On the same floor are the packing departments, where we see the cases
destined for all parts of the world.
Thus quickly and easily we have descended the ladder of learning, and
have acquired some faint notion of the way in which the hard, brown,
tasteless cocoa berry is transformed into one of the most agreeable and
wholesome compounds as yet invented for our delectation. Of course, many
intermediate processes have had to be passed by, also many interesting
features in the organization of the various departments; these, to be
realized, must be seen.
There are one or two points, however, I will mention. In the first
place, when we consider the enormous duty on sugar, and the fact that
chocolate, like jam, is composed half of sugar and half of berry, we are
at first at a loss to understand how chocolate-making can bring in such
large returns as it must do--in the first place, to have made M. Menier
a millionaire, in the second, to enable him to carry out his
philanthropic schemes utterly regardless of cost. But we must remember
that there is but one Chocolate Menier in the world, and that in spite
of the enormous machinery at work, night and day, working day and
Sunday, supply can barely keep pace with demand.
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