[227] Cf. note on page 294 under 2.
[228] Whilst in Germany such admixture is not permissible at all.
[229] Editor’s note: These values would seem to require some revision, as generally only the very inferior cacaos, like St. Thomé, Domingo, Cuba and Haiti, show a lower ash percentage than 3·5%; Ariba, Porto Cabello, Caracas and Guayaquil cacaos show a higher percentage the same remark applies also to the fibre content.
[230] This also requires revision, as on boiling 7·5 grammes cacao with 250 grammes water there will always be a sediment after the solution has stood for some minutes.
[231] Requiring revision. Cf. remarks on previous page and also the values of raw fibre found by Filsinger. Editor’s note.
[232] Requires revision, compare page 261. Editor’s note.
[233] We would prefer Eminger’s method.—Editor’s note.
[234] Cf. above, § 2, 1 and 2.
[235] The “Deutsche Nahrungsmittelbuch” issued by the Association of Manufacturers and Dealers Trading in Articles of Consumption has unfortunately only complexed matters as it was a private undertaking and has endeavoured to sanction various usages, better termed misusages, such as the use of forbidden preserving and conserving agents, artificial colouring stuffs etc. It is true that the part connected with cacao preparations constitutes a glorious exception, and also that there are recent indications of an agitation to reform the whole code.
[236] Both are designs of the firm J. M. Lehmann, by whom they have been obligingly placed at our disposal.