xlii. The Fermentation of Cacao 



&c., and even to rubber, although with that 

 product a mass of information has been issued 

 of late years. But, with rubber also, the out- 

 put of such data has been a spasmodic, hap- 

 hazard and uncertain, often unexpected one, 

 not an organized campaign carried out as part 

 of a systematic series of researches at the 

 instigation of the Home Government, whose 

 revenues through the increased prosperity of 

 its subjects, shareholders, engineers, rubber- 

 manufacturers, workpeople, and allied trades 

 have benefited enormously, owing to those 

 concerned being able to pay such heavy contri- 

 butions at home and abroad into the Imperial 

 exchequer. 



" Such trades as those in which the material 

 used has to be fermented," Dr. Schulte tells 

 us on p. 115, ''require special scientific insti- 

 tutes to which the manufacturer can turn at 

 any time for advice when unexpected results 

 or irregularities occur in their work. Unfor- 

 tunately, as regards the treatment of cacao 

 such an establishment is, at present, practically 

 non-existent. . . . What should be done 

 is to introduce the process (likely to be of use) 

 on one plantation in each colony, a scientific 

 expert specially trained to the work being 

 engaged to assist, and only when these two, 

 the scientist and the planter, together have 

 thoroughly mastered the process, to then in- 

 troduce it generally to the other estates. In 

 order that advice might be at hand when 



