CACAO. 263 



cacao the anauco (Erythrina coxinea), and the bucare (Erythrina 

 umbrosa). The erythrina umbrosa is hardier, and has a denser 

 foliage than the coxinea, but the latter is preferred in Trinidad. 

 However, the umbrosa is decidedly preferable wherever the soil is 

 not of the best quality. The cacao-tree grows from twenty to 

 forty feet high ; it begins to bear a few straggling fruits between 

 three and four years, is in full bearing at twelve, and continues to 

 give good returns for a duration of forty years, after which period 

 it declines. Though of vigorous growth, the cacao plant is very 

 delicate, and has, besides, many enemies. The north winds, as 

 also the showers that irregularly fall during the dry season, are in- 

 jurious to the plant itself, but chiefly to the blossoms and young 

 fruits, which they blight. The healthy growth of the young tree 

 is arrested by the parasol-ants devouring the leaves, or the deer 

 nipping off the terminal bud. It has also an enemy in an insect 

 of the genus longicornis, which lays its larva under the bark, where 

 it feeds on the tender parts of the plant. A species of woodpecker 

 (dendrocolaptes) , as well as squirrels and surmulots, destroy a 

 large number of pods annually in order to feed either upon the 

 sweet acidulated pulp which lines the beans, or upon the beans 

 themselves. The cacao-tree is also very liable to become covered 

 with parasites, mosses, and lichens. 



The average yield per acre throughout the island is 550 

 pounds, or two pounds per tree, the maximum being as much as 

 1,080 pounds per acre, or four and a half pounds per tree. There 

 are two regular crops or pickings in the year, viz., in June and 

 December ; there may, however, be said to be two partial pick- 

 ings in the intervals. The pods come to maturity within three 

 months and a half, rain hastening the ripening. They are de- 

 tached from the tree with a knife or blade of a peculiar form, 

 attached to the end of a long rod, so as to reach the highest 

 branches. 



They are afterwards gathered into heaps, and each pod is 

 opened with a strong knife or short cutlass. The beans are then 

 taken out, put into baskets, and carried to the curing-house, there 

 to be cured and dried. Different methods may be adopted for 

 curing and drying the cacao for the market. According to one 

 method, the beans are immediately spread out in large flat boxes 

 or trays exposed to the action of the sun, and put under shelter at 

 night, to be again spread out the next day ; this is repeated till 



