Chapter XII: Book III: (Berlin, Julius Springer 1912) pages 68-81, but the conditions (2)

Albanese, 64

Aldendorf & Laube, 44, 76, 77

Allihn, F., 265

Altschul, J., 244

Abt, J., 311

Arning, 243

Aufrecht, 310, 311

Baier, 272, 273

Bastin, E. S., 70

Baudrimont & Chevalier, 50

Baudonin, 59

Bauermeister, H., 148, 214

Bayer & Co., 317

Beam & Leffmann, 276

Beckurts, H., 74, 228, 236, 261

Beddies, Alfr., 316

Benedict, 55, 57, 59, 261

Bensemann, R., 74, 77

Berg & Schmidt, 2, 3

Berger, Th., 153

Berlit, J., 316

Beythien, 277

Bilterist, 272

Björklund, 53, 261, 262

Boehme, Dr. Rich., 258, 285

Börnstein, 236

Bondzynski & Gottlieb, 64

Bonnema, 245

Bonteköe, 6

Bordas & Touplain, 271

Bourot & Jean, 59

Boussignault, 83

Bozelli, 85

Branlatio, 6

Brissemoret, 65

Buchat, 6

Buisson, 85

Burstyn, 53, 54, 55

Busse, W., 241, 243

Carletti, Antonio, 6

Chalot, C., 7

Charles V., 5

Chevalier & Baudrimont, 50

Cibil, 314

Clusius, 6

Cohn, 56, 260

Cole, 170

Cortez, Fernando, 5

David & Söhne, 271

Dekker, 65, 267

Denayer, A., 308

Desprez, 199

Dieterich, E., 307, 308, 313, 314

Dietrich, K., 51, 249, 250

Dingler, 53

Donat, von, 311

Dove, 85

Dowson, 97

Dragendorff, 66

Drave, 267, 268

Ducleaux, 75

Eminger, 65, 263, 264

Escher Wyss & Co., 168

Ester, 264

d’Estrées, 6

Ettling, K., 320

Faber, Dr. F. C. von, 8, 87, 320

Faelli, Prof., 83

Fahlberg, 234

Farnsteiner, 255, 256, 258

Fehling, 71, 237, 271

Filsinger, 44, 52, 53, 54, 57, 72, 81, 83, 107, 261, 267, 268,
269, 288, 299, 319

