Dr. Axel Preyer 15 
of cacao, I carried out, when in Ceylon, a series 
of microscopical examinations of the fresh 
beans as well as of the fermented mass, to 
which numerous practical tests were added. 
The complete report is as follows :— 
The fresh cacao bean as it comes from the 
ripe fruit is a longish, egg-shaped body varying 
in size, chiefly 2 cm. to 2°5 cm. long, and 
I cm. to 1°5 cm. thick; it is white, pale pink, 
or pale yellowish. With a cross cut one can 
distinguish two coverings, which surround an 
inside hollow space, outside the pulp, but 
inside the shell proper. In the outside of the 
hollow space the little germ is found, sur- 
rounded by two large bud leaves (cotyledons) 
which are covered with a very thin skin over 
all their surface. 
The pulp (Schleimschicht), which covers the 
seeds as well as the sides of the inner hollow 
space of the cacao bean to a thickness of 
o'5 mm. to 1 mm., usually consists of large cells 
of irregular shape, originally parenchymatous 
cells; between these large intermediary cell 
spaces are found. The pulp cells swell verymuch 
in warm water. Small to larger agglomerations 
of a granular substance form the contents of 
the cells; these consist chiefly of gum, whilst 
the cell walls consist of cellulose. Besides 
this, sugar is. found in the fresh pulp; on the 
other hand, albumen could not be found in dis- 
tinguishable quantities. The colour of the 
pulp is pure white, only by fermentation does 
