8i2 
THE  TROPICAL  AGRICULTURIST. 
[June  i,  i8g6, 
finite,  ]\  . E ln) ird-s.  A few  worJs  on  Tea  and 
Coffee  aa  alimentary  drinks,  comprising  their  history 
and  analysis,  Ac.  London.  1815.  IGo. 
Stet/iiiannu-i,  Amhros.  De  decocto  herbae  Thoae  in 
convnlsionibns  optimo  remedio.  [In  Misc.  Acad.  Nat. 
Curios.  Dec.  Ill,  an  1.  obs.  XVI. \ 
Steijniannus,  Aiahro:i.  De  decocto  Theae  morbo  Ec- 
stasi  simili  observ.  [Misc.  Acad.  Nat.  Curios.  Dae. 
III.  an.  1.  1 
Steijni'innus,  Anihios.  De  Theae  usu  salutari  in  con- 
vulsionibus  puerorum,  post  movbillos  et  variolas  ori- 
undis.  [Misc.  Acad.  Net  Cur!  Dec.  III.  an  1.  obs. 
18.  J 
btentzel,  Clir.  Gottf.  Prcc.i.  See  Eei/erabend,  M.  T. 
Dissertatio  de  salvia  in  infuso  adhibenda  hujus  cpie 
prae  Thea  Chinensi  praestantia.  1723.  4o. 
Steoens,  Ilobl.  Marks  on  Tea  Tubs.  London.  17(38. 
fol. 
Stevomoa,  ./.,  M.I).  Advice  medicinal  and  econo- 
mical relative  to  the  Purchase  and  Consumption  of 
Tea,  Coffee  and  Chocolate,  Wines  and  Malt  Liquors, 
&c.  London.  1830.  12o. 
Stevmton,  Jamo.-i.  Treatise  on  Tub.acco,  Tea,  Coffee 
and  Chocolate.  London.  174(5.  8o. 
iStirton, ./.  On  vegetable  parasites  on  the  tea-plant, 
more  especially  that  of  Assam.  [Reprinted  fro.n  tho 
Proc.  Phil.  Sojy.  Olasgovv.  1881. J [(J-lasgovv.  1881.  | 
8o. 
Stoker,  J.  On  the  Management  of  the  Tea  Plant. 
Stracheii,  J . On  the  Tea  Eactories  and  Plantations 
in  Kumaon  and  Garhwal.  Agri:  1851. 
Straford,  IP.  List  of  Ter  Estates  in  Ceylon,  with 
their  districts  and  acreage  under  tea.  Lmdon. 
188(3.  8o. 
Street,  Francis  F.  F.  F.  Street’s  Ceylon  Tea  Tables. 
Showing  the  laying  down  cost  in  London  of  tea,  Ac. 
Ceylon  Observer  Press.  [ Colombo.  1887. J a.  sh.  fol. 
SuijijestioHs.  Suggestions  for  the  importation  of  Tea 
makers,  implements  and  seeds  from  China  into  the 
North-Western  Provinces.  Agra.  1852.  8o. 
Sumner,  John.  A popular  treatise  on  Tea:  its 
qualities  and  effects.  Birmingham.  1883.  lo. 
Sumner,  John.  Cultivation  of  Tea  in  Java. 
Sfjdow  [Isidoie  Orihiau,  W'Uhelnuna  ron\.  Die  mo- 
derne  Theetisch Die  Auordnung  aller  tlattungen 
von  Theegesellschaften,  Ac.  Sondorshausen.  12o. 
Sylvestre  Dufour,  I'lnlippe.  See  Vhamherlaiine,  J. 
The  manner  of  making  coffee,  tea  and  chocolate. 
I Transl.  fr.  the  French  of  P.  S.  D.  | 1885.  12o. 
Sijlvc.stre  J)ufour,  I’hilippe.  Traitez  du  Cafe’,  du 
The’  et  du  Chocolat.  l^yon.  1885.  12o.  [Second  edn. 
Lyon.  1888.  12o.]  [Third  edn.  La  llaye.  1893.  12o.l 
Si/lvestre  Uu/our,  /‘kilippe.  See  Span,  Trac. 
tatus  novi  de  potu  C.iphe’,  de  Chineusium  the’  et  de 
Chocolata.  [Fr.  the  French  of  P.  S.  D.]  1699.  12o. 
Si/loeslre  lJufour,  I’hilippe.  See  Usape.  De  I’usage 
du  Caphe’,  du  The’  et  du  Chocolate.  1871.  12o. 
(To  be  concluded) 
WHITE- ANTS  AND  MANGU  TRIiES. 
If  the  bark  of  the  trees  is  attacked  by  white-ants, 
it  must  be  first  scraped  off  at  alt  part.s  where  the 
animals  have  made  tunnels,  and  painted  with  kerosin. 
