210 



1NDI \ 



RO l - t l r 1 1; , Ml), I |S 



loss on, i.'7 



Rocking tables, 141), 

 Root system, * ;t 



1 49 



S Dr., 55, w> 



Sales ot cacao, 1 1 1 



S VM \\ \. 91 



S \M^ V, 3a, tut-, 1 14 



SANCHEZ, 91 



S W DOMINGO 9a, 38, 91 



(/lira, 



S \\ rHOME, 38, 5-, 54, 8a, 91, 

 1 00, 1 1 4 



Schulte mi Hole, Pr. A., 55 



Seed, selection of, 1 1 



Shade, ;'-. * ; r, ' 18, ' ; 1, \o 10a 



Shaking table, chocolate, 140, "149 



Shell, cacao, *iao, tbi, 163 



butter, h>.' 



coffee substitute, 163 



as feeding stuff, h>j, iOj 



in tin 1 si ied COCOA, l8o 



food units, 163 



fuel, t6a 



manure, ibj 



removal of, 1 zo, I tS 



separating machine, 13a, *tj-' 



tea from, it>i 



Sherman, H. C, 176 

 Sieving cocoa, 1 38 

 S , bean, 7^ 

 cocoa particles, 1 |8 



sugar particles, 144 



S 



Smetham, V , tb v t, < 67 



Smith, H. Hamel, 55 



Snyder, Harry, 17b 



S . 30 



Soluble cocoa, 168, 17^ 



Sorting beans, *73, *86, 



Sorting-cleaning machine, 124, *'-4- 



Stimulating; properties, fco, 17." 



- I LVlY 3a, 38 



Storing cacao, 1 .-., * 1 1 



ST. VINCEN I . 3a, 38 



Suckers, 40, *4t 



Suit bo ' 



SUR1N VM, 30, ;a,8a, s 4 , ,,4 



Sweat boxes, 53, '53 



Su . 57, bj, 



Tannin. 



Taste, fermentation, 59 

 Temperature, cacao cultivation, 18 

 covering chocolate, 151 

 fermentation, 53, 55, 59, 61 



germination, t>t 



chocolate moulding, 140, 



bean roast' 

 Tempering machine, 140 



ThtOOTOma caCHO, t . 



Theobromine, in bean, 166 



chocolate, 17b 



cocoa, 168, 17a 



fermentation, 60 



milk chocolate, 17S 



shell, 1 6a 



TOGO, 8a, 91 



Transport of cac 10, *9S 961 



V>7. *99, * 100,* 101,* 10J, " 103, 



*tob, 107, 108; * 1 to 

 Tree, cacao, 1 9, * tq, * 



growth, 40 



yield of, 74 



TRINIDAD, 18, 30, : s \. 37, 4'. 4-- 

 3, 70, 7--, 74. 73 

 3a, 88, 103, 1 14 



Van Houten, C. J , 15 

 Varieties of cacao, 

 \ s ner, Theo., 183, 18 

 VENEZUELA, is, 70, 76, 81,8a 

 106 



Washing cacao beans, 68, '70, 78, 



"7 

 \V itt, Sit Geoi -. 



Weight, b Ig of cacao, 



loss on drying, 64 



loss on fermentation, b4 



loss on roasting, 



WEST INDIES, 38 

 \\ ST INDIES, BRITISH, 88, 185 

 Wind-screen trees, jo 

 Winnowing m ichine 



ating m ichine) 

 Whisk, chocolat 170 



n tasts, fermenting, 57 



Yield, cacao pod, 74 



cacao tree, 74 



per acre, 74, ic\? 



Zipperer, P., 140. i 



