CACAO FERMENTATION 155 



the best devices seen was that of a large quadrangular or 

 cubical box, made to contain some twenty cubic feet space. 

 A stout square wooden shaft of hardwood ran at an angle 

 through the centre, entering from one corner and passing 

 to the opposite one at the other end. The shaft was fitted 

 to run in suitable bearings, and to one end was attached 

 a crank or wheel enabling it to be turned little or much 

 or completely over and over in the manner of a barrel 

 churn, thus giving it a motion that, acting with the shape 

 of the box, would stir the entire contents at will, or fix it 

 in a certain position for any length of time. The box is 

 provided with strengthening cleats on its exterior, suitable 

 hinged doors or sliding shutters through which it can be 

 filled, and the contents examined and removed when 

 necessary, a few beaters fixed to the shaft in the interior, 

 and sufficient holes for allowing the fermentation liquors 

 to escape when desired. The box can be readily filled 

 and emptied, and the juices produced can be preserved 

 for manufacture into spirit when fresh, and when stale 

 into vinegar, if the quantity justifies such procedure with 

 these waste products. Cacao vinegar and cacao spirit can 

 be manufactured, both of which have a value which is, 

 perhaps, not fully appreciated. Our knowledge of them 

 was obtained by carrying out both operations, which we 

 did with considerable success. Another form of sweating- 

 box has recently been seen doing excellent'work, and is a 

 decided improvement on the older form of tanks and bins. 

 It is constructed in uai-form, and when in place may be 

 likened to a huge bucket turned upon its side. It has 

 suitable separate openings for filling and emptying, and 

 can be turned by gearing and crank, in the same manner 

 as a barrel churn, or it can be moved slowly and fixed at any 

 angle required to secure a proper mixing of the contents. 

 These are looked upon by the planter who has them in use, 

 as securing a great saving in labour and as securing economy 

 in time, by some forty-eight hours over the tank system. 

 These fermenting vessels were made by Marcus Mason 

 and Co., New York. 



