Dr. Axel Preyer 29 
factors, by the temperature, the kind of cacao,. 
and the degree of ripeness of the fruit. 
If we recapitulate, the method of fermenta- 
tion used in the two parallel tests 2 and 5, 
proved best, especially as the colour of the 
seed shells and the taste of these were identical 
with those of the most superior plantation pro- 
ducts. If we compare this treatment with the 
various methods of the cacao planters described 
at the beginning of this treatise, we find the 
oldest record of a ‘“‘ wet” fermentation in casks, 
viz., that reported by Aublet in 1775, is,. 
strange to say, the one that comes nearest to. 
it, whilst the good smell and taste of the wine- 
like Auid also point to an excellent fermenta- 
tion. Of course, one is not forced to use small 
receptacles, large tanks can be used just as. 
well. If I have described a method which is. 
likely to yield good results in most cases, I do. 
not wish in doing so to offer such instructions. 
or suggestions as general guiding rules, much 
less do I profess that they are infallible, for, as. 
already stated, the entire fermentation process 
is dependent on numerous circumstances which: 
may cause it to be necessary to introduce a 
modification in the manner of procedure and 
preparation. 
Analogous to the tank system, divisions of 
cemented brickwork are constructed some 2 m. 
broad, 3 m. to 4 m. long, and only 30 cm. 
deep, with a drain, which, however, is only 
opened for cleaning, being otherwise firmly 
