Dr. A. Schulte im Hofe 115 
are then pushed towards the hot end and a 
corresponding number of trolleys, with a fresh 
batch of beans, take their place. Thus the 
warm dry air first passes over the already 
partially dried beans and then over the moist 
ones, ultimately escaping through the flue. 
The warm air is thus utilized to its utmost 
extent, and at the same time drying can be. 
carried on rapidly and at a comparatively low 
temperature. The small amount of motive 
power required to drive the ventilators can be 
supplied on most plantations by small water 
turbines. 
Whatever system may be selected, the main 
thing always is to use the lowest possible 
temperature for drying, but, above all, any 
further acidification, or the formation of butyric 
acid and the development of moulds, must be, 
avoided. 
The Oxidation of the Cacao. 
Nowadays, industries in which the material. 
used has to be fermented are all worked on a 
scientific basis. Nevertheless, long practical 
experience is needed, as, for instance, to pro- 
duce a good quality of malt or to brew good 
beer. Such trades require special scientific 
institutes to which the manufacturers can turn 
at any time for advice when unexpected results 
or irregularities occur in their work. Un- 
fortunately, as regards the treatment of cacao, 
such an establishment is, at present, practically 
