216 CACAO 



agriculturist can alter the quality of fruit by manuring, 

 that certain fruit will grow on certain soils and not on 

 others, and that soil affects flavour, &c. These I consider 

 are largely fallacies which have hindered progress in cacao 

 planting, as although praiseworthy efforts have been made 

 they have not been carried out on the right lines, which, 

 I suggest, are the selection, development, and cultivation 

 of standard named varieties of cacao of different standards 

 of quality propagated solely by budding or grafting. If 

 it be Calabacillo, let it be a good Calabacillo ; if Forastero, 

 let it be the finest possible ; if Criollo, Nicaraguan, or 

 Venezuelan, let it be the best, and the best to suit the 

 market, or in short, follow with cacao the methods of fruit- 

 growing as now understood and practised by leading 

 orchardists all over the world. 



