including: Zipperer, Paul, The Manufacture of Chocolate, and Other Cacao Preparations, 2nd Ed. 1902; Jensen, H. R., The Chemistry Flavouring and Manufacture of Chocolate Confectionery and Cocoa, Philidelphia,1931; Whymper, R., Cocoa and Chocolate Their Chemistry and Manufacture, London 1921; Bywaters, H. W., Modern Methods of Cocoa and Chocolate Manufacture, London 1930; A Handbook on Chocolate and Confectionary, London 1932; Knapp, Arthur W.,The Practice of Cacao Fermentation, London 1914; The Fulham Borough Council v. Edward Tate Miller & John Robert Miller, What is Cocoa? The Answer at Last, December 1910; Urquhart, D H., Cocoa 1955; Newlands, John A. R., & Newlands, Benjamin E. R., Sugar A Handbook for Planters and Refiners, London & Newyork, 1909, with many period adverts for sugar refinery machinery; Roth, Ling, A Guide to the Literature of Sugar London, 1890; Davies, G. J., The Principles of Cane Sugar Manufacture, London 1938; Francatelli, Charles Eme, The Royal English and Foreign Confectioner, London 1862 (x10)