98 
THALAMIl'LOIi.*;. 
■* 
collecting the pods in a heap, where it is allowed to ferment 
for three or four days. It has been remarked, however, that 
the seeds cleaned by the latter method, are of a bad colour, and 
have an acrid taste. The shells are then broken, and the seeds 
are taken out and freed, by washing, from the mucilaginous 
substance with which they are covered. They are then spread 
out to dry ; after which they are fit for the market. 
The best Cacao comes from Guatimala, Magdalena, and Ma- 
racaibo. Next in quality is that from the Caraccas and Trini- 
dad ; where it is cultivated to a considerable extent. In this 
Island the cultivation has of late somewhat revived. The soil and 
climate of several parishes, such as Portland and St George, are 
peculiarly well adapted for it. Few objects of cultivation are 
more productive. A tree in full bearing, according to Pere 
Lebat, will annually yield 150 lbs. of seeds. If we take 50 lbs. 
as the average of a plantation of 5,000 trees, which will require 
about twenty labourers for its management ; — then the produce 
of such a plantation will be 250,000 pounds of Cocoa, which, at 
the rate of 30s. per 100 lbs., will give £3,750 sterling. 
The cultivation of this plant is peculiarly adapted to small 
settlers. Humboldt remarks that the Cacao plantations in 
Mexico, have principally been established by persons in humble 
circumstances. 
The Cacao seeds were made use of by the Mexicans, previ- 
ous to the arrival of the Spaniards, boiled with maize, and 
roughly bruised between two stones, and eaten, seasoned with 
capsicum or honey. On the introduction of sugar, an infusion 
sweetened with this substance, to correct the bitterness of the 
cacao, came into general use. Soon after, different aromatic 
substances such as vanilla, pimento and cinnamon, to heighten 
the flavour, and arnotta to improve the colour, were added, and 
in this manner the well known paste chocolate came to be pre- 
pared. The common method of this country, is, by roasting 
the nut in an open pot, then grinding between two stones, and 
lastly adding some powdered pimento, and moulding into rolls 
with the hand. The more improved method is : after the 
seeds (or Cacao) have been properly roasted and freed from 
every impurity, to pound them in a mortar, into a coarse 
powder which is afterwards ground on a stone to an impalpa- 
ble fineness ; it is then again heated, and put into cylindrical or 
flat moulds, in which it congeals and is fit for use. In the 
course of the process, the different aromatic and other ingredi- 
ents, already alluded to, may be added. The best chocolate is 
said to be prepared in Paris, where steam-power is employed 
in crushing the nuts; rendering the paste more fine and light, 
and the different ingredients more intimately mixed. 
In preparing the infusion of chocolate for the table, the 
Spaniards boil it for several hours over a gentle fire, and, in 
drinking it, make use of very little sugar. Prepared in water, 
