52 COCOA AND CHOCOLATE 
there has grown up one of the greatest establishments in the world, — 
the house of Walter Baker & Co. Ltd.,—an establishment which 
competes successfully for prizes in all the great industrial exhibitions 
of the world, whose influence is felt in the great commercial centers, 
and whose prosperity promotes the welfare of men who labor under a 
tropical sun in the cultivation of one of the choicest fruits of the earth. 
Before proceeding to describe the methods of manufacture used in 
the Baker Mills, something should be said on the importance of select- 
ing only the best raw materials, and of treating them in the light of 
modern science and without sophistication. 
The three associated beverages, cacao, tea, and coffee, are known 
to the French as avo- 
matic drinks. Each of 
these has its character- 
istic aroma. The fra- 
grance and flavor are 
so marked that they 
cannot be imitated by 
any artificial products, 
although numerous at- 
tempts have been made 
in regard to all three. 
ence, the detection 
a -of adulteration is not a 
A BIT OF THE OLD MILL — (IN MILL NO? aes 
dificult matter. De- 
signing persons, aware of the extreme difficulty of imitating these sub- 
stances, have undertaken to employ lower grades, and by manipulation 
copy, as far as may be, the higher sorts. Every one knows how 
readily tea and coffee, for that matter, will take up odors and flavors 
from substances placed near them. This is abundantly exemplified in 
the country grocery or general store, where the teas and coffees share 
