306 The Fermentation of Cacao 
Fermenting on Gangaroowa Estate (Ceylon), 10 
55 -process fully described, 178 
* receptacles, 171 
58 smaller lots take longest, 183 
9 the question of acidification, 105 
2 >, minimum temperature, 177 
‘i s, most important process according to Preyer and 
Nicholls, 274 
ey 5, Strickland process, 5 
3 with yeast cultures, 245 
Ferments for vinegar, 218 
53 in tobacco curing, too much importance attached to, 130 
Fibrin in cacao, 237 
Fickendey and Schulte im Hofe seem to agree, 272 
5 discusses Dr. Axel Preyer’s essay, 267 
55 doubts the advantages of using yeasts, 254 
on using potash, 274 
Fickendey’ s (Dr.) essay, 66 
“last word,” 252 
sf Finings ” for vinegar, 218 
Flat beans, 164 
Flavour increased by devitalization by cold, 257 
Floor for fermenting, the best, 105 
Floors and mildew, 190, 191 
3, can they induce sufficient oxidation ? 118 
>, cement and otherwise, 189 
>» for fermenting, avoid cement and lime, 107 
», for polishing, 211 
3, of cement for coffee, 128 
1 99 99 or stone, 85 
3» 99 99 When used, 109 
+» 93 metal for drying, 120 
», Stone or cement in San Thomé, 112, 113 
»,  v. Sugar-pans for dancing, 211 
working the cacao on, 193 
Forastero and Criollo beans compared and discussed re curing, 263, 264 
>» beans and their proportionate weight wet and dry, 270 
ne » less easy to cure than Criollo, 257 
33 cacao, 154, 156 
ae v. Criollo beans, their oxidation compared, 72 
Formula of fermentation changes, 14 
a of the change of alcohol to acetic acid, 143 
Friederici, E., and fermenting, 7, 13 
Ganearoowa EstaTE (Ceylon) and fermenting, 10 
Garrett floors for drying, 161 
Germs (in beans) killed by freezing, 68 
Gillespie’s (Barnard) polisher described, 213, 214 
Glucose in cacao, 236 
Glucosides and oxidation, 263 
