Mr. George S. Hudson 183 



produced in quite perceptible quantities by 

 cacao fermentation, an attempt was made to 

 neutralize the acid by spraying the cacao with 

 some cheap alkaline solution, such as dilute 

 lime- wash. About 300 Ik of wet cacao were 

 experimented with, and control experiments 

 were also conducted under the same conditions. 

 The result was that the temperature was 

 lowered throughout the course of the experi- 

 ment by about 2 F. (reaching a maximum of 

 1 1 1 F.), and that fermentation was not pro- 

 longed beyond the usual time. The. resulting 

 sample showed a lighter colour than ordinary 

 well fermented cacao, but otherwise had a good 

 " break " and taste. In unwashed samples 

 the presence of lime was perceptible on the 

 exterior of the seed. Some 5 gallons of 

 lime-wash, composed of sixteen parts water 

 to one part lime, were sprayed on during five 

 days. 



TEMPERATURES WITH ORDINARY FERMENTING 

 METHODS. 



The following table gives a fair idea of cacao, 

 temperatures under ordinary estate conditions 

 of fermentation. The average air temperature 

 was 78 F. and the average humidity 79. 

 The boxes were changed daily and readings 

 taken at 7 o'clock each morning. 



It is noticeable that the smaller quantities 

 require more time to complete the process, but 



