6o COCOA : ALL ABOUT IT. 



the production of food it is impossible to devote too much 

 attention to the health of those employed, and to every agent 

 that promotes tidiness and cleanliness. 



The manufacture of Cocoa and Chocolate requires great 

 experience, skill, and special knowledge. In detailing the pro- 

 cesses it will be convenient to divide them into two branches, viz. : 

 the production of Cocoa Essence and the manufacture of Sweet 

 Chocolate. 



Cocoa Essence, which is the specialty of this firm, is unrivalled 

 as a nutritive beverage, and therefore the most important for con- 

 sideration. The best Cocoa contains about 50 per cent, of natural 

 oil or butter, and this has been found to be far too large a pro- 

 portion for ordinar)^ digestions. Dr. ?^Iuter remarks that "the 

 only objection which can and does exist to its use in a state of 

 purity is the excessive proportion of fat, which renders it too rich 

 for most digestions, and gives, unfortunately, a colourable excuse 

 for its adulteration." 



By means of elaborate machinery the removal of two-thirds 

 of the butter is accomplished, the result being an impalpable 

 powder easily miscible in boiling water. 



As the visitor leaves the office of the principals and enters the 

 factory, the fragrance of the Cocoa-berry salutes the olfactories 

 most agreeably. The hum of machinery denotes that the hands 

 are busily engaged, and as we pass into the factory an earnestness 

 of purpose is manifested by the work-people, who are intent upon 

 their --arious pursuits. The utmost order and regularity are pre 



