veyed by the elevator to the crushing and cleansing machine (12). After being cleansed, the cocoa is carried in trucks (13) to hoppers (14) by which it is fed into the mills (15) on the lower floor. The sugar mill and sifting apparatus (26) placed near the crushing and cleansing machines are also fed by a hopper from above. Cocoa and sugar are now supplied to the mixing machine (16), to be worked together before passing to the rolls (17) by which the final grinding is effected. After passing once or more through the mill, the finished chocolate mass is taken to the hot-room (18), where it remains in boxes until further treated, after which it is taken to the moulding-room. In the mixer (19) the mass acquires the consistency and temperature requisite for moulding. The mass is then taken in lumps to the dividing machine (20), and cut into pieces of the desired size and weight. On the table (21) the moulds, lying upon boards, are filled with chocolate and then taken to the shaking-table (22). By means of a double lift (23) the moulded chocolate, still lying upon boards, is conveyed to the cooling-room or cellar, in which there are benches or frames (24) for receiving the moulds as they are slipped off the boards. The cellar has to be cooled artificially, according to situation. Adjoining the cellar is the wrapping-room (25), and further on the warehouse. The goods so far finished are then taken by the lift (1) to the rooms where they are packed for delivery.
