4. Brazil arrowroot, from the Manihot plants which belong to the order of Euphorbiaceae. Under the microscope the granules appear compound, the parts being of a drum or sugar loaf shape with many concentric striae. 6. ~Chestnut meal.~ Chestnut or maron meal also comes under consideration in the chocolate industry. The appearance of the starch granules is most characteristic. They are partly single and partly composed of two individual granules. The single granules, according to J. F. Hanausek[143], appear in such a variety of forms as to defy a summarised description. Frequently they occur oval, spindle, club, or flat kidney shaped, resembling those of the leguminous family; but especially to be noticed is the triangular contour of some granules, as well as some with projecting points. The central nucleus and its cavity are generally distinct, but the stratification is very slight or quite unrecognisable. 7. ~Bean meal.~ Of the leguminous meals that of beans is chiefly used as an adjunct in cocoa powders and chocolate, sweetened with saccharin, on account of its relatively large proportion of albuminous substance and small amount of starch. The meal is generally obtained from the seed of the common white bean. (Phaseolus vulgaris.) The starch granules under the microscope appear oval or long kidney shaped, with distinct nucleus cavities and furrows, as well as a distinctly marked stratification. Their length averages from 0·033 to 0·05 mm. The meal has a disagreeable leguminous taste when cooked, but that disappears when the meal is slightly roasted. 8. ~Salep.~ Salep which is now very seldom used as an admixture to chocolate (Rakahout of the Arabs)[144] is an amylaceous powder prepared from the tubers of various kinds of orchids. Under the microscope salep appears as fairly large translucent masses which consist of an agglomeration of very delicate walled cells giving the starch reaction with iodine. III. Spices. a) General Introduction. We cannot too strongly recommend the manufacturer to pulverise the spices, e. g. cinnamon, cloves and the like, himself, for such as are bought ready pulverised have frequently been adulterated with admixtures of wood, flour or bark. This is the more essential as sometimes pulverised cinnamon is distilled with steam to obtain an extract of its ethyl oil, and then the residue, which is of considerably inferior value as regards aroma, sold as genuine cinnamon powder. Such adulteration can neither be demonstrated under the microscope nor chemically, so that it is impossible to protect oneself against them. [Illustration: Fig. 97.]