FOOTNOTES:

FOOTNOTES:1Of which the Central Province has 32,003 acres: North Western Province 3689 acres, North Central Province 25 acres, Province of Uva 2153 acres and Province of Sabaragamura 1918 acres. (From information kindly furnished in a letter of W. Freudenberg jun. German Consul at Colombo.)2See references at the end of this book.3Pronounced Chocolatl.4Revue des sciences pures et appliquées 1899, No. 4, page 127.5Vol. 7, Part 2: Diseases and Parasites of the Cacao Tree. With special reference to the conditions obtaining in the colonies belonging to Germany. By Dr. F. C. Faber, Berlin 1909, Parey & Springer.6Recently so-called fermenting-houses, as recommended by L. Kindt. (Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have answered very well. Yet the chemismus of fermentation is by no means sufficiently explained, and quantitatively and qualitatively, there is a lack of completeness in the analyses bearing on the process.7Special ovens (System Mayfarth) are also used, and sometimes complete heating and drying installations.8This had already been noticed by J. Hinchley Hart; Cacao (Trinidad 1892). It is therefore scarcely conceivable that the “Germination” theory should have held the field so long.9According to Schweizer (Pharmazeut. Ztg. 1898, page 389) these substances would be represented by the chemical formula C60H86O15N4, corresponding to 1 molecule cacao red, 6 molecules grape sugar, and 1 molecule Theobromin.10Cf. Hilger, Apotheker-Ztg. 1892, p. 469.11Cf. Tropenpflanzer V. 4, 1901, April-Number.12Loc. cit. page 167.13The leaves of the tobacco plant must also be fermented, before they acquire their rich brown colour and peculiar aroma.14Reports of the German Pharmaceutical Society 1900, Vol. 5, page 115.15J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem Pflanzenreiche. p. 437.16Anleitung zur mikroskopischen Untersuchung der Nahrungs-und Genußmittel. Jena 1886.17Grundriß einer Histochemie der pflanzlichen Genussmittel.18See page 16 loc. cit.19Cf. Dr. Stollwerck. The Cacao and Chocolate Industries.20Mitscherlich, p. 57.21Cacao and its Preparation; a few Experiments.22Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207.23Filsinger, Chemical Journal, 1887, p. 202.24Z. U. N. G., 1906. Vol. 12, p. 88 et seq.25The husks contain no fat when in a fresh condition but absorb fat from the bean when the cacao is fermented and dried; especially so also in the later process of roasting, when they become saturated with it.26Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem. 1902 (23) 51; 1904 (25) 929; 1905 (26) 536.27Journal of the Society of Chemical Industry 1899, p. 556.28Chevalier & Baudrimont, Dictionnaire des alterations.29Achiv de Pharmacie 1888, Vol. 26, p. 830.30See previous reference.31Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P. Welmans, Pharm. Ztg. 1894, p. 776.32Pharm. Zeitung 1898 No. 10.33Cor. Assoc. Germ. Choc. Man. 1889, Vol. 5, p. 65.34The Brit. and Colon. Druggist 1897 No. 21.35Zeitschr. anal. Chemie.36The Reichert-Meissl number (to be discussed later), according to a communication from P. Welmans, reaches 1 Burstyn in the expressed fat and amounts to 1·66 cc. in the extracted fat (no. of cc. of normal potash solution to 100 grammes of fat).37Dingler, Polytechnical Journal, Vol. 253, p. 281. For details of the method compare also P. Welmans Zeitschrift für öffentl. Chemie, 1900, No. 5.38Zeitschrift für anal. Chemie 1896, p. 519.39Zeitschrift für öffentl. Chemie 1900, p. 95.40Though Strohl Zeit. Analyt. Ch. 1896. Vol. 35. p. 166. has obtained with a Bahia fat an iodine value of 41·7, possibly exception due to some over-roasting of the beans or to their fat having been extracted by a petroleum ether of very high boiling point. Cf. also table 12.41Zeitschr. Analyt. Chem. B. 21. p. 394.42Correspondence of the Association of German Chocolate Manufacturers.43Zeitschrift für angew. Chem. 1898, p. 116.44We are indebted for this table to the kindness of Dr. Fritsche, Superintendent Meat Inspector at Cleves (Cf. also table of experiments of Matthes & Müller, loc. cit p.—et seq.).45Benedikt-Ulzer, Analyse der Fett-und Wachsarten. 5th. edition. 1908. p. 840. also Literature.46These high percentages of acid may also be caused by the high percentage of benzine used in the production.47A. Ruffin, Pharmaceutische Rundschau 1899, No. 51, p. 820.48Therapeutische Monatshefte. 1895. p. 345 and following pages.49Compt. rendus de l’aced. des sciences de Paris, Vol. 123, p. 587.50Apotheker-Zeitung 1892, p. 469 and Deutsche Vierteljahrsschrift für öffentl. Gesundheitspflege 1893, No. 3.51Pharmaceut. Zeitung 1898, p. 389.52Hilger and Lazarus, Compare also Schweitzer, Pharmaceut. Zeitg. 1898, p. 389.53Ann. d. Chem. and Pharm. 1841, Vol. 41, p. 125.54Ibid. Bd. 118, pag. 151.55Berliner Chemische Berichte 1897, pag. 1839.56Archiv f. experiment. Pathol. u. Pharmacol. 1895, Vol. 35, pag. 449.57Ibid. 1896, Vol. 30, pag. 53.58Ibid. 1896, Vol. 36, pag. 66.59Ibid. 1888, Vol. 24, p. 101.60Therapeut. Monatshefte 1890, p. 10.61Semaine médicale 1893, p. 366.62Pharmaceut. Centralhalle 1898, p. 901.63Dekker (Swiss Weekly Journal, Chem. a. Pharm.) 40, p. 436, 441, 451 u. 463 gives the following figures at 15 ° C.: Water 1800 parts, spirits 1600, pure alcohol 3570, chloroform 3845, ether 25000, acetic unit 3845, benzol 100000 and amylic alcohol 1250.64See before.65Journal de Pharmacie et de Chimie 1898, p. 176.66Ibidem 1897, p. 329.67Zeitschrift für analytische Chemie, Vol. 18, p. 346.68Aleuron granules were first microscopically observed by H. Molisch (Grundriß einer Histochemie d. pflanzl. Genßmittel in the cellular tissue of the cacao bean. They are very similar to the starch granules of the bean and contain within them a relatively large globoid lime and magnesium phosphates associated with an organic substance (sugar) which becomes visible in the form of globules when a section is incinerated.69Zeitschrift für physiologische Chemie, Vol. 11, p. 207-232.70Hygienische Rundschau. 1900. p. 314 & 315.71E. S. Bastin, American Journal of Pharmacy 1894, p. 369.72Chemischer technischer Centralanzeiger 1886, No. 53, p. 777.73Contributions to the establishment of a rational feeding of ruminants. So-called Weender’sche Beiträge, 1864 Number, p. 48 and also Landwirtsch. Versuchsstationen, Vol. 6, p. 497.74Zeitschrift für angewandte Chemie 1896, p. 712 und 749.75Zeitschrift für Untersuchung von Nahrungs-und Genußmittel. 1898. p. 3.76Zeitschrift für öffentliche Chemie 1900, p. 223.77Pharmaceutische Zeitung 1898, p. 390.78Archiv der Pharmacie 1860, Vol. 153, p. 59.79Beitrag zur pharmak. und chem. Kenntnis des Cacaos. Inaug.-Dissertation Dorpat 1875.80Untersuchungen über Kakao und dessen Präparate, 1887.81Jahresbericht über die Fortschritte der Pharmacognosie etc. 1883, p. 314.82Archive der Pharmacie 1893, Vol. 231, p. 694.83Zeitschrift des allgem. öster. Apoth.-Vereins 1898, p. 434.84Repert. f. anal. Chemie 1885, Vol. 5, p. 178; cf. also the investigations of Mathes & Müller.85Grundriß einer Histochemie der pflanzl. Genußmittel, p. 22.86Bulletin de la société chimique Paris 1872, p. 33.87Pharmaceut. Zeitung Vol. 24, p. 243.88Journ. de Pharm. et de Chim. 1883, Ser. V, Vol. 7, p. 506.89König, Die menschlichen Nahrungs-und Genußmittel, Vol. 1, p. 261.90Zipperer, Untersuchungen über Cacao und dessen Präparate, p. 55.91Zeitschr. für Untersuchung von Nahrungs-u. Genußmitteln 1898, No.92Repertorium der analyt. Chemie 1885, Vol. 5, p. 178.93Compare Matthes & Müller, Z. U. N. 1906, Vol. 12, p. 90 et seq.94Almost a tenth part of the ash of the shells consists of silica.95cf. Moeller Mikroskopie der Nahrungs-und Genußmittel. Berlin. 