lit. The Fermentation of Cacao 
: PAGE 
clay no longer a hall-mark of good quality—polish- 
ing or “ dancing”’—how it is done and the cost— 
the process should be done away with—machine 
polishers—the Malins-Smith machine—Barnard’s 
polisher—their use may save money and give a 
better quality—bagging for export—cost, weights, 
and strength — by-products — vinegar — possibly 
200 gals. per 100 bags—to sell 2s. or 2s. 6d. gal.— 
how to prepare it—cacao alcohol—Pard and its 
cacao wine—cacao jelly. 
CHAPTER VII.—By Dr. Lucius NICHOLLS... wi 227 
(Being Part II of the Joint Prize Essay.) 
Fermentation defined—Pasteur’s discoveries — the 
cause of sweating or fermenting in cacao—the re- 
production of yeasts and ferments—the different 
varieties—Saccharomyces theobrome—its isolation 
and cultivation—yeasts in sweating-box scrapings 
—the “cacao fly” (Drosophila melanogaster) (illus- 
trated) and its work—experiments to prove the 
utility of the flies—the chemistry of the cacao-bean 
—analyses of their composition—the acetic acid 
and alcohol present—what the sweating of cacao 
really is—physical changes brought about hy fer- 
mentation—the losses and gains from fermenting— 
melting-point of oleuzm theobrome—the effects of 
dancing on the fats in the beans—Dr. Nicholls dis- 
cusses glucose—sucrose —starch — theobromine— 
theine — cacao red — albumen — fibrin — gluten— 
bitter principle—salts—acetic acid—alcohol and 
acetic ether—summary of the changes which take 
place—the isolation and cultivation of the organ- 
isms which ferment cacao—a medium upon which 
the fermentation organisms will flourish—how to 
breed bacteria and yeasts—the isolation of organ- 
isms in pure culture—a discussion on yeasts (illus- 
trated)—new sweating-boxes need inoculating —the 
blackening of the beans—how to prolong fermenta- 
tion-—how to obtain a yeast culture in bulk—the 
application of the solution—the question of tem- 
peratures—yeasts killed at 133° F. and dormant at 
120° F.— optimum temperature for the cacao 
between 110° to 120° F.—but flourish best below 
110° F.—a uniform temperature means a uniform 
Sweating with yeast cultures—cacao juice—the 
