PageFig. 1.Branch of cacao tree with blossom and leaves2Fig. 2.Fruit and single seeds in long and cross section3Fig. 3.Cross section of the cacao shell (enlarged)14Fig. 4.Cross section of edge of seed leaf (enlarged)15Fig. 5.Graph showing consumption of raw cacao40/41Fig. 6.Graph per head of population in Germany42Fig. 7.Grains and starch in cacao bean (section of ariba, enlarged 750 times)70Fig. 8.Plan of cacao shell (enlarged)80Fig. 9.Spongy paranchyma (enlarged)80Fig. 10.Dry cells or skereides (enlarged)80Fig. 11.Silver membrane with Mitscherlich particles (enlarged)81Fig. 12.Preliminary cleansing machine (J. M. Lehmann)90Fig. 13.Preliminary cleansing machine (J. M. Lehmann)91Fig. 13a.Brushing machine for cacao beans (Bauermeister)92Fig. 14.Cylindrical roasting machine (Lehmann)93Fig. 14.and b. Same in section94/95Fig. 15.a and b. Spherical safety roasters (Bauermeister)96/97Fig. 16.Roaster with gas heating (Lehmann)98Fig. 17.Cooling carriage with exhauster (Lehmann)99Fig. 18.Crusher and cleanser (Lehmann)101Fig. 19.Dust cleanser (Lehmann)103Fig. 20.Electro-magnetic selecting machine (Lehmann)104Fig. 21.Seed picking machine (Lehmann)105Fig. 22.Seed picking (sectional drawing)106Fig. 23.Simple cacao mill (Lehmann)110Fig. 24a.Triple cacao mill (Lehmann)111Fig. 24b.Triple cacao mill (Bauermeister)112Fig. 24c.Triple cacao mill (Franke)113Fig. 25.Fourfold cacao mill (Lehmann)115Fig. 26.Cacao mill and roller apparatus combined (Bauermeister)116Fig. 27.Warming through (Lehmann)117Fig. 28.Preliminary mixing machine (Lehmann)118Fig. 29.First melangeur (Hermann)119Fig. 30.Design of modern melangeur (Franke)121Fig. 31.Modern melangeur with outlet at side (Lehmann)122Fig. 32.Larger melangeur with cover and outlet (Lehmann)124Fig. 33a.Design of first roller machine, front elevation (Savy)125Fig 33b.do. Plan125Fig. 34.Later machine (Savy)126Fig. 35.Modern six roller machine by Lehmann127Fig. 36.Nine roller apparatus (Bauermeister)128Fig. 37.Same in design129Fig. 38.Three roller machine with cast iron rollers (Lehmann)130Fig. 39.2 three roller machines, attached to a “Battery”130Fig. 40.Three roller machine with cast iron rollers (Franke)131Fig. 41.and b. Four and five roller machines with cast iron rollers (Lehmann)132/3Fig. 41c.Five roller machine with cast iron rollers (Bauermeister)134Fig. 42.Three roller machine with electric motor (Lehmann)135Fig. 43.Front elevation of triturating machine (Conche) by Franke138Fig. 43a.Conche (Lehmann)139Fig. 44.Conche room (Lehmann)140Fig. 45.Warming closet with steam heating (Lehmann)142Fig. 46.Small melangeur with one runner (Lehmann)143Fig. 47.Do. modern construction (Lehmann)144Fig. 48.Modern tempering machine (Lehmann)145Fig. 49.Design of air exhausting machine (Lehmann)147Fig. 50.Air exhausting machine (Lehmann)147Fig. 51.and b. Chocolate dividing machines (Lehmann and Bauermeister)148/9Fig. 52.Moulding and layering machine (Lehmann)150Fig. 53.Reiche’s mould cleansing and polishing machine155Fig. 54.Design of shaking table156Fig. 55.do, (Lehmann)157Fig. 56.do, (Lehmann)157Fig. 57.do, modern construction (Lehmann)158Fig. 57a.do, Front elevation159Fig. 58,58 a. and b. Shaking table batteries (Lehmann)160/1Fig. 59.a. and b. Cooling plant (Wegelin & Hübner)1655/6Fig. 60.do, perspective167Fig. 61.Modern air cooling apparatus (Escher, Wyss & Co.)169Fig. 62.Cooling plant of Cole’s Arctic Patent Dry Cold Air Machine170Fig. 63.a. and b. Cooling chambers by Lehmann173/4Fig. 63c.Automatic moulding and cooling plant by Lehmann175Fig. 64/65.Pastille machines (Reiche)177Fig. 66a-i.Moulds to these machines178Fig. 67.Pastille machines for thin chocolate material (Reiche)179Fig. 68.Pastille and praliné metal hurdle (Reiche)180Fig. 69.Mould metal Durabula Reiche181Fig. 70.Fondant machine (Lehmann)183Fig. 71.do, modern construction (Lehmann)184Fig. 72.Fondant casting machine (Lehmann)185Fig. 73.Fondant powdering off machine, for hurdles (Lehmann)186Fig. 74.do, non-stop (Lehmann)187Fig. 75.Coating machine (Lehmann)188Fig. 76.Stirring apparatus for coating material (Lehmann)188Fig. 77/78.Coating or dipping machines (Reiche)189Fig. 79/80.Grating to these190/1Fig. 81.Modern dipping machine constructed by Lehmann193Fig. 82.Cacao press, 400 atmospheres (Lehmann)201Fig. 83a.Cacao butter filter, design (Hänig & Co.)202Fig. 84.Cacao press on larger scale (Lehmann)205Fig. 84a.Pump for cacao press (Lehmann)206Fig. 84b.Cacao cake crusher (Seek)207Fig. 85a.do, (Bauermeister)208Fig. 85b.do, (Lehmann)209Fig. 86.Pulveriser (Lehmann)210Fig. 87.Pulverising and sifting machine (Lehmann)211Fig. 88.Centrifugal sifting machine, modern construction (Lehmann)213Fig. 89.Automatic pulverising plant (Lehmann)215Fig. 90a.Mixing machine (Lehmann)217Fig. 90b.Universal kneading and mixing machine (Werner & Pfleiderer)218Fig. 91a.Vacuum kneader, closed (Werner & Pfleiderer)219Fig. 91b.Vacuum kneader, open and upturned (Werner & Pfleiderer)221Fig. 92.Filling and packing machine229Fig. 93.do, “Triumph” (Fritz Kilian)229Fig. 94.Edge-runner mill231Fig. 95.Drum sifting machine (Lehmann)232Fig. 96.Combined sugar-grinding and sifting apparatus (Lehmann)233Fig. 97.Spice and stamping apparatus (Lehmann)239Fig. 98.Pulverising mill (Savy)240Fig. 99.Sifting machine (Savy)241Fig. 100.Parenchyma of the cotyledon, enlarged275Fig. 101.Cocoa powder, enlarged276Fig. 102.do, enlarged277Plate I.The Cacao TreePlate II:Chocolate factory (design)305Plate III:Cocoa powder factory (design)306