74 The Fermentation of Cacao 
show greater capabilities of suspension in the 
cup. On this point I may remind my readers 
that in some manufactories the cacao, after 
roasting, is treated with potash. 
Experimental trials have shown that the 
advantages claimed from experiments Nos. 1 
and 2 have been realized; but whether there 
is also a greater solubility and capability of 
suspension in the- manufactured article must 
be left for the maker to find out. 
In conclusion, I would add that it is highly 
desirable that some of the estates should 
arrange to carry out the experiments described 
on a large scale and so prove their advantages, 
or otherwise, on a commercial] basis ; and this 
can be done in the following manner :— 
After being fermented, ‘place the beans in 
bags or baskets,’ and steep them in a potash 
solution, containing between 5 and Io per cent. 
potash, for ten minutes, taking care that the 
liquor comes into contact with all the beans to 
an equal extent®; now run off the liquor, and 
dry the beans in the usual way. The cost 
of such a treatment is not heavy, and experi- 
mental shipments will soon show whether the 
increased prices obtained pay for the extra 
trouble and cost incurred ; otherwise to form 
1 J would suggest baskets, as used in Ceylon and 
elsewhere, when the beans are washed by dipping and 
holding the baskets in running water. See Dr. Axel 
Preyer’s essay, p. 11—H. H. Ss. 
2 This can bé assured by gently shaking, or otherwise 
agitating, the baskets of beans.—H. H. S. 
