196 CACAO 



The fruit of Calabacillo contained less water but dis- 

 tinctly more nitrogen, potash, and phosphoric anhydride 

 than that of Forastero. The kernels of the beans of 

 Calabacillo were distinctly richer in the alkaloids, also 

 in astringent matter and in cacao-red than were those 

 of Forastero, the result being that the beans of the 

 former variety were of a harsher, more astringent 

 flavour than those of the latter. The beans of the two 

 varieties showed but little difference in their contents of 

 fat, but those of Forastero were of higher contents of 

 starch and sugars. In the cuticles and pulp from Cala- 

 bacillo there were found somewhat lesser amounts both of 

 the alkaloids and of starch and sugars than in those from 

 Forastero. In the husks of both varieties small amounts of 

 theobromine (less than 1 per cent.) were found, but no 

 caffeine, which was present in small quantities in the kernels 

 and cuticles of both varieties, was found in either. But 

 little difference existed in the husks of both varieties in 

 their contents of nitrogen and phosphoric anhydride, but 

 those of Calabacillo contained the higher proportion of 

 potash. When, however, the higher proportion of husk 

 in the fruit of Forastero is taken it appears that this variety 

 returns more nitrogen, more phosphoric anhydride and 

 but little less potash to the soil in the waste husks than 

 does an equal weight of the fruit of Calabacillo. But it 

 requires double the weight of fruit of Forastero than of 



