The French island of Martinique produces a considerable quantity of cacao. In 1763, there were stated to be 103,870 trees in bearing. The produce exported in 1769 was 11,731 quintals. In 1770 there were 871,043 trees. In 1820 there were 412 square acres under cultivation with cacao, producing 449,492 lbs.; and in 1835, 492 hectares, which yielded 155,300 kilogrammes. I have no later returns at hand. The beverage generally called _cocoa_ is merely the berries of _Theobroma Cacao_, pounded and drank either with water or milk, or with both. _Chocolate_ (of which I shall speak by and bye) is a compound drink, and is manufactured chiefly from the kernels of this plant, whose natural habitat would seem to be Guayaquil, in South America, though it flourishes in great perfection in the West Indies. It grows also spontaneously and luxuriantly on the banks of the Magdalena, in South America; but the fruit of those trees that are found in the district of Carthagena is preferred to all others, probably from a superior mode of cultivation. Sir R. Schomburgk, in his expedition into the interior of British Guiana, found the country abounding in cacao, "which the Indians were most anxious to secure, as the pulpy arillus surrounding the seed has an agreeable vinous taste." Singular to say, however, they appeared perfectly ignorant of the qualities of the seed, which possesses the most delightful aroma. Sir Robert adds, they evinced the greatest astonishment when they beheld him and Mr. Goodall collecting these seeds and using them as chocolate, which was the most delicious they had ever tasted. These indigenous cacao trees were met with in innumerable quantities on the 5th of June, 1843, and the following day; and thus inexhaustible stores of a highly-prized luxury are here reaped solely by the wild hog, the agouti, monkeys, and the rats of the interior.--(Simmonds's Col. Mag. vol. i., p. 41.)