BOTANY AND NOMENCLATURE. 51 



The description of our species is given in the same work in 

 similar terms : 



T. Cacao, L. Leaves oblong, aouminite glabrous, quite entire ; flnvevs 

 fascicled ; pericarp ovi.l-oblon* lOcosiate. Calyx rose-colored ; segments I inceolate, 

 acuminate, exceeding tin yellowish corolla ; pericarp yellow or reddish, leathery 6 

 to 8 inches long. Habitat, Trinidad DJ Schich. Naturalized in Jamaica ! 

 Dist. St. Lucia! Anderson. [Guiana and Brazil /j 



The various names under which the varieties of this tree 

 Theobromi cxcao] are known do not constitute species, but must 

 be merely considered as varieties of one original species. These 

 varieties probably owe their origin to seed variation and cross 

 breeding, together with the influence of soil and climate, but to 

 enumerate the whole of their names would serve no useful 

 purpose. 



Dr. Morris's classification* was based upon the nomen- 

 clature of some of the best estates in Trinidad. Some modifica- 

 tion of this nomenclature is now however desirable. It must be 

 admitted however that the local nomenclature of various districts 

 differs much, one with another, and it would therefore be a 

 hopeless task to attempt to reconcile these names. It is also 

 patent to the observer that there are certain characters of cacao 

 more strongly marked than others, as exemplified in the varieties- 

 known as Criollo, Forastero and Calabacillo, though Dr. Morris 

 contents himself with forming them into two grea^ classes, 

 " Criollo and Forastero," and he gives Calabacillo as a variety 

 only of Forastero. 



In the first edition I divided these various kinds into three 

 classes placing Criollo as Class L, Forastero as Class II., and 

 Calabacillo as Class III., being the inferior type of the species. 

 CLASS I. CRIOLLO. OB FINE THIN-SKINNED. 



1. Var. a, Amarillo. 



2. ,, b. Colorado. 



CLASS II. FORASTERO. OR THICK-SKINNED CACAO. 



3. Var. a. Cundeamor verugosa amarillo. 



4. b. ,, ,, Colorado. 



c. Ordinary amarillo. 



d. ,, Colorado. 



e. Amelonado amarillo. 



/. ,, Colorado. 



CLASS III. CALABACILLO. OR SMALL-PODDED, THICK, 



SMOOTH-SKINNED, FLAT-BEANED. 



9. Var. a. Amarillo. 

 10 ,, b. Colorado. 



* No. 1, Yellow Creole ; No 2, Red Creole. Nos 3 and 4, Cundeamor. Is 

 derived from the Spanish name of the " Cera see" 1 (Momordica Chantniia) whick 

 possesses a peculiar wjirted appearance. Thus the name weans Momoi'dica-shaped. 

 rough red or yellow cacao NJS 7 and 8 are Am-lonado or mel<>n-shaped t rtit 

 and yellow cacao. Calabacillo, cala'jash-sh:iped cacao, red and yellow. 



