Mr. George S, Hudson 185 
In these two experiments the ferment and 
solution (from }? pint to + pint in each case) 
was sprinkled on the cacao on the three days 
marked with asterisks; on two of these 
occasions the temperature was undoubtedly 
failing, but recovered immediately after the 
addition of the yeast culture and its food 
solution. 
The cacao resulting from Experiment No. 10 
showed the effect of fermentation by this 
method ; it is probably worth 1s. to 2s. per 
cwt. more than that produced by the other 
experiments. Unfortunately, a prolonged spell 
of exceptionally wet weather prevented a 
favourable sample being obtained from Ex- 
periment No. 9. 
Two other experiments, in adding to fer- 
menting cacao pure cultures of two other 
varieties of wild yeasts, isolated by Dr. 
Nicholls from fermenting cacao, did not yield 
such good results as those detailed, and it was 
therefore demonstrated that the variety of 
yeast used in Experiments g and 10 was the 
best. 
It is obvious, if Dr. Lucius Nicholls’ method 
of fermenting with a selected pure yeast is 
.to come into general use on cacao estates 
and with cacao-buying firms, that the busi- 
ness of producing and distributing this yeast 
at a nominal price must be taken in hand 
by the Government Agricultural Departments 
now existent in almost every cacao-producing 
