As cocoa preparations are always sold in the original packages of the manufacturer, the purchase of samples does not need to be conducted with the care and precautions that are necessary in the case of many other food materials. The samples examined were all purchased in Washington, D. C., and represented very nearly all the brands obtainable at the time the purchases were made.

In accordance with the law that provides for these investigations, a full description of each sample is given in the table on page 071. Each description is accompanied by the laboratory index number and a consecutive number for use in reference to the table of results of analyses that is given on page 9S0.

In the column headed "Weight of package and cost" the size and nature of the package and the purchase price paid in the retail market are given. The price per pound as given in the next column is calculated from these data. In a few cases where the weight was not given on the package the price per pound is only approximate and is placed in parenthesis with an interrogation mark.

The rather extended quotation of the manufacturer's descriptions of the samples is necessary to do justice to the manufacturers of both adulterated and unadulterated preparations. In several cases the addition of material that should otherwise be considered adulterants is duly acknowledged on the package; in other cases no mention of the fact is made or the statement implies that the sample is pure.

The variety of preparations offered to American consumers is certainly very great; so great, in fact, that a satisfactory classification of them is hardly possible. In the following tables no classification was attempted, further than a separation of plain and sweet chocolates into groups by themselves:

Description of samples of cocoa preparations examined in the laboratory of the U. S. Department of Agriculture.

Serial num-ber.

Consecutive number.

Date of purchase.

Retail dealer from whom purchased - all Washington, I). C, NW.

Where and by whom manufactured.

Label on package, together with statement regarding ingredients, etc.

Weight of package and cost.

Price per pound.

Serial number.

Consecutive number.

6876

1

June 20,1890

Burchard, corner Four and a Half street and Pennsylvania avenue.

Walter Baker & Co., Dorchester, Mass.

Bakers' Chocolate...........................

A pound in paper, 20c.

$0.40

6876

1

6877

2

......do.......................

H. O. Wilbur St Sons, Philadelphia, Pa.

Wilbur's Chocolate.........................

....do ...............

0.40

6877

2

8891

3

May 22,1891

G. G. Cornwell & Son, Pennsylvania avenue.

H. Maillard, 1097 Broadway, N.Y.

1 pound in paper, 40c.

0.40

8891

3

8903

4

....do.......

......do.......................

Rockwood &. Co., New York ..

Rockwood & Co's Chocolat e...............

....do...............

0.40

89.03

4

8916

5

....do .......

G. E. Kennedy St Sons, 1209 F street.

Chocolate Works, corner Eighteenth street and Irving Place, New York.

Huyler's Family Chocolate.................

1/2 pound in paper, 20c.

0.40

8916

5

8992

6

June 26,1891

Great Atlantic and Pacific Tea Company, Center Market.

Runkel Brothers, New York..

Runkel Brothers'Premium Chocolate. "A superior article of chocolate, made of the purest cocoa bean, of the finest quality, without sugar, making this a pure and wholesome preparation of chocolate. "

1/2 pound in paper, 18c.

0.35

8992

6

8912

7

May 22,1891

G.G. Cornwell & Son, Pennsylvania avenue.

Stephen F. Whitman & Son, Philadelphia, Pa.

1/2 |pound in tin, 45c...

0.90

8912

7

8920

8

....do.......

G. E. Kennedy & Sons, 1209 F street.

E. G.Whitman, 812 Chestnut street, Philadelphia, Pa.

Whitman's Powdered Chocolate............

1/2 pound in tin, 40c ..

0.80

8920

8

8930

9

...do.......

E. L. Yewell, 1141 Ninth street.

Schilling, Stollwerck & Co., Cologne.

Stollwerck's Princess Chocolate............

1/2 pound in paper, 25c.

0.50

8930

0

8986

10

June 26, 1891

C. C. Bryan, 1413 New York avenue.

H. I. Rowntree & Co., York, England.

Rowntree's Queen Chocolate, in powder........

1/2 pound in tin, 30c ..

0.60

8986

10

8888

11

May 22,1891

G. G. Cornwell &Son, Pennsylvania avenue.

W. Baker & Co., Dorchester, Mass.

Baker's Vanilla Chocolate..................

J pound in paper, 38c.

0.75

8888

11

Description of samples of cocoa preparations examined in the laboratory of the U. S. Department of Agriculture - Continued.

Serial number.

Consecutive

Date of purchase.

Retail dealer from whom purchased - all Washington, D. C, NW.

Where and by whom manufactured.

Label on package, together with statement regarding ingredients, etc.

Weight of package and cost.

Price per pound.

Serial number.

consecutive number.

8892

12

May 22,1891

G. G. Cornwell & Son, Pennsylvania avenue.

H. Maillard, 1097 Broadway, New York.

Maillard's Vanilla Chocolate................

1/2 pound in paper, 25c.

0.50

8892

12

3893

13

....do .......

