2IO 



INDEX 



Roasting, 1 19, 125 



loss on, 127 



Rocking tables, 149, "149 

 Root system, *3i 



Sack, Dr., 55, 66 



Sales of cacao, 1 1 1 



SAMANA, 91 



SAMOA, 82, 106, 114 



SANCHEZ, 91 



SAN DOMINGO, 82, 88, 91 



Santrre-tora, 24 ^ 



SAN THOME, 38, 52, 54, 82,91, 



OO, 114 



Schulte im Hofe, Dr. A., 55 



Seed, selection of, 32 



Shade, 36, *3y, *38, '39, 90, 102 



Shaking- table, chocolate, 149, *i49 



Shell, cacao, "129, 161, 163 



butter, 162 



coffee substitute, 163 



as feeding- stuff, 162, 163 



in finished cocoa, 180 



food units, 163 

 fuel, 162 



manure, 162 



removal of, 120, 128 



separating- machine, 132, *i32 



tea from, 161 



Sherman, H. C., 176 

 Sieving cocoa, 138 

 Size, bean, 78 



cocoa particles, 138 



sugar particles, 144 



Smalls, 132 



Smetham, A., 163, 167 



Smith, H. Hamel, 55 



Snyder, Harry, 176 



Soil, 30 



Soluble cocoa, 168, 172 



Sorting beans, *73, *86, 123 



Sorting-cleaning machine, 124, '124, 



*I2 5 



Stimulating properties, 60, 172 

 ST. LUCIA, 82, 88 

 Storing- cacao, 122, *123 

 ST. VINCENT, 82, 88 

 Suckers, 40, *4i 

 Surf boats, *io8 

 SURINAM, 30, 52, 82, 84, 114 

 Sweat boxes, 53, *53 

 Sweatings, 57, 63 



Taste, fermentation, 59 

 Temperature, cacao cultivation, 18 

 covering chocolate, 151 



fermentation, 53, 55, 59, 61 



germination, 61 



chocolate moulding, 149 



bean roasting, 128 

 Tempering machine, 149 

 Theobroma cacao, i, 26 

 Theobromine, in bean, 166 



chocolate, 176 



cocoa, 168, 172 



fermentation, 60 



milk chocolate, 178 



shell, 162 



TOGO, 82, 91 



Transport of cacao, *56, *93, *95- 96, 



*97, *99, *ioo, *ioi , *io2, *io3, 



*io6, 107, *io8; *i 10 

 Tree, cacao, 19, *ig, *2O 



growth, 40 



yield of, 74 



TRINIDAD, 1 8, 30, 34, 37, 41, 42, 



52, 68, 70, 72, 74, 75, 76, 81, 



82, 88, 103, 114 



Van Houten, C. J., 15 

 Varieties of cacao, 26 

 Vasmer, Theo., 183, 186 

 VENEZUELA, 18, 70, 76, 81,82,84, 

 1 06 



Washing cacao beans, 68, *7o, 78, 

 107 



Watt, Sir George, 50 



Weight, bag of cacao, 109 



loss on drying, 64 



loss on fermentation, 64 



loss on roasting, 128 



WEST INDIES, 88 



WEST INDIES, BRITISH, 88, 185 



Wind-screen trees, 30 



Winnowing machine (see shell separ- 

 ating machine) 



Whisk, chocolate, *6, *i7o 



Yeasts, fermenting, 57 

 Yield, cacao pod, 74 



cacao tree, 74 



per acre, 74, 103 



Tannin, 59 



Tap root, *3i, 32 



Zipperer, P., 149, 164 



