Dr. A. Schulte im Hofe 95 
any desired degree of heat. These chambers, 
which were separated by a partition or wall, 
measured 5°50 m. long, by 1°60 m. wide and 
1°50 m. high (say 18 ft. long by. 5 ft. 3 in. wide 
and 5 ft. high). From a furnace at one end 
of the chambers the heated air was conducted 
by pipes along the side walls through a tunnel 
lying at a lower level. At the end opposite 
the furnace there were folding doors, and a set 
of 60 cm. (21 in.) gauge rails led into each 
chamber. The chambers were each capable of 
accommodating 3 trolleys, fitted with 10 trays 
each, or 6 smaller trolleys with 5 trays each. 
The cacao was spread out on the trays in 
layers about 10 cm. (4 in.) deep, and each 
chamber took about 1,500 kg. (say 14 tons) 
cacao. 
The fermentation was carried out by the 
following method: Immediately after being 
gathered, the pods were broken open and the 
contents removed and subjected to an alcoholic 
and acetic fermentation in boxes (see illustra- 
tion, p. 36) in the usual way. This fermenta- 
tion was assisted by transferring the beans each 
day from one box to another. As soon as 
the bluish-violet colour of the cotyledons had 
turned to a reddish-violet, and the beans had 
absorbed all the fluid possible, they were dried 
in the sun in the usual way until they only con- 
tained 15 per cent. of moisture. Then the 
beans were spread on the trays in layers 
10 cm. (4 in.) thick, the trays placed on the 
