x. The Fermentation of Cacao 
Great strides have been made of late years 
in the quality of the beans exported from the 
Gold Coast, but, in face of the improvements 
introduced in Grenada cacao since that island 
came to the front as a leading exporting 
centre, one can-still see that there is much 
room. for improvement in the African beans at 
times, and I anticipate seeing a steady and 
continuous levelling-up in its quality as regards 
evenness, colour, and general appearance until 
it can compete in external appearance ‘with San 
Thomé and leave it behind for flavour, aroma, 
and freedom ‘from hamminess. But there is 
much to be done before this is achieved, as 
was forcibly driven home to my _ notice’ ‘the 
other day when valuing some lots from the 
Gold Coast, the beans of which were most 
miserable. Mouldy, greyish, lean, small, ill- 
kempt and ill-cured, they reminded me, in 
comparison to a lot of Costa Ricas close by, 
of a heaped-up pile of natives who had died of 
starvation in India and were awaiting crema- 
tion, contrasted with the soldiers of one of the 
Rajput regiments that came down into Udai- 
pur to welcome the King and Queen when 
as Prince and Princess of Wales they visited 
India. 
The following, therefore, subscribed to our 
fund, and so enabled us first to offer a prize 
of £50 for the best essay on the ‘‘ Fermenta- 
tion of Cacao,” and then to engage such able 
men as Mr. William Fawcett, B.Sc., F.L.S., 
