In the Antilles this protection cannot be given to cacao, as it would expose the plantation to destruction by every hurricane. Besides, the cacao succeeds but indifferently there, and is much less oily than in other parts.

The quality of the soil, and the species of the erythrina, should determine the distance at which they ought to be placed. That kind which the Spaniards call _bucare anaveo_, is planted in a fertile soil, at the distance of two alleys, that is to say, at each second range of cacao trees. That which they call _bucare peonio_, is placed at three alleys in good soils (about forty-eight French feet).

The former species of erythrina is that which elevates itself the highest. The second species has many thorns, the upper surface of the leaf is darker and the lower whiter. Both kinds should be cut in the wane of the moon, and remain in the shade until its increase, at which time they should be planted. It is much preferable, however, to take them from a nursery.

In one range of cacao trees a banana is placed between two cacaos, and an erythrina between the two following. In the other range a banana is placed between each cacao tree, and no erythrinas, so that the latter are at the distance of two alleys. The banana and the erythrina are first planted, and when a shelter from the sun is thus provided, the hole for the cacao is made, around which are planted four stalks of the yucca plant, at the distance of two feet from each other. At the end of two months the cacao is planted. The smaller the plant is, the better. There are, nevertheless, soils subject to worms where the small plants do not thrive; but, excepting in this particular, the small plants are preferable, because the large require more labor for their transportation and planting; many of them die, and those which survive bud and shoot forth, but are never of any value.

The cacao plant should not exceed thirty-six inches in size when transplanted; if larger, it succeeds with difficulty, as will be shown.

The nurseries of cacao demand an excellent soil, well prepared, where the water does not remain. They should be well sheltered from the sun.

Small knolls of earth are formed, in each of which are put two seeds of cacao, in such a manner that they are parallel with the level of the ground. During the first twenty days the seeds are covered with two layers of banana or other leaves. If necessary, the ground is watered; but the water is not suffered to remain. The most suitable time for sowing is in November.

Where there is not a facility for watering, the planting of the cacao should take place in the rainy season; but when the former is practicable, it is best to plant in dry weather and a.s.sist nature by irrigation, since it is then in the power of the cultivator to give the exact quant.i.ty of moisture necessary. But, in all cases, care should be taken that the plants are not wet in the interval between their being taken out of the ground and replanted.

When the bananas grow old, they should be carefully felled, lest the cacaos should be injured by their accidental fall. They are totally removed as soon as the erythrina yields sufficient shade; this operation gives more air to the trees of the plantation, and encourages their growth.

Until the cacao attains four feet in height, it is trimmed to the stem. If it shoots forth several branches, they are reduced to three, at equal distances; and, in proportion as the plant increases, the leaves which appear on the three branches are stripped off. If they bend much, and incline towards the earth, they are tied in bunches, so that the tree may not remain crooked. The branches, which are trimmed, are cut at the distance of two fingers from the tree. The suckers which spring from the tree are also removed, as they only live at its expense.

_Enemies of the tree_.--The cacao trees should, as already stated, have sufficient shade to prevent their being burned by the sun. If they are much exposed to its rays, their branches are scattered, crack, and the tree dies. They are also infested with worms, which gnaw the bark all around, then attack the interior and destroy them.

The only remedy which has. .h.i.therto been found, is to employ people to kill these worms, which are deposited by a small, scaly winged insect, which gnaws the tree; as soon as it hears the approach of its destroyers, it lets itself fall, and trusts to its wings for safety.

The color of this insect is a mixture of ash color and white. If pressed, it emits a sound something similar to the noise of water thrown on a very hot substance. It has two small horns on its head, the points of which are directed upwards. It is so lively that, even when the head is separated from the body, it is a long time in dying.

To deposit its progeny it makes small holes in the tree.

At the commencement of the winter, or rainy season, another worm makes its appearance, which devours the leaves of the young cacao plant.