S. R. Waters, 1342 Seventh street.

......do.......................

Caracas Choclate, vanilla flavored................

1/2 pound in paper, l0c.

0.40

8893

13

3990

14

June 26.1891

G. G. Cornwell & Son, Pennsylvania avenue.

......do.......................

Double Vanilla Chocolate...................

1 pound in paper, 60c.

0.60

8990

14

8991

15

......do..........

......do.......................

......do.......................

Triple Vanilla Choclate...............................

l pound in paper, 75c.

0.75

8991

15

8907

16

May 22,1891

......do.......................

Menier, Noisiel, France......

Chocolate-Menier, fine vanilla quality......

1/2 pound in paper,:30c.

0.60

8907

16

8919

17

......do.......

G. E. Kennedy & Sons, 1209 F street.

Hawley & Hoops, New York .

Peerless Vanilla Chocolate..................

Jar, 50c.............

8919

17

8921

18

......do..........

J.F.Page, 1210 F street......

Fullie & Co., Caracas, Venezuela.

La India Vanilla'Primera Chocolate........

1/2pound in paper,50c.

1.00

8921

18

8924

19

.....do.......

S. B. Taylor. 1610 Seventh street.

(No name given on package)..

Chocolate a la Vanille......................

1/4 pound in paper, 10c.

0.40

8924

19

8914

20

..........do.......

S. I. Bradley, 1315 Fourteenth street.

Bensdorf & Co., Amsterdam, Holland.

Zoete Vanille Chocolade....................

(1/4 ?) pound in paper, 10c.

(0. 40)

8914

20

8894

21

.......do.........

S. R. Waters, 1342 Seventh street.

H. Maillard, 1097 Broadway, New York.

Maillard's Sweet Chocolate ................

1/4 pound in paper, 6c.

0.24

8894

21

8895

22

....do .......

John S. Cissel. 1014 Seventh street.

......do.......................

Panama sweet Choclate...............................

1/8 pound in paper, 10c.

0.50

8895

22

8901

23

.....do.......

P. R. Wilson, corner Seventh and K streets.

J. S. Fry & Sons, Bristol and London, England.

Fry's Diamond Sweet Chocolate............

1/4 pound in paper, 10c.

0.40

8901

23

8902

24

......do..........

A. O. Wright, 1632 Fourteenth street.

......do.......................

Fry's Sweet Choclate.....................................

....do...............

0. 40

8902

24

8904

25

......do.......

H. H.Elliott, 1520 Fourteenth street.

Rock wood &. Co., New York..

Rockwood & Co's Sweet Choclate...............

1/3 pound in paper, 10c.

0. 50

8904

25

8917

26

......do..........

G. E. Kennedy & Sons, 1209 F street.

S. German, Dorchester, Mass .

German Sweet Chocolate...................

1/4 pound in paper, 10c.

0.40

8917

26

8918

27

....d...............

......do.......................

(No name)...............................

Mexican Sweet Choclate................................

...do..............

0.40

8918

27

8922

28

...do ......

Great China and Japan Tea Company, 731 Seventh street.

H. O. Wilbur & Sons, Philadelphia, Pa.

Paris Sweet Choclate....................................

(1/4 ?) pound in paper, 10c.

(0.40)

8922

28

8923

29

...do........... ......

Atlantic and Pacific Tea Company, 501 Seventh street.

Runkel Bros., New York........

Vienna Sweet Choclate..................................

1/4 pound in paper, 6c.

0.24

8923

29

8925

30

...do........... ......

E. Schweitzer, 1308 Seventh street.

(No name) ...............................

French Sweet Choclate..................................

1/4 pound in paper, 8c.

0.32

8925

30

8926

31

....do.......

......do.......................

Royal Cocoa and Chocolate Company, Philadelphia, Pa.

Gerhard Schmitz's Sweet Spiced Zealand Chocolate.

1 pound in paper, 50c.

0.50

8926

31

8928

32

...do........... ......

..............., southeast corner

Ninth and Q streets.

(Same as number 8922) .........

........................................................................

.................................

......

......

32

8929

33

...do.............

D. Mazzochi, 1504 Fourteenth street.

(No name) ..............................

Crown Sweet Choclate...................................

(1/4 ?) pound in paper, 10c.

(0.40)

8929

33

8993

34

....do...............

J. W. Ruppert & Bro., 711 Seventh street.

H. O. Wilbur & Sons, Philadelphia, Pa.

Broadway Sweet Choclate..............................

3 packages, 30c......

(0.50?)

8993

34

8994

35

....do .............

Win. R. Brown, corner Pennsylvania avenue and Twentieth streets.

......do.......................

Wilbur's Vanilla Sweet Clover Chocolate...

4 packages, 20c.......

(0.40?)

8994

35

8995

36

...do........... ......

Philip H. Ward, corner Pennsylvania avenue and Twenty-first streets.

Rockwood & Co., New York..

