Mr. George S. Hudson 179 
which in scientific language means “ sparsely 
inoculated with beneficial ferments and largely 
inoculated (from the sides of the ‘clean’ 
boxes) with moulds and mildews.” The first 
lot of cacao, if sufficient in quantity, can, at 
the expense of a day’s delay, eventually attain 
a temperature that defeats the mould and 
mildew, and this high temperature and acetic 
acid of the second and subsequent batches 
completely routs these undesirable guests, and 
thus completes their fermentation in one day 
less than the first batch. If, however, the 
bottom temperature of the last box is allowed 
to fall below 100° F. the moulds and mildews 
immediately reappear, and this will mean dis- 
coloured, dark, ugly cacao already infected with 
mildew germs. With sun drying in unfavour- 
able weather, mildew is most frequently com- 
municated from the cracks in the drying floor 
to the moist seed. It is easy under these 
circumstances to perceive the advantage of 
maintaining thorough cleanliness in the interior 
of sweating boxes, of doing away with 
covered boxes and dark corners, and adopting 
single-piece sides of a smooth material that 
will not harbour spores. 
It is necessary to maintain perfect drainage 
of the acid juice from the first two boxes. 
This is sometimes attained by a movable 
wooden grid or grating with spaces that retain 
the smallest seed while allowing the escape of 
the liquor. For wooden boxes a simple .and 
