Mucor circinelloids, 242 Murexide reaction, 66 Mutase-cacao, 315 Mutase-chocolate, 315 Nährsalz-cacao (Lahmann), 315 Nähr- und Heilpulver, 315 Naphtolyellow, 251 Naranjal, 21 Natural cocoa and chocolate, 315 Nicaragua cacao, 19 Nips, 11 Nuco-cacao, 315 Nutmeg, 247 Nutmeg oil, 249 Oat-cocoa Berlit, 316 Oat-cocoa Hallenser, 316 Oat-cocoa Kasseler, 316 Official enactments respecting the trade in cocoa preparations, 280 Official enactments respecting the trade in cocoa preparations — Belgium, 291 — Roumania], 293 — Switzerland, 294 — Austria, 298 — Germany, 301 Oidium of cocoa, 228 Oils, ether-, 248 Oil sugar, 249 Opening up the cacao tissues, 195 Orange I, 251 Orange L, 251 Ornamented goods, 181, 189 Oscuros, 21 Packet filling machine, 228 Packing and storing of finished cocoa preparations, 227 Palamoud des Turcs, 316 Para cacao, 23 Parasites of the cacao tree, 7 Pastilles, 176 Pastille machines, 177, 179 Paternoster, 192 Pegados, 21 Pelatos, 21 Peptons, 68 Peptone-cocoa, 316 Peptone-chocolate, 317 Peptone-powder-cocoa, 317 Percentage of butter to be extracted, 203 Percentage of butter remaining in the finished cocoa, 204 Peru, 22 Peru balsam, 249 Peruviol, 249 Phloxin, 123 Pigment, 59 Plansieves for cocoa powder, 214 Plantation, 26 Plasmon chocolate and cocoa, 317 Polen’s value, 260 Ponceau red, 251 Porcelain rollers, 215, 133 Porphyry rollers, 123 Potato starch, 236 Powder, chocolate-, 283 Pralinés, 182, 187, 189 Preliminary crushers, 212 Preparation of the cacao beans, 85 Presses, hydraulic-, 199 Production of the cocoa mass, 109 Proportions for mixing cocoa mass, sugar and spices, 136 Proteins, 67 Proteoses, 68 Puerto Cabello, 25 Pulverisation of the cocoa, 195 Pulverisation of the seeds, 199 Pulverisers, 210, 233, 239 Pulverising plant, 211, 212 Pulverising and sifting the defatted cocoa, 209 Pulverising the sugar, 233 Quadruple cocoa mills, 115 Racahout des Arabes, 317 Raspberry chocolate, 317 Raw fibre, 254 Raw shelled bean (kernel) analysis of, 44, 45 Refining machines (rollers), 126, 134 Refiner and mill combined, 116 Refractive index, 55 Refractometer-butyro, 55 Refrigeration, artificial-, 163 Reichert-Meissl value, 55 Removal of air and division of the chocolate, 143 Rice starch, 237 Roasting the cacao beans, 89, 199 Roasting machines, 93 Root bark of cacao, the use of it, 11 Roscellin, 251 Saccharin, 234 Saccharin-cocoa, 317 Salep, 238 Samana, 17 Samoa, 33 San Antonio, 26 San Thomas, 30 Sanchez, 17, 27 Santo Domingo, 27 Saponification of cocoa fat, 53, 54 Secondary fermenting, 87 Seed membrane of the bean, 11, 15 Semi-dipped goods, 192 Shaking tables, 156 Shaking table-batteries, 160