The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1867-07-27
CITY INTELLTGENCE.
EoR ADDITIoNAI IooAI ITnan ann 1Nsrpr rAans.l
CHOCOLATE

The first account we have of the use of the
fruit Of the Cocoa tree is In the early part of the
sixteenth century, when 1t was introduced into
Europe in the shape OF Chocolate, from Mexico.
The ancient Aztecs we're probably the first dis
coverers of its nutritious and pleasant qualities
They prepared it with great skill; the froth of it.
even, is described as being of such soidity that
1t could be taken Off and eaten cold. The Spa.
nish conquerors of Mexico were especially de.
lighted with its nutritious qualities, and they
declare, in their records of the time, that lone
cup of it Is enough to sustain a man through
the longest days march,"
The spaniards robbed the Aztecs of the secret
of manufacture, and kept it so successfully that
for many years they were the sole makers of the
article. The name chocolate" is derived from
the Aztec word ohoooidp. These early manu-
facturers, also, were the first 10 introduce
favors into the article-vanilla then, as now
being the most popular. Linn@us, the cele-
brsted naturalist, gave the substance the name
ofhe bromd, signifying flood fit for the gods,'
and signifying also his high appreciation o
what the whole world now admits to be 8
most delicious, and indeed Indispensable article
of food.
Chocolate, as it comes to market, is the result
of extensive and delicate manipulation. The
cocoa trees produce seeds about the size and
color of the kernel of a sweet almond, incIosed
in a pulp. They grow in all parts of South and
Central America, but the quality differs very
materially in various places. The most highly
esteemed varieties are obtained from Central
America. The seeds are disengaged from the
pulp, dried, prepared by peculiar process, and
then shipped in large quantities TO the place of
manufacture.
Some years ago the best chocolate was made
in France, but now America outrivals her in the
quality OF the production, and Philadelphia
fairly stands at the head of the manufacture
in the United States, and consequently in the
world. Mr. Stephen F. Whitman, the we'll
known cOnfeCtloner, has in operation "Steam
Chocolate and Cocoa Works" In this city which,
in their extent, the costuess OF their machinery,
the quality and quantity Of the productions,
have no rival elsewhere. Nothing more nte-
resting than visit to his Chocolate Works can
be imagined. Here in the first room are bags
of seeds piled one on the other in huge stacks
and representing large sums OF money Qor
cocoa seeds are costly) These seeds are first
roasted, and then the bags are emptied, one after
the other, into a Cracker" which breaks the
kernels up into bits about the size of coffee
grains. These tiny grains are then run through
q ian, which cleans out the husks and shells and
throws the pure cocoa out upon trays, where it
is carefully hand-plcked to remove even the
slightest particle of foreign substance.
The mass is then placed in huge mill to be
ground. There are two OF these, both OF French
manufacture, and OF the most costly descrip-
ltion. They are the largest, most delioately
finished, and most effective in this country.
The rollers are of fine French granite, and re-
Volve upon granite bed, and this keeps the
cocoa OF its original light brown color, Without
living 1t that dark appearance which it acquires
when ground by iron rollers. The kernels are
placed in the first of these mills, and as the
stones revove they express the oil, pulVerize
the seed, and in few moments present rich,
oily mass of a most delicious and tempting ap-
pearance. From this machine the substance is
removed to the other mill, where 1t is ground
and 10 Trad 10 nlyn Oh
chocolate, is mixed with the requisite quantity
of sugar. AS the substance revolves upon the
Iollers, steel scrapers remove 1t, and II falls
hto q receptacle, IRON which 1t is removed into
houlds, settled by curious and beautiful pro-
ess, and put away to cool.
From the cooling chamber it comes out fra
rant, pure, and delicious chocolate, tit indeed
ir food for the gods, and more palatable in all
reliability, than all the ambrosia that was ever
erved up on Olympus. MIR. Whitman makes
asst quantities of chocolate of all kinds every
ay, and ships it to all parts of the continent.
lie even mOnopolizes large portion of the
tade in New York city, merchants there pre-
airing an article that Mr.. Whitman guarantees
B be OF the purest character, to the adultera-
Ions that abound. The specially OF this unique
Establishment Is the manufacture OF chocolate
or table use. Some ten or twelve different
finds are made, for all of which there is q con-
liant and increasing demand from hotels, pri-
rate families, invalids, and confectoners; and
b is not too much TO assert that in a few years
Ihe demand for this pure article will have in
creased to such an extent land In greater ratio
Is its qualities become known) that it will be-
come one OF the most important branches OF our
manufactures.
Mr. Whitman is the pioneer of the movemen
n this city, and deserves the credit that he will
Eecelve, and the profits he already enjoys,
Ior the skill labor, enterprise, and investment
BIZ capital in this undertaking. His fine machi-
berry is simply wonderful in the delicacy OF its
movements and the elegance OF its finish, and
10 one who has ever tasted the chocolate pro-
luced by it will deny that it performs its work
u the most superb manner.
Aman who creates anew and profitable branch
III manufacture is public beneactor; but he
Who, in addition to this, furnishes the people
Pith an article of food and drink which has in
Initely greater nutritiye qualities than tea or
Soffee without any of their stimulatiye effects
d article which is health-giving in all its proper
des, and the general use of which cannot fail to
deVate the health average of the people-a man
Rho does this absolutely deserves the gratitude
i0t his felloW-me0. THIS is what Mr.. Whitman
does to some extent nov aud intends to do to a
skeater extent in the future, And in the mean
Iine, without wishing to award him greater
Dfaise than is his due, we commend our readers
ia a single trial of any of his brands OF family
chocolate, with the confident assurance that
they will endorse our views just and proper,
AID not exaggerated 10 the smallest particular
lTHE COMMERCIAL LIST" which is pub
l4hed at No. 24l Dock street, by stephen n
Mtnslow, Esq, contains this week an elaDo
rate sketch of the rural cemeteries In the neigh
bohood of Philadelphia which Is OF great IN
tegest TO our citizens at large. The C0nlnleIcta
mails OF this class in the United states, tac
which Is fully appreciated by the business com
nun1ty OF this and other cltles.
THE REV. ROBERT LUND1R, of Liverpool, tn
aaafI Nuhn fa