[229] Editor’s note: These values would seem to require some revision, as generally only the very inferior cacaos, like St. Thomé, Domingo, Cuba and Haiti, show a lower ash percentage than 3·5%; Ariba, Porto Cabello, Caracas and Guayaquil cacaos show a higher percentage the same remark applies also to the fibre content. [230] This also requires revision, as on boiling 7·5 grammes cacao with 250 grammes water there will always be a sediment after the solution has stood for some minutes. [231] Requiring revision. Cf. remarks on previous page and also the values of raw fibre found by Filsinger. Editor’s note. [232] Requires revision, compare page 261. Editor’s note. [233] We would prefer Eminger’s method.—Editor’s note. [234] Cf. above, § 2, 1 and 2. [235] The “Deutsche Nahrungsmittelbuch” issued by the Association of Manufacturers and Dealers Trading in Articles of Consumption has unfortunately only complexed matters as it was a private undertaking and has endeavoured to sanction various usages, better termed misusages, such as the use of forbidden preserving and conserving agents, artificial colouring stuffs etc. It is true that the part connected with cacao preparations constitutes a glorious exception, and also that there are recent indications of an agitation to reform the whole code. +Book 5.+ Appendix. A. Installation of a chocolate and cacao powder factory. In constructing a new factory and fixing the situation of the buildings, the first thing to be considered is their convenient arrangement. It is therefore advisable to rely upon an experienced person for the plan to be adopted, and then to leave the proper construction of the works in the hands of the architect. Small operations can be carried on in any building, but in the case of larger works a well devised arrangement of the machines and appliances must be decided upon before hand, that will admit of rational and, to some extent, automatic working. In case of erecting small works which will require only one manager, the best plan would be to have the whole manufacture carried out on one story, or at the most two stories, to facilitate supervision. The case is different with large works, in which the different departments are controlled by especially qualified persons. Tables I and II[236] represent, in section, a chocolate factory and a cacao powder factory. As both plans represent only a model section, they serve only to show the most convenient arrangement of the machines with each other. In reality there would be more or less machines of the same kind placed together. Such arrangements might, with modifications, serve for medium sized works, as well as for larger ones. In that sense the following explanations of the two plans are to be understood. [Illustration: PLATE II Longitudinal Section of a model Chocolate Factory For explanation of figures see text. Zipperer, Manufacture of Chocolate etc. 3rd edition. Verlag M. Krayn, Berlin W. 10.]