BOTANY AND NOWBNOLATOBB. 51 



The descripbioa of our species is given ia the same work in 

 similar terms : — 



T. Cacao, L. — Leaves oblong, acuminate glabrous, quite entire ; flowers 

 fftscicled :.peyicarp ovid-oblong lOcosiate. Caiyx_ rose-cqlored ; segments lanceolate, 

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

 to 8 inches long. Habitat, Trinidad — De Schach. Naturalized in Jamaica ! 

 Dist. St, Lucia! Anderson. [Guiana and Brazil !'\ 



The various names under which the varieties of this tree 

 Theobroina cacao) 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 nomea- 

 -clature of some of the be^t 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 



■ diflfers much, one with another, and it would therefore be & 

 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 CrioUo, Forastero and Calabacillo, though Dr. Morris 

 contents himself with forming them into two greafi classes, 

 " CrioUo 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 CrioUo as Class I., 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. 



5. „ c. Ordinary amarillo. 



6. ,, 4, ,, Colorado. 



7. ,, e. Amelonado amarillo. 



8. ,, /. ,, Colorado. 



Class III. CALABACILLO. — or small-poddeu, thick, 



SMOOTH-SKINNED, FLAT-BEANED. 



g. Var. a. Amarillo. 

 10 „ b. Colorado. 



• No 1, Yellow Creole ; No :i. Red Creole. Nos 3 and 4. Cundeamor. is 

 derived from the Spanish name of the " Cemsee" (Momordiai Charantia) which 

 possesses a peculiar wjrted appearance. Thus the name means Momordica-shaped, 

 rowh re.l or yellow cacan. N,)s. 7 and 8 are Amdonado or melon-shaped, rti 

 and yellow cacao, Calabacillo, calaUash-shiped cacao, red and yellow. 



