E. Index.

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, 115 348
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, 136 349
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