70 
TBINlDm 
(‘ornis, which lay their larvns iiiider the hark, where tliey 
feed upon tlie tender part of the plant. A species of 
Avoodpecker, as well as* scpiirrels and surinnllots, destroy 
a large number of pods annually, in order to feed iipon 
the sweet acidulated pulp which lines the beans, or upon 
the beans themselves. The cacao-tree is also Amry liable 
to become covered with parasites, mosses, and lichens. 
“ The iiverage yield per acre throughout the island is 
■hoO pounds, or two pounds per tree, the maximum being 
as much as 1,080 pounds per acre, or four and a-half 
pounds ])er tree. There arc two regular crops or pickings 
in the year viz., in Jiine and iJecember; there may, 
howcAmr, lx; said to be two partial i)ickings in the in- 
tervals. The pods come to maturity within three months 
and a half, rain hastcming the ripening. They are de- 
tached frcmi the tree with a knife or blade of a peculiar 
form, attached to the end of a long rod, so as to reach 
the liighest branches. 
“They arc afterwards gathered into heaps, and each 
pod is opened A\’ith a strong knile or short cutlass. The 
beans are then taken out, put into l)askets, and carried 
to the curing-house, there to be cured and dried. Dif- 
ferent methods may l)e adopted in curing and drying the 
cacao for the market. According to one method, the 
beans ai'c iiamaliafeli/ S])read out in large tiat boxes, or 
trays, cx])osed to the action of the__sun, and put under 
shelter at night, to be again s])read out the next day. 
This is repeated till they are suifieiently diied to be put 
into bags. This is cacao prepared for the British 
markets ; it is of a red coloiir, clean, flinty, heav}', and 
l)itter — in fact, the worst sani])le from which to prepare 
clio’colate. A different method is followed when the cacao 
is to be prepared for the French or Spanish markets ; it is 
then put in heaps, well covered with leaves, and allowed 
to siveat or ferment for five, six, or eight days, according 
as damp or dry weather may prevail ; some persons con- 
tend that it is better to allow it to ferment on the spot 
Avhere plucked and opened. Sometimes it is placed in 
