3 o8 



MODERN MACHINERY. 



The great majority of coffees have mixed in them a 

 number of stones, nails, etc. These are removed from 

 the coffee after it is roasted and cooled by means of a 

 stoning apparatus. The exhaust fan draws the roasted 

 coffee up through a telescopic elevating pipe by means 

 of wind suction to a galvanized iron hopper which is 

 hung from the ceiling. The wind suction is regulated 

 very nicely by means of a gate in the pipe so that it is 

 only strong enough to draw up the roasted coffee and 

 leave behind in the box the stones and nails, and every- 

 thing that is heavier than the coffee. From the galvan- 

 ized iron hopper the coffee runs by gravitation into a 

 bag, barrel or other receptacle. 



After the coffee has been roasted, cooled and stoned, 

 some manufacturers apply a glazing material to it for the 

 purpose of closing the pores of the bean and preserving 

 its strength and aroma, thus allowing it to be kept fresh 

 for a long time. This glazing material is applied to the 

 coffee in a cylinder, and after the coffee is covered with 



