the names applied to both kinds being of little importance as long as the public has the means of clearly recognising the distinction (see tables 19 and 20). Some 17 percent must be taken as the minimum permissible butter value, which would mean the expression of about 80 percent of the total fat content, or two-thirds of the cacao mass itself; cocoa powders with only 15 percent or less of butter are to be regarded as inferior in quality and should not be produced. Unfortunately, however, these suggested limits are, at any rate for the present, not likely to be realised. [Illustration: Fig. 84b.] [Illustration: Fig. 85a.] The pressure obtained by means of the pressing devices above described is naturally not sufficient for the production of such highly defatted cocoas. Stronger presses are therefore necessary, one of which, a very powerful apparatus, is shown in Fig. 84. This machine, at the present time the most powerful cocoa butter press in the world, brings a pressure of over one million kilos to bear on the cacao mass, working with 400 atmospheres, and thus renders it possible to express as much as 90 percent of the total fat content of the bean. The construction of this press is exactly the same as that shown in Fig. 82, the pump Fig. 84a having, however, three pistons or plungers instead of one; it works, like the other machine, automatically, i. e., after the large quantity of water required at the commencement has been fed into the press, the large plunger is put out of gear at a pressure of 5 atmospheres; the two smaller pistons are then put into action together, and produce the enormous pressure of 400 atmospheres. [Illustration: Fig. 85b.] After defatting, the expressed cacao cakes are allowed to cool down, for which purpose they are transferred to flat trays or other suitable receptacles, and pulverising and sifting the powder thus obtained commenced. 3. ~Pulverising and Sifting the Defatted Cacao.~ There are several methods of proceeding with these operations, such as treating the expressed cacao in the melangeur already described in an earlier part of this book (cf. 30-32 figs.) or passing it through the centrifugal sifting machine (cf. 84b and 88 figs.) with which we are now acquainted. At a time when the melangeur was to a certain extent the universal machine of the manufacturer, it was almost exclusively utilised for pulverisation, that up-to-date division of labour whereby this machine is limited to mixing (and very properly so limited, as its name implies) and the preparation of cacao powders on the contrary assigned to more efficient constructions having then not as yet been adopted. We annex a description of one or two specially constructed arrangements for the pulverisation and sifting of cacao, as manufactured by J. M. Lehmann and already repeatedly tested. [Illustration: Fig. 86.]