,illustration3 ,,plate ,i ,the ,cacao ,tree--,theobroma ,cacao1 ,linn4 ,zipperer1 ,manufacture of ,chocolate etc4 #crd edition4 ,verlag ,m4 ,krayn1 ,berlin ,w4 #aj4 ,,the ,,manufacture ,,of ,,chocolate ,,and ,,other ,,cacao ,,preparations ,,by ,,dr4 ,,paul ,,zipperer4 ,,third ,,edition ,,rearranged1 ,,thoroughly ,,revised1 ,,and ,,largely ,,rewritten4 ,,editor ,,dr4 ,,phil4 ,,herm4 ,,schaeffer ,,food ,,chemist ,,and ,,managing ,,director4 ,,with #acb ,,illustrations1 #ba ,,tables ,,and #c ,,plates4 ,colophon ,,berlin ,w4 ,,verlag ,,von ,m4 ,,krayn4 ,,london ,,new ,,york ,e4 ,f4 ,n4 ,,spon ,,ltd4 #aiae ,,spon ,,chamberlain ,,publishers ,,publishers #eg ,,haymarket4 #abc-abe ,,liberty ,,street4 ,,all ,,rights ,,reserved4 ,rosenthal ,co41 ,berlin ,,nw4#ba1 ,alt-,moabit #aje ,preface to the third edition of 8,the ,manufacture of ,chocolate0 by ,dr4 ,zipperer4 ,it is now a decade since the appearance of the last edition1 and owing to continual delays in the compiling of the present volume1 the book has been out of print for several years4 ,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 industry2 but he was at length forced to the conclusion that notwithstanding the excellent organisation and lofty standing of the branch under consideration1 it was useless to wait for anything final and absolute in such a field4 ,suggestions of possible improvements and indications of blemishes are therefore earnestly invited1 in order that they may be duly allowed for in the event of a new edition4 -- ,the plan followed by ,zipperer has been adopted in the main2 a tribute due to its previous success4 ,yet on the other hand1 the arrangement of the book has undergone some alteration1 and is1 at least in the editor's opinion1 a perceptible improvement4 -- ,all scientific1 industrial and technical progress has been treated as fully as possible1 the economic part in particular having been diligently recast4 ,it would1 of course1 have been impossible for the editor to write all these chapters without external aid1 his knowledge of the respective branches being by no means exhaustive enough4 ,he may therefore be allowed to express here his obligation and thanks to all his fellow-workers2 and in particular1 to the ,association of ,german ,chocolate ,manufacturers1 ,dresden2 its managing director1 ,herr ,greiert2 the director of the ,cocoa ,purchase ,co41 ,hamburg1 ,herr ,rittscher1 who contributed the whole of the chapter headed2 ,commercial ,varieties of ,cacao ,beans2 further to ,prof4 ,dr4 ,hrtel1 ,chief ,inspector of the ,royal ,research ,institute1 ,leipsic2 ,dr4 ,r4 ,bhme1 ,managing ,director of ,messrs4 ,stollwerck ,bros4 ,chemical ,laboratory1 ,cologne2 and to ,superintendent ,engineer ,schneider1 of the firm ,j4 ,m4 ,lehman1 ,dresden1 among many others4 ,mention must also be made of the manufacturers who so kindly placed material at the editor's disposal4 ,let us hope that the work will meet with a success corresponding to the pains taken by the editor and publishers1 and prove a really serviceable ,handbook to the ,chocolate ,industry4 ,dr4 ,schaeffer4 ,extracts from the prefaces to the first and second editions4 ,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 relates4 ,the author of this treatise has therefore endeavoured not only to describe the manufacturing processes2 but he has also devoted special attention to the raw materials employed1 and endeavoured to make them generally familiar by reference to the literature on the subject1 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 manufacture4 ,the art of chocolate making is no longer what it was a few decades ago2 it has for the most part passed from small operators into the hands of large manufacturers4 ,a short historical resum 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 effected4 ,chocolate is a favourite and most important article of food1 and in that sense it is subject to legal regulations for which allowances must be made1 as well as for the most suitable analytical methods by means of which a manufacturer can ascertain the presence of unlawful mixtures in competing products1 so that knowing the regulations in force1 he may avoid any infringement of the same4 99 99 99 99 99 ,within the ten years that have elapsed since the first edition of this work appeared1 the manufacture of chocolate has undergone considerable expansion4 ,not only has the modus operandi been simplified and improved by the introduction of a number of new mechanical appliances1 but the technique of the subject has been so extended1 both from chemical and mechanical points of view1 as partly to furnish a new standard in estimating and determining cacao constituents and preparations4 ,the author has endeavoured to take due account of all these advances1 and made a point of collecting the material scattered through the various professional journals1 sifting or supplementing where necessary1 in order that all engaged in the industry1 the manufacturer as well as the food analyst and the engineer1 may be in a position to derive a vivid impression of existing conditions in the chocolate manufacture1 from the present volume4 ,in consideration of the importance which several branches of the industry have recently acquired1 such as the preparation of cocoa powder1 soluble cocoa1 cacao butter1 pralins and chocolate creams1 space has been given to descriptions of the respective details4 ,on the other hand no attempt has been made to introduce calculations as to the cost of manufacture1 since statements to that effect would possibly be rather detrimental than otherwise4 ,costs of production as regards cacao preparations is subject to great variation1 according to the scale on which they are carried out1 so that estimates made on the basis of large operations might eventually lead to the conclusion that a small factory might be profitable1 and with no better result than that of creating undue competition in prices and occasioning eventual failure4 ,moreover1 the fluctuations in the market price of cacao and sugar are so frequent1 and there is such possibility of new sources of expense1 that calculations can only apply to the time when they are made2 they soon become out of date1 and then afford no trustworthy indication of probable profit and loss4 ,the section treating of legislative regulations relating to the trade in cacao preparations has undergone complete revision to adapt it to existing conditions4 ,to render the book more useful1 an appendix has been added in which the production and composition of a few cacao preparations are treated of1 providing valuable data for reference4 ,dr4 ,paul ,zipperer4 ,,contents ,first ,part3 ,the ,cacao ,tree ,page ,a4 ,tree and ,beans #a a7 ,description of the ,cacao ,tree and its ,fruit #a b7 ,geographical ,distribution and ,history of the ,cacao ,tree #d c7 ,cultivation of the ,cacao ,tree2 ,diseases and ,parasites #g d7 ,gathering and ,fermentation #i e7 ,description of the ,beans #ab f7 ,the ,commercial ,sorts of the ,cacao ,bean #af #a4 ,american ,cacao ,varieties #ai #b4 ,african ,cacao ,varieties #bh #c4 ,asiatic ,cacao ,sorts #cb #d4 ,australian ,cacao ,sorts #cc g7 ,the ,trade in ,cacao and the ,consumption of ,cacao ,products2 ,statistics #cc ,b4 ,chemical ,constitution of the ,bean #dc a7 ,the ,cacao ,bean ,proper #dc #a4 ,water or ,moisture #di #b4 ,fat #di #c4 ,cacao red or ,pigment #ei #d4 ,theobromine #fb #e4 ,albumin #fg #f4 ,starch #gj #g4 ,cellulose or crude fibre #gb #h4 ,sugar and plant acids #gc #i4 ,the mineral or ash constituents #gc b7 ,the ,cacao ,shells #gf ,second ,part3 ,the ,manufacture of ,cacao ,preparations ,a4 ,manufacture of ,chocolate #he ,i4 ,the ,preparation of the ,cacao ,beans #hg #a4 ,storing1 cleansing and sorting #hg #b4 ,roasting the ,beans #hi #c4 ,crushing1 hulling and cleansing #ajj #d4 ,mixing different kinds #ajh ,,ii4 ,production of the ,cacao ,mass and ,mixing with ,sugar #aji #e4 ,fine grinding and trituration #aji #f4 ,mixture with sugar and spices #aag #g4 ,treatment of the ,mixture #aai a7 ,trituration #aai b7 ,levigation #abc c7 ,proportions for mixing cacao mass1 sugar and spices #acf ,,iii4 ,further ,treatment of the ,raw ,chocolate #ach #h4 ,manufacture of 8,chocolats ,fondants0 #ach #i4 ,heating ,chambers and ,closets #ada #aj4 ,removal of ,air and ,division #adc ,,iv4 ,moulding of the ,chocolate #adi #aa4 ,transference to the ,moulds #adi #ab4 ,the ,shaking ,table #aef #ac4 ,cooling the ,chocolate #afb a7 ,cooling in ,chambers4 b7 ,cooling in ,closets4 ,v4 ,special ,preparations #agf a7 ,chocolate ,lozenges and ,pastilles #agf b7 8,pralins0 or coated goods #ahb ,b4 ,the ,manufacture of ,cocoa ,powder and 8,soluble0 ,cocoa #aie a7 ,the various methods of disintegrating or opening up the tissues of cacao #aie b7 ,methods of disintegration #aig #a4 ,preliminary ,treatment of the ,beans #aig #b4 ,expression of the ,fat #aii #c4 ,pulverising and ,sifting the defatted ,cacao #bji c7 ,disintegration after ,roasting #baf #a4 ,disintegration prior to ,pressing #bag #b4 ,disintegration after ,pressing #bbd #c4 ,opinions to these methods #bbe ,c4 ,packing and ,storing of the ,finished ,cacao ,preparations #bbh a7 ,general hints #bbh b7 ,suitable storage #bbh c7 ,machines for packing en masse #bbi ,third ,part3 ,ingredients used in the ,manufacture of ,chocolate ,a4 ,legal enactments4 ,condemned ingredients #bcj ,b4 ,ingredients allowed #bca ,i4 ,sweet ,stuffs #bca a7 ,sugar #bca b7 ,saccharin and other sweetening agents #bcd ,,ii4 ,kinds of ,starch1 ,flour #bcf #a4 ,potato starch or flour #bcf #b4 ,wheat starch #bcf #c4 ,dextrin #bcg #d4 ,rice starch #bcg #e4 ,arrowroot #bcg #f4 ,chestnut meal #bch #g4 ,bean meal #bch #h4 ,salep #bch ,,iii4 ,spices #bch a7 ,general ,introduction #bch b7 ,vanilla #bda c7 ,vanillin #bdc d7 ,cinnamon #bdf e7 ,cloves #bdg f7 ,nutmeg and ,mace #bdg g7 ,cardamoms #bdh ,,iv4 ,other ,ingredients #bdh a7 ,ether oils #bdh b7 ,peru balsam and ,gum benzoin #bdi ,v4 ,colouring ,materials #bej ,fourth ,part3 ,examination and ,analysis of ,cacao ,preparations ,a4 ,chemical and microscopial examination of cacao and cacao preparations #bec a7 ,testing #bec b7 ,chemical analyses #bed #a4 ,estimation of moisture #bed #b4 ,estimation of ash #bee #c4 ,estimation of silicic acid in the ash #bef #d4 ,estimation of alkalis remaining in cocoa powders #bef #e4 ,determination of the fatty contents #beh #f4 ,determination of ,theobromine and ,caffeine #bfc #g4 ,determination of ,starch #bfd #h4 ,determination of crude ,fibre #bff #i4 ,determination of ,cacao husk #bfg #aj4 ,determination of ,sugar #bfi #aa4 ,determination of ,albuminates #bga #ab4 ,investigation of ,milk and ,cream ,chocolate #bgb c7 ,microscopical-botanical investigation #bge ,b4 ,definitions of ,cacao ,preparations #bgi a7 ,regulations of the ,association of ,german ,chocolate ,manufacturers relating to the ,trade in ,cacao ,preparations #bgi b7 ,final ,wording of the ,principles of the ,free ,union of ,german ,food ,chemists for the estimation of the ,value of ,cacao ,preparations #bhb c7 ,vienna ,regulations #bhd d7 ,international ,definitions #bhe ,c4 ,adulteration of ,cacao ,wares and their ,recognition #bhh a7 ,introductory #bhh b7 ,the ,principles #bhh c7 ,laws and ,enactments as to ,trade in ,cacao ,preparations #bia #a4 ,belgium #bia #b4 ,roumania #bic #c4 ,switzerland #bid #d4 ,austria #bih #e4 ,germany #cja ,fifth ,part3 ,appendix ,a4 ,installation of a ,chocolate and ,cacao ,powder ,factory 7with #b plates7 #cjd #a4 ,chocolate ,factory 7,table ,i7 #cje #b4 ,cacao ,powder ,factory 7,table ,,ii7 #cjf #c4 ,appendix containing an account of the methods of preparation and the composition of some ,commercial dietetic and other cacao preparations #cjf ,,index ,a4 ,index to literature #cai ,b4 ,tables #cbj ,c4 ,figures #cba ,d4 ,authors #cbc ,e4 ,alphabetical index to contents #cbf ,part ,i4 ,the ,cacao ,tree4 ,a4 ,tree and ,beans4 a7 ,description of the ,cacao ,tree and its ,fruit4 ,the cacao tree with its clusters of red blossom and golden yellow fruits is conspicuous even in tropical vegetation4 ,of considerable diameter at the base1 it often attains a height of eight metres4 ,its wood is porous and light2 the bark is cinnamon coloured1 the simply alternating leaves are from #cj to #dj cm4 in length and from #aj to #ab cm4 broad1 growing on stalks about #c cm4 long4 ,the upper surface of these leaves is bright green1 and the other one of a duller colour1 and slightly hairy4 ,the flowers1 which are often covered with hairs1 occur either singly or united in bunches not only on the thicker branches but also all along the trunk from the root upwards4 7,fig4 #a ,a47 ,the formation of the fruit takes place only from the flowers of the stem or thicker branches1 and for a thousand flowers there is only one ripe fruit4 ,the flowers 7fig4 #a ,b ,c7 are very small and of a reddish white colour4 ,calyx and corolla are five partite1 the ten filaments are united at their base 7fig4 #a ,g7 and only half of them are developed to fruitful organs1 such as bear pollen 7fig4 #a ,j7 in their four separate anther compartments 7fig4 #a ,h74 ,the pistil is formed of five united carpels and bears in each of its five compartments eight ovules4 7,fig4 #a ,e ,f74 ,the fruit is at first green1 and afterwards turns yellow1 but with streaks and tints of red occurring2 many varieties also are entirely crimson4 ,resembling our cucumber in size1 shape and appearance 7see fig4 #b ,a ,b71 it has a length of about #be cm4 and a diameter of #aj cm41 and the thickness of its shell is from #ae to #bj mm4 ,this shell is of rather softer consistency than that of the gourd1 and has five deep longitudinal channels1 with five others of less depth between them4 ,illustration3 ,fig4 #a4 7,after ,berg ,schmidt1 ,atlas47 ,a ,twig in bloom 7#a_/b74 ,b ,flower 7#c_/a74 ,c ,flower in vertical section 7#c_/a74 ,d ,leaf of flower 7#f_/a7 ,e ,bean-pod in vertical section 7#f_/a7 ,f ,bean-pod in cross section 7#i_/a74 ,h ,anther4 ,j ,pollen4 ,the shell encloses a soft1 sweetish pulp1 within which from twenty-five to forty almond shaped seeds are ranged in five longitudinal rows1 close to each other4 ,the white colour of these seeds is frequently tinged with yellow1 crimson1 or violet 7,sec4 ,fig4 #b ,c4 ,d4 ,g74 ,illustration3 ,fig4 #b4 7,after ,berg ,schmidt74 ,a ,fruit with half of shell removed 7#a_/b74 ,b ,fruit in cross section 7#a_/b74 ,c ,side view of seed 7#a_/c74 ,d ,front view of seed 7#a_/a74 ,e ,seedling 7#a_/a74 ,f ,kotyledon or ,seed-leaf 7#a_/a74 ,g ,seed in cross section 7#a_/a74 ,the fruits ripen throughout the whole year1 though but slowly during the dry season2 and the time needed for its full development is about four months4 ,it may be gathered at all times of the year1 although there are regular gathering seasons1 determined and modified by the respective climatic conditions4 ,so1 for example1 we find that in ,brazil the principal gathering takes place in ,february and ,july1 whilst in ,mexico it is in ,march and ,april4 ,in the primeval ,amazonian forests the fruit of the cacao tree is gathered and brought to market at all times of the year1 wherever ,indian tribes obtain4 b7 ,geographical ,distribution and ,history of the ,cacao ,tree4 ,the cacao tree flourishes in a warm1 moist climate4 ,it is therefore indigenous to tropical ,america1 from #bc north to #ae or #bj south latitude4 ,consequently the area in which it grows comprises the ,central ,american republic of ,mexico down to the ,isthmus of ,panama2 ,guatemala1 the ,greater and ,lesser ,antilles1 ,martinique1 ,trinidad1 ,st4 ,lucia1 ,granada1 ,cuba1 ,haiti1 ,jamaica1 ,puerto ,rico1 ,guadeloupe1 and ,san ,domingo2 in ,south ,america1 the republics of ,venezuela1 ,columbia1 ,guiana1 ,ecuador1 ,peru and the northern parts of ,brazil1 especially the districts lying along the middle ,amazon4 ,in all other countries where the cacao tree now flourishes1 it has been naturalised1 either by colonists1 or with government aid1 as in ,asia1 where the ,philippine ,islands1 ,java1 ,celebes1 ,amboyna and ,ceylon in particular are deserving of mention2 and in ,cameroon 7,bibundi1 ,victoria and ,buea71 ,bourbon1 ,san ,thom and the ,canary ,islands in ,africa1 where the tree is sometimes found growing at an elevation of about #ihj ft4 above sea level4 ,ceylon offers an instructive illustration of the zeal with which the cultivation is carried on in some districts4 ,according to information furnished by ,mr4 ,ph4 ,freudenburg1 late ,german ,consul at ,colombo1 cacao had been planted in a few instances during the time ,ceylon was in possession of the ,dutch1 but only since #ahai has seed been distributed out of the botanical gardens at ,kalatura1 and it was still later before planters could obtain it from those established at ,peradenija4 ,systematic cultivation for commercial purposes was commenced in #ahgb or #ahgc4 ,the principal seats of cacao plantations are ,dumbara1 ,kurunegalla1 ,kegalla and ,polgahawella1 together with ,north1 ,east and ,west ,matala1 ,urah and ,panwila4#a ,according to statistical records1 the relation between the growth and export of cacao is shown by the following table1 which also shows the development of its cultivation3 ,year ,area under ,exports cultivation 7acres7 7cwts7 #ahgh #cjj #aj #ahgi #ejj #db #ahhj #cjjj #aba #ahha #edfj #bhc #ahhe #abhjj #gbdg #ahib #adejj #agcbg #ahie #ahbgh #bgeai #ahih #bbejj #cbfhh #aijh #cighh #fbahf ,like all other articles of human food1 cacao has a history of some interest1 the most essential points of which are here summarised from the excellent work of ,a4 ,mitscherlich4#b ,a knowledge of the cacao tree was first brought to ,europe in #aeai by ,fernando ,cortez and his troops4 ,he found in ,mexico a very extensive cultivation of cacao1 which had been carried on for several centuries4 ,in the first letter addressed by ,cortez to ,charles the ,fifth1 he described cacao beans as being used in place of money4 ,cortez applied to the cacao tree the name of 8,cacap01 a word derived from the old ,mexican designation 8,cacava-quahitl04 ,the ,mexicans called the fruit 8,cacavacentli01 the beans 8,cacahoatl0 and the beverage prepared from them 8,chocolatl0#c1 said to be derived from the root 8,cacava0 and 8,atl01 water4 ,this term was adopted by the ,spaniards1 and it gave rise in the course of time to the word 8,chocolate01 which is now universal4 ,the botanical definition of the typical form of the cacao tree1 which belongs to the family ,,buttneriaceae1 is referable to ,linnaeus1 who gave it the name 8,theobroma ,cacao0 7food of the gods1 from 8,theos01 ,god1 and 8,broma01 food74 ,probably chocolate was a favourite beverage with ,linnaeus1 who may have been acquainted with the work of the ,paris physician ,buchat1 published in #afhd1 in which chocolate is alluded to as an invention more worthy of being called food of the gods than nectar or ambrosia4 ,clusius first described the cacao tree in his 8,plantae exoticae04 ,the taste for chocolate soon spread throughout ,spain after the return of ,cortez' expedition from the ,new ,world1 not1 however1 without encountering some opposition1 especially on the part of the clergy1 who raised the question whether it were lawful to partake of chocolate on fast days1 as it was known to possess nutritive properties4 ,however1 it found an advocate in ,cardinal ,brancatio1 who described it as an article belonging1 like wine1 to the necessaries of life1 and he therefore held that its use in moderation could not be prohibited4 ,in #afbd ,franciscus ,rauch published a work at ,vienna1 in which he condemned the use of chocolate and suggested that the monks should be prevented from partaking of it1 as a means of preventing excesses4 ,about the commencement of the #agth century1 the use of chocolate spread from ,spain to ,italy1 where it was brought to the notice of the public by the ,florentine ,antonio ,carletti 7#afjf71 who had lived for some time in the ,antilles4 ,the method of converting cacao beans into chocolate was also made known in ,europe by ,carletti1 while the ,spaniards had kept it a secret4 ,under ,theresa of ,austria1 wife of ,louis ,,xiv1 the habit of taking chocolate appears to have become very common in ,france after the partial introduction of cacao by importation from ,spain4 ,the first cacao imported from the ,french colony of ,martinique arrived in ,brest in #afgi in 8,le ,triomphant01 the flagship of admiral d',estres4 ,opinion in ,france as to chocolate was then divided3 ,madame ,svign1 once an admirer of chocolate1 afterwards wrote to her daughter3 8il vous flatte pour un temps et puis il vous allume tout d'un coup fivre continue qui vous conduit la mort01 a theory which nowadays must necessarily be regarded as ridiculous4 ,chocolate was in general use in ,england about the middle of the #agth century4 ,chocolate houses1 similar to the coffee houses of ,germany1 were opened in ,london4 ,bonteko1 physician to the ,elector ,wilhelm of ,brandenburg1 published in #afgi a work entitled 8,tractat van ,kruyd1 ,thee1 ,coffe1 ,chocolate10 in which he spoke very strongly in favour of chocolate and contributed very sensibly to the increase of its consumption in ,germany4 ,the first chocolate factory in ,germany is said to have been erected by ,prince ,wilhelm von der ,lippe about the year #agef at ,steinhude4 ,this prince brought over ,portuguese specially versed in the art of chocolate making4 c7 ,cultivation of the ,cacao ,tree2 ,diseases and ,parasites4 ,the first information regarding the cultivation of the cacao tree in ,mexico is that obtained on the invasion of the country by the ,spaniards4 ,prior to that time there is a total absence of anything definite4 ,the tree flourishes best in situations where the mean temperature is between #bd and #bh ,c4 ,the farther the place of cultivation from the equator the poorer is the product4 ,the other most essential conditions are long continued moisture of the soil and a soft1 loose texture with abundance of humus1 and above all1 shelter from the direct rays of the sun4 ,for these reasons1 planters select for their cacao areas ground the virgin soil of which has not been exhausted by the cultivation of other plants4 ,the plants are either raised in a nursery until they reach the most suitable age for transplanting1 or the seeds are sown on the ground selected for the plantation4 ,the transport of live seed for new plantations is attended with some difficulty1 since the seeds very quickly lose their vitality4 ,c4 ,chalot#d recommends that this vitality be preserved by gathering the fruit before it is perfectly ripe1 immersing it in melted paraffin oil1 and then wrapping it in paper2 on which the fruit may be transported without losing any of its nutritive qualities4 ,in the sheltered valleys of tropical countries1 where the soft soil1 rich in humus1 is kept constantly moist by large rivers1 the cacao tree blossoms throughout the whole year4 ,when growing wild it is generally isolated under the shadow of larger trees2 when cultivated1 the young plant is placed under the shelter of banana trees1 and at a later period of its growth shelter is provided by the coral 7called ,erythrina corallodendron or ,erythrina indica71 further known as 8,coffie-mama0 among the ,surinam ,dutch and madre del cacao among the ,spaniards4 ,yet this tree1 like the ,maniok1 is said not to enjoy so long a life as the cacao plant1 which sometimes reaches an age of forty years4 ,on this account the ,castilloa or also ,caesalpina dashyracis have recently been recommended as a more lasting protection4 ,the fact that it does not lose its leaves during the dry season 7e4 g4 on ,java1 during the ,east ,monsoon7 is an additional advantage4 ,a cacao plantation requires a considerable area1 in the proportion of #ej hectares for #bj1jjj trees4 ,the quantity of fruit to be obtained from that number of trees1 as an annual crop1 would be worth from #a1bjj-a1cjj4 ,in planting the seeds1 they are set in rows that are from #h to #aj m4 apart1 four or five seeds being planted within from #a to #b m1 the shading trees being planted between the rows4 ,of each five seeds planted the greater number often fail to germinate1 either in consequence of unfavourable weather or as the result of attacks by insects etc42 but if more than one plant grows1 the weaker ones are pulled up4 ,until the plants are two or three years old1 they are protected by a shed open at one side1 and they are transplanted after they have attained a height of #c ft4 ,the chief enemies of tropical cultivation--weeds1 aerial roots1 insects1 bacterial infection--have to be provided against continually1 so as to prevent damage2 accordingly if the ground be not moist enough1 it should be systematically watered1 and so drained if marshy1 for the tree requires most careful nursing if it is to develop into a prolific fruit-bearing specimen4 ,the seed germinates about fourteen days after being planted2 but flowers are not produced till after #c or #e years4 ,after the tree has once born fruit1 which may occur at the end of the fourth year it often continues to do so for fifty years4 ,the tree is most prolific when from twelve to thirty years old4 ,as in the case of all cultivated plants and domestic animals1 the existence of which does not depend on the principal of natural selection1 and among which life is not a continuous development of endurance in the face of adverse elements1 the cacao tree has its peculiar diseases4 ,indeed1 it would seem as though it were beset by all vermin extant4 ,the reader may obtain some idea of the extent of the damage done to cacao plantations by such noxious agents1 if he turns up the clear and exhaustive account published by the ,imperial ,biological ,institute for ,agriculture and ,forestry 7,germany74#e ,unfortunately we have not space here to mention more than a few of the most frequently occurring and important diseases1 such as the ,,gum ,,disease1 which is especially destructive1 gum formations in the wood tissue and bark of the tree eventually killing it4 ,next to be dreaded are the various fungus growths1 cancers and cancer-like incrustations 78,krulloten07 and broom formations4 ,it often happens that specii of beetle attack the tree1 causing decay and rot to set in2 such e4 g4 are the wood-borer1 bark bug1 and woodbeetle4 ,other parasites1 again1 do not destroy the whole tree1 but are equally detrimental1 as they also preclude all prospects of a harvest4 ,fruit rot and its like1 fruit cancer1 and cacao moths1 are notorious in this connection4 ,there are also several larger creatures which betray a preference for the nutritious fruit of the cacao tree1 various species of rat1 and the squirrel1 which unite to make the planter's life a burden4 d7 ,gathering and ,fermentation4 ,the gathering of the fruit is effected by means of long rods1 at the end of which is a semi-circular knife for cutting through the stalk4 ,the fruits are then split in two1 the beans separated from the surrounding pulp and spread out on screens to dry1 or exposed to the sun on bamboo floors4 ,beans so prepared are described as unfermented4 ,in most lands where cacao is cultivated1 another process is adopted1 calculated to heighten the flavour of the fruit and develop its nutritious constituents4 ,the newly gathered beans are first partially freed from the fruity substances always adhering1 then piled up into heaps and covered with banana skins or cocoa-nut matting1 in order that they may be shut off as far as possible from all atmospheric influence1 and so left for some time1 while the chemical processes of warming and fermentation are gradually consummating4 ,this procedure is alternated with repeated exposures to the sun1 according to the maturity and species of the cacao bean1 and the prevailing weather conditions2 though details as to the length of time and number of repetitions necessary to the production of a marketable article still await determination4#f ,it may be taken as a general rule that fermentation should proceed till the bean1 or rather the cotyledon1 has acquired the light brown colour characteristic of chocolate4 ,this principle is nevertheless often violated1 especially as loss of weight in the bean is often intimately connected with complete fermentation4 ,unsufficiently fermented varieties1 but which were fully ripe when gathered1 develop a violet colour during this process2 it is possible for them to pass through what is known as 8,after fermentation0 before reaching the factory4 ,this is not so in the case of beans developing from unripe fruit1 for obviously the valuable constituents of the cotyledon are here not prominent1 and scarcely calculated to ferment properly4 ,such can be recognised by their betraying a bluish grey colour in the drying processes1 and the soft and smooth structure which they then acquire4 ,a normal progress of fermentation is indicated where the interior of the mass of beans registers1 on the first morning after gathering1 a temperature not exceeding #cj-cc ,c1 #ce-ch on the second day1 and on the third morning a temperature not exceeding #dc ,c4 ,if the outer shells are marked1 the heating has been too severe4 ,in countries where the harvest season suffers from the periodical rains1 drying over wooden fires#g is often resorted to4 ,the value of many specimens is hereby greatly diminished when the roasting is carelessly managed1 for the smoke must on no account be allowed to come into contact with the bean4 ,yet 8,smoky0 lots among the ,st4 ,thomas1 ,accra1 and ,kameroon sorts were formerly much more frequent in commerce than now1 for the planter has learned to avoid this evil4 ,after they have been fermented1 the beans are washed1 or trodden with the naked foot1 in some countries1 and so cleansed from the pulp remains still adhering4 ,they are then allowed to dry in the open air1 and packed into sacks2 contact with metal or stone is strictly to be avoided1 which as good conductors of heat and rapid cooling agents are most disadvantageous4 ,instead of piling the beans up in loose heaps1 they may be fermented in 8,tanks0 made of wood1 and where possible1 provided with partitions4 ,according to ,kindt1 cedar wood has been proved best for this purpose1 because of its enormous resisting capacity4 ,it used to be thought that in fermentation ensued a germination of the seed1#h as in the preparation of malt2 but this idea has been proved erroneous4 ,the contrary is rather the case1 for the process almost kills the seed2 and when the sensitiveness of the latter is taken into consideration1 and also the fact that it only develops under the most favourable conditions1 it must be allowed that the statement contains an obvious truth4 ,yet chemical change does take place in the fermentation of the seed2 but as to its precise nature1 owing to the lack of scientific research on the scene of operations1 we are still unable to dogmatise4 ,it would therefore be useless to discuss the manifold theories and speculations bearing on this point1 and waste of time to discuss the various kinds of fermentation and the chemical processes therein involved4 ,yet it may almost be taken for granted1 that the fresh-plucked bean contains a so-called glycoside#i which decomposes into grape sugar1 into an equally amyloids colour stuff 7the so-called cacao-red71 and the nitrogeneous alkaloids ,theobromine and ,kaffein2 a change probably incidental to the fermentation4#aj ,the sugar might further split up into ,alcohol and ,carbonic ,acid ,gas1 although this is by no means established4 ,whilst we have lost our bearings as far as the chemical aspect of this process is concerned1 we are much more firm in respect to the biological1 thanks to researches which ,dr4 v4 ,preyers has conducted on the spot in ,ceylon4 ,preyer's#aa experiments leave absolutely no room for objection1 and it can safely be accepted that there are no bacteria present in fermentation1 but a fungus-like growth rich in life1 a kind of yeast by him called ,saccharomyces ,theobromae1 and described in passing2#ab facts which constitute the gist of his findings4 ,he further establishes that the presence of bacteria often noticed is absolutely undesirable1 and that better results are obtained when all life is energetically combated1 and especially these bacteria4 ,we should1 then1 be confronted with the same phenomenon in the preparation of cacao as are already met with in beer brewing1 and the pressing of wine and which are still waited for in the preparing of tea and tobacco4 ,the kernel of the fresh bean1 8,nips01 is white and has a bitter taste and alternates in colour between whitish yellow1 rose and violet2 the mere influence of solar heat is sufficient to produce the brown cacao pigment1 but drying is not so effective as fermentation in removing the harsh bitter taste and hence fermented beans are always to be preferred4 ,these have often acquired a darker colour in the process1 their weight is considerably diminished1 and their flavour modified to an oily sweetness1 without losing an atom of the original aroma#ac4 ,commercially and for manufacturing purposes only the seeds of the cacao tree are of importance4 ,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 abortifacient4 ,according to ,peckoldt#ad the fruit shell contains a considerable amount of material that yields mucilage and might therefore be utilised as a substitute for linseed4 e7 ,description of the ,beans4 ,the varieties of the cacao tree which yield the beans at the present time occurring in commerce are4 ,theobroma cacao1 ,linn the true cacao1 spread over the widest area1 and almost exclusively cultivated on plantations1 with many varieties 7,crillo1 ,forastero etc47 and ,theobroma bicolor1 a party-coloured cacao tree the seeds of which are mixed with ,brazilian and ,caracas beans4 ,theobroma speciosum ,wildenow1 which yields1 like ,theobroma cacao1 ,brazilian beans 7magnificent tree74 ,theobroma quayanense1 yielding ,guiana beans4 ,theobroma silvestre or forest cacao4 ,theobroma subincanum1 white-leaved-cacao1 and ,theobroma microcarpum1 small-fruited cacao1 are met with as admixtures in ,brazilian beans4 ,theobroma glaucum1 grey cacao1 fruits of which variety are found among ,caracas beans4 ,theobroma angustifolium the narrow-leaved and ,theobroma ovatifolium1 oval leaf1 may be regarded as characteristic of ,mexican cacao4 ,before describing the commercial kinds of cacao1 a knowledge of which is of first importance to manufacturers1 it is desirable to consider the beans in regard to external form and microscopial structure1 in order that the use of some indispensable scientific expressions in the subsequent description of particular commercial kinds of cacao may be intelligible4 ,the bean1 page #c ,fig4 #b ,c-,g1 consists1 according to ,hanousek#ae1 of a seed-shell1 a seed-skin and the embryo or kernel with the radicle4 ,the oval-shaped seed is generally from #af to #bh mm4 long1 #aj to #ae mm4 broad and from #d to #g mm4 thick4 ,at the lower end of the bean there is a depressed1 flattened and frequently circular hilum visible1 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 hilum4 ,the outer seed shell 7cf4 ,fig4 #c7 is of the thickness of paper1 brittle1 scaly externally and reddish brown1 lined with a colourless translucent membrane peeling to the so-called silver membrane 7previously but falsely known as seed envelope7 and penetrating into the convolutions of the kernel in irregularly divided folds4 ,the shells of some of the better sorts of beans1 such as ,caracas1 are frequently covered with a firmly adherent1 dense1 reddish-brown powder1 consisting of ferruginous loam originating from the soil on which the beans have been dried and serving as a protection against the attacks of insects4 ,but opinions are divided as to1 the utility of this process4 ,the fermented kernel consists of two large cotyledons occupying the whole bean2 it is of fatty lustre1 reddish grey or brown colour and often present a superficial violet tinge2 and under gentle pressure readily breaks up into numerous angular fragments the surfaces of which are generally bordered by the silver membrane4 ,the fragments can be easily recognised when laid in water4 ,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 bean4 ,the ripe fresh-gathered cacao-kernel is undoubtedly white and the reddish brown or violet pigment is formed during the fermenting of the bean4 ,but there is also a white cacao1 though seldom met with4 ,according to information furnished by ,dr4 ,c4 ,rimper of ,ecuador1 it is of rare occurrence and is not cultivated to any great extent4 ,in ,trinidad also a perfectly white seeded cacao1 producing large fruit and fine kernels1 was introduced from ,central ,america by the curator of the ,botanic ,gardens in #ahic4 ,the microscopic structure of the shell1 ,fig4 ,,iii41 presents no remarkable peculiarity that requires to be noticed here4 ,the delicate inner membrane 7fig4 #c7 coating the cotyledons and penetrating into their folds consists of several layers4 ,connected with it are club-shaped glandular structures1 fig4 #d1 consisting of several dark coloured cells that are known as the ,mitscherlich particles4 ,according to ,a4 ,f4 ,w4 ,schimper#af they are hairs fallen from the epidermis 7fig4 #d7 of the cotyledon and do not originate1 as was formerly supposed1 in the inner silver membrane4 ,these structures1 named after their discoverer1 were formerly supposed to be algae1 or cells of the embryo sac1 unconnected with the tissues of the seed cells4 ,they are1 however1 as true epidermoid structures1 similar to the hairs of other plants4 ,illustration3 ,fig4 #c4 ,cross ,section of ,shell of ,cacao ,bean 7,tschirsch74 gfb vascular bundles co cotyledon pc ducts f pulp fe endocarp1 or inner coat of fruit se epicarp1 or skin sch mucilagenous1 or slime cells lp parenchyma1 or cellular tissue st sklerogenous1 or dry cells is silver membrane co cotyledon gfb vascular bundles ,these ,mitscherlich particles are not only characteristic of the seed membrane1 but also of the entire seed as well as the preparations made from it4 ,wherever cacao is mixed with other materials1 its presence may be ascertained by microscopical detection of these structures1 which are peculiar to cacao4 ,in the large elongated1 hexagonal cells of the seed membrane there are two other structures to be seen with the aid of high power 7#bej fold71 one appearing as large crystalline druses1 while the other consists of extremely fine needles united in bundles4 ,illustration3 ,fig4 #d4 ,cross section of the cotyledon1 showing 8,mitscherlich particles0 7,moeller74 ,by addition of petroleum spirit the former1 consisting of fat acid crystals1 are dissolved1 the latter1 remaining unaltered1 are considered by ,mitscherlich to be theobromine crystals1 since their crystalline form closely resembles that of theobromine4 ,a more scientific explanation has not been forthcoming4 ,the cotyledons are seen under the microscope to consist of a tissue of thin walled cells1 without cavities1 lying close together1 and here and there distributed through the tissue1 cells with brownish yellow1 reddish brown1 or violet coloured contents4 ,these latter are the pigment cells which contain the substance known as cacao-red and analogous to tannin2 it1 together with theobromine1 gives rise to the delicate taste and aroma of cacao4 ,the other cells of the tissue are filled with extremely small starch granules the size of which rarely exceeds #j4jje mm42 with them are associated fat1 in the form of spear-shaped crystals1 and albuminoid substances4 ,in order to discriminate between these substances they must be stained by various reagents4 ,according to ,molisch#ag1 theobromine may be recognised1 in sections of the seed1 by adding a drop of hydrochloric acid and after some time an equal drop of auric chloride solution 7#c 7 ,after some of the liquid has evaporated1 bunches of long yellow crystals of theobromine aurochloride make their appearance4 ,on addition of osmic acid the fat is coloured greyish brown4 ,on addition to the microscopic section a drop of iodine solution1 or better iodozine chloride1 the starch becomes blue1 while albuminous substances are coloured yellow4 ,cacao starch granules are very small and cannot well be mistaken for other kinds1 except the starch of some spices such as pimento or that of ,guarana1 prepared from the seeds of ,paulinna sorbilis4 ,according to ,mller the blue iodine colouration of cacao starch takes place very slowly and it is probably retarded by the large amount of fat present2 but the point has been contested by ,zipperer and later investigators4 ,in order to make the starch granules of cacao and the cells containing cacao-red distinctly visible under the microscope1 it is advisable to immerse the section in a drop of almond oil1 because the addition of water renders the object indistinct in consequence of the large amount of fat present4 ,another excellent medium for the microscopic observation of cacao is the solution of #h parts of chloral hydrate in #e parts of water1 as recommended by ,schimper4#ah ,by these means it may easily be seen that the pigment or cacao red in different sorts of cacao varies more or less in colour4 ,to complete the account of the microscopic characters of the cacao cotyledon1 mention must be made of the small vascular bundles1 generally spiral1 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 solution4 f7 ,the ,commercial ,sorts of the ,cacao ,bean4 ,mindful of ,goethe's dictum3 ,friend1 the paths of theory are uncertain1 and hid in gloom1 we propose to devote this chapter to an exclusively practical discussion of the commercial value of raw cacao1 and from the merchant's point of view4 ,such differences of opinion prevail in manufacturing circles as to the possible uses of each separate sort1 that for this reason alone any other than a purely geographical classification would scarcely be feasible4 ,but apart from this1 varying as it does with the protective duties imposed1 the commercial value of cacao can by no means remain a universal constant2 and it must be noted that variations in the national taste serve to heighten its instability4 ,this latter circumstance also causes a deviation from the nearly related principal that the ,motherland becomes chief consumer of the varieties grown in her colonies4 ,the cacao sorts of the ,english ,gold-,coast running under the collective name of ,accra1 have taken complete possession of the ,german market2 ,trinidad cacao enjoys immense popularity in ,france1 and the ,dutch pass on the larger part of their ,java importations to other consuming nations4 ,as regards this latter sort1 however1 the fact they are chiefly employed as colouring and covering stuffs for other cacaos must be taken into consideration4 ,in most cases either the producing country or a principal shipping port gives its name to the different sorts4 ,yet paradoxical exceptions will at once occur to the reader4 ,the inferior and mediocre ,venezuelan varieties of the ,barlovento district shipped from ,la ,guayra are generally denominated as ,caracas1 notwithstanding the fact that the capital of the republic ,venezuela1 situated as it is #ajjj metres above sea level 7being about #ccjj feet71 and therefore quite outside the cacao zone1 has practically no connection with the cacao trade4 ,the collective name1 ,samana still holds good for the cacaos of the ,dominican republic1 at least in ,germany1 although this outlet of a tiny mountainous peninsular has long ceased to export any but very insignificant quantities4 ,consequently1 and rightly1 the ,french merchant specifies these sorts as ,sanchez1 adopting the name of the principal cacao exporting port of the republic4 ,arriba1 the choicest product of ,ecuador 7port1 ,guayaquil7 takes its name from the ,spanish word arriba1 above1 the plantations being situated along the upper sources of the ,rio ,guayas 7to wit1 the rivers ,daule1 ,vinces1 and ,zapotal74 ,other ,guayaquil cacaos are named after the rivers 7,balao1 ,naranjal7 and districts 7e4 g4 ,machala7 where they are most cultivated4 ,as in the case of so many other cultivated plants1 distinguishing characteristics of the various sorts are not only determined by the different species of tree1 but are rather and principally dependant on the combined effect of physical and climatic conditions4 ,so whether the seedling ,criollo1 the splendid ,creole bean native to ,venezuela1 belongs also to the more fruitful ,forastero species 7spanish forastero1 foreign71 a variety less sensitive and consequently commoner1 is a problem which can only claim secondary consideration4 ,apart from the geographical influences mentioned1 method and nicety of procedure are of prime importance in the preparation of the cacao sorts4 ,yet technically perfect implements do not always prove the best means to an attainment of this end2 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 as1 e4 g4 are still patronised in ,ecuador and ,venezuela4 ,it is scarcely necessary to observe that these simple and primitive methods postulate nicety and carefulness1 which failing1 there will be no lack of defects in the cacao prepared4 ,on the ,haiti_/,domingo island1 e4 g4 a variety of cacao is harvested which is in itself very profitable1 as stray specimens finding their way to the market testify1 but which as an article of commerce proves most unreliable1 being generally brought on the market in such an unprepared state1 that fermentation first takes place on the sea voyage1 and then of course only in insufficient measure4 ,during this period appear those disagreeable and accompanying symptoms technically known as 8,vice propre0 and the beans1 which were not completely ripe in the first place1 do not develop further1 and greenish breakings in the skin become pronounced1 and remain a source of terror to the manufacturing world4 ,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 planters4 ,indeed1 until the political and economical conditions prevalent among the mixed ,negro population of ,haiti_/,domingo are thoroughly reformed1 no perceptible improvement can be expected in the qualities of the ,samana and ,haiti cacaos1 for which reason1 with rapidly disappearing exceptions1 there are scarcely any well organised plantations in these parts4 ,turning to the ,old ,world1 we find in the ,west ,african ,gold ,coast a typical example of the possibilities of cultivation on a small scale1 under proper and competent guidance1 and with primitive processes2 for not only as far as quantitative progress is concerned1 but also in respect to quality1 the varieties produced by the natives of this ,english colony improve from year to year4 ,kameroon1 a district which like the ,gold ,coast has only taken to the cultivation of cacao of late years1 provides us with an exactly opposite instance4 ,here the plantation system has been in force right from the commencement of the industry1 with all its technically perfected implements1 yet nevertheless the perfecting of the cacao proceeds very slowly1 and it will be a long time before the produce of this land can lay any serious claim to specification as a variety for consumption4 ,its large proportion of acid ingredient has been above all detrimental1 almost completely precluding its use as any other but a mixing sort1 although some plantations have been yielding comparatively mild cacaos now for several years4 ,we cannot stay to discuss the problem of causes in this instance1 and whether the fact that the ,forastero species has been exclusively planted prejudices the developement of the cacao1 or the climatic conditions1 must remain an open question4 ,let it be noted in passing that the ,forastero ,bean has taken universal possession of ,africa1 as well in ,kameroon1 as in the ,gold ,coast1 on the island of ,st4 ,thomas and also in the ,congo ,free ,state4 ,the ,bahia cacao1 again1 owes its origin to the ,forastero seedling4 ,we will refrain from any further elaboration of this introduction1 however1 so as not to anticipate the following review of the various commercial sorts of cacao4 f7 ,i4 ,american ,cacao ,varieties4 ,a4 ,central ,america4 ,we begin with ,mexico1 the classical cacao land1 scarcely of importance to the general trade1 as the greater part of its entire produce1 comprising about three thousand tons yearly1 is consumed in its native country4 ,of the other ,central ,american states1 next to ,nicaragua1 whose large ,venezuelan-like beans find their way to the ,hamburg market from time to time1 ,costa ,rica is above all worthy of mention4 ,this state began to export its home produce in #aiab1 averaging for that year about #fj tons2 and in #aiji1 the export had already increased to #cej tons1 mostly to ,england and ,north ,america1 through the shipping port called ,port ,limon4 ,b4 ,south ,america4 ,columbia4 ,from this republic come two distinct sorts2 the rare1 rounded1 and native ,cauca bean1 which is nearly related to the ,maracaibo variety1 and which cultivated along the ,magdalena river is in the main shipped from ,baranquille1 on the ,caribbean sea1 occasionally also from ,bueneventura on the ,pacific coast2 and then the ,tumaco ,cacao1 so named from the small shipping port on the ,ecuador border1 which resembles the inferior sorts of the ,ecuador coast4 ,cauca-and ,tumaco-cacaos are only seldom free from defective beans and worm-eatings1 probably less caused by the primitive processes of preparation than the difficult means of communication in this country4 ,then also considerable quantities are retained for home consumption4 ,ecuador is the home of the cacao richest in aroma1 the country which first developed the plantation system on a large and well organised scale1 and which was still at the head of cacao-harvesting lands a few years ago1 with a yearly produce of about #cb1jjj tons4 ,yet although it had increased this amount to #dj1jjj tons in the year #aiaa1 ,ecuador can only take second rank among cultivating lands1 the ,gold ,coast coming first4 ,the following and most valuable varieties are embraced under the name of the chief shipping port4 ,,guayaquil4 ,they are3 #a4 ,arriba1 i4 e4 above1 these cacaos coming from the upper tributaries of the rio ,guaya 7the rivers ,daule1 ,vinces1 ,publoviejo1 and ,zapatol74 ,the ,arribas1 like the ,guayaquil cacaos generally1 are chiefly used in the preparation of cacao powders4 ,they form e4 g4 the principal constituents of the ,dutch cacao powders1 especially the so-called superior ,summer-,arriba1 harvested from the month of ,april to ,july4 ,all that is gathered in other seasons falls into the general class 8,arriba superior de la poca ,the cacaos of the months immediately following on ,summer1 the rebuscos1 after crop1 are as a rule the most inferior varieties of arriba1 whilst the ,christmas harvest of the months of ,january and ,february 7cosecha de ,navidad7 often yields quite excellent sorts4 #b4 ,machla1 second in importance among the ,guayaquil sorts1 rather more fatty than the ariba1 and differing from this again in ,aroma and the colour of its kernel1 which is of a rather darker brown4 ,chief cultivation occurs in the low lying land bordering on ,peru and lying opposite the island of ,jambeli1 where the prevailing climatic conditions are quite different from those in the arriba districts1 although these are not far removed4 ,august and ,september are the harvest months for ,machala4 ,ten years ago this sort was shipped in large measure from the then newly created harbour ,puerto ,bolivar4 ,but since large ocean going steamers no longer call there1 it now takes the more roundabout route via ,guayaquil4 #c4 ,balo4 ,this variety can be described as a mean between ,machala and ,arriba4 ,it has some of the characteristics of both1 the bean being somewhat rounder4 #d4 ,naranjal and ,tengul are likewise subdivisions of the foregoing1 except that the bean is here much larger and flatter4 ,as the production of all three sorts1 and especially of ,balao1 is substantially greater than what finds its way to the market1 we may reasonably assume that a large proportion is used for mixing purposes1 and sails on commercial seas1 as it were1 under false colours4 ,cultivating district3 the ,machala district situated along the ,jambeli canal1 and the stretch of coast watered by the rivers ,balao and ,naranjal4 #e4 ,pegados 7i4 e4 stuck together7 or ,pelatos 7balls7 is the description of the cacaos comprised of series of #d-aj beans rolled together1 generally developing from overripe fruit4 ,they experience a particular kind of fermentation1 apparently the result of the fruity substances still evident1 which gives the light coloured kernels a soft aromatic flavour4 ,for several years these sorts have rarely been seen on the ,european market1 they being generally reserved for home consumption4 #f4 ,oscuros1 i4 e4 dark coloured1 a refuse sort rightly viewed with suspicion in manufacturing circles--,pelotas soaked in water1 or beans left in the clefts and fissures of the drying chamber floors4--,the black shell of the bean encloses a brownish and dirty-looking kernel1 the colour sometimes approaching black3 the whole bean giving a disagreeable impression1 as it is often disfigured with mould1 and possessed of a disagreeable odour4 ,for several years this variety served the 8crooks0 of the commercial world as mixing material for the so-called 8flavouring0 of ,machala1 but it now again appears as a distinct sort4 ,the shipping port for all these cacao sorts is ,guayaquil2 though other harbours also handle valuable varieties4 ,such1 for example1 are a7 ,bahia de ,caraquz1 and the small haven of ,manta lying south of this town1 which deals in a sort resembling a blended ,machala-,balao1 though occasionally light brown in appearance and of aromatic flavour4 ,this cacao is generally labelled as ,caraquz for short1 and is to be distinguished from ,caraque1 the ,french term for ,caracas cacao4 ,the chief harvesting months are ,june and ,july2 the ,april-,may arrivals1 however1 are usually better1 as the setting-in of the rainy season increases the difficulties of drying4 ,the harvest in #aiji reached #c1jjj tons1 and is normally from #bjjj to #e1jjj tons yearly4 b7 ,esmeraldas1 similar to the foregoing1 but of perceptibly inferior output1 possesses only a very insignificant yield 7about #aej tons a year71 and this in spite of the cultivating capacities of the interior4 ,peru1 the most southerly producing land on the west coast can likewise only boast of a very insignificant yield1 chiefly destined for home consumption4 ,brazil1 with its two great sorts for consumption1 ,bahia and ,para cacao1 and a yearly production of round #cc1jjj tons1 has from the years #aijf-aiji far outrun all other harvesting lands4 ,yet although it was able to increase this to #cf1bej tons in #aiaa it must nevertheless take second place among cultivating lands1 the ,gold ,coast and ,ecuador preceding4 ,a most important factor on the market is included under the specification ,bahia-cacao4 ,here again the shipping port has given its name to the cacao sort4 ,it is harvested in three southerly situated districts1 ,ilheos1 ,belmonte1 and ,canavieiras1 and is despatched to ,bahia from harbours of the same name1 in sailing vessel which sometimes ship a thousand sacks4 ,ilheos despatches the inferior of the two principal varieties 8,fair fermented0 and 8,superior fermented0 that is1 the first-named1 and so furnishes two-thirds of the ,bahia crop4 ,the cacao areas in the district of ,ilheos are situated on rather high and mountainous ground1 where arresting atmospheric conditions often predominate4 ,also the absence of any waterway whatever renders it a necessity to despatch the cacao to ,bahia on beasts of burden1 which during the rainy season can scarcely find a footing on the beaten tracks4 ,it is1 then1 the unfavourable atmospheric conditions1 combined with a certain carelessness on the part of the planter in the preparing processes1 which prejudices the otherwise excellent quality of the ,bahia bean1 and more especially in the months of ,june1 ,july and ,august4 ,at this period it is no rarity to find from #aj to #bj percent of waste beans1 and in general only the ,december-,february months offer anything approaching a guarantee as to quality4 ,but here no hard and fast rule can be adduced4 ,belmonte and ,canavieiras are the districts of the 8,superior fermented0 cacaos4 ,the lower lay of the land is responsible for other climatic conditions1 and in addition1 both harbours here are situated at the mouths of rivers which afford an easy and sure means of transport4 ,so the cacao1 which is also better roasted1--a few planters even drying in ovens--reaches the market in a much better condition1 and fetches at least from #c-d sh4 a cwt4 more than the 8,fair ,fermented0 variety4 ,in all three districts1 the beans are prepared in wooden boxes1 covered with banana skin1 in which the ,ilheos variety is allowed to ferment from #b-c days1 and the superior from #b-e days3 this after they have been well shaken up4 ,in ,belmonte considerable drying takes place on the sand there deposited by the river in large quantities4 ,the harvesting is generally reckoned from ,april #ast4 to ,march #cast4 ,in ,june and ,july is the intermediate harvest1 whilst the months from ,october to ,february supply the bulkiest crops4 ,the ,bahia district yields yearly about #cc1ejj tons1 a fourth part of which is devoted to the consumption of the ,united ,states1 the remainder chiefly going to ,germany1 ,france and ,switzerland4 ,the return is still on the increase1 and large stretches of land await cultivation4 ,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 tributaries1 more especially from ,manaos and ,itacoatiara1 through ,para1 a port situated on the eastern arm of the delta4 ,these varieties may be classed as intermediary between ,bahia and good ,sumana4 ,the yearly yield 7harvest months ,june-,august7 amounts to about #e1jjj tons1 a comparatively small figure in view of the enormous expanses capable of planting1 where the cacao tree at present grows wild1 or at least uncultivated4 ,it is true that the returns for #ahia reached #f1ejj2 only to be diminished by half in #aijh4 ,france is by far the chief country consuming ,para cacao2 the sort not meeting with especial favour in other states4 ,guiana4 ,of the three colonies belonging to ,france1 ,holland1 and ,great ,britain respectively1 which go under this name1 only the intermediate one1 ,dutch ,guiana1 is of importance in the world's cacao trade4 ,it comes into consideration under the name of ,surinam cacao4 ,the yield1 which should in normal years amount to about #c1jjj tons 7#ahii providing the record with approximately #d1jjj tons71 has been considerably impaired by tree diseases and parasites4 ,the return for #aijd only amounted to #hej tons1 for example4 ,but meanwhile ,holland had hit upon excellent measures to battle against the enemies of the tree1 and the years #aiji and #aiaj had in consequence already improved this to #b1jjj tons4 ,the bean has some resemblance to the ,trinidad bean1 as far as quality is concerned4 ,venezuela1 one of the earliest cultivating lands1 is the home of the ,criollo bean1 and of the most splendid specimens of bean in general1 sorts which play a prominent part in the ,chocolate ,manufacture4 ,the ,venezuelan bean is rather long and round1 and its kernel of a beautiful light brown1 with a mild sweet flavour4 ,unfortunately the plantations have recently been interspersed with ,forastero or ,trinidad-,criollo trees--called in ,venezuela 8,trinitarios because brought over from ,trinidad1 a species which requires less attention and bears more fruit1 but which just on that account supplies commoner and mediocre beans1 slowly fermenting1 and often developing a violet hue4 ,the preparation is here of the simplest2 the beans e4 g4 are dried on clay-covered floors1 and in rainy weather earthy fragments often adhere to them4 ,yet such 8,patios0 or 8,then-dales01 7clay floors7 are only in use on the small 8haciendas0 7plantations74 ,the colouring of the ,venezuelan bean with an ocre-like earth constitutes an especial peculiarity4 ,it is adopted in particular for the medium and finer sorts4 ,the earth is mostly sent from the neighbourhood of ,choroni to the two large shipping ports ,puerto ,cabello and ,la ,guayra1 where the colouring or 8,earthification0 of the cacaos to be exported ensues4 ,the earth1 varying in colour from a dirty yellow to brick-red1 is mixed to a thin paste with sea-water1 and afterwards placed in the sun on large sieves1 or spread over cement floors4 ,where the colouring takes place immediately on the plantation1 the yellowish brown earth everywhere available is utilised2 and where sea-water cannot be obtained1 as on the ,rio ,tuy1 for example1 there the beans are coloured with a mixture prepared from crushed and almost liquid cacao fruits and this same yellowish brown earth1 as the use of fresh water is thought to afford but inferior protection against mould growths4 ,such juice-coloured cacaos1 and occasionally also the ,ocumare sorts1 are often covered with a rather thick earthy crust4 ,professional opinion concerning the utility of this colouring varies greatly4 ,in ,france1 the principal country consuming ,venezuelan cacao1 it is still maintained that the thin earthy crust not only enables the bean to resist the penetration of mildew1 but also admits of a kind of after-fermentation1 together with developement and preservation of the most valuable constituents of the cacao bean4 ,colouring is then the rule for the finer ,caracas sorts1 and all varieties shipped through ,puerto ,cabello2 it is also in use at ,carupano1 for export to ,spain4 ,the ,venezuelan cacaos are divided as follows1 and with one exception take their names from the chief shipping ports1 to which they are brought in small sailing vessels tapping the villages dotted along the coast4 #a4 ,maracaibo cacao1 the noble1 large1 and always uncoloured bean found on the shore of ,sea of ,maracaibo4 #b4 ,puerto ,cabello1 quite the finest of all cacao sorts1 with the following sub-classes1 each named after tiny harbours in the vicinity3 ,chuo1 ,borburato1 ,chichiriviche1 ,san ,felipe 7coloured with its own peculiar light brown earth7 ,ocumare1 ,choroni4 #c4 ,caracas cacao1 exceptionally so-called1 although quite a small proportion1 namely that brought over the mountains from the ,rio ,tuy district in donkey caravans1 now touches the republican capital4 ,la ,guayra1 rather1 is the shipping port for the so-called ,caracas sorts1 to which belong all the cacaos from the fertile ,barlavento district east of ,la ,guayra1 a region watered by two rivers1 ,rio ,tuy and ,rio ,chico1 and with the following outlets2 ,rio ,chico 7which gives its name to the most ordinary of sorts71 ,higuerote1 and ,capaya4 ,the plantations hard on the mountainous coastal slopes produce a very fine bean1 of equal value with the ,puerto ,cabello4 #d4 ,carupano cacao1 a sound ,venezuelan medium sort1 generally coming into use uncoloured2 the arrivals from the easterly harbour ,rio ,caribe also belong to this sort1 and also the cacaos of ,irapa1 ,guiria1 and ,cano ,colorado1 often shipped from the port of ,trinidad lying opposite4 ,from ,angostura 7,ciudad ,bolivar7 on the ,orinoco and ,san ,fernando on the ,apure1 only very insignificant quantities arrive4 ,they speak of a ,christmas and a ,summer 7,june #bast7 harvest in ,venezuela2 but the first four months of the year are generally the most productive4 ,the total produce of ,venezuela amounts to about #af1jjj tons1 of which as export there fall to ,la ,guayra about #h1jjj tons4 ,puerto ,cabello about #c1jjj tons4 ,carupano about #d1ejj tons4 ,maracabio and via ,trinidad about #ejj tons4 ,c4 ,the ,antilles4 ,trinidad produces a cacao which on many plantations1 or estates1 as they are called1 receives preparation at the hands of experts1 and is very highly esteemed in commerce1 and especially in ,england and ,france4 ,the best and generally slightly coloured sorts are specified as 8,plantation01 the medium 8,estates01 after the ,english name1 and the inferior 8,fair ,trinidad shipping cacao ,the bean 8,trinidad criollo0 is oval1 yet not so rounded as the ,venezuelan2 its kernel is for the most part dark-coloured1 still brown in the better varieties1 but inky black among the inferior4 ,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 origin4 8,soconusco0 and 8,san ,antonio0 are particularly high-sounding2 mention can further be made of 8,montserrat01 8,la ,gloria01 8,maraval01 8,belle ,fleur01 8,el ,reposo0 etc4 ,chief harvest1 ,december to ,february inclusive1 by-harvest ,may to ,august4 ,the total export from ,trinidad amounts to about #bb1ejj tons yearly4 ,the substantially smaller island of ,grenada1 also ,british1 contributes about #f1jjj tons a year to the world's supply4 ,owing to the prevalence of like climatic and geological conditions1 the yield and quality are here the same as on the neighbouring island of ,trinidad4 ,the chief consumer of the ,grenada cacaos is the ,motherland1 and the same holds good for the small ,british islands of ,st4 ,vincent1 ,st4 ,lucia and ,dominique1 all of little import in the general trade of the world4 ,martinique-and ,guadeloupe-cacaos1 hailing from the ,french islands so named1 with a yearly production varying from #e1jjj to #g1ejj tons1 only come into consideration for the consumption of the ,motherland1 which affords them an abatement of #ej percent in connection with the tariffs4 ,san ,domingo1 the larger and eastern part of the ,haiti island1 already contributes about #bj1jjj tons yearly to the universal harvest4 ,especially in the last ten years has the cacao cultivation here received considerable expansion 7yield #ahid #b1jjj tons1 #aijd #ac1ejj tons7 and as vast suitable tracts of land are to hand1 this country would justify the highest expectations1 if the general political and economical relations of the double republic and a certain indolence of the planters1 all small farmers1 had not to be allowed for4 ,a methodical preparation only seldom takes place4 ,processes are limited to a very necessary drying1 as a rule1 so that the cacao1 excellent in itself1 takes rank among the lowest as a commercial quality4 ,the chief gatherings occur in the months of ,may1 ,june and ,july4 ,the shipping ports are ,puerta ,plata on the north-coast1 ,sanchez and ,sumana on the ,bight of ,samana1 and ,la ,romana1 ,san ,pedro de ,macoris and ,santo ,domingo 7the capital7 on the south coast4 ,tiny ,samana1 situated on a small tongue of land1 and so outlet for no extensive region1 has given its name to ,domingo cacao as a commercial sort1 as from here the first shipments were dispatched4 ,sanchez cacao1 so named because ,sanchez1 where the transports come from the fruitful district of ,cibao as far as ,la ,vega1 is the chief exporting harbour of the republic4 ,from the same district1 starting at ,santiago1 there is yet another line1 this time running northwards to ,puerto ,plata on the coast4 ,the cacao of this northerly province of ,cibao is generally held in higher esteem than that coming from the southern harbours4 ,the ,united ,states1 which have recently developed an interest in the land for political reasons1 have been promoted to first place among its customers during the last few years2 and then follow ,france and ,germany4 ,it can only be hoped that this influence grows1 in view of the thereby doubtlessly accelerated improvements in the preparation processes4 ,up to the present1 varieties free from blame are conspicuously rare4 ,uniformity as regards the weight of the sacks has not been possible1 owing to the diversity of the means of transport4 ,districts lying along the railways1 or close to the harbours1 make use of #hj-ajj kg4 sacks 7about #agf-bbj lbs47 ,but where transport must be made on beasts of burden1 sacks of from #fe-gj kilos 7#adc-aed lbs47 are the rule4 ,haiti cacao1 coming from the ,negro republic of the same name1 is the most inferior of all commercial sorts1 chiefly on account of the incredibly neglective preparation which it undergoes1 for exceptions prove that the bean is capable of being developed into a very serviceable cacao4 ,beans covered with a thick gray coloured earthy crust1 often even mixed with small pebbles and having a gritty1 and where healthy1 black-brown beaking kernel4 ,the 8,liberty and ,equality0 of the ,negros and ,mulattos in this corrupted republic are mirrored in its plantation system1 the land being cultivated but little1 and running almost wild4 ,to effect a change in this state of affairs1 that island law must first of all be abolished1 whereby every stranger is prevented from acquiring landed estate in ,haiti4 ,the yield1 about #b1ejj tons1 is chiefly exported from ,jrmic1 then also from the harbours ,cap ,haitien1 ,port de ,paix1 ,petit ,goave1 and ,port au ,prince4 ,france and the ,united ,states are the principal customers4 ,the neighbouring island of ,cuba also delivers the greater part of its cacao produce to the ,united ,states1 amounting to between #a1jjj and #c1jjj tons1 a fact explained by geographical1 political and freight considerations4 ,thanks to its careful preparation1 this bean1 which resembles the ,domingo in many respects1 is preferred1 and fetches a correspondingly higher price4 ,the shipping port is ,santiago de ,cuba1 situated in the south-eastern portion of the island4 ,jamaica1 with its yearly harvest of about #b1ejj tons1 principally attends to the wants of the ,mother ,country4 ,,ii4 ,african ,cacao ,varieties4 ,cacao cultivation in ,africa is of comparatively recent date4 ,the plantations found on the three islands ,san ,thom and ,principe 7,portuguese71 and ,fernando ,po 7,spanish71 lying in the ,gulf of ,guinea1 are the oldest4 ,to the first-named island may be traced much of the impulse given to cacao plantation in other ,african districts1 so rapid has been its success here1 under the energetic guidance of the skilful ,portuguese planter1 and the yet more effective propitious climatic influences and favourable industrial conditions4 ,rare sorts are nowhere to be met with1 for the ,forastero bean has conquered the whole of ,africa4 ,the sorts produced are accordingly rather adapted for general consumption4 ,st4 ,thomas and the ,gold ,coast provide a third of the world's present-day cacao supply1 and in the ,english colony especially1 the geological and climatic conditions are of such a kind1 that the ,gold ,coast might very well become to the raw cacao market of the future what the ,brazilian province1 ,san ,paulo1 is now to the coffee trade4 ,in the middle of the 8,eighties01 the ,swiss ,missionary ,society planted in the vicinity of their station1 and so started the cultivation of the cacao tree now flourishing throughout the land4 ,the first fruits came to ,europe in #ahia1 and in #ahid already totalled #bj tons4 ,in #aija it was #a1jjj tons1 #aijf approaching #aj1jjj tons1 and the year #aiaa provided the record with about #dj1jjj tons4 ,it is true that complaints were long and rightly lodged concerning the inferior quality1 due to carelessness on the part of the natives in conducting the processes of preparation4 ,but since the year #aiji1 there have appeared on the market side by side with the inferior and so-called current qualities1 which still retains more or less of the defects of the earlier produce1 another and properly fermented cacao1 in no mean quantities2 it is very popular in all cacao-consuming lands1 and fetches from #b to #c shillings per cwt4 more than the current qualities4 ,all this has been achieved through intelligent and sympathetic guidance and control of the small native planter on the government's part1 without resource to any large organised plantation system4 ,accra cacao1 then1 as the sorts of the ,african ,gold ,coast are collectively named1 also promises to be the cacao of the future1 if it can maintain its quantitative and qualitative excellence4 ,there is indeed no want of soil and adequate labour strength in that province4 ,apart from ,accra1 ,addah1 ,axim1 ,cape ,coast ,castle1 ,prampram1 ,winebah1 ,saltpond1 ,secondi must be mentioned above all4 ,the chief harvest is from ,october to ,february4 ,togo1 the small ,german colony adjoining the ,british ,gold ,coast1 has till now had only a yearly yield of #bej tons in a variety resembling ,accra4 ,the excellent beans prepared on the plantations fetch several shillings a cwt4 more than ,accra1 whilst the deliveries of the natives rank below the current specimens of this sort4 ,its port is ,lome4 ,lagos1 the ,british ,colony bordering on ,dahomey and east of the ,gold ,coast1 is watered by the ,niger and possesses cacao exporting ports in ,lagos1 ,bonni and ,old ,calabar1 and exports about #d1jjj tons of a sort resembling ,accra1 but nevertheless not