Index 309 



Measurements of cacao pods, beans, &c., 39 

 Measuring "wet" cacao, 166 

 Mechanical dryers, what to avoid in, 112 

 Mechanically treated coffee, avoid heating with, 128 

 Mediums for the cultivation of organisms, 239 

 Mendonca, Mr. Monteiro de, 93 

 Mildew and sulphate of copper, 191 



,, decreased on clean heans, 208, 209 

 ,, in fermenting boxes, 175, 179 

 ,, on cacao floor should be removed, 190 

 ,, when drying, 193 

 Moisture and fermentation, 92 

 ,, moulds, 91 

 ,, oxidation, 118 

 content, 90 



how to estimate the degree of, 118, 119 

 in cacao, 90, 95, 97, 117, 118 

 ,, drying, limit, 15 per cent., 117 

 ,, in export tobacco n per cent., 286 

 Molasses assist fermentation, 142 

 Monte Coffee Plantation, San Thome, the, 114 

 Montet, Maurice, on Schulte's apparatus, 38 

 Morris, Sir Daniel, describes superior cacao, 24, 25 



,, ,, and fermenting, 13 



Moulds and moisture, 91 



NEGATIVE experiments, 182 



Nicholls, Dr. Lucius, and his ferment, 160, 177 



,, ,, discusses the other essayists, 276, 277 

 ,, ,, the discoverer of the use of the " cacao fly," 271 

 and Preyer consider fermenting of most importance, 274 



,, ,, re use of yeast, 271 



ferment, or S. theobronnz, and its effect on the beans, 185 

 ,, (S. iheobronice) should be distributed by Govern- 

 ment, 185 



,, and temperatures, 184 

 on yeast and fermentation, 271, 272, 273 

 Nicholls' "last word," Dr. Lucius, 277 



OIL (cacao) and dancing, 235 

 ,, ,, ,, polishing, 2 10, 2U 

 ,, ,, how to obtain if, 150, 280, 281 

 ,, (fats) diffused at no F. and above, 248 

 Oil of cacao, the essential, 280, et seq. 

 Oleum theobromce, 236 



,, ,, 280, et seq. 



,, ,, and its melting point, 235 



,, ,, 24 c.c. in 2,000 kos. of beans, 283 



Optimum temperature for sweating, 248 

 Organisms and their three stages, 242 



