Accra-Cacao,17,29Acid benzoic,243Acid hydrochloric,16Acid yellow,251Acids, solid, fatty,53Acids volatile,53Acids, sugar and plant—,73Acid value, determination of,54Acorn-Cacao, Michaelis,306Acorn-Cacao, Hartwig & Vogel,307Acorn-Cacao, Th. Timpe,307Acorn-Chocolate,307Acorn-Malt-Cacao, Dieterich,307Acorn-Malt-Chocolate,307Acrolein, formation of,50,93Adraganth,255Adulteration of cocoa goods and its detection,288African cacao varieties,28Air, removal of,143Air extracting machines,144Albumin,67Albuminates, determination of,271Albuminous chocolate and cocoa,307Albumoses,67Alcohol ether test, Filsinger’s,262Aleuron granules,67Alizarin blue,251Alkali solution,222,224Alkalis for soluble cocoa,196,216,222Alkalis fixed,198Alkalis remaining in the cocoa, estimation of,256Alkaloids,63Amaranth,251American cacao varieties,19Ammonia,164Analysis of cacao,48Analysis of cacao-butter,58Analysis of mixtures of different blends,109Analysis of the raw shelled bean,44,45Analysis of the various kinds of pressed Stollwerck cocoa butter,56Analysis of waste products,108Analysis and examination of cocoa preparations,253Anilin blue,251Anilin colours permissible,250Antifebrin,245Aroma of the bean,59Arriba cacao,17,20Arrowroot,237Arctic Machines, Cole’s,170Artificial refrigeration,163Ash, estimation of,255Ash or mineral constituents,73Ash remaining in raw and shelled cacao beans,74Asiatic cacao varieties,32Aspergillus,242Australian cacao varieties,33Automatic dividing machines,146Automatic filling and packing machine229Bahia Cacao,22Bahia de Caraquez,21Balao,21Barley-Chocolate,308Battery-Refiners,132Battery-Shaking Tables,160Beans, in general,1Beans, description of,12Beans, preliminary treatment of,197Beans, preparations of,85Bean meal,238Benzoic acid,243Benzoic tincture,243Benzoin, gum-,249Björklund’s ether test,262Bordeaux red,251Botanical definition of the cacao tree,5Brazil cacao,22Brilliant blue,251Brine for cooling purposes,165Brushing machine for cacao beans,89Burning of chocolate mass, avoiding it,134Butter of Cocoa,58,138,187,195,284,286Buttneriaceae,5Butyro-refractometer,55By-products in the cocoa industry,81Cacaohoatel,5Cacao beans,1Cacao beans, description of,12Cacao beans, preparation of,85Cacao beans, preliminary treatment of,197Cacao blanco,13Cacao butter,58,138,187,195,284,286Cacao butter filters,202Cacao butter, percentage to be extracted,203Cacao butter, remaining in the finished cocoa,204Cacao cake crusher,210Cacao egg-cream,308Cacao essence,308Cacao fruit and flowers,1,2Cacao glycoside,60Cacao husk, determination of,267Cacao liqueur,308Cacao, malt,308Cacao mass, production of,109,282,285Cacao mills,110Cacao plantation,7Cacao powder,105,187,195,210,282,285,290Cacao powder-factory, installation of,306Cacao preparations, definition of,279Cacao presses,199Cacao red,43,59Cacao shells,1,2,76,82Cacao soluble,105,195Cacao, substances of,49Cacao tincture,310Cacao tree, cultivation, diseases and parasites,7Cacao tree, description of,1Cacao tree, distribution and history,4Cacao and chocolate preparations containing milk,308Cacaol,308Cacaophen Sieberts,309Cacap,5Cacava-quahitl,5Cacogna,195Caesalpina,7Caffeine, determination of,263Caracas,17,25Caraquez,21Carbonic acid for cooling purposes,164Cardamoms,248Cardamom oil,249Carob in the cacao,278Carupano cacao,25Castilloa,7Cauca bean,20Cellulose or crude fibre,72,266Centrifugal sifting machine,210Ceylon Cacao,5,32Chemical and microscopical examination of cocoa preparations,253Chemical constitution of the bean,43Chestnut meal,238Children’s Nährpulver,309Chilled metal rollers,125,130Choclean,309Chocolate, manufacture of,85,283Chocolate-cigars,152Chocolate cooling plants,166Chocolate cream syrup,309Chocolate croquettes,181Chocolate, crumb-,153Chocolate digestif,309Chocolate, dividing it,143Chocolate eggs,153Chocolate factory, installation