so well prepared and so of inferior value4 ,the cacao plantations of the ,lagos colony1--more properly known as ,southern ,nigeria--lie on either side of the great ,niger delta1 in low lying land where the climatic and geological conditions are quite different from those in the neighbouring ,german possession of ,kameroon1 in which country steep slopes and the narrow coastal strip at the foot of the ,kameroon range1 lofty mountains1 perhaps #ac1jjj ft4 high1 constitute the cacao cultivating region4 ,consequently the same variety of seed1 the ,forastero1 here produces a different kind of fruit4 ,the ,kameroon bean has its own peculiar characteristics2 although there is some resemblance to that produced on the opposite islands of ,fernando ,po1 ,principe1 and ,st4 ,thomas2 and the milder sorts from the 8,victoria0 and 8,moliwa0 plantations often do duty as a substitute for the latter variety4 ,there is no other bean which contains so much acid as the ,kameroon1 and although this statement must be modified in view of improvements in recent years1 the fact prevents the largest of ,german colonial sorts from serving as any other than a mixing variety4 ,cultivation is the rule throughout ,kameroon1 with the exception of ,doula1 and the produce of the separate plantations1 such as ,victoria1 ,bibundi1 and ,moliwe1 ,bimbia1 ,debundscha and so forth1 all of which belong to large ,berlin and ,hamburg companies1 is influenced and differentiated by variations in the technique of preparation4 ,there are smooth beans with blackish-brown shells1 and others of a red-brown hue and shrivelled1 some with traces of fruit pulp1 and others again quite light-coloured1 with occasional black specks resulting from a too thorough drying4 ,the chief gathering begins in ,september and ends in ,january4 ,exportation began in the year #ahii with #e cwts4 ,the produce in #ahih figured at #bjj tons and it had in the year #aiaj grown to #c1ejj tons4 ,germany is of course the principal consumer1 although ,england has since #aiji bought very much ,kameroon cacao as ,st4 ,thomas4 ,kongo is a bean resembling the finer ,st4 ,thomas1 but smaller and often smoky4 ,it comes on the market via ,antwerp4 ,up to the present ,french ,congo has only produced a few thousand hundredweights yearly1 but the ,belgian ,congo ,free ,state has managed to achieve an annual output of #ijj tons towards the close of the last decade2 and when this country takes the ,gold ,coast as model1 perhaps ,congo cacao will one day play an important rle in the world of commerce4 ,st4 ,thomas1 the small ,portuguese island lying in the ,gulf of ,guinea1 and almost on the ,equator1 produces a sort which enjoys immense popularity1 and especially in ,germany1 which traces a fourth part of its consumption back to this island4 ,the export figures are #ahhi #b1jjj tons4 #ahid #f1jjj tons4 #ahii #aa1ejj tons4 #aijd #ah1jjj tons4 #aiaj #ch1jjj tons4 ,these are estimates which make the ,portuguese planter worthy of all respect4 ,it is true that 8,black ivory0 has been utilised on a large scale1 the exploiting of black labour having resulted in a boycotting of these ,st4 ,thomas sorts on the part of some ,english manufacturers1 but less on account of harsh treatment on the plantations themselves as the manner of recruiting in ,angola4 ,fine ,thomas is the description of those sorts which have been used in an unmixed condition owing to their indigestibility1 but properly gathered and fermented4 ,the inferior and slightly damaged cacaos picked out from these are called by the ,portuguese planter 8,escolas01 or assorted4 ,yet they do not come into commerce under this designation1 being mostly used for making up sample collections which illustrate the difference between these and ,fine ,thomas4 ,the latter is traded through ,lisbon 8,on ,approval of ,sample ,all the ,st4 ,thomas cacao trade passes through ,lisbon2 for the tariff regulations of the ,portuguese government make direct connection between the island and the consuming land practically impossible4 ,france indeed chooses the route via ,madeira1 unloading and reloading1 to avoid the additional duties4 ,the cacao is at ,lisbon stored in the two great ,custom-houses there1 and prepared for despatch to the respective lands4 ,fine ,st4 ,thomas is reshipped in the original sacks4 ,the samples are offered under various marks1 either the initials of the planter or the name of a plantation4 ,we mention a few of the best known2 ,u4 ,b41 ,d4 ,v41 ,r4 ,o41 8,m4 ,valle ,flor01 8,boa ,entrada01 8,monte ,caf01 8,santa ,catarina01 8,pinheira01 8,agua ,iz01 8,colonia ,acoriana01 8,queluz01 8,gue ,gue01 8,rosema01 8,pedroma01 8,monte ,macaco ,the beans vary1 as far as shell and kernel are concerned1 according to the mode of preparation on the plantations and the structure of the soil from which they spring4 ,many which were formerly universally esteemed are now no longer preferred because the soil in the meantime has been worked out2 and many are now described under different marks4 ,yet particular characteristics still continue2 there are mild and strong sorts1 smooth and shrivelled varieties which look as though they have been washed1 and others black like the ,cameroon bean4 ,all are offered as ,fine ,thomas1 and enjoy an immense popularity4 ,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 apparatus1 and which are always interspersed with black or sham beans4 ,in so far as these are delivered from large plantations1 they generally owe their origin to overripe fruit1 probably overlooked in the gathering season2 or fruits bitten by the rats which infest this island may also contribute such beans4 ,almost all these inferior cacaos are sorted in the ,lisbon custom-houses1 and thinned down to the quality 8,medium ,thomas0 free from objection or 8,good ,medium ,thomas ,the two months of the ,summer harvest1 ,july and ,august1 supply a somewhat better variety of cacao1 known in commerce as 8,pajol01 i4 e4 literally1 8,hailing from the country01 which generally fetches a rather higher price4 ,during the ,winter harvest from ,november to ,february the medium ,st4 ,thomas varieties come on the market1 but not before the beginning of the year1 as previous to that point of time only the regular harvest of ,fine ,st4 ,thomas comes into consideration4 ,all attempts on the part of consumers to effect an improvement in the quality of the medium varieties have unfortunately hitherto proved abortive1 for they are regarded as by-produce on the larger estates1 and the small ones do not possess the apparatus necessary for a thorough preparation4 ,then again it is seen that these inferior sorts are taken off the market at very reasonable prices4 ,fernando ,po1 a mountainous island1 situated immediately off ,cameroon1 may be regarded as a source of supply for the ,motherland1 ,spain1 and only as such1 for its yearly output of #bejj tons need fear no competition1 thanks to the excessive tariffs laid on the produce of other lands here4 ,the qualities here are inferior to those from ,st4 ,thomas and ,cameroon1 chiefly because most plantation are in the hands of blacks and consequently not well managed4 ,german ,east ,africa1 ,madagascar1 ,mayotta 7,comoren7 and ,runion with their dwarfish yield are only worthy of passing mention4 ,,iii4 ,asiatic ,cacao ,sorts4 ,the only cacao plantations deserving the name on the continent of ,asia are those occurring on the two islands of ,ceylon and ,java1 both producing a sort differing entirely from the ,africans1 the predominant seedling here planted being the ,trinidad-,criollo4 ,the ,ceylon-,java bean is1 like the genuine ,criollo1 oval shaped1 inclining to a sphere2 its kernel is light brown and among the finer sorts even whitish4 ,so both varieties are principally used for colouring and covering the cacao mass1 for neither has a very pronounced flavour4 ,the shell is light brown or reddish brown after washing1 and appears free from all traces of pulp4 ,it sits loosely on the kernel1 at least in the case of the ,java bean1 and is consequently often met with broken4 ,ceylon1 with the shipping port of ,colombo1 produces in a good year from #c1ejj to #d1jjj tons1 about two-thirds of which are traded through ,london4 ,direct shipments to ,germany have recently been more and more frequent2 ,australia also claims consideration as a consuming land4 ,the different sorts1 or rather1 qualities1 for a very careful preparation ensures the excellence of the goods1 go under the description fine1 or medium1 or ordinary1 and occasionally are utilised as typical examples4 ,the better sorts come exclusively from plantations1 and the ordinary are the result of native enterprise4 ,java also produces a large quantity1 the cacao here being chiefly planted on the north side of this long1 narrow island4 ,more than a half is exported from the port of ,samarang1 then follow ,batavia1 ,soerabaja and a few minor places1 with a total output of about #b1ejj tons4 ,the larger proportion of this cacao is sold in the markets of ,amsterdam and ,rotterdam to ,dutch merchants1 who pass it on to other consuming countries4 ,england1 ,north ,america1 ,australia1 ,china and the ,philippines are the chief customers4 ,those sorts coming from the neighbouring islands of ,celebes1 ,timor1 ,bali1 ,amboina and ,lombok may also be considered as sub-classes of the ,java2 but they do not total more than #ge tons4 ,,iv4 ,australian ,cacao ,sorts4 ,cacao plantation in ,australia is still in its early stages4 ,most progressive is ,samoa1 which has increased its #aijj export of #cj cwt4 to #bjj tons at the present time1 among which right excellent qualities occur1 culled from ,criollo trees4 ,the deteriorated ,forastero has also recently been planted1 which we must allow to be more fruitful and less dependent on careful nursing4 ,the ,samoa ,criollo bean resembles the large fine ,ceylon variety1 except that it has a more pronounced flavour4 ,new ,guinea and ,bismarck-,archipelagoes can only claim casual mention as experimentally interested in cacao cultivation4 g7 ,the ,trade in ,cacao and the ,consumption of ,cacao ,products2 ,statistics4 ,although cacao and cacao products have always been held in the highest esteem1 ever since they first became known in ,europe1 yet price considerations long prevented them from enjoying the same widespread popularity among the lower classes as tea and coffee4 ,thanks1 however1 to the improved means of transport established in the course of the last fifty years1 which has cheapened all exotic produce1 the demand for these wares has of late been more frequent and urgent1 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 material1 just as corresponding extensions in the factory world contribute towards a reduction in the cost of the products4 ,hence cacao may now be described as a luxury within the reach of everyman4 ,its diffusion among all grades of the population may be regarded as a great blessing1 for in it has arisen a new ,transcriber's ,note3 a line is missing here merely a stimulant1 like tea or coffee1 but a beverage in the proper sense of the term1 analytically so established4 ,it will accordingly prove of interest to glance through the returns in connection with the trade in these goods1 their importation and exportation1 commercial values of the same1 and the relative consumption of cacao1 tea and coffee4 ,such figures are always at hand4 ,the surprisingly rapid growth of the cacao cultivation1 and the manufacture of cacao products1 is e4 g4 at once apparent in statistics furnished by the ,french government4 ,in #aheg the number of #e1cjd1bjg kilos of beans were consumed there4 ,the importations of the year #ahie1 on the other hand1 amounted to #cb1had1gbd kilos1 having in the space of #ch years increased more than sixfold4 ,of this quantity1 almost the half1 comprising about #ae1bcd1afc kilos1 is disposed of retail4 ,turning to the trade in ,germany1 the cacao industry here and its consumption1#ai we are again greeted with cheery prospects4 ,according to the official inquiry1 ,german trade in ,cacao products for the years #aijg-aiaj is shown in the following table3 ,table #a4 ,no4 on offic4 statistics ,exports from ,germany -------------------------------------- ,duty ,description ,imports to ,germany ,free------------ inclusive ---------- #aijg #aijh #aiji #aiaj #aiaj #aijg #aijh #aiji #aiaj #fc ,cacao ,bean raw #cdeaedcdceaidjgbdhdcidac -- #acij #aahf #adbi #afbj #fd ,cacao ,shell whole #ee #a #f #f -- #abhjb #iijaaahbeagjjf #afh ,cacao ,butter ,cacao ,oil #bdc #ajf #bjh #bfcbbbbcbjhjdahdidbgbiabbdfe #bjc;a,cacao ,mass1 ,ground ,cacao shells #afe #aaif #abh #eh #abe #cdcj #ceai #cfid #ebai #bjc;b,cacao #fgib #hadh #fdig #fddfbeii #cjej #ageb #bhjc #cgee ,powder #bjd;a,chocolate ,chocolate ,equivalents #aafcf #ajjej #abaig #aeahcaeac #ejba #cfga #dfji #dgab #bjd;b,products from ,cacao ,mass1 ,cacao ,powder1 ,chocolate and ,chocolate ,equivalents1 ,acorn1 and ,oat cacaos #abci #abha #abeh #aadjbjbg #dbfj #ddci #deee #difd ,the year #aiaj brought a total import of #hgh1dac cwts4 of raw cacao1 thus overtopping the figures of the previous year1 which had created a record with #had1dif cwts41 by #fd1ccj cwts4 ,coming to the geographical distribution1 we find that they were imported into ,germany in the following proportions1 namely3 ,comparison #aiaj #aiji with previous years ,british ,west ,africa cwts4 #bjf #ahj #ahi #fhf #f #did ,port4 ,west ,africa 7,st4 ,thomas etc47 #bci #gef #aha #bcj #eh #ebf ,brazil 7,bahia7 #abh #gfj #acg #cif - #h #fcf ,ecuador 7,guayaquil7 #ig #ded #aja #jch - #c #ehd ,dominican ,republic 7,samana7 #fd #icb #ff #baj - #a #bgh ,the ,rest of ,british ,america #ba #bff #dj #feh - #e #jh ,venezuela #dj #jfh #cf #jjb - #dd #bf ,cameroon #bj #dbf #bb #jbf - #a #dbj ,ceylon #ae #hib #ab #dhh - #c #djb ,east ,indies 7,dutch7 #h #hjb #f #ggb - #b #jcj ,cuba #b #faj #c #jff - #def ,haiti #c #fgf #b #fad - #a #efb ,samoa #c #baf #b #bcj - #cad ,togo #efd #bej - #cad ,these figures1 which we quote from the ,thirty ,first ,year's ,report of the ,association of ,german ,chocolate ,makers1 speak volumes for the recent development of the cacao trade4 ,it is interesting1 in view of recent occurrences1 to note the quantities despatched from the various places4 ,the importations from ,st4 ,thomas1 for instance1 show a striking increase4 ,they stand at the head of the raw cacao products coming into ,germany1 with #bci1gef cwts41 and have pushed ,accras down to second place1 this variety having failed to maintain its #aiji lead1 for #aiaj did not add more than #f1dif cwts4 to its previous total of #aii1fhf cwts4 ,bahias came third1 then as now1 with #abh1gfj cwts4 ,this order has not always remained constant1 but has suffered considerable deviations in progressive years4 ,we give below a table showing the chief cacao producing lands and their imports into ,germany between #aijj and #aijh4 ,table #b4 ,imports in ,germany in tons4 ---------------------------------------- ---------------------------------------- -------------------- #aijj #aija #aijb #aijc #aijd ---------------------------------------- ---------------------------------------- -------- ,brit4 ,west ,africa ,gold ,coast 7,accra7 ---- ---- #eeia #icebaehji ,portuguese ,west ,africa 7,st4 ,thomas7 #bejafcaafj #djfibchghhdebff ,brazil 7,bahia7 #cggfhcbcij #cabeebeiihdacjd ,ecuador 7,guaquil7 #ecigidgddh #dgbhfejibgefhih ,dominican ,republic 7,samana7 #ehfaahecj #bddhhcaafjdefbd ,rest of ,british ,north ,america #adcfiaaief #aeddgabibcaheae ,venezuela 7,caracas7 #aaehe #ieff #hicb #hbidabhjc ,cameroon ---- #aiji #cfae #dgjg #fdge ,ceylon ---- #ajgd #cddi #ceja #digg ,east ,indies 7,dutch7 ---- ---- ---- ---- ---- ,cuba ---- #biih #cdec #addg #ahij ,samoa ---- ---- ---- #ajac #bjch ,columbia ---- #aabf #ajdc #ebf ---- ,togo ---- ---- ---- ---- #cg via ,the ,nether- lands #abba #cfci #cegf #fji ---- via ,portugal 7probably ,thomas7 #ihhaacaad #acdiabddggagcdi ,haiti #agifj #cdjd;,in con- ---- ---- sequence of tariff struggle ---------------------------------------- --------------------------------------- #aije #aijf #aijg #aijh ---------------------------------------- -------------------------------- ,brit4 ,west ,africa ,gold ,coast 7,accra7 #bggeidjdeifjjibegebe ,portuguese ,west ,africa 7,st4 ,thomas7 #dbeicdififeeeiigcjch ,brazil 7,bahia7 #dejfdfajfaficgbfbccg ,ecuador 7,guaquil7 #ecejcdficfdbdejdabcf ,dominican ,republic 7,samana7 #deadaeffchdjcgddegdc ,rest of ,british ,north ,america #bjjijbejcfbbicbbjhcg ,venezuela 7,caracas7 #achjiafheibcfejadcef ,cameroon #hcidaaiijabdjcacigg ,ceylon #ehic #ehhj #ghhj #fjdg ,east ,indies 7,dutch7 ---- ---- #cccd #cdgb ,cuba #aief ---- #ccad #abjf ,samoa #adjj ---- #ebi #abdb ,columbia ---- ---- #geb #ffg ,togo #fj ---- #aej #ahf via ,the ,nether- lands ---- ---- ---- ---- via ,portugal 7probably ,thomas7 #bhecdbgadi #ajcc ---- ,haiti ---- ---- ---- ---- ,the consumption of cacao in other civilised countries shows a corresponding increase1 although with occasional divergencies and astounding relapses4 ,we give the following table 7#c7 to indicate its progress between the years #aija and #aijh1 and to facilitate comparison4 ,it must be borne in mind1 when making use of this table 7specially in connection with ,germany7 that the falling off in the years #aijg-h is to be attributed to the abnormally bad harvests and consequent increase in prices4 ,table #c4 ,import or ,consumption in the ,various ,lands in tons4 ---------------------------------------- ---------------------------------------- --------------------- #aija #aijb #aijc #aijd ,the ,united ,states of ,north ,america#bjffeiehbcabjgbhbhejhjhbcbafdae f ,germany #ahdajjjjbjfjagjjbafcddjjbgajadjj ,france #agiafejjaicdcjjjbjgdaejjbagidejj ,england #ahijhjjjbjchfjjjahfhaaibbjedbejd ,holland #adcgcjjjadfffbgdajgcjdgdabahddjj ,spain #eicajgg #ibeiigf #fjbfgeb #ehafcei ,switzerland #dcfccjj #egjgjjj #ehefejj #fhciajj ,belgium #ahfedhg #bbggfcc #bgfggia #bgibjjh ,austria-,hungary #afhfejj #ahbjajj #bjcdfjj #beajajj ,russia -- -- #aijjfhj #bjeegjj ---------------------------------------- ---------------------------------------- --------------------- #aije #aijf #aijg #aijh ,the ,united ,states of ,north ,america#cebcafdecgidhegecgebfejedbfaebi c ,germany #bifccajjcebfjejjcdeaedjjcdceaijj ,france #bagdgfjjbcdjchjjbcahjcjjbjdddejj ,england #baaijgabbjacbjdjbjaeidgbbajeaebj ,holland #ajgcgdjjaabbdjjjabbaibdiaehbajjj ,spain #fajagab #efcfhba #efbhbci #fehjaac ,switzerland #ebahdjj #fdffijj #gabdbjj #ehbjejj ,belgium #cjahiig #chfafhf #cbecifg #deedjha ,austria-,hungary #bffhejj #ccabhjj #cdgagjj #cgjgcjj ,russia #bbbgfhj #bfgjidj #bdgcchj #behhjfj ,the relative consumption of coffee1 tea and cacao has also inclined in favour of the latter as far as ,germany is concerned4 ,according to the #aith4 ,report of the ,association of ,german ,chocolate ,makers1 ,no4 #g1 the imports which passed through the custom-houses of that country1 and intended for consumption1 figured at the following in tons2 though in this connection it is as well to remember that the ,german ton is about #ej lbs4 less than the ,english4 ,coffee ,cacao ,tea 7raw in bean7 7raw in bean7 #ahhf #ab #cfje #c #fhfg #afahe #ahhg #aja #hccd #d #biej #agfjj #ahhh #aad #feha #d #igih #agghd #ahhi #aac #bbhe #e #efea #ahgej #ahij #aah #abfc #f #bdfe #aiiej #ahia #abe #faab #g #jhgj #bbbaj #ahib #abb #jcai #g #dfji #bdgij #ahic #abb #aije #g #ifji #bfgfj #ahid #abb #cege #h #caii #bhdjj #ahie #abb #cijb #i #ieji #beddj #ahif #abi #hiff #ab #bjie #bdgaj #ahig #acf #ciej #ad #fibe #bhebj #ahih #aec #bgjd #ae #dfdi #cffai ,from the above columns it will be seen that the importation of coffee has only increased #bd percent1 that of tea #abe percent1 but that of cacao at the surprising rate of #ccj percent4 ,a comparison of the totals for coffee1 tea and cacao in the years #ahhf1 #ahih #aijf will make the proportions still more evident4 #ahhf #ahih #aijf ------------ ------------ ------------ ,coffee #ifj #hij #hbf ,cacao #bh #hi #aef ,tea #ab #ba #ah ---------------------------------------- -------- ,total #ajjj #ajjj #ajjj ,so that whilst in the year #ahhf thirty-five times as much coffee as cacao found its way into ,germany1 the imports for #ahih were ten1 and in #aijf only five and a half times greater in the case of the first named article4 ,it follows that there has been a corresponding increase as regards cacao consumption in ,germany4 ,a momentary survey of the graphs in ,fig4 #e1 which we owe to the kindness of ,herr ,greiert1 ,managing ,director of the ,association of ,german ,chocolate ,manufacturers1 will make this clear to the reader2 and the diagram there illustrates the relative growth of cacao consumption in ,germany1 when compared with other countries4 ,on calculating the quantity of cacao consumed per head of the population1 we get a graph 7fig4 #f7 which puts the rapid increases in this direction at a glance4 ,illustration3 ,fig4 #e4 ,ausgestellt vom ,verband deutscher ,chocoladefabrikanten4 ,sitz ,dresden ,verbrauch von ,rohkakao #ahif-aija in ,frankreich4 ,grossbrittanien4 ,holland den ,verein4 ,staaten v4 ,n-,a4 und ,deutschland in #ajjj ,dz4 7#ajj kg74 ,einfuhr von ,rohkakao ber die ,deutsche ,zollgrenze #ahhc-aija in ,doppelzentnern4 ,prozentuale-,steigerung des durchschnittl4 ,verbrauchs von ,kakao 7in ,bohnen7 ,kaffee u4 ,tee in ,deutschland verglichen mit dem ,stande von #ahdj4 ,illustration3 ,fig4 #f4 ,consumption of ,cacao in ,germany4 ,gramm ,kakao auf den ,kopf der ,bevlkerung ,graphical representation per head of the population for the last #ge years4 ,the curve for the last ten years represents enormous advances1 and contrasts with the more even line developed in earlier years4 ,according to official reports1 the average consumption of cacao per head between the years #ahfa-e amounted to #jjc kg4 7tea #jjb kg4 and coffee #ahg kg47 but had in #aiaj risen to an average of #jec kg4 per head4 ,b4 ,chemical ,constitution of the ,bean4 a7 ,the ,cacao ,bean ,proper4 ,just as the beans of the cacao fruit are included under the botanical concept 8,seed01 so also their chemical constituents closely resemble those common to every other seed4 ,there are the usual reserve stuffs inherited from the mother plant1 which serve as sustenance for the yet undeveloped organs1 and compare with albumen in the feathered world4 ,apart from the constituents incidental to all plant life at this stage1 such as albumin1 starch1 water1 fat1 sugar1 cellulose and mineral stuffs such as ash1 the cacao seed has two other components peculiar to itself2 ,theobromine and ,cacao-red4 ,we adjoin a succession of chemical determinations respecting the quantitative proportions of these substances in the seed1 and think further that we may be allowed to cite the results of fore-time investigators in this sphere1 especially as their work has formed the basis for all future operations1 and again1 in view of the doubt which still prevails in scientific circles as to the 8,normal0 composition of the cacao bean4 ,table #d4 ,percentage ,composition of the ,hulled ,bean4 ,analyst ,payen#bj ,lampadius#bj ,mitscherlich#bj ,constituents percent ,undescribed ,west ,indies ,guayaquil ,caracas #a4 ,water #ajj #cdj #efj -- #b4 ,nitrogenous matter #bjj #afgj #adci -- #c4 ,theobromine #bb -- #abj -- #d4 ,fat #ebj #ecaj #de-di #df-di #e4 ,cacao-red -- #bjg #cej -- #f4 ,sugar -- -- #jfj -- #g4 ,gum and ,starch #ajj #gge #adcj #ace #h4 ,woody fibre #bj #jij #ehj -- #i4 ,ash #dj #cdc #cej -- ,table #e4 ,laube ,aldendorff ---------------------------------------- ---------------------------------------- ---- ,constituents ,caracas ,guayaquil,trinidad,puerto ,surinam percent ,cabello #a4 ,water #djd #cfc #bha #bif #cgf #b4 ,nitrogenous matter #adfh #adfh #aejf #aejc #aajj #c4 ,fat #dfah #dijd #dhcb #ejeg #eddj #d4 ,starch #abgd #aaef #adia #abid -- #e4 ,other non-nitrogenous matter #ahej #abfd #abjf #aadi #bhcb #f4 ,woody fibre #dbj #dac #cfb #cjg -- #g4 ,ash #chf #cgb #cbb #cid #bce ,c4 ,heisch ---------------------------------------- -------------------------- ,constituents ,granada ,bahia ,cuba ,para percent #a4 ,water #cij #ddj #cgb #cif #b4 ,nitrogenous matter #abde #gca #hef #abej #c4 ,fat #defj #ejcj #decj #edcj #d4 ,starch -- -- -- -- #e4 ,other non-nitrogenous matter #cegj #cecj #cida #bfcc #f4 ,woody fibre -- -- -- -- #g4 ,ash #bdj #bfj #eij #cjf ,the analyses carried out by ,zipperer in the year #ahhf yielded the following results#ba3 ,table #f4 ,a7 ,analysis of the ,raw ,shelled ,bean 7,kernel74 ,names of ,sorts ,constituents ---------------------------------------- ------------------------------------ percent ,ariba ,machala ,caracas ,puerto ,guayaquil ,cabello #a4 ,moisture #hce #fcc #fej #hdj #b4 ,fat #ejci #ebfh #ejca #ecja #c4 ,cacaotannic acid1 sugar1 decomposition products1 phlobaphene #hia #acgb #ajgf #ghe #d4 ,theobromine #jce #jcc #jgg #jed #e4 ,starch #egh #hbi #gfe #ajje #f4 ,cellulose and proteins #bbaj #adde #aihd #aehc ,proteins ,proteins ,proteins ,proteins to to to to cellulose cellulose cellulose cellulose #g4 ,in the ratio #gc3a #e3a #ff3a #ec3a #h4 ,ash #eab #dag #dag #dcb ,names of ,sorts ,constituents ---------------------------------------- ---------------------------------- percent ,surinam ,trinidad ,port au ,average ,prince #a4 ,moisture #gjg #fbj #fid #gaa #b4 ,fat #ejhf #eaeg #ecff #eagh #c4 ,cacaotannic acid1 sugar1 decomposition products1 phlobaphene #hca #idf #aaci #ajjb #d4 ,theobromine #jej #jdj #jcb #jde #e4 ,starch #fda #aajg #hif #hcc #f4 ,cellulose and proteins #bdac #ahdc #aeha #ahga ,proteins ,proteins ,proteins ,proteins to to to to cellulose cellulose cellulose cellulose #g4 ,in the ratio #h3a #f3a #ebe3a #fb3a #h4 ,ash #bgb #bhg #bib #cfj ,in addition to these1 there is an exhaustive succession of analyses conducted by ,ridenour1#bb which we accordingly submit as ,table #h4 ,following ,filsinger1#bc we cannot regard these analyses as an absolutely trustworthy representation of the 8,normal0 composition of the cacao bean1 the values in starch1 albumin and ash considerably deviating from all that have been established up to the present time4 ,among more recent researches1 we cite those carried out by ,matthes and ,fritz ,mller4#bd ,table #g4 ,b7 ,analysis of the ,raw ,shelled ,bean 7,kernel74 ,names of ,sorts ---------------------------------------- -------------------------------------- ,constituents ,machala percent ,ariba ,guaya-,caracas,puerto ,surinam,trini- quil ,cabello dad #a4 ,moisture #heb #fbe #gdh #feh #djd #ghe #b4 ,fat #ejjg #ebji #dibd #dhdj #dihh #dhad #c4 ,cacaotannic acid1 sugar and phloba- phene #hfa #ghd #fhe #hbe #hjh #gfi #d4 ,theobromine #jcj #jca #jje #jeb #jed #jdb #e4 ,starch #iaj #aaei #ihe #ajif #ajai #hgb #f4 ,cellulose and protein bodies #aidc #ahag #bbaf #baba #bdci #bcjf ,proteins ,pro ,pro ,pro ,pro ,pro ,pro to 3 3 3 3 3 3 cellulose cel cel cel cel cel cel #g4 ,in the ratio #fe3a #f3a #gg3a #g3a #h3a #gf3a #h4 ,ash #chi #cge #cib #djh #bhh #dab ------------------------- ,constituents percent ,port au ,aver- ,prince age #a4 ,moisture #fbg #fga #b4 ,fat #dfij #dibd #c4 ,cacaotannic acid1 sugar and phloba- phene #gai #ggh #d4 ,theobromine #jcf #jdc #e4 ,starch #abfd #ajdc #f4 ,cellulose and protein bodies #bahb #badc ,proteins ,pro ,pro to 3 3 cellulose cel cel #g4 ,in the ratio #gc3a #ga3a #h4 ,ash #dhb #cib ,table #h4 ,ridenour4 ,commercial ,varieties ---------------------------------------- ------------------------------ ,roas- ,constituents ,bahia,suri-,java ,trin- ted ,ariba,cara- percent nam idad,trin- cas idad #a4 ,fat #dbajdajcdeejdcffdahidccacfha #b4 ,theobromine #ajh #jic #aaf #jhe #jic #jhf #aac #c4 ,albumin #gejajed #ibeaaijabjbajadajei #d4 ,glucose #ajg #abg #abc #ach #adh #jdb #bgf #e4 ,saccharose #jea #jce #jea #jcb #jbh #aeh #aef #f4 ,starch #gec #cfa #eag #dih #egj #fcg #cha #g4 ,lignin #ghf #cij #faj #efe #ehg #dfb #cbh #h4 ,cellulose #achjafbdacheacjaaifdadjgafce #i4 ,extractive by difference #hiiacec #hij #hca #ehd #ijjabgb #aj4 ,moisture #eif #eee #eab #fcd #bfc #eij #ffc #aa4 ,ash #cfj #cje #cca #cfj #cgj #hgc #dcf ,commercial ,varieties ---------------------------------------- -------------------- ,roas- ,constituents ted ,gra- ,ta- ,ma- ,mara-,ave- percent ,cara- nadabascochalacaibo rage cas #a4 ,fat #cgfcddaaejiedfhddbbjdbii #b4 ,theobromine #jii #jge #aae #jgf #ajc #jig #c4 ,albumin #abcf #igf #gheabfiaaefajea #d4 ,glucose #agf #aha #jid #afj #aji #adf #e4 ,saccharose #jea #jee #bgb #jdf #acf #jhi #f4 ,starch #fjg #fbg #cea #ace #afi #dfg #g4 ,lignin #ije #eee #fdd #eie #gaf #eie #h4 ,cellulose #aafiacdiabegaacbagcbaddd #i4 ,extractive by difference #ibb #igb #ibf #ijb #fgi #icj #aj4 ,moisture #efi #ebh #aee #ehf #efg #eah #aa4 ,ash #ejc #bga #cjf #eae #dac #cgj ,table #i4 ---------------------------------------- ---------------------------------------- -------------------------- ,in water --------------------------- ,no4 ,description ,moist ,ether ,non- ,mineralin- soluble -ure fatty consti-solubleash dry tuents ash sub- stances ---------------------------------------- ---------------------------------------- -------------------------- #a ,st4 ,thomas ,,ii #bhb #eehg -- #bgi #aic #jhf #b ,java ,i #bgh #echh -- #cfj #afj #bjj #c ,st4 ,thomas ,i #bhb #edej -- #cja #ahe #aaf #d ,caracas ,i #bfg #ecgh -- #cce #bab #abc #e ,puerto ,cabello #ccd #ecbi -- #ceh #agc #ahe #f ,machala #bic #ecih -- #ccd #baj #abd #g ,samana #bid #eebh -- #caj #ahe #abe #h ,accra #bid #ecid -- #cai #ahd #ace ,b4 ,percentages for the non-fatty dry substances4 #a ,st4 ,thomas ,,ii -- -- #dacf #fecf #dfgb #ahfd #b ,java ,i -- -- #dccd #hcjf #cfib #dfad #c ,st4 ,thomas ,i -- -- #dbfh #gjec #dcaa #bgdb #d ,caracas ,i -- -- #dcee #gfib #dhfh #bhbd #e ,puerto ,cabello -- -- #dccg #hbed #cihi #dbfe #f ,machala -- -- #dcji #ggfg #dijj #bhfg #g ,samana -- -- #dbgh #gbdf #dcbe #biba #h ,accra -- -- #dcab #gcih #dbfg #caca ,c4 ,percentages for the total of ash4 #a ,st4 ,thomas ,,ii -- -- -- -- #gadi #bhea #b ,java ,i -- -- -- -- #ddde #eeee #c ,st4 ,thomas ,i -- -- -- -- #faab #chhh #d ,caracas ,i -- -- -- -- #fcch #cffb #e ,puerto ,cabello -- -- -- -- #dhcc #eafg #f ,machala -- -- -- -- #fcji #cfia #g ,samana -- -- -- -- #eifi #djca #h ,accra -- -- -- -- #egfh #dbcb ---------------------------------------- ---------------------------------------- ----------------- ,alkali strength ,potassium,pure -----------------------------,carbonatea sh ,no4 ,description of of reckoned 7mineral the the from stuffs solublein- ,alkali minus ash soluble strength ,pot4 ash of ,carb47 soluble ash ----------------------------- cb4 mm4 ,nitric acid4 ---------------------------------------- ---------------------------------------- ----------------- #a ,st4 ,thomas ,,ii #cf #dh #jbe #bed #b ,java ,i #ajd #fh #jgb #bhh #c ,st4 ,thomas ,i #bf #ej #jah #ahc #d ,caracas ,i #df #dh #jcb #cjc #e ,puerto ,cabello #ajd #ch #jgb #bhf #f ,machala #bf #ef #jah #caf #g ,samana #df #fb #jcb #bgh #h ,accra #cf #dh #jbe #bid ,b4 ,percentages for the non-fatty dry substances4 #a ,st4 ,thomas ,,ii #hg #aaf #jfj #eid #b ,java ,i #bdj #aeg #aff #ffe #c ,st4 ,thomas ,i #fa #aag #jdb #ffc #d ,caracas ,i #ajf #aaj #jgc #fif #e ,puerto ,cabello #bdj #hh #aff #fei #f ,machala #fa #acj #jdb #gce #g ,samana #ajh #ade #jgd #fej #h ,accra #hc #aaa #jeh #fhb ,c4 ,percentages for the total of ash4 #a ,st4 ,thomas ,,ii #acca #aggd #iah #ijhb #b ,java ,i #bhia #ahia #bjjj #hjja #c ,st4 ,thomas ,i #hgj #afgj #fjj #idjd #d ,caracas ,i #acgi #adci #iej #ijea #e ,puerto ,cabello #bijg #ajff #bjaj #gihi #f ,machala #ghe -- #edj #idei #g ,samana #adij #bjjj #ajbj #higi #h ,accra #aabb #aejj #gh #ibaf ---------------------------------------- ---------------------------------------- ---------------------------- ,phosphoric acid ---------------------------------------- ----- ,no4 ,description total soluble in- ,silicic,ferric in soluble acid acid water in 7,si,o 7,fe#b water #b7 ,o#c7 ---------------------------------------- ---------------------------------------- ------------------------ #a ,st4 ,thomas ,,ii #ajbdc #jbdgd #jggfi #jjaed #jjdaf #b ,java ,i #ajgec #jdffg #jfjhf #jjcjj #jjbbd #c ,st4 ,thomas ,i #aaacf #jcfba #jgeae #jjabb #jjdfd #d ,caracas ,i #abgjh #jccib #jicaf #jjjhj #jjahd #e ,puerto ,cabello #aadcc #jdfib #jfgda #jjbfj #jjbjg #f ,machala #abhcf #jcfdg #jiahi #jjaaf #jjbjj #g ,samana #ajhha #jcbac #jgffh #jjjij #jjefj #h ,accra #aabba #jcfgb #jcedi #jjjhb #jjbhd ,b4 ,percentages for the non-fatty dry substances4 #a ,st4 ,thomas ,,ii #bdgie #jeihi #ahhjf #jjcgc #jajjg #b ,java ,i #bdgij #ajgfi #adjba #jjfib #jjeag #c ,st4 ,thomas ,i #bfjib #jhdhd #agfjh #jjbhf #jajhg #d ,caracas ,i #biahj #jgghi #bacef #jjahd #jjdbb #e ,puerto ,cabello #bfcfa #ajhai #aeedb #jjfjj #jjdgg #f ,machala #bihcg #jhdha #bacef #jjbfi #jjdfd #g ,samana #bedce #jgeaa #agicd #jjbad #jacji #h ,accra #bfjbc #jheaf #agejg #jjaia #jjfeh ,c4 ,percentages for the total of ash4 #a ,st4 ,thomas ,,ii #cgid #iaf #bhgh #jega #aeda #b ,java ,i #bihg #abif #afia #jhcc #jfbc #c ,st4 ,thomas ,i #cgbg #abab #beae #jdjh #aeea #d ,caracas ,i #cgid #ajab #bghb #jbdj #jedi #e ,puerto ,cabello #caid #acaa #ahhc #jgbg #jegh #f ,machala #chdb #ajib #bgej #jcdf #jeig #g ,samana #ceab #ajcg #bdge #jbie #ahjf #h ,accra #ceah #aaea #bcfg #jbeh #jhhi ,table #aj4 ,commoner ,varieties4 ,key to ,row #a;b ,a ,no4 ,b ,c ,moisture ,d ,ether extract ,e ,mineral matter ,f ,potassium ,carbonate reckoned on alkali soluble in water ,g ,pure ash 7mineral matter minus ,k#b;,,co#c7 ,ha according to ,knig1 as modified by us ,hb as yielded by the ,wender process ,i ,silicic acid 7,si,o#b7 ,j ,ferric oxide 7,fe#b,o#c7 ,k ,soluble in alcohol ,p#b,o#e ---------------------------------------- ---------------------------------------- ------------- ,raw ,fiber ,a ,b ,c ,d ,e ,f ,g ,ha ,hb ,description ---------------------------------------- ---------------------------------------- ------------- #a,superior ,ariba1 ,summer crop #fiebfaggdebjgechdbjdfj #b,machala #ha1 ,thom ,i #ai #eidbhgigjfaiiejgejjedg #c,machala #ec1 ,thom ,i #dg #fdgbegcgaebadejaebjedb #d;,cameroon #fcfbfdagjebccdgbdfcdfd #e,thom ,i #gc1 ,samana #bg #gigbdijfhibbidfjdbjdch #f,thom ,,ii #fj1 ,samana #bj1 ,accra #bj #gcgbbhegcibbdeaedbcejj #g;,accra #fj1 ,thom ,,ii #dj #ficbbhjgcfbbeeaadjfddj #h;,a,same variety1#fefahifgfabadedgdjjebd more #i;,b or less #fjfbdgegafbjaeaecehdfa defatted #aj;,c #eehbigbfegahidfhcbjddb #aa,monarch double ,ariba7,r4 ,cie47 #geiadhjhcbbcbfjjfij -- #ab;,helios7,r4 ,cie47#gcgagbegiababegifdj -- ---------------------------------------- ---------------------------------------- ------------- a,ariba shells 7,r4 ,cie47 very fine ground #gagadjjgdjbbjebjgdi -- bgerms1 ,ariba 7,r4 ,cie47 very fine ground #ffdahjbficbdcdejgdb -- ---------------------------------------- -------------------------------- ,a ,b ,i ,j ,k ,description ---------------------------------------- -------------------------------- #a,superior ,ariba1 ,summer crop #jjagjjjebbjjfje #b,machala #ha1 ,thom ,i #ai #jjagbjjcgcjjfbe #c,machala #ec1 ,thom ,i #dg #jjahfjjeacjjfab #d;,cameroon #jjafj -- #jjffi #e,thom ,i #gc1 ,samana #bg #jjafgjjgecjjfij #f,thom ,,ii #fj1 ,samana #bj1 ,accra #bj #jjbjhjjfghjjgbf #g;,accra #fj1 ,thom ,,ii #dj #jjaihjjedejjgff #h;,a,same variety1#jjcij -- -- more #i;,b or less -- -- -- defatted #aj;,c -- -- -- #aa,monarch double ,ariba7,r4 ,cie47 #jjdbj -- #jjhgg #ab;,helios7,r4 ,cie47#jjcdjjjdjjjjicj ---------------------------------------- -------------------------------- a,ariba shells 7,r4 ,cie47 very fine ground #jbigf -- #jjchc bgerms1 ,ariba 7,r4 ,cie47 very fine ground -- -- #jjehg ,table #aa4 ,analysis of ,cacao4 ,dry product1 defatted and free from alkali4 ,column ,headings ,a ,no4 ,b ,c ,defatted and alkali-free dry products ,d ,pure ash 7mineral substances less ,k#b;,,co#c7 ,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 7,si,o#b7 ,i ,ferric oxide 7,fe#b,o#c7 ,key to columns headed 8,raw ,fiber0 ,g#a ,p#c,o#e soluble in alcohol ,g#b after ,knig 7modified7 ,g#c as yielded by the ,weender process ---------------------------------------- ---------------------------------------- ----------------------------------- ,phosphoric ,acid 7,p #bje7 ,no4 ,description ------------------------------------ ,c ,d ,e ,f ,ga ,gb ,gc ccm ---------------------------------------- ---------------------------------------- ----------------------------------- #a,thom ,,ii #dajffahfdgbeaagbdidgjfjbeahibb #b;,java ,i #dbfbfgegcgedaeibebbiajiejadbgi #c,thom ,i #dbejffeidcecaahbfbjbjhebjagfhb #d;,caracas ,i #dcbcgjajdijdaaabiciajghdfaaede #e,puerto-,cabello #dbfefgjfdjef #hibfhjgaajjaaehjf #f,machala #dbiagcfedhidacabiiadjhdiibadad #g,samana #dbdffedhdcegadfbefbfjghjbaghbd #h;,accra #dbhgfhehdbibaabbfagejhefeagfaj ------------------------ ,raw fibre ------------------------ ,g#a ,g#b ,g#c #i;,ariba #fdhahcja -- -- #jjicc #fdh #gaj #aj,machala ,thom ,i #fcbhhjac -- -- #jjihd #gij #hfd #aa,thom ,machala #ffffgeag -- -- #jjiai #ghj #hac #ab;,cameroon #fdijgbgc -- -- #jajcj #gac #gae #ac,thom ,i ,samana #fdhdgjie -- -- #jajfd #fdh #fge #ad,thom ,,ii1 ,samana ,accra4 #fgedgfbe -- -- #jajge #fbg #gdj #ae;,accra ,thom ,,ii #fhjbgeac -- -- #jaabf #eig #fdg #af;,a #gbcdgefa -- -- -- #eec #gbd #ag;,b #fgahgfff -- -- -- #ecc #fhg #ah;,c #fbhjgdeb -- -- -- #eaj #gjd #ai,monarch ,ariba 7,r4 ,cie47 #gebigifi -- -- #jaafe #iaf -- #bj;,helios ,ariba 7,r4 ,cie47 #gccihhhj -- -- #jabff #hgb -- ---------------------------------------- ---------------------------------------- ----------------------------------- a,shells #gffcfghf -- -- #jjdii #igg -- b,germs #gbiafagc -- -- #jjhjeajah -- ---------------------------------------- --------------------------- ,no4 ,description ,h ,i ---------------------------------------- --------------------------- #a,thom ,,ii #jjcgejajac #b;,java ,i #jjgjdjjebe #c,thom ,i #jjbhgjajia #d;,caracas ,i #jjahejjdbe #e,puerto-,cabello #jjfajjjdhj #f,machala #jjbgjjjdff #g,samana #jjbabjacai #h;,accra #jjaiajjffb #i;,ariba #jjbfbjjhjf #aj,machala ,thom ,i #jjbgbjjeij #aa,thom ,machala #jjbhjjjggj #ab;,cameroon #jjbdf -- #ac,thom ,i ,samana #jjbehjaafb #ad,thom ,,ii1 ,samana ,accra4 #jjcjhjajjd #ae;,accra ,thom ,,ii #jjbijjjhja #af;,a -- -- #ag;,b -- -- #ah;,c -- -- #ai,monarch ,ariba 7,r4 ,cie47 #jjeeh -- #bj;,helios ,ariba 7,r4 ,cie47 #jjddf -- ---------------------------------------- --------------------------- a,shells #jchhdjjede b,germs -- -- #a7 ,see ,table #i ,a and ,table #aj4 ,the foregoing tables provide us with a general idea of the chemical constituents of the cacao bean1 but their distinctive properties1 both chemical and physical1 still remain to be defined1 with which we accordingly proceed1 as such data will on the one hand enable us to grasp how loss may be avoided in the manufacture of cacao and chocolate wares1 and at the same time render intelligible familiar processes connected therewith4 ,as we have seen1 the following substances occur in cacao in varying amounts3 #a4 ,water4 #b4 ,fat4 #c4 ,cacao-red4 #d4 ,theobromine4 #e4 ,albumen4 #f4 ,starch4 #g4 ,cellular tissue or cellulose4 #h4 ,small percentages of grape and cane sugar4 #i4 ,mineral or ash stuffs4 ,like the majority of plants and plant products1 the cacao bean consists of vesicles or cells1 closed on all sides and arranged in a series of layers4 ,they are constructed of cellular tissue or cellulose1 and contain fat1 albumen1 water1 starch1 theobromine1 cacao pigment1 besides sugar and salts in inferior quantities4 #a4 ,water or ,moisture4 ,there is present in the bean from #f to #h percent of water1 a factor which bodes well for the proper germination of the seed1 as when this latter is deprived of moisture1 e4 g4 in the course of a too thorough drying1 it speedily decays4 ,water is still evident in small quantities even in the largest and almost withered beans1 as will be seen on comparison of the foregoing analyses4 #b4 ,fat4 ,as a constituent at the expense of which respiration is effected1 fat remains one of the most important resources of plant4 ,it has a twofold excellence in this connection1 and firstly as a highly calorifacient and carboniferous substance1 and again because such a reserve enables the living organism to oxidise with particular ease1 wherefore it is found accumulated in somewhat significant measure in the majority of seeds4 ,when seen under the microscope it appears either as round coherent masses1 or as crystalline aggregates clearly distinguishable from the rest of the cell contents on treatment with a solution of osmic acid4 ,the fat in the cacao bean usually amounts to from #ej-ef percent1 or one half of the total weight of the shelled beans2 the shell also contains from #d to #e percent of fat4#be ,the unfermented bean has frequently1 in addition to its bitter taste1 a most unpleasant flavour1 attributable to the rancidity of its fatty contents4 ,the raw bean contains rather more fat than the roasted bean1 for whilst the one averages from #ej to #ee percent1 there is seldom more than #dh-eb percent in the other4 ,the cause of this phenomenon may be connected with the enrichment of the shells in fat1 and in some instances1 as when the beans are over-roasted1 is to be ascribed to the chemical change which the play of burning heat on fatty bodies involves1 when a destructive decomposition of the whole ensues1 with formations of acroleine4 ,chemically considered1 cacao butter consists of a mixture of so-called esters1 or compounds connected with ether1 such as the glycerides of fatty acids1 and contains1 in addition to stearine1 palmatine1 and laurine#bf1 the glyceride of arachidic acid4 ,it was also formerly supposed that formic1 acetic and butyric acids were among the constituents of this ingredient1 but the view has been proved erroneous by ,lewkowitsch#bg2 similarly1 the presence of theobromic acid alleged by ,kingzett#bh has been called into question by ,graf4#bi ,cacao butter is a fairly firm fat of pleasant taste and smell1 which varies in colour between yellowish white and yellow4 ,when freshly expressed1 it has frequently a brownish shade1 passing after a short time into a pale yellow1 and turning almost white on long keeping4 ,the brown colour is due to pigment in suspension1 which becomes sediment in the course of melting1 when the butter asumes a normal colour1 referrible to pigment dissolved in the butter oils1 and secondarily to a dissolution of the products of roasting in these liquids1 rather than to any matter in suspension4 ,the pleasant smell and taste of cacao butter is probably closely allied to the dissolved substances mentioned4 ,the fat extracted from cacao by solvents differs essentially from that obtained by hydraulic pressure1 a fact overlooked in some of even the most recent experiments1 and which therefore cannot be too strongly emphasised4 ,extracted fat is yellowish white1 sometimes approximating to grey1 and after having been kept a long time1 the whole becomes tinged with an actual whiteness1 which first attacks the outer surface1 and then rapidly progresses towards the centre in concentric paths1 and which is a sign of rancidity4 ,its fracture is partly granular1 the smell is not so pronounced as that of expressed fat1 being even unpleasant at times1 as in the case of faulty wares 7but compare page71 and it has a keen taste4 ,cacao butter does not1 as is generally supposed1 keep better than other vegetable fats1 but is equally liable to become rancid1 as ,lewkowitsch#cj demonstrates4 ,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 stored4 ,what chemical re-arrangements of the respective constituents this state presupposes is very questionable2 though it appears from the experiments of ,lewkowitsch#cj and others#ca that the formation of acids does not play as prominent a part as the experimenter is inclined to think1 nothwithstanding the marked increase in quantity which may occur4 ,the primary cause of rancidity will rather be found in the oxidation products of the glycerine contained in all fats4 ,the specific gravity of cacao butter varies considerably1 according as it has been expressed or extracted by means of solvents4 ,white#cb asserts that it can only be determined when the liquefied oil has been solidified several days4 ,according to ,rammsberger the specific gravity of expressed butter is #jhe2 that of butter extracted by treatment with ether figures at #jieh4 ,hager gives the normal specific gravity of fresh cacao butter at #ae ,c4 as from #jie to #jieb2 stale butter #jide to #jidf1 and the same figures have been confirmed by other investigations1 though ,dietricht gives #jih to #jiha at #ajj ,c4 ,the melting point is generally regarded as #cc ,c42 there is in this respect1 however1 a great difference between the two descriptions of fat4 ,expressed fat which has been kept for some length of time melts between #cd ,c4 and #ce ,c41 and these figures remain constant1 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 product1 and take this as a standard4 ,all other fat shows a lower melting point4 ,as the melting point of freshly melted cacao butter shows considerable fluctuation1 the liquid fat must be kept in darkness and cooled with ice for about a week1 and the reading should not be taken before the expiration of this time1 as only then is it possible to obtain any definite and final result4 ,experiments on the melting point of cacao butter as carried out by ,zipperer under special conditions yielded the following values2 cf4 also ,table #ab4 ,kind of bean ,melting ,centigrade point raw roasted ,machala ,guayaquil #cde #cdj ,caracas #cce #cdj ,ariba #ccge #cae ,port au ,prince #cdbe #cch ,puerto ,cabello #ccej #ccj ,surinam #cdbj #cdj ,trinidad #cdjj #cdj ,white and ,oldham#cc give the following melting points3 ,guayaquil #ccf-cci ,granada #ccj-ccc ,trinidad #cae-cbe ,caracas #ccj-ccf ,ceylon #cci-cdb ,filsinger and ,henking found#cd3 ,cauca #cba-cbd ,bahia #cbg-ccd ,porto ,plata #cca-ccf ,these results vary somewhat1 but the differences are to be ascribed to the methods employed and to the manner in which the observations of different experimenters are carried out4 ,generally it may be taken that the melting point should not be under #c or over #ce;,c4 ,the fat solidifies between #bae and #bc ,c4 7solidifying point74 ,the fatty acids from the fat melt at #dh-eb ,c42 they begin to solidify at #de ,c41 the solidifying ending generally at #ea-eb ,c4 7see table #ab74 ,adulteration of cacao fat1 as many experiments have shown1 cannot be detected simply by deflections in the melting point4 ,bjrklund's ether test1#ce which is very suitable for the detection of an admixture of extraneous substances like tallow1 wax and paraffin1 is carried out as described in paragraph4444 ,cacao fat1 like all other fats1 is saponified by alkalis1 that is to say1 forms a soap or a chemical compound of the fatty acids with alkalis such as potash1 soda1 ammonia etc4 ,on the addition of a mineral acid to the soap a salt of the mineral acid and alkali is formed1 with the separation of the fatty acid4 ,the fatty acids are of two kinds3 #a4 ,the volatile acids or those which are volatile at #ajj-aaj ,c4 or more easily with steam than other vapours4 ,these usually exist only in very small quantity in cacao fat but may considerably increase in amount in the fat obtained from imperfectly fermented beans4#cf #b4 ,the solid fatty acids are such as are fixed1 and do not act in the manner above mentioned3 cacao butter consists chiefly of the glycerides of these acids4 ,bjrklund's tests will only detect1 as has been stated1 admixtures of wax1 paraffin1 tallow and bodies of a relatively high melting point4 ,another method must therefore be adopted to detect fat of low melting points1 as cocoa-nut fat1 or liquid oils like cotton seed and sesame oils4 ,the methods in use in connection with cacao butter are the determination of the iodine1 saponification and acid values1 finding the melting point of the fatty acids1 the ,reichert-,meissl number1 and by means of ,zeiss' butyro-refractometer1 its refractive index4 ,the iodine value indicates the amount of iodine percent absorbed by the fat1 and is accordingly a measure of the unsaturated fatty acids4 ,as these latter differ in amount in vegetable and animal fats1 though constant for each separate kind1 it is possible by means of this iodine value to recognise a genuine cacao fat and to detect adulteration4 ,the determination of the iodine value is carried out by ,hulbl's#cg method1 and according to ,filsinger1#ch it is advisable to let the iodine solution act on the fat for from ten to twelve hours in diffused daylight4 ,before determining the iodine value in cacao fat1 says ,welmans#ci this substance should be dried at from #ajj-aje;,c4 to expel the acroleine produced by too high roasting1 at the same time avoiding too high a temperature1 as acroleine can then be very easily reproduced4 ,filsinger has determined the iodine value of many varieties of cacao butter with the following results3 ,kind3 ,iodine value3 ,cauca #cfb-cfg ,bahia #cfh-cga ,porto ,plata #cff-cfi ,ariba #cea-cfh ,genuine cacao butter shows an average iodine value of from #cc-cge4dj ,the saponification value or ,kttstorfer's number#da expresses the number of milligrammes of potassium hydrate required for the complete saponification of #a gramme of fat1 or in other words1 the amount of potassium hydrate necessary to the saponification of the fat in thents percent4 ,filsinger#db gives the amount as between #aib and #bjb in genuine cacao butter1 although it usually fluctuates between #aid and #aie4 ,its determination is the means of detecting adulterations with cocoa-nut butter and its preparations4 ,the determination of the acid value has lately become of importance1 especially since the introduction of the so-called ,dutch ,ha cacao or shell butter1 which is obtained from cacao refuse and is often rancid4 ,this value or number expresses the amount of potassium hydrate necessary to neutralise the free fatty acids in #a gramme of fat1 and it is therefore a measure of the amount of free fatty acid4 ,as this constant has been variously stated1 according to the methods adopted 7,burstyn1 ,merz71 the fact must be taken into account when comparing the literature on the subject4 ,as the constants have been determined by two different methods 7,merz1 ,burstyn71 this must be taken into consideration when comparing the various data on the acid value of fats4 ,whilst the 8,vereinbarungen0 7,no4 #a1 #ahig7 in a chapter on 8,food ,fats and ,oils0 still recognise two distinct methods in the determination of free fatty acids1 as well as two different ways of recording the results 7degree of acidity and free acid1 calculated on the oily acids7 there occurs in the supplement to the recent margarine code for ,germany issued by the ,chancellor on ,april #ast4 #ahih1 entitled 8,instructions for chemical research in fats and cheeses0 under c7 a dictum that there is only one absolute and precise procedure in the 8,determination of free fatty acids 7degree of acidity7 ,these calculations are based on the ,burstyn method1 which we accordingly annex1 more especially as it is now in universal use4 ,it should be observed that the method of preparation and the age of the beans1 as well as that of the fat all tend to increase the acid value4 ,the ,reichert ,meissl value expresses the percentage value of the volatile fatty acids present in the fat2 as already mentioned1 they amount to #af ccm1 in cacao fat extracted by solvents4 ,milk chocolate1 says ,welmans1 yields a fat having a ,reichert-,meissl value of #be1 but compare page4444 ,the determination of the refractive index in ,zeiss butyrorofractometer is of value for ascertaining the purity of cacao butter1 and it serves as a control on the iodine value1 for according to ,roques#dc the refractive index and the iodine value stand in equal relation1 so that fat having a high refractive index gives a high iodine value and vice versa4 ,the refractive index of cacao butter ranges between #adefe-adegh at #dj;,c4 corresponding to #df-dgh on the scala of the ,zeiss butyro-refractometer4 ,the use of the latter is recommended by ,filsinger as a preliminary test for cacao butter1 since with a normal refraction it is not necessary to proceed further and determine the iodine1 saponification and acid values1 nor the melting point4 ,in conclusion we annex table #ab1 where the respective constants for different varieties of cacao butter will be found tabulated4#dd ,for further information on all these methods1 the reader is referred to the excellent work of ,r4 ,benedict1 entitled 8,analysis of ,fats and ,waxes03 ,,vii4 ,edition1 ,berlin4 ,table #ab4 ,physical and ,chemical ,analyses of the ,various ,kinds of ,pressed ,stollwerck ,cacao ,butter4 ,accra ,ariba ,bahia ,guay- ,cam- aquil eroon a7 ,fat ,point of refraction at #dj ,c #fdc #dfa #dfi #dfe #dfj ,melting ,point 7,polenske77#a7 #cca #ccb #caie #cbe #ccfe ,freezing ,point 7,polenske7 #bjj #baee #aice #aih #bjie ,variations7#b7 between ,melting ,point and ,freezing ,point 7,polenske7 #aca #aafe #abfj #abe #abgj ,reichert-,meissl number #jdi #jcc #jch #jee #jcc ,polenske7#b7 number #jej #jej #jfj #jdb #jdj ,kttstorfer number #aibd #aiag #aiad #aijh #aicb ,hbl's iodine value #cebd #cdhi #cghg #cfed #cdj ,bellier's reaction7#d7 violet as #a as #a as #a as #a ,r4 ,cohn's reaction7#e7 a7 ,fresh fat7#f7 neg- 8 8 8 8 ative b7 ,rancid fat strong weak pos- weak pos- pos- pos- itive pos- itive itive itive itive b7 ,fatty ,acids7#g7 ,refractive index at #dj ,c #cdfj #cdee #cdej #cddj #ccgj ,melting ,point7#h7 #ebij #ebie #eahj #ebij #ebjj v4 ,hbl's iodine value #cehh #cfbg #chgh #cggh #cfjb ,puerto ,thom ,trinidad ,fluctuations of ,cabello ,analyses ,values from mean a7 ,fat ,point of refraction at #dj ,c #dfj #dfh #dfc #dfj-dfi #dfd ,melting ,point 7,polenske77#a7 #cbg #cbie #cbi #caie-ccfe #cbi ,freezing ,point 7,polenske7 #bjh #ahfj #bjff #ahf-baee #bjb ,variations7#b7 between ,melting ,point and ,freezing ,point 7,polenske7 #aai #adce #abcj #aafe-adce #abg ,reichert-,meissl number #jda #jee #jee #jcc-jee #jde ,polenske7#b7 number #jdj #jee #jee #jd-jf #jdi ,kttstorfer number #aiaf #aiag #aiae #aijh-aicb #aiah ,hbl's iodine value #cbgb #cgbd #ccgb #cbgb-cghg #cebh ,bellier's reaction7#d7 as #a as #a as #a -- -- ,r4 ,cohn's reaction7#e7 a7 ,fresh fat7#f7 8 8 8 -- -- b7 ,rancid fat opal- opal- opal- -- -- escenceescence escence b7 ,fatty ,acids7#g7 ,refractive index at #dj ,c #ccej #cdgj #ccej #cce-cdg #cdah ,melting ,point7#h7 #eade #ebje #ebej #eade-ebie #ebcb v4 ,hbl's iodine value #cche #cifj #cfjb #cche-cigh #cfij ,remarks 7#a7 ,exact point of liquefaction difficult to observe2 therefore the average of several readings must be taken4 7#b7 ,work from the ,imperial ,office of ,health #aijg1 #bf1 #ddd-dfc4 7#c7 ,work out of the ,imperial ,office of ,health #aijd1 #bj1 #ede-eeh4 7#d7 ,central ,journal for ,germany #aijh1 #cf1 #ajj4 7#e7 ,journal for ,popular ,chemistry #aijg1 #af1 #cjh4 7#f7 ,obtained at the expiration of a four weeks' treatment as recommended by ,erlenmeyer4 7#g7 ,non-volatile fatty acids1 insoluble in water1 from the determination of the ,reichert-,meissl number4 7#h7 ,obtained as under a74 ,freezing ,point in various cases1 #a to #h equals #dgh--,melting ,point minus ,freezing ,point3 #ebc-dgh #de4 ,we have already stated that there is also cacao fat in the shells1 and though it only amounts to some four or five percent1 it has long been the care of experimenters to recover and realise that little as fully as possible4 ,it is commercially known as ,dutch ,i,ia or artificial cacao butter1 and cannot be obtained like the fat of the kernel by mechanical means1 but is obtained by some cheap solvent like benzene4 ,the traces of benzene are very difficult to hide1 and consequently this shell butter has little commercial value and its manufacture is unremunerative4 ,filsinger#de gives the iodine value of shell butter as higher than that of kernel butter1 and fixes it between #ci and #dj3 its acid value1 especially if the fat is rancid1 can reach #ej-fj ,burstyn1 i4 e4 #ej to #fj ccm4 normal alkali for #ajj grammes of fat4#df ,if the free acid of shell butter be counteracted with sodium or magnesium carbonate1 the neutral fat then has the normal iodine value of pure cacao butter1 namely #cfe4 ,in a sample giving an abnormally high iodine value it is always necessary to determine the acid value1 and if the latter be too high1 the fatty acids must be removed1 when if the sample be unadulterated1 the normal iodine value will be obtained4 ,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 solvent4 ,cacao butter has a considerable commercial value1 and is consequently liable to adulteration with many inferior fats of vegetable origin4 ,among these are especially beef and mutton tallow1 the purified fatty acids of palm-nut oil1 wax1 paraffin1 stearic acid1 dicka fat 7nucoa butter1 possibly7 and cocoa-nut fat1 as well as the numerous preparations of the last named1 variously known in commerce as ,mannheim cocoa-nut butter1 vegetaline1 lactine1 finest plant butter1 chocolate butter1 laureol vegetable butter1 palmin1 kunerol etc4 ,other but less commoner are the sesame cotton-seed1 arachidic1 margarine and hazelnut oils4 ,for the detection of these and similar adulterates1 the reactions and analytical methods described are all-sufficient4 ,benedict#dg discovers that the presence of wax and paraffin considerably diminishes the saponification value1 cocoa1 nut fat increases it and lowers the iodine value1 whereas stearic acid raises the acid value4 ,melting ,melting ,saponif- point ,point of ,iodine ication fatty acids value value ,c4 ,c4 ,cacao butter #cj-cde #dh-eb #cd-cge #aib-bjb ,oil of ,almonds -- #ad #ic-ajaiahie-aied ,sesame oil -- #bf-cj #ajfd-aji #ahg-aib ,earth-nut 7,arachis7 oil -- #bg-ca #ib-aja #aij-aig ,hazelnut oil -- #ag-be #hcb-hh #aiad-aiga ,cotton-seed oil -- #ch-dj #ajf-aaa #aia-aig ,oleo-margarine #cbd-cbe #db #dch-dhe #aie-aigd ,beef tallow #dc-di #dc-df #ced-cfe #aicb-aih ,wax #fb-fd -- #hj-aa #ig-ajg ,paraffin #ch-hb -- #ci-d -- ,stearic acid #ga-gae -- -- #aie-bjj ,sebin #cgf-cgh -- #dcg-dchaibd-aibf ,cocoa-nut fat #bj-bh #bd-be #h-i #bedh-bfhd chiefly #bfb-bfd ,refractive ,acid index value in ,zeiss's butyrometer #df-dgh ,cacao butter #ibd-agi at #dj ,c4 ,oil of ,almonds -- #fd-fdh at #be ,c4 ,sesame oil -- #fg-fi at #be ,c4 ,earth-nut 7,arachis7 oil -- #feh-fge at #be ,c4 ,hazelnut oil -- -- ,cotton-seed oil -- #fgf-fid at #be ,c4 ,oleo-margarine -- #dhf at #dj ,c4 ,beef tallow -- #di at #dj ,c4 ,wax #ai-ba -- ,paraffin -- -- ,stearic acid #aie-bjj -- ,sebin -- -- ,cocoa-nut fat -- #cee at #dj ,c4 ,the presence of cocoa-nut fat can also be shown by the etherification of the fatty acids with alcohol and sulphuric acid1 when the characteristic odour of the ester of cocoa-nut acid occurs4 ,vegetable oils1 such as almond1 cotton-seed1 arachidic1 sesame and hazelnut oils1 lower the melting point of the fatty acids and raise the iodine value4 ,sesame oil is easily detected by ,baudouin's reaction1 yielding a raspberry coloration whilst pure cacao butter keeps a fine yellow or dark brown4 ,it is possible to detect the presence of so minute a quantity as #a of sesame oil1 by means of ,baudouin's reaction4 ,the following table1 containing the analytical determinations of all fatty substances which can possibly be employed in the adulteration of cacao butter1 will serve to facilitate reference to this subject4 ,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 etc4 cacao fat is also used in perfumery and especially in pharmacy for making suppositaries1 ointments1 etc41 but it is of no importance in soap making4 ,as an edible fat1 in the true sense of the word1 like ordinary butter or lard1 cacao butter is not used4 ,it has been maintained by ,benedikt#dh that when in the form of chocolate it is as easily digestible in the human organism as milk fat1 which is generally regarded as offering most favourable conditions for absorbtion in the intestinal canal4 ,the digestibility of both fats varies from #ibc to #iech percent1 and both1 in this respect1 stand very near to cocoa-nut fat from which the solid glycerides have been removed1 and to ordinary butter1 the former according to ,bourot and ,jean4#di being digestible to the extent of #ih and the latter #ieh percent4 ,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 article4 ,that is1 apart from ,germany1 especially the case in ,holland1 where the monthly supply to the ,amsterdam market is so large that during #ahii one firm alone--,van ,houten--had #hee tons for sale4 ,the average price of late years has considerably increased1 and is now about #fd-gc cents per kilogramme4 #c4 ,cacao-red or ,pigment4 ,the majority of investigators interested in the cacao bean have assigned its peculiar aroma and taste to the cacao-red which it develops4 ,as previously pointed out1 the young fresh bean is colourless1 the pigment forming later1 as can be observed in many vegetable colouring materials1 such as oakand cinchona-red1 madder1 indigo and kola-nut red 7from ,sterculia acuminata74 ,as the later investigations of ,hilger#ej have shown1 the fresh colourless cacao bean contains a diastasic ferment1 as well as a glucoside body1 which ,c4 ,schweitzer#ea has termed glocoside or cacaonin4 ,the term glucoside may be noted in passing as including those bodies1 the greater number of which occur in plants1 and which by treatment with alkalis1 acids or ferments are split up into an indifferent body and a sugar1 generally glucose4 ,these bodies may be chemically regarded as ethyl derivatives of the respective sugars4 ,when the ripe1 white seeds are dried1 the cacao-glycoside is partly decomposed by the agency of the above-mentioned diastasic ferment and formations of grape sugar1 pure non-nitrogenous cacao-red1 together with theobromine and coffeine ensue4 ,these substances1 and likewise a certain amount of undecomposed cacao glycoside1 can all be detected in the seed1 which has by this time acquired a brownish to violet colour4 ,the unfermented bean1 according to ,schweitzer1 has as much as #jf unaltered glucoside4 ,fermentation produces the same effect as drying1 as here again the glycerine is not completely split up1 for the cacao-red1 isolated in the ordinary way1 consists according to ,hilger of a mixture of pure non-nitrogenous cacao-red and some glycoside4 ,the complete decomposition of the cacao glycoside can only be effected in a chemical manner1 by boiling the finely divided and defatted seeds with dilute acids1 a method which has made it possible to effect an exact determination of the diureides1 as the treatment with acid sets free the totality of their theobromine and coffeine4 ,schweitzer regards the molecule of cacao glycoside as an ester comprised of one molecule of non-nitrogenous cacao-red1 six molecules of starch-sugar and one molecule of theobromine with double-sided attachment and having the hypothetrical formula ,c#fj;,h#hf,o#ae,n#d4 ,before the appearance of ,hilger's researches1 all statements of a chemical nature respecting cacao-red related to a mixture of a pure non-nitrogenous pigment and the glycoside1 which must in all cases be preliminarily obtained1 before the pure pigment can be prepared4 ,that can be done#eb by treating the roasted beans with petroleum ether1 which removes the fat and part of the free theobromine then with water1 to extract the remaining theobromine1 coffeine1 sugar and salts1 and finally with alcohol1 to extract the cacao-red4 ,the alcoholic residue is then quickly dried on porous plates4 ,the material thus obtained is a reddish brown amorphous bitter powder1 which is scarcely soluble in water1 easily so in alcohol or in dilute alkali1 and is reprecipitated by acid from its alkaline solution4 ,it gives a sublimate of theobromine when heated4 ,when the substance is distilled with #e percent of sulphuric acid1 the added glycoside is completely decomposed into sugar1 theobromine and the real cacao-red1 which latter is represented by the formula ,c#ag;,h#ab7,,oh7#aj4 ,it appears to stand in near relation to tannin1 which it resembles in yielding formic acid1 acetic acid1 and pyrocatechin by the action of caustic alkalis4 ,the pure non-nitrogenous cacao-red1 at present1 is of exclusively scientific interest2 for practical purposes only the crude cacao-red1 cacao-red glycoside1 as naturally existing in the bean1 is of importance4 ,the better and the more effectual the manner in which the beans have been prepared by fermentation1 the more intense is the formation of the cacao red1 especially its localisation in the cells and cell tissues4 ,this is the reason that the variations in colour of different kinds of bean and the aqueous extracts which they yield are so distinct4 ,especially is this noticeable in carelessly dried beans1 in which the cotyledon tissue is of a dirty brown or yellow colour instead of being brown or violet2 the pigment here is not restricted to separate cells but has the appearance of having penetrated into the contiguous albuminous cells4 ,the bean contains #bf-e percent of the crude cacao-red2 it is soluble in alcohol and in ether and partly so in hot water1 and is completely extracted from the bean by weak acetic acid4 ,the crude cacao-red can be determined quantitatively by precipitating its solution with lead acetate1 decomposing the lead precipitate with sulphuretted hydrogen and evaporating the filtrate containing the cacao-red to dryness4 ,the aqueous extract of the beans1 which contains the cacao-red1 is coloured greenish brown by alkalis1 red by acids2 acetates give a grey to yellowish colour2 tincture of iodine1 stannous chloride and mercurous nitrate give a rose to brown precipitate4 ,iron and copper salts produce grey precipitates which gradually become brown to black4 ,gelatine solution1 containing alum1 and albumin give copious yellow precipitates4 ,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 acid4 #d4 ,theobromine4 ,all those materials which are regarded as stimulants1 like coffee1 tea1 cacao1 tobacco etc41 owe their action to peculiar nerve stimulating bodies1 which are present only in small quantity in the seeds or leaves of the respective plants and are termed by chemists alkaloids and diureides4 ,the physiologically active constituents of tea1 coffee and cacao are considered1 even up to to-day1 by many authors as alkaloids or organic bases and especially ranked among the xanthine or purine bases4 ,recent investigations1 however1 separate these substances from the alkaloids in the strict sense and comprise them within a particular group of urea derivatives under the designation of ureides2 the ureides of tea1 coffee and cacao representing two molecules of urea1 they are to be qualified as 8diureides ,a bitter substance in the cacao bean had already been observed by ,schrader1 but ,woscressensky#ec in #ahda was the first to isolate the diureide1 theobromine4 ,theobromine is found in the unfermented and fermented beans in two forms2 as free theobromine1 which has been eliminated from the glucoside by the ferment in the drying and fermenting processes1 and in combination with glucose and cacao-red as a glucoside1 from which it can only be separated by chemical means4 ,theobromine stands in near relation to caffeine1 the diureide of tea and coffee1 as will be seen from their chemical formulae--in which theobromine is shown to contain one methyl group ,,ch#c1 less1 its place being taken by an hydrogen atom2 ,caffeine ,theobromine _/ _/ _/ _/ ,c#e;,,hn#b,o#c7;,,ch#a7c1 ,c#e;,h#b,n#b,o#c7;,,ch#a7b1 so that in all1 theobromine falls short of caffeine by only one radical4 ,strecker#ed was the first to show the relation between the two substances1 when he succeeded in converting caffeine into theobromine by the action of methyl oxide on silver theobromine for #bd hours at #ajj ,c4 ,caffeine and silver iodide are then formed and can be separated by treatment with alcohol1 which dissolves the caffeine1 leaving the silver iodide undissolved4 ,e4 ,fischer#ee was shown the relation of theobromine and caffeine to uric acid by artificial synthesis of both substances from derivatives of both4 ,fischer1 starting with monomethyl pseudo-uric acid1 converted it into #g-methyl uric acid by distilling it with hydrochloric acid1 and afterwards1 by treating the lead salt of the latter with methyl iodide and ether1 produced #c-g-methyl-uric acid4 ,that acid was converted into dimethyldioxychlor-purine by treatment with a mixture of phosphorus oxychloride and phosphoric penta-chloride1 with subsequent reduction into #c-g dimethyl-#f-;amino-#b-oxy-purine1 from which1 by the action of nitrous acid with loss of the amine group1 theobromine was finally obtained4 ,the synthesis of theobromine is a brilliant exploit of ,fischer's1 and it is quite possible that at no distant period1 when a simple and cheap method of production has been arrived at1 synthetical theobromine will appear commercially as a rival of the natural product4 ,at present there is no prospect of this being immediately realised1 and cacao shells from which theobromine is now prepared are as yet in no danger of displacement by the new substitute1 but still serve as a useful by-product in the manufacture of cacao4 ,theobromine and caffeine1 like the alkaloids or plant bases1 have a distinct physiological and even toxic action if taken in too large quantities4 ,from the experiments of ,mitscherlich it appears that theobromine has a similar action to caffeine1 but is somewhat less active owing to its being less soluble in the gastric juice4 ,mitscherlich's experiments with frogs1 pigeons and rabbits show that #jje grammes killed a frog in #dj hours1 #jje grammes a pigeon in #bd hours1 and #a gramme a rabbit in less than #bj hours4 ,death resulted in all cases from cramping of the spinal cord1 producing either convulsions or subsequent paralysis4 ,the results of these experiments do not detract from the nutritive value of cacao1 since the human organism requires ten times as much theobromine as rabbits to exhibit the slightest toxic symptom2 in cacao mass containing #a not mentioned in discussion2 just a head's up to ,,pp for ,s,r theobromine1 that would involve the consumption of #e lbs4 averdupois of chocolate at once1 a practical impossibility4 ,similar conditions prevail in connection with the use of tea1 coffee1 and especially tobacco1 where symptoms of poisoning have been occasionally noticed 7the nicotine peril of excessive smokers7 but it would seem that cacao and chocolate are the most favourably placed of these stimulants as regards such toxic action4 ,it appears from the experiments of ,albanese#ef ,bondzynski1 ,gottlieb#eg and ,rost#eh that #c percent of the theobromine administered passed out in the urine unaltered1 whilst on the other hand #bj-cj percent of that decomposed in the organism is found again as monomethyl-xanthine4 ,the larger proportion of the monomethyl xanthine is heteroxanthine 7 #g ,methyl-,x7 and the inferior #c ,methyl-,x4 ,the excretion of theobromine appears to be closely connected with the quantity of urine voided1 which is especially increased by the administration of theobromine4 ,since #ahij1 as a result of ,w4 v4 ,schrder's#ei observations in #ahhh1 that property of theobromine has had an extended application in practical therapeutics2 theobromine has been used as a diuretic in kidney diseases1 and1 unlike all similar medicinal agents1 it exercises no influence on the heart1 a circumstance which essentially increases its therapeutic value4 ,it can be employed for medicinal purposes1 either uncombined or in the form of salicylate1 acetate and certain double compounds1 as sodium or lithium and theobromine salicylate or acetate4 ,the double compounds known as diuretin1 agurin and uropherin are freely soluble in water and are therefore more readily absorbed into the system than pure theobromine1 which is only with difficulty soluble in water4 ,through the establishment of theobromine as a medicinal agent1 for which we are indebted to ,chr4 ,gram#fj and ,g4 ,see1#fa cacao husks1 hitherto a waste product in the manufacture of cacao1 have become of value for the preparation of theobromine1 in which many of the largest ,german chemical factories are now engaged4 ,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 fermenting1 which obviously necessitates differences in the resulting products4 ,eminger found from #jhh-bcd percent of theobromine in the examination of a rather considerable number of commercial kinds of cacao beans and in the husks #jgf percent of the diureide3 ,c4 ,c4 ,keller#fb has also found it in the leaves and in the pericarp4 ,cacao contains #jje to #jcf percent of caffeine4 ,theobromine is a permanent white powder1 appears under the magnifying glass as small1 white1 prismatic or granular crystals4 ,at first it has only a slightly bitter taste1 which becomes more