4. Colouring matter; the colouring of the surface of figures is permissible; 5. So-called fat economisers, such as adraganth, gelatine, and dextrine. An addition of substances for medicinal or dietetic purposes is permissible, though in such cases the goods must be declared. The addition of any fats other than cacao butter (i. e. of any foreign fat) or of shells or waste products to cacao or chocolate or to cacao or chocolate goods is also not permissible even when these are designated in such a manner that the words chocolate and cacao do not occur in their description. III. ~Declaration of Added Ingredients.~ The declaration must be transcribed in legible script and form, as e. g. “Meal” so as to be readily understood by all, and composed in German. The declaration must occur together with the description of contents and as part of the same on despatching original packages in retail transactions. In wholesale trade the declaration must occur on all offers, quotations, bills and all boxes, etc. provided with description of contents. When offered for sale or exhibited in an unpacked condition, every box etc. containing the goods must have such a declaration introduced so as to be visible to every buyer in the premises, where possible; or the declaration shall be placed on the goods themselves. 1. Skimmed milk chocolates must be literally described as such, and must be manufactured with at least 10 % of skimmed milk powder or the corresponding quantity of skimmed milk proper. Addition of ordinary milk or its powder is permissible and need not be declared; 2. Milk chocolate must be manufactured with ordinary milk containing at least 3 % of fat, and in such a manner that at least 10 % of milk powder or the corresponding quantity of milk proper are employed; 3. Cream chocolate must be prepared from cream containing at least 10 % of fat, and in such a manner that at least 10 % of a cream powder or the corresponding amount of cream, in each case containing 50 % of milk fat, are employed. It may be varied to taste with milk proper or its powder, without any further declaration being necessary. These percentages represent a minimum. It remains at the manufacturer’s choice whether he shall employ larger quantities of cream or milk. The associated firms are further recommended to annex the following guarantees: a) that the powder of milk proper contain at least 26 % of fat and be prepared from a milk guaranteed as pure; b) that the cream powder contain at least 40 % of milk or be prepared from cream containing at least 10% of fat. It is especially emphasised that these quantities are minimums, and every manufacturer is free to add as much cream or milk as he pleases.