The cocoa is stirred by workmen using long shovels or rakes, so that it may dry quickly and evenly. Once a day the beans are shoveled into heaps and the workmen tread upon them with their bare feet, as you see. This is called "dancing the cocoa." After the seeds have dried for about two weeks they are nearly the color of red bricks. They are put up for shipment in canvas sacks holding one hundred and fifty pounds each. The name of the plantation is usually stamped upon the outside. Guayaquil exports more cocoa than any other city. Find it. A great deal comes from the island of Trinidad, and from the northern part of South America. When the "beans" have reached their destination, they must be cleaned, to rid them of dust and dirt collected on the way. They are then placed in a great revolving cylinder and roasted. You remember that when coffee is roasted it brings out a pleasant odor called its _aroma_. The same is true of cocoa. The roasting also helps to loosen a shell which surrounds the seed. The shell is next removed and the "beans" are then crushed. The Mexicans used to crush the seeds on a large stone, hollowed out on top. This they called a "matate." [Illustration: FIG. 42.--Grinding Cocoa. (Permission of WALTER BAKER & CO., Ltd.)] The crushing is now done by machinery. The broken bits of the cocoa are called "cocoa nibs." When the cocoa is ground to a powder, it is put into strong bags and pressed. This pressure removes a part of an oily substance known as "cocoa butter." Remember, then, that cocoa is the meal or flour made from the crushed seeds from which some of the oil has been removed. Chocolate differs from cocoa in that none of this oil is removed in making it. [Illustration: FIG. 43.--Moulding Cocoa. (Permission of WALTER BAKER & CO., Ltd.)] You have often seen the words "sweet chocolate" on the labels. This is made by adding a quantity of pulverized sugar to the "plain" or "bitter" chocolate. Sometimes vanilla beans are added. [Illustration: FIG. 44.--Cooling Cocoa. (Permission of WALTER BAKER & CO., Ltd.)] The pasty mass known as chocolate must be molded. When the proper amount has been placed in each of several metal molds which rest on a table, they are made to rock or shake, and this causes the chocolate to assume the right shape. The molds are then taken to the cooling room, where they are placed on frames, one above another, in long rows. Girls and women wrap the cakes of chocolate in the wrappers specially prepared for them, after which they are packed in boxes ready for shipment. At Dorchester, Massachusetts, on the Neponset River, is situated the largest establishment for the manufacture of cocoa and chocolate in America. It is interesting to know that on the very spot where these great mills now stand, was built, in 1765, the first one of the kind in this country. A CRANBERRY BOG WAREHAM, MASSACHUSETTS, Dec. 10, 1901.