SEi-T. I, 1893.] THE TROPICAL AGRICULTURIST. 
J53 
CEYLON MANUAL OF CHEMI- 
CAL ANALYSES. 
a handbook of analyses connected with the 
industries and public health of ceylon for 
planters, commercial men, agricultural 
students, and members of local boards. 
By M. COCHKAN, m.a., f.c.s. 
( CoHtiniied fiviii page 7. J 
CHAPTER v.— COFFEE. 
VARIETIES OF COFFEE— RELATIVE SIZE OF VARIOUS 
KINDS OF COFFEE SEEDS— RAW AND ROASTED 
COFFEE SEEDS— MOCHA AND EAST INDIA COFFEE 
— COJIPOSITION OF COFFEE SEEDS FROM DIFFER- 
ENT COUNTRIES— ASH OF VARIOUS COFFEES — 
COMPARISON OF THE ASH OF COFFEE AND 
CHICORY— COMPOSITION OF PARTS OF THE BRAZIL 
COFFEE TREE— ASH IN CEYLON COFFEE LEAVES' 
PARCHMENT COFFEE AND PULP— PARCHMENT 
COFFEE FROM BADULLA— ESTIMATE OF CON- 
STITUENTS REMOVED FROM THE SOIL PER ACRE, 
BY AVERAGE COFFEE CROP — MANURING OF 
COFFEE— TABLES OF USEFUL DATA FOR MANUR- 
ING EXPERIMENTS. 
The coffee plant belongs to the natural order 
rubiaceae, the best known species being Coffea 
Arabica, a plant indigenous to Abyssinia, where 
its useful properties have been known from the ear- 
liest times. It appears also to be native to Arabia 
where it was a common article of diet in the 
15th century. The plant is now naturalised and 
cultivated in a great many countries, such as 
India, Ceylon, Java, Sumatra, Bourbon, Celebes, 
Fiji and islands of the Pacific. In Africa, besides 
ts home Abyssinia, it is grown in Egypt, 
Mozambique, Natal and Western Africa. It is 
cultivated in Central America, and the country 
of Brazil is said to furnish one-half of the world's 
supply. Botanists have digtinguished eight species, 
iu commerce different varieties of coffee are named 
from the countries where they are grown. 
The cotl'ee fruit, technically termed "cherry," 
from its size and general appearance resembling 
tliat of a cherry, consists of an outer fleshy part 
of a saccharine glutinous character. Imbedded 
in this are usually two seeds each enclosed in 
two intef.'uments ; the inner one called the 
!<ilver skin is of a membranous character, the 
outer one is called the parchment skin from its 
reseiul>lance to oidinary parchment. The seeds 
vary in size to a considerable extent as indicated 
ill tiie following table from Thorpe's Dictionary 
2Q 
of Applied Chemistry. Liberian coffee does not 
appear in the list. The figures given represent 
the number of seeds required to hil a measure 
capable of holding 50 grams of water. The sizes 
therefore are inversely as the numbers :— 
Siee of Coffee Seeds: 
Fine brown Java ... ... ... 187 
Fine Mysore ... ... ..198 
Fine Neilgherry ... ... ... 203 
Costa Rica ... ... ... 203 
Good ordinary Guatemala... ... 207 
Good La Guayra ... ... ... 210 
Good average Santos ... ... 213 
Fine long berry Mocha ... ... 217 
Good ordinary Java ... ... 223 
Fine Ceylon Plantation ... ... 2*25 
Good average Rio ... ... 236 
Medium Ceylon plantation ... 238 
Manilla ... ... ... ... 248 
Ordinary Mocha ... ... ... 270 
West African ... ... ... 313 
The following are some of the standard analyses 
of raw and roasted coffee "beans" beginning with 
the older analyses of Schrader and Payen:— 
A ncdys$s oj Eatu and Roasted Coffee. (ScHRADEE.) 
Peculiar Caffeic principle 
Gummy and Mucilaginous 
extract ... 
E.xtractive ... 
Fatty oil ... 
Resin 
Solid residue 
Water and loss 
Raw 
Roasted 
Coffee. 
Coffee. 
17 -58 
12-60 
3-64 
10-42 
■62 
4-80 
■521 
•41) 
2-08 
66-66 
68-75 
10 -57 
l-4o 
100-00 
100-00 
Analysu of Raio Coffet. (Payen.) 
Cellulose 
34-00 
Hygroscopic water ... 
1200 
Fatty substances 
10 to 13-00 
Glucose, dextrin and undetermined acid 15-50 
Legumin, gluten 
Caffeate of potash and caffeine... 
0-00 
3 o to 5-00 
Nitrogenous substance 
300 
P'ree caffeine... 
-80 
Concrete essential oil... 
-ool 
Aromatic fluid essential oil . . 
Mineral substance ... 
6-697 
100-000 
The following |are Dr. HatRall's analyse* of 
raw and roasted coffee : — 
Analyses of liaiu and Roasted Coffee. (HassalL.) 
Raw. 
Roa?ted. 
Water 
8-26 
•36 
Cane Sugar 
8-18 
1-84 
Caffeine ... 
1-10 
1- tf 
F* 
n-4:i 
^ .,0 
Gluten ... 
10-tiB 
1:^ Xo 
Extractive (Caramel Gum 
Tannin, &c.) 
1403 
26-28 
Cellulose 
42 36 
44-96 
Ash 
3-B7 
6-17 
100 00 
100 00 
With the exception of 
water the 
!>ul)»tHncc 
which suft'ere the greatest 
decrease by 
roft&tinj} 
