THE HOUSE OF WALTER BAKER & CO. LTD. 61 
If the chocolate is to be sweetened, a definite amount of the purest 
sugar, previously pulverized, is added before the molding, and the 
whole ground and commingled. If it is to be a vanilla chocolate, the 
finest quality of Mexican vanilla beans (which are superior to those 
grown elsewhere) are blended with the semi-fluid mass, and formed 
in molds, as already described. 
The variations in the process are innumerable, many of them com- 
WALTER BAKER & CO.’S TRUCKS 
paratively unimportant when taken singly; but to secure the best 
results it is important that each of these slight changes should be 
made at just the right time and in the right way. 
The manufacture of breakfast cocoa is based upon two important 
factors : first, the removal of a definite portion of the cocoa-oil from 
