i6 



COCOA AND CHOCOLATE. 



ment of the seeds. Both the outer rind and the gummy contents of 

 the pod are porous and blacken in color as soon as picked, and in 

 Ecuador are of use only to fertilize the soil upon which they are cast. 

 " As soon as the pods begin to ripen, they are removed with pruning 

 knives, very sharp, and attached to the ends of long poles, which are 



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GROl'P OF XATIVE COCOA PICKERS. 



lengthened by joints as often as required. As the twigs are very tough 

 the blow with this instrument must be strong and well aimed, and the 

 laborers must be experienced on account of the particular skill that is 

 required and the fatigue that attends handling heavy poles sometimes 

 30 leet long, with the face continually upturned. Wherever they can 



