304 



The Fermentation of Cacao 



Fermentation boxes, 5, 7, 9, 29, 30 



,, by change of temperature, 256 



,, by chemical means, 256 



,, by Harrison, 35 



,, by mechanical means, 256 



,, caused by a biological process, 138, 139 



,, causes physical changes, 234 



,, chemical combinations in, 24 



,, curtail rather than overdo the period, 118 



,, defined, 221 



,, described by Hart, 34, 35 



,, ,, Lucius Nicholls in detail, 231, 232 



Safford, 34 

 ,, Sir George Watt, 34 



Wright, 32 



,, details of chemical changes during, 282 



,, discussed by Dr. Oscar Loew, 275 



., does it require air ? 140 



,, does not cause aroma, 55 



,, experiments conducted in Germany, 89 



,, ,, in San Thome, 93, 95, 97 



,, falls into two sections, 92 



,, formula, 14 



,, how to hasten and improve, 226 



,, ,, procure perfect, 244 



,, prolong, 245 



,, in Europe, how imported beans can be utilized, 8 



,, in excess is wasteful, 248 



,, in tea, how to obtain uniformity of, 81 



,, in tobacco, more rapid at high temperature, 286 



,, is it biological or chemical ? 138, 139 



,, is it profitable? 170 



,, ' is not necessary, experiment to show how, 83 



its chief object, 57 

 ,, its effect on the beans, 23 



,, liquor, Dr. Fickendey's analysis, 253 



,, ,, specific gravity of, 253 



,, losses and gains due to, 235 



,, loss in weight by, 169 



methods discussed, 29 



need to continue investigations, 186 



of cacao, what does the term express ? 82 



of coffee, the, 126 



of secondary importance, 273 



of tobacco, the, 130 



one hundred and forty years ago, 134 



period, 137 



process has not changed, 136 



results of good and bad, 25, 28 

 ,, if wrongly conducted, 254 