of,305Chocolate, Fondants-,138,189Chocolate, health-beer-,309Chocolate, hygienic,136Chocolate lozenges and pastilles,176Chocolate, milk-,141,222,272,284,286Chocolate, moulding it,150Chocolate moulds various,151,152,153,154Chocolate powder,283,286Chocolate raw, treatment of,138Chocolate rétablière,309Chocolate spiced,136Chocolate syrup,310Chocolate tincture (cacao tincture),310Chocolate vanilla,136Chocolate varnish,250Chocolatl,5Christmas tree articles,181Cinchona red,60Cinnamon,246Cinnamon oil,249Cleaning machine for moulds,154Cleaning machine for beans,90,91Cleaning, storing and sorting of the beans,87Cloves,247Clove oil,249Coated chocolates,182,187Coating materials,138,141,182,187,283,286,310Coffie-mama,7Cole’s Arctic Machines,170Colour of the cotyledon,9Colouring of cocoa powder,204Colouring materials,250Coloration of starch with iodine,71Columbia,19Combined cocoa mill and refiner,116Commercial kinds of cacao,12,16Commercial value of raw cacao,17Compressor,164Composition of the hulled bean,43Conches,138Condenser,165Constituents, mineral or ash-,73Constituents of cacao husks,76Constituents in ash of cacao husks,77Constitution of the bean, chemical,43Consumption of cocoa products,33,38,42Consumption of coffee, cocoa and tea, comparison,39Cooling cellars,168Cooling chambers,162Cooling the chocolate,162Cooling the roasted beans,100Cooling trucks with exhaust apparatus,100Copper in the ash of beans and husks,75Coriander oil,249Corn cacao,310Costa Rica,19Cotyledon,15Covering or coating materials,138,141,182,187,283,286,,310Cream chocolate, examination of,272,284Criollo,18Crude fibre,72,266Crumb chocolate,153Crushing of cocoa and sugar lumps,122,210Crushing, hulling and cleaning of the beans,100Crushing, hulling and cleaning machines,101Crystal sugar,231Cuba,28Cultivation of the cacao tree,7Cumarin,244,245Declaration of added ingredients,281Defatted cocoa,203,208Definitions of cocoa preparations,279Depositing machine,186Description of the beans,12Dextrin,237Dextrose,71,265Diabetic chocolate,310Diabetic cocoa,311Dictamnia,311Dietetic cocoa preparations,306Diorit rollers,125Dipping machine,192Dipping of pralinés,187,189Diseases of the cocoa tree,7Disintegrating the cocoa tissues,195Disintegration, methods of,197Disintegration before roasting,197Disintegration after roasting,216Disintegration prior to pressing,217Disintegration after pressing,224Disintegrators,233Distribution of the cacao tree,4Diureides,62Diuretin,64Dividing machines,148,149Division of chocolate,143v. Donat’s albumin chocolate,311Double cocoa mills,114Dowson gas,97Dry cocoas,208Dulcin,235Durabula-moulds,182Dust particles in cacao beans,102Dutch cocoas,195,203Dutch IIa cocoa butter,82Earth nut in the cocoa,278Easin,251Ecuador,20Electric motors,134,168Electro-magnetic metal extracting machine,103Erythrina indica,7,8Erythrosin,251Esmeraldas,22Estates,26Estimation of alkalis remaining in the cocoa powder,256Estimation of albuminates,271Estimation of ash,255Estimation of cocoa husk,267Estimation of crude fibre,266Estimation of the fatty contents,258Estimation of moisture,254Estimation of silicic acid in the ash,256Estimation of starch,264Estimation of theobromine and caffeine,263Ether oils,248Ether test, Björklund’s,262Eucasin chocolate and cocoa,311Evaporator,164Examination and analysis of cocoa preparations,253Exports from Germany,35Extraction of cocoa butter,195,199,203,204Fair shipping cocoa,26Fat contained in cocoa,49Fat contained in cocoa shells,57Fat, extraction of,195,199,203,204Fatty contents, determination of,258Fermentation of the beans,9,60,198Fermentation secondary,87Fermentation tanks,10Fernando Po,32Fibre, determination of,108Fibre crude,72,254,266Fibre woody,108Filsinger’s alcohol ether test,262Filters for cocoa butter,202Flavour of the finished cocoa powder,206,226Flavouring