Wittstein, G. C. Coffee, polishing of; Chem. News, 33,194.

Wolffenstein. Coffee substitutes, analysis of. Zeitsch. f. angew. Chem., 90, 84; Chem. Centrbl., 1890,606.

Cocoa And Cocoa Preparations - Anonymous. Adulteration of chocolate. Ann. Chem. Pharm., 16, 80.

Cacao und dessen Praparate. Chem. Ztg., 1889, 32.

Coloring matter for chocolate. Analyst, 1888,13, 96.

Cultivation of cocoa in Colombia. Phar. Jour. Trans. [3], 970, 591. Anthon. Preparation of cocoa butter. Ann. Chem. Pharm., 24. 251. Asborth. Estimation of starch in cocoa and chocolate. Rep. anal. Chem., 7, 99. Association of Swiss Analytical Chemists. Directions for the examination and judgment of samples of cocoa preparations. Vierteljahresschrift u. d. Fortschr. auf dem Gebiete der Chemie d. Nahr.- u. Genussmittel, 1890, 2,171. Bell. Caffeine in cocoa. Analysis and adulteration of food, p. 85. Belohoubeck. An analysis of Van Houten's cocoa. Casopsis ceskeho lekarnictva,

1888, 7, 311; Rep. d. Chem. Ztg., 1888, 270.

Belohoubeck. Soluble Dutch cocoa. Bohm. pharm. Zeitsch , 7, 311; Chem. Centrbl., 1890,131. Benedikt. Analyse der Fette und Wachsarten. Berlin, 1886. Bensemann. Analysis of chocolate. Ber.d.chem. Ges., 16, 856; Rep. f. anal. Chem.,

4, 213; Ibid., 5, 178; Zeitsch. f. anal. Chem., 24, 464. Bensemann. Estimation of cocoa in chocolate. Ber. d. chem. Ges., 6, 856,; Chem.,

News, 48, 305. Bensemann. Properties of cocoa butter. Rep. f. anal. Chem., 4,165; Zeitsch. f. anal.

Chem., 24, 628. Bernhardt. Examination of cocoa and chocolate. Zeitsch. Nahrungsm. u. Hyg.,

1890, 4, 121, Bernhardt. Losses in the preliminary preparation of the bean for manufacture.

Chem. Ztg., 1889, 32. Boudet and Pelouze. Examination of cocoa butter. Ann. Chem. Pharm., 29, 41. Bjorklund. Ether-test for cocoa butter. Zeitsch. f. anal. Chem., 3, 233; Benedikt,

Analyse der Fette und Wachsarten. Boussingault. Constituents of cocoa. Compt. Rend., 1883, 96,1395. Boussingault. Cultivation of the cocoa tree. Compt. Rend., 96,1395; Jour. Chem.

Soc, 1883, 44,933. A second article. Ann. Chim. Phys. [5], 28,433; Jour.

Chem. Soc, 46,202. Boussingault. Examination of cocoa and chocolate. Ann. Chim. Phys. [5], 28,433. Boussingault. Properties of cocoa butter. Ann. Chem. Pharm., 21, 200. Boussingault. Percentage of theobromine in cocoa beans. Vortrage u. AgriculturChemie, 1872, 451. A second article, Ann. Chim. Phys, [5], 28, 433; Chem.

Ztg., 1883,902.

20393 - No. 13 - 9

Delcher. Historical and chemical researches on cocoa.

Dieterich. Specific gravity of cocoa butter. Gesehaftsber. d. Papier- u. chem. Fab. rik zu Helfenberg, 1883; Zeitsch. f. anal. Chem., 23, 567. Dieterich. Chemical properties of cocoa butter. Zeitsch. f. anal. Chem., 25,431. Duclaux. Copper in cocoa ash. Bull. Soc. Chim. de Paris, 1871, 16, 33. Elsner. Microscopical examination of cocoa. Rep. anal. Chem., 1885, 5, 128;

Chem. Ztg., 1885, 781. Filsinger. Examination of chocolate. Chem. Ztg. Rep., 13,309; Chem. Centrbl.,

1890, 130. Filsinger. Modification of the ether test for cocoa butter. Zeitsch. f. anal. Chem.,

19, 247; Chem. Ztg., 1889,13, 309; Benedikt, Analyse der Fette und Wachsarten. Fischer. Constitution of theobromine. Ann. Chem. Pharm., 215, 253. Fruhling und Schulz. An analysis of cocoa powder. Correspondenz-Bl. d.

Vereins analyt.Chem., 1880, 17. Galippe. Copper in cocoa ash. Jour, de Pharm. et de Chim. [5], 1, 505. Glasson. Formula of theobromine. Ann. Chem. Pharm., 61, 335. Gossmann and Specht. Cocoa butter. Ann. Chem. Pharm., 90, 126. Grandeau. Analyses of cocoa husks. Dietrich u. Konig, Zusammensetzung der

Futtermittel, p. 264. Hager. Anilin test for the purity of cocoa butter. Zeitsch. f. anal. Chem., 19, 246;

Benedikt, Analyse der Fette und Wachsarten. Hanausek. Commercial varieties of cocoa beans. Hanausek's Die Nahruugs- und

Genussmittel aus dem Pflanzenreiche. Hartwich. Determination of starch in chocolate. Jour. Chem. Soc, 1889,192; Chem.

Ztg., 12,375. Heisch. Analysis of cocoa. Analyst, 1, 142.

