BOi'ANY AND NOMENCLATURE. 57 



compared with the Forastero varieties, and the tree itself is not 

 neariy so sturdy and thriving, and does not produce such regular 

 and abundant crops as the Forastero and Calabacillo varieties. 

 The skin of the bean is thinner, and the interior has but a small 

 proportion of that bitter flavour which is characteristic of the 

 unfermented bean of Forastero and especially that of Calabacillo. 



The flattest beans are those produced by pods of the 

 Calabacillo type. The beans of Forastero are intermediate 

 between these and the rounded form of the CrioIIo, which are 

 often slightly pointed. (Fig. A.) 



The above sketch of beans of three typical varieties show 

 the difference in form which occurs, but there will be found 

 intermediate forms hardly reconcilable with any of the figures so 

 that these must be taken merely as the type forms of the 

 varieties mentioned. (Fig. B.) 



Figures 4, 5 and 6, represent respectively beans of Theobroma 

 bicolor, Nicaraguau Creole, and the best or high priced variety 

 of Venezuelan Cacao sometimes called " Caracas" Theobroma 

 bicolor has fruited for several years in Trinidad, since its 

 introduction in 1893, but the beans do not enter as commercial 

 Cacao. The Nicaraguan bean is the largest Cacao bean I have 

 «een, and is of the finest quality, only to be approached by the 

 finest flavoured Criollo, or " Caracas." 



There are rounded beans* to be found in almost every pod 

 towards its extremities, but the proportion of rounded beans in 

 Calabacillo is very small indeed, and the yield of this form of 

 bean increases only as the character of the pods approaches the 

 Criollo type. Calabacillo, or that class which gives small, 

 rounded and smooth pods and flat beans, having a bitter taste, 

 is the lowest type of Cacao that is grown, and requires the 

 greatest amount of skill ' during treatment to bring it into 

 marketable form, the process of fermenting it, taking more than 

 double the time required for Criollo. The tree however is the 

 strongest grower and the hardiest of all the varieties, and will 

 thrive on poorer lands and on lands on which it would be 

 impossible to grow the finer kinds. 



In the best forms of Venezuelan and Trinidad Cacao, the 

 beans are characterised by a peculiar prominence on their sides, 

 (see Figs 2 and 6.) 



Trees of the Forastero type are strong growers, and its 

 varieties are therefore suitable for most lands in which cacao 

 can reasonably be expected to thrive. It approaches the 



* The word " iecm" is incorrect, but as it is the common form of expression 

 among our cacao pUmters, it is used as being better understood than any other. 



