CHOCOLATE. The Theobroma Cacao is a native of South America, and produces a nut, the kernel of which is the basis of chocolate, which has from time im memorial been an important article of food among the Indians, and which has become, since the discovery of _America, an indispensable article of luxury to European Spaniards. The tree belongs to the genus Theobroma, of which there arc three species, the Theobroma Cacao, already mentioned, the Theobroma Gujan!'nsis, and the Theobroma bicolor. This genus belongs to the class Polyadclphia, and to the order Pentagynia. For the essential character, see the article BOTANY, p. 281. This tree is not now confined to the Spanish colonies ; but is cultivated considerably in some of the British set tlements. Prepared chocolate is very highly prized, although, from political considerations, it is altogether excluded from the British market by the legislature. The cacao-nut, however, is less exorbitantly taxed, and may be introduced ; and that from the Caraccas is most valuable. The quality of the Spanish cacao varies, as well as that of the colonies of other nations in the wes tern hemisphere. That of Orituco is superior to all the other kinds. Such is its compactness and density, that :in equal bulk will weigh twenty per cent. more than that of any other cacao. The next in point of quality is the acao of the coast, and last of all that of the interior.
The cacao plantations of the Caraccas, arc chiefly con fined to the northern portion of that chain of mountains which skirts the coast of the province.
Much nicety and judgment are necessary in selecting a soil and situation appropriate to this kind of produce. The Spaniards, in judging of the fertility of the ground, do not trust to the results of analysis, to the colour, or to any character, except those derived from the luxuriance of the trees growing on it. The exposure should not be to the north ; and the situation should be on the banks of a river, from which the benefits of irrigation may be derived in dry seasons, and against any sudden overflow, of which there are sufficient safeguards.
A piece of land having been chosen, it is cleared of all the natural vegetation. This is effected in several
ways ; but the most common is to cut down the wood, allow it to dry very thoroughly, and then to burn it. The plantation is then drained ; and small trenches arc cut, so as to carry off all superabundant moisture. The cacao plants are then arranged either in straight lines, so as to make a cross, formed by the junction of the apices of two triangles, or in that of a square. The dis tance of the trees from each other should be fifteen or sixteen French feet in good soil, and about twelve or thirteen in that which is inferior.
It is peculiarly necessary to defend this tree from the scorching rays of the sun, and at the same time sufficient warmth should be afforded to secure the vegetation. This is done by planting it with the plantain tree and the crytrina, which answer all the objects desired. The whole plantation is guarded by the cassaoa plants. The cacao plants which are transplanted, should not exceed three feet in height ; when tl.et arc larger they are less manageable, and more apt to die. The nurseries of the cacao require very fine land, well dressed, and free from wet. They should be sheltered from the sun. Small heaps of earth are collected, into each of which two seeds of the cacao arc set. For the first twenty-four hours the rows arc covered with plantain leaves. The ground is watered, if necessary, but no water is allowed to remain on it. The pci iod best suited to this operation, is in the month of November.
The season, however, for planting the cacao nut, de pends upon the situation of the plantation ; where there is no abundance of water, the dry season ; when there is a scarcity, the rainy season. The former is the best, when attainable, as the quantity of moisture can be easily regulated. During the period of transplantation, the plants must he kept perfectly dry. When the two seeds in each heap have germinated, the weakest plant is des troyed to give greater vigour to the remaining one. The plantain trees should be carefully cut down when they become old, lest in their fall they should injure the cacao trees.