CHAPTER V. 
By Dr. J. SACK. 
WHEN one considers how the cacao crops 
in Surinam were handled in the past, as 
_compared with the present, one comes to the 
conclusion, that since the commencement of 
the cacao plantation industry in this colony 
-—it was in the year 1773 that the first ship- 
ment of cacao to Holland took place—the 
mode of fermentation has scarcely changed 
at all. 
Formerly the seeds were placed in one big 
heap in the shed, and covered with banana 
leaves, and this method of fermentation is still 
resorted to occasionally, The cacao was left 
to sweat for five or six days, the heap being 
turned over each morning. After this the 
damp seeds were thinly spread over the floor 
of the drying attic of the shed, and finely 
sifted ash or powdered clay was scattered over 
them. 
Here the seeds remained until they became 
dry, which was a matter of five weeks at least. 
During that time the seeds were repeatedly 
turned over, and if any maggots were found on 
the cacao, it was sprinkled over with salt or 
brine. 