1905. II part Springer p. 412.96Ztschr. öffentl. Ch. 1899, p. 27.97German patent No. 71, 373, 8th. January 1873.98Engl. Patent No. 14624, June 16th. 1897.99Pharm. Rundschau 1898, p. 781.100Ztschr. für chemische Industrie 1878, p. 303, German Patent No. 2112, Sept. 24th. 1878.101Annales de Chimie et de Physique, Vol. 183, p. 423.102Zeitschrift für Pferdekunde und Pferdezucht 1888, No. 7. Nowadays cacao shells are often added to fodder.103Quoted by Filsinger Zeitschr. f. öffentl. Chemie 1899, p. 27.104Communication from the Assoc. German Choc. Manufacturers, 19th. year, No. 7.105See Mitscherlich, page 111.106Practical Guide to Chocolate Manufacture (no date given).107Comptes rendus de l’Exposition, quoted by B. de la Roque.108Gordian, A., German Chocolate and Sugar Industries, Vol. 1, p. 22.109Correspondence of the Association of German Chocolate Manufacturers 1878, p. 17.110Correspondence of Ass. German Chocolate Manufacturers 1891, No. 5.111Ibid 1891, No. 7.112Zeitschrift für öffentliche Chemie 1898, p. 810.113The determining of the fibre is reached by the Weender method.114For that purpose boxes with handles and having a capacity of from 10½ to 60 litres are employed, as well as the portable troughs previously mentioned. The transport of the chocolate mass also takes place in boxes made of compressed steel plates (Siemens-Martin), galvanised or otherwise, e. g. as manufactured by the Stamp and Press Works at Brackwede near Bielefeld. The firm of A. Reiche and others also make similar boxes.115Muspratt Encyclop. Handbuch der techn. Chemie. Vol. IV, p. 190, 1902.116This description is taken from Muspratt, Encycl. Handb. d. Techn. Chemie, Vol. IV, p. 1808 and Mitscherlich: Der Kakao u. die Schokolade p. 115.117Constructed by A. Reiche, Sheet Iron Works in Dresden-Plauen.118German patent No. 62784.119Villon-Guichard, Dictionnaire de Chimie industrielle, Vol. 1 Chocolat.120Should such rooms eventually be insulated, the best material for this operation are “Corkstone Plates”, as manufactured by various firms (e. g. Korkstein-Werke Coswig i. Sa., etc.).121This extensive employment of cacao butter in the preparation of covering material on the one hand, and on the other the consequently increased cost of chocolates rich in fat, have hitherto proved the chief objection to the preparation of cocoa powder deficient in fatty contents, which we shall discuss later.122D.R.P. No. 66606.123D.R.P. 74260 of Sept. 3rd. 1893.124D.R.P. No. 178897, of July 15th, 1904 (reg. 15th Nov. 1908).125This however, is true only to a certain degree, comp. Neumann, The Use of Cacao as a Food Preparation, Munich & Berlin 1906, pag. 97 ff.126cf. Z.U.N.G. 1900, vol. 18 p. 171.127See enactments of the 16.9.1907 and 10.11.1909 (Coburg): Notices of the Association of German Chocolate Makers XXX, No. 1 21.9.1909, pag. 1.128Cf. Z.U.N.G., Bd. 18 Nos. 1 and 2 (1909) p. 178.129Eng. Patent No. 20436, 24. 11. 1891.130The potash now generally in use is prepared from the carbon of residuary molasses, and is technically considered, very pure. It is supplied by Dr. Hensel & Co., Blumenthal (Hanover).131The special model of the Universal Mixer and Kneader has for this purpose (apart from the metal lid shutting down air-tight) a steam drain pipe, which is fitted with a ventilator and led into the open, so that the vapours and chemical exhalations can escape without causing any damage.132German Patent No. 30 894. See also Chemiker-Zeitung 1886, p. 1431.133Cf. R. O. Neumann, loc. cit. page 98 and following pages.134Beckurts Pharmac. Jahresbericht 1883-84, p. 990.135The “Machines for packing en masse” Co. Ltd. Berlin, have recently strongly recommended their “wrapping machines, for centres of any shape or consistency, which work automatically, that is to say, it is only necessary to heap the centres in continuous succession in the machine, when they are urged forward and wrapped in paper or other materials, being finally despatched out of the machine automatically. The wrappers may be simple or double, loose, or tight fitting.” Their employment in the packing of chocolate tablets is especially recommended.—And so the problem would be solved! Unfortunately I am in want of personal guidance, never yet having seen the machines in working order, and so not being able to submit any opinion as to their efficiency. Even if they are really able to deal with larger tablets, yet the more critical problem regards the smaller goods, especially in connection with the wrapping in tin-foil.136Flour can be more easily blended than starch with the cacao mass, as the granules of starch are only with difficulty crushed.137Recently in some inferior kinds of cocoa powder a quantity of oatmeal has often been added (up to 5 percent), causing the preparation to thicken when it is boiled with water.138Still better, as less productive of dust, there being a less rapid circulation of air, and also not so wasteful, are the dismembrators as built by Paul Franke & Co.139Chemiker-Zeitung 1899. Repert. No. 38, p. 372.140Chemiker-Zeitung 1889, p. 408.141Beckurts Annual Report of Pharmaceutical Progress etc. 1888, p. 307.142See Möller p. 114.143Die Nahrungs-und Genußmittel aus dem Pflanzenreiche p. 140.144This consists of 15 parts of defatted cacao, 200 parts of arrowroot 50 parts of salep and fifty parts of vanilla-sugar.145Krupps Iron Works supply the latest constructions, strongly to be recommended.146Arbeiten des kaiserl. Gesundheitsamtes Vol. 15 p. 1-113 and Zeits. f. d. Untersuch. von Nahrungs-und Genußmitteln Vol. 3 21.-25. January.147Der Tropenpflanzer 1898, p. 24.148Journal of the Society of Arts 1897, Vol. 46, p. 39-40.149Compare Gieseler, Vanillevergiftungen, Bonn 1896; Arning (Deutsch. med. Wochenschrift 1897, pag. 435) and Guerin (Annales d’occulistique, 1895 4. October).150Arbeiten aus dem Kaiserl. Gesundheitsamte 1899.151Journal of the American Chem. Society 1899, Vol. 21, p. 719 and Chem. Ztg. Rep. 1899, p. 275.152Berichte der Deutschen Chemischen Gesellschaft Vol. VII, p. 698 and Friedländer, Fortsch. der Theefarbenfabrikation, Berlin 1888, p. 583 and elsewhere.153L’état actuel de l’industrie de la parfumerie en France. Revue Générale des sciences pures et appliquées, Paris 1897, p. 663.154Chem. Zeit. Repert. 1898, p. 181.155Pharm. Zeit. 1888, p. 634 and Pharm. Centralhalle 1898, p. 673.156Zeitschr. für angewandte Chemie 1899, p. 428.157Pharmaceutische Centralhalle 1898, p. 357.158Berlin 1899, Jul. Sprenger, page 53 et seq.159K. Dieterich, Die Analyse der Harze, Balsame und Gummiharze, Berlin 1900, page 76.160Regulation of 22 and January 1896.161See also Farbenzeitung 1909, vol. XV, pages 301, 348, 392 and 436.162Ztschr. öffentl. Ch. 1900, page 324, 325.163Ztschr. öffentl. Ch. 1900, p. 478.164Journ. de Pharm. et Chim. 1898, Vol. 2, page 7.165See also Farnsteiner Z. U. N. & G., vol. 23 (1907), page 308.166See Farnsteiner’s method, Z.U.N. & G., Vol. 13 (1907), page 308.1676th. edition, 2nd vol., page 644.168Compare: Froehner & Lührig, Z.U.N. & G. IX (1903), p. 257 and Lührig ibid. IX p. 263.169cf. the methods of Farnsteiner Z.U.N. & G. XIII, 1907 p. 308.170cf. also Farnsteiner Z.U.N. & G. XVI 1908, p. 642 yet according to information from Dr. Böhme from the laboratory of Stollwerk Bros, bluing from red or violet litmus paper should also take place in the case of cacao prepared with potash, and on the contrary the Kurkuma brown not result.171Ztschr. für öffentl. Chemie 1900, page 304.172Ztschr. für öffentl. Chemie 1900, page 481.173Ibid. 1900, pages 86 et seq.174Arbeiten aus dem Kaiserl. Gesundh.-Amt 1904, page 20.175Ztschr. f. öffentl. Chemie 1907, page 308.176Forschungsberichte über Lebensmittel etc. 1896, III page 275, also Beckurt’s Jahresbericht der Pharmazie 1896, page 746.177Ztschr. f. anal. Ch. vol. 3, page 233.178Ztschr. f. anal. Ch., vol. 19, page 246.179Journal of Society for Chem. Research 1899, page 556.180The solubility of caffeine in carbon tetrachloride is said by Eminger to be 1:100, but Scherr maintains that a much larger quantity is required.181Merck’s Catalogue of Reacting Agents (2nd. Edition, page 88) gives a convenient method of determining the presence of theobromine and caffeine (Gerard’s reaction). We annex an extract.Gerard’s Reaction on Theobromine.A mixture of 0·05 g of theobromine, 3 ccm of water and ccm of soda wash is decomposed with 1 ccm of a silver nitrate solution 10 percent strong, heated to 60 C. and the solution so obtained cooled down. It then gelatinises very perceptibly. Caffeine does not give this reaction.Cf. Pharmaceutical and Chemical Journal 1906, p. 476. Apoth.-Ztg. 1906, p. 432. Pharm. Ztg. 1906, p. 512. Chemical Leaflet 1906 II, p. 167 among others.182Soxhlet’s so-called steam digester, as constructed by Esser of Munich.183Ztschr. f. anal. Ch. 1882, Vol. 22, page 448.184Giornale di Farmacia, di Chimica etc. 1898.185Lectures for the Establishment of Rational Feeding of Animals (Weender, Lectures), vol. 1864, p. 48. Cf. also “Landwirtschaftl. Versuchsstationen”, vol. 4, page 497.186Journal of Applied Chemistry 1896, p. 712 & 749.187A new process for the determination of crude fibre in food stuffs. Z.U.N. u. G. 1898, p. 3.188Ztschr. öff. Chemie 1899, vol. 2, p. 29.189Ibid. 1899, vol. 32, p. 479.190B. Fischer & Grünhagen, Z. U. N. u. G. 1902, V, p. 83.P. Drawe, Ztschr. öff. Ch. 1903, IX, p. 161.G. Lagerheim, Z. U. N. u. G. 1902, V, p. 83.J. Decker, Schweiz. Wchschr. f. Chem. u. Pharm. 1908, 40, p. 463.H. Lührig, Bericht d. chem. Unters.