THE HOUSE OF WALTER BAKER & CO. LTD. 59 
every precaution being taken to secure a uniform effect through the 
whole mass. During the roasting the seeds change color somewhat 
and become more or less modified in taste. In under-roasted seeds 
the flavor is not fully developed, while in over-roasted seeds the 
pleasant taste is likely to become greatly impaired, or it may even 
be wholly replaced by a bitter and harsh flavor. These relations of 
color and taste to the roasting of the seeds make this portion of the 
manufacture one of the most delicate processes from beginning to 
end. 
By the roasting the shell becomes more readily detachable, and its 
complete removal is the next step. The crushing of the seeds into 
small fragments is easily accomplished; and this is followed by a 
thorough winnowing, by which the lighter shells are carried away by 
themselves, leaving the clean fragments of the roasted seeds ready 
for further manipulation. 
Among the fragments can be detected minute and very tough bits 
of tissue. These bits are the hardened germs, or rather portions of 
the germs, and these are separated from the rest by an apparatus 
of much simplicity and efficiency. 
The clean shells are usually placed at once in packages for trans- 
portation. They are extensively used for the domestic preparation 
of a wholesome and very low-priced drink. This beverage contains 
a fair proportion of the active principle of the chocolate seeds them- 
selves, and the flavor is suggestive of chocolate. 
The cleaned fragments constitute the so-called ‘‘ cocoanibs’’ of some 
foreign markets, and in this state they are used for the preparation of 
a simple decoction. Butin this form they require to be boiled a good 
while for the development of flavor, and it is, therefore, better to have 
them treated beforehand in order to reduce the time of boiling; and 
this is all the more necessary, since during the long boiling a part of 
the more delicate aroma peculiar to chocolate seeds is apt to be 
dissipated. 
