Mr. George S. Hudson 185 



In these two experiments the ferment and 

 solution (from i pint to J pint in each case) 

 was sprinkled on the cacao on the three days 

 marked with asterisks ; on two of these 

 occasions the temperature was undoubtedly 

 failing, but recovered immediately after the 

 addition of the yeast culture and its food 

 solution. 



The cacao resulting from Experiment No. 10 

 showed the effect of fermentation by this 

 method ; it is probably worth is. to 2s. per 

 cwt. more than that produced by the other 

 experiments. Unfortunately, a prolonged spell 

 of exceptionally wet weather prevented a 

 favourable sample being obtained from Ex- 

 periment No. 9. 



Two other experiments, in adding to fer- 

 menting cacao pure cultures of two other 

 varieties of wild yeasts, isolated by Dr. 

 Nicholls from fermenting cacao, did not yield 

 such good results as those detailed, and it was 

 therefore demonstrated that the variety of 

 yeast used in Experiments 9 and 10 was the 

 best. 



It is obvious, if Dr. Lucius Nicholls' method 

 of fermenting with a selected pure yeast is 

 to come into general use on cacao estates 

 and with cacao-buying firms, that the busi- 

 ness of producing and distributing this yeast 

 at a nominal price must be taken in hand 

 by the Government Agricultural Departments 

 now existent in almost every cacao-producing 



