Mr. George S. Hudson 169 
a result of over twenty years’ records by the 
writer. As just stated, a barrel holds approxi- 
mately 300 lb. wet cacao to start with :— 
One barrel wet cacao picked during the wet 
season equals 100 |b. to 106 1b. dry cured cacao. 
One barrel wet cacao picked during medium 
weather equals 106 Ib. to 110 |b. dry cured cacao. 
One barrel wet cacao picked during dry season 
equals 110 Ib. to 120 lb. dry cured cacao. 
These records are based on returns from a 
rather clayey soil, and a type of cacao in which 
yellow Amelonado predominates ; it is probable 
that a somewhat better ratio would be obtained 
from a lighter soil, even although the rainfall 
(about 100 in, in this case) were heavier. 
In three experiments to determine approxi- 
mately the percentage of weight of cured to 
wet Amelonado cacao, care having been taken 
to include all the fruit juices, the following 
results were obtained :— 
Quantity experimented with, 200 lb. wet 
weight, in all three cases. 
(1) Fermented seven and three-quarter days, 
maximum temperature 113° F., loss in sweat- 
ing 55 lb., curing and drying 79 Ib., leaves 
66 lb. dried cacao. 
(2) Fermented six and three-quarter days, 
maximum temperature 109° F., loss in sweatin 
46 lb., curing and drying 794 lb., leaves 744 lb. 
dried cacao. 
(3) Fermented seven and three-quarter days, 
maximum temperature 106° F., loss in sweating 
