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 manufacture 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 five 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 important 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. [Illustration: ONE OF THE CHOCOLATE-MACHINES AT THE MANUFACTORY OF WALTER BAKER & CO. CAPACITY, FIVE TONS OF CHOCOLATE DAILY.] While the oil of the chocolate-seed is perfectly wholesome, there are some persons who find in the percentage natural to the seeds a too large amount for easy digestion. The removal of a part of this, which might with propriety be called an excess of the oil, was practised even in very early days, as is seen in the cut herewith given, taken from an old work on the subject. The present method of extracting the oil is not essentially different, save in a few particulars, from that here figured, and therefore need not be described in detail. [Illustration] The method of manufacture is substantially as follows: the ground fragments of roasted seeds are subjected to pressure, and with the result of withdrawing just as much oil as the manufacturers desire to abstract. The pressed mass is, in the most successful process, treated mechanically 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 firm of Walter Baker and Co., this high degree 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.