El Paso herald. (El Paso, Tex.) 1901-1931, 1918-08-03

. over and over and keeping them at
an even temperature throughout After
roasting the skins becoms loose and much
[ OF the bitter flavor has been taken away
| The effect is much the same as In the
roasting OF peanuts The roasted beans
taste little like burnt coffee and some
what Ike chocolate without sugar. They
next fall into cracking machines which
break them so that they look much like
burnt coffee ground coarse. except that
some Of the pieces are as large as a buck
shot The skins have now become broken.
and they are carried away by a current OF
air which passes over the ground kernels
as they are graded They fly in a brown
snowstorrn. like the chaff Of a threshing
machine. The machines aree so finely ad-
justed that they take only the shells and
leave every bit OF the chocolate, even the
dust. This chocolate IS known as chcco-
late nibs. It Is now ready 10 be blended
and ground
The Grinding Machines.
The chocolate grains and dust go into
the grinding machines as dry as powder.
You can rub the grains in your hand, and
you would hardly imagine that they are
fully half fat. They contain so much oil
that they are changed from solid into
a liquid by grinding. They are dropped
into millstones much ike the cid fashioned
ones used in grist mills, and when they
flow out Il IS as thick molasses. the LIQUID
chocolate. The frictional heat OF the
stones and the pressure has made the
change
The grinding process IS continued
through one pair Of stones after another
until the result Is a fire paintlike mixture
which tastes just like chocolate, but Is
rather bitter. This IS tho liquid used in
making cakes for the soldiers. the only ad-
ditlon being the sugar II Is now carried
TO another part Of the factory and put INTO
great grinding machines consisting Of
stones rolling around inside drums
The chocolate IS poured in by the
bucketful and a fixed amount OF powdered
r~HfHa e adj He'd Tho mill mixes the
two. and grinds them TO a thick paste,
which II dried would be powdered choco-
late. In making the cakes for the boys IN
the trenches little cacao butter Is added
The mixture Is then in the form Of a
dough and ready 10 work
Moulding the Mass.
The turning OF the dough into cakes IS
a combination Of skilled human labor and
noisy machines The room where this ls
done has a temperature Of 90 degrees II
is OF great size ard the noise IS so loud
that Il is impossible TO make yuurselL
heard It comes from hundreds Of shak-
ing tables. each OF which has OF. It a tray
Of little tin pans OF the size OF the choco-
late cakes made for the soldiers On each
pan Is placed a lump Of dough. about as
large a. you could hold II the palm OF
one hand It weighs one-eighth OF
pound when the tray OF pars IS filled It
Is placed on one OF these shaking tables,
and by the vibration, the pans dance Up
and down as though they were mad The
melts and ILLS the ran. spreading evenly
over it It IS thus nodded 10 shape, and
has only TO be cooled to form the hard
cake sent to the soldier
Wrapping and Packing.
After cocIirg. the chocolate cakes are
wrapped and packed up for shipment This
IS done I Y girls who seem glad TO be do
ing their bit for the war They wrap eacn
cake first in Taraffln paper, and thee IN
the fancy wrappers made for the purpose
The paraffin wr3Tper bears the code name
OF the girl who does the work. This IS
in the shape Of little pin pricks- arranged
IN such a way that each set OF h3ies
shows lust who did the wrapping It is
one OF the means o. protecting the purity
OF the food sent TO our boys in France II
anything should be found wrong with
shipment the name OF the party who
packed up the injurious cakes can easily
be traced. We have all read stories OF
the attempts TO smuggle powdered glass OF
poison Of one kind or another into me
candles Intended for France but so Tar
none Of these has Eeeu associated with
chocolate