matter (spices),287Flour,236Fodder value of the husks,83Fondant chocolate,138,182Fondant machines,183,184Food salt cocoa,315Food and health powder,315Forastero,19Fuchsin,251Galactogen cocoa,312Gathering and fermentation of the beans,9Gauga,312Gelatine,255Geographical distribution and history of the cacao tree,4Germ separating machine,105Globoids,75,276Globulins,68Glucin,235Glucose,71,138Glycoside,11,60,253Gold Coast,28Granite rollers,123Granulated sugar,231Grinding and trituration of the cocoa mass,109Guadeloupe cacaos,26Guarana paste,16Guayaquil cacaos,17,20Guiana,23Gum benzoin,249Gum disease,8Haema chocolate,312Haiti cacaos,27Hansa saccharin cocoa,312Hardidalik,312Hazelnut pulp in cocoa,278Heating of the cocoa mass,117Heating trough,117Heating chambers and closets,141,142Heliotropium,242Hensel’s Nähr-cacao,312Hetero albumose,68Hetero xanthine,64History of the cacao tree,4Homeopathic chocolate,312Hulled bean, composition of,43Hulling the cacao beans,100Husks of cocoa,76,82,267Husks, fodder value of,83Husson’s mixture,312Hydraulic presses,199Hygiama,312Hygienic chocolate, proportions for mixing it,136Iceland moss chocolate,313Imports to Germany,35,37Imports or consumption in the various countries,38Index, refractive-,55Indigo,60Indigosulfone,251Induline,251Ingredients added, declaration of,281Ingredients condemned,230Ingredients used for chocolate,230Iodine value,53,54Java cacao,17,33Kaiffa,313Kameroon cacaos,19,29Kernels, analysis of,44,45,76Kneading and mixing machines,217Kola chocolate,313Kola nut,60Kongo,30Kraft chocolate,313Lagos,29Leguminous meals,238Levigation of chocolate,81,123Lipanin chocolate,313Loss of weight by roasting,96Lozenges,176Mace,247Mace oil,249Machalla,20Malachite green,251Malt cacao,313Malt cacao-syrup or malted chocolate,313Malt chocolate,313Malt extract-chocolate,313Malto-leguminose cacao,313Manioc,7Manufacture of cocoa powder and soluble cocoa,195Manufacture of cocoa preparations85,282Manufacture of chocolate,85,283Maracaibo,25Martinique cacaos,26Meat-extract-chocolate,314Melangeurs,121,122,124,209,,217Melting kettle,187,188Melting point of the cocoa butter,52,117,261Methylviolet,251Mexican cacaos,19Microscopic-botanical investigation,275Microscopic-chemical examination of cocoa preparations,253Milk chocolate, manufacture of,141,222,286,314Milk cocoa,314Milk and cream chocolate, examination of,272,284A more bitter milk cocoa,314Milk cocoa sweet,314Mill and refiner combined,116Mineral or ash constituents,73Mitscherlich particles,13Mixing cocoa powder with alkalis,223Mixing different kinds of cocoa,108,109Mixing machines,118,210,217Mixture with sugar and spices,117Moisture, contained in cocoa,49Moisture in cocoa powder,222Moisture, estimation of,254Monomethyl xanthine,64Motors, electric,134,168Moulds,151,152Mould cleaning machines,154Moulding the chocolate,149Moulding machines,150Mucor circinelloids,242Murexide reaction,66Mutase-cacao,315Mutase-chocolate,315Nährsalz-cacao (Lahmann),315Nähr- und Heilpulver,315Naphtolyellow,251Naranjal,21Natural cocoa and chocolate,315Nicaragua cacao,19Nips,11Nuco-cacao,315Nutmeg,247Nutmeg oil,249Oat-cocoa Berlit,316Oat-cocoa Hallenser,316Oat-cocoa Kasseler,316Official enactments respecting the trade in cocoa preparations,280Official enactments respecting the trade in cocoa preparations Belgium,291— Roumania],293— Switzerland,294— Austria,298— Germany,301Oidium of cocoa,228Oils, ether-,248Oil sugar,249Opening up the cacao tissues,195Orange I,251Orange L,251Ornamented goods,181,189Oscuros,21Packet filling machine,228Packing and storing of finished cocoa preparations,227Palamoud des Turcs,316Para cacao,23Parasites of the cacao tree,7Pastilles,176Pastille machines,177,179Paternoster,192Pegados,21Pelatos,21Peptons,68Peptone-cocoa,316Peptone-chocolate,317Peptone-powder-cocoa,317Percentage