121 



and in a dry seed far less, than the average. The moisture in a plant is 

 easily estimated by weighing out a portion of the plant, drjdng at a 

 temperature of 212^^ F. for about half an hour, and weighing again 

 when cool. The decrease in weight gives the loss in drying, or the 

 amount of moisture. 



In conclusion, a word or two might be said as to the effect on the 

 plant of an unfavourable water supply. As was stated when dealing 

 with irrigation, an excess of moisture in the soil means the absence 

 of oxygen and the consequent rotting of the root Seeds are often 

 prevented from germinating by a similar state of affairs. It should 

 also be borne in mind that the plant does not require the same amount 

 of water the whole year round. In the growing season it will natu- 

 rally reqiiire more than when passing through the resting stage. 

 A careful study of the life and habits of the plant must greatly assist 

 the cultivator in his endeavour to obtain the largest return for the 

 smallest outlay. 



Although this article is styled "Water in some of its relations to 

 agriculture," but a few of these important relations have been consi- 

 dered. The many other relations such as the effect of water in the 

 formation of soils, the uses of water on an estate, both for purposes of 

 power and of cleansing, and the supply for stock are far too important 

 to be lightly passed over at the end of an article. 



WASHING COCOA. 



IMr. S. H. Davies who has been for some time eno^ao^ed in makinof 

 chemical experiments on Cocoa, etc., for Messrs. Rowntree, writes aa 

 follows : — 



" »Iy reply to your questions concerning the advantages of washing 

 Cocoa would be : — (1) The loss oi weight is appreciable and might 

 amount to 2 or 3 per cent., a serious it^m when dealing with large 

 quantities of Cocoa. (2) Washing renders the Cocoa more friable. 

 (8) If the brokers are accustomed to Jamaican Cocoa with a certain 

 appearance, they will resent any change; they are conservative and 

 have many strange conventions about the appearance of Cocoa. (4) 

 Removal of the pulp by washing will not greatly ; educe the time of 

 drying. 



"On the whole I should advis^ against washing cocoa. All this ap- 

 plies to a properly ferment d Cocoa, not to the native dried stuff." 



AN OPEN LETTER TO A SMALL CULTIVATOR OF 



COCOA. 



VARIETIES OF COCOA. 



Dear Titus, 



What an extra ordin ary vareiety there is, both of shape and colour, 

 in the pods growing on your " chocolate" trees. Those short, fat, 

 smooth skinned pods are called Calahacillo cocoa by the Spaniards ; 

 the big, heavy, broad-shouldered and straight pods with a rough skin 

 are the Foradero kind, or Trinidad cocoa, and the long curved pods, 

 constricted at the upper end, tapering at the lower end, with a deeply 

 wrinkled skin are the Criollo variety. Each may be bgain divided 

 into red or yellovv, mottled or buff, thin skinned or thick skinned. 



