9, 3,836 arrobas, valued at 19,180 dollars.

Hayti exported, in 1801, 648,518 lbs. of cacao; in 1826, 457,592 lbs.,
and in 1836, 550,484 lbs.

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.)

The height of the cacao shrub is generally from eighteen to twenty
feet; the leaf is between four and six inches long, and its breadth
three or four, very smooth, and terminating in a point like that of
the orange tree, but differing from it in color; of a dull green,
without gloss, and not so thickly set upon the branches. The blossom
is first white, then reddish, and contains the rudiments of the
k