212 The Fermentation of Cacao 
from which signs of mildew have disappeared, 
except in very badly mildewed cacao, where 
evidences of it may still be seen persisting in 
the deeper wrinkles of the seed. When sun- 
drying is relied on, it is necessary that polish- 
ing should not be continued much after mid- 
day, in order that the seed may receive 
sufficient sun heat when replaced on the 
drying floor to preserve their gloss and obviate 
any further chance of mildew during the night, 
which would entail another “dancing” next 
day. It is a tedious, annoying, wasteful and 
unprogressive manner of effecting work which 
can be as efficiently done in ten minutes by a 
machine at a saving in expense, an improve- 
ment in the product, economy of supervision, 
and the liberation of many workers for more 
useful estate work. 
MacuHINE POLISHERS. 
Within the past three years two machines 
for polishing cacao have been placed on the 
market, both of which have proved their capa- 
bility of polishing from two to two and a half’ 
bags (of 200 lb. dry weight) of cacao in ten 
minutes ; there are also smaller hand machines 
of the same types, the utility of which is as yet 
doubtful. The two successful machines are 
both worked by small oil engines, or any other 
available power. 
The Matins-Smith Polisher consists of a 
wooden cylinder to which, by means of a 
