xlvi. The Fermentation of Cacao 
PAGE 
-—a Venezuelan method—the Strickland process— 
Semler on fermentation—Friederici on fermenting 
—how it is done in Surinam—a Ceylon method as 
practised on Gangaroowa Estate, near Perddeniya 
—other methods—washing cacao—Chittenden’s 
ideas—table showing results of various methods— 
Aublet—Chittenden—Morris—Strickland—Semler 
Friederici— Preuss—Preyer —Saccharomyces cere- 
visie— Preyer’s fermentation experiments in Cey- 
lon fully described —Do enzymes cause the changes? 
—the work of the living yeast cells—.S. ellipsozdeus 
—S. membranefaciens—Preyer’s ferment S. cheo- 
brome (Preyer)—a full description of it and the 
nature of its fermentation—Chittenden’s experi- 
ments—the question of chemical combinations— 
the action and activity of bacteria—S. ¢heobrome 
—the best ferment—superior cacao defined—the 
results of lack of inoculation—the question of tem- 
peratures—a table of experiment results showing 
advantages of inoculation—the disposal of the 
vinegar or fluid—the duration of the entire 
fermentation period—a recapitulation of the fore- 
going—a fermenting tank described and illustrated. 
CHAPTER II.—DR. OSCAR LOEW. eee 32 
The purpose and necessity of fer mentation adiubaute 
—Sir George Watt describes the preparation of 
cacao in India—Safford describes it in the island 
of Guam (belonging to U.S.A.)—Hinchley Hart 
has a word to say also—the changes brought about 
by fermentation have been studied by Prof. Harri- 
son in British Guiana—an enzyme the cause—the 
Professor tells us exactly what the process consists 
of—further and finally he gives more useful details 
—how fermentation is carried out—the temperature 
discussed—the contents of a pod described and 
illustrated—its structure explained--the effect of 
the fermentation on the beans—the results of that 
effect—Eugene Lange says fermenting does not 
pay—but what happens when it is not done—coffee 
fermentation compared—the fine colour of cacao 
due to fermentation—the oxidizing enzyme experi- 
mented with—colour change in cacao compared to 
that in black tea—the change of colour in tea dis- 
cussed—further investigations regarding the pre- 
