The result of all this thoughtful care is abundantly evident in the
general air of health and comfort which pervades the whole factory,
and in the bright faces which greet us at every turn, as we pass to
and fro among the busy workers in this monster hive.

[Illustration--Black and White Plate: The Dinner Hour, Bournville.]

Entering now, and turning into the private station, we see thousands
of sacks of the freshly-imported beans being transferred to the
neighbouring stores. The new arrivals must first be sifted and picked
over to get rid of any that may be unsound, or of any foreign material
still remaining. This is accomplished by a sorting and winnowing
machine, which delivers by separate shoots the cleaned beans, graded
according to size, and the dust and foreign matter.

A battery of roasters await the survivors of this operation, which are
automatically conveyed to the hoppers. High-pressure steam supplies
the requisite heat without waste or smoke, and as the huge drums
slowly rotate, experienced workmen, on whose judgment great reliance
is placed, carefully watch their contents, and decide when precisely
the right degree of roasting has been attained to secure the richest
aroma. Then they are passed through a cooling chamber, after which
they are in condition for "breaking down."

This consists in cracking the shells of the beans, and releasing the
kernels or "nibs," from which the shells and dust are winnowed by a
powerful blast. It is accomplished by carrying the beans mechanically
to the cracking machine at a considerable height, whence husks and
nibs are allowed to fall before the winnower: the separated nibs are
assorted according to size. Some of the shells find their way to the