Synopsis lit. 
PAGE 
nature of the fluid —vinegar. easier to prepare 
than alcohol—experiments for vinegar making— 
cacao vinegar compared with others—a table of 
comparisons. 
CHAPTER VIII.—THE LasT WorbD, by the Editor ... 252 
Dr. Fickendey’s views in March, 1913—he discusses 
the composition of the juice—also methods of fer- 
mentation—he is not keen on pure yeast cultures— 
his views on the main object of fermenting cacao— 
but essential changes can take place without fermen- 
tation—how this can be done by: (1) mechanical 
Means; (2) chemical means ; (3) change of tem- 
perature—devitalization by cold—beans so treated 
said to be best of all—the Imperial Institute on 
West African cacao experiments—methods of pre- 
parations and resulting values—the question of 
colouration and loss of bitterness—the part played 
by oxidases—the brown-colouration discussed—the 
behaviour of beans with white nibs—washing and 
drying—the Cameroons no longer washes the 
cacao—sun-drying best but not always possible— 
fans a help in equalizing heat in drying-houses— 
Does it pay to improve the quality of cacao?—Dr. 
Fickendey discusses Dr. Preyer’s essay and the 
‘fine work” of Loew—also Dr. Schulte im Hofe’s 
process—he thinks Nicholls and Hudson’s essay 
useful—Nicholls’s discovery ve the utility of the 
cacao-fly is important—Dr. Schulte im Hofe agrees 
with Fickendey rather than Preyer and Nicholls— 
Dr. Loew on Hudson’s and Nicholls’s essays—the 
development of the aroma--the question of the 
Saccharomyces yeasts and which is best—Dr. 
Nicholls criticizes Dr. Schulte’s essay—Dr. Axel 
Preyer’s “last word”—he considers little or no 
advance has been made since he wrote his essay in 
1900—the whole matter must be followed up—will 
the yeasts used in one centre thrive elsewhere ?— 
we must all continue the investigations—the need 
of standardization and bulked shipments—the Ag7t- 
cultural News on the fermentation of cacao—the 
question of temperatures—Bainbridge and Davies 
(of Messrs. Rowntree and Co., Ltd.) on the chemical 
changes and the yeasts—definition of the aromatic 
principle of cacao—how to detect adulterants in 
cacao butter. 
