Mr. George S. Hudson 177 
made of wood lined with ‘“ Ruberoid” as a 
single panel. 
FERMENTING Cacao. 
The biological, entomological and chemical 
aspect of this process is fully dealt with by 
Dr. Nicholls in the next chapter, in this one the 
practical everyday side of the subject is treated. 
The following axioms are submitted as 
having been borne out by the writer’s ex- 
periments :— 
(t) The higher the temperature attained and 
maintained for some days by primary natural 
fermentation, the better the class of cacao 
turned out. (The maximum limit of tempera- 
ture attained by the writer’s experiments was 
rio” F,) 
(2) The addition of Dr. Lucius Nicholls’ 
pure ferment and yeast food solution induces 
a higher and more prolonged beneficial fermen- 
tation. 
(3) The daily “changing” of cacao from 
box to box by a wooden spade, thereby trans- 
ferring the bottom seeds to the top, is most 
necessary to attain the best results. 
(4) Beneficial fermentation ceases as soon 
as the bottom of a box falls belows 100° F. 
(5) The larger the quantity of cacao fer- 
mented the quicker is a high temperature 
attained and lost; but small quantities, while 
requiring a longer period, can be fermented 
just as efficaciously as large. 
12 
