AmA^insiFlmm^}       Commercial  Varieties  of  Cacao.  373 
microscopic  or  other  characters  between  the  more  desirable  and  the 
less  desirable  commercial  varieties,  and  ten  different  samples  were 
Fig.  7. — Starch  from  Machalle  Cacao.    X  1500. 
Fig.  8. — Starch  from  Grenada  Cacao.    X  1500. 
submitted  to  the  writer,  with  the  view  of  ascertaining  whether  there 
were  any  characteristic  differences  in  the  starches.  To  state  the 
results  of  this  study  is  the  main  object  of  this  paper. 