of butter to be extracted,203Percentage of butter remaining in the finished cocoa,204Peru,22Peru balsam,249Peruviol,249Phloxin,123Pigment,59Plansieves for cocoa powder,214Plantation,26Plasmon chocolate and cocoa,317Polen’s value,260Ponceau red,251Porcelain rollers,215,133Porphyry rollers,123Potato starch,236Powder, chocolate-,283Pralinés,182,187,189Preliminary crushers,212Preparation of the cacao beans,85Presses, hydraulic-,199Production of the cocoa mass,109Proportions for mixing cocoa mass, sugar and spices,136Proteins,67Proteoses,68Puerto Cabello,25Pulverisation of the cocoa,195Pulverisation of the seeds,199Pulverisers,210,233,239Pulverising plant,211,212Pulverising and sifting the defatted cocoa,209Pulverising the sugar,233Quadruple cocoa mills,115348Racahout des Arabes,317Raspberry chocolate,317Raw fibre,254Raw shelled bean (kernel) analysis of,44,45Refining machines (rollers),126,134Refiner and mill combined,116Refractive index,55Refractometer-butyro,55Refrigeration, artificial-,163Reichert-Meissl value,55Removal of air and division of the chocolate,143Rice starch,237Roasting the cacao beans,89,199Roasting machines,93Root bark of cacao, the use of it,11Roscellin,251Saccharin,234Saccharin-cocoa,317Salep,238Samana,17Samoa,33San Antonio,26San Thomas,30Sanchez,17,27Santo Domingo,27Saponification of cocoa fat,53,54Secondary fermenting,87Seed membrane of the bean,11,15Semi-dipped goods,192Shaking tables,156Shaking table-batteries,160Shellac bleached,250Shell of the cacao bean,14,76Shelling of the cacao beans,100Sifting the defatted cocoa,209Sifting machines,210,232Silicic acid in the ash of cocoa,256Silver membrane,79Simple cocoa mills,110Soconusco,26Soluble cocoa,105,195Somatose-cocoa with sugar,317Somatose-chocolate,317Spices and sugar,117,238,287Spiced chocolate, proportions for mixing it,136349Starch cleaning machines,186,187Starch, coloration of, with iodine,71Starch determination of,264,277Starch foreign in cocoa,275Starch granules,16,70,275Starch, kinds of,236Starch powder,185Starch sugar,71Statistics of the cocoa trade,35Steel rollers,125,130Stirring machines,187Storing and packing of finished cocoa preparations,227Storing and sorting of the beans,87Substances albuminous,67Substances occurring] in cacao,49Sucramin,235Sugar, determination of,269Sugar and plant acids,73Sugar and spices,117,231,238,287Sugar, boiling it,183Sugar dust,231Sugar flour,231Sugar pulverising machines,233Sugar sifting machines,232Suisse Fondant machines,138Surinam cacao,23Sweetmeats,186Sweetening stuffs,231Sweets laquer,250Sykorin,234Sykose,234Syrup,183Temperature in cooling chambers,172Temperature in heating chambers,141Temperature for chocolate fondant and milk chocolate,141Temperature for moulding chocolate,150Temperature for roasting the beans,89Tempering machines,144,145,188Tenguel,21Testing the cocoa powder and chocolate,253Theobroma cacao,5,12Theobromade,317Theobromine,16,43,62,263Dr. Thesen’s Proviant,317St. Thomas,30Tin boxes,227Tincture of benzoin,243Togo,29Trade in cocoa,32Tragacanth in cocoa goods,277Treatment of the cocoa mixture,119Trinidad-Criollo,26,32Triple cocoa mills,111Trituration of the cocoa mass,109,119Tropaedlin,251Tropon-cocoa,317Tropon-chocolate,318Tropon-oat-cocoa,318Trough, heating-,117Tumaco-cacaos,20Ureides,62Uropherin,64Vacuum kneader,220Vanilla,241Vanilla-chocolate, proportions for mixing it,136Vanillin,119,241,243Vascular bundles,16Venezuelan cacao,17,24Volatile acids,53Wacaca des Indes,318Walnut pulp in the cocoa,278Waste products in cleaning,106Waste products in sifting,107Waste products in sorting, roasting, crushing and hulling,107Water blue,251Water cooling of steel rollers,131Water or moisture contained in the cacao,49,254Weighing-machines,148,149Wheat starch,236White chocolate,318Woody fibre,108Yellow acid R,251Zuckerin,234
