312 The Ferntentation of Cacao 
Pulp, how affected by the generated alcohol, 41 
», in Central America is dried on, 42 
3 its immediate removal improves coffee, 129 
3» more easily removed in fermented beans, 19 
+, O¥ juice and its contents, 253 
5 », heed not be separated from the beans, 255 
or slime cells, how they are destroyed or got rid of, 41 
Pulped coffee, 60 
Pulping coffee explained, 61 
QUALITY of commercial cacao, who is to decide it? 247 
RAINFALL to be considered when drying, 188 
Rapid drying and its disadvantages, 151 
Ratio of uncured to cured cacao, 168, 169 
Ridging beans to hasten drying, 192 
River pollution with cacao juice, 173 
Roasting beans and colouration, 45 
Roofs for drying houses, 190 
Rotary dryers, 165 
»» drying machines in the West Indies, 187 
»» hot-air dryers, 199 
Rubber in Malaya, vacuum dryers for, 206 
‘* Ruberoid’”’ for cacao houses, 173, 176 
Saccharomyces apiculatus, 41 
4K 33 and S. el/ipsotdeus in Porto Rico, 276 
3 - in coffee, 62 
44 cerevisia, 14 
39 ellipsoideus, 20, 41 
5 +3 v. S. theobrome, 276 
a in coffee, 61 ; 
ie membranafaciens, 20 
xa theobrome, 225 
a9 $3) and its use as a ferment, 254 
45 ae », temperatures, 184 
9 i described, 20 
i a3 discussed, 243 
3 $5 fermentation, does it pay? 157, 158 
Me x3 found on Ceylon cacao, 267 
5 5 should be distributed by the Government 
Agricultural Department, 185, 186 
35 #9 the best ferment, 24, 273 
used in the Cameroons, 267 
Saccharomyece apiculatus, 282 
anomalus, 282 
Sack’s essay, Dr. J., 134 
Safford on fermentation in Guam, 34 
+ 9, generating the aroma, 55 
Sale and shipping charges on cacao, 215 
