28 THE CHOCOLATE-PLANT. 



But if the chocolate is to be sweetened, a definite amount of 

 the purest sugar, previously pulverized, is to be added, the whole 

 ground and commingled, the proper flavoring of pure vanilla added, 

 and the semi-solid mass formed in moulds as before. After being 

 moulded it is sent to the packing-room and wrapped. 



The variations in the process are innumerable, but all of them 

 are comparatively unimportant when taken singly ; the skill in the 

 manufacture requires that each of these slight changes should be 

 made at just the right time and in the right way. In the manu- 

 facture of Walter Baker and Co.'s chocolate, this skill has become 

 developed to a very high degree during the hundred years of 

 success. That the firm is ready to avail itself of every appliance 

 known in modern manufacture, is seen by their adoption of the 

 complicated machinery illustrated on page 29. This chocolate- 

 machine has a capacity of fa ^ tons of pure chocolate daily. It 

 is accessible to visitors, who may apply at the office in Dorchester 

 for permission to see it in operation. 



It is unnecessary to detail the steps of manufacture of many 

 of the chocolate specialties of the firm. 



We turn now to the consideration of breakfast cocoa. 



The manufacture of breakfast cocoa is based upon two impor- 

 tant factors : first, the removal of a definite portion of the cocoa- 

 oil from the roasted seeds; and second, increasing the miscibility 

 of the powdered seeds by securing the greatest practicable degree 

 of fineness. 