Accra-Cacao,17,29Acid benzoic,243Acid hydrochloric,16Acid yellow,251Acids, solid, fatty,53Acids volatile,53Acids, sugar and plant—,73Acid value, determination of,54Acorn-Cacao, Michaelis,306Acorn-Cacao, Hartwig & Vogel,307Acorn-Cacao, Th. Timpe,307Acorn-Chocolate,307Acorn-Malt-Cacao, Dieterich,307Acorn-Malt-Chocolate,307Acrolein, formation of,50,93Adraganth,255Adulteration of cocoa goods and its detection,288African cacao varieties,28Air, removal of,143Air extracting machines,144Albumin,67Albuminates, determination of,271Albuminous chocolate and cocoa,307Albumoses,67Alcohol ether test, Filsinger’s,262Aleuron granules,67Alizarin blue,251Alkali solution,222,224Alkalis for soluble cocoa,196,216,222Alkalis fixed,198Alkalis remaining in the cocoa, estimation of,256Alkaloids,63Amaranth,251American cacao varieties,19Ammonia,164Analysis of cacao,48Analysis of cacao-butter,58Analysis of mixtures of different blends,109Analysis of the raw shelled bean,44,45Analysis of the various kinds of pressed Stollwerck cocoa butter,56Analysis of waste products,108Analysis and examination of cocoa preparations,253Anilin blue,251Anilin colours permissible,250Antifebrin,245Aroma of the bean,59Arriba cacao,17,20Arrowroot,237Arctic Machines, Cole’s,170Artificial refrigeration,163Ash, estimation of,255Ash or mineral constituents,73Ash remaining in raw and shelled cacao beans,74Asiatic cacao varieties,32Aspergillus,242Australian cacao varieties,33Automatic dividing machines,146Automatic filling and packing machine229Bahia Cacao,22Bahia de Caraquez,21Balao,21Barley-Chocolate,308Battery-Refiners,132Battery-Shaking Tables,160Beans, in general,1Beans, description of,12Beans, preliminary treatment of,197Beans, preparations of,85Bean meal,238Benzoic acid,243Benzoic tincture,243Benzoin, gum-,249Björklund’s ether test,262Bordeaux red,251Botanical definition of the cacao tree,5Brazil cacao,22Brilliant blue,251Brine for cooling purposes,165Brushing machine for cacao beans,89Burning of chocolate mass, avoiding it,134Butter of Cocoa,58,138,187,195,284,286Buttneriaceae,5Butyro-refractometer,55By-products in the cocoa industry,81Cacaohoatel,5Cacao beans,1Cacao beans, description of,12Cacao beans, preparation of,85Cacao beans, preliminary treatment of,197Cacao blanco,13Cacao butter,58,138,187,195,284,286Cacao butter filters,202Cacao butter, percentage to be extracted,203Cacao butter, remaining in the finished cocoa,204Cacao cake crusher,210Cacao egg-cream,308Cacao essence,308Cacao fruit and flowers,1,2Cacao glycoside,60Cacao husk, determination of,267Cacao liqueur,308Cacao, malt,308Cacao mass, production of,109,282,285Cacao mills,110Cacao plantation,7Cacao powder,105,187,195,210,282,285,290Cacao powder-factory, installation of,306Cacao preparations, definition of,279Cacao presses,199Cacao red,43,59Cacao shells,1,2,76,82Cacao soluble,105,195Cacao, substances of,49Cacao tincture,310Cacao tree, cultivation, diseases and parasites,7Cacao tree, description of,1Cacao tree, distribution and history,4Cacao and chocolate preparations containing milk,308Cacaol,308Cacaophen Sieberts,309Cacap,5Cacava-quahitl,5Cacogna,195Caesalpina,7Caffeine, determination of,263Caracas,17,25Caraquez,21Carbonic acid for cooling purposes,164Cardamoms,248Cardamom oil,249Carob in the cacao,278Carupano cacao,25Castilloa,7Cauca bean,20Cellulose or crude fibre,72,266Centrifugal sifting machine,210Ceylon Cacao,5,32Chemical and microscopical examination of cocoa preparations,253Chemical constitution of the bean,43Chestnut meal,238Children’s Nährpulver,309Chilled metal rollers,125,130Choclean,309Chocolate, manufacture of,85,283Chocolate-cigars,152Chocolate cooling plants,166Chocolate cream syrup,309Chocolate croquettes,181Chocolate, crumb-,153Chocolate digestif,309Chocolate, dividing it,143Chocolate eggs,153Chocolate