-Amtes Chemnitz 1905.191Pharmaceutische Zeitung 1889, p. 847.192Ztschr. f. öffentl. Chem. 1898, vol. IV, p. 224 u. 225.193Untersuchungen über Kakao und dessen Präparate, page 48.194See A. Leys, Journ. Pharm. et Chim. 1902 (6), 16, p. 471.A. Steimann, Ztschr. öffentl. Ch. 1903, 9, p. 239 u. 261.P. Welmanns, ibid. 1903, 9, p. 93 u. 115.R. Woy, Schweiz. Wochenschr. f. Chem. u. Pharm. 1903, 41, p. 27.A. Steimann, ibid. 1903, 41, p. 65.Fr. David Söhne, Ztschr. öffentl. Ch. 1904, 10, p. 7.H. Lührig, Bericht d. chem. Unters.-Amtes zu Chemnitz, 1905, p. 43.F. Bordas & Touplain, Compt. rendues 1905, 140, p. 1098.195Ztschr. f. analyt. Chemie, vol. 22, p. 366.196Journal de Pharmacie et Chémie 1877, page 29.197Z.U.N. u. G. 1904, 7, p. 471.198Ibid. 1909, 18, p. 16 et seq.199Ibid. p. 17.200Z. U. N. and G. 1909, XVIII p. 19.201A word about the R.-M. number seems not out of place here. Baier indeed gives it as an average 1·0 but it varies considerably, as his own investigations show (8 tests of pressed or extracted fats), where there are fluctuations of 1·65—2·37. Information kindly volunteered by Prof. Härtel and our own experience convinces us that such fluctuations proceed generally from the Glycerine employed, which has itself a R.-M. number, sometimes even amounting to 1·0. It is therefore necessary to fix the standard of Glycerine used in the experiment, only too much neglected in professional investigations.202Loc. cit. p. 21.203As starting point it may be taken for granted that the R. M. number for milk chocolate is at a minimum 3·75, for cream chocolate 5·5 assuming that 10% cream possesses the R. M. number 3·0 and 20% that between 5·9-6. Various roundabout calculations are so avoided, when the percentages of cream are thus immediately converted into the R. M. number, and the method is quite adequate for estimating purposes.204Method of Laxa-Baier, compare Z. U. N. and G. 1909, XVIII p. 18 and 19.205Compare: Welmans Zeitschrift für öffentl. Chemie 1900, page 480.206The reader who would further consider the form elements of cacao is referred to the excellent paper by Py in the Journal de Pharm. et Chimie 1895. Vol. 1, page 593.207Compare: E. Guenez, Revue internationale des falsifications des denrées alimentaires 1895. Vol. 9, pages 83-84.208Chemiker-Zeitung 1890. Vol. 14, Rep. page 48.209Zeitschrift für öffentliche Chemie 1900, page 480.210Cf. Beytheon, Pharm. Central-Halle 47, page 749.211Compare page 283 and the remarks there.212There may be, however, an enormous difference.213Report and stenogr. prot. publ. by the periodical Nahrungsmittel-Untersuchung u. Hygiene; Pertes, Wien, page 60.214Comp. Dr. Böhme, The Chocolate and Confectionery Industries, VI 1911, No. 37. The assembly came to an agreement on all points discussed, and it would be well to repeat the resolutions here.215Dissimilar to all other existing definitions and adapted to the new method with slightly roasted beans only.216I. e. about 2·3-2·5 kilos of potash to 100 kilos of cacao mass.217Thus satisfying the demands of the Free Association of German Food Chemists.218Would thus be too little according to the regulations under II.219Cocoa powder may thus, according to international custom, also be flavoured with spices.220Cf. in this connection page 204 and tables 19 & 20.221According to recent resolutions of the Free Union (cf. page 282) the percentage of sugar in chocolate (together with additions for medicinal and dietetic purposes) may not exceed a total 68%; but there is no fixed standard for the fatty contents, except in the case of milk chocolates etc.222The excessive use of cacao butter as an admixture has lately assumed large proportions. In commerce there are to be found many preparations designated as “pure cacao and sugar” which contain only 15 or 20% of cacao with 50% of fat, which are said to met a need of the public, but the maintenance will scarcely hold water.223The Roumanian law admits of the sale of a cacao prepared from the unshelled bean and only precludes secondary admixtures of shell.224Better albumose, or still better not included at all, as this conversion of the albumen is by no means proved.225Accordingly an addition of cacao butter would be objectionable. But with 70% of sugar, admixture of cacao butter is unconditionally necessary, where by the pure cacao material sinks to between 10% and 20%.226Editor’s note: These figures are subject to correction, as they do not tally with the majority of accepted results.227Cf. note on page 294 under 2.228Whilst in Germany such admixture is not permissible at all.229Editor’s note: These values would seem to require some revision, as generally only the very inferior cacaos, like St. Thomé, Domingo, Cuba and Haiti, show a lower ash percentage than 3·5%; Ariba, Porto Cabello, Caracas and Guayaquil cacaos show a higher percentage the same remark applies also to the fibre content.230This also requires revision, as on boiling 7·5 grammes cacao with 250 grammes water there will always be a sediment after the solution has stood for some minutes.231Requiring revision. Cf. remarks on previous page and also the values of raw fibre found by Filsinger. Editor’s note.232Requires revision, compare page 261. Editor’s note.233We would prefer Eminger’s method.—Editor’s note.234Cf. above, § 2, 1 and 2.235The “Deutsche Nahrungsmittelbuch” issued by the Association of Manufacturers and Dealers Trading in Articles of Consumption has unfortunately only complexed matters as it was a private undertaking and has endeavoured to sanction various usages, better termed misusages, such as the use of forbidden preserving and conserving agents, artificial colouring stuffs etc. It is true that the part connected with cacao preparations constitutes a glorious exception, and also that there are recent indications of an agitation to reform the whole code.236Both are designs of the firm J. M. Lehmann, by whom they have been obligingly placed at our disposal.237Hahn-Holfert, Spezialitäten und Geheimmittel, page 300.238Pharmazeutische Zeitung 1888, page 512.239German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906).240German patent No. 189733 (26th February 1906), 189734 (Dec. 11th 1906).241Which would seem to be the only proper employment of the total patent claim.242According to Dieterich (Neues Pharmazeutisches Manual, 7. edition page 191) prepared barley meal is obtained as follows: 1 kilo barley flour is firmly pressed into a suitable metallic (tin) vessel, so that it is about 2/3 full and then heated on a water bath for 30 hours in all. After the lapse of 10 hours the powder is removed and ground in a mixer them again placed in the vessel and re-heated for 10 hours. After twice repeating this manipulation, about 900 grammes of a reddish mass will be obtained which is prepared barley meal.243Apotheker-Zeitung 1900, page 181.244Compare Aufrecht, Pharm. Zeitung 1910, page 558.245The absurdity of this process is too evident to need remark; would it not have been better, if the process had not had the sanction of the patent mark? The treatment, which the cacao here undergoes, is so barbarous, that the product must always be spoiled. The only point attained is the complete gelatinisation of the starch, which by further heating is to some extent converted into dextrin. Caramelizing cannot and will not take place by heating gelatinised starch in mixtures with a dry substance, as it occurs in cacao. But in addition, the claim is weak that cacao so mistreated would be especially suitable for diabetics, since cacao serves that purpose a great deal better. The addition of albumin every properly disintegrated is not at all new, for mixtures of albumin and cacao have existed for a very long time.—Editor’s note.246Instead of which pure milk powder may also be used.247All cacao preparations, to which albumin is added, require a large amount of cacao butter as the albuminoids largely absorb the fat.248The composition of the preparation must be stated on the wrapper as such terms as “Natur-cacao” and “Natur-chocolate” are liable to lead the purchaser astray.—Editor’s note.249Alfr. Beddies, Ueber Kakaoernährung, Berlin 1897.250Plasmon is an albuminoid preparation from milk, to which a little sodium bicarbonate is added to effect complete solution.251Somatose is a nutritive preparation made from meat and contains the nitrogenous constituents of the muscle flesh exclusively in the form of an easily soluble albumose.252Tropon is a mixture of 2 parts flesh albumin (from muscle flesh and fish) and one part plant albumin.253The preparation must also bear on the wrapper a statement of its composition in order not to mislead the purchaser.

