Dr. A. Schulte im Hofe IOI 
than by the usual method of sweating boxes 
at present in use.. As soon as the acétic acid 
has penetrated sufficiently into the cotyledons, 
fermentation should be interrupted, as other- 
wise super-acidification may supervene. 
The object of the second process is to 
produce oxidation of the astringent substances 
contained in the beans, in order to remove 
the unpleasant, acrid, bitter taste, and simul- 
taneously to develop the aroma, &c. Since 
an increased temperature favours this process, 
the beans must be warmed. Further, the 
advent of air to the interior of the beans must 
be facilitated ; this is achieved by drying the 
latter. . 
From what has been said above, it will 
probably be sufficiently plain that this division 
of the so-called cacao fermentation into two 
sections, vzz., an alcoholic and acetic acid 
fermentation and a subsequent oxidation, is 
something quite new, and rests on a scientific 
basis. It will also be seen that the preparation 
of a good quality cacao is based on a correct 
carrying out of both processes. 
Some gentlemen, who visited the Boa 
Entrada estate in San Thomé after I had 
introduced this method of oxidizing the dried 
beans at higher temperatures, criticized the 
process as being empirical and too trouble- 
some. This merely proves that they looked 
upon the oxidation chambers erected there 
as an essential part of the, method, but did 
