CACAO. 26l 



of different colors. Each pod is divided into five 

 longitudinal cells, containing a sweetish, agreeable 

 pulp, in which are enveloped the seeds, from twenty 

 to thirty in number, a white, pulpy substance in a thin 

 shell. When the fruit is mature it is gathered, and 

 the seeds removed and dried ; sometimes they are 

 buried in sand or dry earth for the purpose of absorb- 

 ing the moisture and pulp adhering to them. 



Great care is necessary in curing them, as they 

 mold easily, and the planters generally provide large 

 platforms on wheels, upon which the seeds are spread, 

 which they run out from under a shelter, on sunshiny 

 days, and keep an old negro on the watch for rain. 

 When perfectly dry, the seeds are put in bags for ship- 

 ment to England. The native method of preparing 

 chocolate from the seeds, is to roast them, and grind 

 finely on a warm, smooth stone. When well kneaded 

 it forms a tenacious paste, which, with the addition of 

 a little sugar, is made into small rolls, or sticks. This, 

 in its pure state, is made into a delightful drink ; but, 

 as prepared in places foreign to the country of its pro- 

 duction, is largely adulterated. It is generally flavored 

 with vanilla, or some other agreeable extract, this 

 being the favorite. 



Happy and contented as the negro may be in his 

 wealth of cacao trees y he is sometimes enraged at the 

 depredations committed by the forest quadrupeds, for 

 the rats, not content with the succulent sugar cane, 

 eagerly seek out the sweet pulp of the cacao. Where 

 monkevs are abundant, as in Grenada, they commit 

 great havoc, not only gnawing holes in the pods as 

 they hang on the trees, but carrying away all they 



