The advantages, economical and otherwise, attending the use of the above breaking and cleansing machines become apparent when the following figures, registering results obtained in several experiments, are considered. Formerly the loss experienced in sorting, roasting, crushing and hulling averaged about 30 % of the total beans, but now the employment of the above machines shows the following satisfactory improvements. The loss of 823 kg Machala beans, unroasted, amounted to a total: a) in picking 3·6 kg b) " roasting 63·5 " c) " shelling 61 " d) " dust 34 " ————————— 162·1 kg or 20%, without taking into account the application of the waste; 2267 kg of St. Thomé raw cacao lost: a) in picking 5 kg b) " roasting 170 " c) " shelling 152 " d) " dust 79 " ————————— 406 kg or 20%. According to these data the use of these machines admits of a saving of about 10 percent more material than in former work. In connection with these particulars it is also of interest to consider the qualitative and quantitative composition of the various waste products of the manufacture. Filsinger[112] has at the instance of the Association of German Chocolate manufacturers, examined a mixture of 50 pounds of large Machala beans with an equal quantity of small beans, after passing it through a shelling machine of the most modern construction, and he thus obtained: 70 pounds of large kernels, 9·2 “ " medium kernels, 0·8 " " radicles, 10 " " husk (outer woody shell), 4 " " cacao waste, 6 " " other loss, The 4 pounds of cacao waste yielded by further sifting: a) kernel I. sort 250 grammes, II. " 50 " III. " 220 " IV. " 25 " b) husk I. " 185 " II. " 55 " III. " 370 " IV. " 80 " c) cacao dust 725 " d) waste 30 " e) loss 10 " ———————— 2000 grammes. Chemical analysis of these portions gave the following results: