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HOCKINGS' GARDEN MANUAL. 



shoots. The berries are gathered when they begin to 

 fall, and, after having the outside pulp removed, are 

 dried on cloths or mats under sheds until the husks 

 shrivel ; they are then passed through between wooden 

 rollers, which separate the seed from the husk : are 

 then winnowed, sifted, cleaned, dried in the sun for a 

 few days, and barrelled up for market. The produce in 

 Jamaica is about one and a-half to two pounds per 

 tree ; but the return is much greater from the single 

 trees grown near Brisbane. An industrious man 

 gathers three bushels a day. 



There are several varieties of coffee, and in Ceylon 

 they have a small sort called the peaberry coffee, which 

 the planters keep for their own use, the flavor of which 

 is said to be very superior ; but, as the produce is not 

 so great as the larger variety, it is not much grown for 

 market. 



In Ceylon the coffee is planted among the stumps and 

 fallen timber. It is not found to thrive there in low 

 situations, or on table lands, although they may be of 

 the requisite elevation. The planters assert that 

 abundance of rocks are almost indispensable to the 

 proper growth of the shrub ; and the best estates have 

 been invariably those which, well sheltered and shaded, 

 are situated in such an amphitheatre-like depression on 

 the side of a lofty mountain as ensures a rich soil — the 

 accumulation of ages — a plentiful supply of moisture, 

 and perfect drainage. 



The infusion of coffee is seldom tasted in perfection. 

 The subtle aroma which resides in the essential oil of 

 the berry is gradually dissipated after roasting, and 

 still more after being ground. In order to enjoy the 

 full flavor, the berry should pass at once from the 

 roasting-pan to the mill, and thence to the coffee-pot ; 

 and again, after having been made, should be mixed, 

 when almost at boiling heat, with the hot milk. 



