The Drying of the Cacao. 



When we speak of a drying house, you must imagine a large 

 square area of masonry rather raised in the middle and declining 

 a little on all sides. This area must be of an extent in propor- 

 tion to the produce of the plantation ; sometimes you will see 

 two on one plantation, where the produce of cacao is exceedingly 

 great. 



At all times the precaution must be observed, when working 

 the cacao, to have a set of labourers in or near the shed, who, 

 as soon as the sky becomes overcast, can transport the cacao 

 from the drying place into the shed. 



Some plantations dry the cacao in large wooden vessels or 

 trays on wheels over rails, that run from the doors of the shed 

 to the open air. On the least appearance of rain, these full 

 trays are pushed indoors, to be brought out again as soon as 

 the shower is past. In the hurry of shovelling up the cacao, 

 when drying on a stone floor, many beans are apt to split or 

 break, and with the least moisture in the shed, or in the atmo- 

 sphere, get mouldy. Hence the use of these trays is very re- 

 commendable. A second advantage is, that much fewer workmen 

 are required than for drying on the stone area, to which must 

 he added, that you save the costs of picking out the broken or 



