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Of the many varieties of the cacao, the best known are the criollo, forastero, and calabacilla. This is the best kind, though not the most productive; it is largely planted in Venezuela, Columbia and Ceylon, and produces a bean light in colour and delicate in flavour.
As Charles Abbott left the Escobar dwelling a detachment of Cuban Volunteers on horse, and a file of infantry, their uniform of brown drilling dressed with red collars and cuffs, had gathered across its face. "Quien vive?" a harsh voice stopped him. "Forastero," Charles answered sullenly. He was subjected to a long insolent scrutiny, a whangee cane smote him sharply across the back.
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