168 The Fermentation of Cacao 
of which is some 6 in. higher than the top 
circumference of the staves. Such a “heaped” 
barrel would contain an approximate weight of 
300 |b. of cacao; but the factor of weight is far 
too uncertain a one to be used in checking wet 
cacao, for it is obviously a hopeless task to 
accurately weigh a material from which juice is 
continuously exuding. A delay of a quarter of 
an hour would make an appreciable difference 
in the weight of freshly picked cacao, but very 
little difference in its bulk: therefore, in its wet 
state, bulk or volume is a preferable measure 
to weight. 
Ratio or Uncurep To Curep Cacao. 
Some few years ago the Agricultural Depart- 
ments of the West Indies were concerned in 
arriving at a true ratio in the weights of 
uncured to cured cacao, and the results of 
experiments towards this end were published 
from the Agricultural Stations of Trinidad and 
Dominica, and other sources. They all varied 
considerably, but I am convinced that they 
were all honest attempts to create a fixed 
ratio. They were equally correct and equally 
incorrect, for a fixed ratio under all conditions. 
of air humidity and soil moisture, if attained 
after many years’ experiments, would partake 
so much of the nature of a general average as. 
to be useless for everyday work. 
Where the flour barrel measurement is. 
used the following ratio can be relied on as 
