The Osceola times., 1886-07-03

are arranged for breaking the now
crisp, roasted nut into irregular seq
ments, into which the kernel is natur.
ally divided. The next process Is 70 re-
move the outer husks by means of a
powerful blast. The rich glossy kernel
that remains 10 known in the market
under the name of cocoa nibs. The
visitor is next conducted into a large
room, where long line of stones are
working, one over the other. much in
the same wsy as in ordinary -four mills.
Between these the nibs are passed, and,
as the stones are heated, the nibs are re-
duced to creamy fluid, which flows into
pans. Up to this point We have the
cocoa in its native condition, with the
exception of the acids, ETC., thrown off
IN resting. and the shell removed by .
fan.
we now diverge into three distinct
branches OF manufacture, and to the
cocoa essence, which 10 largely used.
we snail give precedence. There 10 no
sophlsucation in this article; 1t I, the
same cocoa we have seem running from
the stones in e creamy fluid, with the
excess OF cocoa butter removed. The
best cocoa contains about 80 per cent.
OF natural cocoa oil or butter, and this
has been found to be far too large a pro.
portion for ordinary digestions and
gives unfortunately colorado excuse
Tor It's adulteration. Therefore great
attention is paid to the production nf A
pure article. free from this objection,
a rAfn ral ,ft
is accomplished by means of very pow
erfu. and complicated machinery, the
result being an impalpable powder, sol
uble In boiling water and possessing
the nutritious gluten and stimulating
theobromlne in an increased ratio; so
mat cocoa essence perhaps stands high
est among dietles as a flesh former and
nutritious beverage. Still there is q
demand for cocoa that thickens in the
cup, and this comprises the second
branch OF manufacture TO be examined.
A given portion OF the liquid is poured
INTO large steam heated pan and
weighed with the sugar, srrowroot, ETC.,
which, OF course, either in kind and
quality, according to the value of the
chocolate required. Strong iron arms
are then set in motion, which so com.
pletely levlgate the mass that in 2 few
moments 1t is reduced to a powder.
These chocolate powders are sold under
different names. 1t is relief after wit.
Messing these manufacturing processes
to mount into the packing department
above, where all is light, cheerful and
orderly. We watch row after row OF
girls busily engaged. One is weighing,
a second is packing and enveloping Il
in cases of bright tin foil. third is fast.
ening on the outside tables of cocoa es.
sence and other preparations now so
well known. The third branch of man.
utacture yet TO be noticed is that Of
sweet chocolate for eating and drink
ing, and here again we have numerous
varieties. In the first place the pure
COCOA is; incorporated with sugar in
what Is called ''molanguer. This Is
a round stone basin in which the cocoa
and sugar are placed, and which re-
wolves at a great speed while two heavy
stationary rollers bruiso the mass until
1t becomes OF about the consistency Of
dough. From these melanguers the
mixed substance is at once passed
through mach g with three granite
cylinders, whicu crush it still finer, and
in this state il is ready for mo!ding into
the various shapes and sizes for sale.
The molds are of white iron, into which
the chocolate substance is poured to
cool and harden. The best chocolate is
favored with vanilla, which seems
specially adapted for that purpose.
These chocolates are well known. being
packed in attractive shapes.
Other details might be added and
other departments noticed. For OK.
ample. men and boys are employed in
the building opposite making boxes ex-
clusively for the firm. Cocoa is now
known to be one of the richest flesh
formers we have, but it has been urged
that starch may, with great advantage,
be added to cocoa. Now starch simply
develops heat; it forms no flesh, and.
as a matter of fact, no one can live
long on diet Of pure starch. tis thus
with arrowroot, which has been valued
so high by the ignorant as an article Of
nourshment. All addition of starch to
cocoa is simply vicious adulteration
and n cheat, however much some may
try to gloss it over with scientific OBJ
securities - Brooklyn Eagle.