The Last Word 259 
or by keeping them at a temperature of 0° to 
1° C. (32° to 33°8° F.) for three hours. The 
cooling method was applied experimentally in 
the Cameroons, and the beans produced by 
this method were stated by a German firm of 
manufacturers to possess a good aroma and 
flavour.” 
And again on p. 247, in summing up the 
results of various experiments, and the reports 
of brokers and manufacturers on cacao pre- 
pared by the various methods, the Imperial 
Institute tells us: “It is clear from the fore- 
going statements that both brokers and manu- 
facturers regard the fermented cacao (Nos. 1 
and 2) as superior to the three unfermented 
samples (Nos. 3, 4,.and 5). With reference 
to the latter, it will be noticed that the valua- 
tions of Nos. 3 and 4, treated by Fickendey’s 
processes; are in all cases higher than those 
of No. 5,1 which were merely washed and 
London Brokers’ | Liverpool Brokers’ | Manufacturers’ 
1 Sample Valuation Valuation Valuation 
« (Feb. 11, 1911) (Feb. 15, 1911) | (Feb. 15, 1911) 
Per cwt. Per cwt. Per cwt. 
No. 1 | About 54s.to55s.| 50s. to 51s. | 528. to 538. 
1 2 53S. 49S. 5, 50S. 52S. 5, 53S. 
oo 3 9 528% "| 478. 5, 48s. 48s. 
soe » = 538. 46s. ,, 47S. | 508. 
ii 5 » 508. 45s. 5, 468. | 46s. to 48s. 
Values placed by the different centres will always 
vary, as the terms and conditions of sales are not the 
same. 
