Dr. J. Sack . , qt 
order to ensure that the beans are evenly 
sweated throughout, and to arrest decompo- 
sition. 
Query 3.—J/s the rise of temperature due 
to the conversion of the sugar contained in the 
pulp ? 
The supposition that the rise of the 
temperature is caused by the conversion of 
the sugar in the pulp, arose from the observa- 
tion that, after the fermentation, the pulp 
contained no more sugar, while the air was 
pervaded by a strong smell of acetic acid ; 
an element readily produced from sugar. 
Supposing this theory is correct, there 
should be no rise of temperature if the 
seeds are placed in the sweating-box after 
the sugar has been removed from the fruit 
pulp. 
In order to prove this, two baskets were 
. filled with cacao in the same way; No. 1 
contained cacao to which nothing had been 
done; No. 2 contained cacao which had 
previously been washed. The contents of 
basket No. 1 proceeded to ferment in the 
usual way, while the contents of basket No. 2 
did not ferment at all, until after it had been 
sprinkled over with a solution of sugar. 
Simultaneously with the disappearance of the 
sugar, however, the presence of alcohol and 
acetic acid was observed. From this test, and 
also that on page 139, it is thus seen that the 
rise in the temperature of the cacao in the 
