Fifth Part: =Appendix= A. =Installation of a Chocolate and Cacao Powder Factory (with 2 plates=) 304 1. Chocolate Factory (Table I) 305 2. Cacao Powder Factory (Table II) 306 3. Appendix containing an account of the methods of preparation and the composition of some Commercial dietetic and other cacao preparations 306 INDEX A. Index to literature 319 B. Tables 320 C. Figures 321 D. Authors 323 E. Alphabetical index to contents 326 +Part I.+ The Cacao Tree. A. Tree and Beans. a) Description of the Cacao Tree and its Fruit. The cacao tree with its clusters of red blossom and golden yellow fruits is conspicuous even in tropical vegetation. Of considerable diameter at the base, it often attains a height of eight metres. Its wood is porous and light; the bark is cinnamon coloured, the simply alternating leaves are from 30 to 40 cm. in length and from 10 to 12 cm. broad, growing on stalks about 3 cm. long. The upper surface of these leaves is bright green, and the other one of a duller colour, and slightly hairy. The flowers, which are often covered with hairs, occur either singly or united in bunches not only on the thicker branches but also all along the trunk from the root upwards. (Fig. 1 A.) The formation of the fruit takes place only from the flowers of the stem or thicker branches, and for a thousand flowers there is only one ripe fruit. The flowers (fig. 1 B & C) are very small and of a reddish white colour. Calyx and corolla are five partite, the ten filaments are united at their base (fig. 1 G) and only half of them are developed to fruitful organs, such as bear pollen (fig. 1 J) in their four separate anther compartments (fig. 1 H). The pistil is formed of five united carpels and bears in each of its five compartments eight ovules. (Fig. 1 E & F). The fruit is at first green, and afterwards turns yellow, but with streaks and tints of red occurring; many varieties also are entirely crimson. Resembling our cucumber in size, shape and appearance (see fig. 2 A & B), it has a length of about 25 cm. and a diameter of 10 cm., and the thickness of its shell is from 15 to 20 mm. This shell is of rather softer consistency than that of the gourd, and has five deep longitudinal channels, with five others of less depth between them. [Illustration: Fig. 1. (After Berg & Schmidt, Atlas.)