Synopsis : xlix. 
PAGE 
fermenting beans—a pure yeast culture has no 
influence on the quality of the cacao—fermentation 
floors—avoid cement—washing v. non- washing 
in the Cameroons — drying the cacao — various 
methods discussed—in Cameroons—in Trinidad— 
in San Thomé—in Fernando Po—Count Spengler’s 
type of dryer—Dr. Schulte’s idea—the oxidation 
of cacao—the need of scientific institutes—for 
cacao these are still lacking—test results well 
before being satisfied—try on one estate and when 
proved use on others—the need of experts to 
supervise and advise-—drying in Samoa, and Ceylon 
—the result of over-acidification—the need of 
flavour in cacao as in tea—ferment and oxidize 
too little rather than too much—the question of 
moisture content—how to test the degree of 
moisture—when the drying is complete—an oxi- 
dation house described—how it is utilized—its 
capacity per 500 kilos of cacao—tunnel drying— 
tasting the cacao the same as with tea—tasting 
samples and how to prepare them—how it was 
done in San Thomé—the preparation for shipping 
—marking—packing—sampling—the variations in 
qualities—the forwarding of samples—note what 
suits. 
The Fermentation of Coffee.—Compared with cacao— 
the action of oxygen—the temperature—beware 
of acids—mechanical contrivances—what fermen- 
tation facilitates—what acids may do—a San 
Thomé method of preparation—the process on 
Boa‘Entrada—how a good result can be obtained 
—what over-acidification causes. 
The Fermentation of Tobacco—Is too much impor- 
tance placed: on ferments?—the reasons of the 
processes—the cause of heat in tobacco heaps— 
over-moisture causes acidification—how to avoid 
same—how good tobacco is obtained—Dr. Schulte’s 
experiment—the result declared to be good—with 
tobacco, fermentation only a subsidiary part—what 
constitutes the essential principle of tobacco. fer- 
mentation—the fermentation of various products 
‘discussed and compared. 
CHAPTER V.—Dr. J. SACK... tee ws oe see 134 
Fermentation methods scarcely changed since 1773 , 
a 
