Dr. Axel Preyer 15 



of cacao, I carried out, when in Ceylon, a series 

 of microscopical examinations of the fresh 

 beans as well as of the fermented mass, to 

 which numerous practical tests were added. 

 The complete report is as follows : 



The fresh cacao bean as it comes from the 

 ripe fruit is a longish, egg-shaped body varying 

 in size, chiefly 2 cm. to 2^5 cm. long, and 

 i cm. to 1*5 cm. thick; it is white, pale pink, 

 or pale yellowish. With a cross cut one can 

 distinguish two coverings, which surround an 

 inside hollow space, outside the pulp, but 

 inside the shell proper. In the outside of the 

 hollow space the little germ is found, sur- 

 rounded by two large bud leaves (cotyledons) 

 which are covered with a very thin skin over 

 all their surface. 



The pulp (Schleimschicht), which covers the 

 seeds as well as the sides of the inner hollow 

 space of the cacao bean to a thickness of 

 0*5 mm. to i mm., usually consists of large cells 

 of irregular shape, originally parenchymatous 

 cells ; between these large intermediary cell 

 spaces are found. The pulp cells swell verymuch 

 in warm water. Small to larger agglomerations 

 of a granular substance form the contents of 

 the cells ; these consist chiefly of gum, whilst 

 the cell walls consist of cellulose. Besides 

 this, sugar is found in the fresh pulp ; on the 

 other hand, albumen could not be found in dis- 

 tinguishable quantities. The colour of the 

 pulp is pure white, only by fermentation does 



