It has become necessary in modern manufacture that iron fragments occurring in the machine not only be separated by distinct magnetic fields in the respective machines, but that this also be effected in a machine specially constructed for the purpose. Fig. 20 illustrates such an electromagnetic apparatus. The advantages of this system are that it avoids magnets limited in strength, and by the functioning of strong electro-magnets perfect cleansing even in the case of the largest output, as well as machines of the most simple construction, can be guaranteed. We submit the following description of the machine and its method of working. [Illustration: Fig. 20.] The machine contains a hopper with sloping groove to obtain an even introduction of the beans to be cleansed. At the end of this there is an electro-magnet roller, consisting of a non-magnetised mantle and a magnetic compartment round which it turns. After traversing the sloping groove, the beans succeed to the roller, meeting it at a tangent. As soon as they reach the field of magnetism, all iron fragments are appropriated by the revolving mantle, whilst the beans themselves do not come into contact with this, but pass directly underneath. The iron fragments are disposed of separately, and outside the magnetising area. It is of prime importance in the preparation of chocolate and more particularly of cocoa powder (easily soluble cacao), that the crushed material proceeding from the crushing machine should undergo a further purification, with a view to separating, and removing the hard radicles. These constitute the gritty sediment of insufficiently prepared cacao powder, when dissolved. J. M. Lehmann effects the complete removal of the radicle by means of his machine D. R. G. M. No. 24,989 (Fig. 21). [Illustration: Fig. 21.] Here the finer siftings from the crusher are transferred to the controlling feeder, under which a small ventilator occurs, which provides for the removal of any still remaining portions of husk. Cacao and radicle descend to a shaking sieve, the finer particles passing through its meshes, whilst the larger grains fall into a pocket attached to the end, as cleansed product. The former fragments now succeed to a cylinder, having its inner surface punched with small cavities (fig. 22) and while the cacao particles remain in those cavities during the rotation of the cylinder, the radicles of more elongated form are caught up by a special separator (1) and so prevented from being carried round with the rest. The cacao particles are then made to fall into a trough (3) by a brush (2) working against the cylinder, and subsequently urged forward by a conveyor (4). That process is enacted all along the cylinder, so that finally cacao and radicle issue from the machine completely separated. [Illustration: Fig. 22.]