COOK—HABITS OF CACAO AND PATASHTE, 619 
strongly reflexed middle portion, or isthmus, and a broadly diamond- 
shaped terminal expansion, or wing, with rounded lateral angles and 
an acute, sharp-pointed tip. The hood is strengthened at the base 
by two prominent parallel ribs, deep red in color, with a short 
median rib above, but not reaching the base. In patashte the 
petals are only about half as long as the sepals, the claw and wing 
being rudimentary and represented by minute paddle-shaped append- 
ages of the hood. The appendage is oval in form, rather thick and 
fleshy, and with the surface pubescent, while in cacao all of the parts 
of the petals have naked surfaces. The form of the hood is also 
different, being much less curved, and the base is strengthened by a 
single median rib, divided above into three short branches. 
The staminodes also show several contrasting characters, being 
slender, tapering, and needle-like in cacao, while in patashte they are 
robust, clavate, and blunt-pointed. In cacao there is a lateral com- 
pression of the staminodes, in patashte a dorsiventral compression, 
with shallow grooves on the inner and outer faces. In cacao the 
lateral faces of the staminodes are hirsute along the middle, while 
the outer and inner faces are smooth and shining. In patashte the 
whole terminal portion of the staminode has a close, short pubes- 
cence, but not the basal portion. The color of the staminodes is 
a very deep purplish red in patashte, while in cacao the lateral faces 
are white and the other faces show bands of purple, though the color 
is not decurrent upon the staminal tube. In patashte, on the other 
hand, the darker color of the staminodes is decurrent in broad bands 
upon the staminal ring. The surface of the ring is naked in patashte, 
but covered with a whitish pubescence in cacao. The ovary of 
cacao is rounded and beset with short glandular hairs, while that of 
patashte is distinctively 5-angled and densely covered with short, 
nonglandular pubescence. The style of patashte is 5-grooved and 
more tapering than that of cacao and also somewhat longer, extend- 
ing beyond the middle of the staminodes. 
As mentioned in the introduction, the fruit of the patashte is an 
ellipsoid pod, large, and large-seeded. For comparison of this 
with the fruit of cacao see the generic descriptions, page 624, and 
the illustrations, plates 51, 53. 
FLORAL ADAPTATIONS. 
The structure of the flowers of both trees indicates a very definite 
adaptation for cross-fertilization. Only half of the stamens are func- 
tional, the others being modified into large erect staminodes. The 
functional stamens are not erect but are bent far outward away from 
the stigma, being held by a notch in the rim of a large inflated hood- 
like cavity at the base of the petal. Thus the anthers are com- 
pletely covered and kept from any possibility of contact with, the 
