PART II. 



CHAPTER VI. 



Picking 



picking Cocao it is the practice to make use of ai> 

 instrument known as a Cacao hook, which is manu- 

 factured for the purpose. 



The instrument is made of a shape to be used 

 either by a pu^>h, or pull, or by a side cut, arid when 

 ^^T^x kept well sharp, and affixed to a light bamboo rod, 

 serves admirably for collecting the pods from the- 

 higher branches of the Cacao tree, but a sharp cutlass or knife is. 

 used for taking the pods from that portion of the tree within 

 reach of the arm. Care should always be taken not to cut too 

 close to the " cushion" or point at which the Cacao pod is borne, 

 as the tree presents a succession of flowers and fruit from or 

 near the same point or " cushion" each season ; and if the part i* 

 wounded by a cutting instrument or bruised by a blunt one, th& 

 supply of flowers, and consequently fruit, will be reduced during 

 the following season. 



The pods or fruit of the Cacao tree should not be harvested 

 until they are properly ripe, and it requires a considerable 

 amount of practice and experience to judge when the pod is fit 

 to be gathered. If collected when over-ripe, or when insuffi- 

 ciently ripe, the quality of the produce is much affected, as it 

 assuredly results in making an uneven sample. Only skilled and 

 careful workmen should be. employed for this work, as the 

 planter will save a large 1 ^amout of after pitJking and sorting if 

 *Ue harvesting is 'propeVly done. It is much better to go through 

 &ge plantation and pick "little and often," and secure good 

 samples, than to pick ^reen and over-ripe together and have 

 afterwards the double of wiling the picking, to eliminate th* 

 iniurior beans. 



