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The berry collected is carried to the house of the estate, 

 and there having been weighed, is thrown into what is called 

 a cherry loft, a wooden chamber, alongside of, but a little 

 higher, than the place containing the pulper. From this 

 cherry loft to the pulper the coffee is washed by a stream of 

 water, which carries it along a trough so arranged as to catch 

 and impede any stones or heavier materials from entering the 

 pulping machine. These heavier materials sink to the bot- 

 tom of the trough, and the buoyant coffee-berry, floating on 

 the surface, is borne to its destination. 



The object of the pulper is to remove the fleshy capsule 

 from the berry, and this being accomplished, the coffee passes 

 on in one direction, whilst the pulp, by a clever arrangement 

 of the mechanism of the instrument, is pushed away in 

 another. The berry is now thrown, into a vat and allowed to 

 ferment, until the remaining mucilaginous substance adherent 

 to the parchment covering is easily washed away by water. 



This accomplished, it is thrown on open exposed places, 

 called barbecues, and allowed to dry in the sun. This takes 

 about twelve days, when it is packed in gunny (jute) bags, 

 placed upon bullocks, and despatched to the coast. 



There it is what is called garbled, that is, having been once 

 more exposed to the sun and thoroughly dried, it is placed in 

 circular troughs, and over it large heavy wheels, shod with 

 iron nails, are made to revolve. This removes what is called 

 the parchment skin, leaving the berry now covered only with 

 a beautifully fine coating, the silver skin. 



It is then, by a number of women employed for the pur- 

 pose, carefully sized ; after this, passed through a pea-berry 

 mill, the object being to separate the round pea-shaped 

 berry from the flatter, the former being much more prized, 

 and fetching a higher price in the market, though why, it is 

 difficult to say, as it makes no better coffee than the other ; 

 and as it has to be deprived of its form by roasting and 