intense when it is kept in the mouth for some length of time2 and indeed1 the bitter taste of the cacao bean and its preparations is mostly due to theobromine4 ,it sublimes at #bbj ,c4 without melting4 ,this phenomenon explains why the over roasted bean1 that is1 the kernel of beans which by accident have been heated to more than #acj-aej ,c4 is poorer in theobromine than the husks4 ,when heated to #caj ,c4 theobromine melts to a clear liquid which re-crystallizes on cooling4 ,one part of absolutely pure theobromine dissolves according to ,eminger in #gcfe parts of water at #ah ,c41 in #acf parts at #ajj ,c4 in #ecii parts alcohol 7#ij 7 at #ah ,c4 in #ddj parts at boiling 7#ij 7 point and in #hah parts of boiling absolute alcohol4 ,it dissolves in #bajjj parts of ether at #ag ,c4 in #dhef parts of methyl alcohol at #ah ,c4 in #ehh parts of chloroform at #ah ,c4 and in #bgaj parts of boiling chloroform#fc4 ,theobromine is partly decomposed by strong alkalis but by cautious addition of alkalis it forms compounds with them1 which1 are readily dissolved by solutions of sodium salicylate1 acetate or benzoate4 ,these double compounds under the name of diuretin1 agurin and uropherin have lately become of therapeutic value4#fd ,sodium silicate and more particularly trisodiumphosphate according to ,brissemoret#fe are great solvents of theobromine4 ,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 #b percent4 ,phenol also dissolves a large quantity of theobromine1 according to ,maupy1#ff who has utilised this property for the determination of theobromine4 ,the defatted cacao preparation is moistened with water and extracted with a mixture consisting of #ae percent of phenol and #he percent of chloroform4 ,theobromine1 like caffeine1 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 operation4 ,the residue thus obtained has a violet colour1 which serves to distinguish theobromine readily from other plant bases which do not belong to the xanthine group4 ,although theobromine is the most valuable constituent of cacao beans1 the importance attached to a greater or lesser amount in the beans as a commercial article was formerly much exaggerated4 ,the investigations of ,dragendorff and others have shown that the value of various stimulants like tobacco1 coffee and tea1 does not entirely depend on the amount of alkaloid or diureide but partly also on the joint action of all the constituents of those articles1 and it is particularly the aromatic bodies which determine their commercial value4 ,various kinds of coffee1 for example1 of inferior commercial value contain considerably more caffeine than the costly ,mocca beans4 ,the highly prized ,havana tobacco ranges lower than the ,sumatra kinds in nicotine content1 and the same conclusion with regard to cacao would probably be correct4 ,in support of this view1 attention may be directed to the following analyses performed by ,wolfram4#fg ,percentage of theobromine at #ajj ,c4 ,description ,theobromine ,caracas #afc #aaa ,guayaquil 7of considerably less value than the first7 ,in the #afc ,in the #jig ,domingo bean #aff shells #jef ,bahia #afd #jga ,puerto ,cabello 7fine kind7 #adf #jha ,tabasco #acd #jdb ---------------------------------------- -------------------------------- ,average #aef #jgf ,excluding the theobromine in the shells which are not used in the preparation of cacao1 it will be seen from the above table that the ,caracas bean1 which is the finest and dearest1 has an amount of theobromine which is only equal to1 or even a little less1 than that in the inferior beans from ,guayaquil and ,domingo4 #e4 ,albumin4 ,on the presence of albuminous bodies in the cacao bean1 varying between #ad-ae percent1 depends to a great extent its nutritive value4 ,the albumin in plants1 unfortunately1 is not to hand in a form suitable for direct absorption and assimilation in the animal organism1 in fact1 only a fraction of it is so available4 ,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 matter4 ,albuminous bodies or proteins occur either dissolved in the sap of plants or in a solid in the protoplasm of plant cells2 also in the form of granular deposits 7,aleuron granules#fh74 ,in cacao they are apparently present in the three different conditions4 ,the term vegetable albumen1 in its more restricted sense1 is meant to designate a protein substance which is soluble in water and is coagulable by heat4 ,the greater part of the proteid which exists in the seeds and sap of plants and is coagulable by heat1 is not albumin but globulin1 that is to say1 it is insoluble in water1 though dissolved by solutions of neutral salts4 ,whilst many protein substances in aqueous solution require a temperature of #ajj ,c4 before coagulating1 or becoming insoluble under certain conditions1 others coagulate at #fe ,c4 ,concentrated acetic acid dissolves all albuminous bodies with the aid of heat1 concentrated nitric acid gives a yellow coloration 7xantoprotein reaction74 ,albuminous substances are decomposed when heated to #aej ,c4 developing a dark colour1 swelling up and evolving an offensive smell1 finally leaving behind a difficultly combustible coaly residue4 ,globulins combine with aqueous solutions of alkalis such as potash1 soda1 ammonia etc4 producing alkaline albuminates2 with acids they form acid albuminates or syntonins4 ,both have the property in common1 that whilst they are insoluble in pure water1 they readily dissolve in slightly acidulated or alkaline water1 as well as in weak saline solutions1 and are then no longer coagulable by boiling4 ,albuminous bodies are converted first into albumoses 7proteoses71 and then into peptons by gastric and intestinal digestion or by hydrolytic decomposition with acids or alkalis1 also by the action of steam under pressure of many atmospheres1 as well as by putrefaction4 ,albumoses1 with the exception of hetero-albumose1 are soluble in water4 ,peptons dissolve entirely and in that condition are absorbed by the animal organism4 ,albumins are precipitated from their solutions by strong alcohol1 and in that way ,zipperer succeeded in precipitating #dbe percent of albumin from the aqueous extract of ,trinidad cacao1 which corresponds to about #be percent of the total amount of albumen in the bean4 ,the results of his investigation have shown that generally more soluble albumen is present in the unfermented than in the fermented bean4 ,consequently1 it would appear that in the finer kinds of cacao beans1 in which very careful fermentation has been carried out1 the albumin1 owing to fermentative alteration1 is rendered less soluble4 ,the constitution of albumin is still not sufficiently known1 despite the excellent experiments of ,e4 ,fischer on this subject2 generally it is regarded as having the formula3 ,c #ebca-edcc ,h #gac- #ggc ,n #aedi-agfj ,s #jgf- #aee ,o #bjee-bbih ,accepting a mean formula corresponding to the above figures as representation of the albumen 7namely ,c#gb;,h#aab,n#ah,,so#bb71 it becomes possible to obtain a quantitative determination of this constituent in the plants in which it is contained4 ,there is1 for instance1 #af of nitrogen here4 ,starting from such a standpoint1 and determining the percentage of ,nitrogen contained in a plant1 and multiplying by #fbe 7i4 e4 #af 71 the amount of albumen is obtained4 ,for further particulars see paragraph #d4 ,the albumen in cacao1 as previously mentioned1 is in the form of globulin1 that is1 in a less soluble form4 ,in cacao preparations which are required for invalids1 especially those with affections of the stomach1 it is important to have the albumen in a more readily soluble condition4 ,various attempts have been made with cacao preparations to obtain that result1 and later on1 full illustrations and explanations will be given on this subject4 ,first of all1 however1 it is desirable to consider the scientific methods employed to ascertain the relative digestibility or indigestibility of albumen4 ,professor ,stutzer#fi of ,bonn has been engaged in determining the action of digestive ferments of the animal organism on alimentary substances1 and has worked out a method by which it is possible to ascertain the proportion of albuminous substances which can be regarded as digestible4 ,the method depends upon the fact that salivary1 gastric and intestinal digestion can be artificially imitated in the laboratory4 ,but as the salivary secretion only digests starch and is difficult to obtain1 malt diastase1 which serves the same purpose1 is used instead4 ,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 ox4 ,if we suppose an average of #af percent of total albumen in cocoa powder1 the following results would probably be given by ,stutzer's method3 ,of #af of total albumen there are on an average3 corresponding to percentage of the total mass3 #gf soluble in the stomach #dge #fe #bh soluble in the intestines #age ,albumen3 #ef insoluble #cej ----- ------ #afj #ajjj ,as shown by the experiments of ,forster#gj however1 artificial digestion does not correctly represent the actual consumption of nutriment in the human body4 ,forster's experiments1 in which cacao powder was administered to healthy men1 gave a much higher value1 in fact1 #hj percent of the nitrogenous substance was digested1 against #fe percent by ,stutzer's artificial method of digestion4 ,the results obtained by artificial digestion must therefore be increased in that proportion4 #f4 ,starch4 ,starch is one of the most important constituents of cacao1 as on the starch taken in conjunction with the fat and albumen depends the nutritive value of the cacao bean4 ,as previously stated1 cacao starch is one of the smallest kinds which occur in the vegetable kingdom2 consequently it can easily be distinguished from the starch granules of other plants4 ,owing to their minuteness the concentric rings showing the stratified structure of the starch granules can only be distinguished with difficulty under the microscope4 ,cacao starch consists usually of globular granules1 generally separate1 but sometimes in aggregations of two or three4 ,the appearance under the microscope of the starch granules is clearly shown in fig #g1 which represents a section of ,ariba cacao enlarged #gej times4#ga ,illustration3 ,fig4 #g4 a on the above represents the intercellular spaces1 b the cell walls1 c the starch granules1 d the fat crystals1 those being the contents and structural elements of the cacao cell that the microscope will at once distinguish4 ,cacao starch has the usual properties of ordinary kinds of starch1 namely3 #a4 ,it is gelatinised by hot water1 that is to say1 the water penetrates between the layers of starch granules1 separating them and causing by its penetration a swelling up of the starch whereby a transparent mass know as 8starch paste0 is produced4 ,it has been supposed that cacao starch is less easily gelatinised than the starch of other plants4 ,according to investigations of ,soltsien's#gb1 which ,zipperer unreservedly endorses1 this is not the case1 for under certain essential conditions1 cacao starch gelatinises just as readily as other kinds of starch4 ,the blue coloration of starch with iodine4 ,this is said to take place more slowly with cacao than with other starches1 though we have always found that once the cacao starch is gelatinised1 a blue coloration appears immediately on adding a sufficiently strong solution of iodine4 ,there are certainly other materials in the cacao bean1 such as fat1 which by more or less enveloping the starch1 prevent access of water to the starch granules and thus hinder gelatinisation2 or again1 the albumen and cacao-red may exert some retarding influence on the iodine reaction1 especially if the iodine solution used is very dilute4 ,yet it is impossible to describe the reaction as slow4 ,according to ,soltsien1 if a mixture of two parts of cacao bean with one part of calcinated magnesia and water is heated1 a clear-filtering decoction is obtained1 which immediately assumes the blue colour on addition of iodine solution4 ,on neutralising the filtrate with acetic acid1 and adding #c-d parts of strong alcohol1 its starch is precipitated4 ,by boiling with dilute acids as well as by the action of ferments like the saliva1 diastase etc41 starch is converted into starch sugar 7glucose1 dextrose74 ,the empirical formula for starch is ,c#f;,h#aj,o#e1 that for starch sugar is ,c#f;,h#ab,o#f1 so that in the conversion one molecule of water is introduced1 wherefore its chemical nature is greatly changed1 and especially in its becoming freely soluble in water4 ,that alteration allows of starch being quantitatively determined1 as the dextrose thus produced has the property of reducing an alkaline solution of copper sulphate 7known as ,fehling's solution1 after the discoverer72 that is to say1 the copper sulphate is converted into insoluble red cuprous oxide4 ,as dextrose always precipitates a definite amount of cuprous oxide1 the quantity of starch present can in that way be determined4 ,the chemical determination of starch is only in a limited degree effectual in the recognition of an admixture of foreign starch in cacao preparations4 ,if more than #aj-ae percent of starch 7calculated on the crude bean7 has been found1 then it must be assumed that there has been an admixture of foreign starch1 but chemistry affords no means by which foreign starch can be distinguished from the genuine starch of the cacao bean4 ,for that purpose the foreign starch must be minutely observed under the microscope1 which not only serves to detect its presence1 but gives an approximate estimation of the amount present1 and its origin4 ,great caution should be exercised1 or the result may be easily exaggerated4 #g4 ,cellulose or crude fibre4 ,we have already made the acquaintance of this material as the chief constituent of the cell walls and vascular tissues4 ,recent chemical investigations have shown that it consists of the anhydrides of hexose and pentose 7sugar compounds7 incrustated with many impurities1 such as cacao-red1 gum1 mucilage etc4 ,from a chemical point of view1 cellulose has the same formula as starch1 viz4 ,c#f;,h#aj,o#e1 or one of its multiples represented in formula4 ,one of its chemical properties is solubility in ammonio-cupric sulphate1 and affinity for alkalis such as potash1 soda1 ammonia1 causes it to swell when they act on the cell fibres4 ,weender's process#gc as worked out by ,henneberg is the one usually adopted for the determination of crude fibre in plants1 although recently ,h4 ,suringar1 ,b4 ,tollens#gd and more particular ,knig#ge have pointed out that in ,weender's process the so-called pentosan1 that is to say1 the sugar-like constituent of the composition ,c#e;,h#aj,o#e1 which comprises a not inconsiderable portion of the crude fibre1 undergoes a disproportionate alteration1 so that the analytical results thus obtained can by no means give an accurate representation of the amount of cellulose4 ,the crude fibre must therefore be treated in such manner as to eliminate the pentosan4 ,for this purpose the various methods of ,knig1 ,matthes and ,streitberger have been proposed1 to which we shall return in ,book #d4 ,filsinger1 the meritorious experimenter on the subject of cacao1 has by ,knig's method determined the amount of crude fibre in a series of different varieties of cacao bean1 and obtained the following results as regards shelled and roasted beans4 percent #a4 ,puerto ,cabello #ecg #b4 ,java #cig #c4 ,ariba ,guayaquil ,i #daj #d4 ,ariba ,guayaquil ,,ii #djg #e4 ,machala ,guayaquil ,i #ddc #f4 ,para #dja #g4 ,surinam ,guiana #cja #h4 ,bahia #bha #i4 ,grenada #caj #aj4 ,guatemala #cej #aa4 ,machala ,guayaquil ,,ii #ceh #ab4 ,caracas #cfe #ac4 ,samana #deh #ad4 ,st4 ,thom ,a ,i #dac #ae4 ,st4 ,thom ,a ,,ii #bie #af4 ,st4 ,thom ,b #cae #ag4 ,haiti #cabgf ,these new values may be provisionally regarded as normal4 ,from these results not only can an idea of the functioning of the cacao shelling machine be obtained1 but also the presence of any occasional admixture of husk in cacao preparations may be inferred1 since the husk contains a great deal more crude fibre than the kernel4 ,therefore the determination of the crude fibre is an important item in the testing of cacao preparations1 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 cellulose4 #h4 ,sugar and plant acids4 ,the presence of glucose in raw cacao beans was first pointed out by ,schweitzer#gg4 ,the sugar is formed by the action of the cacao ferment on the glucoside cacaonin during the processes of drying and fermentation4 ,in addition to sugar1 malic and tartaric acids have been observed4 ,these substances1 however1 are only of interest to the plant physiologist and not to the manufacturer1 so it is sufficient merely to notice them here in passing4 #i4 ,the mineral or ash constituents4 ,when cacao beans are ignited1 the constituents of an organic nature are volatilised and only the non-volatile or inorganic constituents remain behind4 ,these consist of potash1 soda1 lime1 iron magnesia1 combined with silicic acid1 phosphoric acid1 sulphuric acid and chlorine4 ,the amount of ash in raw and shelled cacao beans varies from #c-d 4 ,tuchen#gh found #bi-c 1 ,trojanowski#gi #bjh-cic 1 ,zipperer#hj #bg-d 1 ,l',hote#ha #bb-d 1 ,h4 ,beckurts#hb #bbj-cge1 ,j4 ,hockauf#hc #bhd-dd percent4 ,of those kinds which are now most in use1 ,ceylon gave #ccj percent1 ,java #cbj and ,kameroon #bie percent4 7,beckurts74 ,quantitative analyses of the ash of the cacao beans have been made by several investigators1 and the following table gives a series of the most complete analyses1 made by ,r4 ,bensemann#hd4 ,table #ad4 ,analysis of the ash of ,cacao ,beans by ,r4 ,bensemann4 ,the ash of the kernel free from husk dried at #ajj;,c4 contained3 ---------------------------------------- ---------------------------------------- ---------------------------------------- - ,insoluble respectively ,mara- ,cara- ,trini-,mach- ,porto ,mean in dilute hydrochloric caibo cas dad ala ,cab- or nitric acid ello ---------------------------------------- ---------------------------------------- ---------------------------------------- - a7 ,volatile dessicated #jadb #jjgf #jadd #jjgd #jaih #jabg at #ajj ,c4 b7 ,fixed at red heat #jcab #affc #jeec #jfcj #ajge #jhdf ,soluble in dilute hydrochloric or nitric acid3 c7 ,potassium oxide #cehhicchddcjhdecjfhfbiihicbbea ,k#b,o d7 ,sodium oxide #jeae #jgff #aifd #dagc #cdbg #bafi ,na#b,o e7 ,calcium oxide ,ca,o #daah #ejcj #dfch #caab #bibc #cifd f7 ,magnesium oxide ,mg,o #aegejaeaeaafjfjafagbagefbafaci g7 ,ferric oxide #jahb #jbag #jdia #jfbi #jcjc #jcfd ,fe#b,o#c h7 ,aluminium oxide #jjhj #jcbf #jdij #jdcb #jcje #jcbg ,al#b,o#c i7 ,silicic acid #jbad #jbaa #jafi #jacd #jbdj #jaid ,si,o#b k7 ,phosphoric anhydride#bggdabicjbbhfbdcgjjjcebgdcaehh ,p#b,o#e l7 ,sulphuric anhydride #bfcb #bgdj #cieg #bjdb #cieb #cjfe ,,so#c m7 ,chlorine ,cl #jbie #jcda #jdbg #jbgi #jjhe #jbhe n7 ,carbonic anhydride #ajcdi #hdce #hiec #bghh #cdha #fhja ,,co#b o7 ,water ,h#b,o #ahdg #aige #bgha #aiab #abje #aidd ,oxygen ,o equivalent #jjff #jjgg #jjij #jjfc #jjai #jjfd to chlorine ,in previously describing the aleuron granules of the cacao bean it was mentioned that they contain a comparatively large globoid4 ,according to ,molisch#he1 when sections are cautiously heated on platinum foil1 these globules are found in the ash4 ,from their number they give a characteristic appearance to the ash of cacao beans1 and thus may serve as a good means of identifying cacao1 since they can be detected in the smallest quantity of a genuine cacao preparation4 ,a noteworthy fact may here be mentioned1 namely the presence of a rather small amount of copper in the ash of cacao beans as well as the husks4 ,duclaux#hf was the first to point out this fact1 which several other observers1 such as ,skalweit#hg and ,galippe#hh have also confirmed4 ,the amount of copper in the husk varies from #jjb to #jjbe percent and in the beans from #jjjji-jjjd percent 7,duclaux74 ,copper in similar amount is found in all kinds of beans and husks1 and its presence is due to the absorption of copper by the plant from the soil1 whence it gradually accumulates in the fruit4 b7 ,the ,cacao ,shells4 ,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 cases4 ,the composition of the husk1 according to ,laube and ,aldendorff#hi1 is as follows3 ,table #ae4 ,key to ,row #a3 ,col #d;,a ,nitrogenous substance ,col #f;,b ,non nitrogenous extractive ---------------------------------------- ---------------------------------------- --------------------------- ,amount of ,woody husk ,water #d;,a ,fat #f;,b fibre ,ash ,sand ---------------------------------------- ---------------------------------------- --------------------------- ,per cent ---------------------------------------- ---------------------------------------- --------------------------- ,caracas #bjji #ggdaafh #eiicebiabgi #hcbahfb ,guayaquil -- #iaaabidajgedgjhacab #fgi #jba ,trinidad #adjd #hcjaead #dbcdfjeahjj #gjf #jib ,puerto ,cabello #adib #fdjacge #dchdgabadhc #fjf #gdf ,soconusco #aheh #fdhaiab #fdhciciaefg #hae #dga ,mean #afcc #ghcadbi #fchdegiadfi #gab #eij ,zipperer's analysis#ij of the unroasted husks gave the following results3 ,table #af4 ,key to ,row #a abbreviations3 ,col #b ,surinam ,surin ,col #c ,caracas ,carac ,col #d ,trinidad ,trini ,col #e ,puerto ,cabello ,p ,cab ,col #f ,machala ,mach ,col #g ,port au ,prince ,p a ,p ---------------------------------------- ---------------------------------------- ---------------------------------- ,surin,carac,trini,p ,cab,mach ,p a ,p,ariba,mean ---------------------------------------- ---------------------------------------- ---------------------------------- ,per cent ---------------------------------------- ---------------------------------------- ---------------------------------- ,moisture #acjbaaijacjiabjd -- -- -- #abea ,fat #dag #dae #dgd #djj -- -- -- #dbc ,cacao tannic acid soluble in #hj alcohol #eaj #chj #dhg #iae -- -- -- #deh ,theobromine #jcc #jcj #jdj #jcb -- -- -- #jcc ,ash #gcaafgc #ggh #hii -- -- -- #ajbj ,woody fibre #adheagiiahjdaeih -- -- -- #afga ,nitrogen -- #bbe #bac -- -- -- -- #bai ,proportion of husk in the raw seeds #adfjaejjadfhabbhafadafjjahfhaecd ,roasted cacao husks contain according to ,g4 ,paris#ia the following constituents3 ,moisture #abeg percent1 nitrogenous substance #adfi percent1 fat #cc percent1 extractives #degf percent1 crude fibre #afcc percent and ash #gce percent4 #ej grammes of the husks when boiled with #ejj grammes of water give #bejh percent extract1 #bjfh organic substance1 #dd ash1 #jba sugar 7reducing substance71 #jgi theobromine1 #jab percent acid1 calculated as tartaric acid4 ,the following constituents have been found by ,r4 ,bensemann#ib in the ash of cacao husks3 ,table #agic4 ,mara- ,cara- ,trini-,machala ,porta caibo cas dad ,guayaquil ,plata ---------------------------------------- ------------------------------------ ,per cent ,ash dried at #ajj ,c4 ,i4 insoluble in dilute hydrochloric or nitric acid3 a7 ,volatile dessicated at #jaac #jdba #jigi #jcjf #abdg #ajj ,c4 b7 ,fixed at red heat #aiag #dggaa #bicae #cgffb #eaeac ,,ii4 ,soluble in dilute hydrochloric or nitric acid3 c7 ,potassium oxide ,k#b,o #caeag #aahab #behff #bcaag #abagd d7 ,sodium oxide ,na#b,o #dahh #cbih #bgbf #abaj #bghj e7 ,calcium oxide ,ca,o #ajacd #ddeh #ejig #cejc #ddja f7 ,magnesium oxide ,mg,o #iedf #dgjc #ebjf #dhcg #djij g7 ,ferric oxide #jfdg #jica #jcci #jieh #jdfb ,fe#b,o#c h7 ,aluminium oxide #bha #aeed #jgaj #ahed #ajdf ,al#b,o#c i7 ,silicic acid ,si,o#b #aahj #gige #bdaf #dcba #fghj k7 ,phosphoric anhydride #ijfh #gfcj #dgjc #gbhh #gbdb ,p#b,o#e l7 ,sulphuric anhydride #cjda #adgh #ccih #agda #bjab ,,so#c m7 ,chlorine ,cl #ajje #jbbj #ajbb #jbee #jddd n7 ,carbonic anhydride #beded #ecii #afbij #aahcd #dbdg ,,co#b o7 ,water ,h#b,o #bace #bdii #bbfc #aaga #affb p7 ,oxygen ,o equivalent #jbbf #jjdi #jbij #jjeg #jajj to chlorine ,as evidenced in the preceding examples1 data as to the constituents of the cacao husk deviate considerably with different authors4 ,laube and ,aldendorff1 for instance1 found #ad-bj percent1 while ,zipperer obtained #ab-ah percent of husks4 ,these discrepancies are mainly due to adhering sand and ferruginous earth collected during the drying and fermenting processes4 ,if the beans are carefully collected and kept free from earthy substances1 the percentage of husks as against that of the bean will appear much lower2 it is1 indeed1 now possible to obtain properly treated beans which contain on an average only some #aj percent of husks1 such as ,ariba and ,machala4 ,the husks of these two varieties are exceedingly woody1 and their amount sometimes reaches #ae percent4 ,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 7less than #a percent in thin-shelled beans and no more than #b percent in thick-shelled beans such as ,ariba74 ,for some years it was not possible to effect so thorough a removal of the husk1 so that there was always found an appreciably large amount of shells in the finished preparations1 which rendered it difficult to detect adulteration4 ,as1 however1 the quantity of ash present in the husk is double that in the kernel1 it was possible to form an opinion as to the intentional admixture of shells from the increase of ash in cacao preparations4 ,hence the ash was always required to be determined when adulteration was suspected4 ,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 practicable1 so that1 for the purpose of detecting small additions1 other methods must be resorted to1 such as the estimation of the crude fibre or silica in the ash#id with the aid of the microscope1 in which it is possible to easily distinguish the forms of the cotyledon 7kernel7 mass and those of the husk4 ,the diagram on page #ad1 ,fig4 #c1 clearly shows the elementary forms of the cacao husk as represented by ,mitscherlich4 ,it illustrates a longitudinal section of the husk of ,bahia beans1 enlarged about #ejj times1 with six different cell elements in alphabetical order4 ,first the compressed cells of the epidermis are to be seen on the exterior1 in several parallel series and succeeded by moderately broad and thin-walled cellular tissue of the parenchyma1 which sometimes presents large empty spaces 7sch7 the results of the loosening of the cell walls through the formation of mucilage4 ,this cellular tissue 7lp7 is also permeated by bundles of spiral vessels 7gfb71 which1 with the dry cells1 are characteristic of the husk1 as they exist only in very small quantity in the kernel4 ,then follow parallel rows of cells 7lp7 resembling epithelial cells2 next comes a layer of cells with thick walls1 the dry cells 7st7 and finally several rows of elongated ones 7lp74 ,the silver membrane 7is7 interposes between the husk and the kernel1 fragments of which remain adhering to the shell after separation of the latter4 ,to conclude1 we find that the husk of the cacao bean consists of the inner coat of fruit1 called endocarp and other parts of the fruit covering1 as well as the skin of the seed#ie4 ,the following layers may be distinguished2 #a4 ,the pulp1 7f in fig4 #c7 fragile large cells with frequent hiatus2 #b4 the endocarp 7fe71 a single layer of fragile1 very narrow and irregularly arranged cells1 but without hiatus2 #c4 the epicarp1 or skin 7se71 polygonal and extended cells1 with an outer wall of some thickness4 #d4 the parenchyma or cellular tissue 7lp71 consisting of large and multiform cells1 with vascular bundles 7gfb71 the large mucilagenous or slime cells 7sch7 and #e4 the sklerogenous or dry cells 7st71 a single layer of vessels shaped like a horseshoe1 and thickening towards the interior1 and in conclusion #f4 the silver membrane 7is71 belonging to the earlier inner coat of fruit1 and consisting of two single rows of fat-bearing cells4 ,in examination of the husks of the plane surface enlarged #afj times 7fig4 #h71 it will be noticed that the characteristic epidermis 7ep7 consists of large and rather elongated but irregular polygonal cells4 ,frequently on the epidermis may be remarked a delicate network of the cells constituting the fruit pulp 7p74 ,beneath the epidermis lies a very delicate transverse cellular layer 7qu7 followed by the parenchyma1 as already stated4 ,the remaining elementary forms are not readily observed on a plane surface but only in section1 though we adjoin a few diagrams1 showing the layers as isolated from the pericarp2 namely1 fig4 #i parenchyma1 a layer of sklerogenous cells1 fig4 #aj1 and the silver membrane 7is7 with two superjacent ,mitscherlich particles 7tr7 in fig4 #aa4 ,illustration3 ,fig4 #h4 ,illustration3 ,fig4 #i4 ,illustration3 ,fig4 #aj4 ,for microscopical examination1 the husk must first be defatted with petroleum or ordinary ether and then treated with dilute chloral hydrate 7#h3 #e7 to assist the definition of the forms4 ,an approximate estimation of the amount of husk in a cacao preparation can be made by means of the microscope1 adopting ,filsinger's#if levigation method1 which consists of concentrating those elements of the cacao which are seldom seen even in suspension in water1 and which sink to the bottom when repeatedly stirred in that liquid4 ,to these belongs first of all the husk1 and its presence and determination in the levigation method is accordingly greatly facilitated4 ,the details of the method will be further described in treating of husk admixtures in cacao preparations4 ,illustration3 ,fig4 #aa4 ,cacao shells are the only by-product in the cacao industry1 and have been developed and exploited to such an extent1 that a rational utilisation of the ever increasing quantities has become a matter of urgent necessity4 ,they are not used in our industry1 for an admixture of husk is not permissible1 even in the inferior kinds of chocolate or cocoa powder1 but must be regarded as an adulteration4 ,it is true that they have been brought on the market as cocoa tea1 and again1 have been coated with sugar1 to make them tasty2 and to this day1 candied husks constitute a favourite sweetmeat of the population of ,east ,germany4 ,but in this way only comparatively inferior quantities of the by-product were absorbed1 and consequently projects of all kinds have been suggested to use up larger percentage4 ,as we have seen1 the fatty contents of the bean can be extracted with benzine1 and there is a resultant #d or #e percentage of fat of inferior value1 which is commercially known as 8,dutch ,i,ia ,cacao ,butter02 the defatted shells can be further used for the preparation of theobromine1 as ,zipperer has already noted in the first edition of this book4 ,kathreiner's successors in ,munich#ig employ an extract of cacao shells prepared with hot water1 in order to improve coffee berries during the roasting and to give a flavour to the coffee substitutes prepared from corn and malt4 ,cacao extract is also prepared from the shells#ih by first treating them with water or steam1 and afterwards extracting with water1 and finally evaporating as far as necessary4 ,the thick extract thus prepared contains theobromine1 and is intended for use either alone or as an addition to cacao powder and chocolate4 ,strohschein in ,berlin#ii prepares from the shells a thick liquid extract which he calls 8,martol ,its preparation was suggested by the fact that the cacao husk gives evidence of containing a considerable amount of iron4 ,in 8,martol01 the iron occurs as a tannate1 and the preparation further contains theobromine1 carbohydrates1 and phosphoric acid4 ,the preparation is said to be used as a medicinal remedy in chlorosis1 yet has scarcely justified such a statement4 ,alfred ,michel of ,eilenberg#ajj utilises the shells in the preparation of a brown colouring material4 ,the husks1 free from impurities1 are first soaked in soft water1 with or without the addition of sulphuric acid1 then washed and finally treated with a strong #ce solution of caustic soda4 ,from the alkaline solution1 the colouring matter is precipitated with acid or acid metallic salt1 collected on a filter1 and again washed4 ,thus obtained1 it is a dark reddish-brown paste1 possessed of a vitreous fracture4 ,the yield of colouring matter is from #bj-be of the weight of the original shells4 ,by re-treatment with alkali1 the paste can be again obtained in solution and can be used as required1 either in liquid or paste form4 ,the colouring matter can be obtained in different tints1 either by soaking the shells in more er less dilute sulphuric acid1 or by precipitation from the alkaline solution at various temperatures1 or yet again1 by the addition of metallic oxides4 ,boussignault#aja says that in ,paris briquettes have been made from cacao shells1 and twenty-two years ago1 ,zipperer#ajb proposed to use them as fodder1 especially for horses4 ,experimental work in that direction was instituted1 but for various reasons1 had to be abandoned4 ,the question as to a rational working up of the husk of the cacao bean is once more receiving special consideration1 more particularly since the publication by the 8,association of ,german ,chocolate ,manufacturers0 of a prize essay on the subject4 ,the fodder value of the husks as determined by ,mrcker is apparent from the following figures3 ,table #ah4 free from whole and ,shells dust1 whole fine meal dusty ,moisture #ijh #fej #iie ,albumen #acef #adac #abfi 8 digestible #fjf #gjg #dch ,fat #bfe #fgf #cif ,raw fibre #biad #behj #baee ,ash #fcb #fdd #gbf ,non-nitrogenous extractive #cibe #djcg #ddei ,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 bran1 and is not only a fattening fodder for oxen1 but also a valuable feeding material for cows and deer#ajc4 ,these results have been confirmed by ,prof4 ,feruccio ,faelli in ,turin#ajd4 ,the advantages of cacao shells as fodder1 when a comparison with bran is established1 are at once apparent4 ,two hundredweight 7that is to say1 about #bbj lbs4 averdupois7 cost only from six to seven shillings1 whilst the price of bran varies between nine and ten shillings4 ,the husks also keep better1 for after having been stored eighteen months1 ,professor ,faelli found that they had undergone no alteration1 whilst on the other hand bran had become sour4 ,a further advantage possessed by the husk is that it will absorb four times its weight of water against three times absorbed by bran4 ,cattle not only readily get accustomed to the fodder but subsequently take to it with eagerness4 ,the best results were obtained with ,dutch1 ,swiss and ,parmesan milch cows4 ,after #aj days feeding the butter and milk-sugar had increased1 as well as the daily average yield of milk from #dd to #die kilogrammes4 ,as soon as the feeding with cacao husk was discontinued the yield of milk decreased4 ,faelli concludes that cacao husk1 which can be used as a fodder up to #d kilog4 daily1 exercises a very favourable influence on milch cows1 and he purposes to continue the investigation with horses4 ,in a report on the ,experimental ,farms of ,canada #ahih1 page #aea1 reference is made to the manurial value of the husks in enriching the soil with nitrogen and potash1 a fact which had already been pointed out by ,boussignault4 ,the future use of the husks appears therefore to be ensured1 and it is to be hoped that it will allow of a permanent consumption of this by-product4 ,,footnotes3 #a ,of which the ,central ,province has #cb1jjc acres3 ,north ,western ,province #cfhi acres1 ,north ,central ,province #be acres1 ,province of ,uva #baec acres and ,province of ,sabaragamura #aiah acres4 7,from information kindly furnished in a letter of ,w4 ,freudenberg jun4 ,german ,consul at ,colombo47 #b ,see references at the end of this book4 #c ,pronounced ,chocolatl4 #d ,revue des sciences pures et appliques #ahii1 ,no4 #d1 page #abg4 #e ,vol4 #g1 ,part #b3 ,diseases and ,parasites of the ,cacao ,tree4 ,with special reference to the conditions obtaining in the colonies belonging to ,germany4 ,by ,dr4 ,f4 ,c4 ,faber1 ,berlin #aiji1 ,parey ,springer4 #f ,recently so-called fermenting-houses1 as recommended by ,l4 ,kindt4 7,cf4 ,kultur d4 ,kakaobaues und seine ,schdlinge1 ,hambourg #aijd71 have answered very well4 ,yet the chemismus of fermentation is by no means sufficiently explained1 and quantitatively and qualitatively1 there is a lack of completeness in the analyses bearing on the process4 #g ,special ovens 7,system ,mayfarth7 are also used1 and sometimes complete heating and drying installations4 #h ,this had already been noticed by ,j4 ,hinchley ,hart2 ,cacao 7,trinidad #ahib74 ,it is therefore scarcely conceivable that the 8,germination0 theory should have held the field so long4 #i ,according to ,schweizer 7,pharmazeut4 ,ztg4 #ahih1 page #chi7 these substances would be represented by the chemical formula ,c#fj;,h#hf,o#ae,n#d1 corresponding to #a molecule cacao red1 #f molecules grape sugar1 and #a molecule ,theobromin4 #aj ,cf4 ,hilger1 ,apotheker-,ztg4 #ahib1 p4 #dfi4 #aa ,cf4 ,tropenpflanzer ,v4 #d1 #aija1 ,april-,number4 #ab ,loc4 cit4 page #afg4 #ac ,the leaves of the tobacco plant must also be fermented1 before they acquire their rich brown colour and peculiar aroma4 #ad ,reports of the ,german ,pharmaceutical ,society #aijj1 ,vol4 #e1 page #aae4 #ae ,j4 ,f4 ,hanousek1 ,die ,nahrungs-und ,genumittel aus dem ,pflanzenreiche4 p4 #dcg4 #af ,anleitung zur mikroskopischen ,untersuchung der ,nahrungs-und ,genumittel4 ,jena #ahhf4 #ag ,grundri einer ,histochemie der pflanzlichen ,genussmittel4 #ah ,see page #af loc4 cit4 #ai ,cf4 ,dr4 ,stollwerck4 ,the ,cacao and ,chocolate ,industries4 #bj ,mitscherlich1 p4 #eg4 #ba ,cacao and its ,preparation2 a few ,experiments4 #bb ,ridenour1 ,m4 ,american ,journal of ,pharmacy1 #ahie4 ,vol4 #fg1 p4 #bjg4 #bc ,filsinger1 ,chemical ,journal1 #ahhg1 p4 #bjb4 #bd ,z4 ,u4 ,n4 ,g41 #aijf4 ,vol4 #ab1 p4 #hh et seq4 #be ,the husks contain no fat when in a fresh condition but absorb fat from the bean when the cacao is fermented and dried2 especially so also in the later process of roasting1 when they become saturated with it4 #bf ,klimont1 ,ber4 d4 ,dtsch4 chem4 ,ges4 #cd1 #bfcf2 ,monatssch4 f4 ,chem4 #aijb 7#bc7 #ea2 #aijd 7#be7 #ibi2 #aije 7#bf7 #ecf4 #bg ,journal of the ,society of ,chemical ,industry #ahii1 p4 #eef4 #bh ,chevalier ,baudrimont1 ,dictionnaire des alterations4 #bi ,achiv de ,pharmacie #ahhh1 ,vol4 #bf1 p4 #hcj4 #cj ,see previous reference4 #ca ,schmidt1 ,ztschr4 analyt4 ,chem4 #ahih1 vol4 #cja p4 #cja2 cf4 also ,p4 ,welmans1 ,pharm4 ,ztg4 #ahid1 p4 #ggf4 #cb ,pharm4 ,zeitung #ahih ,no4 #aj4 #cc ,cor4 ,assoc4 ,germ4 ,choc4 ,man4 #ahhi1 ,vol4 #e1 p4 #fe4 #cd ,the ,brit4 and ,colon4 ,druggist #ahig ,no4 #ba4 #ce ,zeitschr4 anal4 ,chemie4 #cf ,the ,reichert-,meissl number 7to be discussed later71 according to a communication from ,p4 ,welmans1 reaches #a ,burstyn in the expressed fat and amounts to #aff cc4 in the extracted fat 7no4 of cc4 of normal potash solution to #ajj grammes of fat74 #cg ,dingler1 ,polytechnical ,journal1 ,vol4 #bec1 p4 #bha4 ,for details of the method compare also ,p4 ,welmans ,zeitschrift fr ffentl4 ,chemie1 #aijj1 ,no4 #e4 #ch ,zeitschrift fr anal4 ,chemie #ahif1 p4 #eai4 #ci ,zeitschrift fr ffentl4 ,chemie #aijj1 p4 #ie4 #dj ,though ,strohl ,zeit4 ,analyt4 ,ch4 #ahif4 ,vol4 #ce4 p4 #aff4 has obtained with a ,bahia fat an iodine value of #dag1 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 point4 ,cf4 also table #ab4 #da ,zeitschr4 ,analyt4 ,chem4 ,b4 #ba4 p4 #cid4 #db ,correspondence of the ,association of ,german ,chocolate ,manufacturers4 #dc ,zeitschrift fr angew4 ,chem4 #ahih1 p4 #aaf4 #dd ,we are indebted for this table to the kindness of ,dr4 ,fritsche1 ,superintendent ,meat ,inspector at ,cleves 7,cf4 also table of experiments of ,matthes ,mller1 loc4 cit p4--et seq474 #de ,benedikt-,ulzer1 ,analyse der ,fett-und ,wachsarten4 #eth4 edition4 #aijh4 p4 #hdj4 also ,literature4 #df ,these high percentages of acid may also be caused by the high percentage of benzine used in the production4 #dg ,a4 ,ruffin1 ,pharmaceutische ,rundschau #ahii1 ,no4 #ea1 p4 #hbj4 #dh ,therapeutische ,monatshefte4 #ahie4 p4 #cde and following pages4 #di ,compt4 rendus de l'aced4 des sciences de ,paris1 ,vol4 #abc1 p4 #ehg4 #ej ,apotheker-,zeitung #ahib1 p4 #dfi and ,deutsche ,vierteljahrsschrift fr ffentl4 ,gesundheitspflege #ahic1 ,no4 #c4 #ea ,pharmaceut4 ,zeitung #ahih1 p4 #chi4 #eb ,hilger and ,lazarus1 ,compare also ,schweitzer1 ,pharmaceut4 ,zeitg4 #ahih1 p4 #chi4 #ec ,ann4 d4 ,chem4 and ,pharm4 #ahda1 ,vol4 #da1 p4 #abe4 #ed ,ibid4 ,bd4 #aah1 pag4 #aea4 #ee ,berliner ,chemische ,berichte #ahig1 pag4 #ahci4 #ef ,archiv f4 experiment4 ,pathol4 u4 ,pharmacol4 #ahie1 ,vol4 #ce1 pag4 #ddi4 #eg ,ibid4 #ahif1 ,vol4 #cj1 pag4 #ec4 #eh ,ibid4 #ahif1 ,vol4 #cf1 pag4 #ff4 #ei ,ibid4 #ahhh1 ,vol4 #bd1 p4 #aja4 #fj ,therapeut4 ,monatshefte #ahij1 p4 #aj4 #fa ,semaine mdicale #ahic1 p4 #cff4 #fb ,pharmaceut4 ,centralhalle #ahih1 p4 #ija4 #fc ,dekker 7,swiss ,weekly ,journal1 ,chem4 a4 ,pharm47 #dj1 p4 #dcf1 #dda1 #dea u4 #dfc gives the following figures at #ae ,c43 ,water #ahjj parts1 spirits #afjj1 pure alcohol #cegj1 chloroform #chde1 ether #bejjj1 acetic unit #chde1 benzol #ajjjjj and amylic alcohol #abej4 #fd ,see before4 #fe ,journal de ,pharmacie et de ,chimie #ahih1 p4 #agf4 #ff ,ibidem #ahig1 p4 #cbi4 #fg ,zeitschrift fr analytische ,chemie1 ,vol4 #ah1 p4 #cdf4 #fh ,aleuron granules were first microscopically observed by ,h4 ,molisch 7,grundri einer ,histochemie d4 pflanzl4 ,genmittel in the cellular tissue of the cacao bean4 ,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 7sugar7 which becomes visible in the form of globules when a section is incinerated4 #fi ,zeitschrift fr physiologische ,chemie1 ,vol4 #aa1 p4 #bjg-bcb4 #gj ,hygienische ,rundschau4 #aijj4 p4 #cad #cae4 #ga ,e4 ,s4 ,bastin1 ,american ,journal of ,pharmacy #ahid1 p4 #cfi4 #gb ,chemischer technischer ,centralanzeiger #ahhf1 ,no4 #ec1 p4 #ggg4 #gc ,contributions to the establishment of a rational feeding of ruminants4 ,so-called ,weender'sche ,beitrge1 #ahfd ,number1 p4 #dh and also ,landwirtsch4 ,versuchsstationen1 ,vol4 #f1 p4 #dig4 #gd ,zeitschrift fr angewandte ,chemie #ahif1 p4 #gab und #gdi4 #ge ,zeitschrift fr ,untersuchung von ,nahrungs-und ,genumittel4 #ahih4 p4 #c4 #gf ,zeitschrift fr ffentliche ,chemie #aijj1 p4 #bbc4 #gg ,pharmaceutische ,zeitung #ahih1 p4 #cij4 #gh ,archiv der ,pharmacie #ahfj1 ,vol4 #aec1 p4 #ei4 #gi ,beitrag zur pharmak4 und chem4 ,kenntnis des ,cacaos4 ,inaug4-,dissertation ,dorpat #ahge4 #hj ,untersuchungen ber ,kakao und dessen ,prparate1 #ahhg4 #ha ,jahresbericht ber die ,fortschritte der ,pharmacognosie etc4 #ahhc1 p4 #cad4 #hb ,archive der ,pharmacie #ahic1 ,vol4 #bca1 p4 #fid4 #hc ,zeitschrift des allgem4 ster4 ,apoth4-,vereins #ahih1 p4 #dcd4 #hd ,repert4 f4 anal4 ,chemie #ahhe1 ,vol4 #e1 p4 #agh2 cf4 also the investigations of ,mathes ,mller4 #he ,grundri einer ,histochemie der pflanzl4 ,genumittel1 p4 #bb4 #hf ,bulletin de la socit chimique ,paris #ahgb1 p4 #cc4 #hg ,pharmaceut4 ,zeitung ,vol4 #bd1 p4 #bdc4 #hh ,journ4 de ,pharm4 et de ,chim4 #ahhc1 ,ser4 ,v1 ,vol4 #g1 p4 #ejf4 #hi ,knig1 ,die menschlichen ,nahrungs-und ,genumittel1 ,vol4 #a1 p4 #bfa4 #ij ,zipperer1 ,untersuchungen ber ,cacao und dessen ,prparate1 p4 #ee4 #ia ,zeitschr4 fr ,untersuchung von ,nahrungs-u4 ,genumitteln #ahih1 ,no4 #ib ,repertorium der analyt4 ,chemie #ahhe1 ,vol4 #e1 p4 #agh4 #ic ,compare ,matthes ,mller1 ,z4 ,u4 ,n4 #aijf1 ,vol4 #ab1 p4 #ij et seq4 #id ,almost a tenth part of the ash of the shells consists of silica4 #ie cf4 ,moeller ,mikroskopie der ,nahrungs-und ,genumittel4 ,berlin4 #aije4 ,,ii part ,springer p4 #dab4 #if ,ztschr4 ffentl4 ,ch4 #ahii1 p4 #bg4 #ig ,german patent ,no4 #ga1 #cgc1 #hth4 ,january #ahgc4 #ih ,engl4 ,patent ,no4 #adfbd1 ,june #afth4 #ahig4 #ii ,pharm4 ,rundschau #ahih1 p4 #gha4 #ajj ,ztschr4 fr chemische ,industrie #ahgh1 p4 #cjc1 ,german ,patent ,no4 #baab1 ,sept4 #bdth4 #ahgh4 #aja ,annales de ,chimie et de ,physique1 ,vol4 #ahc1 p4 #dbc4 #ajb ,zeitschrift fr ,pferdekunde und ,pferdezucht #ahhh1 ,no4 #g4 ,nowadays cacao shells are often added to fodder4 #ajc ,quoted by ,filsinger ,zeitschr4 f4 ffentl4 ,chemie #ahii1 p4 #bg4 #ajd ,communication from the ,assoc4 ,german ,choc4 ,manufacturers1 #aith4 year1 ,no4 #g4 ,part ,,ii4 ,the ,manufacture of ,cacao ,preparations4 ,a4 ,manufacture of ,chocolate4 ,the ,preparation of the ,cacao ,beans4 ,up to the end of the eighteenth century the manufacture of chocolate was carried on entirely by hand1 a method at once laborious and inefficient4 ,the workman used to kneel down on the ground1 and crush the beans in iron mortars4 ,it was not until #agcbaje that ,buisson introduced the use of a bench and so rendered that inconvenient and unwholesome practice unnecessary4 ,even to-day1 the ,chinese cooks on the ,philippine islands carry their chocolate 8,factory0 about with them1 in which the trestle is essential4 ,it further comprises a small marble mortar and warmed pestle1 and by means of these utensils and implements the hulled beans are pounded1 and the triturated mass so obtained spread out4 ,it is then flavoured with sugar and spices4 ,with that exception1 hand labour in the chocolate manufacture has since the year #aggh been entirely displaced by machinery1 when ,doret exhibited the first specimen before the medical faculty of ,paris4 ,according to ,belfort de la ,roque1#ajf 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 daily1 comparing favourably with the thirty pound output yielded by hand labour4 ,pelletier#ajg1 in #ahai1 describes a machine for the mechanical preparation of chocolate of his own construction1 capable of doing the work of seven men4 ,the machines used in the chocolate manufacture have since that time been repeatedly improved and re-constructed1 although always with this one end in view1 namely to obtain a fine even cacao mass1 and afterwards mix it as thoroughly as possible with the other ingredients employed4 ,the first machines of the modern type were constructed by the ,parisian mechanic ,george ,hermann 7#ahja-ahhc7 in the year #ahcj1 to which inventor we are indebted for the principle of fine grinding with varying velocities1 on which manufacture of chocolate is based to-day4 ,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 products1 chocolate apart4 ,whether chocolate manufacture be carried out on a large or small scale1 it always involves the subjecting of the cacao bean to a regularly succeeding series of operations1 before the resulting product known as 8,chocolate0 7in the strict commercial sense of the term7 can be obtained4 ,the respective operations succeed each other as follows3 ,i4 ,preparation of the ,beans4 #a4 ,storing1 cleansing and sorting of raw beans4 #b4 ,roasting the cleansed beans4 #c4 ,crushing1 shelling and cleansing the roasted bean 7removing the radicles etc47 #d4 ,mixing different kinds of beans4 ,,ii4 ,production of the ,cacao ,mass4 #e4 ,grinding the beans till they yield a homogenous paste on heating4 #f4 ,mixture of the liquefied cacao mass with sugar1 spices1 etc4 #g4 ,trituration by rollers4 ,,iii4 ,preparation of the resulting ,chocolate4 #h4 ,extraction of air1 division and moulding4 #i4 ,cooling4 #aj4 ,packing and storing4 ,this represents the general course of manufacture1 which we will now proceed to describe in more detail1 following the headings given above4 #a4 ,preparation of the ,beans4 #a4 ,storing1 cleansing and sorting4 ,right up to the moment when they are to be used in the manufacture1 the raw cacao beans must be kept as originally packed1 and stored in an airy sun-lit room2 although if they have accumulated moisture during transport or sustained any manner of damage in harvesting1 they should then be emptied out of the sacks1 spread out over the floor of such a room as above described1 and dried as effectively as possible4 ,it has also been recommended that such beans be washed with a dilute solution of caustic potash 7#a in #ejjj71 and afterwards dried rapidly4 ,unfermented beans1 those damaged in the harvest1 and those which have received no proper fermentation1 develop a greyish white colour with occasional tints of violet and an unpleasant1 bitter herbal flavour1 properties which unfortunately penetrate to the resulting cacao products4 ,attempts have been made to meet this evil with a so-called 8,secondary ,fermenting ,gordian#ajh proposes in this connection that the beans be filled in water-butts1 and steeped in warm water for at least #dh hours 7so that obviously the butts must be kept in a warm room71 at the expiration of which time it can be poured off1 and the beans dried in a chamber heated to a temperature of between forty and fifty degrees centigrade4 ,there is said to ensue an appreciable improvement as to flavour and colour1 when this process is carried out4 ,the magazines in which cacao beans are stored have sometimes an unwelcome visitor1 to wit1 a grub which according to ,w4 ,hauswaldt#aji happens to attack just the best kinds of ,caracas and ,trinidad4 ,as eggs of the grub have on several occasions been found on the interior of the still unshelled bean1 we may assume that they were deposited by a butterfly 7species unknown1 but possibly ,ephestia cahiriteller1 cf4 von ,faber loc4 cit4 page #cce7 either before or immediately after fermentation1 and no later4 ,sometimes these grubs appear on the surface of the sacks1 which they overspread in a few days4 ,removal of the infected packages1 opening the sacks1 and exposure to the sun1 as well as a thorough cleansing of the storehouses1 is attended with a qualified amount of success4 ,the best plan is to destroy the moths during their period of activity in the summer months ,june1 ,july1 and ,august4 ,according to ,hauswaldt1 ,stollwerck#aaj and ,g4 ,reinhardt#aaa1 this can be effected by placing in the store rooms large1 shallow basins of water1 near which burning petroleum lamps are introduced on the approach of dusk1 favourably placed on a pile of bricks and stone1 so that they clearly illuminate the reflecting water4 ,the moths assemble round the light en masse and either perish in the water or flame1 a fate which sometimes overtakes even the larvae1 for they display the same fatal attraction for any light1 real or apparent4 ,the water must be changed every day1 as otherwise the wing-dust collecting on its surface affords a means of escape to the insects coming later4 ,as the weather becomes cooler1 the doors and windows of the store-rooms should be left open1 so that when frost sets in1 the rest of the maggots may be destroyed4 ,the cleansing and sorting of the raw cacao bean is the most important factor in the manufacture of chocolate1 and yield a manifold return1 for inferior and cheaper kinds of bean which have passed through these processes can be advantageously mixed with finer varieties4 ,the chief object of cleansing and sorting is the removal of foreign bodies and such chance admixtures as sand1 pebbles1 and fragments of sacking1 which are liable to damage the stones used in grinding at a later stage of the preparation1 or communicate an unnatural and disagreeable smell to the subsequent roast products4 ,these admixtures are so multiform and various that they cannot be removed solely by the aid of machinery1 but must be finally picked out by hand4 ,mechanical appliances are limited to the removal of pebbles1 dust1 and possible fragments of iron1 after which preliminary cleaning the beans are thrown on straps1 where they can be picked by hand4 ,the collector of these foreign bodies would find himself with a rather interesting stock at the end of a few years1 as ,wilhelm ,schtte-,felsche points out4 ,the cleansing of the raw beans was formerly carried out in so-called roller casks1 placed horizontally1 and revolving round an axle fitted in the floor1 whence it passed upward1 cutting them slantwise4 ,in this apparatus the beans were rolled and vigorously rubbed together1 and afterwards the hand-picking succeeded4 ,more recently1 the roller casks have been displaced by rotary cylindrical sieves1 driven by motor power4 ,such a machine is illustrated in fig4 #ab4 ,the beans are lifted to a rotatory cylindrical sieve by means of an elevator1 where they are freed from dust and dirt2 in other sections of the sieve fragments of blossom1 sacking1 or cloth are isolated1 whilst occasional splinters of iron are removed by a large magnet4 ,so prepared1 the beans are cast on running belts1 and here the hand-picking above-mentioned is carried out4 ,fig4 #ac shows a cleansing machine for the same purpose1 which has recently become rather popular4 ,here the dust passing from the sieve is sucked up into a dust chamber1 by means of an exhauster1 whilst pebbles1 blossom fragments1 and small beans are separately isolated4 ,the cleansed beans pass likewise under magnetic influence1 which removes traces of iron1 and finally succeed to the running belting4 ,often the beans are introduced into an extensive brushing machine before roasting1 to cleanse them from dirt etc4 ,these are generally found in such factories as have circular and cylinder roasters with direct heating apparatus4 ,fig4 #ac a shows such a brushing machine for cacao beans4 #b4 ,roasting the ,beans4 ,the cleansed and sorted beans are now subjected to a high temperature1 that is to say1 they are now roasted4 ,this roasting answers many purposes2 #a4 ,the aroma and flavour of the bean is so developed4 #b4 ,the starch granules are gelatinised4 #c4 ,the herbal constituents are so transformed that the flavour of the beans becomes milder2 a distinct improvement4 #d4 ,in the consequent drying1 the shells are rendered brittle1 and more easily removeable4 #e4 ,the beans themselves can afterwards be better ground4 ,the roasting of the cacao bean does not demand so high a temperature as that of coffee1 to effect the above chemical and physical changes4 ,experience has shown that the best temperature lies between #acj-adj ,c41 though deviations from this standard have recently become frequent and considerable1 according to the uses for which the cacaos are intended1 and roasting has sometimes taken place at a temperature even as low as #ajj ,c4 ,illustration3 ,fig4 #ab4 ,the process of roasting can be carried out in the roasting drum or machine in a variety of ways1 as3 #a4 ,direct roasting over a coal fire1 #b4 ,passing of a hot-air stream over the beans1 ,illustration3 ,fig4 #ac4 #c4 ,roasting by means of gas1 with compressed air1 as far as sources of heat are concerned2 and as regards shape of the drum1 it is to be noted that the cylindrical are most in use4 ,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 seeds1 the method adopted by ,weisched 7,mitscherlich page #aab74 ,not till this stage had been reached were they subjected to a strong heat1 causing the shells to spring off4 ,this method has at the present time only historical interest1 for the so-called roasting drums1 as used in the preparation of coffee1 are now universal4 ,illustration3 ,fig4 #ac;a4 ,roasting must be attended with the greatest care1 in order that it may neither be too thorough nor insufficient4 ,it is a great mistake to think that the roasting machine can be handed over to the care of any apprentice4 ,that nicety of roasting which corresponds to the variety and its subsequent utilisation constitutes the qualitative basis of the chocolate manufactured later4 ,it is impossible for even the best chocolate maker to retrieve what has been spoilt in this important preliminary operation1 wherefore a skilled workman1 endowed with a keen sense of taste and smell1 is always to be seen at the roasting machine4 ,it has already been attempted to provide a means of security against over-burning by the construction of the so-called safety-roaster1 about which will be spoken later4 ,overroasting is immediately indicated by a disagreeable empyreumatic odour 7resembling that of roasted coffee72 the husks char and the kernels crumble1 also betraying a charring on the outside4 ,there is a correspondingly increasing keenness of flavour1 and a transference of theobromine from the kernel to the husks 7cf4 page #fe74 ,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 bean4 ,illustration3 ,fig4 #ad4 ,the following general precautions in roasting cacao are worthy of note2 #a4 the beans should not remain too long in the roasting drum2 #b4 they should be kept on the stir1 for which reason the apparatus is made revolvable on its axles2 #c4 the heat applied should be carefully regulated2 and #d4 to guard against a loss of aroma1 the roasted beans should be cooled as rapidly as possible4 ,as the cacao must be more or less roasted according to its quality and ultimate destination1 which entails the acquisition of considerable empirical knowledge on the part of the workman entrusted with this process1 it would be neither advisable nor practicable to annex definite instructions as to time and temperature requirements4 ,in the following we describe a machine which is to be found in most factories and which corresponds to all the demands of technique4 ,from its heating system1 it belongs to the class of hot-air current roasters--direct coal fire assisting--and in shape to the cylindrical roasters4 ,illustration3 ,fig4 #ad a4 ,this machine is illustrated in fig4 #ad and shown in section in figs4 #ad a and #ad b4 ,to prevent loss of heat by radiation1 to save fuel1 and preclude possibilities of danger from fire1 the whole installation is walled in4 ,driving shafts occur at the back of the machine1 and the charging apparatus is introduced in front4 ,a furnace lies directly under the drum1 whilst on either side are chambers accessible to currents of fresh air1 which are provided with heating tubes and which admit of a regulation of the air supply4 ,they are shut off from connection with the gases from the fire1 so that only the fresh air heated here can penetrate to the roasting products in the charged drum4 ,there are winnowing shovels fitted in this1 calculated to keep the beans in motion and facilitate the access of air4 ,when the hopper is closed1 the gases arising from the roast product can be led off by an annexed outlet pipe1 and thereupon condensed and the resulting liquid drained off at the foot of the machine4 ,for the attainment of the proper degree of roasting1 as well as for controlling the whole process1 there is a sampler to every machine4 ,the drum is emptied whilst in motion1 its door-like front being turned aside and the roasted beans transferred by the winnowing shovels before mentioned to trolleys wheeled underneath4 ,illustration3 ,fig4 #ad b4 ,the loss of heat by radiation is very insignificant1 as the machine is completely walled in4 ,any kind of fuel may be used4 ,since the stoking as well as the removal of soot takes place at the front1 several of these roasters can be set up side by side4 ,it is a great advantage of this installation1 that by removal of the front of the drum its interior is laid quite open1 admitting of a thorough overhauling which is attended with every disadvantage for the flavour of subsequent roasting lots4 ,the machine here described is constructed in varying sizes1 with an outside capacity of four hundred kilograms4 ,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 regulator4 ,figs4 #ae a and b show a spherical roaster open and closed4 ,illustration3 ,fig4 #ae a4 ,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 roasting4 ,on an average cacao yields a loss of #f-g 4 ,according to this1 the loss of weight which can at first be empirically ascertained1 for example by a new kind of bean1 can be calculated and can be indicated on a regulator1 on the principle of the ,roman scale4 ,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 motion4 ,there is no exception to the rule that only beans of one and the same kind should be roasted and broken up together1 as thickness or thinness of the shells determines to a large extent the time required for roasting1 and also an even size of bean is necessary to the smooth operation of the breaking machine4 ,the husks of the roasted cacao bean are hygroscopic1 and consequently the roasted unshelled beans contain more moisture after having been kept for a time1 than they do in the raw state2 but the drier the bean is1 the easier it shells4 ,the cacao is therefore to be worked up as quickly as possible1 or at least kept in well covered metal boxes till further treatment can be proceeded with4 ,illustration3 ,fig4 #ae b4 ,as sources of heat we find direct and indirect stoking with house coal and coal gas1 and besides these1 for the installations of larger factories ,dowson gas is especially suitable1 as it does not involve too high a temperature1 and the outlay is not so great as when coal-gas is used4 ,illustration3 ,fig4 #af4 ,the roasting machine in fig4 #af for ,dowson or coal gas belongs to the class of roasters with direct firing4 ,it corresponds to the one diagrammed in ,fig4 #ae as regards charging and emptying4 ,here also the front wall of the drum can be removed1 and the interior consequently laid completely open4 ,the transmission of gas is effected at an air pressure of one atmosphere1 for the attainment of which an air pump is fitted up in the vicinity1 capable of feeding four machines at the same time4 ,the drum holds about #aej kilos4 ,it goes without saying that the regulating of the requisite heat is in this instance of the utmost ease and nicety4 ,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 stopped4 ,form #c-d cbm4 of coal gas are needed for #ajj kilos of beans1 whilst for ,dowson gas1 which has not such a high heating value1 much larger quantities are required1 and consequently a stronger framework becomes necessary1 though here no air pumps need be put in operation4 ,illustration3 ,fig4 #ag4 ,steam roasting apparatus have not proved particularly successful1 as has been evident in all experiments hitherto made with them1 and steam agency does not appear to be suitable for the cacao bean1 it admitting of no thorough and at the same time even roasting4 ,yet on the other hand the hot air-current roasters described enjoy an ever increasing popularity1 partly because they are heated indirectly1 and again because they appreciably diminish the time taken up in the actual process1 which in other cases approaches to as much as thirty or forty minutes1 without exposing the beans to the danger of burning or getting charred4 ,as just stated1 the beans should be passed on to the next process as speedily as possible1 yet on the other hand be completely cooled off1 so as to loosen their shells before they arrive in the breaking machine4 ,there are also special constructions for this cooling4 ,if the roasting drums are fitted up directly on the ground1 it is effected by disposing the beans issuing from these machines in wide baskets or sieves1 and letting them cool there before bringing them to the next process4 ,should they be situated at a sufficient height1 the beans can be slowly transferred down a shoot connected with the rooms below1 where crushing mills await them1 and cooled on the journey by a play of fresh air currents4 ,very much to the purpose and well adapted as regards most of the requisite conditions1 are the cooling trucks with exhaust apparatus shown in fig4 #ag4 ,these trucks are fitted with perforated false bottoms and with sliding shutters at the side4 ,after the contents of the roasting machine have been discharged into the trucks1 these are wheeled over to the exhaust apparatus easily recognisable in the diagram1 where the cacao is so far cooled that subsequent 8after-roasting0 is impossible1 whilst the gases given off are conducted by the ventilator4 ,this exhaust chamber can be made to work from both sides4 #c4 ,crushing1 hulling and cleansing4 ,up to ten years ago1 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 kernel1 or to prevent loss by isolating and collecting the minute particles of kernel1 which are drawn up through the exhaust apparatus in conjunction with the lightest of the cacao shells4 ,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 essential4 ,a machine which performs both these objects not only works excellently1 but is also economical4 ,for a solution of this problem the ,association of ,german ,chocolate ,manufacturers1 which is specially interested in all that concerns the chocolate industry1 offered a prize years ago2 the firm of ,j4 ,m4 ,lehmann were the first to construct a machine answering every call made on it to perfection4 ,fig4 #ah illustrates a crushing and cleansing machine averaging an output of #bejj-cjjj kilos1 of the latest and most modern type4 ,illustration3 ,fig4 #ah4 ,the beans are first broken into smaller pieces in all machines now employed as crushing1 shelling or cleansing apparatus1 and the one at present under consideration provides no exception4 ,an air-current is made to play on these fragments1 which finally isolates and transfers the loosened shells to another part of the apparatus4 ,the cacao next succeeds to a crusher of regular capacity lodged in the upper part of the machine1 being despatched on an elevator4 ,the fragments fall into a cylindrical sieve1 dust being detached in the first compartment1 whilst the meshes of subsequent compartments gradually increase in size and sort the products therein transmitted in corresponding sizes4 ,there is a groove traversed by air-currents--proceeding from a ventilator--immediately under each compartment4 ,this current of air can be regulated1 i4 e4 made weaker for lighter and stronger for heavier fragments1 and there is a ventilator for every compartment to make this regulation of the easiest1 and in this way shells of equal size but specifically lighter than1 the cacao fragments are most efficaciously separated4 ,contrasting with the older type of machine1 it works almost noiselessly1 all shakings of grooves and sieves being entirely avoided2 in addition to which there is a perfect exclusion of dust1 when the shells are transferred into the dust-removing chamber4 ,a further advantage is that there is no wearing out of the machine1 except as regards the direct crushing apparatus1 which occasionally need renewing4 ,the dust particles before mentioned1 which possibly comprise as much as one half of the cacao fragments1 require a special kind of working up1 on different machines1 before the cacao still contained therein can be obtained4 ,it is a fact obvious and apparent1 that the smaller the fragments of shell mixed with this crushed cacao1 the more difficult will be their separation1 a fact of equal importance to technical and analytical science1 and the more scrupulously this process is to be carried out1 the greater the lavishment on sieves and ventilating compartments entailed4 ,to effect this operation on the breaking machine is seriously to overtask the latter1 and defeats its own end1 as experiments carried out in the ,chocolate factory of ,schtte-,felsche have proved1 inasmuch as it leads very easily to mixing of the products which are to be kept separate4 ,fig4 #ai shows such a machine for the cleansing of this so-called cacao 8dust ,the particles are raised to a large flat sieve by means of an elevator1 again sorted in different sizes1 and submitted to air currents of corresponding strength4 ,the quantity obtained varies according to the variety of cacao1 though in some cases it may amount to #ej or #ed percent4 ,what remains after this process is absolutely worthless and can only be considered as refuse1 at least as far as the chocolate manufacturer is concerned4 ,illustration3 ,fig4 #ai4 ,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 machines1 but that this also be effected in a machine specially constructed for the purpose4 ,fig4 #bj illustrates such an electromagnetic apparatus4 ,the advantages of this system are that it avoids magnets limited in strength1 and by the functioning of strong electro-magnets perfect cleansing even in the case of the largest output1 as well as machines of the most simple construction1 can be guaranteed4 ,we submit the following description of the machine and its method of working4 ,illustration3 ,fig4 #bj4 ,the machine contains a hopper with sloping groove to obtain an even introduction of the beans to be cleansed4 ,at the end of this there is an electro-magnet roller1 consisting of a non-magnetised mantle and a magnetic compartment round which it turns4 ,after traversing the sloping groove1 the beans succeed to the roller1 meeting it at a tangent4 ,as soon as they reach the field of magnetism1 all iron fragments are appropriated by the revolving mantle1 whilst the beans themselves do not come into contact with this1 but pass directly underneath4 ,the iron fragments are disposed of separately1 and outside the magnetising area4 ,it is of prime importance in the preparation of chocolate and more particularly of cocoa powder 7easily soluble cacao71 that the crushed material proceeding from the crushing machine should undergo a further purification1 with a view to separating1 and removing the hard radicles4 ,these constitute the gritty sediment of insufficiently prepared cacao powder1 when dissolved4 ,j4 ,m4 ,lehmann effects the complete removal of the radicle by means of his machine ,d4 ,r4 ,g4 ,m4 ,no4 #bd1ihi 7,fig4 #ba74 ,illustration3 ,fig4 #ba4 ,here the finer siftings from the crusher are transferred to the controlling feeder1 under which a small ventilator occurs1 which provides for the removal of any still remaining portions of husk4 ,cacao and radicle descend to a shaking sieve1 the finer particles passing through its meshes1 whilst the larger grains fall into a pocket attached to the end1 as cleansed product4 ,the former fragments now succeed to a cylinder1 having its inner surface punched with small cavities 7fig4 #bb7 and while the cacao particles remain in those cavities during the rotation of the cylinder1 the radicles of more elongated form are caught up by a special separator 7#a7 and so prevented from being carried round with the rest4 ,the cacao particles are then made to fall into a trough 7#c7 by a brush 7#b7 working against the cylinder1 and subsequently urged forward by a conveyor 7#d74 ,that process is enacted all along the cylinder1 so that finally cacao and radicle issue from the machine completely separated4 ,illustration3 ,fig4 #bb4 ,the advantages1 economical and otherwise1 attending the use of the above breaking and cleansing machines become apparent when the following figures1 registering results obtained in several experiments1 are considered4 ,formerly the loss experienced in sorting1 roasting1 crushing and hulling averaged about #cj of the total beans1 but now the employment of the above machines shows the following satisfactory improvements4 ,the loss of #hbc kg ,machala beans1 unroasted1 amounted to a total3 a7 in picking #cf kg b7 roasting #fce c7 shelling #fa d7 dust #cd ------------------ #afba kg or #bj1 without taking into account the application of the waste2 #bbfg kg of ,st4 ,thom raw cacao lost3 a7 in picking #e kg b7 roasting #agj c7 shelling #aeb d7 dust #gi ------------------ #djf kg or #bj4 ,according to these data the use of these machines admits of a saving of about #aj percent more material than in former work4 ,in connection with these particulars it is also of interest to consider the qualitative and quantitative composition of the various waste products of the manufacture4 ,filsinger#aab has at the instance of the ,association of ,german ,chocolate manufacturers1 examined a mixture of #ej pounds of large ,machala beans with an equal quantity of small beans1 after passing it through a shelling machine of the most modern construction1 and he thus obtained3 #gj pounds of large kernels1 #ib 8 medium kernels1 #jh radicles1 #aj husk 7outer woody shell71 #d cacao waste1 #f other loss1 ,the #d pounds of cacao waste yielded by further sifting3 a7 kernel ,i4 sort #bej grammes1 ,,ii4 #ej ,,iii4 #bbj ,,iv4 #be b7 husk ,i4 #ahe ,,ii4 #ee ,,iii4 #cgj ,,iv4 #hj c7 cacao dust #gbe d7 waste #cj e7 loss #aj ---------------- #bjjj grammes4 ,chemical analysis of these portions gave the following results3 ,percentages ---------------------------------------- ------- ,ash ,sand ,fat ,fibre#aac ---------------------------------------- ---------------------------------------- ---------------------------------------- --------- #a4 ,husk #aj of the raw cacao #aaae #aij #dej #bacf #b4 ,cacao waste #d of the raw cacao #dhj #jce #aedj #afca #c4 ,seed shells ,i4 sort #jcg of #fgj -- #bafd #ajbi the raw cacao #d4 ,,ii4 #jaa #gaj -- #ahci #hge #e4 ,,iii4 #jgd #gbj -- #aegf #abaf #f4 ,,iv4 #jaf #ghj -- #afdj #abgd #g4 ,cacao dust #ade of the raw cacao #aage -- #bbjf #hdj #h4 ,waste #jjf of the raw cacao #gje -- #bjdd #iha ,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 shells4 ,from the large amount of fat present in the former material