1ST 



"After it is pulped it should never remain more than 24 bourG 



to be washed, and each day's pulping should be separate. If there is 

 no sun it can remain in the tank for weeks while you have a running 

 force of water on it. or if the water is changed every other day. To 

 wash, it should be well scrubbed with a rake made of boaids and well 

 bounced on the sides of the cistern until all the syrupy or saccharine 

 matter is washed off. Allow it, to settle a tew minutes and all the 

 light and trash will float, these must be skimmed off. The light is 

 cured aside for house use or to be mixed with the triage which can 

 be sold for a small price in Kingston. 



" After the coffee is washed and drained it should be thrown into 

 the barbicue and well tinned so that the water may be evaporated 

 (sucked up) quickly. The coffee can be kept out in the barbicue for 

 the first night, and then put up at evening and turned every morning 

 to the sun. After the fourth or filth days' sun it can he kept up 

 without sun for some time. If put up before this the coffee gets 

 fermented (into a boiling state) and gets spoiled. If your hand he 

 pushed into the coffee every morning and it feels cold it is right, but 

 if warm danger is coming, so it should be thrown out and exposed 

 to sun and air for some time until when put up it feels quite cold. 

 Coffee can be cured within two weeks under good sun, but I would 

 recommend a slow mode of curing, not in a hurry. It is very easy 

 to know when your coffee is cured. You can easily smell the essence 

 of it, and if tried against your teeth will break very briskly. 

 If rubbed against your hands the parchment skin will easily come 

 off, also the silver skins. " the protector of the bean," and the bean 

 will be in a uniform colour ; generally greyish blue. After it is 

 well cured it should be milled, that is, if you are not selling in 

 parchment, which is a surer way than by spoiling same in a mortar 

 beating it out and such like. As a mill and fanner are rare things 

 for many small settlers you will have to hire one if you have none, 

 as is done in many districts. The price is one shilling a trough 

 generally, but it is left to the bargain you can make. To beat 

 vour coffee in mortar, is a poor and unthrifty way ; it is better to 

 sell in parchment, than to-do so. After it is ground and fanned it 

 should be picked, and by experienced pickers too, all ill-shaped 

 beans, burnt sides, scarred sides, black and blighted beans, stones. 

 sticks and every thing, save the good beans, must be picked out. 

 No salt nor wet hands should be handled in the coffee. Coffee dor- 

 not like a nasty smelling place, for it has a peculiar way of throwing 

 off its own odour and gathering that of other bodies near it. Coffee 

 must be put up in a clean hut made for the purpose. 



" In conclusion. I may say, that if a Central Factory be placed 

 among the small settlers in every district for the purpose of receiving 

 and curing their crops under proper method, Jamaica will soon again 

 be in a premier position. 



" Co-operation is needed among the small settlers for the purpose 

 of curing and handling their crops." — (Journal of the Jamaica Agri- 

 cultural Society.) 