1Of which the Central Province has 32,003 acres: North Western Province 3689 acres, North Central Province 25 acres, Province of Uva 2153 acres and Province of Sabaragamura 1918 acres. (From information kindly furnished in a letter of W. Freudenberg jun. German Consul at Colombo.)

2See references at the end of this book.

3Pronounced Chocolatl.

4Revue des sciences pures et appliquées 1899, No. 4, page 127.

5Vol. 7, Part 2: Diseases and Parasites of the Cacao Tree. With special reference to the conditions obtaining in the colonies belonging to Germany. By Dr. F. C. Faber, Berlin 1909, Parey & Springer.

6Recently so-called fermenting-houses, as recommended by L. Kindt. (Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have answered very well. Yet the chemismus of fermentation is by no means sufficiently explained, and quantitatively and qualitatively, there is a lack of completeness in the analyses bearing on the process.

7Special ovens (System Mayfarth) are also used, and sometimes complete heating and drying installations.

8This had already been noticed by J. Hinchley Hart; Cacao (Trinidad 1892). It is therefore scarcely conceivable that the “Germination” theory should have held the field so long.

9According to Schweizer (Pharmazeut. Ztg. 1898, page 389) these substances would be represented by the chemical formula C60H86O15N4, corresponding to 1 molecule cacao red, 6 molecules grape sugar, and 1 molecule Theobromin.

10Cf. Hilger, Apotheker-Ztg. 1892, p. 469.

11Cf. Tropenpflanzer V. 4, 1901, April-Number.

12Loc. cit. page 167.

