76 
CHAPTER IV. 
By Dr, A. SCHULTE IM HOFE. 
In which 1s included some Comparative Notes 
on the Fermentation of Indigo, Tea, Coffee, 
and Tobacco. 
[NoTE By Dr. RONALD KROHN, THE TRANSLATOR, 
—There are some German technical terms used in 
this section that I cannot find the exact equivalent 
for. In one or two instances there are errors, 
possibly overlooked during proof-reading, which I 
have corrected as far as possible. 
Page 77, line 16: From “that the process .. . 
- indigo.” As the German original stands the passage 
cannot be understood, but I am certain from the 
context that I have given the author’s meaning. 
Page 81, line 25: ‘“ Kernel.” The German is 
“ Kern ” and may be rendered kernel, cotyledons 
or nucleus. 
Page 95, line 12 (and elsewhere): “Tray.” The 
German is “ Horde,” literally “hurdle,” but I have 
used the technical term “ tray.” ; 
Page 105, line 26 (and elsewhere) : “ Fermenta- 
tion floors.” The German is “ Tennen Fermenta- 
tion.” ‘Tenne”’ is a floor and is used in malting 
as well. The technical term in the case of cacao 
may be different. 
Page 113 :, “Tunnel drying,’ German “ Kanal 
trocknen,” ffom the description I should have 
