27O THE BOOK OF USEFUL PLANTS 



pod, six inches to a foot long, tapering at each end. 

 Inside the rind is a pulpy mass in which are em- 

 bedded twenty to thirty-five hard seeds, clustered 

 somewhat as watermelon seeds are, at the centre 

 of the pod. The seeds are the useful parts. 



Gathering the cacao pods is particular business, 

 and must be done by hand. They grow out of 

 the main trunk, and out of the big branches, a 

 very strange arrangement it seems to those who 

 are used to seeing oranges and apples borne on 

 the slender branches of the trees. In cutting the 

 pods from the trunk one must avoid cutting the 

 encircling buds that are set close to the stem of 

 each. New pods come from these buds. A 

 single fruit follows each cluster of blossoms. 



The best way to proceed is to open the pods at 

 once after they are gathered, and put the beans 

 in a box that slowly revolves, so as to give them 

 uniform treatment, without loss of heat during the 

 days they ferment, and lose their bitter principle. 

 A week usually suffices. 



The seeds are washed clean, then graded by 

 sizes for even roasting in rotating, heated drums. 

 The beans while roasting lose their bitter taste, 

 their starch is converted into dextrin, and the fa- 

 miliar aroma of cocoa is developed. Next, the thin 

 hulls are easily loosened by a gentle, rolling press- 



