The Commercial Products of the Vegetable Kingdom / Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.

The want of a practical work treating of the cultivation and manufacture of the chief Agricultural Productions of the Tropics and Foreign Countries, has long been felt, for not even separate essays are to be met with on very many of the important subjects treated of in this volume.

The requirements of several friends proceeding to settle in the Colonies, and wishing to devote themselves to Cotton culture, Coffee planting, the raising of Tobacco, Indigo, and other agricultural staples, first called my attention to the consideration of this fertile and extensive field of investigation.

There is much valuable information to be met with in detached papers and essays in the scientific periodicals of the day, and in colonial and other publications; such as the Transactions and Journals of the different agricultural and horticultural societies of the East and West Indies, the United States, Australia, &c., but none readily accessible for easy reference, and which the new settler, proceeding out to try his fortune in those fair and productive regions of the globe, can turn to as a hand book. I have had much experience in Tropical Agriculture, and for many years my attention has been mainly directed to this important subject, for which purpose I have kept up a large and extended correspondence with numerous agricultural, scientific and other societies abroad; with experienced practical men, and have also received the leading journals of all the tropical Colonies.

No one person could be expected to be thoroughly familiar with all the different modes of culture and preparation of every one of the numerous products to be described in this volume; but where my own agricultural experience (of several years in the West Indies and South America) was at fault, I have availed myself of the practical knowledge of those of my colonial friends and correspondents best informed on the subject, and am particularly fortunate in having many valuable essays on Tropical Agriculture scattered through the different volumes of my "Colonial Magazine."

The discussion of the best modes of culture, properties, manufacture, consumption, uses, and value of the commercial products of the vegetable kingdom cannot be without its value, and the attention of merchants and planters may be usefully directed to various articles, which will be profitable both in an agricultural and commercial point of view; many of which are already sources of wealth to other countries.

Few who have not investigated this subject are aware of the immense number of countries lying in the equatorial and tropical ranges of the torrid zone, many of which, from the value and importance of their indigenous productions, have already attracted considerable notice, and to which still more attention will be directed by European nations as the value of their various products becomes more extensively known.

It is a wise ordination of Providence, that the different nations of the earth are as it were mutually dependent on each other for many of the necessaries and luxuries of life, and the means of progress and civilization. Commerce is thus extended, the various arts and manufactures improved by comparison and competition; and the acres yet untilled in distant lands hold out strong inducements for immigration, their climate and products affording health, freedom, and independence to the over-tasked and heavily taxed artisan and agriculturist of Europe. Although the systems of tropical agriculture, generally pursued, are peculiar and effective, yet there is no doubt that much improvement remains to be carried out in the practices adopted, in the implements employed, and the machinery used for preparing the crops for shipment. In the British Isles our insulated position, limited extent of country, unsettled climate, and numerous population, aggregated in dense masses, have compelled us to investigate and avail ourselves of every improvement in agriculture, arts and manufactures, which experience, ingenuity, and a comparison with the customs of other countries, have placed at our disposal.

If we except sandy deserts, and some of the interior portions of the polar regions, it will be found that there is scarcely any country but what is capable of improvement. Indeed, so extensive are the resources of agriculture, that further improvements may be most easily effected.

An eminent writer has truly remarked that "Agriculture is the parent of Manufactures, seeing that the productions of nature are the materials of art."

In the economy of Providence every fragment of creation seems to unfold, as man progresses in the arts of life, unbounded capabilities of adaptation to his every want. We have, indeed, daily illustration of the truth of that trite and homely adage, that "nothing is made in vain."

That quaint old English poet, Herbert, who flourished in the fifteenth century, in a short poem on "Providence," has graphically described, in his unique vein, the sentiment which forces itself upon us in view of the numerous discoveries of the age in which we live:—

"The addition (it has been well observed) of even a single flower, or an ornamental shrub, to those which we already possess, is not to be regarded as a matter below the care of industry and science. The more we extend our researches into the productions of nature, the more are our minds elevated by contemplating the variety as well as the exceeding beauty and excellence of the works of the Creator."

The system of agriculture, and modes of tillage, &c., of separate countries in the Eastern and Western hemisphere, notwithstanding their similarity of climate, are as opposite as if each country belonged to a different zone; and yet much may be learned by one of the other.

