June r, 1882.] THE TROPICAL AGRICULTURIST. ro?9 
of 'ii iJhViU- II t 'cure with "'vcrv'mw I v ',';")-'" VC T^ l '.' :st v '' ry , w " rst - If thcn the higher class 
serious 
i, under 
during 
Qce, no 
labit in 
of only 
•e often 
irly no 
tability 
..uij, mcl» 111 consequence 
slower growing, the larger 
1 the process. 
ith 
328. With the vigorous effort now being 
:it ].>■-., luring high class cacao in othercolouie 
al state of things is not likely to last ; ai 
well to keep steadily in view the fact that tin 
out reason or excuse for anything but h 
being exported from Trinidad — not all at 01 
depending largely on variety, it would be to 
fice to suppress the inferior varieties ; yet I 
that, by properly preparing all the cacao, 
the good from the inferior kinds, an iniprov 
cent might be <tt oure realized. 
3-'f). The chief cause of the comparative 
quality in the great bulk of Trinidad caca? 
v. : 1 1 1 1 of appreciation of the fact that ca< 
cultivation and preparation is in its infancy, 
exceptions there is no thought or desire (as t 
t I be any necessity) i'or pushing it beyond th 
330. Meanwhile, however, the cacao tree 
varieties Of different value to dealer ai 
quirrments in cultivation, in different soils and sites; the 
systematic gathering and scientific preparation of the beans 
in Such milliner as to secure to the consumer their substance 
not only pure and undecomposed, but combined with all 
their natural distinctive characteristics of flavour and cou- 
iristence — now rarely present— present a new and wide field 
for the exercise of tie- best intelligence and skill— alike to 
the SOjentific agriculturalist, the chemist, and the engineer, 
quite independently of the requirements of the monufact- 
Qtt I in Bnrope or America. 
831. This will, perhaps, become more apparent on the fol- 
lowing facts and circumstances being considered : 
1°. The export of cacao from Trinidad is now over 
l:i.00i >.0t Ml !b. ami values about £600,000. 
1' 5 . There is a margin for improvement on the gross 
•tprat, equal to at least 'JO per cent by a omro careful and 
prompt preparation even under the /„•,"„ „.• ,„;/„, ' . v.-atin 
SO.) of preparing. That is to say. if all the cocao produced 
were iis w, II prepared as that of "San Antonio," th • value 
would b' enhanced to that extent. Total value then 
£000,000. 
3 - . There is a dilfererico of value in the Varieties of 0 KUW 
MllOnffst the higher class as to quality ami productiveness, 
of ut least three times, and very much more thou this bet- 
esent too thick 
lfty — if not impractic- 
ary for regular and 
rees of great variety 
btned with the strong 
iary to deal with the 
whereas with a uni. 
3 work of pruning is 
shade to thrive well; 
shade is again greatly 
id other conditions of 
i from nearly nothing 
Bason. In respect of 
the character of the 
ges commonly from 
le many times heavier 
' contents (beans) are 
there 
ipt and 01 
great difference in 
!st< nee, taste and odour, in the recently 
)t (intercut varieties. It does not appear to 
however, or it is not commonly regarded, 
iguishing characterises are retained into 
M) state, iirovided the samples are kept 
not subjected to treatment tiiat will affect 
ally— that is to say such as would affect the. 
I constituents beyond what would arise in 
.ened by moderate heating) and subsequent 
rm drying (which process is simply a kind 
yi luaitiiig, <uui what is accomplished iu the familiar "sweat- 
ing process) and by which the characteristic- flavours ore 
greatly developed and made permanent in the bean With 
a very w,de range of variety as to consistence and flavour, 
from those interior beans with .scarcely any. but with a 
sto ic-hke consistence ot tissue, or accompanied with intense 
bitterness, to tnose having the characteristics of hi-h-closs 
"fifth 1 * « '' as -V to understand how much is loatmreS 
ot distinctiveness ot flavour and aroma in the mUtur, under 
winch the great bulk of cacao is prepared, and which under 
th.' present method— as a rule most carelessly conduct^!— 
the result is the one well known— and only too ofteu •• s.,.,.- 
and fusty"—" new " cacao flavour. 
337. "Sweating" — that is to suy, ma'tiii 
regarded as the only meaus to produce h: 
the same time it is well known that ot least 
" not sweat;" thut is to say sweatiug his no effeetto tan o 
its quality in the cousisU'iice and flavour of the lieaiis The 
piauatiou would be Icii/thy an I nee. ssari v iuvoU.- u v '' 
utiou of the structural diltVn -ictM of the Uaim wu'l^h', 
various physiological phenom. in oounaotod therewitl in 
germination — mid as it is uot important in the uUnvt of tl"'" 
Seport, 1 leave it for notice iu another placo. 
333. Meanwhile, there oru v;irietic« which by nimple gorm- 
ing — is commonly 
•■>- "ttcao ; «t 