Filsinger & Henking, 52

Fischer, B. & Grünhagen, 267

Fischer, Emil, 63, 68

Forster, 69

Franke, Paul & Co., 233

Fresenius, C. R., 256

Freudenberg, Ph., 4

Freudenberg, W., 5

Fritzsche, Dr., 55

Gädke, 225

Galippe, 75

Gérard, 264

Gieseler, 243

Goethe, J. W., 16

Gordian, 87, 319

Gottlieb & Bondzynski, 64

Graf, 50

Gram, Chr., 64

Greiert, 39

Greiner, 270

Groult & Boutron-Russel, 311

Grünhagen, B. & Fischer, 267

Gruson, 239

Guenez, E., 277

Guerin, 243

Haarmann, W., 244

Haarmann & Reimer, 244

Hänig, Volkmar & Co., 202

Härtel, 273

Hager, 51, 312

Hahn-Holfert, 307, 312

Hanausek, J. V., 12, 238

Hausen & Co., 312, 316

Hart, J. Hinchley, 10

Hartwig & Vogel, 307

Haubold, C. G., 164

Hauswaldt, W., 87, 88

Hefelmann, 245

Heisch, C., 44

Henking & Filsinger, 52

Henneberg, 72, 267

Henning, 246

Hensel, Dr. & Co., 222

Hermann, G., 86, 120, 123, 126

Hess & Prescott, 245

Hesse, William, 243

Hilger, 11, 60, 61

Hilger & Lazarus, 61

Hockauf, 74

Hohenlohe, 316

van Houten, C. J., 59, 195

von Hübl, 53, 56

Husson, 312

Jean & Bourot, 59

Jeserich, 269

Kathreiner, 82

Keller, C. C., 65

Kilian, Fritz, 229

Kindt, L., 9, 10, 320

Kingzett, 50

Kjeldahl, 171

Klimont, 50

Knorr, 316

Knoch, 317

Koeben, Dr., 315

König, 72, 76, 266, 267

Köttsdorfer, 54

Kreplin, E., 312

Krupp, 125, 239

Lahmann, 315

Lagerheim, G., 267

de Laire, G., 244

Lampadius, 43

Laube & Aldendorff, 44, 76, 77

Laxa, 273, 274

Lazarus & Hilgers, 61

Leffmann & Beam, 277

Lehmann, Berlin, 309

Lehmann, J. M., 100, 105, 121, 132, 148, 172, 202, 210, 233

Létang, 154

Lewkowitsch, 50, 51, 262

Leys, 271

L’Hôte, 74

Liebig, 314

Linné, 6

Lobeck & Co., 224

Loher, 11

Louis XIV., 182

Louis XVI., 6

Lueger, O., 320

Lührig, H., 267, 271

Macquer, 199

Maerker, 82

Majert & Ebers, 311

Mansfeld, 317

Matthes, 72

Matthes & Fritz Müller, 45, 74, 77

Maupy, 66

Mayfarth, 10

Meissl-Reichert, 53, 55, 260, 273, 274

Merck, E., 252, 264

Mering, 313

Merz, 54

Meyer-Finkenburg, 302

Michaelis, 306

Michel, Alfr., 82

Mitscherlich, A., 5, 13, 43, 63, 85, 92, 126, 199, 276

Moeller, 15, 16, 79, 237, 241

Molisch, 16, 67, 75

Moser & Co., 216

Müller, Matthes & Fritz, 45, 74, 77

Muspratt, 120, 126, 320

Nencki, L., 235

Neumann, R. O., 203, 226

Notnagel, 310

Oldam & Withe, 52

Onfroy, P., 255

Paris, G., 76

Payen, 43

Peckoldt, Th., 12

Pelletier, 86

Petzholdt, J. S., 148

Pieper, 198

Pintus, 109

du Plessis, 182

Polenske, 56

Posetto, 266

Pralin, 182

von Prechtl, 319

Prescott & Hess, 245

Preyer, Dr. A. von, 11

Py, 277

Rammsberger, 51

Rauch, F., 6

Reichardt, 309

Reiche, Anton, 119, 152, 153, 178, 182, 189

Reichert-Meissl, 53, 55, 260, 273, 274

Reinhardt, G., 88

Ridenour, 44, 45

Riederer, 264

Rimbach, Dr. C., 13

Riquet & Co., 307

Rocques, 55

Roque, Belfort de la, 85, 319

Rost, 64

Rouché, 244

Royer, 228

Rüger, Otto, 217, 224

Ruffin, A., 57

Savy, A. & Co., 228

Sarotti, 317

Schimper, A. F. W., 13, 16

Schmidt, 51

Schmidt & Berg, 2, 3

Schrader, 62

Scholz, J., 309

Schröder, W. von, 64

Schütte-Felsche, Wilh., 102

Schweitzer, C., 11, 60, 61,, 73

Seck, Gebr., 207

See, G., 64

Sévigné, Madame de, 6

Sieberts, 309

Siebold, 317

Skalweit, 75

Soltsien, 71

Soxleth, 259, 264, 273

Spamer, O., 320

Spindler, 315

Stähle, C., 197

Steinmann, A., 271

Stollwerck, Dr. W., 34

Stollwerck Broth., 56, 88, 258

Strecker, 62

Streitberger, 72

Strohl, 54

Strohschein, 82

Stutzer, A., 69

Suringar & Tollens, 72, 267

Theinhardt, Dr., 312

Theresia of Austria, 6

Thesen, Dr., 317

Thiele & Holzhause, 312

Timpe, Th., 307

Tollens & Suringar, 72, 267

Touplain & Bordas, 271

Trojanowsky, 74

Tschirch, 14

Tuchen, 74

Ulzer, Benedict-, 57, 261

Villon, 320

Villon-Guichard, 169

Wagner, L., 229

Weender, 72, 108, 266

Wegelin & Hübner, 165

Weldon, 109

Welmans, 5, 53, 55, 245, 258, 260, 266, 268, 269, 271, 275, 276, 277

Wendt, G., 198

Werner & Pfleiderer, 137, 219

White, 51

White & Oldam, 52

William, Prince of Lippe, 6

William of Brandenbourg, 6

Wolfram, 66

Woseressenzky, 62

Woy, Rud., 270, 271

Zeiss, 55, 261

Zipperer, 16, 44, 52, 74, 76, 77, 83, 229, 270

E. Index.

Page

