II INDEX. 
Page 
GCatieine, estimation Ol 2 et SLE eras ace ees eae Ue ee eee ee 889 
I COM COS eae sa ot aes ete RU Niles a ce Mer ee 907 
AM COMCES 56 he Ee Paes UC Psi fi 2 hc) RE GAM a echt ge pn) COE 
PRESENCE Of, 1M COCOd qe ANNs ees pe ee ree ae ee ee eee 939 
Waetammie Gena ss Vee eA ine SOR Ne eV Ua mipenriate Nig e 6a go RL 905, 1004 
estimation of koe Gee Se 2 Bias or eC ai a a a) (( 
Carbohydrates of coffee: bau ce. 2 Nessie I ok a Sea ee 905 
Catechu. examination of teas Tor ssu222 3 Seno kD ee 2 0 ee ee 885 
GAIN SEC A URE eh Ret ay a eto 912 
WerealsirashiOL 2s See Se ea ET SN Tae OU OS ey ee a oe One 912 
detection Of 2262s SS Se eure A ee a ee eee 912 
Wevilon coltee Joo... bigs eee Toe Se a ee ee ee ee 900 
Chicony. bibhosraphy ofthe literayune ol es sass. = fae = sense ee eee 1009 
EGSteCtiom: Olio eS SS RO eR CE IE ta IN noe ese 910 
Draper/smethod forthe estimation Of se) 2s yo aes) ee 911 
formula for the quantitative estimation of, in coffees ___________ 911 
milk Vessels Of +) 2 be ec ae Os NGAI a oie ae eed rane a 911 
Premier’s method for the estimation of _____--2__5__+_-) = 3 = 911 
Ghocolate-a la noitsette; dehmition Ol: 22252 2 2252 a8 ke ee eee 942 
Chocolate) definition Of... S2oee los aia SS ee Bae en ee 942 
Chocolates, preparation Of2-2222 245527 2600 a Pees ee eee ee 941 
Cocoas and chocolates, recommendations in regard to the examination of. 986 
Cocoawaroma OF o2 26h. 055 ke eee ee ile ce ee tS, Be en a ee 941 
astringent principle Of 2:22 Siac 2 0502, eee Nee ae oe 940 
beans and preparations, analysis of, by Bensemann ~-_-____________- 967 
analyses Ol. Di Various Chemists = sess == ae aes eee 960 
analyses of commercial preparations of _---_...__-._.______- 963 
commercial preparations of __---_--- Pica coe jae ee SR ete ee 941 
chemical constituents Of s2.225) See Se ee eee 935 
nonalkaloidal nitrogenous substances of -__---__--__________ 939 
relations between the constituents(of 222-2222. ==) ae 968 
butter: commereial value Of - 25 a2 eee eae ee eee 936 
exbractlon-Ol, 23 sobs aS we oe Sipe a ene atnget en en ee 936 
PKOPETUeSs Oli fee ee wi Oe ee Doe ee eked 936 
effect of different processes of manufacture on the chemical constit- 
WCTITS OL Ls eae ee Ne i We AG Nie Se ee eC ee 944 
fat apaysieal andichemical constants Om 2s =a. s eae een eee 938 
PLROPELLUCS OL vee ewe a ce ee LRN ee ee 936 
fats, variations in the melting and congealing points of____________ 987 
food vValuevoOls= =) 25 "252 Ss ee ae a NS NN 2 Oe eT 
Pun, PLOPerties Olea: 22 2A N See Ne ea oe eRe ees ers eee 941 
manufacture, LOSSES wr slo ee ea, ere Oe IE A dene 934 
Microscopical Examinations Ot ee 5s sopra ke yale terme anne eee 956 
powders, Examination Oh, iby SLWUtAeT, se ee eee a eee pre re eeeee 943 
soluble, definition of 22/22 e eS ee ee 942 
preliminary processes of manufacturing -'2_ 2225220232 8.2. 32S ae 
preparation of, for analysis — aye e ee gee ee ee ee 949 
preparations. ___-------------------------------------------------- 933 
adulterations Of 222 22a oe ees VON Oe i eee 945 
. analyses of, by various Chemists: 2s = 5s er= ee eee 962 
in the Department of Agriculture -__-._- 980 
analytical methods forse. ose. eee ee 949 
bibliography of the literature of ceded sd ad dA dt gh a Ae os 991, 995 
