IS6 



THE TROPICAL AGRICULTURIST. 



[August i, 1882. 



Mr. Prestoe, I believe, agrees wilh me, for in a receut 

 lettfr lie remarks Ibat as far as he is aware theru is no 

 variety of cacao peculiar to the mainlaud (Venezuela) 

 which is not also represented in Trinidad. 



With regard to cacao forastero, this class constitutes 

 the bulk of the cacao cultivated in Trinidad, Grenada 

 and the other West India islands. Its general character- 

 istics ore irees of robust, hardy growth and geuer.ally 

 prolific in fruit : the seeds are somewhat long and 

 narrow in the best varieties, but becoming flattish and 

 angular in the lowest. The interior of the seeds when 

 fresh are of a violet tint, as contrasting with the pale 

 crimson of cacao crioUa : they require generally longer 

 time for fermentation, aud, containing a somewhat 

 smaller proportion of essential oil, they have not such 

 good keeping qualities. In the best varieties, how- 

 ever, cacao forastero approaches very near cacao criolla ; 

 whereas for general cultural purposes it would appear, 

 according to the experience in Trinidad, to be superior. 



There are some twelve or fourteen varieties of 

 cacao fornMero known in Trinidad, each possessing 

 well-marked characteristics as regards size of trees, 

 requirements as to shade, yield of fruit, as well as 

 quality oi produce. 



Owing to the contract system under which most 

 of the estates now in bearing in Trinidad were es- 

 tablished, the different varieties are so intermingled 

 that it is impossible lo keep them separate, aud the 

 produce is necessarily mixed and sulijected to one 

 uniform system of fermentation and curing. 



This must result in some varieties being fermented 

 too much and others too little. At present, however, 

 there would appear to be no help for it, although 

 some of the best planters aie weeding cmt the worst 

 varieties as they appear, and supplying their ))l.aces 

 with plants raised fiom seed of the best of the Foras- 

 tero class. The following are the princip»l varieties : — 



a — citndeamur* vervgoso amarillo ... rough yellow. 



4 — ,, vcrucjoso Colorado ... ,, red. 



c — Im amarillo ... snioolh yellow. 



d — liso Colorado 



e — amelonado amarillo 



red. 

 melon-shaped 

 yellow. 

 ,, red. 

 , calabash yellow, 

 red. 



f — avulonado Colorado 



g — calabacillo amarillo 



h — caldliacillo Colorado 



The best variety of the Forastero class in the rent 

 r/oso amarillo or "rough yellow," which is muches 

 teemed both in Trinidad and Grenada as hardy in 

 growth and prolitic in fruit. 



The shell is comparatively thin and the propor- 

 tionate weight of seeds is much greater than in the 

 other varieties. It is also said to require less fer- 

 mentation. In this, as ndl as the ivnujo.io Colorado 

 or " rough led,' the pods are generally large ; some 

 fine specimens which 1 brought from San Anlonio 

 estate being 11 inches !oiig, and fully 12 inches in 

 circumference at the thickest; part. The seeds are of 

 the true almond shape and pale violet colour. 



In the li.io and amarillo lino aud Colorado " smooth 

 yellow" aud "smooth red" respectively, Ihe 

 fruits have somewhat the same e'hape siud characteristics 

 as the cumlcamiir veriiijo.io, but tue shells are thicker 

 and heavier. 



As the quality of the produce is n )t no good as 

 in Ihe cundeamur venigo.to, there is therefore a wasie 

 of material without any compensation. Similarly with 

 the tivtelotiado or "melon shaped" varieties, of which 

 again there are two lorms, the yellow and ihe red. 

 This latter holds a position midway between the 

 cundeamur vcrwjoso aud the calahacillo or cahabash 

 va-ieties. 



* Cuudeamur is, I believe, the Spanish name for the 

 fruit of the Cerasee, Momordica charantia^ anel this cacao 

 obtams its uame from the warted rugged appearance which 

 it presents closely resembling the above-named fruit. 



