</a>, <a href='#Page_153'>153</a>, <a href='#Page_154'>154</a></li>
-
-<li class="indx">Chocolate powder, <a href='#Page_283'>283</a>, <a href='#Page_286'>286</a></li>
-
-<li class="indx">Chocolate raw, treatment of, <a href='#Page_138'>138</a></li>
-
-<li class="indx">Chocolate rétablière, <a href='#Page_309'>309</a></li>
-
-<li class="indx">Chocolate spiced, <a href='#Page_136'>136</a></li>
-
-<li class="indx">Chocolate syrup, <a href='#Page_310'>310</a></li>
-
-<li class="indx">Chocolate tincture (cacao tincture), <a href='#Page_310'>310</a></li>
-
-<li class="indx">Chocolate vanilla, <a href='#Page_136'>136</a></li>
-
-<li class="indx">Chocolate varnish, <a href='#Page_250'>250</a></li>
-
-<li class="indx">Chocolatl, <a href='#Page_5'>5</a></li>
-
-<li class="indx">Christmas tree articles, <a href='#Page_181'>181</a></li>
-
-<li class="indx">Cinchona red, <a href='#Page_60'>60</a></li>
-
-<li class="indx">Cinnamon, <a href='#Page_246'>246</a></li>
-
-<li class="indx">Cinnamon oil, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Cleaning machine for moulds, <a href='#Page_154'>154</a></li>
-
-<li class="indx">Cleaning machine for beans, <a href='#Page_90'>90</a>, <a href='#Page_91'>91</a></li>
-
-<li class="indx">Cleaning, storing and sorting of the beans, <a href='#Page_87'>87</a></li>
-
-<li class="indx">Cloves, <a href='#Page_247'>247</a></li>
-
-<li class="indx">Clove oil, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Coated chocolates, <a href='#Page_182'>182</a>, <a href='#Page_187'>187</a></li>
-
-<li class="indx">Coating materials, <a href='#Page_138'>138</a>, <a href='#Page_141'>141</a>, <a href='#Page_182'>182</a>, <a href='#Page_187'>187</a>, <a href='#Page_283'>283</a>, <a href='#Page_286'>286</a>, <a href='#Page_310'>310</a></li>
-
-<li class="indx">Coffie-mama, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Cole’s Arctic Machines, <a href='#Page_170'>170</a></li>
-
-<li class="indx">Colour of the cotyledon, <a href='#Page_9'>9</a></li>
-
-<li class="indx">Colouring of cocoa powder, <a href='#Page_204'>204</a></li>
-
-<li class="indx">Colouring materials, <a href='#Page_250'>250</a></li>
-
-<li class="indx">Coloration of starch with iodine, <a href='#Page_71'>71</a></li>
-
-<li class="indx">Columbia, <a href='#Page_19'>19</a></li>
-
-<li class="indx">Combined cocoa mill and refiner, <a href='#Page_116'>116</a></li>
-
-<li class="indx">Commercial kinds of cacao, <a href='#Page_12'>12</a>, <a href='#Page_16'>16</a></li>
-
-<li class="indx">Commercial value of raw cacao, <a href='#Page_17'>17</a></li>
-
-<li class="indx">Compressor, <a href='#Page_164'>164</a></li>
-
-<li class="indx">Composition of the hulled bean, <a href='#Page_43'>43</a></li>
-
-<li class="indx">Conches, <a href='#Page_138'>138</a></li>
-
-<li class="indx">Condenser, <a href='#Page_165'>165</a></li>
-
-<li class="indx">Constituents, mineral or ash-, <a href='#Page_73'>73</a></li>
-
-<li class="indx">Constituents of cacao husks, <a href='#Page_76'>76</a></li>
-
-<li class="indx">Constituents in ash of cacao husks, <a href='#Page_77'>77</a></li>
-
-<li class="indx">Constitution of the bean, chemical, <a href='#Page_43'>43</a></li>
-
-<li class="indx">Consumption of cocoa products, <a href='#Page_33'>33</a>, <a href='#Page_38'>38</a>, <a href='#Page_42'>42</a></li>
-
-<li class="indx">Consumption of coffee, cocoa and tea, comparison, <a href='#Page_39'>39</a></li>
-
-<li class="indx">Cooling cellars, <a href='#Page_168'>168</a></li>
-
-<li class="indx">Cooling chambers, <a href='#Page_162'>162</a></li>
-
-<li class="indx">Cooling the chocolate, <a href='#Page_162'>162</a>
-<span class="pagenum" id="Page_341">341</span></li>
-
-
-
-<li class="indx">Cooling the roasted beans, <a href='#Page_100'>100</a></li>
-
-<li class="indx">Cooling trucks with exhaust apparatus, <a href='#Page_100'>100</a></li>
-
-<li class="indx">Copper in the ash of beans and husks, <a href='#Page_75'>75</a></li>
-
-<li class="indx">Coriander oil, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Corn cacao, <a href='#Page_310'>310</a></li>
-
-<li class="indx">Costa Rica, <a href='#Page_19'>19</a></li>
-
-<li class="indx">Cotyledon, <a href='#Page_15'>15</a></li>
-
-<li class="indx">Covering or coating materials, <a href='#Page_138'>138</a>, <a href='#Page_141'>141</a>, <a href='#Page_182'>182</a>, <a href='#Page_187'>187</a>, <a href='#Page_283'>283</a>, <a href='#Page_286'>286</a>,, <a href='#Page_310'>310</a></li>
-
-<li class="indx">Cream chocolate, examination of, <a href='#Page_272'>272</a>, <a href='#Page_284'>284</a></li>
-
-<li class="indx">Criollo, <a href='#Page_18'>18</a></li>
-
-<li class="indx">Crude fibre, <a href='#Page_72'>72</a>, <a href='#Page_266'>266</a></li>
-
-<li class="indx">Crumb chocolate, <a href='#Page_153'>153</a></li>
-
-<li class="indx">Crushing of cocoa and sugar lumps, <a href='#Page_122'>122</a>, <a href='#Page_210'>210</a></li>
-
-<li class="indx">Crushing, hulling and cleaning of the beans, <a href='#Page_100'>100</a></li>
-
-<li class="indx">Crushing, hulling and cleaning machines, <a href='#Page_101'>101</a></li>
-
-<li class="indx">Crystal sugar, <a href='#Page_231'>231</a></li>
-
-<li class="indx">Cuba, <a href='#Page_28'>28</a></li>
-
-<li class="indx">Cultivation of the cacao tree, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Cumarin, <a href='#Page_244'>244</a>, <a href='#Page_245'>245</a></li>
-
-
-<li class="ifrst">Declaration of added ingredients, <a href='#Page_281'>281</a></li>
-
-<li class="indx">Defatted cocoa, <a href='#Page_203'>203</a>, <a href='#Page_208'>208</a></li>
-
-<li class="indx">Definitions of cocoa preparations, <a href='#Page_279'>279</a></li>
-
-<li class="indx">Depositing machine, <a href='#Page_186'>186</a></li>
-
-<li class="indx">Description of the beans, <a href='#Page_12'>12</a></li>
-
-<li class="indx">Dextrin, <a href='#Page_237'>237</a></li>
-
-<li class="indx">Dextrose, <a href='#Page_71'>71</a>, <a href='#Page_265'>265</a></li>
-
-<li class="indx">Diabetic chocolate, <a href='#Page_310'>310</a></li>
-
-<li class="indx">Diabetic cocoa, <a href='#Page_311'>311</a></li>
-
-<li class="indx">Dictamnia, <a href='#Page_311'>311</a></li>
-
-<li class="indx">Dietetic cocoa preparations, <a href='#Page_306'>306</a></li>
-
-<li class="indx">Diorit rollers, <a href='#Page_125'>125</a></li>
-
-<li class="indx">Dipping machine, <a href='#Page_192'>192</a></li>
-
-<li class="indx">Dipping of pralinés, <a href='#Page_187'>187</a>, <a href='#Page_189'>189</a></li>
-
-<li class="indx">Diseases of the cocoa tree, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Disintegrating the cocoa tissues, <a href='#Page_195'>195</a></li>
-
-<li class="indx">Disintegration, methods of, <a href='#Page_197'>197</a></li>
-
-<li class="indx">Disintegration before roasting, <a href='#Page_197'>197</a></li>
-
-<li class="indx">Disintegration after roasting, <a href='#Page_216'>216</a></li>
-
-<li class="indx">Disintegration prior to pressing, <a href='#Page_217'>217</a></li>
-
-<li class="indx">Disintegration after pressing, <a href='#Page_224'>224</a></li>
-
-<li class="indx">Disintegrators, <a href='#Page_233'>233</a>
-<span class="pagenum" id="Page_342">342</span></li>
-
-<li class="indx">Distribution of the cacao tree, <a href='#Page_4'>4</a></li>
-
-<li class="indx">Diureides, <a href='#Page_62'>62</a></li>
-
-<li class="indx">Diuretin, <a href='#Page_64'>64</a></li>
-
-<li class="indx">Dividing machines, <a href='#Page_148'>148</a>, <a href='#Page_149'>149</a></li>
-
-<li class="indx">Division of chocolate, <a href='#Page_143'>143</a></li>
-
-<li class="indx">v. Donat’s albumin chocolate, <a href='#Page_311'>311</a></li>
-
-<li class="indx">Double cocoa mills, <a href='#Page_114'>114</a></li>
-
-<li class="indx">Dowson gas, <a href='#Page_97'>97</a></li>
-
-<li class="indx">Dry cocoas, <a href='#Page_208'>208</a></li>
-
-<li class="indx">Dulcin, <a href='#Page_235'>235</a></li>
-
-<li class="indx">Durabula-moulds, <a href='#Page_182'>182</a></li>
-
-<li class="indx">Dust particles in cacao beans, <a href='#Page_102'>102</a></li>
-
-<li class="indx">Dutch cocoas, <a href='#Page_195'>195</a>, <a href='#Page_203'>203</a></li>
-
-<li class="indx">Dutch IIa cocoa butter, <a href='#Page_82'>82</a></li>
-
-
-<li class="ifrst">Earth nut in the cocoa, <a href='#Page_278'>278</a></li>
-
-<li class="indx">Easin, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Ecuador, <a href='#Page_20'>20</a></li>
-
-<li class="indx">Electric motors, <a href='#Page_134'>134</a>, <a href='#Page_168'>168</a></li>
-
-<li class="indx">Electro-magnetic metal extracting machine, <a href='#Page_103'>103</a></li>
-
-<li class="indx">Erythrina indica, <a href='#Page_7'>7</a>, <a href='#Page_8'>8</a></li>
-
-<li class="indx">Erythrosin, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Esmeraldas, <a href='#Page_22'>22</a></li>
-
-<li class="indx">Estates, <a href='#Page_26'>26</a></li>
-
-<li class="indx">Estimation of alkalis remaining in the cocoa powder, <a href='#Page_256'>256</a></li>
-
-<li class="indx">Estimation of albuminates, <a href='#Page_271'>271</a></li>
-
-<li class="indx">Estimation of ash, <a href='#Page_255'>255</a></li>
-
-<li class="indx">Estimation of cocoa husk, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Estimation of crude fibre, <a href='#Page_266'>266</a></li>
-
-<li class="indx">Estimation of the fatty contents, <a href='#Page_258'>258</a></li>
-
-<li class="indx">Estimation of moisture, <a href='#Page_254'>254</a></li>
-
-<li class="indx">Estimation of silicic acid in the ash, <a href='#Page_256'>256</a></li>
-
-<li class="indx">Estimation of starch, <a href='#Page_264'>264</a></li>
-
-<li class="indx">Estimation of theobromine and caffeine, <a href='#Page_263'>263</a></li>
-
-<li class="indx">Ether oils, <a href='#Page_248'>248</a></li>
-
-<li class="indx">Ether test, Björklund’s, <a href='#Page_262'>262</a></li>
-
-<li class="indx">Eucasin chocolate and cocoa, <a href='#Page_311'>311</a></li>
-
-<li class="indx">Evaporator, <a href='#Page_164'>164</a></li>
-
-<li class="indx">Examination and analysis of cocoa preparations, <a href='#Page_253'>253</a></li>
-
-<li class="indx">Exports from Germany, <a href='#Page_35'>35</a></li>
-
-<li class="indx">Extraction of cocoa butter, <a href='#Page_195'>195</a>, <a href='#Page_199'>199</a>, <a href='#Page_203'>203</a>, <a href='#Page_204'>204</a></li>
-
-
-<li class="ifrst">Fair shipping cocoa, <a href='#Page_26'>26</a></li>
-
-<li class="indx">Fat contained in cocoa, <a href='#Page_49'>49</a>
-<span class="pagenum" id="Page_343">343</span></li>
-
-
-<li class="indx">Fat contained in cocoa shells, <a href='#Page_57'>57</a></li>
-
-<li class="indx">Fat, extraction of, <a href='#Page_195'>195</a>, <a href='#Page_199'>199</a>, <a href='#Page_203'>203</a>, <a href='#Page_204'>204</a></li>
-
-<li class="indx">Fatty contents, determination of, <a href='#Page_258'>258</a></li>
-
-<li class="indx">Fermentation of the beans, <a href='#Page_9'>9</a>, <a href='#Page_60'>60</a>, <a href='#Page_198'>198</a></li>
-
-<li class="indx">Fermentation secondary, <a href='#Page_87'>87</a></li>
-
-<li class="indx">Fermentation tanks, <a href='#Page_10'>10</a></li>
-
-<li class="indx">Fernando Po, <a href='#Page_32'>32</a></li>
-
-<li class="indx">Fibre, determination of, <a href='#Page_108'>108</a></li>
-
-<li class="indx">Fibre crude, <a href='#Page_72'>72</a>, <a href='#Page_254'>254</a>, <a href='#Page_266'>266</a></li>
-
-<li class="indx">Fibre woody, <a href='#Page_108'>108</a></li>
-
-<li class="indx">Filsinger’s alcohol ether test, <a href='#Page_262'>262</a></li>
-
-<li class="indx">Filters for cocoa butter, <a href='#Page_202'>202</a></li>
-
-<li class="indx">Flavour of the finished cocoa powder, <a href='#Page_206'>206</a>, <a href='#Page_226'>226</a></li>
-