factory, installation of,305Chocolate, Fondants-,138,189Chocolate, health-beer-,309Chocolate, hygienic,136Chocolate lozenges and pastilles,176Chocolate, milk-,141,222,272,284,286Chocolate, moulding it,150Chocolate moulds various,151,152,153,154Chocolate powder,283,286Chocolate raw, treatment of,138Chocolate rétablière,309Chocolate spiced,136Chocolate syrup,310Chocolate tincture (cacao tincture),310Chocolate vanilla,136Chocolate varnish,250Chocolatl,5Christmas tree articles,181Cinchona red,60Cinnamon,246Cinnamon oil,249Cleaning machine for moulds,154Cleaning machine for beans,90,91Cleaning, storing and sorting of the beans,87Cloves,247Clove oil,249Coated chocolates,182,187Coating materials,138,141,182,187,283,286,310Coffie-mama,7Cole’s Arctic Machines,170Colour of the cotyledon,9Colouring of cocoa powder,204Colouring materials,250Coloration of starch with iodine,71Columbia,19Combined cocoa mill and refiner,116Commercial kinds of cacao,12,16Commercial value of raw cacao,17Compressor,164Composition of the hulled bean,43Conches,138Condenser,165Constituents, mineral or ash-,73Constituents of cacao husks,76Constituents in ash of cacao husks,77Constitution of the bean, chemical,43Consumption of cocoa products,33,38,42Consumption of coffee, cocoa and tea, comparison,39Cooling cellars,168Cooling chambers,162Cooling the chocolate,162Cooling the roasted beans,100Cooling trucks with exhaust apparatus,100Copper in the ash of beans and husks,75Coriander oil,249Corn cacao,310Costa Rica,19Cotyledon,15Covering or coating materials,138,141,182,187,283,286,,310Cream chocolate, examination of,272,284Criollo,18Crude fibre,72,266Crumb chocolate,153Crushing of cocoa and sugar lumps,122,210Crushing, hulling and cleaning of the beans,100Crushing, hulling and cleaning machines,101Crystal sugar,231Cuba,28Cultivation of the cacao tree,7Cumarin,244,245Declaration of added ingredients,281Defatted cocoa,203,208Definitions of cocoa preparations,279Depositing machine,186Description of the beans,12Dextrin,237Dextrose,71,265Diabetic chocolate,310Diabetic cocoa,311Dictamnia,311Dietetic cocoa preparations,306Diorit rollers,125Dipping machine,192Dipping of pralinés,187,189Diseases of the cocoa tree,7Disintegrating the cocoa tissues,195Disintegration, methods of,197Disintegration before roasting,197Disintegration after roasting,216Disintegration prior to pressing,217Disintegration after pressing,224Disintegrators,233Distribution of the cacao tree,4Diureides,62Diuretin,64Dividing machines,148,149Division of chocolate,143v. Donat’s albumin chocolate,311Double cocoa mills,114Dowson gas,97Dry cocoas,208Dulcin,235Durabula-moulds,182Dust particles in cacao beans,102Dutch cocoas,195,203Dutch IIa cocoa butter,82Earth nut in the cocoa,278Easin,251Ecuador,20Electric motors,134,168Electro-magnetic metal extracting machine,103Erythrina indica,7,8Erythrosin,251Esmeraldas,22Estates,26Estimation of alkalis remaining in the cocoa powder,256Estimation of albuminates,271Estimation of ash,255Estimation of cocoa husk,267Estimation of crude fibre,266Estimation of the fatty contents,258Estimation of moisture,254Estimation of silicic acid in the ash,256Estimation of starch,264Estimation of theobromine and caffeine,263Ether oils,248Ether test, Björklund’s,262Eucasin chocolate and cocoa,311Evaporator,164Examination and analysis of cocoa preparations,253Exports from Germany,35Extraction of cocoa butter,195,199,203,204Fair shipping cocoa,26Fat contained in cocoa,49Fat contained in cocoa shells,57Fat, extraction of,195,199,203,204Fatty contents, determination of,258Fermentation of the beans,9,60,198Fermentation secondary,87Fermentation tanks,10Fernando Po,32Fibre, determination of,108Fibre crude,72,254,266Fibre woody,108Filsinger’s alcohol ether test,262Filters for cocoa butter,202Flavour of the finished cocoa powder,206,226Flavouring