280 The Fermentation of Cacao 
and planters alike, and then put to practical 
tests until a certain method is evolved by 
which all planters at each centre can prepare 
their beans or other produce in such a way 
that it can be bulked and sold to type for 
shipment, no matter whether produced by a 
dozen large estates or a hundred small ones. 
This is a time of standardization, of big con- 
cerns and large orders ; those planters, there- 
.fore, who want to secure the full value of their 
produce must give the buyers the type of 
cacao, or other produce that they, the buyers, 
want, and not what is easiest for the estates to 
to turn out. 
Having done with these criticisms, I would 
like to call your attention to the following which 
appeared in the West Indian Agricultural 
News of March 15, 1913, p. 91. When speak- 
ing of the nature of cacao fermentation, we are 
told that recently communicated to the Chemi- 
cal Society and published in their journal for 
November, tg12, is an important paper by 
Bainbridge and Davies (of Messrs. Rowntree 
and Co., Ltd.) entitled “The Essential Oil 
of Cacao,” 
Much of the information it contains is purely 
of scientific interest, but those matters dealt 
with which are likely to prove useful and 
interesting to the cacao grower have been 
abstracted as follows :— 
The essential oil was obtained in the investi- 
gation by the distillation of cacao nibs. It 