-<li class="indx">Flavouring matter (spices), <a href='#Page_287'>287</a></li>
-
-<li class="indx">Flour, <a href='#Page_236'>236</a></li>
-
-<li class="indx">Fodder value of the husks, <a href='#Page_83'>83</a></li>
-
-<li class="indx">Fondant chocolate, <a href='#Page_138'>138</a>, <a href='#Page_182'>182</a></li>
-
-<li class="indx">Fondant machines, <a href='#Page_183'>183</a>, <a href='#Page_184'>184</a></li>
-
-<li class="indx">Food salt cocoa, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Food and health powder, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Forastero, <a href='#Page_19'>19</a></li>
-
-<li class="indx">Fuchsin, <a href='#Page_251'>251</a></li>
-
-
-<li class="ifrst">Galactogen cocoa, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Gathering and fermentation of the beans, <a href='#Page_9'>9</a></li>
-
-<li class="indx">Gauga, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Gelatine, <a href='#Page_255'>255</a></li>
-
-<li class="indx">Geographical distribution and history of the cacao tree, <a href='#Page_4'>4</a></li>
-
-<li class="indx">Germ separating machine, <a href='#Page_105'>105</a></li>
-
-<li class="indx">Globoids, <a href='#Page_75'>75</a>, <a href='#Page_276'>276</a></li>
-
-<li class="indx">Globulins, <a href='#Page_68'>68</a></li>
-
-<li class="indx">Glucin, <a href='#Page_235'>235</a></li>
-
-<li class="indx">Glucose, <a href='#Page_71'>71</a>, <a href='#Page_138'>138</a></li>
-
-<li class="indx">Glycoside, <a href='#Page_11'>11</a>, <a href='#Page_60'>60</a>, <a href='#Page_253'>253</a></li>
-
-<li class="indx">Gold Coast, <a href='#Page_28'>28</a></li>
-
-<li class="indx">Granite rollers, <a href='#Page_123'>123</a></li>
-
-<li class="indx">Granulated sugar, <a href='#Page_231'>231</a></li>
-
-<li class="indx">Grinding and trituration of the cocoa mass, <a href='#Page_109'>109</a></li>
-
-<li class="indx">Guadeloupe cacaos, <a href='#Page_26'>26</a></li>
-
-<li class="indx">Guarana paste, <a href='#Page_16'>16</a></li>
-
-<li class="indx">Guayaquil cacaos, <a href='#Page_17'>17</a>, <a href='#Page_20'>20</a></li>
-
-<li class="indx">Guiana, <a href='#Page_23'>23</a></li>
-
-<li class="indx">Gum benzoin, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Gum disease, <a href='#Page_8'>8</a><span class="pagenum" id="Page_344">344</span></li>
-
-
-<li class="ifrst">Haema chocolate, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Haiti cacaos, <a href='#Page_27'>27</a></li>
-
-<li class="indx">Hansa saccharin cocoa, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hardidalik, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hazelnut pulp in cocoa, <a href='#Page_278'>278</a></li>
-
-<li class="indx">Heating of the cocoa mass, <a href='#Page_117'>117</a></li>
-
-<li class="indx">Heating trough, <a href='#Page_117'>117</a></li>
-
-<li class="indx">Heating chambers and closets, <a href='#Page_141'>141</a>, <a href='#Page_142'>142</a></li>
-
-<li class="indx">Heliotropium, <a href='#Page_242'>242</a></li>
-
-<li class="indx">Hensel’s Nähr-cacao, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hetero albumose, <a href='#Page_68'>68</a></li>
-
-<li class="indx">Hetero xanthine, <a href='#Page_64'>64</a></li>
-
-<li class="indx">History of the cacao tree, <a href='#Page_4'>4</a></li>
-
-<li class="indx">Homeopathic chocolate, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hulled bean, composition of, <a href='#Page_43'>43</a></li>
-
-<li class="indx">Hulling the cacao beans, <a href='#Page_100'>100</a></li>
-
-<li class="indx">Husks of cocoa, <a href='#Page_76'>76</a>, <a href='#Page_82'>82</a>, <a href='#Page_267'>267</a></li>
-
-<li class="indx">Husks, fodder value of, <a href='#Page_83'>83</a></li>
-
-<li class="indx">Husson’s mixture, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hydraulic presses, <a href='#Page_199'>199</a></li>
-
-<li class="indx">Hygiama, <a href='#Page_312'>312</a></li>
-
-<li class="indx">Hygienic chocolate, proportions for mixing it, <a href='#Page_136'>136</a></li>
-
-
-<li class="ifrst">Iceland moss chocolate, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Imports to Germany, <a href='#Page_35'>35</a>, <a href='#Page_37'>37</a></li>
-
-<li class="indx">Imports or consumption in the various countries, <a href='#Page_38'>38</a></li>
-
-<li class="indx">Index, refractive-, <a href='#Page_55'>55</a></li>
-
-<li class="indx">Indigo, <a href='#Page_60'>60</a></li>
-
-<li class="indx">Indigosulfone, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Induline, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Ingredients added, declaration of, <a href='#Page_281'>281</a></li>
-
-<li class="indx">Ingredients condemned, <a href='#Page_230'>230</a></li>
-
-<li class="indx">Ingredients used for chocolate, <a href='#Page_230'>230</a></li>
-
-<li class="indx">Iodine value, <a href='#Page_53'>53</a>, <a href='#Page_54'>54</a></li>
-
-
-<li class="ifrst">Java cacao, <a href='#Page_17'>17</a>, <a href='#Page_33'>33</a></li>
-
-
-<li class="ifrst">Kaiffa, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Kameroon cacaos, <a href='#Page_19'>19</a>, <a href='#Page_29'>29</a></li>
-
-<li class="indx">Kernels, analysis of, <a href='#Page_44'>44</a>, <a href='#Page_45'>45</a>, <a href='#Page_76'>76</a></li>
-
-<li class="indx">Kneading and mixing machines, <a href='#Page_217'>217</a></li>
-
-<li class="indx">Kola chocolate, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Kola nut, <a href='#Page_60'>60</a></li>
-
-<li class="indx">Kongo, <a href='#Page_30'>30</a></li>
-
-<li class="indx">Kraft chocolate, <a href='#Page_313'>313</a></li>
-
-
-<li class="ifrst">Lagos, <a href='#Page_29'>29</a></li>
-
-<li class="indx">Leguminous meals, <a href='#Page_238'>238</a>
-<span class="pagenum" id="Page_345">345</span></li>
-
-
-
-<li class="indx">Levigation of chocolate, <a href='#Page_81'>81</a>, <a href='#Page_123'>123</a></li>
-
-<li class="indx">Lipanin chocolate, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Loss of weight by roasting, <a href='#Page_96'>96</a></li>
-
-<li class="indx">Lozenges, <a href='#Page_176'>176</a></li>
-
-
-<li class="ifrst">Mace, <a href='#Page_247'>247</a></li>
-
-<li class="indx">Mace oil, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Machalla, <a href='#Page_20'>20</a></li>
-
-<li class="indx">Malachite green, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Malt cacao, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Malt cacao-syrup or malted chocolate, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Malt chocolate, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Malt extract-chocolate, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Malto-leguminose cacao, <a href='#Page_313'>313</a></li>
-
-<li class="indx">Manioc, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Manufacture of cocoa powder and soluble cocoa, <a href='#Page_195'>195</a></li>
-
-<li class="indx">Manufacture of cocoa preparations <a href='#Page_85'>85</a>, <a href='#Page_282'>282</a></li>
-
-<li class="indx">Manufacture of chocolate, <a href='#Page_85'>85</a>, <a href='#Page_283'>283</a></li>
-
-<li class="indx">Maracaibo, <a href='#Page_25'>25</a></li>
-
-<li class="indx">Martinique cacaos, <a href='#Page_26'>26</a></li>
-
-<li class="indx">Meat-extract-chocolate, <a href='#Page_314'>314</a></li>
-
-<li class="indx">Melangeurs, <a href='#Page_121'>121</a>, <a href='#Page_122'>122</a>, <a href='#Page_124'>124</a>, <a href='#Page_209'>209</a>,, <a href='#Page_217'>217</a></li>
-
-<li class="indx">Melting kettle, <a href='#Page_187'>187</a>, <a href='#Page_188'>188</a></li>
-
-<li class="indx">Melting point of the cocoa butter, <a href='#Page_52'>52</a>, <a href='#Page_117'>117</a>, <a href='#Page_261'>261</a></li>
-
-<li class="indx">Methylviolet, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Mexican cacaos, <a href='#Page_19'>19</a></li>
-
-<li class="indx">Microscopic-botanical investigation, <a href='#Page_275'>275</a></li>
-
-<li class="indx">Microscopic-chemical examination of cocoa preparations, <a href='#Page_253'>253</a></li>
-
-<li class="indx">Milk chocolate, manufacture of, <a href='#Page_141'>141</a>, <a href='#Page_222'>222</a>, <a href='#Page_286'>286</a>, <a href='#Page_314'>314</a></li>
-
-<li class="indx">Milk cocoa, <a href='#Page_314'>314</a></li>
-
-<li class="indx">Milk and cream chocolate, examination of, <a href='#Page_272'>272</a>, <a href='#Page_284'>284</a></li>
-
-<li class="indx">A more bitter milk cocoa, <a href='#Page_314'>314</a></li>
-
-<li class="indx">Milk cocoa sweet, <a href='#Page_314'>314</a></li>
-
-<li class="indx">Mill and refiner combined, <a href='#Page_116'>116</a></li>
-
-<li class="indx">Mineral or ash constituents, <a href='#Page_73'>73</a></li>
-
-<li class="indx">Mitscherlich particles, <a href='#Page_13'>13</a></li>
-
-<li class="indx">Mixing cocoa powder with alkalis, <a href='#Page_223'>223</a></li>
-
-<li class="indx">Mixing different kinds of cocoa, <a href='#Page_108'>108</a>, <a href='#Page_109'>109</a></li>
-
-<li class="indx">Mixing machines, <a href='#Page_118'>118</a>, <a href='#Page_210'>210</a>, <a href='#Page_217'>217</a></li>
-
-<li class="indx">Mixture with sugar and spices, <a href='#Page_117'>117</a></li>
-
-<li class="indx">Moisture, contained in cocoa, <a href='#Page_49'>49</a>
-<span class="pagenum" id="Page_346">346</span></li>
-
-
-<li class="indx">Moisture in cocoa powder, <a href='#Page_222'>222</a></li>
-
-<li class="indx">Moisture, estimation of, <a href='#Page_254'>254</a></li>
-
-<li class="indx">Monomethyl xanthine, <a href='#Page_64'>64</a></li>
-
-<li class="indx">Motors, electric, <a href='#Page_134'>134</a>, <a href='#Page_168'>168</a></li>
-
-<li class="indx">Moulds, <a href='#Page_151'>151</a>, <a href='#Page_152'>152</a></li>
-
-<li class="indx">Mould cleaning machines, <a href='#Page_154'>154</a></li>
-
-<li class="indx">Moulding the chocolate, <a href='#Page_149'>149</a></li>
-
-<li class="indx">Moulding machines, <a href='#Page_150'>150</a></li>
-
-<li class="indx">Mucor circinelloids, <a href='#Page_242'>242</a></li>
-
-<li class="indx">Murexide reaction, <a href='#Page_66'>66</a></li>
-
-<li class="indx">Mutase-cacao, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Mutase-chocolate, <a href='#Page_315'>315</a></li>
-
-
-<li class="ifrst">Nährsalz-cacao (Lahmann), <a href='#Page_315'>315</a></li>
-
-<li class="indx">Nähr- und Heilpulver, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Naphtolyellow, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Naranjal, <a href='#Page_21'>21</a></li>
-
-<li class="indx">Natural cocoa and chocolate, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Nicaragua cacao, <a href='#Page_19'>19</a></li>
-
-<li class="indx">Nips, <a href='#Page_11'>11</a></li>
-
-<li class="indx">Nuco-cacao, <a href='#Page_315'>315</a></li>
-
-<li class="indx">Nutmeg, <a href='#Page_247'>247</a></li>
-
-<li class="indx">Nutmeg oil, <a href='#Page_249'>249</a></li>
-
-
-<li class="ifrst">Oat-cocoa Berlit, <a href='#Page_316'>316</a></li>
-
-<li class="indx">Oat-cocoa Hallenser, <a href='#Page_316'>316</a></li>
-
-<li class="indx">Oat-cocoa Kasseler, <a href='#Page_316'>316</a></li>
-
-<li class="indx">Official enactments respecting the trade in cocoa preparations, <a href='#Page_280'>280</a></li>
-
-<li class="indx">Official enactments respecting the trade in cocoa preparations Belgium, <a href='#Page_291'>291</a></li>
-<li class="indx"><span style="margin-left: 1em;">— Roumania], <a href='#Page_293'>293</a></span></li>
-<li class="indx"><span style="margin-left: 1em;">— Switzerland, <a href='#Page_294'>294</a></span></li>
-<li class="indx"><span style="margin-left: 1em;">— Austria, <a href='#Page_298'>298</a></span></li>
-<li class="indx"><span style="margin-left: 1em;">— Germany, <a href='#Page_301'>301</a></span></li>
