We particularly recommend the procuring of a guarantee from the milk purveyor as to its purity for every delivery in order to be covered against fines in case the product should prove to contain an insufficient amount of fat. Analytical testings of trial samples are also to be recommended. By way of comparison we refer to the “Principles for Estimating Cacao Products and their Food Value” determined by the Free Union of German Food Chemists in their 8th annual assembly at Heidelberg (1909) and finally established in their 10th held at Dresden (1911), which are said to have found general acceptance from the 1st July, 1912. b) Final Wording of the Principles of the Free Union of German Food Chemists for the estimation of the Value of Cocoa and Cacao Preparations. I. ~Cacao mass~ is the product which is purely and simply obtained from the roasted and shelled cacao bean by grinding and moulding. Cacao mass may not contain any kind of foreign substance. Traces of shell may only be present in minor quantity. The waste product falling in the cleansing of the bean must not be added to the cacao mass, nor may it be worked up into cacao material separate and apart from other cacao. Cacao mass shows 2·5-5% of ash and contains 52-58 % of fat. Disintegrated cacao is such material as is treated with alkalis or alkaline earths, ammonia or its salts, under pressure of steam. II. ~Cocoa powder~, cacao that has been pressed and its oil removed, soluble Cocoa and disintegrated cacao are synonyms for cacao mass which has been reduced to powder form after they have been partially separated from fat by expression under heat; and generally treatment with alkalis or their carbonates, alkaline earths, ammonia, and ammonia salts under a strong steam pressure are presupposed. Cocoa powder containing under 20% of fat, as well as that treated with spices (aromatised or scented) must be declared accordingly. Cocoa powder may not contain any kind of foreign substance. Traces of shell may only be present in minor quantity. The waste product falling in the cleansing of the bean may neither be added to the cocoa powder nor itself worked up into such a powder. The added alkali or alkaline earths may not exceed 3 % of the raw material. Only powdered cacao and cocoa powder which has been treated with ammonia and its salts under strong steam pressure shows from 3 to 5 % of ash on cacao mass containing 55 % of fat. Cocoa powders disintegrated with alkalis and alkaline earths must not show more than 8 % of ash on cacao containing 55 % of fat. The percentage of water must not rise above 9. III. ~Chocolate~ is a mixture of cacao material with beetroot or cane sugar and a proportionate admixture of spices (vanilla, vanillin, cinnamon, cloves and so forth). Many chocolates contain apart from that an addition of cacao butter. The percentage of sugar may not amount to more than 68.