Accra-Cacao, 17, 29

Acid benzoic, 243

Acid hydrochloric, 16

Acid yellow, 251

Acids, solid, fatty, 53

Acids volatile, 53

Acids, sugar and plant—, 73

Acid value, determination of, 54

Acorn-Cacao, Michaelis, 306

Acorn-Cacao, Hartwig & Vogel, 307

Acorn-Cacao, Th. Timpe, 307

Acorn-Chocolate, 307

Acorn-Malt-Cacao, Dieterich, 307

Acorn-Malt-Chocolate, 307

Acrolein, formation of, 50, 93

Adraganth, 255

Adulteration of cocoa goods and its detection, 288

African cacao varieties, 28

Air, removal of, 143

Air extracting machines, 144

Albumin, 67

Albuminates, determination of, 271

Albuminous chocolate and cocoa, 307

Albumoses, 67

Alcohol ether test, Filsinger’s, 262

Aleuron granules, 67

Alizarin blue, 251

Alkali solution, 222, 224

Alkalis for soluble cocoa, 196, 216, 222

Alkalis fixed, 198

Alkalis remaining in the cocoa, estimation of, 256

Alkaloids, 63

Amaranth, 251

American cacao varieties, 19

Ammonia, 164

Analysis of cacao, 48

Analysis of cacao-butter, 58

Analysis of mixtures of different blends, 109

Analysis of the raw shelled bean, 44, 45

Analysis of the various kinds of pressed Stollwerck cocoa butter, 56

Analysis of waste products, 108

Analysis and examination of cocoa preparations, 253

Anilin blue, 251

Anilin colours permissible, 250

Antifebrin, 245

Aroma of the bean, 59

Arriba cacao, 17, 20

Arrowroot, 237

Arctic Machines, Cole’s, 170

Artificial refrigeration, 163

Ash, estimation of, 255

Ash or mineral constituents, 73

Ash remaining in raw and shelled cacao beans, 74

Asiatic cacao varieties, 32

Aspergillus, 242

Australian cacao varieties, 33

Automatic dividing machines, 146

Automatic filling and packing machine 229

Bahia Cacao, 22

Bahia de Caraquez, 21

Balao, 21

Barley-Chocolate, 308

Battery-Refiners, 132

Battery-Shaking Tables, 160

Beans, in general, 1

Beans, description of, 12

Beans, preliminary treatment of, 197

Beans, preparations of, 85

Bean meal, 238

Benzoic acid, 243

Benzoic tincture, 243

Benzoin, gum-, 249

Björklund’s ether test, 262

Bordeaux red, 251

Botanical definition of the cacao tree, 5

Brazil cacao, 22

Brilliant blue, 251

Brine for cooling purposes, 165

Brushing machine for cacao beans, 89

Burning of chocolate mass, avoiding it, 134

Butter of Cocoa, 58, 138, 187, 195, 284, 286

Buttneriaceae, 5

Butyro-refractometer, 55

By-products in the cocoa industry, 81

Cacaohoatel, 5

Cacao beans, 1

Cacao beans, description of, 12

Cacao beans, preparation of, 85

Cacao beans, preliminary treatment of, 197

Cacao blanco, 13

Cacao butter, 58, 138, 187, 195, 284, 286

Cacao butter filters, 202

Cacao butter, percentage to be extracted, 203

Cacao butter, remaining in the finished cocoa, 204

Cacao cake crusher, 210

Cacao egg-cream, 308

Cacao essence, 308

Cacao fruit and flowers, 1, 2

Cacao glycoside, 60

Cacao husk, determination of, 267

Cacao liqueur, 308

Cacao, malt, 308

Cacao mass, production of, 109, 282, 285

Cacao mills, 110

Cacao plantation, 7

Cacao powder, 105, 187, 195, 210, 282, 285, 290

Cacao powder-factory, installation of, 306

Cacao preparations, definition of, 279

Cacao presses, 199

Cacao red, 43, 59

Cacao shells, 1, 2, 76, 82

Cacao soluble, 105, 195

Cacao, substances of, 49

Cacao tincture, 310

Cacao tree, cultivation, diseases and parasites, 7

Cacao tree, description of, 1

Cacao tree, distribution and history, 4

Cacao and chocolate preparations containing milk, 308

Cacaol, 308

Cacaophen Sieberts, 309

Cacap, 5

Cacava-quahitl, 5

Cacogna, 195

Caesalpina, 7

Caffeine, determination of, 263

Caracas, 17, 25

Caraquez, 21

Carbonic acid for cooling purposes, 164

Cardamoms, 248

Cardamom oil, 249

Carob in the cacao, 278

Carupano cacao, 25

Castilloa, 7

Cauca bean, 20

Cellulose or crude fibre, 72, 266

Centrifugal sifting machine, 210

Ceylon Cacao, 5, 32

Chemical and microscopical examination of cocoa preparations, 253

Chemical constitution of the bean, 43

Chestnut meal, 238

Children’s Nährpulver, 309

Chilled metal rollers, 125, 130

Choclean, 309

Chocolate, manufacture of, 85, 283

Chocolate-cigars, 152

Chocolate cooling plants, 166

Chocolate cream syrup, 309

