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]