2 
it ; it is, however, of very little value for manufacturing purposes, and 
ore never realises such a high price as Cayenne Annatto; more- 
West Indies and Cey e have never heard of any being imported 
into this country from Cayenne or Guadaloupe, the best that we have 
seen have been from Jama hey vary very much indeed in quality 
ca; the 
in consequence of insufficient care in collecting, curing, and drying t 
before exportation. Large quantities came into the London market last 
year very much deteriorated in value in consequence of having been 
oO 
e 
every season, and last year we ordered two t f some Kingston 
merchants which they could not supply. We are, therefore, decidedly of 
opinion that good, sound, hard, whole Annatto seed, properly collected 
and dried, free from mould, would meet with a ready sale in this country at 
such a price as would pay the growers well. If, however, they would only 
prepare the Annatto inthe same way as they do in Cayenne, by washing 
the colouring matter off the freshly gathered seeds, and send it over here 
in cakes or in a semi-fluid form, it would be better. We are quite sure 
that it would pay them well to do so, as it would fetch a very much 
higher price than the Guadaloupe kind realises, and we should be 
securing an industry for our own Colonies that is now entirely in the 
hands of the French. This is the reason why nearly all the Flag 
Annatto is sent to France, to encourage their own shipping, and the 
Annatto and export it to France, surely it 2 e growers of 
Jamaica and Ceylon to do likewise and export it direct to us, they 
would then get a better price for it than the enne growers do, 
comes from Para, it is ina paste packed in baskets weighing about 
ž cwt. each, It is wrapped up in dried leaves, andis principally used 
