220 The Fermentation of Cacao 
now running to waste. A distiller could pro- 
bably purchase all the cacao juice produced in 
his locality for 3d. per gallon, or about the 
price of Central Sugar Factory molasses used 
for inferior qualities of rum, but a gallon of 
cacao juice would by no means produce the 
same amount of alcohol as a gallon of molasses ; 
it might, however, yield a spirit of superior 
quality, and probably would do so. 
Cacao JELLY. 
An edible jelly is occasionally made from 
cacao juice to which an equal bulk of sugar 
is added. Its manufacture is almost identical 
with the well-known method of making guava 
jelly, but that made from cacao juice cannot 
compete with the characteristic, delicious and 
luscious flavour of well-made jelly from guavas. 
Beyond a sub-acidity it is almost characterless 
in taste, so might, on that account, form a basis 
for added flavourings. 
