Index 297 
Beetles (Lastoderma serricorne) in exported cigars, 293 
>» in tobacco, 286 
5 rr) how to control them, 288, 289 
55 ~ the cost of their damage, 287 
Behar and Orissa (India), tobacco drying and fermenting in, 290 
Bernard, Dr. C. L., of Java, on fermentation, 47 
Bimbia Plantation, Cameroons, 7 
Biological process the cause of fermentation, 138, 139 
Bitter flavour being removed is of most importance, 273 
55 » getting rid of the, 247 
”» »» in cacao, I, 67, 68, 70, 85, 91, 105, 2375 238, 255, 256, 
257, 258, 261, 268, 273 
», principle in cacao, 237 
>, taste and its reduction the prime object, 268 
Bitterness and brown colouration, 258, 260 
Blackman fans, 195 
Boa Entrada (San Thomé) and fermentation, 100 
5 Estate, S. Thomé, 93 
53 » how it cures its coffee, 129 
Pr experiments, criticisms on the, I1oI 
Boiled or stewed beans, experiments with, 261, 262 
Boiling prevents fermentation, 44 
‘* Boucans,”’ 189, 190 
Boxes for sweating cacao (see Fermenting boxes) 
Brazil and washing cacao, 208 . 
‘© Breaking bulk,” the same as ‘‘ changing cacao,” 181 
“ Budding ” of yeasts, the, 222 
Bulking cacao for shipment, 125 
Bulletin of the Imperial Institute discusses fermentation methods, 258 
Butter in cacao and its percentage, 230 
Butyric acid through over-acidification, 84 
By-products, vinegar, &c., 216, ef seq. 
Cacao alcohol (see Alcohol) 
s, and its chemistry, 230 
3> 99g: efusal to ferment, 243, 244 
a 3, tea fermentation, 99 
ss 93,39, OXidation compared, 81 
>, butter adulterated with coco-nut oil, &c., how to detect same, 
283, 284 
5 3 (see Fat) 
»» (Calabacillo), analysis of, 48 
4, changes which take place in, 238 
33 crop, the world’s, xxxiii ; 
5, curing, oxidation the chief object, 132 
> : total cost of, 187 
3, drying floors, 189 
1» fermentation, 177 
ne 53 compared with tobacco, &c., 130 
