The Last Word 253 
ginous mass in which the beans are imbedded, 
and on the other the changes that the sub- 
stances in the beans themselves undergo. 
This can be described as external and internal 
fermentation. ; 
The juice of the pulp, according to my 
investigations, contains about 10 per cent. of 
sugar (dextrose and levulose), 3 per cent. of 
mucin, and besides this, as much acid (chiefly 
malic acid) as corresponds to ~, (1 in 10) 
normal solution. The specific gravity at’ 15° C. 
amounted to 1'06308, 100 c.cm. of juice con- 
tained 0°638 grm. of mineral ash, of which 
0'192 grm. consisted of calcium carbonate, and 
o'196 grm. magnesium carbonate. After hydro- 
lysis of the mucilaginous substances a pentose 
and dextrose-were proved to be present. No 
difference in the Criollo and Forastero varieties 
could be demonstrated as to the composition 
of the juice. The. pulp is, therefore, a good 
nutritive medium for a large variety of micro- 
organisms, both yeasts and bacteria. The 
different methods of conducting fermentation 
are well enough known. The guiding prin- 
ciple is always to turn over the heaps. the 
moment the temperature begins to fall, in 
order that the micro-organisms may be stimu- 
lated to renewed activity by the. advent of 
oxygen. In the first place, the sugars are 
converted into alcohol, then oxidation fer- 
mentation sets in, acids, especially acetic acid, 
being formed. Under normal circumstances 
