BIBLIOGRAPHY 201 



HALL, C. J. J. van. 



COCOA, pp. 512. Macmillan, London 1914 



KNAPP, A. W. 



THE PRACTICE OF CACAO FERMENTATION. 



pp. 24. Bale, London X 9 X 4 



(b) Chocolate Manufacture. 

 BESSELIGH, N. 



DIE SCHOKOLADE. pp. 74. Trier. 



ZIPPERER, P. 



MANUFACTURE OF CHOCOLATE, pp. 277. Ber- 

 lin, London and New York (see 1889 and 1913) 1902 



DUVAL, E. 



CONFISERIE MODERNE 1908 



BOOTH, N. P., CRIBB, C. H., and 

 ELLIS-RICHARDS, P. A. 



THE COMPOSITION AND ANALYSIS OF CHO- 

 COLATE. Reprinted from the A nalyst. pp.15. London 1909 



FRITSCH, F. 



FABRICATION DU CHOCOLAT. pp. 349. Paris 1910 



FRANCOIS, L. 



LES ALIMENTS SUCRES INDUSTRIELS (Ch o- 

 colats, Bonbons, etc.) pp. 143. Paris 1912 



WHYMPER, R. 



COCOA AND CHOCOLATE : THEIR CHEMISTRY 

 AND MANUFACTURE, pp. 327. Churchill, London 1912 



ZIPPERER, P. 



DIE SCHOKOLADEN-FABRIKATION. pp. 349. 

 Berlin (see also 1889 and 1902) 1913 



JACOUTOT, Auguste. 



CHOCOLATE AND CONFECTIONERY MANU- 

 FACTURE, pp. xv, 211. J. Baker & Sons. London 



