ity of Chocolate_ (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 99 deg. C. to water at 15.5 deg. C.) .858 to .865
Melting Point 32 deg.C. to 34 deg.C.
Titer (fatty acids) 49 deg.C. to 50 deg.C.
Iodine Absorbed 34% to 38%
Refraction (Butyro-Refractometer) at 40 deg.C. 45.6 deg. to 46.5 deg.
Saponification Value 192 to 198
Valenta 94 deg.C. to 96 deg.C.
Reichert Meissel Value 1.0
Polenske Value 0.5
Kirschner " 0.5
Shrewsbury and Knapp Value 14 to 15
Unsaponifiable matter 0.3% to 0.8%
Mineral matter 0.02% to 0.05%
Acidity (as oleic acid) 0.6% to 2.0%

Although the trade in cacao butter is considerable, there were, before
the war, only two countries that could really be considered as exporters
of cacao butter; in other words, there were only two countries, namely,
Holland and German