THE HOUSE OF WALTER BAKER 6- CO. 



57 



In the preparation of chocolate, the fragments are ground bv a com- 

 plicated mechanism until they attain the greatest degree of fineness, 

 and constitute a perfectly homogeneous mass or paste. If it is to be 

 a plain chocolate (which is put up in a blue wrapper with a vellow 

 label and known as " Baker's Chocolate" or " Premium No. i Choco- 

 late"), it goes directly into the molds for shaping it. 



The molding is a noisy but interesting operation. The chocolate 



cannot be pressed into molds, because it sticks to the presser ; it is, 

 therefore, shaken in. A plastic lump of the proper weight is placed 

 in a shallow mold. A number of these molds are put into a wooden 

 tray, placed upon a table, which is shaken automatically, causing the 

 metal molds to jump up and down in a very lively manner, and making 

 as much clatter as a regiment of cavalry crossing a bridge. Every 

 step of the process has to be watched with the most assiduous care. 

 When the plastic mass has been shaken into the mold so as to be per- 

 fectly uniform in shape and size, the pans are removed to the cooling 



