Cf. Pharmaceutical and Chemical Journal 1906, p. 476. Apoth.-Ztg. 1906, p. 432. Pharm. Ztg. 1906, p. 512. Chemical Leaflet 1906 II, p. 167 among others. [182] Soxhlet’s so-called steam digester, as constructed by Esser of Munich. [183] Ztschr. f. anal. Ch. 1882, Vol. 22, page 448. [184] Giornale di Farmacia, di Chimica etc. 1898. [185] Lectures for the Establishment of Rational Feeding of Animals (Weender, Lectures), vol. 1864, p. 48. Cf. also “Landwirtschaftl. Versuchsstationen”, vol. 4, page 497. [186] Journal of Applied Chemistry 1896, p. 712 & 749. [187] A new process for the determination of crude fibre in food stuffs. Z.U.N. u. G. 1898, p. 3. [188] Ztschr. öff. Chemie 1899, vol. 2, p. 29. [189] Ibid. 1899, vol. 32, p. 479. [190] B. Fischer & Grünhagen, Z. U. N. u. G. 1902, V, p. 83. P. Drawe, Ztschr. öff. Ch. 1903, IX, p. 161. G. Lagerheim, Z. U. N. u. G. 1902, V, p. 83. J. Decker, Schweiz. Wchschr. f. Chem. u. Pharm. 1908, 40, p. 463. H. Lührig, Bericht d. chem. Unters.-Amtes Chemnitz 1905. [191] Pharmaceutische Zeitung 1889, p. 847. [192] Ztschr. f. öffentl. Chem. 1898, vol. IV, p. 224 u. 225. [193] Untersuchungen über Kakao und dessen Präparate, page 48. [194] See A. Leys, Journ. Pharm. et Chim. 1902 (6), 16, p. 471. A. Steimann, Ztschr. öffentl. Ch. 1903, 9, p. 239 u. 261. P. Welmanns, ibid. 1903, 9, p. 93 u. 115. R. Woy, Schweiz. Wochenschr. f. Chem. u. Pharm. 1903, 41, p. 27. A. Steimann, ibid. 1903, 41, p. 65. Fr. David Söhne, Ztschr. öffentl. Ch. 1904, 10, p. 7. H. Lührig, Bericht d. chem. Unters.-Amtes zu Chemnitz, 1905, p. 43. F. Bordas & Touplain, Compt. rendues 1905, 140, p. 1098. [195] Ztschr. f. analyt. Chemie, vol. 22, p. 366. [196] Journal de Pharmacie et Chémie 1877, page 29. [197] Z.U.N. u. G. 1904, 7, p. 471. [198] Ibid. 1909, 18, p. 16 et seq. [199] Ibid. p. 17. [200] Z. U. N. and G. 1909, XVIII p. 19. [201] A word about the R.-M. number seems not out of place here. Baier indeed gives it as an average 1·0 but it varies considerably, as his own investigations show (8 tests of pressed or extracted fats), where there are fluctuations of 1·65—2·37. Information kindly volunteered by Prof. Härtel and our own experience convinces us that such fluctuations proceed generally from the Glycerine employed, which has itself a R.-M. number, sometimes even amounting to 1·0. It is therefore necessary to fix the standard of Glycerine used in the experiment, only too much neglected in professional investigations. [202] Loc. cit. p. 21. [203] As starting point it may be taken for granted that the R. M. number for milk chocolate is at a minimum 3·75, for cream chocolate 5·5 assuming that 10% cream possesses the R. M. number 3·0 and 20% that between 5·9-6. Various roundabout calculations are so avoided, when the percentages of cream are thus immediately converted into the R. M. number, and the method is quite adequate for estimating purposes.