| Clay } |Polarisation | | Dextrine} | by Welmans’ process | 258 | | | |Excess of sugar|{ a) Polarimetric test | 269 | |{ b) Aräometric test | 270 | |{ c) Decrease in ash | — |Excess of cacao|Determination of amount of fat| 258 | butter | | |Excess of water|Determination of moisture | 254 |Gelatine |Picric acid test and albumin | | | determination | — |Tragacanth |Microscopically | 277 |Earth-nut |Microscopically | 278 |Earth-nut-cake |Determination of albumin | 271 |Walnut- and |Microscopically | 278 | hazelnut | | | pulps | | Cocoa- |{ Husk | | Powder |{ Foreign fat |As with chocolate | — |{ Meal | | C. Adulterations of Cacao wares and their Recognition. a) Introductory. Cacao preparations are subject to manifold and various kinds of adulteration. The following table gives a list of proved adulterating agents, and contains in the last column but one hints as to how such foreign additions can be detected, which hints are given in more detail on various pages in this edition, the numbers of which are annexed in the last column. Bases for the judgment of cacao preparations appear on the one hand in the definitions and formulas previously given, and on the other in the rougher and finer adulterations which we had the opportunity of detecting. We give these bases once more, at least such as we deem necessary to a proper estimation of the purity of cacao goods, and in general rather incline to the principles which Filsinger has worked out for the Imperial Health Office (Germany) and which received a hearty reception at the hands of the various unions connected with the trade. b) The Principles.