Mr. George S. Hudson 183 
produced in quite perceptible quantities by 
cacao fermentation, an attempt was made to 
neutralize the acid by spraying the cacao with 
some cheap alkaline solution, such as dilute 
lime-wash. About 300 lb. of wet cacao were 
experimented with, and control experiments 
were also conducted under the same conditions. 
The result was that the temperature was 
lowered throughout the course of the experi- 
ment by about 2° F. (reaching.a maximum of 
111° F,), and that fermentation was not pro- 
longed beyond the usual time. The resulting 
sample showed a lighter colour than ordinary 
well fermented cacao, but otherwise had a good 
“break” and taste. In unwashed samples 
the presence of lime was perceptible on the 
exterior of the seed. Some 5 gallons of 
lime-wash, composed of, sixteen parts water 
to one part lime, were sprayed on during five 
days. 
TEMPERATURES WITH ORDINARY FERMENTING 
METHODS. 
The following table gives a fair idea of cacao 
temperatures under ordinary estate conditions 
of fermentation. The average air temperature 
was 78° F. and the average humidity 79. 
The boxes were changed daily and readings 
taken at 7 o’clock each morning. 
It is noticeable that the smaller quantities 
require more time to complete the process, but 
