86 THE AGKICULTUEAIi CHEMISTRY OF CACAO. 



The following show the detailed composition of the fresh 

 fruits of each variety, of the various parts of the fruits, and the- 

 distribution of the constituents in the parts of the fruit : — 



TABLE I. 



Wholk Feuit of Cacao, Variety " Cal'abacillo." 



99-267 



1. Containing nitrogen ... ... -213 



2. „ „ ... ... -072 



3. „ „ ... ... -004 



4. „ „ ... ... -0:^0 



Total nitrogen ... ... .325 



