SECTION XIII. 



PREPARATION FOR MARKET (Continued}. 



PAIICHMENT COFFEE, when in an unseasoned state, is 

 prone to enter into decomposition from the time at which it 

 is withdrawn from the protection of the living organism until 

 it is thoroughly seasoned by drying, after which it may be 

 kept for any length of time in a dry place. 



The worth of coffee as an article of commerce is lessened 

 in proportion to the extent to which these progressive 

 changes are allowed to go on. If heating has taken place, 

 the bean can never afterwards acquire the pellucid colour 

 which is indicative of well-dried coffee, but partakes more or 

 less of a dingy appearance. If mouldiness ensues, the aro- 

 matic properties, like those of tea, give place to an insipid 

 flavour ; and finally, if the bean undergoes putrefaction, it as- 

 sumes a dull black colour, and becomes totally destitute of 

 every valuable property. 



When the crops ripen, they must be gathered and cured 

 under all circumstances of weather ; and as it generally 

 happens that this has to be done during the prevalence of 

 the periodical rains, the difficulties to be contended with are 

 so much the greater. The extensive nature of the operations 

 has also to be taken into account in forming an estimate of 

 the difficulties to be provided for. During the busy season 

 of crop upwards of 1000 bushels of cherries are daily gathered 

 from some plantations, yielding an increase of 500 bushels of 

 parchment coffee to be daily added to that which has already 

 accumulated in the store. 



Past experience having shown that coffee was most easily 



