To conclude, we find that the husk of the cacao bean consists of the inner coat of fruit, called endocarp and other parts of the fruit covering, as well as the skin of the seed[95]. The following layers may be distinguished; 1. The pulp, (f in fig. 3) fragile large cells with frequent hiatus; 2. the ~endocarp~ (fe), a single layer of fragile, very narrow and irregularly arranged cells, but ~without hiatus~; 3. the ~epicarp~, or skin (se), polygonal and extended cells, with an outer wall of some thickness. 4. the ~parenchyma~ or cellular tissue (lp), consisting of large and multiform cells, with vascular bundles (gfb), the large mucilagenous or slime cells (sch) and 5. the ~sklerogenous or dry cells~ (st), a single layer of vessels shaped like a horseshoe, and thickening towards the interior, and in conclusion 6. the ~silver membrane~ (is), belonging to the earlier inner coat of fruit, and consisting of two single rows of fat-bearing cells. In examination of the husks of the plane surface enlarged 160 times (fig. 8), it will be noticed that the characteristic epidermis (ep) consists of large and rather elongated but irregular polygonal cells. Frequently on the epidermis may be remarked a delicate network of the cells constituting the fruit pulp (p). Beneath the epidermis lies a very delicate transverse cellular layer (qu) followed by the parenchyma, as already stated. The remaining elementary forms are not readily observed on a plane surface but only in section, though we adjoin a few diagrams, showing the layers as isolated from the pericarp; namely, fig. 9 parenchyma, a layer of sklerogenous cells, fig. 10, and the silver membrane (is) with two superjacent Mitscherlich particles (tr) in fig. 11. [Illustration: Fig. 8.] [Illustration: Fig. 9.] [Illustration: Fig. 10.] For microscopical examination, the husk must first be defatted with petroleum or ordinary ether and then treated with dilute chloral hydrate (8: 5) to assist the definition of the forms. An approximate estimation of the amount of husk in a cacao preparation can be made by means of the microscope, adopting Filsinger’s[96] levigation method, which consists of concentrating those elements of the cacao which are seldom seen even in suspension in water, and which sink to the bottom when repeatedly stirred in that liquid. To these belongs first of all the husk, and its presence and determination in the levigation method is accordingly greatly facilitated. The details of the method will be further described in treating of husk admixtures in cacao preparations. [Illustration: Fig. 11.]