298 The Fermentation of Cacao 
Cacao fermentation, what does the term express? 82 
+, fermenting floors and their advantages, 105 
»» flies discussed and described, 226, 227 
33 >» how they affect fermentation, 228, 229 
x» floors and mildew, 190 
o> fly, 159 
sig »,, and Bactllus aceti, 282 
a », at work, 180 
is »» occurs in the Camercons, 271 
»» fruit described by Loew, 39 
», gather when ripe, 102, 103 
»» higher temperature favours oxidation, 85, 87,' 89 
», house roofs, 190 
»» houses, an ideal plan discussed and illustrated, 174 
»» how t6 prepare for tasting, 123 
>, its entire preparation “discussed, 102, et seq. 
o> 5) Preparation for market (by Fickendey), 66 
2 jelly, 220 
» liquid can be distilled, 5 
>» measurenient and weight when curing, 121 
» merchants and their profits, 163 
» il (see also Oil and Oleum theabrome) 
” 1 I51 
» 99 and its melting point, 235 
»» packing compared with tea, 125 
. a, polishers and their use, 162 
3» prices in 1911, 259 
” » June I, 1913, 157 
»» ready for shipment in thirty-six hours, 187 
» red, 48, 49, 237, 263 
>> 9) percentage in raw cacao, 48 
»» Skin or sub-shell, formation of the, 16 
» stealing, 158, 269, 270 
>» sweatings, 249 
», takes longer than coffee to ferment, 43 
», vtasting, 122 
», the drying of, 108 
», thefts and the law in Cameroons and English Colonies, 269 
», trays in San Thomé, 108 
aU, tea preparation, 117 
», vinegar (see Vinegar) 
‘3 »» Spirit inflammable and of pleasant taste, 5 
‘,, weighs heavy in fermenting boxes, 172 
s» Why is it fermented? 138 
x» yeast, and its small cost, 245, 246 
- +» how to obtain it, 246 
1» (see also Yeasts) 
Cacaonine, 148, 151, 263 
a and its formula, 149 
Caffeine, 263 
. 
