the tropical parts of America, it was first extensively cultivated in
Mexico; and it is remarkable that the words cacao and chocolate are
both of Mexican origin. From Mexico the variety called Creole cacao it
is supposed was transplanted to the West India colonies; that variety
called Forastero (stranger) came from the Brazils. The latter tree is
the most productive, but the former gives the best fruit, insomuch
that few persons now plant the Forastero cacao. There are two or
three indigenous species found growing wild in the forests of
Trinidad, viz., _T. Sylvestris cacao_, _T. Guianensis_, and another
sort.

There are few, perhaps no agricultural or horticultural pursuits, so
delightful (observes Mr. Joseph, in his "History of Trinidad,") as
that of the cultivation of the cacao. It is planted in rows,
intersecting each other at right angles, at the distance of from
twelve to fifteen feet, according to the nature of the soil. The tree
is not suffered to grow higher than about fifteen feet, and its broad
rich foliage, the hues of which vary from a light green to a dark red,
loaded with yellow and dark red pods, which contain the chocolate
bean, are beautiful objects; these alleys are shaded by rows of
magnificent trees, called _Bois Immortel_ by the French and English,
by the Spaniards the Madre de Cacao. It is the _Erythrina umbrosa_ or
_arborea_ of Linnæus. Like the Bignonia or Pouie, this tree, at
particular seasons, throws off its foliage and is covered with
blossoms; those of the Erythrina are of a brilliant red color,
justifying its Greek appellation. In this state they are literally
dazzling to behold--no object in the vegetable world looks more
striking than the alleys of a cacao walk shaded by a forest above them
of the Bois Immortel.