island, painted on their cocoa estate in the beautiful valley of Santa
Cruz.

[22] Leaf of the coco-nut palm.

[23] See plates facing pp. 27 and 29.




APPENDIX I.

ANCIENT MANUFACTURE OF COCOA.


Most of the operations described are only the performance on a large
scale by modern machinery of those employed by the Mexicans, and by
those who learned from them, of whom we read:

"For this purpose they have a broad, smooth stone, well
polished or glazed very hard, and being made fit in all
respects for their use, they grind the cacaos thereon very
small, and when they have so done, they have another broad
stone ready, under which they keep a gentle fire.

"A more speedy way for the making up of the cacao into
chocolate is this: They have a mill made in the form of some
kind of malt-mills, whose stones are firm and hard, which work
by turning, and upon this mill are ground the cacaos grossly,
and then between other stones they work that which is ground