24 COCOA AND CHOCOLATE. 



according to the state of the weather, but a 

 period of about two days yields the best 

 results. Thereafter the seeds are exposed 

 to the sun for drying, and those of a fine 

 quality should then assume a warm, red- 

 dish tint, which characterizes beans of a 

 superior quality." 



The shell of the nut is prolonged in the 

 form of thin septa into the inner part of 

 the seed. The relative proportions of 

 shell and nib are approximately as i : 8, 

 the nib being much the more abundant. 

 They vary considerably in size. Single 

 seeds may be picked out which weigh 

 as much as 2.7 grammes ; J but the average 

 weight is much less, viz., 1.2 grammes. 



The following determinations of the 

 weights of the different kinds of seeds were 

 made by J. Alfred Wanklyn, the well- 

 known analyst : 



1 A gramme is equal to 15.432 English grains. 



