Mr, George S. Hudson 205 
fact that the average ‘‘boucan” attendant is very 
dilatory unless under direct supervision of the 
“boss.” In computing the drying area neces- 
sary it is safe to assume that on most estates 
two-fifths of the crop is reaped within two 
months, or, say, fifty working days; therefore 
a 250-bag estate would require to dry 100 
bags within fifty days, a 500-bag estate would 
require to dry 200 bags within fifty days, and 
soon. Taking two bags a day as a minimum 
day’s picking, even on a 100-bag estate (bags 
of 200 Ib. dry) we should require to deal with 
about 1,200 lb. wet cacao per diem, or about 
three charges of 400 |b. each, at the busiest 
time. Messrs. Scott's No. 1 machine would: 
contain 400 lb. wet cacao each charge, with 
a tray surface of 56 sq. ft, and the beans 
2 in. thick.t | Such a dryer would cost about 
4140° complete in England. The next size, 
No. 2, can take 600 |b. per charge, and 
with three charges per day would dry three 
1There must surely be something wrong here, but 
although we returned the MS. to Mr. Hudson to be 
corrected, he still passed these measurements. It is 
impossible, however, for 400 lb. wet cacao to be spread 
over a space of 56 sq. ft. by 2 in. thick. H. H. S. 
21 believe these figures no longer hold good, even if 
they were correct at the time. The Passburg Dryers, 
at any rate, cost to-day (May, 1913) as follows: 
No. 9, to take about 3 cwt. wet cacao, £360; No. 12, 
to take 5 cwt, £430, deld. f.o.b. Hamburg. For such 
sizes this works out at about 1 lb. of fermented beans 
per sq. fi. of heating surface, so that the price gives 
some idea of the capacity of each size of stove —H.H.S. 
