2 5 



The Fermentation of Cacao 



per cent. The third gave the strongest sample, 

 and others similar to it could be obtained by 

 using a small piece of the surface film of 

 organisms to start the fermentation. Thus 

 once a good sample is obtained the organisms 

 from this can be used to prepare any quantity. 



It is desirable to protect all fermenting 

 sweatings from flies and other insects that are 

 attracted to it, and also as much as possible 

 from the higher moulds. The fermentation 

 should take place in large flat vessels, so as 

 to have a large surface of fluid for this growth 

 of micro-organisms as a top layer. After about 

 two months the vinegar can be decanted off, 

 strained, and bottled. 



The following table shows the comparison 

 of this vinegar with others sold at the present 

 time : 



