Index 



305 



Fermentation, summary of the process, 57 

 temperatures, a table of, 184 

 the activity of bacteria in, 24 



,, chief purposes of, 40 



,, native methods, 103 



,, oxidation of astringent substances an essential point,: 

 ,, rise in temperature, 39 

 trials, tables of results, 26, 27 

 when it is most active, 230 

 when it will not take place, 244 

 why preferable to merely sundrying, 43 

 Fermenting according to Semler, 30 



,, ,, ,, Chittenden, 12 



,, a minor expense compared to curing, 187 

 ,, and malting floors, 107 

 ,, a potash bath, then dry, 73 

 ,, boxes, 121, 162 

 ,, ,, and " cacao fly," 159, 271 



,, ,, ,, sheds in Surinam, 136 



,, ,, ,, their scrapings, 225 



,, ,, ,, the weight of their contents, 172 



,, ,, capacity per 300 Ib. wet cacao, 172 



,, ,, discussed, 171-176 



(Dr. Schulte's), 95 

 how to construct them, 171 



,, make them, 172, 173 

 must drain perfectly, 179 

 number necessary for a 300 bag estate, 171 

 of slate, 175, 176 

 or receptacles, various, 7 

 Strickland's principle, 5 

 , cacao, 177 



, ,, its chief aim (Fickendey), 67 



, ,, uncover to allow access to the " cacao fly," 180 



f ; ,, v. malting barley, 49 



>.. chambers for tobacco, 288, 289 

 , described by E. Friederici, 7 

 , ,, by Semler, 6 



, floors, 7, 10, 37, 85, 105, 107, 109, in, 120, 136 

 , ,, (see also Floors) 



, in cacao, causes of, 225, 226 

 r in Ceylon, 9 

 , - (in 1775), by Aublet, 2 

 , in Surinam (Preuss), 9 

 in Venezuela, 5 



in wooden troughs for small quantities, 107 

 , juice, a synthetic and its result, 54 



,, at present a waste, 249 

 , ; liquors differ in quality, 253 

 , not always easy to start, 225 



2O 



