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. A staff of
night-workers are always at rest in the day-time, in order to keep the
machinery going at work, and, to my regret, I learned that the
work-shops are not closed on Sundays. M. Menier's work-people doubtless
get ample holidays, but the one day's complete rest out of the seven,
the portion of all with us, is denied them. By far the larger portion of
the Chocolate Menier is consumed in France, where, as in England and
America, it stands unrivalled. M. Menier may therefore be said to
possess a monopoly, and, seeing how largely he lavishes his ample wealth
on others, none can grudge him such good fortune.

Having witnessed the transformation of one of the most unpromising
looking berries imaginable into the choicest of sweetmeats, the richest
of the cups "that cheer but not inebriate;" lastly, one of the best and
most nourishing of the lighter kinds of food--we have to witness a