EAST-INDIAN COFFEES. II9 



prosperity to the laboring classes in that country, its cul- 

 tivation for commercial uses increasing at a most remark- 

 able rate. 



Coffee at the present time in India is grown all along 

 the summits and slopes of the Western Ghauts from the 

 northern limits of Kanura south to Cape Comorin, the 

 chief centres of production being located in the Presi- 

 dencies of Madras, Mysore, Malabar, Coorg and Travan- 

 core, attempts being also made to introduce the plant into 

 the Bengal district of Chittagongand the northern districts 

 of Nepaul, the Punjaub and British Burmah, the cultiva- 

 tion extending within the past few years to the Shevaroy 

 hills in the Salem district as well as to the Neilgherry 

 and Pulmey mountains in Madras, the slopes adjacent 

 to Octacamund being literally covered with coffee 

 plantations on every side. In India, after the berries, 

 or " cherries," as they are called there, have been 

 harvested, they are cured in one of two ways, one 

 of which is to pulp them in the soft state, the coffee 

 being known as " Cherry -dried," while by the other 

 they are dried first and the pulp removed by a 

 huller. Where the latter method is adopted, they are 

 spread upon terraces and there kept until complete 

 desiccation takes place, the coffee prepared in this 

 manner being known as "thick-hull" or "sun-dried" 

 coffee. They are classified in trade as " Malabar," 

 " Mysore," " Wynaad," " Tellicherry," " Coorg," " Neil- 

 gherry" and " Travancore," grading commercially in 

 the order named. 



Malabar — Produced on the western slopes of the 

 Ghaut mountains, is a small, hard, whitish bean, closely 

 resembling a Bourbon, being frequently shipped to Aden 

 for substitution or conversion into Mocha coffee. It is 



