58 



-same proportions of nitrogen, phosphates and potash per acre might be 

 advisedly tried on cocoa plantations: — 



ErythrincB used for shmde. N^t shaded. 



Nitrate <>f soda ... 1 cwt. ... 2 cwt. 



Supe^-phosphate of lime 36 o/o soluble f „ ... | „ 



Potash sulphate ... 1 » ••• i » 



The materials should be well mixed and applied in quantity according 

 •to the number of trees planted per acre around each tree at a distance 

 of about two to three feet from the stem. 



Our attention has also been directed to ascertaining the changes which 

 the beans with the surrounding pulp undergo during the operations of 

 fermenting and curing. For this purpose we analysed cured beans of 

 the two varieties from the same plantation on which the samples of the 

 fruits had been grown. The cuticles and the husks of the beans were 

 separately examined, the composition of the whole bean being calculated 

 from the figures thus obtained. The analyses were conducted on pre- 

 cisely the same lines and by the same methods as those of the various 

 parts of the fresh fruit. Unfortunately the two varieties are never, as 

 far as our experience goes, in the West Indian colonies kept separate 

 during fermentation and we were forced to select our samples from out 

 of a very large sample of cured beans of the mixed kinds. Mr. J. H. 

 Hart of Frinidad kindly examined the samples drawn and considered 

 them to consist of typical beans of the two varieties. 



The following show the results of these analyses compared with those 

 of the analyses of the similar parts of the fresh fruit dried as before 

 described in the Laboratory. 



Compositions of the dried and the fermented and cured beans, cuticles and 

 adherent pulp of Cal ah a cilia. 



Dried. Fermented and cured. 



1. Water ... 5-O0O 7 169 



2. Albuminoids ... 9-704 7-213 



3. Indeterminate nitrogenous matters '681 3-509 

 4 Theobromine ... 2-023 1-649 



Cafleine ... 186 103 



Fat ... 38-181 40-744 



Glucose ... 2-143 -909 



Sucrose ... -07 -024 



Starch 5 980 5-249 



Astringent matters ... 6-900 5-306 



Pectin, etc. ... 1-822 2-671 



Cocoa- red ... 4 404 2-420 



Digestible fibre, etc. ... 12-048 11-615 



Woody fibre ... 5-515 5-503 



Tartaric acid, free ... -629 535 



Acetic ; cid, free ... Nil -869 



Tartaric acid combined ... '974 1-114 



Iron peroxide ... -044 -106 



Magnesia ... -559 '686 



Lime ... -134 - 207 



Potash ... 1-312 1-125 



Soda ... -355 -120 



Silica ... -022 -066 



Sulphuric anhydride ... -482 -057 



Phosphoric anhydride ... 1-098 1-113 



Chlorine ... -044 -020 



100-319 100-000 



