=Malt-cacao= according to Franz Abels (German patent No. 96 318, 9. May 1896) is prepared in the following manner: The cacao mass after being mixed with malt meal is defatted by strong hydraulic pressure in order that the malt may be permeated with cacao fat. It is then pulverized. =Malt-cacao-syrup= or =malted chocolate= is prepared by mixing 240 grammes malt extract and 24 ccm vanilla extract with about 950 grammes of chocolate syrup. Vanillin or essence of cinnamon may be used instead of vanilla extract. This preparation serves for the making of american effervescing lemonade. =Malt-chocolate.= 2 kilos of finely powdered malt and 3½ kilos powdered sugar, both well dried, are mixed in small quantities with 4½ kilos cacao mass in the mixing machine. The tablets are to be coated with varnish to preserve them. (E. Dieterich.) =Malt-extract-chocolate.= 4½ kilos of the finely rubbed down cacao mass, contained in the mixing machine, are intimately mixed with 1 kilo dried malt extract and 4½ kilos powdered sugar. The finished tablets are to be coated with varnish. (E. Dieterich.) =Malto-leguminose-cacao= gives the following numbers on analysis: water 7·38 percent, nitrogenous substance 19·71 percent (18·26 percent digestible), theobromine 0·71 percent, maltose 1·88 percent., dextrin etc. 3·53 percent, starch 27·82 percent, besides non-nitrogenous extractives 13·8 percent, fibre 2·36 percent, ash 4·94 percent potash 1·74 percent, phosphoric acid 1·51 percent. =Meat-extract-chocolate= is prepared by placing 500 grammes of meat extract (Cibil’s or Liebig’s) in a porcelain basin and evaporating as much as possible on the water bath: 4·7 kilos of powdered sugar are then added and the whole rubbed down with the pestle until the extract is homogeneous. 5 kilos of cacao mass are added and the chocolate finished in the mixer. The moulded tablets must be coated with varnish (Dieterich). =Milk-cacao= is prepared with 1 kilo of condensed milk (prepared in a vacuum with the addition of 10 percent of milk-sugar[246] 500 grammes milk sugar and sufficient powdered arrowroot to produce a paste, which is then rolled out, broken up and lightly baked. This milk biscuit is ground and passed through a fine hair sieve. 750 grammes of the pulverized milk biscuit are then carefully mixed with 250 grammes of defatted cacao and 10 grammes of an aromatic mixture and the preparation finally preserved in metallic boxes. =A more bitter milk-cacao= can also be prepared with 50 kilos cacao powder and 50 kilos pure milk powder. This proportion may also be varied, so that more milk powder may be used, as for example 40 kilos cacao powder and 60 kilos pure milk powder or 30 kilos cacao powder and 70 kilos pure milk powder. =A sweet-milk-cacao= can be obtained thus: a) 30 kilos cacao powder, 20 " powdered sugar, 50 " pure milk powder b) 20 kilos cacao powder, 30 " powdered sugar, 50 " pure milk powder,