-
-<li class="indx">Oidium of cocoa, <a href='#Page_228'>228</a></li>
-
-<li class="indx">Oils, ether-, <a href='#Page_248'>248</a></li>
-
-<li class="indx">Oil sugar, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Opening up the cacao tissues, <a href='#Page_195'>195</a></li>
-
-<li class="indx">Orange I, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Orange L, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Ornamented goods, <a href='#Page_181'>181</a>, <a href='#Page_189'>189</a></li>
-
-<li class="indx">Oscuros, <a href='#Page_21'>21</a></li>
-
-
-<li class="ifrst">Packet filling machine, <a href='#Page_228'>228</a></li>
-
-<li class="indx">Packing and storing of finished cocoa preparations, <a href='#Page_227'>227</a></li>
-
-<li class="indx">Palamoud des Turcs, <a href='#Page_316'>316</a>
-<span class="pagenum" id="Page_347">347</span></li>
-
-
-
-<li class="indx">Para cacao, <a href='#Page_23'>23</a></li>
-
-<li class="indx">Parasites of the cacao tree, <a href='#Page_7'>7</a></li>
-
-<li class="indx">Pastilles, <a href='#Page_176'>176</a></li>
-
-<li class="indx">Pastille machines, <a href='#Page_177'>177</a>, <a href='#Page_179'>179</a></li>
-
-<li class="indx">Paternoster, <a href='#Page_192'>192</a></li>
-
-<li class="indx">Pegados, <a href='#Page_21'>21</a></li>
-
-<li class="indx">Pelatos, <a href='#Page_21'>21</a></li>
-
-<li class="indx">Peptons, <a href='#Page_68'>68</a></li>
-
-<li class="indx">Peptone-cocoa, <a href='#Page_316'>316</a></li>
-
-<li class="indx">Peptone-chocolate, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Peptone-powder-cocoa, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Percentage of butter to be extracted, <a href='#Page_203'>203</a></li>
-
-<li class="indx">Percentage of butter remaining in the finished cocoa, <a href='#Page_204'>204</a></li>
-
-<li class="indx">Peru, <a href='#Page_22'>22</a></li>
-
-<li class="indx">Peru balsam, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Peruviol, <a href='#Page_249'>249</a></li>
-
-<li class="indx">Phloxin, <a href='#Page_123'>123</a></li>
-
-<li class="indx">Pigment, <a href='#Page_59'>59</a></li>
-
-<li class="indx">Plansieves for cocoa powder, <a href='#Page_214'>214</a></li>
-
-<li class="indx">Plantation, <a href='#Page_26'>26</a></li>
-
-<li class="indx">Plasmon chocolate and cocoa, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Polen’s value, <a href='#Page_260'>260</a></li>
-
-<li class="indx">Ponceau red, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Porcelain rollers, <a href='#Page_215'>215</a>, <a href='#Page_133'>133</a></li>
-
-<li class="indx">Porphyry rollers, <a href='#Page_123'>123</a></li>
-
-<li class="indx">Potato starch, <a href='#Page_236'>236</a></li>
-
-<li class="indx">Powder, chocolate-, <a href='#Page_283'>283</a></li>
-
-<li class="indx">Pralinés, <a href='#Page_182'>182</a>, <a href='#Page_187'>187</a>, <a href='#Page_189'>189</a></li>
-
-<li class="indx">Preliminary crushers, <a href='#Page_212'>212</a></li>
-
-<li class="indx">Preparation of the cacao beans, <a href='#Page_85'>85</a></li>
-
-<li class="indx">Presses, hydraulic-, <a href='#Page_199'>199</a></li>
-
-<li class="indx">Production of the cocoa mass, <a href='#Page_109'>109</a></li>
-
-<li class="indx">Proportions for mixing cocoa mass, sugar and spices, <a href='#Page_136'>136</a></li>
-
-<li class="indx">Proteins, <a href='#Page_67'>67</a></li>
-
-<li class="indx">Proteoses, <a href='#Page_68'>68</a></li>
-
-<li class="indx">Puerto Cabello, <a href='#Page_25'>25</a></li>
-
-<li class="indx">Pulverisation of the cocoa, <a href='#Page_195'>195</a></li>
-
-<li class="indx">Pulverisation of the seeds, <a href='#Page_199'>199</a></li>
-
-<li class="indx">Pulverisers, <a href='#Page_210'>210</a>, <a href='#Page_233'>233</a>, <a href='#Page_239'>239</a></li>
-
-<li class="indx">Pulverising plant, <a href='#Page_211'>211</a>, <a href='#Page_212'>212</a></li>
-
-<li class="indx">Pulverising and sifting the defatted cocoa, <a href='#Page_209'>209</a></li>
-
-<li class="indx">Pulverising the sugar, <a href='#Page_233'>233</a></li>
-
-
-<li class="ifrst">Quadruple cocoa mills, <a href='#Page_115'>115</a>
-<span class="pageno" id="Page_348">348</span></li>
-
-
-<li class="ifrst">Racahout des Arabes, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Raspberry chocolate, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Raw fibre, <a href='#Page_254'>254</a></li>
-
-<li class="indx">Raw shelled bean (kernel) analysis of, <a href='#Page_44'>44</a>, <a href='#Page_45'>45</a></li>
-
-<li class="indx">Refining machines (rollers), <a href='#Page_126'>126</a>, <a href='#Page_134'>134</a></li>
-
-<li class="indx">Refiner and mill combined, <a href='#Page_116'>116</a></li>
-
-<li class="indx">Refractive index, <a href='#Page_55'>55</a></li>
-
-<li class="indx">Refractometer-butyro, <a href='#Page_55'>55</a></li>
-
-<li class="indx">Refrigeration, artificial-, <a href='#Page_163'>163</a></li>
-
-<li class="indx">Reichert-Meissl value, <a href='#Page_55'>55</a></li>
-
-<li class="indx">Removal of air and division of the chocolate, <a href='#Page_143'>143</a></li>
-
-<li class="indx">Rice starch, <a href='#Page_237'>237</a></li>
-
-<li class="indx">Roasting the cacao beans, <a href='#Page_89'>89</a>, <a href='#Page_199'>199</a></li>
-
-<li class="indx">Roasting machines, <a href='#Page_93'>93</a></li>
-
-<li class="indx">Root bark of cacao, the use of it, <a href='#Page_11'>11</a></li>
-
-<li class="indx">Roscellin, <a href='#Page_251'>251</a></li>
-
-
-<li class="ifrst">Saccharin, <a href='#Page_234'>234</a></li>
-
-<li class="indx">Saccharin-cocoa, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Salep, <a href='#Page_238'>238</a></li>
-
-<li class="indx">Samana, <a href='#Page_17'>17</a></li>
-
-<li class="indx">Samoa, <a href='#Page_33'>33</a></li>
-
-<li class="indx">San Antonio, <a href='#Page_26'>26</a></li>
-
-<li class="indx">San Thomas, <a href='#Page_30'>30</a></li>
-
-<li class="indx">Sanchez, <a href='#Page_17'>17</a>, <a href='#Page_27'>27</a></li>
-
-<li class="indx">Santo Domingo, <a href='#Page_27'>27</a></li>
-
-<li class="indx">Saponification of cocoa fat, <a href='#Page_53'>53</a>, <a href='#Page_54'>54</a></li>
-
-<li class="indx">Secondary fermenting, <a href='#Page_87'>87</a></li>
-
-<li class="indx">Seed membrane of the bean, <a href='#Page_11'>11</a>, <a href='#Page_15'>15</a></li>
-
-<li class="indx">Semi-dipped goods, <a href='#Page_192'>192</a></li>
-
-<li class="indx">Shaking tables, <a href='#Page_156'>156</a></li>
-
-<li class="indx">Shaking table-batteries, <a href='#Page_160'>160</a></li>
-
-<li class="indx">Shellac bleached, <a href='#Page_250'>250</a></li>
-
-<li class="indx">Shell of the cacao bean, <a href='#Page_14'>14</a>, <a href='#Page_76'>76</a></li>
-
-<li class="indx">Shelling of the cacao beans, <a href='#Page_100'>100</a></li>
-
-<li class="indx">Sifting the defatted cocoa, <a href='#Page_209'>209</a></li>
-
-<li class="indx">Sifting machines, <a href='#Page_210'>210</a>, <a href='#Page_232'>232</a></li>
-
-<li class="indx">Silicic acid in the ash of cocoa, <a href='#Page_256'>256</a></li>
-
-<li class="indx">Silver membrane, <a href='#Page_79'>79</a></li>
-
-<li class="indx">Simple cocoa mills, <a href='#Page_110'>110</a></li>
-
-<li class="indx">Soconusco, <a href='#Page_26'>26</a></li>
-
-<li class="indx">Soluble cocoa, <a href='#Page_105'>105</a>, <a href='#Page_195'>195</a></li>
-
-<li class="indx">Somatose-cocoa with sugar, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Somatose-chocolate, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Spices and sugar, <a href='#Page_117'>117</a>, <a href='#Page_238'>238</a>, <a href='#Page_287'>287</a></li>
-
-<li class="indx">Spiced chocolate, proportions for mixing it, <a href='#Page_136'>136</a><span class="pageno" id="Page_349"> 349</span></li>
-
-
-<li class="indx">Starch cleaning machines, <a href='#Page_186'>186</a>, <a href='#Page_187'>187</a></li>
-
-<li class="indx">Starch, coloration of, with iodine, <a href='#Page_71'>71</a></li>
-
-<li class="indx">Starch determination of, <a href='#Page_264'>264</a>, <a href='#Page_277'>277</a></li>
-
-<li class="indx">Starch foreign in cocoa, <a href='#Page_275'>275</a></li>
-
-<li class="indx">Starch granules, <a href='#Page_16'>16</a>, <a href='#Page_70'>70</a>, <a href='#Page_275'>275</a></li>
-
-<li class="indx">Starch, kinds of, <a href='#Page_236'>236</a></li>
-
-<li class="indx">Starch powder, <a href='#Page_185'>185</a></li>
-
-<li class="indx">Starch sugar, <a href='#Page_71'>71</a></li>
-
-<li class="indx">Statistics of the cocoa trade, <a href='#Page_35'>35</a></li>
-
-<li class="indx">Steel rollers, <a href='#Page_125'>125</a>, <a href='#Page_130'>130</a></li>
-
-<li class="indx">Stirring machines, <a href='#Page_187'>187</a></li>
-
-<li class="indx">Storing and packing of finished cocoa preparations, <a href='#Page_227'>227</a></li>
-
-<li class="indx">Storing and sorting of the beans, <a href='#Page_87'>87</a></li>
-
-<li class="indx">Substances albuminous, <a href='#Page_67'>67</a></li>
-
-<li class="indx">Substances occurring] in cacao, <a href='#Page_49'>49</a></li>
-
-<li class="indx">Sucramin, <a href='#Page_235'>235</a></li>
-
-<li class="indx">Sugar, determination of, <a href='#Page_269'>269</a></li>
-
-<li class="indx">Sugar and plant acids, <a href='#Page_73'>73</a></li>
-
-<li class="indx">Sugar and spices, <a href='#Page_117'>117</a>, <a href='#Page_231'>231</a>, <a href='#Page_238'>238</a>, <a href='#Page_287'>287</a></li>
-
-<li class="indx">Sugar, boiling it, <a href='#Page_183'>183</a></li>
-
-<li class="indx">Sugar dust, <a href='#Page_231'>231</a></li>
-
-<li class="indx">Sugar flour, <a href='#Page_231'>231</a></li>
-
-<li class="indx">Sugar pulverising machines, <a href='#Page_233'>233</a></li>
-
-<li class="indx">Sugar sifting machines, <a href='#Page_232'>232</a></li>
-
-<li class="indx">Suisse Fondant machines, <a href='#Page_138'>138</a></li>
-
-<li class="indx">Surinam cacao, <a href='#Page_23'>23</a></li>
-
-<li class="indx">Sweetmeats, <a href='#Page_186'>186</a></li>
-
-<li class="indx">Sweetening stuffs, <a href='#Page_231'>231</a></li>
-
-<li class="indx">Sweets laquer, <a href='#Page_250'>250</a></li>
-
-<li class="indx">Sykorin, <a href='#Page_234'>234</a></li>
-
-<li class="indx">Sykose, <a href='#Page_234'>234</a></li>
-
-<li class="indx">Syrup, <a href='#Page_183'>183</a></li>
-
-
-<li class="ifrst">Temperature in cooling chambers, <a href='#Page_172'>172</a></li>
-
-<li class="indx">Temperature in heating chambers, <a href='#Page_141'>141</a></li>
-
-<li class="indx">Temperature for chocolate fondant and milk chocolate, <a href='#Page_141'>141</a></li>
-
-<li class="indx">Temperature for moulding chocolate, <a href='#Page_150'>150</a></li>
-
-<li class="indx">Temperature for roasting the beans, <a href='#Page_89'>89</a></li>
-
-<li class="indx">Tempering machines, <a href='#Page_144'>144</a>, <a href='#Page_145'>145</a>, <a href='#Page_188'>188</a></li>
-
-<li class="indx">Tenguel, <a href='#Page_21'>21</a></li>
-
-<li class="indx">Testing the cocoa powder and chocolate, <a href='#Page_253'>253</a></li>
-
-<li class="indx">Theobroma cacao, <a href='#Page_5'>5</a>, <a href='#Page_12'>12</a></li>
-
-<li class="indx">Theobromade, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Theobromine, <a href='#Page_16'>16</a>, <a href='#Page_43'>43</a>, <a href='#Page_62'>62</a>, <a href='#Page_263'>263</a>
-<span class="pagenum" id="Page_350">350</span></li>
-
-<li class="indx">Dr. Thesen’s Proviant, <a href='#Page_317'>317</a></li>
-
-<li class="indx">St. Thomas, <a href='#Page_30'>30</a></li>
-
-<li class="indx">Tin boxes, <a href='#Page_227'>227</a></li>
-
