4 



cured," on account of the temperature being kept too high. A small sample of this Coffee was sent to 

 England just as it was, without picking or sizing, and the following Report was sent back by the 

 Brokers : — 



" We have carefully examined the sample of Jamaica Coffee cured by the hot air, and report that tha 

 size of the berries is good, but that the Coffee appears soft and watery in character. The colour is dull, ap- 

 proaching that known in Central America as cloudy, and it is mixed with pale bleached berries which detract 

 from the value. It would be more easy to say how far the process is answerable for these defects, if we 

 knew the Estate's marks so as to compare it with Coffee cured on the Barbecues. The market value to-day 

 is 92/ to 93/ per cwt." 



Mr. MacLean mentions that the same Coffee, sun-dried, realised 123/, but that the machine-dried 

 Coffee sent was not a fair sample, as it had not been picked. He says, " there can be no doubt about the 

 curing of Coffee, for what we did, being over-cured proves the success beyond a doubt." 



Mr. James Francis, Cedar Valley, has tried this same Machine, and has sent the following Report 

 of his experience : — 



" The O machine with its eight tray capacity, will only hold a quarter of a tub of parchment Coffee. 



"Coffee from the washing tank, which has been drained upon a barbacue, will, with a temperature of 

 140° to 180° F. dry coffee sufficiently in six hours to place it out of danger, another six hours will almost 

 cure the berries; two hours longer, and the Coffee will bo cured as for shipment. 



"It can be readily understood that as it would take 1(50 days, of 14 hours each, to cure one tierce of 

 Coffee, I had to confine myself to limited experiments, and though I would be rendering greater service to 

 the Coffee growing community, if I cured a certain quantity in the first stage only by the Machine, complet- 

 ing the process in the sun and testing the market with it. 



" The silver skin comes away more readily from machine-cured Coffee than from sun-cured ; this is an 

 advantage. 



"The colour is changed, and it may prove not so pleasing to the eye as sun-cured. 



" Coffee cured in the Machine yields, or goes back, much more quickly than sun-cured ; this defect would, 

 I think, be obviated by allowing a certain time between each of the three or four stages of curing. 



" Curing in the Machine needs constant and careful attention, or one set of trays will give Coffee cured 

 irregularly, and in the last stage, much might be spoiled for the market, by over -curing ; the Coffee then 

 takes on the appearance of semi-parched berries. 



" The question will naturally be asked, is the Machine good for anything ? Yes. I consider it a valuable 

 addition to any Coffee works, particularly in districts where there is rain during the early picking of Coffee. 

 With a Machine of sufficient capacity, Coffee could be put out of danger, bagged in coarse bags, and piled up 

 so as to let air pass through. Its use in this way would save many Coffee growers from much loss. 



" I would willingly, and with much interest, have carried on further experiments, had the Machine been 

 larger. 



" I have tasted really good Coffee from berries cured in the Machine." 



Tea. — The evaporator has been tried in the manufacture of Tea at Cinchona. Three samples were 

 gent to Kew with the view of testing whether the machine-dried Tea was superior to that cured 

 on iron over a fire. A sample of the latter was labelled No. 1, the samples of the machine Tea 

 were called Nos. 2 & 3. These samples were sent to England, unfortunately, in mustard tins, which 

 impaired their value considerably, and this is what the Brokers refer to in their letter and report 

 subjoined : — 



A. G. Stanton, Esq., to Boyal Gardens, Kew. 



3, Eood Lane, London, E.C., 21st December, 1887. 



Dear Mr. Morris, 



I duly received your letter of the 29th instant, together with the three samples of Jamaica Tea, two being 

 marked Nos. ] and 2 and the third having no number ; this latter I have called No. 3. 



As I have given in the enclosed Report a pretty full statement of the various characteristics of the sam- 

 ples, I will only here add that the liquors of all are very serviceable for the London market ; the samples 

 are all slightly impaired, No. 1 being especially so. 



I shall always be happy to report upon any samples and to do whatever I may be able in the way of as- 

 sisting intending Planters with any information or suggestions which they may require. 



Believe me, &c, 



(Signed) A. G. Stanton. 



Messrs. Wilson and Stanton to Botal Gardens, Kew. 



13 Kood Lane, London, E.O., 31st December, 1887. 



Dear Sir, 



We beg to hand you our characters and valuations of Musters Packages of Tea per mail from Jamaica : — 



Sample. 



Species and Character. 



Value 



per lb. 



No. 1 



Unassorted Tea 

 The dry leaf is well rolled but is much too grey in colour, and 



wanting in tip ; somewhat uneven and inclined to be dusty. 

 The liquor is fairly dark and full with some flavour. 

 The infused leaf is regular and of a fairly bright colour. 



£0 1 



1 



No. 2 



Unassorted Tea 

 The dry leaf is good colour but is too crinkley, and has not been 



properly rolled. 

 The liquor is dark and full, and of a nice flavour. 

 The infused leaf is regular and of a fairly bright colour. 



1 



2 



