[12] Loc. cit. page 167.
[13] The leaves of the tobacco plant must also be fermented, before they acquire their rich brown colour and peculiar aroma.
[14] Reports of the German Pharmaceutical Society 1900, Vol. 5, page 115.
[15] J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem Pflanzenreiche. p. 437.
[16] Anleitung zur mikroskopischen Untersuchung der Nahrungs-und Genußmittel. Jena 1886.
[17] Grundriß einer Histochemie der pflanzlichen Genussmittel.
[18] See page 16 loc. cit.
[19] Cf. Dr. Stollwerck. The Cacao and Chocolate Industries.
[20] Mitscherlich, p. 57.
[21] Cacao and its Preparation; a few Experiments.