306 The Fermentation of Cacao 



Fermenting on Gangaroowa Estate (Ceylon), 10 

 process fully described, 178 

 receptacles, 171 

 smaller lots take longest, 183 

 the question of acidification, 105 

 ,, minimum temperature, 177 

 ,, most important process according to Preyer and 



Nicholls, 274 

 ,, Strickland process, 5 

 with yeast cultures, 245 

 Ferments for vinegar, 218 



,, in tobacco curing, too much importance attached to, 130 

 Fibrin in cacao, 237 



Fickendey and Schulte im Hofe seem lo agree, 272 

 ,, discusses Dr. Axel Preyer's essay, 267 

 ,, doubts the advantages of using yeasts, 254 

 ,, on using potash, 274 

 Fickendey's (Dr.) essay, 66 



,, " last word," 252 



" Finings " for vinegar, 218 

 Flat beans, 164 



Flavour increased by devitalization by cold, 257 

 Floor for fermenting, the best, 105 

 Floors and mildew, 190, 191 



can they induce sufficient oxidation ? 118 

 cement and otherwise, 189 

 for fermenting, avoid cement and lime, 107 

 for polishing, 211 

 of cement for coffee, 128 

 or stone, 85 

 ,, ,, when used, 109 

 ,, metal for drying, 120 

 stone or cement in San Thome, 112, 113 

 v. sugar-pans for dancing, 211 

 working the cacao on, .193 

 Forastero and Criollo beans compared and discussed re curing, 263, 264 

 ,, beans and their proportionate weight wet and dry, 270 

 ,, ,, less easy to cure than Criollo, 257 



,, cacao, 154, 156 



,, v. Criollo beans, their oxidation compared, 72 

 Formula of fermentation changes, 14 



,, of the change of alcohol to acetic acid, 143 

 Friederici, E., and fermenting, 7, 13 



GANGAROOWA ESTATE (Ceylon) and fermenting, 10 



Garrett floors for drying, 161 



Germs (in beans) killed by freezing, 68 



Gillespie's (Barnard) polisher described, 213, 214 



Glucose in cacao, 236 



Glucosides and oxidation, 263 



