26 The Fermentation of Cacao 
1 | Sy 8 2 DurinG FERMENTATION 
2) 35 ay » . 
E) yess] 3 ; 
z 3 258 5 Air Water After three to six days Osa 
& 2 eas 8 Microscopical ae = : 
aoe a Smell ppeetst ae ay 
1 | Notino-} 23 to | Access | Remains| Very sour! Numberless | Suffocat- 
culated | 26 standing and bacteria, a ing, 
alcoholic | few yeast sour 
___ cells 
2 {| Inocu- | ,, i 99 Aromatic,| Numerous | Sourish, 
lated pleasant, | yeast cells, | aromatic 
wine-like| later no 
bacteria 
3 oe », | Exclu- | Runs off| Pleasant, | Many yeast | Sourish,. 
sion wine-like| cells and | alcoholic 
bacteria ; 
4 | Notino- a Access | Remains] Sourish, | - oH —_ 
culated standing | alcoholic 
5 : Inocu- ra #9 5 Aromatic,| Numerous = 
: Jated alcoholic | yeast cells, 
| also 
: bacteria 
6 is ‘3 Exclu- wis Sourish, | Few yeast — 
{ . sion alcoholic | cells, many 
: bacteria 
7, 8 6 Access | Runs off | Aromatic,| Numerous — 
| alcoholic | yeast cells 
i and 
bacteria , 
8, =| 38 to ay Remains “5 Many yeast — 
42 standing cells and 
/ bacteria 
9 Le : 48 to ” ” ” ” oa 
y 5 
10 a 52 to 5 on Decom- | Mildew, _— 
55 posing | fungi and 
; few yeast 
cells 
Remarks.—All the glass cylinders were covered over with glass plates,. 
which, in the trials arranged ‘‘ with air access,” were raised by a layer of 
wadding. The temperature in trials 8, 9 and 10 was not regular, owing 
to the lamps not burning properly. The trials under ‘‘ water remains 
standing” were placed in upright cylinders, those with ‘‘ water running 
