295 
INDEX. 
Unless otherwise specified all processes, terms, &¢., in the 
Sollowing Index only refer to Cacao and its preparation. 
AcgTIC acid and alcohol, 24, 35, 41, 57, 62, 63, 8r, 82, 83, 92; 95, 
100, IOI, 103, 106, 126, 141, 142, 143, 151, 182, 
223, 231, 232, 233, 234, 236, 237, 238, 239, 242- 
249, 253, 273, 275, 281, 282 
& >» 9, fermentation, 231 
> +> 99 its action, 182, 183 
; >, in cacao, 237 
ae »» producing bacteria, 242, 243 
ether in cacao, 237 
», fermentation and temperatures, 106, 107 
Acidification with coffee, 129 
Africa and washing cacao, 208 
Agar tubes and cacao cultures, 240 
Agricultural News (W.1.) on fermentation, 280, e¢ seg. 
Air and the part it plays in oxidation, 68 
», for drying, 270 
», needed for fermentation, 140 
», _ to cause change of colour, 149 
Airing washed cacao, 209 
Albumen in cacao, 237 
Alcohol and acetic acid, 141, 151 (see also above) 
a <5 »» in coffee fermentation, 62 
5g 98 fermentation, 231 
6 »» Vinegar, xxiv, xxxiv, I 
1» becomes acetic acid ; due to bacteria, 143 
»» for curing cacao well spoken of, 256 
», from cacao, 219 
x» in cacao, 237 
>> yy) fermentation and its work, 41 
1, its decomposition into acetic acid probably caused by bac- 
teria, 143 
transformed from sugar, 223, 253 
Alcoholic acetic fermentation, 92 
5 and the changes it produces, 83 
Alkaline solution causes a lighter break in fermented cacao, 183 
“3 », for acetic acid, 183 
ie treatment (see Potash) 
