=Art. 147.= Under the designation ~chocolate~, only a mixture of cacao and sugar with or without addition of cacao butter and spices is to be understood, and no other may be brought on the market as such. The percentage of sugar in chocolate may not exceed 68.[227] =Art. 148.= Cacao and chocolate may not contain starch, meal, foreign fat, mineral substances, colouring matter and so-called fat economisers (dextrine, gelatine, resin and tragacanth) and only traces of cacao shell. They may not be gritty nor foul smelling nor otherwise spoilt. =Art. 149.= Special products of cacao and chocolate with addition of oats, milk, acorns and hazel nuts must be declared accordingly (as oat cacao, milk chocolate etc.). Fancy confections fall also under this obligation. Cacaos and chocolates which are put on the market in packets, boxes and packages must contain the name of the firm on the wrapper, or some mark of the manufacturer or salesman which is recognised in Switzerland. If saccharine, dulcine or other artificial sweetstuffs are added to chocolate, such admixture must be declared on the wrapper.[228] 4. Austria. Legal control of the traffic in cacao preparations in this country may be expected in the near future. ~Austria~ is indeed already in possession of a law (dated January 19th, 1896) concerning the traffic in articles of consumption, although the special determinations have hitherto not reached perfection, and the treatment of the separate detailed articles must proceed gradually. As in Switzerland, the Association of Food Chemists and Analysts here have worked out designs for a “Codex alimentarius austriacus The work of this code commission is of a purely private nature and accordingly no official importance accrues to it, but it is none the less recognised by all Austrian chemists and has indirectly (and even in law courts) about the same weight as the opinion of an expert, especially as the single articles of consumption are almost exclusively limited to specialists in this country. We therefore introduce the most important points of this code which bear on our subject, although various alterations must be made in these as they succeed to legal recognition, for since the appearance of the code many changes have developed as regards the methods of research. I. Cacao Mass. ~Definition.~ Under cacao mass is to be understood the material constituting a regular and uniform dough when warmed, which has been exclusively prepared and manufactured from the shelled cacao bean. ~Ingredients.~ Cacao material contains the same ingredients chemically as the shelled bean. Microscopical investigation should only reveal the presence of seed kernel, and not particles of root, which should be removed in the course of preparation. The ash may not exceed 3·5%[229], the fibre 3%[229], and the starch 10·5%. The amount of fat figures at between 48 and 52 percent. II. Cocoa powder. (Pulverised cacao, defatted, and disintegrated.)