Index 4rg 
, 
Salt to kill maggots on cacao, 134 
Salts in cacao, 237 
Salzmann, of Berlin, Dr. H., 89 
Samoa and Ceylon v. Cameroon cacao and its preparation, 117 
” »» washed cacao, 208 
» _ cacao, how it can be spoilt, 117 
Samples for selling, 125 
San Thomé and coffee fermentation, 126 
39 i +, its peculiar method of coffee fermentation, 128 
3 » Dr. Schulte’s test for cacao tasting in, 123 
rr » early drying systems, 112 
33 »» tries stone floors for drying, 113 
8 »» v. Cameroons fermenting methods, 104 
Schulte im Hofe’s apparatus discussed by Loew, 37 
” ” essay, Dr., 76 
aH i “last word,’ 272 
Schulte im Hofe tends to agree with Dr. Fickendey, 272 
a yi v. Hart and Loew ve fermentation, 37 
9 ” v. Spengler tunnel dryer compared, the, 114 
Schweitzer and his glucoside-splitting enzyme, 263 
Scientific supervision, the need of, 116 
Scope of suggested improvements, 153 
Seed killed at 40° to 45° C., 43 
»» selection, 156 
Seeds die at 40° to 45° C., 45 
Semler and fermenting, 13 
»» describes fermenting, 6 
Semler’s method of fermenting, 30 
Separation of the different qualities, 166 
Shell (cacao), the formation of the, 16 
Shipping and sale charges on cacao, 215 
Signs of a well-fermented bean, 235 
Slate fermenting boxes, 175, 176 
59 33 »,» . cleaner and more free from insects, 175 
Slime layer in coffee, the cause of its separation, 63 
13 (see Pulp) 
Sloe (Prunus spinosa) compared with cacao, 260 
iy 3 its oxidation compared to that of cacao, 70 
Small cacao proprietors, 159 
Smears of cacao-sweating pulp described, 224 
Spengler v. Schulte tunnel dryer, the, 114 
Standardization calls for similarity in preparation, 280 
Standardizing cacao for shipment, 125 
Starch in cacao, 236 
Stone platforms for drying, San Thomé, 113 
Strickland and fermenting, 13, 14 
a3 process of fermenting, the, 5 
Sucrose in cacao, 236 
Sugar, does it cause the rise in temperature ? 141 
3, and water give alcohol and carbonic acid gas, 143 
