The Food of the Gods Part 6

ANCIENT MANUFACTURE OF COCOA.

Most of the operations described are only the performance on a large scale by modern machinery of those employed by the Mexicans, and by those who learned from them, of whom we read:

"For this purpose they have a broad, smooth stone, well polished or glazed very hard, and being made fit in all respects for their use, they grind the cacaos thereon very small, and when they have so done, they have another broad stone ready, under which they keep a gentle fire.

"A more speedy way for the making up of the cacao into chocolate is this: They have a mill made in the form of some kind of malt-mills, whose stones are firm and hard, which work by turning, and upon this mill are ground the cacaos grossly, and then between other stones they work that which is ground yet smaller, or else by beating it up in a mortar bring it into the usual form."

A later writer remarks of this process:

"The Indians, from whom we borrow it, are not very nice in doing it; they roast the kernels in earthen pots, then free them from their skins, and afterwards crush and grind them between two stones, and so form cakes of it with their hands."

[Ill.u.s.tration--Drawing: A MEXICAN METATE, OR GRINDING STONE.]

And, further on, in speaking of the Spaniards' mode of preparation, he says:

"They put them (the kernels) into a large mortar to reduce them to a gross powder, which they afterwards grind upon a stone.

They make choice of a stone which naturally resists the fire, from sixteen to eighteen inches broad, and about twenty-seven or thirty long and three in thickness, and hollowed in the middle about one inch and a half deep. Under this they place a pan of coals to heat the stone, so that the heat makes it easy for the iron roller to make it so fine as to leave neither lump nor the least hardness."

At the present day, when the beans are plentiful on the cacao estates, but no machines for manufacture exist, the planters prepare a palatable drink by roasting the beans on a moving shovel or pan over the open fire, husking them by the time-honoured plan of tossing in the breeze, and grinding out on a flat stone in much the same manner as did the old Spaniards. The writer has even seen a little tobacco-press ingeniously adapted for the purpose of extracting the b.u.t.ter, the invention of Mr. J.H. Hart, of the Trinidad Botanical Gardens, a gentleman who has done much in the direction of investigating the best cacao for seed, and the most favourable methods of cultivation.

APPENDIX II.

BOURNVILLE WORKS SUGGESTION SCHEME.

OBJECTS.

_December, 1902._

The objects in view are:

1. To encourage our employes to make all the suggestions they can for the mutual welfare of the business and everyone connected with it.

Even the smallest suggestion may be of value.

2. To enable those in our employ to share in the benefit of the suggestions they make, and to receive personal recognition for them.

3. To insure harmonious relations between all sections of the work.

PRIZES.

Prizes of the undermentioned values will be given half-yearly for suggestions meriting reward:

MEN'S DEPARTMENTS.--One of 10; two of 5; two of 2 10s.; ten of 1; fifteen of 10s.; thirty of 5s. GIRLS' DEPARTMENTS.--One of 5; two of 2; eight of 1; fifteen of 10s.; thirty of 5s.

The following list will indicate on what lines suggestions may be made:

1. Comfort, safety, or health of employes.

2. Means by which waste of material may be avoided.

3. Saving of time or expense.

4. Improvements in machinery or in methods of working.

5. Introduction of new goods, or new ideas.

6. Calling attention to any existing defects.

7. Suggestions affecting athletic and other clubs and societies, libraries, magazine, etc.

8. Any suggestion not included in the above list will be welcomed.

REGULATIONS.

Everyone, including foremen and forewomen, is encouraged to make suggestions which, if of value, will be eligible for the prizes mentioned above (excepting those sent in by foremen and forewomen).

Suggestions should be written on or attached to the forms which will be found on each box, the boxes being fixed in the various departments, also in the entrance lodges, dining-rooms, and recreation grounds. Suggestions can be placed in any of these.

It is imperative that all particulars at head of form, which will bear a distinctive number, should be carefully filled in. If this is not complied with no notice will be taken of suggestions. Forms may be taken from the book and filled up at home.

All suggestions will be acknowledged by a notice posted on the boards once a week, giving a list of the printed numbers on the suggestion forms received for consideration.

Should any number not appear in this list a communication should at once be sent to the Secretary.

Those who have left the employ of the firm are ent.i.tled to prizes for any suggestions made whilst they were here, unless they should leave through misconduct.

The suggestions are considered weekly by the committees with a member of the firm, and are dealt with in the order in which they are received. They are finally judged by the firm at the end of May and November, and prizes distributed before the summer holidays and at the Christmas gathering.

Every effort is made by the committees to keep the names of the suggestors _strictly private_.

APPENDIX III.

THE EARLY COCOA HOUSES.

At No. 64, St. James's Street is the "Cocoa Tree Club." In the reign of Queen Anne there was a famous chocolate-house known as the "Cocoa Tree," a favourite sign to mark that new and fas.h.i.+onable beverage. Its frequenters were Tories of the strictest school. De Foe tells us in his "Journey through England," that "a Whig will no more go to the 'Cocoa Tree' ... than a Tory will be seen at the coffee-house of St.

James's." In course of time the "Cocoa Tree" developed into a gaming-house and a club.

As a club, the "Cocoa Tree" did not cease to keep up its reputation for high play. Although the present establishment bearing the name dates its existence only from the year 1853, the old chocolate-house was probably converted into a club as far back as the middle of the last century. Lord Byron was a member of this club, and so was Gibbon, the historian.