304 The Fermentation of Cacao 
Fermentation boxes, 5, 7, 9, 29, 30 
aft by change of temperature, 256 
“98 aby chemical means, 256 
»5 9 by Harrison, 35 
95 by mechanical means, 256 
3 caused by a biological process, 138, 139 
5 causes physical changes, 234 
Pe chemical combinations in, 24 
or curtail rather than overdo the period, 118 
se defined, 221 
56 described by Hart, 34, 35° 
5 6 Lucius Nicholls in detail, 231, 232 
on ro Safford, 34 
» a Sir George Watt, 34 
” Wright, 32 
Led 
- details of chemical changes during, 282 
ig discussed by Dr. Oscar Loew, 275 
ay does it require air? 140 
ais does not cause aroma, 55 
5a experiments conducted in Germany, 89 
» » » in San Thomé, 93, 95, 97 
- falls into two sections, 92 
i formula, 14 
me how to hasten and improve, 226 
ia 3, procure perfect, 244 
is »» _ prolong, 245 
4 in Europe, how imported beans can be utilized, 89 
- in excess is wasteful, 248 
Ee in tea, how to obtain uniformity of, 81 
~ in tobacco, more rapid at high temperature, 286 
55 is it biological or chemical ? 138, 139 
5 is it profitable? 170 
30 is not necessary, experiment to show how, 83 
a its chief object, 57 
av its effect on the beans, 23 
ao liquor, Dr. Fickendey’s analysis, 253 
ve » Specific gravity of, 253 
59 losses and gains due to, 235 
a loss in weight by, 169 
% methods discussed, 29 
‘8 need to continue investigations, 186 
7 of cacao, what does the term express ? 82 
” of coffee, the, 126 
ae of secondary importance, 273 
35 of tobacco, the, 130 
a one hundred and forty years ago, 134 
period, 137 
ay process has not changed, 136 
a results of good and bad, 25, 28 
= », if wrongly conducted, 254 
