[135] The “Machines for packing en masse” Co. Ltd. Berlin, have recently strongly recommended their “wrapping machines, for centres of any shape or consistency, which work automatically, that is to say, it is only necessary to heap the centres in continuous succession in the machine, when they are urged forward and wrapped in paper or other materials, being finally despatched out of the machine automatically. The wrappers may be simple or double, loose, or tight fitting.” Their employment in the packing of chocolate tablets is especially recommended.—And so the problem would be solved! Unfortunately I am in want of personal guidance, never yet having seen the machines in working order, and so not being able to submit any opinion as to their efficiency. Even if they are really able to deal with larger tablets, yet the more critical problem regards the smaller goods, especially in connection with the wrapping in tin-foil. +Part III.+ Ingredients used in the manufacture of chocolate. A. Legal enactments. Condemned ingredients. Chocolate is a mixture of cacao mass with sugar, to which usually spices and even cacao butter are also added. The sugar generally amounts to rather more than one half (60 percent) of the total mixture. Spices such as cinnamon, vanilla, cloves, nutmeg, mace, cardamoms, as well as cacao butter, or perfumes like peruvian balsam, are only added in small quantity so as to improve or alter the flavour as required. Recently, the ethereal oils of the spices have been used for this purpose as well as artificially prepared aromatic substances, such as vanillin, for example. Flour and starch[136], although the latter is seldom used, are permissible ingredients in cheaper kinds of chocolate but only when the fact of the addition is plainly stated. The kinds of flour usually employed are wheat and potato flours, rice-starch and arrowroot, dextrin and, less frequently, oat, barley, acorn, chestnut, or rye flour. In certain forms of dietetic chocolate, sugar being injurious to invalids, it is replaced by saccharin; another material, such as a leguminous flour from beans, peas or lentils, must be employed in its place.[137] In some kinds of fancy chocolate, harmless colours, tincture of benzoin etc. are used. B. Ingredients allowed I. Sweet Stuffs. a) Sugar. Both cane and beetroot sugar are employed in the manufacture of chocolate. As this naturally possesses a brownish colour, brownish white as well as white sugar is used for mixing with the cacao mass. The kinds of sugar used are: 1. Sugar dust, a white crystallisable and very fine powder. 2. Crystal or granulated sugar, consisting of loose, plain crystals, and suitable for almost all purposes in the manufacture. 3. Sugar flour I, II, and III which is a difficultly crystallisable sugar containing an amount of molasses increasing with the number, and it is of a more or less brown colour. [Illustration: Fig. 94.]