In all other countries where the cacao tree now flourishes, it has been naturalised, either by colonists, or with government aid, as in Asia, where the Philippine Islands, Java, Celebes, Amboyna and Ceylon in particular are deserving of mention; and in Cameroon (Bibundi, Victoria and Buea), Bourbon, San Thomé and the Canary Islands in Africa, where the tree is sometimes found growing at an elevation of about 980 ft. above sea level. Ceylon offers an instructive illustration of the zeal with which the cultivation is carried on in some districts. According to information furnished by Mr. Ph. Freudenburg, late German Consul at Colombo, cacao had been planted in a few instances during the time Ceylon was in possession of the Dutch, but only since 1819 has seed been distributed out of the botanical gardens at Kalatura, and it was still later before planters could obtain it from those established at Peradenija. Systematic cultivation for commercial purposes was commenced in 1872 or 1873. The principal seats of cacao plantations are Dumbara, Kurunegalla, Kegalla and Polgahawella, together with North, East and West Matala, Urah and Panwila.[1] According to statistical records, the relation between the growth and export of cacao is shown by the following table, which also shows the development of its cultivation: Year Area under Exports cultivation (acres) (cwts) 1878 300 10 1879 500 42 1880 3000 121 1881 5460 283 1885 12800 7247 1892 14500 17327 1895 18278 27519 1898 22500 32688 1908 39788 62186 Like all other articles of human food, cacao has a history of some interest, the most essential points of which are here summarised from the excellent work of A. Mitscherlich.[2] A knowledge of the cacao tree was first brought to Europe in 1519 by Fernando Cortez and his troops. He found in Mexico a very extensive cultivation of cacao, which had been carried on for several centuries. In the first letter addressed by Cortez to Charles the Fifth, he described cacao beans as being used in place of money. Cortez applied to the cacao tree the name of “Cacap”, a word derived from the old Mexican designation “Cacava-quahitl”. The Mexicans called the fruit “Cacavacentli”, the beans “Cacahoatl” and the beverage prepared from them “Chocolatl”[3], said to be derived from the root “Cacava” and “Atl”, water. This term was adopted by the Spaniards, and it gave rise in the course of time to the word “Chocolate”, which is now universal.