There is at this point of the manufacture two distinct processes, absolutely different in their aim: the one, the production of cocoa extract; the other, the production of Perl and Caracas Cocoa. Cocoa extract is produced by extracting a large proportion of fat from the cocoa. The mode in which this is effected is not a little singular. The cocoa is put into strong canvas bags, and from its general appearance which thus manipulated is visibly suggestive of dynamite. These bags are composed of extremely strong double-sewn canvas. They are placed into a hollow iron cylinder, the bottom of which moves up by hydraulic power of 1,200 lbs to the square inch, with the result that the fat drops into troughs, and when cool forms those Portland Stone blocks to which we have previously referred. Whilst the fat is cooling in the troughs, the steel rollers are whirling round, crushing the ordinary nibs and incorporating the sugar, whilst perfectly manipulating the whole, and shredding into fine delicate flakes that world-famed Caracas Cocoa. One is tempted to pause by the mill and taste once again the luxurious compound of superb cocoa, sugar, and vanilla.