THE CACAO-TREE. 



Besides the above-mentioned species, 

 distinguished by botanists, T. Cacao, 

 which is the most widely and largely cul- 

 tivated, is divided by cocoa-planters into 

 several varieties, the differences observed 

 being due to the long-continued influences 

 of varied climates, soils and modes of cult- 

 ure. The best of these is the Creole (or 

 Criollo of the Spanish inhabitants of South 

 America). The pods are small; but the 

 nuts are thick, short, and almost globular, 

 pale crimson in color, and of slightly bitter 

 but agreeable flavor. This variety is 



