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CHAPTER V. 

 BY DR. J. SACK. 



WHEN one considers how the cacao crops 

 in Surinam were handled in the past, as 

 compared with the present, one comes to the 

 conclusion, that since the commencement of 

 the cacao plantation industry in this colony 

 it was in the year 1/73 that the first ship- 

 ment of cacao to Holland took place the 

 mode of fermentation has scarcely changed 

 at all. 



Formerly the seeds were placed in one big- 

 heap in the shed, and covered with banana 

 leaves, and this method of fermentation is still 

 resorted to occasionally. The cacao was left 

 to sweat for five or six days, the heap being- 

 turned over each morning. After this the 

 damp seeds were thinly spread over the floor 

 of the drying attic of the shed, and finely 

 sifted ash or powdered clay was scattered over 

 them. 



Here the seeds remained until they became 

 dry, which was a matter of five weeks at least. 

 During that time the seeds were repeatedly 

 turned over, and if any maggots were found on 

 the cacao, it was sprinkled over with salt or 

 brine. 



