Part 23 (1/2)

THE FERMENTATION OF CACAO. pp. 318. Bale, London 1913

MALINS-SMITH, W.M.

PRACTICAL CACAO PLANTING IN GRENADA.

(_West India Committee Circular_, April to December.) 1913

HALL, C.J.J. van.

COCOA. pp. 512. Macmillan, London 1914

KNAPP, A.W.

THE PRACTICE OF CACAO FERMENTATION. pp. 24. Bale, London 1914

(_b_) _Chocolate Manufacture._

BESSELICH, N.

DIE SCHOKOLADE. pp. 74. Trier.

ZIPPERER, P.

MANUFACTURE OF CHOCOLATE. pp. 277.

Berlin, London and New York (see 1889 and 1913) 1902

DUVAL, E.

CONFISERIE MODERNE. 1908

BOOTH, N.P., CRIBB, C.H., and ELLIS-RICHARDS, P.A.

THE COMPOSITION AND a.n.a.lYSIS OF CHOCOLATE.

Reprinted from the _a.n.a.lyst_. pp. 15. London 1909

FRITSCH, F.

FABRICATION DU CHOCOLAT. pp. 349. Paris 1910

FRANCOIS, L.

LES ALIMENTS SUCRES INDUSTRIELS (Chocolats, Bonbons, etc.) pp. 143. Paris 1912