22 



The Fermentation of Cacao 



CACAO YEAST. S. theobromc?, Preyer. 

 A, C, D, x 800 ; B, x 1,000. 



A, Long mycoderm skin cells ; B, pure, culture from pulp 

 liquor ; C, yeast sediment ; D, askospores, formed after 

 eighteen hours. 



