CH.VII FERMENTATION AND DRYING 221 



after fermentation. It is left there about three hours, 

 and then spread out and exposed to the air for two days. 

 In the early morning of the third day the beans are 

 again placed in the apparatus, the trays being changed 

 frequently during the day ; in the evening the fire in 

 the furnace is extinguished, and the cocoa is left in the 

 box till the following morning. Generally it is then 

 ready for bagging. 



FIG. 75. Drying-floors with movable roofs, as adopted ill Trinidad. 

 Reproduced from Fauchere, Culture, pratique. 



For extensive plantations larger driers are necessary, 

 involving the use of a steam-engine. One of the 

 best is the " Guardiola " (Fig. 76) Jose Guardiola's 

 Patent, sold by John Gordon & Co., 9 New Broad 

 Street, London. In its main lines the " Guardiola " 

 is a cylinder turning on an axis (Fig. 77). In the 

 centre, along the axis, are one or two conduits through 

 which hot air constantly flows. From this, conduit 

 side-tubes run crosswise through the cocoa in the 

 cylinder; these side -tubes are perforated to enable 