Chocolate croquettes, 181

Chocolate, crumb-, 153

Chocolate digestif, 309

Chocolate, dividing it, 143

Chocolate eggs, 153

Chocolate factory, installation of, 305

Chocolate, Fondants-, 138, 189

Chocolate, health-beer-, 309

Chocolate, hygienic, 136

Chocolate lozenges and pastilles, 176

Chocolate, milk-, 141, 222, 272, 284, 286

Chocolate, moulding it, 150

Chocolate moulds various, 151, 152, 153, 154

Chocolate powder, 283, 286

Chocolate raw, treatment of, 138

Chocolate rétablière, 309

Chocolate spiced, 136

Chocolate syrup, 310

Chocolate tincture (cacao tincture), 310

Chocolate vanilla, 136

Chocolate varnish, 250

Chocolatl, 5

Christmas tree articles, 181

Cinchona red, 60

Cinnamon, 246

Cinnamon oil, 249

Cleaning machine for moulds, 154

Cleaning machine for beans, 90, 91

Cleaning, storing and sorting of the beans, 87

Cloves, 247

Clove oil, 249

Coated chocolates, 182, 187

Coating materials, 138, 141, 182, 187, 283, 286, 310

Coffie-mama, 7

Cole’s Arctic Machines, 170

Colour of the cotyledon, 9

Colouring of cocoa powder, 204

Colouring materials, 250

Coloration of starch with iodine, 71

Columbia, 19

Combined cocoa mill and refiner, 116

Commercial kinds of cacao, 12, 16

Commercial value of raw cacao, 17

Compressor, 164

Composition of the hulled bean, 43

Conches, 138

Condenser, 165

Constituents, mineral or ash-, 73

Constituents of cacao husks, 76

Constituents in ash of cacao husks, 77

Constitution of the bean, chemical, 43

Consumption of cocoa products, 33, 38, 42

Consumption of coffee, cocoa and tea, comparison, 39

Cooling cellars, 168

Cooling chambers, 162

Cooling the chocolate, 162

Cooling the roasted beans, 100

Cooling trucks with exhaust apparatus, 100

Copper in the ash of beans and husks, 75

Coriander oil, 249

Corn cacao, 310

Costa Rica, 19

Cotyledon, 15

Covering or coating materials, 138, 141, 182, 187, 283, 286,, 310

Cream chocolate, examination of, 272, 284

Criollo, 18

Crude fibre, 72, 266

Crumb chocolate, 153

Crushing of cocoa and sugar lumps, 122, 210

Crushing, hulling and cleaning of the beans, 100

Crushing, hulling and cleaning machines, 101

Crystal sugar, 231

Cuba, 28

Cultivation of the cacao tree, 7

Cumarin, 244, 245

Declaration of added ingredients, 281

Defatted cocoa, 203, 208

Definitions of cocoa preparations, 279

Depositing machine, 186

Description of the beans, 12

Dextrin, 237

Dextrose, 71, 265

Diabetic chocolate, 310

Diabetic cocoa, 311

Dictamnia, 311

Dietetic cocoa preparations, 306

Diorit rollers, 125

Dipping machine, 192

Dipping of pralinés, 187, 189

Diseases of the cocoa tree, 7

Disintegrating the cocoa tissues, 195

Disintegration, methods of, 197

Disintegration before roasting, 197

Disintegration after roasting, 216

Disintegration prior to pressing, 217

Disintegration after pressing, 224

Disintegrators, 233

Distribution of the cacao tree, 4

Diureides, 62

Diuretin, 64

Dividing machines, 148, 149

Division of chocolate, 143

v. Donat’s albumin chocolate, 311

Double cocoa mills, 114

Dowson gas, 97

Dry cocoas, 208

Dulcin, 235

Durabula-moulds, 182

Dust particles in cacao beans, 102

Dutch cocoas, 195, 203

Dutch IIa cocoa butter, 82

Earth nut in the cocoa, 278

Easin, 251

Ecuador, 20

Electric motors, 134, 168

Electro-magnetic metal extracting machine, 103

Erythrina indica, 7, 8

Erythrosin, 251

Esmeraldas, 22

Estates, 26

Estimation of alkalis remaining in the cocoa powder, 256

Estimation of albuminates, 271

Estimation of ash, 255

Estimation of cocoa husk, 267

Estimation of crude fibre, 266

Estimation of the fatty contents, 258

Estimation of moisture, 254

Estimation of silicic acid in the ash, 256

Estimation of starch, 264

Estimation of theobromine and caffeine, 263

Ether oils, 248

Ether test, Björklund’s, 262

Eucasin chocolate and cocoa, 311

Evaporator, 164

Examination and analysis of cocoa preparations, 253

Exports from Germany, 35

Extraction of cocoa butter, 195, 199, 203, 204

Fair shipping cocoa, 26

Fat contained in cocoa, 49

Fat contained in cocoa shells, 57

Fat, extraction of, 195, 199, 203, 204

Fatty contents, determination of, 258

