Am.  Jour.  Pharni.  I 
June,  188.5.  J 
Chocolate. 
277 
If  this  were  the  case,  sugar  also  would  be  considered  an  adulterant,  for 
it  contains  no  nitrogen.  There  are  certainly  other  reasons ;  one  most 
likely  is  the  solubility  of  sugar  and  insolubility  of  starch. 
The  chocolates  are  either  sweet  or  bitter.  The  sweet  chocolate  is 
used  mainly  by  the  confectioners  in  making  the  different  kinds  of  choco- 
late candies.  When  they  use  it  for  coating  the  chocolate  drops  it  is 
sometimes  adulterated  with  paraffin,  which  gives  them  their  shiny 
appearance.  The  bitter  chocolate  is  used  principally  as  a  nutritious 
drink;  as  a  nutritive  it  stands  much  higher  than  either  tea  or  coffee. 
Owing  to  the  large  quantity  of  fatty  matter  present  in  some  brands,  it 
is  with  all  its  nutritive  powers  apt  to  disagree  with  persons  having 
very  delicate  stomachs;  for  this  reason  the  English  claim  that  the  ex- 
pression of  the  oleum  theobromae  from  the  seeds,  makes  them  better 
for  the  manufacture  of  a  chocolate,  which  is  more  easily  digested, 
and  though  the  oil  is  extracted  still  contains  the  active  principles. 
From  several  Philadelphia  manufacturers  of  chocolate,  specimens 
were  obtained  for  examination.  These  were  first  exhausted  with  ether 
to  remove  all  the  fatty  ingredients.  The  residue  was  next  treated  with 
twenty  per  cent,  alcohol,  and  allowed  to  stand  twenty-four  hours  to 
remove  the  sugar.  The  remaining  residue  was  boiled  in  water,  the 
liquid  filtered  through  charcoal,  and  the  starch  precipitated  with  fifty 
per  cent,  alcohol. 
From  Baker's  chocolate  was  obtained  the  greatest  amount  of  fatty 
matter,  it  containing  45*8  per  cent,  which  fused  at  36°  C.  (96°  F.),  this 
being  near  the  fusing  point  of  pure  cacao  butter.  It  contains  twenty- 
eight  per  cent,  of  sugar,  some  starch,  and  3*1  per  cent,  of  ash. 
C.  and  A.'s  contained  35J  per  cent,  of  fat,  wdiich  fused  at  38°  C. 
(100°  F),  this  being  about  5°F.  higher  than  the  melting  point  of 
cacao  butter;  sugar,  starch,  a  substance  insoluble  in  cold  or  hot  water, 
or  hydrochloric  acid,  and  2*75  per  cent,  of  ash  were  found. 
E.'s  cocoa  contained  thirty-eight  per  cent,  of  fat  which  fused  at 
37°  C.  (98°  F.),  sugar  nearly  forty  per  cent.,  starch  eighteen  per  cent., 
and  an  insoluble  substance.    The  ash  was  2  3  per  cent. 
W.'s  plain  commercial  chocolate,  contained  26*5  per  cent,  of  fat, 
which  fused  at  36°  C.  (96°  F.),  sugar  forty-five  percent,  starch,  and 
2*2  per  cent.  ash. 
W.^s  sweet  chocolate  had  but  twelve  per  cent,  of  fat,  and  this  fused 
at  38°  C.  (100°  F.),  nearly  sixty  per  cent,  of  sugar,  and  1*7  per  cent, 
of  ash. 
