the natural bitterness and acrimony of their taste by this process, as well as some of their weight. Instead of wooden tubs, pits or trenches dug in the ground are sometimes had recourse to for curing the beans; an operation called earthing. They are, lastly, exposed to the sun and dried. According to Lampadius, the kernels of the West India cacao beans contain in 100 parts, besides water, 53.1 of fat or oil, 16.7 of an albuminous brown matter, which contains all the aroma of the bean; 10.91 of starch, 7¾ of gum or mucilage, 0.9 of lignine, and 2.01 of a reddish dye-stuff, somewhat akin to the pigment of cochineal. The husks form 12 per cent, of the weight of the beans. The fatty matter is of the consistence of tallow, white, of a mild agreeable taste, and not apt to turn rancid by keeping. It melts only at 112 degrees Fahr., and should, therefore, make tolerable candles. It is obtained by exposing the beans to strong pressure in canvas bags, after they have been steamed or soaked in boiling water for some time. From five to six ounces of butter may be thus obtained from a pound of cacao. It has a reddish tinge when first expressed, but it becomes white by boiling with water. The beans, being freed from all spoiled and mouldy portions, are to be gently roasted over a fire in an iron cylinder, with holes in its ends for allowing the vapors to escape, the apparatus being similar to a coffee-roaster. When the aroma begins to be well developed, the roasting is known to be finished, and the beans must be turned out, cooled, and freed by fanning and sifting from their husks. The kernels are then to be converted into a paste, either by trituration in a mortar heated to 130 degrees Fahr., or by a powerful mill.[1] The cacao tree resembles our dwarf apple tree both in body and branches, but the leaf, which is of a dark green, is considerably broader and larger. The nuts are of the color and about the size of an almond, and hang eighteen to thirty together by a slender stringy film, enclosed in a pod. A ripe pod is of a beautiful yellow, intermixed with crimson streaks; when dried, it shrivels up and changes to a deep brown; the juice squeezed from the mucilaginous pulp contained in the husks of these nuts appears like cream, and has a very grateful taste of a cordial quality. The nuts have a light pleasant smell, and an unctuous, bitterish, roughish (not ungrateful) taste. Those of Nicaragua and Caracas are the most agreeable and are the largest; those of the French Antilles, and our own West India islands, are the most unctuous. The Mexicans, in preparing the chocolate paste, add some long pepper, a little annatto, and lastly vanilla; some add cinnamon, cloves and anise, and those who love perfumes, musk and ambergris.