250 The Fermentation of Cacao 
per cent. The third gave the strongest sample, 
and others similar to it could be obtained by 
using a small piece of the surface film of 
organisms to start the fermentation. Thus 
once a good sample is obtained the organisms 
from this can,be used to prepare any quantity. 
It is desirable to protect all fermenting 
sweatings from flies and other insects that are 
attracted to it, and also as much as possible 
from the higher moulds. The fermentation 
should take place in large flat vessels, so as 
to have a large surface of fluid for the growth 
of micro-organisms as a top layer. After about 
two months the vinegar can be decanted off, 
strained, and bottled. 
The following table shows the comparison 
of this vinegar with others sold at the present 
time :— 
i i riginal sol 
ctavity | Exteace | Aegue | Oueetencat | Ash 
Wine Vinegar: . 
Maximum.:.| ro2zr | 3119 %| 7°58 % | 11 %approx.| 0°68 
Minimum...| r'or2 | 1°38 ,, | 4°44 ,, Go ag 0°16 
_Mean...| 1017 | 1°93 5, | 633 5,] 85, 55 0°32 
Spirit Vinegar: 
Maximuim...| 1°013 | 0°57 ,, | 7°89 ,,| 8°54, 55 Trace 
Minimum...| 1°008 | 0°16 ,, | 4°93 5, | 5°5 5 38 $5 
Mean se | 110082] 0°35 ,, | 6°34,, | 6°2 ,, a 49 
Malt Vinegar: | 
Maximum...| 1°025 | 3°95 5, | 7°42 ,,] 12,,; a o'74 
Minimum .,..| r'or2 | 1°15 ,, | 4°51 3, Gis As 0'25 
Mean we] T'org | 1°84, | 5°52 45 Fos wy 0°34 
CacaoVinegar: 
Maximum...| 1°024 | 24 ,, | 7°75 55 | 104, 6 0°65 
Minimum..,| ror§ | 10 ,, | 4°21 ,, 5 a ‘oy Oot 
Mean «| I'OIS | 1°74, | 6t2r ,, DP ais 34 0°25 
