FOREWORD. 
THE FERMENTATION OF CACAO. 
By Sir GEORGE WATT, C.LE., LL.D., F.LS., &c. 
I wave read every word of your work on the 
Fermentation of Cacao with absorbing interest, 
and must congratulate. you on being able to 
bring out a book that will become a classic on 
the subject it deals with so very ably. You 
have brought together the opinions of several 
experts of scientific eminence and practical 
experience, and these must be drawn upon by 
all subsequent investigators until finally there 
is evolved something definite and of universal 
acceptance. 
Here and there there are differences of 
opinion among your authors, as you yourself 
have pointed out, but in many cases these will 
be resolved into the effects of variations in 
climate, soil, water, variety of plant, or such 
like simple causes. In other words, the 
differences are more in the theories formed 
than in the observations made. I believe the 
entire industry of grawing and curing cacao 
is very largely groping in the dark. There 
are a hundred and one directions of future 
