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
kernels or berries. When fully developed, the pericarp or seed-vessel
is a pod, which grows not only from the branches, but the stem of the
tree, and is from six to seven inches in length, and shaped like a
cucumber. Its color is green when growing, like that of the leaf; but
when ripe, is yellow, smooth, clear, and thin. When arrived at its
full growth, and before it is ripe, it is gathered and eaten like any
other fruit, the taste being subacid. If allowed to ripen, the kernels
become hard; and, when taken out of the seed-vessel, are preserved in