AmAugust,^£m'}       Commercial  Varieties  of  Cacao. 
375 
compound  grains  were  quite  numerous,  while  in  others  they  were 
relatively  few.    For  example,  in  the  Surinam,  Bahia  and  Caracas 
Fig.  io. — Starch  from  Maracaybo  Cacao.    X  1500. 
varieties  they  were  very  numerous,  while  in  the  Java,  Tabasco  and 
Ariba  varieties,  they  were  few.    What  the  real  significance  of  these 
Fig.  11. — Starch  from  Java  Cacao.    X  1500. 
differences  is,  or  what  its  value  in  distinguishing  the  different  com- 
mercial varieties,  could  only  be  determined  by  the  careful  compari- 