-<li class="indx">Tincture of benzoin, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Togo, <a href='#Page_29'>29</a></li>
-
-<li class="indx">Trade in cocoa, <a href='#Page_32'>32</a></li>
-
-<li class="indx">Tragacanth in cocoa goods, <a href='#Page_277'>277</a></li>
-
-<li class="indx">Treatment of the cocoa mixture, <a href='#Page_119'>119</a></li>
-
-<li class="indx">Trinidad-Criollo, <a href='#Page_26'>26</a>, <a href='#Page_32'>32</a></li>
-
-<li class="indx">Triple cocoa mills, <a href='#Page_111'>111</a></li>
-
-<li class="indx">Trituration of the cocoa mass, <a href='#Page_109'>109</a>, <a href='#Page_119'>119</a></li>
-
-<li class="indx">Tropaedlin, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Tropon-cocoa, <a href='#Page_317'>317</a></li>
-
-<li class="indx">Tropon-chocolate, <a href='#Page_318'>318</a></li>
-
-<li class="indx">Tropon-oat-cocoa, <a href='#Page_318'>318</a></li>
-
-<li class="indx">Trough, heating-, <a href='#Page_117'>117</a></li>
-
-<li class="indx">Tumaco-cacaos, <a href='#Page_20'>20</a></li>
-
-
-<li class="ifrst">Ureides, <a href='#Page_62'>62</a></li>
-
-<li class="indx">Uropherin, <a href='#Page_64'>64</a></li>
-
-
-<li class="ifrst">Vacuum kneader, <a href='#Page_220'>220</a></li>
-
-<li class="indx">Vanilla, <a href='#Page_241'>241</a></li>
-
-<li class="indx">Vanilla-chocolate, proportions for mixing it, <a href='#Page_136'>136</a></li>
-
-<li class="indx">Vanillin, <a href='#Page_119'>119</a>, <a href='#Page_241'>241</a>, <a href='#Page_243'>243</a></li>
-
-<li class="indx">Vascular bundles, <a href='#Page_16'>16</a></li>
-
-<li class="indx">Venezuelan cacao, <a href='#Page_17'>17</a>, <a href='#Page_24'>24</a></li>
-
-<li class="indx">Volatile acids, <a href='#Page_53'>53</a></li>
-
-
-<li class="ifrst">Wacaca des Indes, <a href='#Page_318'>318</a></li>
-
-<li class="indx">Walnut pulp in the cocoa, <a href='#Page_278'>278</a></li>
-
-<li class="indx">Waste products in cleaning, <a href='#Page_106'>106</a></li>
-
-<li class="indx">Waste products in sifting, <a href='#Page_107'>107</a></li>
-
-<li class="indx">Waste products in sorting, roasting, crushing and hulling, <a href='#Page_107'>107</a></li>
-
-<li class="indx">Water blue, <a href='#Page_251'>251</a></li>
-
-<li class="indx">Water cooling of steel rollers, <a href='#Page_131'>131</a></li>
-
-<li class="indx">Water or moisture contained in the cacao, <a href='#Page_49'>49</a>, <a href='#Page_254'>254</a></li>
-
-<li class="indx">Weighing-machines, <a href='#Page_148'>148</a>, <a href='#Page_149'>149</a></li>
-
-<li class="indx">Wheat starch, <a href='#Page_236'>236</a></li>
-
-<li class="indx">White chocolate, <a href='#Page_318'>318</a></li>
-
-<li class="indx">Woody fibre, <a href='#Page_108'>108</a></li>
-
-
-<li class="ifrst">Yellow acid R, <a href='#Page_251'>251</a></li>
-
-
-<li class="ifrst">Zuckerin, <a href='#Page_234'>234</a>
-</li></ul>
-</div></div>
-
-<hr class="chap" />
-<div class="chapter"></div>
-<p><span class="pagenum" id="Page_351">351</span></p>
-
-
-
-
-
-<div class="footnotes"><h3>FOOTNOTES:</h3>
-
-<div class="footnote">
-
-<p><a id="Footnote_1_1" href="#FNanchor_1_1" class="label">1</a>
-Of which the Central Province has 32,003 acres: North Western Province
-3689 acres, North Central Province 25 acres, Province of Uva 2153 acres
-and Province of Sabaragamura 1918 acres. (From information kindly furnished
-in a letter of W. Freudenberg jun. German Consul at Colombo.)</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_2_2" href="#FNanchor_2_2" class="label">2</a>
-See references at the end of this book.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_3_3" href="#FNanchor_3_3" class="label">3</a>
-Pronounced Chocolatl.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_4_4" href="#FNanchor_4_4" class="label">4</a>
-Revue des sciences pures et appliquées 1899, No. 4, page 127.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_5_5" href="#FNanchor_5_5" class="label">5</a>
-Vol. 7, Part 2: Diseases and Parasites of the Cacao Tree. With special
-reference to the conditions obtaining in the colonies belonging to Germany. By
-Dr. F. C. Faber, Berlin 1909, Parey &amp; Springer.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_6_6" href="#FNanchor_6_6" class="label">6</a>
-Recently so-called fermenting-houses, as recommended by L. Kindt.
-(Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have answered
-very well. Yet the chemismus of fermentation is by no means sufficiently explained,
-and quantitatively and qualitatively, there is a lack of completeness in
-the analyses bearing on the process.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_7_7" href="#FNanchor_7_7" class="label">7</a>
-Special ovens (System Mayfarth) are also used, and sometimes complete
-heating and drying installations.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_8_8" href="#FNanchor_8_8" class="label">8</a>
-This had already been noticed by J. Hinchley Hart; Cacao (Trinidad
-1892). It is therefore scarcely conceivable that the “Germination” theory should
-have held the field so long.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_9_9" href="#FNanchor_9_9" class="label">9</a>
-According to Schweizer (Pharmazeut. Ztg. 1898, page 389) these substances
-would be represented by the chemical formula C<sub>60</sub>H<sub>86</sub>O<sub>15</sub>N<sub>4</sub>, corresponding
-to 1 molecule cacao red, 6 molecules grape sugar, and 1 molecule
-Theobromin.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_10_10" href="#FNanchor_10_10" class="label">10</a>
-Cf. Hilger, Apotheker-Ztg. 1892, p. 469.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_11_11" href="#FNanchor_11_11" class="label">11</a>
-Cf. Tropenpflanzer V. 4, 1901, April-Number.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_12_12" href="#FNanchor_12_12" class="label">12</a>
-Loc. cit. page 167.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_13_13" href="#FNanchor_13_13" class="label">13</a>
-The leaves of the tobacco plant must also be fermented, before they
-acquire their rich brown colour and peculiar aroma.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_14_14" href="#FNanchor_14_14" class="label">14</a>
-Reports of the German Pharmaceutical Society 1900, Vol. 5, page 115.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_15_15" href="#FNanchor_15_15" class="label">15</a>
-J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem Pflanzenreiche.
-p. 437.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_16_16" href="#FNanchor_16_16" class="label">16</a>
-Anleitung zur mikroskopischen Untersuchung der Nahrungs-und Genußmittel.
-Jena 1886.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_17_17" href="#FNanchor_17_17" class="label">17</a>
-Grundriß einer Histochemie der pflanzlichen Genussmittel.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_18_18" href="#FNanchor_18_18" class="label">18</a>
-See page 16 loc. cit.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_19_19" href="#FNanchor_19_19" class="label">19</a>
-Cf. Dr. Stollwerck. The Cacao and Chocolate Industries.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_20_20" href="#FNanchor_20_20" class="label">20</a>
-Mitscherlich, p. 57.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_21_21" href="#FNanchor_21_21" class="label">21</a>
-Cacao and its Preparation; a few Experiments.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_22_22" href="#FNanchor_22_22" class="label">22</a>
-Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_23_23" href="#FNanchor_23_23" class="label">23</a>
-Filsinger, Chemical Journal, 1887, p. 202.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_24_24" href="#FNanchor_24_24" class="label">24</a>
-Z. U. N. G., 1906. Vol. 12, p. 88 et seq.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_25_25" href="#FNanchor_25_25" class="label">25</a>
-The husks contain no fat when in a fresh condition but absorb fat from
-the bean when the cacao is fermented and dried; especially so also in the later
-process of roasting, when they become saturated with it.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_26_26" href="#FNanchor_26_26" class="label">26</a>
-Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem. 1902
-(23) 51; 1904 (25) 929; 1905 (26) 536.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_27_27" href="#FNanchor_27_27" class="label">27</a>
-Journal of the Society of Chemical Industry 1899, p. 556.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_28_28" href="#FNanchor_28_28" class="label">28</a>
-Chevalier &amp; Baudrimont, Dictionnaire des alterations.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_29_29" href="#FNanchor_29_29" class="label">29</a>
-Achiv de Pharmacie 1888, Vol. 26, p. 830.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_30_30" href="#FNanchor_30_30" class="label">30</a>
-See previous reference.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_31_31" href="#FNanchor_31_31" class="label">31</a>
-Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P. Welmans,
-Pharm. Ztg. 1894, p. 776.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_32_32" href="#FNanchor_32_32" class="label">32</a>
-Pharm. Zeitung 1898 No. 10.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_33_33" href="#FNanchor_33_33" class="label">33</a>
-Cor. Assoc. Germ. Choc. Man. 1889, Vol. 5, p. 65.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_34_34" href="#FNanchor_34_34" class="label">34</a>
-The Brit. and Colon. Druggist 1897 No. 21.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_35_35" href="#FNanchor_35_35" class="label">35</a>
-Zeitschr. anal. Chemie.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_36_36" href="#FNanchor_36_36" class="label">36</a>
-The Reichert-Meissl number (to be discussed later), according to a communication
-from P. Welmans, reaches 1 Burstyn in the expressed fat and amounts
-to 1·66 cc. in the extracted fat (no. of cc. of normal potash solution to 100
-grammes of fat).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_37_37" href="#FNanchor_37_37" class="label">37</a>
-Dingler, Polytechnical Journal, Vol. 253, p. 281. For details of the method
-compare also P. Welmans Zeitschrift für öffentl. Chemie, 1900, No. 5.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_38_38" href="#FNanchor_38_38" class="label">38</a>
-Zeitschrift für anal. Chemie 1896, p. 519.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_39_39" href="#FNanchor_39_39" class="label">39</a>
-Zeitschrift für öffentl. Chemie 1900, p. 95.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_40_40" href="#FNanchor_40_40" class="label">40</a>
-Though Strohl Zeit. Analyt. Ch. 1896. Vol. 35. p. 166. has obtained
-with a Bahia fat an iodine value of 41·7, possibly exception due to some
-over-roasting of the beans or to their fat having been extracted by a petroleum
-ether of very high boiling point. Cf. also table 12.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_41_41" href="#FNanchor_41_41" class="label">41</a>
-Zeitschr. Analyt. Chem. B. 21. p. 394.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_42_42" href="#FNanchor_42_42" class="label">42</a>
-Correspondence of the Association of German Chocolate Manufacturers.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_43_43" href="#FNanchor_43_43" class="label">43</a>
-Zeitschrift für angew. Chem. 1898, p. 116.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_44_44" href="#FNanchor_44_44" class="label">44</a>
-We are indebted for this table to the kindness of Dr. Fritsche, Superintendent
-Meat Inspector at Cleves (Cf. also table of experiments of Matthes &amp;
-Müller, loc. cit p.—et seq.).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_45_45" href="#FNanchor_45_45" class="label">45</a>
-Benedikt-Ulzer, Analyse der Fett-und Wachsarten. 5th. edition. 1908.