Fermentation of the beans, 9, 60, 198

Fermentation secondary, 87

Fermentation tanks, 10

Fernando Po, 32

Fibre, determination of, 108

Fibre crude, 72, 254, 266

Fibre woody, 108

Filsinger’s alcohol ether test, 262

Filters for cocoa butter, 202

Flavour of the finished cocoa powder, 206, 226

Flavouring matter (spices), 287

Flour, 236

Fodder value of the husks, 83

Fondant chocolate, 138, 182

Fondant machines, 183, 184

Food salt cocoa, 315

Food and health powder, 315

Forastero, 19

Fuchsin, 251

Galactogen cocoa, 312

Gathering and fermentation of the beans, 9

Gauga, 312

Gelatine, 255

Geographical distribution and history of the cacao tree, 4

Germ separating machine, 105

Globoids, 75, 276

Globulins, 68

Glucin, 235

Glucose, 71, 138

Glycoside, 11, 60, 253

Gold Coast, 28

Granite rollers, 123

Granulated sugar, 231

Grinding and trituration of the cocoa mass, 109

Guadeloupe cacaos, 26

Guarana paste, 16

Guayaquil cacaos, 17, 20

Guiana, 23

Gum benzoin, 249

Gum disease, 8

Haema chocolate, 312

Haiti cacaos, 27

Hansa saccharin cocoa, 312

Hardidalik, 312

Hazelnut pulp in cocoa, 278

Heating of the cocoa mass, 117

Heating trough, 117

Heating chambers and closets, 141, 142

Heliotropium, 242

Hensel’s Nähr-cacao, 312

Hetero albumose, 68

Hetero xanthine, 64

History of the cacao tree, 4

Homeopathic chocolate, 312

Hulled bean, composition of, 43

Hulling the cacao beans, 100

Husks of cocoa, 76, 82, 267

Husks, fodder value of, 83

Husson’s mixture, 312

Hydraulic presses, 199

Hygiama, 312

Hygienic chocolate, proportions for mixing it, 136

Iceland moss chocolate, 313

Imports to Germany, 35, 37

Imports or consumption in the various countries, 38

Index, refractive-, 55

Indigo, 60

Indigosulfone, 251

Induline, 251

Ingredients added, declaration of, 281

Ingredients condemned, 230

Ingredients used for chocolate, 230

Iodine value, 53, 54

Java cacao, 17, 33

Kaiffa, 313

Kameroon cacaos, 19, 29

Kernels, analysis of, 44, 45, 76

Kneading and mixing machines, 217

Kola chocolate, 313

Kola nut, 60

Kongo, 30

Kraft chocolate, 313

Lagos, 29

Leguminous meals, 238

Levigation of chocolate, 81, 123

Lipanin chocolate, 313

Loss of weight by roasting, 96

Lozenges, 176

Mace, 247

Mace oil, 249

Machalla, 20

Malachite green, 251

Malt cacao, 313

Malt cacao-syrup or malted chocolate, 313

Malt chocolate, 313

Malt extract-chocolate, 313

Malto-leguminose cacao, 313

Manioc, 7

Manufacture of cocoa powder and soluble cocoa, 195

Manufacture of cocoa preparations 85, 282

Manufacture of chocolate, 85, 283

Maracaibo, 25

Martinique cacaos, 26

Meat-extract-chocolate, 314

Melangeurs, 121, 122, 124, 209,, 217

Melting kettle, 187, 188

Melting point of the cocoa butter, 52, 117, 261

Methylviolet, 251

Mexican cacaos, 19

Microscopic-botanical investigation, 275

Microscopic-chemical examination of cocoa preparations, 253

Milk chocolate, manufacture of, 141, 222, 286, 314

Milk cocoa, 314

Milk and cream chocolate, examination of, 272, 284

A more bitter milk cocoa, 314

Milk cocoa sweet, 314

Mill and refiner combined, 116

Mineral or ash constituents, 73

Mitscherlich particles, 13

Mixing cocoa powder with alkalis, 223

Mixing different kinds of cocoa, 108, 109

Mixing machines, 118, 210, 217

Mixture with sugar and spices, 117

Moisture, contained in cocoa, 49

Moisture in cocoa powder, 222

Moisture, estimation of, 254

Monomethyl xanthine, 64

Motors, electric, 134, 168

Moulds, 151, 152

Mould cleaning machines, 154

Moulding the chocolate, 149

Moulding machines, 150

Mucor circinelloids, 242

Murexide reaction, 66

Mutase-cacao, 315

Mutase-chocolate, 315

Nährsalz-cacao (Lahmann), 315

Nähr- und Heilpulver, 315

Naphtolyellow, 251

Naranjal, 21

Natural cocoa and chocolate, 315

Nicaragua cacao, 19

Nips, 11

Nuco-cacao, 315

Nutmeg, 247

Nutmeg oil, 249

Oat-cocoa Berlit, 316

Oat-cocoa Hallenser, 316

Oat-cocoa Kasseler, 316

Official enactments respecting the trade in cocoa preparations, 280

Official enactments respecting the trade in cocoa preparations
— Belgium, 291
— Roumania], 293
— Switzerland, 294
— Austria, 298
— Germany, 301

