COFFEE-TREE. 
in the open air, where there is any winter ; so 
that, in all countries without the tropics, they 
must not be expected to thrive abroad. 
The seeds are recommended to remain on 
the trees till the skin shrivels and turns black : 
they should be pulped and dried as soon as pos- 
sible; and then husked and cleared from all 
their outward coverings. They are afterwards 
to be winnowed, cleared, and again exposed 
to the sun for some days, before being cashed. 
The preparation of Coffee, consists in roasting 
it, or giving it a just degree of torrefaction, 
on an earthen or metalline plate, till it acquires 
a brownish hue equally deep on all sides. It 
is then fit for grinding, which should only be 
done as it is used. The European method of 
making Coffee is sufficiently known. The 
Arabians, when they take their Coffee off the 
fire, immediately wrap the vessel in a wet 
cloth, which instantly fines the liquor, makes 
it cream at top, and occasions a more pungent 
steam, which they take great pleasure in snuf- 
fing up as the Coffee is pouring into the cups. 
Like all the nations of the East, they drink 
their Coffee without sugar. 
