Dr. A. Schulte im Hofe 97 



trolleys and the latter run into the chambers, 

 in which the temperature was maintained at 

 between 40 to 50 C. (104 to i22F.). As 

 there was no great draught, the expenditure 

 of fue was comparatively small. 



This oxidation process was allowed to 

 continue until the reddish-violet colour of the 

 beans had changed to brown. The trolleys 

 were then run out of the chambers and the 

 drying of the beans completed, which took but 

 a short time. 



In order to ascertain whether, in the case of 

 the freshly gathered cacao also, there was any 

 disadvantage in allowing the moisture to 

 exceed 15 per cent., some beans containing 

 20 per cent, of moisture were subjected to a 

 precisely similar method of oxidation. Here 

 again, as in the case of the experiments in 

 Germany, the formation of moulds, &c., 

 occurred ; also, when on a subsequent occa- 

 sion a few basketfuls of beans, with 

 25 per cent, of moisture, were emptied on to 

 one of the trays by mistake, as soon as the 

 oxidation process was completed, the difference 

 was immediately detected, for these beans were 

 covered with mould, whilst the others were 

 perfectly free of it. It is therefore evident, 

 that the moment one is working 1 with beans 



o 



containing too much moisture, the fact can at 

 once be detected, and it thus becomes an easy 

 matter for the planter to determine whether 

 the work is being done properly or not. I 



