THE COCOA-TREE 
55 
derful boat. When the young are hatched, they always come from 
the under side, and leave the empty craft afloat. 
THE CACAO-TREE 
TT is very interesting to study the tree from which the world gets its 
^ chocolate. This is the cacao-tree. These trees grow somewhat like 
shrubs and reach a height of only ten 
or twelve feet. They thrive best in 
shady places, and it is on this account 
that they are selected to be planted 
between banana-plants to utilize the 
ground and also to take advantage of 
the shade offered by the wide-spread¬ 
ing banana-tops. 
The foliage of the cacao-tree is 
of a rich lustrous green, and its blos¬ 
som is waxy white. As you will see 
by the drawing, the fruit grows upon 
the main stems and trunk of the tree, 
and is a very curious sight, indeed. 
When full grown the pods are seven 
or eight indies long. 
The bean from which the choco¬ 
late and cocoa of commerce is manu¬ 
factured is the seed that grows in the pods. One pod is represented 
here as having a slice taken from its side so as to show the compact 
layers of seeds within. At first the pods are green like the leaves, but 
as they ripen they turn yellow. The careful cultivator will cut the pods 
from the tree instead of pulling them off, since it would be easy to in¬ 
jure the joint from which sprang the fruit-bud and thus prevent any 
more pods from developing at that same place. When the cacao-beans 
are taken from the pods, they are enveloped with a thick, white, slimy 
covering, and the beans are first put away to sweat or ferment the 
moisture away. Should this moisture not be allowed to drip off, the 
beans would sprout and grow. When fermentation is complete, the 
beans are spread out to cure in the hot sun on the barbecue. This is the 
name given to the drying-place, and it may be seen before the door of 
