123 



separately, the contents dried directly in the sun and put aside as in- 

 ferior cocoa. 



Tor the clean contents I should recommended the following " sweat- 

 ing" process. 



A simple box is made one foot deep and varying in length and 

 width according to ihe quantity of cocoa. Thus the contents of 1,000 

 pods require a box 2 ft. 6 in. long, 2ft. wide and 1 ft. deep (inside 

 measurements) and will fill such a box to a depth of 9 in. 



It must be constructed so that no iron nails come in contact with 

 the cocoa, for iron is attacked by the sweatings" forming a black 

 liquor which discolours the cocoa. 



Qhe bottom of the box is bored with many holes, it is raised from 

 the ground on two blocks of wood. It should be under cover and in a 

 clean place free from dust. No lid is required. 



After filling with cocoa, cover with a piece of clean sacking Each 

 morning turn up the whole mass with the hands ; the cocoa which was 

 at the sides and bottom being now towards the centre. If the quanti- 

 ty is small, turn out to dry on the fifth day, if larger (say, over 2,000 

 pods) on the sixth ^day, i e, alter five full days' ''sweating,^' Scrub 

 out the box thoroughly, wash and dry the sacking before beginning a 

 fresh batch. Thus by a short fei mentation of a shallow mass, with 

 plentiful access of air, you will get better results than by keeping the 

 mass closely packed together in a deeper vessel. You may not believe 

 me, 1 itus, but the close packing of the mass does not make it hotter ; 

 on the contrary the more air reaches the mass, up to a certain limit, 

 the hotter the cocoa \\ill become. 



As prices stand at present you will not. find it advisable to ferment 

 for a hnger time, but on the other hand I cannot recommend you to 

 shorten the time by a single day as your cocoa would then retain too 

 much of its original bitter flavour. 



DRViNG. 



To obtain a good colour and appearance you should not let the co- 

 coa dry too rapidly during the first day. Thus if you have turned out 

 your cocoa from the box in the early morning (it should never be turn- 

 ed out at any other time), keep turning it over con inually and, if the 

 sun's heat is intense, cover your cocoa from noon to 2 o'clock, then ex- 

 pose again until evening. ; 



Next morning, at sunrise, rub the cocoa well by hand, or dance it 

 with the feet, until you get a uniform glossy appearance, spread it out 

 and allow to dry on successive days until the bean breaks readily be- 

 tween the fingers. " 



Hoping that your autumn crop will prove as large as the plentiful 

 blossom indicates. 



Yours, S. H. D. 



*NATURE STUDY IN RURAL SCHOOLS. 



Everyone who is familiar with the work of our Education Depart- 

 ment knows that the Inspectors are given explicit instructions to dis- 

 countenance the unintelligent teaching of science, and to do everything 

 in their power to encourage the observation and study of natural 



* Nature, April 5, 1900. 