The only essentially useful division of seasons in countries within the tropics is into a wet and dry season, the former being the period of germination, the latter that of fructification.

The implements of agriculture required are for the most part few and simple, for no high tillage is necessary, the luxuriance of vegetation being so great that most of the products of the soil will grow indiscriminately throughout the year, and the only care of the husbandman, after the first preparation of the soil, is to keep down the vast growth of weeds, which might stifle the crops.

In tropical regions there is less demand for manures than in temperate climates, but still there are many additions to the soil that may profitably be made.

An experienced cultivator can generally judge by a superficial examination, aided by the situation, locality, and appearance of the soil, whether a certain portion of land is fitted for the profitable growth of any particular plant. Depth of soil, and facilities for deepening it, with the nature of the subsoil, so as to know whether it retains or parts with water, are also important considerations, because tap-rooted plants require free scope for penetrating deep into the ground.

A due supply of water is of vital importance to most crops—and therefore the extent and periods of the fall of rain are essential to be known, as it is not always possible to resort to irrigation. The quantity of labor required for previous tillage, cultivation, and harvesting of different crops, and the available supply, are primary essentials to be considered before entering upon the culture of any staple product, however remunerative it may appear in prospective. Facility and cost of transport to the nearest market or shipping port are the next desiderata to be ascertained, as well as a careful estimate of the cost of plant or machinery necessary.

It may be desirable at the outset to make a brief enumeration of the countries lying within the different zones, and the agricultural products of which come, therefore, more especially under the notice of the tropical planter.

Meyen, in his division of the horizontal range of vegetation into zones, extends—

This zone has a mean temperature of 78½ to 82½ Fahrenheit.

2. The tropical zone reaches from the 15th deg. on each side of the equator to the tropics in 23 lat. The mean temperature is 73½ to 78¾ deg. Summer temperature 80½ to 86 deg.; winter temperature in the eastern coast districts, 59 deg.

In this region is comprised the following countries:—Sandwich Isles, Canton, in province of China, Burmah, Calcutta, and a portion of the Bengal Presidency, the Bombay Presidency, Madagascar, Mauritius and Bourbon; the southern portion of Brazil, Cuba, St. Domingo, Mexico, and Central America.

3. The sub-tropical zone extends from the tropics 23 to 34 deg. of latitude. There are a number of tropical fruits in this region. The winters are mild and vegetation is green throughout the year. In the northern division of the zone palms and bananas grow on the plains. In this region is comprised all the extreme northern portions of Africa, coasting the Mediterranean, comprising Algiers and the Barbary States, Egypt, part of Persia, Cabool and the Punjab; the greater portion of China, Lower California, Texas, the South-Western States of America, the Bermudas, the Cape Colony and Natal, New South Wales, Southern and Western Australia—the Government settlements in the Northern Island of New Zealand, the largest portion of Chile, Paraguay, Uruguay and the Argentine Republics, the Provinces of Brazil from St. Paul to Rio Grande, Madeira and the Canary Isles.

DRIED LEAVES, SEEDS, AND OTHER SUBSTANCES USED IN THE PREPARATION OF POPULAR DIETETIC BEVERAGES.

No substances are so essentially necessary to mankind, or form such important articles of commerce, as those which we come first to consider, the dietetic products—cacao, coffee, tea, and sugar. The consumption of these in all civilized countries is immense, notwithstanding that in many they have been fettered with heavy fiscal duties. The investigation of the culture of the plants from which they are obtained, and the manufacture of the products, is a very curious object of research.

CACAO OR COCOA.

The Mexicans, in preparing the chocolate paste, add some long pepper, a little annatto, and lastly vanilla; some add cinnamon, cloves and anise, and those who love perfumes, musk and ambergris.

The finest American cacao is said to be that of Soconusco, but the principal imports are from Caracas and Guayaquil, which is of a very good quality. The province of Barcelona, adjoining Caracas exports annually from 200,000 to 300,000 cwt.

The very large shipments from Guayaquil are shown by the following return. Of this quantity Spain takes the largest portion, Mexico the next, and England receives but a very small quantity.