The calabacillo also of two forms (yellow and red) 

 is the lowest variety of the Forastero class, and is 

 never cultivated by a careful planter. This is some- 

 times called "wild cacao," but as it appears even 

 among seedlings of the best varieties, it is evidently 

 only a debased form of cacao forastero. The pods 

 of the calabacillo variety are small, seldom more than 

 three or four inches long ; the seeds are fl.at, angular, 

 intensely bitter, and of a dark violet colour. They 

 are not improved by fermentation, and the market 

 value of the pioduce is low. 



I found among cacao plantations in Trinidad a 

 tree here and there which the Spauiarda termed " male" 

 or sterile cacao. On these trees the puds, when pro- 

 duced, contaiued only a few small seeds, the central 

 portion being generally nothing but pith. Whether 

 this is a very debased calabacillo form I know not. 

 The occurrence of these trees is, however, a subject 

 which deserves some attention, if only to discover 

 whether they in any way contribute to the better 

 fertilization of the ordinary hermaphrodite flowers. 

 If, on the other hand, they are purely debased forms, 

 and do no service, they cannot be too carefully eradic- 

 ated. 



As far as I can remember, in Ceylon you have 

 no true cacao criolla, unless it has been introduced 

 lately. Whether it is advisable to introduce and 

 cultivate it, when you can obtain such good results 

 with the Forastero class, is purely a matter of choice. 

 You have, no doubt, good Forastero varieties. 



I shall glad to be find if the above notes will do 

 something towards identifying these varieties and 

 lead to their characteristics being carefully observed. 

 If, as remarked by Mr. Prestoe, there is a difference 

 of value between the varieties of cacao trees as to 

 quality and productiveness of at least from one to 

 three ; and, if also in respect to the relative value 

 of the pod to its contents (that is weight for weight) 

 the difference ranges as one to five, there is evidently 

 for the planter and especially in a new country, much 

 to learn as regards the special varieties of cacao to 

 cultivate and their suitability for different soils, as- 

 pects and climates. — Very faithfully jours, 



D. MORRIS, 

 Director of Public Gardens and Plantations, Jamaica. 



♦ 



WYNAAD PLjVNTING AND MINING ASSOCIATION. 



Notes of a Oommittee Meeting held at Pookotb 

 Olub, Vvtheey, on Friday, 23rd June 1882. 



Present.— Messrs. Batty, Punnett, Wiuterbotham, Fether- 

 tonhaugh and G. L. Youge, Honorary Secretary. Mr. Winter- 

 sbotham in the chair. The proceedings of the previous 

 meeting were read and confirmed. 



/i'orti/s.—Atteution having been called to the unsafe con- 

 dition of many of the bridges ou the main roads, it was 

 resolved that the president of the Malabar Local Fund 

 Board be addressed ou the subject. 



Adulteration of C'o^Ve.— Keail letter from Messrs. Hinde & 

 Co. with copies of their correspondence with the Madras 

 Chamber of Commerce. Kesolved that this Association will 

 cordially co-operate with the Jl.alabar merchants in memorial- 

 izing the Home Government ou the subject. 



Bci/pore-Mi/sore Eailiray. — Read circular from Messrs. 

 Pierce, Leslie & Co., the ageuts for the concessionaries of the 

 proposed Railway, suggesting the free surrender of waste 

 lands required tor the railway. Resolveil that the project 

 has the most cordial support of the Association. The com- 

 mittee hope that each individual member will agree to the 

 terms proposed and that the native Landholders will recog- 

 niue the advantage of co-operating. 



RcijiHrtitioii of J/«K(C)/ts-.— Read letter froni the Honor- 

 ary Secretary of the Coorg Planters' Association, inviting 

 this Association to co-operate with them in a memorial to 

 the Mysore Government to urge the enactment of an Act 

 for the compulsory registration of all maisteries. 



Resolved that the Houorary Secretary recall to the atten- 

 tion of the Coorg Planters' Association the efforts that 



