THE HOUSE THAT FRY BUILT 85 



that family are heads of departments, in daily attend- 

 ance at the works, and popular among staff and work- 

 people as the right men in the right place. 



We are welcomed by a genial descendant of the 

 founder. Memory takes us back to the day when we 

 first met a family representative of the House of Cad- 

 bury, and as we recall the one example of a British 

 gentleman-trader, and look on the other, we tell our- 

 selves that both are true sons of the Merchant Adven- 

 turers to whom England owes her greatness. 



Two members of the staff are deputed to show us 

 over the factory. We robe ourselves in overalls and 

 set forth. 



In general principle, the processes of making cocoa 

 and chocolate at the Bristol factory are similar to those 

 we have seen at Bourn ville. Cocoa beans are roasted, 

 crushed, winnowed and ground to a paste. For the 

 manufacture of cocoa, part of the butter ingredient 

 is extracted by hydraulic pressure, and the resulting 

 cake is ground to a fine powder. For the manufacture 

 of chocolate, sugar and more cocoa butter are added 

 to the paste, with or without milk and flavourings; 

 the mixture is well milled and passed through rolling 

 and roll-refining machines. A special feature of 

 chocolate-making at this factory is treatment of the 

 mass, after the milling process, in large and powerful 

 machines, called conches, fitted with steel rolls to beat 

 the paste smooth. Another difference of detail we 

 notice is a unique mill -room, with a decorative ceiling 

 of gigantic wheels, which are continuously making 

 picturesque revolutions to keep the mills below in 

 motion. 



Our expert guides have the rare gift of putting life 



