Dr. Axel Preyer 29, 



factors, by the temperature, the kind of cacao,, 

 and the degree of ripeness of the fruit. 



If we recapitulate, the method of fermenta- 

 tion used in the two parallel tests 2 and 5 

 proved best, especially as the colour of the 

 seed shells and the taste of these were identical 

 with those of the most superior plantation pro- 

 ducts. If we compare this treatment with the 

 various methods of the cacao planters described 

 at the beginning of this treatise, we find the 

 oldest record of a " wet " fermentation in casks, 

 viz., that reported by Aublet in 1775, is, 

 strange to say, the one that comes nearest to 

 it, whilst the good smell and taste of the wine- 



o 



like fluid also point to an excellent fermenta- 

 tion. Of course, one is not forced to use small 

 receptacles, large tanks can be used just as 

 well. If I have described a method which is. 

 likely to yield good results in most cases, I do 

 not wish in doing so to offer such instructions 

 or suggestions as general guiding rules, much 

 less do I profess that they are infallible, for, as 

 already stated, the entire fermentation process 

 is dependent on numerous circumstances which 

 may cause it to be necessary to introduce a 

 modification in the manner of procedure and 

 preparation. 



Analogous to the tank system, divisions of 

 cemented brickwork are constructed some 2 m. 

 broad, 3 m. to 4 m. long, and only 30 cm. 

 deep, with a drain, which, however, is only 

 opened for cleaning, being otherwise firmly 



