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

I five years old, when they begin 10 bear
Irult- They continue 70 bear from 20 to
! 80 or more years. The ordinary yield OF
Tree IS about three pounds OF beans, al
! though some trees produce more. a good
crop being 500 or 500 pounds to the acre.
l The fruit IS cut from the trees with
TO long poles to cut high above ground,
the fruit being caught as Il fails. Later
the seeds are taken out, dried IN the SUI
and shipped to the market
Making the Chocolate
am writing this letter at Dorchester,
Mass. because here on the Neponset river,
within six miles Of Boston. Is the factory
which is furnishing more chocolate than
any other. 70 our boys IN the trenches 1
have come here TO find out whether the
supply will be large enough to meet the
demand, and 10 show you something Of
how the chocolate is made.
The factory I refer to is one OF the larg-
est Of its kind among the Oldest OF our in
dustrial establishments It was started
with the Neponset river water power by an
Irish immigrant. who had learned how to
make chocolate in England. and. strange
to say, It was not far from the site OF
the first powder mill OF the colonies. This
site then contributed munitions for our
colonial troops TO fight the British II
now contributes food for Us 10 fight side
by side with them against the Germans
ard Aastrians.
The present company owning the mill is
the outgroWth OF one established year
before CORVALLIS surrendered 10 George
Washington at Yorktown. and II has been
going from that time to this Its build
inEs now have about IS aces OF floor
space, upon which are hundreds OF men
and women making the cakes OF eating
Chocolate which are shipped TO our soldiers
smell 1t Prom Afar.
I could smell the chocolate long before
I came 10 the factory Its aromatic fumes
permeats the surrounding air and give
you an appetite II Is a clean smell, not
chocolate you eat The factory Il clean
Many OF its operations are like those Of a
grist mill. but the dust IS taken out by
the machinery and there IS no dirt any
where The worilmen look clean As
went through the plant the manager told
ne that he had not a single foreigner IN
his employ, adding that he had olly
Americans. Irish and Canadians"
How Beans Come.
The beans come here IN burlap bags Of
200 pounds each and they are carried high
up IN the air above the Neporset river
from the warehouse 70 the factory The
car, which might be compared TO q gigan-
tic cash carrier The only difference Is
that the cash carrier takes box OF money
the size OF your fist, while the teller car
picks ID a bag as big as a flour barrel
and carries II through the air 10 the uppef
floor o. the factory
Removing Foreign Matter.
The first process Of chocolate making Is
the plantation they have mixed with them
twiEs leaves and dirt OF one kind or an
other. Now and then stones get into bag
and sometimes taczs, nails, keys and lit
tie pieces Of iron All OF these must be
taken out by machines which remove every
trace OF foreign matter One OF The
processes OF cleaning is TO insure that no
bit OF iron gets into the chocolate
This consists o. a magnetic belt which
passes over the beans as they 90 through
the machine. The belt IS so strongly mag
netized that the bits OF iron fly up and
stick 70 Il. and are swept off into box
over which the belt scrapes farther on
when examined the belt It had gathered
four tacks and five nails took Key
out Of my pocket and laid Il in the beans
It jumped TO the belt and was carried
into the box.
Roasting the Beans
The next operation il roasting The
cacao beans are put into great steel drums
heated by steam pipes 10 a temperature Of
ECO degrees. Il takes a half day to roast
them. and during this time the drums
move slowly around turning the beans