Rockwood & Co.'s Dutch Sweet Chocolate .

2 packages, 16c......

(0.32?)

8995

36

6881

37

June 20,1890

Tolson, 701 Seventh street.........

Walter Baker & Co., Dorchester, Mass.

Baker's Cocoa.................................................

1/2 pound in paper,25c.

0.50

6881

37

6899

38

...do........... ......

E. Youngs, Ninth street...........

......do.......................

Breakfast Cocoa. "This extract of cocoa. by a peculiar process in its manufacture which preserves the theobromine and nutritive portion, is rendered treble the strength of cocoa as usually prepared. It yields a delicious flavor and is an easily digested and thoroughly wholesome cocoa."

1/2 pound in tin, 25c ..

0.50

6899

38

Description of samples of cocoa preparations examined in the laboratory of the U. S. Department of Agriculture - Contiuued.

Serial num-

Consecutive number.

Date of purchase.

Retail dealer from whom purchased - all Washington, D. C, NW.

Where and by whom nianu-factmed.

Label on package, together with statement regarding ingredients, etc.

Weight of package and cost.

Price per pound.

Serial number.

Consecutive number.

MM

38

June 20, 1890

E. Youngs, Ninth street......

Walter Baker & Co., Dorchester, Mass.

"There are very few simple articles of food which possess so many valuable and important dietary properties as cocoa. While acting on the nerves as a gentle stimulant, it provides the "body with some of the purest elements of nutrition, and at the same time corrects and invigorates the action of the digestive organs."

"Medical men of all shades of opinion have agreed in recommending it as the safest and most beneficial article of diet for persons of weak constitutions."

"The excess of oil having been removed, no sensation of heaviness follows the use of this preparation."

8891

39

June 21,1890

..........do...................

H. 0. Wilbur & Sons, Philadelphia. Pa.

Breakfast cocoa: " Wilbur's cocoa is manufactured from the choicest cocoa bean, with the excess of oil removed."

1/2 pound. in tin, 25c.

$0.50

0891

39

6893

40

....do .......

G..G. Comwell Si. Son, Pennsylvania avenue.

C. J. Van Houten & Zoon, Weesp, Holland.

"Van Houten's Pure Soluble Cocoa is not raw cocoa, but a greatly improved and highly concentrated cocoa, in which the proportion of natural fat is properly adjusted, and in which important constituents are rendered more soluble and useful, while the flavor and aroma are most highly developed."

......do.............

0.50

6893

40

6896

41

....do ...........

Great Atlantic and Pacific Tea Co.

Sole agents, H. 0. Wilbur & Sons, Philadelphia, Pa.

London Cocoa: "Caracas and other cocoas, scientifically blended with sugar and arrowroot. It is guaranteed free from other substances, and being deprived of all indigestible matter, by a process peculiar to this manufactory, is a perfect nutrient for the sick, aged, and children."

......do.............

0.50

6896

41

6901

42

......do.......

Metzger's, Seventh street.......

H. I. Rowntree & Co., York, England.

Rowntree's elect extract of cocoa..........

1/4 pound, in tin, 25c .

1.00

6901

42

8889

43

May 22,1891

N. W. Burchell, 1325 F street.

Walter Baker & Co., Dorchester, Mass.

Walter Baker &. Co.'s Premium Cracked Cocoa.

1/2 pound, paper, 20c .

0.40

8889

43

8896

44

....do.......

G. G. Cornwell & Son, Pennsylvania avenue.

H. Maillard. 1097 Broadway, N.Y.

Maillard's Breakfast Cocoa.................

1/2 pound, in tin, 35c..

0.70

8896

44

8897

45

....do.......

......do.......................

......do.......................

Maillard's Dietetic Cocoa: "This cocoa is made on the homeopathic principle by extracting a large percentage of the oil or butter, and is especially adapted for the use of invalids and persons whose condition requires such nourishment as will not interfere with digestion."

1/2 pound, in tin. 30c.

0.60

8897

45

8899

46

. ...do.......

R. A. Walker, corner Q and Seventh streets.

J. S. Fry & Sons, Bristol and London. England.

Fry's Cocoa Extract: "We guarantee the absolute genuineness of this pure and delicious cocoa, which consists of choice cocoa only, from which the superfluous oil has been extracted."

......do.............

0.60

8899

46

8900

47

....do............

G. C. Bryan, 1413 New York avenue.

......do.......................

Fry's Malted Cocoa. "A combination of Fry's pure cocoa extract (cocoa deprived of the superfluous oil) with Allen & Han-bury's Extract of Malt."

1/2 pound in tin, 40c...

0.80

8900

47

8905

48

....do ..........

J. P. Page, 1210 F street.......

Rockwood & Co., New York..

Rockwood & Co.'s Breakfast Cocoa.........

1/4 pound in tin, 15c...

0.60

8905

48

8906

49

....do .............