The exports of cacao from the port of La Guayra, has been as follows in the years ending December 31.

Five fanegas are equal to one English quarter. The price of cacao was, at the close of 1852, sixteen dollars the fanega.

The province of Caracas, according to Humboldt, at the end of the last century, produced annually 150,000 fanegas of cacao, of which two-thirds were exported to Spain, and the remainder locally consumed. The shipments from the port of La Guayra alone averaged 80,000 to 100,000, or nearly double the present shipments. In the early part of the present century the captain-generalship of Caracas produced nearly 200,000 fanegas, of which about 145,000 were sent direct to Europe. The province of Caracas then produced 150,000 fanegas; Maracaibo, 20,000; Cumana, 18,000, and New Barcelona, 5,000.

The vallies of Aragua, in the province of Caracas, those of Cariaco, Campano, of Rio Caribe and the banks of the river Caroni, in Spanish Guiana, produce excellent cacao in abundance.

The tree there bears fruit in four years after it has been planted, the following year still more, and increases in fecundity until the ninth or tenth year, when it is in full bearing.

Mode of cultivation in the Colombian Republics—Plantations of cacao were speedily multiplied in Colombia, and the soil so admirably seconded the labors of the planter, that in the produce abundance was united to excellence. The cacao of this quarter ranks next to that of Soconusco. It is well known that the best commercial recommendation of cacao is that of coming from Caracas. But even in these provinces the quality varies. The cacao of Orituco is superior to that of other places, and a quantity of equal bulk weighs twenty per cent. more. The cacao of the coast comes next, and obtains a preference over that of the interior.

The plantations of cacao are all to the north of the chain of mountains which coast the sea, and in the interior country. The former extend from Cumana to the mouth of the Tocaygo; the latter are situate in the vallies of Tuy, Orituco, Ocumare, Cura, Marrin, Tare, Santa Theresa, Santa Lucia, Zuapira, Santa Philippo, Barquisimeto, Valencia, Gruige and Cariaco.

All kinds of soil are not equally adapted to the culture of cacao, still less are all exposures; but an analysis of the soil destined to this culture never furnishes indications on which reliance can be placed. No regard should be had to color or composition; it is only requisite that it should be friable to a certain depth, which is ascertained by the size of the trees with which it is covered; this sign determines the land proper for cacao.

After having chosen the land, it should be cleared of all trees, shrubs, and other plants. This operation is performed in various ways. It is customary in Colombia to commence felling the trees immediately after the rains, that is, about the month of November; the wood, after being cut, is left to dry, then collected in heaps and burnt.

As soon as the new plantation is cleared, it is crossed with small ditches, in directions according to the declivity of the soil. These serve to drain the stagnant waters, to carry off the rains, and to irrigate or water the soil whenever necessary. The alignement is then laid out, in which the cacao trees are to be arranged. They are planted in triangles or squares. In either case, there is always in the centre an alley, bordered by cacao trees, and running from east to west. When they are planted in squares, this alley is crossed by another running from north to south. The cacao plants should be placed at fifteen or sixteen feet (French measure) from each other, in good soil; and about thirteen or fourteen feet in soil of inferior quality.

This is almost the only tree in nature to which the enlivening beams of the sun are obnoxious. It requires to be sheltered from their ardour; and the mode of combining this protection with the principles of fertility, forms a very essential part of the skill which its cultivation demands. The cacao tree is mingled with other trees, which guard it from the rays of the sun, without depriving it of the benefit of their heat. The Erythrina and the banana are employed for this purpose. The latter, by the rapidity of its growth, and the magnitude of its leaves, protect it for the first year. The erythrina endures at least as long as the cacao; it is not every soil, however, that agrees with it. It perishes after a while in sandy and clayey ground, but it flourishes in such as combine those two ingredients.

In the Antilles this protection cannot be given to cacao, as it would expose the plantation to destruction by every hurricane. Besides, the cacao succeeds but indifferently there, and is much less oily than in other parts.

The quality of the soil, and the species of the erythrina, should determine the distance at which they ought to be placed. That kind which the Spaniards call bucare anaveo, is planted in a fertile soil, at the distance of two alleys, that is to say, at each second range of cacao trees. That which they call bucare peonio, is placed at three alleys in good soils (about forty-eight French feet).

