Table 1. German Imports and Exports of cacao products 1907-1910 35 " 2. Imports in Germany 1900-1908 37 " 3. Imports or Consumption in the various countries 38 " 4/5. Analysis of hulled bean 3/44 " 6/7. " of raw shelled bean (kernel) 4/45 " 8. " of Ridenour 45 " 9. " of roasted, shelled cacao (Matthes & Müller) 46 " 10. " of commoner varieties of cacao (Matthes & Müller) 47 " 11. " of cacao (defatted and free from alcali) 48 " 12. Physical and chemical analysis of the various kinds of pressed Stollwerck Cacao Butter (Fritzsche) 56 " 13. Constituents of different fats and oils contained in cacao 58 " 14. Analysis of the ash of cacao beans by R. Bensemann 74 " 15. Composition of cacao shells (Laube & Aldendorff) 76 " 16. Analysis of unroasted cacao husks (Zipperer) 76 " 17. Constituents contained in the ash of roasted cacao husks by R. Bensemann 77 " 18. Fodder value of cacao husks (Maercker) 83 " 19. Percentage of butter to be extracted 203 " 20. Percentage of butter remaining in the finished cacao powder 204 " 21. Adulteration and their detection 289 C. Illustrations. Page Fig. 1. Branch of cacao tree with blossom and leaves 2 Fig. 2. Fruit and single seeds in long and cross section 3 Fig. 3. Cross section of the cacao shell (enlarged) 14 Fig. 4. Cross section of edge of seed leaf (enlarged) 15 Fig. 5. Graph showing consumption of raw cacao 40/41 Fig. 6. Graph per head of population in Germany 42 Fig. 7. Grains and starch in cacao bean (section of ariba, enlarged 750 times) 70 Fig. 8. Plan of cacao shell (enlarged) 80 Fig. 9. Spongy paranchyma (enlarged) 80 Fig. 10. Dry cells or skereides (enlarged) 80 Fig. 11. Silver membrane with Mitscherlich particles (enlarged) 81 Fig. 12. Preliminary cleansing machine (J. M. Lehmann) 90 Fig. 13. Preliminary cleansing machine (J. M. Lehmann) 91 Fig. 13 a. Brushing machine for cacao beans (Bauermeister) 92 Fig. 14. Cylindrical roasting machine (Lehmann) 93