II INDEX. 



Page. 



Caffeine, estimation of 889 



in coffees _ ._ 907 



in coffees 904 



presence of, in cocoa beans 939 



Caffetannic acid 905,1004 



estimation of 908 



Carbohydrates of coffee 905 



Catechu, examination of teas for 885 



Canna seed 912 



Cereals, ash of 912 



detection of 912 



Ceylon coffee 900 



Chicory, bibliography of the literature of , 1009 



detection of 910 



Draper's method for the estimation of 911 



formula for the quantitative estimation of, in coffees 911 



milk vessels of 911 



Premier's method for the estimation of 911 



Chocolate a la noisette, definition of : 942 



Chocolate, definition of 942 



Chocolates, preparation of 941 



Cocoas and chocolates, recommendations in regard to the examination of _ 986 



Cocoa, aroma of 941 



astringent principle of 940 



beans and preparations, analysis of, by Bensemann 967 



analyses of, by various chemists 960 



analyses of commercial preparations of 963 



commercial preparations of 941 



chemical constituents of 935 



nonalkaloidal nitrogenous substances of 939 



relations between the constituents of , 968 



butter, commercial value of ,-.-, _.. ,-._____ 936 



extraction of , , --- r - 936 



properties of . 936 



effect of different processes of manufacture on the chemical constit- 

 uents of 944 



fat, physical and chemical constants for 933 



properties of 936 



fate, variations in the melting and congealing points of 987 



food value of 989 



gum, properties of 941 



manufacture, losses in.. . 934 



microscopical examination of 956 



powders, examination of, by Stutzer 943 



soluble, definition of 942 



preliminary processes of manufacturing 934 



preparation of, for analysis - 949 



preparations 933 



adulterations of 945 



analyses of, by various chemists - 962 



in the Department of Agriculture 980 



analytical methods for 949 



bibliography of the literature of 991, 99 



