Flavouring is introduced according to the object in view; vanilla is largely employed in this country, though in France and Spain cinnamon is used, and elsewhere various spices. Willoughby, in his "Travels in Spain" (1664), writes:
"To every three and a half pounds of powder they add two pounds of sugar, twelve Vanillos, a little Guiny pepper (which is used by the Spaniards only), and a little Achiote[15] to give a colour. They melt the sugar, and then mingle all together, and work it up either in rolls or leaves."
Another writer says: "The usual proportion at Madrid to a hundred kernels of cocoa is to add two grains of Chile pepper, a handful of anise, as many
flowers—called by the natives vinacaxtlides, or little ears—six white roses in powder, a pod of campeche,[16] 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."
Bournville Village: Laburnum Road.
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
the daylight, or equally well lighted by electricity at night, humming with busy machines; some peopled with girls—among whom only men wearing a certain badge on their arms are allowed—some with men and boys, but all vibrating with a genial air of content as well as of busy occupation. Suffice it to say that half the handicrafts of the town seem represented in this centre of industry, in every department of which order and cheerfulness reign supreme. Each would require a chapter to do it justice, for everything employed in packing seems to be made on the premises, and that, too, on a system of piece-work paid for, not at the lowest possible price, but on the basis of securing a satisfactory living wage to the average worker. No wonder the faces around are bright, no wonder that openings at the Bournville factory are in demand, and that long service for the firm is the boast of so many of the employees. Among these, a little band of about thirty still upholds the traditions of the old firm that laid the foundations of the present company in the city of Birmingham.