are much like the fruit of the Citrus medica Risso, which 

 produces our candied lemonpeel, and grow to the size of 

 iVa decim. long and 7 1 /- centim. thick, bear 10 longitudinal 

 ribs, and when fresh are of a yellow, orange, or red colour, 

 but when dry, brown. The fruit-wall, by nature pulpy, dries 

 up hard. In each fruit there are 5 or more vertical rows of 

 flat, bean-shaped seed?, sometimes as many as 60 in number. 

 The first notable attempt at Cacao planting in Surinam dates 

 from the year 1733, more than a century and a half ago. 

 After many vicissitudes it appears not to have become a staple 

 production of the colony till the beginning of the present century ; 

 and even now the cacao is not by far what it could be for 

 Surinam, considering the fertility of the soil, and its admirable 

 fitness for the cacao culture. 



The constituents of West Indian Cacao are: 



Cacao-fat or butter 43 to 53 p. cent. 



Albumen 13 



Starch 10 iS 



Water 5*6 



Mineral matter 3-5 3-8 



Theobromine 1-5 > 



Sugar 0-5 



long with slight traces of colouring matter. 



Several periodicals in different countries having of late years 

 applied to the describing of the cacao-tree and fruit, the present 

 writer is induced to confine himself more especially to the 

 culture and the preparation of this very useful and profitable 

 product, in the hopes that cacao planters and manufacturers 

 may derive some use and profit from the perusal. 



