30 The Fermentation of Cacao 
closed with a stone stopper. Corresponding 
with the directions given in Semler’s “Tropical 
Agriculture,” the fresh gathered cacao beans 
are poured in uniformly in layers 20 cm. high, 
so that the whole bottom surface is covered, 
up to the side walls; then a small quantity of 
good cacao yeast is spread over the mass, and 
the beans can, as desired, either be covered 
with banana leaves or left uncovered. The 
division is closed with a wooden lid, provided 
SECTION OF A TANK FOR THE REGULATION OF THE 
CACAO-SWEATING PROCESS. 
a, Cement wall-work, each division 2 m. wide, 3 to 4 m. 
long, 30 cm. deep; 4, stone stopper or bung; c, cacao beans ; 
.d, wood cover or lid with air-holes ; e, coco-nut or jute mat- 
ting ; f, layer of sand, 5 to 8 cm. thick. 
with many ventilation holes, but with a tightly 
fitting edge. Over this, clean (often washable) 
mats are laid, and on the latter is a layer, 5 cm. 
to 8 cm. in depth, of damp, clean sand. In 
this manner the air is not shut out, but the 
penetration of bacteria is stopped. 
About every forty-eight hours the cacao is 
turned over as quickly as possible, and then 
spread out as before; too high a temperature 
