According to contemporaneous historians, the Spaniards formed themselves into groups in the streets, and mocked and insulted every Criollowho had to pass them by.
So arrogant was their conduct that no Criollo who valued his self-respect dared to enter a coffee-house in which a group of these Spaniards was assembled.
For flavor, freedom from bitterness, facility in curing, and high commercial value, the Criollo is everywhere conceded to be facile princeps.
The Criollo is incomparably the finest variety in general use, and may perhaps be most readily distinguished by the inexperienced through the ripe but unfermented seed or almond, as it is often called.
The cacao of the criollo variety has pods the walls of which are thin and warty, with ten distinct furrows.
Personally I believe it would be possible to find pods varying by almost imperceptible gradations from the finest, purest, criollo to the lowest form of forastero (namely, calabacillo).
Interesting results have been obtained by Hart and others by grafting the fine but tender criollo on to the hardy forastero, but until yesterday the practice had not been tried on a large scale.
With cacao of the criollo type only one or two days fermentation is required, and as a result, in Ecuador and Ceylon, the cacao is simply put in heaps on a suitable floor.
The Criolloplays mostly plaintive, broken airs--now so low as to be almost inaudible, then high and shrill.
The Criollo does not break his fast until nearly mid-day, so they have no early meal to prepare.
The more civilized the Criollo becomes, the less he believes in the Church, and the priest in return condemns him to eternal perdition.
By the crossing of these with the criollo a mestizo steer is obtained, capable of turning the scale at six hundred kilos and more, that provides excellent meat whether for the purposes of live shipment, freezing, salting, or extract.
These now preponderate in many regions of the Republic, in which, by the way, no true criollo animals now remain.
Of the above calabacillo is the hardiest and yields the least valuable beans; criollo is the most delicate and yields beans of the highest value, whilst forastero is intermediate in both respects.
The process of fermenting destroys the mucilage; the seeds lose to some degree their bitter flavour and their colour also changes: the pale criollo seeds, for example, developing a cinnamon-brown colour.
It is considered by some to be sufficiently distinct to form a third type equivalent to criollo or forastero.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "criollo" in a variety of sentences. We hope that you will now be able to make sentences using this word.
