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Books Books 1 - 10 of 10 on The pods are left in a heap on the ground for about twenty-four hours ; they are....  
" The pods are left in a heap on the ground for about twenty-four hours ; they are then cut open and the seeds are taken out and carried in baskets to the place where they undergo the operation of sweating or curing. There the acid juice which accompanies... "
Beverages, Past and Present: An Historical Sketch of Their Production ... - Page 379
by Edward Randolph Emerson - 1908
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Cocoa and chocolate

Walter Baker & Co - 1886 - 165 pages
...with a long pole armed with two prongs, or a knife at its extremity. The pods are left in a heap on the ground for about twenty-four hours ; they are...too high. The fermenting process is, in some cases, affected by throwing the seeds into holes or trenches in the ground and covering them with earth or...
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Cocoa and chocolate: a short history of their production and use, with full ...

Walter Baker & Company, James McKellar Bugbee - Cacao - 1886 - 165 pages
...with a long pole armed with two prongs, or a knife at its extremity. The pods are left in a heap on the ground for about twenty-four hours ; they are...too high. The fermenting process is, in some cases, affected by throwing the seeds into holes or trenches in the ground and covering them with earth or...
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The Chocolate-plant: (Theobroma Cacao) and Its Products ...

Cacao - 1890 - 40 pages
...with a long pole armed with two prongs, or a knife at its extremity. The pods are left in a heap on the ground for about twenty-four hours ; they are...too high. The fermenting process is, in some cases, affected by throwing the seeds into holes or trenches in the ground, and covering them with earth or...
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Original Thoughts, Essays and Stanzas Written by the Pupils of the San ...

Industries - 1894 - 196 pages
...first drained off, after which they are placed in a sweating-box and allowed to ferment, great care taken to keep the temperature from rising too high....fermenting process is in some cases effected by throwing seed into holes or trenches in the ground and covering them with earth or clay. The seeds in this process,...
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Cocoa and chocolate: a short history of their production and use

James McKellar Bugbee, Walter Baker & Company - Chocolate - 1899 - 64 pages
...knife at its extremity. The pods are left in a heap on the ^ *t ^ I GROUP OF NATIVE COCOA PICKERS. ground for about twenty-four hours ; they are then...too high. The fermenting process is, in some cases, affected by throwing the seeds into holes or trenches in the ground, and covering them with earth or...
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The Encyclopedia Americana: A Universal Reference Library ..., Volume 3

Frederick Converse Beach, George Edwin Rines - Encyclopedias and dictionaries - 1903
...juice which accompanies the seeds is first drained off, after which they are placed in a sweating box, in which they are enclosed and allowed to ferment...the fermentation from proceeding too violently. The cocoa is brought into the market in its crude state, as almond-shaped seeds which differ in color and...
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The new Werner twentieth century edition of the Encyclopaedia ..., Volume 6

Reference - 1907
...juice which accompanies the seeds is 6rst drained off, after which they are placed in a sweating box, in which they are enclosed and allowed to ferment...rising too high. The fermenting process is, in some caws, effected by throwing the seeds into holes or trenches in the ground, and covering them with earth...
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The Americana: A Universal Reference Library, Comprising the Arts ..., Volume 4

Frederick Converse Beach, George Edwin Rines - Encyclopedias and dictionaries - 1912
...juice which accompanies the seeds is first drained off, after which they are placed in a sweating box, in which they are enclosed and allowed to ferment...or clay. The seeds in this process, which is called •claying,0 are occasionally stirred to keep the fermentation from proceeding too violently. The cocoa...
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Africa

Ralph Davol - Commercial products - 1922
...acid juice which marks the % beans is first drained off and they are then placed in a sweating box, great care being taken to keep the temperature from rising too high. The final plantation process is the drying of the mass in the sun. In the cocoa and chocolate manufacturing...
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The Americana: A Universal Reference Library, Comprising the Arts ..., Volume 4

Frederick Converse Beach, George Edwin Rines - Encyclopedias and dictionaries - 1911
...juice which accompanies the seeds is first drained off, after which they are placed in a sweating box, in •which they are enclosed and allowed to ferment...the fermentation from proceeding too violently. The cocoa is brought into the market in its crude state, as almond-shaped seeds which differ in color and...
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