=Raspberry chocolate= (Sarotti), German patent 181760 and 204603, prepared with addition of the juice of the raspberry. =Saccharin-cocoa= gives the following results on analysis: water 7·26 percent, nitrogenous substance 20·5 percent, theobromine 2·09 percent, fat 32·25 percent, saccharin 0·4 percent, starch 13·02 percent, non-nitrogenous extractives 13·51 percent, woody fibre 5·27 percent, ash 5·93 percent, (potash 2·16 percent, phosphoric acid 1·69 percent). See also Hansa-Saccharin-cacao on page. 00. =Somatose-cocoa with sugar and somatose-chocolate= contains about 10 percent somatose[251]; the first preparation contains 20·71 percent total nitrogenous substance, and the latter 10·24 percent, of which about ⅓ consists of soluble nitrogenous compounds. (Mansfeld.) The first preparation could be readily prepared by mixing 10 parts of somatose (Farbwerke Bayer &. Cie., Elberfeld) with 50 parts of sugar and 40 parts of cocoa powder. =Theobromade= (theobromine) is a dry extract from cacao husks. =Dr. Thesen’s Proviant= comes into commerce in the form of chocolate and is chocolate with an addition of albumin. Its analysis gives the following results: Albumin 20·5 percent, theobromine 0·56 percent, fat 39·79 percent, carbohydrates a) (soluble) 26·95 percent, b) (insoluble) 5·66 percent, ash 2·25 percent, water 1·57 percent. A similar product to Thesen’s Proviant results from mixing: albumin 12·5 parts, fat (cacao butter) 10 parts, fat (cocoa nut butter 7·5 parts, sugar 25 parts, cacao 45 parts. =Tropon-cocoa= is a varying mixture of tropon, 15-33⅓ percent, with cacao powder. A tropon cocoa containing 20 percent of tropon gave on analysis: water 5·75 percent, albumin 38·49 percent, fat 27·77 percent., fibre 3·76 percent, ash 4·51 percent, theobromine 1·6 percent., extractives 22·78 percent. =Tropon-chocolate= is a chocolate containing 25 percent tropon.[252] =Tropon-Oat-cocoa= contains 20 percent of tropon, 30 percent of oat meal and 50 percent of cocoa powder. =Wacaca des Indes= consists of 60 parts cacao powder, 165 parts sugar, 8 parts cinnamon, 2 parts vanilla and some tincture of ambergris. =White chocolate= contains sugar 3000 parts, rice meal 860 parts, potato flour 250 parts, cacao butter 250 parts, gum arabic 125 parts and vanilla tincture 15 parts.[253] FOOTNOTES: [237] Hahn-Holfert, Spezialitäten und Geheimmittel, page 300. [238] Pharmazeutische Zeitung 1888, page 512. [239] German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906). [240] German patent No. 189733 (26th February 1906), 189734 (Dec. 11th 1906). [241] Which would seem to be the only proper employment of the total patent claim.