Mr. George S. Hudson 203 
mentation the sample proved quite satisfactory. 
The makers were of opinion that with fer- 
mented cacao and a constant vacuum of 28, 
drying would be efficiently performed in three 
and a half to four hours, and I quite agree 
with this opinion. During the time the cacao 
was drying the only work entailed on the 
attendant was to regulate the temperature and 
see that a good vacuum was maintained. This 
trial quite converted me to the advantages of 
a cacao vacuum-dryer, and pointed out possi- 
bilities and benefits non-existent under other 
systems. Makers of vacuum dryers claim that 
owing to low temperature, rapidity of drying, 
and absence of hot-air currents, the essential 
oils and volatile salts forming the aroma and 
flavour of cacao are retained, and also the 
plumpness of the seed and its attractive colour. 
This claim has much to recommend it. Also, 
with a given vacuum and uniform temperature 
identical results could always be obtained 
within a definite period, and a rule of thumb 
method adopted by the untrained native 
attendant whereby the difficulty of curing 
successive batches of cacao to a recognized 
standard of colour, dryness and appearance 
would disappear. The space occupied by such 
a plant is very small, consequently there would 
be economy in buildings, also in fuel, in water, 
in wear of machinery (as nearly all parts are 
stationary), and one man could lift the dry- 
ing trays out, and put a fresh set in, do all 