-p. 840. also Literature.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_46_46" href="#FNanchor_46_46" class="label">46</a>
-These high percentages of acid may also be caused by the high percentage
-of benzine used in the production.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_47_47" href="#FNanchor_47_47" class="label">47</a>
-A. Ruffin, Pharmaceutische Rundschau 1899, No. 51, p. 820.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_48_48" href="#FNanchor_48_48" class="label">48</a>
-Therapeutische Monatshefte. 1895. p. 345 and following pages.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_49_49" href="#FNanchor_49_49" class="label">49</a>
-Compt. rendus de l’aced. des sciences de Paris, Vol. 123, p. 587.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_50_50" href="#FNanchor_50_50" class="label">50</a>
-Apotheker-Zeitung 1892, p. 469 and Deutsche Vierteljahrsschrift für
-öffentl. Gesundheitspflege 1893, No. 3.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_51_51" href="#FNanchor_51_51" class="label">51</a>
-Pharmaceut. Zeitung 1898, p. 389.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_52_52" href="#FNanchor_52_52" class="label">52</a>
-Hilger and Lazarus, Compare also Schweitzer, Pharmaceut. Zeitg. 1898,
-p. 389.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_53_53" href="#FNanchor_53_53" class="label">53</a>
-Ann. d. Chem. and Pharm. 1841, Vol. 41, p. 125.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_54_54" href="#FNanchor_54_54" class="label">54</a>
-Ibid. Bd. 118, pag. 151.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_55_55" href="#FNanchor_55_55" class="label">55</a>
-Berliner Chemische Berichte 1897, pag. 1839.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_56_56" href="#FNanchor_56_56" class="label">56</a>
-Archiv f. experiment. Pathol. u. Pharmacol. 1895, Vol. 35, pag. 449.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_57_57" href="#FNanchor_57_57" class="label">57</a>
-Ibid. 1896, Vol. 30, pag. 53.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_58_58" href="#FNanchor_58_58" class="label">58</a>
-Ibid. 1896, Vol. 36, pag. 66.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_59_59" href="#FNanchor_59_59" class="label">59</a>
-Ibid. 1888, Vol. 24, p. 101.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_60_60" href="#FNanchor_60_60" class="label">60</a>
-Therapeut. Monatshefte 1890, p. 10.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_61_61" href="#FNanchor_61_61" class="label">61</a>
-Semaine médicale 1893, p. 366.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_62_62" href="#FNanchor_62_62" class="label">62</a>
-Pharmaceut. Centralhalle 1898, p. 901.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_63_63" href="#FNanchor_63_63" class="label">63</a>
-Dekker (Swiss Weekly Journal, Chem. a. Pharm.) 40, p. 436, 441, 451
-u. 463 gives the following figures at 15 ° C.: Water 1800 parts, spirits 1600, pure
-alcohol 3570, chloroform 3845, ether 25000, acetic unit 3845, benzol 100000
-and amylic alcohol 1250.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_64_64" href="#FNanchor_64_64" class="label">64</a>
-See before.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_65_65" href="#FNanchor_65_65" class="label">65</a>
-Journal de Pharmacie et de Chimie 1898, p. 176.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_66_66" href="#FNanchor_66_66" class="label">66</a>
-Ibidem 1897, p. 329.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_67_67" href="#FNanchor_67_67" class="label">67</a>
-Zeitschrift für analytische Chemie, Vol. 18, p. 346.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_68_68" href="#FNanchor_68_68" class="label">68</a>
-Aleuron granules were first microscopically observed by H. Molisch
-(Grundriß einer Histochemie d. pflanzl. Genßmittel in the cellular tissue
-of the cacao bean. They are very similar to the starch granules of the bean and
-contain within them a relatively large globoid lime and magnesium phosphates
-associated with an organic substance (sugar) which becomes visible in the form
-of globules when a section is incinerated.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_69_69" href="#FNanchor_69_69" class="label">69</a>
-Zeitschrift für physiologische Chemie, Vol. 11, p. 207-232.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_70_70" href="#FNanchor_70_70" class="label">70</a>
-Hygienische Rundschau. 1900. p. 314 &amp; 315.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_71_71" href="#FNanchor_71_71" class="label">71</a>
-E. S. Bastin, American Journal of Pharmacy 1894, p. 369.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_72_72" href="#FNanchor_72_72" class="label">72</a>
-Chemischer technischer Centralanzeiger 1886, No. 53, p. 777.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_73_73" href="#FNanchor_73_73" class="label">73</a>
-Contributions to the establishment of a rational feeding of ruminants.
-So-called Weender’sche Beiträge, 1864 Number, p. 48 and also Landwirtsch.
-Versuchsstationen, Vol. 6, p. 497.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_74_74" href="#FNanchor_74_74" class="label">74</a>
-Zeitschrift für angewandte Chemie 1896, p. 712 und 749.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_75_75" href="#FNanchor_75_75" class="label">75</a>
-Zeitschrift für Untersuchung von Nahrungs-und Genußmittel. 1898. p. 3.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_76_76" href="#FNanchor_76_76" class="label">76</a>
-Zeitschrift für öffentliche Chemie 1900, p. 223.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_77_77" href="#FNanchor_77_77" class="label">77</a>
-Pharmaceutische Zeitung 1898, p. 390.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_78_78" href="#FNanchor_78_78" class="label">78</a>
-Archiv der Pharmacie 1860, Vol. 153, p. 59.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_79_79" href="#FNanchor_79_79" class="label">79</a>
-Beitrag zur pharmak. und chem. Kenntnis des Cacaos. Inaug.-Dissertation
-Dorpat 1875.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_80_80" href="#FNanchor_80_80" class="label">80</a>
-Untersuchungen über Kakao und dessen Präparate, 1887.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_81_81" href="#FNanchor_81_81" class="label">81</a>
-Jahresbericht über die Fortschritte der Pharmacognosie etc. 1883, p. 314.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_82_82" href="#FNanchor_82_82" class="label">82</a>
-Archive der Pharmacie 1893, Vol. 231, p. 694.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_83_83" href="#FNanchor_83_83" class="label">83</a>
-Zeitschrift des allgem. öster. Apoth.-Vereins 1898, p. 434.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_84_84" href="#FNanchor_84_84" class="label">84</a>
-Repert. f. anal. Chemie 1885, Vol. 5, p. 178; cf. also the investigations of
-Mathes &amp; Müller.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_85_85" href="#FNanchor_85_85" class="label">85</a>
-Grundriß einer Histochemie der pflanzl. Genußmittel, p. 22.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_86_86" href="#FNanchor_86_86" class="label">86</a>
-Bulletin de la société chimique Paris 1872, p. 33.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_87_87" href="#FNanchor_87_87" class="label">87</a>
-Pharmaceut. Zeitung Vol. 24, p. 243.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_88_88" href="#FNanchor_88_88" class="label">88</a>
-Journ. de Pharm. et de Chim. 1883, Ser. V, Vol. 7, p. 506.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_89_89" href="#FNanchor_89_89" class="label">89</a>
-König, Die menschlichen Nahrungs-und Genußmittel, Vol. 1, p. 261.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_90_90" href="#FNanchor_90_90" class="label">90</a>
-Zipperer, Untersuchungen über Cacao und dessen Präparate, p. 55.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_91_91" href="#FNanchor_91_91" class="label">91</a>
-Zeitschr. für Untersuchung von Nahrungs-u. Genußmitteln 1898, No.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_92_92" href="#FNanchor_92_92" class="label">92</a>
-Repertorium der analyt. Chemie 1885, Vol. 5, p. 178.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_93_93" href="#FNanchor_93_93" class="label">93</a>
-Compare Matthes &amp; Müller, Z. U. N. 1906, Vol. 12, p. 90 et seq.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_94_94" href="#FNanchor_94_94" class="label">94</a>
-Almost a tenth part of the ash of the shells consists of silica.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_95_95" href="#FNanchor_95_95" class="label">95</a>
-cf. Moeller Mikroskopie der Nahrungs-und Genußmittel. Berlin. 1905.
-II part Springer p. 412.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_96_96" href="#FNanchor_96_96" class="label">96</a>
-Ztschr. öffentl. Ch. 1899, p. 27.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_97_97" href="#FNanchor_97_97" class="label">97</a>
-German patent No. 71, 373, 8th. January 1873.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_98_98" href="#FNanchor_98_98" class="label">98</a>
-Engl. Patent No. 14624, June 16th. 1897.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_99_99" href="#FNanchor_99_99" class="label">99</a>
-Pharm. Rundschau 1898, p. 781.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_100_100" href="#FNanchor_100_100" class="label">100</a>
-Ztschr. für chemische Industrie 1878, p. 303, German Patent No. 2112,
-Sept. 24th. 1878.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_101_101" href="#FNanchor_101_101" class="label">101</a>
-Annales de Chimie et de Physique, Vol. 183, p. 423.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_102_102" href="#FNanchor_102_102" class="label">102</a>
-Zeitschrift für Pferdekunde und Pferdezucht 1888, No. 7. Nowadays
-cacao shells are often added to fodder.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_103_103" href="#FNanchor_103_103" class="label">103</a>
-Quoted by Filsinger Zeitschr. f. öffentl. Chemie 1899, p. 27.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_104_104" href="#FNanchor_104_104" class="label">104</a>
-Communication from the Assoc. German Choc. Manufacturers,
-19th. year, No. 7.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_105_105" href="#FNanchor_105_105" class="label">105</a>
-See Mitscherlich, page 111.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_106_106" href="#FNanchor_106_106" class="label">106</a>
-Practical Guide to Chocolate Manufacture (no date given).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_107_107" href="#FNanchor_107_107" class="label">107</a>
-Comptes rendus de l’Exposition, quoted by B. de la Roque.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_108_108" href="#FNanchor_108_108" class="label">108</a>
-Gordian, A., German Chocolate and Sugar Industries, Vol. 1, p. 22.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_109_109" href="#FNanchor_109_109" class="label">109</a>
-Correspondence of the Association of German Chocolate Manufacturers
-1878, p. 17.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_110_110" href="#FNanchor_110_110" class="label">110</a>
-Correspondence of Ass. German Chocolate Manufacturers 1891, No. 5.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_111_111" href="#FNanchor_111_111" class="label">111</a>
-Ibid 1891, No. 7.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_112_112" href="#FNanchor_112_112" class="label">112</a>
-Zeitschrift für öffentliche Chemie 1898, p. 810.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_113_113" href="#FNanchor_113_113" class="label">113</a>
-The determining of the fibre is reached by the Weender method.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_114_114" href="#FNanchor_114_114" class="label">114</a>
-For that purpose boxes with handles and having a capacity of from
-10½ to 60 litres are employed, as well as the portable troughs previously mentioned.
-The transport of the chocolate mass also takes place in boxes made of
-compressed steel plates (Siemens-Martin), galvanised or otherwise, e. g. as manufactured
-by the Stamp and Press Works at Brackwede near Bielefeld. The firm
-of A. Reiche and others also make similar boxes.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_115_115" href="#FNanchor_115_115" class="label">115</a>
-Muspratt Encyclop. Handbuch der techn. Chemie. Vol. IV, p. 190, 1902.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_116_116" href="#FNanchor_116_116" class="label">116</a>
-This description is taken from Muspratt, Encycl. Handb. d. Techn.
-Chemie, Vol. IV, p. 1808 and Mitscherlich: Der Kakao u. die Schokolade p. 115.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_117_117" href="#FNanchor_117_117" class="label">117</a>
-Constructed by A. Reiche, Sheet Iron Works in Dresden-Plauen.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_118_118" href="#FNanchor_118_118" class="label">118</a>
-German patent No. 62784.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_119_119" href="#FNanchor_119_119" class="label">119</a>
-Villon-Guichard, Dictionnaire de Chimie industrielle, Vol. 1 Chocolat.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_120_120" href="#FNanchor_120_120" class="label">120</a>
-Should such rooms eventually be insulated, the best material for this
-operation are “Corkstone Plates”, as manufactured by various firms (e. g. Korkstein-Werke
-Coswig i. Sa., etc.).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_121_121" href="#FNanchor_121_121" class="label">121</a>
-This extensive employment of cacao butter in the preparation of covering
-material on the one hand, and on the other the consequently increased cost of
-chocolates rich in fat, have hitherto proved the chief objection to the preparation
-of cocoa powder deficient in fatty contents, which we shall discuss later.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_122_122" href="#FNanchor_122_122" class="label">122</a>
-D.R.P. No. 66606.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_123_123" href="#FNanchor_123_123" class="label">123</a>
-D.R.P. 74260 of Sept. 3rd. 1893.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_124_124" href="#FNanchor_124_124" class="label">124</a>
-D.R.P. No. 178897, of July 15th, 1904 (reg. 15th Nov. 1908).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_125_125" href="#FNanchor_125_125" class="label">125</a>
-This however, is true only to a certain degree, comp. Neumann, The
-Use of Cacao as a Food Preparation, Munich &amp; Berlin 1906, pag. 97 ff.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_126_126" href="#FNanchor_126_126" class="label">126</a>
-cf. Z.U.N.G. 1900, vol. 18 p. 171.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_127_127" href="#FNanchor_127_127" class="label">127</a>
-See enactments of the 16.9.1907 and 10.11.1909 (Coburg): Notices of
-the Association of German Chocolate Makers XXX, No. 1 21.9.1909, pag. 1.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_128_128" href="#FNanchor_128_128" class="label">128</a>
-Cf. Z.U.N.G., Bd. 18 Nos. 1 and 2 (1909) p. 178.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_129_129" href="#FNanchor_129_129" class="label">129</a>
-Eng. Patent No. 20436, 24. 11. 1891.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_130_130" href="#FNanchor_130_130" class="label">130</a>
-The potash now generally in use is prepared from the carbon of residuary
-molasses, and is technically considered, very pure. It is supplied by
-Dr. Hensel &amp; Co., Blumenthal (Hanover).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_131_131" href="#FNanchor_131_131" class="label">131</a>
-The special model of the Universal Mixer and Kneader has for this
-purpose (apart from the metal lid shutting down air-tight) a steam drain pipe,
-which is fitted with a ventilator and led into the open, so that the vapours and
-chemical exhalations can escape without causing any damage.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_132_132" href="#FNanchor_132_132" class="label">132</a>
-German Patent No. 30 894. See also Chemiker-Zeitung 1886, p. 1431.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_133_133" href="#FNanchor_133_133" class="label">133</a>
-Cf. R. O. Neumann, loc. cit. page 98 and following pages.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_134_134" href="#FNanchor_134_134" class="label">134</a>
-Beckurts Pharmac. Jahresbericht 1883-84, p. 990.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_135_135" href="#FNanchor_135_135" class="label">135</a>
-The “Machines for packing en masse” Co. Ltd. Berlin, have recently
-strongly recommended their “wrapping machines, for centres of any shape or
-consistency, which work automatically, that is to say, it is only necessary to heap
-the centres in continuous succession in the machine, when they are urged forward
-and wrapped in paper or other materials, being finally despatched out of the
-machine automatically. The wrappers may be simple or double, loose, or tight
-fitting.” Their employment in the packing of chocolate tablets is especially recommended.—And
-so the problem would be solved! Unfortunately I am in
-want of personal guidance, never yet having seen the machines in working order,
-and so not being able to submit any opinion as to their efficiency. Even if
-they are really able to deal with larger tablets, yet the more critical problem
-regards the smaller goods, especially in connection with the wrapping in tin-foil.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_136_136" href="#FNanchor_136_136" class="label">136</a>
-Flour can be more easily blended than starch with the cacao mass, as
-the granules of starch are only with difficulty crushed.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_137_137" href="#FNanchor_137_137" class="label">137</a>
-Recently in some inferior kinds of cocoa powder a quantity of oatmeal
-has often been added (up to 5 percent), causing the preparation to thicken when
-it is boiled with water.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_138_138" href="#FNanchor_138_138" class="label">138</a>
-Still better, as less productive of dust, there being a less rapid circulation
-of air, and also not so wasteful, are the dismembrators as built by
-Paul Franke &amp; Co.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_139_139" href="#FNanchor_139_139" class="label">139</a>
-Chemiker-Zeitung 1899. Repert. No. 38, p. 372.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_140_140" href="#FNanchor_140_140" class="label">140</a>
-Chemiker-Zeitung 1889, p. 408.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_141_141" href="#FNanchor_141_141" class="label">141</a>
-Beckurts Annual Report of Pharmaceutical Progress etc. 1888, p. 307.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_142_142" href="#FNanchor_142_142" class="label">142</a>
-See Möller p. 114.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_143_143" href="#FNanchor_143_143" class="label">143</a>
-Die Nahrungs-und Genußmittel aus dem Pflanzenreiche p. 140.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_144_144" href="#FNanchor_144_144" class="label">144</a>
-This consists of 15 parts of defatted cacao, 200 parts of arrowroot
-50 parts of salep and fifty parts of vanilla-sugar.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_145_145" href="#FNanchor_145_145" class="label">145</a>
-Krupps Iron Works supply the latest constructions, strongly to be recommended.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_146_146" href="#FNanchor_146_146" class="label">146</a>
-Arbeiten des kaiserl. Gesundheitsamtes Vol. 15 p. 1-113 and Zeits. f. d.
