The shape of the design-gratings is reproduced in high relief on the goods, and it will therefore be readily understood that further designs or fancy shapes can be made on the gratings. For the production of semi-dipped goods or such as are dipped round and remain uncovered at the bottom, a device is attached to the striking gear which renders it possible to regulate the depth of each immersion at will. The tank containing the covering material is surrounded by a water-jacket, which is heated by steam. The heat of the water is indicated by a thermometer. The receptacle containing the covering can easily be drawn out towards the front. In addition to this, the whole of the outside of the machine, which also constitutes a complete water-jacket, is heated by steam, and finally the ejector. The gratings containing the impressions are taken out of the ejector after use and transferred to the feeding side to be used again, so that, at the very most, four gratings are required for each design. The daily output of the machine is 300-600 kilos, and the size of the gratings 280 by 400 millimetres, the output naturally depending on whether the machine is operated by two, three or more persons. B. The Manufacture of Cocoa Powder and “Soluble” Cocoa. a. The various methods of disintegrating or opening up the tissues of cacao. The comparatively high fat content of pure cacao, which would deter certain persons, especially those suffering from stomach disorders, from taking it, has given rise to the now extensive demand for a cacao preparation containing a less amount of fat and the constituents of which are capable of being easily assimilated in the human organism. At the same time the desire to obtain a cacao preparation easily capable of complete and uniform suspension in milk or water may have played its part, as this quality, in consequence of which the preparation can rapidly and without difficulty be rendered ready for consumption, is obviously a great advantage. The best way to obtain this appeared to be the pulverisation of the cacao, which, when reduced to a powder, more readily satisfies the above conditions. As, however, it was not possible to pulverise cacao which still contained its full amount of natural fat, it became necessary to devote attention to the operation of extracting the cacao butter. It is many years since the first appearance of certain preparations in Germany which went under the name of “Cacogna”, and which had been deprived of their fat to the extent of 20-25 %. This problem, however, was recognised and attempts and all manner of experiments made to solve it at a much earlier period in Holland. The founder of the well-known Dutch firm of J. C. van Houten & Sons in Weesp, Mr. C. J. van Houten, was the first to attempt the expression of the fat from cacao (1828) and to treat it with chemical agents with a view to opening up or bringing about the disintegration