240 The Fermentation of Cacao 
deeper layers of the beans in a sweating-box ; 
when it is withdrawn, the small amount of 
matter adherent to the loop is shaken up ina 
saline solution, and various dilutions of this are 
made. These dilutions are now either shaken 
up in the molten agar media at 45° C. and 
F1G, 4.—Sloped agar tube showing yeast growing on 
the sloped surface. 
poured on to Petri’s plates, where they are 
set into solid media, or else the dilutions are 
poured over the surface of media which have 
already set on these plates. These plates 
are now incubated at between 37° and 4o°C., 
