No 6. DEPARTMENT OF AGRICULTURE. 679 



On examination, vainisliine was fomid to be an alcoholic soludon 

 of shellac. The second sample was sold under the name of gum 

 benzoin shellac, at eightv-one cents per quart. It was found to be 

 composed of gum benzoin a«d shellac dissolved in a mixture of com- 

 mon alcohol and wood alcohol. 



In making cheap chocolate confections, the desired chocolate color 

 is sometimes produced by the use of suitable coal tar colors. 



A sample of Koko Brown said to be used for coloring chocolate 

 confections, and accompanied by directions for using it, was found 

 to be a deep brown or almost black fatty substance which, on melting, 

 proved to be supersaturated with a coal tar color. An examination 

 of the coloring material gave reactions indicali«g Soudan Brown. 

 The melting point of the fat was ^)1V C. The saponification equiva 

 lent and melting point led me to the ccnclusion Hiat the fatty matter 

 of the sample was probably stearin. 



(9) COCOA. 



Cocoa also frequently called breakfast cocoa, cocoa extract, cocoa 

 powder, is prepared from the husked and roasted cocoa beans by a 

 method which jjerhaps differs somewhat in detail in different fac- 

 tories, but may be outlined as follows: 



1st. Cocoa ribs are gro^ind to a thin paste known as cocoa liquor. 

 2d. This cocoa liquor is subjected to a very great pressure in canvas 

 bags made especially for the purpose. By this operation a portion 

 of the fat is removed, and the residue remaining in each bag assumes 

 the form of a compact cake. The third and last operation consists 

 in grinding these cakes to a fine powder which is now ready to be 

 put in packages of such size and shape as the manufacturer or 

 wholesale purchaser may desire and put upon the market under any 

 one of the names mentioned in the beginning of this paragraph. 



Analyses of the various brands of cocoa now found upon the 

 market show a content of fat usually varying between 20 jjcr cent, 

 and .30 per cent., sometimes even less than 20 per cent. As the cocoa 

 bean contains about .50 per cent, of fat, it appears that in the prepa- 

 ration of cocoa, manufacturers are in the habit of removing from 

 two-fifths to three-fifths of the total fat found in the bean. This 

 fat, which forms the b^-product in the manufacture of cocoa, is 

 moulded into cakes and sold as cocoa or cocoa butter. 



The adulterants of cocoa are the same as those of chocolate and 

 consequently do not need a separate description. The most common 

 adulterants at the present time appear to be corn starch and wheat 

 or rve flour, 



