Fig. 3. Cross section of the cacao shell (enlarged) 14
Fig. 4. Cross section of edge of seed leaf (enlarged) 15
Fig. 5. Graph showing consumption of raw cacao 40/41
Fig. 6. Graph per head of population in Germany 42
Fig. 7. Grains and starch in cacao bean (section of ariba, enlarged
750 times) 70
Fig. 8. Plan of cacao shell (enlarged) 80
Fig. 9. Spongy paranchyma (enlarged) 80
Fig. 10. Dry cells or skereides (enlarged) 80
Fig. 11. Silver membrane with Mitscherlich particles (enlarged) 81
Fig. 12. Preliminary cleansing machine (J. M. Lehmann) 90
Fig. 13. Preliminary cleansing machine (J. M. Lehmann) 91
Fig. 13 a. Brushing machine for cacao beans (Bauermeister) 92
Fig. 14. Cylindrical roasting machine (Lehmann) 93
Fig. 14 a and b. Same in section 94/95
Fig. 15 a and b. Spherical safety roasters (Bauermeister) 96/97
Fig. 16. Roaster with gas heating (Lehmann) 98
Fig. 17. Cooling carriage with exhauster (Lehmann) 99
Fig. 18. Crusher and cleanser (Lehmann) 101
Fig. 19. Dust cleanser (Lehmann) 103
Fig. 20. Electro-magnetic selecting machine (Lehmann) 104
Fig. 21. Seed picking machine (Lehmann) 105
Fig. 22. Seed picking (sectional drawing) 106
Fig. 23. Simple cacao mill (Lehmann) 110
Fig. 24 a. Triple cacao mill (Lehmann) 111
Fig. 24 b. Triple cacao mill (Bauermeister) 112
Fig. 24 c. Triple cacao mill (Franke) 113
Fig. 25. Fourfold cacao mill (Lehmann) 115
Fig. 26. Cacao mill and roller apparatus combined (Bauermeister) 116
Fig. 27. Warming through (Lehmann) 117
Fig. 28. Preliminary mixing machine (Lehmann) 118
Fig. 29. First melangeur (Hermann) 119
Fig. 30. Design of modern melangeur (Franke) 121
Fig. 31. Modern melangeur with outlet at side (Lehmann) 122
Fig. 32. Larger melangeur with cover and outlet (Lehmann) 124
Fig. 33 a. Design of first roller machine, front elevation (Savy) 125
Fig. 33 b. do. Plan 125
Fig. 34. Later machine (Savy) 126
Fig. 35. Modern six roller machine by Lehmann 127
Fig. 36. Nine roller apparatus (Bauermeister) 128
Fig. 37. Same in design 129
Fig. 38. Three roller machine with cast iron rollers (Lehmann) 130
Fig. 39. 2 three roller machines, attached to a “Battery” 130
Fig. 40. Three roller machine with cast iron rollers (Franke) 131
Fig. 41 a and b. Four and five roller machines with cast iron
rollers (Lehmann) 132/3
Fig. 41 c. Five roller machine with cast iron rollers
(Bauermeister) 134
Fig. 42. Three roller machine with electric motor (Lehmann) 135
Fig. 43. Front elevation of triturating machine (Conche) by Franke 138
Fig. 43 a. Conche (Lehmann) 139
Fig. 44. Conche room (Lehmann) 140
Fig. 45. Warming closet with steam heating (Lehmann) 142
Fig. 46. Small melangeur with one runner (Lehmann) 143
Fig. 47. Do. modern construction (Lehmann) 144
Fig. 48. Modern tempering machine (Lehmann) 145
Fig. 49. Design of air exhausting machine (Lehmann) 147
Fig. 50. Air exhausting machine (Lehmann) 147
Fig. 51 a and b. Chocolate dividing machines (Lehmann and
Bauermeister) 148/9
Fig. 52. Moulding and layering machine (Lehmann) 150
