94 



THE AGRICULTURAL CHEMISTRY OF CACAO. 



on which the samples of the fruits had been grown. The 

 cuticles and the husks of the beans were separately examined, 

 the composition of the whole bean being ccalculated from the 

 figures thus obtained. The analyses were conducted on precisely 

 the same lines and by the same methods as those of the various 

 parts of the fresh fruit. Unfortunately, the two varieties are 

 never, as far as our experience goes in the West Indian colonies 

 'kept separate during fermentation, and we were forced to select 

 our own samples from out of a very large sample of cured beans 

 of the mixed kinds. Mr. J. H. Hart kindly examined the 

 samples drawn and considered them to consist of typical beans 

 of the two varieties. 



The following show the results of these analyses compared 

 with those of the analyses of the similar parts of the fresh fruit 

 dried as before described in the Laboratory : 



TABLE VII. 



COMPOSITIONS OP THE DRIED AXD THE FERMENTED AND CURED BEANS, 

 CUTICLES AND ADHERENT PULP OF CALABACILLO. 



