Figs. 51 a and b give finally two of the best known types which have a very extensive application, protected by patent imperial (Germany), and built by J. M. Lehmann, Herm. Baumeister, J. S. Petzholdt in Döhlen, G, near Dresden and others. With this patent dividing machine of J. M. Lehmann, solid and semi-liquid chocolate material, as also nut and almond chocolates are divided exactly, in any weight from 18 to 250 grammes, and then conducted in strips of equal size to the mould previously mentioned. As far as cleanliness, purity, and easy management are concerned, it fulfills all the demands which can be expected of the most modern machine. [Illustration: Fig. 51 b.] IV. Moulding of the Chocolate. [Illustration: Fig. 52.] 11. ~Transference to the Moulds.~ The pieces of chocolate, on emerging from the dividing processes, are placed separately in iron moulds, that is to say, as far as this has not already been done in the dividing machine. It is important that these should have the same temperature as the chocolate mass, in order to prevent the formation of spots on the surface of the cakes, and to obtain a good and non-greyish fracture. The temperature for moulding smaller objects can be fixed at between 27° and 32° C. and for the larger may be considerably lower. In summer also, moulding may be proceeded with at a lower temperature than in winter. According to a note in the Gordian (1895, No. 4) the moulding may be carried out in summer, when the atmospheric temperature is; from 25-31° C, at 26-27·5° C " 18·5-25° C, at 28·5-30° C " 12·5-18·5° C, at 31-32·5° C In cold weather, the cakes may be moulded at a temperature of from 32·5-35° C., according to their thickness. When not manufactured in the automatic machine shown in fig. 48, the mass should be otherwise controlled as regards temperature, which should be registered by a thermometer introduced therein. The moulds are for the most part filled with plastic and liquid chocolates, and their depths determined and modified by the weight of material which they are destined to receive. Fig. 52 shows a machine which conducts the semi-fluid mass to the moulds in the following manner. The moulds are automatically introduced under the apparatus, and filled from the small stirrer above. They then succeed to the shaking table and are finally transported to the cooling room. On this machine moulds of from 75-350 mm long and 75-225 mm broad can safely be employed. * * * * *