Fig. 53. Reiche’s mould cleansing and polishing machine 155
Fig. 54. Design of shaking table 156
Fig. 55. do. (Lehmann) 157
Fig. 56. do. (Lehmann) 157
Fig. 57. do. modern construction (Lehmann) 158
Fig. 57 a. do. Front elevation 159
Fig. 58, 58 a. and b. Shaking table batteries (Lehmann) 160/1
Fig. 59 a. and b. Cooling plant (Wegelin & Hübner) 165/6
Fig. 60. do. perspective 167
Fig. 61. Modern air cooling apparatus (Escher, Wyss & Co.) 169
Fig. 62. Cooling plant of Cole’s Arctic Patent Dry Cold
Air Machine 170
Fig. 63 a. and b. Cooling chambers by Lehmann 173/4
Fig. 63 c. Automatic moulding and cooling plant by Lehmann 175
Fig. 64/65. Pastille machines (Reiche) 177
Fig. 66 a-i. Moulds to these machines 178
Fig. 67. Pastille machines for thin chocolate material (Reiche) 179
Fig. 68. Pastille and praliné metal hurdle (Reiche) 180
Fig. 69. Mould metal Durabula Reiche 181
Fig. 70. Fondant machine (Lehmann) 183
Fig. 71. do. modern construction (Lehmann) 184
Fig. 72. Fondant casting machine (Lehmann) 185
Fig. 73. Fondant powdering off machine, for hurdles (Lehmann) 186
Fig. 74. do. non-stop (Lehmann) 187
Fig. 75. Coating machine (Lehmann) 188
Fig. 76. Stirring apparatus for coating material (Lehmann) 188
Fig. 77/78. Coating or dipping machines (Reiche) 189
Fig. 79/80. Grating to these 190/1
Fig. 81. Modern dipping machine constructed by Lehmann 193
Fig. 82. Cacao press, 400 atmospheres (Lehmann) 201
Fig. 83 a. Cacao butter filter, design (Hänig & Co.) 202
Fig. 84. Cacao press on larger scale (Lehmann) 205
Fig. 84 a. Pump for cacao press (Lehmann) 206
Fig. 84 b. Cacao cake crusher (Seek) 207
Fig. 85 a. do. (Bauermeister) 208
Fig. 85 b. do. (Lehmann) 209
Fig. 86. Pulveriser (Lehmann) 210
Fig. 87. Pulverising and sifting machine (Lehmann) 211
Fig. 88. Centrifugal sifting machine, modern construction
(Lehmann) 213
Fig. 89. Automatic pulverising plant (Lehmann) 215
Fig. 90 a. Mixing machine (Lehmann) 217
Fig. 90 b. Universal kneading and mixing machine
(Werner & Pfleiderer) 218
Fig. 91 a. Vacuum kneader, closed (Werner & Pfleiderer) 219
Fig. 91 b. Vacuum kneader, open and upturned (Werner & Pfleiderer) 221
Fig. 92. Filling and packing machine 229
Fig. 93. do. “Triumph” (Fritz Kilian) 229
Fig. 94. Edge-runner mill 231
Fig. 95. Drum sifting machine (Lehmann) 232
Fig. 96. Combined sugar-grinding and sifting apparatus (Lehmann) 233
Fig. 97. Spice and stamping apparatus (Lehmann) 239
Fig. 98. Pulverising mill (Savy) 240
Fig. 99. Sifting machine (Savy) 241
Fig. 100. Parenchyma of the cotyledon, enlarged 275
Fig. 101. Cocoa powder, enlarged 276
Fig. 102. do. enlarged 277
Plate I: The Cacao Tree
“ II: Chocolate factory (design) 305
” III: Cocoa powder factory (design) 306
D. Authors. Alphabetical index.
Page
Abels, Franz, 313
Albanese, 64
Aldendorf & Laube, 44, 76, 77
Allihn, F., 265
Altschul, J., 244
Abt, J., 311
Arning, 243
Aufrecht, 310, 311
Baier, 272, 273
Bastin, E. S., 70
Baudrimont & Chevalier, 50
Baudonin, 59
