(_a_) _Changes in the Pulp._--Just as grape-pulp ferments and changes to wine, and just as weak wine if left exposed becomes sour; so the fruity sugary pulp outside the cacao bean on exposure gives off bubbles of carbon dioxide, becomes alcoholic, and later becomes acid. The acid produced is generally the pleasant vinegar acid (acetic acid), but under some circumstances it may be lactic acid, or the rancid-smelling butyric acid. Kismet! The planter trusts to nature to provide the right kind of fermentation. This fermentation is set up and carried on by the minute organisms (yeasts, bacteria, etc.), which chance to fall on the beans from the air or come from the sides of the receptacle. One yeast-cell does not make a fermentation, and as no yeast is added a day is wasted whilst any yeasts which happen to be present are multiplying to an army large enough to produce a visible effect on the pulp. _Any_ organism which happens to be on the pod, in the air, or on the inside of the fermentary will multiply in the pulp, if the pulp contains suitable nourishment. Each kind of organism produces its own characteristic changes. It would thus appear a miracle if the same substances were always produced. Yet, just as grape-juice left exposed to every micro-organism of the air, generally changes in the direction of wine more or less good, so the pulp of cacao tends, broadly speaking, to ferment in one way. It would, however, be a serious error to assume that exactly the same kind of fermentation takes place in any two fermentaries in the world, and the maximum variation must be considerable. As the pulp ferments, it is destroyed; it gradually changes from white to brown, and a liquid ("sweatings") flows away from it. The "_sweatings_" taste like sweet cider. At present this is allowed to run away through holes in the bottom of the box, and no care is taken to preserve what may yet become a valuable by-product. I found by experiment that in the preparation of one cwt. of dry beans about 1-1/2 gallons of this unstable liquid are produced. In other words, some seven or eight million gallons of "sweatings" run to waste every year. In most cases only small quantities are produced in one place at one time. This, and the lack of knowledge of scientifically controlled fermentation, and the difficulty of bottling, prevent the starting of an industry producing either a new drink or a vinegar. The cacao juice or "sweatings" contains about fifteen per cent. of solids, about half of which consists of sugars. If the fermentation of the cacao were centralised in the various districts, and conducted on a large scale under a chemist's control, the sugars could be obtained, or an alcoholic liquid or a vinegar could easily be prepared. [Illustration: CHARGING THE CACAO ON TO TRUCKS IN THE PLANTATION, SAN THOME.] [Illustration: CACAO IN THE FERMENTING TRUCKS, SAN THOME. The covering of banana leaves keeps the beans warm.]