178 COMMERCIAL COCOA 



residue no higher percentage of either ash, crude fibre, 

 or starch than is found in the sugar-and-fat-free residue 

 of chocolate." 



The principal substances employed in the adulteration 

 of cocoa are : 



Venetian red, sugar, starches, peroxide of iron, and 

 brick-dust. 



Chocolate is adulterated with cocoa oil, beef and 

 mutton fat, starches and oil of almonds. 



Blyth says : " By a simple estimation of the fat and the 

 chief constituents of the ash, supplemented by the use 

 of the microscope, aU known adulterations can be de- 

 tected." 



