22O The Fermentation of Cacao 



now running to waste. A distiller could pro- 

 bably purchase all the cacao juice produced in 

 his locality for 3d. per gallon, or about the 

 price of Central Sugar Factory molasses used 

 for inferior qualities of rum, but a gallon of 

 cacao juice would by no means produce the 

 same amount of alcohol as a gallon of molasses ; 

 it might, however, yield a spirit of superior 

 quality, and probably would do so. 



CACAO JELLY. 



An edible jelly is occasionally made from 

 cacao juice to which an equal bulk of sugar 

 is added. Its manufacture is almost identical 

 with the well-known method of making guava 

 jelly, but that made from cacao juice cannot 

 compete with the characteristic, delicious and 

 luscious flavour of well-made jelly from guavas. 

 Beyond a sub-acidity it is almost characterless 

 in taste, so might, on that account, form a basis 

 for added flavourings. 



