Dr. A, Schulte im Hofe. 121 
height. Along the walls on both sides of the 
platform run boxes, whose outer walls are 
fixed, the inner and dividing walls consisting 
of loose boards fitting into grooves, so that they 
can be adjusted to any height required. As 
soon as the cacao has reached a temperature 
of 45° C. (113° F.) it is poured into the boxes 
and covered over. The next day it is trans- 
ferred to the next box, and this process is 
continued until the desired degree of oxidation 
has been attained. Should the temperature 
of the beans sink to about 30° C. (86° F.) 
before the process of oxidation is completed, 
the cacao is warmed up again. But since the 
temperature of this oxidation-house is fairly 
high, there is but little risk of the beans 
becoming too cool. 
The size of such an oxidation-house will 
naturally depend on the quantity of cacao to 
be cured; a good guide is to calculate 1 cubic 
metre (35°315 cub. ft.) to about 500 kilos of 
cacao (1,100 lb.). Hence a platform 2 m. (6 ft. 
6 in.) wide by 5 m. (16 ft. 3 in.) long, able to 
take a layer of cacao 20 to 25 cm. (8 to 10 
in.) in depth, will serve to warm 1,000 to 
1,250 kilos (19 to 24% cwt.), for which oxida- 
tion boxes of about 2 to 22% cubic metres 
(about 70 to 87°5 cub. ft.) capacity will be 
needed. 
Should a tunnel-drying plant be available, 
it would be a convenience to build the oxida- 
tion-house in such a way that the trolleys can 
