579 The Fermentation of Cacao 
the total amount of yeast employed. It would 
seem very probable that the quality of the 
cacao might be improved if an active fermenta- 
tion could be induced from the first. 
Dr. Schulte im Hofe, of- Berlin, by the 
following remarks tends to show that he, whilst 
not disagreeing with Preyer and Nicholls, is 
Ly courtesy of the Bulletin of Entomological Research.” 
CACAO-FLY (Drosophila melanogaster), Mg. * 16; see also 
Dr. NICHOLLS’s Essay. 
more of accord with Dr. Fickendey, since he 
wrote thus :— 
Dr. Preyer is of the opinion that the fer- 
mentation with yeast is the most important 
factor in the process of cacao fermentation, 
and maintains that the cleaner the yeast the 
better the quality of the beans. He considers 