it might be regarded1 in the full sense of the term1 as a cacao constituent and1 for that reason1 its presence in cacao preparations should not be objected to1 while the husk containing as much as #bj percent of woody fibre cannot be considered a cacao constituent in the same sense4 #d4 ,mixing different kinds4 ,stress has already been laid on the variations in taste incidental to different species of bean4 ,it has further to be noted that they develop a milder and more aromatic flavour according as they have been more properly fermented1 and in contrary instances possess an astringent and even acid taste4 ,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 taste4 ,nevertheless the general rule still holds good that for the preparation of the finest qualities of chocolate only the better sorts of bean 7as ,caracas1 ,ariba1 ,puerto ,cabello etc47 should be employed4 ,for inferior and less expensive ware other varieties of bean suffice1 the mixture being obviously regulated by the prevailing market prices4 ,in many instances the proportions of such mixtures are kept secret by the manufacturer as matters of importance1 and every individual manufacturer has his own method and specialities as regards such blends4 ,we compare here a few verified blends3 #a4 ,caracas ,guayaquil of each #a part #b4 ,caracas #a part ,bahia #e parts #c4 ,maracaibo ,maragnon each #a part #d4 ,trinidad ,maragnon equal parts #e4 ,caracas #a part ,maragnon #b parts #f4 #a part ,ariba #a part ,surinam #a part ,trinidad #g4 #a part ,ariba #a part ,trinidad #a part ,surinam #a part ,caracas #h4 #c parts ,ariba #a part ,trinidad #a part ,surinam #a part ,caracas #i4 #a part ,machala #a part ,st4 ,thomas ,ceylon cacaos are not used so much as mixing varieties1 but almost exclusively as covering agents1 to make other cacaos lighter coloured 7sometimes almost approaching yellow74 ,the beans are weighed off in these proportions on a sensitive scale1 and then passed on to be ground and triturated into cacao paste4 ,,ii4 ,production of the ,cacao ,mass4 #e4 ,fine grinding and trituration4 ,formerly the roasted1 crushed1 and decorticated beans were frequently ground before being transferred to the 8,melangeur01--a machine that will be described later--1 in which they were then reduced to a finer state of sub-division and lastly mixed with sugar4 ,for this grinding1 mills of various construction were employed 7as ,weldon1 ,pintus etc474 ,but as time rolled on the ,melangeur took the place of these preliminary grinding mills1 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 intermixture1 but without complete success4 ,cylinder rolling machines 7,french method7 were the first to attain this result4 ,at the present time1 the roasted and cleansed kernels are ground so fine as to become a semi-liquid when subjected to heat1 and that is done whatever the ultimate destiny of the cacao1 whether it be intended for chocolate or cocoa powder4 ,this object is obtained by means of special mills1 constructed with 8,over-runners ,illustration3 ,fig4 #bc4 ,illustration3 ,fig4 #bd a4 ,these cacao mills1 which were formerly but seldom met with in chocolate factories1 have now become indispensable necessaries1 since they have the advantage3 #a4 of rendering the cacao mass in this semi-glucose form more easily miscible with sugar1 a factor of the highest importance for the commoner and cheaper qualities of chocolate2 #b4 of grinding the cacao as fine as possible in one operation and the simplest manner4 ,illustration3 ,fig4 #bd b4 ,illustration3 ,fig4 #bd c4 ,but side by side with the appreciation which these mills met with1 there arose a corresponding increase in the demands made on them1 such as the utmost nicety1 greatest possible output1 and least possible necessity of after-heating1 and these have been successively answered by twin1 triple and at the present time even quadruple mills4 fig4 #bc shows a simple grinding mill which can only come into consideration in connection with the smallest of branches1 whilst ,fig4 #bd a and b illustrates another with three successive stones arranged one above the other1 such as will be found in all the larger factories of to-day4 ,also a triple mill but with grindstones of increasing size pictured in fig4 #bd c4 ,a mill possessing four pairs of grinding stones is given in fig4 #be1 and is calculated to meet each and every conceivable demand4 ,whilst simple1 double and triple mills are brought on the market in different sizes1 corresponding to the outputs required1 these quadruple mills are only constructed in the largest sizes4 ,they grind perfectly1 and without detriment to the flavour1 deliver quantities of cacao figuring at from #ajjj to #abjj kilos daily4 ,there is naturally a larger output if the fatty contents of the cacao are considerable1 a thorough roasting being always presupposed4 ,the axles occurring on these quadruple grinding mills are connected with one another by means of spur-wheels1 and the axles themselves run in ball-bearings1 which not only permits a perfectly noiseless operation of the machine1 but also makes the action very easy1 that is to say1 dependent on only very little motor power4 ,the cacao is raised to the hopper by means of an elevator1 where the quantity introduced into the machine is regulated1 and then passes between crushers occurring in the middle of the first pair of grinding stones1 which it subsequently leaves as a pasty mass4 ,it is then conducted along a groove into the second mill1 and here undergoes further grinding1 and so to the third and fourth1 where the process can be described as trituration1 for the cacao leaves the machine in liquid form4 ,only in this manner is it possible to obtain the finest ground product1 without any disastrous accompaniment of excessive heating4 ,cacao mills with one stone suffice for the production of chocolate mass on a small scale1 but for the manufacture of cocoa powder1 twin or triple grinders must be employed4 ,all these are of the 8,over-runner0 type1 act by their own weight1 and consequently do not involve the disastrous consequences which were entailed by the 8,under-runners0 tried formerly4 ,about the middle of the nineties of the last century1 experiments were made with a view to superseding these types with mills having stones of varying sizes1 and first larger upper stones of a grinding pair were tried1 then larger under stones1 but neither have been able to maintain themselves in the workshop1 and the grinders of equal size still hold good as the fittest and most popular4 ,illustration3 ,fig4 #be4 ,attempts have recently been made to introduce a machine combining mill and roller4 ,its value lies in the fact that with a relative increase in the grinding rapidity1 it does not involve a greater than requisite heat1 and on emerging from the machine the cacao shows no deficiencies as to flavour1 and is withal much finer than that produced in other processes4 ,illustration3 ,fig4 #bf4 ,fig4 #bf shows such a machine4 ,the mill on this serves merely to reduce the hard kernel to a pulp1 and this admits of the grinding stones being placed farther apart1 and so occasions no heat4 ,trituration is then effected by a roller apparatus1 for which operation machines with four rollers have been proved most satisfactory4 ,as such roller machines are furnished with water-cooling systems1 it is possible for the cacao to be kept cool even on these4 #f4 ,mixture with sugar and spices4 ,illustration3 ,fig4 #bg4 ,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 butter1 that is to say1 as high as from #ce to #dj ,c41 and consequently the incorporating machine in which that operation is carried on is provided with a steam jacket4 ,for this process it is advisable to have the chocolate in a semi-liquid condition1 wherefore the ground cacao issuing from the mills is transferred to steam-heated vessels 7fig4 #bg7 fitted with taps suitable for drawing off the mass as it is required4 ,formerly the cacao mass was fed into the melangeur in lumps and there liquefied4 ,but as this necessitated the application of heat to the melangeur1 attended with the risk of cracking its under-plating1 and also a postponement of the mixing processes1 whereby considerable time was lost1 this method no longer obtains to-day4 ,it is at present usual not only to warm the cacao mass beforehand1 but the sugar also1 by storing it in warm chambers1 so that the whole paste possesses a uniform temperature1 lowering of temperature in the melangeur is avoided1 and there is consequently no waste of the heating steam4 ,in some large factories the actual incorporation of cacao and sugar is preceded by a preliminary mixing of large quantities1 which considerably relieves the strain on the melangeur1 whilst it keeps the machine rooms as far as possible free from superfluous dust4 ,illustration3 ,fig4 #bh4 ,the mixing machine shown in fig4 #bh can here be used with advantage4 ,as will be seen on comparing the illustration1 it is provided with a shifting trough4 ,such a machine1 when closed down1 is capable of mixing from #ajj-ejj kilos of chocolate4 ,the mixing is effected by means of two suitably shaped blades1 and the heating by a steam jacket4 ,after the operation is completed1 the mixed material is turned out into portable troughs1 and after having been kept in a warm chamber for some length of time1 transferred to the melangeur for further treatment4 ,it has been found advantageous to keep the chocolate mass so obtained in suitable receptacles for several days#aad1 at a temperature of not less than #bj ,c4 and between that figure and #dj ,c4 ,so the sugar is enabled to penetrate the entire mass1 which now proceeds to the rolling processes carried out in the melangeur and rolling machines4 ,shortly before its discharge from the latter1 it is mixed with spices1 vanillin1 eatherial oils and so forth4 ,illustration3 ,fig4 #bi4 #g4 ,treatment of the ,mixture4 a7 ,trituration4 ,in describing the mixing machines1 we do not intend to enter into details regarding the machines formerly in use1 but merely to give a brief outline of the principles illustrated in their construction4 ,trituration was formerly produced2 #a4 by rollers running backwards and forwards on a grinder2 #b4 by several cones rotating in a circle on a disc-shaped bed2 #c4 by means of rotating stones running in a trough2 #d4 by means of several cylindrical rollers2 #e4 by means of grooved cone moving in a grooved casing4#aae ,at the present time only the type mentioned under #a4 and #d4 are in general use4 #c4 is met with less frequently1 and will be described at greater length in a subsequent paragraph4 ,the machines #a4 and #c4 are put into operation prior to the cylinder rolling mills1 which finish off the incorporation of chocolate and sugar and the levigation process only begun in the first-named4 ,the machines constructed in the manner described under #c41 to which we now turn1 were introduced by ,g4 ,hermann of ,paris1 but are at present almost obsolete4 ,since they have some historical interest and are typical of the development of the melangeur1 we annex a rough sketch showing their general construction in fig4 #bi4 ,the ellipsoid runners a made of granite work in the trough i which is also of granite and is fitted with the casing h4 ,the runners rotate on their axles b so as to move in a circle4 ,the two arms of the axis b have at the centre an elliptical ring with a quadrangular opening1 into which fits the similar shaped part of the vertical shaft c fitted with the toothed wheels1 d and d1 which are set in motion by power transmitted to the shaft and its connections4 ,the arm b has some play downwards1 so that it can adjust itself vertically according to the greater or less quantity of material in the mill4 ,the two steel blades1 e and e1 are shaped to fit the cavity of the trough2 being connected with the shaft c they revolve with it and sweep down the cacao mass adhering to the sides of the mill4 ,between the foundation k and the trough i there is a space l into which steam can be introduced through f1 the condensed water passing away by g4 ,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 power4 ,the operation of mixing chocolate is not a mere mixing1 for the pressure exerted by the runners is also an indispensable factor4 ,on that account the ordinary mixing machines have not proved serviceable1 especially in the case of chocolates containing a small amount of fat1 such as the cheaper kinds1 while the addition of cacao butter to facilitate the working of the machine would considerably increase the cost of production4 ,melangeurs are generally constructed on the same principle as the edge runner grinding mills which are so much used2 but they differ from them in so far as the bed-stone revolves1 while the runners merely rotate on their axles without revolving4 ,illustration3 ,fig4 #cj4 ,the melangeur with travelling bed-stone1 as constructed by ,lehmann1 is shown at fig4 #cj2 it is fitted with an arrangement for lifting out the runners4 ,illustration3 ,fig4 #ca4 ,the bed-stone as well as the runners are made of granite4 ,each runner has an axis working in plummer blocks1 so that it can be lifted out independently of the other one4 ,by that construction the runners are prevented from taking an oblique position as was the case with the mills formerly made1 since one runner would be forced downwards or tilted on its outer edge whenever the other one was raised up somewhat4 ,the bed-stone of this machine revolves and it is easily heated by steam pipes from below4 ,one important advantage of this machine is that being low it can be very easily charged and emptied4 ,the contrivance for lifting out the runners prevents them thumping upon the bed-stone that might otherwise readily happen when starting the machine1 and it also lessens the wear of the driving bands2 moreover1 large lumps of sugar or cacao are very readily crushed down and1 so1 the working is much facilitated4 ,the emptying of the melangeur is readily and safely effected1 while the bed stone is revolving1 by holding a shovel so that the cacao is thrown up against the shovel4 ,a melangeur of this construction is represented by fig4 #ca2 it has three runners and underneath the bed-stone is fitted a steam engine which supplies driving power1 the exhaust steam being used for heating the machine4 ,although this emptying by hand is not attended with any serious drawbacks1 yet it involves loss of time and is rather inconvenient1 so that the demand for mechanical automatism in this operation was very considerable4 ,it is now some years since ,messrs4 ,j4 ,m4 ,lehmann patented an apparatus for the mechanical discharging of the chocolate mass from these machines1 but their invention still holds good4 ,a melangeur provided with such apparatus is shown on fig4 #ca4 ,here a vertically moving shovel is sunk behind the outlet1 gradually damming the material1 and causing it to rise above the edge of the tank and fall through the opening4 ,a second but horizontally working arrangement1 which in this case as in the last is controllable by means of a crank1 conducts the remainder of the material to the same shovel4 ,so the material is discharged within a few minutes4--,these melangeurs are built for varying outputs4 ,fig4 #cb illustrates one of the largest yet constructed4 ,its base has a diameter of #b metres1 and the machine itself has a capacity of #e cwts4 ,to avoid the mixing of dust with the sugar as far as possible1 the whole melangeur is provided with a dust-proof protector4 b7 ,levigation4 ,an extreme fineness and homogeneity of the chocolate mass is obtained in the employment of cylindrical rolling machines1 for the construction of which we are indebted to ,g4 ,hermann of ,paris4 ,every kind of chocolate must be passed through the rolling machine at least once or twice even when finely powdered sugar is used1 though in this case it is less a question of sub-division than of incorporation and intermixture4 ,the best qualities are passed through the machine from six to eight times1 or even more4 ,the mass is finally fed into the machine in cold blocks and so ground off4 ,granite is the material chiefly employed in making the rollers1 although it is not every variety which can be adapted to this purpose4 ,apart from the fact that granite1 or indeed any other mineral stone1 seldom occurs in compact masses and free from flaws1 neither porphyry nor the stone generally described as granite is suitable for employment in the construction of mill rollers4 ,a kind is generally preferred which intermediates between granite and porphyry as to hardness and possesses excellent grinding capacities1 and which goes by the name of diorite4 ,no other stone can compare with this diorite in respect to the above qualities1 and the chief firms engaged in the construction of roller machines possess their own quarries4 ,but we shall return to this later1 for recently experiments with case-hardened casting rollers 7,krupp steel7 and hard porcelain have yielded very flattering results4 ,illustration3 ,fig4 #cb4 ,illustration3 ,fig4 #cc a4 ,illustration3 ,fig4 #cc b4 ,we shall now enter into more detail respecting the principle illustrated by these rolling machines4 ,the plasticity of the chocolate mass necessitates a rotation of the cylinder surfaces in opposite directions with dissimilar velocities4 ,accordingly two or more rollers are caused to work against each other1 and in compliance with this principle of sub-division with differential velocities1 their axles are fitted with wheels1 of which each has a different number of cogs4 ,so those rollers furnished with the greater number of teeth revolve more slowly1 whilst in opposite instances there is a corresponding acceleration4 ,illustration3 ,fig4 #cd4 ,the construction of the machines now in use differs more or less from that of the type first invented by ,hermann1 plan and elevation of which appear in figs4 #cc a and #cc b respectively4#aaf ,the granite rollers at a1 a1 a 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 drawing4 ,the sockets of the central rollers a are fixed and each one is held in position by three sets screws2 those of the two other rollers can be shifted along grooves in the frame and when the cylinders a and a have been brought into proper position relatively to the cylinder a they are held fast by the set screws p4 ,illustration3 ,fig4 #ce4 ,illustration3 ,fig4 #cf4 ,for the purpose of this adjustment1 there is at each end of the machine a horizontal wrought iron shaft f that can be turned by the winch e1 and these shafts are fitted with two endless screws d working in the corresponding wheels c4 ,these occur on the spindles a1 which screw in and out of the bearing blocks of the rollers a and a1 but turn only in the fixed collars b without being shifted from their place4 ,the result is that on turning the cranks e the corresponding cylinder a or a is moved nearer to1 or further from1 the central cylinder a1 while the position of all of them always remains parallel4 ,the shaft ,q is set in motion by the driving wheel ,l fitted with the loose wheel ,l4 ,it acts first upon the cog wheel ,k which works in the larger wheel ,j on the axle of the central roller a4 ,that works in the cog wheel ,o and the wheel ,p fitted to the roller a driving them as well as the wheel ,m and the pinion ,n of the roller a ,the result is that the axle a makes #a revolutions and a #f revolutions while a in the same time makes only one revolution4 ,illustration3 ,fig4 #cg4 ,the cacao or chocolate is supplied to this machine by the hopper ,r which is placed between the rollers a and a4 ,the pasty mass adhering to the rollers is carried forward by the quicker moving roller a and it is ground finer between the rollers a and a1 after which the material is removed from a at the outer side by an adjustable blade gg and then falls down into a receptacle below4 ,illustration3 ,figs4 #ch and #ci4 ,on the design fig4 #cd we see a machine of more modern construction ready mounted4 ,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 side4 ,illustration3 ,fig4 #dj4 ,the principle of this roller machine has long been applied in the building of other types1 and we find that these1 variously altered1 renovated and improved1 are to-day an indispensable equipment in every chocolate factory4 ,in the following pages we give a description of some of the best-known constructions of refiner4 ,the so called battery rolling mills constitute a remarkable innovation4 ,it is apparent that the more rollers a cylinder machine contains1 and the greater their length and diameter1 all the more efficacious will the working of the machine be4 ,batteries have accordingly been constructed1 whereby two1 three or more roller systems are combined1 one to every three rollers1 and rising one above the other1 so that they slant upwards much as shown in ,fig4 #dj4 ,as the battery rolling mills possessed the disadvantages that they took up too much room and could not be well fed and regulated1 they are generally replaced by rolling machines of from #f to #i rollers1 first constructed by ,j4 ,m4 ,lehmann4 ,these rolling machines of #f to #i rollers which we see before us in ,figs4 #ce and #cf are really systems of #c rollers fitted one over the other4 ,they therefore take up the room of a #c-roller machine and are quite as easy to work4 ,illustration3 ,fig4 #da a4 ,as will be seen from the design of a nine-roller apparatus1 fig4 #cg1 the chocolate mass descends from one roller system to the other1 and is fine rolled in a third of the time otherwise required1 and at one operation1 with corresponding saving of labour4 ,the nine roller apparatus are provided with landing stage and steps1 and fed either by means of elevators1 or from above4 ,fig4 #ch shows a recent construction1 three roller apparatus 7case castings1 cf4 below7 standing vertically1 which accordingly takes up little room4 ,the hopper is low-lying1 whilst the discharging is effected from the upper roller1 and accordingly admits of the occasional use of a somewhat larger size of transport trolley4 ,this type also occurs with #f-i-ab rollers1 as apparent from fig4 #ci4 ,illustration3 ,fig4 #da b4 ,whilst these systems were exclusively supplied with rollers made of granite or hard porcelain up to a few years ago1 it has been found that good results are obtained by the use of cast rollers1 and they have been for some time employed on machines of three1 four and five rollers4 7,figs4 #ch1 #dj1 #da a-c47 ,in consequence of the non-porous surface of these steel rollers1 it is possible to grind to a finest powder1 merely in one operation1 without passing the chocolate through the machine several times2 and the so-called 8,burning0 of masses which have not been properly mixed cannot arise in this case1 though it is true that the apparatus must be provided with water cooling arrangements to avoid a too excessive heat4 ,they are specially adapted to the preparation of the more ordinary qualities1 and are even occasionally employed for finer chocolates1 for obviously these must be again submitted to a rolling process1 when granite or porcelain rollers are preferred4 ,illustration3 ,fig4 #da c4 ,for this reason the #f1 #i or even #ab roller mills have been more discarded since the last grinding process has been performed by granite rollers 7cold process74 ,in order to avoid the disadvantages of the pulley drive1 it is in certain cases advisable to drive each machine direct from an electric motor4 ,fig4 #db illustrates a refining machine driven in this manner4 ,illustration3 ,fig4 #db4 c7 ,proportions for mixing cacao mass1 sugar and spices4 ,the relative proportions of cacao1 sugar1 and spices1 as well as of starch as in the manufacture of the cheaper sorts1 vary considerably4 ,generally speaking #ej or #fj parts of sugar are added for #ej or #dj parts of cacao mass2 the following are a few formulae applicable for the production of those kinds of pure chocolate that are most used4 ,a4 ,hygienic chocolate4 ,cacao mass ,powdered sugar equal parts of each4 ,b4 ,spiced chocolate4 a7 ,cacao mass #d kg ,sugar #f kg ,cinnamon #gb g ,cloves #ch g ,cardamoms #af g b7 ,cacao mass #d kg ,sugar #f kg ,cinnamon #acj g ,coriander #h g ,cloves #hh g ,oil of lemons #b g ,cardamoms #af g c7 ,cacao mass #e kg ,sugar #e kg ,cloves #hj g ,cinnamon #bbj g ,mace #h g d7 ,cacao mass #e kg ,sugar #e kg ,cinnamon #ajj g ,vanilla #ajj g or ,vanillin #be g ,mace #b g ,cardamoms #db g e7 ,spanish spiced chocolate4 ,cacao mass #e kg ,sugar #e kg ,cinnamon #aaf g ,cloves #ej g ,cardamoms #hb g ,mace #dd g ,vanilla #dj g or ,vanillin #a g ,oil of lemons #a g ,c4 ,vanilla chocolates4 a7 ,cacao mass #e kg ,sugar #e kg ,cinnamon #afj g ,vanilla #ej g 7or ,vanillin #ab g7 b7 ,cacao mass #d kg ,sugar #e kg ,cinnamon #aej g ,vanillin #ae g c7 ,cacao mass #d kg ,sugar #f kg ,cinnamon #abj g ,cloves #bj g ,vanillin #af g ,the powdered spices as given above may be replaced by corresponding essential oils1 but see page #bcg for remarks on this point4 ,if the chocolates made from beans rich in oil contain too much fat to mould properly1 a small percentage of their constituent cacao mass can be replaced by cocoa powder made from the same kind of bean1 but defatted1 in the case of the finer qualities2 and when inferior varieties are under consideration1 the same result may be attained by a sufficient increase in the proportion of their other constituent1 sugar1 as e4 g4 #ee-fj parts of to #de or #dj parts of cacao mass1 so disturbing the usual equality of the two ingredients mixed together4 ,very cheap chocolates in particular are prepared from a smaller percentage of cacao mass and show a corresponding increase in their sugar content4 ,but if the sugar exceeds #fe percent1 it is no longer possible to mould these chocolates1 and the addition of fresh cacao butter becomes a necessary preliminary to this operation1 cf4 also the first part in section ,,iv4 ,such varieties would have a composition somewhat like the following3 ,cacao mass #be parts ,sugar #fg ,cacao butter #g ,spices and vanillin as above #a ,in the experimental preparation of samples of chocolate mass it is not advisable to employ large quantities of ingredients1 when a waste of material is bound to ensue1 but to begin with mixing small quantities of one or two kilos4 ,the small ,universal ,kneading and ,mixing ,machines1 ,patent ,werner ,pfleiderer1 ,type #a1 ,class ,,bs1 can here be used with advantage4 ,they are specially intended for small outputs and experimental work2 but we shall return to their description later1 after stating that they are furnished with heating apparatus1 stuffing boxes and air-tight lid1 and can easily be taken to pieces1 greatly facilitating the removing of the mass4 ,,iii4 ,further ,treatment of the ,raw ,chocolate4 #h4 ,manufacture of 8,chocolats ,fondants0 ,illustration3 ,fig4 #dc4 ,recently the creams sometimes described as in the heading have enjoyed a vast popularity1 and are sold as eatable chocolates in ever-increasing quantities4 ,as far as can be ascertained1 they were first manufactured in ,switzerland1 melt readily1 and have a correspondingly large amount of fat1 resulting from the addition of cacao butter1 which distinguishes them from ordinary chocolates4 ,when readily melting chocolates were first introduced1 it was a prevailing opinion that the required property could only be obtained by increasing the amount of fatty content4 ,now the excessive evidence of fat in chocolates is very objectionable1 both as regards taste and digestibility4 ,to avoid this1 therefore1 the chocolates are treated mechanically1 to attain the required character of readily melting4 ,the machines used for that purpose are termed 8,conches01 because the trough1 in which the chocolate is rubbed into a long cylinder1 has somewhat the shape of a long shell4 ,for the working up of chocolates in conches1 the necessary conditions are2 #a4 that the chocolate should have been ground perfectly fine1 #b4 it must contain such an amount of fat as to become glucose on warming1 not indeed so thin as that used as coating material1 but nevertheless softer than the ordinary cake-chocolate of good quality4 ,illustration3 ,fig4 #dc a4 ,illustration3 ,fig4 #dd4 ,the machine can be heated by means of steam1 hot water pipes1 gas or charcoal stoking1 according as they are available in the place of installation1 and the temperature should rise above #gj-hj ,c4 for fondants1 and #ej ,c4 for milk chocolates4 ,in factories with water power or electricity1 continuous fondant machines can be worked day and night1 but when only worked during the day1 must be kept warm overnight4 ,constant tending of the machine is unnecessary1 as it works automatically4 ,after a treatment of from #dj-dh hours1 the chocolate attains the requisite character 7i4e4 it melts readily71 and a rounding off of taste1 which are the properties of all good brands4 ,milk chocolates can also be advantageously prepared in the conche1 as also covering or coating cacaos of all kinds1 which harden considerably in consequence of this treatment4 ,figs4 #dc and #dc a show quadruple conches of the modern type with hot water1 wherein four troughs are arranged in pairs1 and one opposite the other4 ,conches with only #a and #b troughs are also constructed1 and in various sizes1 the troughs sometimes having a capacity of #abe and #bjj kilos1 so that the quadruple conche is capable of holding five or eight hundred kilograms in all4 ,the curved bottom of the troughs1 as well as the rollers fitted in them1 are made of granite1 and the front wall strongly bent in at the corner1 so that the mass is forced over the border of the front wall1 where there are openings for its discharge as well4 ,to prevent radiation as far as possible1 it is best that the troughs be walled in1 the troughs are either walled4 ,fig4 #dd shows the room of a modern chocolate factory1 with #ae conches4 8,chocolats fondants0 are from a gastronomic point of view1 the finest chocolate product on the market1 and it is not remarkable that this branch of the chocolate manufacture has witnessed a considerable extension1 and is likely to extend still more4 #i4 ,heating chambers and closets4 ,the manufacture of chocolate has been very considerably facilitated by the introduction of heating chambers and closets1 which have now become an indispensable feature of every factory in the industry4 ,in these chambers the chocolate which has still to be rolled1 as well as that already submitted to this operation1 is stored and kept at a temperature of #fj ,c4 until it can be further treated 7moulded74 ,this manner of heating involves an appreciable cheapening of the production1 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 unnecessary4 ,but especially when chill casting rollers are employed1 which the mass leaves in a very dry state1 the use of these heating chambers is indispensable4 ,they should be available in every factory to such an extent as to find room for the total output of one day1 though even twice or three times this amount might very well be provided for4 ,closets heated by steam are best adapted for small factories1 such as are illustrated in ,fig4 #de4 ,they possess double doors1 are walled in1 and are capable of holding from #cjj-djj kilos of chocolate mass for each metre of length4 ,larger factories should furnish themselves with chambers1 which are more open to access and on the walls of which iron shelves can be introduced1 heated by steam pipes arranged underneath4 ,a typical chamber1 measuring #bh metres in breadth 7including passage7 and #e metres in length would hold about #b1ejj kg of chocolate4 ,illustration3 ,fig4 #de4 #aj4 ,removal of ,air and ,division4 ,illustration3 ,fig4 #df4 ,after emerging from the final rolling process1 the chocolate is stored up in heating chambers until it is ready to succeed to the moulding1 prior to which1 however1 it must be freed from air and cut up into small portions4 ,until recently1 it usually came next in a melangeur provided with a dish-shaped bed-stone made of granite1 as illustrated in fig4 #df1 where it was kneaded and reduced to a uniform plasticity and heated to the temperature required for moulding4 ,the melangeurs devoted to this purpose are now superseded by special tempering machines4 ,a machine of this recent construction1 used for working solid and semi-liquid material1 is shown in fig4 #dg4 ,the tank intended as a receptacle for the chocolate mass is in this case made of iron and1 to facilitate cleaning1 smooth in the interior4 ,it runs in a water-bath1 the supply in which can be controlled by steam or cold water4 ,the granite runner is provided with a lifting device1 admitting of the working up of material containing foreign ingredients like nuts1 whole and fine-split4 ,illustration3 ,fig4 #dg4 ,the mass is taken out of the machine in lumps1 and in order that it may be reduced to a temperature suitable for the removal of air 7about #bf-cb ,c4 on the outside7 it is laid to cool on wooden1 marble or iron tables4 ,when this temperature is arrived at1 large lumps of chocolate are introduced either into the air-extracting or the dividing machines4 ,illustration3 ,fig4 #dh4 ,after the importance of the tempering processes had at length been recognised1 inasmuch as the maintenance of the temperature prescribed is of immense influence on the chocolate subsequently produced1 and it had on the other hand been ascertained that such machines as described above could not be absolutely relied upon1 for the shaking tables involve an occasional excess of tempering1 the idea of a machine which should completely and automatically perform this task was finally conceived4 ,this new machine1 given in fig4 #dh1 and already differing from all other tempering machines in external appearance1 ushers in an entirely fresh process respecting the modus operandi prevailing in the present manufacture of chocolate1 which does not fail to satisfy the highest expectations4 ,it may be said to work continuously1 for no matter what the temperature of chocolate passing into it may be1 the material leaves the machine at the temperature desired within a lapse of one minute4 ,according as more or less chocolate has to be turned over in the moulding department1 the machine can be stopped or set in motion without detriment to its efficacy4 ,besides this1 it cleans almost automatically1 so that a quick change of quality is always possible4 ,the special virtue of this machine is that it turns out the material with such a degree of homogeneity as has never before been known1 making moulding at much higher temperatures a possibility4 ,there is yet another side issue1 namely a doubling of the life of the moulds1 and finally1 owing to the fact that the often considerable amount of waste material is done away with in this process1 the moulding shop is spared to some extent4 ,the series of rollers through which the chocolate passes is maintained at a proper temperature by means of automatic water apparatus4 ,the daily output of the machine figures at #cjjj-djjj kilograms4 ,the material is passed on out of this machine to the dividing and moulding processes4 ,the necessary extraction of air follows immediately on the tempering process1 for the blades of the scraper then release the chocolate mass from the rollers in thin layers1 between which air penetrates4 ,the removal of air is effected by machines1 an old type of which is shown in fig4 #di 7in front elevation74 ,it can be warmed by means of a charcoal fire placed in the space i1 or by any other suitable means4 ,the chocolate mass is fed into the cylindrical hopper a1 at the base of which occurs an archimedian screw b1 which is propelled by the shaft and cog-wheel system c d e in the direction indicated by the arrow4 ,thus the chocolate mass is forced into the box f1 leaving which in cylindrical form1 it succeeds to the travelling band h4 ,it is now almost entirely freed from air4 ,as the material is pushed forward on the band1 it is cut off either by a knife g fixed to the box f1 or divided as far as possible into equal parts by a double knife with adjustable blades corresponding to the weight required for a chocolate square4 ,this manipulation presupposes a fair amount of skill on the part of the machinist1 but this once attained1 the division ensues as precisely and simply as can be desired4 ,air-extracting machines of recent construction1 although still partially built on the above principle1 are at the same time generally developed as automatic dividing machines4 ,illustration3 ,fig4 #di4 ,illustration3 ,fig4 #ej4 ,fig4 #ej shows such a machine for solid and semi-liquid chocolates4 ,by means of this1 the material is next conducted along a vertical screw path in even mass to the horizontal screw1 and so a second filling with the hand is rendered unnecessary4 ,after it has been freed from air in this1 it enters a revolverlike cutter1 which discharges the divided portions on a travelling belt4 ,on the latter it is conducted to a table standing near1 where it is laid into moulds4 ,the machine is of very strong make1 and puts out from #ae-bej gr1 divided into approximately #aj-bejjj squares1 within a space of ten hours4 ,illustration3 ,fig4 #ea a4 ,figs4 #ea a and b give finally two of the best known types which have a very extensive application1 protected by patent imperial 7,germany71 and built by ,j4 ,m4 ,lehmann1 ,herm4 ,baumeister1 ,j4 ,s4 ,petzholdt in ,dhlen1 ,g1 near ,dresden and others4 ,with this patent dividing machine of ,j4 ,m4 ,lehmann1 solid and semi-liquid chocolate material1 as also nut and almond chocolates are divided exactly1 in any weight from #ah to #bej grammes1 and then conducted in strips of equal size to the mould previously mentioned4 ,as far as cleanliness1 purity1 and easy management are concerned1 it fulfills all the demands which can be expected of the most modern machine4 ,illustration3 ,fig4 #ea b4 ,,iv4 ,moulding of the ,chocolate4 ,illustration3 ,fig4 #eb4 #aa4 ,transference to the ,moulds4 ,the pieces of chocolate1 on emerging from the dividing processes1 are placed separately in iron moulds1 that is to say1 as far as this has not already been done in the dividing machine4 ,it is important that these should have the same temperature as the chocolate mass1 in order to prevent the formation of spots on the surface of the cakes1 and to obtain a good and non-greyish fracture4 ,the temperature for moulding smaller objects can be fixed at between #bg and #cb ,c4 and for the larger may be considerably lower4 ,in summer also1 moulding may be proceeded with at a lower temperature than in winter4 ,according to a note in the ,gordian 7#ahie1 ,no4 #d7 the moulding may be carried out in summer1 when the atmospheric temperature is2 from #be-ca ,c1 at #bf-bge ,c #ahe-be ,c1 at #bhe-cj ,c #abe-ahe ,c1 at #ca-cbe ,c ,in cold weather1 the cakes may be moulded at a temperature of from #cbe-ce ,c41 according to their thickness4 ,when not manufactured in the automatic machine shown in fig4 #dh1 the mass should be otherwise controlled as regards temperature1 which should be registered by a thermometer introduced therein4 ,the moulds are for the most part filled with plastic and liquid chocolates1 and their depths determined and modified by the weight of material which they are destined to receive4 ,fig4 #eb shows a machine which conducts the semi-fluid mass to the moulds in the following manner4 ,the moulds are automatically introduced under the apparatus1 and filled from the small stirrer above4 ,they then succeed to the shaking table and are finally transported to the cooling room4 ,on this machine moulds of from #ge-cej mm long and #ge-bbe mm broad can safely be employed4 99 99 99 99 99 ,there are two different forms in which chocolate is sold1 namely1 that intended for domestic purposes1 and that which is to be consumed as an article of luxury4 ,the kinds known as cake1 rock and roll chocolate belong to the first class1 the several pieces weighing #ej1 #ajj1 #bjj1 #bej1 #ejj up to #ejjj grammes4 ,tin-plate is the only material of which moulds are made2 and these generally have a capacity rather greater than is necessary for holding the particular quantities to be moulded4 ,the chocolate is therefore1 as described above1 divided into given weights1 and generally deposited direct in the moulds by the dividing machine4 ,the divided portions of chocolate are pressed down in the moulds by hand1 equally distributed in the latter1 and then transferred in the moulds to the shaking table or combination of shaking tables to be described later4 ,on the shaking table the soft chocolate soon penetrates completely into all the corners and impressions of the stamped tin moulds4 ,the removal of the cooled cakes from the moulds is easily effected by pressing4 ,these moulds are generally provided with from four to ten ridges or indentations1 so that the chocolate can be conveniently divided1 and as required for use4 ,others again have a similar number of compartments4 ,the compartments may be impressed with any kind of inscription1 so that such information as the name of a firm can always be reproduced on the cakes4 ,broken chocolate is generally of inferior quality1 brought on the market without any protective covering4 ,in those kinds of chocolate which are known as articles of luxury a distinction is to be made between2 #a4 ,those moulds which are in one piece and completely filled with chocolate1 so that the superfluous mass can be removed by a knife4 ,in such cases the weight of the cakes is exactly regulated by the capacity of the moulds4 #b4 ,those intended for moulding various figures of fruit etc4 in which two or three parts make a closed space which is of the form desired4 ,among the moulds of the first type must be numbered those used in the preparation of small tablets and sticks1 and the sweetmeats known as ,napolitains and ,croquettes4 ,the second class comprises moulds for making chocolate cigars and chocolate eggs1 and also the double moulds4 ,the moulds for the smaller tablets1 cream sticks1 napolitains and croquettes are also made exclusively from tin-plate1 and the separate parts are enclosed in a stout iron frame1 the top of which is ground down smooth1 so that any superfluous portion of the filling can easily be scraped away4 ,in that way from six to thirty pieces can be cast in one mould at the same time3 the cooled chocolate can be released from the moulds by gently tapping one corner against a table4 ,in napolitain moulds protecting hooks are attached1 to avoid their sustaining any injury in this operation4 ,examples of the more frequent moulds4 #a4 ,chocolate ,cigars4 ,these are made either by introducing the chocolate mass between the two halves of a double mould1 of which each corresponds to a half of the cigar shape to be moulded and which each fit exactly one on the other2 or else by pouring it into hollow moulds stamped out of one complete piece4 ,moulding presses#aag are utilised in the manufacture of material en masse4 ,in these the cigars are filled into iron moulds1 afterwards held together by means of iron combs1 and so introduced in to the press4 ,for each size and shape special moulds and plates are essential4 ,neither barium sulphate nor zinc white may be employed to produce an imitation of the ash on ordinary cigars1 as both are objected to by health inspectors2 nor are they necessary1 for in phosphate of lime 7tricalcium carbonate7 we possess a perfectly harmless and at the same time efficient substitute1 when it is mixed up with starch syrup4 ,other figures1 such as fish etc41 may also be produced in chocolate1 by means of the moulding press1 when it is furnished with stamped moulds1 corresponding to the forms required4 #b4 ,chocolate eggs4 ,these are generally made hollow1 unless they are very small1 by pressing chocolate in two halves of an egg-shaped mould and then uniting the two parts4 ,another method patented by ,th4 ,berger of ,hamburg#aah seems less practical4 ,a mould is made of soft sheet caoutchouc blown out2 this is dipped into liquid chocolate and1 after the adhering coating has hardened1 the air is let out of the mould4 ,the use of caoutchouc moulds would render this method too costly1 since the alternation of temperature soon makes the caoutchouc unserviceable4 #c4 ,various figures1 fruits1 animals1 and other small objects4 ,double moulds are used for making these objects in chocolate1 consisting sometimes of three or four parts2 they are made either of sheet iron1 tinned1 or1 for more complicated forms1 the moulds are cast in tin1 but these latter are not so durable as those of tinned sheet iron with strong iron frames4 ,the several parts of the moulds1 after having soft chocolate mass pressed into them1 are put together and excess of material is removed by requisite pressure by the use of a press of the kind made by ,a4 ,reiche in ,dresden1 which will admit of a large number of moulds being placed in it at a time4 ,by the use of such a press the moulds are protected from injury1 and the objects moulded have a better appearance1 as a result of the uniform as well as strong pressure exerted4 ,after cooling1 the moulded objects are readily detached from the moulds and they only require to be scraped clean1 or further ornamented as may be desired4 ,that is done in various ways1 for example by painting with coloured cacao butter4 #d4 ,crumb ,chocolate4 ,this term is applied to the small pieces of chocolate of truncated conical shape1 with from #d to #e smooth surfaces4 ,they are made by a machine specially constructed for the purpose by ,a4 ,reiche 7,no4 #aeej72 it consists of a four-cornered box with a removable bottom4 ,inside the box there is a false bottom1 from #a to #b cm above the other bottom1 which is fitted with a removable sheet iron plate1 in which pentagonal holes are stamped4 ,a knife can be introduced at one corner of the bottom of the box4 ,after sufficient chocolate has been made to penetrate through the pentagonal holes by agitating the box on the table1 the knife is rapidly drawn across the bottom and the box raised up4 ,the sheet iron plate is then taken out1 and by gently tapping one corner the small pieces of chocolate are shaken out4 #e4 ,small tablets1 sticks1 fruits or figures filled with cream4 ,these are prepared by pouring the cream contents in either wooden or iron moulds1 previously dusted with a little flour1 and then moulding round them chocolate in whatever form is required1 always taking care that this is kept as soft and plastic as possible1 a suitable addition of cacao butter proving invaluable for the purpose4 ,in former times chocolate moulds were manufactured exclusively in ,france1 where the firm ,ltang of ,paris enjoyed what was to all intents and purposes a world monopoly4 ,but since the year #ahgj the oft-mentioned firm of ,reiche in ,dresden-,plauen has taken up the manufacture1 and has succeeded in conquering the market in a remarkably short time4 ,the moulds of this firm satisfy each and every possible requirement1 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 routine1 to make room for a little artistic skill and embellishment4 ,recently ,reiche has brought out a special machine intended as an easy and practical cleanser of his many moulds1 which include bonbon cutters and cutting rollers1 numbering stamps1 chocolate slicers1 roller machine boxes etc4 ,he has lately brought on to the market a special machine for quickly and efficiently cleaning the moulds1 which is illustrated in fig4 #ec4 ,in one end1 a circular brush is introduced1 and against this the moulds to be cleaned are firmly pressed4 ,in consequence of the large number of revolutions which this brush passes through1 the moulds are cleansed of still adhering masses of chocolate in a half or third of the time occupied when hand labour is employed4 ,at the other end of the shaft occurs a duster1 sprinkled with ,vienna white 7a lime71 which polishes off the moulds previously and thoroughly cleaned by the circular brush4 ,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 workers1 when this machine is employed4 ,in addition1 it makes possible a continual touching up of the material used in the making of the moulds1 a ventilating apparatus removing all traces of dust4 ,illustration3 ,fig4 #ec4 #ab4 ,the ,shaking ,table4 ,the pasty chocolate mass fills itself into the chocolate moulds spontaneously1 in consequence of its soft consistency4 ,yet to share it evenly throughout the mould1 so that it adapts itself to every bend and hollow there occurring1 and further to bring to the surface any possible bubbles of air evident in the mass1 the chocolate is whilst still in the moulds subjected to brisk shaking4 ,this is effected by placing the chocolate on trays and transferring these to the shaking table1 of which types and construction are at the present time manifold and various1 the best and oldest being given in front elevation below 7,fig4 #ed74 ,illustration3 ,fig4 #ed4 ,the movable slab a1 fitted with an upright rim at its edges1 has underneath two projecting pieces d1 working against deeply toothed wheels e1 which fastened on the shaft b1 are driven round by the pulleys c4 ,the teeth of the wheels catch on the projecting pieces at every revolution of the shaft and push them rather gently on one side1 and when the tooth-points slide from under the slab1 it drops down as much as it has been previously raised4 ,each tooth of the wheel coming into contact with the projections1 the same motion is repeated several times1 causing the slab to oscillate up and down4 ,this oscillation of the slab is controlled by means of a hand lever f1 occurring on the shaft g1 and fixed crosswise thereon1 so that we can only show it in cross section on the diagram4 ,the lever f attaches itself to the under part of the slab1 raises it1 and so throws the wheels out of contact with the projecting pieces1 but without stopping the rotation of the shaft b4 ,shaking tables have also witnessed considerable improvements with the lapse of time1 and we shall now proceed to treat these in more detail1 especially as several recent constructions offer and illustrate many interesting mechanical points4 ,illustration3 ,fig4 #ee4 ,illustration3 ,fig4 #ef4 ,an old type of machine1 that is nevertheless still much employed1 is illustrated in fig4 #ee4 ,here the slab is caused to osculate by shaking wheels introduced underneath1 each possessing six1 eight1 or more teeth4 ,the slab is raised and lowered by contact with wedge-shaped parts1 the effect produced being greater or less according as the moulds are large or small1 heavy or light1 and in proportion to the consistency of the chocolate mass which they contain1 e4 g4 whether it is solid or semi-liquid4 ,quite an improved construction is shown in fig4 #ef4 ,here the table is attached to a vertical axle1 which is moved up and down by means of a toothed wheel fixed on its bottom end4 ,there is also a cylinder arrangement under the whole machine to assist in controlling the vertical motion of the shaft1 and as it is provided with automatic lubrication1 there is no danger of any wearing out of the apparatus and consequent irregularity of functioning4 ,the shaking and jerking of the slabs is in itself attended by a considerable amount of noise1 and when to this is added that caused by the tables1 it will be seen that a chocolate factory may become to its neighbours a very serious source of objection4 ,for years attempts have therefore been made to construct shaking tables1 so that they would not cause any greater noise than is absolutely inevitable4 ,pneumatic contrivances and caoutchouc have met with right royal success in this connection4 ,illustration3 ,fig4 #eg4 ,the most recent and probably the most perfectly constructed shaking table is given in figs4 #eg and #eg a4 ,it embodies all the latest improvements and is self lubricating1 a fact of the highest importance as releasing the strain on the attendance1 which would need to be very perfect to ensure absence of noise in the case of a machine making #hjj strokes a minute4 ,when it is considered that the moulding room is generally managed by girls who neither possess knowledge of1 nor interest in1 the machines1 the advantages of such automatic lubrication become even more apparent4 ,illustration3 ,fig4 #eg a4 ,illustration3 ,figs4 #eh and #eh a4 ,apart from the automatic lubrication1 in itself a sufficient guarantee for the efficiency of the machine1 screws and nuts are entirely avoided on this machine4 ,the motive mechanism is also interesting4 ,by a special arrangement1 the number of revolutions in relation to the number of the elevations of the slab is reduced to one fourth1 viz41 from #gfj to #aij4 ,since the elevation of the slab can be regulated to zero1 a loose pulley for shifting the driving belt is unnecessary2 in addition1 the driving shaft makes only a small number of revolutions1 and works in oil4 ,the round shaped upright serves to carry the vertically moving frame i1 which supports the slab moving in an oiled groove at s1 and which is supported underneath by the pivot m4 ,both at m and s there is automatic lubrication4 ,the bearings of the spindle n1 attached to the upright1 work into left and right screw threads at oo1 to which points the ends of a broad leather belt p are attached1 passing over the roller g1 by which the frame i is suspended4 ,the driving pulley k1 running in oil1 carries in its centre the four rollers l1 which turn round and round the pulley k1 so as to come into contact with the belt p and press it outwards on both sides4 ,at the same time it shortens the belt in the vertical axle1 so raising up the table slab i4 ,this is repeated four times by one revolution of the driving pulley1 so that working with #aij revolutions a minute1 the slab is raised #gfj times4 ,according as the screws oo are moved to or from the centre1 the vertical movement of the slab can be increased or decreased to a point when the slab is completely out of action1 i4 e4 when the rollers l no longer touch the belt p4 ,under favourable local conditions1 a number of such tables can be driven by one shaft1 so that only one pulley and a single driving belt would be needed1 though each table would work quite independently of the others4 ,such an arrangement is shown in figures #eh and #eh a4 ,illustration3 ,fig4 #eh b4 ,this shaking table1 though only recently introduced1 has quickly made itself popular1 and is especially suitable for the preparation of readily liquefiable chocolate4 ,the gentle vibratory motion produced by this shaking table and its exact adjustability admit of the thinnest cakes being made in a perfectly uniform thickness1 without any objectionable projections round their edges4 ,besides the shaking tables of this construction there are others made in such a way that whether the moulds are light or heavy1 small or large1 the slab is always raised to the same height1 the working of the slab being adjusted by altering the number of revolutions4 ,the manipulation of these tables is much more difficult than that of tables constructed as above described1 and that is probably the reason why these have for decades been scarce on the market4 ,the moulded chocolate spread out on trays is transferred as rapidly as possible to the cooling chamber1 with which we shall conclude section ,,iv4 ,instead of several shaking tables alternately receiving the moulds1 which involve frequent changes1 so-called shaking systems 7fig4 #eh;b7 have been generally adopted of late4 ,they consist of a number of shaking tables1 having their frames attached to each other1 possessing a common motor control1 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 them4 ,the shaken moulds are then passed on to further processes1 or they enter the cooling chambers at once4 ,the advantage of the shaking table system lies in a reduction of the number of hands1 who only need to be in attendance at each end of the system1 and further in the regularity1 both as regards time and strength1 which prevails in connection with the shaking of each mould4 #ac4 ,cooling the chocolate4 ,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 surface4 ,that is due to the formation of smaller crystals of the fat when the cooling is rapid1 while in slow cooling larger crystals are formed and the fracture consequently becomes dull and greyish4 ,formerly it was possible to distinguish chocolate made in summer from that made in winter by the more uniform appearance of the fracture1 that was1 in the latter case1 the result of more rapid cooling4 ,at present1 however1 manufacturers are no longer dependent upon favorable atmospheric conditions in that respect1 for by suitable arrangements it is now possible to produce the reduced temperature requisite by artificial means4 ,the most suitable cooling chamber is an underground space which should1 however1 be so situated as to be in convenient communication with the moulding room4 ,the cheapest and simplest place for a cooling chamber is a cellar1 if it be properly constructed and dry1 as well as large enough to contain the quantity of chocolate made in one day's working4 ,the best temperature to be kept up ranges from #h to #aj ,c4 ,within those limits there is no danger of the chocolate being coated with moisture1 or that it will acquire a coarse grained texture by lying too long4 ,the following rules will serve for guidance in regard to this point3 ,generally1 chocolate presents the finest fracture when it has been fully levigated and when it contains a considerable amount of fat1 provided that the fat present is only cacao butter4 ,those kinds which are not so well levigated1 or have had some addition of foreign fat of higher melting point1 show an inferior fracture4 ,it is possible to obtain an equally vitreous fracture in a less cold cellar 7#af ,c4 and upwards7 when the chocolate is moulded at a temperature corresponding to that of the cellar2 to effect that1 the chocolate should be moulded at a proportionally lower temperature the warmer the cellar is4 ,the difference can be seen by the appearance of pale red spots on the surface4 ,when it is desired to dispense with artificial cooling1 the cellar should be as much as possible below the surface of the ground2 it should also be of sufficient height1 not less than #c m4 ,if the situation and height of the cellar be properly adjusted1 the requisite area for disposing of a daily production amounting to #ejjj kilos would be #djj sq4 m4 ,the cellar must be well ventilated and furnished with double windows1 so placed as to open towards the north and east4 ,discharges of warm waste water1 as well as steam pipes or furnaces should be kept as far distant from the cellar as possible4 ,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 floor1 since that is the place where cooling takes place most rapidly4 ,with that object in view it is desirable to construct brickwork pillars about #be cm high1 covered with white tiles4 ,passages are arranged between these pillars4 ,the cellar should be entered by as few persons as possible and1 therefore1 the cooled cakes of chocolate should be taken at once1 in the moulds1 to an adjoining room to be turned out and passed on to the packing room and store4 ,most of the existing factories1 that have been established for any time 7large and small7 have had to adopt artificial means of cooling1 because in most instances the quantity of chocolate to be cooled daily has1 in course of time1 increased tenfold4 ,the machine rooms have been enlarged1 the number of machines has also been increased1 while the cooling cellar has remained in its formerly modest proportions4 ,but those circumstances are not the only reasons for having recourse to artificial refrigeration1 which is often necessary in consequence of the inconvenient situation of the cellar and the high underground water level4 ,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 chambers4 ,the cakes of chocolate mass by that means come out of the moulds as hard as glass1 but it is questionable whether the consumer using the chocolate many months afterwards1 will make the same observation4 ,great care would have to be taken with such rapidly cooled chocolate1 to pass it gradually through chambers of a medium temperature and thus prepare it for exposure in the packing rooms and warehouses4 ,even when employing artificial means for cooling1 the reduction of the cellar temperature and cooling upon pillars is to be preferred to the more direct cooling upon a system of pipes1 which after all is nothing else than a cooling upon ice1 as may be in some instances the only alternative4 ,consequently1 a well constructed cellar for cooling1 furnished with a system of cooling pipes on the roof is perhaps the most advantageous arrangement1 especially for large factories4 ,in carrying out artificial refrigeration various kinds of machines are used for reducing temperature1 in which the desired effect is produced either directly by the condensation and evaporation of suitable materials1 such as liquid carbonic acid1 ammonia1 sulphurous acid1 or indirectly by making saline solutions 7calcium chloride71 cooled below the freezing point1 circulate through a system of pipes fitted on the roof or walls of the space to be cooled4 ,as the cold liquid is pumped through the pipes1 it takes up heat from the air in contact with them1 correspondingly reducing the temperature of the cooling chamber4 ,the cooling installations of the firm of ,c4 ,g4 ,haubold1 junior1 ,chemnitz1 are among the best and have long been extensively used in the chocolate industry4 ,their cooling apparatus is a compressing machine1 in which coolness is obtained by the evaporation and recondensation of such liquid gases as carbonic acid or ammonia4 ,like all compressing machines1 it is comprised of three main parts4 ,i4 ,the evaporator or refrigerator1 consisting of a wrought iron system of pipes4 ,the latter are placed in the spaces of the plant to be cooled1 with a so-called direct evaporation arrangement1 and are either arranged on the walls and ceiling1 or built in a special chamber as dry or moist air coolers1 according to the quality of the chocolate to be cooled1 or the use for which it is destined4 ,whilst in the former case cooling is effected directly in the rooms1 in the latter the air of the cooling room is conducted to the air coolers by means of ventilator1 in order to be cooled and dried there1 and then again introduced in the chamber4 ,,ii4 ,the compressor1 a gas suction and pressure pump1 working both simply and complex1 which draws the refrigerating medium out of the evaporator1 compresses it1 and forces it along to the condenser4 ,,iii4 ,this condenser consists of a coil of wrought iron or copper pipes1 which are enclosed in a barrel and are often described as the immersion condenser4 ,there is another type1 in which the pipes are united to one or more pipe-walls1 introduced in a vessel which collects and drains off the condensations4 ,in both cases the coil of pipes is played upon by a continual stream of water1 in order that the gases which they contain may be condensed4 ,the immersion condenser is generally employed when there is a plentiful supply of cheap water at hand1 and the other in contrary cases4 ,this latter condenser is provided with a separate liquid 8after-cooler01 constructed on analogy with the before mentioned immersion condenser4 ,the counter current principle holds good in both types1 and admits of a better using up of the cooling water4 ,the liquid gas then passes on to the evaporator1 where it is responsible for further refrigeration4 ,illustration3 ,fig4 #ei;a4 ,the refrigerator also occurs in the form of a brine cooler4 ,in this construction the evaporating pipes are likewise enclosed in a barrel1 containing a high percentage of salt brine4 ,in consequence of the refrigerating apparatus occurring on the interior of the pipes1 the brine contained therein is cooled down to a very low temperature1 pumped along to the cooling chambers1 and after delivering its alloted refrigeration unit re-conducted to the cooling apparatus1 where it is once more subjected to the same series of processes4 ,a well-known arrangement for such artificial refrigeration is that constructed by ,wegelin ,hbner at ,halle o4 ,s41 in which carbonic acid is employed1 and it has been found well adapted for use in chocolate factories4 ,the accompanying illustrations figures #ei a and #ei b represent an arrangement of that kind in which the cooling is effected on cooling trays judiciously arranged4 ,illustration3 ,fig4 #ei;b4 ,the refrigerating machine is constructed on the carbonic acid gas compression system2 it consists of #a4 the compressing pump a1 #b4 the condenser b1 and #c4 the system of pipes c and d1 that constitute the refrigerator4 ,the coil of pipes in the refrigerator is connected at one extremity with the compressing pump and at the other extremity with the condenser4 ,liquid carbonic acid passes from the condenser into the coil of pipes and is there evaporated4 ,the heat necessary for that change is withdrawn1 either directly or indirectly1 from the cooling chamber and from the chocolate placed in it1 until the desired reduction of temperature is brought about4 ,illustration3 ,fig4 #fj4 ,the compressing pump a is a peculiarly constructed suction and pressure pump1 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 state4 ,the condenser b consists of a coil of pipes over which a current of cold water is kept flowing and the compressed carbonic acid vapour1 passing from the compressor into these pipes1 is there cooled and condensed by the surrounding water1 so as to be transferred back to the refrigerator through a valve fitted to it for that purpose4 ,the outer vessel of the condenser is constructed of cast-iron1 in one piece with the compressor frame4 ,these cooling arrangements are constructed either with or without mechanical ventilators4 ,in figures #fc a and #fc b the compressing pump and condenser are represented as placed on the ground floor1 while the refrigerator is situated in the cellar space lying beside them and at a lower level1 in such a manner that both the systems of cooling pipes are not situated upon the roof of the cellar1 but run along it at regular distances parallel to the side walls of the cellar4 ,the compressor and condenser form one apparatus and the former is driven by a steam engine4 ,in the cooling cellar1 the refrigerator is generally fixed to the walls in such a way that the warm chocolate1 taken into the cellar1 can be at once placed upon the stages formed by the system of cooling pipes1 and so there is some advantage in having the system of cooling pipes fitted along the roof of the cellar4 ,the machine which is diagrammed in fig4 #fj possesses an hourly output of some #gjjjj calories1 measured in salt water at -#e ,c4 ,the compressor is driven directly by an electric motor1 and a stirring apparatus is put in motion by the crankshaft of the compressor1 the two being connected by an intermediate gearing4 ,wegelin and ,hbner put out cooling plants with salt water cooling1 smaller and medium sized plants are on the contrary provided with so-called direct evaporation4 ,the diagram in fig4 #fa shows an air-cooler as built of late by ,esher1 ,wyss ,co4 for chocolate cooling plants4 ,these air coolers are especially used for direct evaporation of carbonic acid gas4 ,they consist of three groups of ribbed wrought-iron pipes1 the whole constituting a system supported in a frame work of ,u-shaped and angular iron4 ,the separate tubes are welded and bent together4 ,the ribbed bodies are in themselves square shaped1 and apart from the tube opening have a nozzle introduced in their centre1 which pressed firmly against the press pipe effects a favourable transmission of heat in the case of large surface areas of the support1 the more so as the tubes are square shaped4 ,among the numerous advantages of this machine can be numbered the abolition of the refrigerator and brine pump1 prompt and instantaneous refrigeration when the machine is started1 and ease of control1 as a flange connection occurs immediately in front of the machine4 ,illustration3 ,fig4 #fa4 ,a wrought iron trough is fitted up underneath the air-cooler to catch the water drops4 ,above1 and to the left1 the three systems of the air-cooler are connected by means of a catch4 ,in the foreground of the illustration is given a miniature of the ribbed tube system1 which very clearly illustrates the arrangement of the separate ribs4 ,a ventilator not apparent on the diagram conducts air to the tubes in the cooling chamber1 and these present a considerable cooling area1 in addition to which1 the air-stream taking a parallel direction1 resistance to its passage is reduced to a minimum4 ,another method of cooling#aai1 that is carried out in ,france consists in placing the moulds1 containing cakes of chocolate1 upon a travelling belt running horizontally through the whole length of the cooling chamber4 ,the requisite reduction of temperature is effected by apparatus similar to that described above in ,wegelin ,hbner's arrangement4 ,the liquefied carbonic acid flows through a system of pipes fitted to the roof of the cooling chamber1 producing by its vaporisation the necessary cooling and then it passes back to the refrigerating machine4 ,circulation of the air in the cooling chamber is provided for by a suitable ventilator under the pipes of the cooling system1 gutters being fixed to carry away any water condensing upon their surface and prevent it from falling upon the chocolate4 ,the travelling belt passes along so slowly that the moulds1 containing chocolate1 placed upon it at one end1 take from ten to fifteen minutes in passing to the other end where they are taken off and carried to the packing rooms4 ,illustration3 ,fig4 #fb4 ,another cooling arrangement that works very well is constructed by ,t4 ,w4 ,cole of the ,park ,road ,iron ,works1 ,london ,e42 figure #fb1 represents a plan of this arrangement1 which has the great advantage of providing for the exclusion of moisture from the cooling chamber4 ,refrigeration is effected1 by means of ,cole's ,arctic-,patent ,dry ,cold ,air machines1 by compressing atmospheric air and then allowing it to expand1 after being cooled by water and having moisture removed by suitable arrangements4 ,the machine is of very solid construction2 it works at a pressure of from #gj to #hj atmospheres and drives the dry cooled air through a system fitted in the cooling chamber where the chocolate is spread out1 either on portable trucks or on a travelling belt1 so that it remains in the chamber long enough to become perfectly cold4 ,the system of cooling can be changed in various ways4 ,the sudden removal of the cold chocolate into another chamber where the air is moist1 would be attended with a deposition of water upon the goods4 ,for that reason the goods are first transferred1 for a short time1 to a warm chamber 7ante-room7 where they acquire a temperature at which no deposition of moisture can take place4 ,the chief advantage of this arrangement is that it furnishes dry cold air economically1 both in summer and also in a moist climate4 ,cole guarantees that this machine will effect a refrigeration of #e ,c42 according to the statement of ,messrs4 ,negretti and ,zambra the cooled air contains only #dj of moisture4 ,the cold air from one of these machines can be led1 by a well insulated run of pipes1 to any part of the factory and thus be made available for cooling purposes in different places4 ,the cooling plants hitherto described may be classified as 8,space ,coolers01 because in each case a special compartment of the cooling chamber must be utilised4 ,the increased prices of estate constitute no mean objection to such a system4 ,a critical valuation of these plants brings out a few undisguisable deficiencies4 ,a large proportion of the cold is lost in the chamber itself1 before it has been of any avail2 and then again the rooms are generally insufficiently1 sometimes even not at all1 insulated from adjacent and warmer chambers1 which once more involves raising of the low temperature essential in the process4#abj ,detrimental also is the presence of the personnel1 the illuminations1 and many minor influences4 ,it is evident that the larger the output required the larger must the cooling chamber be1 involving corresponding economical waste4 ,with the recognition of these evils arose the problem of their abolition4 ,the aim was to employ small chambers and avoid loss of cold air4 ,it is now solved by a system already used in many and various industries1 namely1 cooling in closets4 ,larger or smaller closets may be employed1 as required1 and in consequence of their thorough insulation may even be introduced into the warmest rooms4 ,their principle is maximum efficiency with minimum occupation of space1 and avoidance of loss of cold as far as possible4 ,in consequence of this latter aim1 the refrigerators in this case can be constructed on a smaller scale than those destined for an equal output of material1 which are fixed up in cooling chambers2 or they may be larger1 which is yet more important1 for the efficiency of the machine under consideration can be considerably increased by connecting it with one of the closets4 ,there are two sorts of cooling chambers1 those which transport the moulds automatically1 and those which contain layers where the moulds are placed one over another4 ,both types are cooled by the circulation of air1 so effected1 that cooled air currents are sucked up by a fan out of a tubular system fitted underneath a horizontal partition1 and then forced along to the chambers above1 where they are evenly distributed over the rows of sheet-iron1 laden with moulds1 or where they play upon the travelling belt which transports the moulds out of the cooling chambers4 ,the air passes once more into the tube chamber on the opposite side1 where it delivers up the warmth it has in the meantime acquired1 to enter finally the same system of circulation as before4 ,the general temperature of the closets is a mean between #h ,c4 and #aj ,c41 and the cooling lasts from #bj-dj minutes1 according to the strength and size of the tablets4 ,as the temperature never goes lower than #h ,c41 it is impossible for the tablets to become moist when exposed to the warmer outer atmosphere4 ,fig4 #fc;a shows a ,cooling ,chamber built by ,j4 ,m4 ,lehmann1 which is adapted for a daily output of some #ajjj kilos1 and divided into compartments one above the other4 ,the sections of this chamber1 which in the illustration plainly shows the small amount of space required for its erection1 are divided by vertical cross-partitions into four compartments1 each of which is provided with a shelf or stand to take a charge of #aj cooling trays1 and accessible by three spring-doors1 thus giving as small apertures as possible and reducing the loss of cold when charging to a minimum4 ,in addition to this1 each compartment is fitted with a contrivance for regulating and1 if necessary1 completely cutting of the draught4 ,the position of the system of pipes is shown by the two pipe-ends to which it is connected4 ,on the opposite side1 or front of the chamber1 is the fan-drive1 either a small electric motor1 or shafting4 ,the perforated cooling trays are visible through the open doors4 ,the sides of the chamber consist of two layers of wood with thick slabs of cork between them4 ,all chambers of this system1 including those with automatic conveyance of the moulds1 can be taken to pieces for transport1 the single pieces afterwards only requiring to be fastened together again when erecting the chamber4--,the chamber illustrated serves for cooling moulded chocolate4 ,for pralins and the like similar chambers are supplied1 which are1 however1 smaller and lighter in construction4 ,fig4 #fc;b represents a cooling chamber with forced air circulation and automatic conveyance of the moulds1 built by the same firm4 ,this chamber1 which1 owing to the travelling belt conveying the moulds1 is of considerable length1 is nowhere connected with the outside air2 the whole manipulation of the moulds is carried on through small adjustable openings at the points where the travelling band enters and leaves the chamber4 ,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 with4 ,the width of the belt and chamber can at any time be varied to suit the place of erection and correspond with the length4 ,illustration3 ,fig4 #fc a4 ,illustration3 ,fig4 #fc b4 ,illustration3 ,fig4 #fc c4 ,as is to be seen from the illustration1 this cooling chamber requires the minimum of attendance and thus complies with the principles lately adopted in all large factories1 in which the tendency is to substitute as much as possible mechanical appliances for manual work4 ,it will be seen from the preceding chapters that this tendency is especially marked in the moulding department1 where automatic tempering1 moulding and mould-filling plants and shaking tables have already been introduced4 ,in order to utilise fully such automatic plants the last link in the chain only was wanting1 namely1 a suitable means of transferring the moulds from the shaking tables to the cooling chamber and through the latter to the demoulding and packing room4 ,the purpose of the cooling chamber above described is to fill up this gap1 and its proper place is thus ranged in among the automatic machinery described4 ,thus it is that many modern factories have united the above machines to form a single working plant1 as shown by ,groundplan ,fig4 #fc;c4 ,v4 ,special ,preparations4 a7 ,chocolate ,lozenges and ,pastilles4 ,these chiefly consist of cacao mass1 sugar and spices4 ,formerly they were made by placing the semi-liquid chocolate material on a stone slab1 furnished with a rim of uniform height which served to regulate the thickness of the goods manufactured1 and then rolling out the mass as required4 ,the lozenges were punched from the rolled-out layer by means of a cutter4 ,after allowing the mass to cool1 these lozenges were detached from the remaining portions1 which were then rolled again and the same process repeated4 ,pastilles1 on the surface of which impressions of varying import1 such as figures1 names1 firms etc4 are required1 may also be manufactured by placing the soft chocolate mass upon tin-plates in which depressions occur corresponding to the device desired4 ,a roller is employed to make the material fit into the depressions1 and superfluous chocolate is removed with a knife4 ,these impressions come out especially fine1 when the pastille moulds are subjected to a shaking on the tables with which we are already acquainted4 ,illustration3 ,fig4 #fd4 ,illustration3 ,fig4 #fe4 ,yet these processes are becoming obsolete1 and the chocolate slabs or plates are at the present time superseded by the two forms of apparatus constructed by ,a4 ,reiche1 which we accordingly describe below4 ,illustration3 ,fig4 #ff4 ,in the first of these simply constructed machines1 fig4 #fd1 the material oozes through perforations in a square sieve-like arrangement1 at length issuing on the sheet-iron plate fitted underneath4 ,the process is aided by repeated shaking1 and when sufficient chocolate has penetrated to the plate1 the box is raised on its hinge and chocolate mass left ready for further treatment4 ,by gentle additional shaking1 the still irregular heaps are rounded off to perfection2 they are now cooled down and finally detached4 ,the coating of the lozenges with coloured sugar grains is effected by passing them1 together with the plate to which they still adhere1 through a box containing sugar dust4 ,this machine is scarcely used now2 in its place come the two constructions of ,a4 ,reiche1 as already stated1 the one being intended for solid material1 and the other for semi-liquid chocolate mass4 ,illustration3 ,fig4 #fg4 ,by means of his pastille machine ,nr4 #adjia1 which we give in ,figs4 #fe and #ff1 chocolate lozenges of the most diverse size can be prepared very rapidly and to advantage4 ,the chocolate material1 which in this case is solid1 is pressed through perforations in a metal plate and otherwise treated as in previous cases4 ,in working with this machine1 it must be previously and sufficiently warmed1 then partially filled with chocolate material of a proper consistency 7not more than #ge of the total capacity may be utilised74 ,it is highly important in the preparation of lozenges that the material should neither be too hard nor too plastic1 but strike a just medium4 ,illustration3 ,fig4 #fh4 ,before pressing down the plunger1 worked by a screw1 a metal plate is laid upon the chocolate to prevent contact with the plunger4 ,by slight pressure1 the chocolate mass is forced through the perforations1 according to the required size of the lozenges1 but the plunger must not be screwed down further4 ,this will admit of the plate on which the lozenges rest being drawn out and another inserted4 ,illustration3 ,fig4 #fi4 ,to this machine belong the usual perforated plates f1 ,fig4 #ff of which there are three of different sizes for each machine1 as shown by figures a b c1 also the plates d used for making the perforated confections which find their way to the ,christmas ,tree4 ,these plates are impressed with larger or smaller designs1 and so make two different sizes of goods possible4 ,a third plate is supplied for the manufacture of whole pieces 7various varieties of chocolate croquette74 ,the machine works smoothly and noiselessly and delivers excellent products4 ,if instead of the usual plain lozenges1 such with the name of a firm or other device are desired1 the corresponding impressions must be stamped out on the plate in which the chocolate is received after being forced through the perforations4 ,see fig4 #ff1 g1 h1 i4 ,fig4 #fg illustrates the pastille machine ,nr4 #ad #agh for thin chocolate mass1 constructed by ,a4 ,reiche 7,german ,patent #bbg #bjj74 ,it resembles the foregoing apparatus in principle and appearance1 being only distinguished by a different aim1 namely the treatment of thin material4 ,used in conjunction with the peculiar moulds also manufactured by the same firm 7marked 8,durabula071 even the deepest impressions can be effected with an enormous saving of time and material and in a most practical manner1 as will be seen on comparing figs4 #fi a to d4 ,in order to get the full value out of this machine1 some little practice is necessary on the part of the workman in charge4 ,but possessed of an average amount of skill1 he can soon turn out with this apparatus ten times as much as can be made with the ordinary type of lozenge machine4 ,for a favourable accommodation of the different pastille plates1 the hurdle diagrammed in fig4 #fh 7by ,a4 ,reiche7 is quite excellent4 ,it is manufactured out of one complete sheet of steel1 is free from any suspicion of soldering1 and entirely galvanised4 ,it thus offers a strong guarantee as regards wear and tear4 ,it may also be advantageously employed as a transporting device4 b7 ,coated chocolates1 pralins etc4 ,these delicacies are now held in high esteem1 and of late the consumption of pralins and cheaper forms with imitative contents has increased very considerably4 ,the designation pralin 7properly pronounced prahlin7 has been applied to sugar-coated almonds and is derived from the name of a cook in the employ of ,marshal du ,plessis1 which was ,pralins4 ,this 8chef0 belonged to the age of ,louis ,,xiv4 and was the first to make these sweetmeats4 ,but now the term is applied to sweetmeats of various forms1 soft fruit-sugar1 marmalade1 cream1 nut-paste etc4 respectively enveloped in chocolate4 ,the special formulae employed in the preparation of different kinds of pralins are comprised in the confectioner's art1 and do not need to be dealt with here4 ,the substances themselves are called fondants4 ,formerly the sugar was boiled1 placed upon a slab1 and there manipulated with a spatula1 an operation difficult to manage1 indeed almost impossible in the last stages4 ,in consequence of the increased demand for such preparations1 machines were introduced several years ago whereby the operation is mechanically performed4 ,such a machine is shown in fig4 #gj4 ,illustration3 ,fig4 #gj4 ,the bed-plate as well as all the working parts of the machine are constructed of stout copper4 ,the working parts admit of being raised or lowered by means of the hand-wheel above1 and they remain fixed whilst the bed-plate turns and its underside is played upon by water4 ,the machine is capable of working up pure fondant without any syrup addition1 as well as that made up with syrup4 ,the boiled sugar is poured on the bed-plate of the fondant machine1 cooled down from #aj-bj minutes according to the syrup content1 and to such an extent that the machine can be set in motion1 whilst the working parts are gradually lowered to the previously mentioned bed-plate4 ,the sugar poured out is then cooled by means of the action of a ventilator fitted on a crossbeam1 occurring in the middle of the wooden cooler1 and working in conjunction with the ventilator1 in consequence whereof a cooling current of air is brought to strike the hot sugar centrally4--,when pure sugar is used1 the fondant is finished within six minutes1 but in the case of a syrup addition the time required is lengthened4 ,illustration3 ,fig4 #ga4 ,a quite recent type of fondant machine is given in fig4 #ga4 ,it achieves its end by employing an air-current and a cylinder with screw1 which is provided with water cooling apparatus4 ,the modus operandi presents many and obvious advantages1 chief among which is the possibility of conducting new material to the machine uninterruptedly1 and further the preservation of the flavour of the chocolate worked up4 ,the result is a production of first-class quality in respect to taste and flavour1 which is quite ready to be passed on to the next processes4 ,illustration3 ,fig4 #gb4 ,the fondant is then diluted with colouring matter in boiling pans1 and so prepared for subsequent treatment4 ,the figures which have to be poured in are then transferred to gypsum moulds1 lined with starch powder1 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-driven4 ,hand-pouring postulates a considerable amount of skill on the part of the man in charge1 especially when even weights of the separate pieces are required4 ,we annex an illustration of a motor-driven depositing machine 7fig4 #gb74 ,the sugar is here introduced into receivers heated by means of a water-bath4 ,the receiving boxes are moved under the outflow one after another1 after having been dusted with powder and filled with chocolate1 whilst the adjustment of the weight of each separate piece is effected by the operation of a very ingenious mechanism1 even from #j-h grammes4 ,illustration3 ,fig4 #gc4 ,after a stay of several hours in the drying room1 the molten figures are so hard that they can be raised out of the powder with the aid of a shovel4 ,fig4 #gc shows such a machine1 whilst ,fig4 #gd illustrates a machine where the work goes on unbrokenly1 and from which the chocolate figures are removed with a shovel4 ,the sweetmeats are next dipped into liquified chocolate 7covering stuff7 to coat them with a layer of that material4 ,the mass employed for this purpose must contain up to #ae more butter than that used for ordinary chocolate1 so that it may be kept soft long enough for continuous working4#aba ,this is performed in the machine fig4 #ge4 ,on a bed-plate coming into contact with steam or cold water1 as required1 occur rake-like stirrers1 and a small ventilator introduced above assists in cooling off the material4 ,for the purpose of discharging1 there is an outlet on the rim of the pan4 ,for storage of the tempered coverings and also for occasional alleviations with cacao butter1 a machine illustrated in fig4 #gf is utilised4 ,illustration3 ,fig4 #gd4 ,illustration3 ,fig4 #ge4 ,illustration3 ,fig4 #gf4 ,the dipping of pralins for the purpose of coating them was formerly carried out by means of a fork1 the nucleus masses being dropped into the coating material1 taken out with a fork1 and placed upon metal plates4 ,various kinds of ornamentation were designed by the same instrument4 ,in the preparation of the higher priced coated fondants1 a similar method of procedure is still in vogue1 although such manipulation presupposes a high degree of skill on the part of the mechanics are at the machine4 ,for articles of more general consumption1 whether ornamented or not1 machines have been introduced for the purpose by divers manufacturers1 some of which function excellently4 ,two of that kind which in every way respond to the calls made on them are here described1 but we shall not waste time and labour over the more complicated and expensive machines4 ,illustration3 ,fig4 #gg4 ,illustration3 ,fig4 #gh4 ,the first method of coating fondants1 patented by ,a4 ,reiche of ,dresden-,plauen1 is not based on mechanical principles1 but rather relies on a series of small appliances1 represented in fig4 #gg4 ,the jacketed casing a1 fig4 #gg contains water1 and into it the pan containing coating material can be placed3 that is kept in a liquid condition by heating the water in the jacket by spirit lamps or gas jets underneath4 ,the adjoining vessel b is closed on all sides1 filled with water1 and also kept warm in the same manner2 it serves for the preparatory warming of the objects to be coated1 which are spread upon a wire network1 and for that purpose two of these wire frames can be hung upon the hooks inside the box4 ,the mass dropping from the wire frame is conveyed into the covering box a1 by means of a sheet of metal placed above it2 c serves as an apparatus for turning1 and we give it on a larger scale in fig4 #gh4 ,illustration3 ,fig4 #gi4 ,the tracings h and i in fig4 #gi show the cross section and top view of the wire gratings1 on which cylindrical and ball-shaped sugar goods are deposited4 ,the other two kinds of grating are illustrated at ,l and ,m 7fig4 #hj74 ,the size of the meshes of the sieve gratings depends on that of the centres to be coated4 ,the method of covering is as follows3 ,the centres for the pralins etc4 are placed in the cavities of the gratings1 and1 as soon as one of the gratings is full1 the latter is covered up by the fine-meshed grating the half of the cross-section of which is shown in ,fig4 #gi and the full view in ,fig4 #hj 7see ,k and ,n respectively71 ,k representing the cover-grating4 ,both gratings are held simultaneously by the operator at their handles and then dipped together in the liquid covering contained in the vessel a1 ,fig4 #gg1 after which the superfluous covering mass is removed by knocking4 ,the gratings are now deposited on the mechanism ,c1 ,figs4 #gg or #gh1 as the case may be1 the top sieve removed and a sheet of paper or a metal plate put in its place4 ,it is then turned by hand to the opposite side1 the grating with the impressions is removed and the cover centres are found lying in regular order1 and at regular distances apart1 on the metal plate4 ,the object of the intervals between the covered centres is to prevent the running together of the latter4 ,illustration3 ,fig4 #hj4 ,beans and rings are only dipped up to the middle1 and the process repeated with the other half of the centre after the first half has cooled4 ,this ensures a pleasing1 round appearance1 and has further the advantage that the cover grating need not be put on during the operation4 ,when dipping cylindrical or ball-shaped centres1 the grating ,k which has first been removed on dipping1 is at once transferred to the heater1 to prevent it cooling and withdrawing too much warmth from the covering material at the next immersion4 ,the dipping of pralins etc4 is exceedingly easy if the new type of dipping machine is used1 a full view of which is given in ,fig4 #ha and which has the highly appreciable advantage of simultaneously cooling the dipped centres4 ,all the parts are1 in the main1 worked by hand1 only the shaking and stirring contrivances and the cooling fan requiring to be driven by motor power4 ,the middle piece carries the actual dipping apparatus1 underneath which the tank holding the covering chocolate is fixed1 while the lefthand sidepiece serves for feeding2 as many as four operators can be engaged simultaneously at the latter1 the work consisting of laying the centres in the gratings corresponding to the mouldings desired4 ,the construction of these gratings is1 in the main1 similar to the stamped trays of ,anton ,reiche1 but they are not provided with handles and are despatched along the guide-rails by hand4 ,the filled grating is then placed in a frame1 which is dipped by means of a winch into the liquid chocolate4 ,the top grating on the dipping frame is adjustable1 and the object of this grating is to keep the centres down1 as without this arrangement some of the centres might rise to the surface of the covering4 ,the top grating is1 before commencing to dip1 pushed over the filled grating with the centres and is thus immersed with them4 ,the frame having been removed1 the shaker is put in action to remove the superfluous material from both the gratings and the centres4 ,the grating is drawn out after use from below the top grating and transferred to a book-shaped ejector1 on one side of which is a metal sheet covered with paper4 ,the whole of the centres are then discharged on to the sheet1 by reversing the two flap-sections4 ,the sheet containing the covered centres is then transferred to the cooling apparatus at the right1 in which it is gradually lowered on a 8paternoster0 apparatus by turning round a handle4 ,it is then conducted to the left by an endless band1 and finally discharged in a cooled state by the machine4 ,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 apparatus4 ,illustration3 ,fig4 #ha4 ,the shape of the design-gratings is reproduced in high relief on the goods1 and it will therefore be readily understood that further designs or fancy shapes can be made on the gratings4 ,for the production of semi-dipped goods or such as are dipped round and remain uncovered at the bottom1 a device is attached to the striking gear which renders it possible to regulate the depth of each immersion at will4 ,the tank containing the covering material is surrounded by a water-jacket1 which is heated by steam4 ,the heat of the water is indicated by a thermometer4 ,the receptacle containing the covering can easily be drawn out towards the front4 ,in addition to this1 the whole of the outside of the machine1 which also constitutes a complete water-jacket1 is heated by steam1 and finally the ejector4 ,the gratings containing the impressions are taken out of the ejector after use and transferred to the feeding side to be used again1 so that1 at the very most1 four gratings are required for each design4 ,the daily output of the machine is #cjj-fjj kilos1 and the size of the gratings #bhj by #djj millimetres1 the output naturally depending on whether the machine is operated by two1 three or more persons4 ,b4 ,the ,manufacture of ,cocoa ,powder and 8,soluble0 ,cocoa4 a4 ,the various methods of disintegrating or opening up the tissues of cacao4 ,the comparatively high fat content of pure cacao1 which would deter certain persons1 especially those suffering from stomach disorders1 from taking it1 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 organism4 ,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 part1 as this quality1 in consequence of which the preparation can rapidly and without difficulty be rendered ready for consumption1 is obviously a great advantage4 ,the best way to obtain this appeared to be the pulverisation of the cacao1 which1 when reduced to a powder1 more readily satisfies the above conditions4 ,as1 however1 it was not possible to pulverise cacao which still contained its full amount of natural fat1 it became necessary to devote attention to the operation of extracting the cacao butter4 ,it is many years since the first appearance of certain preparations in ,germany which went under the name of 8,cacogna01 and which had been deprived of their fat to the extent of #bj-be 4 ,this problem1 however1 was recognised and attempts and all manner of experiments made to solve it at a much earlier period in ,holland4 ,the founder of the well-known ,dutch firm of ,j4 ,c4 van ,houten ,sons in ,weesp1 ,mr4 ,c4 ,j4 van ,houten1 was the first to attempt the expression of the fat from cacao 7#ahbh7 and to treat it with chemical agents with a view to opening up or bringing about the disintegration of the tissues1 in order to render the cacao a fit and welcome article of food1 not only for healthy persons1 but also for invalids and convalescent persons4 ,it was not until the ,dutch cocoa thus manufactured had been introduced into ,england and ,germany1 where1 as well as in ,holland1 it became very popular1 that manufacturers in ,germany and ,switzerland began to devote their attention to the treatment with chemical agents4 ,the consumption of so-called 8soluble0 cocoa has increased to such an extent of late years that it is now almost as large as that of chocolate goods4 ,the term 8soluble01 as now generally applied to cocoa powders1 is undoubtedly a misnomer1 inasmuch as such preparations are practically not soluble at all4 ,we have therefore termed cocoa for drinking purposes in this book 8disintegrated0 cacao1 as the processes described in the following pages only render the elements of cacao1 as1 for instance1 the cellulose1 capable of suspension in liquids4 ,it would be quite impossible to render cacao1 by any special treatment1 soluble in the real sense of the term1 as is the case with salt or sugar4 ,it will thus be readily understood that the expression 8disintegrated0 is correcter and more logical than the term 8soluble ,the degree to which disintegration has been carried1 i4 e4 the efficiency of the opening-up processes adopted1 is marked by the absence of any sediment worth speaking of in the beverage prepared with boiling water1 even after it has been left standing some time4 ,the greater the power of suspension of the preparation1 the less particles of cacao will settle to the bottom1 and the higher the beverage will be esteemed4 ,the disintegrating agents are1 in practice1 applied either to the raw or roasted1 but otherwise untreated beans1 or to the more or less defatted cacao1 as follows3 a7 by treating the cacao with hot water1 without or under pressure2 b7 by treatment with alkalis1 such as carbonate of kali or sodium1 carbonate of magnesia 7,dutch method71 spirits of ammonia 7sal-ammoniac7 and carbonate of ammonia 7,german method74 ,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 alkalis1 as a consequence of which they sink less rapidly in liquids than would be the case with untreated cacao4 ,a further effect is the partial neutralisation of the acids present1 besides which the cacao-red or pigment is also attacked1 a result which may be regarded as less desirable1 as the cacao-red is the secreter of the aroma1 which naturally suffers with it4 ,if the cacao is treated with steam or hot water1 the starch is apt to gelatinise1 and the acids to begin to ferment4 ,as the treatment with steam1 for the reasons given above1 is nowadays rarely practised1 we will at once proceed to consider the method of disintegrating cacao most in use4 ,modifications of the methods of manufacture bearing on this point will be dealt with in their place under the corresponding heading later in this book4 b4 ,methods of ,disintegration4 #a4 ,preliminary ,treatment of the ,beans4 ,the method of manufacture of disintegrated cocoa comprises the following operations3 a7 ,the cleaning and sorting of the raw bean2 b7 ,roasting2 c7 ,shelling1 breaking and grinding2 d7 ,treatment with alkalis or water2 e7 ,expression of the fat or cacao butter2 f7 ,pulverising4 ,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 manufacture1 i4 e43 ,i4 before roasting2 ,,ii4 during roasting2 ,,iii4 after roasting1 and further a7 before pressing2 b7 after pressing 7treatment of the defatted beans74 ,the cleaning and sorting of the raw beans1 or1 in short1 the complete treatment to which the raw cacao is subjected 7a to c7 is in all methods effected by the same machines1 a description of which has been given on pages ,transcriber's ,note3 ,rest of line missing ,some manufacturers proceed at once to treat the cacao with alkali on completion of the above operations4 ,c4 ,sthle#abb effects the disintegration of cacao by subjecting the beans to the chemical action of a mixture of ammonia and steam1 at a temperature not exceeding #ajj ,deg4 ,c4 ,the next process 7roasting7 is then supposed to draw out the ammonia introduced into the material1 which1 being volatile1 easily escapes1 and enables the flavour to develop4 ,pieper#abc moistens the raw beans with water1 to which alkali has been added1 and this has the effect of neutralising the acids present in the bean2 afterwards the beans are fermented1 dried and roasted4 ,the fermentation is described as rendering the particles of albumin or protein bodies easily digestible and further imparts to the beans a fine1 reddish brown colour4 ,this process is therefore nothing but an after-fermentation of the cacao under the influence of alkalis4 ,from a scientific point of view1 the process does not possess the advantages which ,pieper claims for it1 with the exception of the really evident improvement in colour4 ,this effect can1 however1 be obtained equally well by suitable treatment with water alone4 ,g4 ,wendt#abd has patented a method of improving the colour and facilitating the disintegration of cacao1 in which the beans are treated1 before roasting1 with lime water and milk of lime 7lime solutions7 and further washed with the solution during roasting4 ,we now turn to the methods of disintegration by means of fixed alkalis 7carbonate of magnesia1 potash and sodium7 first employed by the ,dutch1 concerning which the following description will be useful4 ,the cleaned beans are first very superficially roasted1 to facilitate winnowing1 and the cacao thus treated 7half roasted cacao7 broken as small as possible1 which is an equally important factor in the shelling and winnowing processes4 ,it should be observed here that the less the cacao has been roasted1 the finer it should be broken4 ,the material is then impregnated by one of the above-mentioned alkaline solutions1 which is sprayed on to the beans4 ,the chief agent employed is potash 7carbonate of potassium7 in the proportion of #a-b 7#c at the outside7 parts of potash to #bj-cj parts of water1 for every hundred parts of the defatted material to be treated4 ,some manufacturers use sodium or a mixture of sodium and carbonate of magnesia in place of the potash4 ,as soon as the cacao has been uniformly impregnated by the alkaline solution1 the roasting process should be completed4 ,still more care should be devoted to the roasting of cacao for pulverising than is required in the case of eating chocolates1 as taste and smell play a more important part and the point of complete roasting is not so easily recognised4 ,the cacao being roughly broken and the shells removed1 the second roasting process must of course be conducted over a low fire4 ,the most suitable machines for this purpose are the large roasting machines illustrated on page #ic1 ,fig4 #ad1 as in these machines there is little possibility of over-roasting1 even when dealing with large quantities and the machine is intensely heated2 another advantage is the easy accessibility of the roasting drum1 which can be immediately exposed by removing the front cover1 for cleaning2 cleaning is very necessary in roasting machines4 ,broken and moistened cacao chars much more readily than raw beans which have not been deprived of their shells4 ,if it is not possible to thoroughly clean the interior of the roasting drum1 as is often the case with spherical roasters1 the particles of cacao remaining in the drum continually undergo re-roasting1 finally falling in a completely charred state into the cacao1 thereby greatly prejudicing its taste4 ,if necessary1 the cacao can now be passed through the breaking machine again1 from which it is transferred to the triple cacao mill1 which provides for fine grinding4 ,the material is then deposited in heated pans 7see page #aag1 ,fig4 #bg7 where it remains until ready for the next process1 the expression of the fat4 ,the object of the fine grinding in the mill is to render the cacao on being ground again after the defatting process1 easily capable of being sifted1 and to obtain a preparation which1 on being mixed with hot water1 leaves as little sediment as possible4 #b4 ,expression of the ,fat4 ,hydraulic presses are nowadays exclusively used for this most important operation in the manufacture of 8soluble0 cocoa4 ,the methods of pressing have1 in common with the other operations in the course of manufacture1 undergone considerable modification and improvement4 ,according to ,macquer 7see ,mitscherlich1 ,s4 #eh7 the butter was extracted during the last century by pulverising the seeds1 boiling them in water and cleansing the fat1 which1 on cooling1 congealed on the surface of the water1 by re-melting4 ,according to ,desprez 7see ,mitscherlich1 ,s4 #eh71 burned1 shelled and finely pulverised beans were spread to a height of #ab-ae inches on coarse linen or canvas1 which was spanned across a vessel containing boiling water1 to expose the fine powder thoroughly to the action of the hot vapour4 ,the powder was then pressed1 in linen bags1 between two tin plates1 whereby some #ej of pure cacao butter was obtained4 ,at a later period the heatable hydraulic pot-presses came into use4 ,the mass had1 however1 to be introduced into these pots tied up in a cloth or sack1 to facilitate which it was previously treated with water1 forming a thickish syrup very convenient for pressing4 ,all these methods1 however1 were attended with the great disadvantage that the cocoa1 after being stored some time1 acquired a grey colour1 or became mouldy4 ,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 conducted4 ,such a press1 likewise acting hydraulically1 is shown in ,fig4 #hb on the opposite page4 ,this machine exerts a total pressure of #cbjjjj kilogrammes and works with #djj atmospheres4 ,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 oils4 ,when pressing1 however1 the pots containing the cacao must be rendered water-tight both at the top and bottom1 to prevent the liquid cacao from escaping1 while such provision is not necessary in the case of the oil presses4 ,the stopping up of the press-pots is effected by means of a side-handle1 and arrangements are provided for heating the pots both from above and below4 ,the machine illustrated has #d pots1 arranged one above the other1 which can be drawn out on guide-rails towards the front of the machine4 ,during pressing1 they close telescopically with the piston arranged underneath each pot4 ,the pump which supplies the water for the hydraulic pressure1 works perfectly automatically1 increases the pressure according to the quantity of fat which has run off and keeps the pressure at its maximum or at any degree required4 ,with these presses it is possible to extract1 without difficulty1 #he and even more of the total fat of the cacao bean4 ,if pressing is carried on at too high a temperature1 a pale1 whitish grey butter is the result4 ,if1 however1 a little attention is paid by the operator at the press1 the butter obtained is usually perfectly clear1 as it is first conducted through a horse-hair pad covered with linen1 or a camel-hair cushion #ae millimetres in thickness4 ,sufficient attention is not always paid to the operation of pressing1 so that it often happens that some of the cacao escapes with the butter1 which is especially the case if the pressure has been increased too rapidly at the beginning4 ,if the butter is extracted for use in the factory itself1 the escape of the cacao with it is of no serious consequence2 if1 however1 the butter is intended for sale for commercial purposes1 its appearance is a most important factor1 wherefore it is advisable to filter the impure fat immediately after pressing4 ,it is true that1 in most factories1 the butter is in such cases merely remelted to allow the impurities to settle to the bottom1 this part being then submitted again to the same treatment1 while the rest of the butter is disposed of on the market4 ,if filtering is necessary1 the butter filter should be used1 which1 first constructed in ,holland1 has been in use for a long time there4 ,the principle of these filters is to pass the butter through hanging tubes made of a filtering material similar to flannel4 ,illustration3 ,fig4 #hb4 ,the firm of ,volkmar ,hnig ,co4 constructs special cocoa butter filters which can be obtained through the firm of ,j4 ,m4 ,lehmann4 ,figs4 #hc and #hc;a show this type of filter 7cross and vertical section71 the manner of working with it being the following3 ,as soon as the butter has passed through the hair sieve in the upper part of the apparatus1 which removes larger objects such as pieces of wood etc41 it enters the hanging filter tubes1 which1 to facilitate cleaning1 are interchangeable4 ,the filter butter accumulates in the large space provided for the purpose and is withdrawn through a tap4 ,an observing glass is attached to the apparatus for the purpose of watching the height of the butter1 and the whole filter is water-jacketed1 the water being heated by a steam coil fixed in the bottom of the apparatus4 ,a thermometer is fixed to the side of the filter1 for regulating the temperature4 ,illustration3 ,figs4 #hc and #hc a4 ,the degree to which cocoa powders should be defatted is an important question which1 some years ago1 formed the subject of much controversy4 ,the relation between the percentage of fat contained in the original cacao kernel1 the expressed butter and the defatted cacao mass is shown in tables #ai and #bj4 ,the taste of defatted cacao is1 as is well known1 all the better for being defatted to a low degree1 and it is this which constitutes the great advantage of cocoa prepared according to the ,dutch method1 the remaining cacao content of which is some #bd-cc percent1 so that1 taking #ej percent as the average quantity of fat contained in the cacao1 only about #cd-eb percent of the whole is removed from the mass4 ,if the expression of the butter is carried to a further degree1 the cacao will certainly become more easily capable of suspension in liquids#abe1 but such treatment is detrimental to its flavour#abf1 which is apt to become woody or bitter4 ,the ,table #ai4 ,percentage of butter to be extracted4 ,percentage of fat to remain in the ,fat content of kernel finished cocoa powder #ej #ea #eb #ec #ed #ee #ef ,weight of butter to be expressed 7in proportion to the whole mass7 #cc #bed #bfi #bhd #bih #cac #cbh #cdd #cb #bfe #bgh #bi #cji #cbd #ccc #cec #ca #bge #bi #cjd #cai #ccc #cdh #cfb #cj #bhf #cj #cad #cbi #cdc #ceg #cga ,fatty ,cacao #bi #bif #ca #cbd #cch #ceb #cff #ch #bh #cjf #cai #ccc #cdg #cfb #cge #chi #bg #cae #cbi #cdb #cef #cg #chd #cig #bf #cbd #cch #cea #cfe #cgh #cib #dje #be #ccc #cdg #cf #cgc #chg #dj #dac ---------------------------------------- ---------------------------------------- ---------------------------------------- ----- #bd #cdb #cee #cfi #chb #cie #djh #dba #bc #cea #cfd #cgg #ci #djc #daf #dbi #bb #cei #cgb #che #cih #da #dbc #dcf #ba #cfg #ch #cib #dje #dah #dc #ddc ,non-fatty ,cacao #bj #cge #chh #dj #dac #dbe #dch #de #ai #chc #ci #djg #db #dcb #dde #deg #ah #ci #djb #dae #dbg #dci #dea #dfc #ag #cig #da #dbb #dcd #ddf #deh #dg ---------------------------------------- ---------------------------------------- ---------------------------------------- ----- ,diminution 7#af77djd77dag77dbi77dd7 7#deb77dfd77dgf7 in value ,k4 7#ae77daa77dbd77dce77ddg77dei77dga77dhb7 ------------------------------------ ,table #bj4 ,percentage of butter remaining in the finished cocoa powder4 ,weight of butter to be expressed1 ,fat content of kernel in proportion to the whole mass #ej #ea #eb #ec #ed #ee #ef #cj #bhf #cj #cad #cbi #cdc #ceg #cga ,fatty #ca #bge #bi #cjd #cai #ccc #cdh #cfb ,cacao #cb #bfe #bgi #bid #cji #cbc #cch #cec #cc #bed #bfi #bhd #bii #cac #cbh #cdc #cd #bdb #beh #bgc #bhh #cjc #cah #ccc #ce #bca #bdf #bfb #bgg #bib #cjh #cbc #cf #bai #bcd #be #bff #bha #big #cac ,non- fatty #cg #bjf #bbb #bch #bed #bg #bhf #cjb ,cacao #ch #aid #ba #bbf #bdb #beh #bgd #bi #ci #ah #aig #bac #bc #bdf #bfb #bgi #dj #afg #ahc #bj #bag #bcc #be #bfg #da 7#aec7 #afi #ahf #bjc #bb #bcg #bed #db 7#ach77aee7 #agb #ai #bjg #bbd #bda #dc 7#abc77ad7 7#aeh7 #age #aic #baa #bbh ,diminu- tion in #dd 7#ajg77abe77adc77af7 #agi #aif #bad value ,k4 #de -- 7#aji77abg77ade7 #afd #ahb #bj #df -- -- 7#aaa77ac7 7#adh7 #afg #ahe #dg -- -- -- 7#aac77acb77aea7 #ag #dh -- -- -- -- 7#aae77ace77aed7 ,illustration3 ,fig4 #hd4 ,illustration3 ,fig4 #hd;a4 statement1 made by certain manufacturers and would-be connoisseurs1 that the bitter taste peculiar to the acid produced in cacao during fermentation is the real aroma of the cacao1 is undoubtedly erroneous4 ,it could1 in the same way1 be said of tea and its acids1 the bitterer1 the better2 which would of course end in the destruction of the true flavour4 ,equally erroneous is the theory that bitter cacao is more consistent4 ,such cacao must1 previous to consumption1 either be more sweetened than usual or1 if the same quantity of sugar is put in1 less of the beverage can be taken4 ,when1 for instance1 very thin coffee is made1 the beans1 on colouring an abnormally large quantity of water1 are said to be stronger1 i4 e4 to yield more4 ,the consistency of all such beverages is1 however1 only a matter of taste1 and it would therefore be useless to discuss the subject in detail2 some persons prefer strong tea1 which has been brewed a quarter of an hour1 others simply pour boiling water over the tea leaves and then drink the beverage immediately4 ,it may1 however1 safely be taken that the highest amount of butter which can be expressed from cacao without prejudicing the flavour of the finished powder is #ff percent of the total fat content4 ,manufacturers nowadays try as a rule to express as much butter as possible1 as the butter has a high price on the market1 and this tendency naturally has the effect of lowering the quality of the cocoa4 ,we thus come across cocoa powders containing only #bj1 #ag1 #ae percent of fat and even less4 ,of course nothing can be said against the production of such cocoas1 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 preparation1 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 stomach4 ,the only serious drawback in this case is the great variability of the fat content1 which fluctuates between #ac and #ce percent4 ,such fluctuations are absolutely impossible in the case of any other article of food which is manufactured and sold wholesale1 or1 at any rate1 buyers know in all such cases exactly what they are purchasing2 this is a point to which serious attention must be called4 ,it is very much to be regretted that the ,association of ,german ,chocolate ,makers#abg has declined to follow up this matter1 while the ,union of ,german ,food ,chemists1 after considerable controversy1 advocated a distinct legal classification of non-fatty cocoa powders containing up to #bj percent of fat4#abh ,we would prefer the ,dutch preparations1 which have remained the same up to the present day1 so-called fatty cocoas containing more than #be percent of fat1 to be classified specially and those preparations which contain less than this percentage of fat to be termed 8highly defatted0 or 8dry0 cocoas1 the names applied to both kinds being of little importance as long as the public has the means of clearly recognising the distinction 7see tables #ai and #bj74 ,some #ag percent must be taken as the minimum permissible butter value1 which would mean the expression of about #hj percent of the total fat content1 or two-thirds of the cacao mass itself2 cocoa powders with only #ae percent or less of butter are to be regarded as inferior in quality and should not be produced4 ,unfortunately1 however1 these suggested limits are1 at any rate for the present1 not likely to be realised4 ,illustration3 ,fig4 #hd;b4 ,illustration3 ,fig4 #he;a4 ,the pressure obtained by means of the pressing devices above described is naturally not sufficient for the production of such highly defatted cocoas4 ,stronger presses are therefore necessary1 one of which1 a very powerful apparatus1 is shown in ,fig4 #hd4 ,this machine1 at the present time the most powerful cocoa butter press in the world1 brings a pressure of over one million kilos to bear on the cacao mass1 working with #djj atmospheres1 and thus renders it possible to express as much as #ij percent of the total fat content of the bean4 ,the construction of this press is exactly the same as that shown in ,fig4 #hb1 the pump ,fig4 #hd;a having1 however1 three pistons or plungers instead of one2 it works1 like the other machine1 automatically1 i4 e41 after the large quantity of water required at the commencement has been fed into the press1 the large plunger is put out of gear at a pressure of #e atmospheres2 the two smaller pistons are then put into action together1 and produce the enormous pressure of #djj atmospheres4 ,illustration3 ,fig4 #he;b4 ,after defatting1 the expressed cacao cakes are allowed to cool down1 for which purpose they are transferred to flat trays or other suitable receptacles1 and pulverising and sifting the powder thus obtained commenced4 #c4 ,pulverising and ,sifting the ,defatted ,cacao4 ,there are several methods of proceeding with these operations1 such as treating the expressed cacao in the melangeur already described in an earlier part of this book 7cf4 #cj-cb figs47 or passing it through the centrifugal sifting machine 7cf4 #hd;b and #hh figs47 with which we are now acquainted4 ,at a time when the melangeur was to a certain extent the universal machine of the manufacturer1 it was almost exclusively utilised for pulverisation1 that up-to-date division of labour whereby this machine is limited to mixing 7and very properly so limited1 as its name implies7 and the preparation of cacao powders on the contrary assigned to more efficient constructions having then not as yet been adopted4 ,we annex a description of one or two specially constructed arrangements for the pulverisation and sifting of cacao1 as manufactured by ,j4 ,m4 ,lehmann and already repeatedly tested4 ,illustration3 ,fig4 #hf4 ,first there is the cacao cake crusher 7figs4 #he;a and #he;b71 which reduces the pressed cake into rather large pieces about the size of a walnut1 previous to its being pulverised either in the melangeur1 centrifugal sifting machine or some similar apparatus4 ,it has been furnished with one 7fig4 #he;a7 and in some cases even with two 7fig4 #he;b7 pair of toothed or cogged rollers1 and the cacao in this latter type of construction is crushed as small as a pea1 which reduction1 although it is by no means essential1 considerably relieves the strain on the pulverising machine and is also in some sort a protection against unnecessary waste of material4 ,illustration3 ,fig4 #hg4 ,then again1 there is the so-called pulveriser shown in fig4 #hf4 ,this is in principle an edge-mill with revolving bed-stone and runners1 both made of granite4 ,the coarsely broken press cakes are fed into the mill through a hopper provided with a slide1 and are reduced to a loose powder of firmly fixed colour1 escape of dust being prevented by the hood fitted to the mill4 ,by turning a crank1 a lateral sliding door is opened1 and an arrangement inside is set in motion1 by which the ground cacao is turned out of the mill4 ,the pressure of the runners can be diminished and even completely nullified4 ,for cacao that has been thoroughly defatted 78dry0 cocoa71 the hardness of which demands a more efficient treatment than is possible in these machines1 they being only calculated to press or at the most exert a rubbing effect1 there are the crushers proper1 called mills built in pulverising plants for dry cocoas as illustrated on fig4 #hg4 ,the pressed cacao1 already broken up to some extent in a preliminary crusher 7cf4 figs4 #he;a and b71 is systematically conducted through the mill by an elevator provided with hopper and feeding apparatus4 ,on the interior of the machine1 which is completely plated with steel-plates1 there is a cross-arm as on a windmill1 which passes through a large number of revolutions per minute4 ,chiefly owing to its thrashing effect1 the cacao in the mill is fine ground1 without any rubbing or exertion of pressure as in the melangeur and other machines4 ,the outer part of the frame consists of a grating with various widths of hole1 which can be readily changed4 ,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 once1 an additional advantage when comparing this mill with the melangeur1 in which all the powder1 even that sufficiently ground1 must remain till the final discharging1 much to the detriment of its flavour and aroma4 ,illustration3 ,fig4 #hh4 ,the powdered cacao next succeeds to the sifting operations1 after it has first cooled a little1 and for these the centrifugal sifting machines are used in the main4 ,special care must be taken that such apparatus as is used is not too diminutive to deal with the quantities of cacao introduced1 as this is extremely injurious to the machine4 ,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 cacaos4 ,we have before us in fig4 #hh centrifugal sifting machine constructed on one of the largest scales4 ,in this cacao is introduced in the floor of the sieve through a feeder1 and by means of an elevator4 ,the sifting cylinder is spanned with silk or bronze gauze1 and conceals in its interior a rough sort of preliminary sieve1 the purpose of which is to prevent the larger unpowdered pieces penetrating to the silk gauze4 ,there is a ventilator inside this rough sieve1 which produces and transmits an air current1 so that the meshes are kept open4 ,under proper guidance it is practically impossible for the machine to break down1 although the sieve must be cleansed twice daily1 an operation scarcely requiring more than two or three minutes1 as it is not necessary first to remove the part under consideration4 ,because of this easy manner of cleaning1 the centrifugal sifter far excels all others1 as the plan sifter1 the latter generally having to be dismounted before this operation can be proceeded with4 ,the powder issues from the first outlet of the sieve4 ,there is a second1 where both preliminary and cylinder sieve transmit their overflow1 and this is then again conducted to the pulveriser in order to be worked up once more4 ,pulverisers and sifting apparatus can be so combined by means of conveyors and elevators that they work automatically1 which is always of immense advantage where a large daily output is in question4 ,but pressed cakes which are to be conducted through the machine in broken pieces must first be treated in a preliminary crusher 7cf4 figs4 #he;a and b74 ,fig4 #hh;a shows one of the plansieves of the firm ,baumeister1 and protected by patent1 which also finds employment for the sieving of cacao powder4 ,this machine possesses four round sieves lying one upon another1 on which the material to be sieved is moved by a crank driving power just as on a hand sieve1 so that the surface of the sieve is fully employed4 ,the sieves possess neither projection nor hauling gear1 the sieving is effected without pressure or friction1 and the powder is therefore loose and woolly4 ,a brushing arrangement revolves without any mechanism1 driven solely by the peculiar movement of the plansieve1 under the wholly flat sieves1 and this brushing arrangement any cacao powder which may adhere to the sieve and so prevents a displacement of the tension1 as far as possible4 ,illustration3 ,fig4 #hi4 ,in the following illustration we give as an example the arrangement of a pulverising plant with pulverisers 7cf4 fig4 #hf7 for a second time4 ,the preliminary crusher receives the cakes1 and then a conveyor brings the broken pieces along to the elevator1 which in its turn feeds the filling box of the pulveriser1 the connection between the two being established by a sliding platform4 ,the discharged material succeeds on a landing where it is cooled down a little4 ,a second conveyor brings it to the elevator of the sifting machine4 ,whilst the fine powder is taken up in barrels collectively introduced under the apparatus1 the remainder of the cacao passes along to the conveyor first mentioned1 is mixed with other broken pieces of cacao cake1 and so returns to the pulveriser4 ,in reference to the ,dutch method of disintegration1 mention must be made of the process adopted by ,moser ,co4 in ,stuttgart#abi1 where the cleansed1 shelled and moistened beans are enclosed in a rotating drum1 so that they can be subjected to the influence of ammonia and water vapour1 produced from a solution of ammonium carbonate1 which is passed through the hollow interior of the drum4 ,the beans are then roasted and so freed of superfluous ammonia1 after which follow in regular order the processes of grinding1 defatting and pulverising4 ,after this description of the ,dutch and other well-known methods of disintegration obtaining in the manufacture of cocoa powder1 we shall now proceed to describe such of the remaining processes as seem to deserve mention4 c4 ,disintegration after ,roasting4 ,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 roasting1 but after it has been carried out1 and the impregnation occurs sometimes prior1 and at other times subsequent1 to the expression of the fat4 ,the several stages of treatment which proceed this process succeed each other in the same order as in the preparation of chocolate1 cleansing1 sorting1 roasting1 crushing1 shelling and trituration following one after the other4 ,but if the treatment with alkali is to take place before the fat is expressed1 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 alkali4 #a4 ,disintegration prior to ,pressing4 ,the system of impregnating the ground but as yet undefatted beans with alkali was first introduced into ,germany by ,otto ,rger1 ,lockwitzgrund4 ,the principle features of the ,rger process are similar to those of other methods at present frequently met with1 so that a detailed description would seem to be rather superfluous4 ,melangeurs may be conveniently employed in the treatment of cacao mass in a liquid state with alkalis1 such as we have previously described1 and illustrated in fig4 #hf on page #baj4 ,illustration3 ,fig4 #ij a4 ,as preparing machines for disintegration1 the kneading and mixing apparatus shown in working position in fig4 #bh1 page #aah1 and in fig4 #ij a with tilted trough for emptying are specially constructed and patented and quite deserve the popularity they have acquired4 ,illustration3 ,fig4 #ij b4 ,illustration3 ,fig4 #ij c4 ,illustration3 ,fig4 #ia a4 ,their construction and method of working are described on page #aah4 ,other well-known machines for the purpose are the 8,universal0 mixing and kneading machines patented by ,werner ,pfleiderer1 which are shown in figs4 #ij b and #ij c4 ,as regards the general outlines of their construction1 it will suffice to refer to the excellent descriptions of the machines which occur in the catalogues issued by this firm4 ,mention cannot fail to be made1 however1 of the circumstance that in these machines the evaporation of the alkaline solvent is also effected4 ,the working of the kneading arms facilitates the escape of vapour from the mass and prevents overheating from contact with the walls of the apparatus4 ,underneath1 the trough is provided with a double jacket1 that is heated by steam4 ,to maintain connection of the steam and water pipes whilst the trough is reversed there are two flexible metal tubes4 ,both are screwed to the fixed pipes4 ,for carrying away the vapour given off there is a tin plate cover to the trough1 provided with a charging aperture and a channel inside to catch the moisture collecting on the cover and discharge it4 ,when the machine is to be emptied1 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 it4 ,the tilting of the machine is effected mechanically1 and depends on the working of a lever4 ,so as to prevent spurting of the liquid material when discharging1 the stirring arms can be stopped for a time4 ,from this 8,universal0 ,kneader and ,mixer the special type 8,vacuum ,kneader01 system ,werner-,pfleiderer1 is distinguished1 as its name implies1 by a vacuum arrangement4 ,as seen on illustrations #ia a and b1 this comprises a pyramid-like cover made of cast iron1 and shutting down air-tight1 which is provided with indiarubber caulking1 and binding screws1 and is fitted up for steam heating4 ,it moves on the frame of the machine and is counterpoised with weights1 so as to facilitate its raising and lowering4 ,on the front part of the lid there is a small aperture paned in with glass1 and opposite on the interior in a specially protected compartment occurs an electric light arrangement1 which admits of the continual observation of the material during the working up processes4 ,in addition1 small quantities of cacao mass can be introduced on removal of the glass pane without lifting up the lid2 so that the advantages of the aperture are twofold4 ,the upper part of the cover tapers off into a suction pipe1 which itself terminates in a flanged support intended as a finish to the conduit from the airpump4 ,illustration3 ,fig4 #ia b4 ,the kneading trough of the machine is made of cast iron1 provided with a false bottom1 and fitted up for heating with hot water or steam to a pressure of #g atmospheres1 or for cooling down with cold water4 ,by way of rapid discharging1 the trough is counterpoised with weights1 and can easily be tilted over by means of a hand winch4 ,its interior1 as also the kneading shovels1 are clean scoured1 and the bearings of the shovels stopped with easily adjustable stuffing boxes4 ,these stuffing boxes 7,german ,patent7 are so fitted in that no greasing substances whatever can penetrate to the cacao mass1 which is of the highest importance1 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 impure4 ,the steam and water conduit to and fro is effected by means of supple metallic hose1 which follow the movement of the trough as it is tilted4 ,the vacuum kneading machines have acquired great importance in the manufacture of milk chocolates1 where it is chiefly a question of reducing mixtures of cacao1 sugar1 and condensed milk to a requisite thickness4 ,lately the value of the machine has been regarded as consisting in the main of the possibility of preparing cacao under vacuum which it affords4 ,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 machines1 where it must be carried out against the constant and contrary influence of the atmosphere1 apart from the fact that the vacuum kneader preserves the aroma far better4 ,the alkali solution used in disintegration may be prepared in vats fitted with draw-off cocks1 or1 in small factories1 in glass carboys such as are used for the conveyance of acids4 ,of the fixed alkalis1 potash is preferable1 since it is a natural constituent of terrestrial plants and therefore of the cacao bean1 and so its employment introduces no foreign ingredient4 ,magnesium carbonate seems to find favour in many quarters1 but we consider it less suitable as being insoluble in water1 and therefore can only be incorporated with the cacao mass in a state of suspension4 ,it is sufficient to have a potash solution some #ij or #ie strong1 answering to the requirements of modern medical treatises4#acj ,the salt is soluble in an equal quantity of water4 ,in preparing the solution1 the best plan is to dissolve a known quantity in from #c to #d times as much water at the temperature of the room and then by diluting with water reduce this composition to the required strength4 ,as for each #ajj kilos of cacao still undefatted from #b to at the most #c kilos of potash and from #ae to #bj kilos of water are required1 this #b or #c kilos of the salt should be dissolved in about #aj litres of water and the solution after diluted with the remainder of the water4 ,in using volatile alkalis1 which are nevertheless falling into disuse more and apparently no longer maintain their reputation1 ordinary ammonium carbonate which may be easily obtained in powder form at any chemist's1 or a solution of ammonia1 such as spirits of sal-ammoniac1 may be used4 ,the former is easily soluble in about five parts of water4 ,from to #c kilograms of ammonium carbonate are generally reckoned for every #ajj kilos of undefatted cacao material1 and this amount is dissolved in water1 the whole of the salt being at once introduced into from #ae to #cj litres1 as when smaller quantities are used there ensues a decomposition of the salt and one of the products of decomposition1 the carbonate of ammonium1 remains undissolved4 ,the spirits of sal-ammoniac operate much more effectively than the ammonium carbonate on account of their high percentage of ammonia1 and so only a third as much of this substance may be employed1 and generally even smaller quantities prove quite sufficient4 ,consequently #ajj kilos of defatted cacao should be mixed with #je-a kilo of ammonia solution 7specific gravity #jif71 previously diluted with #bj or at the most #bi litres of water4 ,the mixture should be prepared in glass carboys immediately before use1 because of the volatility of ammonia4 ,in the treatment of the cacao1 salt solution and cacao are together introduced into a melangeur1 or better into the kneading and mixing machine1 and the apparatus being set in working order1 steam enters1 and removes the quantities of water which have been added1 as well as the volatile alkalis4 ,whether all the water has been driven off or no can only be judged from the consistency of the mass after treatment1 and it is just this that renders the process of little value4 ,the cacao material issuing from the machine must be just as liquid as when it comes out of the triturating mills1 and so long as it appears as a glucose substance1 which very often happens where unsuitable mixing machines are employed1 so surely will it contain water1 and this may lead to the growth of mould or to the cacao developing a grey colour when packed in boxes4 ,if the cacao cannot be sufficiently dried in these machines1 it must be transferred to some sort of drying plant 7where the temperature is about #dh ,c471 and there deprived of its still remaining moisture4 ,when volatile alkali is used1 kneading and mixing machines cannot very well be dispensed with1 as they work up the cacao material much more thoroughly and admit of a better distribution of the ammonia than the melangeur or incorporator4 ,in this case it is advisable that the entire process be carried out in some apartment separated from the other rooms of the factory1 in order that the pungent smell of ammonia may not be communicated to other products1 a further evil connected with this method of disintegration4 ,at the same time provision must be made for the escape of the discharged gas through flues leading out into the open air4#aca ,the treated cacao1 when perfectly free from water and volatile alkali1 then passes on to the press1 pulveriser and sifting machine successively1 the several operations being proceeded with exactly as described4 ,in the original process of ,rger's1 the defatted and disintegrated cacao is dried after it has been reduced to smaller pieces1 and then mixed with fat in such proportions as seem requisite and desirable1 so that it is possible in this method to re-imbue a disintegrated cacao with its original percentage of fatty contents4 #b4 ,disintegration after ,pressing4 ,in this process1 which may no longer be adopted as far as we can ascertain the mechanically prepared beans are roasted1 crushed and decorticated1 then ground in mills1 defatted1 and finally the cakes are broken up into a rough powder and treated with alkali in the manner above described4 ,care must here be taken to use as little water as possible in dissolving the alkali4 ,it is best to employ potash exclusively1 for it has been found that the last traces of volatile alkali are extremely difficult to remove from defatted cacaos as decomposed by the solution1 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 treated4 ,the concentrated solution of alkali may be conveniently sprayed on the powder while the latter is subjected to a constant stirring1 an operation best effected in the melangeur4 ,the final drying is carried out in hot closets1 provided with an effective ventilator suitable to the purpose4 ,after it has been thoroughly dried1 the cacao next succeeds to the pulverising and sifting processes4 ,some methods of rendering cacao soluble remain to be mentioned1 wherein no alkali whatever is used1 and in which the disintegration is effected by means of either water or steam4 ,the first process of the kind was invented by ,lobeck ,co of ,dresden#acb in the year #ahhc4 ,the cacao beans1 either raw1 roasted1 decorticated1 ground or otherwise mechanically treated are exposed to heat and the action of steam under high pressure in a closed vessel1 then subsequently powdered and dried4 ,the process has little to recommend it and has not been able to establish itself accordingly1 for hereby the starch in the cacao is gelatinised1 and acid fermentation is introduced1 such as does not fail to damage the final product4 ,then again1 there is a danger of the cacao becoming mouldy in the store rooms1 after being treated by this process4 ,a second method1 patented by ,gdke1 ,german ,patent ,no4 #ic #cid1 #ag th4 ,jan4 #ahie1 consists in disintegrating by means of water in a less practical manner4 ,the roasted1 decorticated but as yet unground beans are moistened with water1 and subsequently dried at a temperature of #ajj ,c4 after which succeed the processes of grinding1 defatting1 pulverising and so forth4 ,this process has also failed to establish itself to any effect4 99 99 99 99 99 ,in our opinion any one of these methods skilfully and properly carried out will yield a marketable1 hygienic and wholesome product1 though some of them can boast of their own particular advantages4 ,this holds good for the so-called 8,dutch0 method in particular1 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 consumption4 ,considered from this point of view1 disintegration with fixed alkalis is generally less advisable than the optional treatment with water or volatile alkali1 but it may be taken for granted that each manufacturer had better decide the several details best adapted to his own particular outfit4 ,a well made soluble cocoa powder should have a pure brown colour1 without any suspicion of grey1 should be perfectly dry1 and feel light and soft when finely divided1 so betraying that property which the ,french designate under the term 8impalpable ,the peculiar aroma of the cacao must be retained1 and especially should the preparation be preserved from the slightest taint of any ammonia combination1 its taste being kept pure and cacao-like1 any hint of alkalinity indicating defect in the manner of disintegration4 ,over and above delicacy of aroma and taste1 that characteristic described as 8solubility0 constitutes a main criterion of quality in the eyes of the consuming public4 ,to ascertain that only an empirical test can be employed4#acc ,about #ge grammes of cocoa powder are introduced into some #aej grammes of hot milk or hot water contained in a graduated beaker1 and then the quantity of sediment which sinks to the bottom of the vessel in a given time is noted4 ,the more slowly a sediment is formed and the smaller it is1 the greater the 8solubility0 of the cocoa4 ,if it becomes necessary to give the cacao an additional flavouring1 the spices or ether-oils generally employed in the manufacture of chocolate may be used in the course of pulverisation1 and shortly before sifting4 ,c4 ,packing and ,storing of the finished ,cacao ,preparations4 ,chocolate will keep in its original condition for years1 when protected from atmospheric influence4 ,it is therefore generally1 and especially where the finer qualities are concerned1 packed up immediately after it leaves the last process1 and ornamented chocolates are previously varnished with an alcoholic solution of benzoin and shellac 7see page #bej74 ,the inferior qualities are usually packed in paper and wooden boxes1 but the superior first in tin-foil and subsequently in paper4 ,cocoa powder arrives packed in parchment boxes as a rule1 and also in cardboard or tin boxes4 ,although packing in parchment or waxed paper is hygienically and economically more advantageous than tin-foil packing1 the latter is nevertheless to be preferred1 not only because it is a better preservative of the aroma evident in the spices added1 but also because it prevents an evil which also in the end leaves its mark on cacao1 when stored a very long time1 to wit1 the development of rancidity4 ,this is explained by the fact that the tin-foil sticks to the chocolate1 and so hinders the penetration of air4 ,according to an act dating from ,june #beth4 #ahig1 and in force in ,germany 7,reichsgesetzblatt ,no4 #bb71 metal-foil containing more than one percent of lead may not be used in the packing of snuff1 chewing tobacco and cheese4 ,what holds good for other articles of consumption must also apply to cacao preparations1 when they are so packed that they come first of all into contact with metal-foil1 and not with paper4 ,tin-plating also1 containing in its coating more than #a of lead and in the soldering more than #aj is also inadmissible in the chocolate industry4 ,although it is said that the whole of the tin-plate fittings made in ,germany are constructed according to an imperial standard1 yet it may occasionally so happen that cheap packing material does not correspond and answer to the legal requirements4 ,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 supplied4 ,the rooms where chocolate wares are stored should not be too warm1 and it is indispensable that they be kept dry1 for heat accelerates the volatilisation of their aroma and also the rancidity to which cacao is liable1 whilst moisture spoils the general appearance of the chocolate and promotes the growth of mould4 ,this development of mould1 which is first noticeable after long storage in damp1 dark warehouses1 is principally due to the growth of a fungus which ,royer has named 8,cacao-odium#acd ,as the numerous wrappings 7in tin-foil1 paper1 etc47 are at present only effected by hand labour1 they mean an appreciable increase in the price of the goods4 ,this is of less moment for the chocolate tablets as the small napolitains and the like4 ,therefore attempts have often been made to effect this wrapping by means of machines#ace1 and ,i have seen among others two models for napolitains1 one on a large and the other on a small scale1 the property of a ,hamburg chocolate factory1 and constructed by the firm of ,a4 ,savy ,co41 ,paris1 which same machines were said to effect the wrapping in tin-foil1 folding and additional packing in paper1 as also the final closing1 automatically and well2 but just as ,i requested to be shown the machines1 ,i was told that they were for the time being not in working order4 ,since then ,i have heard no more of the matter1 and regret that the firm of ,savy ,co41 who have a branch in ,dresden1 have not been able to answer several letters which ,i sent them inquiring for further particulars4 ,it must be that the machines have failed to answer their purpose1 for otherwise they would have been assured of a hearty reception1 no matter how dear they might have been4 ,so for the nonce our chocolate packing must depend on hand labour4 ,quite a different arrangement obtains in respect to cocoa powder1 which was also originally packed up in paper bags by hand4 ,this operation is to-day despatched in machines1 as also in the case of other powder substances1 like tooth-powder1 dyes1 patent foods1 soap powder1 etc41 and this even in the smallest of factories4 ,it is true that the machine built a decade ago by ,l4 ,wagner in ,heilbronn and at that time described by ,zipperer in our second edition1 which was to wrap up a dozen packets simultaneously1 seems to have failed1 for it is no longer constructed2 yet its place has been taken by a succession of other machines which have stood the tests of many years4 ,the principle has been altered1 many packets at one time not being filled1 but always one only1 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 packets4 ,illustration3 ,figs4 #ib and #ic4 ,apart from the 8,machines for packing en masse0 ,co41 ,ltd4 ,berlin1 who put out several automatic fillers1 special mention may here be made of the firm of ,fritz ,kilian1 whose automatic filler and packer 8,ideal0 7fig4 #ib7 for quantities of from #be-bejj grammes1 and 8,triumph0 7fig4 #ic71 for quantities of from #a-ajj grammes1 have both long established their right to a place in every factory1 their excellence being predominant4 ,,footnotes3 #aje ,see ,mitscherlich1 page #aaa4 #ajf ,practical ,guide to ,chocolate ,manufacture 7no date given74 #ajg ,comptes rendus de l',exposition1 quoted by ,b4 de la ,roque4 #ajh ,gordian1 ,a41 ,german ,chocolate and ,sugar ,industries1 ,vol4 #a1 p4 #bb4 #aji ,correspondence of