BY-PRODUCTS OF THE INDUSTRY 159 



(printed at the Green Dragon, 1685), we read : " That 

 they draw from the cacao a great quantity of butter, 

 which they use to make their faces shine, which I have 

 seen practised in the Indies by the Spanish women 

 born there." This, evidently, was one way of shining in 

 society. 



Cacao butter has been put to many other uses, thus 

 it has been employed in the preparation of perfumes, 

 but the great bulk of the cacao butter produced is used 

 up by the chocolate maker. For making .chocolate it is 

 ideal, and the demand for it for this purpose is so great 

 that substitutes have been found and offered for sale. 

 Until recently these fats, coconut stearine and others, 

 could be ignored by the reputable chocolate makers as 

 the confection produced by their use was inferior to 

 true chocolate both in taste and in keeping properties. 

 In recent times the oils and fats of tropical nuts and 

 fruits have been thoroughly investigated in the eager 

 search for new fats, and new substitutes, such as illipe 

 butter, have been introduced, the properties of which 

 closely resemble those of cacao butter. 



For the information of chemists we may state that the 

 analytical figures for genuine cacao butter, as obtained 

 in the cocoa factory, are as follow : 



ANALYTICAL FIGURES FOR CACAO BUTTER. 



Specific Gravity (at 99C. to water at 15*5 C.) '858 to '865 



Melting Point 32C. to 34C. 



Titer (fatty acids) 49C. to 5oC. 



Iodine Absorbed 34% to 3$% 



Refraction (Butyro- Kef ractometer) at 40 C. 45'6 to 4.6'$ 



Saponification Value 192 to 198 



Valenta 94C. to 96C. 



Reichert Meissel Value ro 



Polenske Value 0*5 



Kirschner ,, 0^5 



Shrewsbury and Knapp Value 14 to 1 5 



Unsaponifiable matter '3% to "8% 



Mineral matter 0*02 % to 0*05% 



Acidity (as oleic acid) '6% to 2'o% 