Let  the  ground  be  dug  between  the  trees  as  deeply 
as  necessary,  the  soil  turned  over  and  watered  with 
phenyl,  it  procurable ; if  nut,  with  kerosene  and 
water.  In  Ceylon,  a decoction  of  the  leaves  of 
Mauritius  hemp  is  used  for  e.xpelling  white-ants, 
but  I fear,  a correspondent  writes,  you  have  got 
into  too  bad  a state  for  that  to  be  efficacious.  It 
has  the  advantage  of  being,  of  course,  quite  harm- 
less to  any  trees.  In  using  the  phenyl,  put  some 
in  a pail  and  add  water  till  it  is  of  the  colour  and 
consistency  of  good  milk.  Every  plantation  should 
keep  phenyl.  It  is  perfectly  safe  with  foliage  ; car- 
bolic acid  and  kerosene  ate  not.  It  it  exceedingly 
good  for  mealy  bug.  Corrosive  sublimate  and  Paris 
green  will  both  destroy  white  ants  ; dissolve  in 
water  ami  pour  into  tho  holes.  But  be  careful  not 
to  p 'ison  the  tree.s  by  putting  these  poison  too 
close  to  the  roots.  Corrosive  sublimate  is  very  popular 
here,  being  used  dry.  The  planters  have  told  me 
that  one  white-ant  eats  a grain,  dies,  and  is  eaten 
in  turn  by  another  who  dies  and  so  on  till  tho  nest 
i.s  exterminated.  I cannot  quite  credit  this,  but  tho 
poison  have  a very  strong  effect  o i white-ants.  Of 
course  care  should  be  taken  in  dealing  with  c -r- 
rosive  sublimate  in  bulk,  as  it  is  an  exceedingly 
dangerous  poison.  After  you  liave  well  poisoned  the 
white-ants,  remember  to  manure  the  trees  well,  so 
that  they  can  have  strength  to  recover.  If  it  is 
possible  to  flood  the  plantation  for  a few  days,  the 
ants  whould  have  to  retire,  but  this  is  rarely  pos- 
sible here  at  least.  I do  not  think  it  would  hurt 
the  trees,  as  I have  here  splendid  ©Id  trees  growing 
in  water.  I should  like  to  know  the  results  of  these 
suggestions  should  yo  i find  time  to  inform  me,  as 
I am  collecting  together  all  kinds  of  notes  on  des- 
tructive insects  and  methods  of  destruction. — Indian 
Agriculturist, 
-*■  — 
NOTES  UN  CLRINO  COCOA  FOR  S.MALL 
SE  FTLERS. 
I>y  \V.  Chadwick,  Superintendent  of 
Hope  Garden. 
Tho  first  i nportant  point  to  bo  observed  when 
about  to  cure  Cocoa  is  that  it  must  be  quite  ripe, 
but  not  over-ripe.  The  pods  must  have  attainel 
their  full  colour  whatever  it  may  be,  but  if  the  beans 
shake  about  easily  then  the  pod  is  over-ripe.  The 
reason  is  that  if  the  beam  are  not  ripe,  the  muci- 
laginous matter  covering  the  beans  is  not  properly 
developed  into  the  stage  when  it  will  readily  ferment. 
If  left  to  get  over-ripe,  the  mucilage  commences  to 
liquefy. 
The  best  vessel  in  which  a small  cultivator  can 
ferment  Cocoa  is  an  ordinary  flour  barrel.  To  pre- 
are  this  for  the  reception  of  Cocoa  beans,  first 
ore  about  a dozen  holes,  each  half  an  inch  in 
diameter,  in  the  bottom  of  the  barrel,  then  place 
about  ten  inches  of  banana  trash  in  the  bottom  of 
the  barrel.  Line  the  sides  also  thickly  with  trash, 
and  have  a sufficient  quantity  on  hand  to  cover  the 
beans  when  placed  in  the  barrel.  When  the  barrel 
is  ready,  break  the  whole  of  the  pods  and  place  the 
beans  in  the  barrel  covering  with  the  banana  trash. 
The  beans  must  be  loft  to  ferment  for  two  days, 
then  remove  one-third  of  the  beans  and  lay  them 
in  a heap  on  the  floor  and  mix  them  thoroughly. 
Kemove  the  balance  of  the  beaus  and  mix  them  also, 
but  do  not  put  the  two  heaps  together.  .After  placing 
fresh  trash  in  the  barrel,  put  the  beaus  which  wore 
at  the  top  back  into  the  bottom  of  the  barrel  and 
those  which  were  at  the  bottom,  place  at  the  top. 
Cover  with  trash  in  the  same  way  as  before  and 
leave  for  two  more  days,  when  the  beans  should 
bo  treated  in  exactly  the  same  way  as  before.  They 
should  then  be  left  for  two  more  days,  when  they 
are  to  be  taken  out  and  washed  thoroughly.  On  tho 
day  the  beams  aie  lina'ly  removed  from  the  barrel 
tho  work  should  be  coinmenctd  very  early  in  tho 
morning,  so  as  to  get  all  the  sun  possible  on  the 
first  day,  for  the  beaus  mildew  very  quickly.  They 
should  be  washed  immediately  they  are  taken  out 
of  the  barrel  as  this  helps  to  keep  them  plump. 
Tne  proper  amount  of  Cocoa  td  ferment  in  one 
barrel  is  the  quantity  cf  beans  obtained  from  1,000 
ordinary  sized  pods.  If  many  more  than  this  number 
are  put  into  one  barrel,  the  fermentation  is  too  great 
and  the  beans  turn  black. 
If  a less  quantity,  say  below  700  pods,  are  to  be 
fermented,  the  green  trash  and  more  of  it  must  bo 
used,  and  a weight  not  exceeding  28  lb.  placed  on 
the  top  which  helps  the  fermentation. 
When  the  Cocoa  is  being  dried,  it  is  not  advisa- 
ble to  expose  it  after  tho  first  two  days  to  the 
extr  me  heat  of  the  mid-day  sun,  it  is  better  to 
take  it  in  about  9 o’clock,  and  then  put  it  out 
again  between  three  and  four  o'clock.  Those  who 
use  evaporators  are  w.irned  against  an  excessively 
high  temperature. 
Gre.at  care  must  be  taken  when  removing  tho  pods 
from  the  trees  that  they  bo  cut  off'  with  a good 
sharp  kuifo,  not  pulled  off.  If  pulled  off,  the  little 
knob  at  the  base  of  the  stem  of  the  pod  is  injured. 
