butter, containing the seed; these seeds are generally twenty-five in
number in each fruit, and when first gathered are of a flesh color,
and form a nice preserve if taken just before they are ripe. Each tree
yields about two or three pounds of fruit annually, and comes to
maturity the third year after planting from the seed; it also bears
leaves, flowers, or fruit all the year round, the usual seasons for
gathering being June and December. The excellence of the Magdalena
chocolate may be attributed to the moist nature of the soil, as the
plant never thrives where the ground is hard and dry, or cannot be
irrigated."

_Mode of cultivation in the Colombian Republics_--Plantations of cacao
were speedily multiplied in Colombia, and the soil so admirably
seconded the labors of the planter, that in the produce abundance was
united to excellence. The cacao of this quarter ranks next to that of
Soconusco. It is well known that the best commercial recommendation of
cacao is that of coming from Caracas. But even in these provinces the
quality varies. The cacao of Orituco is superior to that of other
places, and a quantity of equal bulk weighs twenty per cent. more. The
cacao of the coast comes next, and obtains a preference over that of
the interior.

The plantations of cacao are all to the north of the chain of
mountains which coast the sea, and in the interior country. The former
extend from Cumana to the mouth of the Tocaygo; the latter are situate
in the vallies of Tuy, Orituco, Ocumare, Cura, Marrin, Tare, Santa
Theresa, Santa Lucia, Zuapira, Santa Philippo, Barquisimeto, Valencia,
Gruige and Cariaco.

All kinds of soil are not equally adapted to the culture of cacao,