7 6 



CHAPTER IV. 

 BY DR. A. SCHULTE IM HOPE. 



In which is included some Comparative Notes 

 on the Fermentation of Indigo, Tea, Coffee, 

 and 7*obacco. 



[NOTE BY DR. RONALD KROHN, THE TRANSLATOR. 

 There are some German technical terms used in 

 this section that I cannot find the exact equivalent 

 for. In one or two instances there are errors, 

 possibly overlooked during proof-reading, which 1 

 have corrected as far as possible. 



Page 77, line 16 : From "that the process . . . 

 indigo." As the German original stands the passage 

 cannot be understood, but I am certain from the 

 context that I have given the author's meaning. 



Page 81, line 25: "Kernel." The German is 

 " Kern " and may be rendered kernel, cotyledons 

 or nucleus. 



Page 95, line 12 (and elsewhere) : "Tray." The 

 German is " Horde," literally " hurdle," but I have 

 used the technical term " tray." 



Page 105, line 26 (and elsewhere) : " Fermenta- 

 tion floors." The German is " Tennen Fermenta- 

 tion." "Tenne" is a floor and is used in malting 

 as well. The technical term in the case of cacao 

 may be different. 



Page 113 : "Tunnel drying," German " Kanal 

 trocknen," from the description I should have 



