eo, be) $ are applied to forms P what is known there 
orastero ? o, and that none of the purple seeded kinds are of 
‘riollo ’ or * Quracis variety. “tt will therefore be well to use for 
uture the name ‘Forastero’ for them here a 
* This being the case, the question naturally arises as to the ordinary 
: of Ceylon. What variety is it; and is there anything like it 
rown elsewhere? For some time I have been becoming more con- 
vinced that it is this that is the ‘Caracas’ or * Criollo ° Cacao, and I 
might have taken ve ground on the matter ees I did in my last 
report. Mr. Morris of Jamaica, who has had good opportunity. of 
vestigating the Sain both in a wild and cultivatkd state, tells me 
at he knows of *only one kind with the cotyledons white or d 
d that is what is known as Caracas Cacao.’ ‘This, it is well knov 
s oh a rare kind in the West Indies, and scarcely to be ied on 
Trinidad estates, having died out, though formerly largely grown there. 
oy Ceylon obtained its plants before this change had occurred. 
ie high quality = ‘t Ceylon Cacao’ is thus explained, as well as its 
mains " point out that the preparation of Ceylon Cacao 
t point from that generally adopted in Trinidad 
d other parts of kopini America. ln Ceylon, after the beans are 
m the pulp is carefully removed by washing, and the result is 
e produetion of a clean, bright looking sample, free from mucilage 
and a of any kind. In the West Indies, after fermentation, 
* absorbent earth is used to assist the process as well as to give an 
_ attractive colour to the beans. ‘The various methods adopted for 
32 fe ting and euring Cacao in the West Indies are well given in a 
E series of Essays published in the Agricultural Record (the Journal of 
E Lepus Agricultural Board of Trinidad) for March 1890. The 
. present position of Ceylon Cacao in the London Market is diseussed 
in the following letter, for which we are indebted to pi courtesy of 
" Messrs. Shand, Haldane, & Co., - 24, Rood Lane, E.C. : 
EY 
E ibus Lewis AND Noyes to Mos FUR HALDANE, & Co. 
Ele 14, Mincing Lane, E.C. 
` DEAR Sirs, f ay : Tk / 
2 ollowing remarks may give some explanation of the 
é peculiar position held by Ceylon cacao as compared with Trinidad. 
: The consumptive deman cent years has caused manu- 
e 
vie sper e for which Ceylon is especially adapted on account of its 
en chocolate-coloured break and mild flavour in- preférenios t to the 
iir, flavoured Trinidad sought after a few years ago, 
he lightness and easy fracture of the shell through the removal of 
" ' mueilage renders the loss in weight less to manufacturers and likewise 
- facilitates the Series ng. 
g 
m the markets of all oet manufacturing countries, may be 
attributed the existing high prie 
