Mr. George S. Hudson 215 
ducing 200 bags and over will find it economical 
and convenient to polish by machinery. i 
BaGGING. 
It is unfortunate that the term “bags of 
cacao” is used so largely in cacao statistics and 
estate returns, for it is susceptible of the most 
elastic interpretation. Thus a St. Thomé bag 
weighs 60 kilos, or 120 Ib., and the Trinidad 
and Grenada bag is. generally conceded to be 
180 lb., while many cacao bags weigh as much 
as 240 lb. It would certainly be better to talk of 
cwts. or kilos, than of bags of cacao, unless 
some definite standard of weight is implied by 
that term. Taking into careful consideration : 
(1) The cost of the bag; (2) filling, sewing 
and marking ; (3) transport to shipping place ; 
(4) cost of warehousing and shipping; (5) 
freight rates; (6) dock charges; (7) deduc- 
tions for tare and tret on London and Havre 
basis ; and (8) public sale charges, it will be 
found that the bigger bag, not exceeding 229 lb. 
gross, favours economy from beginning to 
end. The empty bag should weigh slightly 
under 3 lb.," and the London account sale net 
weight, allowing 2 Ib. for ‘‘ tret,” should work 
out at 2 cwt. per bag. 
1 This is too light for a bag capable of holding over 
175 lb., which should weigh 34 to 3# Ib., otherwise it 
would be too thin to stand the knocking about the bags 
get en voyage and might burst, causing the beans to 
leak out.—H. H. S. 
