286 NATURAL HISTORY. 



ripe, the quality of the coffee obtained from the berries 

 thus collected is considered inferior to the other methods 

 involving more labor. Others, as in Arabia, never gather 

 the coffee-berries until they readily fall off on shaking the 

 tree ; this crop, being fully matured, is greatly preferable 

 to the other. The fruit, which, in color and shape, 

 resembles that of the cornel tree, contains two seeds en- 

 closed each in a cell containing a white, fleshy, sweetish, 

 somewhat gelatinous pulp. In order to clear the coffee- 

 berries from the outer skin and pulp, they are placed in 

 heaps and covered with leaves, in order to undergo a 

 slight fermentation, which, softening the hulls, renders 

 them easy of removal. This completed, the coffee is put 

 in the sun or air to dry, and afterwards, as a small por- 

 tion of the husk still remains, it is carried to the peeling 

 or winnowing mills ; or, as there are many planters who 

 have no mills, the coffee is beaten in large wooden mor- 

 tars or troughs, where it is totally divested of its coats 

 and impurities, the broken and bad grains picked 

 out, etc., after which, it is fit for market. The soil, 

 climate, and method of curing the coffee have a great 

 effect on its quality. The Mocha, Surinam, and Java 

 coffee are considered the best. The use of this luxury 

 has been common in the East for three centuries and a 

 half; known in Europe for two hundred years not, 

 however, generally. To prepare this much esteemed 

 beverage, the berries are first roasted, then ground in a 

 mill, and afterwards boiled. Coffee exerts a great influ- 

 ence on the nervous system. It enlivens the spirits, 

 assists digestion, and relieves headache ; but in delicate 

 habits, if taken too strong, it occasions watchfulness, 

 tremors, and aggravates many of those complaints which 

 are denominated nervous. Persons, therefore, of high 



