in chocolate--pistachio nut, roasted almonds, pralines,
biscuits, walnuts, nougat, montelimar, fruits, fruit cremes, jellies,
Turkish delight, marshmallows, caramels, pine-apple, noisette, and other
delicacies.

[Illustration: A CONFECTIONERY ROOM AT MESSRS. CADBURY'S WORKS AT
BOURNVILLE.
Cutting almond paste by hand moulds.]

_Milk Chocolate._

We owe the introduction of this excellent food and confection to the
researches of M.D. Peter of Vevey, in Switzerland, who produced milk
chocolate as early as 1876. Many of our older readers will remember
their delight when in the eighteen nineties they first tasted Peter's
milk chocolate. Later the then little firm of Cailler, realising the
importance of having the factory on the very spot where rich milk was
produced in abundance, established a works near Gruyeres. This grew
rapidly and soon became the largest factory in Switzerland. The sound
principle of having your factory in the heart of a milk producing area
was adopted by Cadbury's, who built milk condensing factories at the
ancient village of Frampton-on-Severn, in Gloucestershire, and at
Knighton, near Newport, Salop. Before the war these two factories
together condensed from two to three million gallons of milk a year.
Whilst the amount of milk used in England for making milk chocolate
appears very great when expressed in gallons, it is seen to be very
small (being only about one-half of one per cent.) when expressed as a
fraction of the total milk production. Milk chocolate is not made from
milk produced in the winter, when milk is scarce, but from milk produced
in the spring and summer when there is milk in excess of the usual
household requirements, and when it is rich and creamy. The importance
of not interfering with the normal milk supply to local customers is
appreciated by the chocolate makers, who take steps to prevent this. It
will interest public analysts and others to know that Cadbury's have had
no difficulty in making it a stipulation in their contracts with the
vendors that the milk supplied to them shall contain at least 3.5 per
cent. of butter fat, a 17 per cent. increase on the minimum fixed by
the Government.

[Illustration: FACTORY AT FRAMPTON, GLOUCESTERSHIRE, AT WHICH MILK IS
EVAPORATED FOR MILK CHOCOLATE MANUFACTURE.
(Messrs. Cadbury Bros., Ltd.).]

SPECIMEN OUTLINE RECIPE.

Ingredients required for _milk chocolate_:

Cacao nib or mass (from 10 to 20 per cent.), say 10
Cacao