V, 



Table of Contents. — Continued, 



CHAPTER V. JPASE , 



HoABS AHD DraiNIKG.— 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— It AIN FALL — 

 countries with same rainfall may not possess same huniiiity—Compariaon 

 with other countries— Planter must depend upon humidity more than 

 rainfall and temperature— Difference of humidity at increased elevation 

 above sea-level . . , ., , , . . , . , . 24-23 



CHAPTER VI. 



PiCiciNG CHOP.— Cacao Hook— Instructions for harvesting crop— Impol'taflce of 

 cutting ripe pods only— Skilled workmen only to be employed— Differfent 

 treatment required by different varieties— Separation when shelling 01* 

 "breaking" of ripe from unripe produce— Kate of wages for picking — 

 Shelling ok, Brisaking.- How breaking is performed — Uphill work of 

 reform 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. 



EeuMentation. ~ Prizes for Essays given by Trinidad Government— The 

 i^^.„, 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 

 \-itality — 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 ia sweating . . . . . ., . , 33-42 



CHAPTER VIII. 



WAsttiNG.— Ceylon and West African methods— Advice of London Brokers-- 

 Dr. Morris' opinion on the variety grown in Ceylon — Dr. Trimen 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 

 Blow 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 . . , . . . , . . . , . 48-49 



CHAPTER IX. 



BoITanY axd Nomknclattiee.— Mexican name— Various species of Cacao— Dr. 

 Morris' classification — Our own classification of varieties — CrioUo — Forastero 

 — Calabacillo- Criollo. the finest Cacao— Dr. Trimen'a interpretation of the 

 Word CrioUo— Proper interpretation— Origin of the names— How to improve 

 the quality— Nicaraguan Cacao of the Criollo type— Theobroma pentagona— 

 produces a very £ne Commercial Cacao — Epidemic of disease amongst 

 Trinidad Cacao, 1727 — Introduction of Forastero — Typical forms of beans 

 with 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 

 ^- blast*' Theobroma hicolor—*' Wariba" " WarV* or wild hog— Reference to 

 illustrations of Theobroma guyanensiSi TJieobroma sylvestriSt Theobroma 

 o,ng u%tifolia, . . . . . • . . . . ,,. i • 50-60 



