Index 305 
Fermentation, summary of the process, 57 
temperatures, a table of, 184 
the activity of bacteria in, 24 
1» Chief purposes of, 40 
»» Native methods, 103 
- oxidation of astringent substances an essential point, 88 
»» rise in temperature, 39 
trials, tables of results, 26, 27 
when it is most active, 230 
when it will not take place, 244 
why preferable to merely sundrying, 43 
3” 
Fermenting according to Semler, 30 
as »» Chittenden, 12 
a minor expense compared to curing, 187 
and malting floors, 107 
a potash bath, then dry, 73 
boxes, 121, 162 
»» and “cacao fly,” 159, 271 
» 95 Sheds in Surinam, 136 
»  » their scrapings, 225 
», the weight of their contents, 172 
+» capacity per 300 Ib. wet cacao, 172 
», discussed, 171-176 
»> (Dr. Schulte’s), 95 
»» how to construct them, 171 
a5 »» make them, 172, 173 
x» must drain perfectly, 179 
number necessary for a 300 bag estate, 171 
», Of slate, 175, 176 
or receptacles, various, 7 
s, Strickland’s principle, 5 
cacao, 177 
its chief aim (Fickendey), 67 
+» Uncover to allow access to the ‘‘ cacao fly,”’ 180 
»,  v. malting barley, 49 
chambers for tobacco, 288, 289 
described by E. Friederici, 7 
59 by Semler, 6 
floors, 7, 10, 37, 85, 105, 107, 109, I11, 120, 136 
3, (see also Floors) 
in cacao, causes of, 225, 226 
in Ceylon, 9 
(in 1775), by Aublet, 2 
a 
” 
" in Surinam (Preuss), 9 
20 
in Venezuela, 5 
in wooden troughs for small quantities, 107 
juice, a synthetic and its result, 54 
», at present a waste, 249 
liquors differ in quality, 253 
not always easy to start, 225 
