=Nuco-cocoa= is a mixture of cacao with “nuco”, which is a highly praised preparation of albumin. The analysis of nuco cacao gave ash 4·06 percent, moisture 6 percent, fat 15·23 percent, albumin 47 percent, the iodine value of the fat is = 86. The fragments of tissue under the microscope appear completely analogous to that of earth nut (arachis hypogaea). Nuco-cacao is consequently nothing more than a mixture of defatted cacao with defatted earth nut (earth nut cake). =Oat-cocoa, Hallenser (half and half)= contains 6·5 percent moisture, 4·1 percent mineral constituents, 89·4 percent organic substances (containing 4·3 percent nitrogenous matter) digestible albumin 14·7 percent, fat 17·2 percent, theobromine 0·77 percent, starch and other non-nitrogenous extractives 48·93 percent, cellulose 3·5 percent. This is evidently a mixture of equal parts of oat meal and cacao powder as the name implies. =Oat-cacao Kasseler= (Hansen & Co.) is prepared according to the German patent No. 93500, 28th June 1896, by mixing oat meal with cacao. This mixture is moulded, pressed and, after being wrapped in perforated tin foil, defatted by ether. It contains 7·2 percent moisture, 3·5 percent mineral substances, 89·3 percent organic substances, which are composed of nitrogenous substance 3·9 percent digestible albumin 18·8 percent, fat 18·3 percent, theobromine 0·46 percent, starch and other non-nitrogenous extractives 44·94 percent, cellulose 2·9 percent.[249] It is likewise a mixture of 50 percent of oat meat with 50 percent of cacao. =Oat-cocoa= can be simply prepared by mixing cacao powder with an equal part of prepared oat meal, such as is produced by Hohenlohe’s Präservefabrik, by Knorr of Heilbronn and by the Quaker Oats Company. In order to cover the taste of the oat meal 1-2 percent of sodium chloride is to be added. =J. Berlit=, German patent No. 72449, describes the following method for the preparation of =oat-cacao=, Oats are cleaned, bruised, slightly roasted and ground. The powder is wetted and by means of a kneading machine worked up to a paste which is dried in a vacuum, finally ground and mixed with defatted cacao in the required proportions. =Palamoud des Turcs= consists of cacao mass, rice-meal, starch and sandal wood. =Peptone-cocoa= contains: water 4·08 percent, nitrogenous substance 20·56 percent, albumose 8·25 percent, peptone 4·41 percent, theobromine 1·03 percent, sugar 49·51 percent, besides non-nitrogenous constituents 9·37 percent, woody fibre 1·43 percent, mineral substance 4·17 percent (potash 1·97 percent, phosphoric acid 1·21 percent). =Peptone-powder-cocoa= (20 percent) is prepared by mixing 20 parts of Koch’s meat peptone in the form of extract with 50 parts of sugar and 40 parts cacao powder. =Peptone-chocolate= contains 10 percent of dry peptone. =Plasmon-chocolate and cocoa= contains 20 percent plasmon[250] (Siebold). =Racahout des Arabes= see page 00, note.