[237] Hahn-Holfert, Spezialitäten und Geheimmittel, page 300.
[238] Pharmazeutische Zeitung 1888, page 512.
[239] German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906).
[240] German patent No. 189733 (26th February 1906), 189734 (Dec. 11th 1906).
[241] Which would seem to be the only proper employment of the total patent claim.
[242] According to Dieterich (Neues Pharmazeutisches Manual, 7. edition page 191) prepared barley meal is obtained as follows: 1 kilo barley flour is firmly pressed into a suitable metallic (tin) vessel, so that it is about 2/3 full and then heated on a water bath for 30 hours in all. After the lapse of 10 hours the powder is removed and ground in a mixer them again placed in the vessel and re-heated for 10 hours. After twice repeating this manipulation, about 900 grammes of a reddish mass will be obtained which is prepared barley meal.
[243] Apotheker-Zeitung 1900, page 181.
[244] Compare Aufrecht, Pharm. Zeitung 1910, page 558.
[245] The absurdity of this process is too evident to need remark; would it not have been better, if the process had not had the sanction of the patent mark? The treatment, which the cacao here undergoes, is so barbarous, that the product must always be spoiled. The only point attained is the complete gelatinisation of the starch, which by further heating is to some extent converted into dextrin. Caramelizing cannot and will not take place by heating gelatinised starch in mixtures with a dry substance, as it occurs in cacao. But in addition, the claim is weak that cacao so mistreated would be especially suitable for diabetics, since cacao serves that purpose a great deal better. The addition of albumin every properly disintegrated is not at all new, for mixtures of albumin and cacao have existed for a very long time.—Editor’s note.
[246] Instead of which pure milk powder may also be used.