184 The Fermentation of Cacao 
it does not follow that a more moderate fer- 
mentation continued over a longer period is 
not as efficacious as the higher temperatures 
and shorter period of the large lots. 
Cacao TEMPERATURES—FAHRENHEIT. 
iday ane a 2. athe 53 days Hes ale Quant). Box 
° ° ° ° of}, ate Le ° ° Ib, : 
(1) 85} 96} 110/117 | 114 | 106 bottom j —|— | 2,000 | Wood. 
(2) 84| 95|I10/112;115]| 114 top ...| — | —]| 2,000 55 
(3) 69| go|itr2/t19/ 117} 15 top ... | —|— | 2,000 a5 
(4) 87 | ro5} 115} 116/117) 184top ... | — | — | 2,000 39 
(5) 88)106/116/119/116| 116top ... | —j—]| 2,000 35 
(6) 76} 81} 90}109!108| 108 .. | 102] — 200 5 
(7) 79; 90] 94| 101] 117] 11g sis fab _ 400 | Slate. 
(8) 78} 87| 88]}10£} 109] 108 vad 705 94 300 5 
op 
TEMPERATURES WITH Dr. NICHOLLS’ FERMENT 
- AND SOLUTION. 
Conditions identically as above. 
Cacao TEMPERATURES—FAHRENHEIT. 
i day nes a a Pt ats a ae are ane a Box 
eS es 
o o ° fe} se) ° ° ° ° ° Ib. 
(9)*71 | 82 | 87 | 108] rr2|*rr3/ 114] 113] t10] 96 300 «=| Slate. 
top 
(10) 80) 88 | 96 | 164 /*108) r1r/ 113 108 | — — 200 | Wood. 
