“In gathering, the workman is careful to cut down only fully ripened pods, which he adroitly accomplishes with a long pole armed with two prongs, or a knife at its extremity. The pods are left in a heap on the ground for about twenty-four hours; they are then cut open and the seeds are taken out and carried in baskets to the place where they undergo the operation of sweating or curing. There the acid juice which accompanies the seeds is first drained off, after which they are placed in a sweating-box, in which they are enclosed and allowed to ferment for some time, great care being taken to keep the temperature from rising too high. The fermenting process is, in some cases, affected by throwing the seeds into holes or trenches in the ground, and covering them with earth or clay. The seeds in this process, which is called “claying,” are occasionally stirred to keep the fermentation from proceeding too violently. The sweating is a process which requires the very greatest attention and experience, as on it, to a great extent, depends the flavor of the seeds and their fitness for preservation. The operation varies according to the state of the weather, but a period of about two days yields the best results. Thereafter the seeds are exposed to the sun for drying, and those of a fine quality should then assume a warm, reddish tint, which characterizes beans of a superior quality.” Cocoa-beans are derived chiefly from the following sources, here arranged alphabetically. A recent author has classified them under two heads, unfermented and fermented; but this classification is very misleading, since it happens that from a few of the places mentioned variable proportions of both sorts are brought to market. Ariba (Ecuador), Bahia (Brazil), Caracas (Venezuela), Cayenne (French Guiana), Ceylon, Guatemala, Haiti, or Port au Prince, Java, Machala, or ordinary Guayaquil (Ecuador), Maracaiba (Colombia), Mararion (Brazil), St. Domingo, Surinam (Dutch Guiana), Trinidad (W. I.), from Africa, the Seychelles, Martinique, and Bourbon, variable amounts are beginning to appear as regular products. It is generally understood that some of the best sorts of South American cocoa are consumed at home and do not find their way, in definite quantities, or as a stated supply, to any foreign ports. Among these are Soconusco and Esmeraldas. At the last French exposition these and other very fine sorts from Venezuela and Ecuador were exhibited. New fields are being opened up in many directions to meet the increasing demand for the product. III. THE SEEDS OF THE CHOCOLATE-PLANT AS THEY APPEAR IN COMMERCE. THEIR MICROSCOPIC AND CHEMICAL CHARACTERS.