There are two different forms in which chocolate is sold, namely, that intended for domestic purposes, and that which is to be consumed as an article of luxury. The kinds known as cake, rock and roll chocolate belong to the first class, the several pieces weighing 50, 100, 200, 250, 500 up to 5000 grammes. Tin-plate is the only material of which moulds are made; and these generally have a capacity rather greater than is necessary for holding the particular quantities to be moulded. The chocolate is therefore, as described above, divided into given weights, and generally deposited direct in the moulds by the dividing machine. The divided portions of chocolate are pressed down in the moulds by hand, equally distributed in the latter, and then transferred in the moulds to the shaking table or combination of shaking tables to be described later. On the shaking table the soft chocolate soon penetrates completely into all the corners and impressions of the stamped tin moulds. The removal of the cooled cakes from the moulds is easily effected by pressing. These moulds are generally provided with from four to ten ridges or indentations, so that the chocolate can be conveniently divided, and as required for use. Others again have a similar number of compartments. The compartments may be impressed with any kind of inscription, so that such information as the name of a firm can always be reproduced on the cakes. Broken chocolate is generally of inferior quality, brought on the market without any protective covering. In those kinds of chocolate which are known as articles of luxury a distinction is to be made between; 1. Those moulds which are in one piece and completely filled with chocolate, so that the superfluous mass can be removed by a knife. In such cases the weight of the cakes is exactly regulated by the capacity of the moulds. 2. Those intended for moulding various figures of fruit etc. in which two or three parts make a closed space which is of the form desired. Among the moulds of the first type must be numbered those used in the preparation of small tablets and sticks, and the sweetmeats known as Napolitains and Croquettes. The second class comprises moulds for making chocolate cigars and chocolate eggs, and also the double moulds. The moulds for the smaller tablets, cream sticks, napolitains and croquettes are also made exclusively from tin-plate, and the separate parts are enclosed in a stout iron frame, the top of which is ground down smooth, so that any superfluous portion of the filling can easily be scraped away. In that way from six to thirty pieces can be cast in one mould at the same time: the cooled chocolate can be released from the moulds by gently tapping one corner against a table. In napolitain moulds protecting hooks are attached, to avoid their sustaining any injury in this operation. Examples of the more frequent moulds. 1. ~Chocolate Cigars.~