In addition to its use in the manufacture of certain cacao preparations and for lubricating parts of machinery which come into contact with the cacao etc. cacao fat is also used in perfumery and especially in pharmacy for making suppositaries, ointments, etc., but it is of no importance in soap making. As an edible fat, in the true sense of the word, like ordinary butter or lard, cacao butter is not used. It has been maintained by Benedikt[48] that when in the form of chocolate it is as easily digestible in the human organism as milk fat, which is generally regarded as offering most favourable conditions for absorbtion in the intestinal canal. The digestibility of both fats varies from 92·3 to 95·38 percent, and both, in this respect, stand very near to cocoa-nut fat from which the solid glycerides have been removed, and to ordinary butter, the former according to Bourot and Jean.[49] being digestible to the extent of 98 and the latter 95·8 percent. Cacao butter is obtained as a by-product in the preparation of cocoa powder and in every country where cocoa powder is produced there is always a large trade in the former article. That is, apart from Germany, especially the case in Holland, where the monthly supply to the Amsterdam market is so large that during 1899 one firm alone—Van Houten—had 855 tons for sale. The average price of late years has considerably increased, and is now about 64-73 cents per kilogramme. 3. ~Cacao-red or Pigment.~ The majority of investigators interested in the cacao bean have assigned its peculiar aroma and taste to the cacao-red which it develops. As previously pointed out, the young fresh bean is colourless, the pigment forming later, as can be observed in many vegetable colouring materials, such as oakand cinchona-red, madder, indigo and kola-nut red (from Sterculia acuminata). As the later investigations of Hilger[50] have shown, the fresh colourless cacao bean contains a diastasic ferment, as well as a glucoside body, which C. Schweitzer[51] has termed glocoside or cacaonin. The term glucoside may be noted in passing as including those bodies, the greater number of which occur in plants, and which by treatment with alkalis, acids or ferments are split up into an indifferent body and a sugar, generally glucose. These bodies may be chemically regarded as ethyl derivatives of the respective sugars. When the ripe, white seeds are dried, the cacao-glycoside is partly decomposed by the agency of the above-mentioned diastasic ferment and formations of grape sugar, pure non-nitrogenous cacao-red, together with theobromine and coffeine ensue. These substances, and likewise a certain amount of undecomposed cacao glycoside, can all be detected in the seed, which has by this time acquired a brownish to violet colour.