162 
THE TROPICAL AGiaCULTURIST. 
[Sept. 1, 1898. 
THH UEM.vrjKAliM; KX iXNT OF OUH TEA AREA. 
wa^ sttiiok with t!ie spleiidi.] folUge wherovei- 
he want, and the stretcher of tea bee .veen PeriJeniya 
and BvlulU wore magnificent. lie never a-iw a 
more extensive area of tea, and he thought, it remark- 
able. The flush, as far as he v^as able to see, was 
splendid and ho thought tea outjlit to thrive well 
always iti the mountain district-s of Ceylon, and in 
this conneatiou he particularly mentioned Scrubs 
estate in Nuwara Eliya. 
A VISIT TO THE MUSEUM. 
Dr. Treub though going to Galle, only visited the 
Southern capital to see the place, and he did not 
visit Matara, where, as most of our readers are 
aware, there ia a thriving Jiotanical (iirden of 
sc.me interest. The doctor paid a visit to the 
Museum wliere he was taken r,>und by Jlr. Ilalv. 
Dr. Treub thinks Colombo must congratulate iiself 
on the valuable collection at its museum. The speci- 
mens were remarkably well-kept for u tropical country, 
and as he knew the difficc-.ity there was himself lie 
must confess that the collection at the Museum 
was in very good condiiion iiideed. Dr. Treub also 
went round the Library, and he was moch interested 
in the book^ to be found there. 
DR. TKKUli's NKXT ANNTAL IiniCHT. 
At Heueratgoda gardens the Doctor was met by M*"' 
Willis, and ho returned to Colombo in time to 
catch the German Lloyd sto.imer. on his wav to 
Java through Singapore. This is Dr. Treub's first 
visit to Ceylon, and l.e said lie would carry b.ick very 
favourable inipii ssions of Ceylon and the hospitslity 
meted out to him here. His notes on his vi^it will 
probably appear in his next annual report in the same 
way as he reierred tolas visit last year to Singapore 
and Penang. 
CACAO— AN ESTIMATION OF THE CIIAU- 
ACTEKS OF THKEE VARIETIES. 
"Wishing to ascertain for ourselves whether there 
was any essential difference in the chaiact<-r of vari- 
ous samples of cacao when worked up or manufactured 
for consumption, I obtained three samples through 
thl kindness of tho well known firm oi Messrs. Gor- 
don, Grant & Co. of Port-of-Spalii. our chief town. 
These samples were "ceurutely weighed to 101b each', 
aud were then roasted and ground and the fat 
extracted by an ordinary press. The percentage of 
fat is not so large as might have been taken, but 
as in each case the means used was identical, the 
results are di)eotly comparable as to the relative 
proportion shown in tho tables of results. The cha- 
racter of each cacao is exlubit.'d most distinctly by 
the colour and flavi ur of tlie dry powd..r, and by the 
colour, character and flavour of the tat extracted 
The cocao powder, cocuatina cocoa or essence, which we 
produced, is an article which can be used in the same 
manner ab ordinary cacao powder of the larger 
manufactuieis, and is of course a perfectly pure 
article. The value of the powder can be estimated 
if we allow a certain per cent for process of manu- 
facture. Our own experience is too limited to fix this 
with accuracy, but it may be for our present purpose 
taken as twenty per cent. 
The cacao powder produced is seen to average some 
55 per cent of the total weight of cacao operated 
npon, and therefore we have a saleable article at 
a loss of 45 per cent of the original weight. Now 
the value of cacao at the time of the operation was 
averaged at 14 cents per lb, and therefore the cost 
of the powder not allowing for value, of fat, and 
sale of waste — and not admitting cost of manufac- 
ture, is more than double the cost of raw material 
— or some 30 cents per lb. AVhen, however, some 15 
per cent or 20 per cent fat is sold at Is 3d per lb 
and the husk at lower value, it will greatly reduce 
the cost of manufacture, and it can be clearly seen 
that Pure Cacao Poinder can be produced at reasonable 
rates, leaving a good margin of profit, and also that 
(he admixture of starch and sugar is not in any 
paUtable or as an improveuiTUt to th« keepiuK q 
down°^"u , P<^I>1"^ should thLfin t 
down adulteration by demanding nothing bt.t a pore 
cacao Dowder, which is iu every »»y a paUtable «il 
."""thir^the"'*"^?- H*'"'^ of [hefi:ct:';o Le trJ 
i«. that the mild lidvoured and light colored 
Nenezuelan cacao is rated at the safue vr.lue aa 
ordinary Tnnidad, although it is evident it product 
nar'^v^'^ ViSj ^-"^ -P-t superior to^- Ordi- 
exjinmei't^r-^' '"^ "^"'^^ results of our UU 
.\0. l.-VK\hZUJJLAX FISK CI.AVKtl C.\CAO 
VALtKI) AT 14c. >'HB UJ.-MK.SSHS. 
G. c;. i!t CO. 
1 Weight received from G. G. & Co.. Jo'ftO 
2 ^ eight when roasted aud cleaiif d . . 7 r,i 
■■i \\ citr It of Hii.lf ; 
3 Weight of Husk 
4 Weiglu dry. Cacao after" £at was re- 
moved .. ■ 
5 Weight Of Fat extracted from 7 ft.- Ih ' ' i-o j 
^ 'Juring roasting aud cleaning 
■/( Ih B 
7 during i?rinding aud expiessiou 
Of fat -62 lb 
8 Total loss of manufacture . . i 
Loss roasting, cleauiuj; and extracting 
fatnn 1 iiusk . , , 
Diy Powder .. *• •• ^ 
''■^^ ■■ :: ^ijii" 
laS'JulJtitiei'" ''"'^^ " -"l-l ''^""Hh 
Comp.rmg s^mrles Nos. 2 and 3. it i, seeu that 
clay IS to be eelunated at about U par cent. 
XO. 2.--ll!I.M|)AIl "FINK RSTATKS' V.VLCtD UiC. 
I'hK l.Ii.-MKS.Si:.?. (J. (;. & to. 
1 Weight received from G. G. A Co. .. lo?o 
2 \\ eight when roasted and cleaned .. 7 86 
3 Weight of husk . . . . j 
4 Weight of Cacao after remo'val of Fat .' .' 5 60 
5 Weight of Fat from 7 86 lb. . . i-^ 
6 Loss roasting and cleaning -51 lb' 
7 Loss duiiug grinding and expresiion 
of fat 02 
8 Tola! loss .. . 
r Dry Cacao Powder .56 o 'per cent 
^«>M£oss ;: •• .itt f 
LUu.k .. 27 6^jJJj do 
1000 
NO. 3. -TRINIDAD "ORDINARY" CACAO, Uc PKB LB 
MESSRS. G. G. & CO. 
1 ^eight received from G. G. & Co. . . lo 00 
2 Weigh wlien roasted and cleaned . . 7-80 
3 Wc-ig.it of husk . . 1 
4 Weight of • 'aeao after removal cf Fat ' ' \ 4ft 
5 Weight of Fat from 7 80 lb. ^-.^f 
C Loss during roas'.ing and deaning-GT I'b 
fit " n'lb expressing 
STouiloss .. 
54-8 'percent 
10 lb { ■• .. 161 do 
"1 Loss 
LHusk 
29 1 
13-8 
15-3 
-Tnnidad Royal Botanic Gardens BmLi. 
do 
do 
