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CHAPTER VI. 
Forming with Chapter VII., by Dr. Lucius 
Nicholls, the Joint Prize Essay mentioned in 
the Preface. 
By Mr. GEORGE 8S. HUDSON, ERRARD ESTATE, 
Sr. Lucia, B.W.I. 
Scope of Suggested Improvements. 
APPROACHING this subject from a strictly 
utilitarian point of view, it is necessary at the 
outset to admit the defined limitations with 
which we are beset when striving to introduce 
improvements in the quality of the cacao by. 
adopting the best methods of fermenting and 
curing the beans. The changes that may 
be induced in cacao by such methods consti- 
tute a beneficial action the measure of which 
can be most accurately gauged by exactly: 
that difference in price which cacao buyers. 
in the terminal markets enforce between un- 
fermented, carelessly cured cacao and the highly 
fermented, well-cured produce from the same 
variety of tree and place of export. 
With the Calabacillo and Amelonado types 
of cacao frotn Brazil, Africa, West Indies, &c., 