In one range of cacao trees a banana is placed between two cacaos, and an erythrina between the two following. In the other range a banana is placed between each cacao tree, and no erythrinas, so that the latter are at the distance of two alleys. The banana and the erythrina are first planted, and when a shelter from the sun is thus provided, the hole for the cacao is made, around which are planted four stalks of the yucca plant, at the distance of two feet from each other. At the end of two months the cacao is planted. The smaller the plant is, the better. There are, nevertheless, soils subject to worms where the small plants do not thrive; but, excepting in this particular, the small plants are preferable, because the large require more labor for their transportation and planting; many of them die, and those which survive bud and shoot forth, but are never of any value.

The cacao plant should not exceed thirty-six inches in size when transplanted; if larger, it succeeds with difficulty, as will be shown.

The nurseries of cacao demand an excellent soil, well prepared, where the water does not remain. They should be well sheltered from the sun. Small knolls of earth are formed, in each of which are put two seeds of cacao, in such a manner that they are parallel with the level of the ground. During the first twenty days the seeds are covered with two layers of banana or other leaves. If necessary, the ground is watered; but the water is not suffered to remain. The most suitable time for sowing is in November.

Where there is not a facility for watering, the planting of the cacao should take place in the rainy season; but when the former is practicable, it is best to plant in dry weather and assist nature by irrigation, since it is then in the power of the cultivator to give the exact quantity of moisture necessary. But, in all cases, care should be taken that the plants are not wet in the interval between their being taken out of the ground and replanted.

When the bananas grow old, they should be carefully felled, lest the cacaos should be injured by their accidental fall. They are totally removed as soon as the erythrina yields sufficient shade; this operation gives more air to the trees of the plantation, and encourages their growth.

Until the cacao attains four feet in height, it is trimmed to the stem. If it shoots forth several branches, they are reduced to three, at equal distances; and, in proportion as the plant increases, the leaves which appear on the three branches are stripped off. If they bend much, and incline towards the earth, they are tied in bunches, so that the tree may not remain crooked. The branches, which are trimmed, are cut at the distance of two fingers from the tree. The suckers which spring from the tree are also removed, as they only live at its expense.

The color of this insect is a mixture of ash color and white. If pressed, it emits a sound something similar to the noise of water thrown on a very hot substance. It has two small horns on its head, the points of which are directed upwards. It is so lively that, even when the head is separated from the body, it is a long time in dying. To deposit its progeny it makes small holes in the tree.

At the commencement of the winter, or rainy season, another worm makes its appearance, which devours the leaves of the young cacao plant. This species of worm is called goaseme, and they are in some years so abundant, that all the people of the plantation are solely employed in destroying them. This worm is four inches in length, and of the thickness of a finger. It is sometimes called angaripola, or Indian, on account of the vivacity of its colors. It is believed that these worms are mediately produced by other large worms in the earth, from which are engendered butterflies, who lay their eggs on the leaves of the cacao. These eggs are full of small worms, which feed on the leaves of the cacao, and appear in clusters of the size of a shilling. They are sought and destroyed with great attention, as they occasion considerable damage. Those which escape lodge themselves in the earth, and in the succeeding year are changed into butterflies. At the time when the worm makes its appearance, it is necessary to make fires, which should not be so large as to injure the cacao, yet sufficient to attract and burn the butterfly.

The plantations of cacao in the valley of Tuy, the quarters of Marrin, Cuba, Sabana, Ocumare, San Francis, &c., are subject to another species of worm called rasquilla. It multiplies in the dry seasons.

There are small insects, called by the Spaniards accerredores, of the same figure with those which eat the bark of the cacao, but larger and of a blackish colour. They feed on the branches of the tree; are always found upon those branches which they have cut; and the evil can only be obviated by killing them.

The worms called vachacos occasion also much damage. They eat the leaf and the flower. To destroy them it is necessary to seek them in their nests in the earth. Water is thrown on the spot, and stirred, as in making mortar. By this means their young are crushed, and the evil is diminished, if it be not entirely removed.