J. W. Hardell, corner 9th and P streets.

......do.......................

Rockwood & Co.'s Table Cocoa.............

1/2 pound in tin, 20c...

0.40

8906

49

Description of samples of cocoa preparations examined in the laboratory of the U. S. Department of Agriculture - Continued.

Serial num- ber.

Consecutive uumber.

Date of purchase.

Retail dealer from whom purchased - all Washington, D.

C, NW.

Where and by whom manufactured.

Label on package, together with statement regarding ingredients, etc.

"Weight of package and cost.

Price per pound.

Serial number.

Consecutive number.

8908

.50

May 22,1891

G. G. Cornwell &- Son, Pennsylvania avenue.

The Chas. H. Phillips Chemical Co., New York.

Phillips' Digestible Cocoa. "Cocoas and chocolates, notwithstanding their recognized nutritious properties, can not be used by many, because of the difficulty attending their digestion, on account of the large proportion of fat which they contain; and many manufacturers, seeking to overcome this difficulty, express and remove this fat (cocoa butter) in the preparation of the cocoa from the bean, and furnish that which remains (or the fiber) as a beverage.

1/2 pound in tin, 40c ..

0.80

8908

50

The fat of the cocoa, however, is one of the most vitalizing principles, and its removal in any degree manifestly impairs the value of the cocoa as a nourishing drink.

In this preparation the fat is wholly retained, and emulsionized - or reduced to a condition for easy assimilation - by means of pancreatine (nature's digester of fats). The pancreatine (our own manufacture) is intimately combined with the cocoa - acts while it is being made up for the cup - and the fat is so completely digested by it that acontinued useof this preparation will not distress the most sensitive stomach, nor cause headaches; and no grease will be seen coming to the surface, as with the ordinary cocoas or chocolates. All the nutriment of

•

the richest cocoa may therefore be had by the most delicate and without disagreement A small proportion of the soluble phosphates as found in wheat is added, as supplying increased nutriment and aiding the digestion. The phosphates meet particularly well in their combination with cocoa conditions of debility and waste, and, besides imparting their well-known tonic properties, add a very grateful delicacy of flavor."

-

8909

51

........do......

...............do....................

J. andC. Blooker, Amsterdam, Holland.

Blooker s Dutch Cocoa. "For a long time, however, our greatest chemists have in vain endeavored to separate the indigestible properties of the cocoa bean from its nutritious parts. It remained for us after years of careful research to invent a practical method of effecting this separation on a large scale."

1/2 pound in tin,55c...

1.10

8909

51

8910

52

........do......

......do.......................

James Epps & Co., London, England.

Prepared Cocoa. "Cocoa contains a bland oil, which is preeminent as a vitalizing substance, and to remove which oil in any degree is to lessen its value as a force producer. It is to preserve this oil, when using cocoa as a beverage, that it becomes necessary that the imported seeds from Trinidad and Caracas should be prepared, and scientifically; for to render the oil soluble and easy of digestion, it needs to be combined with just so much loaf sugar and "West India arrowroot as will effect its perfect incorporation. In the preparation of the cocoa contained in this tin we guarantee that no other ingredients than those mentioned are used."

1/2 pound in tin, 25c...

0.50

8910

52

Description of samples of cocoa preparations examined in the laboratory of the U. S. Department of Agriculture - Continued.

Serial number.

Consecutive number.

Date of purchase.

Retail dealer from whom purchased - all Washington, D. C., NW.

Where and by whom manufactured.

Label on package, together with statement regarding ingredients, etc.

Weight of package and cost.

Price p e r pound.

Serial number.

Consecutive number.

8913

53

May 22, 1891

G. G. Cornwall & Son, Pennsylvania avenue.

Bensdorp & Co., Amsterdam, Holland.

Bensdrop &co., Amsterdam, holland.

1/2 pound in tin.40c...

0.80

8913

53

8927

54

.........do............

J. S. Cissel, 1014 9th street.....

C. D. Brooks, Dedham, Mass...

C.D. Brooks, dedham, mass.........

1/2 pound in tin. 25c..

0.50

8927

54

3932

55

...do.......

Huyler's.Pennsylvania avenue

Huyler, 18th street and Irving Place, New York.

huyler, 18thstreet and Irving place, New York.

1/2 pound in tin, 25c..

0.50

8932

55

6894

56

June 21,1890

C. C. Bryan, 1413 New York avenue.

Walter Baker & Co., Dorchester, Mass.

Walter Baker & Co.'s Broma. "Broma is a combination of the cocoanut with other ingredients, invigorating and agreeable, both to invalids and to persons in health."

1/2 pound in tin,25c...

0.50

6894

56

8998

57

May 22,1891

......do.......................

H. Maillard, 1097 Broadway, New York.

Henry Maillard's Broma. "Broma is chiefly composed of the nutritious principle derived from the cocoa bean, by eliminating the butyrous matter."

