DESCRIPTIVE CATALOGUE. 245 
planting is at the beginning of the rainy season. In moving them the roots should 
not be exposed to the sun. The plants are shaded at first by sections of coconut leaves 
stuck in the ground ina slanting direction. If rains are not sufficiently frequent after 
planting, the plants are watered every evening. In Guam it is not usual to plant 
shade trees to protect coffee. Sometimes the young plants are shaded by alternating 
rows of bananas, which easily take root and grow quickly. These are cut down when 
the plants are well established, as the mature coffee plant is a sun lover and becomes 
spindling in the shade. Catch crops of taro or maize may also be planted for the 
first two years. As with other plants, the weeds must .be kept down. They are 
allowed to lie on the ground and rot, so as to enrich it. Weeding is accomplished 
by the fosifio, or thrust-hoe, an expert weeder being able to cover an area 1.5 m. 
long and the width of his hoe at every thrust. In order that the trees may not grow 
too tall for convenience in gathering the berries, they are topped after reaching a 
suitable height. This causes them to spread out their branches and offers a smaller 
target for the heavy winds which sometimes prevail. The plants are kept free from 
shoots or suckers sprouting out from their stems, which are removed when young. 
In Guam coffee seems to be remarkably free from disease. The berries are some- 
times eaten by rats, which infest the island: but these animals are not so injurious 
to coffee as they are to cacao, of which they are immoderately fond. 
As soon as the berries are ripe they are gathered. In Guam the whole family 
turns out to pick berries, and there is more or less jollification, as on the occasion of 
apienic. The removing of the flesh from the seed or pulping is accomplished by 
hand, and the sticky, mucilaginous material surrounding the seeds is removed by 
ashing, after which the coffee is spread out on mats to dry inthe sun. In this 
condition it ig covered with a thin membrane or hull, which can be removed at will 
by pounding in large wooden mortars with wooden pestles. The coffee should be 
thoroughly dry before attempting to take off this hull. The chaff is gotten rid of by 
winnowing, which consists in pouring the seed from one receptacle to another in a 
current of wind. 
Enough coffee is not produced in Guam for exportation; indeed, there is scarcely 
enough for the use of the natives, all of whom are coffee drinkers. The product is 
of excellent quality. In preparing it the beans are roasted, as with us, and ground 
on astone “inetate’’ with a cylindrical ‘“‘mano,’’ like a tapering rolling-pin of stone. @ 
REFERENCES: 
Coffea arabica L. Sp. Pl. 1:172. 1758. 
Coffea liberica. LIBERIAN COFFEE. 
A few plants of Liberian coffee were introduced quite recently into Guam from the 
Honolulu botanical garden. When I left the island several of them were in a thriv- 
ing condition on a ranch near Sinahafa. 
REFERENCES: 
Coffea liberica Hiern, Trans. Linn. Soe. II. 1: 171. t. 24. 1876, 
Coffee, negro. See Cassia occidentalis, 
Coffee senna. See Cassia occidentalis. 
Cogon (Philippines). See under Nipheagrostis floridula. 
Coix lacryma-jobi. Jop’s TEARS. 
Family Poaceae. 
LocaL Names. -Lagrinas de San Pedro (Spanish); Alimodias (Philippines); 
Tomugi, Judsu-dama (Japan); Maniumiu, Samasama (Samoa); Acayacoyotl 
(Mexico); Camandula (Porto Rico). 
This grass, which furnishes the seeds known as “Job’s tears,’? is common in 
Guam. The seeds are very hard, smooth, glossy, and of a gray color. They are 
«For a history ¢f coffee and its culture see Nicholls, Tropical Agriculture, p. 91, 
1897. 
