10 



COCOA. 



instance, the ' Trinidad Standard ' gives the shipments for the last few 

 years as follows : 



Lbs. Lbs. 



1869 6,269,920 1872 7,019,160 



1870 6,862,600 1873 7,695,520 



1871 6,447,380 1874 10,342,206 



And states that the crop shipped in 1861, 8,472,302 lbs., was not 

 far short of double the preceding ten years' average, double the ship- 

 ment of the year next following, and that the average of the ten 

 years, 1862-71, was about 6,357,400 lbs. 



The season begins in October, and if the shipments wete noted from 

 the first of that month instead of the 1st January we should have a 

 truer statement of the relative crops. 



The exports in the years, ending September 30, have been, in 1872, 

 7,062,320 ; 1873, 7,484,520 ; 1874, 9,794,220 ; 1875, 6,130,306. 

 There is little doubt the unusual quantity exported in 1874 was made , 

 up, to some degree, of cocoa sent from Grenada for reshipment, and 

 which it is to be feared went home as Trinidad produce, lowering the 

 character of the ordinary cocoas of that island. Cocoa is prepared in 

 two different ways, according to the market for which it is intended. 

 If for Europe, the seeds are covered with dry leaves and a light layer 

 of earth, and left for six or eight days to ferment. Treated thus they 

 lose much water, and their very bitter and astringent principle. The 

 seeds become lighter, of an agreeable and mild flavour, are of a hand- 

 some cinnamon colour, and the husk or envelope separates easily 

 from the bean by a slight pressure between the fingers. It is in this 

 condition that the seeds are most sought after, and make the best 

 chocolate. To England, where cocoa is principally consumed in 

 infusion, it is sent without any preparation. The seeds are then of a 

 red colour, their envelope is clean, smooth, adhering to the interior 

 almond, which is of a purple colour, with an astringent and bitter 

 flavour. In this condition it is quite unfit to be manufactured into 

 chocolate. According to Mr. H. Prestoe, colonial botanist, the chief 

 object in claying the beans is to preserve them, but in the French 

 market there is a decided preference for clayed kinds, without appa- 

 rently much regard being paid to the quality of the interior. The 

 qualities characteristic of the best cocoas are these : A clean reddish- 

 brown or " chocolate" coloured interior. Dryness, so as to render the 

 bean crisp all through, and the " nibs " or plates of the kernel readily 

 separable from each other, and from the shell or skin. The colour of 

 the " nibs " outside is a dull purplish, slightly brown. The fracture 

 presents a fine glaucous purple-brown. Chewed, the nibs reduce and 

 dissolve in the mouth readily, and the flavour is a fine full chocolate, 

 slightly warm and astringent. The consistence is much like that of 

 finely-prepared dessert " ground nuts." There should be no trace of 

 mildew. The process of fermenting consists in collecting the seeds, 

 when taken from the husks or pods, into barrels or troughs, or into 

 heaps, nicely covered with plantain leaves or sacks, within the curing 

 house for two, three, or four days ; the house, meantime, is kept 

 closed. 



The first object in fermenting is to reduce the mucous cQvering of 



