Dr. A. Schulte im Hofe 95 



any desired degree of heat. These chambers, 

 which were separated by a partition or wall, 

 measured 5*50 m. long, by i '60 m. wide and 

 1*50 m. high (say 18 ft. long by 5 ft. 3 in. wide 

 and 5 ft. high). From a furnace at one end 

 of the chambers the heated air was conducted 

 by pipes along the side walls through a tunnel 

 lying at a lower level. At the end opposite 

 the furnace there were folding doors, and a set 

 of 60 cm. (21 in.) gauge rails led into each 

 chamber. The chambers were each capable of 

 accommodating 3 trolleys, fitted with 10 trays 

 each, or 6 smaller trolleys with 5 trays each. 

 The cacao was spread out on the trays in 

 layers about 10 cm. (4 in.) deep, and each 

 chamber took about 1,500 kg. (say i|- tons) 

 cacao. 



The fermentation was carried out by the 

 following method : Immediately after being 

 gathered, the pods were broken open and the 

 contents removed and subjected to an alcoholic 

 and acetic fermentation in boxes (see illustra- 

 tion, p. 36) in the usual way. This fermenta- 

 tion was assisted by transferring the beans each 

 day from one box to another. As soon as 

 the bluish-violet colour of the cotyledons had 

 turned to a reddish-viojet, and the beans had 

 absorbed all the fluid possible, they were dried 

 in the sun in the usual way until they only con- 

 tained 15 per cent, of moisture. Then the 

 beans were spread on the trays in layers 

 10 cm. (4 in.) thick, the trays placed on the 