Oidium of cocoa, 228

Oils, ether-, 248

Oil sugar, 249

Opening up the cacao tissues, 195

Orange I, 251

Orange L, 251

Ornamented goods, 181, 189

Oscuros, 21

Packet filling machine, 228

Packing and storing of finished cocoa preparations, 227

Palamoud des Turcs, 316

Para cacao, 23

Parasites of the cacao tree, 7

Pastilles, 176

Pastille machines, 177, 179

Paternoster, 192

Pegados, 21

Pelatos, 21

Peptons, 68

Peptone-cocoa, 316

Peptone-chocolate, 317

Peptone-powder-cocoa, 317

Percentage of butter to be extracted, 203

Percentage of butter remaining in the finished cocoa, 204

Peru, 22

Peru balsam, 249

Peruviol, 249

Phloxin, 123

Pigment, 59

Plansieves for cocoa powder, 214

Plantation, 26

Plasmon chocolate and cocoa, 317

Polen’s value, 260

Ponceau red, 251

Porcelain rollers, 215, 133

Porphyry rollers, 123

Potato starch, 236

Powder, chocolate-, 283

Pralinés, 182, 187, 189

Preliminary crushers, 212

Preparation of the cacao beans, 85

Presses, hydraulic-, 199

Production of the cocoa mass, 109

Proportions for mixing cocoa mass, sugar and spices, 136

Proteins, 67

Proteoses, 68

Puerto Cabello, 25

Pulverisation of the cocoa, 195

Pulverisation of the seeds, 199

Pulverisers, 210, 233, 239

Pulverising plant, 211, 212

Pulverising and sifting the defatted cocoa, 209

Pulverising the sugar, 233

Quadruple cocoa mills, 115

Racahout des Arabes, 317

Raspberry chocolate, 317

Raw fibre, 254

Raw shelled bean (kernel) analysis of, 44, 45

Refining machines (rollers), 126, 134

Refiner and mill combined, 116

Refractive index, 55

Refractometer-butyro, 55

Refrigeration, artificial-, 163

Reichert-Meissl value, 55

Removal of air and division of the chocolate, 143

Rice starch, 237

Roasting the cacao beans, 89, 199

Roasting machines, 93

Root bark of cacao, the use of it, 11

Roscellin, 251

Saccharin, 234

Saccharin-cocoa, 317

Salep, 238

Samana, 17

Samoa, 33

San Antonio, 26

San Thomas, 30

Sanchez, 17, 27

Santo Domingo, 27

Saponification of cocoa fat, 53, 54

Secondary fermenting, 87

Seed membrane of the bean, 11, 15

Semi-dipped goods, 192

Shaking tables, 156

Shaking table-batteries, 160

Shellac bleached, 250

Shell of the cacao bean, 14, 76

Shelling of the cacao beans, 100

Sifting the defatted cocoa, 209

Sifting machines, 210, 232

Silicic acid in the ash of cocoa, 256

Silver membrane, 79

Simple cocoa mills, 110

Soconusco, 26

Soluble cocoa, 105, 195

Somatose-cocoa with sugar, 317

Somatose-chocolate, 317

Spices and sugar, 117, 238, 287

Spiced chocolate, proportions for mixing it, 136

Starch cleaning machines, 186, 187

Starch, coloration of, with iodine, 71

Starch determination of, 264, 277

Starch foreign in cocoa, 275

Starch granules, 16, 70, 275

Starch, kinds of, 236

Starch powder, 185

Starch sugar, 71

Statistics of the cocoa trade, 35

Steel rollers, 125, 130

Stirring machines, 187

Storing and packing of finished cocoa preparations, 227

Storing and sorting of the beans, 87

Substances albuminous, 67

Substances occurring] in cacao, 49

Sucramin, 235

Sugar, determination of, 269

Sugar and plant acids, 73

Sugar and spices, 117, 231, 238, 287

Sugar, boiling it, 183

Sugar dust, 231

Sugar flour, 231

Sugar pulverising machines, 233

Sugar sifting machines, 232

Suisse Fondant machines, 138

Surinam cacao, 23

Sweetmeats, 186

Sweetening stuffs, 231

Sweets laquer, 250

Sykorin, 234

Sykose, 234

Syrup, 183

Temperature in cooling chambers, 172

Temperature in heating chambers, 141

Temperature for chocolate fondant and milk chocolate, 141

Temperature for moulding chocolate, 150

Temperature for roasting the beans, 89

Tempering machines, 144, 145, 188

Tenguel, 21

Testing the cocoa powder and chocolate, 253

Theobroma cacao, 5, 12

Theobromade, 317

Theobromine, 16, 43, 62, 263

Dr. Thesen’s Proviant, 317

St. Thomas, 30

Tin boxes, 227

Tincture of benzoin, 243

Togo, 29

Trade in cocoa, 32

Tragacanth in cocoa goods, 277

Treatment of the cocoa mixture, 119

Trinidad-Criollo, 26, 32

Triple cocoa mills, 111

Trituration of the cocoa mass, 109, 119

Tropaedlin, 251

Tropon-cocoa, 317

Tropon-chocolate, 318

Tropon-oat-cocoa, 318

Trough, heating-, 117

Tumaco-cacaos, 20

Ureides, 62

Uropherin, 64

Vacuum kneader, 220

Vanilla, 241

Vanilla-chocolate, proportions for mixing it, 136

Vanillin, 119, 241, 243

Vascular bundles, 16

Venezuelan cacao, 17, 24

Volatile acids, 53

Wacaca des Indes, 318

Walnut pulp in the cocoa, 278

Waste products in cleaning, 106

Waste products in sifting, 107

Waste products in sorting, roasting, crushing and hulling, 107

Water blue, 251

Water cooling of steel rollers, 131

Water or moisture contained in the cacao, 49, 254

Weighing-machines, 148, 149

Wheat starch, 236

White chocolate, 318

Woody fibre, 108

Yellow acid R, 251

Zuckerin, 234

ANTON REICHE A. G.
:DRESDEN:

Manufacturer of Chocolate
Moulds, decorated tin Boxes etc.

