night, or for that length of time which is sufficient to wash 

 off the mucilage, an operation which is facilitated by a slight 

 fermentation not, however, always conducted with safety to 

 the future quality of the coffee. Pulping-houses are supplied 

 with several cisterns, into which the several pulpings may be 

 run off that the work may not stand still. 



Plate 7 gives a view of the interior lower floor of the 

 pulping-house on Messrs. Worms' estates, Puselawa. 



In the pulping-house above the pulpers is a large floor 

 called the cherry loft, into which the coffee in cherry from 

 the field is measured, and from whence, through holes, it is 

 made to fall into the pulpers, from the pulpers it is carried to 

 the cisterns, and when washed is taken out by the labourers 

 to be dried, which brings us to speak of the store and drying 

 apparatus. Before doing so we may mention that the pulper, 

 which is considered a very imperfect machine, is generally 

 driven by four men at two handles, aided by a fly-wheel ; the 

 power is immediately applied to turn the barrel, to which is 

 connected a large cog-wheel, which moves a pinion attached, 

 to work a sieve or riddle. 



Pulpers turned by water power, if properly erected to 

 resist the strain of the connecting machinery, work with more 

 equality of motion, and therefore do their work better than, 

 those worked by hand. 



Many improvements in the pulping-machine have been 

 suggested without success ; the last, which is now very gene- 

 rally adopted, is called a crusher, and consists in a kind of 

 shield instead of a chop, which presses the coffee against the 

 barrel. This machine is said to do as much work in a given 

 time as the pulper, and with less liability to cut or prick the 

 berry. 



It has been said that the pulper is an imperfect machine ; 

 it is so in respect to the incompleteness with which it per- 

 forms the work for which it is constructed. The work com- 



