COFFEE. 371 



pose consists of a horizontal fluted roller, turned by 

 a crank and acting against a movable breast-board, 

 so placed as to prevent the passage of whole berries 

 between itself and the roller. The pulp is then 

 separated from the seeds by washing them, and the 

 latter are spread out in the sun to dry them. Jt is 

 then necessary to remove the membranous skin or 

 parchment, which is effected by means of heavy rol- 

 lers running in a trough wherein the seeds are put. 

 This mill is worked by cattle. The seeds are after- 

 wards winnowed to separate the chafF, and if any 

 among them appear to have escaped the action of 

 the roller, they are again passed through the mill. 



The roasting of coffee for use is a process which 

 requires some nicety ; if burned, much of the fine 

 aromatic flavour will be destroyed, and a disagreea- 

 ble bitter taste substituted. The roasting is now 

 usually performed in a cylindrical vessel which is 

 continually turned upon its axis over the fire-place, 

 in order to prevent the too great heating of any one 

 part, and to accomplish the continual shifting of the 

 contents. Coffee should never be kept for any 

 length of time after it has been roasted, and should 

 never be ground until the moment of its infusion, or 

 some portion of its fine flavour will be dissipated. 



The quantity of coffee consumed in Europe is 

 very great. Humboldt estimates it at nearly one 

 hundred and twenty millions of pounds, about one 

 fourth of which is consumed in France. Since the 

 time when this estimate was made, a vast increase 

 has been experienced in the use of coffee in England. 

 This was at first occasioned by the very considerable 

 abatement made in the rate of duty, and the public 

 taste has since been continually growing more and 

 more favourable to its consumption. 



