in 



The principal object, of such enquiries is to find such ferments as 

 will permanently give desired flavours. 



Given the proper ferment there appears to be no reason why 



Trinidad should not make rum of* as high a, flavour as Jamaica, and 

 that Jamaica should be able to make all her rumor one quality or 



standard, which is far from being the case at. present. 



The matter being now again under ( sideration, Trinidad 



distilleries will watch with interest the progress made under Jamaica 

 conditions, and wish our neighbours every success. 



The ferment which occurs naturally in the liquor or wash in 

 Trinidad distilleries is one capable of attenuating a liquor of a density 

 of 1060, to a density of L004, in 4S hours, and this gives when 

 distilled a return ol one per cent, alchohol for every five points of 

 attenuation. A properly fermented wash made up on Trinidad lines 

 should give 11 per cent, of* alchohol when started at a specific gravity 

 of 1060. The ferment is very rapid in its action, as may be seen by 

 the vats boiling as if heated by a steam coil, during the process of 

 filling and before they are half full. This ferment gives a large 

 quantity of clean spirit, absolutely wanting in flavour, [f it were 

 possible to find a ferment giving a high flavour with as large a return 

 of alchohol, our distillers would be highly pleased, as it would mean 

 a considerable increase in their returns. 



606. -CACAO : 



River" Estate, Diego Martin. 



The above-named estate is situated in the Diego Martin valley, 

 and was purchased by the Government some years since to secure the 

 sources of the water supply for use of the town of Port-of-Spain. 

 After being let on lease for some seasons the lease has been terminated, 

 and the Botanical Department has been directed by authority to 

 assume charge thereof on behalf of the Government. Once a large 

 sugar estate, the land has been largely planted up in Cacao and affords 

 produce of the finest quality. Charge was assumed on Kith January, 

 and Cacao has since been picked, fermented and dried, which was 

 sold in the local market at $13 20 to $lo 60 per " fanega,"* for 

 ordinary sample. For picked sample over $14 was offered. Mr. J. C. 

 Augustus, formerly a cadet ol* the St. Clair Experiment Station, has 

 been put in residence, as Manager, and the cultural harvesting opera- 

 tions have been carried out under his control. The quality of the 

 Cacao on the estate is fully proved by the price obtained, and one of 

 the leading merchants declared it to be as fine a sample of Trinidad 

 estates Cacao as he had ever seen, and as it has brought " top prices," 

 there can be no doubt that the Cacao grown is of an excellent strain. 

 The method of preparation adopted, is that common to all first class 

 estates, and the produce is classed as " lightly clayed Cacao.'' 



Samples of the produce has been sent to be deposited by the 

 permission of the Government in the Economic Museum of the 

 Imperial Institute, London. 



* Fanega = 110 lbs. 



