Dr. Oscar Loew: 39 
The rise of temperature amounts to about 
5° C. in twenty-four hours, and after four 
days the fermenting beans show generally an 
elévation of 18° to 20° C. above the tempera- 
ture of the surrounding atmosphere. The 
more or less rapid rise of temperature in the 
fermenting pile depends, of course, upon the 
height of the pile and upon the temperature 
of the surrounding air. 
The cacao fruit resembles a cucumber in 
shape, but the form is subject to certain varia- 
tions. The shell is of violet, red, or yellow 
colour, sometimes even nearly white, 15 to 25 
cm. long and 6 to 10 cm. thick. The shape 
of the seed is more or less round, often 
laterally compressed or flattened, when it 
resembles the bean of Phaseolus; its length 
varies from 2 to 2°5 cm., the diameter from 
o'8 to 1°8 cm. Between the fleshy and 
corrugated cotyledons, showing convolutions 
on the surface, lies the bitter, purple embryo 
with its white chalaza. The cotyledons of 
one variety are white in colour. As many 
as 50 seeds may exist in one fruit.' The 
loose parenchymatous slimy tissue (pulp) 
surrounding the testa of the seed appears to 
be of a similar nature to the tissue forming the 
soft inner layer of the hard fruit shell. The 
structure of the entire fruit is somewhat 
1 The average would be below 40, however, including 
the small and lean beans at the extremities—H. H. S. 
