V. 



TABLE of CONTENTS, Continued. 



CHAPTER V. PAGE, 



JloAf>s AND BRAINING. Necessity of roads How to make them Economy of 

 having a proper system General principles only can be laid down "Why 

 drainage is required Form of drains Best direction for drains Natural 

 outlet for drainage -waters should be secured Subsoil drainage practically 

 impossible Theory good but practice unsound when referring to Trinidad. 

 Temperature -Humidity a most important factor Value of hygrometri- 

 cal observations Continued drought fatal to the Cacao tree RAINFALL 

 Countries with same rainfall may not possess same humility Comparison 

 with other countries Planter must depend upon humidity more than 

 rainfall and temperature Difference of humidity afr increased elevation 

 above sea-level . . ... . . . . . . . . 24-28 



CHAPTER VI. 



PICKING CROP. Cacao Hook Instructions for harvesting crop Importance of 

 cutting ripe pods only Skilled workmen only to be employed Different 

 treatment required by different varieties Separation when shelling or 

 "breaking" of ripe from unripe produce Rate of wages for picking 

 SHELLING OR BREAKING. How breaking is performed Uphill work of 

 i-eform in methods practised Central factories Pessimists' views Obtain- 

 ing a name Quality depends more upon the special kind grown, than upon 

 soil, cultivation, or preparation .. .. .. .. . 29-32 



CHAPTER VII. 



FERMENTATION. Prizes for Essays given by Trinidad Government The 

 {-_:,.,, necessity for the operation The change that is brought about "What 

 causes the change General results Cacao analysis Professor McCarthy's 

 analysis An experiment in fermentation and its results Comparative 

 weight of waste and weight of kernel Why dissimilar methods produce 

 similar results " Stewed in their own juice " rather ancient Practice of 

 Venezuelan planter described by Sir William Robinson Destruction of 

 vitality An important principle of Fermentation Aublet's description of 

 Fermentation dated 1775 Translation Degree of heat required Probable 

 action of diatase Skin of bean a protection to the cured product Average 

 heat required in sweating . . . . . . . . 83-42 



CHAPTER VIII. 



WASHING. Ceylon and West African methods Advice of London Brokers 

 Dr. Morris' opinion on the variety grown in Ceylon Dr Trimeh on same- 

 Change of character apparent How Cacao is dried in Trinidad Description 

 of house required Length of time for drying Prizes for apparatus for 

 artificial drying Description of Ceylon drying house Cacao said to require 

 slow drying Colouring Red earth Venezuelan practice as translated by Sir 

 "William Robinson Description of San Antonio earth " Dancing "Mildew 

 Hand rubbing Description of a Well cured bean How plump appearance 

 is said to be secured . . . . . . . . . . . . 43-49 



CHAPTER IX. 



BOTANY AS'fi KoiiENCLAttRE. Mexican name Various species of Cacao Dr, 

 Morris' classification Our own classification of varieties Criollo Forastero 

 Calabacillo Criollo. the finest Cacao Dr. .Trimen's interpretation of the 

 word Criollo Proper interpretation Origin of the names How to improve 

 the quality Nicaraguan Cacao of the Criollo type Theobroma pentagona 

 produces a very. fine Commercial Cacao Epidemic of disease amongst 

 Trinidad Cacao, 'j.727 Introduction of Forastero Typical forms of beans 

 witli illustrations Discussion on value of the varieties Comparative 

 remarks Trinidad Plantations of a mixed character Caused by Contract 

 system Forms of leaf Reference to cultivation in Jamaica and the word 

 *j blast" Tlieobroma bicolor '' Wariba" " Wari" or wild hog Reference to 

 illustrations of Theobroma guyanensis, Theobroma sylvestris, Theobroma 

 any utti folia ,. .. ., .. ,. ,. .. &0-60 



