24 COCOA : ALL ABOUT IT. 



temperature of the mass to about 140° Fah,* During fermentation 

 carbonic acid is given off, and some water. In wet weather care 

 is taken that the temperature of the mass does not rise too high, as 

 if it should the beans would blacken. It is often necessary, under 

 these circumstances, to open the Cacao, and carefully stir it before 

 it is returned, to complete the fermenting process.! 



For a plantation, say, above 10 acres, it would be more con- 

 venient and satisfactory to have a small building for the purpose 

 attached to the Cacao house, called a "sweating house." ^ 



This house would be somewhat as follows : An oblong room 

 on the basement story, or mounted on pillars, with boarded sides 

 carefully fitted, so as to be perfectly air-tight. The only opening 

 would be by a door, which should also fit as tightly as possible. 

 For keeping crops gathered at different times distinct, it is 

 advisable to have a division in the middle. The floor should be 

 double, and constructed of rather close parallel bars, so as to allow 

 water, but no beans, to fall through into a space below. 



When the formerly pale crimson colour has given place to a 

 brownish tint, the Cocoa is turned out and spread on the " tray " 

 or "barbecue." It is first of all carefully picked over by women, 

 who separate the beans from "trash" or any foreign substances. 

 This done, the beans are covered with red earth, and left 



* Dr. Chittenden, in his "Prize Essay," says: "115° to 120° is the requisite 

 temperature." 



t Dr. Chittenden tells us that fermentation is "essentially alcoholic," and that, 

 " acting on the bean, both through the pores of the pelicule and through the opening of 

 the top, known as the ' Hile,' vaporises the aqueous elements, and develops the fatty 

 substance which absorbs and retains the aroma ot the Cacao." J. Hinchley Hart adds : 

 " The prime object, therefore, appears to be to change the inside portions of the bean by 

 absorbing into it products obtained from the fermenting pulp. 