13The leaves of the tobacco plant must also be fermented, before they acquire their rich brown colour and peculiar aroma.

14Reports of the German Pharmaceutical Society 1900, Vol. 5, page 115.

15J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem Pflanzenreiche. p. 437.

16Anleitung zur mikroskopischen Untersuchung der Nahrungs-und Genußmittel. Jena 1886.

17Grundriß einer Histochemie der pflanzlichen Genussmittel.

18See page 16 loc. cit.

19Cf. Dr. Stollwerck. The Cacao and Chocolate Industries.

20Mitscherlich, p. 57.

21Cacao and its Preparation; a few Experiments.

22Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207.

23Filsinger, Chemical Journal, 1887, p. 202.

24Z. U. N. G., 1906. Vol. 12, p. 88 et seq.

25The husks contain no fat when in a fresh condition but absorb fat from the bean when the cacao is fermented and dried; especially so also in the later process of roasting, when they become saturated with it.

26Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem. 1902 (23) 51; 1904 (25) 929; 1905 (26) 536.

27Journal of the Society of Chemical Industry 1899, p. 556.

28Chevalier & Baudrimont, Dictionnaire des alterations.

29Achiv de Pharmacie 1888, Vol. 26, p. 830.

30See previous reference.

31Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P. Welmans, Pharm. Ztg. 1894, p. 776.

32Pharm. Zeitung 1898 No. 10.

33Cor. Assoc. Germ. Choc. Man. 1889, Vol. 5, p. 65.

34The Brit. and Colon. Druggist 1897 No. 21.

35Zeitschr. anal. Chemie.

36The Reichert-Meissl number (to be discussed later), according to a communication from P. Welmans, reaches 1 Burstyn in the expressed fat and amounts to 1·66 cc. in the extracted fat (no. of cc. of normal potash solution to 100 grammes of fat).

37Dingler, Polytechnical Journal, Vol. 253, p. 281. For details of the method compare also P. Welmans Zeitschrift für öffentl. Chemie, 1900, No. 5.

38Zeitschrift für anal. Chemie 1896, p. 519.

39Zeitschrift für öffentl. Chemie 1900, p. 95.

40Though Strohl Zeit. Analyt. Ch. 1896. Vol. 35. p. 166. has obtained with a Bahia fat an iodine value of 41·7, possibly exception due to some over-roasting of the beans or to their fat having been extracted by a petroleum ether of very high boiling point. Cf. also table 12.

41Zeitschr. Analyt. Chem. B. 21. p. 394.

42Correspondence of the Association of German Chocolate Manufacturers.

43Zeitschrift für angew. Chem. 1898, p. 116.

44We are indebted for this table to the kindness of Dr. Fritsche, Superintendent Meat Inspector at Cleves (Cf. also table of experiments of Matthes & Müller, loc. cit p.—et seq.).

45Benedikt-Ulzer, Analyse der Fett-und Wachsarten. 5th. edition. 1908. p. 840. also Literature.

46These high percentages of acid may also be caused by the high percentage of benzine used in the production.

47A. Ruffin, Pharmaceutische Rundschau 1899, No. 51, p. 820.

48Therapeutische Monatshefte. 1895. p. 345 and following pages.

49Compt. rendus de l’aced. des sciences de Paris, Vol. 123, p. 587.

50Apotheker-Zeitung 1892, p. 469 and Deutsche Vierteljahrsschrift für öffentl. Gesundheitspflege 1893, No. 3.

51Pharmaceut. Zeitung 1898, p. 389.

52Hilger and Lazarus, Compare also Schweitzer, Pharmaceut. Zeitg. 1898, p. 389.

53Ann. d. Chem. and Pharm. 1841, Vol. 41, p. 125.

54Ibid. Bd. 118, pag. 151.

55Berliner Chemische Berichte 1897, pag. 1839.

56Archiv f. experiment. Pathol. u. Pharmacol. 1895, Vol. 35, pag. 449.

57Ibid. 1896, Vol. 30, pag. 53.

58Ibid. 1896, Vol. 36, pag. 66.

59Ibid. 1888, Vol. 24, p. 101.

60Therapeut. Monatshefte 1890, p. 10.

61Semaine médicale 1893, p. 366.

62Pharmaceut. Centralhalle 1898, p. 901.

63Dekker (Swiss Weekly Journal, Chem. a. Pharm.) 40, p. 436, 441, 451 u. 463 gives the following figures at 15 ° C.: Water 1800 parts, spirits 1600, pure alcohol 3570, chloroform 3845, ether 25000, acetic unit 3845, benzol 100000 and amylic alcohol 1250.

64See before.

65Journal de Pharmacie et de Chimie 1898, p. 176.

66Ibidem 1897, p. 329.

67Zeitschrift für analytische Chemie, Vol. 18, p. 346.

68Aleuron granules were first microscopically observed by H. Molisch (Grundriß einer Histochemie d. pflanzl. Genßmittel in the cellular tissue of the cacao bean. They are very similar to the starch granules of the bean and contain within them a relatively large globoid lime and magnesium phosphates associated with an organic substance (sugar) which becomes visible in the form of globules when a section is incinerated.

69Zeitschrift für physiologische Chemie, Vol. 11, p. 207-232.

70Hygienische Rundschau. 1900. p. 314 & 315.

71E. S. Bastin, American Journal of Pharmacy 1894, p. 369.

72Chemischer technischer Centralanzeiger 1886, No. 53, p. 777.

73Contributions to the establishment of a rational feeding of ruminants. So-called Weender’sche Beiträge, 1864 Number, p. 48 and also Landwirtsch. Versuchsstationen, Vol. 6, p. 497.

74Zeitschrift für angewandte Chemie 1896, p. 712 und 749.

75Zeitschrift für Untersuchung von Nahrungs-und Genußmittel. 1898. p. 3.

76Zeitschrift für öffentliche Chemie 1900, p. 223.

77Pharmaceutische Zeitung 1898, p. 390.

78Archiv der Pharmacie 1860, Vol. 153, p. 59.

79Beitrag zur pharmak. und chem. Kenntnis des Cacaos. Inaug.-Dissertation Dorpat 1875.

80Untersuchungen über Kakao und dessen Präparate, 1887.

81Jahresbericht über die Fortschritte der Pharmacognosie etc. 1883, p. 314.

82Archive der Pharmacie 1893, Vol. 231, p. 694.

83Zeitschrift des allgem. öster. Apoth.-Vereins 1898, p. 434.

84Repert. f. anal. Chemie 1885, Vol. 5, p. 178; cf. also the investigations of Mathes & Müller.

85Grundriß einer Histochemie der pflanzl. Genußmittel, p. 22.

86Bulletin de la société chimique Paris 1872, p. 33.

87Pharmaceut. Zeitung Vol. 24, p. 243.

88Journ. de Pharm. et de Chim. 1883, Ser. V, Vol. 7, p. 506.

89König, Die menschlichen Nahrungs-und Genußmittel, Vol. 1, p. 261.

90Zipperer, Untersuchungen über Cacao und dessen Präparate, p. 55.

91Zeitschr. für Untersuchung von Nahrungs-u. Genußmitteln 1898, No.

92Repertorium der analyt. Chemie 1885, Vol. 5, p. 178.

93Compare Matthes & Müller, Z. U. N. 1906, Vol. 12, p. 90 et seq.

94Almost a tenth part of the ash of the shells consists of silica.

