Vill. The Fermentation of Cacao 
Dr. Ronald Krohn, of Hampstead, for the 
translation. 
(4) Dr. A. Schulte im Hofe’s essay was 
included on the recommendation of Dr. 
Matthiesen, of the Kolonial-Wirtschaftlichen 
Komitee, of Berlin, to whom, as to Professor 
Dr. Otto Warburg, my thanks are due for 
this and other help given. The essay was 
published in 1908 by Herr Dietrich Reimer 
(Ernst Vohsen), .of Berlin, as a_ separate 
pamphlet. Dr. Ronald Krohn also trans- 
lated this essay. 
(5) Dr. J. Sack’s article was included on 
the recommendation of Dr. Dekker, of the 
Colonial Museum, Haarlem, to whom thanks 
are due for this and other forms of help. The 
translation was done under his supervision in 
Holland. 
(6) The essays contributed by Mr. Geo. S. 
Hudson, of Errard Estate, St. Lucia, British 
West Indies, and Dr. Lucius Nicholls, until 
recently in Government employ in the same 
island, was brought into being through the 
help and generosity of a number of readers 
of Tropical Life, who, like myself, were 
interested in the question of the fermentation 
of cacao, and anxious to see whether the out- 
put, especially from those centres where the 
bulk of the producers were small peasant pro- 
prietors, could not be improved and equalized, 
so as to be shipped and purchased “to type,” 
instead of being made up of a number of small, 
