He suggests that the following definitions for chocolate goods are reasonable, and could be conformed to by makers of the genuine article. These standards are not more stringent than those already enforced in some of the Colonies and European countries: (1) Unsweetened chocolate or _cacao mass_ must be prepared exclusively from roasted, shelled, finely-ground cacao beans, with or without the addition of a small quantity of flavouring matter, and should not contain less than 45 per cent. of cacao butter. (2) Sweetened chocolate or _chocolate_.--A preparation consisting exclusively of the products of roasted, shelled, finely-ground cacao beans, and not more than 65 per cent. of sugar, with or without a small quantity of harmless flavouring matter. (3) _Granulated_, or _Ground Chocolate for Drinking_ purposes.--The same definition as for sweetened chocolate should apply here, except that the proportion of sugar may be raised to not more than 75 per cent. (4) _Chocolate-covered Goods._--Various forms of confectionery covered with chocolate, the composition of the latter agreeing with the definition of sweetened chocolate. (5) _Milk Chocolate._--A preparation composed exclusively of roasted, shelled cacao beans, sugar, and not less than 15 per cent. of the dry solids of full-cream milk, with or without a small quantity of harmless flavouring matter. Mr. Booth further states that starch other than that naturally present in the cacao bean, and cacao shell in powder form, should be absolutely excluded from any article which is to be sold under the name of "chocolate." CHAPTER X THE CONSUMPTION OF CACAO The Kernels that come to us from the Coast of _Caraqua_, are more oily, and less bitter, than those that come from the _French_ Islands, and in _France_ and _Spain_ they prefer them to these latter. But in _Germany_ and in the _North_ (_Fides sit penes autorem_) they have a quite opposite Taste. Several People mix that of _Caraqua_ with that of the Islands, half in half, and pretend by this Mixture to make the Chocolate better. I believe in the bottom, the difference of Chocolates is not considerable, since they are only obliged to increase or diminish the Proportion of Sugar, according as the Bitterness of the Kernels require it. _The Natural History of Chocolate_, R. Brookes, 1730.