214 The Fermentation of Cacao 
of which four rubber-clad metal feet work 
quickly to and fro on eccentrics. I hear the 
highest reports of its efficiency and believe the 
price of the 24 bag ‘‘ Barnard” machine, made 
by. Messrs. Gillespie Bros., London, to be some- 
what less than that of the ‘“‘ Malins-Smith.” 
We thus have two machines which, when 
properly put on the market, are quite capable 
of polishing ‘about 500 Ib. cacao (dry weight) 
in ten minutes, at an expenditure of about one 
halfpenny for gasolene or kerosene. Allowing 
time for filling and emptying the machines, 
starting the engine, &c., from. twenty minutes 
to half an hour should be occupied with each 
charge, and one man only is required in 
attendance. The principal advantage, how- 
ever, lies in the fact that by 8 a.m. each 
“morning all polishing is finished, and the cacao 
is again in the sun, minimizing chances of 
a second attack of mildew and _ practically 
guaranteeing the retention of a fine gloss. on 
the seeds and a consequently better sample 
and higher price. By their use the ‘‘ dancing” 
gang ‘would be practically abolished. The 
‘whole cost of such an installation may be 
taken (including the best type of oil engine) at 
4100, equivalent, at 6 per cent. interest and, 
6 per cent. depreciation, to an annual charge 
of £12 a year on initial cost. Taking this 
‘into consideration, plus the cost of motive 
power and lubricating oil, &c,, &c., we have 
no hesitation in affirming that estates pro- 