This species of worm is called _goaseme_, and they are in some years so abundant, that all the people of the plantation are solely employed in destroying them. This worm is four inches in length, and of the thickness of a finger. It is sometimes called _angaripola_, or Indian, on account of the vivacity of its colors. It is believed that these worms are mediately produced by other large worms in the earth, from which are engendered b.u.t.terflies, who lay their eggs on the leaves of the cacao. These eggs are full of small worms, which feed on the leaves of the cacao, and appear in cl.u.s.ters of the size of a shilling.

They are sought and destroyed with great attention, as they occasion considerable damage. Those which escape lodge themselves in the earth, and in the succeeding year are changed into b.u.t.terflies. At the time when the worm makes its appearance, it is necessary to make fires, which should not be so large as to injure the cacao, yet sufficient to attract and burn the b.u.t.terfly.

The plantations of cacao in the valley of Tuy, the quarters of Marrin, Cuba, Sabana, Oc.u.mare, San Francis, &c., are subject to another species of worm called _rasquilla_. It multiplies in the dry seasons.

There are small insects, called by the Spaniards _accerredores_, of the same figure with those which eat the bark of the cacao, but larger and of a blackish colour. They feed on the branches of the tree; are always found upon those branches which they have cut; and the evil can only be obviated by killing them.

The worms called _vachacos_ occasion also much damage. They eat the leaf and the flower. To destroy them it is necessary to seek them in their nests in the earth. Water is thrown on the spot, and stirred, as in making mortar. By this means their young are crushed, and the evil is diminished, if it be not entirely removed.

A parasitical plant often attaches itself to a branch of the cacao tree which it covers over and causes to wither, by nourishing itself with the substance of the plant. The only remedy is to remove it.

When the cacao trees are in a bearing state, they are subject to a disease called _tache_. This is a black taint, or stain, which attacks the trees, encircling them below, and kills them. The mode of preservation is to make, in the beginning, a slight notch that shall pierce the bark. But if the taint is extensive, it is necessary to cut all the affected part. It then exudes a liquid and is healed. The bark remains of a violet color in the part that has been tainted.

The other enemies of the cacao are the agouti, stag, squirrel, monkey, &c. The agouti produces most havoc. It often destroys in one night all the hopes of the proprietor.

Birds are not less injurious to the cacao. The whole cla.s.s of parrots, in particular the great Ara, which destroys for the pleasure of destroying, and, the parroquets, which come in numerous flocks, conspire also to ruin the plantations of cacao.

_Means of preserving a plantation_.--It is necessary that a cacao plantation should have always shade and irrigation; the branches of the plant should be cleared of the lichens that form on them; the worms destroyed; and no large herbs or shrubs and mosses permitted to grow near, since the least disadvantage resulting therefrom would be the loss of all the fruit that should fall into these thickets. But it is most essential to deepen the trenches which carry off the water, in proportion as the plant increases in size, and as the roots of course pierce deeper; for if the trenches are left at a depth of three feet, while the roots are six feet in the earth, it follows that the lower part of the cacao plant is in a situation of too great humidity, and rots at the level of the water. This precaution contributes not only to make the plantation more durable, but also to render the crop more productive. It is necessary, also, to abstain from cutting any branch from cacao plants that are already bearing. Such an operation might occasion the subsequent crop to be stronger; but the plants become enervated, and often perish, according to the quality of the soil and the number of branches cut off.

If the earth of the plantations be pressed and trampled down by animals, the duration of the plant is diminished. Irrigation, made with judgment, maintains them long in a state of produce.

_Withering of the fruit._--The fruit of the cacao withers on the tree from three causes:--

First.--When the plantation is, during a long time, inundated with water. I have seen plantations of cacao, which had only been covered with water thirty hours, and of which the fruit was totally withered.

Second.--From abundant rains, particularly in very damp valleys. This is only to be remedied by keeping the plantation well drained, that the water may not remain on it.

Third.--A want of necessary irrigation, and the watering of the plantation under an ardent sun. The vapor from the earth kills the fruit. If the rains are deficient for a time, and an excessive rain succeeds, the fruit of the cacao also withers.

