138 



The World's Commercial Products 



By permission of Messrs. Cadbury Bros. 



THE PACKING ROOM, BOURNVILLE 



It was ascertained by experiments that the nutritive value of these shells is about the 

 same as that of middling hay. Cattle soon get to like them, and experiments made with 

 three groups of milch-cows were successful. After they had been fed with the new fodder 

 for ten days the analysis of the milk showed an increase of butter and milk sugar ; and, 

 moreover, an increase in the quantity of milk. In a report on the " Experimental Farms of 

 Canada, 1898," the usefulness of cacao-shells as manure is pointed out. 



Grinding 



Formerly the beans, after having been roasted and broken, were ground several times 

 before they were taken to the " melangeur " or mixing-machine, in which the mass 

 was rubbed still finer and mixed with sugar. Machines with millstones or rollers are 

 now 'used in which the cacao is ground to a liquid or thin paste owing to the heat developed 

 by friction. One advantage of the reduction to the liquid state is that the sugar mixes 

 much more easily with the cacao, and that an intimate infusion is more readily effected. 



This fusion is accomplished most successfully when the temperature is constantly kept 

 at the same level, a little above the melting-point of cacao-butter, i.e., between 85° and 90° F. ; 

 for this reason a mixing-machine is always provided with a steam-warming apparatus. 



In grinding the cacao to powder, as well as for a thorough mixing with sugar, it is necessary 

 that the rotation of the hard granite cylinders, revolving in opposite directions, differs in rapid- 

 ity. Therefore, the axles of these two cylinders, which have the same diameter, are provided 

 with wheels with different numbers of teeth. So the cylinder attached to the wheel with the 

 smallest number of teeth revolves more slowly than the one attached to the wheel with the 

 largest number of teeth. If, for instance, one wheel has six teeth and the other twelve, the 

 latter will turn twice as quickly as the former. 



The spices, volatile oils, or vanilla which chocolate contains as a rule are only added 

 to the chocolate-mass {i.e.. cacao plus sugar) towards the end of the grinding process, in order 

 to prevent a loss of perfume, which would certainly take place during a prolonged heating 

 in the grinding and mixing machines. Of course, the cacao is mixed with sugar and spices, 