~ESTABLISHED 1870~

=Chocolate Moulds=
of every description
latest are

=“Plattinol” Moulds=
which impart a =rich lustre= and =finish= to the chocolate

=Chocolate Drop Presses=
for Paste Chocolate for hand
and for liquid chocolate, Automatic Power

=Chocolate Covering
Apparatus=

=Machine for granulated
Chocolate=
(Streussel-Machine)

=Decorated Tin Boxes=

WRITE FOR CATALOGUES AND PRICES
About 2000 employees

J. M. LEHMANN · DRESDEN

=Founded Oldest and largest Engineering Works for =Founded
1834= the construction of modern Machines for 1834=
the Manufacture of Cocoa and Chocolate

=PARIS=, =NEW YORK=,
1, Passage St. Pierre Amelot. 13/15, Laight Street.

+Sole Agents for Great Britain+: =Bramigk & Co., London E=, 5, Aldgate

Hydraulic Cocoa Presses

Total Pressure over 1000 Tons

Pressure on the Cocoa over 4 Tons per square inch.

Strongest Press in the market for the Extraction of Cocoa Butter

Automatically working Pulverising Plants for the Manufacture of Pure and Soluble Cocoa

Execution of complete installations. Alterations in existing systems carried out after the most approved methods.

Plans and Estimates at request.

J. M. LEHMANN · DRESDEN

=Founded Oldest and largest Engineering Works for =Founded
1834= the construction of modern Machines for 1834=
the Manufacture of Cocoa and Chocolate

=PARIS=, =NEW YORK=,
1, Passage St. Pierre Amelot. 13/15, Laight Street.

+Sole Agents for Great Britain+: =Bramigk & Co., London E=, 5, Aldgate

Melangeurs

of latest construction

Capacities from ½ to 6 Cwt.

With automatic discharge, saving Time and Labour.

Easy handling and economical working

Refining Machines

with 3, 4, 5, 6 and 9 rollers of granite or chilled metal (steel) with water-cooling

Very large output, great saving of space and driving power. Extraordinary Fineness of the finished material

J. M. LEHMANN · DRESDEN

=Founded Oldest and largest Engineering Works for =Founded
1834= the construction of modern Machines for 1834=
the Manufacture of Cocoa and Chocolate

=PARIS=, =NEW YORK=,
1, Passage St. Pierre Amelot. 13/15, Laight Street.

+Sole Agents for Great Britain+: =Bramigk & Co.=, London E. 5, Aldgate

Chocolate Cooling Plants

improved construction

Mechanical Cooling Plant in conjunction with Tempering and Moulding Machines

Melting Pan, automatic Tempering Machine, one or more Moulding Machines, Shaking Tables and continuously working Cooling Chamber with forced air circulation

Largest output. Great Saving of time and Labour. Automatic conveyance of the full moulds over the shaking table and through the cooling chamber to the packing room, and conveyance of the empty moulds back to the moulding machine

Kunstanstalt vorm.

ETZOLD & KIESSLING A.-G.

CRIMMITSCHAU, SAXONY

The Chromolithographic Institute

Patent Folding & Fancy Paper Boxes of all kinds, for commercial and other purposes, Showcards, Labels, Wrappers etc., Calendars, Catalogue Covers, Reproductions of articles of merchandise in actual colours, Insets and Advertising Novelties

[Colophon]

+Specialists in Chocolate Wrappers and Boxes+

All machines

for the

manufacture of Chocolate, Cocoa and Confectionery

Paul Franke & Co.

Engineering Works

Leipzig-Böhlitz-Ehrenberg

Catalogues and Estimates on demand

~M. KRAYN~, Verlagsbuchhandlung, ~BERLIN~ W. 10

In meinem Verlage erschienen:

=Die Chemie in industrie, Handwerk und Gewerbe= von =Joseph Spennrath=, weil. Direktor der gewerblichen Schulen der Stadt Aachen. _Fünfte vermehrte und verbesserte Auflage_, bearbeitet von =Dr. L. Sender=. Ein Lehrbuch zum Gebrauch an Schulen, sowie zum Selbstunterricht. Preis brosch. =Mk. 3.60=, kart. =Mk. 3.90=.

=Die Bedienung und Wartung elektrischer Anlagen und Maschinen= von =Joseph Spennrath=, weil. Direktor der städt. gewerbl. Schulen und der Kgl. Baugewerbeschule in Aachen. _Zweite, vollständig neu bearbeitete u. bedeutend erweiterte Auflage_ v. Dipl.-Ing. =Franz Menge=. I. ~Einführung in die Grundlagen der Elektrotechnik.~ Mit 207 Abbildungen und 1 Tafel. II. ~Einführung in den Bau und die Wirkungsweise der Stromerzeuger.~ Mit 210 Abbildungen. Preis pro Band brosch. =Mk. 2.80=, kart. =Mk. 3.25=. Preis komplett I./II. brosch. =Mk. 5.50=, kart. =Mk. 6.—=.

