106 PLANTING IN UGANDA 



The most economical method of drying, perhaps, 

 is to use both sun and machine. The wet Coffee 

 could be put in the trays to dry partially, and be 

 removed into the drier to finish when the amount 

 in the trays becomes too great. 



The driers are divided for convenience into four 

 sections, each of which can take Coffee in a dif- 

 ferent stage of dryness, so that nothing is lost by 

 one section needing less drying than the others. It 

 is not practicable to dry the Coffee against time. 

 The beans should be tested regularly and with 

 care, as dryness approaches, and removed at the 

 right time, quite dry, but not over-dried. A little 

 experience will enable the planter to distinguish 

 dried from undried Coffee by appearance. 



Wet Coffee if cut through appears white in 

 colour. In drying it changes to a dark, almost 

 black, colour, whilst when quite dry it turns light 

 again. Another test is in the feel of the parch- 

 ment. If quite dry the parchment is very brittle 

 and can be pressed to dust in the finders. The 

 bean, when dry, is very hard and cannot be dented 

 by the teeth. This is perhaps the best sign for the 

 inexperienced to go by. 



The greatest care should be taken to completely 



