Fine Thomas is the description of those sorts which have been used in an unmixed condition owing to their indigestibility, but properly gathered and fermented. The inferior and slightly damaged cacaos picked out from these are called by the Portuguese planter “Escolas”, or assorted. Yet they do not come into commerce under this designation, being mostly used for making up sample collections which illustrate the difference between these and ~Fine Thomas~. The latter is traded through Lisbon “On Approval of Sample All the St. Thomas cacao trade passes through Lisbon; for the tariff regulations of the Portuguese government make direct connection between the island and the consuming land practically impossible. France indeed chooses the route via Madeira, unloading and reloading, to avoid the additional duties. The cacao is at Lisbon stored in the two great Custom-houses there, and prepared for despatch to the respective lands. Fine St. Thomas is reshipped in the original sacks. The samples are offered under various marks, either the initials of the planter or the name of a plantation. We mention a few of the best known; U. B., D. V., R. O., “M. Valle Flor”, “Boa Entrada”, “Monte Café”, “Santa Catarina”, “Pinheira”, “Agua Izé”, “Colonia Acoriana”, “Queluz”, “Gue Gue”, “Rosema”, “Pedroma”, “Monte Macaco The beans vary, as far as shell and kernel are concerned, according to the mode of preparation on the plantations and the structure of the soil from which they spring. Many which were formerly universally esteemed are now no longer preferred because the soil in the meantime has been worked out; and many are now described under different marks. Yet particular characteristics still continue; there are mild and strong sorts, smooth and shrivelled varieties which look as though they have been washed, and others black like the Cameroon bean. All are offered as Fine Thomas, and enjoy an immense popularity.