Dr. A. Schulte im Hofe gl 
experiments, I now: experimented with larger 
quantities of cacao in the chocolate factory 
of Messrs. Theodor Hildebrand and Son. 
These experiments showed that butyric acid 
fermentation and the development of moulds 
were unavoidable when the percentage of 
moisture was 20 per cent., and -hence that 
oxidation must be carried out at a lower 
percentage of humidity than that. 
I also succeeded in these experiments, as | 
had done in those conducted in the laboratory, 
in reducing to a marked degree the bitter, 
astringent taste so common to insufficiently 
oxidized beans cured on the _ plantations, 
thereby improving the flavour of the beans, 
and increasing their market value. 
I take this opportunity of expressing my 
thanks to Mr. Dresel for his valuable assist- 
ance in the experiments conducted at Messrs.: 
Hildebrand’s factory, for although the object 
of my experiments and investigations was in 
the main to obtain practical results, these can 
only be obtained when the scientist and the 
practical man work hand in hand. Hence, as 
was also the case in previous experiments, | 
have found it necessary, when investigating 
for industrial reasons into the question of 
fermentation, to obtain a personal knowledge 
of the practical side of the matter, and to do 
this I undertook technical practical work for 
some time both in breweries and distilleries. 
My studies, which started in the Cameroons, 
