CHAPTEE m. 



PEEPAEATION OF COFFEE FOE MAEKET. 



Aftee the berries have been harvested the &st operation to 

 which they are treated is designated pulping. This is accom- 

 plished in either of two ways : one fashion is to pnlp the ben-ies 

 or " cherry," as they are termed in the East, in the soft state, 

 which mode is favored in Ceylon ; the other seeks to dry the 

 berry first, and then remove the dried skin and pulp by a machine 

 called a huller. The latter is the old way, while the former is 

 known ia the East as the "West India method. W.here the latter 

 way is chosen the berries are spread upon terraces or drying 

 grounds of stone, mortar, or cement, somewhat elevated in the 

 centre, and there kept until complete desiccation takes place, care 

 being taken to cover them over if it should rain when they are 

 wholly or partially dried. Coffee prepared in this way is desig- 

 nated THICK HULL Or STIN DEIED. 



The first process is adopted when the fruit is fully ripe. If, 

 however, the berries have been allowed to remain too long upon the 

 branch, or have been gathered before arriving at maturity, the 

 pulper is not brought into use, and the second method comes into 

 favor, which takes the berries, after being properly dried, and 

 nms them through a machine called a huller, which in Brazil is 

 generally of American make. These machines are worked either 

 by hand or steam-power. Some hullers, that will hull 10 arrobas 

 (323 pounds) of coffee when worked by hand, will hull 800 arrobas 

 (26,824 pounds) ia the same length of time when nm by steam, 

 another instance of the power of machinery to compensate for a 

 deficiency in the labor supply. 



In Ceylon the natives remove the dry pulp by pounding, using 

 a common pounder, such as is used for removing the hull from 



