COCOA. 



11 



the seeds, and the second is to tone the colour of the kernel to a fine 

 purple-brown. On being removed from the fermenting process, the 

 beans are well rubbed with a small quantity of a fine red earth, and 

 then spread out evenly to dry. The beans have to be frequently 

 stirred about in drying, but a very hot sun is avoided during this part 

 of the operation. The whole process is very simple, but it requires 

 considerable practice to produce the desired effect of the fermentation 

 with nicety. The drying or curing house consists of a strongly-built 

 span roof, fixed with wheels running on iron rails, laid along a stout 

 framework, which supports a strong platform underneath, and upon 

 which the beans are manipulated and dried. The gathering of the 

 cacao pods is accomplished by means of an instrument called a " cacao 

 hook," and upon the proper use of which the goodness of the future 

 crop very largely depends. It is most essential that in removing the 

 pod by a clean cut through its stem, its base or the part of the stem 

 or branch from which it proceeds, be not cut also ; as at that point 

 other flowers and fruits develop, and therefore it should not be 

 damaged. The pods of the cacao being very persistent, to remove 

 them by pulling is not only laborious, but it tears the fruitful portion 

 of the bark situated immediately at its base, and thus prevents fruit- 

 fulness. 



Other West Indian Islands. — In 1649 only one cocoa tree was 

 known in the Windward Islands, planted for curiosity in the garden 

 of an Englishman at St. Croix. In 1655 the native Caribs showed 

 to M. du Parquet trees of the cocoa growing"^ wild in the woods of 

 Martinique. A Jew, named Benjamin, first began to cultivate the 

 trees ; but it was not till about twenty- five years after that any great 

 progress was made with the culture. 



The cultivation of cocoa in Dominica, although long established, 

 dating from some thirty years back, is yet in its infancy as regards 

 proper and systematic culture. 



The trees have been planted so close, from two to four feet, that, 

 being overcrowded to excess, they are killing each other in the 

 struggle for light and air before they are large enough to bear fruit. 

 There does not appear to have been any attempt at thinning or 

 pruning, or clearing the ground, since they were planted. In 1838, 

 2354 lbs. of cocoa were exported; in 1842 it had risen to 19,264 lbs. 

 It then fluctuated between 30,000 and 100,000 lbs. ; and the shipments 

 in the last few years have been as follows : 



Lbs. Lbs. 



1869 225,422 1872 204,773 



1870 135,439 1873 186,688 



1871 203,433 1874 189,782 



This is wholly shipped to Martinique and Barbados, either for 

 partial consumption in those places, or for shipment to England, 

 France, or America. The process of preparing the cacao beans for 

 the market by fermentation, and subsequent claying, seems scarcely 

 to have been heard of in Dominica ; but it should be known by all 

 growers that this process, properly performed, raises the value of the 

 article from 20 to 30 per cent. 



