180 CACAO 



there are other opinions the examination of which may 

 also lead to progress in our methods. 



Of the soundness of the work carried out by Professor 

 Harrison there can be no possible doubt, as it has already 

 stood the test of criticism for a number of years and is 

 quoted by the best writers and authorities. 



Wright, in his latest work, has also given to the public 

 some twelve pages of valuable matter on the chemistry of 

 cacao, in which various analyses are quoted, to which 

 reference might be profitably made by inquirers. At pages 

 161, 162, under the heading of chemical tests for varieties 

 of cacao, he has the following : 



A oonslderable amount of work has been done by Trojanowsky and Jumelle 

 to determine whether different oaoaos can b» identified by means of chemical 

 testa. The kernels of different varieties were powdered, and mixed with a 

 definite proportion of sugar and distilled water, and after filtering the filtrate 

 was divided into many portions and each treated with a specific reagent. 

 The colour of the precipitate, If any appeared, and that of the solution were 

 considered to indicate the variety of cacao under examination ; by means of 

 solutions of nitrate of copper, nitric acid, nitrate of silver, chloride of zinc, 

 chloride of mercury, and other reagents It was hoped to distinguish between 

 Caracas, Surinam, Trinidad, Guayaquil, Ariba, and other cacaos, according 

 to the colour, reactions, and nature of the precipitates produced. In some 

 cases the tests appeared to be useful, but in most instances they could not be 

 recommended as reliable. 



This is a result which might reasonably have been 

 looked for, and is valuable as a proof of the negative ; 

 for the range of variation in cultivated varieties of cacao 

 is so wide as to lead to the conclusion that results obtained 

 by the examination of samples could only be proportionately 

 valuable in so far as they showed agreement in the major 

 factors of their contents, and in that way suggesting, but 

 not proving, affinity. It is taken for granted by some that 

 the names given to varieties of cacao actually show 

 permanence in varieties, which position is untenable. 



On the other hand, however, the analysis of two selected 

 varieties, after Harrison's method, if taken from single 

 standard trees, would show differences which would not 

 only be permanent and reliable tests for detecting any 

 special variety, but would give very indefinite results 

 when used on specimens from seedling trees, each and every 



