=Chocolate-health-beer=, J. Scholz (German patent No. 28819). An extract is prepared from 10 kilos of cacao beans, which have been kiln-dried at 75° C., shelled, broken in small pieces and digested for half an hour with twice their weight of distilled water at 62° C., then boiled for another half an hour and finally allowed to stand for 48 hours at a temperature of 75° C., with an addition of a solution of 10 kilos of sugar in distilled water, then once more boiled until one half of the water, originally added, has been evaporated. It is filtered, in as warm a condition as possible, in order to separate pieces of cacao and fat, and the extract is ready for use. The brewing process is similar to that of brewing Bavarian beer. After the finished wort obtained in that process has been boiled for 3 hours, 100 litres are taken, for which 35 kilos of pale kiln-dried barley meal have been used, and to this are added 200 grammes of the best Bavarian hops and 12 kilos of cacao extract. The whole is once more boiled and the subsequent operation then carried out as usual. The fermentation (at 7·5° C.) occupies 7-8 days and the storage in the fining vats 3-4 weeks. =Chocolat rétablière=, a Vienna speciality, contains reduced metallic iron, dried meat, pea and wheat flour, sugar and cacao in uncertain proportions. =Chocolate-syrup= (for soda and seltzer water). 250 grammes of defatted cacao powder are rubbed down with 2½ litres of boiling water in a porcelain basin on a steam bath, until it is in the condition of an uniformly thick mass and then 1 kilo pot of condensed milk and 2·5 kilos of powdered sugar are added, and when the sugar is dissolved the vessel is cooled. After cooling, the fatty particles on the surface are carefully removed, and then 30 grammes of commercial vanilla extract and 30 grammes of mucilage (from gummi arabicum) are added, and the whole filtered through a stout cotton cloth (american recipe). =Chocolate-tincture (cacao-tincture)= is prepared by macerating 1½ kilos of defatted cacao powder with 10 kilos of dilute alcohol for 8 days and then filtering. =Corn-cacao contains= according to Notnagel[243]: water 6·10 per cent., fat 16·96 percent, albuminoids 19·81 percent, theobromine 0·68 percent, fibre 3·30 percent, non-nitrogenous extractives 48·69 percent, ash 4·46 percent. The preparation under the microscope is shown to contain, in addition to the constituents of cacao, a large amount of oat starch, and it may be regarded as corresponding to a mixture of equal parts of defatted cacao and oat meal, based on the above analysis and König’s mean value. =Covering or coating materials= have the following composition: 50% sugar, 30-35% fat and 20-15% cacao material free from fat, whereby (especially in Belgium, e. g. Brussels) it is in part supplanted by almonds, nuts etc. In such cases the iodine value of the fat is equal to 41-42.