The Last Word 



259 



or by keeping them at a temperature of o to 

 i C. (32 to 33-8 F.) for three hours. The 

 cooling- method was applied experimentally in 

 the Cameroons, and the beans produced by 

 this method were stated by a German firm of 

 manufacturers to possess a good aroma and 

 flavour." 



And again on p. 247, in summing up the 

 results of various experiments, and the reports 

 of brokers and manufacturers on cacao pre- 

 pared by the various methods, the Imperial 

 Institute tells us : " It is clear from the fore- 

 going statements that both brokers and manu- 

 facturers regard the fermented cacao (Nos. i 

 and 2) as superior to the three unfermented 

 samples (Nos. 3, 4, and 5). With reference 

 to the latter, it will be noticed that the valua- 

 tions of Nos. 3 and 4, treated by Fickendey's 

 processes, are in all cases higher than those 

 of No. 5, 1 which were merely washed and 



Values placed by the different centres will always 

 vary, as the terms and conditions of sales are not the 

 same. 



