316 The Fermentation of Cacao 



Temperatures in oxidation, how to retain them, 119 

 ,, maximum and usual, 198 



,, when curing tobacco, 131 



,, with Nicholls' ferment v, ordinary ones, 184 



,, ,, ordinary fermenting methods, 183 



Testa and its colour, 42 



,, of fermented and unfermented beans, 42 

 Testing cured cacao by tasting, 98 

 Theine, 237 



Theobroma guianensis, 2 

 Theobromine, 151-263 



,, composition of, 149 



,, in cacao, 237 



,, its origin, 150 



Three tank or box system, 8, 9, 10 

 Tobacco curing experiments, 131 



,, fermentation only secondary, 132 

 ,, for cigars, 292 

 ,, houses discussed, 285, 286 

 ,, oxidation the chief object, 132 

 drying and fermenting in India, 290 

 fermentation compared with tea, indigo, cacao and coffee, 130 



,, more rapid at higher temperatures, 286 



for cigarettes must be dried quickly by artificial heat at 80 to 



170 F., 291 

 how to ferment, 130, 131 

 industry in India is too primitive, 293 

 notes on the curing and fermenting of, 285 

 the fermentation of, 130 

 when to stop fermentation, 131 

 Trays and fans the most practical method, 271 

 drying with, 264 

 for drying, 195, et seq. 

 ,, ,, their measurement, 198 

 in Cameroon, drying-houses, in 

 v. floor for drying, 190 

 Trinidad (W.I.) and claying, 209 



,, drying-house described, a, in, 189 

 Trolleys for drying, 97 

 Tunnel drying, 95, 113, 114, 121 



,, ,, in Fernando Po described, 113 



UNCURED cacao, its ratio to cured, 168, 169 

 "Unripe" beans only partially fermented, 104 



beans? what are, 164, 165 



Unwashed and washed cacao, difference in price, 208 



VACUUM dryers, 165, 201 



,, ,, and their advantages, 203 



,, charge, 205 



