Mr. George S. Hudson 189 
the drying trays, where it accumulates, blackens 
and commences to smell abominably while the 
powerless planter paces his verandah and 
scowls at the weather. It is a situation known 
to every strenuous cacao planter, and in time 
we learn to take it philosophically—or arrange 
for hot-air drying. I have not led up to this 
situation with the view of inciting sympathy, 
or entirely to decry sun drying, but rather to 
suggest that if fermentation can be continued 
during this weather, beyond the usual five or six 
days, and continued to nine days or more by the 
help of the inoculation of active yeasts and a 
food solution for them sprinkled on the cacao, 
the situation would lose much of its depressing’ 
influence, and the produce would be rather 
benefited than depreciated in value. 
Sun drying, however, as an auxiliary to 
more modern methods, and as a standby in 
case of accidents and machinery breakdowns, 
is most useful, and, by reason of the large 
amount of capital already invested in 
‘“‘boucans,” cannot be disregarded. Cacao 
planters are somewhat conservative, and it is 
probable that on small estates sun drying will 
always be the method of curing employed. 
The type of ‘‘ boucan” recommended is the 
large, simple, sliding roof pattern, so often seen 
in Trinidad, but with a smooth concrete floor 
and side border in place of the usual pitch pine 
flooring and sides. The flooring should not be 
elevated more than is necessary from the land. 