1/2 pound in tin. 20c...

0.40

8898

57

6892

58

June 22,1890

E. Youngs, 9th street.........

H. O. Wilbur & Sons, Philadelphia, Pa.

Wilbur's Cocoa-theta. "Invigorating, anti-dyspeptic, powdered chocolate, warranted strictly pure, * * * affording all the nutritive properties of the cocoa bean, while eliminating the troublesome qualities."

1/2 pound in tin,25c...

0.50

6892

58

8890

59

May 22,1891

G. E. Kennedy & Sons, 1209 F street.

Walter Baker & Co., Dorchester, Mass.

Racahout des Arabes..................................

Bottle, 55c...........

.........

8890

59

8911

60

..........do............

G. G. Cornwell & Son, Pennsylvania avenue.

H. Schweitzer & Co., London, England.

Schweitzer's Cocoatina. "Antidyspeptic cocoa or chocolate powder. This unique preparation is the highest class of soluble cocoa or chocolate, being absolutely all cocoa,' with the excess of fat extracted."

1/4 pound in tin.45c...

1.80

8911

60

20393 - No. 13 - 3

8915

61

...do .......

X. W. Burchell, 1325 F street..

Smith's Manufacturing Co., New York.

Alketbrepta. "A pure preparation of chocolate, * * * retaining the highly nutritious natural butter of the cocoa, which is so treated as not to derange the stomach of the most delicate."

A pound in tin, 30c...

0.60

8915

61

8985

62

June 26,1891

C. C. Bryan, 1413 New York avenue.

M. G. Be Langrenier, Paris, France.

Racahout des Arabes.......................

Bottle, $1.10.........

.........

8985

62

8989

63

.....do.......

R. L. Main, 1527 14th street-----

Hawley & Hoops, New York .

Hawley and Hoop's Breakfast Cocoa....

1/2 pound in tin, 25c...

0.50

8989

63

10485

64

April, 1892

Physician's sample. From the Cibils Co., of the V. S., Boston, Mass.

Imported and guarantied by E. D. Lowe, Boston, Mass.

"Windmill brand." " De Jong's pure soluble cocoa will dissolve in cold water "

Physician's sample .

.......

10485

C4

Analyses of cocoa preparations made in the laboratory of the U. S. Department of Agriculture. [See footnotes for explanation of column headings and signs used in this table.]

Microscopical examination.

Chemical examination.

Serial number.

Consecutive number.

Description of sample.

Husks.1

Foreign starches.2

Remarks.

Moisture.

Fat.

Sugars.

Crude fiber.

Total ash.

Ash.3

See foot note 5.

Consecutive number.

Serial number.

Cane sugar, by polariscope.

Reducing sugars.

Acid equivalent.4

Acid equivalent per cent ash 4

Plain chocolates.

Pr. ct

Pr. ct.

Pr. ct.

Pr. ct.

Pr.ct

6876

1

Baker's chocolate...........................

2

Much wheat starch.........

...................

3.09

49. 81

........

........

2.63

3.08

4.25

1.38

2.17

1

6876

6877

2

Wilbur's chocolate......................

2

Much wheatflour...........

....................

3.82

49.40

........

............

2.74

3.18

4.60

1.46

2.34

2

6877

8891

3

Maillard's chocolate..........................

1

0

.................

3.18

50.84

........

..........

2.91

3.44

5.10

1.48

2.44

3

8891

8903

4

Rockwood's Chocolate....................

2

Much wheat starch........

.....................

3.17

45.21

........

...........

2.82

3.19

4.65

1.46

2.37

4

8903

8916

5

Huyler's Chocolate.......................

2

0

.....................

2.70

50.01

.......

..........

2.87

3. 69

5.35

1.45

2.36

5

8916

8992

6

Runkel Brothers' Chocolate...............

2

Much arrow root...........

.....................

4.53

44.32

........

...........

2.49

2.77

4.00

1.44

2.34

6

8992

Sweet chocolates.

8912

7

S. F. Whitman & Son's Instantaneous Chocolate.

1

0

.........................

1.88

24.04

53

None .

1.32

1.69

2.90

1.72

3.15

7

8912

8920

8

E. G. Whitman's Powdered Chocolate...............

2

0

....................

1.15

17.73

05

None .

.94

1.21

1.50

1.24

1.85

8

8920

8930

9

Stollwerck Brothers' Princess Chocolate-.

1

0

Vanilla.........

1.46

25.74

55

None .

1.14

1.54

1.85

1.20

1.76

9

8930

8986

10

Rowntreei's Powdered Chocolate..........

2

Very small amount of arrowroot.

....do ...........

2.20

25.84

51

None .

1.30

1.66

2.25

1.36

2.12

10

8986

8888

11

Baker's Vanilla Chocolate................

2

0

....do...........

.88

26.03

55

None .

1.26

1.52

2.25

1.48

2.44

11

8888

8892

12

Maillard's Vanilla Chocolate..............

