Report of Society's Meetings. 153 
The seven samples I have separated from the rest are, in colour and 
appearance of the outside shell, good ; and one essential, the fermenta- 
tion, has been very carefully carried out, producing an even colour in 
the breaking up of the fruit, which manufacturers like in their prepara- 
tions. I should suggest the trial on the estates, where the seven sam- 
ples came from, of the latest mode of curing used in Trinidad, that is, 
after the fermentation (carried out to the extent only as you have now 
done it), instead of washing the pulp or mucilage away from the shell, 
it should be dried upon the surface, and only slightly rubbed, just to 
get a reddish colour. 
In giving this advice, I wish you to avoid the very high fermentation 
to which they subject Trinidad cocoa. The drying of the mucilage on 
the surface has the effect of sealing the shell, and thus not allowing any 
of the flavour of the fruit to escape. 
The extent to which France and the United States now compete 
with England for Trinidad, will ensure a ready sale for all cocoa that 
you can produce of this character. 
William Pink. 
No. 5 SK (Charles Ross) dark, brownish, dull break, no flavour, 
\^G/ value 74s. per cwt. 
No. 6 Noitgedacht, bold red, fine flavour, would bear higher fermen- 
tation, 85s. per cwt. 
No. 6, Ariba, N. G. D., red, fine flavour, evenly fermented, 84s, per 
cwt. 
No. 7, Caraccas, Weber, (Vryheid) bold bright red, fine flavour, 87s. to 
88s. per cwt. 
No. 7a, Caraccas, Wm. Smith (Vryheid) bright pale red, fine flavour, 
wants strength, 85s. per cwt. 
No. 8, White, Weber (Vryheid) very bold red, picked, fine flavour, 
fine colour in the break, 87s. to 88s. per cwt. 
No. 9, Houston, bright red, rather small, unfermented, 65s. to 66s. per 
cwt. 
No. 11, Mara, red with a bloom on it, good flavour, red break, 82s. 
per cwt. 
No. 12, Le Desir, red. fair size, red break, good flavour, 83s. to 84s. 
per cwt. 
No. 13, Le Desir, white, red, little greyish, fair break, 80s. per cwt. 
U 
