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.

Third.—­A want of necessary irrigation, and the watering of the plantation under an ardent sun.  The vapor from the earth kills the fruit.  If the rains are deficient for a time, and an excessive rain succeeds, the fruit of the cacao also withers.

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.