PREPABATlOIf OF THE BEAN. 49 



the coating of the bean is pierced and its contents spoiled. 

 Various measures are adopted -in bad weather to disturb the- 

 growth of the mildew, and of these none is more familiar than 

 the process called " Dancing." The Cacao is collected in heaps 

 and the labourers are employed to tread the heap with their 

 naked feet. The friction caused by the treading removes the 

 mildew from the outside of the beans and polishes them at the 

 same time. Where " dancing" is not convenient " hand rubbing" 

 is resorted to for the same purpose. 



The process of drying is always continued until the Cacao 

 is thoroughly dry, but only an experienced hand can tell when 

 this point is reached. 



If well cured it should have the outer skin separating from 

 the cinnamon colored interior. The latter should be firm, bright, 

 and break easily on pressure with the fingers. 



It may be added that a plump bean of a light chocolate, or 

 what is known as a " cinnamon" colour, is a mark of the highest 

 quality of Cacao, when combined with what is known as "a 

 good break." Samples of darker colour have of late years found 

 favour in some markets for special purpose.", but the highest 

 flavour certainly remains with the light colored and fermented 

 bean which has a good break. 



It would appear to be held by some that heat is especially 

 necessary to harden the interior of the bean, and that to obtain 

 this it is found necessary to heap the beans, so as to make them 

 nndergo a second and third fermentation at intervals during the 

 drying process, and it is contended that without this the bean 

 will often refuse to assume that plump appearance which is held 

 in such high estimation by buyers. 



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