Dr. Axel Preyer 25 
shell should be hard, crisp, and easily detached 
from the kernel ; the latter must be hard, light 
coloured, and easily broken under pressure. 
A light chocolate or cinnamon colour, combined 
with even break, are signs of the highest 
quality. It can also be added that a cinnamon- 
coloured shell is also much to be desired, and 
an aromatic, not bitter, taste for the kernel.” 
The results of the fermentation trials which 
were undertaken with equal quantities of fresh 
cacao beans in large glass cylinders are re- 
capitulated on pp. 26 and 29 in the form of 
a small table.- 
Whatever, in the first place, may be the 
‘cause of the inoculation of the unfermented 
mass with bacilli, it can be seen that the unin- 
oculated lots, Nos. 1 and 4, developed a sourish 
smell during the fermentation, a rapid growth 
of bacteria, and, after drying the beans, a,sour 
and bitter taste as well’ as an irregular or un- 
even inner colour or break. Referring to the 
temperature, | wished to ascertain the highest 
point up to which the cacao beans can be 
heated and still give a good article. In this 
experiment the peculiar circumstance mani- 
fested itself, that on the third day the outer 
colour was spoilt—‘‘ scorched”—whilst the 
pulp all through was not properly loosened, 
and could only be washed very badly. In the 
lower temperature, 23° to 26° C. (air tempera- 
ture), excellent results were achieved. A slight 
heating at all events seems to be desirable, 
