BOTANY AND NOMENCLATURE 3 



(9) „ c. Ordinary, or typioal Aniarillo=TeUow Porastero. 



(10) „ d. „ „ Colorado =3 Bed Forastero. 



{11) „ e. Amelonado Amarillo *= Yellow, melon shaped. 



(12) „ /. Amelonado Colorado =^Red, melon shaped. 



CLASS III. OALABACILLO. 



(13) Var. a. Amarillo c=Yellow\Calabacillo, flat-beaned, smooth, thin- or 



(14) „ h. Colorado B Bed / thick-skinned, and small pods. 



THEOBROMA PENTAGONA 



(16) Theobroma Pentagona= Alligator oaoao. Has yellow, muoh-warted 



pods, with five distinctly raised ribs, and 

 large beans, having white or light-coloured 

 interior. 



We have therefore a classification under Theobroma 

 cacao carrying fourteen types under three classes, but it 

 must be understood that these are separated by no definite 

 margin, and that intermediate forms will be found on 

 estates showing every conceivable form of variation. The 

 tendency of variation appears to be in favour of the pre- 

 servation of the lower qualities, and consequently to 

 deterioration. This is unfortunately faciUtated by the 

 method of propagation from seed only, which has been 

 used for long years past and is still the favourite method, 

 and unless some radical change is made, many of the 

 characteristics of the best cacaos must in time run the 

 danger of extinction, a subject which is discussed more 

 fully in subsequent pages under another head. 



The word " CrioUo " in our reading is to be interpreted 

 as native, and the word " Forastero " as foreign, this kind, 

 according to De Verteuil, having been imported from 

 Venezuela to Trinidad long years ago, when its Criollo was 

 struck with disease. Calabacillo is so named, owing to its 

 being compared with some forms of the fruit of the " Cala- 

 bash " (Crescentia Cujete). 



The Trinidad CrioUos and those coming from Venezuela 

 and Nicaragua are placed together, as they afford produce 

 of the highest quality, and all have beans with a white or 

 light-coloured interior. 



The Table is given as covering the chief types of cacao as 