the ,association of ,german ,chocolate ,manufacturers #ahgh1 p4 #ag4 #aaj ,correspondence of ,ass4 ,german ,chocolate ,manufacturers #ahia1 ,no4 #e4 #aaa ,ibid #ahia1 ,no4 #g4 #aab ,zeitschrift fr ffentliche ,chemie #ahih1 p4 #haj4 #aac ,the determining of the fibre is reached by the ,weender method4 #aad ,for that purpose boxes with handles and having a capacity of from #aj to #fj litres are employed1 as well as the portable troughs previously mentioned4 ,the transport of the chocolate mass also takes place in boxes made of compressed steel plates 7,siemens-,martin71 galvanised or otherwise1 e4 g4 as manufactured by the ,stamp and ,press ,works at ,brackwede near ,bielefeld4 ,the firm of ,a4 ,reiche and others also make similar boxes4 #aae ,muspratt ,encyclop4 ,handbuch der techn4 ,chemie4 ,vol4 ,,iv1 p4 #aij1 #aijb4 #aaf ,this description is taken from ,muspratt1 ,encycl4 ,handb4 d4 ,techn4 ,chemie1 ,vol4 ,,iv1 p4 #ahjh and ,mitscherlich3 ,der ,kakao u4 die ,schokolade p4 #aae4 #aag ,constructed by ,a4 ,reiche1 ,sheet ,iron ,works in ,dresden-,plauen4 #aah ,german patent ,no4 #fbghd4 #aai ,villon-,guichard1 ,dictionnaire de ,chimie industrielle1 ,vol4 #a ,chocolat4 #abj ,should such rooms eventually be insulated1 the best material for this operation are 8,corkstone ,plates01 as manufactured by various firms 7e4 g4 ,korkstein-,werke ,coswig i4 ,sa41 etc474 #aba ,this extensive employment of cacao butter in the preparation of covering material on the one hand1 and on the other the consequently increased cost of chocolates rich in fat1 have hitherto proved the chief objection to the preparation of cocoa powder deficient in fatty contents1 which we shall discuss later4 #abb ,d4,r4,p4 ,no4 #fffjf4 #abc ,d4,r4,p4 #gdbfj of ,sept4 #crd4 #ahic4 #abd ,d4,r4,p4 ,no4 #aghhig1 of ,july #aeth1 #aijd 7reg4 #aeth ,nov4 #aijh74 #abe ,this however1 is true only to a certain degree1 comp4 ,neumann1 ,the ,use of ,cacao as a ,food ,preparation1 ,munich ,berlin #aijf1 pag4 #ig ff4 #abf cf4 ,z4,u4,n4,g4 #aijj1 vol4 #ah p4 #aga4 #abg ,see enactments of the #af4i4aijg and #aj4aa4aiji 7,coburg73 ,notices of the ,association of ,german ,chocolate ,makers ,,xxx1 ,no4 #a #ba4i4aiji1 pag4 #a4 #abh ,cf4 ,z4,u4,n4,g41 ,bd4 #ah ,nos4 #a and #b 7#aiji7 p4 #agh4 #abi ,eng4 ,patent ,no4 #bjdcf1 #bd4 #aa4 #ahia4 #acj ,the potash now generally in use is prepared from the carbon of residuary molasses1 and is technically considered1 very pure4 ,it is supplied by ,dr4 ,hensel ,co41 ,blumenthal 7,hanover74 #aca ,the special model of the ,universal ,mixer and ,kneader has for this purpose 7apart from the metal lid shutting down air-tight7 a steam drain pipe1 which is fitted with a ventilator and led into the open1 so that the vapours and chemical exhalations can escape without causing any damage4 #acb ,german ,patent ,no4 #cj #hid4 ,see also ,chemiker-,zeitung #ahhf1 p4 #adca4 #acc ,cf4 ,r4 ,o4 ,neumann1 loc4 cit4 page #ih and following pages4 #acd ,beckurts ,pharmac4 ,jahresbericht #ahhc-hd1 p4 #iij4 #ace ,the 8,machines for packing en masse0 ,co4 ,ltd4 ,berlin1 have recently strongly recommended their 8wrapping machines1 for centres of any shape or consistency1 which work automatically1 that is to say1 it is only necessary to heap the centres in continuous succession in the machine1 when they are urged forward and wrapped in paper or other materials1 being finally despatched out of the machine automatically4 ,the wrappers may be simple or double1 loose1 or tight fitting40 ,their employment in the packing of chocolate tablets is especially recommended4--,and so the problem would be solved6 ,unfortunately ,i am in want of personal guidance1 never yet having seen the machines in working order1 and so not being able to submit any opinion as to their efficiency4 ,even if they are really able to deal with larger tablets1 yet the more critical problem regards the smaller goods1 especially in connection with the wrapping in tin-foil4 ,part ,,iii4 ,ingredients used in the manufacture of chocolate4 ,a4 ,legal enactments4 ,condemned ingredients4 ,chocolate is a mixture of cacao mass with sugar1 to which usually spices and even cacao butter are also added4 ,the sugar generally amounts to rather more than one half 7#fj percent7 of the total mixture4 ,spices such as cinnamon1 vanilla1 cloves1 nutmeg1 mace1 cardamoms1 as well as cacao butter1 or perfumes like peruvian balsam1 are only added in small quantity so as to improve or alter the flavour as required4 ,recently1 the ethereal oils of the spices have been used for this purpose as well as artificially prepared aromatic substances1 such as vanillin1 for example4 ,flour and starch#acf1 although the latter is seldom used1 are permissible ingredients in cheaper kinds of chocolate but only when the fact of the addition is plainly stated4 ,the kinds of flour usually employed are wheat and potato flours1 rice-starch and arrowroot1 dextrin and1 less frequently1 oat1 barley1 acorn1 chestnut1 or rye flour4 ,in certain forms of dietetic chocolate1 sugar being injurious to invalids1 it is replaced by saccharin2 another material1 such as a leguminous flour from beans1 peas or lentils1 must be employed in its place4#acg ,in some kinds of fancy chocolate1 harmless colours1 tincture of benzoin etc4 are used4 ,b4 ,ingredients allowed ,i4 ,sweet ,stuffs4 a7 ,sugar4 ,both cane and beetroot sugar are employed in the manufacture of chocolate4 ,as this naturally possesses a brownish colour1 brownish white as well as white sugar is used for mixing with the cacao mass4 ,the kinds of sugar used are3 #a4 ,sugar dust1 a white crystallisable and very fine powder4 #b4 ,crystal or granulated sugar1 consisting of loose1 plain crystals1 and suitable for almost all purposes in the manufacture4 #c4 ,sugar flour ,i1 ,,ii1 and ,,iii which is a difficultly crystallisable sugar containing an amount of molasses increasing with the number1 and it is of a more or less brown colour4 ,illustration3 ,fig4 #id4 ,the chocolate manufacturer nevertheless requires the sugar to answer to certain characters4 ,it must dissolve in half its weight of warm water forming a sweet syrup4 ,the syrup must have no action on either red or brown litmus paper i4 e4 have neither acid nor alkaline reaction1 and on no account coagulate boiling milk4 ,the sugar is usually added to the cacao mass in the form of a very fine powder and sometimes in a coarser condition1 though that is not to be recommended4 ,by using finely powdered sugar1 the rolling of the cacao mass is considerably facilitated and the manufacture is accelerated4 ,the sugar must be perfectly dry1 as damp sugar yields a dull chocolate which readily crumbles4 ,illustration3 ,fig4 #ie4 ,for grinding the sugar1 the so called edge-runner mill as shown in figure #id was formerly employed4 ,it is like the melangeur constructed of a firmly fixed bed-stone and two cylindrical runners4 ,the pulverised material issuing from such an apparatus must then be passed through one of the various kinds of sifting machines1 where the finer parts fall through the meshes of a silken sieve1 whilst the rougher are discharged at the end of the arrangement3 for small factories such machines as the drum sifters illustrated in fig4 #ie1 and for the larger those centrifugal sifters which have already been fully described4 ,the constructions for grinding have of late been considerably perfected4 ,the most practical arrangements for pulverising all kinds of granulated sugar and so-called lump sugar1 are those combined grinding and sifting installations such as are executed by the firm of ,j4 ,m4 ,lehmann in ,dresden4 ,the grinding is here effected by disintegrators 7revolving arms1 etc47 similar to those used in the pulverising of cocoa powder as described on page #bab4 ,the output of these disintegrators#ach is extraordinarily large1 and the harder and drier the ground sugar is1 the finer the pulverised material resulting4 ,we annex a diagram of the machine in fig4 #if4 ,illustration3 ,fig4 #if4 ,the granulated or lump sugar is filled into the hopper and thence lead along a conveyor to be ground in another part of the machine1 and can be controlled as regards quantity4 ,the blades1 which pass through about #cjjj revolutions a minute1 seize the sugar and swing it against the ribbed walls of the mantle1 after which it falls in smaller fragments on a grater fitted in the under part of the apparatus4 ,the sugar which passes through the grating is now conducted by conveyor and elevator to the sifting arrangement1 whilst the rougher material is again whirled round by the blades4 ,this sifting arrangement consists of a cylindrical sieve1 on the interior of which there occur revolving arms which provide for the despatch of material through the various sieves4 ,the rougher stuff which remains is removed by hand or some other mechanical means and transported to the hopper once more4 ,a chamber placed above the machine and connected with the grinding apparatus by means of pipes provides for the protection of the machine against dust4 ,such installations are constructed in various sizes and fashions1 and possess immense outputs 7up to even #ejjj kilogrammes daily74 ,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 completed4 ,it is further to be noted that the fineness of the sugar corresponds to the mesh-work of the sieves1 which as we have previously stated1 can be chosen with any size of hole desired1 yet this naturally influences the machine1 and recently a very high standard of fineness has been generally dropped1 and rougher siftings are now made1 as when the sugar is too fine4--e4 g4 in the case of the cheaper qualities--it absorbs too much of the fatty contents1 and so necessitates the addition of cacao butter1 whilst on the other hand1 when the chocolate is of a finer quality1 the sugar is sufficiently reduced in the trituration to which the mixed material is subjected4 b7 ,saccharin and other sweetening agents4 ,apart from the sugar1 which is such an important factor in the chocolate manufacture1 mention must also be made of another sweetening material1 formerly frequently used as a substitute for sugar1 but now only to be obtained at the apothecary's on exhibition of a medical order1 in consequence of certain legal restrictions which have recently come in force4 ,it is called ,fahlberg saccharin1 and again zuckerin1 sykorin1 crystallose1 8,sstoss ,hchst0 and sykose4 ,saccharin is not like sugar a carbohydrate naturally produced by plants1 but a derivative of the aromatic compounds which the chemist has artificially constructed from the products of the distillation of coal4 ,saccharin is benzoyl-sulphonimide1 and it has the chemical formula _/ ,,co ,c#f;,h#d ,,nh ,,so#b_/ ,it is a white1 crystalline powder1 so exceedingly sweet that its taste can be perceived in a dilution of #a in #gjjjj4 ,it is only slightly soluble in cold water 7#a3 #djj7 but more easily so in hot water 7#a3 #bh74 ,the material known as easily soluble saccharin is its sodium salt4 ,it contains #ij percent of saccharin and is the most easily digested compound of saccharin4 ,for technical1 domestic and medicinal purposes the soluble saccharin which is only from #cjj-dej times as sweet as sugar is employed4 ,besides being unfermentable saccharin has very slight antiseptic properties2 according to ,l4 ,nencki#aci the digestibility of albumin is less affected by it1 in the proportion usually added to articles of food1 than by ,rhine wine1 or by a sugar solution of equal sweetness4 ,saccharin is entirely unaltered in the human organism1 hence it forms a welcome sweetening material for invalids suffering from diabetes1 corpulence or diseases of the stomach to whom ordinary sugar is injurious4 ,the substances known as dulcin and glucin are analogous to saccharin in sweetening property1 the first being phenetol-carbamid and the latter a monosulphonate of amido-triazine4 ,the latest substance of this class is termed 8sucramin0 and consists of the ammonium salt of saccharin4 ,it is readily soluble in water1 less so in alcohol and is #gjj times sweeter than sugar4 ,it can be obtained either in the pure form or mixed 7#bj percent7 with sugar4 ,in chocolate making1 saccharin is at present of little importance1 owing to the relatively small volume required as compared with sugar4 ,recently it has again been recommended to the extent of #jgf percent as a sweetening material for cocoa powder4 ,it would certainly be of value in cocoa powders to be consumed by invalids and persons not able to take sugar1 although it will never come into general use4 ,the detection of saccharin has acquired increased importance in ,germany since the passing of the acts of ,october #ast #ahih and ,july #gth #aijb1 regulating the trade in artificial sweetening materials4 ,according to ,zipperer's experiments1 it may be detected in the following manner3 ,a mixture of #e grammes of the finely powdered substance with #ajj ccm of water is allowed to stand for #b hours1 occasionally stirred and afterwards filtered4 ,the filtrate is acidulated with three drops of hydrochloric acid and evaporated to #bj ccm1 then shaken#adj with #ej ccm of ether in a separator and left standing for a day to separate into two layers4 ,the ether solution is separated and evaporated to dryness in a beaker1 the residue being mixed with #ja gramme of resorcin and #d-e drops of concentrated sulphuric acid#ada 7,brnsteins test74 ,the mixture is then heated over a small ,bunsen flame and the melted material saturated with normal sodium hydrate4 ,the appearance of a strong fluorescence indicates the presence of saccharin4 ,saccharin can also be easily recognised by the sweet taste of the ether residue4 ,,ii4 ,kinds of ,starch1 ,flour4 ,the chief kinds of starch used in chocolate making are rice starch1 arrowroot1 potato starch and wheat starch1 occasionally also small quantities of dextrine4 #a4 ,potato starch or flour4 ,potato starch is a white or faintly yellowish powder in which single1 glistening granules can be seen by the naked eye4 ,under the microscope the granules appear mostly single with evident striae1 usually with pointed ends containing the nucleus2 they are also eccentric in structure4 ,this starch rarely contains fragments of tissue4 ,it is prepared by first treating finely divided pared potatoes with #a percent4 dilute sulphuric acid1 then washing1 drying and grinding the starch4 #b4 ,wheat starch4 ,wheat starch can be obtained either from crushed wheat or from wheaten flour by treatment with water after the nitrogenous constituent1 gluten1 has been separated by kneading4 ,it amounts to about #fj-gj percent of the grain4 ,under the microscope the granules appear to differ considerably in size4 ,they are distinguished from potato starch by the nearly central hilum1 surrounded by faintly marked concentric striae1 and again by the granules being more frequently adherent4 ,wheat flour rather than the starch is generally used in chocolate making4 #c4 ,dextrin4 ,when starch is heated to between #bjj and #baj ,c4 it is converted chiefly into dextrin or starch gum with a little sugar4 ,dextrin is a white to yellowish and tasteless powder with a peculiar smell2 it differs from starch in being readily soluble in water4 ,it gives a reddish colour with an aqueous solution of iodine4 ,fehling's solution is unaffected by dextrin in the cold1 but on long continued heating it is reduced to red cuprous oxide4 #d4 ,rice starch4 ,rice starch is obtained from inferior kinds of rice and from rice waste by treatment with water4 ,it appears under the microscope as small granules or oval bodies of various sizes4 ,according to their position the granules always seem to be polygons1#adb formed by coalescence4 ,it is thus easily distinguished from the previously mentioned starches4 #e4 ,arrowroot4 ,several kinds of starch1 obtained from the tubers of various species of plants are commercially known under this name4 #a4 ,west ,indian arrowroot1 from ,maranta arundinacea1 is a fine and almost white powder4 ,under the microscope it always appears to consist of pear or spindle-shaped granules with eccentric hilum4 #b4 ,east ,indian arrowroot is obtained from various species of ginger plants4 ,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 ends4 ,it much resembles ,guiana arrowroot1 which is obtained from varieties of ,yam4 #c4 ,queensland arrowroots from species of ,cycas and ,canna1 appear as flat1 coarse and mostly single granules4 ,they can be easily distinguished from other kinds of starch by the large size of the granules4 #d4 ,brazil arrowroot1 from the ,manihot plants which belong to the order of ,euphorbiaceae4 ,under the microscope the granules appear compound1 the parts being of a drum or sugar loaf shape with many concentric striae4 #f4 ,chestnut meal4 ,chestnut or maron meal also comes under consideration in the chocolate industry4 ,the appearance of the starch granules is most characteristic4 ,they are partly single and partly composed of two individual granules4 ,the single granules1 according to ,j4 ,f4 ,hanausek#adc1 appear in such a variety of forms as to defy a summarised description4 ,frequently they occur oval1 spindle1 club1 or flat kidney shaped1 resembling those of the leguminous family2 but especially to be noticed is the triangular contour of some granules1 as well as some with projecting points4 ,the central nucleus and its cavity are generally distinct1 but the stratification is very slight or quite unrecognisable4 #g4 ,bean meal4 ,of the leguminous meals that of beans is chiefly used as an adjunct in cocoa powders and chocolate1 sweetened with saccharin1 on account of its relatively large proportion of albuminous substance and small amount of starch4 ,the meal is generally obtained from the seed of the common white bean4 7,phaseolus vulgaris47 ,the starch granules under the microscope appear oval or long kidney shaped1 with distinct nucleus cavities and furrows1 as well as a distinctly marked stratification4 ,their length averages from #jjcc to #jje mm4 ,the meal has a disagreeable leguminous taste when cooked1 but that disappears when the meal is slightly roasted4 #h4 ,salep4 ,salep which is now very seldom used as an admixture to chocolate 7,rakahout of the ,arabs7#add is an amylaceous powder prepared from the tubers of various kinds of orchids4 ,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 iodine4 ,,iii4 ,spices4 a7 ,general ,introduction4 ,we cannot too strongly recommend the manufacturer to pulverise the spices1 e4 g4 cinnamon1 cloves and the like1 himself1 for such as are bought ready pulverised have frequently been adulterated with admixtures of wood1 flour or bark4 ,this is the more essential as sometimes pulverised cinnamon is distilled with steam to obtain an extract of its ethyl oil1 and then the residue1 which is of considerably inferior value as regards aroma1 sold as genuine cinnamon powder4 ,such adulteration can neither be demonstrated under the microscope nor chemically1 so that it is impossible to protect oneself against them4 ,illustration3 ,fig4 #ig4 ,the edge runner mill and sieving apparatus described in connection with the pulverising of sugar also adapt themselves to reducing spices1 although generally other machines are used for this purpose1 either the well-known ball mills#ade consisting of a hollow spherical ball revolving round its axle1 inside which the spices are shaken1 crushed and completely pulverised by the action of a number of heavy metal balls1 or in other cases pulverising mills and stamping arrangements proper4 ,illustration3 ,fig4 #ih4 ,the following stamp arrangement1 shown in fig4 #ig1 is very practical in the pulverisation of all manner of spices1 and is driven by a force of #ae ,h4,p4 ,the strong frame1 which is walled in with iron1 is dust-proof4 ,whilst the stamper is being raised1 the pots are revolved round their axles1 and so the substances to be pulverised are mixed together4 ,other machines much used in pulverising are seen in fig4 #id4 ,another smaller pulverising mill is pictured in fig4 #ih4 ,this machine is adapted for a middle sized production4 ,the grinding arrangement in which the pulverising takes place is conically built and is made completely of granite2 the regulation is effected by means of a working beam1 the batting arm of which is fitted on to the upper part of the apparatus4 ,a sieving of the material to be pulverised does not generally take place in this machine4 ,for small production for example for confectioners who manufacture chocolate also incidentally1 one can also use the machines pictured in the figs4 #ie #ii1 the method of working of which may be at once understood4 ,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 machines4 ,vanilla4 ,only the most important features of the spice so valuable in chocolate making will be noticed1 since the characteristic aroma of the true vanilla has been to a large extent supplanted in practice by artificially prepared vanillin4 ,vanilla is the fruit capsule of an orchid1 ,vanilla planifolia1 which is generally cultivated with the cacao tree1 as the same climate and soil suit them equally4 ,according to ,mller1 the shoots of the vanilla are fastened to the cacao tree1 on the bark of which they soon strike root4 ,the aerial roots and tendrils then put forth fleshy leaves1 in the axils of which arise large odourless and dull coloured flowers which yield after a lapse of two years long thin capsules4 ,the capsules are filled with a transparent balsam1 in which the black seeds are imbedded4 ,it is in the balsam that the vanillin1 which gives vanilla its unequalled aroma1 is produced4 ,the fresh gathered vanilla fruit 7see the investigations of ,w4 ,busse#adf contains no free vanillin or merely an infinitesimal quantity4 ,illustration3 ,fig4 #ii4 ,it is rather developed by subsequent treatment in which heat appears to be necessary4 ,vanillin1 like cocoa-red and theobromine1 is formed by the splitting up of a glucoside by fermentative action4 ,in some kinds of vanilla1 piperonal1 an aromatic body1 which occurs in larger quantities in ,heliotropium europaeum and peruvianum1 has also been observed4 ,the commercial kinds of vanilla come from ,mexico1 ,tahiti1 ,runion1 ,mauritius1 ,mayotte1 ,seychelles1 ,ceylon and ,java1 which in #ahia produced respectively3 ,runion 7,bourbon7 #ej-fe1jjj kilos ,mexico #ee1jjj 8 ,mauritius #ac-ae1jjj 0 ,mayotte 7,comoro ,islands7 #h-aj1jjj 8 ,seychelles #d- #f1jjj 0 ,the best commercial kinds of vanilla come from ,mexico1 ,bourbon1 and ,mauritius1 and command a higher price than the other kinds4 ,the quantity is gauged by the length 7#aj-bd cm71 and plumpness of the pods4 ,fine quality is fatty and dark coloured1 inferior quality is dry and reddish4 ,the outside of the pods in the ,bourbon vanilla1 contains highly esteemed vanillin crystals1 which are wanting in the ,mexican variety4 ,vanilla flowers in ,october and ,november1 is gathered in the following months of ,may1 ,june1 and ,july1 and is prepared in ,october and ,november4 ,at the beginning of ,november the first instalment of the new harvest arrives in ,marseilles1 which is the chief commercial place for vanilla4 ,the most important operation1 in preparing vanilla is to attain the proper degree of dryness4 ,this is arrived at nowadays by the use of calcium chloride4 ,the pods are first placed in a metallic box lined with wool which is placed in warm water so as to superficially dry them2 they are then transferred to a suitable constructed drying closet containing calcium chloride and allowed to remain there for #bj-cj days4 #ajj pounds of vanilla are reckoned to require #dj pounds of calcium chloride4 ,the great advantage of this process is that the fruit1 so dried1 better retains its aroma4#adg ,insufficiently dried vanilla does not keep1 but soon becomes mouldy1 whilst overheated vanilla keeps well1 but is brittle1 breaks easily and consequently has little commercial value4 ,vanilla covered with mould 7,aspergillus repens and ,mucor circinelloides7 is sought to be improved in various ways and is sold as of inferior quality4#adh ,it is worth observing that those persons who in the course of business handle vanilla show characteristic symptoms of poisoning4 ,it affects the eyes and nervous system and produces eruptions on the skin4 ,the complaint1 however1 is not of a dangerous nature1 for the workmen quickly become accustomed to vanilla so that1 after recovering from the first attack1 they can resume work without risk to health4#adi ,on account of its high price1 vanilla is much subjected to adulteration2 either by an admixture of the more cumarin-smelling vanillin 7,pompona or ,la ,guayra ,vanilla ,vanilla ,pompona ,schieder7 or other less valuable vanilla fruit2 sometimes pods that have been deprived of vanillin by extraction with alcohol are used for that purpose2 their colour and appearance being restored by immersion in tincture of benzoin and coating with crystals of benzoic acid1 powdered glass etc4 ,in doubtful cases of adulteration the vanillin must be quantitatively determined4 ,that can be done by ,w4 ,busse's method#aej1 in which the vanilla is extracted with ether in a ,soxhlet's apparatus4 ,the extract is shaken with a solution of sodium bisulphite1 the vanillin then set free with sulphuric acid and the disengaged sulphurous acid removed by a stream of carbon dioxide4 ,the vanillin is then shaken out with ether and on evaporating off the ether1 vanillin is left in a pure condition4 ,busse found by this method in ,east ,african vanilla #baj percent of vanillin1 in the ,ceylon #adh percent1 and in the ,tahiti variety from #aee to #bjb percent4 ,in ,america the so-called vanilla extract1 instead of vanilla1 is used and it lends itself to adulteration much more easily than natural vanilla4 ,william ,hesse has given methods and results obtained in the investigation of the extract4#aea #e4 ,vanillin4 ,vanilla in the chocolate industry has recently been almost entirely superseded by the use of artificially prepared vanillin1 which serves as a complete substitute for the essential and valuable constituent of vanilla4 ,in comparing vanillin with vanilla1 regard must be had to the amount of vanillin in the latter1 which may vary to the extent of #ej percent according to whether the vanilla was damp1 dry1 fresh or stored4 ,the finest kinds of vanilla seldom contain more than #b percent4 of vanillin and in many kinds it varies between #je and #be percent4 ,it may also happen that vanilla with #je to #aj percent may be equally as fine in appearance as one of high percentage1 hence the aroma value must be taken into consideration4 ,in addition to possessing a uniform and permanent perfume vanillin is cheaper in price4 ,vanillin occurs naturally not only in vanilla but also in very small amount in certain kinds of raw sugar1 in potato skins and in ,siam benzoin2 it can be produced artificially from coniferin which is obtained from pine wood1 or by the oxidation of eugenol1 a substance contained in oil of cloves1 from both of which ,tiemann and ,w4 ,haarmann#aeb first prepared it in #ahgb4 ,in the course of the last ten years a number of processes have been discovered whereby vanillin can be artificially produced4 ,the reader who is interested in this subject will find it fully discussed in a paper by ,j4 ,altschul in ,no4 #ea of the ,pharmazeutische ,centralhalle #ahie4 ,the competition which arose through the processes of ,haarmann and ,reimer of ,holzminden and ,g4 de ,laire of ,paris1 whose products owing to patent rights had controlled the market from the commencement1 produced a steady decrease in the price of vanillin4 ,the following table drawn up by ,j4 ,rouch#aec shows the revolution in price which has occurred in this article and how1 in the course of time1 a small business with large profits has been transformed into a large business with small profits4 ,the variation in the price of vanillin3 ,marks per ,kilo4 #ahgf #ahgg #ahgh #ahgi #ahha #ahhb #ahhd #ahhe #gjjj #djjj #bdjj #afjj #afjj #afjj #ijj #ijj #ahhf #ahhh #ahij #ahib #ahic #ahie #ahig #gjj #gjj #gjj #gjj #gjj #efj #ajh ,the chemical formula of vanillin is ,c#f;,h#c7,,och#c7 7,,oh7,,cho2 it melts between #hb-hc ,c4 and sublimes at #abj ,c4 ,the colourless four-sided crystals have a strong vanilla odour and taste1 are difficultly soluble in cold water1 easily in hot water and very readily soluble in alcohol4 ,vanillin is much adulterated4 ,cumarin1 the aromatic principle of the melitot 7meliotus officinalis7 and of tonquin beans etc41 can be prepared cheaply and it is fraudulently used in large or small quantity to imitate the vanillin aroma4 ,a sample of vanillin bought in ,switzerland was found by ,hefelmann#aed to contain #bf percent of antifebrin4 ,the ,american 8vanilla crystals0 consist of a mixture of vanillin and antifebrin1 or vanillin1 cumarin and benzoic acid2 latterly that article is stated to consist only of cumarin1 antifebrin and sugar4 ,the melting point of genuine vanillin is a characteristic indication4 ,admixtures of vanillic acid and antifebrin cause depression of the melting point 7#d-h ,c4 according to the amount and character of the two substances ,welmans7#aee4 ,for the quantitative determination of vanillin in mixtures1 ,welmans takes advantage of its behaviour towards caustic alkalis1 with which1 like phenol1 it forms compounds that are easily soluble in water1 but sparingly so in alcohol4 ,the process is as follows3 #a gramme of the substance is placed in a cylinder of #bjj ccm capacity with #be ccm of alcohol1 #be ccm of approximately semi-normal alcoholic potash and #b or #c drops of phenolphthalein solution and agitated until completely dissolved4 ,the excess of alkali is then titrated with semi-normal hydrochloric acid1 and1 at the same time1 the strength of the alcoholic potash after adding #be ccm of alcohol is ascertained4 ,the number of cubic centimetres consumed is multiplied by #jjgf1 the semifactor for vanillin4 ,in the case of vanilla sugar1 #aj grammes are treated with #ej ccm of water to dissolve the sugar1 then the alcoholic potash is added and the operation carried out as before described4 #a gramme of vanillin requires #f3 #eh ccm of normal potash 7 #jcfhdb g ,,koh74 ,,och#c _/ ,c#f;,h#c7,,oh7 3 ,,koh ,,cho #aeb 3 #ef #a 3 x ,if cumarin is suspected to have been added to the vanillin it can be detected and separated1 according to ,zipperer's experiments1 by the method of ,w4 ,h4 ,hess and ,a4 ,b4 ,prescott4#aef ,the substance is dissolved in ether and the solution shaken up with a weak solution of ammonia4 ,the vanillin will be found in the aqueous layer in the form of an ammonium compound1 whilst the cumarin will be dissolved by the ether4 ,the vanillin can be identified by the sandal-wood oil reaction as described by ,bonnema1#aeg and the cumarin can be determined by direct weighing4 ,the financial advantage in using vanillin in place of vanilla is apparent4 ,the average price of vanilla is now #de to #ej shillings per kilo4 ,but as #be grammes of vanillin are equal in perfume to #a kilo of vanilla and1 at the rate of #ce shillings per kilo1 that quantity costs only #aj vanilla is nearly sixty times dearer than vanillin4 ,the consumption of vanillin has increased to an enormous extent1 and in the ,united ,states ,henning has estimated the consumption during #ahig-ahih at over #ajjjjj ounces4 ,the same author points out the remarkable fact that this enormous consumption of vanillin has scarcely any effect on the demand for vanilla pods1 the market value of which is not only maintained but has a tendency to increase4 ,in order to have it in a finely divided condition1 as required for the factory1 it is recommended to rub the vanillin down with sugar1 in the proportion of #ajj grammes of vanillin to #b kilos of sugar1 in the following manner2 #ajj grammes of vanillin are dissolved in #ejj grammes of hot alcohol and this solution added to #b kilos of finely powdered sugar2 then the whole is placed in a rotatory comfit boiler and dried by a blast of warm air at #dj ,c4 ,whilst vanilla must be very carefully packed that it may not become mildewed and deteriorate1 vanillin on the other hand keeps very well in such mixtures so long as they are kept from damp1 which might cause the sugar to ferment and thus gradually decompose the vanillin4 d7 ,cinnamon4 ,there are three commercial kinds of cinnamon in ,europe4 #a4 ,ceylon cinnamon1 which represents the finest kind1 is the bark of ,cinnamomum ceylanicum1 a native of the island of ,ceylon4 ,the bark is very light and brittle1 seldom more than #je mm thick1 externally yellowish brown with long stripes1 whilst it is somewhat darker on the inside4 ,its fracture is short and fibrous1 and a traverse section shows externally a sharply defined light colour with a darker inside zone4 #b4 ,cassia or ,chinese cinnamon is from ,cinnamomum ,cassia1 a tree which grows wild in the forests of ,southern ,china4 ,the bark is thicker than that previously described1 often #b mm thick4 ,it is in single tubes1 harder and thicker than the ,ceylon kind1 with frequently adherent fragmentary tissues of the corky layer4 ,the colour is a greyish brown1 the fracture even1 with a light zone in the section4 #c4 ,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 islands4 ,in appearance it resembles the ,chinese more than the ,ceylon cinnamon4 ,the aromatic taste of cinnamon is due to the ethereal cinnamon oil which1 in ,ceylon cinnamon1 amounts to #a percent2 the ash should not exceed #de percent4 ,an ethereal oil is also present 7about #ah percent47 in the leaves of the ,ceylon cinnamon tree1 but it is quite different from the bark oil1 resembling in its properties more the oils of cloves and pimento4 ,on account of its penetrating odour and pungent taste its employment in chocolate making is little to be recommended4 ,it cannot be too much insisted on that with spices like cinnamon1 cloves1 etc4 the manufacturer should grind them himself and not purchase them in fine powder1 as the latter is frequently adulterated with admixtures of wood1 meal bark1 etc4 ,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 cinnamon4 ,such an adulteration can be detected neither chemically nor microscopically4 e7 ,cloves4 ,cloves are the incompletely developed flowers of the clove tree1 ,caryophyllusaromaticus of the ,myrtaceae4 ,the most important commercial kinds are the ,zanzibar1 ,amboyna1 and ,penang cloves4 ,the aromatic principle of cloves is an ethereal oil which they contain to the extent of #ah percent4 ,the adulteration of cloves is much the same as in the case of cinnamon4 ,genuine cloves should not give more than #f percent of ash4 f7 ,nutmeg and ,mace4 ,nutmeg is the seed kernel of the fruit of ,myristica moschata known as the nutmeg tree1 which is indigenous to ,malacca4 ,in the thick pericarp of the fruit1 resembling the apricot1 is found the brown seed surrounded by a deep red reticular mantle4 ,this last is the seed mantle or arillus and when separated from the kernel is known commercially as mace4 ,the furrows on the surface of the nutty seeds are filled with a white mass which consists of lime1 in which the nuts have been laid after drying in order to protect them from the attack of insects4 ,the aromatic constituent of nutmeg and of mace is also an ethereal oil4 ,the seeds contain #h-ae percent of ethereal oil with #be percent of a fatty oil2 mace contains #d-ae percent of ethereal oil and #ah percent4 of fatty oil4 ,as both spices occur in commerce in whole pieces1 adulteration is not to be feared4 g7 ,cardamoms4 ,of these there are two kinds on the market3 #a4 ,the small or ,malabar cardamoms4 #b4 ,the long or ,ceylon cardamoms4 ,both are the fruit1 although very different in form1 of a species of the ginger plants which is indigenous to ,ceylon and ,malabar4 ,the ,malabar cardamom is three cornered oblong and about #a cm in size4 ,in the fine brown pericarps are enclosed1 adhering together1 #f-h angular seeds1 #c mm in size1 having a pungent aromatic taste4 ,the ,ceylon cardamom is four times larger than the ,malabar kind4 ,the grey brown pericarp encloses about #bj dark greyish brown seeds about #f mm large4 ,the aroma of the ,ceylon cardamom is due to an ethereal oil which it contains in quantities sometimes reaching #f percent4 ,madras and ,malabar cardamoms contain #d-h percent of ethereal oil4 ,as the ,ceylon cardamoms are cheaper than the ,malabar kind a confusion of the two seeds might possibly be to the disadvantage of the buyer1 but the above description of their relative size would suffice to distinguish them4 ,exact accounts of the characteristic properties1 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 8,vereinbarungen zur einheitlichen ,untersuchung und ,beurteilung von ,nahrungs-und ,genumittel sowie ,gebrauchsgegenstnden fr das ,deutsche ,reich0#aeh to which those who desire further to investigate this subject are referred4 ,,iv4 ,other ,ingredients4 a7 ,ether oils4 ,as previously remarked in the case of vanillin1 it is becoming more and more the custom to substitute perfume substances for powdered spices4 ,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 preparation4 ,the following are the ether oils used in practice3 #a4 ,cinnamon oil1 #b4 ,clove oil1 #c4 ,cardamom oil1 #d4 ,coriander oil1 #e4 ,nutmeg oil 7ethereal71 #f4 ,mace oil 7ethereal74 ,the amount of ether oil that should be used in place of the corresponding spice is a matter of taste4 ,the maximum percentage of the oil in the respective spice might serve as a standard1 as for example in the case of cinnamon oil1 which is contained in the bark to the extent of #a percent1 about the hundredth part of the oil would be required to correspond with the prescribed weight of the bark4 ,but as the yield of oil from one and the same kind of spice varies to a considerable extent according to season and locality1 the percentage value can only be used as a general guide1 and the final decision must be always regulated by the taste4 ,the ethereal oils can be incorporated in the cacao preparations 7mass1 powder etc47 either in a spirit solution or ground down with sugar4 ,the latter method is naturally only used when sugar is to be added to cacao preparations4 ,to prepare the alcoholic solution #aj parts of the ethereal oil are dissolved in #ij parts of strong alcohol4 ,the mixture of oil with sugar can be made by triturating #be parts of the ethereal oil with #ajj parts of sugar in a porcelain mortar and grinding down with the pestle until the sugar and oil are intimately mixed4 ,of the alcoholic solution it is necessary to take #aj parts1 and of the oil-sugar #dj parts to one part of ethereal oil4 ,,ii4 ,peru balsam and ,gum benzoin4 ,peru balsam is at present very much used as a perfume in chocolate making4 ,it is obtained from the ,papilionaceous ,myroxylon ,pereira which is indigenous to the western part of ,central ,america4 ,it is a thick1 brownish black1 liquid balsam which in thin layers appears transparent and has a peculiar smell and burning taste2 it is almost completely soluble in alcohol1 chloroform1 and acetic ether4 ,the aromatic substance of this balsam is cinnamen1 which consists essentially of the esters of benzoic and cinnamic acids and benzyl alcohol together with an alcoholic body 8,peruviol01 which has the smell of honey4 ,in addition to cinnamen 7#ga-gg percent7 the balsam also contains a resin ester 7#ac-ag percent74 ,according to ,k4 ,dieterich1 ,peru balsam is the better for containing more cinnamen and less resin ester4 ,peru balsam is adulterated with fatty oils1 copaiva1 gurjun-balsam1 storax1 colophony1 turpentine1 and tolu balsam4 ,in regard to the chemical investigation of this balsam the work of ,k4 ,dieterich#aei may be consulted4 ,the ,sumatra benzoin is the most important of the commercial kinds for chocolate making4 ,it is obtained from one of the ,styracae1 ,styrax benzoin1 and is a reddish grey mass in which separate tiers of resin are embedded4 ,benzoic acid and vanillin are the most important constituents4 ,it is adulterated with ,palembang benzoin1 colophony1 dammer1 storax1 and turpentine4 ,respecting the chemical investigation of commercial benzoin the above-mentioned work of ,k4 ,dieterich may also be referred to4 ,benzoin is almost exclusively used for the preparation of chocolate varnish and sweets laquer1 which are prepared by dissolving from #be to #de grammes of the laquer body in #ajj grammes of strong spirit4 ,the laquer body may contain varying quantities of benzoin and bleached shellac4 ,the decorations of chocolate are painted with this laquer in order to give them a glistening appearance and greater durability4 ,v4 ,colouring materials4 ,the following colouring materials are permitted by the ,german law of the #adth ,may #ahgi to be used for sugar goods and consequently also for chocolate and cacao preparations4 ,white3 finest flour starch4 ,yellow3 saffron1 safflower1 turmeric4 ,blue3 litmus1 indigo solution4 ,green3 spinach juice as well as mixtures of the permitted blue and yellow colours4 ,red3 carmine1 cochineal1 madder red4 ,violet3 mixtures of the harmless blue and red colours4 ,brown3 burnt sugar1 licorice juice4 ,black3 chinese ink4 ,in the meantime a number of comparatively harmless aniline colours have been permitted in ,austria for colouring sugar goods and liqueurs1 and eventually also for cacao preparations4#afj ,as in the author's opinion there is no ground for objecting to their use in other countries1 a list of them is given under their commercial and scientific designations4 ,red3 ,fuchsin ,rosaniline hydrochloride1 soluble in water and alcohol4 ,acid ,fuchsin or ,fuchsin ,s or ,rubin ,sodium or calcium acid salt of rosaniline disulphonic acid1 soluble in water4 ,rocellin or ,roscellin 7,fast ,red7 ,sulpho oxyazonaphtalin1 soluble in water4 ,bordeaux and ,ponceau red product of the combination of naphtol-disulphonic acid with diazo-compounds of ,xylol and higher homologues of benzol1 soluble in water4 ,eosin ,tetrabrom-fluorescen1 soluble in water and alcohol4 ,phloxin ,tetrabromo-dichlor-fluorescen1 soluble in water4 ,erythrosin ,tetra iodio-fluorescen1 soluble in water4 ,blue3 ,alizarin blue ,dioxyanthraquinone-quinoline1 slightly soluble in alcohol4 ,aniline blue ,triplienylrosaniline1 soluble in alcohol4 ,water blue ,triphenylrosaniline1 sulphonic acid soluble in water4 ,induline ,azodiphenyl blue sulphonic acid and its derivatives1 soluble in alcohol4 ,yellow3 ,acid yellow ,r or fast yellow ,r ,sodium amidoazobenzol-sulphonate1 soluble in water4 ,tropaedlin #jjj or ,orange ,i ,sulphoazobenzoll ,greek3 alpha-naphthol1 soluble in water4 ,naphtholyellow ,sodium salt of dinitro--naphthol sulphonic acid1 soluble in water4 ,violet3 ,methylviolet ,hexa-and penta-methylpara-rosaniline hydrochloride1 soluble in water and alcohol4 ,green3 ,malachite green ,tetramethyl-diamidotriphenyl-carbinol hydrochloride1 soluble in water and alcohol4 ,the above1 as well as the following colours3 7blue7 amaranth1 brilliant blue and indigosulfone1 7red7 erythrosin1 also acid yellow ,s1 orange ,l and light green ,s ,f1 have in the meantime been accepted by the ,american ,foods ,act as perfectly harmless for colouring any and all articles of food4#afa ,for some time past ,e4 ,merck of ,darmstadt has supplied a perfectly harmless green colouring material under the name of chlorophyll1 in alcoholic and in water solutions1 as well as technical chlorophyll1 for colouring oils and fats1 which is the unaltered leaf green and is the best green colouring agent for articles of food and therefore for cacao preparations4 ,the chlorophyll which is soluble in fat has also been recommended like some of the aniline colours which are soluble in fat1 as for example3 ,indulin #f ,b 7blue71 ,sudan yellow ,g1 ,sudan ,,iii 7red71 and ,gallocyanin 7violet7 for colouring cacao butter2 but in regard at least to the aniline colours mentioned1 no authoritative sanction for their use has yet been given4 ,,footnotes3 #acf ,flour can be more easily blended than starch with the cacao mass1 as the granules of starch are only with difficulty crushed4 #acg ,recently in some inferior kinds of cocoa powder a quantity of oatmeal has often been added 7up to #e percent71 causing the preparation to thicken when it is boiled with water4 #ach ,still better1 as less productive of dust1 there being a less rapid circulation of air1 and also not so wasteful1 are the dismembrators as built by ,paul ,franke ,co4 #aci ,chemiker-,zeitung #ahii4 ,repert4 ,no4 #ch1 p4 #cgb4 #adj ,chemiker-,zeitung #ahhi1 p4 #djh4 #ada ,beckurts ,annual ,report of ,pharmaceutical ,progress etc4 #ahhh1 p4 #cjg4 #adb ,see ,mller p4 #aad4 #adc ,die ,nahrungs-und ,genumittel aus dem ,pflanzenreiche p4 #adj4 #add ,this consists of #ae parts of defatted cacao1 #bjj parts of arrowroot #ej parts of salep and fifty parts of vanilla-sugar4 #ade ,krupps ,iron ,works supply the latest constructions1 strongly to be recommended4 #adf ,arbeiten des kaiserl4 ,gesundheitsamtes ,vol4 #ae p4 #a-aac and ,zeits4 f4 d4 ,untersuch4 von ,nahrungs-und ,genumitteln ,vol4 #c #ba4-be4 ,january4 #adg ,der ,tropenpflanzer #ahih1 p4 #bd4 #adh ,journal of the ,society of ,arts #ahig1 ,vol4 #df1 p4 #ci-dj4 #adi ,compare ,gieseler1 ,vanillevergiftungen1 ,bonn #ahif2 ,arning 7,deutsch4 med4 ,wochenschrift #ahig1 pag4 #dce7 and ,guerin 7,annales d'occulistique1 #ahie #d4 ,october74 #aej ,arbeiten aus dem ,kaiserl4 ,gesundheitsamte #ahii4 #aea ,journal of the ,american ,chem4 ,society #ahii1 ,vol4 #ba1 p4 #gai and ,chem4 ,ztg4 ,rep4 #ahii1 p4 #bge4 #aeb ,berichte der ,deutschen ,chemischen ,gesellschaft ,vol4 ,,vii1 p4 #fih and ,friedlnder1 ,fortsch4 der ,theefarbenfabrikation1 ,berlin #ahhh1 p4 #ehc and elsewhere4 #aec ,l'tat actuel de l'industrie de la parfumerie en ,france4 ,revue ,gnrale des sciences pures et appliques1 ,paris #ahig1 p4 #ffc4 #aed ,chem4 ,zeit4 ,repert4 #ahih1 p4 #aha4 #aee ,pharm4 ,zeit4 #ahhh1 p4 #fcd and ,pharm4 ,centralhalle #ahih1 p4 #fgc4 #aef ,zeitschr4 fr angewandte ,chemie #ahii1 p4 #dbh4 #aeg ,pharmaceutische ,centralhalle #ahih1 p4 #ceg4 #aeh ,berlin #ahii1 ,jul4 ,sprenger1 page #ec et seq4 #aei ,k4 ,dieterich1 ,die ,analyse der ,harze1 ,balsame und ,gummiharze1 ,berlin #aijj1 page #gf4 #afj ,regulation of #bb and ,january #ahif4 #afa ,see also ,farbenzeitung #aiji1 vol4 ,,xv1 pages #cja1 #cdh1 #cib and #dcf4 ,part ,,iv4 ,examination and ,analysis of ,cacao ,preparations4 ,a4 ,chemical and microscopical examination of cacao and cacao preparations4 ,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 chemist1 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 etc4 adopted4 a7 ,testing4 ,this is a point of great importance1 inasmuch as it directly influences the result of the analysis of cacao goods4 ,this is especially the case when dealing with cocoa powders1 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 powder4 ,in the case of cocoa powders1 the sample should be taken repeatedly from a large supply1 and from all parts of the material to ensure getting an average sample4 ,the samples taken should be of uniform volume and should1 before proceeding to apply the test1 be closely mixed together1 being1 if possible1 first passed through a fine sieve4 ,the material ready for the following experiments should then be placed in tin1 or better still1 glass receptacles with well-fitting corks or stoppers4 ,paper wrappings or cardboard-boxes are not to be recommended1 as the powder is apt to become drier or moister according to the state of the atmosphere to which the packets are exposed4 ,the most suitable quantity for experimental purposes is1 in the case of both chocolate and cocoa powder1 as well as butter and covering material1 #ajj kilogrammes4 ,when determining the amount of foreign fat in cacao preparations1 however1 as well as estimating the ash content of powder1 up to #bej kilogrammes of sample material can be used4 ,in ,germany the regulations of the ,commercial ,agencies of the government public food chemists obtain when sampling and analysing cacao preparations4#afb b7 ,chemical ,analyses4 ,the analyses of all cacao preparations from a chemical point of view are conducted1 almost without exception1 with the object of determining the values for moisture--mineral matter 7estimation of the amount of the carbonic acid alkalis and the silicic acid7--fat 7estimation of foreign fat7--theobromine and coffeine--sugar--starch 7foreign starches7--albuminous matter and raw fibre4 ,the last regulation may also be extended to the estimation of the quantity of shell present4 #a4 ,estimation of moisture4 #e grammes of material 7i4 e4 fine-crushed chocolate mass7 are left to dry 7if possible in a double-walled glycerine drying chamber7 for about #f hours at a temperature of #aje ,deg4 ,c41 the loss of weight of the material being estimated as moisture4 ,the drying should not be continued longer than #f hours1 as fatty material is liable after the expiration of this time to recover some of its weight1 owing to the oxygen of the air entering into chemical combination with the fat which rises to the surface or detaches itself from the material4 ,when analysing chocolate1 great care should be taken to prevent the mass from melting down and running together at one point4 ,if this occurs1 the following treatment must be adopted3 ,a shallow watch-glass is filled with about #aj grammes of sand1 well washed and dried1 a very fine sand such as so-called sea-sand being preferable to others1 the glass then transferred to the drying closet1 cooled1 and finally #e grammes of the fine-crushed chocolate added4 ,the mixture is then deposited for a period of #f hours in the drying chamber1 at a temperature of #aje ,deg4 as indicated above and the weight of the sand deducted when finally calculating the value of the moisture4 ,if as low a quantity as #e percent of gelatine has been added to the chocolate1 as much as #aj percent of water can be added without in any way affecting the appearance of the material1 although such a proceeding is exceedingly detrimental to the taste and durability of the preparation4 ,such chocolates usually have a dull surface and1 if stored in a warm place1 are apt to break up and become paler in colour2 this result can1 however1 be prevented by an extra addition of fat4 ,too high a#afc fat content points in any case of additions of gelatine4 ,p4 ,onfroy#afd determines the addition of gelatine by boiling #e grammes of chocolate chips in #ej cubic centimetres of water1 adding #e cubic centimetres of a solution containing #aj percent of lead acetate1 and then filtering the whole4 ,if gelatine is present in the chocolate1 the liquid1 on a few drops of saturated picric acid being added1 leaves a yellow1 amorphous sediment4 ,if the addition of gelatine is very trifling1 the gelatine is held in check or neutralised by the tannic acid4 ,the defatting is then effected by ether and the chocolate stirred up with #ajj cubic centimetres of hot water4 #e-aj cubic centimetres of a solution of lye containing #aj percent of alkali and about #aj cubic centimetres of the above-mentioned lead acetate solution are added4 ,the compound of gelatine and tannic acid is soluble in the hydrate of the alkali1 and is afterwards re-deposited by the action of the lead acetate1 so that it can easily be detected by means of picric acid in the neutralised filtrate4 ,as picric acid is incapable of effecting the deposition of the theobromine1 the deposition observed can only be caused by the presence of gelatine4 ,like gelatine and glue1 the addition of a quantity of adraganth has the power of binding the moisture and saving the fat4 ,a method of estimating the quality of this vegetable gum1 of which at the most #b percent should be present1 has recently been described by ,welmans2 this method is explained on page 444 in the microscopic section4 #b4 ,estimation of ash#afe3 #e grammes of material are heated in a platinum vessel1 pan or flat tray1 the latter or other similar shallow receptacle being the most suitable1 holding from #be to #cj cubic centimetres4 ,care should be taken when heating that the extremity of the ,bunsen flame only touches the bottom of the vessel4 ,the resulting gases are then ignited1 and the completely charred mass pressed or stirred to a powder by means of a platinum wire or rod hammered flat at the end2 the pan should be frequently made to revolve and its contents continually stirred during heating1 care being taken1 too1 to hold it slanting the whole time4 ,the pan should be held in this way over a moderate flame until the ash assumes almost a white colour4 ,as soon as this occurs1 the pan should be cooled down and the ash uniformly saturated with a concentrated watery solution of carbonate of ammonia1 whereon the vessel is placed in the drying chamber and dried at a temperature of #ajj ,deg4 ,c4 ,the contents of the pan are then heated again very cautiously over the ,bunsen flame1 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 time2 the pan is then covered up and transferred to the dessicator to be cooled1 and1 on the completion of this process1 its weight determined4 ,after repeating the saturating process with the solution of carbonate of ammonia1 drying and heating for a short time as previously described1 the accuracy of the weight first obtained is again tested4 #c4 ,estimation of silicic acid in the ash3 ,when examining cocoa powders and chocolate mass1 the determination of the silicic acid content of the ash is sometimes a necessity1 as this facilitates the detection of any shells which may have been added4#aff ,the ash of the cacao bean contains only between #jbe and #aj percent of silicic acid1 while that of the shell shows on analysis as much as #i percent2 it must1 however1 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 cacao4 ,the signs of the presence of an extraordinary quantity of silicic acid are1 according to ,c4 ,r4 ,fresenius 7,introduction to quantitative analysis7#afg a higher percentage of the ash itself than usual1 and the quantity of ash used for the test should not be too small2 it should further be remembered that certain cacao preparations1 such as1 for instance1 the ,dutch cocoa powders1 contain large quantities of carbonic mineral matter1 and the special treatment explained by ,fresenius when dealing with such preparations separately should be applied4 #d4 ,estimation of alkalis remaining in cocoa powders4 ,the ash obtained from #e grammes of cocoa powder is washed out of the platinum pan into an ordinary water glass or tumbler1 distilled water only being used for this purpose1 afterwards finely crushed with a glass rod and heated to boiling point4 ,the liquid is then allowed to settle1 filtered and re-washed4 ,at this stage #e cubic centimetres of n_/#a sulphurous acid are added1 the liquid again heated to boiling point and titrated with #b_/n or n_/#d alkaline lye4 ,in this way the quantity of added carbonic mineral matter is determined1 in addition to the amount of carbonate present in ordinary cocoa powders1 which is formed from the organic acid minerals when the ash is produced4 ,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 book4 ,these results are as follows3 a7 ,unshelled roasted beans ,ariba ,ariba ,caracas ,caracas ,per cent4 ,i ,,ii ,i ,,ii ,ash #daih #djb #geb #dcgf ,soluble in water #afih #aff #acd #afgf ,insoluble in water #be #bcf #fah #bgj ,alkali 7considered as potash7 #jfdag #jfdag #jeif #jiicf ,guayaquil ,trinidad ,st4 ,per cent4 ,thom ,ash #eab #cf #cib ,soluble in water #baa #aefe #afjd ,insoluble in water #cja #bjce #bcb ,alkali 7considered as potash7 #jhd #aabe #jfg b7 ,shelled1 roasted beans3 ,puerto ,ariba ,ariba ,caracas ,caracas ,per cent4 ,cabello ,i ,,ii ,i ,,ii ,ash #cfb #cgja #cdi #chde #cfb ,soluble in water #agb #adbc #acae #agf #afb ,insoluble in water #aij #bbgc #bage #bjh #bjj ,alkali 7potash7 #jfjc #jcbc #jchh #jhgbe #jddgh ---------------------------------------- ---------------------------------------- ---------------------------------------- -- ,alkali in powdered cacao with #cc percent of fat calculated #jhjh #jdcf #jeb #aafi #jfjj ,ash1 calculated as above #dhbb #diei #dfgf #eaeb #dhe ,guayaquil ,trinidad ,st4 ,per cent4 ,thom ,ash #cibf #cbgg #cbg ,soluble in water #adgf #agbg #acd ,insoluble in water #bde #aee #aic ,alkali 7potash7 #jdjb #jdbji #jdjdh ---------------------------------------- ---------------------------------------- ----------------- ,alkali in powdered cacao with #cc percent of fat calculated #jed #jeid #jedb ,ash1 calculated as above #ebf #dci #dch ,these tables show that3 #a4 ,the ash of cocoa powder 7containing #cc percent of fat7 is never more than #ee percent4 #b4 ,the maximum amount of alkali 7calculated as potash7 is #ab percent4 #c4 ,the ash soluble in water is always less than that insoluble in water4 ,a reverse proportion shows a larger amount of alkali1 that is1 alkali has been added4 ,in addition to the importance of determining the amount of alkali in cocoa powder1 it is very desirable that analytical chemists should agree as to the methods to be adopted1 since the determinations of alkali seldom agree and may differ as much as #jc percent4#afh ,the method of calculating the results should also be defined1 that is to say1 an agreement should be arrived at as to whether the alkali should be expressed as ,k#b,o1 ,k#b;,,co#c or ,na#b;,,co#c4afi ,cacao which has been rendered miscible by means of ammonia1 sometimes contains a small amount of ammonia1 probably in combination with an organic acid4 ,to detect it1 the ,cocoa powder should be distilled with water1 which gives an alkaline distillate1 as the ammonia salt would be decomposed at the temperature of boiling water4 ,the ammonia can be volumetrically determined in the distillate with sulphuric acid4#agj #e4 ,determination of the ,fatty ,contents4 ,in this operation #e grammes of the finest powdered bean i4 e4 the finest cocoa powder 7in the case of chocolate1 which must be finely flaked1 #aj grammes7 should be mixed with an equal quantity of evenly grained quartz sand in a warmed mortar1 and then transferred per filter to a ,soxhlet's apparatus1 wherein it can be extracted with ether for from #aj to #ab hours at a stretch4 ,the previously weighed carboy1 which now contains the fatty contents in solution1 is placed on a water bath1 and the ether extracted as far as possible1 after which the fatty residue remaining is dried by first introducing the vessel in a water oven and afterwards allowing it to stand for #b hours in a dessicator4 ,the increase of weight in the flask is due to ether extract1 consisting almost exclusively of fat4 ,it is true that small proportions of theobromine will have been simultaneously dissolved 7perhaps about #ja g47 but no special significance need be attached to them4 ,if it should seem advisable to avoid even this slight drawback1 petroleum ether with a boiling point of #ej ,c4 should be employed instead of the ordinary variety4 ,welmans#aga has further described a quick and practical method for determining fat in cacao and its preparations1 which is not only of value as a check on the extraction method1 but also serves as a determination of the constituents soluble in water4 ,it is carried out as follows3 #e grammes of ,cocoa powder or cacao mass1 which need not be very fine1 or #aj grammes of chocolate are stirred for some minutes in a separator or cylinder with #ajj ccm of ether 7saturated with water7 until coherent particles are no more visible1 that is to say1 until the factory degree of fineness has been attained4 ,in two minutes all will have gone to powder even if the chocolate has not been rubbed down but is in pieces2 #ajj ccm of water 7saturated with ether7 are then added1 and the mixture agitated until a complete emulsion takes place4 ,with powdered cacao1 especially those kinds rich in fat1 that occurs in to #a minute1 and with chocolate in #b minutes4 ,it is then allowed to rest until the emulsion separates1 which at the ordinary temperature of #ae-bj ,c4 usually occurs in #f-ab hours in the case of chocolate1 and #ab-bd hours with cacao4 ,the greater part of the water separates first and1 usually1 amounts to #ij-ih ccm with chocolate and #gj-hf ccm with cocoa4 ,the powdery portion of the cocoa or chocolate floats on the surface of the aqueous layer at the bottom of the ether layer4 ,only husk1 sand1 particles of cacao beans1 added starch1 etc4 accumulate at the bottom of the separator and are to be removed with the aqueous layer1 which in the case of chocolate contains the sugar1 but usually no trace of fat4 ,the ether layer1 which freely separates from the emulsion in the time mentioned1 is quite clear and from #be to #ej ccm can generally be pipetted off and an aliquot part poured into a measuring cylinder or graduated tube1 or into a #be or #ej ccm flask4 ,if the ether solution of fat is not sufficient in quantity1 the separation can be effected after removing the aqueous liquid by twirling round the separator4 ,the turbidity soon disappears and the non-fatty particles quickly sink to the bottom4 ,the ether solution of fat can also be examined arometrically1 as with milk fat1 by ,soxhlet's arometric method1 after forcing it by means of an india rubber ball1 into a pipette or burette1 but the constants to be used in that case have not been ascertained4 ,after the ether has been distilled off1 in the normal manner1 the weight obtained must be calculated for #ajj ccm and a small correction made4 ,for example1 if #ej ccm of the ether solution of fat give a residue of #jh gramme1 then #ajj ccm represents #af gramme4 ,but this #af gramme has not been obtained from #ajj ccm of the original 7water saturated7 ether1 but from #ajj-x ccm1 x representing the number of cubic centimetres corresponding to #af gramme of cacao butter and1 as the specific gravity of cacao butter is nearly #a2 the equation becomes 7#ajj-af73 #ajj #af3 x2 x #afj_/ihd #afbg gramme2 so that the #e grammes of substance would contain #afbg gramme of fat or #cbed percent4 ,the remaining aqueous solution contains the whole of the constituents of cacao or chocolate which are soluble in water4 ,it is measured into a graduated cylinder and its volume ascertained4 ,then1 after the entire amount has been evaporated to dryness1 the residue is calculated on a percentage basis4 ,the following procedure1 however1 is preferable4 #aj ccm of the liquid are evaporated and the residue well dried in a vacuum before it is weighed4 ,multiplying the ascertained weight by #aj1 we obtain the amount of cacao or chocolate soluble in water and present in #e and #aj grammes of either substance respectively4 ,the amount of sugar in the aqueous extract can be determined in the following manner4 #ej ccm of the extract are heated in a water bath and thus separated from ether2 afterwards #b ccm of lead acetate are added and the whole immediately transferred to a special kind of filter paper4 ,the solution is now polarised in the usual way and the number of grammes of sugar thus ascertained converted into ccm by division 7#aee being the unit7 and then the result subtracted from #ajj1 which gives the volume of water present in #ajj ccm of sugar solution1 and so by further division until the percentage of sugar in chocolate is finally obtained4 ,if the polarisation yields more sugar than the weight of the total residue1 it is an indication that dextrine is present as an adulteration4 ,the quantitative determination of dextrine1 which is sometimes added to cocoa powder as well as to chocolate1 for like gelatine and tragacanth it holds water together and so ensures a saving of fat1 is best carried out in ,p4 ,welman's polarising method4#agb ,as the amount of fat obtained from #e grammes of a cacao preparation does not suffice for tests of purity1 a larger quantity must be extracted in order to carry out the following investigations4 ,this has reference to #a4 ,the determination of the melting point2 #b4 ,the determination of the iodine value 7,welman7#agc2 #c4 ,the determination of the saponification value2 #d4 ,the determination of the acid value2 #e4 ,the determination of the ,reichert-,meissl value2 #f4 ,polen's value#agd2 #g4 ,cohn's investigation#age2 #h4 ,melting point of the fatty acids2 #i4 ,refraction of the fatty acids2 #aj4 ,iodine value of the fatty acids2 #aa4 ,determination of the refractive index at #dj ,c4 in ,zeiss' butter refractometer4 ,the following process is usually adopted in the determination of the melting point of cacao fat3 ,the melted fat is sucked up a glass capillary tube1 the internal diameter of which does not exceed #b mm 7fluctuating between #ah mm and that measurement7 to somewhat above the part of the tube which is graduated into tenths1 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 experiment4 ,as fresh molten fat has a very variable melting point1 it is absolutely essential that the fat in this experiment be allowed to cool about a week in some dark chamber1 and1 because only after the expiration of this period can the melting point be designated as a constant1 not to proceed with the further determination until this necessary stage has been reached4 ,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 middle4 ,the whole apparatus is now hung in a test tube of #b cm internal diameter1 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 side4 ,to regulate the flow of heat1 this test tube is further introduced into a beaker also filled with water1 which is heated first4 ,as soon as the fat is melted1 the water penetrates to the capillary tube and pushes along the fat column4 ,the reading is now taken at once the degree registered1 the thermometer showing the melting point of the fat4 ,we need not here launch on an exact description of the above mentioned determination1 but will only stay to point out the oft-mentioned book of ,r4 ,benedikt's1 entitled 8,analyses of ,kinds of ,fat and ,wax01 as enlarged and issued by ,f4 ,ulzer after the death of the author 7,berlin edition1 ,j4 ,springer74 ,should a doubt arise in comparing the results given by these six tests1 which may happen with some kinds of ordinary cacao butter1 the employment of ,bjrklund's empirical ether test#agf or ,filsinger's alcohol-ether test is to be recommended1 which latter is carried out as follows4#agg #c grammes of cacao butter are dissolved in #f grammes of ether at #aj ,c4 ,should the resulting solution be clear1 this is an indication that no wax is present4 ,the solution is then introduced in its test tube into water at #j ,c4 and the length of the time which transpires before it begins to become cloudy or to deposit flocculent matter1 observed1 also the temperature when the solution again becomes clear4 ,if the solution becomes turbid before ten minutes have elapsed the cacao butter is not quite pure4 ,pure cacao butter becomes turbid in from #aj to #ae minutes at #j ,c4 and clear again at from #ai-bj ,c42 an admixture of #e percent of tallow renders the solution turbid at #ai-bj ,c4 in #h minutes and it becomes clear again at #bb ,c42 #ae percent of tallow give a turbid solution in from #d-e minutes at #j ,c4 that becomes clear again at #bbe-bhe ,c4 ,filsinger#agh has suggested a modification of ,bjrklund's test4 ,in his method #b grammes of the fat are dissolved in a graduated tube in a mixture of #d parts of ether 7,s4 ,g4 #jgbe77 and #a part of alcohol 7,s4 ,g4 #jhaj74 ,pure cacao butter should remain clear after some lapse of time1 whereas foreign fats and more especially tallow preparations cause a separation4 ,but ,lewkowitsch#agi maintains that this test is not be relied on1 as genuine kinds of cacao butter will crystallise out from the ether alcohol solution at #i ,c4 and some at #ab ,c4 ,yet we are nevertheless of the opinion that liquid fats are of no great moment at the present time1 for they always involve a considerable lowering of the melting point and so greatly impair the fracture of the chocolate4 ,fats such as tallow1 or the like1 must be used1 and these are detected both by their flavour and by ,bjrklund's test4 ,adulteration is therefore very rarely met with in the ,german chocolate industry1 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 country4 ,the only regularly occurring adulterations are connected with the preparation of ,cocoa powder and consist in substitutions of finely ground cacao husk2 the detection of which still remains most difficult and uncertain2 and even here it is rather the ,dutch firms which are culpable2 and generally speaking it is a trick of smaller manufacturers1 who consider such an admixture as quite the normal procedure4 #f4 ,determination of ,theobromine and ,caffeine4 ,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 disadvantages4 ,of the different processes adopted in the determination of the cacao diureide perhaps only ,eminger's is worthy of consideration at present1 and this is described fully in the following paragraphs1 as best corresponding to our present knowledge of the subject and its requirements1 and most deserving recommendation to chemists and food analysts on account of its reliability4 ,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 particle1 though rather inclined to maintain that the diureide has very little importance on the whole1 for it establishes no basis from which we can judge of the quality of the various products4 ,the procedure in ,eminger's process is as follows3 #aj grammes of powdered bean of cacao preparation are placed in a weighed glass flask1 then stirred up with #ajj grammes of petroleum ether and allowed to settle4 ,the petroleum ether is next carefully poured off1 without disturbing the sediment1 and the treatment repeated several times4 ,after the last decantation1 the residue is well drained1 then dried in the flask and weighed4 ,the difference in weight of the residue and the former figure represents the amount of fat4 ,an aliquot portion of the residue 7about #e grammes7 is then boiled with #ajj grammes of a #c-d percent strong sulphuric acid in a flask connected with a reflux condenser1 until cacao red is given as a resultant1 a task which occupies three quarters of an hour4 ,the contents of the flask are then poured into a beaker1 and neutralised1 whilst hot1 with barium hydroxide4 ,the whole is then mixed with sand in a basin and evaporated to dryness2 afterwards the dry residue is introduced into a ,soxhlet apparatus on a paper cone1 and there extracted for #e hours with #aej grammes of chloroform4 ,the latter is carefully distilled off and the residue dried for a period of one hour at #ajj ,c4 ,as previously stated1 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 solvent4 ,but should the splitting up be desired1 then ,eminger's method should be adopted1 which depends on the solubility of caffeine in carbon tetrachloride4#ahj ,with that object1 the mixture of fat1 theobromine and caffeine is treated in the flask with #ajj grammes of carbon tetrachloride and repeatedly agitated for one hour4 ,after filtration1 the carbon tetrachloride1 which now contains fat and caffeine1 is distilled off4 ,the theobromine left undissolved in the flask and the filter used to filter the carbon tetrachloride solution are then extracted with boiling water1 the solution is filtered and evaporated to dryness1 the residue representing theobromine4 ,the separation of caffeine and theobromine can also be effected by cautious treatment with caustic soda1 so dissolving the theobromine and leaving the caffeine untouched in its entirety4#aha 7,cf4 ,riederer47 #g4 ,determination of ,starch4 ,this can only be of importance in rarer instances1 as the starch naturally present in raw cacao generally varies between #i and #aj percent1 and there is no chemical method of separating foreign matter from cacao starch4 ,but should the necessity arise1 a determination can be carried out as follows4 ,in order to render the starch more easily gelatinisable1 the fat is first removed by treating #e grammes of cocoa powder or #aj grammes of a cacao preparation with ether and then with an #hj solution of alcohol to separate any sugar1 theobromine and cacao red4 ,the residue is then mixed with water and subjected to a steam pressure of from three to four atmospheres1 which converts the starch into a soluble body known as amylo-dextrine4 ,this operation is generally carried out in an autoclave or strong copper vessel#ahb provided with an air-tight and removable cover1 the open flask1 containing the sample to be gelatinised 7#a part of cacao and #bj parts of water7 being placed in the vessel half immersed in water4 ,after screwing on the lid1 the temperature of the interior of the vessel is raised to #acc-add ,c4 corresponding to a pressure of #d atmospheres1 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 starch4 ,the flask is then removed from the apparatus and the contents allowed to settle for a few minutes2 