Dr. A. Schulte im Hofe 97 
trolleys and the latter run into the chambers, 
in which the temperature was maintained at 
between 40° to 50°C. (104° to 122°F.). As 
there was no great draught, the expenditure 
of fue was comparatively small. 
This oxidation process was allowed to 
continue until the reddish-violet colour of the 
beans had changed to brown. The trolleys 
were then run out of the chambers and the 
drying of the beans completed, which took but 
a short time. 
In order to ascertain whether, in the case of 
the freshly gathered cacao also, there was any 
disadvantage in allowing the moisture to 
exceed 15 per cent., some beans containing 
20 per cent. of moisture were subjected to a 
precisely similar method of oxidation. Here 
again, as in the case of the experiments in 
Germany, the formation of moulds, &c., 
occurred ; also, when on a subsequent occa- 
sion a few basketfuls of beans, with 
25 per cent. of moisture, were emptied on to 
one of the trays by mistake, as soon as the 
oxidation process was completed, the difference 
was immediately detected, for these beans were 
covered with mould, whilst the others were 
perfectly free of it. It is therefore evident, 
that the moment one is working with beans 
containing too much moisture, the fact can at 
once be detected, and it thus becomes an easy 
matter for the planter to determine whether 
the work is being done properly or not. I 
7 
