Cocoa And Chocolate
The Tree, The Bean The Beverage

HISTORY OF COCOA AND CHOCOLATE 21 America until toward the end of the seventeenth Century. It seems probable that the English chocolate houses purchased their chocolate ready-made, from Spain or France. That the greater part of the chocolate was imported is indicated by the faet that the lirst duties were imposed not on the importation of raw caeao, but on the sale of the finished product. Thus in 1660 parliament granted to Charles II a duty of 8d. on every gallon of chocolate made and sold, and in the reign of William and Mary (1690) a law forbade the sale of drinking chocolate without a licence. Although no doubt hare and there individuals ground their own caeao beans, it was not until the next Century that the manufacture of chocolate was the general rule in Britain. 4. THE EIGHTEENTH CENTURY The Passing of Preparation by Hand During this Century chocolate began to be made and sold in little shops in many towns in England, and in one instance at least the shop developed into a small factory using a steam engine to drive its grinding milis. It would be interesting to attempt to trace what were the factors which determined that, of many small makers, Fry & Sons in England (founded 1728) and Walter Baker & Co. in America (founded 1780), should survive and flourish continuously right down to the present day. They resemble one another in that they were both founded by doctors, and in that they were the first chocolate makers in their respective countries to establish milis run by water-power. The doctors of those days were generally apothecaries, and hence were naturally fitted to become chocolate makers. They were experienced in the use of mortar and pestle for grinding, had knowledge of flavourings and spices, 3— (1463e)