Index 



Salt to kill maggots on cacao, 134 

 Salts in cacao, 237 

 Salzmann, of Berlin, Dr. H., 89 



Samoa and Ceylon v. Cameroon cacao and its preparation, 117 

 ,, ,, washed cacao, 208 

 ,, cacao, how it can be spoilt, 117 

 Samples for selling, 125 

 San Thome and coffee fermentation, 126 



,, its peculiar method of coffee fermentation, 128 

 Dr. Schulte's test for cacao tasting in, 123 

 early drying systems, 112 

 tries stone floors for drying, 113 

 v. Cameroons fermenting methods, 104 

 Schulte im Hofe's apparatus discussed by Loew, 37 

 ,, ,, essay, Dr., 76 



,, ,, " last word," 272 



Schulte im Hofe tends to agree with Dr. Fickendey, 272 

 >j j, v. Hart and Loew re fermentation, 37 



"V. Spengler tunnel dryer compared, the, 114 



Schweitzer and his glucoside-splitting enzyme, 263 

 Scientific supervision, the need of, 116 

 Scope of suggested improvements, 153 

 Seed killed at 40 to 45 C., 43 



,, selection, 156 

 Seeds die at 40 to 45 C., 45 

 Semler and fermenting, 13 



,, describes fermenting, 6 

 Semler's method of fermenting, 30 

 Separation of the different qualities, 166 

 Shell (cacao), the formation of the, 16 

 Shipping and sale charges on cacao, 215 

 Signs of a well-fermented bean, 235 

 Slate fermenting boxes, 175, 176 



ft . cleaner and more free from insects, 175 



Slime layer in coffee, the cause of its separation, 63 



,, (see Pulp) 

 Sloe (Prunus spinosa) compared with cacao, 260 



,, ,, its oxidation compared to that of cacao, 70 



Small cacao proprietors, 159 

 Smears of cacao-sweating pulp described, 224 

 Spengler v. Schulte tunnel dryer, the, 114 

 Standardization calls for similarity in preparation, 280 

 Standardizing cacao for shipment, 125 

 Starch in cacao, 236 



Stone platforms for drying, San Thome, 113 

 Strickland and fermenting, 13, 14 



,, process of fermenting, the, 5 

 Sucrose in cacao, 236 

 Sugar, does it cause the rise in temperature ? 141 



,, and water give alcohol and carbonic acid gas, 143 



313 