1

0

,...do...........

.90

25.00

51

None .

1.48

1.81

2.65

1.46

2.39

12

8892

8893

13

......do...................................

2

0

Vanilla and cin-namom.

.65

22.49

57

None .

1.23

1.52

2.00

1.32

2.02

13

8893

8990

14

Maillard's Double Vanilla Chocolate......

2

0

Vanilla.........

.56

22.52

57

None .

1.33

1.67

2.40

1.44

2.33

14

MM

8991

15

2

0

...do...........

.55

25. 53

51

None

1.39

1.88

2.80

1.49

2.45

15

8991

8907

16

Chocolat-Menier (with vanilla)...........

0

0

.......do..........

.88

21.31

58

None .

1.10

1.40

2.05

1.47

2.38

16

8901

8919

17

Hawley & Hoop's Peerless Vanilla Chocolate.

3

0

No vanilla tissue could be found.

.......

11.04

72

Much.

.........

.....

......

......

......

17

8919

8921

18

Fullie & Co.'s La India Vanilla Primera Chocolate.

2

0

Vanilla and cinnamon.

.78

19.77

59

None .

1.19

1.71

2.55

1.49

2.48

18

8921

8924

19

Chocolate a la vanille (no name on package, bought of S. B. Taylor, 1610 7th street, Washington, D. C.).

4

No vanilla tissue.

2.42

19.49

51

None .

1.42

1.89

2.70

1.43

2.31

19

8924

8914

20

Bensdorp's Sweet Vanilla chocolate........

4

0

Cinnamon and a very small amount of vanilla.

.92

23.82

61

None .

1.25

1.38

1.75

1.27

1.90

20

8914

8894

21

Maillard's sweet chocolate...............

2

Small amount wheat starch.

.................

1.18

21.53

55

Some .

1.33

1.76

2.15

1.22

1.81

21

8894

8895

22

Maillard's panama sweet chocolate.......

4

Considerable amount wheat starch.

................

1.43

20.69

57

None .

1.18

1.58

1.90

1.20

1.67

22

8895

8901

23

J. S. Fry & Son's Diamond Sweet Chocolate.

2

Much wheat starch with some arrowroot.

.....................

2.02

18.60

55

Some .

.81

1.16

1.45

1.25

1.86

23

8901

8902

24

J. S. Fry & Son's Sweet Chocolate..........

2

Some wheat flour (not as much as No. 24) and arrowroot.

....................

.85

23.50

64

None .

.89

1.08

1.45

1.34

2.07

24

8902

8904

25

Rock wood's german sweet chocolate.......

2

Much wheat flour......

..................

1.93

17.46

57

Some .

1.13

1.38

1:80

1.30

2.00

25

8904

8917

26

S. German's German Sweet Chocolate.......

0

0

...................

1.04

21.90

57

None .

1.12

1.28

1.65

1.29

1.96

26

8917

8918

27

Mexican Sweet Chocolate (no name on package, bought of G. E. Kennedy & Sons. 1209 F street, Washington, D. C).

2

0

Vanilla.........

1.55

20.87

57

Trace.

1.57

1.67

2.65

1.59

2.73

27

8918

8922

28

Wilbur's Paris Sweet Chocolate............

4

Much wheat flour

....................

2.14

16.92

59

Much.

1.10

1.75

2.40

1.37

2.16

28

8922

8923

29

Runkel Brothers' Vienna Sweet Chocolate..

3

Much rice starch

.....................

2.10

18.62

58

Trace.

1.06

1.18

1.70

1.44

2.33

29

8923

1 In the column headed "husks" the following signs are used: 0 signifies that no characteristic husk tissue could be found; 1 signifies that the husk has probably been mostly removed; 2 signifies that the husk has possibly been partly removed; 3 signifies that the husk is probably all present; 4 signifies that the husk that belongs to the seed is present and probably more.

2 A zero (0) is used to indicate those samples that contained no foreign starch. The distinction between wheat starch and wheat flour is neither close nor important. When bran structures occur somewhat abundantly, it is put down as wheat flour; otherwise, as wheat starch.

3 All ashes were white or grayish white.

4 The acid equivalent is the number of cc of decinormal acid required to neutralize the ash from 2 grams of material.

5 The numbers in this column are obtained by the following formula: acid equivalent / per cent ash - acid equivalentx0053x100/ 2 = the number given.

Analyses of cocoa preparations made in the laboratory of the U. S. Department of Agriculture - Continued.

Microscopical examination.

Chemical examination.

Serial number.

Consecutive number.

Description of sample.

Husks.1

Foreign starches.2

Remarks.

Moisture.

Fat.

Sugars.

Crude fiber.

Total ash.

Ash.3

See foot note 5.

Consecutive number.

Serial number

Cane sugar, by polariscope.

Red ucing sugars.

