Synopsis liii. 



PAGE 



nature of the fluid vinegar easier to prepare 

 than alcohol experiments for vinegar making 

 cacao vinegar compared with others a table of 

 comparisons. 



CHAPTER VIII. THE LAST WORD, by the Editor ... 252 

 Dr. Fickendey's views in March, 1913 he discusses 

 the composition of the juice also methods of fer- 

 mentationhe is not keen on pure yeast cultures 

 his views on the main object of fermenting cacao 

 but essential changes can take place without fermen- 

 tation how this can be done by : (i) mechanical 

 means ; (2) chemical means ; (3) change of tem- 

 perature devitalization by cold beans so treated 

 said to be best of all the Imperial Institute on 

 West African cacao experiments methods of pre- 

 parations and resulting values the question of 

 colouration and loss of bitterness the part played 

 by oxidases the brown-colouration discussed the 

 behaviour of beans with white nibs washing and 

 drying the Cameroons no longer washes the 

 cacao sun-drying best but not always possible 

 fans a help in equalizing heat in drying-houses 

 Does it pay to improve the quality of cacao? Dr. 

 Fickendey discusses Dr. Preyer's essay and the 

 "fine work" of Loew also Dr. Schulte im Hofe's 

 process he thinks Nicholls and Hudson's essay 

 useful Nicholls's discovery re the utility of the 

 cacao-fly is important Dr. Schulte im Hofe agrees 

 with Fickendey rather than Preyer and Nicholls 

 Dr. Loew on Hudson's and Nicholls's essays the 

 development of the aroma the question of the 

 Saccharoniyces yeasts and which is best Dr. 

 Nicholls criticizes Dr. Schulte's essay Dr. Axel 

 Preyer's "last word" he considers little or no 

 advance has been made since he wrote his essay in 

 1900 the whole matter must be followed up will 

 the yeasts used in one centre thrive elsewhere ? 

 we must all continue the investigations the need 

 of standardization and bulked shipments the Agri- 

 cultural News on the fermentation of cacao the 

 question of temperatures Bainbridge and Davies 

 (of Messrs. Rowntree and Co., Ltd.) on the chemical 

 changes and the yeasts definition of the aromatic 

 principle of cacao how to detect adulterants in 

 cacao butter. 



