Mr. George S. Hudson 215 



ducing 200 bags and over will find it economical 

 and convenient to polish by machinery. 



BAGGING. 



It is unfortunate that the term "bags of 

 cacao " is used so largely in cacao statistics and 

 estate returns, for it is susceptible of the most 

 elastic interpretation. Thus a St. Thome bag 

 weighs 60 kilos, or 120 lb., and the Trinidad 

 and Grenada bag is generally conceded to be 

 1 80 lb., while many cacao bags weigh as much 

 as 240 lb. It would certainly be better to talk of 

 cwts. or kilos, than of bags of cacao, unless 

 some definite standard of weight is implied by 

 that term. Taking into careful consideration : 

 (i) The cost of the bag; (2) filling, sewing 

 and marking ; (3) transport to shipping place ; 

 (4) cost of warehousing and shipping ; (5) 

 freight rates ; (6) dock charges ; (7) deduc- 

 tions for tare and tret on London and Havre 

 basis ; and (8) public sale charges, it will be 

 found that the bigger bag, not exceeding 229 lb. 

 gross, favours economy from beginning to 

 end. The empty bag should weigh slightly 

 under 3 lb., 1 and the London account sale net 

 weight, allowing 2 lb. for 4< tret," should work 

 out at 2 cwt. per bag. 



1 This is too light for a bag capable of holding over 

 175 lb., which should weigh 3^ to 3! lb., otherwise it 

 would be too thin to stand the knocking about the bags 

 get en voyage and might burst, causing the beans to 

 leak out. H. H. S. 



