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 quantities 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 circumstances sufficiently prove that the culture of cacao
requires attention more than science, vigilance rather than genius,
and assiduity 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