Husking Parchment Coffee 79 



patent machine working, and, therefore, I am 

 in a position to criticise them. 



Now, with regard to the working of the Adjustment 

 Smout and the Okrassa machines, I will com- oftheSmout 

 mence with the former. Usually the machine 

 is fed by means of a shoot from a large hopper 

 on the floor above that where the machine is 

 installed, or by means of an elevator. At the 

 base of the feed hopper on the machine will be 

 found a sliding door. This should not be 

 opened to its fullest extent at the beginning of 

 the operation. Open it only half-way to start 

 with, but before doing this care should be taken 

 that the sliding weight on the lever of the 

 discharge door is placed from the machine 

 half-way out from the lever. Set the machine 

 in motion, slide the feed door half-way out, 

 fixing this position of the door by means of 

 the set screw provided for the purpose. Notice 

 how the coffee is delivered, but pay little 

 attention to the first ten or fifteen pounds, since 

 these have only been passed through the 

 machine for the benefit of the coffee following. 

 When the first fifteen pounds have been 

 delivered from the machine the coffee should be 

 examined to see if it is properly shelled. If it 

 is found that some beans are not properly 

 shelled, or if the silver skin or pellicle is still 





