The cleaned seeds are next roasted in the most careful manner, every precaution being taken to secure a uniform effect through the whole mass. During the roasting the seeds change color somewhat and become more or less modified in taste. In under-roasted seeds the flavor is not fully developed, while in over-roasted seeds the pleasant taste is likely to become greatly impaired, or it may even be wholly replaced by a bitter and harsh flavor. These relations of color and taste to the roasting of the seeds make this portion of the manufacture one of the most delicate processes from beginning to end. By the roasting the shell becomes more readily detachable, and its complete removal is the next step. The crushing of the seeds into small fragments is easily accomplished; and this is followed by a thorough winnowing, by which the lighter shells are carried away by themselves, leaving the clean fragments of the roasted seeds ready for further manipulation. Among the fragments can be detected minute and very tough bits of tissue. These bits are the hardened germs, or rather portions of the germs, and these are separated from the rest by an apparatus of much simplicity and efficiency. The clean shells are usually placed at once in packages for transportation. They are extensively used for the domestic preparation of a wholesome and very low-priced drink. This beverage contains a fair proportion of the active principle of the chocolate-seeds themselves, and the flavor is suggestive of chocolate. The cleaned fragments constitute the so-called “cocoa-nibs” of some foreign markets, and in this state they are used for the preparation of a simple decoction. But in this form they require to be boiled a good while for the development of flavor, and it is therefore better to have them treated beforehand in order to reduce the time of boiling; and this is all the more necessary, since during the long boiling a part of the more delicate aroma peculiar to chocolate-seeds is apt to be dissipated. We are next to trace these fragments, through the chocolate-mill, and afterwards follow similar fragments through the cocoa-factory. In the preparation of chocolate, the fragments are ground by a complicated mechanism until they attain the greatest degree of fineness, and constitute a perfectly homogeneous mass or paste. If the chocolate is to be a plain chocolate, it is to receive its delicate flavoring and then go directly into the moulds for shaping it. Every step of the process has to be watched with the most assiduous care. When the chocolate is formed and properly cooled, it is wrapped and packed for the market. 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.