Bauermeister, H., 148, 214
Bayer & Co., 317
Beam & Leffmann, 276
Beckurts, H., 74, 228, 236, 261
Beddies, Alfr., 316
Benedict, 55, 57, 59, 261
Bensemann, R., 74, 77
Berg & Schmidt, 2, 3
Berger, Th., 153
Berlit, J., 316
Beythien, 277
Bilterist, 272
Björklund, 53, 261, 262
Boehme, Dr. Rich., 258, 285
Börnstein, 236
Bondzynski & Gottlieb, 64
Bonnema, 245
Bonteköe, 6
Bordas & Touplain, 271
Bourot & Jean, 59
Boussignault, 83
Bozelli, 85
Branlatio, 6
Brissemoret, 65
Buchat, 6
Buisson, 85
Burstyn, 53, 54, 55
Busse, W., 241, 243
Carletti, Antonio, 6
Chalot, C., 7
Charles V., 5
Chevalier & Baudrimont, 50
Cibil, 314
Clusius, 6
Cohn, 56, 260
Cole, 170
Cortez, Fernando, 5
David & Söhne, 271
Dekker, 65, 267
Denayer, A., 308
Desprez, 199
Dieterich, E., 307, 308, 313, 314
Dietrich, K., 51, 249, 250
Dingler, 53
Donat, von, 311
Dove, 85
Dowson, 97
Dragendorff, 66
Drave, 267, 268
Ducleaux, 75
Eminger, 65, 263, 264
Escher Wyss & Co., 168
Ester, 264
d’Estrées, 6
Ettling, K., 320
Faber, Dr. F. C. von, 8, 87, 320
Faelli, Prof., 83
Fahlberg, 234
Farnsteiner, 255, 256, 258
Fehling, 71, 237, 271
Filsinger, 44, 52, 53, 54, 57, 72, 81, 83, 107, 261, 267, 268,
269, 288, 299, 319
Filsinger & Henking, 52
Fischer, B. & Grünhagen, 267
Fischer, Emil, 63, 68
Forster, 69
Franke, Paul & Co., 233
Fresenius, C. R., 256
Freudenberg, Ph., 4
Freudenberg, W., 5
Fritzsche, Dr., 55
Gädke, 225
Galippe, 75
Gérard, 264
Gieseler, 243
Goethe, J. W., 16
Gordian, 87, 319
Gottlieb & Bondzynski, 64
Graf, 50
Gram, Chr., 64
Greiert, 39
Greiner, 270
Groult & Boutron-Russel, 311
Grünhagen, B. & Fischer, 267
Gruson, 239
Guenez, E., 277
Guerin, 243
Haarmann, W., 244
Haarmann & Reimer, 244
Hänig, Volkmar & Co., 202
Härtel, 273
Hager, 51, 312
Hahn-Holfert, 307, 312
Hanausek, J. V., 12, 238
Hausen & Co., 312, 316
Hart, J. Hinchley, 10
Hartwig & Vogel, 307
Haubold, C. G., 164
Hauswaldt, W., 87, 88
Hefelmann, 245
Heisch, C., 44
Henking & Filsinger, 52
Henneberg, 72, 267
Henning, 246
Hensel, Dr. & Co., 222
Hermann, G., 86, 120, 123, 126
Hess & Prescott, 245
Hesse, William, 243
Hilger, 11, 60, 61
Hilger & Lazarus, 61
Hockauf, 74
Hohenlohe, 316
van Houten, C. J., 59, 195
von Hübl, 53, 56
Husson, 312
Jean & Bourot, 59
Jeserich, 269
Kathreiner, 82
Keller, C. C., 65
Kilian, Fritz, 229
Kindt, L., 9, 10, 320
Kingzett, 50
Kjeldahl, 171
Klimont, 50
Knorr, 316
Knoch, 317
Koeben, Dr., 315
König, 72, 76, 266, 267
Köttsdorfer, 54
Kreplin, E., 312
Krupp, 125, 239
Lahmann, 315
Lagerheim, G., 267
de Laire, G., 244
Lampadius, 43
Laube & Aldendorff, 44, 76, 77
Laxa, 273, 274
Lazarus & Hilgers, 61
Leffmann & Beam, 277
Lehmann, Berlin, 309
Lehmann, J. M., 100, 105, 121, 132, 148, 172, 202, 210, 233
Létang, 154
Lewkowitsch, 50, 51, 262
Leys, 271
L’Hôte, 74
Liebig, 314
Linné, 6
Lobeck & Co., 224
Loher, 11
Louis XIV., 182
Louis XVI., 6
Lueger, O., 320
Lührig, H., 267, 271
Macquer, 199
Maerker, 82
Majert & Ebers, 311
Mansfeld, 317
Matthes, 72
Matthes & Fritz Müller, 45, 74, 77
Maupy, 66
Mayfarth, 10
Meissl-Reichert, 53, 55, 260, 273, 274
