618 CONTRIBUTIONS FROM THE NATIONAL HERBARIUM. 
both being greatly exceeded by some of the intermediate jomts 
(pls. 50, 52). 
In cacao the branching framework of the inflorescence is almost 
entirely eliminated, or reduced to a very short specialized twig or 
fruit spur. The joints are reduced to mere rudiments, except the 
terminal ones, and these are much longer than in patashte. The 
pedicels of the flowers are usually 2 or 3 times as long as the branches 
that bear them. For practical purposes the flowers of cacao might 
be described as almost sessile, on the short, simple branches of a rudi- 
mentary inflorescence. In patashte, on the other hand, there is a 
compound inflorescence with many joints exceeding the length of 
the pedicels of the flowers (pls. 52, 53). 
STRUCTURE OF FLOWERS. 
Though the flowers of the two trees are built upon the same general 
plan, all of the details of construction seem to be different. The 
flowers of cacao are not only larger and more ample in all their parts, 
but each part seems to show a different line of specialization. The 
pedicels of cacao are longer, the sepals are longer, narrower, and 
more reflexed, the petals are very much larger with the parts differ- 
ently proportioned, and the staminodes are of a different form, slender 
and attenuate in cacao, robust and clavate in patashte. The sepals, 
petals, and staminodes of cacao are brightly colored, light yellow 
tinged with pink, while the corresponding parts of the patashte are 
a dull deep red. Another general contrasting feature is that the 
inflorescences, pedicels, sepals, and pistils of cacao are beset with 
long, erect, gland-tipped hairs, the corresponding organs of patashte 
being very finely pubescent but the hairs appressed and not at all 
glandular (pls. 52, 53.) 
More minutely studied, the floral structures present further dif- 
ferences. The sepals of the patashte, in addition to having a much 
more broadly triangular form, are not separated completely to the 
base and do not open as widely as those of cacao, but retain more 
nearly the same position as in the bud. The tips of the sepals become 
more strongly inflexed as the flowers begin to wilt, instead of remain- 
ing straight or becoming reflexed as in cacao. 
The petals of patashte are much shorter than the sepals, while 
those of cacao, if fully extended, would be much longer than the sepals. 
The petals of cacao are divisible into three parts about equal in length, 
the inflated basal hood for the reception of the anthers, a narrow, 
EXPLANATION OF PLATE 52.—Inflorescence of patashte, with buds and open flowers and, detached, a 
flower with part of the sepals and petals removed, and with a cluster of staminodes and 2 petals. Scale 
about 2}. 
EXPLANATION OF PLATE 53.—Inflorescences of cacao, with buds and open flowers and, detached, 2 com- 
plete flowers, a flower with part of the sepals and petals removed, and 2 petals. Scale about 23. 
EXPLANATION OF PLATE 54.—Fruit of patashte, from Hope Botanical Garden, Jamaica, Natural size. 
Photograph by Mr. G. N. Collins. 
