he Climates
are almost the same, and consequently the Temperature of the Seasons
equal, and therefore there cannot be any intrinsick Difference between
these Fruits of any great moment.

As to the outward Difference that is observed, it can arise from nothing
but the Richness of the Soil, or the contrary; from the different
Culture, and from the Care or Negligence of the Labourers and those that
prepare it, from the time of its gathering, to the time of its Delivery,
and perhaps from all three together. It is to be observed at
_Martinico_, that the _Cocao-Trees_ prosper better in some Parts than
others, merely from the Difference of the Soil, being more or less rich,
or more or less moist.

I have had the Experience of one of my Friends, concerning what relates
to the Cultivation and Preparation of this Tree and its Fruit, which
demonstrates that they may add to its Value. This Gentleman, with a
great deal of Application and Thought, found out the way to prepare the
finest Merchandize of the Island, which was prefer'd by the Merchants to
all the rest, and bore a greater Price than that of any of his
Neighbours.

The Kernels of _Caraqua_ are flattish, and for Bulk and Figure not
unlike our large Beans. Those of _St. Domingo_, _Jamaica_, and _Cuba_,
are generally larger than those of the _Antilloes_. The more bulky the
Kernels are, and better they have been nourished, the less Waste there
is after they have been roasted and cleansed, which some Years ago was
an Advantage to those of _Caraqua_. But at present, by the Regulation
from the Month of _April_, 1717, the Kernels of our Colonies pay but
Two-pence Duty for Entry, whereas Foreigners pay always Fifteen: These
thirteen Pence difference make such ample amends for the small Waste,
that there is a great deal of reason to hope, that for the time to come,
there will be none but the Curious, and People that do not value the
Expence, that will make use of the Chocolate of _Caraqua_, by way of
preference to that of the _French_ Islands, and that the Cheapness of
the latter will double the Consumption at least.

The best _Cocao-Nuts_ have very brown firm Shells, and when the Kernel
is taken out, it ought to be plump, well nourish'd, and sleek; of the
Colour of a Hazle-Nut on the outside, but more inclining to a Red
within; its Taste a little bitter and astringent, not at all sour or
mouldy[z]. In a word, without any Smell, and not worm-eaten.

The Fruit of the _Cocao-Tre