222 The Fermentation of Cacao 
‘“ diseases’’ of wines, in which, instead of a 
proper fermentation taking place, souring 
occurred. This he showed to be due to the 
presence of undesirable organisms; soon after 
this, methods were discovered by which the 
organisms that brought about the required 
changes could be separated from the more 
adventitious ones. .This was a great stride, 
but it has not yet been my utilized. or even 
appreciated. 
The ‘sweating,’ as the fermentation of 
cacao is called, is brought about by some of 
the many varieties of yeasts, and to a greater 
or less extent by other organisms, acting upon 
the saccharine pulp which surrounds the seed. - 
If-a minute fragment of baker's yeast is 
shaken up. in a little water, and a drop of the 
resulting emulsion is placed under the micro- 
scope, it will be seen to consist of many 
thousands of round or oyal cells, each of which 
is an independent organism: which -has the 
power of growth and reproduction. The 
latter is brought about -by what is known as 
“budding” : a small protuberance appears on 
the surface of the cell and continues to increase 
in size until it is as big or nearly as big as the 
cell from which it springs ; it then splits off, 
and thus two cells are formed, each of which 
again starts budding. In very actively growing 
yeast this form of reproduction takes place 
about once every half-hour and thus theoreti- 
cally by geometrical. progression one cell will* 
