i 82 
THE TROPICAL AGRICULTURIST. 
iSEPT. I, 1897 . 
A GEOLOGICAL SURVEY FOR CEYLON. 
A recent “Madias College Magazine” liad 
the following deliverance-'?^ 
It will perhaps surprise many of onr readers to be 
told that a geological survey of Ceylon has never 
been undertaken ; but such is the fact. Rich as the 
colony is known to be in plumbago, in iron ore and 
in gems, the extent of its wealth has never been 
scientifically ascertained. The Ceylon Observer in an 
editorial points out that the great industry in plum- 
bago alone would more than justify Government in 
appointing a survey. The exports of plumbago have 
developed from 28,823 cwt. in 1850 to 326,764 cwt. 
in 1895. “But,” remarks the Observer, “the ex- 
ploiting of plumbago deposits is done entirely by 
the Sinhalese without any scientific guidance. No 
one knows how great may be the rich deposits that 
a geological survey might bring to light within cer- 
tain untouched areas ; and as the Ceylon Govern- 
ment draws a royalty of R5 on every ton exported, 
it has a most practical interest in extending the 
industry.” Nor have the gem deposits ever been 
surveyed or mapped out, though they are known to 
be very rich in some localities. Iron ore too of an 
exceptionally fine quality is to be met with in 
abundance in the island and it is believed that, 
with freights so low, it would pay to carry the ore 
to London and Glasgow to have it smelted and 
manufactured. What further mineral wealth might 
be found in Ceylon, were a survey to be under- 
taken, it is impossible to say ; but plainly such an 
undertaking has been too long delayed, and it is 
to be hoped that at no distant date Government 
will set itself with energy and determination to make 
amends for its long neglect. 
NOTES ON THE VARIETIES OF COM- 
MERCIAL CACAO (THEOBROMA CACAC.) 
By J. H, Hart, f.l.s, 
[From the Proceedings of the Agricultural Society.) 
The samples of Cacao to which I wish to call at- 
tention are one and all the produce of trees known 
to Botanists a.s Theobroma cacao. The different forms 
taken on by these species are, strictly speaking, varieties 
only, and not species as they are sometimes locally called . 
For instance, the well known “Forastero’, is to be des- 
cribed as the same species as the old “Criollo” of Trini- 
dad ; the difference between the two forms being 
va.rietal only, and not specific. There are, however, 
other species of Theohroma besides T. cacao, among 
which are Theohroma hieolor, Theohroma angustifolia, 
Theohroma- sylvestris and others ; but, so far 
as I am aware, none of these produce the 
Cacao bean of Commerce. Theohroma jientagona, a 
species which is doubtfully distinct from Theohroma 
cacao, produces a very fine class _ of commercial 
Cacao, and is one of those varieties introduced from 
Nicaragua by me in 1893. These will probably show 
their character within the next two years. One plant 
at the gardens on which I was relying for the pro- 
duction of pods this year, has been unfortunately 
killed by the beetle borer, but I have the young pods 
in preservative fluid for examination, which clearly 
shows it to be a distinct variety, if not a distinct 
species. Common observation shows clearly that the 
variation in the form and colour of the pods of 
Theohroma cacao, is wide and distinct, for w'e 
see them in all shades of red and yellow, 
and some lave been found with a milky white 
exterior, when ripe, while others are nearly black. 
If we examine the interior of the pods, and cut 
through the seeds, we again find a great variation of 
colour, ranging from white to a deep purple, and 
usually with a differing flavour in proportion to the 
amount of colour present in bean ; the white being 
of the mildest flavour, and the purple strongest and 
most bitter, Examining the samples on the table we 
find that the Ceylon beans are the lightest coloured 
of all, and that this class of Cacao n -.i a \erymild 
and equable flavour. The vradety c ii.'.jd Id-racas Cacao 
is seen to give a bolder sample than tlis Ceylon, is 
heavier, but possesses a similar though d ' i ker colour, 
other Venezuelan samples running it ' .vy closely. 
The nearest of our Trinidad sample.s to the Caracas type 
is that from San Antoniaestate in the Satita Cruz valley. 
I have many examples of the different classes of 
Trinidad Cacao, some kindly selecteii for me by 
local firms, and some samples taken in European 
markets. From these it would appear that we have 
a very considerable variety among our samples, 
but the higher qualities are in a decided minority. 
The samples would appear to show that there has 
been little endeavour among the planters to select 
and grow upon scientific lines, the best and highest 
priced forms. 
According to my observation the quality of Trinidad 
taken as a whole, baa suffered some deterioration 
during the past ten years, and if the process goes on 
it will certainly be a matter of vei-y serious moment 
for planters to face in the near future. I have no 
doubt that the prevailing contract system is to be 
held largely responsible for the existing qualities of 
Trinidad Cacao. The deep purple colour is certainly 
produced by a class of trees haviug greater vigour 
and vitality than those which produce the better 
and higher priced kinds ; and theref .u'e it is 
easy to see that the contractor "ho is paid 
according to the size of his trees, will invariably 
select those haviug the quickest growth. It has 
been fully proved by the importaiiou of growing 
plants of Ceylon Cacao direct from that colony, that 
the class of Cacao there grown, is nothing more than 
the original “ Creole ” or “ Criollo ” Cacao of Trinidad, 
which is probably synonymous with that kind known 
as the Old Red Dutch on the mainland and in Dutch 
Guiana. There is but little Cacao of this kind grown 
in Trinidad at the present day, and some even may 
not be aware of its existence, but I had specimens 
kindly sent to me some time since, which were found 
growing wild in the woodlands of one of onr remote 
districts. These gave white seeds, and a bean 
having identical characters with those imported from 
Ceylon, which have now reached their fruiting stage. 
I would not advise, however, that pflanters should 
grow this kind, for it may well appear that there 
are other and different kinds which would suit 
much better. What I would suggest is, that 
planters should pay more immediate attention to 
the quality of the cacao they use for seed, for it 
is clearly apparent that the cacao tree is no ex- 
ception to the general rule, viz., that the quality 
of our produce can be readily improved, if care 
is taken in selecting seed from those trees only 
which bear produce of the highest quality. We 
have as yet undertaken no experiments to prove 
whether the cacao tree can be successfully budded 
or grafted ; but should it be found piossible, it 
follows as a matter of course that to produce an 
even quality of Cacao, v.'ould be a very easy 
matter indeed, for it would simply be necessary 
to select and grow the exact kind we may require 
from grafted plants. A great deal, however, may be 
done by the proper selection of seed, and I show 
specimens which prove that we can produce (if we 
carefully select our seed) almost any type of Cacao 
which it may be found desirable to cultivate. 
To secure trees of a class which will produce beans 
from which a first-class sample cau be made, our 
procedure must be somewhat as follows : — 
1st — Never select seed from any tree but those giving 
Cacao of the very finest quality. 
2nd — To give a vigorous constitution, we must take 
our seeds only from those trees having plenty of 
vitality. 
3rd — To secure large yields, we should select seed 
from trees which regularly bear Large crops. 
From the mixed character of the trees at present 
growing on our estates, and the opportunity which 
necessarily exist in the fields for cross fertilization, there 
