The bibliography of cacao is rather limited, and some of the best publications, [2] being in French, are unavailable to many. The leading English treatise, by Professor Hart, [3] admirable in many respects, deals mainly with conditions in Trinidad, West Indies, and is fatally defective, if not misleading, on the all-important question of pruning. The life history of the cacao, its botany, chemistry, and statistics are replete with interest, and will, perhaps, be treated in a future paper. Respectfully, Wm. S. Lyon, In Charge of Seed and Plant Introduction. Hon. F. Lamson-Scribner, Chief of the Insular Bureau of Agriculture. CACAO CULTURE IN THE PHILIPPINES. INTRODUCTION. Cacao in cultivation exists nearly everywhere in the Archipelago. I have observed it in several provinces of Luzon, in Mindanao, Joló, Basilan, Panay, and Negros, and have well-verified assurances of its presence in Cebú, Bohol, and Masbate, and it is altogether reasonable to predicate its existence upon all the larger islands anywhere under an elevation of 1,000 or possibly 1,200 meters. Nevertheless, in many localities the condition of the plants is such as not to justify the general extension of cacao cultivation into all regions. The presence of cacao in a given locality is an interesting fact, furnishing a useful guide for investigation and agricultural experimentation, but, as the purpose of this paper is to deal with cacao growing from a commercial standpoint, it is well to state that wherever reference is made to the growth, requirements, habits, or cultural treatment of the plant the commercial aspect is alone considered. As an illustration, attention is called to the statement made elsewhere, that "cacao exacts a minimum temperature of 18°"; although, as is perfectly well known to the writer, its fruit has sometimes matured where the recorded temperatures have fallen as low as 10°. There is much to be learned here by experimentation, for as yet the cultivation is primitive in the extreme, pruning of any kind rudimentary or negative, and "treatment" of the nut altogether unknown. Elsewhere in cacao-producing countries its cultivation has long passed the experimental stage, and the practices that govern the management of a well-ordered cacao plantation are as clearly defined as those of an orange grove in Florida or a vineyard in California.