95cf. Moeller Mikroskopie der Nahrungs-und Genußmittel. Berlin. 1905. II part Springer p. 412.

96Ztschr. öffentl. Ch. 1899, p. 27.

97German patent No. 71, 373, 8th. January 1873.

98Engl. Patent No. 14624, June 16th. 1897.

99Pharm. Rundschau 1898, p. 781.

100Ztschr. für chemische Industrie 1878, p. 303, German Patent No. 2112, Sept. 24th. 1878.

101Annales de Chimie et de Physique, Vol. 183, p. 423.

102Zeitschrift für Pferdekunde und Pferdezucht 1888, No. 7. Nowadays cacao shells are often added to fodder.

103Quoted by Filsinger Zeitschr. f. öffentl. Chemie 1899, p. 27.

104Communication from the Assoc. German Choc. Manufacturers, 19th. year, No. 7.

105See Mitscherlich, page 111.

106Practical Guide to Chocolate Manufacture (no date given).

107Comptes rendus de l’Exposition, quoted by B. de la Roque.

108Gordian, A., German Chocolate and Sugar Industries, Vol. 1, p. 22.

109Correspondence of the Association of German Chocolate Manufacturers 1878, p. 17.

110Correspondence of Ass. German Chocolate Manufacturers 1891, No. 5.

111Ibid 1891, No. 7.

112Zeitschrift für öffentliche Chemie 1898, p. 810.

113The determining of the fibre is reached by the Weender method.

114For that purpose boxes with handles and having a capacity of from 10½ to 60 litres are employed, as well as the portable troughs previously mentioned. The transport of the chocolate mass also takes place in boxes made of compressed steel plates (Siemens-Martin), galvanised or otherwise, e. g. as manufactured by the Stamp and Press Works at Brackwede near Bielefeld. The firm of A. Reiche and others also make similar boxes.

115Muspratt Encyclop. Handbuch der techn. Chemie. Vol. IV, p. 190, 1902.

116This description is taken from Muspratt, Encycl. Handb. d. Techn. Chemie, Vol. IV, p. 1808 and Mitscherlich: Der Kakao u. die Schokolade p. 115.

117Constructed by A. Reiche, Sheet Iron Works in Dresden-Plauen.

118German patent No. 62784.

119Villon-Guichard, Dictionnaire de Chimie industrielle, Vol. 1 Chocolat.

120Should such rooms eventually be insulated, the best material for this operation are “Corkstone Plates”, as manufactured by various firms (e. g. Korkstein-Werke Coswig i. Sa., etc.).

121This extensive employment of cacao butter in the preparation of covering material on the one hand, and on the other the consequently increased cost of chocolates rich in fat, have hitherto proved the chief objection to the preparation of cocoa powder deficient in fatty contents, which we shall discuss later.

122D.R.P. No. 66606.

123D.R.P. 74260 of Sept. 3rd. 1893.

124D.R.P. No. 178897, of July 15th, 1904 (reg. 15th Nov. 1908).

125This however, is true only to a certain degree, comp. Neumann, The Use of Cacao as a Food Preparation, Munich & Berlin 1906, pag. 97 ff.

126cf. Z.U.N.G. 1900, vol. 18 p. 171.

127See enactments of the 16.9.1907 and 10.11.1909 (Coburg): Notices of the Association of German Chocolate Makers XXX, No. 1 21.9.1909, pag. 1.

128Cf. Z.U.N.G., Bd. 18 Nos. 1 and 2 (1909) p. 178.

129Eng. Patent No. 20436, 24. 11. 1891.

130The potash now generally in use is prepared from the carbon of residuary molasses, and is technically considered, very pure. It is supplied by Dr. Hensel & Co., Blumenthal (Hanover).

131The special model of the Universal Mixer and Kneader has for this purpose (apart from the metal lid shutting down air-tight) a steam drain pipe, which is fitted with a ventilator and led into the open, so that the vapours and chemical exhalations can escape without causing any damage.

132German Patent No. 30 894. See also Chemiker-Zeitung 1886, p. 1431.

133Cf. R. O. Neumann, loc. cit. page 98 and following pages.

134Beckurts Pharmac. Jahresbericht 1883-84, p. 990.

135The “Machines for packing en masse” Co. Ltd. Berlin, have recently strongly recommended their “wrapping machines, for centres of any shape or consistency, which work automatically, that is to say, it is only necessary to heap the centres in continuous succession in the machine, when they are urged forward and wrapped in paper or other materials, being finally despatched out of the machine automatically. The wrappers may be simple or double, loose, or tight fitting.” Their employment in the packing of chocolate tablets is especially recommended.—And so the problem would be solved! Unfortunately I am in want of personal guidance, never yet having seen the machines in working order, and so not being able to submit any opinion as to their efficiency. Even if they are really able to deal with larger tablets, yet the more critical problem regards the smaller goods, especially in connection with the wrapping in tin-foil.

136Flour can be more easily blended than starch with the cacao mass, as the granules of starch are only with difficulty crushed.

137Recently in some inferior kinds of cocoa powder a quantity of oatmeal has often been added (up to 5 percent), causing the preparation to thicken when it is boiled with water.

138Still better, as less productive of dust, there being a less rapid circulation of air, and also not so wasteful, are the dismembrators as built by Paul Franke & Co.

139Chemiker-Zeitung 1899. Repert. No. 38, p. 372.

140Chemiker-Zeitung 1889, p. 408.

141Beckurts Annual Report of Pharmaceutical Progress etc. 1888, p. 307.

142See Möller p. 114.

143Die Nahrungs-und Genußmittel aus dem Pflanzenreiche p. 140.

144This consists of 15 parts of defatted cacao, 200 parts of arrowroot 50 parts of salep and fifty parts of vanilla-sugar.

145Krupps Iron Works supply the latest constructions, strongly to be recommended.

146Arbeiten des kaiserl. Gesundheitsamtes Vol. 15 p. 1-113 and Zeits. f. d. Untersuch. von Nahrungs-und Genußmitteln Vol. 3 21.-25. January.

147Der Tropenpflanzer 1898, p. 24.

148Journal of the Society of Arts 1897, Vol. 46, p. 39-40.

149Compare Gieseler, Vanillevergiftungen, Bonn 1896; Arning (Deutsch. med. Wochenschrift 1897, pag. 435) and Guerin (Annales d’occulistique, 1895 4. October).

150Arbeiten aus dem Kaiserl. Gesundheitsamte 1899.

151Journal of the American Chem. Society 1899, Vol. 21, p. 719 and Chem. Ztg. Rep. 1899, p. 275.

152Berichte der Deutschen Chemischen Gesellschaft Vol. VII, p. 698 and Friedländer, Fortsch. der Theefarbenfabrikation, Berlin 1888, p. 583 and elsewhere.

153L’état actuel de l’industrie de la parfumerie en France. Revue Générale des sciences pures et appliquées, Paris 1897, p. 663.

154Chem. Zeit. Repert. 1898, p. 181.

155Pharm. Zeit. 1888, p. 634 and Pharm. Centralhalle 1898, p. 673.

156Zeitschr. für angewandte Chemie 1899, p. 428.

157Pharmaceutische Centralhalle 1898, p. 357.

158Berlin 1899, Jul. Sprenger, page 53 et seq.

159K. Dieterich, Die Analyse der Harze, Balsame und Gummiharze, Berlin 1900, page 76.

