i54 COCOA AND CHOCOLATE 



chocolate pistachio nut, roasted almonds, pralines, 

 biscuits, walnuts, nougat, montelimar, fruits, fruit 

 cremes, jellies, Turkish delight, marsh mallows, cara- 

 mels, pine-apple, noisette, and other delicacies. 



Milk Chocolate. 



We owe the introduction of this excellent food and 

 confection to the researches of M. D. Peter of Vevey, 

 in Switzerland, who produced milk chocolate as early 

 as 1876. Many of our older readers will remember 

 their delight when in the eighteen nineties they first 

 tasted Peter's milk chocolate. Later the then little firm 

 of Cailler, realising the importance of having the 

 factory on the very spot where rich milk was produced 

 in abundance, established a works near Gruyeres. This 

 grew rapidly and soon became the largest factory in 

 Switzerland. The sound principle of having your 

 factory in the heart of a milk producing area was adopted 

 by Cadbury's, who built milk condensing factories 

 at the ancient village of Frampton-on-Severn, in 

 Gloucestershire, and at Knighton, near Newport, Salop. 

 Before the war these two factories together condensed 

 from two to three million gallons of milk a year. Whilst 

 the amount of milk used in England for making milk 

 chocolate appears very great when expressed in gallons, 

 it is seen to be very small (being only about one-half 

 of one per cent.) when expressed as a fraction of the 

 total milk production. Milk chocolate is not made from 

 milk produced in the winter, when milk is scarce, but 

 from milk produced in the spring and summer when 

 there is milk in excess of the usual household require- 

 ments, and when it is rich and creamy. The import- 

 ance of not interfering with the normal milk supply to 

 local customers is appreciated by the chocolate makers, 

 who take steps to prevent this. It will interest public 

 analysts and others to know that Cadbury's have had no 

 difficulty in making it a stipulation in their contracts 

 with the vendors that the milk supplied to them shall 

 contain at least 3.5 per cent, of butter fat, a 17 per 



