The Cultivation of Cocoa. 
Creole ; but the flavour of the former is superior. 
Planting may be done in two ways ; either by seed- 
lings or by seeds. 
In the first case, the fruits being opened on the day 
the seeds are to be planted, the beans are taken out, and 
put into a tub filled with fresh water. Those that float are 
removed, the remainder washed. To protect them from 
the attack of insects and further destroy the sweet pulp 
surrounding them, they are covered with wood-ash or lime. 
The latter is to be preferred as it acts more quickly. Some- 
times seedbeds are formed; and when the plants are suffi- 
ciently large, they are dug up, put in small baskets, and 
transplanted to the desired place ; an operation which 
requires care, for if the roots are injured, the plant dies. 
Sometimes single seeds are planted one inch deep, each 
in a small basket of good earth ; in the dry season the 
seed is covered slightly; in wet weather it is left uncov- 
ered. In 7 or 8 months the plants are large enough to be 
planted, of course with basket and all. 
In planting with seeds, the soil is made loose and fine 
to a depth of 4 to 5 inches ; 3 holes are made at the angles 
of a triangle, 1^ foot apart ; in each hole one seed is put, 
and according to the season left uncovered or slightly 
covered with earth. 
The best time for transplanting is the rainy season, in 
May, June, December and January. When transplanting 
it is important to re-place the plants so that the morn, 
ing sun falls upon them from the same direction as it 
did when they were in their former positions. This 
may easily be done by clipping two or three of the 
leaves on the side on which the morning sun strikes 
B 
