Dr. J. Sack 135 
It is remarkable that at that time the sun’s 
rays were considered to be highly injurious 
to the cacao, hence the beans were dried in 
lofts or attics, which, while being as airy as 
possible, were yet secluded from the sun.' 
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Dr. J. SACK. 
As regards the process of drying, the methods 
followed at the present day, when rapid drying 
is aimed at—either by mechanical means or in 
1 The cacao used preferably to be shipped in vessels 
which also carried sugar, as it was believed that both 
the aroma and the taste were enhanced by the presence 
of sugar. 
