PACKING AND SHIPPING. 99 



are placed, their rapid vibrations drawing a continuous 

 current of air from the inside, and therefore through the 

 Coffee itself In this manner dried parchment Coffee can 

 be kept in perfect condition without any turning over, 

 and by using heated air on the same principle as before 

 Coffee may be housed while still only partially dry and 

 yet not suffer from fermentation. 



As soon as the Coffee is sized and graded it is ready 

 for the market. Bags are most commonly used, but it is 

 best packed in air-tight casks, made from wood, which is 

 not likely to taint the Coffee in any way. In shipping 

 Coffee great care is required to prevent its coming in 

 contact with any merchandise that may communicate to 

 it a foreign flavor or odor. Vessels engaged in the 

 Coffee trade should have perforated ventilating tubes 

 from the bottom of the hold, passing through the cargo, 

 so as to allow the escape of all steam and gases gener- 

 ated during transit ; without such an appliance the beans 

 will be discolored and classed as "damaged," an injury 

 which cannot be covered by insurance. In well-ventil- 

 ated ships Coffee loses about one-half per cent, in weight 

 but gains in quality during transit; while under bad 

 ventilation there will be a gain of one-half per cent, in 

 weight but a loss of color, and consequent depreciation 

 in value. 



COST A]Vr> PROFIT. 



Here a few remarks on the cost, prospects and profits 

 of coffee planting may not be out of place. How much 

 does it require to start on safely is frequently asked. 

 From ten to twenty thousand dollars may be considered 

 a fair capital. As to what kind of a plantation that can 



