Dr. Oscar Loew 61 
when passing through the pulper, which easily 
separates the skin and fibrous layer. Attached 
to the pulper is a conical sieve (‘‘ séparateur ”) 
placed in a horizontal position, which retains 
the fruits which have accidentally escaped 
pulping, and they are carried back to the 
pulper.' 
In order to understand the fermentation 
process it must be remembered that on the 
surface of all sweet fruits are a great many 
yeast cells and bacteria. When, by pulping, 
the sweet juice is forced out and spread all 
over the separated skin, and over the pulped 
coffee, it is not surprising that these organisms 
develop rapidly. The sweet juice not only 
contains sugar, but also some nitrogenous and 
mineral matters required for the development 
of organisms.., 
- An examination of the skin with a high 
magnifying power, several hours after pulping, 
shows numerous cells of Saccharomyces, which. 
1 It has been proposed to dry the pulp and bring it 
into commerce as a cheap substitute for coffee. When 
well pressed to remove the caffein and then mixed with 
molasses, it might serve as a food for hogs. ,Greshoft 
holds that its best use would be as a manure and gives 
the following composition in the air-dry state: 
Per cent. 
Caffein ... eh oi ie cr we ET 
Carbohydrates ... ws ake ea vin 123°3 
Albumin 3 io es nee ry ia) 
Cellulose say vn 28h vs 16°I 
Water... as he ales He we 14'9 
Fat see gine a es we 393 
Ash 6°9 
