On some of the °micas estatee, where Trinidad eoeoa has been introlueed, the produce has fallen into great disrepute, and some of the planters import the red soil of Ghoroni with which to colour the beans. The finest Venezuelan cocoas sent to Europe are the Puerto Cabello and the Carricas varieties; the latter, which is the dearest and beet, is of four kinds, Chuao, Ghoroni, O'Cumar, and Rio Chico. In the matter of cocoa production, one of its richest and most valuable crops, Venezuela seems to be now scarcely as advanced as it was a century ago ; not only has the quality of the product deteriorated, by reason of the substitution of Trinidad for native seed, but the quantity lute also fallen off.
The best bmnds now exported are absorbed by Spain and France. They are grown almost eolely in the meet districts, and hence are called Cacao de la costa ; the heana are full-coloured, and larger, richer, and more oily than other sorts. The so-called "mixed cocoa " (Cacao mezelaclo) is the produce of estates where the native and Trinidad seeds have been sown indiscriminately ; it is much inferior to the preceding, though the foreign trees have greatly improved in the more favourable eoil ; the produce goes chiefly to England and Germany. A third quality is the fruit of the Trinidad tree alone. The relative prices of the qualities on the spot is approximately 7/.-81,, 4/.-5/., and 2/. 88.-31 12s. a cwt. The flavour of cocoa depends principally upon the soil ; the finest Venezuelan cocoa all comes from one estate, and though the seed has been tried within a mile of the spot, no such quality can be produced. It is never exported, as it fetches twice as high a price in the country as it does in Europe.
There is no doubt that the soil and climate of Venezuela are eminently fitted for this branch of agriculture. The land lies low, being subject to inundation, and retaining its moisture in the height of summer. The climate is hot, but at the same time very humid. The trouble and expense of irrigation are thus avoided, without any detriment to the crop. The ground is prepared in the months of January-March, before the commencement of the winter rains in April-May, when the bananas and the " shade" plants, locally termed bucare—(Erythrina umbrosa, and E. velutina), are planted. When laying out good virgin soil with " creole " plants, it is usual to place one at eaoh angle of a space 12i ft. square. In poorer land, this distance is reduced—a proceeding based entirely on false economical grounds. An important operation in this climate is the provision of trenches between the rows, in order to carry off the excess of water during heavy rain,s, as nothing is so injurious to the health of the tree as stagnant water. This draining forme one of the chief
items in the cost of the cultivation. Between the appearance and the ripening of the fruit, there is an interval of nine months. The average yield is 1-li lb. from each tree. The life of the tree is reckoned at 35-40 years on good soil, 20-25 only on poorer land.
The pods vary in size and shape. The so-called " cows'-tongues," 9 in. or more long, are preferred, because the husk is thinner and the pod contains more beans ; more commonly the pods are shorter and rounder, but larger, and are called " angolitas." In dry weather, a single night will suffiee for the fermentation ; but in wet weather, the beane may be left for two or three days without inconvenience. They are then dried in the open air, exposed to the sun, in a courtyard or on drying frames ; 8-10 hours of sun is generally enough ; they are homed at noon when the sun is at the hottest ; and are left in the store for a day or two to complete the drying. Some growere dry the beans on large sheets, which ean be readily housed in case of rain.
The above remarks refer especially to the " creole" plants, which were formerly so much grown, and whose produce was so highly esteemed. This is now largely replaced by the Trinidad variety, whose violet-tinted, sharp and bitter-flavoured beans are made to assume the colour, odour and flavour of the " creole" cocoa, by prolonging the fermentation to four days or more, and by the application of red earth, brick-dust, and vermilion.
West Indies.—The best months for pruning, in the West Indies, are March-April ; but large branches may be trimmed in August-September, should there be no young fruit to sacrifice. The tree does not thrive where expoted to easterly and northerly winds.
Dominica.—The cultivation here, though established some thirty years, is still but little developed. The trees have been crowded together at intervals of only 2-4 ft., with the effect of choking each other for lack of room; and pruning seems to have been systematically neglected. No attempt has been made to provide shade, as in Trinidad and Venezuela, but the cocoa has been mther planted to afford shade to coffee. Shade and shelter would doubtless be needed by the more delicate Trinidad varietiee in sunny spote. Care is not taken in the fermentation and claying of the beans. The produce is shipped to Barbadoes and Martinique, partly for local consumption, and partly for re-shipment to England, France, and America. An export duty of 13id. a"cwt. is charged.