IV 



CONTENTS ILLUSTRATIONS. 



Cocoa preparations Continued. . Page. 



Methods of analyses reported by various chemists 949 



Summary of results obtained by various chemists 959 



Analyses of cocoa beans made by various chemists 960 



Analyses of the husks from cocoa beans reported by various chemists.. 962 

 Analyses of commercial preparations of cocoa beans reported by various 



chemists 963 



Ash analyses reported by various chemists 969 



Results of the examination of cocoa preparations in the laboratory of 



the U. S. Department of Agriculture 970 



Description of samples of cocoa preparations examined in the laboratory 



of the U. S. Department of Agriculture 971 



Analyses of cocoa preparations made in the laboratory of the U. S. De- 

 partment of Agriculture 980 



Discussion of results obtained 987 



Appendix A. Bibliography of the literature of tea, coffee, and cocoa prepa- 

 rations 991 



Appendix B. United States tea adulteration law 1011 



Appendix C. Abstracts from the Italian law relating to the adulteration of 



foods 1013 



List of leaves, illustrated by Plates XXXIX-XL 1014 



LIST OF ILLUSTRATIONS. 



Plate XXXIX. Genuine tea leaves and possible adulterants ................ 



XL. Genuine tea leaves and possible adulterants ................ 



XLI. Tea leaf, upper and lower surface of epidermis .............. 



XLII. Stone cell of tea leaf; seed coat of coffee .................... 



XLIII. Raw coffee ; wheat bran, outer layer .................... ... 



XL1V. Wheat bran, second and gluten layers ...................... 



XLV. Roasted chicory: parenchyma and milk vessels; pitted cells. 



XLVI. Cocoa, epidermis of husk; cocoa husks, thick Availed cells.. 



XL VII. Cocoa husk, thin membrane ; section of cotyledon of cocoa.. 



Page. 

 1014 

 1014 

 1014 

 1014 

 1014 

 1014 

 1014 

 1014 

 1014 



