18 



CACAO OE COCOA. 



ing itself with tlie substance of the plant. The only remedy is 

 to remove it. 



Wheu the cacao trees are in a bearing state, they are subject 

 to a disease called tacJie. This is a black taint, or stain, which 

 attacks the trees, encircling them below, and kills them. The 

 mode of preservation is to make, in the beginning, a sliglit notch 

 that shall pierce the bark. But if the taint is extensive, it is ne- 

 cessary to cut all the affected part. It then exudes a liquid 

 and is healed. The bark remains of a violet color in the part 

 that has been tainted. 



The other enemies of the cacao are the agouti, stag, squirrel, 

 monkey, &c. The agouti produces most havoc. It often destroys 

 in one night all the hopes of the proprietor. 



Birds are not less injurious to the cacao. The whole class of 

 parrots, in particular the great Ara, which destroys for the plea- 

 sure of destroying, and the parroquets, which come in numerous 

 flocks, conspire also to ruin the plantations of cacao. 



Cleans of preserving a plantation . — It is necessary that a cacao 

 plantation should have always shade and irrigation ; the branches 

 of the plant should be cleared of the lichens tliat form on them ; 

 the worms destroyed ; and no large herbs or shrubs and mosses 

 permitted to grow near, since the least disadvantage resulting there- 

 from would be the loss of all the fruit that should fall into these 

 thickets. But it is most essential to deepen the trenches which 

 carry off the water, in proportion as the plant increases in size, 

 and as the roots of course pierce deeper ; for if the trenches are 

 left at a depth of three feet, while the roots are six feet in the 

 earth, it follows that the lower part of the cacao plant is in a 

 situation of too great humidity, and rots at the level of the water. 

 This precaution contributes not only to make the plantation more 

 durable, but also to render the crop more productive. It is neces- 

 sary, also, to abstain from cutting any branch from cacao plants 

 that are already bearing. Such an operation might occasion 

 the subsequent crop to be stronger; but the plants become ener- 

 vated, and often perish, according to the quality of the soil and 

 the -number of branches cut off. 



If the earth of the plantations be pressed and trampled down 

 by animals, tlie duration of the plant is diminished. Irrigation, 

 made with judgment, maintains them long in a state of produce. 



Withering of tlie fruit. — The fruit of the cacao withers on the 

 tree from three causes : — • ' 



First. — When the plantation is, during a long time, inundated 

 with water. I have seen plantations of cacao, which had only 

 been covered with water thirty hours, and of which the fruit was 

 totally withered. 



Second. — Erom abundant rains, particularly in ver}^ damp val- 

 leys. This is only to be remedied by keeping the plantation well 

 drained, that the water may not remain on it. 



Third. — A want of necessary irrigation, and the watering of the 

 plantation under an ardent sun. The vapor from the earth kills 



