PREPARATION OP THE BEAN. 47 



"damages the sample. One of the most effective and simple 

 systems of which I have information is that having a circular 

 floor pierced with numerous small holes, under which are placed 

 rows of small pipes heated by low pressure steam. From the 

 floor centre an upright shaft ascends which is driven slowly by 



-band or other power. This shaft carries two or more bars op 

 booms running horizontally an inch or so from the floor. These 

 bars carry small ploughs, or turning shears and brushes which 

 slide upon the floor and keep the beans in motion and allow the 



•drying to proceed rapidly, a chimney or funnel allowing vapour 

 to escape. The upper part of the shaft by a simple attachment 

 drives an -exhaust fan. The heating apparatus need not be of 

 an expensive character, as it could be made locally in most 

 ■places under intelligent direction, once a plan of the building, 

 boiler and tubes is furnished, but it is a necessity to have a 



-circular building. This may be built either of concrete, brick or 

 wood throughout, but concrete is certainly preferable for the 



'basement, and wood for the upper story. It is estimated that a 

 building and apparatus to dry 10 bags in the 36 hours will cost 



^200, but to dry 50 bags per day the apparatus would cost much 

 less in proportion. 



During the drying process Cacao has to be frequently turned, 

 but it appears to dry better if kept in 3 or 4 inch layers than if 

 spread more thinly over the surface of the drying floors. 



In curing Cacao some Trinidad managers make use of red- 

 tearth for the purpose of getting rid of the mucilage of the beau 

 in a more expeditious and handy manner, and this method 

 appears to be also in use in Venezuela. The process is described 

 as follows : — 



We now come to the picking and drying of Cocoa (Cojida y seca). 

 "Without going into details it would appear that in Venezuela the greatest 

 care is taken in the matter of picking. The ground on which the pods are 

 4o be placed, after having been cut from the tree by the pruner 

 (desjarretadera) is carefully prepared by the spreading of plantain leaves 

 on it in proportion to the picking. Here women are placed who cut the 

 pod in order to get out the beans. The pods that are overripe or.black or 

 "picked by birds are separated, so that at this early stage there is a careful 

 classification of the fruit. When the Cocoa is taken from the pod or 

 shelled, it is measured in baskets in order that the result of the picking 

 jnay be known. It is then conveyed to the curing-house. If the picking 

 "is one of several consecutive days it is dealt with as soon as possible, for 

 "it is not. advisable to accumulate the pickings of more than two or three 

 days. It is preferable to deal with one day's picking on the following day 

 ■when the grains are very thinly spread in the curing place in order that 

 the damp and clammy (humido y enjuto) mucilage may be dried up. 

 Great care is now taken not to crack the kernel. It is raked with a 

 ■■wooden rake, and. when it is being bagged for the curing-house a woodeii 

 ■shovel is used. 



