xxxvi. The Fermentation of Cacao 
1395) states that the method of getting rid 
of the pulp from cacao beans by means of 
alcoholic fermentation is detrimental “to the 
quality of the beans, and furthermore, that 
the changes that take place in the seed itself, 
due to diastasic action, further reduces its 
value. He suggests that the beans’ should be 
treated with very dilute alkali, which renders 
the pulp easily separable from the seeds. 
Mechanical means, he urges, should be used 
to separate the pulp from the seeds, and the 
seeds should be at once sterilized by steam, 
thus .arresting the diastasic action. After 
drying, the beans would be unalterable and 
of a definite character.” 
On coming to p. 73 in this book the reader 
will notice that Dr. Fickendey also discusses 
the use of an alkali, in this case potash, for 
treating the beans, since” “experiments led 
to the discovery that the oxidation of tannic 
substances increases. very quickly in weak 
alkaline and neutral reaction.” Further, Dr. 
Fickendey reminds us: ‘In some manu- 
factories the cacao, after roasting, is treated 
with potash.” On pp. 182-183 it will be seen 
that Mr. Hudson discusses spraying the beans 
with a cheap alkaline solution in the shape 
of a lime wash. 
More than one of the essayists strongly urge, 
as I have always done, the necessity of the 
Government—either the Imperial Government 
at home, or the local authorities at the various 