Merck, E., 252, 264
Mering, 313
Merz, 54
Meyer-Finkenburg, 302
Michaelis, 306
Michel, Alfr., 82
Mitscherlich, A., 5, 13, 43, 63, 85, 92, 126, 199, 276
Moeller, 15, 16, 79, 237, 241
Molisch, 16, 67, 75
Moser & Co., 216
Müller, Matthes & Fritz, 45, 74, 77
Muspratt, 120, 126, 320
Nencki, L., 235
Neumann, R. O., 203, 226
Notnagel, 310
Oldam & Withe, 52
Onfroy, P., 255
Paris, G., 76
Payen, 43
Peckoldt, Th., 12
Pelletier, 86
Petzholdt, J. S., 148
Pieper, 198
Pintus, 109
du Plessis, 182
Polenske, 56
Posetto, 266
Pralin, 182
von Prechtl, 319
Prescott & Hess, 245
Preyer, Dr. A. von, 11
Py, 277
Rammsberger, 51
Rauch, F., 6
Reichardt, 309
Reiche, Anton, 119, 152, 153, 178, 182, 189
Reichert-Meissl, 53, 55, 260, 273, 274
Reinhardt, G., 88
Ridenour, 44, 45
Riederer, 264
Rimbach, Dr. C., 13
Riquet & Co., 307
Rocques, 55
Roque, Belfort de la, 85, 319
Rost, 64
Rouché, 244
Royer, 228
Rüger, Otto, 217, 224
Ruffin, A., 57
Savy, A. & Co., 228
Sarotti, 317
Schimper, A. F. W., 13, 16
Schmidt, 51
Schmidt & Berg, 2, 3
Schrader, 62
Scholz, J., 309
Schröder, W. von, 64
Schütte-Felsche, Wilh., 102
Schweitzer, C., 11, 60, 61,, 73
Seck, Gebr., 207
See, G., 64
Sévigné, Madame de, 6
Sieberts, 309
Siebold, 317
Skalweit, 75
Soltsien, 71
Soxleth, 259, 264, 273
Spamer, O., 320
Spindler, 315
Stähle, C., 197
Steinmann, A., 271
Stollwerck, Dr. W., 34
Stollwerck Broth., 56, 88, 258
Strecker, 62
Streitberger, 72
Strohl, 54
Strohschein, 82
Stutzer, A., 69
Suringar & Tollens, 72, 267
Theinhardt, Dr., 312
Theresia of Austria, 6
Thesen, Dr., 317
Thiele & Holzhause, 312
Timpe, Th., 307
Tollens & Suringar, 72, 267
Touplain & Bordas, 271
Trojanowsky, 74
Tschirch, 14
Tuchen, 74
Ulzer, Benedict-, 57, 261
Villon, 320
Villon-Guichard, 169
Wagner, L., 229
Weender, 72, 108, 266
Wegelin & Hübner, 165
Weldon, 109
Welmans, 5, 53, 55, 245, 258, 260, 266, 268, 269, 271, 275, 276, 277
Wendt, G., 198
Werner & Pfleiderer, 137, 219
White, 51
White & Oldam, 52
William, Prince of Lippe, 6
William of Brandenbourg, 6
Wolfram, 66
Woseressenzky, 62
Woy, Rud., 270, 271
Zeiss, 55, 261
Zipperer, 16, 44, 52, 74, 76, 77, 83, 229, 270
E. Index.
Page
Accra-Cacao, 17, 29
Acid benzoic, 243
Acid hydrochloric, 16
Acid yellow, 251
Acids, solid, fatty, 53
Acids volatile, 53
Acids, sugar and plant—, 73
Acid value, determination of, 54
Acorn-Cacao, Michaelis, 306
Acorn-Cacao, Hartwig & Vogel, 307
Acorn-Cacao, Th. Timpe, 307
Acorn-Chocolate, 307
Acorn-Malt-Cacao, Dieterich, 307
Acorn-Malt-Chocolate, 307
Acrolein, formation of, 50, 93
Adraganth, 255
Adulteration of cocoa goods and its detection, 288
African cacao varieties, 28
Air, removal of, 143
Air extracting machines, 144
Albumin, 67
Albuminates, determination of, 271
Albuminous chocolate and cocoa, 307
Albumoses, 67
Alcohol ether test, Filsinger’s, 262
Aleuron granules, 67
Alizarin blue, 251
Alkali solution, 222, 224
Alkalis for soluble cocoa, 196, 216, 222
Alkalis fixed, 198
Alkalis remaining in the cocoa, estimation of, 256
Alkaloids, 63
