_Harvest of the cacao_.--The tree yields two principal crops in a year, one about St. John's day, the other towards the end of December. The cacao however ripens and is gathered during the whole year. But in all seasons the planters of the Central American republics make it a point, so far as possible, to collect their crops only at the decline of the moon; because experience proves that this precaution renders the cacao more solid, and less liable to spoil. To collect the fruit, those negroes and Indians are employed who have the sharpest sight, that only the ripe fruit may be gathered. The most robust and active are chosen to carry it to the places where the beans are to be shaken out. The aged and maimed are employed to do this. The operation is performed on a floor well swept, and covered with green leaves, on which they place the cacao. Some open the pod, and others strike out the beans with a small piece of wood, which must not be sharp, lest it should injure them. The good and bad beans must not be mingled together. There are four sorts of cacao in every crop; the ripe and in good condition, the green but sound, the worm-eaten, and the rotten. The first quality is best, the second is not bad; but the two others should be rejected. As soon as that which is not fully ripe begins to show specks, it must be separated. As to the pods which are not perfectly ripe, they should remain in heaps during three days under green banana leaves, that they may ripen before they are hulled. When the cacao is stored, great care is necessary not to leave amongst it pieces of the pod or leaves, or any other excrementitious particles. This care must be repeated every time that it is removed from the store, or replaced in it. The cacao must always be exposed to the sun on the fourth day after it has been gathered, and this exposure should be daily repeated until it is perfectly dry. When that is the case, the beans burst on being squeezed, their shell resounds when struck, and they no longer become heated when placed in heaps; the latter is the best proof that the moisture injurious to their preservation is dissipated. If the cacao is not sufficiently exposed to the sun, it becomes mouldy; if too much, it withers, and easily pulverises--in either case it soon rots. When the quantity of cacao gathered is considerable, it is placed in the sunshine by a hundred quintals at a time, unless the cultivator has a sufficient number of persons employed to expose a greater quantity. This operation is indispensable, to prevent it from becoming mouldy. If the rains prevent this exposure to the sun, it is necessary, as soon as it is sufficiently cleaned or purified, to spread it in apartments, galleries, or halls, with which the plantation must be provided; this operation cannot be delayed without danger of losing the crop.