Adulteration within the meaning of the law dated May 14th 1879, § 10 (Reichsgesetzblatt, page 145) comprises:
1. The addition of foreign fat to chocolate, cacao mass or cacao butter.
2. The addition to chocolate, cacao material or cocoa powder of cacao husk, meal or other substances, except in the cases mentioned on page 279, § 2, pos. 1 and 2.[234]
3. The addition of colouring materials to chocolate.
4. The addition to chocolate or chocolate surrogates of any but cane sugars (beetroot sugar).
§ 4.
As already pointed out, the terms of this proposed legislative step naturally command approval and we should be the first to welcome the appearance of a “Deutsches Lebensmittelbuch” or some similar work[235], intended to serve as an authoritative regulation of the trade in cacao preparations and as a protection of honest manufacturers against the uncertainty now attending legal proceedings. In that case, other civilised countries might be expected to follow.