Amaranth, 251
American cacao varieties, 19
Ammonia, 164
Analysis of cacao, 48
Analysis of cacao-butter, 58
Analysis of mixtures of different blends, 109
Analysis of the raw shelled bean, 44, 45
Analysis of the various kinds of pressed Stollwerck cocoa butter, 56
Analysis of waste products, 108
Analysis and examination of cocoa preparations, 253
Anilin blue, 251
Anilin colours permissible, 250
Antifebrin, 245
Aroma of the bean, 59
Arriba cacao, 17, 20
Arrowroot, 237
Arctic Machines, Cole’s, 170
Artificial refrigeration, 163
Ash, estimation of, 255
Ash or mineral constituents, 73
Ash remaining in raw and shelled cacao beans, 74
Asiatic cacao varieties, 32
Aspergillus, 242
Australian cacao varieties, 33
Automatic dividing machines, 146
Automatic filling and packing machine 229
Bahia Cacao, 22
Bahia de Caraquez, 21
Balao, 21
Barley-Chocolate, 308
Battery-Refiners, 132
Battery-Shaking Tables, 160
Beans, in general, 1
Beans, description of, 12
Beans, preliminary treatment of, 197
Beans, preparations of, 85
Bean meal, 238
Benzoic acid, 243
Benzoic tincture, 243
Benzoin, gum-, 249
Björklund’s ether test, 262
Bordeaux red, 251
Botanical definition of the cacao tree, 5
Brazil cacao, 22
Brilliant blue, 251
Brine for cooling purposes, 165
Brushing machine for cacao beans, 89
Burning of chocolate mass, avoiding it, 134
Butter of Cocoa, 58, 138, 187, 195, 284, 286
Buttneriaceae, 5
Butyro-refractometer, 55
By-products in the cocoa industry, 81
Cacaohoatel, 5
Cacao beans, 1
Cacao beans, description of, 12
Cacao beans, preparation of, 85
Cacao beans, preliminary treatment of, 197
Cacao blanco, 13
Cacao butter, 58, 138, 187, 195, 284, 286
Cacao butter filters, 202
Cacao butter, percentage to be extracted, 203
Cacao butter, remaining in the finished cocoa, 204
Cacao cake crusher, 210
Cacao egg-cream, 308
Cacao essence, 308
Cacao fruit and flowers, 1, 2
Cacao glycoside, 60
Cacao husk, determination of, 267
Cacao liqueur, 308
Cacao, malt, 308
Cacao mass, production of, 109, 282, 285
Cacao mills, 110
Cacao plantation, 7
Cacao powder, 105, 187, 195, 210, 282, 285, 290
Cacao powder-factory, installation of, 306
Cacao preparations, definition of, 279
Cacao presses, 199
Cacao red, 43, 59
Cacao shells, 1, 2, 76, 82
Cacao soluble, 105, 195
Cacao, substances of, 49
Cacao tincture, 310
Cacao tree, cultivation, diseases and parasites, 7
Cacao tree, description of, 1
Cacao tree, distribution and history, 4
Cacao and chocolate preparations containing milk, 308
Cacaol, 308
Cacaophen Sieberts, 309
Cacap, 5
Cacava-quahitl, 5
Cacogna, 195
Caesalpina, 7
Caffeine, determination of, 263
Caracas, 17, 25
Caraquez, 21
Carbonic acid for cooling purposes, 164
Cardamoms, 248
Cardamom oil, 249
Carob in the cacao, 278
Carupano cacao, 25
Castilloa, 7
Cauca bean, 20
Cellulose or crude fibre, 72, 266
Centrifugal sifting machine, 210
Ceylon Cacao, 5, 32
Chemical and microscopical examination of cocoa preparations, 253
Chemical constitution of the bean, 43
Chestnut meal, 238
