PREPARATION OF COFFEE CHERRY. 151 



in. The pulping machine separates the coffee in its 

 parchment skin from the red outer pulp, which 

 latter is allowed to ferment, and in that state forms 

 excellent manure. The parchment berry, after being 

 thoroughly washed in stone cisterns, is on the next 

 morning taken to the barbecue, a large level piece of 

 ground near the bungalow, in order to see it carefully 

 watched, where it is for several days exposed to the 

 sun's rays, either upon the ground covered with 

 chunam, or upon long trays about six feet wide, 

 running the whole length, and consisting of bamboo 

 mats resting upon short poles stuck firmly into 

 the ground. When perfectly dry the parchment 

 coffee is taken into the store, and thence sent to the 

 coast, where it is cured, that is, dried again and peeled 

 of its parchment and silver skin, by which process 

 the two half berries become released and the produce 

 is ready for shipment to the European market. The 

 whole operation is very interesting. 



Within the last decade a new industry, namely the 

 cultivation of Cinchona, has met with considerable 

 success in Mysore and in south-western India 

 generally, results, however, varying somewhat accord- 

 ing to the process adopted for obtaining the bark, 

 which is twofold, by uprooting and by coppicing. By 



