PAIIT I.— CULTURE. 



CHAP. I.— Selection of Land, &c. 



„ II. — Selection of §EEpr-yuRSERiEs. 



„ III. — Planting and Shading. 



„ IV. — Mandring and Pruning. 



,, V. — Roads and Draining— Temperature and Rainfall. 



Pajrt il— pi?^paration eor market. 



CHAP. VI. — Picking and Harvesting. 

 „ VII. — Fermentation, Curing, &c. 

 „ ym.— Washing, Drying, Poushing. 



Part III.— SCIENTIFIC and MISCELLANEOUS. 



CHAP, IX.— Botany and Nomenclature, Description of Typical 

 Forms. 



„ X.— Diseases, ic, 



„ XI. — Export, Value of Estates, Buildings, Labour. 



XJI. — The Chemistry of Cacao, by Prof. J. B. Harrison, M. A. 



,, XIII, — MANUFACTt|RE of ChOCOLATE. 



„ Xiy.— Transit of Seeps and ,Pi./vn;(;s, 