Children’s Nährpulver, 309
Chilled metal rollers, 125, 130
Choclean, 309
Chocolate, manufacture of, 85, 283
Chocolate-cigars, 152
Chocolate cooling plants, 166
Chocolate cream syrup, 309
Chocolate croquettes, 181
Chocolate, crumb-, 153
Chocolate digestif, 309
Chocolate, dividing it, 143
Chocolate eggs, 153
Chocolate factory, installation of, 305
Chocolate, Fondants-, 138, 189
Chocolate, health-beer-, 309
Chocolate, hygienic, 136
Chocolate lozenges and pastilles, 176
Chocolate, milk-, 141, 222, 272, 284, 286
Chocolate, moulding it, 150
Chocolate moulds various, 151, 152, 153, 154
Chocolate powder, 283, 286
Chocolate raw, treatment of, 138
Chocolate rétablière, 309
Chocolate spiced, 136
Chocolate syrup, 310
Chocolate tincture (cacao tincture), 310
Chocolate vanilla, 136
Chocolate varnish, 250
Chocolatl, 5
Christmas tree articles, 181
Cinchona red, 60
Cinnamon, 246
Cinnamon oil, 249
Cleaning machine for moulds, 154
Cleaning machine for beans, 90, 91
Cleaning, storing and sorting of the beans, 87
Cloves, 247
Clove oil, 249
Coated chocolates, 182, 187
Coating materials, 138, 141, 182, 187, 283, 286, 310
Coffie-mama, 7
Cole’s Arctic Machines, 170
Colour of the cotyledon, 9
Colouring of cocoa powder, 204
Colouring materials, 250
Coloration of starch with iodine, 71
Columbia, 19
Combined cocoa mill and refiner, 116
Commercial kinds of cacao, 12, 16
Commercial value of raw cacao, 17
Compressor, 164
Composition of the hulled bean, 43
Conches, 138
Condenser, 165
Constituents, mineral or ash-, 73
Constituents of cacao husks, 76
Constituents in ash of cacao husks, 77
Constitution of the bean, chemical, 43
Consumption of cocoa products, 33, 38, 42
Consumption of coffee, cocoa and tea, comparison, 39
Cooling cellars, 168
Cooling chambers, 162
Cooling the chocolate, 162
Cooling the roasted beans, 100
Cooling trucks with exhaust apparatus, 100
Copper in the ash of beans and husks, 75
Coriander oil, 249
Corn cacao, 310
Costa Rica, 19
Cotyledon, 15
Covering or coating materials, 138, 141, 182, 187, 283, 286,, 310
Cream chocolate, examination of, 272, 284
Criollo, 18
Crude fibre, 72, 266
Crumb chocolate, 153
Crushing of cocoa and sugar lumps, 122, 210
Crushing, hulling and cleaning of the beans, 100
Crushing, hulling and cleaning machines, 101
Crystal sugar, 231
Cuba, 28
Cultivation of the cacao tree, 7
Cumarin, 244, 245
Declaration of added ingredients, 281
Defatted cocoa, 203, 208
Definitions of cocoa preparations, 279
Depositing machine, 186
Description of the beans, 12
Dextrin, 237
Dextrose, 71, 265
Diabetic chocolate, 310
Diabetic cocoa, 311
Dictamnia, 311
Dietetic cocoa preparations, 306
Diorit rollers, 125
Dipping machine, 192
Dipping of pralinés, 187, 189
Diseases of the cocoa tree, 7
Disintegrating the cocoa tissues, 195
Disintegration, methods of, 197
Disintegration before roasting, 197
Disintegration after roasting, 216
Disintegration prior to pressing, 217
Disintegration after pressing, 224
Disintegrators, 233
Distribution of the cacao tree, 4
