176 THE NUT BUTTER INDUSTRY 



mechanically, so that none of the ingredients are 

 touched by hand, a point which has gone far to 

 inspire the confidence of all medical and hygienic 

 specialists who have witnessed the operations. 



Still retaining its liquid form, the combined milk 

 and coconut mixture is transferred to colossal 

 revolving drums, having a diameter of about 

 6 ft., which are kept at freezing-point by interior 

 refrigeration. This cooling process is the special 

 property of the company in question, and nothing 

 could be more fascinating than the spectacle of 

 the room below, where on all sides one sees descend- 

 ing immense flakes of the product in a crystallised 

 form, resembling, as much as anything, a vast 

 accumulation of frozen primroses. At this stage 

 the product, not being sufficiently solid, is trans- 

 ferred to other revolving drums, and undergoes 

 still another process, on issuing from which it is 

 ready for blending. By passing over three sets of 

 rollers it is subjected to further pressure, a sus- 

 picion of salt being added at the first set. The 

 product is then brought to the desired consistency 

 by passing through two special mixers. Owing to 

 the system of manufacture and the minute care 

 bestowed at every stage of the process, this nut 

 butter will keep much longer than the finest dairy 

 butter, retaining all its qualities for quite a month, 

 if necessary. But, as a matter of fact, the manu- 

 facture is so closely regulated to the consumption 