160Regulation of 22 and January 1896.

161See also Farbenzeitung 1909, vol. XV, pages 301, 348, 392 and 436.

162Ztschr. öffentl. Ch. 1900, page 324, 325.

163Ztschr. öffentl. Ch. 1900, p. 478.

164Journ. de Pharm. et Chim. 1898, Vol. 2, page 7.

165See also Farnsteiner Z. U. N. & G., vol. 23 (1907), page 308.

166See Farnsteiner’s method, Z.U.N. & G., Vol. 13 (1907), page 308.

1676th. edition, 2nd vol., page 644.

168Compare: Froehner & Lührig, Z.U.N. & G. IX (1903), p. 257 and Lührig ibid. IX p. 263.

169cf. the methods of Farnsteiner Z.U.N. & G. XIII, 1907 p. 308.

170cf. also Farnsteiner Z.U.N. & G. XVI 1908, p. 642 yet according to information from Dr. Böhme from the laboratory of Stollwerk Bros, bluing from red or violet litmus paper should also take place in the case of cacao prepared with potash, and on the contrary the Kurkuma brown not result.

171Ztschr. für öffentl. Chemie 1900, page 304.

172Ztschr. für öffentl. Chemie 1900, page 481.

173Ibid. 1900, pages 86 et seq.

174Arbeiten aus dem Kaiserl. Gesundh.-Amt 1904, page 20.

175Ztschr. f. öffentl. Chemie 1907, page 308.

176Forschungsberichte über Lebensmittel etc. 1896, III page 275, also Beckurt’s Jahresbericht der Pharmazie 1896, page 746.

177Ztschr. f. anal. Ch. vol. 3, page 233.

178Ztschr. f. anal. Ch., vol. 19, page 246.

179Journal of Society for Chem. Research 1899, page 556.

180The solubility of caffeine in carbon tetrachloride is said by Eminger to be 1:100, but Scherr maintains that a much larger quantity is required.

181Merck’s Catalogue of Reacting Agents (2nd. Edition, page 88) gives a convenient method of determining the presence of theobromine and caffeine (Gerard’s reaction). We annex an extract.Gerard’s Reaction on Theobromine.A mixture of 0·05 g of theobromine, 3 ccm of water and ccm of soda wash is decomposed with 1 ccm of a silver nitrate solution 10 percent strong, heated to 60 C. and the solution so obtained cooled down. It then gelatinises very perceptibly. Caffeine does not give this reaction.Cf. Pharmaceutical and Chemical Journal 1906, p. 476. Apoth.-Ztg. 1906, p. 432. Pharm. Ztg. 1906, p. 512. Chemical Leaflet 1906 II, p. 167 among others.

181Merck’s Catalogue of Reacting Agents (2nd. Edition, page 88) gives a convenient method of determining the presence of theobromine and caffeine (Gerard’s reaction). We annex an extract.

Gerard’s Reaction on Theobromine.

A mixture of 0·05 g of theobromine, 3 ccm of water and ccm of soda wash is decomposed with 1 ccm of a silver nitrate solution 10 percent strong, heated to 60 C. and the solution so obtained cooled down. It then gelatinises very perceptibly. Caffeine does not give this reaction.

Cf. Pharmaceutical and Chemical Journal 1906, p. 476. Apoth.-Ztg. 1906, p. 432. Pharm. Ztg. 1906, p. 512. Chemical Leaflet 1906 II, p. 167 among others.

182Soxhlet’s so-called steam digester, as constructed by Esser of Munich.

183Ztschr. f. anal. Ch. 1882, Vol. 22, page 448.

184Giornale di Farmacia, di Chimica etc. 1898.

185Lectures for the Establishment of Rational Feeding of Animals (Weender, Lectures), vol. 1864, p. 48. Cf. also “Landwirtschaftl. Versuchsstationen”, vol. 4, page 497.

186Journal of Applied Chemistry 1896, p. 712 & 749.

187A new process for the determination of crude fibre in food stuffs. Z.U.N. u. G. 1898, p. 3.

188Ztschr. öff. Chemie 1899, vol. 2, p. 29.

189Ibid. 1899, vol. 32, p. 479.

190B. Fischer & Grünhagen, Z. U. N. u. G. 1902, V, p. 83.P. Drawe, Ztschr. öff. Ch. 1903, IX, p. 161.G. Lagerheim, Z. U. N. u. G. 1902, V, p. 83.J. Decker, Schweiz. Wchschr. f. Chem. u. Pharm. 1908, 40, p. 463.H. Lührig, Bericht d. chem. Unters.-Amtes Chemnitz 1905.

190

B. Fischer & Grünhagen, Z. U. N. u. G. 1902, V, p. 83.P. Drawe, Ztschr. öff. Ch. 1903, IX, p. 161.G. Lagerheim, Z. U. N. u. G. 1902, V, p. 83.J. Decker, Schweiz. Wchschr. f. Chem. u. Pharm. 1908, 40, p. 463.H. Lührig, Bericht d. chem. Unters.-Amtes Chemnitz 1905.

191Pharmaceutische Zeitung 1889, p. 847.

192Ztschr. f. öffentl. Chem. 1898, vol. IV, p. 224 u. 225.

193Untersuchungen über Kakao und dessen Präparate, page 48.

194See A. Leys, Journ. Pharm. et Chim. 1902 (6), 16, p. 471.A. Steimann, Ztschr. öffentl. Ch. 1903, 9, p. 239 u. 261.P. Welmanns, ibid. 1903, 9, p. 93 u. 115.R. Woy, Schweiz. Wochenschr. f. Chem. u. Pharm. 1903, 41, p. 27.A. Steimann, ibid. 1903, 41, p. 65.Fr. David Söhne, Ztschr. öffentl. Ch. 1904, 10, p. 7.H. Lührig, Bericht d. chem. Unters.-Amtes zu Chemnitz, 1905, p. 43.F. Bordas & Touplain, Compt. rendues 1905, 140, p. 1098.

194

See A. Leys, Journ. Pharm. et Chim. 1902 (6), 16, p. 471.A. Steimann, Ztschr. öffentl. Ch. 1903, 9, p. 239 u. 261.P. Welmanns, ibid. 1903, 9, p. 93 u. 115.R. Woy, Schweiz. Wochenschr. f. Chem. u. Pharm. 1903, 41, p. 27.A. Steimann, ibid. 1903, 41, p. 65.Fr. David Söhne, Ztschr. öffentl. Ch. 1904, 10, p. 7.H. Lührig, Bericht d. chem. Unters.-Amtes zu Chemnitz, 1905, p. 43.F. Bordas & Touplain, Compt. rendues 1905, 140, p. 1098.

195Ztschr. f. analyt. Chemie, vol. 22, p. 366.

196Journal de Pharmacie et Chémie 1877, page 29.

197Z.U.N. u. G. 1904, 7, p. 471.

198Ibid. 1909, 18, p. 16 et seq.

199Ibid. p. 17.

200Z. U. N. and G. 1909, XVIII p. 19.

201A word about the R.-M. number seems not out of place here. Baier indeed gives it as an average 1·0 but it varies considerably, as his own investigations show (8 tests of pressed or extracted fats), where there are fluctuations of 1·65—2·37. Information kindly volunteered by Prof. Härtel and our own experience convinces us that such fluctuations proceed generally from the Glycerine employed, which has itself a R.-M. number, sometimes even amounting to 1·0. It is therefore necessary to fix the standard of Glycerine used in the experiment, only too much neglected in professional investigations.

