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 principally 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, assure 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.:—

lbs.
183285,642
183416,171
1835211
1836861,531
1837564,992
18381,681,965
1839508,307
18401,058,015
18411,802,547
1842441,084
18431,229,515
(Parl. Paper, No. 426, Sess. 1844.)

Only a few hundred pounds of this is entered annually for home consumption, the great bulk being re-exported.

In 1850 we imported 1,204,572 lbs. from Mexico; 1,231,773 lbs. from Chile; 4,438 lbs. from Venezuela, and 23,538 lbs. from Hayti.

BRAZIL.—A great deal of cacao is raised in different parts of this empire. From the province of Para alone 35,000 bags, valued at £35,000, were exported in the year 1845. Mr. Edwards, in his "Voyage up the River Amazon," gives an interesting account:—

"We were now (he says) in the great cacao region, which, for an extent of several hundred square miles, borders the river. The cacao trees are low, not rising above fifteen or twenty feet, and are distinguishable from a distance by the yellowish green of their leaves, so different from aught else around them. They are planted at intervals of about twelve feet, and, at first, are protected from the sun's fierceness by banana trees, which, with their broad leaves, form a complete shelter. Three years after planting the trees yield, and therefore require little attention, or, rather, receive not any. From an idea that the sun is injurious to the berry, the tree-tops are suffered to mat together until the whole becomes dense as thatch-work. The sun never penetrates this, and the ground below is constantly wet. The trunk of the tree grows irregularly, without beauty, although perhaps by careful training it might be made as graceful as an apple tree. The leaf is thin, much resembling our beech, excepting that it is smooth-edged. The flower is very small, and the berry grows direct from the trunk or branches. It is eight inches in length, five in diameter, and shaped much like a rounded double cone. When ripe, it turns from light green to a deep yellow, and at that time ornaments the tree finely. Within the berry is a white acid pulp, and embedded in this are from thirty to forty seeds, an inch in length, narrow and flat. These seeds are the cacao of commerce. When the berries are ripe, they are collected into great piles near the house, are cut open with a tresado, and the seeds, squeezed carelessly from the pulp, are spread upon mats to dry in the sun. Before being half dried they are loaded into canoes in bulk, and transmitted to Para. Some of these vessels will carry four thousand arrobas, of thirty-two pounds weight each, and, as if such a bulk of damp produce would not sufficiently spoil itself by its own steaming during a twenty days' voyage, the captains are in the habit of throwing upon it great quantities of water, to prevent its loss of weight. As might be expected, when they arrive at Para it is little more than a heap of mould, and it is then little wonder that Para cacao is considered the most inferior in foreign markets. Cacao is very little drunk throughout the province, and in the city we never saw it except at the cafés. It is a delicious drink when properly prepared, and one soon loses relish for that nasty compound known in the States as chocolate, whose main ingredients are damaged rice and soap fat. The cacao trees yield two crops annually, and, excepting in harvest time, the proprietors have nothing to do but lounge in their hammocks. Most of these people are in debt to traders in Santarem, who trust them to an unlimited extent, taking a lien upon their crops. Sometimes the plantations are of vast extent, and one can walk for miles along the river, from one to another, as freely as through an orchard. No doubt a scientific cultivator might make the raising of cacao very profitable, and elevate its quality to that of Guyaquil."

Cacao shipped from Brazil to the United Kingdom, for nine years, ending 1835:—