22 THE CHOCOLATE-PLANT. 



quality should then assume a warm, reddish tint, which characterizes 

 beans of a superior quality." 



Cocoa-beans are derived chiefly from the following sources, 

 here arranged alphabetically. A recent author has classified 

 them under two heads, unfermented and fermented ; but this 

 classification is very misleading, since it happens that from a few 

 of the places mentioned variable proportions of both sorts are 

 brought to market. Ariba (Ecuador), Bahia (Brazil), Caracas 

 (Venezuela), Cayenne (French Guiana), Ceylon, Guatemala, Haiti, 

 or Port au Prince, Java, Machala, or ordinary Guayaquil (Ecua- 

 dor), Maracaiba (Colombia), Mararion (Brazil), St. Domingo, 

 Surinam (Dutch Guiana), Trinidad (W. L), from Africa, the 

 Seychelles, Martinique, and Bourbon, variable amounts are begin- 

 ning to appear as regular products. It is generally understood 

 that some of the best sorts of South American cocoa are con- 

 sumed at home and do not find their way, in definite quantities, 

 or as a stated supply, to any foreign ports. Among these are 

 Soconusco and Esmeraldas. At the last French exposition these 

 and other very fine sorts from Venezuela and Ecuador were ex- 

 hibited. New fields are being opened up in many directions to 

 meet the increasing demand for the product. 



