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CHAPTER VI. 



Forming with Chapter VIL, by Dr. Lucius 



Nicholls, the Joint Prize Essay mentioned in 

 the Preface. 



BY MR. GEORGE S. HUDSON, ERRARD ESTATE, 

 ST. LUCIA, B.W.I. 



Scope of Suggested Improvements. 



APPROACHING this subject from a strictly 

 utilitarian point of view, it is necessary at the 

 outset to admit the defined limitations with 

 which we are beset when striving to introduce 

 improvements in the quality of the cacao by 

 adopting the best methods of fermenting and 

 curing the beans. The changes that may 

 be induced in cacao by such methods consti- 

 tute a beneficial action the measure of which 

 can be most accurately gauged by exactly 

 that difference in price which cacao buyers 

 in the terminal markets enforce between un- 

 fermented, carelessly cured cacao and the highly 

 fermented, well-cured produce from the same 

 variety of tree and place of export. 



With the Calabacillo and Amelonado types 

 of cacao from Brazil, Africa, West Indies, &c., 