Diureides, 62
Diuretin, 64
Dividing machines, 148, 149
Division of chocolate, 143
v. Donat’s albumin chocolate, 311
Double cocoa mills, 114
Dowson gas, 97
Dry cocoas, 208
Dulcin, 235
Durabula-moulds, 182
Dust particles in cacao beans, 102
Dutch cocoas, 195, 203
Dutch IIa cocoa butter, 82
Earth nut in the cocoa, 278
Easin, 251
Ecuador, 20
Electric motors, 134, 168
Electro-magnetic metal extracting machine, 103
Erythrina indica, 7, 8
Erythrosin, 251
Esmeraldas, 22
Estates, 26
Estimation of alkalis remaining in the cocoa powder, 256
Estimation of albuminates, 271
Estimation of ash, 255
Estimation of cocoa husk, 267
Estimation of crude fibre, 266
Estimation of the fatty contents, 258
Estimation of moisture, 254
Estimation of silicic acid in the ash, 256
Estimation of starch, 264
Estimation of theobromine and caffeine, 263
Ether oils, 248
Ether test, Björklund’s, 262
Eucasin chocolate and cocoa, 311
Evaporator, 164
Examination and analysis of cocoa preparations, 253
Exports from Germany, 35
Extraction of cocoa butter, 195, 199, 203, 204
Fair shipping cocoa, 26
Fat contained in cocoa, 49
Fat contained in cocoa shells, 57
Fat, extraction of, 195, 199, 203, 204
Fatty contents, determination of, 258
Fermentation of the beans, 9, 60, 198
Fermentation secondary, 87
Fermentation tanks, 10
Fernando Po, 32
Fibre, determination of, 108
Fibre crude, 72, 254, 266
Fibre woody, 108
Filsinger’s alcohol ether test, 262
Filters for cocoa butter, 202
Flavour of the finished cocoa powder, 206, 226
Flavouring matter (spices), 287
Flour, 236
Fodder value of the husks, 83
Fondant chocolate, 138, 182
Fondant machines, 183, 184
Food salt cocoa, 315
Food and health powder, 315
Forastero, 19
Fuchsin, 251
Galactogen cocoa, 312
Gathering and fermentation of the beans, 9
Gauga, 312
Gelatine, 255
Geographical distribution and history of the cacao tree, 4
Germ separating machine, 105
Globoids, 75, 276
Globulins, 68
Glucin, 235
Glucose, 71, 138
Glycoside, 11, 60, 253
Gold Coast, 28
Granite rollers, 123
Granulated sugar, 231
Grinding and trituration of the cocoa mass, 109
Guadeloupe cacaos, 26
Guarana paste, 16
Guayaquil cacaos, 17, 20
Guiana, 23
Gum benzoin, 249
Gum disease, 8
Haema chocolate, 312
Haiti cacaos, 27
Hansa saccharin cocoa, 312
Hardidalik, 312
Hazelnut pulp in cocoa, 278
Heating of the cocoa mass, 117
Heating trough, 117
Heating chambers and closets, 141, 142
Heliotropium, 242
Hensel’s Nähr-cacao, 312
Hetero albumose, 68
Hetero xanthine, 64
History of the cacao tree, 4
Homeopathic chocolate, 312
Hulled bean, composition of, 43
Hulling the cacao beans, 100
Husks of cocoa, 76, 82, 267
Husks, fodder value of, 83
Husson’s mixture, 312
Hydraulic presses, 199
Hygiama, 312
Hygienic chocolate, proportions for mixing it, 136
Iceland moss chocolate, 313
Imports to Germany, 35, 37
Imports or consumption in the various countries, 38
Index, refractive-, 55
Indigo, 60
Indigosulfone, 251
Induline, 251
Ingredients added, declaration of, 281
