290 The Fermentation of Cacao 
into account the direct loss due to this beetle 
outside the factories or the indirect loss of 
trade. At first the new and improved methods 
must be carried on by persons who realize the 
prime importance of accuracy and the necessity 
for keeping treated stock free from reinfestation ; 
but in the course of time, as work progresses 
and the ordinary labourers become familiar 
with the ordinary operations, the cost of 
fermenting the tobacco by improved methods 
may be greatly reduced.” 
As regards drying and fermenting, reports 
Mr. N. C. Chudhury, Travelling Inspector of 
Agriculture for Behar and Orissa (India), the 
plants, immediately after being conveyed to the 
curing house, should be hung upon strings 
6 in. apart, beneath the roof where it is well 
ventilated. They should remain in this state 
for about two months until thoroughly dry. 
Early in the rainy season the plants must be 
taken down, stripped and handled, when the 
three qualities, best, medium and worst leaves, 
should be separated, as they are stripped. 
Sixteen to twenty leaves may be tied together 
to make a bundle. These bundles are put into 
large heaps, 2 to 4 ft. square, 4 to 6 ft. high; 
and well pressed down for fermentation. A 
beap should not contain less than twelve 
maunds (maund = about 82 |b.) of dried leaves. 
The leaves must be transferred in order to 
avoid excessive heating, which can be ascer- 
tained by touching the tobacco, and so testing 
