Within the ten years that have elapsed since the first edition of this work appeared, the manufacture of chocolate has undergone considerable expansion. Not only has the ~modus operandi~ been simplified and improved by the introduction of a number of new mechanical appliances, but the technique of the subject has been so extended, both from chemical and mechanical points of view, as partly to furnish a new standard in estimating and determining cacao constituents and preparations. The author has endeavoured to take due account of all these advances, and made a point of collecting the material scattered through the various professional journals, sifting or supplementing where necessary, in order that all engaged in the industry, ~the manufacturer as well as the food analyst and the engineer~, may be in a position to derive a vivid impression of existing conditions in the chocolate manufacture, from the present volume. In consideration of the importance which several branches of the industry have recently acquired, such as the preparation of cocoa powder, soluble cocoa, cacao butter, pralinés and chocolate creams, space has been given to descriptions of the respective details. On the other hand no attempt has been made to introduce calculations as to the cost of manufacture, since statements to that effect would possibly be rather detrimental than otherwise. Costs of production as regards cacao preparations is subject to great variation, according to the scale on which they are carried out, so that estimates made on the basis of large operations might eventually lead to the conclusion that a small factory might be profitable, and with no better result than that of creating undue competition in prices and occasioning eventual failure. Moreover, the fluctuations in the market price of cacao and sugar are so frequent, and there is such possibility of new sources of expense, that calculations can only apply to the time when they are made; they soon become out of date, and then afford no trustworthy indication of probable profit and loss. The section treating of legislative regulations relating to the trade in cacao preparations has undergone complete revision to adapt it to existing conditions. To render the book more useful, an appendix has been added in which the production and composition of a few cacao preparations are treated of, providing valuable data for reference. Dr. Paul Zipperer. CONTENTS First Part: =The Cacao Tree= Page A. =Tree and Beans= 1 a) Description of the Cacao Tree and its Fruit 1 b) Geographical Distribution and History of the Cacao Tree 4 c) Cultivation of the Cacao Tree; Diseases and Parasites 7 d) Gathering and Fermentation 9 e) Description of the Beans 12