Acid equivalent. 4

Acid equivalent/per cent ash. *

Sweet chocolates - Continued.

Pr. ct.

Pr. ct.

Pr. ct.

Pr. ct

Pr. ct

Cc.

8925

30

French Sweet Chocolate (no name on package, bought of E. S. Schweitzer. 1308 7th street, Washington, D. C.).

4

0

...........................

1.75

22.78

54

None .

1.99

2.20

3.60

1.64

2.88

30

8925

8926

31

Schmitz's Spiced Zealand Sweet Chocolate (made by Royal Cocoa and Chocolate Co., Philadelphia, Pa.).

2

0

A little vanilla .

1.34

18.47

63

None .

1.20

1.63

2.60

1.60

2.77

31

8926

8929

33

Crown Sweet Chocolate (no name on package, bought of D. Mazzochi. 1404 14th street, Washington, D. C.).

4

Much wheat flour........

...........................

1.46

21.50

60

None .

1.13

1.17

1.70

1.45

2.36

33

8929

8993

34

Wilbur's Broadway Sweet Chocolate......

2

......do................

...........................

2.06

17.47

63

Some .

.95

1.31

2.00

1.57

2.56

34

8993

8994

35

Wilbur's Vanilla Sweet Chocolate........

2

......do................

Vanilla...............

........

20.59

65

Trace.

.74

0.97

1.25

1.29

1.95

35

8994

8995

36

Rockwood's Dutch Sweet Chocolate......

Cocoas, bromas.. etc.

2

Some wheat flour.........

...........................

........

22. 57

58

None .

1.18

1.30

2.05

1.58

3.11

36

8995

6881

37

Baker's Cocoa..............................................

3

0

............................

........

32.52

.........

...........

5.02

4.20

6.25

1.49

2.46

37

6881

6899

38

Baker's Breakfast Cocoa..............................

1

0

............................

........

25.83

.........

...........

4.23

5.05

7.3

1.45

2.34

38

6899

6891

39

Wilbur's Breakfast Cocoa............................

2

Small amount of wheat starch.

...........................

........

30.70

.........

...........

3.79

4.54

6.25

1.38

2.17

39

6891

6893

40

Van Houten's Cocoa....................................

1

0

...........................

.........

29.81

.........

...........

4.38

8.64

16.05

1.86

3.66

40

6893

6896

41

London Cocoa (H. O. Wilbur & Co., New York, agents).

3

Very largely diluted with arrowroot.

...........................

........

11.13

32

Some .

2.13

2.82

3.9

1.38

2.18

41

6896

8901

42

Rowntree's Elect Extract of Cocoa..............

2

0

............................

.........

27.56

.........

...........

4.42

8.48

16.6

1.96

3.70

42

6901

8889

43

Baker's Cracked Cocoa................................

.....

.....................................

...........................

.........

50.85

.........

...........

43.92

3.17

4.9

1.55

2.43

43

8889

8896

44

Maillard'sBreakfast Cocoa...........................................

2

Considerable amountof wheat flour with some arrowroot.

..........................

.......

35.85

.......

..........

3.08

3.84

5.2

1.35

2.11

44

8896

8897

45

Maillard's Dietetic Cocoa.................

2

Considerable amount of arrowroot.

Barley is also present, possibly added as malt.

.......

25.63

31

None .

1.87

2.46

3.35

1.36

2.14

45

8897

8899

46

J. S. Fry & Sons' Cocoa Extract..........

1

0

..........................

.......

30.95

.......

..........

3.89

4.24

5.8

1.44

2.15

46

8899

8900

47

J. S. Fry & Sons' Malted Cocoa...................................

1

Very small amount of arrowroot.

..........................

.......

19.07

(728)

Much7

3.46

3.91

5.05

1.29

1.97

47

8900

8905

48

Rockwood's Breakfast Cocoa......................................

2

0

..........................

.......

30.12

.......

..........

4.14

4.76

6.75

1.42

2.30

48

8905

8906

49

Rockwood's Table Cocoa..................

3

0

..........................

.......

36.73

.......

..........

3.79

4.23

6.3

1.49

2.46

49

8906

8908

50

Phillip's Digestible cocoa............................

3

Much wheat flour.........

..........................

.......

28.72

37

None .

1.85

3.29

1.5

0.46

0.52

50

8908

8909

51

Blooker's Dutch Cocoa...................

0

0

..........................

.......

31.48

.......

..........

3.76

6.06

9.6

1.58

2.77

51

8909

8910

52

Epp's prepared Cocoa.................................

3

Much arrowroot............

..........................

.......

25.94

26

None .

1.51

3.15

2.6

0.83

1.05

52

8010

8913

53

Bensdorp's Royal Dutch cocoa...................

2

0

..........................

.......

30.98

.......

..........

3.56

6.05

11.1

1.60

2.77

53

8913

8927

54

Brook's Prepared Cocoa..................

2

Much wheat starch.......