When the cacao trees are in a bearing state, they are subject to a disease called tache. This is a black taint, or stain, which attacks the trees, encircling them below, and kills them. The mode of preservation is to make, in the beginning, a slight notch that shall pierce the bark. But if the taint is extensive, it is necessary to cut all the affected part. It then exudes a liquid and is healed. The bark remains of a violet color in the part that has been tainted.

The other enemies of the cacao are the agouti, stag, squirrel, monkey, &c. The agouti produces most havoc. It often destroys in one night all the hopes of the proprietor.

Birds are not less injurious to the cacao. The whole class of parrots, in particular the great Ara, which destroys for the pleasure of destroying, and, the parroquets, which come in numerous flocks, conspire also to ruin the plantations of cacao.

Means of preserving a plantation.—It is necessary that a cacao plantation should have always shade and irrigation; the branches of the plant should be cleared of the lichens that form on them; the worms destroyed; and no large herbs or shrubs and mosses permitted to grow near, since the least disadvantage resulting therefrom would be the loss of all the fruit that should fall into these thickets. But it is most essential to deepen the trenches which carry off the water, in proportion as the plant increases in size, and as the roots of course pierce deeper; for if the trenches are left at a depth of three feet, while the roots are six feet in the earth, it follows that the lower part of the cacao plant is in a situation of too great humidity, and rots at the level of the water. This precaution contributes not only to make the plantation more durable, but also to render the crop more productive. It is necessary, also, to abstain from cutting any branch from cacao plants that are already bearing. Such an operation might occasion the subsequent crop to be stronger; but the plants become enervated, and often perish, according to the quality of the soil and the number of branches cut off.

If the earth of the plantations be pressed and trampled down by animals, the duration of the plant is diminished. Irrigation, made with judgment, maintains them long in a state of produce.

Withering of the fruit.—The fruit of the cacao withers on the tree from three causes:—

First.—When the plantation is, during a long time, inundated with water. I have seen plantations of cacao, which had only been covered with water thirty hours, and of which the fruit was totally withered.

Second.—From abundant rains, particularly in very damp valleys. This is only to be remedied by keeping the plantation well drained, that the water may not remain on it.

This dessication or withering takes place everywhere; but in some places the surplus of fruit, which the tree is unable to nourish, is alone subject to it. In others, as Araquita and Caucagua, it withers in proportion to the northerly rains. An unsuitable soil occasions another kind of decay. The pods become stinted, containing some good and some bad seeds. The Spaniards call this cocosearse, which means defective.

Harvest of the cacao.—The tree yields two principal crops in a year, one about St. John's day, the other towards the end of December. The cacao however ripens and is gathered during the whole year. But in all seasons the planters of the Central American republics make it a point, so far as possible, to collect their crops only at the decline of the moon; because experience proves that this precaution renders the cacao more solid, and less liable to spoil.

To collect the fruit, those negroes and Indians are employed who have the sharpest sight, that only the ripe fruit may be gathered. The most robust and active are chosen to carry it to the places where the beans are to be shaken out. The aged and maimed are employed to do this. The operation is performed on a floor well swept, and covered with green leaves, on which they place the cacao. Some open the pod, and others strike out the beans with a small piece of wood, which must not be sharp, lest it should injure them.

The good and bad beans must not be mingled together. There are four sorts of cacao in every crop; the ripe and in good condition, the green but sound, the worm-eaten, and the rotten. The first quality is best, the second is not bad; but the two others should be rejected.

As soon as that which is not fully ripe begins to show specks, it must be separated. As to the pods which are not perfectly ripe, they should remain in heaps during three days under green banana leaves, that they may ripen before they are hulled. When the cacao is stored, great care is necessary not to leave amongst it pieces of the pod or leaves, or any other excrementitious particles. This care must be repeated every time that it is removed from the store, or replaced in it.

The cacao must always be exposed to the sun on the fourth day after it has been gathered, and this exposure should be daily repeated until it is perfectly dry. When that is the case, the beans burst on being squeezed, their shell resounds when struck, and they no longer become heated when placed in heaps; the latter is the best proof that the moisture injurious to their preservation is dissipated. If the cacao is not sufficiently exposed to the sun, it becomes mouldy; if too much, it withers, and easily pulverises—in either case it soon rots.

