318 The Fermentation of Cacao 
“ Weathering,” 161 
Weight, loss during curing, 186 
», Of fresh v. cured cacao, 270 
Weights of bags of cacao, San Thomé, Trinidad, Grenada, 215 
Well-fermented beans, how to tell, 194 
West Africa, vacuum dryers in, 206 
West African cacao and its preparation, 258 
West Indian cacao and washing, 208 
‘* Wet” cacao and its measurement, 166 
Where improvements may be effected, 186 
White-nibbed beans and their behaviour, 263 
White spots on coffee, 127, 129 
‘« Whitfield Smith ” dryer described, the, 194 
**Wild’’ yeasts, 244 
Willis, Dr. J. C., 2 
Wood v. cement for fermenting floors, 107 
Wooden spades for fermenting cacao beans, 182 
v. concrete fermenting boxes, 172 
World’s cacao crop, the (xxxiil) 
Wright, Herbert, on fermentation, 32 
YEAsT cells and fermentation, 20 
a9 », turn to alcohol and then to acetic acid, 41-57 
» colonies discussed, 243 
» cultures and their influence on the beans, 106 
9 » for fermenting, 245 
£5 1 give a better cacao, 245 
6% » Of merely theoretical interest, 106 
», for cacao and its small cost, 245, 246 
1, to ferment cacao, how to obtain it, 246 
Yeasts and fermentation, 222, 
i », their optimum temperature, 248 
1 93. 93_«~Feproduction, 222, 223 
“4 +» 9) uses should be carefully studied, 279 
» ‘do they vary in different centres? 279 
»  Fickendey casts doubts as to their advantages, 254 
» killed at 133° F., 248 
»» more than one colony work at a time, 181 
+. ON cacao, 17 
ZIPPERER and cacao, red, 237 
as on changes during curing, 49 
Zymase and its presence, 233 
», transforms sugar into alcohol, 223 
Joun Bate, Sons anp Danimisson, Ltp., Great Titchfield Street, London, W. 
