336 CAMPS IN THE CARIBBEES. 
action of heavy rounded pestles, working like the 
fulling-mills of woolen factories. Beneath these pes- 
tles, which are generally worked by water-power, the 
pellicles are broken off into small scales, like bran, 
and the coffee liberated. The whole is then carried 
to the fanning-mill, from which the coffee comes out 
freed from the chaff. Lastly, the coffee is spread 
upon large tables, and all the black, brown, or broken 
grains removed by hand; though this is done only 
for the superior article called café bonifieur, which 
has a local value of two cents more per pound than 
that not thus treated. 
Nearly all the coffee raised in the island goes to 
France, where it is much sought after; but it is ex- 
pensive, its value being, in the island itself, from 
twenty-three to twenty-six cents, when purchased 
from the producers. Mocha coffee is raised only in 
small quantities, but it is of excellent quality. In 
order to increase the cultivation of coffee, the colonial 
government has lately offered a premium of forty dol- 
lars for every new hectare (two acres) thus planted. 
The coffee plantations do not interfere with the sugar 
estates, as they are generally on the mountains, while 
the latter occupy land near the seashore. There are, 
at present, nine hundred and sixty-five coffee estates 
in Guadeloupe. This description of coffee-culture was 
given me by Monsieur Colardeau. 
From the glossy green leaves gleamed berries, yel- 
low and red, giving a beautiful effect. In one of the 
squares I observed a large bed of strawberries, the 
only ones I have seen in these islands. Higher up I 
found a species of raéus, a raspberry found only in 
high altitudes, and the only representative of its family 