matter (spices),287Flour,236Fodder value of the husks,83Fondant chocolate,138,182Fondant machines,183,184Food salt cocoa,315Food and health powder,315Forastero,19Fuchsin,251Galactogen cocoa,312Gathering and fermentation of the beans,9Gauga,312Gelatine,255Geographical distribution and history of the cacao tree,4Germ separating machine,105Globoids,75,276Globulins,68Glucin,235Glucose,71,138Glycoside,11,60,253Gold Coast,28Granite rollers,123Granulated sugar,231Grinding and trituration of the cocoa mass,109Guadeloupe cacaos,26Guarana paste,16Guayaquil cacaos,17,20Guiana,23Gum benzoin,249Gum disease,8Haema chocolate,312Haiti cacaos,27Hansa saccharin cocoa,312Hardidalik,312Hazelnut pulp in cocoa,278Heating of the cocoa mass,117Heating trough,117Heating chambers and closets,141,142Heliotropium,242Hensel’s Nähr-cacao,312Hetero albumose,68Hetero xanthine,64History of the cacao tree,4Homeopathic chocolate,312Hulled bean, composition of,43Hulling the cacao beans,100Husks of cocoa,76,82,267Husks, fodder value of,83Husson’s mixture,312Hydraulic presses,199Hygiama,312Hygienic chocolate, proportions for mixing it,136Iceland moss chocolate,313Imports to Germany,35,37Imports or consumption in the various countries,38Index, refractive-,55Indigo,60Indigosulfone,251Induline,251Ingredients added, declaration of,281Ingredients condemned,230Ingredients used for chocolate,230Iodine value,53,54Java cacao,17,33Kaiffa,313Kameroon cacaos,19,29Kernels, analysis of,44,45,76Kneading and mixing machines,217Kola chocolate,313Kola nut,60Kongo,30Kraft chocolate,313Lagos,29Leguminous meals,238Levigation of chocolate,81,123Lipanin chocolate,313Loss of weight by roasting,96Lozenges,176Mace,247Mace oil,249Machalla,20Malachite green,251Malt cacao,313Malt cacao-syrup or malted chocolate,313Malt chocolate,313Malt extract-chocolate,313Malto-leguminose cacao,313Manioc,7Manufacture of cocoa powder and soluble cocoa,195Manufacture of cocoa preparations85,282Manufacture of chocolate,85,283Maracaibo,25Martinique cacaos,26Meat-extract-chocolate,314Melangeurs,121,122,124,209,,217Melting kettle,187,188Melting point of the cocoa butter,52,117,261Methylviolet,251Mexican cacaos,19Microscopic-botanical investigation,275Microscopic-chemical examination of cocoa preparations,253Milk chocolate, manufacture of,141,222,286,314Milk cocoa,314Milk and cream chocolate, examination of,272,284A more bitter milk cocoa,314Milk cocoa sweet,314Mill and refiner combined,116Mineral or ash constituents,73Mitscherlich particles,13Mixing cocoa powder with alkalis,223Mixing different kinds of cocoa,108,109Mixing machines,118,210,217Mixture with sugar and spices,117Moisture, contained in cocoa,49Moisture in cocoa powder,222Moisture, estimation of,254Monomethyl xanthine,64Motors, electric,134,168Moulds,151,152Mould cleaning machines,154Moulding the chocolate,149Moulding machines,150Mucor circinelloids,242Murexide reaction,66Mutase-cacao,315Mutase-chocolate,315Nährsalz-cacao (Lahmann),315Nähr- und Heilpulver,315Naphtolyellow,251Naranjal,21Natural cocoa and chocolate,315Nicaragua cacao,19Nips,11Nuco-cacao,315Nutmeg,247Nutmeg oil,249Oat-cocoa Berlit,316Oat-cocoa Hallenser,316Oat-cocoa Kasseler,316Official enactments respecting the trade in cocoa preparations,280Official enactments respecting the trade in cocoa preparations Belgium,291— Roumania],293— Switzerland,294— Austria,298— Germany,301Oidium of cocoa,228Oils, ether-,248Oil sugar,249Opening up the cacao tissues,195Orange I,251Orange L,251Ornamented goods,181,189Oscuros,21Packet filling machine,228Packing and storing of finished cocoa preparations,227Palamoud des Turcs,316Para cacao,23Parasites of the cacao tree,7Pastilles,176Pastille machines,177,179Paternoster,192Pegados,21Pelatos,21Peptons,68Peptone-cocoa,316Peptone-chocolate,317Peptone-powder-cocoa,317Percentage