da, Cuba, Porto Rico and Jamaica. Away from
America it has been introduced, and is cultivated on a large scale in
West Africa, Ceylon and the Dutch East Indies.

_History._--The value of cacao was appreciated in its native country
before the discovery of America by Europeans. The Spaniards found in use
in Mexico a beverage known by the Aztec name of _chocolath_, from
_choco_ (cacao) and _lath_ (water). W. H. Prescott records that the
emperor Montezuma of Mexico was "exceedingly fond of it ... no less than
50 jars or pitchers being prepared for his own daily consumption; 2000
more were allowed for that of his household." Bags of cacao containing a
specified number of beans were also a recognized form of currency in the
country. The product was early introduced into Spain, and thence to
other parts of Europe. The _Public Advertiser_ (London) of June 16,
1657, contains an announcement that "In Bishopgate St., in Queen's Head
Alley, at a Frenchman's house, is an excellent West India drink, called
chocolate, to be sold, where you may have it ready at any time, and also
unmade at reasonable rates." Chocolate was a very fashionable beverage
in the early part of the 18th century.

_Cultivated Varieties._--Numerous varieties of the cacao, i.e. of
_Theobroma Cacao_, are recognized in cultivation. According to Dr P.
Preuss, who has travelled extensively in the cacao producing countries
of the world studying this crop, it is impossible to embody in a single
table the characteristics of the world's varieties. A separate
classification is needed for almost each country. In 1882 the Trinidad
forms were classified by Sir D. Morris. This table was later revised by
Mr J. H. Hart, and more recently Mr R. H. Lock studied the Ceylon
varieties. As the Ceylon cacaos were obtained mainly from Trinidad, and
as Mr Lock's results agree substantially with those of Sir D. Morris,
they serve to illustrate the distinguishing characteristics of the West
Indian and Ceylon forms. The main divisions are as follows:--

1. _Criollo._--Pods relatively thin-walled and soft, rough, pointed at
apex. The seeds or beans are plump and of pale colour. The ripe pods
may be either red (colorado) or yellow (amarillo).

2. _Forastero._--Pods relatively thick-walled and hard. The seeds vary
in colour from pale to deep purple. Various varieties are recognized,
such as cundeamor, amelonado, liso, calabacillo, differing in shape,
colour and character of b