98 THALAMIFLOH;E. 



collecting the pods in a heap, where it is allowed to ferment 

 for three or four days. It has been remarked, however, that 

 the seeds cleaned by the latter method, are of a bad colour, and 

 have an acrid taste. The shells are then broken, and the seeds 

 are taken out and freed, by washing, from the mucilaginous 

 substance with which they are covered. They are then spread 

 out to dry ; after which they are fit for the market. 



The best Cacao comes from Guatimala, Magdalena, and Ma- 

 racaibo. Next in quality is that from the Caraccas and Trini- 

 dad ; where it is cultivated to a considerable extent. In this 

 Island the cultivation has of late somewhat revived. The soil and 

 climate of several parishes, such as Portland and St George, are 

 peculiarly well adapted for it. Few objects of cultivation are 

 more productive. A tree in full bearing, according to Pere 

 Lebat, will annually yield 150 Ibs. of seeds. If we take 50 Ibs. 

 as the average of a plantation of 5,000 trees, which will require 

 about twenty labourers for its management ; then the produce 

 of such a plantation will be 250,000 pounds of Cocoa, which, at 

 the rate of 30s. per 100 Ibs., will give 3,750 sterling. 



The cultivation of this plant is peculiarly adapted to small 

 settlers. Humboldt remarks that the Cacao plantations in 

 Mexico, have principally been established by persons in humble 

 circumstances. 



The Cacao seeds were made use of by the Mexicans, previ- 

 ous to the arrival of the Spaniards, boiled with maize, and 

 roughly bruised between two stones, and eaten, seasoned with 

 capsicum or honey. On the introduction of sugar, an infusion 

 sweetened with this substance, to correct the bitterness of the 

 cacao, came into general use. Soon after, different aromatic 

 substances such as vanilla, pimento and cinnamon, to heighten 

 the flavour, and arnotta to improve the colour, were added, and 

 in this manner the well known paste chocolate came to be pre- 

 pared. The common method of this country, is, by roasting 

 the nut in an open pot, then grinding between two stones, and 

 lastly adding some powdered pimento, and moulding into rolls 

 with the hand. The more improved method is : after the 

 seeds (or Cacao) have been properly roasted and freed from 

 every impurity, to pound them in a mortar, into a coarse 

 powder which is afterwards ground on a stone to an impalpa- 

 ble fineness; it is then again heated, and put into cylindrical or 

 flat moulds, in which it congeals and is fit for use. In the 

 course of the process, the different aromatic and other ingredi- 

 ents, already alluded to, may be added. The best chocolate is 

 said to be prepared in Paris, where steam-power is employed 

 in crushing the nuts ; rendering the paste more fine and light, 

 and the difFerentjngredients more intimately mixed. 



In preparing the infusion of chocolate for the table, the 

 Spaniards boil it for several hours over a gentle fire, and, in 

 drinking it, make use of very little sugar. Prepared in water, 



