The Last Word 279: 
be followed up most carefully. Probably the’ 
cacao-yeast of Ceylon would not. thrive well: 
in other tropical countries, if it met with other. 
kinds of competing yeasts or bacilli, but I: 
am sure that in every cacao-producing country. 
a variety of yeast is to be found and isolated 
in pure cultures, which would facilitate ithe - 
preparation of a first-class quality of cacao 
beans, provided the right methods of fermenta- 
tion are followed, viz., tank arrangements, - 
temperature, duration, access of air, and pro- 
tection against bacilli infection. The resulting” 
qualities of cacao may all be good, although 
in the same way as with the wine and beer 
fermentation in different countries of the world, 
différences of colour, flavour, &c., of the cacao 
of the East or West Indies, of the Cameroons, 
or Ecuador will always be noticeable. But, 
to the planter, the problem is limited to the 
question as to how he can best produce a good, - 
high-priced cacao in an economical way, given 
the natural conditions of his country. Well, 
on this question my reply is—by using a good, 
pure culture of cacao-yeast, produced in the 
same country as where the cacao is grown, 
and in carefully giving this yeast the best 
conditions individually suited to it for fer- 
mentation.” 
I can only conclude by echoing Dr. Preyer’s « 
suggestion that the whole question of cacao 
(coffee, tea, tobacco, &c.) fermentation be care- 
fully considered and followed up by experts 
