MANUFACTURE. 57 



III a (juarlo published for Christopher Wilkinson at the Mlack 

 Hoy, over against St. Dunstan's Church, in IK-ct Sir»:«l, 

 on " tliir Xatural liisiory of Chocolate-," it is stated: "The 

 iiiLjrcdicnts may be varied according to the constitutions ()( those 

 th.it drink it ; in cold constitutions Jamaica pepper, cinnamon, 

 nuimei^s. cloves, (!?s:c.. may be mixed with the cocoa-nut ; some add 

 musk and odoriferous aromatick oils. In hot consumptive tem|K.Ts 

 you ma\ mix almonds, pistachios, &c., sometimes china and 

 arsa ; and sometimes steel and rhubarb may be added for young 

 green ladies." 



Spain and Portugal were the first countries to introduce the 

 native process of manufacture into Kuro[)e, which was naturally 

 very rough, antl consequently produced very poor results, but to 

 France belongs the credit of developing a better system of 

 roasting, grinding, and mixing Cocoa for the manufacture of 

 Chocolate. Under the improved method the Chocolate was 

 moulded into hard cakes or tablets, which was the only form in 

 which Cocoa was known for many years. Germany, at the 

 present time. j)roduces machinery on the most approved and 

 scientific principles, and I--nglish manufacturers have lost no time 

 in ap|)lying them to satisfy the demand for the highest class of 

 Cocoa and Chocolate. 



I'or the modern system of manufacture we cannot do belter 

 than transi)ort our readers to Hournville, " the Worcestershire 

 lulen " as it has l)een aptly termed, for the surroundings of the 

 place have a charm of their own that banishes the thought of 

 smoke and machinery, and gives quite a zest for the inspection of 

 this hai)py and busy scene of lalx)ur. I^ournville is cerlaii 



