Synopsis xlvii. 
PAGE 
paration of tea asked for—the oxidation of the 
persimmon fruit—cacao red does not cause the 
colour—detailed analysis of Calabacillo cacao—the 
chemical changes that take place in the beans— 
the change of flavour—how to prove the presence 
of oxidizing enzymes—the slime tissue of coffee and 
cacao compared—Prof. Harrison on the decrease 
of tannin in cacao—enzymes needed to ferment 
cacao and coffee alike--the production of the 
aroma in cacao—fermentation seems to have 
nothing to do with it—only beans acted on by 
enzymes can produce the true aroma—cacao butter 
is not indigestible—at least not more so than cow’s 
butter—a summary of the foregoing—the chiet 
object of fermentation according to Loew. 
The Fermentation of Coffee.— Its definition—the 
anatomical structure of the fruit discussed and 
illustrated—the preparation of coffee for market 
described—coffee terms—the fermentation process 
—analysis of the dried pulp—is it good as a 
manure?—the cacao ferments discussed-—coffee 
fermentation temperature—why fermentation is 
essential—how long to ferment—why one avoids 
too prolonged a period—the drying of coffee—Dr. 
Loew reviews his previous remarks. 
CHAPTER IIJ].—DR. FICKENDEY ... ae aia .. = 66 
The preparation of green cacao—the two processes— 
the fermentation of the pulp—and the processes 
affecting the bean itself—what enzymes are—in 
preparing cacao the chief aim is to kill the germ— 
fermentation is not essential for this—how other 
means can do as well—access of air turns the 
beans brown—what causes the bitter taste in the 
beans—what brings about the change in colour— 
another way to remove the bitter taste—Criollo 
beans behave differently to Forastero—weak alka- 
line solutions hasten oxidation—the maximum 
temperature—advantages of using a potash solu- 
tion—the need of further investigations—how these 
could be carried out. 
CHAPTER IV.—Dr. SCHULTE IM HOFE... wis bal YO: 
Technical terms discussed—why’ Dr. Schulte becam 
interested in fermenting tropical produce—Cacao 
