rounded by a galvanized iron jacket to confine the hoi air and to dis- 

 charge it through the cowl into the drying box. The fuel may be 

 wood, coke, or coal, as found most convenient.' 



Subsequent trials have shown that cocoa can be dried within 

 twenty-four hours of being placed in the drier without the fan being 

 worked after 9 o'clock at night. The best results were obtained by 

 maintaining a temperature of 110° to 120° JF., with a good draught 

 passing over the beans. Similar driers have been erected on private 

 estates and have proved thoroughly successful. As many as '.) bags 

 have been cured in twenty -four hours. 



The members of the West Indian Agricultural Conference of 1905 

 had an opportunity of inspecting a patent cocoa-drying apparatus 

 erected by Mr. Hoadley at Chaguanas, Trinidad. The following is a 

 description of this drier : — 



The cocoa-drying apparatus consists of an ordinary room 34 feet 

 square, with 25 feet perforated circular drying floor, upon which cocoa 

 is placed direct from the fermenting box. In the centre of the drying 

 tray, is a vertical axe from which project four arms which are revol- 

 ved once in ten minutes. To each arm are attached G ploughs 

 the operations of which are equal to the work of twelve coolies in 

 keeping the cocoa in constant motion. Hot air is generated by ex- 

 haust steam, which is passed into 1,100 feet of piping enclosed in a 

 box, over which cold air is drawn by a powerful fan which makes 

 from GOO to 700 revolutions per minute. The air in its passage be- 

 comes heated to any desired point up to 150° and is forced up through 

 the drying floor. The machine will dry from 12 to 15 bags of cocoa 

 in thirty to thirty-six hours. The cost of installing the system is 

 said to be between £300 to £400. 



After drying, the cocoa is passed through a machine which clays 

 and polishes, or merely polishes to suit the markets, and thereby saves 

 the costly process of dancing. 



The cocoa is fermented in cylindrical drums, which are par- 

 tially turned every night and morning for ten to eleven days. 



728.-THE "COCKROACH" AS A POSSIBLE FRIEND TO 

 THE CACAO PLANTER. 



Recently a specimen of the. Canker fungus of the cacao tree was 

 brought in by the Senior Agricultural Instructor. The specimen 

 showed an abundance of the " minute red peretheciu " in the inter- 

 stices of the bark, and was placed on a table in Superintendent's office. 

 On examining it next morning, I could find only here and there a 

 single perethecia, the rest having been eaten away by some insect, the 

 suspected medium being the common cockroach. At present the con- 

 sumer of the fungus is only suspected, but means will lie taken to 

 ascertain definitely if this insect really leasts upon the fungus or not ; 

 as it is a matter of importance in all cases to know the natural 

 enemies of organisms which attack and cause disease in plants — the 

 destruction of the reproductive organs of such a pest as the canker 

 fungus by any means, at once marks out a line of attack which would 



