The Food of the Gods | Page 8

season the long rows between the stifling canes have to be hoed; then, when the time of "crop" arrives, the huge mills in the usine are set in motion, and for the longest possible hours of daylight the workers are in the field, loading mule-cart or light railway with massive canes. In the yard around the crushing-mills the shouting drivers bring their mule-teams to the mouth of the hopper, and the canes are bundled into the crushing rollers with lightning speed. The mills run on into the night, and the hours of sleep are only those demanded by stern necessity, until the crop is safely reaped and the last load of canes reduced to shredded megass and dripping syrup.
But upon the cocoa estate there is lasting peace. From the railway on the plain we climb the long valley, our strong-boned mule or lithe Spanish horse taking the long slopes at a pleasant amble, standing to cool in the ford of the river we cross and re-cross, or plucking the young shoots of the graceful bamboos so often fringing our path. Villages and straggling cottages, with palm thatch and adobe walls, are passed, orange or bread-fruit shading the little garden, and perhaps a mango towering over all. The proprietor is still at work on the plantation, but his wife is preparing the evening meal, while the children, almost naked, play in the sunshine.
[Illustration--Black and White Plate: The Home of the Cacao. (_One of Messrs. Cadburys' Estates, Maracas, Trinidad._)]
The cacao-trees of neighbouring planters come right down to the ditch by the roadside, and beneath dense foliage, on the long rows of stems hang the bright glowing pods. Above all towers the bois immortelle, called by the Spaniards la madre del cacao, "the mother of the cacao." In January or February the immortelle sheds its leaves and bursts into a crown of flame-coloured blossom. As we reach the shoulder of the hill, and look down on the cacao-filled hollow, with the immortelle above all, it is a sea of golden glory, an indescribably beautiful scene. Now we note at the roadside a plant of dragon's blood, and if we peer among the trees there is another just within sight; this, therefore, is the boundary of two estates. At an opening in the trees a boy slides aside the long bamboos which form the gateway, and a short canter along a grass track brings us to the open savanna or pasture around the homestead.
Here are grazing donkeys, mules, and cattle, while the chickens run under the shrubs for shelter, reminding one of home. The house is surrounded with crotons and other brilliant plants, beyond which is a rose garden, the special pride of the planter's wife. If the sun has gone down behind the western hills, the boys will come out and play cricket in the hour before sunset. These savannas are the beauty-spots of a country clothed in woodland from sea-shore to mountain-top.
[Illustration--Black and White Plate: Ortinola, Maracas, Trinidad.]
Next morning we are awaked by a blast from a conch-shell. It is 6.30, and the mist still clings in the valley; the sun will not be over the hills for another hour or more, so in the cool we join the labourers on the mule-track to the higher land, and for a mile or more follow a stream into the heart of the estate. If it is crop-time, the men will carry a _goulet_--a hand of steel, mounted on a long bamboo--by the sharp edges of which the pods are cut from the higher branches without injury to the tree. Men and women all carry cutlasses, the one instrument needful for all work on the estate, serving not only for reaping the lower pods, but for pruning and weeding, or "cutlassing," as the process of clearing away the weed and brush is called.
[Illustration--Drawing: GOULET AND WOODEN SPOON.]
[Illustration--Drawing: CUTLASSES.]
Gathering the pods is heavy work, always undertaken by men. The pods are collected from beneath the trees and taken to a convenient heap, if possible near to a running stream, where the workers can refill their drinking-cups for the mid-day meal. Here women sit, with trays formed of the broad banana leaves, on which the beans are placed as they extract them from the pod with wooden spoons. The result of the day's work, placed in panniers on donkey-back, is "crooked" down to the cocoa-house, and that night remains in box-like bins, with perforated sides and bottom, covered in with banana leaves. Every twenty-four hours these bins are emptied into others, so that the contents are thoroughly mixed, the process being continued for four days or more, according to circumstances.
This is known as "sweating." Day by day the pulp becomes darker, as fermentation sets in, and the temperature is raised to about 140�� F. During fermentation