..........................

.......

44.78

.......

..........

2.38

3.02

3.85

1.27

1.93

64

8927

8932

55

Huyler's cocoa............................................

2

0

..........................

.......

38.31

.......

..........

4.06

4.65

6.3

1.35

2.12

55

8932

6894

56

Baker's broma.............................................

1

Much arrowroot............

..........................

.......

23.62

25

Much.

1.33

1,46

2.25

1.54

2.62

56

6894

8898

57

Maillard's Broma.........................................

2

Considerable amount of arrowroot.

..........................

.......

28.79

25

None .

2.62

2.98

4.6

1.54

2.61

57

8898

6892

58

Wilbur's Cocoa-Theta.................................

3

Much arrowroot............

..........................

.......

19.18

55

Trace.

1.20

1.60

2.6

1.63

2.66

58

6892

8890

59

Baker's Racahout des Arabes8...............................

2

.....do.............................

Considerable amount of powdered salep.

.......

3.40

58

None .

.92

0.98

1.6

1.63

2.86

59

8890

1In the column headed "husks" the following signs are used: 0 signifies that no characteristic husk tissue could be found; 1 signifies that the husk has probably been mostly removed; 2 signifies that the husk has possibly been partly removed; 3 signifies that the husk is probably all present; 4 signifies that the husk that belongs to the seed is present and probably more.

2 A zero (0) is used tip Indicate those samples that contained no foreign starch. The distinction between wheat starch and wheat flour is neither close nor important. When bran structures occur somewhat abundantly, it is put down as wheat flour; otherwise, as wheat starch.

3All ashes were white or grayish white.

4The acid equivalent is the number of cc. of decinormal acid required to neutralize the ash from 2 grams of material.

5 The numbers in this column are obtained by the following formula: acid equivalent - per cent ash - (acid equivalent x 0053 x 100/2) the number given.

6Not comparable with the other results, since a powder can not be as finely divided by ordinary laboratory methods as is done in chocolate works. 7Rotation and reduction due to malt extract and not to sugar added as such.

8Formula for the preparation of racahout (Pharmaceutical Record, 1892,13,305): Powdered chocolate, 1 pound; corn starch, 13/4 pounds; powdered salep, 1/4 pound; sugar, 4 pounds. Vanilla to flavor.

Analyses of cocoa preparations made in the laboratory of the United States Department of Agriculture - Continued.

Microscopical examination.

Chemical examination.

Serial number.

Consecutive number

Description of sample.

Husks.1

Foreign starches.2

Remarks.

Moisture.

Fat.

Sugars.

Crude fiber.

Total ash.

Ash.3

See foot note 5.

Consecutive number

Serial number.

Cane sugar, by polariscope.

sugars.

Acid equivalent.4

Acid equivalent/per cent ash.4

Pr. ct.

Pr. ct.

Pr. ct.

Pr. ct.

Pr. ct.

Cc.

8911

60

Schweitzer's Cocoatina.............................

1

0

...........................

........

31.13

........

...........

3.70

6.33

9.4

1.48

2.44

60

8911

8915

61

Smith Manufacturing Company's Alke-threpta.

2

Much Corn Starch.........

...........................

........

20.16

47

None .

1.26

1.38

2.2

1.60

2.75

61

8915

8985

62

DeLangrenier's Racahout des Arabes6..

1

Much potato and rice starches.

Vanilla...............

........

7.23

51

Trace.

.52

0.70

1.0

1.43

2.33

62

8985

8989

63

Hawley & Hoop's Breakfast Cocoa......

2

Small amount arrowroot.

...........................

........

26.97

........

...........

3.99

4.69

6.0

1.28

1.94

03

8989

10485

64

De Jong's Cocoa........................................

0

0

...........................

........

...........

........

...........

7.89

14.4

1.83

3.54

64

10485

1 In the column headed "husks" the following signs are used: 0 signifies that no characteristic husk tissue could be found; 1 signifies that the husk has probably been mostly removed; 2 signifies that the husk has possibly been partly removed; 3 signifies that the husk is probably all present; 4 signifies that the husk that belongs to the seed is present and probably more.

2 A zero (0) is used to indicate those samples that contained no foreign starch. The distinction between wheat starch and wheat flour is neither close nor important. When bran structures occur somewhat abundantly, it is put down as wheat flour; otherwise, as wheat starch.

3 All ashes were white or grayish white.

4 The acid equivalent is the number of cc. of decinormal acid required to neutralize the ash from 2 grams of material.

5The numbers in this column are obtained by the following formula: acid equivalent - per cent ash - (acid equivalent x .0053 x 100/2)= the number given.

6 Formula for the preparation of racahout (Pharmaceutical Record, 1892, 13, 305): Powdered chocolate, 1 pound; corn starch, 1 3/4 pounds; powdered salep, 1/4 pound; sugar, 4 pounds. Vanilla to flavor.