-Untersuch. von Nahrungs-und Genußmitteln Vol. 3 21.-25. January.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_147_147" href="#FNanchor_147_147" class="label">147</a>
-Der Tropenpflanzer 1898, p. 24.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_148_148" href="#FNanchor_148_148" class="label">148</a>
-Journal of the Society of Arts 1897, Vol. 46, p. 39-40.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_149_149" href="#FNanchor_149_149" class="label">149</a>
-Compare Gieseler, Vanillevergiftungen, Bonn 1896; Arning (Deutsch.
-med. Wochenschrift 1897, pag. 435) and Guerin (Annales d’occulistique, 1895
-4. October).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_150_150" href="#FNanchor_150_150" class="label">150</a>
-Arbeiten aus dem Kaiserl. Gesundheitsamte 1899.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_151_151" href="#FNanchor_151_151" class="label">151</a>
-Journal of the American Chem. Society 1899, Vol. 21, p. 719 and Chem.
-Ztg. Rep. 1899, p. 275.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_152_152" href="#FNanchor_152_152" class="label">152</a>
-Berichte der Deutschen Chemischen Gesellschaft Vol. VII, p. 698 and
-Friedländer, Fortsch. der Theefarbenfabrikation, Berlin 1888, p. 583 and elsewhere.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_153_153" href="#FNanchor_153_153" class="label">153</a>
-L’état actuel de l’industrie de la parfumerie en France. Revue Générale
-des sciences pures et appliquées, Paris 1897, p. 663.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_154_154" href="#FNanchor_154_154" class="label">154</a>
-Chem. Zeit. Repert. 1898, p. 181.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_155_155" href="#FNanchor_155_155" class="label">155</a>
-Pharm. Zeit. 1888, p. 634 and Pharm. Centralhalle 1898, p. 673.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_156_156" href="#FNanchor_156_156" class="label">156</a>
-Zeitschr. für angewandte Chemie 1899, p. 428.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_157_157" href="#FNanchor_157_157" class="label">157</a>
-Pharmaceutische Centralhalle 1898, p. 357.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_158_158" href="#FNanchor_158_158" class="label">158</a>
-Berlin 1899, Jul. Sprenger, page 53 et seq.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_159_159" href="#FNanchor_159_159" class="label">159</a>
-K. Dieterich, Die Analyse der Harze, Balsame und Gummiharze,
-Berlin 1900, page 76.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_160_160" href="#FNanchor_160_160" class="label">160</a>
-Regulation of 22 and January 1896.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_161_161" href="#FNanchor_161_161" class="label">161</a>
-See also Farbenzeitung 1909, vol. XV, pages 301, 348, 392 and 436.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_162_162" href="#FNanchor_162_162" class="label">162</a>
-Ztschr. öffentl. Ch. 1900, page 324, 325.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_163_163" href="#FNanchor_163_163" class="label">163</a>
-Ztschr. öffentl. Ch. 1900, p. 478.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_164_164" href="#FNanchor_164_164" class="label">164</a>
-Journ. de Pharm. et Chim. 1898, Vol. 2, page 7.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_165_165" href="#FNanchor_165_165" class="label">165</a>
-See also Farnsteiner Z. U. N. &amp; G., vol. 23 (1907), page 308.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_166_166" href="#FNanchor_166_166" class="label">166</a>
-See Farnsteiner’s method, Z.U.N. &amp; G., Vol. 13 (1907), page 308.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_167_167" href="#FNanchor_167_167" class="label">167</a>
-6th. edition, 2nd vol., page 644.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_168_168" href="#FNanchor_168_168" class="label">168</a>
-Compare: Froehner &amp; Lührig, Z.U.N. &amp; G. IX (1903), p. 257 and Lührig
-ibid. IX p. 263.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_169_169" href="#FNanchor_169_169" class="label">169</a>
-cf. the methods of Farnsteiner Z.U.N. &amp; G. XIII, 1907 p. 308.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_170_170" href="#FNanchor_170_170" class="label">170</a>
-cf. also Farnsteiner Z.U.N. &amp; G. XVI 1908, p. 642 yet according to information
-from Dr. Böhme from the laboratory of Stollwerk Bros, bluing from
-red or violet litmus paper should also take place in the case of cacao prepared
-with potash, and on the contrary the Kurkuma brown not result.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_171_171" href="#FNanchor_171_171" class="label">171</a>
-Ztschr. für öffentl. Chemie 1900, page 304.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_172_172" href="#FNanchor_172_172" class="label">172</a>
-Ztschr. für öffentl. Chemie 1900, page 481.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_173_173" href="#FNanchor_173_173" class="label">173</a>
-Ibid. 1900, pages 86 et seq.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_174_174" href="#FNanchor_174_174" class="label">174</a>
-Arbeiten aus dem Kaiserl. Gesundh.-Amt 1904, page 20.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_175_175" href="#FNanchor_175_175" class="label">175</a>
-Ztschr. f. öffentl. Chemie 1907, page 308.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_176_176" href="#FNanchor_176_176" class="label">176</a>
-Forschungsberichte über Lebensmittel etc. 1896, III page 275, also Beckurt’s
-Jahresbericht der Pharmazie 1896, page 746.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_177_177" href="#FNanchor_177_177" class="label">177</a>
-Ztschr. f. anal. Ch. vol. 3, page 233.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_178_178" href="#FNanchor_178_178" class="label">178</a>
-Ztschr. f. anal. Ch., vol. 19, page 246.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_179_179" href="#FNanchor_179_179" class="label">179</a>
-Journal of Society for Chem. Research 1899, page 556.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_180_180" href="#FNanchor_180_180" class="label">180</a>
-The solubility of caffeine in carbon tetrachloride is said by Eminger to
-be 1:100, but Scherr maintains that a much larger quantity is required.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_181_181" href="#FNanchor_181_181" class="label">181</a>
-Merck’s Catalogue of Reacting Agents (2<sup>nd</sup>. Edition, page 88) gives a
-convenient method of determining the presence of theobromine and caffeine
-(Gerard’s reaction). We annex an extract.
-</p>
-
-<p>
-<em class="gesperrt">Gerard’s Reaction on Theobromine.</em>
-</p>
-<p>
-A mixture of 0·05 g of theobromine, 3 ccm of water and ccm of soda
-wash is decomposed with 1 ccm of a silver nitrate solution 10 percent strong,
-heated to 60 C. and the solution so obtained cooled down. It then gelatinises
-very perceptibly. Caffeine does not give this reaction.
-</p>
-<p>
-Cf. Pharmaceutical and Chemical Journal 1906, p. 476. Apoth.-Ztg. 1906,
-p. 432. Pharm. Ztg. 1906, p. 512. Chemical Leaflet 1906 II, p. 167 among others.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_182_182" href="#FNanchor_182_182" class="label">182</a>
-Soxhlet’s so-called steam digester, as constructed by Esser of Munich.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_183_183" href="#FNanchor_183_183" class="label">183</a>
-Ztschr. f. anal. Ch. 1882, Vol. 22, page 448.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_184_184" href="#FNanchor_184_184" class="label">184</a>
-Giornale di Farmacia, di Chimica etc. 1898.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_185_185" href="#FNanchor_185_185" class="label">185</a>
-Lectures for the Establishment of Rational Feeding of Animals (Weender,
-Lectures), vol. 1864, p. 48. Cf. also “Landwirtschaftl. Versuchsstationen”, vol. 4,
-page 497.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_186_186" href="#FNanchor_186_186" class="label">186</a>
-Journal of Applied Chemistry 1896, p. 712 &amp; 749.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_187_187" href="#FNanchor_187_187" class="label">187</a>
-A new process for the determination of crude fibre in food stuffs.
-Z.U.N. u. G. 1898, p. 3.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_188_188" href="#FNanchor_188_188" class="label">188</a>
-Ztschr. öff. Chemie 1899, vol. 2, p. 29.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_189_189" href="#FNanchor_189_189" class="label">189</a>
-Ibid. 1899, vol. 32, p. 479.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_190_190" href="#FNanchor_190_190"><span class="label">190</span></a>
-</p>
-
-<p>
-B. Fischer &amp; Grünhagen, Z. U. N. u. G. 1902, V, p. 83.<br />
-P. Drawe, Ztschr. öff. Ch. 1903, IX, p. 161.<br />
-G. Lagerheim, Z. U. N. u. G. 1902, V, p. 83.<br />
-J. Decker, Schweiz. Wchschr. f. Chem. u. Pharm. 1908, 40, p. 463.<br />
-H. Lührig, Bericht d. chem. Unters.-Amtes Chemnitz 1905.<br />
-</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_191_191" href="#FNanchor_191_191" class="label">191</a>
-Pharmaceutische Zeitung 1889, p. 847.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_192_192" href="#FNanchor_192_192" class="label">192</a>
-Ztschr. f. öffentl. Chem. 1898, vol. IV, p. 224 u. 225.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_193_193" href="#FNanchor_193_193" class="label">193</a>
-Untersuchungen über Kakao und dessen Präparate, page 48.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_194_194" href="#FNanchor_194_194"><span class="label">194</span></a>
-</p>
-
-<p>
-See A. Leys, Journ. Pharm. et Chim. 1902 (6), 16, p. 471.<br />
-A. Steimann, Ztschr. öffentl. Ch. 1903, 9, p. 239 u. 261.<br />
-P. Welmanns, ibid. 1903, 9, p. 93 u. 115.<br />
-R. Woy, Schweiz. Wochenschr. f. Chem. u. Pharm. 1903, 41, p. 27.<br />
-A. Steimann, ibid. 1903, 41, p. 65.<br />
-Fr. David Söhne, Ztschr. öffentl. Ch. 1904, 10, p. 7.<br />
-H. Lührig, Bericht d. chem. Unters.-Amtes zu Chemnitz, 1905, p. 43.<br />
-F. Bordas &amp; Touplain, Compt. rendues 1905, 140, p. 1098.<br />
-</p>
-</div>
-
-<div class="footnote">
-
-<p><a id="Footnote_195_195" href="#FNanchor_195_195" class="label">195</a>
-Ztschr. f. analyt. Chemie, vol. 22, p. 366.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_196_196" href="#FNanchor_196_196" class="label">196</a>
-Journal de Pharmacie et Chémie 1877, page 29.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_197_197" href="#FNanchor_197_197" class="label">197</a>
-Z.U.N. u. G. 1904, 7, p. 471.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_198_198" href="#FNanchor_198_198" class="label">198</a>
-Ibid. 1909, 18, p. 16 et seq.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_199_199" href="#FNanchor_199_199" class="label">199</a>
-Ibid. p. 17.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_200_200" href="#FNanchor_200_200" class="label">200</a>
-Z. U. N. and G. 1909, XVIII p. 19.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_201_201" href="#FNanchor_201_201" class="label">201</a>
-A word about the R.-M. number seems not out of place here. Baier
-indeed gives it as an average 1·0 but it varies considerably, as his own investigations
-show (8 tests of pressed or extracted fats), where there are fluctuations
-of 1·65—2·37. Information kindly volunteered by Prof. Härtel and our own
-experience convinces us that such fluctuations proceed generally from the Glycerine
-employed, which has itself a R.-M. number, sometimes even amounting
-to 1·0. It is therefore necessary to fix the standard of Glycerine used in the
-experiment, only too much neglected in professional investigations.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_202_202" href="#FNanchor_202_202" class="label">202</a>
-Loc. cit. p. 21.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_203_203" href="#FNanchor_203_203" class="label">203</a>
-As starting point it may be taken for granted that the R. M. number
-for milk chocolate is at a minimum 3·75, for cream chocolate 5·5 assuming that
-10% cream possesses the R. M. number 3·0 and 20% that between 5·9-6.
