viii. The Fermentation of Cacao 



Dr. Ronald Krohn, of Hampstead, for the 

 translation. 



(4) Dr. A. Schulte im Hofe's essay was 

 included on the recommendation of Dr. 

 Matthiesen, of the Kolonial-Wirtschaftlichen 

 Komitee, of Berlin, to whom, as to Professor 

 Dr. Otto Warburg, my thanks are due for 

 this and other help given. The essay was 

 published in 1908 by Herr Dietrich Reimer 

 (Ernst Vohsen), of Berlin, as a separate 

 pamphlet. Dr. Ronald Krohn also trans- 

 lated this essay. 



(5) Dr. J. Sack's article was included on 

 the recommendation of Dr. Dekker, of the 

 Colonial Museum, Haarlem, to whom thanks 

 are due for this and other forms of help. The 

 translation was done under his supervision in 

 Holland. 



(6) The essays contributed by Mr. Geo. S. 

 Hudson, of Errard Estate, St. Lucia, British 

 West Indies, and Dr. Lucius Nicholls, until 

 recently in Government employ in the same 

 island, was brought into being through the 

 help and generosity of a number of readers 

 of Tropical Life, who, like myself, were 

 interested in the question of the fermentation 

 of cacao, and anxious to see whether the out- 

 put, especially from those centres where the 

 bulk of the producers were small peasant pro- 

 prietors, could not be improved and equalized, 

 so as to be shipped and purchased ''to type," 

 instead of being made up of a number of small, 