202Loc. cit. p. 21.

203As starting point it may be taken for granted that the R. M. number for milk chocolate is at a minimum 3·75, for cream chocolate 5·5 assuming that 10% cream possesses the R. M. number 3·0 and 20% that between 5·9-6. Various roundabout calculations are so avoided, when the percentages of cream are thus immediately converted into the R. M. number, and the method is quite adequate for estimating purposes.

204Method of Laxa-Baier, compare Z. U. N. and G. 1909, XVIII p. 18 and 19.

205Compare: Welmans Zeitschrift für öffentl. Chemie 1900, page 480.

206The reader who would further consider the form elements of cacao is referred to the excellent paper by Py in the Journal de Pharm. et Chimie 1895. Vol. 1, page 593.

207Compare: E. Guenez, Revue internationale des falsifications des denrées alimentaires 1895. Vol. 9, pages 83-84.

208Chemiker-Zeitung 1890. Vol. 14, Rep. page 48.

209Zeitschrift für öffentliche Chemie 1900, page 480.

210Cf. Beytheon, Pharm. Central-Halle 47, page 749.

211Compare page 283 and the remarks there.

212There may be, however, an enormous difference.

213Report and stenogr. prot. publ. by the periodical Nahrungsmittel-Untersuchung u. Hygiene; Pertes, Wien, page 60.

214Comp. Dr. Böhme, The Chocolate and Confectionery Industries, VI 1911, No. 37. The assembly came to an agreement on all points discussed, and it would be well to repeat the resolutions here.

215Dissimilar to all other existing definitions and adapted to the new method with slightly roasted beans only.

216I. e. about 2·3-2·5 kilos of potash to 100 kilos of cacao mass.

217Thus satisfying the demands of the Free Association of German Food Chemists.

218Would thus be too little according to the regulations under II.

219Cocoa powder may thus, according to international custom, also be flavoured with spices.

220Cf. in this connection page 204 and tables 19 & 20.

221According to recent resolutions of the Free Union (cf. page 282) the percentage of sugar in chocolate (together with additions for medicinal and dietetic purposes) may not exceed a total 68%; but there is no fixed standard for the fatty contents, except in the case of milk chocolates etc.

222The excessive use of cacao butter as an admixture has lately assumed large proportions. In commerce there are to be found many preparations designated as “pure cacao and sugar” which contain only 15 or 20% of cacao with 50% of fat, which are said to met a need of the public, but the maintenance will scarcely hold water.

223The Roumanian law admits of the sale of a cacao prepared from the unshelled bean and only precludes secondary admixtures of shell.

224Better albumose, or still better not included at all, as this conversion of the albumen is by no means proved.

225Accordingly an addition of cacao butter would be objectionable. But with 70% of sugar, admixture of cacao butter is unconditionally necessary, where by the pure cacao material sinks to between 10% and 20%.

226Editor’s note: These figures are subject to correction, as they do not tally with the majority of accepted results.

227Cf. note on page 294 under 2.

228Whilst in Germany such admixture is not permissible at all.

229Editor’s note: These values would seem to require some revision, as generally only the very inferior cacaos, like St. Thomé, Domingo, Cuba and Haiti, show a lower ash percentage than 3·5%; Ariba, Porto Cabello, Caracas and Guayaquil cacaos show a higher percentage the same remark applies also to the fibre content.

230This also requires revision, as on boiling 7·5 grammes cacao with 250 grammes water there will always be a sediment after the solution has stood for some minutes.

231Requiring revision. Cf. remarks on previous page and also the values of raw fibre found by Filsinger. Editor’s note.

232Requires revision, compare page 261. Editor’s note.

233We would prefer Eminger’s method.—Editor’s note.

234Cf. above, § 2, 1 and 2.

235The “Deutsche Nahrungsmittelbuch” issued by the Association of Manufacturers and Dealers Trading in Articles of Consumption has unfortunately only complexed matters as it was a private undertaking and has endeavoured to sanction various usages, better termed misusages, such as the use of forbidden preserving and conserving agents, artificial colouring stuffs etc. It is true that the part connected with cacao preparations constitutes a glorious exception, and also that there are recent indications of an agitation to reform the whole code.

236Both are designs of the firm J. M. Lehmann, by whom they have been obligingly placed at our disposal.

237Hahn-Holfert, Spezialitäten und Geheimmittel, page 300.

238Pharmazeutische Zeitung 1888, page 512.

239German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906).

240German patent No. 189733 (26th February 1906), 189734 (Dec. 11th 1906).

241Which would seem to be the only proper employment of the total patent claim.

242According to Dieterich (Neues Pharmazeutisches Manual, 7. edition page 191) prepared barley meal is obtained as follows: 1 kilo barley flour is firmly pressed into a suitable metallic (tin) vessel, so that it is about 2/3 full and then heated on a water bath for 30 hours in all. After the lapse of 10 hours the powder is removed and ground in a mixer them again placed in the vessel and re-heated for 10 hours. After twice repeating this manipulation, about 900 grammes of a reddish mass will be obtained which is prepared barley meal.

243Apotheker-Zeitung 1900, page 181.

244Compare Aufrecht, Pharm. Zeitung 1910, page 558.

245The absurdity of this process is too evident to need remark; would it not have been better, if the process had not had the sanction of the patent mark? The treatment, which the cacao here undergoes, is so barbarous, that the product must always be spoiled. The only point attained is the complete gelatinisation of the starch, which by further heating is to some extent converted into dextrin. Caramelizing cannot and will not take place by heating gelatinised starch in mixtures with a dry substance, as it occurs in cacao. But in addition, the claim is weak that cacao so mistreated would be especially suitable for diabetics, since cacao serves that purpose a great deal better. The addition of albumin every properly disintegrated is not at all new, for mixtures of albumin and cacao have existed for a very long time.—Editor’s note.

246Instead of which pure milk powder may also be used.

247All cacao preparations, to which albumin is added, require a large amount of cacao butter as the albuminoids largely absorb the fat.

248The composition of the preparation must be stated on the wrapper as such terms as “Natur-cacao” and “Natur-chocolate” are liable to lead the purchaser astray.—Editor’s note.

249Alfr. Beddies, Ueber Kakaoernährung, Berlin 1897.

250Plasmon is an albuminoid preparation from milk, to which a little sodium bicarbonate is added to effect complete solution.

251Somatose is a nutritive preparation made from meat and contains the nitrogenous constituents of the muscle flesh exclusively in the form of an easily soluble albumose.

252Tropon is a mixture of 2 parts flesh albumin (from muscle flesh and fish) and one part plant albumin.

253The preparation must also bear on the wrapper a statement of its composition in order not to mislead the purchaser.

German Text to Fig 5.

Ausgestellt vom Verband deutscher Chocoladefabrikanten.

Sitz Dresden

Verbrauch von Rohkakao1896-1901inFrankreich.Grossbrittanien.HollanddenVerein. Staaten v. N-A.undDeutschlandin 1000 Dz. (100 kg).Einfuhr von Rohkakao über die Deutsche Zollgrenze1883-1901in Doppelzentnern.Prozentuale-Steigerungdes durchschnittl. VerbrauchsvonKakao(in Bohnen)Kaffeeu.TeeinDeutschlandverglichen mit demStande von 1840.

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