2 



diately they are taken out of the barrel as this helps to 

 keep them plump. 



The proper amount of Cocoa to ferment in one barrel is 

 the quantity of beans obtained from 1,000 ordinary sized 

 pods. If many more than this number are put into one 

 barrel, the fermentation is too great and the beans turn 

 black. 



If a less quantity, say below 700 pods, are to be ferment- 

 ed, the green trash and more of it must be used, and a 

 weight not exceeding 281bs. placed on the top which helps 



the fermentation. 



When the Cocoa is being dried, it is not advisable to ex- 

 pose it after the first two days to the extreme heat of the 

 mid-day sun, it is better to take it in about 9 o'clock, and 

 then put it out again between three and four o'clock. Those 

 who use evaporators are warned against an excessively high 

 temperature. 



Great care must be taken when removing the pods from 

 the trees that they be cut off with a good sharp knife, not 

 pulled off. If pulled off, the little knob at the base of the 

 stem of the pod is injured, and the tree will not bear from 

 the same spot the following year. If the pods are cut off 

 carefully, the tree goes on bearing from the same spot 

 year after year. June, 1895. 