-Various roundabout calculations are so avoided, when the percentages of cream
-are thus immediately converted into the R. M. number, and the method is quite
-adequate for estimating purposes.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_204_204" href="#FNanchor_204_204" class="label">204</a>
-Method of Laxa-Baier, compare Z. U. N. and G. 1909, XVIII p. 18 and 19.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_205_205" href="#FNanchor_205_205" class="label">205</a>
-Compare: Welmans Zeitschrift für öffentl. Chemie 1900, page 480.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_206_206" href="#FNanchor_206_206" class="label">206</a>
-The reader who would further consider the form elements of cacao is
-referred to the excellent paper by Py in the Journal de Pharm. et Chimie 1895.
-Vol. 1, page 593.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_207_207" href="#FNanchor_207_207" class="label">207</a>
-Compare: E. Guenez, Revue internationale des falsifications des denrées
-alimentaires 1895. Vol. 9, pages 83-84.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_208_208" href="#FNanchor_208_208" class="label">208</a>
-Chemiker-Zeitung 1890. Vol. 14, Rep. page 48.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_209_209" href="#FNanchor_209_209" class="label">209</a>
-Zeitschrift für öffentliche Chemie 1900, page 480.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_210_210" href="#FNanchor_210_210" class="label">210</a>
-Cf. Beytheon, Pharm. Central-Halle 47, page 749.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_211_211" href="#FNanchor_211_211" class="label">211</a>
-Compare page 283 and the remarks there.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_212_212" href="#FNanchor_212_212" class="label">212</a>
-There may be, however, an enormous difference.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_213_213" href="#FNanchor_213_213" class="label">213</a>
-Report and stenogr. prot. publ. by the periodical Nahrungsmittel-Untersuchung
-u. Hygiene; Pertes, Wien, page 60.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_214_214" href="#FNanchor_214_214" class="label">214</a>
-Comp. Dr. Böhme, The Chocolate and Confectionery Industries, VI
-1911, No. 37. The assembly came to an agreement on all points discussed, and
-it would be well to repeat the resolutions here.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_215_215" href="#FNanchor_215_215" class="label">215</a>
-Dissimilar to all other existing definitions and adapted to the new
-method with slightly roasted beans only.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_216_216" href="#FNanchor_216_216" class="label">216</a>
-I. e. about 2·3-2·5 kilos of potash to 100 kilos of cacao mass.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_217_217" href="#FNanchor_217_217" class="label">217</a>
-Thus satisfying the demands of the Free Association of German Food
-Chemists.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_218_218" href="#FNanchor_218_218" class="label">218</a>
-Would thus be too little according to the regulations under II.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_219_219" href="#FNanchor_219_219" class="label">219</a>
-Cocoa powder may thus, according to international custom, also be
-flavoured with spices.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_220_220" href="#FNanchor_220_220" class="label">220</a>
-Cf. in this connection page 204 and tables 19 &amp; 20.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_221_221" href="#FNanchor_221_221" class="label">221</a>
-According to recent resolutions of the Free Union (cf. page 282) the
-percentage of sugar in chocolate (together with additions for medicinal and
-dietetic purposes) may not exceed a total 68%; but there is no fixed standard
-for the fatty contents, except in the case of milk chocolates etc.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_222_222" href="#FNanchor_222_222" class="label">222</a>
-The excessive use of cacao butter as an admixture has lately assumed
-large proportions. In commerce there are to be found many preparations designated
-as “pure cacao and sugar” which contain only 15 or 20% of cacao
-with 50% of fat, which are said to met a need of the public, but the maintenance
-will scarcely hold water.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_223_223" href="#FNanchor_223_223" class="label">223</a>
-The Roumanian law admits of the sale of a cacao prepared from the
-unshelled bean and only precludes secondary admixtures of shell.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_224_224" href="#FNanchor_224_224" class="label">224</a>
-Better albumose, or still better not included at all, as this conversion of
-the albumen is by no means proved.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_225_225" href="#FNanchor_225_225" class="label">225</a>
-Accordingly an addition of cacao butter would be objectionable. But
-with 70% of sugar, admixture of cacao butter is unconditionally necessary,
-where by the pure cacao material sinks to between 10% and 20%.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_226_226" href="#FNanchor_226_226" class="label">226</a>
-Editor’s note: These figures are subject to correction, as they do not
-tally with the majority of accepted results.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_227_227" href="#FNanchor_227_227" class="label">227</a>
-Cf. note on page 294 under 2.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_228_228" href="#FNanchor_228_228" class="label">228</a>
-Whilst in Germany such admixture is not permissible at all.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_229_229" href="#FNanchor_229_229" class="label">229</a>
-Editor’s note: These values would seem to require some revision, as
-generally only the very inferior cacaos, like St. Thomé, Domingo, Cuba and
-Haiti, show a lower ash percentage than 3·5%; Ariba, Porto Cabello, Caracas
-and Guayaquil cacaos show a higher percentage the same remark applies also to
-the fibre content.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_230_230" href="#FNanchor_230_230" class="label">230</a>
-This also requires revision, as on boiling 7·5 grammes cacao with 250
-grammes water there will always be a sediment after the solution has stood for
-some minutes.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_231_231" href="#FNanchor_231_231" class="label">231</a>
-Requiring revision. Cf. remarks on previous page and also the values
-of raw fibre found by Filsinger. Editor’s note.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_232_232" href="#FNanchor_232_232" class="label">232</a>
-Requires revision, compare page 261. Editor’s note.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_233_233" href="#FNanchor_233_233" class="label">233</a>
-We would prefer Eminger’s method.—Editor’s note.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_234_234" href="#FNanchor_234_234" class="label">234</a>
-Cf. above, § 2, 1 and 2.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_235_235" href="#FNanchor_235_235" class="label">235</a>
-The “Deutsche Nahrungsmittelbuch” issued by the Association of Manufacturers
-and Dealers Trading in Articles of Consumption has unfortunately
-only complexed matters as it was a private undertaking and has endeavoured to
-sanction various usages, better termed misusages, such as the use of forbidden
-preserving and conserving agents, artificial colouring stuffs etc. It is true that
-the part connected with cacao preparations constitutes a glorious exception, and
-also that there are recent indications of an agitation to reform the whole code.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_236_236" href="#FNanchor_236_236" class="label">236</a>
-Both are designs of the firm J. M. Lehmann, by whom they have been
-obligingly placed at our disposal.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_237_237" href="#FNanchor_237_237" class="label">237</a>
-Hahn-Holfert, Spezialitäten und Geheimmittel, page 300.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_238_238" href="#FNanchor_238_238" class="label">238</a>
-Pharmazeutische Zeitung 1888, page 512.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_239_239" href="#FNanchor_239_239" class="label">239</a>
-German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_240_240" href="#FNanchor_240_240" class="label">240</a>
-German patent No. 189733 (26th February 1906), 189734 (Dec. 11th 1906).</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_241_241" href="#FNanchor_241_241" class="label">241</a>
-Which would seem to be the only proper employment of the total
-patent claim.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_242_242" href="#FNanchor_242_242" class="label">242</a>
-According to Dieterich (Neues Pharmazeutisches Manual, 7. edition
-page 191) prepared barley meal is obtained as follows: 1 kilo barley flour is
-firmly pressed into a suitable metallic (tin) vessel, so that it is about 2/3 full and
-then heated on a water bath for 30 hours in all. After the lapse of 10 hours
-the powder is removed and ground in a mixer them again placed in the vessel
-and re-heated for 10 hours. After twice repeating this manipulation, about 900
-grammes of a reddish mass will be obtained which is prepared barley meal.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_243_243" href="#FNanchor_243_243" class="label">243</a>
-Apotheker-Zeitung 1900, page 181.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_244_244" href="#FNanchor_244_244" class="label">244</a>
-Compare Aufrecht, Pharm. Zeitung 1910, page 558.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_245_245" href="#FNanchor_245_245" class="label">245</a>
-The absurdity of this process is too evident to need remark; would it
-not have been better, if the process had not had the sanction of the patent mark?
-The treatment, which the cacao here undergoes, is so barbarous, that the product
-must always be spoiled. The only point attained is the complete gelatinisation
-of the starch, which by further heating is to some extent converted into dextrin.
-Caramelizing cannot and will not take place by heating gelatinised starch in
-mixtures with a dry substance, as it occurs in cacao. But in addition, the claim
-is weak that cacao so mistreated would be especially suitable for diabetics, since
-cacao serves that purpose a great deal better. The addition of albumin every
-properly disintegrated is not at all new, for mixtures of albumin and cacao have
-existed for a very long time.—Editor’s note.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_246_246" href="#FNanchor_246_246" class="label">246</a>
-Instead of which pure milk powder may also be used.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_247_247" href="#FNanchor_247_247" class="label">247</a>
-All cacao preparations, to which albumin is added, require a large
-amount of cacao butter as the albuminoids largely absorb the fat.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_248_248" href="#FNanchor_248_248" class="label">248</a>
-The composition of the preparation must be stated on the wrapper as
-such terms as “Natur-cacao” and “Natur-chocolate” are liable to lead the purchaser
-astray.—Editor’s note.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_249_249" href="#FNanchor_249_249" class="label">249</a>
-Alfr. Beddies, Ueber Kakaoernährung, Berlin 1897.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_250_250" href="#FNanchor_250_250" class="label">250</a>
-Plasmon is an albuminoid preparation from milk, to which a little
-sodium bicarbonate is added to effect complete solution.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_251_251" href="#FNanchor_251_251" class="label">251</a>
-Somatose is a nutritive preparation made from meat and contains the
-nitrogenous constituents of the muscle flesh exclusively in the form of an easily
-soluble albumose.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_252_252" href="#FNanchor_252_252" class="label">252</a>
-Tropon is a mixture of 2 parts flesh albumin (from muscle flesh and
-fish) and one part plant albumin.</p></div>
-
-<div class="footnote">
-
-<p><a id="Footnote_253_253" href="#FNanchor_253_253" class="label">253</a>
-The preparation must also bear on the wrapper a statement of its composition
-in order not to mislead the purchaser.</p></div></div>
-
-<p><a id="German_Text"></a>German Text to Fig 5.</p>
-<p><i>Ausgestellt vom Verband deutscher Chocoladefabrikanten.</i></p>
-
-<p>Sitz Dresden</p>
-
-<p>
-<i>Verbrauch von Rohkakao</i><br />
-1896-1901<br />
-<br />
-in <i>Frankreich</i>. <i>Grossbrittanien.</i> <i>Holland</i><br />
-den <i>Verein. Staaten v. N-A.</i> und <i>Deutschland</i><br />
-in 1000 Dz. (100 kg).<br />
-<br />
-<i>Einfuhr von Rohkakao über die Deutsche Zollgrenze</i><br />
-1883-1901<br />
-<i>in Doppelzentnern</i>.<br />
-<br />
-<i>Prozentuale-Steigerung</i><br />
-des durchschnittl. Verbrauchs<br />
-von <i>Kakao</i> (in Bohnen) <i>Kaffee</i> u. <i>Tee</i><br />
-in <i>Deutschland</i> verglichen mit dem<br />
-Stande von 1840.<br />
-</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-
-<div class="figcenter" >
-<img src="images/i_335.jpg" alt="" />
-</div>
-
-<p>
-ANTONREICHE A. G.<br />
-:DRESDEN:</p>
-
-<p>Manufacturer of Chocolate Moulds, decorated tin Boxes etc.</p>
-
-<p><em class="gesperrt">ESTABLISHED 1870</em></p>
-<p>
-<b>Chocolate Moulds</b> of every description latest are</p>
-
-<p><b>“Plattinol” Moulds</b> which impart a <b>rich lustre</b>
-and <b>finish</b> to the chocolate</p>
-
-<p><b>Chocolate Drop Presses</b> for Paste Chocolate for hand
-and for liquid chocolate, Automatic Power</p>
-
-<p><b>Chocolate Covering Apparatus</b></p>
-
-<p><b>Machine for granulated Chocolate</b> (Streussel-Machine)</p>
-
-<p><b>Decorated Tin Boxes</b></p>
-
-<p>WRITE FOR CATALOGUES AND PRICES<br />
-About 2000 employees</p>
-
-
-<p><span class="pagenum" id="Page_353">353</span></p>
-
-<div class="figcenter" >
-<img src="images/i_336.jpg" alt="" />
-</div>
-<p class="center">
-J. M. LEHMANN ∘ DRESDEN<br />
-Founded 1834</p>
-<p>Oldest and largest Engineering Works for the construction of modern Machines for
-the Manufacture of Cocoa and Chocolate</p>
-
-<p>PARIS, 1, Passage St. Pierre Amelot.<br />
-NEW YORK, 13/15, Laight Street.</p>
-
-<p>Sole Agents for Great Britain: <b>Bramigk &amp; Co., London E</b>, 5, Aldgate</p>
-
-<p class="center">Hydraulic Cocoa Presses</p>
-
-<p>Total Pressure over
-1000 Tons</p>
-
-<p>Pressure on the Cocoa over 4 Tons per square inch.</p>
-
-<p>Strongest Press in the market for the Extraction
-of Cocoa Butter</p>
-
-<p>Automatically working Pulverising Plants for the
-Manufacture of Pure and Soluble Cocoa</p>
-
-<p>Execution of complete installations. Alterations in existing systems carried
-out after the most approved methods.</p>
-
-<p>Plans and Estimates at request.</p>
-
-<p><span class="pagenum" id="Page_354">354</span></p>
-
-
-<div class="figcenter" >
-<img src="images/i_337.jpg" alt="" />
-</div>
-
-<p class="center">
-J. M. LEHMANN ∘ DRESDEN<br />
-Founded 1834</p>
-<p>Oldest and largest Engineering Works for the construction of modern Machines for
-the Manufacture of Cocoa and Chocolate</p>
-
-<p>PARIS, 1, Passage St. Pierre Amelot.<br />
-NEW YORK, 13/15, Laight Street.</p>
-
-<p>Sole Agents for Great Britain>: <b>Bramigk &amp; Co., London E</b>, 5, Aldgate</p>
-
-<p>Melangeurs of latest construction</p>
-
-<p>Capacities from ½ to 6 Cwt.</p>
-
-<p>With automatic discharge, saving Time and Labour.</p>
-
-<p>Easy handling and economical working</p>
-
-<p>Refining Machines</p>
-
-<p>with 3, 4, 5, 6 and 9 rollers of granite or chilled metal (steel)
-with water-cooling</p>
-
-<p>Very large output, great saving of space and driving power.