the liquid is filtered hot1 the filtrate amounting to about #bej or #cjj ccm after the filter has been washed a few times with hot water4 ,only the cell fibre remains on the filter1 whilst the starch is dissolved in the filtrate4 ,this is now heated with #bj ccm of hydrochloric acid in a flask connected with a reflux condenser1 whereby the starch is converted into dextrose4 ,the sugar solution is neutralised with sodium carbonate1 clarified with basic lead acetate1 any excess of the latter being removed with sodium sulphate1 finally filtered1 and the whole made up to #ejj ccm4 ,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 oxide1 the quantity of sugar can be ascertained4 ,as #ii parts of starch are equal to #ajh parts of dextrose or grape sugar1 the following calculation must be made4 dextrose starch dextrose 3x4 #ajh3ii found ,in the determination of sugar with copper sulphate it is more advantageous to follow up ,f4 ,allihin's#ahc method1 in which the cuprous oxide is reduced by hydrogen gas to metallic copper1 weighed as such1 and so the sugar calculated1 or the cuprous oxide can be collected on an asbestos filter and weighed in that condition4 ,the cuprous oxide must be previously washed with hot water1 alcohol and ether1 which must be completely removed by subsequent drying in the air bath1 since an error of even #a milligramme would seriously affect the final result4 ,then again1 the amount of sugar may be determined by polarisation1 a process which has also its own particular advantages4 ,the chemical determination of starch is only in a limited degree effectual in a recognition of an admixture of foreign starch in cacao preparations4 ,if more than #aj-ae percent of starch1 as calculated on the crude bean1 has been found1 it must certainly be assumed that there is an admixture of foreign starch1 but chemistry affords no assistance by which foreign starch may be separated from the genuine starch of the cacao bean4 ,for that purpose the foreign starch must be observed under the microscope1 which not only serves to detect its presence but affords a means of estimating the amount present to an approximate degree1 and its characteristics4 ,great care should be exercised1 or the result may be easily exaggerated4 ,standard preparations1 i4 e4 which have a known percentage of starch constituent1 prove very serviceable when comparing4 ,if ,welman's agitation method has been used for determining the fat1 the starch will be found in the sediment4 ,the amount of foreign starch can also be determined by ,posetto's#ahd method1 which depends on the intensity and permanency of the iodine reaction4 ,in the latter test #b grammes of the powdered or finely divided cacao preparation are boiled with #bj ccm water in a test tube for #b minutes1 cooled1 and without disturbing the liquid1 #bj ccm of water and #e ccm of iodine solution 7#e grammes of iodide and #aj grammes of potassium iodide in #ajj ccm of water7 are added4 ,the liquid from genuine cacao1 according to the variety used1 turns brownish or light blue1 changing in a short time 7#ab minutes at the most7 to brown and red4 ,on the other hand1 chocolate or a cacao preparation adulterated with not more than #aj wheaten or potato starch1 chestnut1 maize or commercial dextrine1 will give a blue coloration lasting for #bd hours4 ,it must be noted that the result in ,posetto's test is influenced by the amount of alkali1 so that with disintegrated cacao1 for instance1 a considerable quantity of iodine has to be added before the blue coloration takes place1 and this more especially if the potassium carbonate employed contained caustic alkali4 ,such preparations finally become coloured1 but generally show a mixed colour 7blue and yellow73 green to greenish brown4 #h4 ,determination of crude ,fibre4 ,this can be carried out in two ways2 either by ,knig's new process as employed by ,filsinger for cacao or by the older method of ,weender's#ahe as follows3 #c grammes of the defatted and atmospherically dried substance are boiled for hour with #bjj ccm of a #abd percent solution of sulphuric acid4 ,it is allowed to settle1 then decanted1 and the residue boiled twice with the same volume of water4 ,the decanted liquids are allowed to settle in cylinders and the sediment added to the rest of the substance1 which is then boiled half an hour with #bjj ccm of a #abe percent solution of caustic potash1 filtered through a weighed filter and the residue twice boiled with #bjj ccm of water4 ,the cellulose-like substance collected on the filter is washed first with hot water1 then with cold1 afterwards with alcohol1 and finally with ether4 ,after being dried and weighed1 it is incinerated and the necessary corrections made for ash4 ,the process worked out by ,henneberg is the one usually adopted for the determination of crude fibre in vegetable matter4 ,recently ,h4 ,suringer and ,b4 ,tollens#ahf and more particularly ,knig#ahg have pointed out that in ,weender's process the so-called pentosan 7sugar derivative7 of the composition ,c#e ,h#aj ,o#e1 which comprises a not inconsiderable portion of crude fibre1 would undergo a disproportionate alteration1 so that the analytical results thus obtained would not represent the amount of cellulose correctly4 ,the crude fibre must therefore be treated in such a manner as to eliminate the pentosan4 ,knig attains that result by treating #c grammes of the defatted substance with #bjj ccm of glycerine 7#abc sp4 gr47 containing per litre #bj grammes of concentrated sulphuric acid1 under a pressure of three atmospheres1 for one hour4 ,it is then filtered through an asbestos filter whilst hot1 and after being successively washed with hot water1 alcohol and ether1 it is weighed1 incinerated and the ash weighed4 ,the difference between the two weighings expresses the amount of ash-free crude fibre4 ,filsinger has determined by ,knig's method the amount of crude fibre in a series of different varieties of bean1 the results of which have already been given on page #gb4 ,which process is the better has yet to be established1 and in issuing results as data the method employed has always to be indicated owing to the many variations which arise4 #i4 ,the determination of cacao husk1 which will be for the most part a matter of ascertaining the amount of raw or crude fibre1 could formerly only be effected by means of the microscope4 ,in #ahii ,filsinger#ahh proposed a method of levigation which according to ,p4 ,welman's#ahi gives trustworthy results4 ,manifold treatises have been devoted to the subject1 and it would be advisable to turn a few of these up and compare the details of the accounts4#aij ,in this method1 which works best with the modifications suggested by ,drawe 7see below7 #e grammes of cocoa or chocolate are defatted with ether and dried1 then ground in a mortar after a little water has been added1 and levigated with about #ajj ccm of water in a cylinder4 ,the liquid is allowed to rest for some time and the suspended matter poured off almost to the sediment1 which is again shaken up with fresh water1 allowed to settle1 and the operation repeated until all the fine particles have been floated off and the water over the sediment no longer becomes cloudy1 but remains clear after the coarse and heavy particles have settled down4 ,the powdery sediment is collected on a watch glass1 dried in the water bath1 and after being cooled down in a desiccator1 weighed4 ,the weighed residue is then softened with caustic soda and glycerine and examined under the microscope4 ,the presence of any cotyledon particles must be carefully observed1 such as have escaped separation in the grinding and levigation1 and whether particles of husk or epidermis or germ preponderate4 ,with proper levigation only traces of cacao substance1 especially here recognisable by the cacao starch1 should be present4 ,the sand1 which always adheres to the shells in the fermenting and drying operations1 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 drying4 ,examined in that way1 a sample of so-called ,cocoas from unshelled beans gave from #f to #h percent of husk2 usually good cacao powder shows a maximum of #be husk4 ,it is true that from this ,filsinger-,drawe procedure the correct percentage of shell can only be estimated in very rare instances1 for when it is necessary to be absolutely fair to all concerned in the manufacture1 the cacao must be so often washed until no grains of cacao starch are visible under the microscope2 and so the result is often too small1 more especially in the case of the finer qualities4 ,but when all particles of starch have been removed1 the finer particles of shell have often been taken along with them4 ,yet when the residue certainly exceeds the standard percentage of shell1 it may be taken for granted that adulteration with husks has been carried to excess1 or that the cleansing processes have not been effectively carried out4 ,there is no other method which yields the same degree of certainty4 ,the result obtained by the levigation method can be controlled by the previously mentioned methods of ,weender or ,filsinger1 as well as by the determination of any silica in the ash 7page #bef74 ,latterly the admixture of cacao husk with the cheaper kinds of cocoa powder has largely increased1 therefore the determination of the amount of husk in cacao preparations has become of special importance4 #aj4 ,determination of sugar4 ,there are three methods for the quick determination of sugar1 two of them polarimetric and the third consisting of taking the specific gravity of the solution obtained by shaking up the cacao with water4 ,it is as well to note that in all these methods the result includes the normal amount of sugar in cacao1 which ,welmans#aia gives at #jge-b in cocoa and #jd-aj percent in chocolate4 ,that source of error is of no special significance1 for1 as ,welmans has shown1 it is compensated for in the course of the succeeding operations1 so that these methods are of service4 ,for official investigations under this head the statutes of ,may #cast #ahia and ,may #bgth #ahif respectively together with the instructions issued by the council concerning the carrying out of the process 7,berlin1 ,july #ith #ahif1 and ,nov4 #hth #ahig1 ,e7 constitute a standard4 ,they read as follows3 8,half the normal weight 7#acjbd g7 of chocolate is damped with alcohol and then warmed for #ae minutes with #cj ccm of water on the water bath4 ,while still hot1 it is poured on to a wet filter1 the residue again treated with hot water1 and until the filtrate nearly amounts to #ajj ccm4 ,the filtrate is to be mixed with #e ccm of basic lead acetate solution1 allowed to stand for a quarter of an hour1 then clarified with alum and a little alumina1 made up to a definite volume 7#aaj ccm7 and polarised40 ,but it is to be noted that these instructions are not exhaustive enough1 and prove particularly deficient as regards the employment of water1 also through their non-observation of the errors which can arise in using basic lead acetate1 though it is true that these are only of a minor character4 ,the ,berlin chemist ,jeserich 7ex officio7 had a rather hot dispute with the official over the matter1 who declared that his results were false in spite of all protest1 until he finally proved that it was not these results but the process advised by law which lacked correctness4 ,he described the rencontre in very lucid if drastic detail to an assembly of official chemists4 ,something similar happened to the present editor1 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 hand1 and the amount of cacao material on the other4 ,as the official inspectors insist on their prescriptions being carried out with scrupulous exactitude1 he found it necessary to give a double result1 the one in accordance with these prescriptions1 and the other when double the amount of water was used1 taking care to explain the whole matter at length4 ,but it occasioned some surprise1 and finally the task of investigating and testing was withdrawn and given to another4 ,another polarimetric method1 recommended by ,woy#aib1 is carried out as follows4 ,two portions of half the normal weight 7#acjbd grammes7 of rasped or shaved chocolate are placed in #ajj ccm and #bjj ccm flasks respectively1 moistened with alcohol1 then treated with hot water and stirred up till the sugar is dissolved4 #d ccm of basic lead acetate solution are added to each flask1 by which means the chocolate in suspension loses its viscosity4 ,after being cooled1 the solutions are made up to the marks1 well mixed and filtered4 ,two quickly filtering liquids are thus obtained1 which are then polarised in #bjj mm tubes4 ,with chocolate containing meal1 the temperature must not exceed #ej ,c4 ,from the two polarisations1 the following equation results3 a 7#ajj-x7 b7#bjj-x71 in which a and b are the results of polarising1 and x the volume of the insoluble substances1 including the lead precipitate1 contained in the half normal weight4 ,the product of the equation gives the amount of sugar present4 ,woy's method has the great advantage of avoiding the error due to the volume of the undissolved cacao and lead precipitate4 ,the third method1 as adopted by ,zipperer#aic1 is as follows3 #ej grammes of chocolate1 finely divided with an iron grater or rasp1 are treated with exactly #bjj ccm of cold water1 frequently stirred for #d hours1 then poured on to a previously moistened and well wrung pointed bag4 ,the specific gravity of the filtrate is taken in an araeometer1 specially constructed for the purpose by ,greiner of ,munich on lines suggested by ,zipperer himself4 ,on the scale of the araeometer is given the percentage amount of sugar in the chocolate1 from #e to #e percent1 with subdivisions of one percent1 so that the reading can be quickly taken1 without correction4 ,in the determination of sugar by weight1 the chocolate is first defatted with ether1 the sugar extracted with alcohol1 then inverted1 the inverted solution treated with ,fehling's solution and the copper precipitate weighed4 ,the process has little to recommend it1 being troublesome and admitting of a large margin of errors4 ,here again much has been written of late#aid concerning the two former methods1 their liabilities to error and the avoidance of these1 yet without bringing to light anything which calls for a specially detailed treatment in this book4 #aa4 ,determination of ,albuminates4 ,the determination of albumin is frequently required in the analysis of cacao powder and is necessary to the ascertainment of its nutritive value4 ,the determination of nitrogen is determined by mixing #je grammes of finely powdered bean with soda lime and burning the mixture in a tube4 7,this determination of nitrogen is a necessary part of the process47 ,thus ammonia is formed1 which is passed through a known quantity of sulphuric acid4 ,when the combustion is finished1 the acid solution is titrated with a standard solution of barium hydroxide1 and from the quantity consumed the percentage of nitrogen is calculated4 ,but as the diureides also contain nitrogen 7#caa of the theobromine and caffeine present7 the nitrogen corresponding to this amount must be deducted from the total quantity of nitrogen yielded by combustion and the remainder multiplied by #fbe will indicate the amount of albumen present as a constituent4 ,another and better method of determining the nitrogen is by ,kjeldahl's#aie process4 ,it has been frequently subjected to modifications1 but was originally carried out as follows4 #jbe grammes of the nitrogenous substance 7cacao preparation7 is heated on the sand bath together with #bj ccm of concentrated sulphuric acid and a little quicksilver1 till the solution becomes colourless or only of a very pale yellow4 ,after diluting with about #bjj ccm of water1 it is made alkaline by the addition of soda lye 7which must of course be entirely free from nitrogen1 the same remark applying to the sulphuric acid used7 and1 potassium or sodium sulphide being added1 it is then distilled1 and the ammonia given off collected and determined as above described4 ,as this method also determines the total amount of nitrogen1 an allowance must be made for the nitrogen in the theobromine and caffeine before multiplying the result by #fbe4 ,this modification is still to be recommended as the best and most reliable4 ,in rare cases an excessive amount of albumen may be due to the admixture of earth-nut cake or gelatine4 ,as to the detection of the latter adulteration1 see page #bed4 ,bileryst#aif says that earth-nut cake can be recognised by its high percentage of albumen content1 amounting to between #de and #dg percent4 #ab4 ,investigation of ,milk and ,cream ,chocolate4 ,the tests bearing on these products really constitute a chapter in themselves1 which has acquired special importance owing to the great popularity they enjoy and the consequently greatly increased production4 ,according to the unanimous opinion of the ,association of ,german ,chocolate ,manufacturers and the ,free ,union of ,german ,food ,chemists1 expressed when considering the respective claims of such chocolates1 it is chiefly if not exclusively a matter of determining the percentage of milk or cream1 which ought not to be below #abe or #aj1 always supposing the milk or cream to be a substitute for sugar1 and this means therefore that the quantity of cacao material in the chocolate product should on no account sink below #cb4 7,cf4 p4 #bhc ,no4 #c4 ,abs4 #e47 ,the method employed in the investigation is generally the same as that suggested by ,laxa in his treatise on 8,milk ,chocolates0#aig although it has been considerably improved by ,baier and his colleagues4#aih ,it is here a matter of working backwards from the determination of the fatty and nitrogenous components 7or caseine7 to the amount of milk or cream in the chocolate4 ,this presents a certain amount of difficultly as it is not only necessary to determine the milk1 but also to establish that neither skimmed or whipped material 7either in part or entirely7 has been employed4 ,yet it is possible here to proceed with absolute certainty1 as ,baier#aii convincingly demonstrates1 by taking into consideration the relative proportion of milk fat1 called caseum or caseine4 ,if it is desired finally to characterise the respective chocolates1 determinations of the quantity of milk fat present and the amount of milk product used become essential4 ,baier gives both as calculable 7cf4 footnote #a7bjj1 the ,reichert-,meissl number of the total fat being ascertained1 and from this1 subtracting the ,r4-,m4 number of the cacao fat present#bja the quantity of milk fat1 finally the amount of caseine1 milk sugar1 mineral matter and other factors4 ,no details of this somewhat extensive calculation are proved in the original4#bjb ,we give the following regulations 7,laxa-,baier7 for carrying out the determination of the caseine1 together with the necessary formula4 #bj grammes of fine divided chocolate are loosely introduced into a ,soxhlet's extracting apparatus1 and there extracted with ether for a period of #af hours4 ,of the residue1 #aj grammes are used for testing in connection with caseine1 and this after the ether has evaporated4 ,these are mixed up in mortar with gradual and even addition of a #a solution of sodium oxalate1 so that no lump formations occur1 and then brought into a marked carboy of #bej ccm capacity1 until #bjj ccm of the sodium oxalate solution have been used4 ,the carboy is then provided with an asbestos net1 and heated by means of a flame from the under side1 until its contents are brought to boil4 ,the mouth of the carboy is covered with a small funnel which has been hermetically sealed at its narrower end4 ,then boiling oxalate solution is poured into the vessel up the bend1 and it is then allowed to stand over till another day1 shaking however being often repeated1 then filled with sodium oxalate solution up to the mark1 agitated with a regular motion1 and then filtered through an ordinary filter4 ,to #ajj ccm of this solution #e ccm of an uranous acetate solution 7#e strong7 and drop by drop and with repeated stirring a #cj solution of acetic are added until there is a deposit4 7,this will require from #cj to #abj drops1 according to the amount of caseine present47 ,then an extra #e drops of acetic acid can be added4 ,this causes the deposit to stand out clearly from the liquid matter and it can be readily separated by centrifugalising4 ,afterwards it can be washed out with #ajj ccm of solution1 of which #e ccm are uranous acetate and #c ccm acetic acid #c strong1 until the sodium oxalate can no longer be seen on adding calcium chloride 7i4 e4 after about three repeated centrifugalisations74 ,the contents of the tube are then rinsed on to the small filter by means of the wash fluid1 stirred in a ,kjeldahl carboy with concentrated sulphuric acid and copper oxide1 and the quantity of nitrogen found converted into caseine by multiplying with the factor k #fcg4--;,bearing in mind the quantity of fat1 the percentage of caseine in the original chocolate is calculated4#bjc ,in the following3 b signifies the total of fatty content of the chocolate#bjd1 a the ,reichert-,meissl number of the total fat1 and ,k the amount of caseine as established by the ,laxa-,baier method 7nitrogen contents times #fcg74 7a - #a7 b ,further3 #a4 ,the desired quantity of fat #a4 ,f ----------------- equal is to the ,r4,m4,n4 a1 of the total fat #bg less that of the cacao fat 7#aj7 multiplied by the total amount of fat and divided by the average ,r4,m4,n4 for butter fats #bg4 #b4 a7 ,e #aaa ,k #b4 ,the total amount of albumen ,e is equal to the amount of caseine ,k multiplied #aaa ,k #acb by #aaa1 as this constitutes about #ij of b7 ,m ------------------------ the former2 and as the albumen ,e1 milk sugar #ajj ,m and the mineral constituents ,a 7,ash ,v7 are present in the milk in the proportion of #aaa ,k #bad #ajj 3 #acb 3 #bad1 this yields the formula c7 ,a ------------------------- given in b c4 #ajj #c4 ,t ,f ,e ,m ,a #c4 ,the total quantity of milk stuff ,t is equal to the total of fatty contents1 albumen1 milk1 sugar and ash4 #d4 x ,q k #d4 ,the fatty constituency of the original milk or cream to be calculated from the ,f formula x ,q times k1 where ,q is the ,q ----- quotient resulting when the amount of fat ,k k const4 ,in the case of milk3 ,f is divided by that of caseine ,k1 and k k#a #cae the normal caseine consistency of average k#b #cje milk preparation4 ,or it varies as the k#c #bg numbers k#a etc4 indicate in the case of k#d #be cream and so forth4 ,higher percentages #aj than those given do not come into consideration4 c4 ,microscopic-botanical investigation4 ,illustration3 ,fig4 #ajj4 ,a4 ,parenchyma of the cotyledon after removal of fat and treatment with ,iodine chloral hydrate1 a3 parenchyma cells with starch1 b3 with cacao red4 ,b4 ,aleuron particles with globois 7,molisch7 from parenchyma cells4 ,illustration3 ,fig4 #aja4 ,a4 ,mitscherlich particles4 ,b4 ,seed cells1 above with starch bodies1 underneath with violet colouring matter 7cacao red7 lying in chloral4 ,c4 ,series of yeast germs4 ,d4 ,threads of extraneous growth4 ,e4 ,epidermis and layer of cells occurring on the outer shell 7enlarged #cdj times74 ,cacao is to no great extent particularly characterised anatomically4 ,the parenchyma cells fig4 #ajj are chiefly to be noticed1 containing either fat1 albumin 7protoplasm7 aleuron granules1 pigment1 or cacao starch4 ,the starch1 as already remarked1 consists of especially small globular granules1 mostly separate1 but also two or three adherent4 ,it is somewhat more difficult to gelatinise than other kinds of starch1 and it is coloured blue by iodine somewhat more slowly than many other starch granules1 especially in the preparations containing fat4 ,cacao preparations which have been disintegrated by fixed alcalis1 differ in this respect2 according to ,welmans1 iodine first forms colourless iodine compounds1 and not until the alkali has been saturated1 is the blue colour developed4 ,in such cases1 care must be taken1 that an excess of iodine is present4 ,in estimating the amount of foreign starch1 great care must be taken that the conspicuous bluish-black granules of the foreign starch1 which immediately strike the eye1 are not over estimated1 which may easily occur4 ,for control observations1 mixtures containing various known amounts of starch should be tried comparatively4 ,the pigment cells and the epidermis with the ,mitscherlich's particles 7figs #aja and #ajb7 should be noticed as well as the characteristic globoids1 which occur in the ash of the cotyledon tissues 7compare page #fg74 ,the outside shell1 more or less woody according to the origin of the bean1 consists of four layers of cells2 this is best recognised by the large cells of the principal tissue1 which are distinguished by their form as well as by their thickened side walls from the tissue of the cotyledon4 ,another characteristic of this layer consists of the large number of coarse spiral vessels1 which exceed those of the seed lobes in size1 and finally1 the inner elements of the stone cell layer1 which1 however1 on account of their limited development are seldom to be discovered4 ,the smooth1 fine brown coloured1 and light refracting fragments1 which frequently appear quite structureless and have their fibrous character made perceptible only after treatment with caustic alkali1 must be regarded as characteristic of the inner part of the husk or the seed membrane4 ,the best observing medium is a solution of chloral hydrate or almond oil1 as well as dilute sulphuric acid and glycerine4#bje ,the substance is always to be defatted with ether1 before the microscopical examination4 ,a complete extraction of the fat1 according to ,welmans1 can occur only with exceedingly thin cuttings1 in which every cell of the section would be operated on1 or in powdered preparations1 when the cells have been completely torn asunder by mechanical pulverisation4 ,the fat is not extracted by solvents from intact cells1 as the cell walls are impermeable by them4#bjf ,the detection of foreign starch is possible only by use of the microscope2 by means of standard preparations an approximate estimate may be made as to the amount and kind of meal added4#bjg ,the examination of starch is especially facilitated by ,h4 ,leffmann and ,w4 ,beam's#bjh centrifugal method3 the sample suspended in water is subjected to rotation for a short time in the centrifugal apparatus4 ,the presence of foreign starch is shown by a white layer in the resulting sediment4 ,this layer can be collected and microscopically examined for foreign starch and husk4 ,in the case of cacao preparations1 it is always well to distinguish between unimportant traces and quantities that justify objection4#bji ,illustration3 ,fig4 #ajb4 ,a4 ,silver membrane with the hairs 7,mitscherlich particles7 tr1 and the crystals f and ,k4 ,b4 ,cocoa powder3 c ,cotyledon tissue with cells of fat and colouring matter1 p shell parenchyma1 sp speriods1 d layer of dry cells4 ,a means of detecting tragacanth in cacao preparations1 has lately been described by ,welmans#baj4 #e grammes of the cacao preparation are to be mixed with sufficient dilute sulphuric acid 7#a3 #c7 to form a thick pulp1 then with #aj drops of solution of iodine 7in potassium iodide7 and some glycerine4 ,a portion of the mixture is examined under the microscope 7enlarged #afj times74 ,the entire field of view now appears to be thickly sown with countless blue dots1 some globular1 others irregular1 among which are especially to be noticed the large tragacanth cells1 resembling potato starch1 which are not seen in cocoa powder that is free from tragacanth1 when similarly prepared as an object2 the small blue dots1 due to cacao starch1 are visible only in the densely occupied portions4 ,an admixture of the carob1 which has been seldom observed1 can be easily recognised under the microscope by the characteristic reddish wrinkled tubes of the fruit pulp1 which are also coloured violet by treatment with a warm solution of caustic potash4 ,the presence of earth-nut or earth-nut cake can be detected by the aid of the microscope on treatment with chloral hydrate1 by the characteristic saw toothed epidermis cells of the husk of arachis seed4 ,hazelnut and walnut pulp1 so far as they are to be met with in cacao preparations1 can be distinguished under the microscope by shreds of the tissue of the seed husks1 in which broad streaks of spiral vessels1 lying close on one another1 are distinctly prominent4 ,if in addition the woody fruit shell be admixed1 it can be detected by the great number of cells4 ,b4 ,definitions of ,cacao ,preparations4 ,the following formulae have been compiled by the ,association of ,german ,chocolate ,manufacturers for the purpose of fixing the definition of cacao1 and we may say that we agree with same in the main1 as they satisfy all just claims1 and keep pace with the progress made in consequence of the introduction of the modern machinery now in use1 both from a scientific and practical point of view4 ,only in a few points are we of different opinion1 and have referred to such clearly in their place4 a7 ,regulations of the ,association of ,german ,chocolate ,manufacturers relating to the ,trade in ,cacao ,preparations 7cocoa1 chocolate and chocolate goods74 7,revision of ,september #afth #aijg47 ,i4 #a4 ,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 matter4 #b4 ,disintegrated cacao mass is cacao which has been treated either with alkalis1 alkaline earth1 or steam4 #c4 ,cocoa powder1 freed of oil 7also soluble1 disintegrated cacao7 is the resulting product when the cacao bean is decorticated1 roasted and more or less freed from its oil or also disintegrated in powder form4 ,cocoa powder1 cacao from which oil has been extracted1 disintegrated and soluble cacao may on no account contain foreign ingredient other than an addition of roots and spices4 ,in the case of cacaos disintegrated with alkalis or alkali earths1 not more than #c of alkali or alkali earth may be used in the process2 they may not contain more than #h of ash1 reckoned on cacao material with #ef of cacao butter4 #d4 ,chocolate4 ,the designation 8,chocolate0 may only be applied to those confections which are prepared by the addition of cacao butter1 vanilla1 vanillin1 cinnamon1 cloves or other spices to roasted and shelled beans or to a disintegrated mixture of cacao and sugar4 ,the percentage amount of sugar may not exceed #gj1 and the occasional addition of other substances 7medicinal1 meals1 and the like7 is admissible1 but the total percentage of these and the sugar may not exceed #gj4baa #e4 ,food chocolates1 chocolates for immediate consumption1 and dessert chocolates4 ,for these confections the same principles hold good1 with the exception that here additions of nuts1 almonds and milk stuffs are permissible1 up to a percentage not exceeding #e in total1 without any declaration of the goods being necessary4 #f4 ,chocolate powder is a mixture of cacao material which may be disintegrated and more or less freed from oil1 with an amount of sugar not exceeding #gj at the most4 ,spices as in the case of chocolate4#baa #g4 ,cacao butter is the fat obtained from the decorticated bean or cacao material4 ,,ii4 ,the following are especially to be regarded as adulterations of the goods mentioned under ,i4 from #a to #g4 #a4 ,foreign fats2 #b4 ,shells and other waste cacao products 7dust or seed72 #c4 ,meal1 though this is not expressly given2 #d4 ,colouring matter2 the colouring of the surface of figures is permissible2 #e4 ,so-called fat economisers1 such as adraganth1 gelatine1 and dextrine4 ,an addition of substances for medicinal or dietetic purposes is permissible1 though in such cases the goods must be declared4 ,the addition of any fats other than cacao butter 7i4 e4 of any foreign fat7 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 description4 ,,iii4 ,declaration of ,added ,ingredients4 ,the declaration must be transcribed in legible script and form1 as e4 g4 8,meal0 so as to be readily understood by all1 and composed in ,german4 ,the declaration must occur together with the description of contents and as part of the same on despatching original packages in retail transactions4 ,in wholesale trade the declaration must occur on all offers1 quotations1 bills and all boxes1 etc4 provided with description of contents4 ,when offered for sale or exhibited in an unpacked condition1 every box etc4 containing the goods must have such a declaration introduced so as to be visible to every buyer in the premises1 where possible2 or the declaration shall be placed on the goods themselves4 #a4 ,skimmed milk chocolates must be literally described as such1 and must be manufactured with at least #aj of skimmed milk powder or the corresponding quantity of skimmed milk proper4 ,addition of ordinary milk or its powder is permissible and need not be declared2 #b4 ,milk chocolate must be manufactured with ordinary milk containing at least #c of fat1 and in such a manner that at least #aj of milk powder or the corresponding quantity of milk proper are employed2 #c4 ,cream chocolate must be prepared from cream containing at least #aj of fat1 and in such a manner that at least #aj of a cream powder or the corresponding amount of cream1 in each case containing #ej of milk fat1 are employed4 ,it may be varied to taste with milk proper or its powder1 without any further declaration being necessary4 ,these percentages represent a minimum4 ,it remains at the manufacturer's choice whether he shall employ larger quantities of cream or milk4 ,the associated firms are further recommended to annex the following guarantees3 a7 that the powder of milk proper contain at least #bf of fat and be prepared from a milk guaranteed as pure2 b7 that the cream powder contain at least #dj of milk or be prepared from cream containing at least #aj of fat4 ,it is especially emphasised that these quantities are minimums1 and every manufacturer is free to add as much cream or milk as he pleases4 ,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 fat4 ,analytical testings of trial samples are also to be recommended4 ,by way of comparison we refer to the 8,principles for ,estimating ,cacao ,products and their ,food ,value0 determined by the ,free ,union of ,german ,food ,chemists in their #hth annual assembly at ,heidelberg 7#aiji7 and finally established in their #ajth held at ,dresden 7#aiaa71 which are said to have found general acceptance from the #ast ,july1 #aiab4 b7 ,final ,wording of the ,principles of the ,free ,union of ,german ,food ,chemists for the estimation of the ,value of ,cocoa and ,cacao ,preparations4 ,i4 ,cacao mass is the product which is purely and simply obtained from the roasted and shelled cacao bean by grinding and moulding4 ,cacao mass may not contain any kind of foreign substance4 ,traces of shell may only be present in minor quantity4 ,the waste product falling in the cleansing of the bean must not be added to the cacao mass1 nor may it be worked up into cacao material separate and apart from other cacao4 ,cacao mass shows #be-e of ash and contains #eb-eh of fat4 ,disintegrated cacao is such material as is treated with alkalis or alkaline earths1 ammonia or its salts1 under pressure of steam4 ,,ii4 ,cocoa powder1 cacao that has been pressed and its oil removed1 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 heat2 and generally treatment with alkalis or their carbonates1 alkaline earths1 ammonia1 and ammonia salts under a strong steam pressure are presupposed4 ,cocoa powder containing under #bj of fat1 as well as that treated with spices 7aromatised or scented7 must be declared accordingly4 ,cocoa powder may not contain any kind of foreign substance4 ,traces of shell may only be present in minor quantity4 ,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 powder4 ,the added alkali or alkaline earths may not exceed #c of the raw material4 ,only powdered cacao and cocoa powder which has been treated with ammonia and its salts under strong steam pressure shows from #c to #e of ash on cacao mass containing #ee of fat4 ,cocoa powders disintegrated with alkalis and alkaline earths must not show more than #h of ash on cacao containing #ee of fat4 ,the percentage of water must not rise above #i4 ,,iii4 ,chocolate is a mixture of cacao material with beetroot or cane sugar and a proportionate admixture of spices 7vanilla1 vanillin1 cinnamon1 cloves and so forth74 ,many chocolates contain apart from that an addition of cacao butter4 ,the percentage of sugar may not amount to more than #fh4 ,addition of substances for dietetic and medicinal purposes is permissible1 and then the total of sugar and such addition must not exceed #fh of the whole4 ,apart from the addition of spices no other vegetable admixtures are permissible4 ,nor may chocolate contain any foreign fat or foreign mineral constituents4 ,cacao shells may only be present in faint traces4 ,the waste product falling in the cleansing of the bean must not be added to the cacao mass1 nor may it be worked up into cacao material itself4 ,chocolates which contain meal1 almonds1 walnuts1 hazelnuts and milk stuffs must be provided with a declaration indicating such addition precisely1 and here again the total addition of foreign ingredients shall not exceed #fh 4#bab ,the percentage of ash constituent shall not exceed #b4e4 ,,iv4 ,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 occur1 although admixtures of nuts1 almonds and milk stuffs not exceeding a total of #e may be made without declaration4 ,v4 ,chocolate powder may not contain more than #fh of sugar4 ,,vi4 ,cacao butter is the fat obtained from the hulled bean or cacao mass4 ,milk and ,cream ,chocolates4 #a4 ,cream1 milk and skimmed milk-chocolates are products which are manufactured with addition of cream1 milk 7skimmed or unskimmed7 in a natural1 thickened or dry form4 ,they must be declared as cream1 milk or skimmed milk chocolates4 #b4 ,the fat content of full milk should amount to at least #c percent1 and that of cream itself #aj percent4 ,if the full milk or cream is added in a condensed or dried state1 these ingredients must be in corresponding proportions4 ,as it is at present not possible to produce a cream powder containing at least #ee percent of fat1 the normal preparation of this class is1 for the time being1 represented by a production containing #e4e percent of milk fat in the form of cream and milk4 #c4 ,milk chocolate prepared from skimmed milk must contain at least #ab4e percent of dried milk or skim-milk1 and 8,cream0 chocolates not less than #aj percent of cream or full-cream powder4 #d4 ,the percentage of the milk or cream preparation added must in all chocolates be deducted only from the percentage of the sugar1 i4 e4 the cacao content of all chocolates containing these ingredients must be the same as in the case of the commoner varieties4 ,special notice4 ,in the case of butter chocolates1 in which the cream is replaced by pure cacao fat1 the same regulations naturally obtain2 thus the amount of butter added must be not less than #e4e percent4 of the whole1 and the butter should be used in place of the sugar only4 7,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 two47 c4 ,vienna ,regulations4 ,the ,assembly of ,microscopical and ,food ,chemists in ,vienna1 held on the #abth-#acth ,october #ahig1 the object of which was to fix a 8,codex ,alimentarius ,austriacus01 also arrived at some just and appreciable definitions1 which are well worthy of repetition here3#bac #a4 ,chocolate should consist of a mixture of cacao1 ,austrian sugar capable of fermentation1 further an addition of spices 7cinnamon1 cloves1 vanilla or vanillin7 amounting to as much as #a percent of the whole4 #b4 ,cacao mass should consist of the roasted and shelled cacao bean1 ground and moulded1 only4 #c4 ,cocoa ,powder should be a preparation obtained from cacao mass only by the partial expression of the #ej percent of fat which the latter contains and frequently treated with alkalis4 ,the alkalis may reach #b percent of the whole1 and the object of the treatment with them is to effect the disintegration of the tissues of cacao or to render the cacao 8soluble d7 ,international ,definitions4 ,an ,international ,congress of ,chocolate and ,cocoa ,manufacturers was finally held in ,berne on ,august #bast-#bcrd #aiaa1 which1 unlike the meeting held by the ,white ,cross in ,geneva 7#aijh71 the object of which was the prevention of food adulterations1 was really international and attended by numerous manufacturers from ,belgium1 ,germany1 ,england1 ,france1 ,holland1 ,italy1 ,mexico1 ,austria1 ,hungary1 ,russia and ,switzerland1 the total number of visitors amounting to #bej4bad #a4 ,cacao ,mass4 #a4 ,cacao mass is obtained by roasting or drying#bae cacao beans which have previously been well cleaned and freed from the shells and dust4 ,cacao mass can either be disintegrated1 i4 e4 8soluble0 or untreated with disintegrating agents1 i4 e4 8insoluble ,cacao which has been treated according to #e is in the real and business sense of the term to be regarded as a pure article of food1 seeing that the treatment with alkaline carbonates or pure alkali is a purely chemical1 or technical1 operation4 ,such cacao may therefore be justly termed 8pure #b4 ,cacao mass may contain a quantity of added cacao butter proportionate to the prescribed1 or suitable1 fat content of the cacao preparation to be made4 #b4 ,cocoa ,powder4 #c4 ,cocoa powder should consist of defatted1 or fatty1 pulverised cacao mass4 #d4 ,cocoa powder which has been opened up by means of alkalis or otherwise is termed 8soluble0 or disintegrated cacao4 ,disintegrated cacao which has been treated as described under #e may in the real and business sense of the word be regarded as a 8pure0 article of food1 as the treatment with alkaline carbonates or pure alkalis is a purely chemical1 or technical1 operation4 ,such cacao may1 therefore1 be justly termed 8pure #e4 ,the quantity of alkali used to effect the treatment described should not exceed #egebaf grammes of potash or the equivalent of another alkaline carbonate1 to #ajj grammes of dry defatted cacao4 ,,iii4 ,cacao ,butter4 #f4 ,cacao butter consists of the fat obtained from either untreated or disintegrated cacao4 ,,iv4 ,chocolate and ,chocolate ,powder4 #g4 ,chocolate is a mixture of cacao mass and sugar1 with or without the addition of cacao butter4 ,on pulverising chocolate1 chocolate powder is obtained4 #h4 ,both chocolate and chocolate powder may1 if the methods of manufacture require it1 be prepared from partially defatted cacao mass4 #i4 ,the amount of cacao mass and cacao butter contained in chocolates and chocolate powders should be at least #cb percent#bag of the whole4 ,v4 ,milk ,chocolate4 #aj4 ,milk chocolate should consist of a mixture of cacao mass1 cacao butter1 sugar and milk or milk powder4 ,the quantity of cacao mass and cacao butter contained in such preparations should amount together to at least #be percent#bah of the whole4 #aa4 ,all chocolates which are brought on to the market under the name of milk chocolate1 must contain at least #abe percent of milk or milk powder4 #ab4 ,no milk used for the preparation of milk chocolate may contain any preserving agent4 ,,vi4 ,covering ,matter4 #ac4 ,the definitions of chocolate proper apply also to covering material4 #ad4 ,covering chocolate may1 without special designation1 contain up to #e percent of its weight as sold of almonds1 nuts1 milk or milk powder4 ,all other additions must be clearly declared on the packages in which the covering material is sold1 or in the invoices referring to it4 ,,vii4 ,flavouring matter 7,spices74 #ae4 ,all material 7spices etc47 used for flavouring cacao preparations must be harmless4#bai ,key to horizontal text ,,ht ,forbidden colouring matters ---------------------------------------- ---------------------------------------- ---------------------------------------- ------------- ,name of cacao ,adulteration ,mode of ,detection ,reference preparation ---------------------------------------- ---------------------------------------- ---------------------------------------- ------------- ,chocolate a7 ,microscopically #bgg ,cacao mass b7 ,by excess in glucose #bfd ,coated ,meal 7kind c7 ,by decreasing the amount ,goods not stated7 of ash ,covering -- ,chocolats a7 ,by increasing the amount fondants ,cacao husks of ash and the amount of and sawdust silicic acid in the ash #bef b7 ,method of levigation #bfg c7 ,determination of fibre #bff d7 ,microscopically #bge a7 ,melting point #bfj b7 ,iodine value -- ,foreign fats c7 ,saponification value -- and oils d7 ,refractometer test -- e7 ,bjrklund's test #bfa ,bad 7rancid7 a7 ,acid value #bfj cacao-butter b7 ,reichert-,meissl number -- ,yellow ochre ,red ferric ,increase in the ,,htoxide amount of ash -- ,brickdust ,coal only observed ,cacaolol in soup powders2 ,zinc white and only used heavy spar ,analytically in the ash -- to imitate the ash of chocolate cigars2 ,besides inorganic ,increase in the weighting amount of ash -- material ,sand ,clay ,polarisation ,dextrine by ,welmans' process #beh ,excess of sugar a7 ,polarimetric test #bfi b7 ,arometric test #bgj c7 ,decrease in ash -- ,excess of cacao,determination of amount of fat #beh butter ,excess of water,determination of moisture #bed ,gelatine ,picric acid test and albumin determination -- ,tragacanth ,microscopically #bgg ,earth-nut ,microscopically #bgh ,earth-nut-cake ,determination of albumin #bga ,walnut- and ,microscopically #bgh hazelnut pulps ,cocoa- ,husk ,powder ,foreign fat ,as with chocolate -- ,meal ,c4 ,adulterations of ,cacao wares and their ,recognition4 a7 ,introductory4 ,cacao preparations are subject to manifold and various kinds of adulteration4 ,the following table gives a list of proved adulterating agents1 and contains in the last column but one hints as to how such foreign additions can be detected1 which hints are given in more detail on various pages in this edition1 the numbers of which are annexed in the last column4 ,bases for the judgment of cacao preparations appear on the one hand in the definitions and formulas previously given1 and on the other in the rougher and finer adulterations which we had the opportunity of detecting4 ,we give these bases once more1 at least such as we deem necessary to a proper estimation of the purity of cacao goods1 and in general rather incline to the principles which ,filsinger has worked out for the ,imperial ,health ,office 7,germany7 and which received a hearty reception at the hands of the various unions connected with the trade4 b7 ,the ,principles4 ,chocolate1 ,cacao material1 and cocoa powder 7defatted and disintegrated cacao7 may on no account contain any kind of foreign vegetable mixtures like starch1 meal1 peanut cake1 hazel nut and walnut admixtures1 nor cacao shells nor yet waste products1 neither may it contain any mineral stuffs or foreign fats4 ,chocolates with meal addition must contain on the wrapper a concise and definite declaration of such addition on the wrapper4 ,the presence of cacao shells is detrimental to the nutritious value of the cacao preparation1 being little suited for human consumption1 as they contain a large quantity of woody substance1 and apart from this1 always occur with adhering sand and earth4 ,the removal of such shells is since the perfecting of the cleaning machinery intended for the purpose1 become a very easy matter1 and so none but very inferior quantities are permissible4 ,any additional shells 7even when declared1 and very fine ground7 are illegal4 ,the addition of spices or their corresponding ethereal oils are allowed1 and as such may be considered almonds and nuts1 more especially in the case of coating material and so forth1 although they are subject to compulsory declaration4 ,the same conditions prevail in the case of chocolate enamelling and coating material as for ordinary chocolate1 and in particular they must be free from all kind of foreign fats and cacao shells4 ,the use of dyes 7earth-and tar-colouring matter7 which are intended as substitutes for a percentage of cacao1 and not merely as ornamental1 is not permissible2 and such dyes as are objectionable from a hygienical standpoint are impossible1 even when they are used for decorating purposes4 ,cacao material contains on an average from #c-d of ash and from #ej-ee of fat4 ,admixtures of glue1 tragacanth or dextrine are not permissible1 when they are intended to conceal an addition of water or to save the use of expensive cacao fat4 ,cocoa powder contains arbitrary quantities of fat1 and shows accordingly a varying quantity of ash to correspond with the amount of fat expressed4 ,it is therefore necessary to declare the quantity of fat contained in quite a general manner and something in the following grade3 skimmed milk cacao under #be of fat1 cacao freed from oil1 fatty and ordinary milk chocolate up to a percentage not exceeding #ce4bbj ,for the same reason it is necessary to convert the established ash contents1 possibly of cacao material with #ej of fat1 or none at all4 ,it is most to the purpose to convert in the case of dry material which has been freed of fat1 as occasionally considerable amounts of moisture remain over from the processes of preparation4 ,cocoa powder which has been disintegrated without the use of potassium1 sodium or magnesia agents 7carbonic acid7 will therefore show the same ash contents as the corresponding material freed from oil1 whilst that of cacao disintegrated by means of the fixed alkalis will be greater4 ,the ash contents of powder freed of oil may nevertheless not exceed #c 1 corresponding to a total #g 4 ,the mixture of cocoa powder and sugar is not permissible4 ,chocolates1 chocolate fondants and coating mass contain variable quantities of sugar and fat2 accordingly no limits can be assigned to the ash contents of these preparations4 ,a unanimity of opinion as to the least possible amount of cacao for the chemical estimation of chocolate has become an urgent necessity4 ,hereby it should be established that in good chocolate the fatty contents1 apart from the sugar1#bba exceed a definite percentage4#bbb ,a minimum percentage of #ce of cacao mass in chocolate destined for export1 which must possibly be covered1 has been fixed by the council of commerce4 ,as percentage of chocolate in cacao the double quantity of non-fatty cacao material must be taken1 on the supposition that raw cacao contains on an average #ej of fat4 c7 ,laws and ,enactments as to ,trade in ,cacao ,preparations4 ,so far traffic in cacao has only been brought under legal control in three ,european countries1 namely ,belgium1 ,roumania1 and ,switzerland4 ,we annex in the following pages a resum of the legal prescriptions appertaining thereto1 as being of especial importance to exporting manufacturers4 #a ,belgium4 ,the ,belgian royal decree of the #ahth ,november #ahid established on the basis of the law for articles of consumption1 ,august #dth #ahij1 and article #ded to #deg1 #ejj to #ejc1 and #efa of the penal code book runs 7according to the 8,moniteur ,belge0 of the #crd and #dth ,december1 #ahid1 as follows3 ,art4 #a4 ,it is illegal to sell1 expose or hold in possession for sale1 or to transmit1 any other product as 8all cocoa0 than the fruit of the cacao tree1 raw and prepared by roasting1 hulling and grinding with or without addition of spices1 and finally moulded into tablets or reduced to powder form4 ,it is permissible to sell1 expose or have in possession for sale1 or to transmit such cacao as has suffered a loss of butter by expressing1 provided that the amount of this ingredient is not diminished by more than #bj of the whole1 under the designation 8cocoa or cocoa powder02 and again under the designation 8alkalinised cacao0 7cacao alcalinis7 such as has had its alkali content increased in special treatment by not more than #c of the total weight4 ,the declaration 8alkalinised0 is not1 if a matter of mere possession or transmittance in export1 to be considered as necessary4 ,cacao which has been prepared other than as above described may only be sold1 exposed or held in possession for sale1 or transmitted1 under a special label which declares this special manner of preparation next to the word 8cacao0 or under a label that does not contain the word 8cacao0 at all4 ,the word 8alkalinised0 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 8cacao ,cacao in which the proportion of alkali amounts to more than #c is regarded as injurious1 and the sale1 having and holding in possession or despatch of same for sale is illegal4 ,art4 #b4 ,it is illegal to sell1 have in possession or expose for sale1 or to transmit any product whatever1 under the designation 8chocolate01 that is not manufactured exclusively from shelled cacao1 and that in a minimum proportion of #ce1 and ordinary sugar1 with or without admixture of spices4 ,products which though containing the requisite #ce of shelled cacao are also made of other substances than those above signified may only be sold1 held in possession1 exposed or transmitted for sale under a label that clearly describes the nature of such ingredients next to the word 8chocolate0 and in the same type1 or under a label that does not contain the word 8,chocolate0 at all4 ,in the case indicated by impressing them on each separate tablet4 ,products which contain less than #ce of cacao may only be sold1 held in possession1 exposed1 or transmitted for sale under the designation 8cacao bonbons0 or some similar description1 from which the word chocolate has been rigidly excluded4 ,art4 #c4 ,entries of the labels prescribed for the products of irregular composition in articles #a and #b must be made on the invoices despatched with the goods4 ,art4 #d4 ,the box1 case or wrapper etc4 containing cacao or chocolate which is sold1 exposed1 held in possession or transmitted for sale must bear the name and address of the manufacturer or seller1 or at least some regular and authorised trade mark4 ,art4 #e4 ,the articles of this decree1 as far as they refer to chocolate1 are only applicable to ordinary chocolates in tablet1 block1 spherical or powder form1 not however to cream and various sugar confections in chocolates 7such as pralins1 pastilles etc474 ,art4 #f4 ,any infringement of the articles of this decree will incur a fine in accordance with the code of fines issued on ,aug4 #dth #ahij1 over and above the ordinary penalties4 ,art4 #g4 ,our ,board of ,trade and ,agriculture is hereby entrusted with the carrying out of this decree1 which shall come into force on ,april #ast #ahie4 #b4 ,roumania4 ,the royal enactment of this land respecting the health supervision of foods and drinks and the trade in foods and drinks1 articles #aed1 #aee1 #aef and #aeg of the ,health act of the #aath ,september1 #ahie1 says the 8,buletinul directiunei generale a serviciului sanitar0 #ahie1 ,no4 #ah and #ai1 pages #bgg et seq4 ,no4 ,,xiii1 ,article #acg4 ,no product may be sold1 exposed or held in possession or transmitted for sale1 under the designation cacao1 other than the seed of the fruit obtained from the tree 8,theobroma ,cacao ,it may be brought on the market raw1 roasted1 or powdered after roasting4 ,under the designation 8,cocoa powder1 defatted01 such may be sold as has suffered loss of butter by extraction1 provided that there still remains a minimum #bb of cacao butter in the product4 ,as disintegrated cacao may be sold such powder as does not contain more than a maximum #b of sodium or potassium carbonate4 ,art4 #ach4 ,it is illegal to sell or expose for sale artificially dyed and pulverised cacao1 and also such as has been mixed with starch meals1 foreign fats or any other foreign ingredients4 ,it is in like manner illegal to mix cocoa powder with shells1 and the former may not contain more than a maximum #ae of powdered shell4#bbc ,art4 #aci4 ,under the designation 8,chocolate01 only the foodstuff prepared from a mixture of roasted and powdered bean and sugar1 with or without admixture of aromatic ingredients1 as vanilla1 cinnamon and the like substances1 may be sold and exposed for sale4 ,art4 #adj4 ,the manufacture and sale1 as also the exposure for sale of chocolate from cacao that does not answer the several demands of this decree1 articles #acg and #ach1 as well as of chocolate that is mixed with starch1 meals1 mineral and artificially coloured substance1 is illegal4 #c4 ,switzerland4 ,the association of analytic chemists in this country have issued a book entitled 8,the ,swiss ,book of ,nutritious ,stuffs and ,articles of ,sustenance01 where the methods and standards prevailing in research work connected with such substances are finally established for ,switzerland4 ,this work served as a guide as regards articles of sustenance up to the time when the ,swiss food act came into force1 and we accordingly annex a few extracts from it1 dealing with our subject1 cacao preparations4 ,definitions4 #a4 ,cacao mass is obtained by grinding and moulding the shelled and roasted cacao bean1 without any admixture whatever1 or extraction of butter4 #b4 ,cacao freed of oil is cacao that has been reduced by from #bj to #ce as regards its butter contents by means of pressure under heat4 #c4 ,disintegrated cacao4 ,the roasted beans are treated with carbonic acid alkalis 7generally potassium7 subjected to pressure under ammonia or steam1 and so the cellular tissue of the albuminous substance disintegrated or broken up and converted into a soluble modification 7peptone and alkalinous albuminate74#bbd ,the so treated beans are next dried1 reduced1 defatted and pulverised4 #d4 ,chocolate is the description of a mixture of cacao and sugar which comes into commerce either moulded or in powder form4 ,the percentage of sugar amounts to between #dj and #gj4 ,admixture of other substances than cacao1 sugar and the usual spices must be regarded as adulterations4#bbe #e4 ,chocolate and cacao 7powdered or moulded7 may be aromatised with the following substances3 vanilla1 benjamin gum1 tolu and peru balsam1 cinnamon1 cloves and nutmeg4 #f4 ,chocolate fondants are chocolates with an unusually large proportion of sugar and fatty contents4 #g4 ,milk chocolate is a preparation prepared from milk1 sugar and cacao4 ,it may not contain the preserving materials dis-allowed for milk1 such as boracic acid1 borax1 formic aldehyde and derivatives of the aromatic series4 ,it comes into commerce in powder form4 #h4 ,covering or coating material is a mixture of cacao1 sugar1 spices1 with almonds and hazel nuts4 ,this preparation is almost exclusively employed for bonbon confectionery4 #i4 ,medicinal ,chocolate is a chocolate or cacao preparation containing additions of medicaments4 ,tests and ,definitions always to be applied4 #a4 ,touch test4 #b4 ,reaction4 #c4 ,microscopical examination4 #d4 ,examination of the fat4 #e4 ,estimation of cacao butter4 #f4 ,determination of sugar4 #g4 ,determination of ash4 ,tests and ,definitions eventually necessary4 #h4 ,determination of moisture4 #i4 ,determination of theobromine4 #aj4 ,determination of starch4 #aa4 ,determination of cellulose4 ,guide to ,classification3 ,unripe1 badly fermented cacao beans and those which have been attacked by insects or mould or have suffered during transport from the influence of salt-water1 should never be used for manufacturing purposes4 ,goods prepared from such beans have an unpleasant taste1 which it is impossible to get rid of by the various operations in the course of manufacture4 ,the use of all such beans is to be regarded as adulteration4 ,the tests to be applied for determining them are tasting1 microscopical examination and perhaps the estimation of the common salt contained in them4 ,all good chocolates are of a fine brown colour4 ,grey-coloured or spotted chocolate are objectionable4 ,spots or the grey colour alluded to may be caused either by damp or heat4 ,at an ordinary temperature the fracture of the chocolate is hard1 glassy and even4 ,the quality of the fracture constitutes an excellent basis in judging of the manner and methods employed in working up the raw material4 ,cacao and chocolate that become thick and pulpy on boiling are in all probability adulterated with meal1 starch1 dextrine or resin4 ,the following are to be considered as adulterations3 #a4 ,admixtures of cacao or other shells1 and sawdust4 #b4 ,admixtures of foreign starch1 meals1 castania and resin4 #c4 ,admixtures of mineral substances like ochre1 clay and sand4 #d4 ,the substitution of cheaper fats1 such as beef and pork dripping1 almond1 poppy seed1 cocoa-nut and vaseline oils4 ,limitations4 #a4 ,for cacao material4 ,ash ,maximum3 #e 7,porto ,cabello #dfe7bbf ,minimum3 #b 7,surinam #bbe7 ,cacao butter ,maximum3 #ede 7,machalla #edjf7 ,minimum3 #dhj 7,porto ,cabello #dehg74bbf #b4 ,for cacao fat4 ,melting point #bi to #cce ,c42 freezing point #bd to #be ,c42 refraction at #dj ,c41 #df to #dibbf2 iodine value #cd to #cg2 point of saponification1 #aib to #bjb4 #c4 ,disintegrated cacao3 the amount of added alkali is not to exceed #c4 ,in no case shall the ash content be more than #h4 ,this figure is not inconsistent with the above stated maximum ash content1 as disintegrated or soluble cacao is manufactured from a mixture of several sorts of cacao1 in each of which 7although they have been defatted7 there is not more than #e of ash4 #d4 ,chocolate3 although at the present time there are no limits fixed for cacao and sugar1 it may nevertheless be safely assumed that the fat and sugar together may not exceed #hj to #he1 and that the rest shall be pure non-fatty cacao material1 in the proportion of from #ae-bj4 ,the ash in a good chocolate does not exceed #ce4 #e4 ,milk chocolate3 here the separate ingredients require a thorough drying4 ,if the percentage of moisture amounts to as much as five percent1 the whole preparation is objectionable and liable to lose its hard consistency4 #f4 ,chocolate la noisette1 oat1 meat and medicinal chocolates4 ,the testing of these takes two chief directions3 #a4 ,it must be established that the ingredients given on the label are of good quality1 and #b4 that only the ingredients there mentioned occur in the packet4 ,the constituents and their proportions shall be declared on the wrappers in the case of medicinal chocolate4 ,on the #ast ,july then1 in the year #aiji1 the act passed in connection with foods and articles of consumption ,december #eth1 #aije came into force in ,switzerland4 ,thereby the whole of ,swiss trade in such foodstuffs and articles of consumption is systematically controlled4 ,of the #bfh articles which are generally representative1 we annex here those concerning cacao1 powder and chocolate1 namely1 nos #adf to #adi4 ,art4 #adf4 ,under the designation cacao or cacao powder only the pure1 unaltered or only partially defatted natural product may be brought into commerce4 ,a cacao powder may only be described as soluble when it has been treated with carbonic acid alkalis or disintegrated with steam4 ,soluble cacao may only contain #c added alkalis on the outside4 ,art4 #adg4 ,under the designation chocolate1 only a mixture of cacao and sugar with or without addition of cacao butter and spices is to be understood1 and no other may be brought on the market as such4 ,the percentage of sugar in chocolate may not exceed #fh4bbg ,art4 #adh4 ,cacao and chocolate may not contain starch1 meal1 foreign fat1 mineral substances1 colouring matter and so-called fat economisers 7dextrine1 gelatine1 resin and tragacanth7 and only traces of cacao shell4 ,they may not be gritty nor foul smelling nor otherwise spoilt4 ,art4 #adi4 ,special products of cacao and chocolate with addition of oats1 milk1 acorns and hazel nuts must be declared accordingly 7as oat cacao1 milk chocolate etc474 ,fancy confections fall also under this obligation4 ,cacaos and chocolates which are put on the market in packets1 boxes and packages must contain the name of the firm on the wrapper1 or some mark of the manufacturer or salesman which is recognised in ,switzerland4 ,if saccharine1 dulcine or other artificial sweetstuffs are added to chocolate1 such admixture must be declared on the wrapper4#bbh #d4 ,austria4 ,legal control of the traffic in cacao preparations in this country may be expected in the near future4 ,austria is indeed already in possession of a law 7dated ,january #aith1 #ahif7 concerning the traffic in articles of consumption1 although the special determinations have hitherto not reached perfection1 and the treatment of the separate detailed articles must proceed gradually4 ,as in ,switzerland1 the ,association of ,food ,chemists and ,analysts here have worked out designs for a 8,codex alimentarius austriacus ,the work of this code commission is of a purely private nature and accordingly no official importance accrues to it1 but it is none the less recognised by all ,austrian chemists and has indirectly 7and even in law courts7 about the same weight as the opinion of an expert1 especially as the single articles of consumption are almost exclusively limited to specialists in this country4 ,we therefore introduce the most important points of this code which bear on our subject1 although various alterations must be made in these as they succeed to legal recognition1 for since the appearance of the code many changes have developed as regards the methods of research4 ,i4 ,cacao ,mass4 ,definition4 ,under cacao mass is to be understood the material constituting a regular and uniform dough when warmed1 which has been exclusively prepared and manufactured from the shelled cacao bean4 ,ingredients4 ,cacao material contains the same ingredients chemically as the shelled bean4 ,microscopical investigation should only reveal the presence of seed kernel1 and not particles of root1 which should be removed in the course of preparation4 ,the ash may not exceed #cebbi1 the fibre #cbbi1 and the starch #aje4 ,the amount of fat figures at between #dh and #eb percent4 ,,ii4 ,cocoa powder4 7,pulverised cacao1 defatted1 and disintegrated47 ,definition4 ,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 sifting4 ,characteristics4 ,the cocoa powder shall on boiling with #bj to #cj times its volume of water yield a suspension1 in which there are no traces of lumpy formation1 and which does not show a sediment after the expiration of a few minutes4#bcj ,should there be any such sediment1 it shall be examined under the microscope4 ,cocoa powder shall be sifted and ground free from meal1 and may not1 on sifting through a miller gauze 7,no4 #ab7 show more than #e of material on the sieve4 ,the chemical composition of cocoa powder is modified according to the degree of defatting4 ,if #cj parts out of #ajj are defatted1 which is the usual procedure4 ,if #cj parts fat are expressed from #ajj parts cacao material1 which usually happens1 then the cocoa powder contains #cj fat1 #e ash#bca1 #ce fibre1 and #ac4 ,the amount of moisture shall not exceed #f4 ,the fat shall be pure cacao butter4 ,addition of alkalis is not allowed4 ,microscopical investigation as under ,i4 ,,iii4 ,chocolate4 ,definition4 ,chocolate is the cacao material evenly and regularly worked up with cane sugar 7refined1 ordinary or coarse74 ,the completely uniform pasty mass1 when warmed1 is allowed to set in moulds and then forms pieces of fatty appearance1 finely granular or close fracture 7tablets1 blocks74 ,good chocolate consists of #dj to #ej percent of cacao mass and #ej to #fj percent of sugar4 ,it may also contain a small amount of harmless aromatic substances4 ,should the sum of the cacao fat and sugar in chocolate amount to over #he percent1 it is termed 8,sweetmeat chocolate01 and should the sum of those ingredients be more than #ij percent1 the chocolate is to be declared as 8,very sweet ,all the ingredients in chocolate1 after deducting the sugar1 shall be present in the same relative proportion and in the same condition as in pure cacao mass 7compare ,i74 ,sweetened chocolate is an exception1 in so far as it has had in its preparation an addition of cacao butter4 ,fine kinds are also prepared with an addition of defatted cacao4 ,unmoulded chocolate or chocolate powder shall answer to the same requirements4 ,,iv4 ,cacao surrogate and chocolate surrogate4 ,definition4 ,cacao preparations containing admixtures of meal are to be described as surrogates4 ,the addition of other substances than meal is inadmissible4 ,absence of cacao husk is also required as in ,i1 ,,ii1 ,,iii4 ,mixtures of cacao powder1 sugar and meal are also to be regarded as surrogates4 ,the extent of the addition of meal is to be distinctly noted by the seller on the article sold4 ,v4 ,couverture 7coating mass74 ,definition4 ,this includes various preparations of pure cacao butter and chocolate 7or mixtures of chocolate with cacao butter and cacao mass71 which form a thin liquid1 when warmed1 and are used for coating or pouring over confectionery4 ,all other substances 7roasted hazel nuts or almonds and the like7 shall be declared4 ,investigation4 ,to be carried out without exception with all cacao preparations3 #a4 ,determination of fat4 ,the fat is extracted from the dry substance which has been mixed with an indifferent body 7sand7 by pure and absolutely dry ether 7distilled over sodium7 or by petroleum ether4 ,cacao mass and chocolate must first be shaved or rasped4 #b4 ,jesting of the fat4 a7 ,determination of the melting point in a capillary tube 7three days after the fat has been melted into the tube74#bcb ,pure cacao butter usually melts at #cc ,c4 b7 ,determination of the iodine value2 usually #cej with pure cacao fat4 ,it is further recommended to make a refractometric determination1 which in a ,zeiss butter-refractometer must be #dfe at #dj ,c4 #c4 ,the microscopic test of the substance1 from which the fat and the sugar have been removed4 ,the following are also essential3 ,i4 ,with cacao mass4 ,the determination of fibre and ash4 ,,ii4 ,cacao powder4 ,determination of moisture at #ajj ,c41 of the fibre and ash and examination of the ash 7quantitative determination of phosphoric acid and potash74 ,,iii4 ,chocolate4 ,determination of the sugar by polarisation of the aqueous solution4 ,,iv4 ,surrogates4 ,determination of the starch4 ,if it is considered necessary to proceed further1 then3 #a4 ,determination of theobromine by a modification of ,wolfram's method1 the method employed is to be exactly stated4#bcc #b4 ,in the determination of starch1 the gelatinisation is to be carried out under steam pressure and the inverted sugar gravimetrically determined with ,fehling's solution4 ,an opinion of the quality of the preparation can be formed from the taste1 smell and colour of the sample on boiling with water4 #e4 ,germany4 ,in ,germany1 unfortunately1 there is at present no law1 which regulates the trade in cacao goods4 ,it is true that there exists the decree of the #adth ,may1 #ahgi respecting the trade in food1 alimentary substances and comestibles1 which contains the usual penal enactments in regard to adulteration of food materials offered for sale4 ,the enactments are supplemented with data relating to the administration of the law1 among which a definition of chocolate1 as well as the means of judging as to the quality or its adulteration1 are treated of4 ,but those data do not in all respects apply to existing conditions1 nor do they deal fully with the question as to what admixtures are to be permitted or prohibited1 for in the introduction to the appendix ,a1 there is the following statement3 8,like the former provision1 the present one is not intended to be an exhaustive description of all subjects of the kind referred to1 but a compilation of those examples which appear to be especially calculated to serve as an illustration of legislative requirements40 ,the data referred to have not an officially authoritative significance1 and they cannot be regarded as having established validity in connection with the administration of the law by the police or by legal authorities4 7,see3 ,commentary by ,meyer-,finkenburg1 page #aaf47 ,even the complete publication of the 8,vereinbarungen zur einheitlichen ,untersuchung von ,nahrungs-und ,genumitteln sowie ,gebrauchsgegenstnden fr das ,deutsche ,reich01 collected at the instance of the national health department1 will not have the effect of giving certainty in the law relating to the manufacture of chocolate4 ,that section of the 8,vereinbarungen01 which deals with cacao products1 was published in ,book ,,iii 7,berlin1 ,julius ,springer #aiab7 pages #fh-ha1 but the conditions in ,germany are at present only similar to those existing in ,switzerland and in ,austria4 ,the 8,vereinbarungen0 are nothing more1 than a valuable semiofficial guide