Cacao and chocolate that become thick and pulpy on boiling are in all probability adulterated with meal, starch, dextrine or resin. The following are to be considered as adulterations: 1. Admixtures of cacao or other shells, and sawdust. 2. Admixtures of foreign starch, meals, castania and resin. 3. Admixtures of mineral substances like ochre, clay and sand. 4. The substitution of cheaper fats, such as beef and pork dripping, almond, poppy seed, cocoa-nut and vaseline oils. Limitations. 1. For ~cacao material~. Ash { Maximum: 5% (Porto Cabello 4·65%)[226] { Minimum: 2% (Surinam 2·25%) Cacao butter { Maximum: 54·5% (Machalla 54·06) { Minimum: 48·0% (Porto Cabello 45·87).[226] 2. ~For cacao fat.~ Melting point 29 to 33·5° C.; freezing point 24 to 25° C.; refraction at 40° C., 46 to 49[226]; iodine value 34 to 37; point of saponification, 192 to 202. 3. ~Disintegrated cacao~: the amount of added alkali is not to exceed 3%. In no case shall the ash content be more than 8%. This figure is not inconsistent with the above stated maximum ash content, as disintegrated or soluble cacao is manufactured from a mixture of several sorts of cacao, in each of which (although they have been defatted) there is not more than 5% of ash. 4. ~Chocolate~: although at the present time there are no limits fixed for cacao and sugar, it may nevertheless be safely assumed that the fat and sugar together may not exceed 80 to 85%, and that the rest shall be pure non-fatty cacao material, in the proportion of from 15-20%. The ash in a good chocolate does not exceed 3·5%. 5. ~Milk chocolate~: here the separate ingredients require a thorough drying. If the percentage of moisture amounts to as much as five percent, the whole preparation is objectionable and liable to lose its hard consistency. 6. ~Chocolate~ à la noisette, ~oat~, ~meat~ and ~medicinal chocolates~. The testing of these takes two chief directions: 1. It must be established that the ingredients given on the label are of good quality, and 2. that only the ingredients there mentioned occur in the packet. The constituents and their proportions shall be declared on the wrappers in the case of medicinal chocolate. On the 1st July then, in the year 1909, the act passed in connection with foods and articles of consumption December 5th, 1905 came into force in Switzerland. Thereby the whole of Swiss trade in such foodstuffs and articles of consumption is systematically controlled. Of the 268 articles which are generally representative, we annex here those concerning cacao, powder and chocolate, namely, nos 146 to 149. =Art. 146.= Under the designation ~cacao~ or ~cacao powder~ only the pure, unaltered or only partially defatted natural product may be brought into commerce. A cacao powder may only be described as ~soluble~ when it has been treated with carbonic acid alkalis or disintegrated with steam. Soluble cacao may only contain 3% added alkalis on the outside.