Mr. George S. Hudson 203 



mentation the sample proved quite satisfactory. 

 The makers were of opinion that with fer- 

 mented cacao and a constant vacuum of 28, 

 drying would be efficiently performed in three 

 and a half to four hours, and I quite agree 

 with this opinion. During the time the cacao 

 was drying the only work entailed on the 

 attendant was to regulate the temperature and 

 see that a good vacuum was maintained. This 

 trial quite converted me to the advantages of 

 a cacao vacuum-dryer, and pointed out possi- 

 bilities and benefits non-existent under other 

 systems. Makers of vacuum dryers claim that 

 owing to low temperature, rapidity of drying, 

 and absence of hot-air currents, the essential 

 oils and volatile salts forming the aroma and 

 flavour of cacao are retained, and also the 

 plumpness of the seed and its attractive colour. 

 This claim has much to recommend it. Also, 

 with a given vacuum and uniform temperature 

 identical results could always be obtained 

 within a definite period, and a rule of thumb 

 method adopted by the untrained native 

 attendant whereby the difficulty of curing 

 successive batches of cacao to a recognized 

 standard of colour, dryness and appearance 

 would disappear. The space occupied by such 

 a plant is very small, consequently there would 

 be economy in buildings, also in fuel, in water, 

 in wear of machinery (as nearly all parts are 

 stationary), and one man could lift the dry- 

 ing trays out, and put a fresh set in, do all 



