Milk chocolate consists of an intimate mixture of cacao nib, sugar and milk, condensed by evaporation. The manner in which the milk is mixed with the cacao nib is a matter of taste, and the art of combining milk with chocolate, so as to retain the full flavour of each, has engaged the attention of many experts. At present there is no general method of manufacture--each maker has his own secret processes, which generally include the use of grinding mills, _melangeurs_, conches, moulding machines, etc., as with plain chocolate. We cannot do better than refer those who wish to know more of this, or other branch of the chocolate industry, to the following English, French and German standard works on Chocolate Manufacture: _Cocoa and Chocolate, Their Chemistry and Manufacture_, by R. Whymper (Churchill). _Fabrication du Chocolat_, by Fritsch (Scientifique et Industrielle). _The Manufacture of Chocolate_, by Dr. Paul Zipperer (Spon). CHAPTER VII BY-PRODUCTS OF THE COCOA AND CHOCOLATE INDUSTRY Of Cacao Butter.-- It is the best and most natural _Pomatum_ for Ladies to _clear_ and _plump_ the Skin when it is _dry, rough_, or _shrivel'd_, without making it appear either _fat_ or _shining_. The _Spanish Women_ at _Mexico_ use it very much, and it is highly esteem'd by them. _The Natural History of Chocolate_, R. Brookes, 1730. Of Cacao Shell.-- In Russia and Belgium many families take Caravello at breakfast. This is nothing but cocoa husk, washed and then boiled in milk. _Chocolate and Confectionery Manufacture_, A. Jacoutot. _Cacao Butter._ In that very able compilation, _Allen's Organic Analysis_, Mr. Leonard Archbutt states (Vol. II, p. 176) that cacao butter "is obtained in large quantities as a by-product in the manufacture of chocolate." This is repeated in the excellent book on _Oils_, by C.A. Mitchell (Common Commodities of Commerce series). These statements are, of course, incorrect. We have seen that cacao butter is obtained as a by-product in the manufacture of cocoa, and is _consumed_ in large quantities in the manufacture of chocolate. When, during the war, the use of sugar for chocolate-making was restricted and little chocolate was produced, the cacao butter formerly used in this industry was freed for other purposes. Thus there was plenty of cacao butter available at a time when other fats were scarce. Cacao butter has a pleasant, bland taste resembling cocoa. The cocoa flavour is very persistent, as many experimenters found to their regret in their efforts to produce a tasteless cacao butter which could be used as margarine or for general purposes in cooking. The scarcity of edible fats during the war forced the confectioners to try cacao butter, which in normal times is too expensive for them to use, and as a result a very large amount was employed in making biscuits and confectionery.