It is to be wished that stoves were employed to dry the cacao when the sun fails, but this expedient, so simple and important, is generally unknown.

It is almost universally believed that the most essential precautions for preserving the cacao consists in gathering it at the decline of the moon. I believe that they may more seriously calculate on the care of depositing it in apartments so hermetically closed that the air cannot penetrate; it would be advisable to make these apartments of wood, for the more perfect exclusion of moisture. The floor should be elevated two feet; under the floor a pan of coals is placed, covered with a funnel, the point of which enters into the heap of cacao and then diffuses the vapor. In the apartment which contains the cacao, some persons place bottles of vinegar, slightly stopped with paper, to prevent the formation of worms.

The beans which begin to show specks, may be preserved from entire corruption by a slight application of brine. This occasions a small degree of fermentation, which is sufficient to destroy the worms, and to preserve the cacao during a considerable time from new attacks. Why is not this preservative also employed after the cacao is dried, and when placed in the store, where it awaits the purchaser?

At St. Philip they make use of smoke to preserve the cacao; it is also ascertained that fine salt, thrown in small quantities on the cacao, protects it from worms.

Much has been done for the cacao when it has been cleared of all green or dead beans, and extraneous substances; when it has received no bruise or injury in the operation of drying, and when it has been subsequently kept in a place that is dry and not exposed to the air; yet, even with all these precautions, cacao of the best quality is seldom found marketable at the end of a year.

The cacao plant is not in a state of prolific produce till the eighth year in the interior, and the ninth in plantations on the coast. Yet, by a singularity which situation alone can explain, the crops of cacao commence in the ninth year in the valley of Goapa, and at the east of the mouth of the Tuy. In the vicinity of the line, and on the banks of Rio-Negro, the plantations are in full produce on the fourth, or at most the fifth year.

The cacao tree continues productive to the age of fifty years on the coast, and thirty years in the interior of the country.

In general the culture and preparation of cacao receives more attention in the eastern parts of Venezuela than in other places, and even than in the French colonies. It is true that the suitability of the soil contributes much to the quality of the article; but without the assistance derived from art, it would be far from possessing that superiority awarded to it by commerce over the cacao of every other country.

Stevenson ("Travels in South America") speaks of another kind of cacao tree, called moracumba, which is larger than the ordinary species, and grows wild in the woods. The beans under the brown husk are composed of a white, solid matter, almost like a lump of hard tallow. The natives take a quantity of these, and pass a piece of slender cane through them, and roast them, when they have the delicate flavour of the cacao.

There are several cacao plantations in Surinam. The trees are left to grow their natural height, which is about that of a cherry-tree; their leaves resemble those of the broad-leaved laurel, and are of a dark green colour. The fruit in shape resembles a lemon, but is rather more oval; it is at first green, and, when ripe, yellow. It is said that there are some trees which produce above two hundred, each containing about twenty beans or nuts. The fruit not only proceeds from the branches, but even from the stem; and though there is always ripe and unripe fruit, it is only gathered twice a year. The chocolate is in that colony in general of an inferior quality, known by its dark brown color and rough taste, but the superiority of the cacao depends principally on the soil where the trees are planted.—(Baron Von Sack's "Surinam.")

The cultivation of cacao will be most suitable to the less wealthy individual, as it demands so little labor and outlay. Baron Humboldt observes, in alluding to Spanish America, that cacao plantations are occupied by persons of humble condition, who prepare for themselves and their children a slow but certain fortune; a single laborer is sufficient to aid them in their plantations, and 30,000 trees, once established, assure competence for a generation and a half.

The following have been the total imports of Cacao into the United Kingdom from Mexico and Central America, &c.:—

Only a few hundred pounds of this is entered annually for home consumption, the great bulk being re-exported.

In 1850 we imported 1,204,572 lbs. from Mexico; 1,231,773 lbs. from Chile; 4,438 lbs. from Venezuela, and 23,538 lbs. from Hayti.

BRAZIL.—A great deal of cacao is raised in different parts of this empire. From the province of Para alone 35,000 bags, valued at £35,000, were exported in the year 1845. Mr. Edwards, in his "Voyage up the River Amazon," gives an interesting account:—