62 COCOA AND CHOCOLATE 
the roasted seeds; and second, increasing the miscibility of the pow- 
dered seeds by securing the greatest practicable degree of fineness. 
While the oil of the chocolate seed is perfectly wholesome, there 
are some persons who find in the percentage natural to the seeds an 
amount too large for easy digestion. The removal of a part of this, 
which might with propriety be called an excess of the oil, was prac- 
tised even in very early days, as is seen in the cut herewith given, 
taken from an old work on the subject. 
The method of manufacture is substantially as follows : the ground 
fragments of roasted seeds are subjected to hydraulic pressure, by 
which a certain amount of the fat is 
eliminated. The pressed mass is, in the 
most successful process, treated mechan- 
ically in such a manner as to divide and 
subdivide the minute particles until they 
are capable of passing through a sieve 
having several thousand meshes to the 
square inch. But such pulverization as 
this would, under ordinary circumstances, 
reduce the mass to a dull and unattractive 
powder. In the process devised by the 
OLD PRESS FOR REMOV- Walter Baker Company, this high degree 
erage of fineness is secured without any loss 
of brilliancy in the powder,—the color being of the bright red 
which is not only attractive in appearance, but when conjoined with 
the natural chocolate odor and flavor is characteristic of absolutely 
pure cocoa of the highest grade. 
It is instructive to compare such cocoa with the cocoas prepared 
by what is known as the Dutch process. The latter are prepared 
by treatment with alkaline matters, which act on the coloring sub- 
stances in the seeds, increasing the apparent effect of hot water when 
the latter is added. In chemically prepared cocoas, the exquisite 