=Temperaturmeßmethoden.= Handbuch zum Gebrauch bei praktischen Temperaturmessungen von =Bruno Thieme=. 35 Figuren im Text. Preis brosch. =Mk. 4.=—[, geb. =Mk. 5.—=.

=Rechenhilfsbuch. Berechnungstabellen für Handel und Industrie, insbesondere für jede Lohn-und Akkordberechnung=, nach langjähriger Erfahrung herausgegeben von =G. Schuchardt=. D. R. G. M. _Dritte verbesserte Auflage._ Preis geb. =Mk. 5.=—. ~Für größere Betriebe unentbehrlich!~ Durch eine ganz neuartige, geschützte Register-Anordnung vermittelt das Schuchardt’sche Rechen-Hilfsbuch ~schnellste Auffindung~ der gewünschten Zahlen.

=Der Praktische Lohnrechner.= Handbuch für jede Lohnberechnung von =G. Schuchardt=. Preis geb. =Mk. 2.=—. Es sind in diesem Buche die Lohnsätze von 7½-75 Pf. in Intervallen von 2½ Pf. aufgenommen, ferner auch die häufig üblichen Lohnsätze von 18, 22, 28, 32 Pf. Die Stundeneinteilung ergibt die Uebersicht von ¼ bis 99¾ Stunden. ~Für kleinere und mittlere Betriebe unentbehrlich!~

=Die Kontrolle industrieller Betriebe.= Praktische Anleitung zur Durchführung einer modernen Betriebskontrolle von =G. Schuchardt=. Preis brosch. =Mk. 1.60.=

=Der praktische Maschinenwärter.= Anleitung für Maschinisten und Heizer sowie zum Unterricht in technischen Schulen von =Paul Brauser=, Oberingenieur des Dampfkessel-Revisions-Vereins für den Regierungsbezirk Aachen und =Joseph Spennrath=, weil. Direktor der gewerblichen Schulen der Stadt Aachen. _Vierte verbesserte und vermehrte Auflage._ Mit 42 Holzschnitten. Preis kart. =Mk. 1.50.=

=Der praktische Heizer und Kesselwärter= von =Paul Brauser=, Oberingenieur des Dampfkessel-Revisions-Vereins für den Regierungsbezirk Aachen und =Joseph Spennrath=, weil. Direktor der gewerblichen Schulen der Stadt Aachen. _Siebente verbesserte Auflage mit 60 Holzschnitten._ Preis kart. =Mk. 1.80.=

Zu beziehen durch jede Buchhandlung oder direkt vom Verlag

~M. KRAYN~, Verlagsbuchhandlung, ~BERLIN~ W. 10

+Für alle Kalkulationsbüros!+

Rechen-Resultate

Tabellen zum Ablesen der Resultate von Multiplikationen und Divisionen (in Bruchteilen und ganzen Zahlen)

von 1 bis 1000

Zum praktischen Gebrauch für Stückzahl-, Lohn-und Prozentberechnungen, sowie für jede Art Kalkulation

Preis gebunden 10 Mark

Herausgegeben von

=F. TRIEBEL=, Kaiserlicher Revisor
der Reichsdruckerei

Die Papierverarbeitung

von MAX SCHUBERT

weiland Fabrikdirektor a. D., Prof. a. d. Königl. techn. Hochschule zu Dresden

I. ~Band~:

Die Kartonnagen-Industrie

Praktisches Handbuch für Techniker, Kartonnagen-Fabrikanten und Buchbinder

_Mit 479 Illustrationen und 2 Musterbeilagen_

Preis broschiert 10.—Mark, gebunden 11.50 Mark

II. ~Band~:

Die Buntpapier-, Tapeten-, Briefumschlag-, Düten-oder Papiersack-, Papierwäsche-und photographische Papier-Fabrikation

Praktisches Handbuch für Techniker, Buntpapier-, Tapeten-und Dütenfabrikanten-Direktoren

_Mit 278 Illustrationen_

Preis broschiert 10.—Mark, gebunden 11.50 Mark

I. u. II. Band, zusammen bezog., brosch. 18.—M., geb. 20—M.

_Ausführlicher Prospekt gratis_

Zu beziehen durch jede Buchhandlung oder direkt vom Verlag

* * * * *

Transcriber's Notes

Obvious typographical errors have been silently corrected. Variations in hyphenation have been standardised but all other spelling and punctuation remains unchanged.

Italics are represented thus _italic_, bold thus =bold=, underline thus +underline+ and Gesperrt thus ~Gesperrt~.

Subscripts are shown thus _{n} and superscripts ^{n}.

Page 64. “cacao-red~, which latter is represented by the formula C_{17}H_{12}(OH)_{10}.” The first digit in the {10} is illegible in the original, 1 is a best guess.

Page 159. “By a special arrangement, the number of revolutions in relation to the number of the elevations of the slab is reduced by one fourth, viz., from 760 to 190.” by corrected to “to”