8. ~Extraction~ of ~air~, ~division~ and ~moulding~. 9. ~Cooling.~ 10. ~Packing~ and ~storing~. This represents the general course of manufacture, which we will now proceed to describe in more detail, following the headings given above. 1. Preparation of the Beans. 1. ~Storing~, ~cleansing~ and ~sorting~. Right up to the moment when they are to be used in the manufacture, the raw cacao beans must be kept as originally packed, and stored in an airy sun-lit room; although if they have accumulated moisture during transport or sustained any manner of damage in harvesting, they should then be emptied out of the sacks, spread out over the floor of such a room as above described, and dried as effectively as possible. It has also been recommended that such beans be washed with a dilute solution of caustic potash (1 in 5000), and afterwards dried rapidly. Unfermented beans, those damaged in the harvest, and those which have received no proper fermentation, develop a greyish white colour with occasional tints of violet and an unpleasant, bitter herbal flavour, properties which unfortunately penetrate to the resulting cacao products. Attempts have been made to meet this evil with a so-called “Secondary Fermenting Gordian[108] proposes in this connection that the beans be filled in water-butts, and steeped in warm water for at least 48 hours (so that obviously the butts must be kept in a warm room), at the expiration of which time it can be poured off, and the beans dried in a chamber heated to a temperature of between forty and fifty degrees centigrade. There is said to ensue an appreciable improvement as to flavour and colour, when this process is carried out. The magazines in which cacao beans are stored have sometimes an unwelcome visitor, to wit, a grub which according to W. Hauswaldt[109] happens to attack just the best kinds of Caracas and Trinidad. As eggs of the grub have on several occasions been found on the interior of the still unshelled bean, we may assume that they were deposited by a butterfly (species unknown, but possibly Ephestia cahiriteller, cf. von Faber loc. cit. page 335) either before or immediately after fermentation, and no later. Sometimes these grubs appear on the surface of the sacks, which they overspread in a few days. Removal of the infected packages, opening the sacks, and exposure to the sun, as well as a thorough cleansing of the storehouses, is attended with a qualified amount of success. The best plan is to destroy the moths during their period of activity in the summer months June, July, and August.