. Index 309 © 
Measurements of cacao pods, beans, &c., 39 
Measuring ‘‘ wet’ cacao, 166 
Mechanical dryers, what to avoid in, 112 
Mechanically treated coffee, avoid heating with, 128 
Mediums for the cultivation of organisms, 239 
Mendonca, Mr. Monteiro de, 93 
Mildew and sulphate of copper, 191 
»» decreased on clean heans, 208, 209 
>» in fermenting boxes, 175, 179 
»» on cacao floor should be removed, 190 
>, When drying, 193 
Moisture and fermentation, 92 
we s» moulds, 91 
- s» Oxidation, 118 
” content, 90 
»» how to estimate the degree of, 118, 119 
” in ¢acao, 90, 95, 97, 117, 118 
- 3» drying, limit, 15 per cent., 117 
as », in export tobacco = II per cent., 286 
Molasses assist fermentation, 142 
Monte Coffee Plantation, San Thomé, the, 114 
Montet, Maurice, on Schulte’s apparatus, 38 
Morris, Sir Daniel, describes superior cacao, 24, 25 
+3 3 and fermenting, 13 
Moulds and moisture, 91 
NEGATIVE experiments, 182 
Nicholls, Dr. Lucius, and his ferment, 160, 177 
xe me oe discusses the other essayists, 276, 277 
ae iy ae the discoverer of the use of the ‘‘ cacao fly,” 271 
ais and Preyer consider fermenting of most importance, 274 
8 ss 93 ve use of yeast, 271 
ie ferment, or S. ¢heobroma, and its effect on the beans, 185 
me 1 (S. theobrome) should be distributed by Govern- 
ment, 185 
ss s» and temperatures, 184 
es on yeast and fermentation, 271, 272, 273 
Nicholls’ ‘‘ last word,” Dr. Lucius, 277 
OIL (cacao) and dancing, 235 
5s E. 3, polishing, 210, 211 
+s »» how to obtain it, 150, 280, 281 
,», (fats) diffused at 110° F. and above, 248 
Oil of cacao, the essential, 280, e¢ seg. 
Oleum theobrome, 236 
8 sf 280, ef seq. 
‘6 - and its melting point, 235 
ay a 24 c.c. in 2,000 kos. of beans, 283 
Optimum temperature for sweating, 248 
Organisms and their three stages, 242 
