290 The Fermentation of Cacao 



into account the direct loss due to this beetle 

 outside the factories or the indirect loss of 

 trade. At first the new and improved methods 

 must be carried on by persons who realize the 

 prime importance of accuracy and the necessity 

 for keeping treated stock free from reinfestation ; 

 but in the course of time, as work progresses 

 and the ordinary labourers become familiar 

 with the ordinary operations, the cost of 

 fermenting the tobacco by improved methods 

 may be greatly reduced." 



As regards drying and fermenting, reports 

 Mr. N. C. Chudhury, Travelling Inspector of 

 Agriculture for Behar and Orissa (India), the 

 plants, immediately after being conveyed to the 

 curing house, should be hung upon strings 

 6 in. apart, beneath the roof where it is well 

 ventilated. They should remain in this state 

 for about two months until thoroughly dry. 

 Early in the rainy season the plants must be 

 taken down, stripped and handled, when the 

 three qualities, best, medium and worst leaves, 

 should be separated, as they are stripped. 

 Sixteen to twenty leaves may be tied together 

 to make a bundle. These bundles are put into 

 large heaps, 2 to 4 ft. square, 4 to 6 ft. high, 

 and well pressed down for fermentation. A 

 heap should not contain less than twelve 

 maunds (maund = about 82 Ib.) of dried leaves. 

 The leaves must be transferred in order to 

 avoid excessive heating, which can be ascer- 

 tained by touching the tobacco, and so testing 



