The _fruit_ of the chocolate-tree somewhat resembles a cucumber in shape, but is furrowed deeper on the sides. Its colour, while growing, is green; but, as it ripens, this changes to a fine bluish red, almost purple, with pink veins; or, in some of the varieties, to a delicate yellow or lemon colour. Each of the pods contains from twenty to thirty nuts or kernels, which in shape are not much unlike almonds. These are arranged in rows, surrounded by a sweet pulpy substance, and are called _cacao_ or _chocolate-nuts_. Plantations of chocolate trees are numerous on the banks of the river Magdelana, in South America, and in the Caraccas; but, at present, there are very few in our own colonies. They are usually formed in morassy situations; and are sheltered from the intense heat of the sun by larger trees which are planted among them. There are two principal crops of chocolate-nuts in the year; the first in June, and the second in December. As soon as the fruit is ripe, it is gathered, and cut into slices; and the nuts, which at this time are in a pulpy state, are taken out with the hand; for the thinness of their husk precludes the possibility of using a machine. They are then laid in skins, or on leaves, to be dried in the sun. They have now a sweetish acid taste, and may be eaten like any other fruit. When perfectly dry they are put into bags, each containing about a hundred weight; and, thus packed, are exported to foreign countries. Previously to the preparation of these nuts into the substance which we call chocolate, they are gently roasted, or parched over the fire, in an iron vessel, after which process their thin external covering is easily separated. The kernel is then pounded in a mortar, and subsequently ground on a smooth warm stone. Sometimes a little arnatto (173) is added; and, with the aid of water, the whole is formed into a paste. This, whilst hot, is put into tin moulds, where in a short time it congeals; and in this state it is the chocolate of the shops. In South America and Spain other modes are adopted; the chocolate is mixed with sugar, long pepper (21), vanilla, cinnamon, cloves, almonds, and other ingredients, according to the taste of the respective inhabitants. Mr. Edwards was of opinion, that the cakes of chocolate used in England were made of about one half genuine chocolate, and the remainder of flour, or Castile soap. Chocolate was first introduced into Europe by the Spaniards, and that from the Caraccas is considered the best. It should be used whilst new, as neither the seeds nor the cakes will keep well more than two years. The chocolate used in this country must be manufactured in England, for, by an Act of the legislature, the importation of chocolate paste is prohibited, under heavy penalties. The mode in which this substance is immediately prepared for use is well known.