for the valuation and examination of food and comestibles1 the provisions of which1 not being obligationary1 have no legal effect4 ,they have long been in need of a thorough revision1 as recent scientifical results testify1 and indeed 8,the ,voluntary association of ,german ,food ,chemists0 have for years been engaged in such revision4 ,the consequence is1 that the prosecution of various manipulation which certainly deserve to be objected to1 such as the preparation of cacao or chocolate from undecorticated beans1 would be difficult to carry out4 ,the ,association of ,german ,chocolate ,manufacturers has protested against that unsuitable state of affairs1 and since a remedy is to be looked for only from the enactment of a law regulating the trade in cacao products1 that association prepared a draft act1 at its ,,xvii4 annual meeting at ,leipsic on the #aeth ,january #ahic1 and has submitted it to the government health department4 ,that draft is in accordance with the provisions printed on pages #bca and #bcb a-e4 ,the provisions of the association in reference to the trade in cacao products also contain the following paragraphs3 #b4 ,it is not to be considered adulteration or counterfeit1 within the meaning of the law 7 #aj7 relating to trade in food materials1 comestibles or articles of consumption 7of #adth ,may #ahgi1 ,reichsgesetzblatt page #ade73 #a4 ,when the productions referred to under a1 b1 c are mixed with meal or other substances for medicinal purposes1 provided1 they are of a character by which they are distinctly recognisable1 or are kept in stock or offered for sale under a designation distinguishing them from chocolate1 cacao mass1 or cacao powder4 #b4 ,when covering or coating material1 or sweetmeat chocolate is mixed with burnt almonds or hazel nuts to the extent of #e 4 #c4 ,adulteration within the meaning of the law dated ,may #adth #ahgi1 #aj 7,reichsgesetzblatt1 page #ade7 comprises3 #a4 ,the addition of foreign fat to chocolate1 cacao mass or cacao butter4 #b4 ,the addition to chocolate1 cacao material or cocoa powder of cacao husk1 meal or other substances1 except in the cases mentioned on page #bgi1 #b1 pos4 #a and #b4bcd #c4 ,the addition of colouring materials to chocolate4 #d4 ,the addition to chocolate or chocolate surrogates of any but cane sugars 7beetroot sugar74 #d4 ,as already pointed out1 the terms of this proposed legislative step naturally command approval and we should be the first to welcome the appearance of a 8,deutsches ,lebensmittelbuch0 or some similar work#bce1 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 proceedings4 ,in that case1 other civilised countries might be expected to follow4 ,,footnotes3 #afb ,ztschr4 ffentl4 ,ch4 #aijj1 page #cbd1 #cbe4 #afc ,ztschr4 ffentl4 ,ch4 #aijj1 p4 #dgh4 #afd ,journ4 de ,pharm4 et ,chim4 #ahih1 ,vol4 #b1 page #g4 #afe ,see also ,farnsteiner ,z4 ,u4 ,n4 ,g41 vol4 #bc 7#aijg71 page #cjh4 #aff ,see ,farnsteiner's method1 ,z4,u4,n4 ,g41 ,vol4 #ac 7#aijg71 page #cjh4 #afg #fth4 edition1 #bnd vol41 page #fdd4 #afh ,compare3 ,froehner ,lhrig1 ,z4,u4,n4 ,g4 ,,ix 7#aijc71 p4 #beg and ,lhrig ibid4 ,,ix p4 #bfc4 #afi cf4 the methods of ,farnsteiner ,z4,u4,n4 ,g4 ,,xiii1 #aijg p4 #cjh4 #agj cf4 also ,farnsteiner ,z4,u4,n4 ,g4 ,,xvi #aijh1 p4 #fdb yet according to information from ,dr4 ,bhme from the laboratory of ,stollwerk ,bros1 bluing from red or violet litmus paper should also take place in the case of cacao prepared with potash1 and on the contrary the ,kurkuma brown not result4 #aga ,ztschr4 fr ffentl4 ,chemie #aijj1 page #cjd4 #agb ,ztschr4 fr ffentl4 ,chemie #aijj1 page #dha4 #agc ,ibid4 #aijj1 pages #hf et seq4 #agd ,arbeiten aus dem ,kaiserl4 ,gesundh4-,amt #aijd1 page #bj4 #age ,ztschr4 f4 ffentl4 ,chemie #aijg1 page #cjh4 #agf ,forschungsberichte ber ,lebensmittel etc4 #ahif1 ,,iii page #bge1 also ,beckurt's ,jahresbericht der ,pharmazie #ahif1 page #gdf4 #agg ,ztschr4 f4 anal4 ,ch4 vol4 #c1 page #bcc4 #agh ,ztschr4 f4 anal4 ,ch41 vol4 #ai1 page #bdf4 #agi ,journal of ,society for ,chem4 ,research #ahii1 page #eef4 #ahj ,the solubility of caffeine in carbon tetrachloride is said by ,eminger to be #a3ajj1 but ,scherr maintains that a much larger quantity is required4 #aha ,merck's ,catalogue of ,reacting ,agents 7#bnd4 ,edition1 page #hh7 gives a convenient method of determining the presence of theobromine and caffeine 7,gerard's reaction74 ,we annex an extract4 ,gerard's ,reaction on ,theobromine4 ,a mixture of #jje g of theobromine1 #c ccm of water and ccm of soda wash is decomposed with #a ccm of a silver nitrate solution #aj percent strong1 heated to #fj ,c4 and the solution so obtained cooled down4 ,it then gelatinises very perceptibly4 ,caffeine does not give this reaction4 ,cf4 ,pharmaceutical and ,chemical ,journal #aijf1 p4 #dgf4 ,apoth4-,ztg4 #aijf1 p4 #dcb4 ,pharm4 ,ztg4 #aijf1 p4 #eab4 ,chemical ,leaflet #aijf ,,ii1 p4 #afg among others4 #ahb ,soxhlet's so-called steam digester1 as constructed by ,esser of ,munich4 #ahc ,ztschr4 f4 anal4 ,ch4 #ahhb1 ,vol4 #bb1 page #ddh4 #ahd ,giornale di ,farmacia1 di ,chimica etc4 #ahih4 #ahe ,lectures for the ,establishment of ,rational ,feeding of ,animals 7,weender1 ,lectures71 vol4 #ahfd1 p4 #dh4 ,cf4 also 8,landwirtschaftl4 ,versuchsstationen01 vol4 #d1 page #dig4 #ahf ,journal of ,applied ,chemistry #ahif1 p4 #gab #gdi4 #ahg ,a new process for the determination of crude fibre in food stuffs4 ,z4,u4,n4 u4 ,g4 #ahih1 p4 #c4 #ahh ,ztschr4 ff4 ,chemie #ahii1 vol4 #b1 p4 #bi4 #ahi ,ibid4 #ahii1 vol4 #cb1 p4 #dgi4 #aij ,b4 ,fischer ,grnhagen1 ,z4 ,u4 ,n4 u4 ,g4 #aijb1 ,v1 p4 #hc4 ,p4 ,drawe1 ,ztschr4 ff4 ,ch4 #aijc1 ,,ix1 p4 #afa4 ,g4 ,lagerheim1 ,z4 ,u4 ,n4 u4 ,g4 #aijb1 ,v1 p4 #hc4 ,j4 ,decker1 ,schweiz4 ,wchschr4 f4 ,chem4 u4 ,pharm4 #aijh1 #dj1 p4 #dfc4 ,h4 ,lhrig1 ,bericht d4 chem4 ,unters4-,amtes ,chemnitz #aije4 #aia ,pharmaceutische ,zeitung #ahhi1 p4 #hdg4 #aib ,ztschr4 f4 ffentl4 ,chem4 #ahih1 vol4 ,,iv1 p4 #bbd u4 #bbe4 #aic ,untersuchungen ber ,kakao und dessen ,prparate1 page #dh4 #aid ,see ,a4 ,leys1 ,journ4 ,pharm4 et ,chim4 #aijb 7#f71 #af1 p4 #dga4 ,a4 ,steimann1 ,ztschr4 ffentl4 ,ch4 #aijc1 #i1 p4 #bci u4 #bfa4 ,p4 ,welmanns1 ibid4 #aijc1 #i1 p4 #ic u4 #aae4 ,r4 ,woy1 ,schweiz4 ,wochenschr4 f4 ,chem4 u4 ,pharm4 #aijc1 #da1 p4 #bg4 ,a4 ,steimann1 ibid4 #aijc1 #da1 p4 #fe4 ,fr4 ,david ,shne1 ,ztschr4 ffentl4 ,ch4 #aijd1 #aj1 p4 #g4 ,h4 ,lhrig1 ,bericht d4 chem4 ,unters4-,amtes zu ,chemnitz1 #aije1 p4 #dc4 ,f4 ,bordas ,touplain1 ,compt4 rendues #aije1 #adj1 p4 #ajih4 #aie ,ztschr4 f4 analyt4 ,chemie1 vol4 #bb1 p4 #cff4 #aif ,journal de ,pharmacie et ,chmie #ahgg1 page #bi4 #aig ,z4,u4,n4 u4 ,g4 #aijd1 #g1 p4 #dga4 #aih ,ibid4 #aiji1 #ah1 p4 #af et seq4 #aii ,ibid4 p4 #ag4 #bjj ,z4 ,u4 ,n4 and ,g4 #aiji1 ,,xviii p4 #ai4 #bja ,a word about the ,r4-,m4 number seems not out of place here4 ,baier indeed gives it as an average #aj but it varies considerably1 as his own investigations show 7#h tests of pressed or extracted fats71 where there are fluctuations of #afe--bcg4 ,information kindly volunteered by ,prof4 ,hrtel and our own experience convinces us that such fluctuations proceed generally from the ,glycerine employed1 which has itself a ,r4-,m4 number1 sometimes even amounting to #aj4 ,it is therefore necessary to fix the standard of ,glycerine used in the experiment1 only too much neglected in professional investigations4 #bjb ,loc4 cit4 p4 #ba4 #bjc ,as starting point it may be taken for granted that the ,r4 ,m4 number for milk chocolate is at a minimum #cge1 for cream chocolate #ee assuming that #aj cream possesses the ,r4 ,m4 number #cj and #bj that between #ei-f4 ,various roundabout calculations are so avoided1 when the percentages of cream are thus immediately converted into the ,r4 ,m4 number1 and the method is quite adequate for estimating purposes4 #bjd ,method of ,laxa-,baier1 compare ,z4 ,u4 ,n4 and ,g4 #aiji1 ,,xviii p4 #ah and #ai4 #bje ,compare3 ,welmans ,zeitschrift fr ffentl4 ,chemie #aijj1 page #dhj4 #bjf ,the reader who would further consider the form elements of cacao is referred to the excellent paper by ,py in the ,journal de ,pharm4 et ,chimie #ahie4 ,vol4 #a1 page #eic4 #bjg ,compare3 ,e4 ,guenez1 ,revue internationale des falsifications des denres alimentaires #ahie4 ,vol4 #i1 pages #hc-hd4 #bjh ,chemiker-,zeitung #ahij4 ,vol4 #ad1 ,rep4 page #dh4 #bji ,zeitschrift fr ffentliche ,chemie #aijj1 page #dhj4 #baj ,cf4 ,beytheon1 ,pharm4 ,central-,halle #dg1 page #gdi4 #baa ,compare page #bhc and the remarks there4 #bab ,there may be1 however1 an enormous difference4 #bac ,report and stenogr4 prot4 publ4 by the periodical ,nahrungsmittel-,untersuchung u4 ,hygiene2 ,pertes1 ,wien1 page #fj4 #bad ,comp4 ,dr4 ,bhme1 ,the ,chocolate and ,confectionery ,industries1 ,,vi #aiaa1 ,no4 #cg4 ,the assembly came to an agreement on all points discussed1 and it would be well to repeat the resolutions here4 #bae ,dissimilar to all other existing definitions and adapted to the new method with slightly roasted beans only4 #baf ,i4 e4 about #bc-be kilos of potash to #ajj kilos of cacao mass4 #bag ,thus satisfying the demands of the ,free ,association of ,german ,food ,chemists4 #bah ,would thus be too little according to the regulations under ,,ii4 #bai ,cocoa powder may thus1 according to international custom1 also be flavoured with spices4 #bbj ,cf4 in this connection page #bjd and tables #ai #bj4 #bba ,according to recent resolutions of the ,free ,union 7cf4 page #bhb7 the percentage of sugar in chocolate 7together with additions for medicinal and dietetic purposes7 may not exceed a total #fh2 but there is no fixed standard for the fatty contents1 except in the case of milk chocolates etc4 #bbb ,the excessive use of cacao butter as an admixture has lately assumed large proportions4 ,in commerce there are to be found many preparations designated as 8pure cacao and sugar0 which contain only #ae or #bj of cacao with #ej of fat1 which are said to met a need of the public1 but the maintenance will scarcely hold water4 #bbc ,the ,roumanian law admits of the sale of a cacao prepared from the unshelled bean and only precludes secondary admixtures of shell4 #bbd ,better albumose1 or still better not included at all1 as this conversion of the albumen is by no means proved4 #bbe ,accordingly an addition of cacao butter would be objectionable4 ,but with #gj of sugar1 admixture of cacao butter is unconditionally necessary1 where by the pure cacao material sinks to between #aj and #bj4 #bbf ,editor's note3 ,these figures are subject to correction1 as they do not tally with the majority of accepted results4 #bbg ,cf4 note on page #bid under #b4 #bbh ,whilst in ,germany such admixture is not permissible at all4 #bbi ,editor's note3 ,these values would seem to require some revision1 as generally only the very inferior cacaos1 like ,st4 ,thom1 ,domingo1 ,cuba and ,haiti1 show a lower ash percentage than #ce2 ,ariba1 ,porto ,cabello1 ,caracas and ,guayaquil cacaos show a higher percentage the same remark applies also to the fibre content4 #bcj ,this also requires revision1 as on boiling #ge grammes cacao with #bej grammes water there will always be a sediment after the solution has stood for some minutes4 #bca ,requiring revision4 ,cf4 remarks on previous page and also the values of raw fibre found by ,filsinger4 ,editor's note4 #bcb ,requires revision1 compare page #bfa4 ,editor's note4 #bcc ,we would prefer ,eminger's method4--,editor's note4 #bcd ,cf4 above1 #b1 #a and #b4 #bce ,the 8,deutsche ,nahrungsmittelbuch0 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 usages1 better termed misusages1 such as the use of forbidden preserving and conserving agents1 artificial colouring stuffs etc4 ,it is true that the part connected with cacao preparations constitutes a glorious exception1 and also that there are recent indications of an agitation to reform the whole code4 ,book #e4 ,appendix4 ,a4 ,installation of a chocolate and cacao powder factory4 ,in constructing a new factory and fixing the situation of the buildings1 the first thing to be considered is their convenient arrangement4 ,it is therefore advisable to rely upon an experienced person for the plan to be adopted1 and then to leave the proper construction of the works in the hands of the architect4 ,small operations can be carried on in any building1 but in the case of larger works a well devised arrangement of the machines and appliances must be decided upon before hand1 that will admit of rational and1 to some extent1 automatic working4 ,in case of erecting small works which will require only one manager1 the best plan would be to have the whole manufacture carried out on one story1 or at the most two stories1 to facilitate supervision4 ,the case is different with large works1 in which the different departments are controlled by especially qualified persons4 ,tables ,i and ,,ii#bcf represent1 in section1 a chocolate factory and a cacao powder factory4 ,as both plans represent only a model section1 they serve only to show the most convenient arrangement of the machines with each other4 ,in reality there would be more or less machines of the same kind placed together4 ,such arrangements might1 with modifications1 serve for medium sized works1 as well as for larger ones4 ,in that sense the following explanations of the two plans are to be understood4 ,illustration3 ,,plate ,,ii ,longitudinal ,section of a model ,chocolate ,factory ,for explanation of figures see text4 ,zipperer1 ,manufacture of ,chocolate etc4 #crd edition4 ,verlag ,m4 ,krayn1 ,berlin ,w4 #aj4 ,illustration3 ,,plate ,,iii ,longitudinal ,section of a model ,cocoa ,factory ,for explanation of figures see text4 ,zipperer1 ,manufacture of ,chocolate etc4 #crd edition4 ,verlag ,m4 ,krayn1 ,berlin ,w4 #aj4 #a4 ,chocolate factory 7,table ,i74 ,by means of the lift 7#a7 all the raw materials1 sugar1 cacao1 packing materials1 etc4 are carried up to the store rooms 7#b74 ,in these occur the machines for cleansing and picking the raw cacao beans4 ,the raw cacao is fed into the elevator boxes 7#c71 above the cleansing machine 7#d7 where it is freed from dust2 it passes to the continuous band 7#e7 where it is picked and then falls into the movable boxes 7#f74 ,it is then transferred to the hoppers 7#g7 and is fed1 by opening a slide in the hoppers1 into the roasting machine 7#h74 ,the capacity of the hoppers is sufficiently large for holding the quantity of beans for charging the roasting machine4 ,after the roasting is completed1 the cacao is emptied into the trucks 7#i7 and carried to the exhaust arrangement 7#aj7 where the beans are cooled down and the vapour given off is passed out into the open air4 ,at the same time1 the roasting chamber is sucked out through the funnel shaped tube fitted to the cover of the chamber4 ,the roasted cacao is then passed to the boxes 7#aa7 to be conveyed by the elevator to the crushing and cleansing machine 7#ab74 ,after being cleansed1 the cacao is carried in trucks 7#ac7 to the hoppers 7#ad7 by which they are fed into the mills 7#ae7 in the lower floor4 ,the sugar mill and the sifting apparatus 7#bg7 placed near the crushing and cleansing machines are also fed by a hopper from above4 ,the dust sugar1 there produced1 is carried by the lift 7#a7 to the machine room on the first floor4 ,cacao and sugar are there supplied to the incorporator 7#af7 to be worked together1 before being passed to the rolling mill 7#ag71 where the final rubbing is effected4 ,after passing once or oftener through the mill1 the finished chocolate mass is then taken to the hot room 7#ah7 where it remains in boxes until further treated and it is then taken to the moulding room4 ,in the incorporator 7#ai7 the mass acquires the consistence necessary for moulding and also the requisite temperature4 ,the mass is then taken in lumps to the dividing machine 7#bj7 and cut into pieces of the desired size and weight4 ,on the table 7#ba7 the moulds1 lying upon boards1 are filled with the pieces of chocolate and they are then taken to the shaking table 7#bb74 ,from this they succeed to the cooling arrangement1 which consists of an endless chain provided with travelling stages at definite and regular intervals4 ,the latter moves slowly through the artificially cooled room and finally brings the moulds to the outlet 7#be7 where the chocolate is removed4 ,it is then transferred on the lift to the packing and despatching apartments specially reserved for these operations1 but not distinctly noticeable on our section4 #b4 ,cacao powder factory 7,table ,,ii74 ,the course of manufacture of cacao powder is the same as in the manufacture of chocolate1 up to the point where the cacao has passed through the crushing and cleansing machines 7#ab74 ,the broken beans are then taken by the elevator 7#bg7 to the machine for separating the radicles 7#bh7 and thence through the hopper 7#ad7 to the mills 7#ae74 ,the liquid cacao mass1 passing from these mills1 runs into the pans 7#bi7 from which as much required for charging the hydraulic presses as is can be drawn up by cocks4 ,the accumulator 7#ca7 supplies all the presses with water4 ,the pressed cakes are first put into the boxes of the frame 7#cb74 ,in an adjoining room is the automatic cacao pulverizing apparatus4 ,it is fed through the preliminary crusher 7#cd7 from which the cacao is taken by the worm and elevator 7#ce7 to the pulveriser 7#cf74 ,the powdered cacao is then taken by a worm and elevator to the sifting machine 7#ch74 ,the sifted powder falls into the tub 7#ci7 while the coarser portion is carried back again to the pulveriser 7#cf74 ,the arrangements for treating and the disintegrating cacao powder can be provided in the manner already described4 ,in both plans1 the boiler and engine house are to be understood as placed in an adjoining building4 ,,footnotes3 #bcf ,both are designs of the firm ,j4 ,m4 ,lehmann1 by whom they have been obligingly placed at our disposal4 ,appendix ,containing an account of the methods of preparation and the composition of some ,commercial dietetic and other ,cacao preparations4 ,the following statements and recipes have no pretension to be complete2 they are only introduced to serve as a brief summary of those commercial cacao preparations1 now in commerce1 which are mixtures of various kinds of substances with cacao or chocolate and are largely used for dietetic purposes4 ,notwithstanding its necessary incompleteness1 the following account1 which has been collected from various sources1 will satisfy practical requirement1 since the manufacturer1 as well as the food chemist1 frequently desires to obtain information at once1 that even a complete technical library is not always able to supply4 ,medicinal chocolates have not been considered in the following list1 since they belong to the province of pharmacy4 ,acorn-cacao ,michaelis' contains according to an analysis by ,r4 ,fresenius3 ,total nitrogen #bbi percent1 albumin #hac percent1 sugar #beag percent1 starch #bcci percent1 fat #addb percent1 tannin1 expressed as gallotannic acid #aif percent1 cellulose #ahh percent4 ,acorn-cacao of ,hartwig ,vogel of ,dresden contains water #ge per cent1 ash #chh percent1 fat #afed percent1 albumin #aabe percent1 carbohydrates #chgf percent1 tannin #bej percent4#bcg ,acorn-cacao of ,th4 ,timpe of ,magdeburg contains in the dry substance3 albumin #achh percent1 tannin and cacao-red #ecg percent1 carbohydrates etc4 #ffda percent1 fat #ajfb percent1 ash #cgc per cent4#bch ,acorn-cacao can be prepared by mixing #aj parts of pure cacao mass1 #bj parts defatted cacao powder1 #e parts roasted barley meal1 #ce parts of the meal from shelled and roasted acorns 7or #aj parts of an aqueous extract of roasted acorns71 #cj parts powdered sugar1 and #b parts pure calcium phosphate4 ,acorn-chocolate is a mixture of #ajj parts shelled and roasted acorns with #ejj parts sugar and #djj parts cacao mass in addition to spices4 ,acorn-malt-cacao 7,dieterich7 is prepared by mixing #a kilo of acorn malt extract 7,dieterich-,helfenberg7 with #f kilos of sugar 7dust71 and #c kilos defatted cacao4 ,acorn-malt-chocolate 7,dieterich7 is prepared by accurately mixing #b kilos acorn malt extract 7,dieterich-,helfenberg7 with #c kilos of powdered sugar and #d kilos of cacao mass4 ,albuminous chocolate and cacao4 ,riquet ,co4 of ,leipsic have protected a process by various patents#bci for 8,the production of a tasty and genuine chocolate or cocoa powder#bdj rich in albuminous constituents40 ,the kernels of the thoroughly roasted bean are worked up with a mixture 787 of water and dry albumen1 allowed to stand for some time1 the water evaporating1 and then the beans are worked up once more4 ,instead of water an aqueous sugar solution may also be employed1 and further the addition of albumen may occur at any stage#bda and in particular when sugar solution is first taken1 then the albumen and sugar necessary for the chocolate mixed up1 and finally the cacao material 7with additions of cacao oil7 added4 ,still better 7than the sugar solution7 would it be1 if the albumen were incorporated in the chocolate or cocoa material in the form of a mixture with some emulsion 7671 especially a mixture with milk4 ,barley-chocolate is prepared by mixing #a kilo of prepared barley meal#bdb #d kilos powdered sugar and #d kilos cacao mass4 ,the moulded chocolate is to be coated with varnish4 ,cacao and chocolate preparations containing milk are prepared according to ,a4 ,denayer1 ,brussels 7,german patent ,no4 #aabbbj1 #d ,february #ahii7 by evaporating1 in the open air1 a mixture of milk and sugar to the consistency of cream1 and to the hot mass1 defatted or not defatted cacao is added in the form of powder4 ,the resulting mixture is spread out in thin layers and exposed to the influence of a temperature of #hj-ajj;,c4 in a rarefied atmosphere1 then finally completely dried at a lower or ordinary temperature under the same conditions4 ,cacao-egg-cream 7so called ,african punch7 is thus prepared3 #aj yolks of eggs are beaten up with #cjj grammes of syrup 7#a part sugar to #b parts water7 and1 whilst being continually whisked up1 #ejj grammes of cacao essence 7see next paragraph7 are added4 ,the whole is to be iced before being consumed4 ,cacao-essence is prepared by macerating #abe grammes of defatted cacao1 #b grammes vanilla1 #b grammes cinnamon1 #jge gramme cloves1 #jc gramme mace and #jaj gramme of ginger with #gej grammes of proof spirit and #bej grammes of water for #h days1 and then filtering into hot syrup1 which is prepared with #eej grammes of sugar and #gej grammes water4 ,cacao-liqueur4 ,a well tested recipe for the preparation of this liqueur is to the following effect3 ,defatted cacao #bjj grammes1 cinnamon powder #e grammes1 vanillin #jb gramme1 are digested for #f days with #aejj grammes of water and #agjj grammes of alcohol 7#ij7 and then mixed with #bfjj grammes syrup 7#adjj parts sugar and #abjj parts of water7 and filtered4 ,cacaol1 #gj parts cocoa powder1 #aj parts oatmeal1 #age parts sugar1 #be parts common salt4 ,cacao-malt is a mixture of #bjj parts defatted cacao1 #ejj parts sugar with an aqueous extract of #cjj parts of kiln dried malt4 ,cacaophen ,sieberts 7,cassel7 is a mixture of cacao powder with flour1 sugar and milk albumin4 ,it shows the following numbers on analysis3 fat #acbc percent1 water #gg percent1 albumin #bdbe percent1 soluble carbohydrates #agie percent1 insoluble carbohydrates 7starch7 #bfff percent1 woody fibre #bbg percent1 ash #ee percent 7calcium oxide #jhb percent1 phosphoric acid 7,p#c,o#e7 #jed percent74 ,children's-,nhrpulver 7,lehmann-,berlin7 is a mixture of meat extract1 cacao powder1 salep1 sugar and specially treated oyster shells4 ,chocleau1 7,reichardt7 a glucose chocolate material in tin tubes4 ,chocolate-cream-syrup 7for arated waters73 #abe grammes of rasped chocolate1 #fb grammes cacao powder and #cbe grammes of water are well mixed and to this add #adh grammes infusion of quillaia 7#ah74 ,after standing some time add the contents of a pot of condensed milk with #ge grammes of boric acid and make up with #ch litres of sugar syrup 7american recipe74 ,chocolat digestif 7,vichy chocolate7 is a mixture of chocolate with about #e percent of sodium bicarbonate4 ,chocolate-health-beer1 ,j4 ,scholz 7,german patent ,no4 #bhhai74 ,an extract is prepared from #aj kilos of cacao beans1 which have been kiln-dried at #ge ,c41 shelled1 broken in small pieces and digested for half an hour with twice their weight of distilled water at #fb ,c41 then boiled for another half an hour and finally allowed to stand for #dh hours at a temperature of #ge ,c41 with an addition of a solution of #aj kilos of sugar in distilled water1 then once more boiled until one half of the water1 originally added1 has been evaporated4 ,it is filtered1 in as warm a condition as possible1 in order to separate pieces of cacao and fat1 and the extract is ready for use4 ,the brewing process is similar to that of brewing ,bavarian beer4 ,after the finished wort obtained in that process has been boiled for #c hours1 #ajj litres are taken1 for which #ce kilos of pale kiln-dried barley meal have been used1 and to this are added #bjj grammes of the best ,bavarian hops and #ab kilos of cacao extract4 ,the whole is once more boiled and the subsequent operation then carried out as usual4 ,the fermentation 7at #ge ,c47 occupies #g-h days and the storage in the fining vats #c-d weeks4 ,chocolat rtablire1 a ,vienna speciality1 contains reduced metallic iron1 dried meat1 pea and wheat flour1 sugar and cacao in uncertain proportions4 ,chocolate-syrup 7for soda and seltzer water74 #bej grammes of defatted cacao powder are rubbed down with #b litres of boiling water in a porcelain basin on a steam bath1 until it is in the condition of an uniformly thick mass and then #a kilo pot of condensed milk and #be kilos of powdered sugar are added1 and when the sugar is dissolved the vessel is cooled4 ,after cooling1 the fatty particles on the surface are carefully removed1 and then #cj grammes of commercial vanilla extract and #cj grammes of mucilage 7from gummi arabicum7 are added1 and the whole filtered through a stout cotton cloth 7american recipe74 ,chocolate-tincture 7cacao-tincture7 is prepared by macerating #a kilos of defatted cacao powder with #aj kilos of dilute alcohol for #h days and then filtering4 ,corn-cacao contains according to ,notnagel#bdc3 water #faj per cent41 fat #afif percent1 albuminoids #aiha percent1 theobromine #jfh percent1 fibre #ccj percent1 non-nitrogenous extractives #dhfi percent1 ash #ddf percent4 ,the preparation under the microscope is shown to contain1 in addition to the constituents of cacao1 a large amount of oat starch1 and it may be regarded as corresponding to a mixture of equal parts of defatted cacao and oat meal1 based on the above analysis and ,knig's mean value4 ,covering or coating materials have the following composition3 #ej sugar1 #cj-ce fat and #bj-ae cacao material free from fat1 whereby 7especially in ,belgium1 e4 g4 ,brussels7 it is in part supplanted by almonds1 nuts etc4 ,in such cases the iodine value of the fat is equal to #da-db4 ,diabetic chocolate has the following composition4#bdd ,nitrogenous substance #ajjg percent1 fat #bedg percent1 levulose #aich per cent1 starch and cellulose #beai percent1 besides non nitrogenous substances #aded percent1 saccharin #je percent1 mineral constituents #bae percent4 ,in this formula there is a disproportionately high percentage of starch and cellulose and1 in that respect1 the composition appears to be irrational1 since the introduction of carbohydrates into food for diabetics should be avoided as much as possible4 ,a more rational preparation would be a simple mixture of3 #ej parts levulose #ej parts cacao mass1 and #jbe parts vanillin4 ,aufrecht's recipe for diabetic cacao is as follows3 cocoa powder #ejj grammes levulose #bjj wheat flour #bhj saccharin #e aromatic substances #ae ,in this recipe1 also1 the substitution of levulose for wheat meal is to be recommended4 ,diabetic cacao can be prepared according to ,j4 ,apt of ,berlin by the following patented process 7,german patent ,no4 #aaf #agc1 #cj4 #a4 #aijj74 ,the starch is first gelatinised by long boiling of the coarsely powdered cacao1 the mass then dried in a vacuum and heated1 or roasted at #acj to #adj ,c4 in order to caramelise the gelatinised starch 7674 ,before being boiled1 it is recommended to de-fat the cacao 7with petroleum ether1 for example674 ,instead of caramelising the gelatinised starch by heat direct1 it can be first converted into sugar by means of acid1 then heated to caramelisation and as much cacao fat added as may be desirable4 ,in order to increase its capability of emulsifying1 dried albumin is to be added4#bde ,dictamnia of ,groult and ,boutron-,russel is composed of cacao1 prepared wheat flour1 starch1 sugar and vanilla4 v4 ,donat's albumin chocolate 7,german patent ,no4 #hb #dcd7 is prepared by mixing dried albumin in powder or in pieces with chocolate or cacao mass1 damped with a liquid medium1 which does not dissolve albumin1 such as benzol1 petroleum ether1 ether1 acetone1 methyl or ethyl alcohol4 ,the mass is further treated in the mixer and finally after being completely mixed1 the added liquid is allowed to evaporate4 ,eucasin-chocolate and cacao are preparations containing #bj percent of eucasin 7ammonium caseinate74 ,eucasin is prepared by ,majert ,ebers of ,grnau-,berlin4 ,galactogen-,cacao1 ,thiele ,holzhause-,barleben near ,magdeburg1 contains #cj-cb percent of galactogen1 an easily soluble and natural preparation of milk albumin1 which is prepared from skimmed milk and contains #gj percent albumin1 #ce-d percent fat as well as #ae-agi percent phosphoric acid4 ,galactogen-amylaceous cacao1 contains wheaten flour in addition to #bj-bb percent galactogen4 ,galactogen-,speise-,schokolade 7eating chocolate with #cj percent galactogen and ,galactogen-,koch-,schokolade 7cooking chocolate7 are also prepared4 ,plasmon1 ,jropon1 ,somatose and lacto-egg-powder are similar products to galactogen1 and are met with in commerce combined with cacao mass and chocolate 7see plasmon cacao74 ,gaugau is a children's tea 7,vienna7 and consists of cacao husk4 ,haema chocolate3 #be-cj parts cocoa powder1 #be-bj parts meal 7potato starch71 #de parts sugar1 #e parts haemoglobin and common salt4 ,hansa-,saccharin-,cacao is defatted cacao1 which contains about #je percent4 saccharin 7#bgj times as sweet as sugar71 #cj percent fat and #bj percent albuminoids 7,hahn-,holfert74 ,hardidalik1 an ,asiatic chocolate1 is composed according to ,chevallier of #db parts cacao1 #ahj parts sugar1 #aab parts starch flour1 #fd parts rice flour and #c parts vanilla4 ,hensel's ,nhr-,cacao1 is a mixture of defatted cacao-powder with various inorganic salts1 such as calcium carbonate and phosphate2 the ash of this preparation was found to contain a larger amount of sulphuric acid1 soda and iron1 than is present in normal cacao4 ,the fat amounted to only #ec percent4 ,homeopathic-,chocolate of ,e4 ,kreplin1 ,lehrte1 consists of #ce percent pure cacao mass1 #bj percent slightly roasted wheat flour and #de percent4 sugar 7,hager74 ,husson's ,mixture contains the following materials3 ,arrow root #ejj1 oat meal #ejj1 powdered sugar #ejj1 powdered sago #djj1 cacao #ej1 calcium phosphate #ej1 vanilla #a4 ,hygiama resembles cacao in appearance and flavour and was introduced into commerce by ,dr4 ,theinhardt's ,nahrungsmittel-,gesellschaft of ,cannstatt 7,wurtemberg74 ,it is prepared from condensed milk with the addition of a specially prepared cereal and defatted cacao4 ,it contains #bbh percent of albumin1 #ff percent fat1 #ebh percent soluble carbohydrates1 #aje percent insoluble carbohydrates1 #be percent food salts1 #d percent moisture4 ,iceland-moss-chocolate contains #aj percent of iceland moss gelatine4 ,kaffa 7,fcule orientale7 is a mixture of #ejj parts cacao mass1 #abej parts rice flour1 #bej parts groats1 #bej parts ,iceland moss gelatine1 #bcjj parts starch1 #gej parts salep1 #ajjj parts sago1 #fjjj parts sugar and #ej parts vanilla4 ,kola-,chocolate is prepared by mixing #djj grammes of cacao mass1 #dej grammes sugar1 #ajj grammes kola seeds in powder1 #dj grammes cacao fat and #e grammes vanillin sugar 7#c percent74 ,kraft-,chocolate 7,mering's74 ,this is a trade preparation in which cacao butter is converted into an emulsion1 probably by means of oleic acid1 and is thus rendered more digestible4 ,kraft-chocolate should contain #ba percent of easily digestible fat4 ,lipanin-,chocolate contains #dbch percent fat1 albumin #hjg percent41 starch #bg percent1 sugar #cadd percent1 in addition to non-nitrogenous substances #ahai percent1 ash #jfh percent1 as well as some vanillin and ,peruvian balsam 7,aufrecht74 ,malt-cacao according to ,franz ,abels 7,german patent ,no4 #if #cah1 #i4 ,may #ahif7 is prepared in the following manner3 ,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 fat4 ,it is then pulverized4 ,malt-cacao-syrup or malted chocolate is prepared by mixing #bdj grammes malt extract and #bd ccm vanilla extract with about #iej grammes of chocolate syrup4 ,vanillin or essence of cinnamon may be used instead of vanilla extract4 ,this preparation serves for the making of american effervescing lemonade4 ,malt-chocolate4 #b kilos of finely powdered malt and #c kilos powdered sugar1 both well dried1 are mixed in small quantities with #d kilos cacao mass in the mixing machine4 ,the tablets are to be coated with varnish to preserve them4 7,e4 ,dieterich47 ,malt-extract-chocolate4 #d kilos of the finely rubbed down cacao mass1 contained in the mixing machine1 are intimately mixed with #a kilo dried malt extract and #d kilos powdered sugar4 ,the finished tablets are to be coated with varnish4 7,e4 ,dieterich47 ,malto-leguminose-cacao gives the following numbers on analysis3 water #gch percent1 nitrogenous substance #aiga percent 7#ahbf percent digestible71 theobromine #jga percent1 maltose #ahh percent41 dextrin etc4 #cec percent1 starch #bghb percent1 besides non-nitrogenous extractives #ach percent1 fibre #bcf percent1 ash #did percent potash #agd percent1 phosphoric acid #aea percent4 ,meat-extract-chocolate is prepared by placing #ejj grammes of meat extract 7,cibil's or ,liebig's7 in a porcelain basin and evaporating as much as possible on the water bath3 #dg kilos of powdered sugar are then added and the whole rubbed down with the pestle until the extract is homogeneous4 #e kilos of cacao mass are added and the chocolate finished in the mixer4 ,the moulded tablets must be coated with varnish 7,dieterich74 ,milk-cacao is prepared with #a kilo of condensed milk 7prepared in a vacuum with the addition of #aj percent of milk-sugar#bdf #ejj grammes milk sugar and sufficient powdered arrowroot to produce a paste1 which is then rolled out1 broken up and lightly baked4 ,this milk biscuit is ground and passed through a fine hair sieve4 #gej grammes of the pulverized milk biscuit are then carefully mixed with #bej grammes of defatted cacao and #aj grammes of an aromatic mixture and the preparation finally preserved in metallic boxes4 ,a more bitter milk-cacao can also be prepared with #ej kilos cacao powder and #ej kilos pure milk powder4 ,this proportion may also be varied1 so that more milk powder may be used1 as for example #dj kilos cacao powder and #fj kilos pure milk powder or #cj kilos cacao powder and #gj kilos pure milk powder4 ,a sweet-milk-cacao can be obtained thus3 a7 #cj kilos cacao powder1 #bj powdered sugar1 #ej pure milk powder b7 #bj kilos cacao powder1 #cj powdered sugar1 #ej pure milk powder1 c7 #ae kilos cacao powder1 #ce powdered sugar1 #ej pure milk powder4 ,milk-chocolate is prepared with #bh kilos of cacao mass1 #cf kilos of powdered cane sugar1 #bd kilos of milk powder and #ab kilos of cacao butter4 ,the material is very finely rolled at #fj-gj;,c4 in the grinding machine described on page #jjj1 and the finished mass not allowed to remain in the hot closet1 but almost immediately moulded and packed4 ,the mild kinds of cacao 7,ariba1 ,caracas1 ,ceylon1 ,java7 are the most suitable for making milk chocolate4 ,in the manufacture of pure milk cacao1 the cacao powder is worked up for some time in the warmed mixing machine1 the sugar and the milk powder being added successively4 ,cacao preparations1 which are only used as beverages with water1 should have at least two parts of pure milk powder to one part of cacao powder in order to yield a suitable preparation4 ,mutase-cacao with #bj percent mutase3 contains water #eff percent1 fat #bebd percent#bdg1 albumin #bhca percent1 fibre #cha percent41 theobromine #afg percent1 non-nitrogenous extractives #cjgb percent1 ash #fbf percent4 ,mutase-chocolate 7with #bj percent mutase7 contains #af-ag percent of albumin4 ,mutase is an albumin preparation obtained1 without the use of chemical reagents1 from nutritive plants1 also containing the nutritive salts of the plant 7#aj percent74 ,mutase contains #fj percent4 of albumin4 ,nhrsalz-cacao 7,lahmann71 i4 e4 8,food-salt cacao ,it contains water #h percent1 nitrogenous substance #age percent1 theobromine #agh percent1 fat #bhbf percent1 starch #aaji percent1 non-nitrogenous extractives #bfbd percent1 fibre #dba percent1 ash #dg percent 7potash #aff percent1 phosphoric acid #aef percent74 ,nhrsalz-cacao or chocolate is prepared by mixing a vegetable extract 7from leguminous plants7 with cacao or chocolate4 ,the analysis of ,lahmann's ,nhrsalz-chocolate gave the following numbers3 fat #bde percent1 ash #acf percent1 water #ajh percent1 albumin #fbe percent1 phosphoric acid 7,p#b,o#e7 #jdd percent4 ,nhr-und ,heilpulver4 7,food and health-powder7 of ,dr4 ,koeben contains sugar1 cacao1 pollards and acorn coffee4 7,hager's ,handbuch der ,pharmaceutischen ,praxis474 ,natur-cocoa and natur-chocolate 7natural cacao etc47 ,spindler1 ,stuttgart 7,german patent ,no4 #dgbbf7 are obtained by mixing cacao mass with hot honey4 ,this effects a defatting of the cacao mass by spontaneous separation of the fat4 ,the defatting can be suitably carried further by pressing4 ,instead of using honey1 the defatting can be carried out with syrups1 malt extract1 condensed milk1 fruit juices or plant mucilage 7extracts from pulse74#bdh ,nuco-cocoa is a mixture of cacao with 8nuco01 which is a highly praised preparation of albumin4 ,the analysis of nuco cacao gave ash #djf percent1 moisture #f percent1 fat #aebc percent1 albumin #dg percent1 the iodine value of the fat is #hf4 ,the fragments of tissue under the microscope appear completely analogous to that of earth nut 7arachis hypogaea74 ,nuco-cacao is consequently nothing more than a mixture of defatted cacao with defatted earth nut 7earth nut cake74 ,oat-cocoa1 ,hallenser 7half and half7 contains #fe percent moisture1 #da percent mineral constituents1 #hid percent organic substances 7containing #dc percent nitrogenous matter7 digestible albumin #adg percent1 fat #agb percent1 theobromine #jgg percent1 starch and other non-nitrogenous extractives #dhic percent1 cellulose #ce percent4 ,this is evidently a mixture of equal parts of oat meal and cacao powder as the name implies4 ,oat-cacao ,kasseler 7,hansen ,co47 is prepared according to the ,german patent ,no4 #icejj1 #bhth ,june #ahif1 by mixing oat meal with cacao4 ,this mixture is moulded1 pressed and1 after being wrapped in perforated tin foil1 defatted by ether4 ,it contains #gb percent moisture1 #ce percent mineral substances1 #hic percent organic substances1 which are composed of nitrogenous substance #ci percent digestible albumin #ahh percent1 fat #ahc percent1 theobromine #jdf percent1 starch and other non-nitrogenous extractives #ddid percent1 cellulose #bi percent4#bdi ,it is likewise a mixture of #ej percent of oat meat with #ej percent of cacao4 ,oat-cocoa can be simply prepared by mixing cacao powder with an equal part of prepared oat meal1 such as is produced by ,hohenlohe's ,prservefabrik1 by ,knorr of ,heilbronn and by the ,quaker ,oats ,company4 ,in order to cover the taste of the oat meal #a-b percent of sodium chloride is to be added4 ,j4 ,berlit1 ,german patent ,no4 #gbddi1 describes the following method for the preparation of oat-cacao1 ,oats are cleaned1 bruised1 slightly roasted and ground4 ,the powder is wetted and by means of a kneading machine worked up to a paste which is dried in a vacuum1 finally ground and mixed with defatted cacao in the required proportions4 ,palamoud des ,turcs consists of cacao mass1 rice-meal1 starch and sandal wood4 ,peptone-cocoa contains3 water #djh percent1 nitrogenous substance #bjef percent1 albumose #hbe percent1 peptone #dda percent1 theobromine #ajc percent1 sugar #diea percent1 besides non-nitrogenous constituents #icg percent1 woody fibre #adc percent1 mineral substance #dag percent 7potash #aig percent1 phosphoric acid #aba percent74 ,peptone-powder-cocoa 7#bj percent7 is prepared by mixing #bj parts of ,koch's meat peptone in the form of extract with #ej parts of sugar and #dj parts cacao powder4 ,peptone-chocolate contains #aj percent of dry peptone4 ,plasmon-chocolate and cocoa contains #bj percent plasmon#bej 7,siebold74 ,racahout des ,arabes see page #jj1 note4 ,raspberry chocolate 7,sarotti71 ,german patent #ahagfj and #bjdfjc1 prepared with addition of the juice of the raspberry4 ,saccharin-cocoa gives the following results on analysis3 water #gbf percent1 nitrogenous substance #bje percent1 theobromine #bji percent1 fat #cbbe percent1 saccharin #jd percent1 starch #acjb percent1 non-nitrogenous extractives #acea percent1 woody fibre #ebg percent1 ash #eic percent1 7potash #baf percent1 phosphoric acid #afi percent74 ,see also ,hansa-,saccharin-cacao on page4 #jj4 ,somatose-cocoa with sugar and somatose-chocolate contains about #aj percent somatose#bea2 the first preparation contains #bjga percent total nitrogenous substance1 and the latter #ajbd percent1 of which about consists of soluble nitrogenous compounds4 7,mansfeld47 ,the first preparation could be readily prepared by mixing #aj parts of somatose 7,farbwerke ,bayer 4 ,cie41 ,elberfeld7 with #ej parts of sugar and #dj parts of cocoa powder4 ,theobromade 7theobromine7 is a dry extract from cacao husks4 ,dr4 ,thesen's ,proviant comes into commerce in the form of chocolate and is chocolate with an addition of albumin4 ,its analysis gives the following results3 ,albumin #bje percent1 theobromine #jef percent1 fat #cigi percent1 carbohydrates a7 7soluble7 #bfie percent1 b7 7insoluble7 #eff percent1 ash #bbe percent1 water #aeg percent4 ,a similar product to ,thesen's ,proviant results from mixing3 albumin #abe parts1 fat 7cacao butter7 #aj parts1 fat 7cocoa nut butter #ge parts1 sugar #be parts1 cacao #de parts4 ,tropon-cocoa is a varying mixture of tropon1 #ae-cc percent1 with cacao powder4 ,a tropon cocoa containing #bj percent of tropon gave on analysis3 water #ege percent1 albumin #chdi percent1 fat #bggg percent41 fibre #cgf percent1 ash #dea percent1 theobromine #af percent41 extractives #bbgh percent4 ,tropon-chocolate is a chocolate containing #be percent tropon4#beb ,tropon-,oat-cocoa contains #bj percent of tropon1 #cj percent of oat meal and #ej percent of cocoa powder4 ,wacaca des ,indes consists of #fj parts cacao powder1 #afe parts sugar1 #h parts cinnamon1 #b parts vanilla and some tincture of ambergris4 ,white chocolate contains sugar #cjjj parts1 rice meal #hfj parts1 potato flour #bej parts1 cacao butter #bej parts1 gum arabic #abe parts and vanilla tincture #ae parts4#bec ,,footnotes3 #bcg ,hahn-,holfert1 ,spezialitten und ,geheimmittel1 page #cjj4 #bch ,pharmazeutische ,zeitung #ahhh1 page #eab4 #bci ,german patent ,no4 #ahbgdg 7,jan4 #dth #aije7 #ahbgdh 7,may #dth #aijf74 #bdj ,german patent ,no4 #ahigcc 7#bfth ,february #aijf71 #ahigcd 7,dec4 #aath #aijf74 #bda ,which would seem to be the only proper employment of the total patent claim4 #bdb ,according to ,dieterich 7,neues ,pharmazeutisches ,manual1 #g4 edition page #aia7 prepared barley meal is obtained as follows3 #a kilo barley flour is firmly pressed into a suitable metallic 7tin7 vessel1 so that it is about full and then heated on a water bath for #cj hours in all4 ,after the lapse of #aj hours the powder is removed and ground in a mixer them again placed in the vessel and re-heated for #aj hours4 ,after twice repeating this manipulation1 about #ijj grammes of a reddish mass will be obtained which is prepared barley meal4 #bdc ,apotheker-,zeitung #aijj1 page #aha4 #bdd ,compare ,aufrecht1 ,pharm4 ,zeitung #aiaj1 page #eeh4 #bde ,the absurdity of this process is too evident to need remark2 would it not have been better1 if the process had not had the sanction of the patent mark8 ,the treatment1 which the cacao here undergoes1 is so barbarous1 that the product must always be spoiled4 ,the only point attained is the complete gelatinisation of the starch1 which by further heating is to some extent converted into dextrin4 ,caramelizing cannot and will not take place by heating gelatinised starch in mixtures with a dry substance1 as it occurs in cacao4 ,but in addition1 the claim is weak that cacao so mistreated would be especially suitable for diabetics1 since cacao serves that purpose a great deal better4 ,the addition of albumin every properly disintegrated is not at all new1 for mixtures of albumin and cacao have existed for a very long time4--,editor's note4 #bdf ,instead of which pure milk powder may also be used4 #bdg ,all cacao preparations1 to which albumin is added1 require a large amount of cacao butter as the albuminoids largely absorb the fat4 #bdh ,the composition of the preparation must be stated on the wrapper as such terms as 8,natur-cacao0 and 8,natur-chocolate0 are liable to lead the purchaser astray4--,editor's note4 #bdi ,alfr4 ,beddies1 ,ueber ,kakaoernhrung1 ,berlin #ahig4 #bej ,plasmon is an albuminoid preparation from milk1 to which a little sodium bicarbonate is added to effect complete solution4 #bea ,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 albumose4 #beb ,tropon is a mixture of #b parts flesh albumin 7from muscle flesh and fish7 and one part plant albumin4 #bec ,the preparation must also bear on the wrapper a statement of its composition in order not to mislead the purchaser4 ,a4 ,index to literature4 ,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 preparations4 ,the remaining literature on the subject1 so far as it refers to the scientific side1 has already been mentioned in the form of footnotes4 a7 ,cultivation4 ,jumelle ,henry1 ,le ,cacaoyer1 sa culture et son exploitation dans tous les pays de production1 ,paris #aijj4 ,j4 ,hinchley ,hart1 ,f4 ,l4 ,s41 ,cacao1 ,a treatise on the cultivation and curing of cacao4 ,,ii4 ,edition4 ,trinidad #aijj4 b7 ,technology4 ,dictionnaire technologique ou nouveau ,dictionnaire universel des arts et mtiers et de l'conomie industrielle par une socit de savans et d'artistes4 ,paris #ahbc et #ahbd4 ,tomes #d et #e4 ,j4 ,j4 ,r4 von ,prechtl's ,technologische ,encyclopdie1 ,stuttgart ,bd4 ,,iii und ,supplement-,bd4 ,,ii4 ,stuttgart #ahei4 ,mitscherlich1 ,a41 ,der ,kakao und die ,schokolade4 ,berlin #ahei4 ,zipperer1 ,p41 ,die ,neuerungen in der ,fabrikation von ,schokoladen und diesen verwandten ditetischen ,produkten4 ,chemiker-,zeitung #ahib ,no4 #eh2 #ahic ,no4 #ed2 #ahie ,no4 #ba4 ,gordian1 ,a41 ,die deutsche ,schokoladen-und ,zuckerwaren-,industrie4 ,hamburg #ahie4 ,gordian1 ,zeitschrift fr die ,kakao-1 ,schokoladen und ,zuckerwaren-,industrie etc41 ,hamburg1 seit #ahif4 ,de ,belfort de la ,roque1 ,l41 ,guide practique de la ,fabrication du chocolat4 ,paris #ahie4 ,filsinger1 ,f41 ,fortschritte in der ,fabrikation von ,schokolade und ihr verwandten ditetischen ,prparaten in den ,jahren #ahie-ahii1 ,chemiker-,zeitung #ahig1 ,no4 #bb des ,jahres #ahig2 ibid4 #ahih1 ,no4 #db des ,jahres #ahih2 des ,jahres #ahii1 ibid4 #ahii1 ,no4 #dh4 ,spamer's1 ,o41 ,buch der ,erfindungen1 ,gewerbe und ,industrieen4 ,leipzig #ahig1 ,band ,,iv4 ,muspratt's ,theoretische1 praktische und analytische ,chemie in ,anwendung auf ,knste und ,gewerbe1 begonnen von ,f4 ,stohmann und ,b4 ,kerl1 herausgegeben von ,h4 ,bunte4 ,braunschweig #ahih1 ,bd4 ,,vi4 ,villon1 ,a4 ,m41 ,dictionnaire de ,chimie industrielle1 contenant les applications de la chimie l'industrie1 la metallurgie1 l'agriculture1 la pharmacie1 la pyrotechnie et aux arts et mtiers4 ,paris #ahih1 ,tome premier4 ,luegers1 ,o41 ,lexikon der gesamten ,technik und ihrer ,hilfswissenschaften4 ,stuttgart und ,leipzig #ahii4 ,ettling1 ,der ,kakao1 seine ,kultur und ,bereitung1 ,berlin #aijc4 ,kindt1 ,die ,kultur des ,kakaobaues und seine ,schdlinge4 ,hamburg #aijd4 ,faber1 ,dr4 ,f4 ,c4 von1 ,die ,krankheiten und ,parasiten des ,kakaobaums4 ,berlin #aiji4 7,arb4 aus der ,kais4 ,biolog4 ,anstalt f4 ,landund ,forstwissenschaft74 ,b4 ,tables4 ,table #a4 ,german ,imports and ,exports of cacao products #aijg-aiaj #ce #b4 ,imports in ,germany #aijj-aijh #cg #c4 ,imports or ,consumption in the various countries #ch #d_/e4 ,analysis of hulled bean #c_/dd #f_/g4 of raw shelled bean 7kernel7 #d_/de #h4 of ,ridenour #de #i4 of roasted1 shelled cacao 7,matthes ,mller7 #df #aj4 of commoner varieties of cacao 7,matthes ,mller7 #dg #aa4 of cacao 7defatted and free from alcali7 #dh #ab4 ,physical and chemical analysis of the various kinds of pressed ,stollwerck ,cacao ,butter 7,fritzsche7 #ef #ac4 ,constituents of different fats and oils contained in cacao #eh #ad4 ,analysis of the ash of cacao beans by ,r4 ,bensemann #gd #ae4 ,composition of cacao shells 7,laube ,aldendorff7 #gf #af4 ,analysis of unroasted cacao husks 7,zipperer7 #gf #ag4 ,constituents contained in the ash of roasted cacao husks by ,r4 ,bensemann #gg #ah4 ,fodder value of cacao husks 7,maercker7 #hc #ai4 ,percentage of butter to be extracted #bjc #bj4 ,percentage of butter remaining in the finished cacao powder #bjd #ba4 ,adulteration and their detection #bhi ,c4 ,illustrations4 ,page ,fig4 #a4 ,branch of cacao tree with blossom and leaves #b ,fig4 #b4 ,fruit and single seeds in long and cross section #c ,fig4 #c4 ,cross section of the cacao shell 7enlarged7 #ad ,fig4 #d4 ,cross section of edge of seed leaf 7enlarged7 #ae ,fig4 #e4 ,graph showing consumption of raw cacao #dj_/da ,fig4 #f4 ,graph per head of population in ,germany #db ,fig4 #g4 ,grains and starch in cacao bean 7section of ariba1 enlarged #gej times7 #gj ,fig4 #h4 ,plan of cacao shell 7enlarged7 #hj ,fig4 #i4 ,spongy paranchyma 7enlarged7 #hj ,fig4 #aj4 ,dry cells or skereides 7enlarged7 #hj ,fig4 #aa4 ,silver membrane with ,mitscherlich particles 7enlarged7 #ha ,fig4 #ab4 ,preliminary cleansing machine 7,j4 ,m4 ,lehmann7 #ij ,fig4 #ac4 ,preliminary cleansing machine 7,j4 ,m4 ,lehmann7 #ia ,fig4 #ac a4 ,brushing machine for cacao beans 7,bauermeister7 #ib ,fig4 #ad4 ,cylindrical roasting machine 7,lehmann7 #ic ,fig4 #ad a and b4 ,same in section #id_/ie ,fig4 #ae a and b4 ,spherical safety roasters 7,bauermeister7 #if_/ig ,fig4 #af4 ,roaster with gas heating 7,lehmann7 #ih ,fig4 #ag4 ,cooling carriage with exhauster 7,lehmann7 #ii ,fig4 #ah4 ,crusher and cleanser 7,lehmann7 #aja ,fig4 #ai4 ,dust cleanser 7,lehmann7 #ajc ,fig4 #bj4 ,electro-magnetic selecting machine 7,lehmann7 #ajd ,fig4 #ba4 ,seed picking machine 7,lehmann7 #aje ,fig4 #bb4 ,seed picking 7sectional drawing7 #ajf ,fig4 #bc4 ,simple cacao mill 7,lehmann7 #aaj ,fig4 #bd a4 ,triple cacao mill 7,lehmann7 #aaa ,fig4 #bd b4 ,triple cacao mill 7,bauermeister7 #aab ,fig4 #bd c4 ,triple cacao mill 7,franke7 #aac ,fig4 #be4 ,fourfold cacao mill 7,lehmann7 #aae ,fig4 #bf4 ,cacao mill and roller apparatus combined 7,bauermeister7 #aaf ,fig4 #bg4 ,warming through 7,lehmann7 #aag ,fig4 #bh4 ,preliminary mixing machine 7,lehmann7 #aah ,fig4 #bi4 ,first melangeur 7,hermann7 #aai ,fig4 #cj4 ,design of modern melangeur 7,franke7 #aba ,fig4 #ca4 ,modern melangeur with outlet at side 7,lehmann7 #abb ,fig4 #cb4 ,larger melangeur with cover and outlet 7,lehmann7 #abd ,fig4 #cc a4 ,design of first roller machine1 front elevation 7,savy7 #abe ,fig4 #cc b4 do4 ,plan #abe ,fig4 #cd4 ,later machine 7,savy7 #abf ,fig4 #ce4 ,modern six roller machine by ,lehmann #abg ,fig4 #cf4 ,nine roller apparatus 7,bauermeister7 #abh ,fig4 #cg4 ,same in design #abi ,fig4 #ch4 ,three roller machine with cast iron rollers 7,lehmann7 #acj ,fig4 #ci4 #b three roller machines1 attached to a 8,battery0 #acj ,fig4 #dj4 ,three roller machine with cast iron rollers 7,franke7 #aca ,fig4 #da a and b4 ,four and five roller machines with cast iron rollers 7,lehmann7 #acb_/c ,fig4 #da c4 ,five roller machine with cast iron rollers 7,bauermeister7 #acd ,fig4 #db4 ,three roller machine with electric motor 7,lehmann7 #ace ,fig4 #dc4 ,front elevation of triturating machine 7,conche7 by ,franke #ach ,fig4 #dc a4 ,conche 7,lehmann7 #aci ,fig4 #dd4 ,conche room 7,lehmann7 #adj ,fig4 #de4 ,warming closet with steam heating 7,lehmann7 #adb ,fig4 #df4 ,small melangeur with one runner 7,lehmann7 #adc ,fig4 #dg4 ,do4 modern construction 7,lehmann7 #add ,fig4 #dh4 ,modern tempering machine 7,lehmann7 #ade ,fig4 #di4 ,design of air exhausting machine 7,lehmann7 #adg ,fig4 #ej4 ,air exhausting machine 7,lehmann7 #adg ,fig4 #ea a and b4 ,chocolate dividing machines 7,lehmann and ,bauermeister7 #adh_/i ,fig4 #eb4 ,moulding and layering machine 7,lehmann7 #aej ,fig4 #ec4 ,reiche's mould cleansing and polishing machine #aee ,fig4 #ed4 ,design of shaking table #aef ,fig4 #ee4 do4 7,lehmann7 #aeg ,fig4 #ef4 do4 7,lehmann7 #aeg ,fig4 #eg4 do4 modern construction 7,lehmann7 #aeh ,fig4 #eg a4 do4 ,front elevation #aei ,fig4 #eh1 #eh a4 and b4 ,shaking table batteries 7,lehmann7 #afj_/a ,fig4 #ei a4 and b4 ,cooling plant 7,wegelin ,hbner7 #afe_/f ,fig4 #fj4 do4 perspective #afg ,fig4 #fa4 ,modern air cooling apparatus 7,escher1 ,wyss ,co47 #afi ,fig4 #fb4 ,cooling plant of ,cole's ,arctic ,patent ,dry ,cold ,air ,machine #agj ,fig4 #fc a4 and b4 ,cooling chambers by ,lehmann #agc_/d ,fig4 #fc c4 ,automatic moulding and cooling plant by ,lehmann #age ,fig4 #fd_/fe4 ,pastille machines 7,reiche7 #agg ,fig4 #ff a-i4 ,moulds to these machines #agh ,fig4 #fg4 ,pastille machines for thin chocolate material 7,reiche7 #agi ,fig4 #fh4 ,pastille and pralin metal hurdle 7,reiche7 #ahj ,fig4 #fi4 ,mould metal ,durabula ,reiche #aha ,fig4 #gj4 ,fondant machine 7,lehmann7 #ahc ,fig4 #ga4 do4 modern construction 7,lehmann7 #ahd ,fig4 #gb4 ,fondant casting machine 7,lehmann7 #ahe ,fig4 #gc4 ,fondant powdering off machine1 for hurdles 7,lehmann7 #ahf ,fig4 #gd4 do4 non-stop 7,lehmann7 #ahg ,fig4 #ge4 ,coating machine 7,lehmann7 #ahh ,fig4 #gf4 ,stirring apparatus for coating material 7,lehmann7 #ahh ,fig4 #gg_/gh4 ,coating or dipping machines 7,reiche7 #ahi ,fig4 #gi_/hj4 ,grating to these #aij_/a ,fig4 #ha4 ,modern dipping machine constructed by ,lehmann #aic ,fig4 #hb4 ,cacao press1 #djj atmospheres 7,lehmann7 #bja ,fig4 #hc a4 ,cacao butter filter1 design 7,hnig ,co47 #bjb ,fig4 #hd4 ,cacao press on larger scale 7,lehmann7 #bje ,fig4 #hd a4 ,pump for cacao press 7,lehmann7 #bjf ,fig4 #hd b4 ,cacao cake crusher 7,seek7 #bjg ,fig4 #he a4 do4 7,bauermeister7 #bjh ,fig4 #he b4 do4 7,lehmann7 #bji ,fig4 #hf4 ,pulveriser 7,lehmann7 #baj ,fig4 #hg4 ,pulverising and sifting machine 7,lehmann7 #baa ,fig4 #hh4 ,centrifugal sifting machine1 modern construction 7,lehmann7 #bac ,fig4 #hi4 ,automatic pulverising plant 7,lehmann7 #bae ,fig4 #ij a4 ,mixing machine 7,lehmann7 #bag ,fig4 #ij b4 ,universal kneading and mixing machine 7,werner ,pfleiderer7 #bah ,fig4 #ia a4 ,vacuum kneader1 closed 7,werner ,pfleiderer7 #bai ,fig4 #ia b4 ,vacuum kneader1 open and upturned 7,werner ,pfleiderer7 #bba ,fig4 #ib4 ,filling and packing machine #bbi ,fig4 #ic4 do4 8,triumph0 7,fritz ,kilian7 #bbi ,fig4 #id4 ,edge-runner mill #bca ,fig4 #ie4 ,drum sifting machine 7,lehmann7 #bcb ,fig4 #if4 ,combined sugar-grinding and sifting apparatus 7,lehmann7 #bcc ,fig4 #ig4 ,spice and stamping apparatus 7,lehmann7 #bci ,fig4 #ih4 ,pulverising mill 7,savy7 #bdj ,fig4 #ii4 ,sifting machine 7,savy7 #bda ,fig4 #ajj4 ,parenchyma of the cotyledon1 enlarged #bge ,fig4 #aja4 ,cocoa powder1 enlarged #bgf ,fig4 #ajb4 do4 enlarged #bgg ,plate ,i3 ,the ,cacao ,tree 8 ,,ii3 ,chocolate factory 7design7 #cje 0 ,,iii3 ,cocoa powder factory 7design7 #cjf ,d4 ,authors4 ,alphabetical index4 ,page ,abels1 ,franz1 #cac ,albanese1 #fd ,aldendorf ,laube1 #dd1 #gf1 #gg ,allihn1 ,f41 #bfe ,altschul1 ,j41 #bdd ,abt1 ,j41 #caa ,arning1 #bdc ,aufrecht1 #caj1 #caa ,baier1 #bgb1 #bgc ,bastin1 ,e4 ,s41 #gj ,baudrimont ,chevalier1 #ej ,baudonin1 #ei ,bauermeister1 ,h41 #adh1 #bad ,bayer ,co41 #cag ,beam 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#cac ,malt cacao-syrup or malted chocolate1 #cac ,malt chocolate1 #cac ,malt extract-chocolate1 #cac ,malto-leguminose cacao1 #cac ,manioc1 #g ,manufacture of cocoa powder and soluble cocoa1 #aie ,manufacture of cocoa preparations #he1 #bhb ,manufacture of chocolate1 #he1 #bhc ,maracaibo1 #be ,martinique cacaos1 #bf ,meat-extract-chocolate1 #cad ,melangeurs1 #aba1 #abb1 #abd1 #bji11 #bag ,melting kettle1 #ahg1 #ahh ,melting point of the cocoa butter1 #eb1 #aag1 #bfa ,methylviolet1 #bea ,mexican cacaos1 #ai ,microscopic-botanical investigation1 #bge ,microscopic-chemical examination of cocoa preparations1 #bec ,milk chocolate1 manufacture of1 #ada1 #bbb1 #bhf1 #cad ,milk cocoa1 #cad ,milk and cream chocolate1 examination of1 #bgb1 #bhd ,a more bitter milk cocoa1 #cad ,milk cocoa sweet1 #cad ,mill and refiner combined1 #aaf ,mineral or ash constituents1 #gc ,mitscherlich particles1 #ac ,mixing cocoa powder with alkalis1 #bbc ,mixing different kinds of cocoa1 #ajh1 #aji ,mixing machines1 #aah1 #baj1 #bag ,mixture with sugar and spices1 #aag ,moisture1 contained in cocoa1 #di ,moisture in cocoa powder1 #bbb ,moisture1 estimation of1 #bed ,monomethyl xanthine1 #fd ,motors1 electric1 #acd1 #afh ,moulds1 #aea1 #aeb ,mould cleaning machines1 #aed ,moulding the chocolate1 #adi ,moulding machines1 #aej ,mucor circinelloids1 #bdb ,murexide reaction1 #ff ,mutase-cacao1 #cae ,mutase-chocolate1 #cae ,nhrsalz-cacao 7,lahmann71 #cae ,nhr- und ,heilpulver1 #cae ,naphtolyellow1 #bea ,naranjal1 #ba ,natural cocoa and chocolate1 #cae ,nicaragua cacao1 #ai ,nips1 #aa ,nuco-cacao1 #cae ,nutmeg1 #bdg ,nutmeg oil1 #bdi ,oat-cocoa ,berlit1 #caf ,oat-cocoa ,hallenser1 #caf ,oat-cocoa ,kasseler1 #caf ,official enactments respecting the trade in cocoa preparations1 #bhj ,official enactments respecting the trade in cocoa preparations -- ,belgium1 #bia -- ,roumania1 #bic -- ,switzerland1 #bid -- ,austria1 #bih -- ,germany1 #cja ,oidium of cocoa1 #bbh ,oils1 ether-1 #bdh ,oil sugar1 #bdi ,opening up the cacao tissues1 #aie ,orange ,i1 #bea ,orange ,l1 #bea ,ornamented goods1 #aha1 #ahi ,oscuros1 #ba ,packet filling machine1 #bbh ,packing and storing of finished cocoa preparations1 #bbg ,palamoud des ,turcs1 #caf ,para cacao1 #bc ,parasites of the cacao tree1 #g ,pastilles1 #agf ,pastille machines1 #agg1 #agi ,paternoster1 #aib ,pegados1 #ba ,pelatos1 #ba ,peptons1 #fh ,peptone-cocoa1 #caf ,peptone-chocolate1 #cag ,peptone-powder-cocoa1 #cag ,percentage of butter to be extracted1 #bjc ,percentage of butter remaining in the finished cocoa1 #bjd ,peru1 #bb ,peru balsam1 #bdi ,peruviol1 #bdi ,phloxin1 #abc ,pigment1 #ei ,plansieves for cocoa powder1 #bad ,plantation1 #bf ,plasmon chocolate and cocoa1 #cag ,polen's value1 #bfj ,ponceau red1 #bea ,porcelain rollers1 #bae1 #acc ,porphyry rollers1 #abc ,potato starch1 #bcf ,powder1 chocolate-1 #bhc ,pralins1 #ahb1 #ahg1 #ahi ,preliminary crushers1 #bab ,preparation of the cacao beans1 #he ,presses1 hydraulic-1 #aii ,production of the cocoa mass1 #aji ,proportions for mixing cocoa mass1 sugar and spices1 #acf ,proteins1 #fg ,proteoses1 #fh ,puerto ,cabello1 #be ,pulverisation of the cocoa1 #aie ,pulverisation of the seeds1 #aii ,pulverisers1 #baj1 #bcc1 #bci ,pulverising plant1 #baa1 #bab ,pulverising and sifting the defatted cocoa1 #bji ,pulverising the sugar1 #bcc ,quadruple cocoa mills1 #aae ,racahout des ,arabes1 #cag ,raspberry chocolate1 #cag ,raw fibre1 #bed ,raw shelled bean 7kernel7 analysis of1 #dd1 #de ,refining machines 7rollers71 #abf1 #acd ,refiner and mill combined1 #aaf ,refractive index1 #ee ,refractometer-butyro1 #ee ,refrigeration1 artificial-1 #afc ,reichert-,meissl value1 #ee ,removal of air and division of the chocolate1 #adc ,rice starch1 #bcg ,roasting the cacao beans1 #hi1 #aii ,roasting machines1 #ic ,root bark of cacao1 the use of it1 #aa ,roscellin1 #bea ,saccharin1 #bcd ,saccharin-cocoa1 #cag ,salep1 #bch ,samana1 #ag ,samoa1 #cc ,san ,antonio1 #bf ,san ,thomas1 #cj ,sanchez1 #ag1 #bg ,santo ,domingo1 #bg ,saponification of cocoa fat1 #ec1 #ed ,secondary fermenting1 #hg ,seed membrane of the bean1 #aa1 #ae ,semi-dipped goods1 #aib ,shaking tables1 #aef ,shaking table-batteries1 #afj ,shellac bleached1 #bej ,shell of the cacao bean1 #ad1 #gf ,shelling of the cacao beans1 #ajj ,sifting the defatted cocoa1 #bji ,sifting machines1 #baj1 #bcb ,silicic acid in the ash of cocoa1 #bef ,silver membrane1 #gi ,simple cocoa mills1 #aaj ,soconusco1 #bf ,soluble cocoa1 #aje1 #aie ,somatose-cocoa with sugar1 #cag ,somatose-chocolate1 #cag ,spices and sugar1 #aag1 #bch1 #bhg ,spiced chocolate1 proportions for mixing it1 #acf ,starch cleaning machines1 #ahf1 #ahg ,starch1 coloration of1 with iodine1 #ga ,starch determination of1 #bfd1 #bgg ,starch foreign in cocoa1 #bge ,starch granules1 #af1 #gj1 #bge ,starch1 kinds of1 #bcf ,starch powder1 #ahe ,starch sugar1 #ga ,statistics of the cocoa trade1 #ce ,steel rollers1 #abe1 #acj ,stirring machines1 #ahg ,storing and packing of finished cocoa preparations1 #bbg ,storing and sorting of the beans1 #hg ,substances albuminous1 #fg ,substances occurring in cacao1 #di ,sucramin1 #bce ,sugar1 determination of1 #bfi ,sugar and plant acids1 #gc ,sugar and spices1 #aag1 #bca1 #bch1 #bhg ,sugar1 boiling it1 #ahc ,sugar dust1 #bca ,sugar flour1 #bca ,sugar pulverising machines1 #bcc ,sugar sifting machines1 #bcb ,suisse ,fondant machines1 #ach ,surinam cacao1 #bc ,sweetmeats1 #ahf ,sweetening stuffs1 #bca ,sweets laquer1 #bej ,sykorin1 #bcd ,sykose1 #bcd ,syrup1 #ahc ,temperature in cooling chambers1 #agb ,temperature in heating chambers1 #ada ,temperature for chocolate fondant and milk chocolate1 #ada ,temperature for moulding chocolate1 #aej ,temperature for roasting the beans1 #hi ,tempering machines1 #add1 #ade1 #ahh ,tenguel1 #ba ,testing the cocoa powder and chocolate1 #bec ,theobroma cacao1 #e1 #ab ,theobromade1 #cag ,theobromine1 #af1 #dc1 #fb1 #bfc ,dr4 ,thesen's ,proviant1 #cag ,st4 ,thomas1 #cj ,tin boxes1 #bbg ,tincture of benzoin1 #bdc ,togo1 #bi ,trade in cocoa1 #cb ,tragacanth in cocoa goods1 #bgg ,treatment of the cocoa mixture1 #aai ,trinidad-,criollo1 #bf1 #cb ,triple cocoa mills1 #aaa ,trituration of the cocoa mass1 #aji1 #aai ,tropaedlin1 #bea ,tropon-cocoa1 #cag ,tropon-chocolate1 #cah ,tropon-oat-cocoa1 #cah ,trough1 heating-1 #aag ,tumaco-cacaos1 #bj ,ureides1 #fb ,uropherin1 #fd ,vacuum kneader1 #bbj ,vanilla1 #bda ,vanilla-chocolate1 proportions for mixing it1 #acf ,vanillin1 #aai1 #bda1 #bdc ,vascular bundles1 #af ,venezuelan cacao1 #ag1 #bd ,volatile acids1 #ec ,wacaca des ,indes1 #cah ,walnut pulp in the cocoa1 #bgh ,waste products in cleaning1 #ajf ,waste products in sifting1 #ajg ,waste products in sorting1 roasting1 crushing and hulling1 #ajg ,water blue1 #bea ,water cooling of steel rollers1 #aca ,water or moisture contained in the cacao1 #di1 #bed ,weighing-machines1 #adh1 #adi ,wheat starch1 #bcf ,white chocolate1 #cah ,woody fibre1 #ajh ,yellow acid ,r1 #bea ,zuckerin1 #bcd ,,anton ,,reiche ,a4 ,g4 3,,dresden3 ,manufacturer of ,chocolate ,moulds1 decorated tin ,boxes etc4 ,,established #ahgj ,chocolate ,moulds of every description latest are 8,plattinol0 ,moulds which impart a rich lustre and finish to the chocolate ,chocolate ,drop ,presses for ,paste ,chocolate for hand and for liquid chocolate1 ,automatic ,power ,chocolate ,covering ,apparatus ,machine for granulated ,chocolate 7,streussel-,machine7 ,decorated ,tin ,boxes ,,write ,,for ,,catalogues ,,and ,,prices ,about #bjjj employees ,j4 ,m4 ,,lehmann ,,dresden ,founded ,oldest and largest ,engineering ,works for ,founded #ahcd the construction of modern ,machines for #ahcd the ,manufacture of ,cocoa and ,chocolate ,,paris1 ,,new ,,york1 #a1 ,passage ,st4 ,pierre ,amelot4 #ac_/ae1 ,laight ,street4 ,sole ,agents for ,great ,britain3 ,bramigk ,co41 ,london ,e1 #e1 ,aldgate ,hydraulic ,cocoa ,presses ,illustration3 ,hydraulic ,cocoa ,presses4 ,total ,pressure over #ajjj ,tons ,pressure on the ,cocoa over #d ,tons per square inch4 ,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 installations4 ,alterations in existing systems carried out after the most approved methods4 ,plans and ,estimates at request4 ,j4 ,m4 ,,lehmann ,,dresden ,founded ,oldest and largest ,engineering ,works for ,founded #ahcd the construction of modern ,machines for #ahcd the ,manufacture of ,cocoa and ,chocolate ,,paris1 ,,new ,,york1 #a1 ,passage ,st4 ,pierre ,amelot4 #ac_/ae1 ,laight ,street4 ,sole ,agents for ,great ,britain3 ,bramigk ,co41 ,london ,e1 #e1 ,aldgate ,illustration3 ,melangeurs ,melangeurs of latest construction ,capacities from to #f ,cwt4 ,with automatic discharge1 saving ,time and ,labour4 ,easy handling and economical working ,illustration3 ,refining ,machine ,refining ,machines with #c1 #d1 #e1 #f and #i rollers of granite or chilled metal 7steel7 with water-cooling ,very large output1 great saving of space and driving power4 ,extraordinary ,fineness of the finished material ,j4 ,m4 ,,lehmann ,,dresden ,founded ,oldest and largest ,engineering ,works for ,founded #ahcd the construction of modern ,machines for #ahcd the ,manufacture of ,cocoa and ,chocolate ,,paris1 ,,new ,,york1 #a1 ,passage ,st4 ,pierre ,amelot4 #ac_/ae1 ,laight ,street4 ,sole ,agents for ,great ,britain3 ,bramigk ,co41 ,london ,e4 #e1 ,aldgate ,chocolate ,cooling ,plants improved construction ,mechanical ,cooling ,plant in conjunction with ,tempering and ,moulding ,machines ,illustration3 ,cooling ,plant ,melting ,pan1 automatic ,tempering ,machine1 one or more ,moulding ,machines1 ,shaking ,tables and continuously working ,cooling ,chamber with forced air circulation ,largest output4 ,great ,saving of time and ,labour4 ,automatic conveyance of the full moulds over the shaking table and through the cooling chamber to the packing room1 and conveyance of the empty moulds back to the moulding machine ,kunstanstalt vorm4 ,,etzold ,,kiessling ,a4-,g4 ,,crimmitschau1 ,,saxony ,the ,chromolithographic ,institute ,patent ,folding ,fancy ,paper ,boxes of all kinds1 for commercial and other purposes1 ,showcards1 ,labels1 ,wrappers etc41 ,calendars1 ,catalogue ,covers1 ,reproductions of articles of merchandise in actual colours1 ,insets and ,advertising ,novelties ,colophon ,specialists in ,chocolate ,wrappers and ,boxes ,illustration3 ,cocoa ,pulveriser ,illustration3 ,chocolate ,tempering ,machine ,all machines for the manufacture of ,chocolate1 ,cocoa and ,confectionery ,paul ,franke ,co4 ,engineering ,works ,leipzig-,bhlitz-,ehrenberg ,catalogues and ,estimates on demand ,illustration3 ,strong ,hydraulic ,cocoa ,press ,m4 ,,krayn1 ,verlagsbuchhandlung1 ,,berlin ,w4 #aj ,in meinem ,verlage erschienen3 ,die ,chemie in industrie1 ,handwerk und ,gewerbe von ,joseph ,spennrath1 weil4 ,direktor der gewerblichen ,schulen der ,stadt ,aachen4 ,fnfte vermehrte und verbesserte ,auflage1 bearbeitet von ,dr4 ,l4 ,sender4 ,ein ,lehrbuch zum ,gebrauch an ,schulen1 sowie zum ,selbstunterricht4 ,preis brosch4 ,mk4 #c4fj1 kart4 ,mk4 #c4ij4 ,die ,bedienung und ,wartung elektrischer ,anlagen und ,maschinen von ,joseph ,spennrath1 weil4 ,direktor der stdt4 gewerbl4 ,schulen und der ,kgl4 ,baugewerbeschule in ,aachen4 ,zweite1 vollstndig neu bearbeitete u4 bedeutend erweiterte ,auflage v4 ,dipl4-,ing4 ,franz ,menge4 ,i4 ,einfhrung in die ,grundlagen der ,elektrotechnik4 ,mit #bjg ,abbildungen und #a ,tafel4 ,,ii4 ,einfhrung in den ,bau und die ,wirkungsweise der ,stromerzeuger4 ,mit #baj ,abbildungen4 ,preis pro ,band brosch4 ,mk4 #b4hj1 kart4 ,mk4 #c4be4 ,preis komplett ,i4_/,,ii4 brosch4 ,mk4 #e4ej1 kart4 ,mk4 #f4--4 ,temperaturmemethoden4 ,handbuch zum ,gebrauch bei praktischen ,temperaturmessungen von ,bruno ,thieme4 #ce ,figuren im ,text4 ,preis brosch4 ,mk4 #d4--1 geb4 ,mk4 #e4--4 ,rechenhilfsbuch4 ,berechnungstabellen fr ,handel und ,industrie1 insbesondere fr jede ,lohn-und ,akkordberechnung1 nach langjhriger ,erfahrung herausgegeben von ,g4 ,schuchardt4 ,d4 ,r4 ,g4 ,m4 ,dritte verbesserte ,auflage4 ,preis geb4 ,mk4 #e4--4 ,fr grere ,betriebe unentbehrlich6 ,durch eine ganz neuartige1 geschtzte ,register-,anordnung vermittelt das ,schuchardt'sche ,rechen-,hilfsbuch schnellste ,auffindung der gewnschten ,zahlen4 ,der ,praktische ,lohnrechner4 ,handbuch fr jede ,lohnberechnung von ,g4 ,schuchardt4 ,preis geb4 ,mk4 #b4--4 ,es sind in diesem ,buche die ,lohnstze von #g-ge ,pf4 in ,intervallen von #b ,pf4 aufgenommen1 ferner auch die hufig blichen ,lohnstze von #ah1 #bb1 #bh1 #cb ,pf4 ,die ,stundeneinteilung ergibt die ,uebersicht von bis #ii ,stunden4 ,fr kleinere und mittlere ,betriebe unentbehrlich6 ,die ,kontrolle industrieller ,betriebe4 ,praktische ,anleitung zur ,durchfhrung einer modernen ,betriebskontrolle von ,g4 ,schuchardt4 ,preis brosch4 ,mk4 #a4fj4 ,der praktische ,maschinenwrter4 ,anleitung fr ,maschinisten und ,heizer sowie zum ,unterricht in technischen ,schulen von ,paul ,brauser1 ,oberingenieur des ,dampfkessel-,revisions-,vereins fr den ,regierungsbezirk ,aachen und ,joseph ,spennrath1 weil4 ,direktor der gewerblichen ,schulen der ,stadt ,aachen4 ,vierte verbesserte und vermehrte ,auflage4 ,mit #db ,holzschnitten4 ,preis kart4 ,mk4 #a4ej4 ,der praktische ,heizer und ,kesselwrter von ,paul ,brauser1 ,oberingenieur des ,dampfkessel-,revisions-,vereins fr den ,regierungsbezirk ,aachen und ,joseph ,spennrath1 weil4 ,direktor der gewerblichen ,schulen der ,stadt ,aachen4 ,siebente verbesserte ,auflage mit #fj ,holzschnitten4 ,preis kart4 ,mk4 #a4hj4 ,zu beziehen durch jede ,buchhandlung oder direkt vom ,verlag ,m4 ,,krayn1 ,verlagsbuchhandlung1 ,,berlin ,w4 #aj ,fr alle ,kalkulationsbros6 ,rechen-,resultate ,tabellen zum ,ablesen der ,resultate von ,multiplikationen und ,divisionen 7in ,bruchteilen und ganzen ,zahlen7 von #a bis #ajjj ,zum praktischen ,gebrauch fr ,stckzahl-1 ,lohn-und ,prozentberechnungen1 sowie fr jede ,art ,kalkulation ,preis gebunden #aj ,mark ,herausgegeben von ,f4 ,,triebel1 ,kaiserlicher ,revisor der ,reichsdruckerei ,die ,papierverarbeitung von ,,max ,,schubert weiland ,fabrikdirektor a4 ,d41 ,prof4 a4 d4 ,knigl4 techn4 ,hochschule zu ,dresden ,i4 ,band3 ,die ,kartonnagen-,industrie ,praktisches ,handbuch fr ,techniker1 ,kartonnagen-,fabrikanten und ,buchbinder ,mit #dgi ,illustrationen und #b ,musterbeilagen ,preis broschiert #aj4--,mark1 gebunden #aa4ej ,mark ,,ii4 ,band3 ,die ,buntpapier-1 ,tapeten-1 ,briefumschlag-1 ,dten-oder ,papiersack-1 ,papierwsche-und photographische ,papier-,fabrikation ,praktisches ,handbuch fr ,techniker1 ,buntpapier-1 ,tapeten-und ,dtenfabrikanten-,direktoren ,mit #bgh ,illustrationen ,preis broschiert #aj4--,mark1 gebunden #aa4ej ,mark ,i4 u4 ,,ii4 ,band1 zusammen bezog41 brosch4 #ah4--,m41 geb4 #bj--,m4 ,ausfhrlicher ,prospekt gratis ,zu beziehen durch jede ,buchhandlung oder direkt vom ,verlag 99 99 99 99 99 ,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,variations in hyphenation have been standardised but all other spelling and punctuation remains unchanged4 ,italics are represented thus italic1 bold thus bold1 underline thus underline and ,gesperrt thus ,gesperrt4 ,subscripts are shown thus n and superscripts n4 ,page #fd4 8cacao-red1 which latter is represented by the formula ,c#ag;,h#ab7,,oh7#aj40 ,the first digit in the #aj is illegible in the original1 #a is a best guess4 ,page #aei4 8,by a special arrangement1 the number of revolutions in relation to the number of the elevations of the slab is reduced by one fourth1 viz41 from #gfj to #aij40 by corrected to 8to0 ,part ,,iii section headings added ,page #bei4 8,for example1 if #ej ccm of the ether solution of fat give a residue of #hh gramme1 then #ajj ccm represents #af gramme4 ,but this #f gramme4440 corrected to #j4h gramme and #a4f gramme respectively4 ,page #cji4 8with #ch litres of withe sugar syrup 7american recipe740 withe removed ,page #acd 8,for this reason the #f1 #i or even #ab roller mills have been more discarded since the last grinding process has been perform granite rollers 7cold process740 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 omitted4 ,the following spellings have been standardised3 ,arctic and ,artic1 ,arctic used4 by-product and bye-product4 by-product used4 percent1 percent41 per cent1 per cent41 and per-cent4 percent used4