This dessication or withering takes place everywhere; but in some places the surplus of fruit, which the tree is unable to nourish, is alone subject to it. In others, as Araquita and Caucagua, it withers in proportion to the northerly rains. An unsuitable soil occasions another kind of decay. The pods become stinted, containing some good and some bad seeds. The Spaniards call this _cocosea.r.s.e_, which means defective.

_Harvest of the cacao_.--The tree yields two princ.i.p.al crops in a year, one about St. John's day, the other towards the end of December.

The cacao however ripens and is gathered during the whole year. But in all seasons the planters of the Central American republics make it a point, so far as possible, to collect their crops only at the decline of the moon; because experience proves that this precaution renders the cacao more solid, and less liable to spoil.

To collect the fruit, those negroes and Indians are employed who have the sharpest sight, that only the ripe fruit may be gathered. The most robust and active are chosen to carry it to the places where the beans are to be shaken out. The aged and maimed are employed to do this. The operation is performed on a floor well swept, and covered with green leaves, on which they place the cacao. Some open the pod, and others strike out the beans with a small piece of wood, which must not be sharp, lest it should injure them.

The good and bad beans must not be mingled together. There are four sorts of cacao in every crop; the ripe and in good condition, the green but sound, the worm-eaten, and the rotten. The first quality is best, the second is not bad; but the two others should be rejected.

As soon as that which is not fully ripe begins to show specks, it must be separated. As to the pods which are not perfectly ripe, they should remain in heaps during three days under green banana leaves, that they may ripen before they are hulled. When the cacao is stored, great care is necessary not to leave amongst it pieces of the pod or leaves, or any other excrement.i.tious particles. This care must be repeated every time that it is removed from the store, or replaced in it.

The cacao must always be exposed to the sun on the fourth day after it has been gathered, and this exposure should be daily repeated until it is perfectly dry. When that is the case, the beans burst on being squeezed, their sh.e.l.l resounds when struck, and they no longer become heated when placed in heaps; the latter is the best proof that the moisture injurious to their preservation is dissipated. If the cacao is not sufficiently exposed to the sun, it becomes mouldy; if too much, it withers, and easily pulverises--in either case it soon rots.

When the quant.i.ty of cacao gathered is considerable, it is placed in the sunshine by a hundred quintals at a time, unless the cultivator has a sufficient number of persons employed to expose a greater quant.i.ty. This operation is indispensable, to prevent it from becoming mouldy. If the rains prevent this exposure to the sun, it is necessary, as soon as it is sufficiently cleaned or purified, to spread it in apartments, galleries, or halls, with which the plantation must be provided; this operation cannot be delayed without danger of losing the crop.

It is to be wished that stoves were employed to dry the cacao when the sun fails, but this expedient, so simple and important, is generally unknown.

It is almost universally believed that the most essential precautions for preserving the cacao consists in gathering it at the decline of the moon. I believe that they may more seriously calculate on the care of depositing it in apartments so hermetically closed that the air cannot penetrate; it would be advisable to make these apartments of wood, for the more perfect exclusion of moisture. The floor should be elevated two feet; under the floor a pan of coals is placed, covered with a funnel, the point of which enters into the heap of cacao and then diffuses the vapor. In the apartment which contains the cacao, some persons place bottles of vinegar, slightly stopped with paper, to prevent the formation of worms.

The beans which begin to show specks, may be preserved from entire corruption by a slight application of brine. This occasions a small degree of fermentation, which is sufficient to destroy the worms, and to preserve the cacao during a considerable time from new attacks. Why is not this preservative also employed after the cacao is dried, and when placed in the store, where it awaits the purchaser?

At St. Philip they make use of smoke to preserve the cacao; it is also ascertained that fine salt, thrown in small quant.i.ties on the cacao, protects it from worms.

Much has been done for the cacao when it has been cleared of all green or dead beans, and extraneous substances; when it has received no bruise or injury in the operation of drying, and when it has been subsequently kept in a place that is dry and not exposed to the air; yet, even with all these precautions, cacao of the best quality is seldom found marketable at the end of a year.