-Extraordinary Fineness of the finished material</p>
-
-<p><span class="pagenum" id="Page_355">355</span></p>
-
-
-<div class="figcenter" >
-<img src="images/i_338.jpg" alt="" />
-</div>
-
-<p>J. M. LEHMANN ∘ DRESDEN<br />
-Founded 1834</p>
-<p>Oldest and largest Engineering Works for the construction of modern Machines for
-the Manufacture of Cocoa and Chocolate</p>
-
-<p>PARIS, 1, Passage St. Pierre Amelot.<br />
-NEW YORK, 13/15, Laight Street.</p>
-
-<p>Sole Agents for Great Britain: <b>Bramigk &amp; Co., London E</b>, 5, Aldgate</p>
-
-
-<p>Chocolate Cooling Plants<br />
-improved construction</p>
-
-<p>Mechanical Cooling Plant in conjunction with Tempering and
-Moulding Machines</p>
-
-<p>Melting Pan, automatic Tempering Machine, one
-or more Moulding Machines, Shaking Tables
-and continuously working Cooling Chamber with
-forced air circulation</p>
-
-<p>Largest output. Great Saving of time and
-Labour. Automatic conveyance of the full moulds
-over the shaking table and through the cooling
-chamber to the packing room, and conveyance of
-the empty moulds back to the moulding machine</p>
-
-<p><span class="pagenum" id="Page_356">356</span></p>
-<div class="figcenter" >
-<img src="images/i_339.jpg" alt="" />
-</div>
-
-<p>Kunstanstalt vorm.<br />
-
-ETZOLD &amp; KIESSLING A.-G.</p>
-
-<p>CRIMMITSCHAU, SAXONY</p>
-
-<p>The Chromolithographic Institute</p>
-
-
-<p>Patent Folding &amp; Fancy Paper Boxes of all kinds, for commercial
-and other purposes, Showcards, Labels, Wrappers etc., Calendars,
-Catalogue Covers, Reproduction of articles of merchandise
-in actual colours, Insets and Advertising Novelties</p>
-
-<p><span class="u">Specialists in Chocolate Wrappers and
-Boxes</span></p>
-
-<div class="figcenter" >
-<img src="images/i_340.jpg" alt="" />
-</div>
-
-<p>All machines for the manufacture of Chocolate, Cocoa and
-Confectionery</p>
-
-<p>Paul Franke &amp; Co.<br />
-Engineering Works<br />
-Leipzig-Böhlitz-Ehrenberg</p>
-
-<p>Catalogues and Estimates on demand</p>
-
-<hr class ="chap" />
-
-
-
-
-<p><em class="gesperrt">M. KRAYN</em>, Verlagsbuchhandlung, <em class="gesperrt">BERLIN</em> W. 10</p>
-
-
-<p>In meinem Verlage erschienen:</p>
-
-<div class="hangsection">
-
-<p><b>Die Chemie in industrie, Handwerk und Gewerbe</b> von <b>Joseph
-Spennrath</b>, weil. Direktor der gewerblichen Schulen der Stadt Aachen.
-<i>Fünfte vermehrte und verbesserte Auflage</i>, bearbeitet von <b>Dr. L. Sender</b>.
-Ein Lehrbuch zum Gebrauch an Schulen, sowie zum Selbstunterricht.
-Preis brosch. <b>Mk. 3.60</b>, kart. <b>Mk. 3.90</b>.</p>
-
-<p><b>Die Bedienung und Wartung elektrischer Anlagen und
-Maschinen</b> von <b>Joseph Spennrath</b>, weil. Direktor der städt. gewerbl.
-Schulen und der Kgl. Baugewerbeschule in Aachen. <i>Zweite, vollständig
-neu bearbeitete u. bedeutend erweiterte Auflage</i> v. Dipl.-Ing. <b>Franz Menge</b>.
-I. <em class="gesperrt">Einführung in die Grundlagen der Elektrotechnik.</em> Mit
-207 Abbildungen und 1 Tafel. II. <em class="gesperrt">Einführung in den Bau und
-die Wirkungsweise der Stromerzeuger.</em> Mit 210 Abbildungen.
-Preis pro Band brosch. <b>Mk. 2.80</b>, kart. <b>Mk. 3.25</b>. Preis komplett I./II.
-brosch. <b>Mk. 5.50</b>, kart. <b>Mk. 6.—</b>.</p>
-
-<p><b>Temperaturmeßmethoden.</b> Handbuch zum Gebrauch bei praktischen
-Temperaturmessungen von <b>Bruno Thieme</b>. 35 Figuren im Text. Preis
-brosch. <b>Mk. 4.</b>—[, geb. <b>Mk. 5.—</b>.</p>
-
-<p><b>Rechenhilfsbuch. Berechnungstabellen für Handel und Industrie,
-insbesondere für jede Lohn-und Akkordberechnung</b>, nach langjähriger
-Erfahrung herausgegeben von <b>G. Schuchardt</b>. D. R. G. M.
-<i>Dritte verbesserte Auflage.</i> Preis geb. <b>Mk. 5.</b>—. <em class="gesperrt">Für größere Betriebe
-unentbehrlich!</em> Durch eine ganz neuartige, geschützte
-Register-Anordnung vermittelt das Schuchardt’sche Rechen-Hilfsbuch
-<em class="gesperrt">schnellste Auffindung</em> der gewünschten Zahlen.</p>
-
-<p><b>Der Praktische Lohnrechner.</b> Handbuch für jede Lohnberechnung
-von <b>G. Schuchardt</b>. Preis geb. <b>Mk. 2.</b>—. Es sind in diesem Buche
-die Lohnsätze von 7½-75 Pf. in Intervallen von 2½ Pf. aufgenommen,
-ferner auch die häufig üblichen Lohnsätze von 18, 22, 28, 32 Pf. Die
-Stundeneinteilung ergibt die Uebersicht von &frac14; bis 99&frac34; Stunden.
-<em class="gesperrt">Für kleinere und mittlere Betriebe unentbehrlich!</em></p>
-
-<p><b>Die Kontrolle industrieller Betriebe.</b> Praktische Anleitung zur
-Durchführung einer modernen Betriebskontrolle von <b>G. Schuchardt</b>.
-Preis brosch. <b>Mk. 1.60.</b></p>
-
-<p><b>Der praktische Maschinenwärter.</b> Anleitung für Maschinisten und
-Heizer sowie zum Unterricht in technischen Schulen von <b>Paul Brauser</b>,
-Oberingenieur des Dampfkessel-Revisions-Vereins für den Regierungsbezirk
-Aachen und <b>Joseph Spennrath</b>, weil. Direktor der gewerblichen
-Schulen der Stadt Aachen. <i>Vierte verbesserte und vermehrte Auflage.</i>
-Mit 42 Holzschnitten. Preis kart. <b>Mk. 1.50.</b></p>
-
-<p><b>Der praktische Heizer und Kesselwärter</b> von <b>Paul Brauser</b>, Oberingenieur
-des Dampfkessel-Revisions-Vereins für den Regierungsbezirk
-Aachen und <b>Joseph Spennrath</b>, weil. Direktor der gewerblichen Schulen
-der Stadt Aachen. <i>Siebente verbesserte Auflage mit 60 Holzschnitten.</i>
-Preis kart. <b>Mk. 1.80.</b></p></div>
-
-
-<p>Zu beziehen durch jede Buchhandlung oder direkt vom Verlag</p>
-
-<hr class="chap" />
-
-<p><span class="pagenum" id="Page_359">359</span></p>
-
-
-<div class="figcenter" >
-<img src="images/i_342.jpg" alt="" />
-</div>
-
-
-<p><em class="gesperrt">M. KRAYN</em>, Verlagsbuchhandlung, <em class="gesperrt">BERLIN</em> W. 10</p>
-
-<p><span class="u">Für alle Kalkulationsbüros!</span></p>
-
-<p>Rechen-Resultate</p>
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-<p>Tabellen zum Ablesen der Resultate von Multiplikationen und Divisionen
-(in Bruchteilen und ganzen Zahlen)</p>
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-<p>von 1 bis 1000</p>
-
-<p>Zum praktischen Gebrauch für Stückzahl-, Lohn-und Prozentberechnungen,
-sowie für jede Art Kalkulation</p>
-
-<p>Preis gebunden 10 Mark</p>
-
-<p>Herausgegeben von<br />
-
-<b>F. TRIEBEL</b>,     Kaiserlicher Revisor der Reichsdruckerei
-</p>
-
-<hr class="full" />
-<p>Die Papierverarbeitung<br />
-
-von MAX SCHUBERT<br />
-
-weiland Fabrikdirektor a. D., Prof. a. d. Königl. techn. Hochschule zu Dresden</p>
-
-<p>I. <em class="gesperrt">Band</em>:</p>
-
-<p>Die Kartonnagen-Industrie</p>
-
-<p>Praktisches Handbuch
-für Techniker, Kartonnagen-Fabrikanten und Buchbinder</p>
-
-<p><i>Mit 479 Illustrationen und 2 Musterbeilagen</i></p>
-
-<p>Preis broschiert 10.—Mark, gebunden 11.50 Mark</p>
-
-
-<p>II. <em class="gesperrt">Band</em>:</p>
-
-<p>Die Buntpapier-, Tapeten-, Briefumschlag-,
-Düten-oder Papiersack-, Papierwäsche-und
-photographische Papier-Fabrikation</p>
-
-<p>Praktisches Handbuch für
-Techniker, Buntpapier-, Tapeten-und Dütenfabrikanten-Direktoren</p>
-
-<p><i>Mit 278 Illustrationen</i></p>
-
-<p>Preis broschiert 10.—Mark, gebunden 11.50 Mark</p>
-
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-<p>I. u. II. Band, zusammen bezog., brosch. 18.—M., geb. 20—M.</p>
-
-<p><i>Ausführlicher Prospekt gratis</i></p>
-
-
-<p>Zu beziehen durch jede Buchhandlung oder direkt vom Verlag</p>
-
-<hr class="chap" />
-<div class="chapter"></div>
-<div class="transnote">
-
-<h3>Transcriber's Notes</h3>
-
-<p>Obvious typographical errors have been silently corrected. Variations
-in hyphenation have been standardised but all other spelling and
-punctuation remains unchanged.</p>
-
-<p>Page <a href="#Page_61">61</a>. “cacao-red, which latter is represented by the formula
-C<sub>17</sub>H<sub>12</sub>(OH)<sub>10</sub>.” The first digit in the {10} is illegible in the
-original, 1 is a best guess.</p>
-
-<p>Page <a href="#Page_134">134</a> “For this reason the 6, 9 or even 12 roller mills have been
-more discarded since the last grinding process has been perform granite
-rollers (cold process).” corrected to performed by.</p>
-
-<p>Page <a href="#Page_159">159</a>. “By a special arrangement, the number of revolutions in
-relation to the number of the elevations of the slab is reduced by one
-fourth, viz., from 760 to 190.” by corrected to “to”.</p>
-
-<p>Part III section headings added.</p>
-
-<p>Page <a href="#Page_259">259</a>. “For example, if 50 ccm of the ether solution of fat give a
-residue of 8·8 gramme, then 100 ccm represents 1·6 gramme. But this ·6
-gramme...” corrected to 0.8 gramme and 1.6 gramme respectively.</p>
-
-<p>Page <a href="#Page_309">309</a>. “with 3·8 litres of withe sugar syrup (american recipe).”
-withe removed.</p>
-
-<p>In order to fit within width constraints and for the sake of clarity many of the larger tables have
-been split and layout altered.</p>
-
-The following spellings have been standardised:<br />
-
-<p>Arctic and Artic, Arctic used.<br />
-
-by-product and bye-product. by-product used.<br />
-
-percent, percent., per cent, per cent., and per-cent. percent used.</p>
-
-</div>
-
-
-
-
-
-
-
-
-
-<pre>
-
-
-
-
-
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