ii COFFEE 103 



they will bear very small crops. The tree having been top- 

 ped, a rod the proper length being used as a guide, all 

 suckers must be removed. These are vigorous erect shoots 

 that spring out along the stems, and sometimes on the 

 branches, and they will grow so vigorously if left alone as to 

 rob the tree of the sap destined to form fruit, hence they are 

 called "robber" or "gormandising" stems or branches. It ^J 

 is best to remove them whilst they are young and then they trees, 

 can be rubbed off with the finger and thumb by a process 

 called " handling." A well-formed coffee tree has a straight 

 central stem from which side branches called primaries are 

 given off, and these primaries give off other side branches 

 called secondaries, which sometimes branch again. Now, in 

 a proper system of pruning, none of the secondary branches 

 close to the main stem must be allowed to remain, for they 

 ought to be pruned off so as to allow a clear space round the 

 stem for the free circulation of the air and for the entry of 

 light. In this way the temperature is raised, stagnant 

 moisture is prevented, and the growth of mosses, and other 

 such plants, about the trees, is greatly hindered. These Epiphytes to 

 epiphytic plants, as they are called, must never be allowed away, 

 to remain on the trees, as they will do a great deal of harm. 

 On the primary or principal lateral branches, at each node 

 or knot, the secondary branches are usually given off in 

 pairs one on each side of the branch, but sometimes 

 instead of a pair, a whole bunch of branches growing in 

 different directions may be met with. Pruning is required 

 in such a case, for it is well to remove all but the two best 

 branches with a sharp clean cut, as was explained in the 

 chapter on pruning. 



MANURING. If forest land be cleared for the plantation, 

 no manure will be necessary for several years, but the case 

 is different if the land have been already cultivated. Then 

 manure is indispensable, and, of course, farm-yard manure 

 or compost is the best. It is well, therefore, for the coffee 



