The trees bear from the fourth to the
thirtieth year, and it is not unusual to
see_on the same tree buds, flowers and
fruit
When ripe the pods aft* gathered by
the native women and are allowed to
He on the ground for a day or two,
after which they are opened. The pulp
containing the beans then ferments
for about a week, the astringent quali
ties of the beans being much modified
and their flavor Improved.
After being thoroughly dried tb*
beans are packed in hundred pound
bags for shipment. When received by
the manufacturer they are carefully
picked over for quality, assorted and
roasted. The nibs, as the roasted beaha
with 'the shells removed are called,' ari»
then fed into a hopper and ground be
tween stones similar to an old fash
ioned flour mill. The grinding process,
coupled with the friction of the stones,
which produce a temperature of some
120 degrees, changes the solid nibs
(without the addition of anything) into
a thick, heavy liquid. This is technic
ally termed "chocolate liquor" and la
sold to confectioners.
This same liquor, subjected to hy
draulic -pressure, with the resulting
separation into, a clear oil, gives tho
cocoa butter of commerce. The remain
ing pressate when powdered forms
drinking cocoa. The chocolate liquor
solidified becomes cooking chocolate,
and, with sugar, vanilla and spice9
added, it is sold as "sweet" or "eating"
chocolate.
BEATING THE LAW.
Sunday Travelers and Inns and Tav
erns In 8o«tland.
There is a law in Scotland generouqt
to travelers. That law grants them
the privilege of all taverns and inns
during prohibition hours. Thus if yon.
