Dr. A. Schulte im Hofe 105 
should only be continued up to when the 
bluish-violet colour of the cotyledons turns 
to a reddish-violet and the bean has, by 
absorption, become full of fluid. When only 
slightly acidified beans are insufficiently oxi- 
dized, a harsh, bitter cacao is produced, and 
it was probably to render the taste milder that 
longer periods of fermentation were intro- 
duced; for during protracted fermentation, 
especially when occurring at the higher 
temperatures, oxidation takes place as well. 
The beans, however, become over-acidified 
and the cacao thus obtained, although milder 
in flavour, has a sour taste. Should butyric 
acid fermentation be added on the top of 
this, then the sour taste is diminished, but the 
cacao acquires a rancid flavour, becomes rough 
to the palate, and darkens in colour. In both 
cases the aroma is lost. By employing the 
methods commonly used, therefore, unless the 
conditions happen to be particularly favourable, 
either a harsh and bitter,‘ or a sour or rancid 
cacao is obtained. 
The simplest, cheapest, and most certain 
method of fermentation is that obtained by 
the use of floors (¢eznen-fermentation). Here 
the cacao beans are emptied on to covered 
floors in layers, varying in depth according 
to the temperature or weather conditions, and 
turned over at least once a day. In this case 
' Possibly this is what the trade calls ‘ ham-my” 
cacao.—H. H. S. 
