Mr. George S. Hudson 169 



a result of over twenty years' records by the 

 writer. As just stated, a barrel holds approxi- 

 mately 300 Ib. wet cacao to start with : 



One barrel wet cacao picked during the wet 

 season equals 100 Ib. to 106 Ib. dry cured cacao. 

 One barrel wet cacao picked during medium 

 weather equals 106 Ib. to 1 10 Ib. dry cured cacao. 

 One barrel wet cacao picked during dry season 

 equals 110 Ib. to 120 Ib. dry cured cacao. 



These records are based on returns from a 

 rather clayey soil, and a type of cacao in which 

 yellow Amelonado predominates ; it is probable 

 that a somewhat better ratio would be obtained 

 from a lighter soil, even although the rainfall 

 (about 100 in. in this case) were heavier. 



In three experiments to determine approxi- 

 mately the percentage of weight of cured to 

 wet Amelonado cacao, care having been taken 

 to include all the fruit juices, the following 

 results were obtained :^ 



Quantity experimented with, 200 Ib. wet 

 weight, in all three cases. 



(1) Fermented seven and three-quarter days, 

 maximum temperature 113 F., loss in sweat- 

 ing 55 Ib., curing and drying 79 Ib., leaves 

 66 Ib. dried cacao. 



(2) Fermented six and three-quarter days, 

 maximum temperature 109 F., loss in sweating 

 46 Ib., curing and drying 79^ Ib., leaves 74^ Ib. 

 dried cacao. 



(3) Fermented seven and three-quarter days, 

 maximum temperature io6F., loss in sweating 



