74 The Fermentation of Cacao 



show greater capabilities of suspension in the 

 cup. On this point I may remind my readers 

 that in some manufactories the cacao, after 

 roasting, is treated with potash. 



Experimental trials have shown that the 

 advantages claimed from experiments Nos. i 

 and 2 have been realized ; but whether there 

 is also a greater solubility and* capability of 

 suspension in the manufactured article must 

 be left for the maker to find out. 



In conclusion, I would add that it is highly 

 desirable that some of the estates should 

 arrange to carry out the experiments described 

 on a large scale and so prove their advantages, 

 or otherwise, on a commercial basis ; and this 

 can be done in the following manner : 



After being fermented, place the beans in 

 bags or baskets, 1 and steep them in a potash 

 solution, containing between 5 and 10 per cent, 

 potash, for ten minutes, taking care that the 

 liquor comes into contact with all the beans to 

 an equal extent 2 ; now run off the liquor, and 

 dry the beans in the usual way. The cost 

 of such a treatment is not heavy, and experi- 

 mental shipments will soon show whether the 

 increased prices obtained pay for the extra 

 trouble and cost incurred ; otherwise to form 



1 I would suggest baskets, as used in Ceylon and 

 elsewhere, when the beans are washed by dipping and 

 holding the baskets in running water. See Dr. Axel 

 Preyer's essay, p. u H. H. S. 



2 This can be assured by gently shaking, or otherwise 

 agitating, the baskets of beans. H. H. S. 