Ingredients condemned, 230
Ingredients used for chocolate, 230
Iodine value, 53, 54
Java cacao, 17, 33
Kaiffa, 313
Kameroon cacaos, 19, 29
Kernels, analysis of, 44, 45, 76
Kneading and mixing machines, 217
Kola chocolate, 313
Kola nut, 60
Kongo, 30
Kraft chocolate, 313
Lagos, 29
Leguminous meals, 238
Levigation of chocolate, 81, 123
Lipanin chocolate, 313
Loss of weight by roasting, 96
Lozenges, 176
Mace, 247
Mace oil, 249
Machalla, 20
Malachite green, 251
Malt cacao, 313
Malt cacao-syrup or malted chocolate, 313
Malt chocolate, 313
Malt extract-chocolate, 313
Malto-leguminose cacao, 313
Manioc, 7
Manufacture of cocoa powder and soluble cocoa, 195
Manufacture of cocoa preparations 85, 282
Manufacture of chocolate, 85, 283
Maracaibo, 25
Martinique cacaos, 26
Meat-extract-chocolate, 314
Melangeurs, 121, 122, 124, 209,, 217
Melting kettle, 187, 188
Melting point of the cocoa butter, 52, 117, 261
Methylviolet, 251
Mexican cacaos, 19
Microscopic-botanical investigation, 275
Microscopic-chemical examination of cocoa preparations, 253
Milk chocolate, manufacture of, 141, 222, 286, 314
Milk cocoa, 314
Milk and cream chocolate, examination of, 272, 284
A more bitter milk cocoa, 314
Milk cocoa sweet, 314
Mill and refiner combined, 116
Mineral or ash constituents, 73
Mitscherlich particles, 13
Mixing cocoa powder with alkalis, 223
Mixing different kinds of cocoa, 108, 109
Mixing machines, 118, 210, 217
Mixture with sugar and spices, 117
Moisture, contained in cocoa, 49
Moisture in cocoa powder, 222
Moisture, estimation of, 254
Monomethyl xanthine, 64
Motors, electric, 134, 168
Moulds, 151, 152
Mould cleaning machines, 154
Moulding the chocolate, 149
Moulding machines, 150
Mucor circinelloids, 242
Murexide reaction, 66
Mutase-cacao, 315
Mutase-chocolate, 315
Nährsalz-cacao (Lahmann), 315
Nähr- und Heilpulver, 315
Naphtolyellow, 251
Naranjal, 21
Natural cocoa and chocolate, 315
Nicaragua cacao, 19
Nips, 11
Nuco-cacao, 315
Nutmeg, 247
Nutmeg oil, 249
Oat-cocoa Berlit, 316
Oat-cocoa Hallenser, 316
Oat-cocoa Kasseler, 316
Official enactments respecting the trade in cocoa preparations, 280
Official enactments respecting the trade in cocoa preparations
— Belgium, 291
— Roumania], 293
— Switzerland, 294
— Austria, 298
— Germany, 301
Oidium of cocoa, 228
Oils, ether-, 248
Oil sugar, 249
Opening up the cacao tissues, 195
Orange I, 251
Orange L, 251
Ornamented goods, 181, 189
Oscuros, 21
Packet filling machine, 228
Packing and storing of finished cocoa preparations, 227
Palamoud des Turcs, 316
Para cacao, 23
Parasites of the cacao tree, 7
Pastilles, 176
Pastille machines, 177, 179
Paternoster, 192
Pegados, 21
Pelatos, 21
Peptons, 68
Peptone-cocoa, 316
Peptone-chocolate, 317
Peptone-powder-cocoa, 317
Percentage of butter to be extracted, 203
Percentage of butter remaining in the finished cocoa, 204
Peru, 22
Peru balsam, 249
Peruviol, 249
Phloxin, 123
Pigment, 59
Plansieves for cocoa powder, 214
Plantation, 26
Plasmon chocolate and cocoa, 317
Polen’s value, 260