Dr, Lucius Nicholls 245 
right yeasts to his boxes, it is urged that the 
planter should employ cultures for the starting 
and prolonging of fermentation. If cultures 
of yeasts are well. mixed up with fresh beans, 
sweating starts sooner and continues longer, 
and a better sample is obtained than by the 
ordinary process. The reason is that the 
yeast cells obtain the first chance and then 
extraneous .organisms cannot so easily get the 
upper hand. 
If it is-desirable to prolong fermentation 
it can be done in this manner: a solution 
containing 5 per cent. glucose and g5 per cent. 
each of calcium phosphate, calcium sulphate, 
magnesium sulphate, potassium nitrate, and 
sodium chloride is poured over the beans on 
about the fourth day, when the temperature 
begins to fall; the temperature will now rise 
and fermentation will be continued for about 
two days longer than usual. The cost of this 
solution would be the price of about 2 oz. of 
beet sugar, for the salts of this strength cost 
practically nothing, and the two resulting pints 
of this solution would be nearly sufficient for 
the contents of two large sweating boxes. 
If samples prepared by cultures of yeasts are 
examined, the perfect break, the through and 
through colour, and the ease with which the 
testa separates from the kernel show them to 
be far better than the average sample. 
If planters used a definite culture of yeast a 
more uniform and thoroughly sweated sample 
of beans would be placed upon the market. 
