XXIV. The Fermentation of Cacao 
you must give them a reasonable time to 
ferment and undergo the various changes 
without which they can never become a 
desirable article of commerce. 
Mr. Hudson, it will be noted on pp. 153 e¢ 
seg., briefly touches on the question of by-pro- 
ducts. To his remarks I would add that since 
a spirit could also be produced, it might pay in 
some cases to substitute this industry for that 
of vinegar making. I do not say either would 
pay, but -since there is an excellent demand 
everywhere now for good vinegar, and petrol 
or else denatured spirit, it is just as well to 
discuss fully, once and for all, what we can 
do with these present waste products of the 
cacao estate, especially as in the aggregate 
they tend to be a nuisance. There are several 
kinds of spirits or oils used as fuel for internal 
combustion engines, and the demand tends, 
judging by complaints of high prices, to ex- 
ceed the supply. In theory, therefore, there 
is no reason why a well-organized cacao estate 
should not produce its own spirit, if not its 
own vegetable oil, as fuel for any power 
required in the sweating or drying-houses, 
or for tractors transporting the produce, 
In face of such a theoretical possibility it 
is well to note the following :— 
If any further stimulus were needed to the 
solution of the problem of bringing the pro- 
duction and consumption of motor engine fuel 
oil within more €mmensurate limits, the Mew 
