Crystal sugar, 231 Cuba, 28 Cultivation of the cacao tree, 7 Cumarin, 244, 245 Declaration of added ingredients, 281 Defatted cocoa, 203, 208 Definitions of cocoa preparations, 279 Depositing machine, 186 Description of the beans, 12 Dextrin, 237 Dextrose, 71, 265 Diabetic chocolate, 310 Diabetic cocoa, 311 Dictamnia, 311 Dietetic cocoa preparations, 306 Diorit rollers, 125 Dipping machine, 192 Dipping of pralinés, 187, 189 Diseases of the cocoa tree, 7 Disintegrating the cocoa tissues, 195 Disintegration, methods of, 197 Disintegration before roasting, 197 Disintegration after roasting, 216 Disintegration prior to pressing, 217 Disintegration after pressing, 224 Disintegrators, 233 Distribution of the cacao tree, 4 Diureides, 62 Diuretin, 64 Dividing machines, 148, 149 Division of chocolate, 143 v. Donat’s albumin chocolate, 311 Double cocoa mills, 114 Dowson gas, 97 Dry cocoas, 208 Dulcin, 235 Durabula-moulds, 182 Dust particles in cacao beans, 102 Dutch cocoas, 195, 203 Dutch IIa cocoa butter, 82 Earth nut in the cocoa, 278 Easin, 251 Ecuador, 20 Electric motors, 134, 168 Electro-magnetic metal extracting machine, 103 Erythrina indica, 7, 8 Erythrosin, 251 Esmeraldas, 22 Estates, 26 Estimation of alkalis remaining in the cocoa powder, 256 Estimation of albuminates, 271 Estimation of ash, 255 Estimation of cocoa husk, 267 Estimation of crude fibre, 266 Estimation of the fatty contents, 258 Estimation of moisture, 254 Estimation of silicic acid in the ash, 256 Estimation of starch, 264 Estimation of theobromine and caffeine, 263 Ether oils, 248 Ether test, Björklund’s, 262 Eucasin chocolate and cocoa, 311 Evaporator, 164 Examination and analysis of cocoa preparations, 253 Exports from Germany, 35 Extraction of cocoa butter, 195, 199, 203, 204 Fair shipping cocoa, 26 Fat contained in cocoa, 49 Fat contained in cocoa shells, 57 Fat, extraction of, 195, 199, 203, 204 Fatty contents, determination of, 258 Fermentation of the beans, 9, 60, 198 Fermentation secondary, 87 Fermentation tanks, 10 Fernando Po, 32 Fibre, determination of, 108 Fibre crude, 72, 254, 266 Fibre woody, 108 Filsinger’s alcohol ether test, 262 Filters for cocoa butter, 202 Flavour of the finished cocoa powder, 206, 226 Flavouring matter (spices), 287 Flour, 236 Fodder value of the husks, 83 Fondant chocolate, 138, 182 Fondant machines, 183, 184 Food salt cocoa, 315 Food and health powder, 315 Forastero, 19 Fuchsin, 251 Galactogen cocoa, 312 Gathering and fermentation of the beans, 9 Gauga, 312 Gelatine, 255 Geographical distribution and history of the cacao tree, 4 Germ separating machine, 105 Globoids, 75, 276 Globulins, 68 Glucin, 235 Glucose, 71, 138 Glycoside, 11, 60, 253