DEPARTMENT OP PUBLIC GARDENS AND PLAN- 

 TATIONS, JAMAICA. 



NOTES ON CURING COCOA FOR SMALL SETTLERS. 



By TP. Cradivick, Superintendent of Hope Gardens. 



The first important point to be observed when about to 

 cure Cocoa is that it must be quite ripe, but not over-ripe. 

 The pods must have attained their full colour whatever it 

 may be, but if the beans shake about easily then the pod 

 is over-ripe. The reason is that if the beans are not ripe, 

 the mucilaginous matter covering the beans is not properly 

 developed into the stage when it will readily ferment. If 

 left to get over-ripe, the mucilage commences to liquefy. 



The best vessel in which a small cultivator can ferment 

 Cocoa is an ordinary flour barrel. To prepare this for the 

 reception of Cocoa beans, first bore about a dozen holes, 

 each half an inch in diameter, in the bottom of the barrel, 

 then place about ten inches of banana trash in the bottom 

 of the barrel. Line the sides also thickly with trash, and 

 have a sufficient quantity on hand to cover the beans when 

 placed in the barrel. When the barrel is ready, break the 

 whole of the pods and place the beans in the barrel, 

 covering with the banana trash. The beans must be lelt 

 to ferment for two days, then remove one third of the 

 beans and lay them in a heap on the floor and mix them 

 thoroughly. Remove the balance of the beans and mix 

 them also, but do not put the two heaps together. After 

 placing fresh trash in the barrel, put the beans which were 

 at the top back into the bottom of the barrel and those 

 which were at the bottom, place at the top. Cover with 

 trash in the same way as before and leave for two more 

 days, when the beans should be treated in exactly the same 

 way as before. They should then be left for two more 

 days, when they are to be taken out and washed thoroughly. 

 On the day the beans are finally removed from the barrel 

 the work should be commenced very early in the morning, 

 so as to get all the sun possible on the first day, for the 

 beans mildew very quickly. They should be washed imme- 



