BOTANY. 323 



precision the geographical distribution of Algee along the coast, but 

 differences may be perceived in the marine Flora of the region north 

 of Cape Cod, that of Long Island Sound, that of Charleston Harbour, 

 and that of Key West. 



CALIFORNIA SOAP-PLANT. 



THE soap-plant, so called, grows all over California, on high hills 

 is well as in the valleys. The leaves make their appearance about 

 the middle of November, or about six weeks after the rainy season has 

 fairly set in ; the plants never grow more than one foot high, and the 

 leaves and stalk drop entirely off in May, though the bulbs remain in 

 the ground all summer without decaying. It is used to wash with in 

 all parts of the country, and by those who know its virtues it is pre- 

 ferred to the best of soap. The method of using it is merely to strip 

 off the husk, dip the clothes in water, and rub the bulb on them; it 

 makes a thick lather, and smells not unlike new brown soap. The 

 botanical name of the plant is Phalangium pomaridianum. Besides 

 this plant, the bark of a tree, CJiclaria saponaria, is also used in South 

 America for the purposes of washing. Several other plants have been 

 used in various countries as a substitute for soap. All of these con- 

 tain considerable quantities of oleaginous and alkaline principles in 

 their composition, on which their value depends. Proceedings of 

 ' the Boston Society of Natural History. 



COFFEE. 



THE principal species of coffee are the Mocha, or Turkey coffee, 

 Jamaica, St. Domingo, Cuba, Porto Rico, Demerara, Bourbon, Mar- 

 tinico, and Hayti. All species of coffee improve by keeping ; it is in 

 the best condition when two or three years old. Good coffee should 

 not have the slightest odor of mouldiness, or any other odor, for the 

 berries of coffee absorb most readily the effluvia from other bodies, 

 and thus acquire an unpleasant flavor. Many cargoes have been 

 spoiled from having been shipped with, or even put into, vessels which 

 had previously been freighted with sugar. A few bags of pepper are 

 sufficient to spoil a whole shipload of coffee. Coffee, even that of the 

 very best quality, and in the best condition, may be impaired by im- 

 proper roasting, which operation is one of some nicety, and seldom 

 well performed. If roasted too little, the aroma will not be fully 

 developed, and the best coffee may then yield a vapid and effete infu- 

 sion of an unripe flavor ; if roasted too much, the aroma is dissipated, 

 and the infusion will have a bitter, flat taste. After having been 

 roasted to the -proper degree, it should be emptied whilst hot into 

 wooden boxes, furnished with sound, well-fitting covers, and it should 

 be kept therein until cold, and not cooled in the open air. If roasted 

 in small quantities, it may be emptied into a sheet of brown paper, 

 and the whole wrapped up in flannel until cold. Roasted coffee 

 should be preserved in well-closed and perfectly dry vessels. The 

 berries when properly roasted are of a full and rich brown color, 



