f) Nutmeg and Mace 247 g) Cardamoms 248 IV. Other Ingredients 248 a) Ether oils 248 b) Peru balsam and Gum benzoin 249 V. Colouring Materials 250 Fourth Part: =Examination and Analysis of Cacao Preparations= A. =Chemical and microscopial examination of cacao and cacao preparations= 253 a) Testing 253 b) Chemical analyses 254 1. Estimation of moisture 254 2. Estimation of ash 255 3. Estimation of silicic acid in the ash 256 4. Estimation of alkalis remaining in cocoa powders 256 5. Determination of the fatty contents 258 6. Determination of Theobromine and Caffeine 263 7. Determination of Starch 264 8. Determination of crude Fibre 266 9. Determination of Cacao husk 267 10. Determination of Sugar 269 11. Determination of Albuminates 271 12. Investigation of Milk and Cream Chocolate 272 c) Microscopical-botanical investigation 275 B. =Definitions of Cacao Preparations= 279 a) Regulations of the Association of German Chocolate Manufacturers relating to the Trade in Cacao Preparations 279 b) Final Wording of the Principles of the Free Union of German Food Chemists for the estimation of the Value of Cacao Preparations 282 c) Vienna Regulations 284 d) International Definitions 285 C. =Adulteration of Cacao Wares and their Recognition= 288 a) Introductory 288 b) The Principles 288 c) Laws and Enactments as to Trade in Cacao Preparations 291 1. Belgium 291 2. Roumania 293 3. Switzerland 294 4. Austria 298 5. Germany 301