Heisch. Analyses of cocoa beans. American Chem., 1876, 76, 930. Herbst. Examination of chocolate. Rundschau, 1882, 443; Rep. d. anal. Chem., 2,

236; Zeitsch. f. anal. Chem., 22, 278. Holm. The harvesting and preparation of cocoa beans. American Chem., 5, 330;

Jsb. d. Chem., 1875, 1121. Husemann. Solubility of theobromine. Husemann's Pflanzenstoffe, p. 822. Jurgensen. Adulteration of cocoa and chocolate in Denmark. Chem. Centralblatt1890 [2], 21, 890. Keller and Stricker. Solubility of theobromine. Ann. Chem. Pharm., 118,151. Kingzett. Composition of cocoa butter. Phar. Jour. Trans., 8, 412. Legler. A modification of Wolfram's method for the determination of theobromine.

Ber. d. chem. Ges., 15, 2938; Zeitsch. f. anal. Chem., 23, 89. Legler. Microscopical examination of cocoa. Rep. d. anal. Chem., 4, 345; Chem.

Ztg.,1885, 105. A second article. Ref. d. anal. Chem., 5,95; Chem. Ztg., 1885,

679. Mansfeld. A modification of Asborth's method for the determination of starch in cocoa and chocolate. Zeitsch.f. Nahrungsmitteluntersuch. n. Hygiene,1888,1,

2; Chem. Ztg., 3,91. Mansfeld. Examination of cocoa preparations. Zeitsch. d. allg. osterr. Apotek.

Ver., 44, 329. Moser. Analyses of cocoa husks. Dietrich and Konig, Zusammensetzung der Futtermittel. Muldkr. Estimation of theobromine. Konig, Chemie der Menschlichen Nahrungsund Genussmittel, 3 Aufl., Band i, p, 1019. Munch. Analysis of cocoa. N. Jahrb. Pharm., 25, X; Zeitsch. Chem., 1866, 191. Muter. Analysis of cocoa. Analyst, 1879, 66. Payen. Detection of foreign starches in chocolate. Jour, de Pharm. et de Chim.,

41, 367; Zeitsch. f. anal. Chem., 2, 444.

Pennetier. Estimation of starch in chocolate. Jour. Pharm. Chim. [5], 1887,

15, No. 3. Pohl. A method for the determination of melting points. Wiener Academie, Berichte, 6, 587; Benedikt, Analyse der Fette und Wachsarten. Portele. Analysis of cocoa husks. Centrbl. f. Agrikulturchem., 1870, 304. Reinsch. Detection of flour in chocolate. Further Gewerbe Ztg., 1868, 63; Zeitsch.

f. anal. Chem., 8, 514. Rost van Tonningen. Analyses of the ash from various parts of the cocoa tree.

Rep. Chim. Applique, 2, 261; Jadsb. d. Chem., 1859, 548. Rudorff. A method for the determination of melting points. Jsb. d. Chem., 1872,

32. Saldau. Die Chokolade-Fabrikation, 1881.

Samelson. Adulteration of cocoa powder. Chem. Ztg., 1888, 44, 722. Saltsien. The action of iodine on the starch of cocoa. Zeitsch. f. anal. Chem., 28,1. Schaedler. Die Technologie der Fette und Oele der Pflanzen- und Thierreichs.

Berlin, 1883. Schmidt. Caffeine in cocoa. Arch. d. Pharm., 221, 675; Zeitsch. f. anal. Chem.23, 89. Schroeder. Untersuchungen uber die Bestimmungen des Zuckers in den Cacao, waaren. Zeitsch. f. angew. Chem., 1892, 173. Skalweit. Refractive index of cocoa butter. Rep. d. anal. Chem., 6, 181; Zeitsch.

f. anal. Chem., 28 386. Stenhouse. Cocoa butter. Ann. Chem. Pharm., 36, 56. Stutzer. Analysis of cocoa. Russ. Zeitsch. f. Pharm., 21, 724. Stutzer. Analysis of cocoa, partially deprived of fat. Rep. f. anal. Chem., 1882,

88 and 161; Hygiene-Bericht, 1882-'83, 1, 217. Stutzer. Neues aus der Rost-, Dan- und Trocknungs-Industrie. Zeitsch. f. angew.

Chem., 1891, 368. Stutzer, Fassbinder, and Klinkenberg. Determination of nitrogen in cocoa.

Chem. Centrbl., 1882, 538; Jsb. d. Chem., 1882, 1438. Traub. Composition of cocoa butter. Arch. Pharm. [3], 21, 19. Tresca. Manufacture of chocolate. Les Mondes, July 22, 1869. Treumann. Solubility of theobromine. Arch. Pharm. [3], 13, 5; Jsb. d. Chem.,

1878, 872. Tuchen. Dissertation uber d. organ. Bestandtheile der Cacao. Gottingen, 1857. Valenta. Solubility of cocoa butter in glacial acetic acid. Dingl. polyt. Jour., 252,

296; Zeitsch. f. anal. Chem., 24, 295. Warren. Adulteration of chocolate. Chem. News, 62, 99. Weigmann. Estimation of theobromine. Konig, Chemie d. mensch. Nahrungs- u.

Genussmittel, 3 Ann., Band i, S. 1019. Weigmann. Microscopical examination of cocoa beans. Rep. d. anal. Chem., 1885,

182. Wigner. Nitrogenous constituents of cocoa beans. Analyst, 4, 8. Woskresensky. Discovery of theobromine. Ann. Chem. Pharm., 41, 125. Wolfram. Determination of theobromine. Jsb. d. k. chem. Centralstelle f. off.

Gesundheitspflege zu Dresden, 1878; Zeitsch. f. anal. Chem., 18, 346. Zedeler. Analysis of the ash of husked cocoa beans. Ann. Chem. Pharm., 78, 348;

Pharm. Centrbl., 1851, 716. Zipperer. Untersuch. u. Cacao u. dessen Praparate, 1887. Zipperer. Estimation of theobromine. Konig, Chemie der menschlichen Nahrungsund Genussmittel, 3 Aufl.. Band I, S. 1020.