48 tREPAEATION OF THE BEAN. 



It ia absolutely necessary that on Ihe first day of exposure the Cocoa, 

 (beans) should have the full benefit of the sun. In the afternoon it is. 

 collected, heaped up in a dry room and sheltered with sheets of wrapping 

 cloth during the night. On the day following it is dried in the morning 

 and spread about in small lots. Then the operators, with a fine sieve, 

 sift over it a very small quantity of red earth, which is well prepared and 

 pounded in a mortar in anticipation. This earth must be thoroughly 

 pulverised and perfectly dry. An object is gained by this operation, viz., 

 to give to the Cocoa colour and gloss. Falling coloured earth, brick dust 

 or red ochre is occasionally used, but red eartti gives the better colour 

 and is more approved by the exporters. When this operation has been 

 finished the curing place is dried and left wide open in order that the 

 Cocoa may be well under the influence of the sun. It is given only six 

 hours on this day, when it is gathered up, placed i° ^ ^TY room and well 

 sheltered, in order that it may go through the process of cijring for the 

 day and the whole of the night. On the third day it is dried in the sun 

 four hours. It is again re-gathered warm into a heap, and it is sheltered 

 in the room the rest of that day and the whole night. On the fourth day 

 the same process is repeated. 



In case any dampness is observed amongst the beans they are exposed 

 to the sun during the morning of the fifth day. But they must not be 

 exposed to too great a heat because this would dry them too much, and 

 besides the kernel might crack and the weight might be diminished. 

 After tl i ; stage has been reached tli? Cocoa is placed in wooden trays. 

 {Bateas) and ventilated. The dry husks and useless grains are got rid of, 

 and it is then thoroughly clean and fit to send to the market. 



COLOUKlUa AND DANCING. 



It appears that in Venezuela the practice of vjsing dry-earth- 

 is, first, for the absorption of the mucilaginou.s portioiis of the 

 covering of the beans, secondly, to give the bean " colour" 

 and 3rdly in some measure to prevent or minimize the growth of 

 Fungi, or " jnildew." 



In Trinidad various mixtures are used for colouring purposes 

 and for bringing out the polished appearance of the Cacao j 

 among them may be mentioned starch, red ochre, roucou or 

 annatto, and red earth or clay. Tiie red clay of San Antonia 

 Egtj^te, Trii^idad, is ^pscrib]^d by tlp«! latp J. J. Bowrey, ppvern- 

 ment Analyst, <taniaica, as " a v^ry fine ferruginous clay free Jrortv 

 organic nwiter" and is said to answer the purpose admirablv. 

 Dressing or colouring of Cacao is however more practised by 

 merchants who purchase from lliej small growers than by tlie 

 well-tp-dp plant*;-, £^s by tliis means they are able tp put ain even 

 ap]}earance on samples of diffei-ent qualities ; but Cacuo of finest 

 quality and appeiirance can be inade tvUhoiU the a^Mition of any 

 single particle, of extraneous matter, if the methods of. t{ie best 

 estates are adopted. 



In danip weather ll^e pur'i.al'y dried bean is extrejnely 

 lia,bje, Ijp l^p attacked by nunKu-ous piipro-^fcopic fungi or mqulda, 

 and if these a^e allow ed lo cuutinue their arijwth uudisturbeit 



