Fig. 47. Do. modern construction (Lehmann) 144 Fig. 48. Modern tempering machine (Lehmann) 145 Fig. 49. Design of air exhausting machine (Lehmann) 147 Fig. 50. Air exhausting machine (Lehmann) 147 Fig. 51 a and b. Chocolate dividing machines (Lehmann and Bauermeister) 148/9 Fig. 52. Moulding and layering machine (Lehmann) 150 Fig. 53. Reiche’s mould cleansing and polishing machine 155 Fig. 54. Design of shaking table 156 Fig. 55. do. (Lehmann) 157 Fig. 56. do. (Lehmann) 157 Fig. 57. do. modern construction (Lehmann) 158 Fig. 57 a. do. Front elevation 159 Fig. 58, 58 a. and b. Shaking table batteries (Lehmann) 160/1 Fig. 59 a. and b. Cooling plant (Wegelin & Hübner) 165/6 Fig. 60. do. perspective 167 Fig. 61. Modern air cooling apparatus (Escher, Wyss & Co.) 169 Fig. 62. Cooling plant of Cole’s Arctic Patent Dry Cold Air Machine 170 Fig. 63 a. and b. Cooling chambers by Lehmann 173/4 Fig. 63 c. Automatic moulding and cooling plant by Lehmann 175 Fig. 64/65. Pastille machines (Reiche) 177 Fig. 66 a-i. Moulds to these machines 178 Fig. 67. Pastille machines for thin chocolate material (Reiche) 179 Fig. 68. Pastille and praliné metal hurdle (Reiche) 180 Fig. 69. Mould metal Durabula Reiche 181 Fig. 70. Fondant machine (Lehmann) 183 Fig. 71. do. modern construction (Lehmann) 184 Fig. 72. Fondant casting machine (Lehmann) 185 Fig. 73. Fondant powdering off machine, for hurdles (Lehmann) 186 Fig. 74. do. non-stop (Lehmann) 187 Fig. 75. Coating machine (Lehmann) 188 Fig. 76. Stirring apparatus for coating material (Lehmann) 188 Fig. 77/78. Coating or dipping machines (Reiche) 189 Fig. 79/80. Grating to these 190/1 Fig. 81. Modern dipping machine constructed by Lehmann 193 Fig. 82. Cacao press, 400 atmospheres (Lehmann) 201 Fig. 83 a. Cacao butter filter, design (Hänig & Co.) 202 Fig. 84. Cacao press on larger scale (Lehmann) 205 Fig. 84 a. Pump for cacao press (Lehmann) 206