COCOA A.\D CHOCOLATE. 



themselves, leaving the clean fragments of the roasted seeds ready for 

 further manipulation. 



Among the fragments can be detected minute and very tough bits of 

 tissue. These bits are the hardened germs, or rather portions of the 

 germs, and these are separated from the rest by an apparatus of 

 much simplicity and efficiency. 



The clean shells are usually placed at once in packages for trans- 

 portation. They are extensively used for the domestic preparation 

 of a wholesome and very low-priced drink. This beverage contains 

 a fair proportion of the active principle of the chocolate seeds them- 

 selves, and the flavor is suggestive of chocolate. 



The cleaned fragments constitute the so-called " cocoa nibs" of some 

 foreign markets, and in this state they are used for the preparation of 

 a simple decoction. But in this form they require to be boiled a good 

 while for the development of flavor, and it is, therefore, better to have 

 them treated beforehand in order to reduce the time of boiling ; and this 

 is all the more necessary, since 

 during the long boiling a part of 

 the more delicate aroma peculiar 

 to chocolate seeds is apt to be 

 lissipated. 



JINE AND 



t ROOM. 

 (One of the new engines shown 

 on page 71 ) 



