By means of the lift (1) all the raw materials, sugar, cocoa, packing, etc., are carried up to the store-rooms (2). Here are the machines for cleansing and picking the raw cocoa-beans, which are fed into the elevator boxes (3) above the cleansing machine (4), which frees them from dust; they then pass to the continuous band (5) on which they are picked over, and from which they fall into movable boxes (6). They are thence transferred to the hoppers (7), and fed by opening a slide in the hopper, into the roasting machine (8). The quantity contained in the hoppers is sufficient to charge the roasting machine. When the roasting is completed the cocoa is emptied into trucks (9), and carried to the exhaust arrangement (10), where the beans are cooled down, the vapour given off passing out into the open air. At the same time the air of the roasting chamber is sucked out through the funnel-shaped tube fitted to the cover. The roasted cocoa is then passed to boxes (11), to be conveyed by the elevator to the crushing and cleansing machine (12). After being cleansed, the cocoa is carried in trucks (13) to hoppers (14) by which it is fed into the mills (15) on the lower floor. The sugar mill and sifting apparatus (26) placed near the crushing and cleansing machines are also fed by a hopper from above. Cocoa and sugar are now supplied to the mixing machine (16), to be worked together before passing to the rolls (17) by which the final grinding is effected. After passing once or more through the mill, the finished chocolate mass is taken to the hot-room (18), where it remains in boxes until further treated, after which it is taken to the moulding-room. In the mixer (19) the mass acquires the consistency and temperature requisite for moulding. The mass is then taken in lumps to the dividing machine (20), and cut into pieces of the desired size and weight. On the table (21) the moulds, lying upon boards, are filled with chocolate and then taken to the shaking-table (22). By means of a double lift (23) the moulded chocolate, still lying upon boards, is conveyed to the cooling-room or cellar, in which there are benches or frames (24) for receiving the moulds as they are slipped off the boards. The cellar has to be cooled artificially, according to situation. Adjoining the cellar is the wrapping-room (25), and further on the warehouse. The goods so far finished are then taken by the lift (1) to the rooms where they are packed for delivery. FOOTNOTES: [13] For ancient processes see Appendix I., p. 103. [14] "Chocolate is an article so disguised in the manufacture that it is impossible to tell its purity or value. The only safeguard is to buy that which bears the name of a reputable maker."--Chambers, "Manual of Diet." [15] The heart-leaved bixa, or anotta. [16] Log-wood. [17] The regulations adopted are so interesting that a place has been found for them in an Appendix (p. 106). IV. ITS HISTORY.