Dr. A. Schulte im Hofe 123 



sample requires to be tested. In the case of 

 tea, however, a tasting sample is easily pre- 

 pared ; i 20 c.c. of freshly boiling water being 

 poured on to 3 grm. of tea, and allowed to 

 stand for four minutes, after which the infusion 

 is poured off the leaves ; whilst compared to 

 this the preparation of a sample of beans for 

 tasting is more troublesome. On p. 98 I 

 mentioned how I introduced the tasting test 

 for cacao in San Thome. The apparatus used 

 was cheap, but the beans had to be pounded 

 (zerreiben) up in a mortar and this was a very 

 troublesome process. 1 I should strongly advise 

 the use of a small rolling machine, such as is 

 used for this purpose in chocolate factories. 

 In preparing the cacao for tasting, 50 grm. of 

 beans are roasted in a small drum, such as is 

 generally used for small quantities of cacao. 

 It will be found that the roasting can be most 

 conveniently done on plantations over a small 

 petroleum stove. It is very difficult to make 

 a definite statement as to how long and at 

 what temperature the cacao should be roasted ; 

 this must be learnt by experience. Asa rough 



1 And yet on many of the estates in Trinidad we 

 often had to pound up each morning, before breakfast, 

 the beans to be used as chocolate during the day. This 

 was done in the well-known wooden mortar which 

 stands on the ground, whilst the tall pestle or rammer 

 is worked by the operator, standing, in the same way 

 as the men in London and elsewhere use a stamper 

 to lay flag-stones, wooden pavements, or cobbles. 

 H. H. S. 