These circ.u.mstances sufficiently prove that the culture of cacao requires attention more than science, vigilance rather than genius, and a.s.siduity in preference to theory. Choice of ground, distribution and draining of the waters, position of the trees destined to shade the cacao, are almost the only points which require more than common intelligence. Less expense is also required for an establishment of this kind than for any other of equal revenue. One able hand, as I have already said, is sufficient for the preservation and harvest of a thousand plants, each of which should yield at least one pound of cacao, in ground of moderate quality, and a pound and a half in the best soil. By an averaged calculation of twenty ounces to each plant, the thousand plants must produce twelve hundred and fifty pounds, which, at the ordinary price of 31s. 6d. per cwt., would produce about 17 10s. per annum for each laborer. The expenses of the plantation, including those of utensils, machines, and buildings, are also less considerable for cacao than for any other produce. The delay of the first crop, and the accidents peculiar to cacao, can alone diminish the number of planters attached to its culture, and induce a preference to other commodities.

The cacao plant is not in a state of prolific produce till the eighth year in the interior, and the ninth in plantations on the coast. Yet, by a singularity which situation alone can explain, the crops of cacao commence in the ninth year in the valley of Goapa, and at the east of the mouth of the Tuy. In the vicinity of the line, and on the banks of Rio-Negro, the plantations are in full produce on the fourth, or at most the fifth year.

The cacao tree continues productive to the age of fifty years on the coast, and thirty years in the interior of the country.

In general the culture and preparation of cacao receives more attention in the eastern parts of Venezuela than in other places, and even than in the French colonies. It is true that the suitability of the soil contributes much to the quality of the article; but without the a.s.sistance derived from art, it would be far from possessing that superiority awarded to it by commerce over the cacao of every other country.

Stevenson ("Travels in South America") speaks of another kind of cacao tree, called morac.u.mba, which is larger than the ordinary species, and grows wild in the woods. The beans under the brown husk are composed of a white, solid matter, almost like a lump of hard tallow. The natives take a quant.i.ty of these, and pa.s.s a piece of slender cane through them, and roast them, when they have the delicate flavour of the cacao.

There are several cacao plantations in Surinam. The trees are left to grow their natural height, which is about that of a cherry-tree; their leaves resemble those of the broad-leaved laurel, and are of a dark green colour. The fruit in shape resembles a lemon, but is rather more oval; it is at first green, and, when ripe, yellow. It is said that there are some trees which produce above two hundred, each containing about twenty beans or nuts. The fruit not only proceeds from the branches, but even from the stem; and though there is always ripe and unripe fruit, it is only gathered twice a year. The chocolate is in that colony in general of an inferior quality, known by its dark brown color and rough taste, but the superiority of the cacao depends princ.i.p.ally on the soil where the trees are planted.--(Baron Von Sack's "Surinam.")

My friend, Sir R. Schomburgk, in his "Description of British Guiana,"

says--"While we crossed from the river Berbice to the Essequibo, we met a number of chocolate nut trees, near the abandoned Caribi settlement of Primoss. It is not to be doubted that the trees were originally planted by the Indians, but from their number and the distance from the river, I judged they were propagated by nature.

Though they were overshadowed by larger trees, and had for many years been neglected, they had reached nevertheless a height of from thirty to forty feet, and the luxuriant growth and the abundance of fruit, proved that the plant was satisfied with the soil. The forests at the banks of the Rio Branco, in the vicinity of Santa Maria and Carno, abound in wild cacao trees, the fruits of which are collected by the scanty population of that district for their own use."

The cultivation of cacao will be most suitable to the less wealthy individual, as it demands so little labor and outlay. Baron Humboldt observes, in alluding to Spanish America, that cacao plantations are occupied by persons of humble condition, who prepare for themselves and their children a slow but certain fortune; a single laborer is sufficient to aid them in their plantations, and 30,000 trees, once established, a.s.sure competence for a generation and a half.

The following have been the total imports of Cacao into the United Kingdom from Mexico and Central America, &c.:--