of butter to be extracted,203Percentage of butter remaining in the finished cocoa,204Peru,22Peru balsam,249Peruviol,249Phloxin,123Pigment,59Plansieves for cocoa powder,214Plantation,26Plasmon chocolate and cocoa,317Polen’s value,260Ponceau red,251Porcelain rollers,215,133Porphyry rollers,123Potato starch,236Powder, chocolate-,283Pralinés,182,187,189Preliminary crushers,212Preparation of the cacao beans,85Presses, hydraulic-,199Production of the cocoa mass,109Proportions for mixing cocoa mass, sugar and spices,136Proteins,67Proteoses,68Puerto Cabello,25Pulverisation of the cocoa,195Pulverisation of the seeds,199Pulverisers,210,233,239Pulverising plant,211,212Pulverising and sifting the defatted cocoa,209Pulverising the sugar,233Quadruple cocoa mills,115348Racahout des Arabes,317Raspberry chocolate,317Raw fibre,254Raw shelled bean (kernel) analysis of,44,45Refining machines (rollers),126,134Refiner and mill combined,116Refractive index,55Refractometer-butyro,55Refrigeration, artificial-,163Reichert-Meissl value,55Removal of air and division of the chocolate,143Rice starch,237Roasting the cacao beans,89,199Roasting machines,93Root bark of cacao, the use of it,11Roscellin,251Saccharin,234Saccharin-cocoa,317Salep,238Samana,17Samoa,33San Antonio,26San Thomas,30Sanchez,17,27Santo Domingo,27Saponification of cocoa fat,53,54Secondary fermenting,87Seed membrane of the bean,11,15Semi-dipped goods,192Shaking tables,156Shaking table-batteries,160Shellac bleached,250Shell of the cacao bean,14,76Shelling of the cacao beans,100Sifting the defatted cocoa,209Sifting machines,210,232Silicic acid in the ash of cocoa,256Silver membrane,79Simple cocoa mills,110Soconusco,26Soluble cocoa,105,195Somatose-cocoa with sugar,317Somatose-chocolate,317Spices and sugar,117,238,287Spiced chocolate, proportions for mixing it,136349Starch cleaning machines,186,187Starch, coloration of, with iodine,71Starch determination of,264,277Starch foreign in cocoa,275Starch granules,16,70,275Starch, kinds of,236Starch powder,185Starch sugar,71Statistics of the cocoa trade,35Steel rollers,125,130Stirring machines,187Storing and packing of finished cocoa preparations,227Storing and sorting of the beans,87Substances albuminous,67Substances occurring] in cacao,49Sucramin,235Sugar, determination of,269Sugar and plant acids,73Sugar and spices,117,231,238,287Sugar, boiling it,183Sugar dust,231Sugar flour,231Sugar pulverising machines,233Sugar sifting machines,232Suisse Fondant machines,138Surinam cacao,23Sweetmeats,186Sweetening stuffs,231Sweets laquer,250Sykorin,234Sykose,234Syrup,183Temperature in cooling chambers,172Temperature in heating chambers,141Temperature for chocolate fondant and milk chocolate,141Temperature for moulding chocolate,150Temperature for roasting the beans,89Tempering machines,144,145,188Tenguel,21Testing the cocoa powder and chocolate,253Theobroma cacao,5,12Theobromade,317Theobromine,16,43,62,263Dr. Thesen’s Proviant,317St. Thomas,30Tin boxes,227Tincture of benzoin,243Togo,29Trade in cocoa,32Tragacanth in cocoa goods,277Treatment of the cocoa mixture,119Trinidad-Criollo,26,32Triple cocoa mills,111Trituration of the cocoa mass,109,119Tropaedlin,251Tropon-cocoa,317Tropon-chocolate,318Tropon-oat-cocoa,318Trough, heating-,117Tumaco-cacaos,20Ureides,62Uropherin,64Vacuum kneader,220Vanilla,241Vanilla-chocolate, proportions for mixing it,136Vanillin,119,241,243Vascular bundles,16Venezuelan cacao,17,24Volatile acids,53Wacaca des Indes,318Walnut pulp in the cocoa,278Waste products in cleaning,106Waste products in sifting,107Waste products in sorting, roasting, crushing and hulling,107Water blue,251Water cooling of steel rollers,131Water or moisture contained in the cacao,49,254Weighing-machines,148,149Wheat starch,236White chocolate,318Woody fibre,108Yellow acid R,251Zuckerin,234