194 The Fermentation of Cacao 
drying occupies a fortnight or more. Of 
course there is thorough protection from rain 
during the whole of this period. The test of 
thorough drying is made by breaking a 
number of seeds across the thumb-nail and 
observing the condition of the heart of the 
seed. If this appears slightly lighter in colour 
than the rest of the seed, or shows signs of 
moisture on the indentation of the thumb-nail 
into the centre of the seed, then further drying 
is required. On the other hand it is easy to over- 
eure cacao, losing thereby considerable weight 
with no corresponding advantage of increased 
price. A good easy “break” or fracture across 
the thumb-nail is the distinguishing mark par 
excellence of well-fermented cacao: it implies 
a certain degree of plumpness, of air spaces. 
between the convolutions of the cotyledons, 
and an easy separation of the outside shell 
from the kernel—all of which tell of thorough 
fermentation. For the average “fine estates” 
cacao a_ well-polished mahogany colour Is. 
esteemed, as showing thorough fermentation, 
but it must not degenerate into black. For 
higher class cacaos, such as Criollo and 
Pentagona, a more attractive red, z¢., more 
of a cinnamon tint, may be aimed at. 
Artificial Drying Apparatus. 
“WHITFIELD SmirH” Hort-atr Dryer AND 
irs MopiIFIcaTIONS. 
Under this name I refer to the drying 
