flowers—called by the natives vinacaxtlides, or little ears—six white roses in powder, a pod of campeche,[1] two drachms of cinnamon, a dozen almonds and as many hazel-nuts, with achiote enough to give it a reddish tincture; the sugar and vanilla are mixed at discretion, as also the musk and ambergris. They frequently work this paste with orange water, which they think gives it a greater consistence and firmness."
When the chocolate is sufficiently ground it is put into a stove to attain the correct temperature, and is then passed on to a moulding-table, where it is pressed into tin moulds, and shaken till it settles. After passing through a refrigerating chamber, the contents of these moulds are ready as cakes of hard chocolate for putting up in the well-known blue "Mexican" or the dark-red "Milk," packets.
It would, of course, be interesting to proceed to an inspection of the many processes involved in making all the dainties that are prepared with chocolate, and of the numerous trades concerned in the production of packages, boxes, and fancy cases, did space permit. Room after room might be visited, bright in
- ↑ Log-wood.
